What do we have here? Yes, I have The Best Cinnamon Rolls for you all. They are so fluffy, tasty, sweet and comforting.

I have made these almost every other day until I got the best measurements. My family loves these rolls, but they are quite dangerous.

I do not think, my friends, that I will make these for the next 6 months. I am not sick of them, but I just cannot resist eating them.

They are quite good for the soul and a perfect breakfast or brunch food. Oh, bring them to your friend’s house or make an edible gift for your neighbors.

Everyone loves cinnamon rolls!

Tap here for more tasty sweet breakfast ideas

So, you might ask what is the difference between my cinnamon rolls and all the other that you may find online?

Well, this recipe will not fail you. I am almost one thousand percent sure.

I really tried the best I could to simplify this recipe and there is no other way around it.

With that being said, you may knead the dough with your hands. Yes!

I have made these rolls plenty of time before with my hands. You really do not need a stand mixer, however, it is always a plus.

There is something rather therapeutic when you knead dough especially if you are under stress or have a hard day.

Also, you might like adding other things with traditional butter, brown sugar and cinnamon.

We love adding raisins as well as nuts. It is so good, but then it reminds me really of a sticky bun more than cinnamon rolls. Does that sound weird?

Well, we just going to start with traditional cinnamon rolls and then move up and experiment with different fillings and flavors.

Once you know how to make dough everything else is really easy. Always start and learn basic, then experiment.

For example, my husband loves regular icing; sugar and heavy whipped cream. I love more with cream cheese. I make both just because my kids like them both ways.

Well, either way, I hope you try baking The Best Cinnamon Rolls. Trust me, you won’t be sorry! This dough is the best.

If you do make them, please tag me on social media or Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much for all your love and support! Let’s start this year on a sweet note! Happy Baking!

Yield: Makes 12 to 14 Rolls

The Best Cinnamon Rolls

Prep Time: 10 minutes

Cook Time: 30 minutes

Waiting Time: 8 hours

Total Time: 8 hours 40 minutes

The Best Cinnamon Rolls

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Ingredients

Starter

• 1 pack dried yeast (1/4 oz)
• 1 teaspoon sugar
• 1/2 cup milk, warm to the touch (118ml)

Dough

• 4 cups all-purpose flour (500g/1 lb), plus a few tablespoons more for dusting working area
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 2 large eggs, well beaten
• 3/4 cup water (177ml)
• 2 tablespoons softened unsalted butter
• 1 tablespoon oil, plus for greasing bowl for the dough

Filling

• 1 cup brown sugar
• 3/4 stick softened unsalted butter + 1 teaspoon for buttering the baking pan
• 2 tablespoons cinnamon

Classic Icing

• 2 tablespoons heavy whipped cream
• 1/4 cup powdered sugar, more if needed
• 1 teaspoon cinnamon

Cream Cheese Icing Option

• 1 block cream cheese (Philadelphia), room temperature
• 2 tablespoons unsalted butter
• 1 tablespoon milk
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon

Instructions

Activate Yeast

1. It's not necessary if you have instant dry yeast, but I like to do it. So warm up milk for about 20 seconds in the microwave-safe bowl or a cup until warm to touch, then add sugar and dried yeast.
2. Mix and allow the yeast to start to bubble.
3. When you see yeast get bubbly and thicken on the top it is ready. It usually takes about 2-3 minutes, depending on the temperature. Never use hot milk or water.

Prep Dough

1. Measure and combine flour, salt, and sugar. Mix it together.
2. Place everything in the stand-up mixer bowl.
3. Make a small well in the middle and add activated yeast.
4. Using kneading attachment of your mixer start mixing slowly while adding 2 mixed or beaten eggs, room temperature/soften butter, and water mixed with oil.
5. Adjust mixer to a higher speed and keep kneading for about 3-4 minutes or until the dough is becoming a ball and pulling away from sides of the mixer bowl.
6. Do not overmix, there is no need. The dough will be softer on the touch.
7. Transfer dough to well oiled larger bowl and cover. Place dough either in the oven or microwave so it could rise. If your oven has a proof setting this is a perfect time to use it, if not just keep it in the turned-off oven. Allow it to rise for the first time for about 45 minutes.
8. It will double in size. Knead, then allow it to second proof for another 45 minutes, knead, cover and place in the fridge for about 6-8 hrs/overnight before making rolls.
9. You do not have to chill the dough however they do come out so much better, plus it is easier to roll out. After chilling let it sit at the room temperature for about 10 minutes before rolling out.

Filling

1. Roll out dough to (0.635cm) 1/4 inch thick. The size is approximately (38cm) 15 inches wide and (53cm) 21 inches long.
2. Spread room temperature butter from one end to the other evenly. You can slightly soften in the microwave if it's not at the room temperature.
3. It would really hard to spread it is not. On top of butter, add brown sugar and press-in the dough a bit, then add cinnamon. If you like raisins or a sprinkle of crushed nuts this would be a good time to add. Make sure to soak raisins ahead.
4. Slowly roll the dough until you reach the end. Pull ends to have an even end. Slice it in half, then cut the cylinder into 12 to 14 equal slices.
5. Place cut side up and evenly spaced 9 x 13-inch baking dish.
6. Cover pan with plastic wrap and set aside in a warm place to let rise for at least 30 minutes to one hour.

Baking

1. Preheat oven to 350F and bake them for 30 minutes. This also depends on your oven, and baking dish.

If you are baking in the ceramic dish like I did, then bake at a lower temperature, I would do the same if you choose to bake it in cast iron, however, for a regular metal baking dish I would go to 375F and bake for about 25 minutes or until they are nicely golden brown.

Icing

1. While the rolls are baking make the icing. I like it with a cream cheese-based, so you would just mix it together until nicely blended.
2. For regular sugar-based, whisk together the cream, sugar, cinnamon in a small bowl until smooth.

Transfer the pan of cinnamon rolls to a cooling rack. Let cool for at least 5 minutes. Drizzle or spread the icing all over the rolls and erve immediately.

Notes

Scraps aka leftover ends I place in the bigger ramekins and bake them as well. Nothing will be wasted!

Scraps aka leftover ends taste just as good!

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Sweet Pumpkin Porridge is one of those perfect comforting foods during cooler weather.

Ah, don’t you just love the smell of cooler weather approaching, beautiful Autumn scenery and comfort food?

Alright, perhaps we look forward to comforting holiday food more than anything else, but fall weather and scenery is up there, too?!

I just love going to mountains this time of year and breathing fresh air, enjoying gorgeous nature and looking at trees that look like man-made color placements.

To be honest, there is nothing more relaxing than enjoying a quiet time in nature. I worked so hard this year that I need one more short weekend getaway, preferably with my hubby only. Just two of us!

Well, to be honest, I’d miss my kids and kitties way too much. Needless to say, the weekend getaway does sound like a dream right now.

Let’s talk more about this tasty and sweet pumpkin porridge. It is a simply delightful comfort with every spoon you take.

I understand that it is not everyone’s cup of tea, nevertheless, it is so delicious and above all fulfilling as well as healthy.

Tap here for more tasty Fall Recipes

Since it is Pumpkin season I wanted to share pumpkin recipes and some of its health benefits.

• Pumpkins/squashes are not only delicious but like I said healthy; they relieve stress, they’re good for weight loss, good for eyes and skin, it boosts the immune system and helps the digestive system and yes, they could reduce risk of cancer. I believe it is in the category of super-foods! 

When I was growing up, rice porridge was usually offered to the kids. Which is not as flavorful.

However, it was mostly eaten when we felt sick and needed something light just to keep us going, and through the days of illness.

Any porridge is good for the digestive system because it’s light and texture is easy to digest.

Check out more Breakfast Ideas

I made a twist, a huge one on Korean traditional pumpkin porridge called Hobaak Jook (juk). I am not saying that Korean pumpkin porridge is not delicious, on the contrary, it is very comforting, especially if you like pumpkin.

First, instead of boiling, I roasted pumpkin. The best one for porridge or even soups is winter squash such as Butternut, Lakota, Kabocha, Buttercup squashes/pumpkins. My favorite is Kabocha, which I found in Trader Joe’s.

Pumpkin is naturally sweet, but the winter squash that I wrote above is just a little sweeter. I like to mix different pumpkins as it gives better and different levels of flavor.

Also instead of sugar, I used organic honey, and spices such as ground ginger, cinnamon and pumpkin spice which made a huge difference. With all the changes and twists you are increasing the flavor as well as health benefits. 

Comparing rice that you granulate yourself vs. sweet rice flour in pumpkin porridge, I like granulated rice because even though that coarse rice is cooked it still gives you little nuttiness.

You might also like:

• Pumpkin Pie Hummus
• Roasted Butternut Squash
• Beef and Vegetable Casserole 

If you make my Sweet Pumpkin Porridge, please tag me on Instagram. @sandraseasycooking with hashtags #sandraseasycooking. I would love to share your creations with everyone. Thank you so much in advance!

Yield: Serves 4

Sweet Pumpkin Porridge

Prep Time: 15 minutes

Cook Time: 1 hour

Additional Time: 1 hour

Total Time: 2 hours 15 minutes

Sweet Pumpkin Porridge is one of those perfect comforting foods during cooler weather

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Ingredients

• 3 lb pumpkin or winter squash (Salt, ground ginger, cinnamon, brown sugar - Few pinches on each slice)
• 1 cup Sweet Mochi Rice/Glutinous Rice (or Flour)/Water, enough to cover over the rice for soaking
• 1-1.5 cup water, for cooking
• 1/2 tsp. Salt
• 2 tsp. Pumpkin Spice
• Organic Honey, to taste /or other sweeteners
• Pumpkin seeds for garnish, or any nuts

Instructions

1. Wash the rice 3-4 times and soak in a big bowl for about an hour.
2. When the rice is soaked at least 1 hour (although, it's the best if you soak it for a couple of hours) place rice into a food processor with a bit of water and puree until it gets completely granulated. READ NOTES
3. Preheat oven on 400 degrees Fahrenheit. 
4. Pumpkin Prep: Slice the pumpkin into thicker slices (be careful), take out the seeds and reserve for later; Season pumpkin with few pinches of salt, ground ginger, cinnamon, and brown sugar to taste. Rub all over and place in baking pan. Roast until the pumpkin slices are tender, about 30-40 minutes. Once done, separate skin from the pumpkin flesh (be careful it could be still hot) and Puree in a food processor, and add a little bit of water so it's easier to puree. I ended up with little more than 2 cups of pumpkin puree. 
5. In a large pot add 1 cup of water and pumpkin puree. Stir until it bubbles, then start adding the rice puree, keep stirring and add pumpkin spice, salt, and honey. 
6. Stirring is very important because it can stick to the bottom of the pot very fast. Lower the heat on simmer, and slowly just stir for 5 minutes. Add more water when porridge becomes too thick, and cook for 20 more minutes on simmer. It's done when rice becomes smoother and cooked. Taste the porridge and add more sweetener to your taste preference. 
7. Garnish with roasted and peeled pumpkin seeds OR chopped nuts. Serve on room temperature. 

Notes

• You can skip the part of soaking the rice and instead use sweet Glutinous rice flour ..just make sure to mix it into a smooth texture (with water). You can find videos regarding this type of porridge. When you are using flour, it will be more smooth. I like the texture of granulated rice in porridge. You can also make it thick or thinner just by adjusting it with water. When you taste that rice is cooked take it off the stove and cover. It's all in the taste senses, so use them! 
• For pumpkin seeds, I wash them, dry with kitchen paper towels and then toss on the newspaper then outside to air dry completely. Preheat oven on 400F then put sea salt, I used actually sriracha salt and it was fantastic. Bake until they are toasted. However, if you going to garnish porridge with pumpkin seeds, of curse peel them. 
• For baby food, I would definitely either make rice cooked with adding more water or use flour because it gives you a smooth texture. If the baby is not at least year and a half please do not use honey, and add some other natural sweetener. Of course, you got to keep it a notch down because babies can't handle sweet like adults.

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These PB2 Gluten-free Chocolate Waffles are an absolute delight. I genuinely love having a protein-packed breakfast or brunch almost every single day, and I must say, these were not disappointing at all.

Above all, I heartily enjoyed a plateful of these with my regular coffee after a long, peaceful, and chilled morning walk. Almost instantly these hit the spot. What a satisfying treat?!

With that being said, I partnered with PB2 Foods – Organic Peanut Butter Powder to create a delicious recipe. A recipe that everyone could enjoy.

Moreover, I carefully put some thought to create the most enchanting waffles packed with amazing ingredients to make your belly happy and your irresistible cravings for sweets at bay.

The pleasant taste will delightfully surprise you completely. That is to say, you would not believe how amazingly delicious these waffles are.

In short, please, you must attempt them as soon as possible.

These are fantastic to make for your loved ones over holidays, maybe for Valentine’s Day.

Perhaps to surprise that special person in your life for his or her birthday.

I know you will want to graciously thank me later.

However, you can just enjoy them each and every morning, or afternoon especially after a workout.

As we are all aware, organic peanut butter, a classic and much-adored treat, has been satisfying so many of us for years. It has been incorporated into a variety of different indulgent sweet treats that are beyond well known.

CLICK HERE FOR MORE BREAKFAST AND BRUNCH IDEAS

Such an original and unique flavor has entered a new realm, powder form. PB2 organic powdered peanut butter is a phenomenal spin on the authentic, mouth-watering indulgence.

The process of properly making this product typically includes pressing out most of the natural oils from roasted peanuts and then grinding the nuts into a fine powder.

Therefore, the result of this is a powdered peanut product packed with flavor.

I am most definitely one of those people that hail PB2 as a low-calorie and low carb solution for all peanut butter lovers out there.

Please check the PB2 website for more details about the product and grab their tasty recipes.

If you make PB2 Gluten-Free Chocolate Waffles, please tag me on Instagram. @sandraseasycooking with hashtag #sandraseasycooking. Thank you in advance!

Yield: Makes 10-12 Waffles

PB2 Gluten-Free Chocolate Waffles

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

The pleasant taste will delightfully surprise you completely. You wouldn't believe how amazingly delicious these waffles are, so please, you must attempt them as soon as possible

Print

Ingredients

• 1 1/2 GF flour, 7 oz/187g
• 1/8 cup organic raw cocoa powder, 1oz/17g
• 4 tbsp. PB2 Foods Organic Powder, 26g
• 1 tsp. baking soda
• 1 1/2 tsp. baking powder
• 4 tbsp. Truvía cane sugar, 50g
• 1/8 tsp. salt
• 1/4 cup plain Greek yogurt, 60 ml
• 2 large eggs, 4oz/100g
• 1/4 cup oil, 60ml
• 6 oz/200ml Filtered water
• 1 tsp. vanilla extract

TOPPING OPTIONS

• Maple Syrup
• Fresh Fruit
• Dark Chocolate Chips

Instructions

1. Measure and mix dry ingredients first, then measure and mix
   wet ingredients.
2. Heat waffle iron to medium heat if possible.
3. Combine dry and wet mixtures and mix until the batter is
   smooth.
4. Following instructions of your waffle maker, add about 1/4 cup of batter for each waffle.
5. Continue making waffles until all the batter is used up.
6. Serve them hot with maple syrup, fresh fruit, and dark
   chocolate chips.
   
   

Notes

You can make these waffles with regular flour. Some small adjustments in addition to liquid might have to be adjusted.

For Low carb option, you may use Almond Flour. They are a bit different but nonetheless fantastic. I have tested using almond flour.

If you are sensitive to gluten just make sure to use ingredients with Gluten-Free labels.

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This is a sponsored post written by me on behalf of PB2 Foods. All opinions are entirely my own.