Maple-Glazed Cinnamon Rolls for Days

Hey guys! Sorry it’s been so long since the last post. S and I have both been super busy with that thing called life. And school. And being grown ups. Anyhows, now that Christmas time is fast approaching, it’s the time for cozy mornings filled with warm mugs of coffee, big sweaters, and hat hair. One of those three is my arch nemesis; guess which. I’m looking out the window right now, and it could honestly be mid January-it’s that cold and snowy. What better way to make you forget about the wind chill factor than cinnamon rolls?

First pic

Real talk time: I used to be legit unnerved by yeast. As a microbiologist, I know I should be friends with yeast, but it just worries me. Months of failed yeast experiments in undergrad (only to find out that the yeast had expired months before) and an epic disaster of a loaf of bread all made me wary of the stinky fungus. I’ve slowly started making things with yeast, starting with some fantastic pizza dough from scratch, but my confidence is still not high. Today I hope to conquer my biggest yeasty challenge yet: cinnamon rolls.

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I know, I know, nbd right? WRONG, it is most definitely a big deal! We are going to do this, together, step by step. Leggo! Yellow model chick, yellow bottle sipping, yellow Lamborghini, yellow top missing (okay, I’ll stop being such a gangster now)…

I found this recipe on Food52, which I could only describe as a home chef’s treasure trove of recipes! So many great ideas and tips.

This is a recipe from a grandmother. Grandmothers have a certain magic to them, don’t they? Along with spices and flour, their hands add compassion and patience. They cook from the heart and that is love in the greatest and simplest sense of the word. Let’s make some rolls for the beautiful people in our lives!

Step 1: Do not get out of your PJ’s. I enjoy purple and pink hearts.

Step 2: Put on some Christmas carols. Just kidding! Quality baking requires 90’s hip hop.

Step 3: Get out all of your ingredients.

Step 4: Warm up a ½ cup of milk and water.

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Step 5: Whisk together your dry ingredients (flour, yeast, sugar, salt, and nutmeg). Crumble butter into the flour mixture.

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Step 6: Pour the warm liquid over the flour/butter mixture, and then beat in vanilla and one egg until your mixture is somewhat homogenous.

Step 7: Add flour, about a ¼ cup at a time, until the dough is no longer sticky and easier to handle.

Step 8: Knead the dough onto a lightly floured surface. You’ll get a solid arm workout.

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Step 9: Grease up a large bowl, and your ball of dough. Cover the bowl in plastic wrap and place it in the warmest place in your house, for 1.5 hours. In our house, it happens to be the laundry room.

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Step 10: Take out the dough, you’ll see that it’s doubled, if not tripled, in size.

Step 11: Punch it down, and roll it out into a rough rectangular shape.

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Step 11: Spread softened butter on the rolled dough, sprinkle cinnamon sugar on it, and top off with raisins. The raisins are optional, in case you have a raisin-hater in your life.

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Step 12: Roll the dough into a tight log, and slice using a serrated knife. I got 16 rolls in total, but the original recipe says 12.

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Step 13: Gently place the spirals into a buttered 9 by 13 inch baking pan; make sure there’s lots of space between the rolls. Wrap the dish in plastic wrap, and let it rise again for one hour in a warm place.

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Step 14: Preheat the oven to 350, and make an egg wash, to brush on top of the rolls.

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Step 15: Bake for 20-25 minutes at 350, and then cool the rolls for 10-15 minutes.

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Step 16: Glaze with maple frosting, and top off with maple sizzurp. Cuz that’s just how we do in Canada.

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AND HERE IT IS!! The finished product! Bask in the glory of these soft pillows of sweet cinnamon, bathed in maple-y glaze.

Finished product
 So overall, it look me a total of 4 hours to make these guys, BUT don’t be put off by that. It’s a lot of waiting time, so you can go about your day while the magic happens with the yeast. The time and efforts are definitely worth it, because these rolls are outta this world yummy! And oh the smell in the house, afterwards. If your house is currently on the market, bake some cinnamon rolls right before you have potential clients over. They’ll buy.

Last pic

For the recipes, here is the link for the rolls: Scroll down for the Maple Glaze how-to!

Stay lovely,



  • 4 tablespoons butter
  • 2 cups powdered sugar
  • 1/2 cup maple syrup
  • 2 tablespoons whole milk.
  1. Add all of the ingredients into a large bowl, except the powdered sugar.
  1. Beat until everything is thoroughly combined.
  1. Gradually add the powdered sugar, about a ½ cup at a time.
  1. Whisk everything together until smooth.

Happy Pumpkin Spice Latte Season!

Heyloo! I hope you’re having an amazing weekend! It’s fall! The leaves are changing colour, the wind is blowing, we finally get to wear our cute peacoats and scarves. I love this time of year! A lot of blogs are featuring pumpkin recipes right now, and I thought we would jump on the bandwagon with a recipe for Pumpkin Crumb Cream Cheese muffins, and a homemade Pumpkin Spice Latte (PSL).


This post was inspired by a recent visit to the land of warm fuzzy feelings (ie. Starbucks). I had gone to get a bottle of Cinnamon Dolce Syrup (I realize my love for this drink is getting out of hand), and noticed that the PSL was back for the season. My whole family really enjoys pumpkin desserts, and my Dad loves the PSL, so I thought I would attempt to concoct them both myself.


The muffin recipe is from Annie’s Eats Blog, and the latte recipe was found on The Kitchn website. I chose to omit eggs, and in their place add a ripe banana. If you would like to add eggs, just replace the banana with two eggs. The pumpkin muffin is quite fluffy and has a surprise cheesecake-type filling in the middle. Topped off with the cinnamon sugar crumb, it’s the perfect combination of sweet, spicy, and creamy.


Honestly, now that I know how easy it is to make a PSL at home, I will never buy it again! All you have to do is heat up milk with pumpkin puree, pumpkin pie spice (recipe below), coffee, and sugar. Easy peasy! Oh and b-t-dubs, if you want to enjoy these everyday, you can scale up the recipe to include a large amount of pumpkin puree, sugar, and spice, and freeze the mixture in an ice cube tray. Once completely frozen, store them in Ziploc bags in the freezer, and pop one into your hot milky coffee whenever the mood strikes!


You should bake these muffins on a chilly fall morning and enjoy them with a homemade PSL, it will make you feel so cozy and warm.


Along with PSL season comes the great colours of fall, the deep oranges and red of the trees, the rich purples and blues that come back into fashion. Strolling in leather boots, the breeze running through your hair; I could go on and on, but you’ll get bored. So, I’ll leave you with this great recipe. Enjoy!


Pumpkin Pie Spice


1 tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground ginger

1/8 tsp ground cloves

Mix up these spices, and store.

Pumpkin Spice Latte

Modified from: The Kitchn

Serves: 1 “tall”

1 1/2 cup milk

2 tbsp pumpkin puree

½ tsp pumpkin pie spice (see recipe above)

1 tsp white sugar

1 tsp brown sugar

1 tsp instant coffee

3 tbsp water

1. Heat milk, pumpkin puree, spices, sugars on the stove until they boil.

2. Blend the mixture until smooth.

3. Heat water, and dissolve coffee.

4. Pour milk mixture into a cup, top off with coffee.

5. Stir and enjoy.

Pumpkin Cream Cheese Crumb Muffins

Modified from:

Serves: 12


For the filling:
½ cup cream cheese, softened
½ cup confectioners’ sugar

½ tsp vanilla extract

For the muffins:
1 1/2 cups whole wheat all-purpose flour
3 tsp pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
1 banana, mashed

1 tsp vanilla
1 cups sugar
1 cups pumpkin puree

½ + 1/8 cups vegetable oil

½ cup chopped walnuts

For the topping:
1/4 cup sugar
3 tbsp. flour
1 tsp. ground cinnamon
2 tbsp. cold unsalted butter, cut into pieces

  • To prepare the filling, combine the cream cheese, vanilla and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 20 mins.
  • To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the banana, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With a wooden spoon, add in the dry ingredients, and walnuts mixing just until incorporated.
  • To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.
  • To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 12 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle the topping mixture over each of the muffin wells.
  • Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)

Zucchini Bread

The first time I heard those two words together, I was slightly disturbed. My dad loves growing veggies in our backyard and a couple of years ago we had like 50 zucchinis to eat. At a certain point you start needing new ways to use the suckers. So I looked online and realized that zucchini bread was a legit thing and decided to try it out. It ended up being delicious; it doesn’t taste veggie-like at all. It’s light and cinnamon-y, and all around


This is perfect as a school snack or breakfast to go. Kids won’t even know they’re eating zuchinni.

So go ahead, try it out!


Recipe from

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoons ground cinnamon

3 eggs

1 cup vegetable oil

2 1/4 cups white sugar

3 teaspoons vanilla extract

2 cups grated zucchini

1 cup chopped walnuts

  • Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  • Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  • Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  • Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Mini Donuts Minus A Donut Pan

Hey there! I’ve been wanting to make donuts at home for a verrrrry long time. Yet I’ve never done it since A) deep frying frightens me and B) I don’t have a donut baking pan.  So today my friend and I were doing something we do quite frequently: talking about food and looking at amazing food pictures. Then I decided I would make donuts anyways. I knew I wanted to bake them and so I found a recipe that I thought would work. I mixed up the dough, then put it into a muffin tin. To make the centre hole, I spread the dough around a rigatoni noodle (creativity points?). photo-3


For the cinnamon sugar topping, I melted down some margarine then dipped them into the cinnamon sugar. photo-4

I will admit that I probably put a little too much dough into each well so the final shape was a little more muffin-like than I really wanted. The overall texture was pretty light and overall tasty.

Hope you’re all having a wonderful week!


Recipe from



5 tbsp unsalted butter, softened

½ cup sugar

1 egg

½ cup milk

1 tsp vanilla

2 tsp baking powder

pinch salt

1½ cups all-purpose flour


¼ cup butter, melted

¼ cup sugar

½ tsp cinnamon


1. Preheat oven to 325ºF

2. Lightly oil mini donut pan and set aside (alternatively you can use mini muffin pans)

3. In a medium bowl, cream together the butter and sugar

4. Add the egg, milk, and vanilla and mix until combined (mixture will look curdled)

5. Mix in the baking powder, then the salt

6. Mix in the flour just until combined

7. If using mini donut pan, transfer mixture into a piping bag fitted with a large round tip or into a ziplock baggie with the tip cut off. Pipe into the pan only filling ½ of the way fill. If using the mini muffin pan, fill each well ½ full

8. Bake at 325ºF for 8-10 minutes

9. Allow to cool slightly before dipping in topping

10. Melt the butter for the topping and combine the cinnamon and sugar

11. Dip each donut lightly in butter then roll in cinnamon and sugar

Blueberry Streusel Muffins

It’s Back to School season! The means lots of rushed mornings and breakfasts eaten on the run, on busses, and in class. Although I wont be falling victim to 8:30 lectures or six hour labs this year, I will be having some early mornings. To make things a little bit easier, I like to bake muffins on Sundays and eat them for breakfast throughout the week, along with a smoothie. One of my favourites is this blueberry muffin, which I’ve been baking for about four years.


I originally saw this recipe on a blog called Vanilla and Lace, and I have yet to find one that is more delicious. You can replace the blueberries with pretty much any fruit, such as peaches, or blackberries. It takes all of 30 minutes, from start to finish, to whip up these scrumptious treats. I used half white and half whole wheat flours here, to up the health factor, but you could definitely play with the batter and tweak it to your liking.


The body of the muffin is tender and studded with vibrant berries, and the tops are sprinkled with a cinnamon-y streusel. Yum yum yum!


You can store these in the fridge for about 5 days, but they also freeze extremely well, and just need to be warmed up in the microwave. The same recipe can also be baked in a 9X9 square pan, and served as cake bars.


I hope you make these simple and scrumdidlyumptious muffins for yourself and your loved ones!

Have an awesome week,


Blueberry muffins

adapted from Vanilla and Lace Blog
1 1/2 cups all-purpose flour (1/2 white, 1/2 whole wheat)
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

For the streusal topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

1. Preheat oven to 375 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg (or replacer mixture) and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups 2/3 full, and sprinkle with crumb topping mixture.
3. To Make Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.