Recipe: Bread Machine Clone of a Cinnabon

Clone of a Cinnabon; you can add frosting or eat them plain.

Clone of a Cinnabon; you can add frosting or eat them plain.

I’ve been making this recipe for a long, long time. I used to sell it, made-to-order, around the holidays. It makes the house smell great and I always got fabulous feedback…even from my girlfriend who bought a batch to take up to a family brunch 2 hours away…appearently, they were still warm, gooey and addictive even after a few hours in a car. You can’t really say that for the real Cinnabons, can you?

Logan,3, taste-testing the flour for the cinnamon rolls. I tried to tell him it didn't taste like sugar, but he wanted to findout for himself.

Logan,3, taste-testing the flour for the cinnamon rolls. I tried to tell him it didn’t taste like sugar, but he wanted to findout for himself.

Like every food on here, Cinnamon Rolls are special to me. My mom used to make them every Christmas Morning. My eldest cousin, Jennifer, and I used to split a Cinnabon at the mall and talk about boys and life; she is five years older than me and was always–ALWAYS–the cool person I wanted to be. So if Jennifer liked Cinnabons, then I knew I should, too.

…and even now as an adult, I still do. But I think it is cooler to make them myself. 🙂

Special Equipment: you will need a bread machine, rolling pin, a pastry brush, and  some type of large baking dish with sides.

This recipe comes from


  • 1 cup warm milk (110 degrees F/45 degrees C)
  • 2 eggs, room temperature
  • 1/3 cup margarine, melted
  • 4 1/2 cups bread flour
  • 1 teaspoon salt
  • 1/2 cup white sugar
  • 2 1/2 teaspoons bread machine yeast
  • 1 cup brown sugar, packed
  • 2 1/2 tablespoons ground cinnamon
  • 1/3 cup butter, softened
  • 1 (3 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt


  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
  3. Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Recipes: Krumkake 2 ways

Krumkake may sound funny, but it tastes awesome.

Krumkake may sound funny, but it tastes awesome.

My husband likes to taunt me with the sound of this Norsk dessert.

“KaKa” he says; like in the begining of the Selena movie when Selena lets the pet chicken in the house and the Mom is mad because there is now “KaKa” all over the walls. (watch this clip; at the 1:25 mark)

“KROOOOOOM ka-ka” I say, as if that makes it better.

It doesn’t.

“CRUMB-kaka” I say, as if altering the oooh to an ahhh will improve the sound.

It doesn’t.

I try to explain that they are a lot like homemade waffle cones–almost exactly–but that doesn’t help, either. Waffle Cones sound better than Kaka.

In fact, there is no way to get past the funny name that comes with so many Northern European sweets and treats (Ebelskivers, Stroopwafels, Lefse, Fattigmann…) until you’ve been lucky enough to eat them.

I was lucky enough as a kid to have Krumkake, lefse, rosettes–all of it–on a fairly regular basis. As the Queen of the Sons of Norway lodge, I was always around for celebrations like May 17th and Santa Lucia in the winter. For the 10 years before getting my crown, I gobbled up the treats at heritage camp, folk dancing performances and when my Grandma bought them at fundraisers at the lodge.

Since we aren’t Scandinavian, and this was well before the time of the internet and, we didn’t know how to make these goodies. Most families had pizzelle irons, lefse sticks and rosette molds that had been handed down to them by their grandparents; we weren’t so lucky.

So now that I’m an adult, and I have the internet, I spend entirely too much time looking–searching–for perfect recipes and equipment for my edible childhood memories. Krumkake is one of those memories.

Special Equipment: you will need a Pizzelle/Krumkake iron and a cone for rolling the waffles around.

A simplified version of krumkake was found at


  • 1 egg
  • 1/2 cup white sugar
  • 1 cup heavy whipping cream
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract


  1. Beat egg. Add sugar and vanilla and mix well. Add whipping cream. Add dry ingredients and beat until smooth.
  2. When krumkake iron is hot, put 1 teaspoon of batter on the iron and bake until light brown. Roll on stick immediately when krumkake is still hot.
  3. OPTIONAL: you can fill the krumkake with cream before serving, or dip half of it in melted chocolate. Or just dust with powdered sugar, like a normal person.

A more traditional take on Krumkake, from



3 eggs
1 cup flour
1/2 cup sugar
1/2 cup butter (melted and cooled)
1/2 cup cold water
1/2 tsp. vanilla
1/2 tsp. cardamom


Pre-heat Krumkake iron (medium-high heat, let both sides warm).

Beat eggs and sugar together until blended and fluffy. Mix in rest of ingredients until well-combined. Pour a generous tablespoon of batter onto the iron. Close the iron and flip over until both sides are very lightly browned (about 30-45 seconds per side, depending on your stove).

When done, open the iron and place the rolling cone on one edge, wrapping Krumkake along the cone until it’s complete. Set rolling cone aside to cool while you cook the next one.

Once cool, pile Krumkake pastries on a plate and serve any way you like. Traditionally they were served with whipped cream or fruit inside. Tonight we served them as accompaniments to vanilla bean ice cream, drizzled with chocolate-Bailey’s sauce.

Recipe: Stroopwaffels (or Stroopwafels) English:”syrup waffles”

Stroopwaffels: worse for you than your normal waffles.

Stroopwaffels: worse for you than your normal waffles.

Stroopwaffels are a Dutch food that I had to look up on Wikipedia. Then I realized I’d seen them  back at the Sons of Norway as a kid, and later at Ikea and Trader Joes. The treats have even been spotted as far away as a Starbucks in Japan.

Not that a Starbucks in Japan is where I’d want to try this for the first time…In the Netherlands, they are so popular and common, they can be purchased on the street as a snack in Holland.

Like so many Northern-European breakfast sweets (I’m thinking Ebelskivers and Lefse), Stroopwaffels do require special equipment; namely: a Pizzelle Iron Waffle Maker.

The sweets also go by the name “Caramel Wafer Cookies” and “Dutch Moon Cookies” and “Syrup Waffles” in the states. They can be dipped in chocolate, rolled in coconut or sprinkles, covered in powdered sugar–nearly anything. The filling can also be changed to include nuts or other flavors.

Really, the idea of a Stroopwafel is just a starting point. Improvise and make it your own. Just make sure you heat them up the traditional way: on top of a mug of coffee, tea or cocoa.

Stroopwafels–like so many perfect foods- (nachos, chocolate chip cookies, pizza…)-originated by mixing leftovers. Today, however, there are actual recipes you can follow to make them.

This recipe comes from and is very highly rated.


  • 4 cups all-purpose flour
  • 1/2 cup white sugar
  • 1 cup butter
  • 2 eggs
  • 1 (.25 ounce) package active dry yeast
  • 1/2 cup warm water
  • 1 1/2 cups packed brown sugar
  • 1 cup butter
  • 1 teaspoon ground cinnamon
  • 6 tablespoons dark corn syrup


  1. Dissolve the yeast in the warm water.
  2. Cut 1cup of the butter into the flour. Mix in the sugar, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes.
  3. Roll dough into balls and bake in a pizelle iron.
  4. To Make Filling: In a saucepan boil the brown sugar, 1 cup of the butter, cinnamon and dark corn syrup until it reaches the soft ball stage (234-240 degrees F 112 -115 degrees C).
  5. Split waffles in half and spread cut sides with the warm filling. Then put the halves back together.

Recipes: Dutch Babies. They’re better than they sound.

Dutch Babies taste much better than they sound.

Dutch Babies taste much better than they sound.

I had no idea what the hell these were until two years ago.

Like Euthanasia and 1999, I had long misheard and, consequently, massively misunderstood the term.

As a child forced to listen to NPR, I couldn’t understand why some people were so against the Youth In Asia that they would have protests and condemn their existence as a direct violation of “God’s will.” The Youth In Asia must be some really, really bad kids, I thought. I mean, you don’t hear about the Youth in Europe or the Youth in Africa nearly as much as the Youth In Asia…they must be some real hard-core bad asses, those Asian youth…

Similarly, while I understood $19.99 to generally be affordable and a good price for, say, a dinner out, it was hardly worth partying for. Party like its $19.99? Really?

Delicious food with an odd name…this is the Dutch Baby we made April 23, 2011.

So why, then, would people want to eat Dutch Babies?

I swear I am a natural brunette and not blonde; I was just home-schooled.

Two decades after re-entering society and attending public high school, I still don’t really get the name of the pop-over pancakes, but I’m willing to give them a try. Plus, Dutch Babies are from Seattle, originating at the little, now closed, Manca’s Cafe. As we already know anything that originates from Seattle must be good.We brought the world Nordstrom, Starbucks, Grunge, and Sir Mix-A-Lot.

Well, OK. Maybe not everything that originates in Seattle is good. But Dutch Babies help up the average.

So here is a good recipe I found at my favorite recipe website,  Which is really similar (nearly identical) to a recipe my girlfriend, Monica, uses for something called Davide Eyre Pancakes.

Both recipes produce really, really good eats. Monica serves hers with marmalade, which is an idea I’m now going to steal.

These pastries may not be as cute as babies dressed in Dutch costumes, but I think they probably taste better.

To Make Dairy-Free: replace butter with coconut oil or Earth Balance (other margarines may contain dairy proteins) and replace the milk with So Delicious Coconut Milk (original or vanilla)

Dutch Babies--yet another way to use that Costco bag of frozen blueberries. Click link for another take on this breakfast food.

Dutch Babies–yet another way to use that Costco bag of frozen blueberries. Click link for another take on this breakfast food.



  1. Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C).
  2. In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt.
  3. Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.
  4. Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar.

Recipe: Blueberry muffins from scratch

Remember my mention of that giant bag of frozen blueberries in the freezer, hogging valuable space (Thanks, Costco!)? Today I plan to make a dent in it.

I finally opened it to make some ebelskivers. I’ve also been feeding them to Logan, one cup at a time…which works really, really well since we’re trying to crack down on his using his fingers to eat everything and encourage him to use silverware and, when eating blueberries, you can tell if you’ve used your fingers or not–hilarity.

So here is the best blueberry muffin recipe I could find. I’m going to add in some of those rolled oats we have so much of (again, thanks, Costco!) to add some fiber and bulk.

This recipe is from


  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon


  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Recipe: Ebelskivers 4, 5, 6

Even more ways to make ebelskivers!

Even more ways to make ebelskivers! click here to buy the pan and check out the instructional video on their site. Makes it look deceptively easy.

For more ebelskiver recipes, click these links or check out the Recipes tab at the top: cherry; strawberry and blueberry; maple-banana-walnut, banana-graham cracker, spiced apple maple; lemon; a basic batter; another basic batter

This little recipe –and its three different takes on the filling–struck me for a few reasons. Not only is this a pretty simple recipe, it is also very versatile.

If you’ve been lucky (or unlucky..) enough to receive Williams-Sonoma catalogs in the mail you may have noticed that every year around the holidays they include an Ebelskiver recipe. Each year that recipe changes just a tad. This year they even have an ebelskiver book they are hawking…which I am sort of tempted to buy, not that I need an entire book of ebelskiver recipes (but I also didn’t need an entire book of pie recipes, or the book entirely devoted to sauces, or especially the Things I can Put in Jars cookbook…)

So maybe I’ll get another oddly-specific cookbook, maybe I wont, but in the meantime I can at least enjoy ebelskivers in a shameful array of flavors thanks to the freebie recipes the Williams-Sonoma catalog has been putting in my mailbox the last several years.

Basic Ebelskiver Batter:
2 eggs, separated
2 cups buttermilk
2 cups flour
2 tsp baking powder
1/2 tsp. salt
1/2 tsp. baking soda
2 tbs. sugar
4 tbs. Melted butter

Separate eggs; beat egg whites until stiff. Mix all the other ingredients together at one time and beat until smooth. Fold in egg whites.

Heat pan on low to medium heat. Put 1/2 tsp. butter, oil or shortening in each cup. Pour in batter near top but not filling cup. If desired, put 1/2 tsp. of jam, a piece of pineapple, blueberries, raisins, etc., in batter. (If fruit is added, reduce the amount of batter initially placed in cup. Add fruit and cover with a small amount of batter.) When bubbly, turn ball with a fork or skewer. Continue cooking until toothpick comes out clean. Serve warm with powdered sugar or syrup.

Spiced Apple With Maple Whipped Cream:
1 tbsp unsalted butter
3 tbsp firmly packed light brown sugar
3 granny smith apples, peeled, grated
1/8 tsp ground cloves
1/8 ground ginger
1/8 freshly grated nutmeg
1/2 ground cinnamon
juice of half a lemon
1 cup heavy cream
1/4 cup maple syrup
1/4 tsp salt

In a saucepan over medium heat, cook 1 tbsp butter, brown sugar, apples, ginger, clover, nutmeg, 1/4 tsp cinnamon and lemon juice for 30 minutes. Drain liquid. Beat cream, maple syrup and salt to soft peaks. Cover and refrigerate until ready to use. In a small bowl combine the confectioner’s sugar and 1/4 tsp cinnamon.
To cook: brush wells of pan with butter. Pour 1 tbsp of batter into each well. Cook about 2 minutes. Spoon 1/2 tsp apple filling into centers; top with 1 tbsp of batter. Cook 2 minutes. Flip and cook for about 3 minutes longer. Remove. To serve, sprinkle with cinnamon sugar and serve with maple whipped cream.

Banana – Graham Cracker:

4 oz graham cracker, broken into pieces
3/4 cup flour
3/4 tsp baking soda
1 tsp baking powder
5 tbsp sugar
1/2 tsp salt
3 eggs, separated
1 3/4 cups buttermilk
6 tbsp unsalted butter, melted
2 bananas, peeled and cut into 1/2 inch dice
1 cup heavy cream
maple syrup for serving

Place graham crackers in a blender, blend on high until powdery. Add flour, soda, powder, 3 tbsp sugar and salt. Pulse to combine. In a large bowl, whisk egg yolks and buttermilk. Whisk in flour mixture; batter will be lumpy. Beat egg whites on high speed until stiff but not dry peaks form, 1-2 minutes. Gently fold egg whites into batter in two additions.

In a cup, combine cream and 2 tbsp sugar. Whip until thick and combined.

To cook: pour 2 tsp batter, place three banana pieces in the centers of each pancake; top with 1 tsp batter. Serve with maple syrup and whipped cream.

Maple Banana Walnut
Bananas, sliced
Walnuts, broken
Maple Syrup

Heat bananas in a little butter. Add the walnuts and syrup. Heat through. Done.

Recipe: Dairy-Free Ebelskivers (stuffed pancakes) 2

If you are going to spend $50 on a single-use pan, you need lots of versions of that single food to justify the expense, right?

The original, unmodified version of this recipe for a basic Ebelskivers batter is NOT from William-Sonoma. It is from . 

This recipe can be easily modified to become dairy-free–just swap the buttermilk for coconut buttermilk (mixing each cup of coconut milk with 1-2 tablespoons of lemon juice; let stand for five or ten minutes, until it begins to curdle.)

Add in whatever filling you like…we are partial to the blueberry, lemon and maple-banana-walnut (below)…or leave it plain and put the fillings on top. An easy topping? Thaw frozen strawberries, smash, add sugar, cinnamon, nutmeg and mace to taste. Done.

For more ebelskiver recipes, click these links or check out the Recipes tab at the top: cherry; strawberry and blueberry; maple-banana-walnut, banana-graham cracker, spiced apple maple; lemon; a basic batter; another basic batter

Aebleskiver (Danish Ball Pancakes)

    • 4 separated eggs
      2 tablespoons sugar
      1/2 teaspoon salt
      2 tablespoons vegetable oil
      2 cups buttermilk (or 3/4 C beer plus 1 1/4 C milk….or lemon juice/coconut milk)
      1 teaspoon baking soda
      1 teaspoon baking powder
      2 cups all purpose flour
      oil or lard (coconut oil…or bacon grease)

Beat egg whites until stiff; set aside. Beat rest of ingredients until batter is very smooth. Fold in egg whites. Heat at a moderate temperature a well-seasoned ebelskiver pan with 1/8 teaspoon oil or lard in each of the  holes. Fill each hole  3/4 with batter, and add a few drops of oil with each new batch.

When browned on one side, turn with knitting needle and keep turning until needle comes out clean after piercing through the cake. Serve with fresh fruit or flavored butters or honey. Makes approximately 48 pancakes; most people will eat about 6.