I’ve probably mentioned this before, but over last summer, I worked at a sandwich shop/café called The Biscuit. Surprisingly enough, they had the best biscuits I’d ever tasted. Before working at this place, I didn’t think biscuits were much different from rolls or any other type of bread. Man oh man, I was so wrong. A dinner roll is chewy and a homogenous dough baked into a roll shape. A biscuit, when made correctly, is extremely tender, flaky, buttery-tasting, and melts in your mouth. These are the second.
I know, quick and cinnamon rolls don’t exactly go hand-in-hand, but I promise you they do in this case. I love making freshly baked cinnamon rolls for morning breakfast. It makes the house smell so good and they’re just such a delicious breakfast treat. However, they usually take at least 4 hours, or even overnight. most people probably had not thought about making cinnamon rolls for breakfast the night before, so this recipe is perfect. It takes just an hour and they taste just as good as cinnamon rolls that take hours to make!
I’ve always wanted to make cinnamon rolls from scratch. In fact I have actually made them from scratch two or three times before, but I used a shortcut recipe where the dough didn’t need to rise. Maybe I’ll put that recipe up one day, because it’s great too, but it still doesn’t compare to the gooeyness of soft, fresh-baked cinnamon rolls from a yeast dough. So I finally made them, and they did not let me down.
More doughnuts? Yeah, more doughnuts. Once I saw this recipe in my book, I knew I had to try making it. My dad loves french crullers. I think they’re just alright, but they look so cool! So I tried them. They’re a but harder than I was expecting, but still very fun to make a quite tasty at the end. The glaze is what makes these doughnuts so good, of course.
I’ve been on a doughnuts fix lately. Ever since I made homemade glazed doughnuts, I’ve been dying to try more types of doughnuts. I was surprised at how easy it was to make doughnuts at home with little equipment on hand. I don’t have a deep-fryer, I didn’t have a doughnut cutter (but I have one now hehe), and I don’t have a deep-fry thermometer.
I know these may look like cupcakes to you, but I stand by my categorization of these. They are muffins. One, because of the texture. They are chewier than cupcakes, like muffins usually are. And two, because I didn’t plan the icing to be that thick and originally wanted to drizzle it on top, but it looked awful so I smoothed it out to make it look better. So they are muffins.
At first I was a bit skeptical of these muffins, since they are called “Cinnamon Roll Muffins”, but they are made from batter that you can’t roll up like a cinnamon bun. But then I baked them off, admired them, and tasted them. There was no need to be skeptical, they’re amazing. Very sweet, but that’s how I like my baked goods.
I’ve made baked doughnuts before and they’re pretty much just muffins baked in the shape of a doughnut using a fancy pan. They’re good, no doubt, and there’s so many varieties of them. However, they’re not real doughnuts to me. Real doughnuts are deep-fried, unhealthy, and use yeast. These homemade glazed doughnuts satisfy all three of those things.
Breakfast is by far my favorite meal of the day. I think a lot of people would probably agree with me there. At college I have cereal for breakfast every single day, but at home I might have a scone or muffin or coffeecake for breakfast on the weekend. All homemade, of course. Although I usually don’t indulge in something as sweet as a chocolate-chip muffin for breakfast, I still love making them for special occasions or just when I feel like it every once in a while.
I’ve made these muffins numerous times. They are another one of the recipes I made regularly at the cafe I worked at. I would make them for Saturday and Sunday morning brunch. They are delicious! The secret to their deliciousness is the topping. After the muffins are baked, you dip the tops in melted butter, then coat the tops in cinnamon-sugar. Soooo good.