Bread

Maple Cinnamon Rolls

Maple Cinnamon Rolls by Wood and Spoon blog. These sweetened yeast rolls are flavored with maple syrup, filled with cinnamon and brown sugar, and topped with a simple maple flavored butter glaze. These maple rolls make a great fall breakfast or special holiday brunch item. Learn how simple homemade rolls are on thewoodandspoon.com by Kate Wood.

So here we are- the first week of December. What’s that like for you? What are the memories and feelings and thoughts attached to the 31 days we’re entering into? For many of us, December means holidays and family, celebration and shopping. In our house, Christmas is still so wrapped up in the lights and wonder and hot cocoa-ness of it all, and that, combined with my upcoming book release, has already got us busy and full of anticipation. But for as many of us there are that started December 1st with starry eyes and hearts full of cheer, there are just as many hurting, feeling lonely, and wondering where all the wonder is. Today, at the risk of being way too serious in the opening paragraph of a food blog post, I want you to know this: you are loved, you matter, and you’re welcome to embrace whatever sentiment you need to this year.

Maple Cinnamon Rolls by Wood and Spoon blog. These sweetened yeast rolls are flavored with maple syrup, filled with cinnamon and brown sugar, and topped with a simple maple flavored butter glaze. These maple rolls make a great fall breakfast or special holiday brunch item. Learn how simple homemade rolls are on thewoodandspoon.com by Kate Wood.

So before we’re all gung-ho on cookie exchanges and tacky sweater parties, I want to share these maple cinnamon rolls, a true comfort food recipe, and ask you to take inventory of the people in your life who may need more love this year. Is there someone who needs to feel the glow of your friendship and affection? Share it freely, whether with a card, a coffee date, or a batch of these sweet rolls, and know that your love makes the biggest difference this time of year. The world needs more people who freely offer what they have to the people around them.

Maple Cinnamon Rolls by Wood and Spoon blog. These sweetened yeast rolls are flavored with maple syrup, filled with cinnamon and brown sugar, and topped with a simple maple flavored butter glaze. These maple rolls make a great fall breakfast or special holiday brunch item. Learn how simple homemade rolls are on thewoodandspoon.com by Kate Wood.

Ok, phew. If you’ve made it this far in the post- CONGRATULATIONS. Your reward is a yummy, warm, fall-scented twist on one of my all-time favorite treats: these maple cinnamon rolls. Every year, I create a number of sweet roll recipes, because they’re always such a hit, both on this site and in my own home. A batch of cinnamon rolls goes faster than a juice box in my house, and anytime I make them, I know they’re going to be received well by my hungry kiddos. And these maple cinnamon rolls have been a long time coming; after all, few things go hand in hand with breakfast and cinnamon like the comforting flavor of pure maple syrup.

Maple Cinnamon Rolls by Wood and Spoon blog. These sweetened yeast rolls are flavored with maple syrup, filled with cinnamon and brown sugar, and topped with a simple maple flavored butter glaze. These maple rolls make a great fall breakfast or special holiday brunch item. Learn how simple homemade rolls are on thewoodandspoon.com by Kate Wood.

This recipe was adapted from the ever-popular overnight cinnamon rolls . In place of the sugar and brown sugar that ordinarily sweetens the rolls, I’ve used maple syrup, and an addition to the cinnamon brown sugar filling, I’ve added a handful of chopped pecans both of texture and flavor. That, plus the ridiculous-delicious maple glaze that goes on top, makes for the yummiest little addition to our normal round-up of breakfast all-stars.

Maple Cinnamon Rolls by Wood and Spoon blog. These sweetened yeast rolls are flavored with maple syrup, filled with cinnamon and brown sugar, and topped with a simple maple flavored butter glaze. These maple rolls make a great fall breakfast or special holiday brunch item. Learn how simple homemade rolls are on thewoodandspoon.com by Kate Wood.

If you’re looking for a fancy treat to love on your friends and family with this year, please consider these maple cinnamon rolls. Hugs to you today and in the days that are coming, and happy baking!

If you like these maple cinnamon rolls you should try:

Overnight Cinnamon Rolls
King Cake Cinnamon Rolls
Cookies and Cream Rolls
Mini Cinnamon Rolls
Gingerbread Cinnamon Rolls

Maple Cinnamon Rolls by Wood and Spoon blog. These sweetened yeast rolls are flavored with maple syrup, filled with cinnamon and brown sugar, and topped with a simple maple flavored butter glaze. These maple rolls make a great fall breakfast or special holiday brunch item. Learn how simple homemade rolls are on thewoodandspoon.com by Kate Wood.
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Maple Cinnamon Rolls

These maple syrup feature a cinnamon brown sugar filling, toasted pecans, and loads of cozy maple syrup!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 240
  • Yield: 12 Rolls 1x
  • Category: Breakfast

Ingredients

Scale

For the dough:

  • 1/2 cup milk, lukewarm
  • 1/2 tablespoon active dry yeast
  • ¼ cup unsalted butter, melted but not too hot
  • 1 large egg
  • ¼ cup real maple syrup
  • 21/4 cups all-purpose flour
  • 1/4 teaspoon salt

For the filling:

  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon cinnamon
  • 6 tablespoons brown sugar
  • 1/3 cup finely chopped pecans

For the frosting:

  • ¼ cup unsalted butter, melted
  • ¼ cup maple syrup
  • 2 cups powdered sugar
  • Pinch of salt
  • 2 tablespoons milk

Instructions

To prepare the dough:

  1. In the bowl of a stand mixer or a large bowl, sprinkle the yeast over top of the lukewarm milk. Allow the yeast to dissolve, about 5 minutes. Stir in the butter, egg, and maple syrup until smooth. Add about half of the flour plus the salt into the yeast mixture and stir until combined. Pour in the remaining flour and knead in the bowl using the dough hook attachment until smooth and slightly tacky, about 7 minutes. If you notice your dough isn’t pulling away from the sides of the bowl or it’s too wet, add flour 1 tablespoon at a time until the dough pulls away from the sides of the bowl and forms a little dough “tornado” around the dough hook. Once done kneading, place the dough into a large lightly greased bowl and cover tightly with plastic wrap to double in size, about 1-1/2 hours.
  2. Once the dough has risen, dump it out onto a lightly floured surface. Use a floured rolling pin to roll it into a large rectangle about 11”x21” in size. Pour the melted butter for the filling on top of the rolled out dough and spread it out over top. Combine the cinnamon and brown sugar and sprinkle evenly over the buttered dough. Sprinkle on the chopped pecans as well. Starting with one of the long ends, tightly roll the dough from end to end and pinch the edges together to seal. Cut the dough into about 1-1/2” sections and lay them out spiral side up in a lightly greased sheet pan or baking dish, about 2” apart. Alternatively, you can bake them in greased muffin tins as well. Cover with plastic wrap and allow to rise again, about 40 minutes.
  3. In the meantime, preheat the oven to 350 degrees. Once preheated, bake in the oven for about 20 minutes or until the edges are barely golden and the internal temp of a roll is 190 degrees. Remove from the oven and prepare your frosting.

To prepare the frosting:

  1. Stir the butter, maple syrup, salt, and powdered sugar together with an electric hand mixer. Add milk 1 tablespoon at a time until the desired consistency is reached. Spread the frosting over the warm rolls and enjoy!

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Pumpkin Swirl Bread

It’s October, which means I officially don’t feel bad about pushing pumpkin baked goods. I know some of you fall into the uber-cozy category of humans that thinks things like pumpkin spice lattes, fluffy scarves, fleece socks, and jewel tones are appropriate all year long, but I’ve been holding back on this recipe for weeks in an attempt to salvage the sanity of those who can only tolerate fall-ish stuff sometime after Labor Day. Today’s recipe, this pumpkin swirl bread, certainly falls into the cozy category, and it makes for an excellent baking challenge for those of you who might be willing to roll up your sleeves and attempt a slightly more challenging baked treat. Let me tell you how to make it!

Pumpkin Swirl Bread by Wood and Spoon blog. This is a fluffy pumpkin yeast bread swirled with brown sugar and cinnamon and pumpkin pie spice. The bread is fragrant and works wonderfully for morning toast. Learn how to make a fall sandwich or yeast bread and how simple it is to add sugar to bread dough on thewoodandspoon.com
Pumpkin Swirl Bread by Wood and Spoon blog. This is a fluffy pumpkin yeast bread swirled with brown sugar and cinnamon and pumpkin pie spice. The bread is fragrant and works wonderfully for morning toast. Learn how to make a fall sandwich or yeast bread and how simple it is to add sugar to bread dough on thewoodandspoon.com

This pumpkin swirl bread is a love child of two of my favorite recipes: pumpkin yeast bread and cinnamon swirl bread. For years, cinnamon toast has been a go-to breakfast favorite in my house, and I decided it was high time we had a fall alternative for our mornings. The dough for this tender bread is made with pumpkin purée, sweetened with maple syrup, and flavored pumpkin pie spice. The center is a swirl of cinnamon and brown sugar- just enough to add a smidge of flavor and that beautiful inner spiral, but not so much that it becomes overpowering. Slices of this pumpkin swirl bread practically beg to be toasted and slathered with salted butter and a sprinkle of cinnamon sugar.

Pumpkin Swirl Bread by Wood and Spoon blog. This is a fluffy pumpkin yeast bread swirled with brown sugar and cinnamon and pumpkin pie spice. The bread is fragrant and works wonderfully for morning toast. Learn how to make a fall sandwich or yeast bread and how simple it is to add sugar to bread dough on thewoodandspoon.com

To make the bread, we start with the dough. Active dry yeast dissolved in lukewarm water before we add in the remaining liquid ingredients: milk, maple syrup, oil, and pumpkin purée. Once combined, we add in the flour, salt, and pumpkin pie spice. The dough is stirred and kneaded in a stand mixer until stretchy and slightly tacky.

After its first rise, we roll out the dough and layer in the filling: first an egg wash, then a sprinkle of cinnamon sugar. The dough is rolled tight into a loaf and allowed to rise a second time in a prepared loaf pan. After baking, the loaves are golden brown and fragrant with yummy autumnal spice!

This pumpkin swirl bread is a great weekend baking challenge. Bonus: it makes two loaves, so you can keep one for yourself and share the second with someone else! A win-win for everyone! Give this recipe a try and let me know what you think. Happy Baking!

Pumpkin Swirl Bread by Wood and Spoon blog. This is a fluffy pumpkin yeast bread swirled with brown sugar and cinnamon and pumpkin pie spice. The bread is fragrant and works wonderfully for morning toast. Learn how to make a fall sandwich or yeast bread and how simple it is to add sugar to bread dough on thewoodandspoon.com

If you like this pumpkin swirl bread, you should try:

Pumpkin Yeast Bread
Pumpkin Pull-Apart Bread
Pumpkin Pancakes
Cinnamon Swirl Bread
Raisin Swirl Bread

Pumpkin Swirl Bread by Wood and Spoon blog. This is a fluffy pumpkin yeast bread swirled with brown sugar and cinnamon and pumpkin pie spice. The bread is fragrant and works wonderfully for morning toast. Learn how to make a fall sandwich or yeast bread and how simple it is to add sugar to bread dough on thewoodandspoon.com
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Pumpkin Swirl Bread

  • Author: Kate Wood
  • Prep Time: 25
  • Cook Time: 35
  • Total Time: 240
  • Yield: 2 Loaves 1x
  • Category: Bread

Ingredients

Scale

For the bread dough:

  • ½ cup (120 mL) warm (not hot) water
  • 21/4 teaspoons active dry yeast
  • 1 cup (240 mL) milk, room temperature (I use whole)
  • ¼ cup (60 mL) maple syrup
  • 2 tablespoons oil (I use canola)
  • 1 cup (225 gm) pumpkin puree
  • 5 cups (650 gm) all-purpose flour
  • 11/2 teaspoons salt
  • 1 tablespoon pumpkin pie spice

For the filling:

  • 1 large egg
  • 6 tablespoons (75 gm) sugar
  • 21/2 teaspoons cinnamon
  • 1 tablespoon flour

Instructions

To prepare the dough:

  1. Pour the warm water into the bowl of a stand mixer and sprinkle the yeast over top of it. Allow the yeast to dissolve, about 5 minutes. Whisk in the milk, maple syrup, and oil. Add the pumpkin puree and stir to combine. Add two cups of flour, the salt, and the pumpkin pie spice to the wet ingredients and stir until well integrated. Add an additional 2-1/2 cups of flour and, using the dough hook, knead the bread on medium speed for about 5 minutes or until the bread starts to become stretchy. Add additional flour to the bowl during the kneading process to get the dough the right texture. You are looking for a tacky, stretchy dough.
  2. Grease a large bowl and place the dough in it, covered with a piece of plastic wrap, to rise until doubled in size, about 1-1/2 hours. If the dough seems to have a hard time rising, move the bowl to a slightly warmer area of the kitchen. I like to let mine rise next to a warm oven.

To prepare the filling:

  1. Once risen, remove dough from bowl and separate into two equal pieces. Roll each sheet of dough on a lightly greased work surface into a 6”x20” rectangle. Whisk the egg with 2 teaspoons of water and brush this wash over the surface of each sheet of dough. Reserve the extra wash.
  2. Combine the cinnamon, sugar, and flour in a small bowl and sprinkle the mixture evenly over the surface of each piece of dough.
  3. Starting at one of the narrow ends, roll the dough snug up the length of the long ends of the rectangle until you’re left with a tube-shaped roll of dough. Pinch the ends to seal the dough closed. Place each loaf roll into their own greased loaf pan (8.5″ X 4.5″ X 2.75″). Cover with Saran wrap and allow to rise again for about 1 hour, or until the dough has risen one inch over the top of the pan. Meanwhile, preheat the oven to 425 degrees.
  4. Once risen, brush a thin layer of wash over the tops of each loaf. Put the loaves into the oven and immediately lower the temperature to 375. Bake for about 30-35 minutes, or until loaves have turned golden and sound slightly hollow when tapped on the top.
  5. Allow to cool in pan for ten minutes and then remove to finish cooling on a cooling rack.

Notes

  • Beware of using a small pan. This recipe requires a large enough pan to accommodate the dough.
  • If your bread is not rising well, place loaves in a slightly warmer spot in your kitchen. I let my bread rise next to a warm oven.
  • Allow bread to cool completely prior to slicing.
  • Bread will keep on the counter for several days but will keep best in the refrigerator for up to 6-7 days. There’s no preservatives in this stuff so it won’t last as long as your supermarket bread- eat fast!
  • Wrapped securely in aluminum foil, bread will keep in a freezer for up to four months.

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Funfetti Biscuits

You know what? I think we never grow too old.

So much of the excitement, fun, and frivolity in this life is seemingly reserved for kids: amusement park rides, dancing without inhibition, playing dress-up, and even things like sprinkles. While adults tend to get bogged down with responsibility, appearances, and reputation, kids have no problem going after the joy that’s right in front of them, no matter what’s at stake. I can’t speak for anyone else, but I’ll tell you that I seriously long for some of that freedom. Below the surface of my to-do lists, structure, and self-imposed social rules is a person that really desires a fresh dose of joy. Maybe that’s the reason I’m drawn to treats like these funfetti biscuits.

Funfetti Biscuits by Wood and Spoon blog. These are fluffy Southern Style buttermilk biscuits loaded with sprinkles, box mix cake flavor, and topped with a sweet and simple icing. There are tons of things to put sprinkles on and these sprinkle biscuits make for a fun and festive back to school breakfast. If you're looking for fun breakfast ideas for kids, look no. further than these sweet morning biscuits! The recipe and how to is on thewoodandspoon.com
Funfetti Biscuits by Wood and Spoon blog. These are fluffy Southern Style buttermilk biscuits loaded with sprinkles, box mix cake flavor, and topped with a sweet and simple icing. There are tons of things to put sprinkles on and these sprinkle biscuits make for a fun and festive back to school breakfast. If you're looking for fun breakfast ideas for kids, look no. further than these sweet morning biscuits! The recipe and how to is on thewoodandspoon.com

Even if your life is currently chock-full of all sorts of stuff that feels and sounds and reeks of work, simple indulgences like these funfetti biscuits can serve as a reminder that you’ve not grown too old. You can still enjoy frivolous sources of happiness, like a sprinkle-flecked biscuits topped with icing, and enjoy every minute of it. If you find yourself in the same boat as me, longing for something that is happy and fun just because, I do hope you’ll give these treats a try.

Funfetti Biscuits by Wood and Spoon blog. These are fluffy Southern Style buttermilk biscuits loaded with sprinkles, box mix cake flavor, and topped with a sweet and simple icing. There are tons of things to put sprinkles on and these sprinkle biscuits make for a fun and festive back to school breakfast. If you're looking for fun breakfast ideas for kids, look no. further than these sweet morning biscuits! The recipe and how to is on thewoodandspoon.com

So let me tell you about these funfetti biscuits.

There’s not shortage of biscuits around here. Maybe it’s the Southerner in me, maybe it’s the Mom in me that’s constantly trying to reimagine breakfast, or maybe it’s just because they’re delicious. But even after years on this site, we’ve never added sprinkles to our biscuits, and I think it’s high time we do something about that. Here, a simple butter and buttermilk-laden layered biscuit is flavored with clear vanilla extract (for box mix cake flavor!) and sprinkles (for fun!) to create a colorful and playful baked treat that everyone can rally around. And because I have a hard time not trying to make every breakfast food a little more dessert-like, we’ve added a simple icing too that transforms this into a decadent treat.

To make these funfetti biscuits, we start with the dry ingredients. Flour, sugar, and a bit of leavening are combined in a large bowl before butter is cut into the mix. Once the contents of the bowl resemble a clumpy sandy mixture, we toss in the sprinkles and work in the liquid ingredients: clear vanilla extracts and milk. The cold dough is immediately cut and put into a super-hot oven that ensures the biscuits will bake into layered, flaky treats. After cooling slightly, a simple powdered sugar glaze goes on top. Voila!

Funfetti Biscuits by Wood and Spoon blog. These are fluffy Southern Style buttermilk biscuits loaded with sprinkles, box mix cake flavor, and topped with a sweet and simple icing. There are tons of things to put sprinkles on and these sprinkle biscuits make for a fun and festive back to school breakfast. If you're looking for fun breakfast ideas for kids, look no. further than these sweet morning biscuits! The recipe and how to is on thewoodandspoon.com

I hope these funfetti biscuits put even just a little more fun bake into your everyday. Make them for the kids and grown-ups in your life and let me know what you think! Happy Monday to you and happy baking!

If you like these funfetti biscuits you should try:

Funfetti Scones
Funfetti Mini Cakes
Funfetti Rolls
Peaches and Cream Biscuits
Cream Cheese Chocolate Chip Biscuits

Funfetti Biscuits by Wood and Spoon blog. These are fluffy Southern Style buttermilk biscuits loaded with sprinkles, box mix cake flavor, and topped with a sweet and simple icing. There are tons of things to put sprinkles on and these sprinkle biscuits make for a fun and festive back to school breakfast. If you're looking for fun breakfast ideas for kids, look no. further than these sweet morning biscuits! The recipe and how to is on thewoodandspoon.com
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Funfetti Biscuits

These sprinkled frosted biscuits put the fun in funfetti!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 16 1x
  • Category: Breakfast

Ingredients

Scale

For the biscuits:

  • 2 cups all-purpose flour
  • 3 tablespoons sugar, plus 2 teaspoons for sprinkling, if desired
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 4 ounces cream cheese, cold and diced
  • ¼ cup unsalted butter, cold and diced, plus 2 more tablespoons melted for brushing
  • 5 tablespoons rainbow sprinkles
  • ¾ cup cold buttermilk
  • 2 teaspoons clear vanilla extract

For the icing:

  • 2 cups powdered sugar
  • 2 tablespoons melted butter
  • 3 tablespoons milk
  • Extra Sprinkles, if desired

Instructions

To make the biscuits:

  1. Preheat the oven to 450 degrees. Line a small baking sheet with parchment paper and set aside. 
  2. In a large bowl, stir to combine the flour, 3 tablespoons sugar, baking powder, baking soda, and kosher salt. Use a pastry cutter or the backs of two forks to cut in the cream cheese and ¼ cup of cold butter until incorporated in pea-sized clumps. Toss in the sprinkles. In a liquid measuring cup, combine the buttermilk and clear vanilla extract. Pour the liquid into the dry ingredients and stir until a shaggy dough comes together. 
  3. Dump the dough out onto a lightly floured counter and quickly bring the dough together used floured hands. Gently pat the dough out into a flat rectangle and fold the dough in thirds as you would a letter. Repeat this process twice more and then gently flatten the dough out into a ¾” rectangle. Use a floured 2” biscuit cutter to cut out rounds of dough. Keep the cutter flooured and press straight down. Space the biscuits out on the prepared pan about ½” apart. Pop the pan in the freezer for 5-10 minutes if the dough got warm. Brush the biscuit tops with the melted butter and sprinkle with the remaining 2 teaspoons of sugar if desired. Put the pan in the oven and immediately decrease the heat to 400. Bake for about 15 minutes or until the biscuit tops are beginning to turn golden. 

To prepare the icing:

  1. Combine the sugar, butter, and milk, whisking until smooth. Spoon small dollops on top and sprinkle with extra sprinkles if desired. Serve warm. 

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