Bread

King Cake Cinnamon Rolls (and my favorite spots in New Orleans!)

King Cake Cinnamon Rolls by Wood and Spoon blog. This is a recipe for brioche style cinnamon rolls filled with a cinnamon brown sugar filling and topped with a thick or thin powdered sugar icing glaze. Each roll is topped with festive Mardi Gras sprinkles as homage to the original king cakes! Celebrate the mardi gras season with these yummy breakfast or dessert rolls on thewoodandspoon.com

We’re five years along on this website, and I still have yet to post a single Mardi Gras recipe- NOT EVEN ONE. Well, it’s taken forever, but I’m finally in the mood for a Mardi party, so today, we’re getting all kinds of festive with these king cake cinnamon rolls. While we’re at it, I’m going to share all my favorite spots to eat in New Orleans to get you guys dreaming about some post-COVID traveling. Better days are up ahead, and now’s as good of time as any to start dreaming about them.

King Cake Cinnamon Rolls by Wood and Spoon blog. This is a recipe for brioche style cinnamon rolls filled with a cinnamon brown sugar filling and topped with a thick or thin powdered sugar icing glaze. Each roll is topped with festive Mardi Gras sprinkles as homage to the original king cakes! Celebrate the mardi gras season with these yummy breakfast or dessert rolls on thewoodandspoon.com

We’ve been traveling to New Orleans for a few years now, and it’s become one of our favorite spots for delicious Southern food. The city is brimming with incredible restaurants, many of which nod to the creole traditions that are so rich in the area. Although restaurant turnover is a real thing, many of the places I’ve enjoyed over the years are still bustling and serving thoughtful and sumptuous dishes. On top of that, the city has incredible shopping. Sure, there’s the chain retailers and department stores that most big cities have, but New Orleans also offers a ton of boutique shopping, antique stores, and art galleries for people who want a more curated experience. With great food, good shopping, and tons of music, art, and nightlife to speak of, New Orleans is definitely one of my favorite can’t-miss southern spots. So let’s get down to it: What To Do In New Orleans!

King Cake Cinnamon Rolls by Wood and Spoon blog. This is a recipe for brioche style cinnamon rolls filled with a cinnamon brown sugar filling and topped with a thick or thin powdered sugar icing glaze. Each roll is topped with festive Mardi Gras sprinkles as homage to the original king cakes! Celebrate the mardi gras season with these yummy breakfast or dessert rolls on thewoodandspoon.com

Where to Eat in New Orleans

August– One of my favorite spots in New Orleans, Restaurant August is a new American restaurant with Southern influence and art-like dishes!
Coquette– This restaurant feels like a hidden neighborhood gem with it’s intimate dining space and comforting yet beautiful meals.
Cochon Bucher– By far our favorite lunch in New Orleans, Cochon Butcher is the perfect spot for meat lovers with their house-made meats, breads, and relishes. Grab a sandwich here along with some artisanal ingredients to take back home with you!
Herbsaint– This upscale New Orleans staple is a Donald Link restaurant with multiple accolades and awards under it’s belt. Stop here for a showstopping dining experience.
Saba– This Alon Shaya restaurant pays homage to Israeli cuisine. We enjoyed sharing small plates of hummus, fresh pita, and salads for lunch in this bright and beautiful restaurant.
Compere Lapin– This restaurant by Top Chef and James Beard Award winner Nina Compton serve Caribbean-meets-creole food (and incredible cocktails!) in a cool, vibey atmosphere.
Arnaud’s French 75 Bar– Arnaud’s is a classic NOLA restaurant, but their little French 75 bar is loads of fun too. Try their classic cocktail and enjoy some jazz music here before supper one evening!
Willa Jean – This bakery is by far my favorite breakfast in New Orleans. Fresh-baked breads, muffins, scones, cookies, and loads of savory options fill their yummy menu.
La Petite Grocery– This unassuming French bistro-style restaurant is consistently delicious and offers a romantic, charming dining experience that is perfect for a date night or girl’s night out.
Acme Oyster House– I had to put this one on the list for my husband. If you’re the type that wants an all-you-can-eat parade of fried seafood, beer, and tartar sauce, one of Acme’s multiple locations may be right for you.
Maypop– Don’t miss the dim sum brunch available here on the weekends!
District Donuts Sliders Brew– This casual burger and beer spot on Magazine Street is a fun and easy lunch option for those afternoon shopping trips. Don’t skip the donut dessert!
Commander’s Palace– No other restaurant is more quintessentially New Orleans with its white tablecloths and tuxedo-donning waitstaff. Get a real taste of traditional NOLA here.
Cafe Du Monde– A bit of a tourist trap, but it’s earned it’s place on all those must-see lists. Stop here for classic New Orleans-style beignets. They are truly incredible.

King Cake Cinnamon Rolls by Wood and Spoon blog. This is a recipe for brioche style cinnamon rolls filled with a cinnamon brown sugar filling and topped with a thick or thin powdered sugar icing glaze. Each roll is topped with festive Mardi Gras sprinkles as homage to the original king cakes! Celebrate the mardi gras season with these yummy breakfast or dessert rolls on thewoodandspoon.com
King Cake Cinnamon Rolls by Wood and Spoon blog. This is a recipe for brioche style cinnamon rolls filled with a cinnamon brown sugar filling and topped with a thick or thin powdered sugar icing glaze. Each roll is topped with festive Mardi Gras sprinkles as homage to the original king cakes! Celebrate the mardi gras season with these yummy breakfast or dessert rolls on thewoodandspoon.com
King Cake Cinnamon Rolls by Wood and Spoon blog. This is a recipe for brioche style cinnamon rolls filled with a cinnamon brown sugar filling and topped with a thick or thin powdered sugar icing glaze. Each roll is topped with festive Mardi Gras sprinkles as homage to the original king cakes! Celebrate the mardi gras season with these yummy breakfast or dessert rolls on thewoodandspoon.com

What to Do in New Orleans (Besides Eating, of Course)

National WWII Museum– Congress designated this museum as the official WWII museum. Explore the multiple exhibits and interactive displays for an impactful peek into the events that shaped American and world history.
Sazerac House– The Sazerac cocktail was birthed in New Orleans, and now, visitors can taste and learn more about the spirit that shaped Southern beverages in this museum-style beverage experience.
Bourbon Street– Although Bourbon Street is not my favorite place to visit in New Orleans, I’d be remiss if I didn’t include it on this list. The nightlife on Bourbon St. has earned a name for itself, and if you know, you know.
Visit a Jazz Club– Jazz music came to fame in NOLA, and it’s still very much alive there today. Check out the link for a list of popular jazz clubs or just stumble upon your own- they’re everywhere!
Antique Shopping in the French Quarter– French antiques abound in the French Quarter. If you’re in the market for an old clock, a copper lantern, or a Napoleon-Era chair, you’ll find all that and then some in NOLA. It’s definitely worth the afternoon stroll.
Boutique Shopping on Magazine Street– I’ve spent many a pretty penny on magazine street, but you wouldn’t blame me- the home, clothing, and gift shopping here is well-curated and very walkable. Check the link for a list of shops!

King Cake Cinnamon Rolls by Wood and Spoon blog. This is a recipe for brioche style cinnamon rolls filled with a cinnamon brown sugar filling and topped with a thick or thin powdered sugar icing glaze. Each roll is topped with festive Mardi Gras sprinkles as homage to the original king cakes! Celebrate the mardi gras season with these yummy breakfast or dessert rolls on thewoodandspoon.com

King Cake Cinnamon Rolls

I could say a lot more on New Orleans, but instead, I’ll leave you with these king cake cinnamon rolls. King cake is a staple this time of year when the Mardi Gras festivities crank up. I was surprised to learn that king cakes come in all sorts of flavors, and have enjoyed trying different varieties over the years. Today’s recipe features a king cake-style dough all twisted and filled like a cinnamon roll and then baked in a jumbo, overflowing spiral. They’re extravagant and delicious- a fitting tribute for this New Orleans post, if I do say so myself.

King Cake Cinnamon Rolls by Wood and Spoon blog. This is a recipe for brioche style cinnamon rolls filled with a cinnamon brown sugar filling and topped with a thick or thin powdered sugar icing glaze. Each roll is topped with festive Mardi Gras sprinkles as homage to the original king cakes! Celebrate the mardi gras season with these yummy breakfast or dessert rolls on thewoodandspoon.com

To make these king cake cinnamon rolls, we start with the dough. Eggs, sugar, flour, yeast, and loads of butter comes together into a soft and tacky dough. Once risen and doubled in size, the dough is rolled out and filled with a buttery, cinnamon-sugary filling. After being rolled and cut into thick rounds, the dough is baked in a muffin tin until puffed and baked through. Allow to cool completely before topping with the simple glaze and loads of purple, gold, and green sprinkles- the Mardi Gras way!

King Cake Cinnamon Rolls by Wood and Spoon blog. This is a recipe for brioche style cinnamon rolls filled with a cinnamon brown sugar filling and topped with a thick or thin powdered sugar icing glaze. Each roll is topped with festive Mardi Gras sprinkles as homage to the original king cakes! Celebrate the mardi gras season with these yummy breakfast or dessert rolls on thewoodandspoon.com

Whether you enjoy the Mardi Gras festivities or not, these king cake cinnamon rolls and yummy and fun to make. I hope you’ll give them a try and let me know what you think! Happy Baking, ya’ll!

If you like these king cake cinnamon rolls you should try:

Overnight Cinnamon Rolls
Bananas Foster Cinnamon Rolls
Orange Swirl Bread
Funfetti Rolls
Mini Cinnamon Rolls

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King Cake Cinnamon Rolls (and my favorite spots in New Orleans!)

King Cake Cinnamon Rolls by Wood and Spoon blog. This is a recipe for brioche style cinnamon rolls filled with a cinnamon brown sugar filling and topped with a thick or thin powdered sugar icing glaze. Each roll is topped with festive Mardi Gras sprinkles as homage to the original king cakes! Celebrate the mardi gras season with these yummy breakfast or dessert rolls on thewoodandspoon.com

These kind cake cinnamon rolls feature a brioche style dough, a brown sugar and cinnamon filling, and are topped with a simple powdered sugar glaze!

  • Author: Kate Wood
  • Prep Time: 120
  • Cook Time: 25
  • Total Time: 2 hours 25 minutes
  • Yield: 12 1x
  • Category: Bread
Scale

Ingredients

For the dough:

  • 3/4 cup lukewarm whole milk
  • 2 large eggs plus 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1/3 cup sugar
  • 21/4 teaspoons instant yeast
  • 3/4 teaspoon salt
  • 3 1/4 cups all-purpose flour, with more for flouring surfaces
  • ½ cup unsalted butter, at room temperature

For the filling:

  • 5 tablespoon unsalted butter, melted
  • ¾ cup brown sugar
  • 1 tablespoon cinnamon
  • Pinch of salt

For the icing:

  • 2 cups powdered sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • ¼ cup milk, plus more as needed.

Instructions

To prepare the dough:

  1. In the bowl of a stand mixer, stir to combine the milk, eggs, egg yolk, and vanilla extract. Add the sugar, yeast, and salt, and stir to combine. On low speed with the paddle attachment, add the flour, 1/2 cup at a time, scraping the sides of the bowl as needed. Increase to medium speed (I use speed number 4 on my Kitchen Aid stand mixer) and begin adding the softened butter 1 tablespoon at a time. Scrape the sides of the bowl and then continue beating for an additional 4 minutes. The dough will be soft and slightly sticky. Lightly grease a large bowl and place the dough inside, covering it tightly with a piece of plastic wrap. Allow the dough to rest in a warm spot of your kitchen until it has approximately doubled in size, about 1-1/2-2 hours. Once the dough has nearly doubled in size, prepare the filling
  2. To prepare the filling, stir to combine the butter, brown sugar, cinnamon, and salt and set aside. 

To prepare the rolls:

  1. After the first rise, roll the dough out into a 11”x21” rectangle. Use an offset spatula to spread the filling onto the rectangle. Starting with one of the long ends, roll the dough into a tight log and pinch the edges together to seal them shut. Use a sharp chef’s knife to cut 2” pieces out of the log. Lightly grease a muffin tin and place a roll, face-up, into each compartment of the muffin tin. You will end up with about 12 rolls. Lightly over the tops of the dishes with plastic wrap for about a half hour. In the meantime, preheat the oven to 350 degrees Fahrenheit, and when the rolls have risen, remove the plastic and bake in the oven until golden brown, about 20-25 minutes. Allow to cool slightly before stirring together the icing ingredients and drizzling over top. For thinner icing glaze, add an additional tablespoon of milk until desired consistency is reached. Rewarm and enjoy. 

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Banana Nutella Muffins

Banana Nutella Muffins by Wood and Spoon Magazine. These are simple banana muffins made with ripe bananas and a gooey swirl of chocolate hazelnut spread. The muffins stay moist for days and benefit from the extra sweet of Nutella swirled into the center of each muffin. Learn how simple it is to make this breakfast brunch treat on thewoodandspoon.com

HAPPY NEW YEAR!

I’m feeling pretty lucky to be writing to you all this morning. We made it through a lot in 2021, and even though we don’t need to wait until January 1st to do a new thing, a new year is always a great reminder that fresh starts exist. After a year like 2020, doesn’t that thrill you? A new year offers us the opportunity to take inventory of our lives and hearts and relationships and be honest with ourselves: what do we need more of in this coming year? Where can we cut back? What are the desires of our hearts and how can we pursue those desires with intentionality in the coming months?

Banana Nutella Muffins by Wood and Spoon Magazine. These are simple banana muffins made with ripe bananas and a gooey swirl of chocolate hazelnut spread. The muffins stay moist for days and benefit from the extra sweet of Nutella swirled into the center of each muffin. Learn how simple it is to make this breakfast brunch treat on thewoodandspoon.com

I spent this past weekend at my favorite place on planet earth with my dear friends, and one afternoon, we spent a chunk of time talking about our priorities. I’m not one for new year’s resolutions, but I like the idea of setting goals that tend to the priorities in my life. I found that writing down the things that were important to me offered an opportunity to see where I could better use my time, resources, and energy. Unsurprisingly, a lot of the things I call “priorities” were things I haven’t been giving much heart or thought, and it was useful to identify places where I could do better. My hope is that small bits of intentionality like this will yield a year loaded with direction and purpose and joy, and not just for me- for you too.

Banana Nutella Muffins by Wood and Spoon Magazine. These are simple banana muffins made with ripe bananas and a gooey swirl of chocolate hazelnut spread. The muffins stay moist for days and benefit from the extra sweet of Nutella swirled into the center of each muffin. Learn how simple it is to make this breakfast brunch treat on thewoodandspoon.com

In the coming weeks, I’ll be spending some time seeking out direction and really assessing where and how to move forward with this site in 2021. Baking, writing, and connecting with you all in the coming year continues to be a priority in my life, but I want to do it in a way that best serves us both. I owe you all lots of gratitude and smiles for the ways this site has fed my heart (and belly!) since 2016, and I know there are really great things in store for the future too. We’ll talk more on that soon, but I do want to get to the recipe before I lose you all completely. Without further ado, here’s banana nutella muffins!

Banana Nutella Muffins by Wood and Spoon Magazine. These are simple banana muffins made with ripe bananas and a gooey swirl of chocolate hazelnut spread. The muffins stay moist for days and benefit from the extra sweet of Nutella swirled into the center of each muffin. Learn how simple it is to make this breakfast brunch treat on thewoodandspoon.com

I’ve been making these muffins for a couple of months, and for me, they’ve been a lifesaver. Surely I’m not the only one with a perpetual pile of brown bananas on their counter? These muffins are a terrific use for those leftover bits of produce, and the added chocolate hazelnut swirl serves my sweet tooth well.

Banana Nutella Muffins by Wood and Spoon Magazine. These are simple banana muffins made with ripe bananas and a gooey swirl of chocolate hazelnut spread. The muffins stay moist for days and benefit from the extra sweet of Nutella swirled into the center of each muffin. Learn how simple it is to make this breakfast brunch treat on thewoodandspoon.com

To make these banana nutella muffins, we combine the sugars, oil, milk, eggs, and mashed bananas in a single bowl. Stir with a hand mixer (or a wooden spoon and a sturdy bicep!) until combined and add in the dry ingredients of flour, leavening, cinnamon, and salt. Stir just until combined and then spoon into a prepared muffin tin. Gently heat the nutella spread just until smooth and swirl small dollops on top of each round of batter. I like to use a toothpick, but a butter knife works well too! Bake in the preheated oven just shy of 20 minutes and enjoy!

Banana Nutella Muffins by Wood and Spoon Magazine. These are simple banana muffins made with ripe bananas and a gooey swirl of chocolate hazelnut spread. The muffins stay moist for days and benefit from the extra sweet of Nutella swirled into the center of each muffin. Learn how simple it is to make this breakfast brunch treat on thewoodandspoon.com

These banana nutella muffins are a great use for old bananas and will make a yummy addition to breakfasts in the coming months. I hope you’ll give them a try and let me know what you think! Truly, I’m excited and hopeful for the coming year, and I hope you are too. Happy New Year and happy baking!

If you like these banana nutella muffins you should try:

Banana Bread Cake
Banana Crumb Cake
Banana Cream Pie Cake
Raspberry Muffins
Java Chip Muffins
Coffee Cake Muffins
Hummingbird Muffins

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Banana Nutella Muffins

Banana Nutella Muffins by Wood and Spoon Magazine. These are simple banana muffins made with ripe bananas and a gooey swirl of chocolate hazelnut spread. The muffins stay moist for days and benefit from the extra sweet of Nutella swirled into the center of each muffin. Learn how simple it is to make this breakfast brunch treat on thewoodandspoon.com

These banana nutella muffins feature a moist and tender cake with a swirled chocolate hazelnut filling!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 16 1x
  • Category: Muffins
Scale

Ingredients

  • 3/4 cups light brown sugar
  • ½ cup sugar
  • ½ cup canola oil
  • ¼ cup milk
  • 2 large eggs
  • 1 cup mashed over-ripe bananas (from about 2 extra-large bananas)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • ½ cup Nutella, gently melted in the microwave for about 15 seconds

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit and line two muffins pans with 16 liners. Set aside.
  2. In a large bowl or the bowl of a stand mixer, combine the light brown sugar, sugar, oil, milk, eggs, and mashed banana. Stir on medium just to combine. Add the flour, baking soda, baking powder, cinnamon and salt and stir. Once combined, scrape the sides of the bowl to stir in any unincorporated bits. 
  3. Use a large cookie scoop or a spoon to fill the muffin tins ¾ of the way full.  Spoon 1 heaing teaspoon of Nutella into each banana muffin and use a knife or a toothpick to swirl it in, stirring in one direction gently until the top is swirled. Bake in the preheated oven for about 18-20 minutes, rotating the pans halfway through as needed to ensure they bake evenly. Once a toothpick inserted comes out clean, remove from oven and allow to cool slightly for a couple of minutes before removing them from the tins. 

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Pumpkin Pancakes

Pumpkin Pancakes with Whipped Cinnamon Butter by Wood and Spoon blog by Kate Wood. These are fluffy pancakes flavored with cinnamon and pumpkin puree. The pancakes are soft and tender and the butter is barely sweetened and scented with spice! Learn how simple these breakfast treats are to make this fall on thewoodandspoon.com

This time of year, pumpkin reigns supreme, and I can’t think of a cozier way to salute such a fine ingredient than to make a batch of pancakes. The best part? WHIPPED CINNAMON BUTTER. If you’re gearing up for the weekend and ready for a simple treat to star at breakfast, look no further than these simple pumpkin pancakes.

Pumpkin Pancakes with Whipped Cinnamon Butter by Wood and Spoon blog by Kate Wood. These are fluffy pancakes flavored with cinnamon and pumpkin puree. The pancakes are soft and tender and the butter is barely sweetened and scented with spice! Learn how simple these breakfast treats are to make this fall on thewoodandspoon.com

I’m not sure if you remember, but we hosted a wedding at our home last weekend. Between a hurricane, COVID, and a few blended families, one would think the odds were not stacked in our favors, but somehow, it ended up being awesome. Not so awesome that I’d sign up to do it again next week, but seriously heart-warming and special. I shared some photos on IG, and if you saw them, you know- it was precious. If there’s any brides out there feeling deflated because 2020 has put a kink in all their wedding plans, let me encourage to consider a small family affair. There was no shortage of love or fun, and if I had a chance to do mine again, I may consider the same.

Pumpkin Pancakes with Whipped Cinnamon Butter by Wood and Spoon blog by Kate Wood. These are fluffy pancakes flavored with cinnamon and pumpkin puree. The pancakes are soft and tender and the butter is barely sweetened and scented with spice! Learn how simple these breakfast treats are to make this fall on thewoodandspoon.com

Pumpkin Pancakes with Whipped Cinnamon Butter by Wood and Spoon blog by Kate Wood. These are fluffy pancakes flavored with cinnamon and pumpkin puree. The pancakes are soft and tender and the butter is barely sweetened and scented with spice! Learn how simple these breakfast treats are to make this fall on thewoodandspoon.com

With so much family in town, I got to share a few baked goods that I’ve been working on for this site, but these pumpkin pancakes were not one of them. Why? Because they were long-gone before family arrived. I nibbled on bits of these cinnamon-spiced treats all week, and Aimee has been demolishing the whipped cinnamon butter one slice of toast at a time. My hunch is that you’ll find yourself with a half-can or so of pumpkin puree sometime in the next couple of weeks, and when you do, I hope you’ll look no further than these pumpkin pancakes! They are warm, cozy, and simple, which makes them the perfect treat to rely on in these autumn months. While the pumpkin pancakes are the star of the show, don’t sleep on that cinnamon butter. It is so yummy, and I’m finding that any leftovers taste amazing on toast, biscuits, and even baked sweet potatoes! Truly, it’s the gift that keeps on giving.

Pumpkin Pancakes with Whipped Cinnamon Butter by Wood and Spoon blog by Kate Wood. These are fluffy pancakes flavored with cinnamon and pumpkin puree. The pancakes are soft and tender and the butter is barely sweetened and scented with spice! Learn how simple these breakfast treats are to make this fall on thewoodandspoon.com

It’s only Thursday, but I hope you guys are going into the weekend with happy hearts and high hopes. Have some fun these next couple of days, and don’t forget to relax with pumpkin pancakes! Happy baking and see you next week!

If you like these pumpkin pancakes you should try:

Almost Vegan Coconut White Chocolate Pancakes
Buttermilk Pancakes
Pumpkin Danishes
Pumpkin Yeast Bread
Pumpkin Pull-Apart Bread

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Pumpkin Pancakes

Pumpkin Pancakes with Whipped Cinnamon Butter by Wood and Spoon blog by Kate Wood. These are fluffy pancakes flavored with cinnamon and pumpkin puree. The pancakes are soft and tender and the butter is barely sweetened and scented with spice! Learn how simple these breakfast treats are to make this fall on thewoodandspoon.com

These pumpkin pancakes and scented with spice and are topped with a lightly sweetened whipped cinnamon butter!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 9 1x
  • Category: Breakfast
Scale

Ingredients

For the pancakes:

  • 3 tablespoons unsalted butter, melted
  • 11/4 cups plus 2 tablespoons milk
  • 1 cup pumpkin puree
  • 1 large egg
  • 2 teaspoons clear vanilla extract
  • 1/4 cup brown sugar
  • 11/2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • ½ teaspoon salt
  • Extra butter for greasing skillet, pancake syrup, and whipped cream, if desired

For the cinnamon butter:

  • 1 cup unsalted butter, at room temperature
  • 3 tablespoons powdered sugar
  • 1 tablespoon cinnamon

Instructions

To prepare the pancakes:

  1. In a large mixing bowl, whisk together the butter, milk, pumpkin puree, egg, vanilla extract, and sugar until well combined. Add the dry ingredients and stir together with a spoon or spatula until combined, but still a bit lumpy. Do not overmix and allow the batter to rest while you preheat your pan.
  2. Heat a griddle to medium (325 degrees) and stir the batter once more. Wrap 1 tablespoon butter in a napkin or paper towel and use it to lightly grease your griddle. Spoon 1/3 cup scoops of batter onto the griddle and gently smooth each out into a 5” circle. Cook until bubbles barely appear on the edge and center of the pancake and the edges no longer look glossy. Flip the pancakes and cook and additional 2 minutes, or until the bottoms are golden brown. Serve with cinnamon butter and maple syrup.

To prepare the cinnamon butter:

  1. In a large bowl or the bowl of a stand mixer, cream the butter on medium speed until slightly pale, about 1-2 minutes. Add the powdered sugar and cinnamon and stir until combined. Store in a covered container prior to use.

Did you make this recipe?

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Pecan Babka

Pecan Babka by Wood and Spoon blog. This is a light and fluffy cinnamon swirl bread filled with brown sugar, cinnamon, and pecans! The loaves are tender, buttery, and lightly sweetened, and this bread makes for an excellent dessert or breakfast treat! Learn how to make it and braid your own babka on thewoodandspoon.com

As you’re reading this, I’m likely knee-deep in tulle, place settings, and cake frosting. It’s currently Tuesday, but I’m writing this post in advance, because we’re anticipating the arrival of friends and family for an intimate, last-minute wedding at our home. There’s lots to do, but the beauty of this particular event is that no one has an agenda- everyone is eager to hear the vows and celebrate the bride and groom. Even though there’s threat of weather and the many “what if’s” that come with at-home/DIY weddings, I’m happy to know there’s 100% chance of marriage. That’s our happy ending.

Pecan Babka by Wood and Spoon blog. This is a light and fluffy cinnamon swirl bread filled with brown sugar, cinnamon, and pecans! The loaves are tender, buttery, and lightly sweetened, and this bread makes for an excellent dessert or breakfast treat! Learn how to make it and braid your own babka on thewoodandspoon.com

Naturally, my freezer is loaded with goodies to share with our guests this weekend, many of which you’ll be seeing on this site in the coming months! Today’s recipe for pecan babka is probably my favorite from the lineup: a buttery, lightly sweetened yeast bread filled with cinnamon sugar swirl and chopped toasted pecans, this bread is tender, rich, and absolutely to die for. I’ll be serving it this weekend with schmears of cinnamon butter and hot coffee, but I also love this for desserts and snacks too. With fall upon us, this is just the kind of recipe you’re going to want to make. Let me tell you how to do it yourself.

Pecan Babka by Wood and Spoon blog. This is a light and fluffy cinnamon swirl bread filled with brown sugar, cinnamon, and pecans! The loaves are tender, buttery, and lightly sweetened, and this bread makes for an excellent dessert or breakfast treat! Learn how to make it and braid your own babka on thewoodandspoon.com

Yeast bread is an intimidating this for newcomers, particularly when there is braiding involved. This pecan babka is no exception, and I won’t sugarcoat it: it’s a process. The beauty of it all is that this bread is very forgiving, so even if your braid looks sloppy or the filling seeps out the side, it’s still going to be crazy-delicious. Scout’s honor. To make it, we start with the dough. Instant yeast, milk, eggs, and sugar come together with the dry ingredients and loads of softened butter. We paddle the mixture in a stand mixer until it becomes a tacky, stringy dough, and then we set it aside to rise. After about an hour and a half (or an overnight rest in the fridge!) the dough is ready to be rolled out and filled. Here, melted butter, brown sugar, pecans, and spice are spread over each dough half and then it’s rolled, twisted, and set aside for a final rise. Once puffed, the pecan babka is baked in the oven and allowed to cool.

Pecan Babka by Wood and Spoon blog. This is a light and fluffy cinnamon swirl bread filled with brown sugar, cinnamon, and pecans! The loaves are tender, buttery, and lightly sweetened, and this bread makes for an excellent dessert or breakfast treat! Learn how to make it and braid your own babka on thewoodandspoon.com

A few things to know: this process from start to finish is time consuming, so be sure to read through the instructions and set aside ample time. There’s not much active prep time, but there is quite a bit of waiting in between each rise. Second, because this dough has a bit of sugar, the loaves are prone to darkening in the oven before they’re completed. I like to cover the loaves at about 30 minutes into bake time to allow them to continue cooking without browning. This will all differ from oven to oven. Finally, these loaves freeze really well! If you don’t plan on eating both within two days, I’d recommend freezing until you’re ready to dive in.

Pecan Babka by Wood and Spoon blog. This is a light and fluffy cinnamon swirl bread filled with brown sugar, cinnamon, and pecans! The loaves are tender, buttery, and lightly sweetened, and this bread makes for an excellent dessert or breakfast treat! Learn how to make it and braid your own babka on thewoodandspoon.com

Pray for me this weekend! I’m so excited for the wedding, but I want the day to go smoothly for the bride and groom who deserve a really special day. I hope you have wonderful things in store for yourselves, and if you looking for something to do, maybe I’ve convinced you to consider this pecan babka. Happy Friday y’all and happy baking!

Pecan Babka by Wood and Spoon blog. This is a light and fluffy cinnamon swirl bread filled with brown sugar, cinnamon, and pecans! The loaves are tender, buttery, and lightly sweetened, and this bread makes for an excellent dessert or breakfast treat! Learn how to make it and braid your own babka on thewoodandspoon.com

If you like this pecan babka you should try:

Blueberry Babka
Chocolate Peanut Butter Babka
Braided Baklava Brioche
Orange Swirl Bread
Peppermint Bark Bread
Pumpkin Pull-Apart Bread

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Pecan Babka

Pecan Babka by Wood and Spoon blog. This is a light and fluffy cinnamon swirl bread filled with brown sugar, cinnamon, and pecans! The loaves are tender, buttery, and lightly sweetened, and this bread makes for an excellent dessert or breakfast treat! Learn how to make it and braid your own babka on thewoodandspoon.com

This pecan babka makes two tender and butter loaves with a cinnamon sugar swirl and toasted pecans.

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 45
  • Total Time: 360
  • Yield: 2 Loaves 1x
  • Category: Bread
Scale

Ingredients

For the dough:

  • 3/4 cup whole milk
  • 2 large eggs plus 1 egg yolk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sugar
  • 3 teaspoons instant yeast
  • 3/4 teaspoon salt
  • 3 1/3 cups (about 1 lb) all-purpose flour, with more for flouring surfaces
  • 10 tablespoons unsalted butter, at room temperature

For the filling:

  • ½ cup unsalted butter, melted and slightly cooled
  • 1 cup brown sugar
  • 6 tablespoons sugar
  • 2 tablespoons cinnamon
  • Pinch of salt
  • 1 cup finely chopped pecans

Instructions

To prepare the dough:

  1. In the bowl of a stand mixer, stir to combine the milk, eggs, egg yolk, and vanilla extract. Add the sugar, yeast, and salt, and beat the mixture on medium speed until combined. On low speed, add the flour, 1/2 cup at a time, scraping the sides of the bowl as needed. Increase to medium speed (I use speed number 4 on my Kitchen Aid stand mixer) and begin adding the softened butter 1 tablespoon at a time. Scrape the sides of the bowl and then continue beating for an additional 4 minutes. If the dough remains very soft and does not pull on the beaters in strands of dough, add an additional 2 tablespoons of flour. Lightly grease a large bowl and place the sticky dough inside, covering it tightly with a piece of plastic wrap. Allow the dough to rest in a warm spot of your kitchen until it has approximately doubled in size, about 1-1/2-2 hours* (see notes). Alternatively, you can pop it in the fridge to rise overnight. Once the dough has nearly doubled in size, prepare the filling.

To prepare the filling:

  1. Combine the cooled, melted butter, sugars, cinnamon, and salt, stirring until combined. You will use approximately ½ cup of filling for each loaf.

To prepare the loaves:

  1. Once the dough has doubled in size, lightly grease 2 loaf pans (8 1/2″ x 4 1/2″ x 2 3/4″) with baking spray. Generously flour your work surface and rolling pin. Gently punch the dough down into the bowl once and divide it in half. Take one half of the dough and lay it on your floured surface. Generously dust the top of the dough with flour as well. Using your rolling pin, roll your first piece of dough as evenly as possible into a 13″x16″ rectangle. You may need to re-flour your work surface if the dough begins to stick. Spread half of the filling on top of the dough, leaving a 1” border around the perimeter of dough. Sprinkle half of the pecans over the filling.
  2. Standing with one of the short edges closest to you, begin to tightly roll your dough away from you, forming a 13” log of dough. Gently pinch the dough together at the seam to seal the filling inside the roll. With the seam facing down, use a sharp chef’s knife to cut the dough log in half lengthwise and face the innards up. Quickly twist the two pieces of dough around each other, and place your braided loaf in one of the prepared pans. Repeat the entire process with the remaining half of dough. Once both loaves have been formed, cover again with plastic wrap and allow to rise again for about 1-1/2-2 hours. The dough should rise about 1/2-1″ over the top of the pans. Do not let them over-rise.
  3. When the dough is nearly risen, preheat the oven to 350 degrees and bake in the preheated oven for about 45 minutes, or until the internal temperature registers 180 degrees Fahrenheit. If you notice the tops of the loaves begin to look too dark t about 30 minutes before they’re done, you can cover with a loose sheet of aluminum foil. Allow to cool in the pans on a cooling rack for about 20 minutes and then remove from the pan to cool completely.

Notes

  • I find this dough is easiest to work with while chilled. If you don’t allow it to rise in the fridge overnight, I’d recommend a quick pop in the fridge for 30 minutes to 1 hour after the initial rise. 

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Sausage Cheddar Scones

Cheddar Sausage Scones By Wood and Spoon blog. These are simple cream and butter scones sweetened with maple syrup and loaded with Italian sausage, cheddar cheese, and black pepper. These make for a delicious savory breakfast pastry or option for the meat lovers at your table. Learn how to make simple scones for brunch on thewoodandspoon.com

I am tired- we’re talking peak-level exhaustion. It’s been an awesome month filled with tons of great things to look forward to and celebrate, but this human is worn out. I think I’m realizing that quarantine changed my pace , and it’s been a struggle to keep up with the one I ran at before. Is anyone here with me on this? The next few weeks will be loaded with stuff like weddings, trips, birthdays, and more, so for now, don’t mind me completely passing out with comforting goodies like these sausage cheddar scones.

I made these sausage cheddar scones as a nod to the maple bacon scones I shared with you all a few years ago. They’ve always been a favorite of mine, but if we’re being honest, I’m totally on Team Sausage; sausage beats bacon every time, if you ask me. These are loaded with cheddar cheese and just enough sweetness to make these simple breakfast scones both sweet and savory, a perfect little treat for mornings that offer you a little extra time.

Cheddar Sausage Scones By Wood and Spoon blog. These are simple cream and butter scones sweetened with maple syrup and loaded with Italian sausage, cheddar cheese, and black pepper. These make for a delicious savory breakfast pastry or option for the meat lovers at your table. Learn how to make simple scones for brunch on thewoodandspoon.com

To make these sausage cheddar scones, we start by mixing together the dry ingredients. Flour, baking powder, and salt come together with bits of ice-cold butter before we toss in the cooked Italian sausage and cheese. Once combined, the dry ingredients transform into a dough with some heavy cream and maple syrup. YUM. Pat the dough into a small, flat disk and then pop into the freezer while the oven preheats. Freezing the dough ensures that the scones will bake up tall and fluffy which is obviously of the utmost important.

Cheddar Sausage Scones By Wood and Spoon blog. These are simple cream and butter scones sweetened with maple syrup and loaded with Italian sausage, cheddar cheese, and black pepper. These make for a delicious savory breakfast pastry or option for the meat lovers at your table. Learn how to make simple scones for brunch on thewoodandspoon.com

These sausage cheddar scones finish off with crisp edges and a soft, flavorful inside that ends up being really satisfying at breakfast. My gut instinct says these would make excellent accompaniments to supper too. Maybe trim out smaller scones and serve in lieu of a bread basket or dinner roll! Either way, give these scones a try and let me know what you think! I hope you guys enjoy them and have a terrific Thursday. The good news? The weekend is almost here!

Cheddar Sausage Scones By Wood and Spoon blog. These are simple cream and butter scones sweetened with maple syrup and loaded with Italian sausage, cheddar cheese, and black pepper. These make for a delicious savory breakfast pastry or option for the meat lovers at your table. Learn how to make simple scones for brunch on thewoodandspoon.com

If you like these sausage cheddar scones you should check out:

Maple Bacon Scones
Cinnamon Sugar Scones
Pecan Scones with Brown Butter Glaze
Jam Filled Scones
Chocolate Coffee Almond Scones

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Sausage Cheddar Scones

Cheddar Sausage Scones By Wood and Spoon blog. These are simple cream and butter scones sweetened with maple syrup and loaded with Italian sausage, cheddar cheese, and black pepper. These make for a delicious savory breakfast pastry or option for the meat lovers at your table. Learn how to make simple scones for brunch on thewoodandspoon.com

These sausage cheddar scones are lightly spiced and barely sweetened with maple syrup. The sausage and cheddar add rich savory flavor to these yummy breakfast treats!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Category: Breakfast
Scale

Ingredients

  • 2 cups (260 gm) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • ½ teaspoon black pepper
  • ½ cup (113 gm) unsalted butter, cold and chopped
  • 3/4 cup cooked and crumbled mild sausage
  • ½ cup shredded cheddar cheese
  • 2 tablespoons maple syrup
  • ¾ cup plus 2 tablespoons whipping cream, plus additional for brushing

Instructions

  1. In a large bowl, combine the flour, salt, baking powder, and pepper. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until pea-sized clumps are throughout. Stir in the sausage and cheese. Combine the maple syrup and the whipping cream in a separate bowl and then stir into the dry ingredients, just until evenly incorporated. If a lot of dry ingredients remain in the bottom of the bowl you can add an additional tablespoon of cream, but be sure to not add too much liquid.
  2. Pat the dough out in a ¾” thick circle and place the dough round on a parchment lined baking pan in the freezer to chill for 30 minutes. Meanwhile, preheat the oven to 400 degrees.
  3. Once the dough is chilled, cut the dough into 8 wedges but leave the circle of pieces together. Use a pastry brush to brush a thin layer of whipping cream over the scones. Bake in the oven until golden brown around the edges of each scone, about 35 minutes.

Notes

  • Chilling the dough ensures the scones will rise well. You can skip this step but it isn’t recommended for best outcomes.

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Cheddar Cornmeal Biscuits

Cheddar Cornmeal Biscuits by Wood and Spoon blog. These are layered, buttery, Southern-style biscuits flavored with cheddar cheese, herbs, and cornmeal! The texture comes out to somewhere between cornbread, muffins, and biscuits! These baked breads are loaded with flavor and serve as a great side item or bread option for dinners all year round. Give these flaky breakfast treats a try on thewoodandspoon.com

Biscuits are the ultimate comfort food in our house. I keep a stockpile of homemade ones in the freezer to pop into the toaster oven at a moment’s notice. They serve as breakfasts, snacks, and additions to supper, and I kinda think it will end up being one of those things my kids remember about life in the home they grew up in- Mama and her freezer full of biscuits. I love it. These cheddar cornmeal biscuits are a rendition of the classic ones we regularly prepare. With the addition of cornmeal, cheddar cheese, and the optional dried herbs, these Southern beauties are like a crossbreed of cornbread and biscuit- flavorful, textured, flaky, and super buttery. Let me tell you how to make them.

Cheddar Cornmeal Biscuits by Wood and Spoon blog. These are layered, buttery, Southern-style biscuits flavored with cheddar cheese, herbs, and cornmeal! The texture comes out to somewhere between cornbread, muffins, and biscuits! These baked breads are loaded with flavor and serve as a great side item or bread option for dinners all year round. Give these flaky breakfast treats a try on thewoodandspoon.com

These cheddar cornmeal biscuits start like any other biscuit. The dry ingredients of flour, cornmeal, sugar, baking powder, and salt get tossed together in a large bowl. You have the option to add some dried herbs if that’s you’re thing. Next, we cut in loads of ice-cold butter, stir in the cheddar cheese, and bring the whole mixture together with milk. Once a shaggy dough forms, pat the dough out into a rectangle and begin layering the dough by cutting it into thirds and re-stacking those pieces one on top of another. We repeat this process a few times and then gently pat it out into a flat sheet of dough. Use a floured biscuit cutter to trim out rounds and then space them out slightly on a prepared sheet pan. The biscuits get baked until they’re golden brown and crisp around the edges.

Cheddar Cornmeal Biscuits by Wood and Spoon blog. These are layered, buttery, Southern-style biscuits flavored with cheddar cheese, herbs, and cornmeal! The texture comes out to somewhere between cornbread, muffins, and biscuits! These baked breads are loaded with flavor and serve as a great side item or bread option for dinners all year round. Give these flaky breakfast treats a try on thewoodandspoon.com

I like to add an extra bit of butter to the tops of the biscuits to make them even more golden and savory, but this is optional. As always, be sure to use ice-cold ingredients where indicated to ensure that the biscuits fluff up nicely in the oven. If at any point your dough gets warm, you can pop it into the fridge or freezer to get cold again before baking. For reheating, I recommend a toaster oven or a traditional oven at 350 until the biscuit is warmed throughout and the edges have crisped again.

Cheddar Cornmeal Biscuits by Wood and Spoon blog. These are layered, buttery, Southern-style biscuits flavored with cheddar cheese, herbs, and cornmeal! The texture comes out to somewhere between cornbread, muffins, and biscuits! These baked breads are loaded with flavor and serve as a great side item or bread option for dinners all year round. Give these flaky breakfast treats a try on thewoodandspoon.com

Enjoy making these treats this weekend! I’ll leave a few other favorite biscuit recipes down below for you to check out, too! Happy Friday to you all, and, as always, happy baking!

Cheddar Cornmeal Biscuits by Wood and Spoon blog. These are layered, buttery, Southern-style biscuits flavored with cheddar cheese, herbs, and cornmeal! The texture comes out to somewhere between cornbread, muffins, and biscuits! These baked breads are loaded with flavor and serve as a great side item or bread option for dinners all year round. Give these flaky breakfast treats a try on thewoodandspoon.com

If you like these cheddar cornmeal biscuits you should check out:

Mini Buttermilk Biscuits
Cream Cheese Chocolate Chip Biscuits
Honey Nut Biscuits
Maple Oatmeal Biscuits
Cinnamon Raisin Biscuits
Buttermilk Biscuit Sandwiches
Peaches and Cream Biscuits

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Cheddar Cornmeal Biscuits

Cheddar Cornmeal Biscuits by Wood and Spoon blog. These are layered, buttery, Southern-style biscuits flavored with cheddar cheese, herbs, and cornmeal! The texture comes out to somewhere between cornbread, muffins, and biscuits! These baked breads are loaded with flavor and serve as a great side item or bread option for dinners all year round. Give these flaky breakfast treats a try on thewoodandspoon.com

These cheddar cornmeal biscuits feature buttery layers, cheddar cheese throughout, and loads of texture thanks to the addition of cornmeal! Consider these your cornbread biscuits!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 16 1x
  • Category: Breakfast
Scale

Ingredients

  • 11/2 cups all-purpose flour
  • ½ cup ground cornmeal
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ cup unsalted butter, cold plus 2 additional tablespoons of melted butter
  • ¾ cup shredded cheddar cheese
  • ¾ cup milk
  • 2 tablespoons white vinegar
  • 2 teaspoons Italian seasoning (If desired for herb biscuits)

Instructions

  1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
  2. In a large bowl, stir to combine the flour, cornmeal, sugar, salt, baking powder, and baking soda (Add in the Italian seasoning here too if you want herbed biscuits!). Use a pastry cutter or the backs of two forks to cut the butter into the dry ingredients, working quickly until pea-sized clumps exist throughout. Stir in the cheddar cheese. Pour in the milk and vinegar and use a rubber spatula to stir until a shaggy dough comes together. Do not overwork the dough.
  3. Gently and quickly work the dough together and pat out to a 1” thick rectangle. Cut the dough into 3 equal-sized rectangles and stack them on top of one another. Gently press or roll out again to a 1” thick rectangle. Repeat the cutting and stacking process two more times and then roll out to ½-2/3” thick. Use a 1-1/2” round biscuit cutter to trim out rounds of dough. Flour the cutter well and press down straight being careful not to twist the cutter at all. Re-flour and continue cutting out until all the dough has been used. You can gather leftover piece and gently form back together to trim out more circles. Place the biscuits about ¼” apart on the baking sheet or dish. Bake in the preheated oven for about 12 minutes or until the tops are golden and the biscuits have risen. Brush with the melted butter if desired. Allow to cool slightly before enjoying and reheat in the toaster oven as needed. 

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Raspberry Muffins

Raspberry Muffins by Wood and Spoon blog. These are fluffy, soft, maple syrup-sweetened muffins loaded with fresh raspberries or berries of your choice. The muffin uses butter for flavor, oil for moisture, and loads of complex and sweet syrup for sweetening. Add an extra layer of sugar for a crisp, caramelized top and enjoy these breakfast pastries all day long. Favorite morning sweets on thewoodandspoon.com

Earlier this week, I was taking inventory of my calendar, and it hit me- my little girl is going to Kindergarten. For the past few months, while being out of the routine, out of the hustle, school has seemed like a big, distant question mark, and now that it’s upon us I’m unsure what to think. In a lot of ways, this little site has grown up with Aimee. You guys were here for the birthday parties, the goofy stories, and the times when she gained a few new brothers. It feels surreal that in two weeks I’ll pack her lunch and send her to her first day of the next 13 years. How is that even possible?

Raspberry Muffins by Wood and Spoon blog. These are fluffy, soft, maple syrup-sweetened muffins loaded with fresh raspberries or berries of your choice. The muffin uses butter for flavor, oil for moisture, and loads of complex and sweet syrup for sweetening. Add an extra layer of sugar for a crisp, caramelized top and enjoy these breakfast pastries all day long. Favorite morning sweets on thewoodandspoon.com

The other day, she snuck downstairs when she was supposed to be napping and asked if we could bake some muffins. Well, sure, baby girl. We can. We mixed butter and oil and eggs and syrup, added a few pieces of fruit, and wah-la- raspberry muffins. They’re delightfully simple, and I’m thrilled to share them with you today.

Raspberry Muffins by Wood and Spoon blog. These are fluffy, soft, maple syrup-sweetened muffins loaded with fresh raspberries or berries of your choice. The muffin uses butter for flavor, oil for moisture, and loads of complex and sweet syrup for sweetening. Add an extra layer of sugar for a crisp, caramelized top and enjoy these breakfast pastries all day long. Favorite morning sweets on thewoodandspoon.com

Raspberry Muffins by Wood and Spoon blog. These are fluffy, soft, maple syrup-sweetened muffins loaded with fresh raspberries or berries of your choice. The muffin uses butter for flavor, oil for moisture, and loads of complex and sweet syrup for sweetening. Add an extra layer of sugar for a crisp, caramelized top and enjoy these breakfast pastries all day long. Favorite morning sweets on thewoodandspoon.com

To make these raspberry muffins, we start by mixing together the wet ingredients: milk, oil, butter, maple syrup, egg, and vanilla. We use the oil for moisture and the butter for flavor. Next, we stir in the dry ingredients, which is nothing more than flour, leavening, and salt. Finally, the raspberries are folded in, and the muffins are baked until domed and golden throughout.

Raspberry Muffins by Wood and Spoon blog. These are fluffy, soft, maple syrup-sweetened muffins loaded with fresh raspberries or berries of your choice. The muffin uses butter for flavor, oil for moisture, and loads of complex and sweet syrup for sweetening. Add an extra layer of sugar for a crisp, caramelized top and enjoy these breakfast pastries all day long. Favorite morning sweets on thewoodandspoon.com

You can use fresh or frozen raspberries here. Keep in mind that any raspberry juices (like from frozen berries) will streak the batter with pink, so opt for fresh if that bothers you at all. Either way, you’re sure to enjoy these morning treats all summer long. I hope you guys are having a happy Sunday. Happy baking!

Raspberry Muffins by Wood and Spoon blog. These are fluffy, soft, maple syrup-sweetened muffins loaded with fresh raspberries or berries of your choice. The muffin uses butter for flavor, oil for moisture, and loads of complex and sweet syrup for sweetening. Add an extra layer of sugar for a crisp, caramelized top and enjoy these breakfast pastries all day long. Favorite morning sweets on thewoodandspoon.com

If you like these raspberry muffins you should try:

Whole-Wheat Blueberry Muffins
Hummingbird Muffins
Morning Glory Muffins
Java Chip Muffins
Whole Wheat Carrot Muffins
Peach Crumb Muffins

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Raspberry Muffins

Raspberry Muffins by Wood and Spoon blog. These are fluffy, soft, maple syrup-sweetened muffins loaded with fresh raspberries or berries of your choice. The muffin uses butter for flavor, oil for moisture, and loads of complex and sweet syrup for sweetening. Add an extra layer of sugar for a crisp, caramelized top and enjoy these breakfast pastries all day long. Favorite morning sweets on thewoodandspoon.com

These raspberry muffins are soft, lightly sweetened, and dotted with tart, fresh raspberries throughout.

  • Author: Kate
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Breakfast
Scale

Ingredients

  • 1/3 cup (180 gm) milk
  • ¼ cup (60 gm) canola (or other neutral) oil
  • 6 tablespoons melted butter
  • 1 cup (240 gm) maple syrup
  • 1 teaspoon vanilla
  • 1 large egg
  • 2 cups (280 gm) all-purpose flour
  • 21/2 teaspoons baking powder
  • ¾ teaspoon salt
  • I cup fresh or frozen raspberries
  • 1 tablespoon sugar, optional

Instructions

  1. Preheat an oven to 400 degrees Fahrenheit and put paper muffin lines in a 12-compartment tin. In a large bowl, whisk together the milk, oil, butter, maple syrup, egg, and extract until smooth. Add the flour, baking powder, and salt and stir just till barely combined. Fold in the raspberries. Divide the batter among the 12-muffin compartment. Mine usually end up about 3/4 of the way full. Sprinkle with sugar, if desired. Bake in the preheated oven for about 17-18 minutes or until a toothpick inserted comes out clean. Allow to cool briefly before consuming!

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Skillet Fruit Pancake

Skillet Fruit Pancake by Wood and Spoon. Similar to a breakfast cobbler, this morning treat features baked sugared fruit underneath a golden fluffy pancake. The dish serves a few and is best topped with whipped cream or a dusting of powdered sugar. Substitute in your favorite seasonal fresh or frozen fruit to enjoy! Find out more about the recipe on thewoodandspoon.com

It’s here, y’all. IT’S SUMMER. Can’t you just smell the coconut tanning oil and shrimp tacos? We’ve been living in an unprecedented season, but there’s things like juicy watermelon slices and salty baby skin and a grilled filets of freshly caught fish that this virus cannot stop us from enjoying. I don’t know what your summer things are or how they’ll pan out in light of the pandemic, but I’m certain there’s a whole lot of goodness left to tap out. I hope you find yours.

Skillet Fruit Pancake by Wood and Spoon. Similar to a breakfast cobbler, this morning treat features baked sugared fruit underneath a golden fluffy pancake. The dish serves a few and is best topped with whipped cream or a dusting of powdered sugar. Substitute in your favorite seasonal fresh or frozen fruit to enjoy! Find out more about the recipe on thewoodandspoon.com

Our home is currently a mix of new and same old. Newly tanned babies wear the same old pjs. That regular snack time is filled with summer fruits and mini harvests from our backyard. Summers can be unbearably hot here in the South, but I never regret the changing of a season- there’s always an abundance of things to look forward to. Peach season is of special interest here in Sweet Home Alabama, because we have some of THE BEST peaches. I get that Georgia has kinda staked their claim on those fuzzy rounds of summer sweetness, but Alabama knows what’s up too. So cue me putting peaches into just about everything, including this skillet fruit pancake.

Skillet Fruit Pancake by Wood and Spoon. Similar to a breakfast cobbler, this morning treat features baked sugared fruit underneath a golden fluffy pancake. The dish serves a few and is best topped with whipped cream or a dusting of powdered sugar. Substitute in your favorite seasonal fresh or frozen fruit to enjoy! Find out more about the recipe on thewoodandspoon.com

Let me be clear: this is a choose your own adventure sort of dish. I want you to pick your favorites, whether it be berries or plums or apples or cherries, and make this skillet fruit pancake in a way that makes you happiest. Fresh or frozen, round pan or square, the difference here is of little consequence. Just use the fruits and equipment that is convenient for you and get to enjoying this yummy breakfast treat.

Skillet Fruit Pancake by Wood and Spoon. Similar to a breakfast cobbler, this morning treat features baked sugared fruit underneath a golden fluffy pancake. The dish serves a few and is best topped with whipped cream or a dusting of powdered sugar. Substitute in your favorite seasonal fresh or frozen fruit to enjoy! Find out more about the recipe on thewoodandspoon.com

This skillet fruit pancake features bubbly sugared fruit underneath a blanket of fluffy pancake. The whole thing is baked in the oven until the pancake is done and the fruit juices are thickened, and then individual scoops are served with a dollop of cream or a drizzle of pancake syrup (Hint: I always opt for both!) This recipe yields the perfect amount for my family of 5, but if you have hefty eaters feel free to double the recipe and prepare it in a larger skillet or pan. Just be sure to not fill your pan up too much or you may end up with an oven overflow!

Skillet Fruit Pancake by Wood and Spoon. Similar to a breakfast cobbler, this morning treat features baked sugared fruit underneath a golden fluffy pancake. The dish serves a few and is best topped with whipped cream or a dusting of powdered sugar. Substitute in your favorite seasonal fresh or frozen fruit to enjoy! Find out more about the recipe on thewoodandspoon.com

Give this skillet fruit pancake a try in the coming months and let me know what you think! Spoiler alert: I think this would qualify as dessert for a bunch of people here, so don’t shove this into a forgotten folder of breakfast recipes. Get to making it! Next week, I’m sharing TWO recipes that will be fun and playful for the coming summer months, so don’t miss out on those. Happy baking to you all and have a terrific week!

If you like this skillet fruit pancake you should try:

Stone Fruit Cobbler
Cherry Pound Cake
Peaches and Cream Biscuits
Honey Peach Pie
Peach Latice Pie

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Skillet Fruit Pancake

Skillet Fruit Pancake by Wood and Spoon. Similar to a breakfast cobbler, this morning treat features baked sugared fruit underneath a golden fluffy pancake. The dish serves a few and is best topped with whipped cream or a dusting of powdered sugar. Substitute in your favorite seasonal fresh or frozen fruit to enjoy! Find out more about the recipe on thewoodandspoon.com

This skillet fruit pancake features a gooey sugared fruit filling under a fluffy pancake topping! Serve with maple syrup or a dollop of fresh whipped cream!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
Scale

Ingredients

For the fruit:

6 tablespoons unsalted butter

6 tablespoons  brown sugar

1/2 teaspoon cinnamon

Pinch of salt

12 ounces fresh or frozen fruit (peeled peaches, apples, plums, or berries), strained of any juices

For the pancake batter:

  • 1 tablespoon unsalted butter, melted and cooled
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla
  • 11/2 tablespoons sugar
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Additional sugar for sprinkling
  • Maple Syrup

Instructions

  1. Preheat the oven to 350. Prepare the fruit filling by melting the butter and sugar over medium-low heat on the stove. Stir together until the butter has melted. Add the cinnamon, salt, and fruit, tossing to combine. Pour into the deep 8” skillet or baking dish that you plan to bake your pancake in. Note: You’ll need about 1” depth to pour your  pancake batter into. If you happen to be working with an extremely shallow skillet, feel free to remove a little bit of the sauce/fruit to make room for the pancake. Otherwise you may have an overflow in the oven.
  2. To prep the pancake, whisk together the butter, egg, buttermilk, vanilla, and sugar. Add the flour, baking powder, baking soda, and salt and stir just until combined. Some small lumps may remain. Immediately pour and spread on top of the fruit mixture. Sprinkle with the sugar if desired.  Place the dish on a sheet pan (if it is close to overflowing) and bake in the preheated oven for about 30 minutes or until the pancake is puffed, golden, and the fruit is bubbling under the pancake. Allow to cool about 10 minutes prior to enjoying with a small drizzle of pancake syrup or fresh whipped cream.

Notes

  • Baking time will differ depending on your pan. Be sure the fruit is bubbling below the surface before you remove from oven or your fruit filling may be soupy. Also, be sure to not overflow your pan. If your skillet isn’t deep enough, reserve some filling or pancake topping, or at least bake with a rimmed baking sheet beneath it to avoid a mess in the oven.

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Sweet Potato Buns

Sweet Potato Buns by Wood and Spoon blog. These are fluffy potato hamburger buns using mashed sweet potato. They are thick and tender and would be terrific with burgers, barbecue, or Thanksgiving leftover sandwiches! Find out how to make this simple homemade yeast bread rolls on thewoodandspoon.com

I know, you guys have gotten used to this being dessert central. Where are the cookies? Who’s bringing the cinnamon rolls? Where’s the frosting and glazes and sprinkle toppings? Well, sometimes we need to offset all that sugar with something savory, and with summer suddenly descending on us in a sweaty mist of grassy smells and Mexican beers, I thought you may enjoy this recipe for sweet potato buns- the vehicle your summer burgers have been waiting for. If you’re up for a yeasty challenge (and I promise that’s not nearly as weird as it sounds), let’s dive in!

Sweet Potato Buns by Wood and Spoon blog. These are fluffy potato hamburger buns using mashed sweet potato. They are thick and tender and would be terrific with burgers, barbecue, or Thanksgiving leftover sandwiches! Find out how to make this simple homemade yeast bread rolls on thewoodandspoon.com

I’m going to go out on a limb and claim sweet potatoes as a Southern thing. I know someone is going to come on here and man-splain to me about how sweet potatoes are prevalent here and there, how they actually originated in South America, how people in, I don’t know, Milwaukee really know what they’re doing with everyone’s favorite orange root vegetable. But look- who did it best? Who’s been topping sweet potatoes with pecans and marshmallows and buttery brown sugar since I don’t know when? Who’s been flash frying them or tossing them in skillets with green peppers and bits of crispy bacon? Who’s been making sweet potato cinnamon rolls like… wait, that’s me. The point is, sweet potatoes are a prized part of Southern food, history, and culture, and so I’m claiming them as our own. So there.

Sweet Potato Buns by Wood and Spoon blog. These are fluffy potato hamburger buns using mashed sweet potato. They are thick and tender and would be terrific with burgers, barbecue, or Thanksgiving leftover sandwiches! Find out how to make this simple homemade yeast bread rolls on thewoodandspoon.com

These sweet potato buns are everything you’d expect them to be. Mashed boiled or baked potatoes make each roll a super soft doughy roll with loads of heft and flavor. These aren’t buns made primarily of flour and air- these things have FLAVOR. With all the texture of a typical potato roll, these sweet potato buns combine earthy sweetness with soft, toothy bread, and it is wonderful. Let me tell you how to make them.

Sweet Potato Buns by Wood and Spoon blog. These are fluffy potato hamburger buns using mashed sweet potato. They are thick and tender and would be terrific with burgers, barbecue, or Thanksgiving leftover sandwiches! Find out how to make this simple homemade yeast bread rolls on thewoodandspoon.com

To make these sweet potato buns, we simply toss all of the ingredients into a bowl, mix them together, and then knead. It’s crazy simple. I used leftover baked sweet potatoes (about one large one) to make the mash mixture for the dough, although you could cube and boil your own if you prefer. For one follow-up batch I used one that had been smoked on the grill, and *WOW*, welcome to Flavortown. Go about this in whatever manner feels right for you, just make sure your potatoes are soft and thoroughly mashed.

One this super wet dough has risen until doubled in size, we have to shape each bun. This is absolutely the trickiest part. Really, I should have taken photos of the rolling process for you (and maybe I’ll do that soon?), but I’ll try to break it down in the instructions as best as I can. There are also some great tips on forming buns on Youtube. The shaping ensures that each roll winds up being round in shape and fluffy in height, but don’t stress too much about it. The rolls will taste good even if they are oblong or a little flatter.

Sweet Potato Buns by Wood and Spoon blog. These are fluffy potato hamburger buns using mashed sweet potato. They are thick and tender and would be terrific with burgers, barbecue, or Thanksgiving leftover sandwiches! Find out how to make this simple homemade yeast bread rolls on thewoodandspoon.com

Making yeast breads is always an adventure, and these sweet potato buns are a super fun project to take on in the coming months. Give the recipe a try and let me know what you think! I’d LOVE someone to attempt these as a hotdog roll, so if you get super ambitious let me know! Have a terrific week, happy baking, and see you next week!

If you like these sweet potato buns you should check out:

Sweet Potato Cinnamon Rolls
Sweet Potato Meringue Pie
Pumpkin Yeast Bread
Pumpkin Pull-Apart Bread
Cheesy Dinner Rolls

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Sweet Potato Buns

Sweet Potato Buns by Wood and Spoon blog. These are fluffy potato hamburger buns using mashed sweet potato. They are thick and tender and would be terrific with burgers, barbecue, or Thanksgiving leftover sandwiches! Find out how to make this simple homemade yeast bread rolls on thewoodandspoon.com

These sweet potato buns are soft and chewy and barely sweet from the sweet potatoes!

  • Author: Kate Wood adapted from King Arthur Flour
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 240
  • Yield: 12 1x
  • Category: Bread
Scale

Ingredients

  • ¾ cup (180 gm) lukewarm water
  • 6 tablespoons (85 gm) unsalted butter, softened to room temperature
  • 3 large eggs, divided
  • 1 cup (250 gm) mashed sweet potato, cooled (no added ingredients!)
  • 2 cups (275 gm) bread flour
  • 21/2 cups (340 gm) all-purpose flour, plus more as needed
  • 1/3 cup sugar
  • 2 teaspoons salt
  • 21/2 teaspoons instant yeast
  • 3 tablespoons sesame seeds, optional

Instructions

  1. Combine the water, butter, TWO eggs, the sweet potato, bread, flour, all-purpose flour, sugar, salt, and yeast in a large bowl or bowl of a stand mixer. Mix to combine the ingredients. Switch to a dough hook and knead on medium speed for 4 minutes, adding a tablespoon or two of flour as needed (you can also knead by hand). This is a really soft and sticky dough, but it shouldn’t be so thin that you’re able to pour it. Once kneaded, put the dough into a lightly greased bowl, cover with plastic wrap or a tea towel, and allow to rise in a warm spot of the kitchen for about an hour and 45 minutes, or until doubled in size.
  2. Once doubled, dump the dough onto a generously  floured surface and portion into 12 equal-sized rounds.To form the rolls, see the video link in the text of the above post. Smooth the sides of each rolls, making the tops of each bun tight and smooth. Spread out on a lightly greased cookie sheet and cover again with plastic wrap or tea towel. Allow to rise and puff, about 45 minutes, while you preheat the oven to 350.
  3. Once risen, lightly beat the remaining egg and combine it with a teaspoon of water. Use a basting brush to lightly brush each top with the egg wash and sprinkle with the sesame seeds. Bake in the preheated oven about 23-25 minutes or until the tops are golden and the internal temp registers at 180. Allow to cool and enjoy!

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Cinnamon Raisin Biscuits

Cinnamon Raisin Biscuits by Wood and Spoon blog. These are layered Southern style buttermilk biscuits with a cinnamon sugar filling and raisins. A copycat recipe of Hardee's biscuits! The butter glaze is simple and adds extra sweet to these breakfast pastries. These fluffy biscuits make a great breakfast or brunch option and reheat well so you can make in advance as well. Find the recipe and how to for making tall flaky biscuits on thewoodandspoon.com

Can I tell you something without receiving the full weight of your judgment? I love fast food. Like, love it. Yes, I adore fancy pants restaurants and made-from-scratch comfort favorites from my own kitchen. I appreciate the slow food movement and eating local and all that jazz. But sometimes fast food just hits the spot, ya know? Give me curly fries or secret sauce or a Chick-Fil-A sandwich basically any day of the week. Maybe it’s because I grew up on food from a brown bag or maybe it’s just because greasy gut bombs hit the spot, but no matter the reason, fast food will always have a place in my food pyramid. Case in point: these cinnamon raisin biscuits. Have you had those buttery beauties from Hardee’s? They are AWESOME. Consider this rendition of those drive-thru faves a homemade ode to the glory that is a fast food breakfast. Let me tell you how to make them.

Cinnamon Raisin Biscuits by Wood and Spoon blog. These are layered Southern style buttermilk biscuits with a cinnamon sugar filling and raisins. A copycat recipe of Hardee's biscuits! The butter glaze is simple and adds extra sweet to these breakfast pastries. These fluffy biscuits make a great breakfast or brunch option and reheat well so you can make in advance as well. Find the recipe and how to for making tall flaky biscuits on thewoodandspoon.com

Cinnamon Raisin Biscuits by Wood and Spoon blog. These are layered Southern style buttermilk biscuits with a cinnamon sugar filling and raisins. A copycat recipe of Hardee's biscuits! The butter glaze is simple and adds extra sweet to these breakfast pastries. These fluffy biscuits make a great breakfast or brunch option and reheat well so you can make in advance as well. Find the recipe and how to for making tall flaky biscuits on thewoodandspoon.com

These cinnamon raisin biscuits start like my favorite chocolate chip biscuits. We stir together the dry ingredients of flour, sugar, leavening and salt, and cut in the fat. Unlike my traditional buttermilk biscuits, these contain a bit of cream cheese which help to keep the pastry tender. Next, we stir in the raisins and bring the dough together with buttermilk. For flaky, pull-apart layered biscuits, we use a folding technique and sprinkle a bit of cinnamon sugar inside the folds so that there is a swirl of spice throughout the biscuits. Finally, the rounds of dough are baked in the oven until golden, and each one is topped with a simple sugar glaze.

Cinnamon Raisin Biscuits by Wood and Spoon blog. These are layered Southern style buttermilk biscuits with a cinnamon sugar filling and raisins. A copycat recipe of Hardee's biscuits! The butter glaze is simple and adds extra sweet to these breakfast pastries. These fluffy biscuits make a great breakfast or brunch option and reheat well so you can make in advance as well. Find the recipe and how to for making tall flaky biscuits on thewoodandspoon.com

Cinnamon Raisin Biscuits by Wood and Spoon blog. These are layered Southern style buttermilk biscuits with a cinnamon sugar filling and raisins. A copycat recipe of Hardee's biscuits! The butter glaze is simple and adds extra sweet to these breakfast pastries. These fluffy biscuits make a great breakfast or brunch option and reheat well so you can make in advance as well. Find the recipe and how to for making tall flaky biscuits on thewoodandspoon.com

These cinnamon raisin biscuits are best eaten the day they’re made, but I’ve had terrific luck reheating them in the toaster oven. If you’re wanting to make them in advance, leave them unglazed so that you can rewarm without making all of the icing run off. I haven’t tried freezer or prepping the dough ahead of time, but I suspect it will work. Who wants to try it out?

Cinnamon Raisin Biscuits by Wood and Spoon blog. These are layered Southern style buttermilk biscuits with a cinnamon sugar filling and raisins. A copycat recipe of Hardee's biscuits! The butter glaze is simple and adds extra sweet to these breakfast pastries. These fluffy biscuits make a great breakfast or brunch option and reheat well so you can make in advance as well. Find the recipe and how to for making tall flaky biscuits on thewoodandspoon.com

Happy Friday to you all and take care! Share a batch of these biscuits with someone you love and enjoy something that makes your heart full this weekend. See you next week and happy baking!

If you like these cinnamon raisin biscuits you should try:

Raisin Swirl Bread
Cinnamon Swirl Scones
Breakfast Danish
Honey Nut Biscuits
Maple Oatmeal Biscuits

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Cinnamon Raisin Biscuits

Cinnamon Raisin Biscuits by Wood and Spoon blog. These are layered Southern style buttermilk biscuits with a cinnamon sugar filling and raisins. A copycat recipe of Hardee's biscuits! The butter glaze is simple and adds extra sweet to these breakfast pastries. These fluffy biscuits make a great breakfast or brunch option and reheat well so you can make in advance as well. Find the recipe and how to for making tall flaky biscuits on thewoodandspoon.com

These cinnamon raisin biscuits have a swirl layered throughout and a sweet butter glaze on top. Serve warm for a flaky Southern-style treat!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 12 1x
  • Category: Breakfast
Scale

Ingredients

For the biscuits:

  • 2 cups (280 gm) all-purpose flour
  • ¼ cup (50 gm) sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • 4 ounces cream cheese
  • ¼ cup (55 gm) unsalted butter, cold
  • 2/3 cup cold buttermilk
  • ½ cup raisins

For the filling:

  • 2 tablespoons sugar
  • 1 teaspoon cinnamon

For the topping:

  • 2 tablespoons salted butter, melted
  • 11/2 cup powdered sugar
  • 2 tablespoons milk

Instructions

To make the biscuits:

  1. Preheat the oven to 425 degrees. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Use the back of a fork or a pastry cutter to cut in the cream cheese and butter until large, pea-sized clumps exist throughout. Stir in raisins and then add the buttermilk, stirring to combine. Dump the shaggy dough out onto a floured surface and used floured hands to gently pat the dough out into a 1” rectangle. Fold the dough in thirds like a letter and then pat it out again into 1” thickness. Combine the sugar and the cinnamon for the filling and sprinkle half of it on the dough. Fold the dough in thirds again and sprinkle more filling. Fold once more and then pat the dough out into a 1” thick rectangle. Use a 2” biscuit cutter to cut out rounds of dough. Gently combine the scraps and then pat out that mixture to 1” thick again. Cut out additional rounds. Space the rounds out on a cookie sheet and bake for about 18 minutes or until the tops are puffed and turning almost golden. You may need to rotate the pan towards the end of baking if one size is darkening faster than the other. Allow the biscuits to cool briefly while you prepare the topping.

To prepare the topping:

  1. Whisk together the ingredients in a small bowl. Rewarm as needed and add a tablespoon or more or milk to get the icing a smooth, spreadable consistency. Smooth a dollop on each biscuit and serve immediately! Biscuits are best eaten on day one and served warm.

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Share a photo and tag us — we can’t wait to see what you’ve made!