Apple Cinnamon Rolls

Since apple season is in full force, I decided to make my cinnamon roll recipe with an apple butter filling (to fully embrace autumnal vibes).

It turned out even better than anticipated (I immediately consumed two rolls), so I thought I’d share.

I used the same base recipe for cinnamon rolls found here but used a different filling.

Apple Cinnamon Rolls

Filling:

1/2 cup apple butter (the kind without added sweeteners or sugar)

2 Tablespoons granulated sugar

2 Tablespoons brown sugar

2 teaspoons ground cinnamon

I made the dough as usual, but spread this instead of the usual filling and it turned out well! These do seem to be a bit more gentle than typical cinnamon rolls when placing them into the dish for their proof, so treat them gently.

If you want to see the process of how to make these Apple Cinnamon Rolls, watch the video to see the steps in action.

https://m.youtube.com/watch?v=FkRzb0ycdwo&feature=youtu.be

Peach Crisp

Crisp is a great way to showcase summer fruits, so I truly love both making and eating it. Additionally, it is easy to transport and can be served either warm or room temp (preferably with ice cream), so it’s a great choice for summer cookouts, barbecues, and picnics.

To make things even better, this is a vegan version of the dessert! So if you are vegan or plant-based, this can be a great way to bring something that is both vegan and familiar.

Peach Crisp

Filling:

3 pounds peaches

Juice of 1 lemon

2/3 cup granulated sugar

2 Tablespoons corn starch

1/2 teaspoon vanilla extract

1/8 teaspoon salt

Topping:

3/4 cup flour

3/4 cup old-fashioned oats

3/4 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/4 cup refined coconut oil, melted

1/4 cup canola oil

Directions:

Core and slice peaches into 1/4 inch slices (about 8 slices per peach should be good).

In a large bowl, toss peaches in lemon juice, granulated sugar, corn starch, salt, and vanilla until well coated. Set aside.

For the topping, combine the flour, oats, brown sugar, cinnamon, nutmeg, and salt. Add the melted coconut oil and canola oil, then continue to mix using a fork, wooden spoon, or spatula. This mix should be sort of crumbly, yet moist.

Take the topping and chill in the fridge for about 20 minutes. This will help the oils firm up before baking.

While the topping is chilling, preheat the oven to 350º Fahrenheit.

Prepare an 8″ square baking dish by spraying it with nonstick spray (or lightly oiling the sides). Then fill with the peach mixture, pressing down firmly.

Add the topping, covering the peaches. Bake for about 40 minutes, or until the topping begins to brown and the peach mixture is bubbling.

This recipe is simple, delicious, and great for summer. I made a video to show how to make it, so each step can be seen below.

Rustic French Bread

This recipe is super simple and produces a loaf that is versatile enough to become a regulator bread recipe. Because the starter is really more of a poolish, it does not take a lot of planning.

Letting the starter rest for a few hours does help develop depth of flavor without having to fully feed it for several days.

Rustic French Bread

Yields: 1 loaf

Prep Time: 4 hours (more if you let your starter rest longer)

Bake Time: about 30 minutes

Ingredients

For the poolish/starter:

1/4 cup rye flour

1/2 cup AP or bread flour

1/4 teaspoon yeast

1/2 cup lukewarm water

For the dough:

1/2 teaspoon yeast

1/2 Tablespoon sugar

1 teaspoon salt

2 cups flour (bread is preferable, but AP works)

1/2 cup lukewarm water

All of the starter

Directions:

Combine the ingredients for the starter/poolish. Stir and cover tightly or place in air- tight container (I use a large jar with a screw-on lid). Let sit, covered, for at least 2 hours. This can sit as long as overnight.

Combine the starter/poolish, yeast, sugar, salt, flour, and water. Mix until combined. Place in a lightly-oiled bowl and cover with a clean towel. Let rise for about an hour, until the dough is almost doubled in size.

Once the dough has risen, remove from the bowl. Place on a baking sheet lined with parchment paper. Gently cover with a lightly oiled wrap (such as plastic wrap or a reusable wrap). Let rise another 45 minutes.

Preheat oven to 475º F. After the dough has had its second rise, gently remove the wrap and slash the dough with a sharp knife. Bake at 475º for about 15 minutes, then lower temperature to 425º F and bake for another 15 minutes.

*To get a harder crust on your bread, use a spray bottle filled with water to occasionally spritz during the bake (this mimics a steam oven to get a harder crust).

Hopefully this recipe makes sense!

Cinnamon Rolls

These cinnamon rolls are easy, delicious, and vegan. The nutmeg in the dough can easily be replaced with cardamom for a more Scandinavian flavor, as well. They can be iced or plain and are delicious either way.

Cinnamon Rolls

Yield: around 10 rolls

Prep Time: around 2 hours

Bake Time: 20-25 minutes

Ingredients:

2 1/4 cup AP flour

1/8 cup granulated sugar

Pinch salt

1 teaspoons grated nutmeg

1.75 ounces vegan butter

3/4 cup almond milk

1 teaspoon yeast

For the Filling:

1.75 ounces vegan butter, softened

1/4 cup granulated sugar

2 teaspoons ground cinnamon

Wash:

1/4 cup almond milk

1 Tablespoon maple syrup

Directions:

In large bowl combine flour, sugar, salt, and nutmeg. Set aside.

In medium saucepan heat butter and milk on medium heat, until butter is melted and mixture is warm to the touch. Remove from heat.

In small bowl, combine yeast and a few Tablespoons of the milk mixture. Stir and let sit until bubbling.

Once yeast is activated and bubbling, add to the flour mixture. Then add the remaining milk mixture and stir to combine.

Once it is too difficult to use the spoon or spatula, switch to using your hands to bring the dough together.

Turn out onto a clean surface and knead until smooth. You can test the dough by slicing with a sharp knife and, if it is full of air bubbles, it is ready and you can stop kneading.

Place the dough into a large bowl and cover with a clean towel. Let rise for one hour.

Towards the end of the rise time, begin making the filling by creaming together the butter, sugar, and cinnamon.

Once dough has risen, roll out into 11″ by 17″ rectangle. Spread filling evenly over rectangle.

Using the long end, begin rolling the dough to form a log.

Slice into equal pieces using a sharp knife or plain floss. Depending on how the dough roll is and the size of the pieces, this will yield 10-12 buns. Place the buns into a parchment-lined baking dish.

Cover with a clean towel and let rise again, for about 45 minutes to an hour.

Preheat oven to 425º F. Brush rolls with wash mixture (almond milk and maple syrup).

Bake rolls at 425º F for about 20-25 minutes, until lightly golden all over the outside.

These rolls are super simple to make and taste so, so good. They are great for holiday brunches and cinnamon rolls are just the best.

*Optional Icing: whisk confectioner’s sugar, almond milk, and vanilla until desired consistency. Top cinnamon rolls for even more sugary goodness!

Almond Cookies

These simple cookies are both vegan and gluten free. They are also quick and easy to make, really only requiring one bowl.

These are basically an almond shortbread cookie, so they are not too sweet at all and pair well with spring and summer fruits such as berries and stone fruits.

Almond Cookies

Prep. Time: 10 minutes

Cook Time: 12-15 minutes

Yield: 8 cookies

Ingredients:

3 Tablespoons confectioner’s sugar

1 cup almond flour

Pinch salt

3 Tablespoons vegan butter

1 1/2 teaspoons vanilla

Directions:

Preheat oven to 350º F.

In medium bowl, soften or lightly melt butter.

Add vanilla. Mix.

Add almond flour, confectioner’s sugar, and salt. Mix until well-combined.

Roll dough into 8 balls, then place on parchment-lined baking sheet. Press down the centers to flatten somewhat.

Chill for 5 minutes, then place in oven. Bake for 12-15 minutes, or until bottoms and edges are browned. Let cool on baking sheet.

Hopefully you enjoy these cookies! I like that they are not too sweet and this small and easy batch is perfect to throw together for a coffee or tea date. Plus, being vegan and gluten free, they are good for most people to eat (aside from those with almond allergies of course).

Peanut Butter Dog Treats

Sometimes I just feel like making my dog cookies (as is the case with all the loved ones in my life). When that itch arises, I scratch it with this super simple recipe.

Plus, they’re peanut butter…. and my dog LOVES peanut butter.

These can be baked in a specific pan for cookies, or they can simply be rolled, flattened, and placed on a baking sheet.

Peanut Butter Dog Treats

Yield: about 30 cookies

Ingredients:

1 cup rolled oats

1/3 cup flour

2 Tablespoons ground flax

8 Tablespoons water

1/3 cup peanut butter

Extra 1/4 cup water

Directions:

Preheat oven to 375º F.

Mix together the oats and flour in a bowl.

In a separate bowl, combine the ground flax and 8 Tablespoons water. Add peanut butter and cream until well-combined.

Add the flour/oat mixture to the flax/peanut butter mixture until combined. This may be quite dry, so add the extra 1/4 cup water (or more, if necessary) to create a workable dough.

This dough can be either pressed into a pan, or rolled into balls and flattened. Either way, the cookies should be baked for about 20 minutes.

Hot Cross Buns (vegan)

I don’t celebrate Easter much, but I do enjoy a little something to welcome in Spring. A weekend morning with some hot cross buns is a great way to do that, in my opinion. These are quite simple to make and don’t take nearly as much time as one would expect from an enriched, yeasted dough.

The dried fruit can be whatever you like (I use half raisins and half chopped apricots, but currants are more traditional).

Hot Cross Buns (makes a dozen servings)

Prep Time: 1 1/2-2 hours

Bake Time: 25-30 minutes

Ingredients:

2 1/2 teaspoons yeast

1 teaspoon sugar

1/2 cup lukewarm water

3/4 cup vanilla almond milk (lukewarm or room temperature)

1/3 cup canola oil (plus a splash extra to coat the bowl)

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1 teaspoon nutmeg

2 tablespoons orange zest (about the zest of one large orange)

1/4 cup sugar

3 3/4 cups AP Flour

3/4 cup dried fruit of choice

Wash:

2 tablespoons almond milk

1 teaspoon maple syrup

Icing:

1/2 cup powdered sugar

1/2 teaspoon vanilla extract

2 tablespoons almond milk

Directions:

In the mixing bowl of a stand mixer, stir together yeast, 1 teaspoon sugar, and lukewarm water. Let sit for a few minutes until bubbling.

While the yeast is activating, in a separate bowl stir together the flour, salt, cinnamon, nutmeg, orange zest, sugar, and dried fruit.

Once the yeast is quite bubbly and active, add the flour/spice mixture, almond milk, and canola oil. Stir until just combined with a spatula. Begin to “knead” the dough by using the dough hook of the stand mixer on low or medium-low speed.

After about 4-5 minutes, it should be thoroughly combined and somewhat elastic. Use a splash of canola oil to coat the sides of the mixing bowl. Turn the coat to allow the dough to become coated.

Cover with a clean dish towel and let rise for about an hour, or until doubled in size.

Once risen, punch down the dough. Turn onto a lightly floured surface and divide evenly into 12 pieces. Shape each piece into a round bun, then place into parchment- lined baking dish (10″ x 14″ or 11″ x 13″ both work well).

Cover again with dish towel and let rise for around 30 minutes (dough should mostly spring back when touched). While dough is rising, preheat oven to 375º F.

Make dough wash by mixing together almond milk and maple syrup. Brush onto rolls.

Bake buns for 25-30 minutes, or until golden-brown. This could vary considerably depending on the oven used, so I would recommend checking earlier to ensure they are baking well. The buns will touch while rising and baking, but that is completely normal.

Once the buns are golden-brown and cooked through, remove from oven. Let cool in pan for about 5 minutes, then remove from pan and place on cooling rack, counter, or large cutting board to continue cooling.

Whisk together almond milk, powdered sugar, and vanilla to make icing.

Once the buns are cooled, top with icing using a piping bag or drizzling with a spoon.

Enjoy! These store well in a covered container for 1-2 days, though they will begin to dry out after that. They are best served the same day or the next day.