Cinnamon Roll Dessert Cake

Easy Cinnamon Roll Cake

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Cinnamon Roll Dessert Cake

Cinnamon Roll Cake

I am in a book club with some wonderful gals and one of them,  Melissa Tullis brought this scrumptious Cinnamon Roll Cake.  I wanted more than one piece, but forced myself to be polite.  It really is SO easy and perfect for a morning breakfast cake or anytime!  Everyone now – together say ‘Thank You Melissa!’  Btw, Melissa’s icing looked prettier than mine, I must learn her technique, lol.

Easy Cinnamon Roll Cake



1 1/2 cups flour

1/3 cup sugar

1/4 tsp. salt

4 tsp. active dry or rapid rise yeast

2/3 cup warm milk (100-110 F)

3 Tbl. vegetable oil

1 tsp. vanilla

1 large egg  


2 Tbl. butter, at room temperature

2/3 cup brown sugar

3/4 tsp. cinnamon pinch ground nutmeg  


1 cup powdered sugar

2-4 Tbl. milk or cream

Continue on to the next page for the directions.


Prepare a 9″ cake pan by cutting a piece of parchment paper to fit the bottom.  Spray the bottom of the pan with non-stick cooking spray, place the parchment in the bottom then coat the parchment and entire pan with cooking spray.

Cinnamon Roll Cake

In a large measuring cup filled with the warmed milk stir in the yeast and additional 1 tsp. sugar and allow to dissolve.

Cinnamon Roll Cake

And begin to rise and bubble

Cinnamon Roll Cake

In a large bowl, combine the flour, sugar and salt.

Cinnamon Roll Cake

To the flour mixture add in the vegetable oil, vanilla, egg and milk with dissolved sugar and yeast.  Mix until batter is smooth.

Cinnamon Roll Cake

Pour the batter into the prepared pan and allow to rest 10-15 minutes. 

This step allows the yeast to develop and is really important.

Cinnamon Roll Cake

Meanwhile while the batter is resting, make the topping in a small bowl by combining the butter, brown sugar, cinnamon and nutmeg with a fork until all the butter has been incorporated into the sugar and the mixture is crumbly.

Cinnamon Roll Cake

Once the batter has been allowed to rest, sprinkle the topping evenly over the dough; press the topping mixture down into the dough with your fingertips.

Cinnamon Roll Cake

Cinnamon Roll Cake

There are TWO options for baking this scrumptious cake

Option ONE – Place cake into a cold oven and then set the oven temperate to 350 degrees.  Bake for 20 minutes, or until the cake is lightly browned at the edges and the center of the bread springs back when lightly pressed.  Use the toothpick method to check for doneness.

Option TWO – Place cake in a preheated 350 degree oven and back for 15 minutes, or until the cake is lightly browned at the edges and the center of the bread springs back when lightly pressed.  Use the toothpick method to check for doneness.  When cake is done, cool for 15-20 minutes, or until the cake is cooled, but still warm.  Run a knife around the edges to loosen the cake and topping from the edges of the pan.

Cinnamon Roll Cake

Whisk together the powdered sugar and enough milk to make an icing that is thick enough to drizzle over the cake.  You can simply ice the cake OR

Cinnamon Roll Cake

Pour into a baggie

Cinnamon Roll Cake

Snip a very slight edge of the corner and drizzle over the cake in a pattern or in squiggles back and forth all over the cake for a decoration.Serve warm.  Leftovers can be reheated in the microwave.

Cinnamon Roll Cake

Recipe adapted from, Copyright Carrie Groneman, A Mother’s Shadow, 2015

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Yeast free sour dough bread

EASY No Start Sour Dough Artisan Bread

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Yeast free sour dough bread

Sour Dough Artisan bread

Do you love the artisan breads in the gourmet sections of the nicer bakeries, but, hate the high prices? 

The taste of sour dough is fabulous. But it requires a ‘start’ which is a combination of ingredients that is stored and used from over and over; and you have to remember to use it and add to it to keep it fresh and best for baking and cooking with.

Well, this recipe solves all of these issues magnificently!  It also costs just pennies to make this amazing gastronome bread. And, it is SO EASY,anyone can do it! 

The taste of sour dough develops on its own without a ‘start’!  And you can add in your choice of opt-ins or leave it as it is with the marvelous mild sour dough flavor.

To make sure you are successful, I am giving you lots of pictures and tutorial, though it really is simple.  Also you can use a traditional dutch oven, or heavy casserole dish with a lid. 

Easy NO Start Sour Dough Artisan Bread


3 cups flour

1/2 tsp. yeast    (Saf-Instant is my favorite)

1  1/2 tsp. salt

1  ½ cup water, the temperature of a baby bath


8″ or 10″ dutch oven with lid 


This oven safe cast iron dutch oven would be perfect also


Directions: Stir the flour and spoon into a dry measuring cup.

The reason for this, is that flour settles in the bag or a container. 

This method adds air back in and measures correctly. No Start Sour Dough Arti­san BreadScrape off excess flour with the back of a table knife for accurate measurement.  No Start Sour Dough Arti­san BreadIn a large  glass bowl combine the flour, yeast and salt; stir until well combined.No Start Sour Dough Arti­san BreadAdd in the warm water that is the temperature of a baby bath.No Start Sour Dough Arti­san BreadMix well with the spatula.  No Start Sour Dough Arti­san Bread

Recipe with Sundried tomatoes and grated cheese

*IF adding additional ingredients, this is the time to do it.

For this add in 1/2 cup chopped Oven Roasted Sundried Julienned Tomatoes with Roasted Garlic  (click HERE for the recipe) and 1 cup grated mozzarella cheeseNo Start Sour Dough Arti­san BreadCover the bowl, whether using the original recipe, or the one with the additional ingredients.

Cover tightly with tin foil and let sit on top of the fridge, on the counter, where ever, as long as it is warm; let it sit undisturbed for 12-18 hours.No Start Sour Dough Arti­san BreadThe dough will turn into a wet, bubbly goo substance something like this.

Do not touch or stir. 

This is what the recipe will look like after 8 hours,  just to give you an idea.No Start Sour Dough Arti­san BreadIf you are in a hurry, or if your house is less than 60 degrees, you can drape a towel over the top to hold in the heat.No Start Sour Dough Arti­san Bread

After 12-18 hours of the bread dough rising, sanitize and clean your counter top or  cutting board. 

Dust it lightly with flour.No Start Sour Dough Arti­san BreadPour the dough out of the bowl onto the flour. It should slide right out.  Help with a spatula if needed, but do not stir. No Start Sour Dough Arti­san BreadDust the top of the dough with flour.  No Start Sour Dough Arti­san BreadTurn it over a couple of times just so it forms a ball – well sort of – do NOT knead the dough.No Start Sour Dough Arti­san BreadWhen adding in the sun dried tomatoes and cheese it will have more moisture and will require a bit more flour as your gently work the dough into a ball.No Start Sour Dough Arti­san Bread

One-half hour before you are ready to bake, place the dutch oven, or enamel cast iron dutch oven in a COLD oven.

Turn  the oven on to 450 degrees and allow the dutch oven (empty) to stay for 30 minutes while oven heats up; thoroughly heating the oven or dish you are using, along WITH the lid.No Start Sour Dough Arti­san BreadAFTER 30 minutes CAREFULLY with hot pads remove the heated lid from pot.No Start Sour Dough Arti­san BreadGently, using a dough scrapper to remove the dough from the counter, drop the ball of dough (that has been sitting, covered for 30 minutes-2 hours) into the heated and very hot pot.No Start Sour Dough Arti­san BreadCarefully, with hot pads replace the lid and bake at 450 degrees for 30 minutes.No Start Sour Dough Arti­san Bread

Remove lid and bake an additional 7-15 minute without the lid. No Start Sour Dough Arti­san Bread

Continue to cook until the bread is crusty and a nice medium brown color.No Start Sour Dough Arti­san BreadVery carefully remove the bread with a metal turner/spatula.

The bread will sound hollow when tapped on the bottom.

I like to use a thermonater to be sure of the internal temperature for doneness, 190 degrees. No Start Sour Dough Arti­san BreadCool on racks.No Start Sour Dough Arti­san BreadEnjoy with butter or balsamic vinegar and olive oil.  This bread is excellent in more ways than I could list here.

Try it as a toasted cheese sandwich, in a panini, with slices of meat, or whatever your creativity comes up with. 

Make some up today and give as a gift too!No Start Sour Dough Arti­san Bread

Copyright Carrie Groneman, A Mother’s Shadow, 2015, 2017

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Our Favorite Streusel Topped Squash Muffins

Streusel Topped Squash Muffins

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Our Favorite Streusel Topped Squash Muffins

Streusel Topped Squash Muffins

These muffins are incredibly moist, have a combination of flavors that leave you wanting more, with a crispy streusel topping.  BLISS!

Below is a link of how to bake and freeze winter squash.

Streusel Topped Squash Muffins

Muffin Ingredients:

2 cups flour

1/3 cup packed brown sugar

2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. salt

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg

2 eggs, beaten

3/4 cup mashed and cooked butternut squash or other winter squash

3/4 cup light corn syrup

1/4 cup butter, melted

1/4 cup canola oil or vegetable oil

1 tsp. vanilla


Streusel Topping:

1/2 cup packed brown sugar

1 tsp. ground cinnamon

4 tsp. cold butter


Heat oven to 400 degrees.

Line 24 muffin cups with paper liners or 48 mini muffin cups.

In a large bowl, combine the  flour, brown sugar, baking powder, cinnamon, salt, ginger and nutmeg.

In a separate mixing bowl combine the eggs, cooked squash, corn syrup, melted butter, oil and vanilla.

Streusel Topped Squash Muffins 1

Streusel Topped Squash Muffins 2Stir the dry ingredients into the wet and mix just until combined – do not over mix.Divide the batter between the muffin tins, filling them about 2/3 full.Streusel Topped Squash Muffins 3

In a small bowl combine the topping ingredients; brown sugar, cinnamon and cold butter.  Using 2 knives or a pastry cutter until crumbly and well mixed.Streusel Topped Squash Muffins 4Sprinkle the streusel topping evenly over the muffins.Streusel Topped Squash Muffins 4Bake at 400 degrees for 15-20 minutes, or until a toothpick inserted near the center comes out almost clean.Streusel Topped Squash Muffins 5Recipe from Taste of Home.  Copyright Carrie Groneman, A Mother’s Shadow, 2014

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Sweet dellicious Cinnamon Rolls

EASY Cinnamon Rolls with Caramel Sauce

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Sweet dellicious Cinnamon Rolls

Easy Cinnamon Rolls with Hot Caramel Sauce

This is the BEST gourmet Cinnamon Roll EVER!  It has a fabulous caramel sauce on the bottom and the famous scrumptious cream frosting on the top.

Since you begin with frozen roll dough, it can’t get much easier than than FOUR ingredients to make a dessert, brunch, breakfast, snack, or anytime treat fabulous.  I’ll show you how simple here!


Cinnamon Rolls with Caramel Sauce


1 bag (12 count) Rhodes Cinnamon Rolls (regular, not ‘Ready Any Time’)

1 cup vanilla ice cream

1 cup brown sugar

1/2 cup (1 stick) real butter


Coat a 9×13” baking pan with non-stick cooking spray.

Place 12 frozen cinnamon rolls into the pan.

Reserve the cream cheese frosting packets aside.

Spray lightly on top of rolls with cooking spray.

Cover with plastic wrap, then thaw time according to package directions.Cinnamon Rolls 1 When ready to bake, preheat oven to 350 degrees.

In a saucepan, over medium heat, combine the ice cream, brown sugar and butter.Cinnamon Rolls 2

Stirring constantly, bring the ingredients to a boil. Allow to boil for 2 minutes, stirring the entire time.Cinnamon Rolls 3Remove the plastic wrap from the thawed and risen cinnamon rolls.

Pour the boiling mixture over the thawed cinnamon rolls. Cinnamon Rolls 4

It will be a lot of sauce, but it will be perfect when baked.Cinnamon Rolls 5 Bake for 25 minutes OR until the middle rolls are baked through.

When the rolls are cooked through and golden brown, remove from the oven.Cinnamon Rolls 6

Frost immediately with the reserved cream cheese frosting packets, Cinnamon Rolls 7

dividing evenly between the cinnamon rolls.Cinnamon Rolls 8Serve warm or cold.           

Recipe from PrariePrincess.  Copyright Carrie Groneman,  A Mother’s Shadow, 2014

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Quick Cinnamon Twists

Easy Cinnamon Twists

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Quick Cinnamon Twists

Quick Cinnamon Twists

Looking for a Yummy LOW EFFORT dessert snack? I have it for you right here!  By using Rhodes Bread Dough you can make a quick fancied up amazing treat. And it can’t get any easier than this because it starts with pre-made frozen cinnamon roll dough. A great project for kids to learn to cook and teens for a fun party snack. These make up for anytime of day – or night:)



Easy Cinnamon Twists


Frozen Rhodes Cinnamon Rolls Anytime, thawed but still cold  (any brand of frozen cinnamon roll dough will work)

Cream Cheese frosting, included with the frozen rolls

Quick Cinnamon TwistsDirections:

Carefully unroll each cinnamon roll and cut in half.

Cut each half lengthwise in half to make four thin strips; there will be 2 strips with more cinnamon and 2 with less.

Take two of the strips, one with more cinnamon and one with less, and twist them together.Quick Cinnamon Twists

Place twists about 2 inches apart, on a baking sheet lined with parchment paper.Quick Cinnamon Twists

Repeat with the remaining strips.

Bake for 12-15 minutes, or until lightly browned on the top and underside.

Remove from the oven and place on cooking racks.

Place frosting in a bowl and microwave for 18-20 seconds; stir. Spoon the frosting over the cinnamon twists, diving the icing evenly among them.Quick Cinnamon TwistsRecipe from Rhodes Bake-N-Serve

Copyright Carrie Groneman,  A Mother’s Shadow, 2014

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Make delicious tomato basil bread just like panera

Easy One Hour Tomato Basil Bread

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Make delicious tomato basil bread just like panera

Tomato Basil Bread

Down home goodness in a hurry. Terrific with my homemade Tomato Basil Soup or herbed butter as shown.  Slice it a bit thick, top with some slices of cheese and broil for a wonderful comforting and substantial meal.

Easy One Hour Tomato Basil Bread


1 ½ cups milk

6 Tbl. granulated sugar

3 Tbl. Active dry yeast

14.5 oz. can diced tomatoes, pureed

2 Tbl. fresh chopped basil  OR  1 Tbl. dry

5-6 cups all purpose flour

2 tsp. garlic salt 1 tsp. baking powder

2 Tbl. butter, melted

1 Tbl. lemon juice, bottled works fine

Butter for brushing on top of loaves  



This recipe makes 2 loaves (8 ½ x 4 ½”).

Heat oven to 400 degrees. Coat 2 pans with non-stick spray and set aside.  

In a large measuring cup or microwavable bowl microwave milk for 1 minute on high. Check to make sure it is the temperature of a warm baby bath. Heat a bit more if needed.

Add sugar to the warm milk  and stir. Tomato Basil Bread 1Add in yeast, stir and set aside for 5-7 minutes allowing it rise.Tomato Basil Bread 2When it is risen it will look like thisTomato Basil Bread 3

Tomato Basil Bread 4

Meanwhile puree tomato.Tomato Basil Bread 5In a large mixing bowl of stand mixture add 4 cups of the flour, milk, pureed tomatoes, basil, salt, baking powder, melted butter, lemon juice and yeast mixture.Tomato Basil Bread 6Knead with a dough hook 5-8 minutes; adding 1-2 cups flour to make a soft dough.  

NOTE: The dough must be soft, just firm enough to handle with floured hands.Tomato Basil Bread 7However, use just enough flour to keep it from sticking completely to the sides of the bowl.Tomato Basil Bread 8

You want a sticky dough like this after mixing:Tomato Basil Bread 9Pour a bit of flour on a counter or cutting board.

Dump the dough onto the lightly floured surface.

With a little flour on top of the dough and a bit on your hands.

Divide the dough in half, put half into a prepared pan and the other into the other pan. Tomato Basil Bread 10Pat out lightly with your hands to make even.Tomato Basil Bread 11Place saran wrap over the pans, then a clean towel to allow it to rise.Tomato Basil Bread 12

Allow to sit for 15-20 minutes. 

Take off towel and saran wrap.Tomato Basil Bread 13Place in the preheated oven and bake for 20-25 minutes, or until a digital thermometer reads 185.

Brush the top of the loaves with additional melted butter.Tomato Basil Bread 14Store any leftovers in the refrigerator.

Pictured with my homemade Tomato Basil Soup you can find HERETomato Basil Bread 15Recipe from Becky Low, Dairy Council

Copyright of Carrie Groneman, A Mother’s Shadow

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Apple Turnovers

Homemade Old Fashioned Apple Turnovers or Tarts

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Apple Turnovers

Apple Turnovers

Here is a wonderful old fashioned, easy and quick dessert that the whole family will enjoy.  The crust is flaky and tender.  The apple filling is a fabulous blend of tart and sweet. Give it a try with sugar sprinkled on top, or even a thin glaze.  This recipe can easily be made into tarts too!


Homemade Old Fashioned Apple Turnovers or Tarts


1 tsp. grated orange zest

2-3 Tbl. freshly squeezed orange juice

1 ¼ lbs. tart apple

1/4 cup butter

3 Tbl. craisins or dried cherries, opt.

3 Tbl. sugar, plus extra for sprinkling on top

1 Tbl. flour

1/4 tsp. cinnamon

1/8 tsp. nutmeg pinch salt

1 package (17.3 oz, 2 sheets) frozen puff pastry, defrostedApple Turnovers 1


Preheat oven to 400 degrees. Peel, quarter, and core the apples and then cut them in ¾” dice.Apple TurnoversMelt the butter and toss with the sliced apples.

Cover a baking sheet with either parchment paper and place one layer of the apples on the sheet. 

Bake in the preheated 400 degree oven.Apple Turnovers 2Bake until browned, approx. 15 minutes, however this will depend on the size of apples. 

When the apples are browned on one side, turn over to brown on the other. 

Combine the orange zest and orange juice in a bowl. 

Very gently toss the browned apples, sugar, flour, cinnamon, nutmeg and salt; mix well.

Apple Turnovers 3

Flour a board and lightly roll each sheet of pastry to a 12×12” square. Apple Turnovers 4

Cut each sheet into 4 smaller squares and keep chilled until ready to use.Apple Turnovers 5Brush the edges of each square with an egg wash or water and neatly place about 1/3 cup of the apple mixture and seal by pressing the edges with a form (but not thin or it will burn).Apple Turnovers 6If you are adding in the craisins or dried cherries, add them on top of the apple mixture and brush edges with beaten egg as pictured above.Apple Turnovers 7

Fold the dough over the apple mixture to form a triangle.

Using the tines of a fork, press firmly to seal the edges of the turnover.Apple Turnovers 8Transfer to a sheet pan lined with parchment paper.

Sprinkle with sugar, make 2 small slits Apple Turnovers 9Bake for 20 minutes in the 400 degree oven, until browned and puffed.

Serve warm or at room temperature.Apple Turnovers 10

To make tarts:

Roll the puff pastry to about 14”, then cut into 16 squares.

Put a bit of the apple mixture in each, and a couple of craisins, if using, in each tart.

Poke holes with a fork to vent instead of slits due to smaller size.

Copy­right Car­rie Grone­man, A Mother’s Shadow, 2014

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Herb & Grits Muffins

Herb & Grits Muffins

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Herb & Grits Muffins

Herb & Grits Muffins

These are a wonderful pairing for any soup, especially good with chowders and my butternut squash soup.  Tender, moist and substantial.

Join in the FUN and receive my FREE printable Kitchen Conversion Chart HERE

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Herb & Grits Muffins


1 1/2 cups all purpose flour

1 1/4 cups instant grits (not regular or they do not become tender) or corn meal

3/4 cup cake flour (a lighter flour, lightens the muffin)

1/4 cup sugar

1 Tbl. baking powder

1 tsp. baking soda

1 tsp. salt

1/2 cup butter, cut into small pieces

1/3 cup olive oil

3 large eggs

1  1/3 cups buttermilk

1/4 cup fresh flat-leaf (Italian) parsley

2 Tbl. fresh minced chives or the green tops of green onions

2 Tbl. dried basil

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Preheat the oven to 375 degrees.

Grease 12 regular muffin cups with butter.

Cut butter into small pieces.Herb & Grits Muffins 1In a medium sized bowl combine the flour, instant grits or cornmeal, cake flour, sugar, baking powder, baking soda and salt.

Using an electric mixer on low speed, add the butter and olive oilHerb & Grits Muffins 2Mix until thick crumbs form.Herb & Grits Muffins 3Add the eggs, buttermilk, parsley, chives or green onion tops and basil.Herb & Grits Muffins 4Beat just until the mixture is smooth and the herbs are evenly distributed. do NOT over beat.

Spoon the muffin mixture evenly between the 12 muffin cups.Herb & Grits Muffins 5


Bake until golden, dry in the center and springy to the touch, about 20-25 minutes. A toothpick inserted into the center of the muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins.

 Serve the muffins warm or at room temperature.

Williams and Sonoma recipe

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