Cinnamon Biscuit Rolls

When I came across this recipe on Ally’s amazing blog (originally from here), I knew we would love it!  It reminds me a lot of monkey bread and that is one of my faves.  This is a very quick and delicious breakfast. We really enjoyed it on a lazy Sunday morning but I think it would be really great for a work/school morning too!

Cinnamon Biscuit Rolls

Preheat oven to 350 degrees and spray a muffin tin with Pam.

Take 1 can of refrigerated biscuits (I used reduced fat buttermilk biscuits) and cut each raw biscuit into thirds.  Set aside.

Combine the following in a micro-safe bowl and heat in the micro until melted:
1/2 stick butter
3 Tbs. cinnamon (I used 2 Tbs.)
3 Tbs. sugar (I used 4)
1/4 cup maple syrup

Dip the pieces of dough in the sauce mixture and place in muffin pan, three pieces to a hole.  Bake for 20-22 minutes.  Remove from pan and top with additional sprinkle of cinnamon and sugar or glaze (recipe below).  Enjoy!  This yields 8 rolls.

before baking

before baking



1/3 to 1/2 cup powdered sugar

1 to 2 Tbsp. milk

1 heaping teaspoon maple syrup.

Combine all glaze ingredients, adjust with more milk if too thick or more powdered sugar if too thin.  You want it a little on the thin side though.


Blueberry Scones

Oh my gosh!  These are so good!  I’ve made them 3 or 4 times over the past year and I am always surprised by how amazing they are!  My husband loves them too!  They are just such a scrumptious breakfast or snack!  This recipe comes from  It is kind of detailed but every step is worth the effort and you know it can be trusted coming from Cooks Illustrated.  My notes are in italics.








Blueberry Scones (yields 8 large scones)

16 tablespoons (2 sticks) of butter, frozen (only 8 tablespoons go into the dough, 2 Tbsp are melted and brushed on top before baking.  *See note in directions below)

1-1/2 cups fresh blueberries

1/2 cup whole milk (I use skim)

1/2 cup sour cream

2 cups all-purpose flour, plus additional for work surface

1/2 cup sugar, plus 1 tablespoon for sprinkling

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon freshly grated lemon zest (I use all of the zest from 1 lemon)


Position oven rack in the middle and heat to 425 degrees.

Grate 8 tablespoons of butter on large holes of box grater into bowl.  (*Their instructions are to remove half the wrapper from both sticks of butter, hold on to paper covered end and grate the exposed 1/2 of the sticks for a total of 8 Tbsp.  I manage to grate one entire stick, eliminating the need for the other stick).  Freeze the grated 8 Tbsp of butter until needed.  Melt 2 Tbsp of butter and set aside.

Place clean, and mostly dry blueberries in freezer.

Whisk together milk and sour cream in medium bowl; set in fridge until needed.

Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and zest in large bowl.  Add frozen grated butter to flour mixture and toss to thoroughly coat.

Add milk mixture to flour mixture and fold together until just combined.  Transfer to a well floured work surface.  Dust top of dough with flour and and knead dough 6-8 times with floured hands, until it just holds together in a ragged ball.  More flour may need to be added during this process to prevent sticking.

Roll the dough into a 12″ square, keeping it and the surface floured.  Then, fold it into thirds like a letter to create a 4″x12″ rectangle.  Then, fold into thirds again by lifting the short ends to form a 4″ square.  Transfer to a floured plate and freeze for 5 minutes.

Remove from freezer and transfer to floured work surface again and roll into another 12″ square.  Sprinkle evenly with the frozen blueberries pressing them down so they are slightly embedded in the dough.  Using a bench scraper to loosen dough from countertop, roll the dough into a tight log.  Lay it seam side down, press ends closed, and press to form a 12″x4″ rectangle.  Flour a sharp knife and cut into 4 equal rectangles.  Cut each rectangle diagonally to form 2 triangles.  Transfer the 8 scones to a large parchment lined baking sheet. They will puff up during baking so be sure to space them well.

Brush tops with melted butter and sprinkle with 1 Tbsp sugar.

Bake 18-25 minutes or until tops and bottoms are golden brown.  Transfer to wire rack to cool for 10 minutes.


Hello world!

I’m just going to jump right in here with my first post and tell you what I made tonight. I’m also going to explain our meal schedule. 

I work a regular 9-5 job and my husband, Tim, works second shift which is 3pm-11pm M-F, so we never eat dinner together during the week. I fix and eat dinner alone and then he eats some of the leftovers as a snack when he gets home around midnight. He’ll also eat some of the leftovers for lunch at home the following day and I also take them to work for lunch. Weekends, however, things are normal and we eat together.

So, tonight’s supper was really boring and consisted of fish sticks and tater tots. Not much else to say about that…and no I didn’t take a picture of it.

After cleaning up dinner, I started working on Overnight Cinnamon Rolls. Recipe by Alton Brown. I’ve made these once before and they were great. But, I always get nervous when using yeast. Actually I try to avoid yeast whenever possible. Sorry no picture.


4 large egg yolks, room temp.

1 large whole egg, room temp.

1/4 C. sugar

6 T. butter, melted

3/4 C. buttermilk, room temp.

4 C. AP flour, plus more for dusting

1 package instant dry yeast

1 1/4 t. salt

oil for bowl

butter to grease pan


1 C. light brown sugar, packed

1 T. cinnamon

pinch salt

1 1/2 T. butter, melted


1/4 C. cream cheese, softened

3 T. milk

1 1/2 C. powdered sugar

For dough, in stand mixer, wisk yolks, egg, sugar, butter, and buttermilk. add 2 cups of flour, yeast and salt. Wisk until moistened and combined.  Switch to dough hook and add all but 3/4 cup of flour. Knead for 5 minutes. Check and add more flour if necessary (dough should not be sticky). Knead for 5 more minutes then turn dough onto floured surface and knead by hand for 30 seconds. Transfer to an oiled bowl, cover and let rest in warm place for up to 2.5 hours or double in size. (Mine never seams to quite double?)

For filling, combine brown sugar, cinnamon and salt in medium bowl. mix well and set aside.

Butter a 9×13 glass baking dish. Turn the risen dough onto floured surface and roll into a 12×18 rectangle. Brush with melted butter for filling and cover with all of the cinnamon sugar mixture, pressing it down. Roll into log and slice into 12 rolls. Place in dish and cover with plastic, store in fridge overnight.

In morning, remove rolls from fridge and place in oven that is off. Fill another baking dish partially with boil water and place on oven rack below rolls. Leave for 30 minutes or until rolls puff. remove rolls and water pan from oven and preheat oven to 350. Discard water in pan.

Bake rolls until golden brown, about 30 minutes.

To make the icing, wisk cream cheese in stand mixer, add milk and combine. Sift the powdered sugar and addd to cream cheese. Wisk until smooth. Spread on rolls and serve immediately!