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Bread Sweets

Cinnaholic Cinnamon Rolls

My copycat Cinnaholic Cinnamon Rolls have the perfect cinnamon roll base and are loaded with your choice of frosting and delicious toppings, specifically designed to be customized the way YOU want. This copy-cat is sure to win any foodie’s affection.

I have been so excited to share this recipe with you, because I loved it so much. This concoction might be one of the best desserts I have ever had, definitely in the top 5-10. I hope you give it a try!

Cinnaholic Cinnamon Rolls from butterloveandcowboys.com

In January, My Cowboy and I were in Las Vegas for a work trip. When we go for a trip outside of the usual Montana, Idaho, Utah territory we frequently cover, we have a food rule. This self imposed food rule states that we aren’t allowed to eat at a restaurant generally in our range of accessibility, at least the majority of our meals. We allow a little tried and true leeway, because let’s be honest, Cafe Rio is good no matter where you go.

My Cowboy and I are total foodies through and through. We love good food, are willing to try most anything, and love most any kind of food. So in keeping with this aforementioned rule and my sweet tooth, I was searching for restaurants and bake shops in Vegas that we don’t have around our neck of the woods. In so doing, I came across Cinnaholic- a cinnamon roll shop where you choose from a large variety of frosting flavors and an even larger variety of delectable toppings. Here you customize you own cinnamon roll, from top to bottom. I also discovered they were featured on Shark Tank where they landed a deal! Who with, I don’t know, because I couldn’t find the final outcome in any of the clips on YouTube, but those Sharks know business and they all loved the cinnamon rolls.

Cinnaholic Cinnamon Rolls from butterloveandcowboys.com

I talked My Cowboy into trying it and it. was. so. good. SO GOOD! I loved it and then I loved it some more. I fashioned my copy-cat version after how I had my cinnamon roll made at Cinnaholic. I chose peanut butter frosting, edible cookie dough, brownie chunks, peanut butter cups, and caramel sauce. It was all a match made in heaven. While searching their website, I also discovered they have one location in ID- about 3 1/2 hours away, which is not an area we travel to very often (sigh). Then came the discovery there is a Cinnaholic shop in Salt Lake City. Score! It’s an hour in a half away, so it’s not exactly close enough to indulge that often, but we do make it down that way fairly regularly. Thank goodness!

Cinnaholic Cinnamon Rolls from butterloveandcowboys.com

Cinnamon roll, peanut butter frosting, cookie dough, brownies, Reese’s, hot fudge, oh my!

Cinnaholic Cinnamon Rolls from butterloveandcowboys.com

How does one say no to that?

Cinnaholic Cinnamon Rolls from butterloveandcowboys.com

Cinnaholic Cinnamon Rolls from butterloveandcowboys.com

Cinnaholic Cinnamon Rolls from butterloveandcowboys.com

So, to wrap it up, I made my ideal Cinnaholic Cinnamon Roll and absolutely loved it (both store and home version), but the possibilities with this idea are endless. To best grasp the vision of Cinnaholic and what you can do to customize cinnamon rolls the way YOU want, I highly recommend checking out Cinnaholic by clicking here and taking a peeksie at their website. 

They have more chocolate-y, peanut butter-y, caramel-y rich options like I did here in my recipe, but they also have fruity options galore. Make it how YOU will like it best. I do promise that regardless of what way you top it, my cinnamon roll recipe (courtesy of my Mama) and frosting base are absolutely divine! That edible cookie dough though, I highly recommend topping Cinnaholic Cinnamon Rolls with it!

One last thing! Please don’t be scared away by all of the toppings! I made these on a week, I had leftover brownies and hot fudge on hand. I also had some cookie dough from the week or so before rolled into balls ready to go in the fridge. So I baked and chunked up a few cookies for topping. In the future, I will continue to make them as I plan around what I already have on hand rather than making a fresh batch of everything.

Cinnaholic Cinnamon Rolls
Serves 22
The perfect cinnamon roll loaded with frosting and delicious toppings, specifically designed to be customized any way YOU want.
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For the Cinnamon Roll Dough
  1. 2 tablespoons instant yeast
  2. 6 cups all purpose flour
  3. 3/4 cup sugar
  4. 1/4 teaspoon salt
  5. 1/4 cup butter, melted
  6. 1 1/2 teaspoons vanilla
  7. 2 cups warm water
For the Cinnamon Roll Filling
  1. 1/2 cup butter, soft
  2. 2 cups brown sugar
  3. 2 tablespoons cinnamon
For the Frosting
  1. 1/2 cup butter, soft
  2. 1 8 oz package cream cheese, soft
  3. 3 cups powdered sugar
  4. 1 teaspoon vanilla
  5. 1/2 cup peanut butter
  6. 2/3 cup caramel sauce*
Additional toppings
  1. brownie chunks
  2. edible cookie dough- Recipe here: http://www.butterloveandcowboys.com/ediblechocolatechipcookiedough/
  3. Reese's peanut butter cups, chopped
  4. hot fudge sauce
  5. caramel sauce
  6. cookie chunks
  7. Oreo cookies, crumbled
For the Cinnamon Roll Dough
  1. Mix the instant yeast with 1 cup of flour in a bowl and set aside. In the bowl of a stand mixer, with the dough hook attached, place sugar, salt, melted butter, vanilla, warm water, and add the yeast/flour mixture. Add one more cup of flour and mix until combined. Gradually add the remaining flour (4 cups) until a soft dough forms. Cover the dough and let rise in a lightly greased bowl until doubled in size, about 50-60 minutes.
For the Cinnamon Roll Filling
  1. Before punching down the dough, place butter and brown sugar in a medium sized sauce pan over medium-low heat. Stir while the mixture melts together. I take it off the heat as soon as all the butter is combined and melted, but before it turns to a more liquid state so that the filling better stays in the cinnamon rolls while they bake. Punch down the dough and roll into a rectangle. Spread the filling over the dough and sprinkle with the cinnamon. Roll up the dough and cut into about 22 1-2 inch rounds. Place cinnamon rolls in two greased 9x13 pans OR one greased cookie sheet. Cover and let raise until doubled in size, around 45 minutes. Preheat oven at 350 degrees F and bake 15-20 minutes, or until the rolls begin to turn golden on top.
For the Frosting
  1. Beat the butter and cream cheese until soft and combined for 1-2 minutes. Add the vanilla and mix. Gradually add the powdered sugar until well combined. Once the powdered sugar is all added, I continue to beat the frosting for about 3 minutes, until the texture is ultra light and fluffy, and turns stark white. I do this because it combines the flavors and creates a texture I love! Next, if you want different frosting flavor options, divide the frosting into three different bowls or containers (I just eyeballed this). In one container, stir in the peanut butter until well mixed. In another container stir in the caramel sauce until well mixed. Either leave the third container plain or try a different flavor, maybe even chocolate :).
To Assemble Cinnaholic Cinnamon Rolls
  1. Pick your roll, pick your frosting, then pick your toppings! One thing I love about these rolls is you get to make them how YOU want. They are a customized creation by YOU! My personal favorite way to eat this is with peanut butter frosting, followed by chunks of edible cookie dough, topped with brownie chunks, Reese's cups, and hot fudge or caramel.
Notes
  1. *I just melted Kraft caramel bits with some milk. You could do this or use homemade or store bought caramel sauce. Given that these cinnamon rolls take a little work, I recommend the easiest route here :).
  2. **As far as the additional toppings go, these are the toppings we did (plus a few extra ideas) and they all paired together really well. You can customize the toppings to whatever YOUR preferences are or whatever you have on hand. I happened to have some week old leftover brownies that I thought would go to waste, so I cut them in chunks, we ate them on the cinnamon rolls, and they tasted great!
  3. I also had hot fudge from the previous week, so we warmed it up and used it! I do highly recommend making a batch of my edible cookie dough! It's fast, easy, and it was my FAVORITE topping. You could also use any candy you have on hand. Just chop it up and pile it on! At the real Cinnaholic, they have all sorts of fruity variations too. Some do regular cream cheese frosting with berries and pie crumble which looks so good. This is your creation so customize it to you!
  4. ***Please don't be scared away by all of the toppings! I made these on a week, I had old brownies and leftover hot fudge on hand. I also had some cookie dough from the week or so before rolled into balls in the fridge, so I baked it and chunked up the cookies for topping. In the future, I will continue to make them as I plan around what I already have on hand rather than making a fresh batch of everything.
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
My other recipes you may want to use on your Cinnaholic Cinnamon Rolls:

Hot Fudge Sauce

Edible Chocolate Chip Cookie Dough

Bread Sweets

Chocolate Chip Banana Bread

This Chocolate Chip Banana Bread is a sweet combination of chocolate and bananas. It is moist, flavorful, and loaded with chocolate. What’s not to love?

Chocolate Chip Banana Bread from butterloveandcowboys.com

So let’s turn back to New Year’s Eve and New Year’s Day of this year. My parents were visiting and I really already planned my menu, but was still a bit on the fence about dessert. I knew I wanted dessert to be more of a finger food or something dip-able to go along with the rest of our New Year’s Eve fare, which consisted of appetizers and more appetizers.

Chocolate Chip Banana Bread from butterloveandcowboys.com

For some reason, starting the day before New Year’s Eve, I got this serious and strong craving for banana bread. Now, I have always thought banana bread was a delectable little treat, but I have to tell you, it is not something I generally crave. In all honestly, I am pretty sure up until that day, I had never actually made it myself (gasp).

Sure I’ve had it when other people had made it and thoroughly enjoyed it, but like I said, it is not a dessert I normally crave. So back to the day before New Year’s Eve when I was wildly and madly craving banana bread. I decided I just had to make some. Unfortunately, banana bread just always tastes better the next day. Honestly, I really prefer it about three days after it’s been made. As strong as my craving for Chocolate Chip Banana Bread was, I knew in order to enjoy it to it’s full potential, I needed to wait to serve it until the next day. 

Chocolate Chip Banana Bread from butterloveandcowboys.com

I decided Chocolate Chip Banana Bread would grace our New Year’s Eve festivities. I felt like it would fit in with the other food, because it’s basically finger food. At least I’ve never seen anybody eat banana bread with a fork, have you?

Back to this mad and wild craving I was having. I don’t know why it came on so strong, but it hasn’t left since. In fact, I made Chocolate Chip Banana Bread again this past weekend. The only things I generally crave as strongly as I was craving banana bread are pizza, a cheeseburger, and tikka masala with naan bread. Oh and Cafe Rio! Those are pretty much my most favorite-est foods of all time.

Chocolate Chip Banana Bread from butterloveandcowboys.com

Let’s also talk chocolate chips. I am a firm believer that nuts don’t belong in my banana bread, or my cookies, or my brownies, or my cake, but I love them plain or dipped in chocolate! I also don’t really believe in banana bread without chocolate chips. They just go together so good I can’t imagine them separating.

Chocolate Chip Banana Bread from butterloveandcowboys.com

Chocolate Chip Banana Bread from butterloveandcowboys.com

Chocolate Chip Banana Bread from butterloveandcowboys.com

 

Much love and butter,

-Hannah

PS. Don’t forget to subscribe and never miss a recipe 🙂

PSS. I’m still working on my handy dandy recipe card, so the written recipe still isn’t as user friendly as I prefer, but I am on it.

 

Chocolate Chip Banana Bread

This Chocolate Chip Banana Bread is a sweet combination of chocolate and bananas. It is moist, flavorful, and loaded with chocolate.

 

Ingredients:

4 bananas, mashed

1/2 cup vegetable oil

1/2 cup brown sugar

1/2 cup sugar

1/2 cup buttermilk

2 eggs

1 1/2 teaspoons vanilla

2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups milk chocolate chips, divided

 

Directions:

Preheat oven at 350 degrees F. Combine the bananas, oil, and sugars. Add the buttermilk and eggs and mix. Add the vanilla and mix. In a separate bowl, combine flour, baking soda, and salt. Gradually add to wet ingredients. Do not over-mix. Add one cup of the chocolate chips to the batter. Pour into a greased standard 9×5 loaf pan. Top with the remaining 1/2 cup of chocolate chips. Bake 50-60 minutes. Do not let the edges turn too brown or it won’t be as moist!

 

Adapted from Frog Prince Paperie

Bread Sweets

Pumpkin Cinnamon Roll Dip

Pumpkin Cinnamon Roll Dip is a delectable warm dip full of pumpkin flavor and fall spices. It is swirled with cinnamon roll filling and served with graham crackers or Oreo’s. I also made cinnamon bread sticks to go along with it and that was delicious!

Pumpkin Cinnamon Roll Dip from butterloveandcowboys.com

I cannot ever get enough of fall desserts. They are some of my favorite treats of the entire year! All things pumpkin are at the top of that list as well. Pumpkin Cinnamon Roll Dip is such an easy and tasty addition that fits that bill…so well. 

Pumpkin Cinnamon Roll Dip from butterloveandcowboys.com

Pumpkin and cinnamon roll flavors just go together. Cinnamon rolls are fall in and of themselves, but with pumpkin added, it is even better.

My Cowboy totally took these next two pictures for me. Isn’t he a rock star? He especially is because I am really bossy and sometimes snappy when I need camera help, but he helps me anyway. Bless him. I have discovered through food blogging, that it is really hard to hold a camera to take a picture and use your hand in the photo. My choice is either use My Cowboy for a hand model or have him snap a few shots while I hand model. We did some of both :).

Pumpkin Cinnamon Roll Dip from butterloveandcowboys.com

Pumpkin Cinnamon Roll Dip from butterloveandcowboys.com

Pumpkin Cinnamon Roll Dip from butterloveandcowboys.com

Pumpkin Cinnamon Roll Dip from butterloveandcowboys.com

Pumpkin Cinnamon Roll Dip from butterloveandcowboys.com

Pumpkin Cinnamon Roll Dip is waiting for you! Enjoy!

PS. Subscribe in the right hand column and never miss a recipe 🙂

Pumpkin Cinnamon Roll Dip
Serves 4
A delectable warm dip filled with pumpkin flavor and fall spices, and swirled with cinnamon roll filling!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 8 oz cream cheese
  2. 2/3 cup sugar
  3. 1/3 cup pumpkin puree
  4. 1 teaspoon vanilla
  5. 1 1/2 teaspoons cinnamon, divided
  6. 3 tablespoons butter
  7. 1/3 cup brown sugar
  8. 1/8 teaspoon nutmeg
Instructions
  1. 1. Preheat oven at 375 degrees F. Beat the cream cheese and sugar until creamy. Add pumpkin puree and vanilla. Mix until well combined. Add 1/4 teaspoon of the cinnamon. Spread in a greased baking pan. The best thing I had for this amount of dip was a loaf pan so that is what I used. A six-inch cast iron skillet would work or any other similar sized dish.
  2. 2. For the cinnamon roll filling, cream the butter and brown sugar. Add remaining cinnamon and the nutmeg. Placed tablespoon size drops of the mixture evenly over the cream cheese/pumpkin layer. Swirl in the cinnamon roll filling with a butter knife. Bake about 10 minutes or until warm through. Serve warm with graham crackers or Oreo's. I did homemade cinnamon sticks and that was yummy too! We also thought this dip was tasty cooled as well. Refrigerate leftovers.
Adapted from Lauren's Latest
Adapted from Lauren's Latest
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Bread Sweets

Caramel Apple Skillet Pull Apart Bread

This Caramel Apple Skillet Pull Apart Bread just screams fall! It is an ooey-gooey dessert that pairs perfectly with ice cream. It totally does the trick on it’s own, but if you choose to serve it up a la mode, it adds another great dimension.

Apple is good by itself. It really is. Anything with apple and caramel though…

Caramel Apple Skillet Pull Apart Bread from butterloveandcowboys.com

Caramel Apple Skillet Pull Apart starts out with a simple, no-rise dough. That’s right- no rise- all you have to do is mix it up and let it rest for ten minutes! While the dough is resting, caramelize the apple-y, cinnamon-y filling and bake. While it bakes, you’ll throw together the homemade caramel sauce. If you’re short on time or don’t want to take the time to make the caramel, you could always use a store bought variety, however I highly recommend this homemade version. It’s easy as pie, it just requires a little boiling, and is so good!

Caramel Apple Skillet Pull Apart Bread from butterloveandcowboys.com

 

Caramel Apple Skillet Pull Apart Bread from butterloveandcowboys.com

Once the bread is out of the oven, you top it with the caramel sauce and a simple glaze. You know, top or drench. I prefer to drench. And then your Caramel Apple Skillet Pull Apart Bread is completed! If you do serve it with ice cream, I recommend another ladle-full of caramel atop said ice cream :). 

Caramel Apple Skillet Pull Apart Bread from butterloveandcowboys.com

 

Caramel Apple Skillet Pull Apart Bread from butterloveandcowboys.com

Caramel Apple Skillet Pull Apart Bread from butterloveandcowboys.com

 

Caramel Apple Skillet Pull Apart Bread is the perfect dessert for fall and it is so calling your name :).

Recipe Inspired by Picky Palate.

Caramel Apple Skillet Pull Apart Bread
An ooey-gooey pull apart, oozing with caramel, dripping with glaze, and perfect for fall.
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For the Apple Filling
  1. 2 medium size apples, cut into small chunks
  2. 1/3 cup butter
  3. 1/2 cup brown sugar
  4. 2 teaspoons cinnamon
  5. 1/2 teaspoon vanilla
For the Dough
  1. 2 1/2-3 cups flour
  2. 1 tablespoon instant yeast
  3. 1/4 teaspoon salt
  4. 1 tablespoon vegetable oil
  5. 1/3 cup sugar
  6. 1 cup warm water
*For the Caramel Sauce
  1. 1 cup brown sugar
  2. 1/4 cup salted butter
  3. 1/2 cup cream
  4. 1 tsp vanilla
For the Glaze
  1. 1 1/2 cups powdered sugar
  2. 1/3 cup cream
  3. 1/2 teaspoon vanilla
Instructions
  1. 1. Preheat oven at 400 F. Begin by making the apple filling. After cutting the apples into small chunks, melt butter in a 12-inch, cast iron skillet. Add the apples, brown sugar, cinnamon, and vanilla. Cook over medium heat 7-10 minutes, until apples soften and cook most the way through. Remove from heat.
  2. 2. To make the dough, combine 1 cup flour and the yeast in a bowl, set aside. In the bowl of a stand mixer, place, salt, vegetable oil, sugar, water, and the yeast mixed with one cup flour. Mix until it begins to come together. Gradually add the remaining flour. After you have added the initial 1 cup mixed with the yeast, you will likely need the remaining 1 1/2 cups. However, if the dough is still too sticky, add the remaining 1/2 cup of flour, only adding a couple tablespoons at a time. Do NOT use more than 3 cups of flour. I usually need a little more than the initial 2 1/2 cups, but rarely need an entire 1/2 cup after that. Just add a little at a time to avoid adding too much flour. Shape dough into a ball, place in a large bowl, and let rest in a warm place for ten minutes.
  3. 3. While the dough is resting, place all the caramel sauce ingredients into a medium sized saucepan. You can turn the heat on low to begin melting the ingredients, but don't let it cook or boil yet. You will do that while the dough is in the oven. (Stirring the caramel sauce as it boils is a full-time job.) After the dough has rested, remove it from the bowl and cut into bite-size chunks, about 35-40 pieces. Place in the skillet and toss gently into the apple filling ingredients with a rubber spatula. Bake about 15 minutes or until the top begins to brown and the dough is cooked through.
  4. 4. Turn up the heat on the caramel sauce ingredients and bring to a boil. Boil rapidly 7-10 minutes, or until desired consistency is reached. You will have to stir the entire time. Remove from heat. I like to set in the freezer on a hot pad for about 10 minutes to cool down a little bit.
  5. 5. To make the glaze, whisk together the powdered sugar, cream, and vanilla. Add more or less cream until desired consistency is reached. Drizzle about 1/2 cup of the caramel sauce and most of the glaze on top of the pull apart bread. We like to add extra caramel sauce and glaze to our individual servings, because if you add too much caramel and glaze in the skillet, the pull apart bread in the skillet will become soggy. Serve with ice cream if desired.
Notes
  1. *This is the caramel sauce recipe halved for the pull apart bread, but I usually just make a full batch because we love this sauce for ice cream and many other desserts. So if you want leftover caramel sauce, go ahead and make a full batch by doubling the measurements listed.
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Bread Sweets

Chocolate Pumpkin Bread

Happy first day of fall! I can’t think of a better way to celebrate than with this Chocolate Pumpkin Bread. For ages, I have had pumpkin bread combined with chocolate on my mind, and I finally got it made. It is my first official pumpkin recipe of the season, and for that I am excited.

I love fall. The one consolation to me when summer comes to an end is that it means fall is here. I am definitely a four-seasons-kind-of-gal, but I really look forward to summer all year long and it is such a bummer to me when it is over.

Fall definitely helps ease the pain.

Chocolate Pumpkin Bread from butterloveandcowboys.com

You know what else helped ease the pain? This Chocolate Pumpkin Bread. Pumpkin bread really is fantastic enough by itself, but this version takes it to infinity and beyond. The actual bread has all the ingredients you would normally see in pumpkin bread, but with a whole bunch of cocoa added to seal the deal. Plus chocolate chips- I don’t believe in any pumpkin bread without chocolate chips.

The bread ends with a chocolate glaze. When I made the glaze, I was doubling the recipe for two loaves and really thought I was making plenty. I was wrong. Therefore, I will fill the recipe card with instructions for a batch of glaze that will go a little farther. I would never want to con you into thinking that my recipe gives you ample glaze, and have you disappointed that you needed to hurry and make up another batch.

When it comes to glaze, I like a decent covering, like shown in the pictures, but I also like to have enough to set aside that we can put on top of our individual pieces after they are cut.

Chocolate Pumpkin Bread from butterloveandcowboys.com

Chocolate Pumpkin Bread from butterloveandcowboys.com

Chocolate Pumpkin Bread from butterloveandcowboys.com

Chocolate Pumpkin Bread from butterloveandcowboys.com

Chocolate Pumpkin Bread from butterloveandcowboys.com

Chocolate Pumpkin Bread from butterloveandcowboys.com

Another thing about quick breads is that they are, well, quick! It only takes a few minutes to throw them together for the oven. Plus Chocolate Pumpkin Bread will make your house smell dreamy. Happy Fall!

Recipe adapted from Lindsay Funston

Chocolate Pumpkin Bread
A fantastic quick bread, fully loaded with chocolate, chocolate chips, and a chocolate glaze- perfect for fall!
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Bread
  1. 1/2 cup vegetable oil
  2. 2 eggs
  3. 1/4 cup sour cream
  4. 3/4 cup sugar
  5. 2 teaspoons vanilla
  6. 1 cup pumpkin puree
  7. 1 cup flour
  8. 1/2 cup cocoa powder
  9. 1 tablespoon pumpkin pie spice
  10. 1 teaspoon baking soda
  11. 1/2 teaspoon baking powder
  12. 1 cup milk chocolate chips
Chocolate Glaze
  1. 2 tablespoons butter, melted
  2. 2 1/2 cups powdered sugar
  3. 1/4 cup cocoa powder
  4. 1/3 cup cream
  5. 1/2 teaspoon vanilla
Instructions
  1. Preheat oven @ 350 F. In a large mixing bowl, combine vegetable oil, eggs, sour cream, sugar, vanilla, and pumpkin. In another bowl, combine, flour, cocoa powder, pumpkin pie spice, baking soda, and baking powder. Pour wet ingredients in with the dry ingredients and mix until combined. Fold in the chocolate chips. Place in a greased 9x5 loaf pan and bake for 40-45 minutes or until toothpick inserted in the center comes out clean. Let cool ten minutes then flip onto a serving plate.
  2. To make the chocolate glaze, whisk together melted butter, powdered sugar, cocoa powder, cream, and vanilla. I find it hard to give an exact amount of liquid for a glaze, because it is dependent on who thick you want it. I prefer a thicker glaze, so add as much or as little cream as you like, until the desired consistency is reached. Pour over the pumpkin loaf and enjoy! Store leftovers in an airtight container.
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Bread Sweets

Raspberry Sweet Rolls

Let’s talk about these Raspberry Sweet Rolls. To start off, you must understand how much I adore cinnamon rolls. They have always ranked the charts as one of my top desserts. Because I love them so much, I have had a hard time giving any other kind of sweet roll a chance. I mean, I have wanted to give other sweet rolls a try, but I have just been too afraid to risk giving up the ultimate comfort contained in a beautiful, rounded cinnamon roll, dripping with cream cheese frosting, to try something different! There have been worries in my mind that other sweet rolls just wouldn’t compare. When you love a certain treat so much, it can really be a leap of faith to break the mold. 

Well, I did it.

In fact, I’ve done it twice in the last few months. Raspberry Sweet Rolls were such a good combination of the original roll of a treat and one of the best fruits on the planet. They are certainly different than a regular cinnamon roll, but have surely found their own rightful place in my palate! Baking with raspberries totally made it seem like summer really is here. Raspberries=summer. Plus I think our temperatures have finally climbed for good. 

Need a killer dessert for Memorial Day weekend? Then don’t pass up these Raspberry Sweet Rolls! You could even squeeze them in for a breakfast one day. I just know it 😉

Raspberry Sweet Rolls from butterloveandcowboys.com

Raspberry Sweet Rolls from butterloveandcowboys.com

Raspberry Sweet Rolls from butterloveandcowboys.com

Raspberry Sweet Rolls from butterloveandcowboys.com

I think regular cinnamon rolls pair super well with cream cheese frosting, but I would go so far as to say Raspberry Sweet Rolls paired with it super DUPER well!

Raspberry Sweet Rolls from butterloveandcowboys.com

Raspberry Sweet Rolls from butterloveandcowboys.com

Raspberry Sweet Rolls from butterloveandcowboys.com

Raspberry Sweet Rolls from butterloveandcowboys.com

Raspberry Sweet Rolls from butterloveandcowboys.com

Let’s get real. Those picture worthy rolls don’t have nearly enough frosting.

Raspberry Sweet Rolls from butterloveandcowboys.com

That’s more like it.

Raspberry Sweet Rolls
Yields 24
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For the Rolls
  1. 2 tablespoons instant yeast
  2. 6 cups flour
  3. 3/4 cup sugar
  4. 1/4 teaspoon salt
  5. 1/4 cup butter, melted
  6. 1 1/2 teaspoons vanilla
  7. 2 cups warm water
For the Raspberry Filling
  1. 4 cups frozen raspberries, NOT THAWED
  2. 4 teaspoons cornstarch
  3. 2/3 cup sugar
  4. 1/2 cup butter
  5. 2 cups brown sugar
For the Cream Cheese Frosting
  1. *1-2 (8 oz) packages cream cheese, softened
  2. 1/2 cup butter, softened
  3. 1 1/2 teaspoons vanilla
  4. 2-3 teaspoons lemon juice
  5. 3-4 cups powdered sugar
Instructions
  1. 1. Mix the yeast with one cup of flour in a small-medium size bowl. Place sugar, salt, melted butter, vanilla, warm water, and the yeast/flour mixture in a mixer. Mix until combined.
  2. 2. Gradually add the remaining five cups of flour until a soft dough forms. Let raise in a large, lightly greased bowl until doubled in size. This will take about an hour.
  3. 3. While the dough is rising, begin preparing the filling. Melt the butter and brown sugar over low-medium heat. Only heat it until the butter is just melted and combined with the brown sugar. Do not melt it long enough it becomes liquid, or else the filling will drain from the cinnamon rolls while they raise the second time. Set aside to cool a few minutes.
  4. 4. Punch down the dough and roll into a large rectangle. Spread the brown sugar/butter mixture all over the rectangle. Make sure you spread it all the way out to the edges of the dough.
  5. 5.In a medium size bowl, stir the FROZEN raspberries, cornstarch, and sugar. Make sure the raspberries are frozen to ensure easier rising and baking. The filling will stay inside the roll better. Spread the raspberry mixture evenly all over the rectangle, to the edges. Roll up the dough and cut into about 24 1-2 inch rolls. They should squeeze about perfectly onto one standard size cookie sheet, or two 9x13 pans. Raise in a warm place until doubled. This takes anywhere from about 30-60 minutes.
  6. 6. Shortly before the rolls finish rising, preheat the oven at 350 degrees F. When rolls finish raising, bake 20-22 minutes. Make sure the centers are not doughy. The raspberry filling makes the centers more susceptible to be underdone.
  7. 7. To prepare the frosting, beat the cream cheese and butter 2-3 minutes, until smooth and creamy. Add the vanilla and lemon juice and combine. You can add more or less of these based on your personal preference. Add the powdered sugar, one cup at a time, until the desired sweetness is reached. Beat at least 3 minutes, or until the frosting begins to appear more of a white color. My Mom taught me this little trick for cream cheese frosting and I love it! It gives it an amazing texture and combines the flavors even better.
  8. 8. Frost the warm rolls and enjoy!
Notes
  1. *Two packages of cream cheese make for an extra cream cheese flavored frosting and is delicious! One package will make a yummy frosting as well, it just won't be as strongly flavored. The more cream cheese you add, the more likely you will need all four cups of powdered sugar.
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Bread Sweets

Lemon Poppy Seed Bread

Lemon Poppy Seed Bread from butterloveandcowboys.com
Lemon Poppy Seed Bread

Now that it is officially spring, I decided it was time for a fruity dessert this past weekend. Lemon Poppy Seed Bread was the perfect answer to my craving! Moist and light, this bread will help you turn a fresh leaf from winter to spring. 

Lemon Poppy Seed Bread from butterloveandcowboys.com

Lemon Poppy Seed Bread from butterloveandcowboys.com

Lemon Poppy Seed Bread from butterloveandcowboys.com

Lemon Poppy Seed Bread from butterloveandcowboys.com

It was a great break from all the chocolate-y treats I have been making lately.  During the winter months baked goods like a warm brownie or a fresh cookie comfort the soul.  Now that the sun is shining a little more and the temperatures have started to climb, however, I was ready for something a little lighter.

Lemon Poppy Seed Bread from butterloveandcowboys.com

Don’t get me wrong. I adore chocolate and crave it daily. Cookies and brownies have my full adoration as well. Moderation is a great thing though. Trying out new recipes is a great thing too! You wanna know what else is a great thing? Adding extra glaze to each piece of Lemon Poppy Seed Bread- that is truly a great thing.

Lemon Poppy Seed Bread from butterloveandcowboys.com

Another note about this bread is that My Cowboy and I like a little lemon in our lives, however we don’t love a really strong lemon flavor. So when I make treats with lemon, I don’t use fresh lemon juice because it is so strong. Now, if lemon flavor IS your thing and you DO love it strong, use fresh lemon juice instead of the bottled stuff. Generally I am a lover of strong flavors of all sorts, just not when it comes to lemon 🙂

Lemon Poppy Seed Bread from butterloveandcowboys.com

 

Lemon Poppy Seed Bread from butterloveandcowboys.com

Mmm mmm good!

Did you try this recipe or did you like it? Let me know 🙂

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Recipe adapted from Mel’s Kitchen Cafe.

Lemon Poppy Seed Bread
Yields 2
A delicious, moist, and light Lemon Poppy Seed Bread
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Ingredients
  1. 3 cups flour
  2. 4 teaspoons baking powder
  3. 1/2 teaspoon salt
  4. 2 3/4 cups sugar
  5. 4 eggs
  6. 2 tablespoons poppy seeds
  7. 1/4 cup lemon juice
  8. 1 teaspoon vanilla
  9. 1/2 cup applesauce
  10. 1 1/2 cups plain Greek yogurt (can use regular yogurt as well)
  11. 1/2 cup vegetable oil
Lemon Glaze
  1. 2 1/2 cups powdered sugar
  2. 2 tablespoons lemon juice
  3. 1 teaspoon vanilla
  4. 1/3 cup milk or cream (if using cream, will need to add some milk as well)
Instructions
  1. 1. Preheat oven at 350 F.
  2. 2. In a medium bowl mix flour, baking powder, and salt.
  3. 3. In a large bowl combine sugar, eggs, poppy seeds, lemon juice, vanilla, applesauce, yogurt, and oil.
  4. 4. Carefully fold dry flour mixture into wet ingredients. Do not over mix.
  5. *5. Pour batter into two greased 8 1/2 inch by 4 1/2 inch pans.
  6. 6. Bake for 40-45 minutes or until a toothpick inserted comes out clean. Flip over onto cooling racks and cool ten minutes.
For the Glaze
  1. Measure powdered sugar into a medium sized bowl. Add the milk or cream and whisk. If you use cream, you will probably need to add milk to thin it out. I used cream for my glaze, and thinned it out a little with milk, but as you can see it is a bit thicker of a glaze. Just add the milk until it is the consistency you want. Add lemon juice and vanilla, then whisk until there are no lumps.
  2. Flip bread loaves onto serving plates and poke holes in the tops of the loaves with a toothpick. Spread half of the glaze evenly over the top of each loaf.
Notes
  1. *I don't have the correct size of loaf pans, so my loaves of bread were not as tall as they should be.
  2. Yields: 2 Loaves
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