breakfast

Blueberry Cream Cheese Biscuits

Blueberry Cream Cheese Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats with fresh blueberries for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

Does it get any better than homemade biscuits? I’ve been the self-professed biscuit lady for a number of years now, and I could not be more thrilled to add another recipe to the Wood & Spoon repertoire. These blueberry cream cheese biscuits are a long time coming, and when I tell you they are worth the wait… well, they are.

Blueberry Cream Cheese Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats with fresh blueberries for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

Storebought is… Fine?

I’ve been making homemade biscuits for so long that, up until recently, I almost forgot about the alternatives. You know- storebought biscuits, refrigerated doughs, and even the freezer ones that you just pop on the pan and warm up. They’ve been all but foreign to me. Don’t get me wrong- there are plenty of semi-homemade or convenience foods that I buy with very little hesitation, but once you’ve tasted a really easy (and really good!) homemade biscuit, it’s hard to go back. You know?

Blueberry Cream Cheese Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats with fresh blueberries for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

Then, the other day, we were serving breakfast to a rather large crew after church. I caved and bought a Costco-sized bag of frozen biscuits. It was so easy! Oven: preheated. Baking pan: lined with parchment. Hot biscuits: ready in 12 minutes. They even really looked good- golden tops, steamy fluffed insides, perfectly round size. Maybe I had been tricking myself all these years. Maybe homemade biscuits weren’t really that much better.

Blueberry Cream Cheese Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats with fresh blueberries for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

Homemade Biscuits > All Other Alternatives

But then it came time to trying them. I took a biscuit, slathered it with last summer’s strawberry fig jam, and took a bite. First chew: good texture. Second chew: not bad. Third, fourth, and fifth bite: oh, no.

What even is this? That greasy film on the roof of my mouth? That gummy texture caking my teeth? The butter flavor that, honestly, was more movie theater artificial than anything else. The frozen biscuit I tried that morning was nothing like my homemade ones. It was so, so much worse than I remembered.

Blueberry Cream Cheese Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats with fresh blueberries for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

Blueberry Cream Cheese Biscuits

I’ll be honest: vindication tastes almost as good as these blueberry cream cheese biscuits. These homemade biscuits, just like the millions I’ve made in the past, really are the best. They have it all: buttery crisp edges, soft insides, layers throughout, and loads of real butter flavor. With fresh blueberries and a cream cheese glaze, these blueberry cream cheese biscuits have balanced sweetness and great texture. I cannot emphasize enough how delicious they are. So let me tell you how to make them.

Blueberry Cream Cheese Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats with fresh blueberries for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

How to Make Blueberry Cream Cheese Biscuits

Almost all of my biscuit recipes start the same way. First, we whisk together the dry ingredients. All-purpose flour, baking powder, baking soda, salt, and sugar come together in a bowl. Next, we cut in the cream cheese and butter using a pastry cutter, just until the fats are incorporated in pea-sized chunks. Why use cream cheese? Cream cheese works as a substitute for some of the butter and adds a subtle flavor and softness. I learned this trick years ago from Carrie of Callie’s Hot Little Biscuit whose cream cheese biscuits are delightfully soft and fluffy. After tossing in the blueberries, we stir it all together with a little cold buttermilk.

Blueberry Cream Cheese Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats with fresh blueberries for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

The dough is thick and shaggy, but, working quickly, we bring it together and pat it out on a floured surface. A floured round biscuit butter comes next, and we trim out pieces of dough before popping them into a super-hot oven. Once baked, the cream cheese glaze tops these biscuits that truly are divine.

How to Revive Leftover Biscuits

Lots of foods are best the very first day, but I’ll be honest: I almost prefer these biscuits the next day. Once frosted, these blueberry cream cheese biscuits will soften overnight and lose a lot of their crispy edges. To revive them, I place them on a lined baking sheet in a toaster oven or traditional oven that is preheated to 350 degrees. I like to let mine reheat until they’re a shade darker than when they started. As a result, the edges crispy up, the insides warm, and even the glaze on top crisps slightly, leaving behind a flaky almost-donut glaze. (Insert me drooling.)

Blueberry Cream Cheese Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats with fresh blueberries for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

Given these blueberry cream cheese biscuits a try and let me know what you think! Happy baking to you all and have a great Sunday.

If you like these blueberry cream cheese biscuits, you should make:

Cream Cheese Chocolate Chip Biscuits
Peaches and Cream Biscuits
Funfetti Biscuits
Cinnamon Raisin Biscuits

Print

Blueberry Cream Cheese Biscuits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These blueberry cream cheese biscuits have soft, fluffy centers, fresh berries, and a sweetened cream cheese glaze on top!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 12
  • Category: Biscuits

Ingredients

For the biscuits:

  • 2 cups (280 gm) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 4 ounces cream cheese, at room temperature
  • ¼ cup (55 gm) unsalted butter, cold, plus 2 tablespoons melted
  • ¾ cup fresh blueberries
  • ¾ cup (180 gm) cold buttermilk

For the topping:

  • 2 ounces cream cheese, at room temperature
  • 1 cup (115 gm) powdered sugar
  • 12 tablespoons milk

Instructions

To make the biscuits:

  1. Preheat the oven to 450 degrees. In a large bowl, combine the flour, baking powder, baking soda, sugar, 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 the blueberries 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. 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. Place the dough rounds 2″ apart onto a baking sheet and brush the tops with the melted butter. Place the pan in the oven, reduce the heat to 400, and bake for about 18-20 minutes or until the tops are puffed and 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. Beat the cream cheese and powdered sugar in large bowl just until smooth. Add a tablespoon or more or milk to get the icing a smooth, spreadable consistency. Smooth a dollop on each biscuit and serve immediately!

Did you make this recipe?

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

Cinnamon Streusel Bread

Cinnamon Streusel Bread by Wood and Spoon blog. This is a simple fluffy coffee cake loaf filled with a cinnamon brown sugar filling and topped with a crumbly streusel. The end result is a yummy quick bread that tastes great as breakfast or dessert. Learn how to make this make ahead brunch bread on thewoodandspoon.com.

With St. Patrick’s Day coming up tomorrow, I have been thinking about all the things we chalk up to luck: things like the weather, a catch made by our favorite team, or even a good hair day. Over the years, I’ve given luck a whole bunch of credit to luck without really considering if there was more at play. Is the goodness in my life really just an accident, something that happened by chance? Or is it possible that all of the “luck” in my life is actually a gift offered intentionally for me at the very moment I need it? Before we dive into this cinnamon streusel bread, let’s talk about favor.

Cinnamon Streusel Bread by Wood and Spoon blog. This is a simple fluffy coffee cake loaf filled with a cinnamon brown sugar filling and topped with a crumbly streusel. The end result is a yummy quick bread that tastes great as breakfast or dessert. Learn how to make this make ahead brunch bread on thewoodandspoon.com.

Favor

A friend of mine from church introduced the concept of favor to me a few years ago. She didn’t throw it on me or force me to accept her version of things as truth; instead she offered up her perspective for my consideration. The idea, basically, is this: God loves us. He wants good things for us. And He’s always at work on our behalf. Could it be possible that every good thing in our life is not just luck or a result of our own actions but, instead, a little sign of love from God? What if that open parking space, the dollar bill in the back of old jeans, or various other happy coincidences are really just nuggets of favor lavished on you by a loving Father? My mind was blown.

Cinnamon Streusel Bread by Wood and Spoon blog. This is a simple fluffy coffee cake loaf filled with a cinnamon brown sugar filling and topped with a crumbly streusel. The end result is a yummy quick bread that tastes great as breakfast or dessert. Learn how to make this make ahead brunch bread on thewoodandspoon.com.

The following week, I saw evidence of it all around me. It seemed that the more I looked out for the good things in my life, the more I found them. Perfect weather at a picnic I planned for friends? A last-minute opening at a restaurant I’ve been dying to go to? Even a single afternoon in my home where everyone is content and joyful and kind to one another. I began to look at each one of those things as a gift and the end result was a whole lot of love and gratitude.

Cinnamon Streusel Bread by Wood and Spoon blog. This is a simple fluffy coffee cake loaf filled with a cinnamon brown sugar filling and topped with a crumbly streusel. The end result is a yummy quick bread that tastes great as breakfast or dessert. Learn how to make this make ahead brunch bread on thewoodandspoon.com.
Cinnamon Streusel Bread by Wood and Spoon blog. This is a simple fluffy coffee cake loaf filled with a cinnamon brown sugar filling and topped with a crumbly streusel. The end result is a yummy quick bread that tastes great as breakfast or dessert. Learn how to make this make ahead brunch bread on thewoodandspoon.com.

Now, I’m all in. At times, I forget to look for signs of grace and love at work in my life, but the second I open my eyes again, it’s all around me. My kids, new opportunities, the magnolia tree blooming outside of my room, or even just a wildly pink streak of clouds in a dusky sunset- it’s all favor, all love. Anyways.. just for for thought. 🙂

Cinnamon Streusel Bread

Now, onto the main event: cinnamon streusel brad. I’ve continued my venture to bake more breakfast items, and this cinnamon streusel bread is serious. Honestly guys, I love it so much. Soft cakey insides, a swirl of brown sugar and cinnamon throughout, and a crumbly topping. It’s truly so delicious and the perfect thing to enjoy for breakfast (or dessert??) this weekend. Let me tell you how to make it.

Cinnamon Streusel Bread by Wood and Spoon blog. This is a simple fluffy coffee cake loaf filled with a cinnamon brown sugar filling and topped with a crumbly streusel. The end result is a yummy quick bread that tastes great as breakfast or dessert. Learn how to make this make ahead brunch bread on thewoodandspoon.com.

First we start with the batter. Butter, oil, and two kinds of sugar come together with eggs and vanilla. Flour and leavening come next with a splash of buttermilk. Next comes the topping. Flour, brown sugar, salt, and melted butter stir together until dry clumps form. We layer the batter in a prepared pan and swirl in the cinnamon sugar filling. Finish it off with the crumble and bake for an hour or until a clean toothpick comes out. Voila!

Give this cinnamon streusel bread a try and lmk what you think! Happy Thursday, Happy St. Patty’s and Happy Baking!

Cinnamon Streusel Bread by Wood and Spoon blog. This is a simple fluffy coffee cake loaf filled with a cinnamon brown sugar filling and topped with a crumbly streusel. The end result is a yummy quick bread that tastes great as breakfast or dessert. Learn how to make this make ahead brunch bread on thewoodandspoon.com.

If you like this cinnamon streusel bread you should try:

Coffee Cake Muffins
Banana Bread Cake
Banana Zucchini Bread
Mom’s Homemade Bread
Whole Wheat Chocolate Chip Muffins

Print

Cinnamon Streusel Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

This cinnamon streusel bread is a fluffy coffee cake swirled with a cinnamon sugar filling and topped with brown sugar crumble!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 1 Loaf
  • Category: Breakfast Bread

Ingredients

For the batter:

 

  • 1/2 cup unsalted butter, at room temperature
  • 3 tablespoons vegetable oil
  • 1/2 cup sugar
  • ½ cup brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla
  • 2 cups cups all-purpose flour
  • 1 ¼ teaspoon baking powder
  • 1/4 teaspoon baking soda
  • ½ teaspoon salt
  • 2/3 cup full-fat buttermilk

For the filling:

  • ½ cup brown sugar, packed
  • 11/2 teaspoons cinnamon

For the streusel:

  • ½ cup all-purpose flour
  • ¼ cup light brown sugar packed
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 3 tablespoons unsalted butter, melted

Instructions

  1. Preheat the oven to 350 degrees. Lightly grease a 9×5” loaf pan and set aside.
  2. In a large bowl or the bowl of a stand mixer, cream together the butter, oil, sugar, and brown sugar on medium speed until smooth, about one minute. Add the eggs and vanilla and beat to combine. Add 1 cup of the flour, the baking powder, baking soda, and salt and beat on low just until almost combined. Add the buttermilk, stir, and then mix in the remaining flour. Beat on low until the batter is smooth and uniform, but do not over-mix. Combine the brown sugar and cinnamon for the filling in a small bowl. Spoon half of the batter into the prepared pan and smooth. Top with the streusel. Add the remaining batter and smooth. Finally, prepare the streusel. Combine the flour, brown sugar, cinnamon and salt in a small bowl. Stir in the melted butter, just until clumps form. Sprinkle on top. Bake in the pre-heated oven about 50-60 minutes or until the top is domed and a toothpick inserted comes out clean.

Did you make this recipe?

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

Overnight Buttermilk Biscuits (& A Gift guide!)

Overnight Buttermilk Biscuits by Wood and Spoon Blog. This is a make-ahead Southern biscuit dough that can be prepared the night before and baked fresh in the morning! Learn how to make flaky, buttery, pull-apart biscuits on thewoodandspoon.com

The other day, I saw a meme that said, “It feels like today is January 57th,” and that couldn’t be more true for me. This month has been full, in every context of the word, and I could not be more grateful that February is only a day away. If you’ve followed along with this site for any length of time, you know I LOVE February. I love all the pink and chocolates, I love the heart-shaped Valentine’s Day paraphernalia, and I even love the stay-inside weather. So naturally, I thought we’d kick off the month (a day early) with a girly gift list and some overnight buttermilk biscuits. Let’s start with the gifties.

Overnight Buttermilk Biscuits Valentine Gift Guide

A Gift List for You(rself) or Your Galentine!

1. Puff Sleeve Top from J.Crew Soft cotton and accented sleeves come at an easy price for this top.
2. Faux Orchid Real orchids are wonderful, but these faux ones stay pretty all year long with little effort.
3. HER DAILY BREAD My first book, Her Daily Bread, stays in style all year long.
4. Alpaca Beanie These beanies are so soft and scrumptious that I bought some for a few friends too.
5. Je T’aime Frame This frame is backordered, and you better believe I’m on the waiting list.
6. Wrap Pajamas These kimono style pjs from LAKE are silky soft and pretty too.
7. Rose Gold Photo Locket These lockets offer engraving and etching of inner photos as well.
8. Williams-Sonoma Dish Towels My favorite dish towels come in pink, just in time for February!
9. Recycled Cashmere Crew Neck Sweater These sustainable cashmere sweaters from Reformation are at the top of my list!
10. Salt and Pepper Mills I fell in love with these petite mills while in NYC. I may or may not have already gifted them twice since.
11. Hyaluronic Acid Lipstick My favorite lip shade now comes in a silky smooth moisturizing stick!
12. AT THE ARTISAN’S TABLE I’m dying to get my hands on this beautiful book that features tablescapes prepared by artists.

Overnight Buttermilk Biscuits by Wood and Spoon Blog. This is a make-ahead Southern biscuit dough that can be prepared the night before and baked fresh in the morning! Learn how to make flaky, buttery, pull-apart biscuits on thewoodandspoon.com

Overnight Buttermilk Biscuits

Now, onto the cozy stuff.

You know I love biscuits. An adaptable starchy treat that serves as an option for breakfast, lunch, and dinner? Sign me up. But sometimes, making fresh biscuits first thing in the morning isn’t in the cards. For those kind of days, these overnight buttermilk biscuits are the ticket. Here, a butter-packed dough comes together hours in advance so that you can bake and serve them at your leisure. It’s the morning convenience of the refrigerated can biscuits but without that greasy mouthfeel. Truly, these are awesome.

Overnight Buttermilk Biscuits by Wood and Spoon Blog. This is a make-ahead Southern biscuit dough that can be prepared the night before and baked fresh in the morning! Learn how to make flaky, buttery, pull-apart biscuits on thewoodandspoon.com

Making the Biscuits

To make these overnight buttermilk biscuits, we start with the dry ingredients. Stir together all-purpose flour, leavening and loads of salt. Next, cut ice cold butter into the dry mixture until the mixture has uniform clumps throughout. Finally, stir in the buttermilk until a shaggy dough comes together.

Overnight Buttermilk Biscuits by Wood and Spoon Blog. This is a make-ahead Southern biscuit dough that can be prepared the night before and baked fresh in the morning! Learn how to make flaky, buttery, pull-apart biscuits on thewoodandspoon.com

I pat the dough together, knead slightly, and then begin trimming out rounds of dough with a floured round cutter. Be sure not to overwork the dough- this will yield a tough, chewy biscuit. Place the dough rounds on a parchment paper-lined sheet pan and cover the entire thing with plastic wrap. When you’re ready to bake them the next morning, preheat the oven and pop them in for about 12-15 minutes!

I hope you give these overnight buttermilk biscuits a try and let me know how you enjoy them. Happy (almost!) February and happy baking!

Overnight Buttermilk Biscuits by Wood and Spoon Blog. This is a make-ahead Southern biscuit dough that can be prepared the night before and baked fresh in the morning! Learn how to make flaky, buttery, pull-apart biscuits on thewoodandspoon.com

If you like these overnight buttermilk biscuits you should try:

Funfetti Biscuits
Mini Garlic Herb Biscuits
Cheddar Cornmeal Biscuits
Mini Buttermilk Biscuits
Maple Oatmeal Biscuits

Print

Overnight Buttermilk Biscuits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

These overnight buttermilk biscuits feature flaky layers and can be made a night in advance!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 18
  • Category: Bread

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 1 cup unsalted butter, cold and diced
  • 1 ¼ cups buttermilk, cold
  • Extra butter for brushing, if desired

Instructions

  1. Preheat the oven to 425 degrees and line a baking pan with a sheet of parchment. Set aside.
  2. In a large bowl, combine the flour, sugar, salt, powder, and soda.  Use a pastry cutter or the backs of two forks to cut in the butter until evenly dispersed with pea-sized clumps throughout. Gently stir in the buttermilk until a shaggy dough forms, being careful to NOT OVERWORK. Sprinkle 2 tablespoons of flour out onto a clean work surface and dump the crumbly dough on to the flour. Gently and quickly work the dough together, kneading a few times, before patting out into a 1” rectangle. Use a 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 1” apart on the baking sheet or dish. Brush with a bit of the melted butter and bake in the preheated oven for about 17 minutes or until the tops are golden and the biscuits have risen. Allow to cool slightly before enjoying and reheat in the toaster oven as needed.

Did you make this recipe?

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

Whole Wheat Chocolate Chip Muffins

Whole Wheat Chocolate Chip Muffins by Wood and Spoon blog by Kate Wood. This quick and easy muffin recipe uses whole wheat flour, brown sugar, and semisweet chocolate chips to make a fluffy, moist muffin. each is topped with a simple streusel. For a healthy spin on a chocolate lover's breakfast favorite, try these muffins! Find the recipe on thewoodandspoon.com

What better way to start the weekend than with a healthy(ish) breakfast treat like these whole wheat chocolate chip muffins? With brown sugar, a simple streusel, and loads of semisweet chocolate chips, these cookie-flavored baked goods also have the added benefit of whole wheat flour! If you’re looking for something to enjoy all weekend long, these are IT.

Whole Wheat Chocolate Chip Muffins by Wood and Spoon blog by Kate Wood. This quick and easy muffin recipe uses whole wheat flour, brown sugar, and semisweet chocolate chips to make a fluffy, moist muffin. each is topped with a simple streusel. For a healthy spin on a chocolate lover's breakfast favorite, try these muffins! Find the recipe on thewoodandspoon.com

On Family Breakfast

In the hay day of this website, there was no shortage of breakfast pastries to enjoy in the morning. You needn’t look farther than my kitchen counter or the freezer drawer to find stacks of danishes, homemade pop-tarts, and slices of quick bread. I was constantly testing recipes, and, as a result, I had the leftovers to show for it. As you can imagine, my family got used to these kind of things, and mornings were actually quite pleasant.

But then something called “REAL LIFE” happened, and as much as I would have loved to keep up with our stock of sugary breakfast treats, it just wasn’t happening. Instead, I offered easy stuff: Toast. Dry cereal. The occasional scrambled egg. You know, normal American breakfast foods.

Whole Wheat Chocolate Chip Muffins by Wood and Spoon blog by Kate Wood. This quick and easy muffin recipe uses whole wheat flour, brown sugar, and semisweet chocolate chips to make a fluffy, moist muffin. each is topped with a simple streusel. For a healthy spin on a chocolate lover's breakfast favorite, try these muffins! Find the recipe on thewoodandspoon.com
Whole Wheat Chocolate Chip Muffins by Wood and Spoon blog by Kate Wood. This quick and easy muffin recipe uses whole wheat flour, brown sugar, and semisweet chocolate chips to make a fluffy, moist muffin. each is topped with a simple streusel. For a healthy spin on a chocolate lover's breakfast favorite, try these muffins! Find the recipe on thewoodandspoon.com

Unrealistic Expectations

So last week, when I pulled out a Tupperware of chocolate chip muffins, my kids lost their mind. I mean, seriously, head over heels. It was all, “MOM, YOU MAKE THE BEST BREAKFAST,” and, “THESE MUFFINS ARE INCREDIBLE,” and (my personal favorite), “SERIOUSLY, YOU ARE THE BEST MOM EVER!” Truly, in that moment, the clouds parted and I heard *actual* angels singing.

Here’s what I decided: I showed my hand too quickly. By having a surplus of homemade treats for a good portion of their life, they haven’t figured out that this isn’t normal in most houses. What kind of 8-year-old knows they prefer croissant over pain au chocolat? What average 6-year-old complains because there’s no more funfetti biscuits in the freezer? I’ll tell you: ones that haven’t been fed enough Fruity Pebbles, that’s who.

Whole Wheat Chocolate Chip Muffins by Wood and Spoon blog by Kate Wood. This quick and easy muffin recipe uses whole wheat flour, brown sugar, and semisweet chocolate chips to make a fluffy, moist muffin. each is topped with a simple streusel. For a healthy spin on a chocolate lover's breakfast favorite, try these muffins! Find the recipe on thewoodandspoon.com
Whole Wheat Chocolate Chip Muffins by Wood and Spoon blog by Kate Wood. This quick and easy muffin recipe uses whole wheat flour, brown sugar, and semisweet chocolate chips to make a fluffy, moist muffin. each is topped with a simple streusel. For a healthy spin on a chocolate lover's breakfast favorite, try these muffins! Find the recipe on thewoodandspoon.com

The good news for them is that I’m testing loads of breakfast recipes this month, so there’s bound to be a few stragglers to munch in the coming weeks. The bad news is that I’m on to them and there will definitely be some granola bars and Cheerios in their very near future.

Whole Wheat Chocolate Chip Muffins

While they were inhaling the muffins, I kept one little secret from them: these are almost kinda sorta healthy! I mean, sure, there’s sugar and chocolate involved, but doesn’t that addition of whole wheat flour make all of us feel a smidge better? Plus, these whole wheat chocolate chip muffins are really good. So good that I ate a whole one during the photo shoot while trying to “get the perfect shot” of a bitten muffin. I won’t even lie- one bite would have been a fine photo.

Whole Wheat Chocolate Chip Muffins by Wood and Spoon blog by Kate Wood. This quick and easy muffin recipe uses whole wheat flour, brown sugar, and semisweet chocolate chips to make a fluffy, moist muffin. each is topped with a simple streusel. For a healthy spin on a chocolate lover's breakfast favorite, try these muffins! Find the recipe on thewoodandspoon.com

To make these whole wheat chocolate chip muffins, we start with the wet ingredients. Sour cream, oil, an egg, and some vanilla stir together before adding in a mixture of brown and white sugar. Next comes the dry ingredients. Equal parts all-purpose and whole wheat flour stir in with leavening and salt. Finally, the chocolate chips fold in and the streusel sprinkles on top. Voila!

The muffins bake up into soft, slightly chewy treats with rounded, chocolate-studded top. They taste even better on day 2, although I recommend rewarming. If you are in need of a new treat to wow your family and friends- these are it! Happy Friday and happy baking to you!

If you like these whole wheat chocolate chip muffins you should try:

Whole Wheat Blueberry muffins
Banana Nutella Muffins
Healthyish Chocolate Chip Cookies
Cream Cheese Chocolate Chip Biscuits
Chocolate Chip Bundt Cake

Print

Whole Wheat Chocolate Chip Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

These whole wheat chocolate chip muffins are simple and fluffy, loaded with semisweet chips and topped with a streusel!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 18
  • Total Time: 23 minutes
  • Yield: 12
  • Category: Breakfast

Ingredients

 For the streusel (optional):

  • 11/2 tablespoons all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon unsalted butter, at room temperature
  • ¼ cup chocolate chips 

For the muffins:

  • ¾ cup sour cream
  • 1/3 cup (80 gm) vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup (100 gm) sugar
  • 1/2 cup (100 gm) brown sugar packed
  • 3/4 cup (105 gm) all-purpose flour
  • 3/4 cup (105 gm) 100% whole wheat flour (see notes)
  • 21/2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup semisweet chocolate chips

Instructions

  1. Preheat an oven to 400 degrees Fahrenheit and put paper muffin lines in a 12-compartment tin.
  2. First, make the streusel. Stir together the flour and sugar and use the back of a fork to cut in the butter until the mixture consists of moist clumps. Stir in the chocolate chips and set aside.
  3. Next, make the muffins. In a large bowl, whisk together the sour cream, oil, egg, and extract until smooth. Stir in the sugars. Add the flours, baking powder, and salt, stirring just till barely combined. Fold in the chocolate chips. Divide the batter among the 12-muffin compartment. Mine usually end up about 2/3- 3/4 of the way full. Sprinkle the streusel on top. Bake in the preheated oven for about 18 minutes or until a toothpick inserted comes out clean. Allow to cool briefly before consuming!

Notes

  • As an option, you can use 1-1/2 cups of whole wheat flour and only ½ cup of all-purpose flour. In this instance, use ½ cup brown sugar and only ¼ cup of white sugar. This will help to keep the muffins moist.
  • If you don’t plan to consume the muffins on the day of preparing them, seal them in a Tupperware or large plastic bag and freeze until ready to consume. This will help to keep the muffins moist and fresh!

Did you make this recipe?

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

Easy Banana Zucchini Bread with Cream Cheese Butter

Easy Zucchini Banana Bread by Wood and Spoon blog. My favorite way to use up ripe bananas and summer zucchini is this quick bread! Served with a simple whipped cream cheese butter and loaded with pecans, bananas, cinnamon, and fresh zucchini, this bread is a delicious breakfast or snack treat! find the recipe and how to on thewoodandspoon.com

Well, we made it to the end of the summer! I’m on Day 2 with a half-empty house, and working from home has never seemed so fun. Every summer, I forget how challenging it is to keep up with recipe testing and photography jobs; apparently working with children hanging on your ankles is easier said than done.

Luckily, the kids and I were able to work on a few recipes together. Today’s easy banana zucchini bread came together in an attempt to use up our squash reserves, and it. is. GOOD. With the addition of a whipped cream cheese butter spread, it is really worth writing home about. Let me tell you all about it.

Easy Zucchini Banana Bread by Wood and Spoon blog. My favorite way to use up ripe bananas and summer zucchini is this quick bread! Served with a simple whipped cream cheese butter and loaded with pecans, bananas, cinnamon, and fresh zucchini, this bread is a delicious breakfast or snack treat! find the recipe and how to on thewoodandspoon.com

Easy Banana Zucchini Bread

The idea for this banana zucchini bread came from a recent trip to Atlanta. My mom, nana, sister, and I traveled east to do some antique shopping. Thankfully, our hotel had a delightful breakfast spot that served delicious breakfast breads. My favorite was their zucchini bread that came with a whipped cream cheese spread. I immediately knew this was a recipe to recreate at home.

My version of the quick bread is slightly different due to the addition of banana. We have an endless supply of bananas in our house, and they’re rarely yellow and prime for eating. Instead, the green bananas collect dust and the brown ones get even more brown. So I decided to create an outlet for all the dying fruits of the world. Bananas, meet zucchini, your new BFF.

Making the Bread

Making this banana zucchini bread is pretty simple. In a single bowl, mash together the bananas and oil. Add the sugar, eggs, and extract, stirring all the while. Next comes the dry ingredients which, for this recipe, includes cinnamon; I just love the subtle addition of spice. The shredded zucchini and optional pecans add in last before two loaves bake in the oven.

The cream cheese spread is optional but really yummy. Slightly sugared and more buttercream than buttery, it really take this bread over the top. Make it or don’t, but certainly it’s worth trying once.

Easy Zucchini Banana Bread by Wood and Spoon blog. My favorite way to use up ripe bananas and summer zucchini is this quick bread! Served with a simple whipped cream cheese butter and loaded with pecans, bananas, cinnamon, and fresh zucchini, this bread is a delicious breakfast or snack treat! find the recipe and how to on thewoodandspoon.com

I hope you all get to bake this easy banana zucchini bread soon. If you do, let me know what you think! Happy Saturday and happy baking!

If you like this easy banana zucchini bread you should try:

Carrot Pound Cake
Whole Wheat Carrot Muffins
Vanilla Butter Loaf
Banana Bread Cake
Banana Crumb Cake

Easy Zucchini Banana Bread by Wood and Spoon blog. My favorite way to use up ripe bananas and summer zucchini is this quick bread! Served with a simple whipped cream cheese butter and loaded with pecans, bananas, cinnamon, and fresh zucchini, this bread is a delicious breakfast or snack treat! find the recipe and how to on thewoodandspoon.com
Print

Easy Banana Zucchini Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This banana zucchini bread is an easy, no-frills recipe that makes for a delicious breakfast or afternoon snack!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 1 hour 20 minutes
  • Yield: 2 Loaves
  • Category: Quick Bread

Ingredients

For the bread:

  • 1 cup mashed ripe banana (from about 3 medium-sized bananas)
  • 1 cup canola oil
  • 2 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 31/3 cups all-purpose flour
  • 21/2 teaspoons cinnamon
  • 1 teaspoon salt
  • 11/2 teaspoons baking powder
  • 11/2 teaspoons baking soda
  • 11/2 cups shredded zucchini
  • 1 cup chopped pecans (optional)

For the cream cheese butter:

  • 4 ounces cream cheese, softened to room temperature
  • 2 tablespoons salted butter, softened to room temperature
  • 11/2 cups powdered sugar
  • ½ teaspoon cinnamon, optional

Instructions

To make the loaves:

  1. Preheat the oven to 350 degrees and spray two 8”x4” loaf pans with baking spray. Set aside.
  2. In a large bowl, stir to combine the banana, oil, sugar, eggs, and extract. Add in the flour cinnamon, salt, baking powder, and baking soda and fold to combine. Add in the shredded zucchini and pecans, folding just until combined. Divide the batter between the two prepared pans and bake in the preheated oven until a toothpick inserted comes out clean, about 1 hour. Allow to cool completely.
  3. In the meantime, prepare the cream cheese butter. In a medium-sized bowl, use a hand mixer to combine the cream cheese and butter, beating until smooth, about 1 minutes. Add the powdered sugar and optional cinnamon, stirring to combine. If you wish to smooth out the mixture a bit, add a tablespoon of water or milk. Otherwise, pop the spread in the fridge until you’re ready to serve it on slices of the zucchini bread.

Did you make this recipe?

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

Family Waffle

Family Waffle by Wood and Spoon blog. This recipe from Sarah Copeland book Everyday is Saturday is a healthy dairy free waffle made with quinoa and chia seed. This makes 4 thick Belgian style waffles and is best served with maple syrup or a healthy portion of fresh fruit and yogurt. Read more about these make ahead and reheat breakfast treats on thewoodandspoon.com

I want to write a book. There. I said it. Now the world (aka, approximately 25 readers, if you include my Mom) knows my lifelong goal, my purpose for starting this blog. It’s the reason I spend my weekends baking 14 varieties of cinnamon bread. I am set on being an author and that’s that.Family Waffle by Wood and Spoon blog. This recipe from Sarah Copeland book Everyday is Saturday is a healthy dairy free waffle made with quinoa and chia seed. This makes 4 thick Belgian style waffles and is best served with maple syrup or a healthy portion of fresh fruit and yogurt. Read more about these make ahead and reheat breakfast treats on thewoodandspoon.com

When I was growing up, my Nana would take me to Joseph Beth Booksellers. We perused the store for hours (no joke), and I’d get lost, both in the literal and proverbial sense, flipping through pages and roaming the aisles. In the end, I’d carry my little stack of books to the register, and Nana, without fail, bought me each and every one of them. She taught me to treasure the fresh pages of a good book, and it was there that my interest in reading began.

Even now as an adult I love to read, although the content of the stories is different. I read memoirs and cookbooks and pages about faith. My bookshelves are only moderately filled, but seeing the colorful little spines arranged in stacks and rows brings me all kinds of joy because it feels good to revisit the old favorites from years past. I love to feel the worn edges and textured papers in my hands.

“Books are uniquely portable magic. ” -Stephen King

If you can’t tell, I’m dying to write a book. One of these days I will be an author. I can’t say what it will be about, whether it will be worth its salt, or when it will happen, but I’m determined to make a contribution to the craft that has inspired me for so long. Admitting it all out loud, especially here on this site, feels scary, but I think I need to move forward believing it’s possible. Some dreams are worth risking a little face over, and this is one of mine. I’m going to do it.

Family Waffle by Wood and Spoon blog. This recipe from Sarah Copeland book Everyday is Saturday is a healthy dairy free waffle made with quinoa and chia seed. This makes 4 thick Belgian style waffles and is best served with maple syrup or a healthy portion of fresh fruit and yogurt. Read more about these make ahead and reheat breakfast treats on thewoodandspoon.com

Everyday is Saturday

When I first saw Sarah Copeland’s new book, Everyday is Saturday, I said out loud, “This is a book I would love to write.” The photos were beautiful. The writing was real. Every recipe looked phenomenal. Even the concept of the book, recipes for cooking well throughout the week, was cheeky and relatable. THIS was the kind of book I wanted to write. Every page had ingredients that made my tummy applause. Flipping through the pages, I felt as if I was in Sarah’s kitchen; every page turn fanned the flame of desire that I had to create my own book.

Family Waffle by Wood and Spoon blog. This recipe from Sarah Copeland book Everyday is Saturday is a healthy dairy free waffle made with quinoa and chia seed. This makes 4 thick Belgian style waffles and is best served with maple syrup or a healthy portion of fresh fruit and yogurt. Read more about these make ahead and reheat breakfast treats on thewoodandspoon.com

One look through her book, and you’ll know she’s an adoring mother. Each chapter is freckled with images of her children enjoying her food. I found myself envisioning Aimee, George, and Charlie saddled up to the counter to enjoy her recipes. Sarah’s recipe for this family waffle is precisely the type of thing I love to serve the kids in the morning: a warm and comforting treat, slightly sweet, and healthyish. I knew they were a must-try and messaged Sarah to ask if I could share the recipe.

Family Waffle

These waffles are great for those following a gluten-free or dairy-free diet. They’re also delicious enough to make even an average Joe want to enjoy a few. A few of the out-of-the-ordinary ingredients, like cooked quinoa and chia seeds, are included for texture and create a dish with unique flavor, a bit more complex than you run of the mill eggo. Plus, those healthier ingredients mean I have no problem enjoying a hearty portion. It’s a feel good breakfast option with all the gusto of a Saturday morning meal.

Family Waffle by Wood and Spoon blog. This recipe from Sarah Copeland book Everyday is Saturday is a healthy dairy free waffle made with quinoa and chia seed. This makes 4 thick Belgian style waffles and is best served with maple syrup or a healthy portion of fresh fruit and yogurt. Read more about these make ahead and reheat breakfast treats on thewoodandspoon.com

Sarah recommends serving this waffle with a bit of yogurt and a fried egg, but I opted for yogurt and some fruit I had on hand. For the kids, I offered a pat of butter and a generous pour of syrup, and they devoured each bite, seeds and all. Additionally, I could see this waffle being topped with fresh berries and whipped ricotta, baked apples and the cinnamon-flavored run-off juices, or even just schmear of plain Jane peanut butter. Think of this waffle as the vehicle for all of your favorite toppings and enjoy as such. It’s truly a treat.

Give this waffle a try and let me know what you think! Thanks for playing a part in my dreams and joining me here each week. Happy baking!

If you like this family waffle you should try:

Apple Pecan Dutch Baby

Buttermilk Pancakes

Maple Oatmeal Biscuits

Almost Vegan White Chocolate Coconut Pancakes

Print

Sarah Copeland’s Family Waffle

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

This family waffle recipe is a dairy and gluten-free breakfast treat. Recipe excerpted from Everyday is Saturday by Sarah Copeland, reprinted with permission from Chronicle Books

  • Author: Sarah Copeland
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 4
  • Category: Breakfast

Ingredients

  • 1 1/2 cups (235 g) gluten-free flour blend or (210 g) all-purpose flour
  • 3 tablespoons cooked quinoa, cooled
  • 2 tablespoons chia seeds
  • 2 teaspoons unrefined cane sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups (360 ml) real milk
  • 1/2 cup (120 ml) vegetable oil, plus more for the waffle iron
  • 2 large eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  • Plain yogurt (optional) and fresh berries (or any fruit), for serving
  • 4 eggs, fried, for serving (optional)
  • Pure maple syrup, for serving

Instructions

  1. Preheat a waffle iron (we like a Belgian waffle maker, but any will work). Whisk together the flour, quinoa, chia seeds, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, oil, eggs, and vanilla. When your waffle iron is hot and ready to use, stir the milk mixture into the flour mixture until just combined; the batter will be loose, the consistency of heavy cream.
  2. Spray or brush the waffle iron very lightly with oil. (If your waffle iron is seasoned or nonstick, you should only need to do this once before you begin, not between every waffle, which makes them taste greasy.) Ladle 1 heaping cup (240 ml) of the batter into the waffle iron and cook until golden brown, 12 to 14 minutes. Set aside on a rack while you cook the remaining waffles to keep them crispy (stacking will make them steam and get soggy). Serve the waffles warm with berries, a dollop of yogurt or a fried egg (if desired), and a drizzle of maple syrup, or anything else you desire.
  3. Keep prepared batter in the refrigerator, covered, up to overnight. Or bake the waffles, cool, and freeze them in batches of two in large resealable freezer bags. To eat, bring to room temperature for 5 to 10 minutes, and toast to warm through. If you are making them fresh to order, you should know—as my kids and guests do—that waffle cooking is a one-by-one affair; everyone is allowed to eat their waffle hot and fresh off the press, when they’re best, while the rest cook.

Did you make this recipe?

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

Funfetti Rolls

Funfetti Rolls by Wood and Spoon. These are morning sweet buns filled with a birthday cake flavored filling that makes breakfast feel like a party. This overnight dough can be made ahead and the bun are baked and frosted with a cream cheese sprinkle icing. Using Milk Bar birthday cake crumbs, butter and sugar as the filling, these "cinnamon rolls" are the most fun way to do brunch. Find the recipe by Kate Wood on thewoodandspoon.com

It’s been a while since we’ve included some sprinkles in our lineup here. The sprinkles, birthday cake flavor, and bright colors that make up these funfetti rolls make me feel like we’re celebrating, and you guys know how much I love a party. Our mornings deserve something extra-special, extra-festive, extra-fun, don’t you think? If you ask me, these funfetti rolls are just the ticket.

With all of the breakfast recipes we’ve been sporting on this site this month, mornings have been seriously special in my house lately. The other morning I prepared my kids what is, to use, a normal healthy breakfast and they were appalled. Like, where’s the cinnamon rolls, Mom? Where’s the chocolate bread and pound cake and muffins? WHERE IS THE SUGAR IN THIS BREAKFAST? Clearly I need to send the little sugar junkies to breakfast bootcamp for a little reset.

Funfetti Rolls by Wood and Spoon. These are morning sweet buns filled with a birthday cake flavored filling that makes breakfast feel like a party. This overnight dough can be made ahead and the bun are baked and frosted with a cream cheese sprinkle icing. Using Milk Bar birthday cake crumbs, butter and sugar as the filling, these "cinnamon rolls" are the most fun way to do brunch. Find the recipe by Kate Wood on thewoodandspoon.com

Funfetti Rolls

These funfetti rolls really do not help the cause. Aimee caught a glimpse of a test round of these buns on the counter and literally lost all chill. Within 3 minutes she had dragged a stool over to the counter, climbed onto the marble, and was nibbling on sprinkles from the sticky tops of these treats. The look on her face was equal parts guilt and delight, because, let’s be honest- there’s not a kid (read: human) in the world that doesn’t get a little bit excited by the site of sprinkles. They’re so special that I really couldn’t blame her.

Funfetti Rolls by Wood and Spoon. These are morning sweet buns filled with a birthday cake flavored filling that makes breakfast feel like a party. This overnight dough can be made ahead and the bun are baked and frosted with a cream cheese sprinkle icing. Using Milk Bar birthday cake crumbs, butter and sugar as the filling, these "cinnamon rolls" are the most fun way to do brunch. Find the recipe by Kate Wood on thewoodandspoon.com

So these funfetti rolls are maybe the most fun you can have in your morning. Yes, they take time to prepare, and , yes, there’s several steps involved. But are they worth it? Yes. Will they make your kids/roommate/BFF feel like the most special kid on the block? For sure. And do they taste ridiculously close to the funfetti box cake mix you grew up loving? Yep. If you’re tracking with me let’s chat the ins and outs of these rolls. You’re going to love them.

To make these funfetti rolls we start with the dough. I adapted my overnight cinnamon roll dough to work for this recipe. It’s the same fluffy, lightly sweetened yeast dough that I’ve grown to love, and while it does take some time to rise and roll, you can certainly follow the instructions from that original recipe to space out the work overnight. While we wait for the dough to proof we can go ahead and prepare the birthday cake crumb filling.

Funfetti Rolls by Wood and Spoon. These are morning sweet buns filled with a birthday cake flavored filling that makes breakfast feel like a party. This overnight dough can be made ahead and the bun are baked and frosted with a cream cheese sprinkle icing. Using Milk Bar birthday cake crumbs, butter and sugar as the filling, these "cinnamon rolls" are the most fun way to do brunch. Find the recipe by Kate Wood on thewoodandspoon.com

Making the Rolls

You might remember these crumbs from the funfetti ice cream cake I made a while back, but these little beauties are the same recipe that Christina Tosi made famous at NYC’s Milk Bar. With little more than cake flour, sprinkles, and sugar, we whip up a wet, crumbly dough that bakes into crispy, cake mix-favored crumbles. The essential ingredient here is the clear vanilla extract. Regular vanilla simply will not do if you want to recreate that box cake flavor. You can find the extract at your grocery store, craft stores, or online here. Follow the instructions to create the little crumbles, allow them to cool, and then whiz them in a blender or food processor to grind them to a coarse sand consistency. If you’d like to shorten the day-of baking process, feel free to make and freeze these crumbs in advance.

Funfetti Rolls by Wood and Spoon. These are morning sweet buns filled with a birthday cake flavored filling that makes breakfast feel like a party. This overnight dough can be made ahead and the bun are baked and frosted with a cream cheese sprinkle icing. Using Milk Bar birthday cake crumbs, butter and sugar as the filling, these "cinnamon rolls" are the most fun way to do brunch. Find the recipe by Kate Wood on thewoodandspoon.com

Rolling and Filling the Rolls

When your dough is ready to roll, use a lightly floured surface and rolling pin to flatten out a large rectangle of dough. Spread your melted butter all over the dough to serve as the glue for your birthday cake crumbs, sugar, and sprinkles. Roll the dough into a long log and slice 1-1/4-1-1/2″ segments to turn out into your pan. For softer, gooier rolls, you can snuggle them into the pan closely, but if you’re looking for those perfect spirals, space them out about 2″ apart in your baking dish. Bake until the tops are barely bronzed and the internal temp reads 180 degrees. Do not overbake! Underbaked cinnamon rolls taste way better than dried out overbaked ones, so if you have a thermometer, now is the time to use it!

Funfetti Rolls by Wood and Spoon. These are morning sweet buns filled with a birthday cake flavored filling that makes breakfast feel like a party. This overnight dough can be made ahead and the bun are baked and frosted with a cream cheese sprinkle icing. Using Milk Bar birthday cake crumbs, butter and sugar as the filling, these "cinnamon rolls" are the most fun way to do brunch. Find the recipe by Kate Wood on thewoodandspoon.com

These funfetti rolls finish nicely with a sweet cream cheese frosting and a dusting of sprinkles. You can use your extra birthday cake crumbs as a garnish as well, but if you’re anything like me those little guys will already have long been consumed. These breakfast treats put the FUN in FUNfetti and are worth every ounce of the effort they require. Give them a try and let me know what you think! Happy baking, y’all!

If you like these funfetti rolls you should check out:

Overnight Cinnamon Rolls

Bananas Foster Cinnamon Rolls

Sweet Potato Cinnamon Rolls

Hazelnut Cinnamon Rolls

Chocolate Sweet Rolls

Print

Funfetti Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

These funfetti rolls have all the birthday cake flavor wrapped up in a morning roll. Topped with a sweet cream cheese and sprinkle frosting!

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 60
  • Total Time: 240
  • Yield: 14
  • Category: Breakfast

Ingredients

For the dough:

  • 1 cup (240 gm) milk, lukewarm
  • ¼ cup (60 gm) water, lukewarm
  • 1 tablespoon active dry yeast
  • 6 tablespoons (85 gm)unsalted butter, melted but not too hot
  • 1 large egg plus 2 egg yolks
  • 1 tablespoon of clear vanilla extract
  • ½ cup (100 gm) brown sugar
  • 23/4 cups (385 gm) all-purpose flour
  • 11/2 cups (210 gm) bread flour
  • ½ teaspoon salt

For the funfetti crumbs (recipe adapted from Christina Tosi):

  • ½ cup (100 gm) sugar
  • 11/2 tablespoons (25 gm) brown sugar, packed
  • ¾ cup (90 gm) cake flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons rainbow sprinkles
  • ¼ cup (50 gm) canola oil
  • 1 tablespoon clear vanilla extract

For the rolls:

  • 6 tablespoons unsalted butter, melted and cooled
  • 3 tablespoons sprinkles
  • 2 tablespoons sugar

For the frosting:

  • 4 ounces cream cheese, at room temperature
  • ¼ cup (55 gm) unsalted butter, at room temperature
  • 1 cup (115 gm) powdered sugar
  • 2+ tablespoons of milk

Instructions

To prepare the dough:

  1. In the bowl of a stand mixer or a large bowl, combine the milk and water and sprinkle the yeast over top of it. Allow the yeast to dissolve, about 5 minutes. Stir in the butter, egg, egg yolks, clear vanilla extract, and sugar until smooth. In a small bowl, combine the flour, bread flour, and salt. Dump about half of the dry ingredients into the yeast mixture and stir until combined. Pour in the remaining dry ingredients 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 2 tablespoons 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 – 2 hours. Meanwhile, prepare the crumbs.

To prepare the crumbs:

  1. Preheat the oven to 300 degrees Fahrenheit and line a rimmed baking sheet with parchment or silicone baking sheet. In the bowl of a stand mixer, combine the sugar, brown sugar, cake flour, baking powder, salt, and sprinkles on low speed. Add the oil and extract all at once and continue to paddle on low speed until small clumps form throughout. Spread the crumbs out onto the baking sheet and bake for about 15 minutes, stirring twice throughout. Allow to cool completely and then use a food processor (or a plastic bag, rolling pin, and brute strength) to pulverize the clumps into a coarse, sand-like crumb. Set aside while you wait for your dough.

To prepare the rolls:

  1. Once the dough has risen, dump it out onto a lightly floured surface and use a floured rolling pin to roll it into a 10” x 22” rectangle. Spread the melted butter all over the dough and sprinkle on the sprinkles, sugar, and about ¾ of the funfetti crumbs. 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 1-1/2” sections and lay them out 2” apart in a lightly greased baking dish. Cover with plastic wrap or a tea towel and allow to rise on the counter for about 30 minutes or in the fridge overnight. Preheat the oven to 350 degrees and bake in the oven for about 22-25 minutes or until the edges are barely golden and the internal temp is 190 degrees. Remove from the oven and prepare your frosting.

To prepare the frosting:

  1. Cream the cream cheese and butter in large bowl at medium speed until smooth, about 1 minute. Add the powdered sugar and milk and beat to combine. Add additional milk to thin out the frosting or more powdered sugar to thicken it. You can also gently warm the frosting to pour over the rolls as a glaze. Sprinkle with remaining funfetti crumbs or sprinkles, if desired.

Notes

  • Crumbs cake be made in advance! You can even make double and use the rest as an ice cream topping, cake filing, or just to scarf down on your own.
  • Clear vanilla extract is ESSENTIAL for getting that funfetti/ birthday cake flavor. You can find it at most grocery or craft stores.

Did you make this recipe?

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

Whole Wheat Blueberry Muffins

Whole Wheat Blueberry Muffins Recipe by Wood and Spoon. This is a healthy breakfast pastry featuring 100% whole wheat flour and an option for reduced sugar! The cake is sweeter extra with fresh or frozen blueberries and ends up being a fluffy treat with a big domed top. Feel good about your lighter morning foods with this baked good. Read more on thewoodandspoon.com by Kate wood

I’m just going to say it: I’m old. It’s official. While it’s easy for me to cover up the physical manifestations of this aging process (i.e. gray hairs, fine lines, and an increasing willingness to step out in public without makeup on) there are other, less-obvious behaviors I exhibit that let me know I’m no longer 22.

Whole Wheat Blueberry Muffins Recipe by Wood and Spoon. This is a healthy breakfast pastry featuring 100% whole wheat flour and an option for reduced sugar! The cake is sweeter extra with fresh or frozen blueberries and ends up being a fluffy treat with a big domed top. Feel good about your lighter morning foods with this baked good. Read more on thewoodandspoon.com by Kate wood

Getting Older

Unsurprisingly, most of this aging can be traced back to the two toddlers that currently rule my house, and every day there are tests of my patience and stamina.

Just this morning, I made a phone call to my own mother to apologize for giving her hell over my clothing choices as a teenager. My 4 (going on 14) year old and I had just duked it out over her outfit for school, and I really thought I was reaching the brink of insanity. Almost immediately, I thought of my mother and all of those years I spent terrorizing her with my dreams of owning crop tops and booty shorts. That same strong will that made me think I was entitled to dress like Britney Spears is similar to the one I see sprouting in my own spicy little gal, and it. is. terrifying. I think those aha moments where we suddenly identify a little bit more with our parents are the rungs of the proverbial ladder that inch up every day in the aging process.

Whole Wheat Blueberry Muffins Recipe by Wood and Spoon. This is a healthy breakfast pastry featuring 100% whole wheat flour and an option for reduced sugar! The cake is sweeter extra with fresh or frozen blueberries and ends up being a fluffy treat with a big domed top. Feel good about your lighter morning foods with this baked good. Read more on thewoodandspoon.com by Kate wood

Along with the parenting stuff and gray hairs, there’s also this change in my perception of my own health as I age. I suddenly know way too much about multivitamins and antacids, and most of the cabinets in my bathroom look more like a pharmacy aisle as opposed to a beauty counter. I think about stuff like gut health and stress-related blood pressure, and truly, if I see one more fiber supplement commercial that I can easily identify with I just might freak out. As a baking blogger, I feel an even deeper sense of urgency to occasionally do a little better for myself. Cue these whole wheat blueberry muffins.

Whole Wheat Blueberry Muffins Recipe by Wood and Spoon. This is a healthy breakfast pastry featuring 100% whole wheat flour and an option for reduced sugar! The cake is sweeter extra with fresh or frozen blueberries and ends up being a fluffy treat with a big domed top. Feel good about your lighter morning foods with this baked good. Read more on thewoodandspoon.com by Kate wood

Whole Wheat Blueberry Muffins

You guys know I am all about some butter. I like dessert, I’m not afraid of sugar, and my life motto might as well be, “Everything in Moderation.” But sometimes I get the hankering to make something that I can feel good about enticing you to make. Thus, I decided to healthy it up a bit with these whole wheat blueberry muffins. Despite the increase in 100% whole wheat flour and the decrease in sugar, these muffins are fabulous. It’s just the type of thing those January resolutions need.

Whole Wheat Blueberry Muffins Recipe by Wood and Spoon. This is a healthy breakfast pastry featuring 100% whole wheat flour and an option for reduced sugar! The cake is sweeter extra with fresh or frozen blueberries and ends up being a fluffy treat with a big domed top. Feel good about your lighter morning foods with this baked good. Read more on thewoodandspoon.com by Kate wood

Making the Muffins

To make these whole wheat blueberry muffins, we start with the liquid ingredients. Milk, oil, and a single egg stir together with vanilla extract and a bit of sugar. Next, add the dry ingredients. Fresh or frozen blueberries fold into the batter before the little cups bake in a super-hot oven.

Whole Wheat Blueberry Muffins Recipe by Wood and Spoon. This is a healthy breakfast pastry featuring 100% whole wheat flour and an option for reduced sugar! The cake is sweeter extra with fresh or frozen blueberries and ends up being a fluffy treat with a big domed top. Feel good about your lighter morning foods with this baked good. Read more on thewoodandspoon.com by Kate wood

These muffins are fluffy, moist, and flavorful thanks to the spice and berries. My two year old and husband both devoured these as if they were fried jelly doughnuts. They’re really shockingly good! Give them a try and I can almost promise you that no one will guess they have whole wheat flour! My old lady wisdom tells me that you’re going to love them! Happy baking!

If you like these whole wheat blueberry muffins you should try:

Whole Wheat Carrot Muffins

Blueberry Brioche

Peach Crumb Muffins

Coffee Cake Muffins

Whole Wheat Sandwich Bread

Print

Whole Wheat Blueberry Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 19 reviews

These whole wheat blueberry muffins are soft and moist. The whole wheat flour adds extra nutrition to these delicious treats!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 12
  • Category: Muffin

Ingredients

  • ¾ cup (180 gm) milk (I used 2%)
  • 1/3 cup (80 gm) vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup (100 gm) sugar
  • ¼ cup (50 gm) brown sugar packed
  • 1 cup (140 gm) all-purpose flour
  • 1 cup (140 gm) 100% whole wheat flour (see notes)
  • 21/2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 cup fresh or frozen blueberries
  • ¼ cup sparkling 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, egg, and extract until smooth. Stir in the sugars. Add the flours, baking powder, salt, and  cinnamon and stir just till barely combined. Fold in the blueberries. Divide the batter among the 12-muffin compartment. Mine usually end up about 2/3- 3/4 of the way full. Sprinkle the tops of each with sparkling sugar (if desired) and bake in the preheated oven for about 18 minutes or until a toothpick inserted comes out clean. Allow to cool briefly before consuming!

Notes

  • As an option, you can use 1-1/2 cups of whole wheat flour and only ½ cup of all-purpose flour. In this instance, use ½ cup brown sugar and only ¼ cup of white sugar. This will help to keep the muffins moist.
  • If you don’t plan to consume the muffins on the day of preparing them, seal them in a Tupperware or large plastic bag and freeze until ready to consume. This will help to keep the muffins moist and fresh!

Did you make this recipe?

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

Almost Vegan Coconut White Chocolate Pancakes

Almost Vegan Coconut White Chocolate Pancakes recipe by Wood and spoon. These are coconut oil pancakes sweetened with dried flaked coconut and white chocolate! The pancakes are light and fluffy and flavored with coconut thanks to the coconut milk. Top with coconut whipped cream or fresh fruit compote for a delicious healthy breakfast that actually heat well too! Find this vegetarian recipe on thewoodandspoon.com brunch

So have I told you our exciting news? Are you privy to the crazy, fun, awesome changes coming to our family? WE’RE HAVING A BABY!

Baby #3 for the Wood family is coming July of this year, and I could not be more excited. We talked about growing our family for some time, and we felt beyond blessed when I took a positive pregnancy test back in November. The past few months have been full of stretchy pants and fast food cravings and all too much nausea, but I’m finally in my second trimester and starting to feel a little closer to myself again. No word yet on whether this baby is a boy or a girl, but I’ll be sure to divulge all of the details as soon as I have them. You know I can’t keep a secret too long.

Almost Vegan Coconut White Chocolate Pancakes recipe by Wood and spoon. These are coconut oil pancakes sweetened with dried flaked coconut and white chocolate! The pancakes are light and fluffy and flavored with coconut thanks to the coconut milk. Top with coconut whipped cream or fresh fruit compote for a delicious healthy breakfast that actually heat well too! Find this vegetarian recipe on thewoodandspoon.com brunch

One of the many strange things about this pregnancy so far is the changes in my preferences for food. In an ironic turn of events, I find my sweet tooth is really not so sweet at all these days. I’d much prefer a crunchy salad or a paper bag full of salty French fries. Give me chicken noodle soup and chips, not cake and cookies, okay? This no desserts this has been great for keeping off too many prego pounds, but as you can imagine, it’s kinda bad for business if the baking and desserts writer doesn’t want to eat dessert! What is a girl to do?!

Luckily, my desire for baked goods in the morning is still fairly normal, so don’t be surprised if you see a whole lot of breakfasty things over here this month. Last week you got the orange swirl bread, next week will be a lemony breakfast pound cake, and this week we’re keeping it healthy-ish with these almost vegan coconut white chocolate pancakes. YUM.

Almost Vegan Coconut White Chocolate Pancakes recipe by Wood and spoon. These are coconut oil pancakes sweetened with dried flaked coconut and white chocolate! The pancakes are light and fluffy and flavored with coconut thanks to the coconut milk. Top with coconut whipped cream or fresh fruit compote for a delicious healthy breakfast that actually heat well too! Find this vegetarian recipe on thewoodandspoon.com brunch

Almost Vegan White Chocolate Pancakes

Okay, I know what you’re thinking. What does “almost vegan” mean? Well, these pancakes COULD be vegan if only I could get my hands on vegan white chocolate. As my small, rural town of Selma, AL has a really poor supply of such commodities, I could not find vegan white chocolate, so these vegan coconut white chocolate pancakes are vegan all except for the chocolate. Comprende?

These cakes are super easy to whip up. Melted coconut oil, coconut milk, and vanilla are combined in a bowl before the dry ingredients are tossed in. We’re not talking anything crazy here, just flour, sugar, salt, and baking powder. Keep in mind that some processed sugars and flours are not actually vegan, so be sure to check your brand of preference if you’re trying to play it safe. Stir in the dry ingredients and then fold in the finishing touches- sweetened coconut flakes and finely chopped white chocolate. If you have a hard time finding vegan white chocolate you can totally skip this and add extra coconut. I’d also consider regular chocolate too, because, duh.

Almost Vegan Coconut White Chocolate Pancakes recipe by Wood and spoon. These are coconut oil pancakes sweetened with dried flaked coconut and white chocolate! The pancakes are light and fluffy and flavored with coconut thanks to the coconut milk. Top with coconut whipped cream or fresh fruit compote for a delicious healthy breakfast that actually heat well too! Find this vegetarian recipe on thewoodandspoon.com brunch

These almost vegan coconut white chocolate pancakes get baked on a griddle with a little extra coconut oil until they’re just barely tanned and puffed. Serve immediately with your syrup or topping of choice. I whipped up a coconut whipped cream for the batch you see pictured, but this is totally optional. This recipe makes a small batch of pancakes, about 10- 3″ cakes, so if you’re serving a crowd be sure to double it up.

Thank you so much for sharing in our joy. I’ll try not to be too obnoxious with baby news, but you should probably count on a healthy amount of hormonal banter. You’ve been warned. Whip up some of these almost vegan coconut white chocolate pancakes this week and enjoy!

Almost Vegan Coconut White Chocolate Pancakes recipe by Wood and spoon. These are coconut oil pancakes sweetened with dried flaked coconut and white chocolate! The pancakes are light and fluffy and flavored with coconut thanks to the coconut milk. Top with coconut whipped cream or fresh fruit compote for a delicious healthy breakfast that actually heat well too! Find this vegetarian recipe on thewoodandspoon.com brunch

If you like these vegan coconut white chocolate pancakes you should try:

Buttermilk Pancakes

Vegan Chocolate Chip Cookies

Pecan Apple Dutch Baby

Healthy Coconut Almond Chocolate Cookies

Print

Almost Vegan Coconut White Chocolate Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

These almost vegan coconut white chocolate pancakes are loaded with coconut flavor and sweetened with white chocolate bits. Top with a coconut whipped cream for an extra special breakfast treat!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 10
  • Category: Breakfast

Ingredients

  • 3 tablespoons coconut oil, melted
  • 1 cup (240 gm) coconut milk (water or another plant-based milk can be used in a pinch)
  • 1 teaspoon vanilla extract
  • 1 cup (140 gm) all-purpose flour
  • 3 tablespoons sugar
  • 21/4 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup finely chopped white chocolate, more if desired
  • ½ cup sweetened coconut flakes, more if desired

Instructions

  1. Preheat a griddle or skillet on the stove to 325 degrees, about medium heat. In a large both, whisk together the coconut oil, milk and vanilla. Add the flour, sugar, baking powder, and salt and stir just barely to combine. Some clumps are okay and will help keep your pancakes from being dense. Fold in the white chocolate and coconut flakes. Add an additional tablespoon of milk if your batter is too thick or an additional tablespoon of flour if it is too thin. I usually end up adding a tablespoon.
  2. Melt a teaspoon of oil in your pan and spoon out ¼ cup sized rounds of batter. Use the back of your spoon to spread the circles out as desired. If you find your batter is too thick or thin, adjust with a little flour or milk. Cook for about 3 minutes on that side or until the pancake bottom is turning golden. Carefully flip and cook until the pancake is done! Repeat this process with the remaining batter. Serve with coconut whipped cream, additional white chocolate, or coconut flakes or syrup if desired.

Notes

  • The white chocolate will melt and caramelize on your skillet leaving little brown circles on the top of your cakes. If this bothers you, you can sprinkle the white chocolate chips on the top of the batter after your spoon the cakes onto the griddle. Please note that the underside of your pancakes will be splotchy if you do this, but the tops will look pretty.
  • White chocolate is NOT vegan. That’s why this recipe is “almost!” vegan. Just a friendly reminder. Keep in mind some processed all-purpose flours and sugars are not vegan as well. Check with your specific brand for more info.

Did you make this recipe?

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

Overnight Cinnamon Rolls

Overnight Cinnamon Rolls by Wood and Spoon. These are fluffy brown sugar and spice morning buns topped with a cream cheese frosting. The yeast dough can be prepped ahead of time, rolled, and left to rest in the fridge until baking time the following morning. This recipe makes delicious breakfast treats a cinch and is perfect for holiday entertaining. Find the recipe and how to for these pastries on thewoodandspoon.com by Kate Wood

IT’S MOVING WEEK! I can’t believe it’s finally here. After 15 months of construction, 2 years of architectural planning, and 5-1/2 years of limbo living in our rental house, we will finally get to move into our dream house this Friday. I’m beyond excited. I’ve got those night before Christmas/ tomorrow’s my birthday/ going to a surprise party kind of jitters. Basically we’re freaking out with joy over here, okay?

Overnight Cinnamon Rolls by Wood and Spoon. These are fluffy brown sugar and spice morning buns topped with a cream cheese frosting. The yeast dough can be prepped ahead of time, rolled, and left to rest in the fridge until baking time the following morning. This recipe makes delicious breakfast treats a cinch and is perfect for holiday entertaining. Find the recipe and how to for these pastries on thewoodandspoon.com by Kate Wood

Our dishes and bakeware and utensils are all packed, so we’ve been living off of carry-out and protein bars this past week. I just want to simplify everything else in life so that this move, the holidays, EVERYTHING won’t feel too big of overwhelming. Maybe a week spent eating out of greasy paper bags isn’t the best way to do it, but we’re all doing our best over here. In the meantime, I’ve started dreaming about those first few bakes in my brand spankin’ new kitchen, starting with today’s recipe for overnight cinnamon rolls. I’ve held back on this recipe for a while, because it required lots of testing to determine when and how this recipe was best prepared. Finally, with a little patience and some shopping made simple with my friends at Brandless, I landed a recipe I’m really pleased with.

Overnight Cinnamon Rolls by Wood and Spoon. These are fluffy brown sugar and spice morning buns topped with a cream cheese frosting. The yeast dough can be prepped ahead of time, rolled, and left to rest in the fridge until baking time the following morning. This recipe makes delicious breakfast treats a cinch and is perfect for holiday entertaining. Find the recipe and how to for these pastries on thewoodandspoon.com by Kate Wood

Brandless is an online retailer that offer quality products at fair prices. Offering everything from gift wrap to coconut oil to dinnerware, Brandless offers hundreds of everyday essentials and better-for-you products at incredibly affordable prices. Living in a rural area often limits my access to the items I need in my home and kitchen, and with Brandless I can receive those products straight to my front door in no time. Sign me up for anything that prevents me from making one more trek to the grocery store.

Overnight Cinnamon Rolls by Wood and Spoon. These are fluffy brown sugar and spice morning buns topped with a cream cheese frosting. The yeast dough can be prepped ahead of time, rolled, and left to rest in the fridge until baking time the following morning. This recipe makes delicious breakfast treats a cinch and is perfect for holiday entertaining. Find the recipe and how to for these pastries on thewoodandspoon.com by Kate Wood

To prep for the overnight cinnamon rolls, I ordered Brandless’ All-Purpose Organic Unbleached Wheat Flour, Organic Light Brown Sugar, Organic Ground Cinnamon, and Organic Cane Sugar, as well as the cute spice jars and bowl scrapers you see in the photos. With the addition of a few everyday refrigerated items, the rolls were ready for making. This is a sweet yeasted dough that is rolled out and slathered with butter, brown sugar, and heaps of cinnamon. Tight little spirals of dough are allowed to rest in a baking dish over night and are then baked in a hot oven the next morning. The result is an incredibly tender, fluffy roll loaded with flavor and a generous slathering of cream cheese icing. Yes, it’s as beyond as it sounds.

Overnight Cinnamon Rolls by Wood and Spoon. These are fluffy brown sugar and spice morning buns topped with a cream cheese frosting. The yeast dough can be prepped ahead of time, rolled, and left to rest in the fridge until baking time the following morning. This recipe makes delicious breakfast treats a cinch and is perfect for holiday entertaining. Find the recipe and how to for these pastries on thewoodandspoon.com by Kate Wood

To make the overnight cinnamon rolls we start with the dough. Yeast is sprinkled to dissolve over a mixture of warm milk and water. Eggs, melted butter, and brown sugar come next before the bread flour and all-purpose flour are stirred in with some salt. The dough is kneaded for several minutes until it becomes smooth and slightly tacky. Allow the ball of dough for your overnight cinnamon rolls to rest in a covered bowl on the counter.

Overnight Cinnamon Rolls by Wood and Spoon. These are fluffy brown sugar and spice morning buns topped with a cream cheese frosting. The yeast dough can be prepped ahead of time, rolled, and left to rest in the fridge until baking time the following morning. This recipe makes delicious breakfast treats a cinch and is perfect for holiday entertaining. Find the recipe and how to for these pastries on thewoodandspoon.com by Kate Wood

Once doubled in size, roll the dough out onto a lightly floured surface. Cover the dough with melted butter and sprinkle on a generous amount of brown sugar and cinnamon. Roll the dough tightly from end to end and then slice it into 1-1/2″ sections to spread out on a lightly greased pan. Cover the pan and place it in the fridge overnight.

Overnight Cinnamon Rolls by Wood and Spoon. These are fluffy brown sugar and spice morning buns topped with a cream cheese frosting. The yeast dough can be prepped ahead of time, rolled, and left to rest in the fridge until baking time the following morning. This recipe makes delicious breakfast treats a cinch and is perfect for holiday entertaining. Find the recipe and how to for these pastries on thewoodandspoon.com by Kate Wood

The following morning when you’re ready to enjoy your overnight cinnamon rolls, remove the pan from the fridge and preheat the oven. I like to stick my pan right next to the hot oven while it preheats so that it can shed some of its overnight chill. If you’d like your rolls to brown a little extra in the oven you can brush them with a water or milk. Bake in the oven until the edges have just started to bronze and the internal temperature reads 190 degrees F. A thermometer really helps here because overdone rolls are usually drier and more dense rolls too. Ew.

Overnight Cinnamon Rolls by Wood and Spoon. These are fluffy brown sugar and spice morning buns topped with a cream cheese frosting. The yeast dough can be prepped ahead of time, rolled, and left to rest in the fridge until baking time the following morning. This recipe makes delicious breakfast treats a cinch and is perfect for holiday entertaining. Find the recipe and how to for these pastries on thewoodandspoon.com by Kate Wood

Whip up the icing with a little cream cheese, butter, and powdered sugar. You can barely warm the icing for a thin, pourable glaze, or you can leave it thick to spread directly on top of the overnight cinnamon rolls. Your choice. Either way, you’re going to love them.

Overnight Cinnamon Rolls by Wood and Spoon. These are fluffy brown sugar and spice morning buns topped with a cream cheese frosting. The yeast dough can be prepped ahead of time, rolled, and left to rest in the fridge until baking time the following morning. This recipe makes delicious breakfast treats a cinch and is perfect for holiday entertaining. Find the recipe and how to for these pastries on thewoodandspoon.com by Kate Wood

Give these overnight cinnamon rolls a try and be sure to check out all of the goodies on Brandless.com. I’m so pleased to have found a way to simplify shopping, especially this time of year, and I think you’ll agree if you give it a shot. Whip up a batch of these for Christmas morning and let me know what you think. Happy Wednesday and Happy Baking!

This post is sponsored by Brandless. All opinions are my own. Thank you for supporting brands that my Wood & Spoon possible!

If you like these overnight cinnamon rolls you should try:

Bananas Foster Cinnamon Rolls

Sweet Potato Cinnamon Rolls

Hazelnut Cinnamon Rolls

Chocolate Sweet Rolls

Orange Cardamom Rolls

Cinnamon Swirl Bread

 

Print

Overnight Cinnamon Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 14 reviews

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 480
  • Yield: 14
  • Category: Breakfast

Ingredients

For the dough:

  • 1 cup (240 gm) milk, lukewarm
  • ¼ cup (60 gm) water, lukewarm
  • 1 tablespoon active dry yeast
  • 6 tablespoons (85 gm)unsalted butter, melted but not too hot
  • 1 large egg plus 2 egg yolks
  • 1/4 cup (50 gm) brown sugar
  • 1/4 cup (50 gm) sugar
  • 23/4 cups (385 gm) all-purpose flour
  • 11/2 cups (210 gm) bread flour
  • ½ teaspoon salt

For the filling:

  • 5 tablespoons (70 gm) unsalted butter, melted
  • 1 tablespoon cinnamon
  • 1 teaspoon pumpkin pie spice, if desired
  • ¾ cup (150 gm) brown sugar

For the frosting:

  • 4 ounces cream cheese, at room temperature
  • ¼ cup (55 gm) unsalted butter, at room temperature
  • 1 cup (115 gm) powdered sugar
  • 2+ tablespoons of milk

Instructions

To prepare the dough:

  1. In the bowl of a stand mixer or a large bowl, combine the milk and water and sprinkle the yeast over top of it. Allow the yeast to dissolve, about 5 minutes. Stir in the butter, egg, egg yolks, and brown sugar, and sugar until smooth. In a small bowl, combine the flour, bread flour, and salt. Dump about half of the dry ingredients into the yeast mixture and stir until combined. Pour in the remaining dry ingredients 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 2 tablespoons 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 – 2 hours.
  2. Once the dough has risen, dump it out onto a lightly floured surface. Use a rolling pin to roll it out into a large rectangle about 11”x21” in size. Pour the melted butter and spread it out over top. Combine the cinnamon, pumpkin pie spice, and brown sugar and sprinkle evenly over the buttered dough. 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 1-1/2” sections and lay them out 2” apart in a lightly greased baking dish. Cover with plastic wrap and place in the fridge overnight.
  3. In the morning, remove the rolls from the fridge and preheat the oven to 350 degrees. Keep the baking dish close to the oven while it preheats to help the rolls come to room temp. Once preheated, bake in the oven for about 22-25 minutes or until the edges are barely golden and the internal temp is 190 degrees. Remove from the oven and prepare your frosting.

To prepare the frosting:

  1. Cream the cream cheese and butter in large bowl at medium speed until smooth, about 1 minute. Add the powdered sugar and milk and beat to combine. Add additional milk to thin out the frosting or more powdered sugar to thicken it. You can also gently warm the frosting to pour over the rolls as a glaze. Cinnamon rolls are best enjoyed warm.

Did you make this recipe?

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