Cinnamon Sugared Bundt Cake (aka Donut Cake)

Have you ever dreamed of a Cinnamon sugar Donut the size of a Cake?! Well, you will be dreaming of it now! This moist cake reminds you of the Fair with those sugary donut fingers and singing tastebuds !

A Moist but Firm Cake…

There are thousands of recipes out there for just about any texture you are looking for in a cake! Sometimes you want a spongey cake. other times you want a dense cake with thick icing, say for a birthday?! Well, this recipe mixes a bit of both. I wanted the cakey-ness of the donuts inside, but the dense firmness a doughnut has so it does not completely crumble or deflate.

This recipe holds a firm consistency while also keeping moist! The trick: The vanilla yogurt or sour cream. These add great flavour and help to make a cream consistency but not to runny like eggs will accomplish. While on the topic of eggs, i never liked using 4 eggs in my cakes, and therefore this recipe has one!

One Consideration with this cake:

This recipe makes for a cake about 1/2 the size of a traditional bundt cake pan. If you desire a very Tall/Fuller Cake please double the quantities.

The Recipe:

Prep timeBake Time Total Time
15 mins~40 mins55 mins
Yields 1 medium Bundt Cake: Serves ~8 (double recipe for a Taller cake)

Cinnamon Sugared Bundt Cake (aka Donut Cake)

Ingredients:

  • 1 3/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg
  • 1 cup vanilla yogurt or sour cream

Procedure:

Step 1)

Preheat the Oven to 350 Degrees F or (170 C) * we can do this first because it is quite quick to mix the batter up!*

Step 2)

In a large bowl mix together the flour, baking powder, baking soda, and salt. Whisk until it is all well combined. Set aside.

Step 3)

In another medium sized bowl beat together the unsalted butter and sugar until grainy sand like consistency appears. 3-5 mins with electric mixer or by hand with a wood spoon. Add the vanilla extract and the egg and mix well. Once combined, pour the wet mixture in the medium bowl into the flour mixture in the larger bowl. Mix the two and add the yogurt or sour cream as you mix. Continue until a smooth thick batter appears.

Grainy butter/sugar consistency

Step 4)

Grease or butter a bundt cake pan before pouring the batter in. Once complete pour the batter in the pan and spread it around to ensure there aren’t any large gaps. Bake for ~40 minutes or until a toothpick comes out cleanly from the centre of the cake!

Let cool a few minutes. I would recommend placing on a cooling rack overtop of a pan to trap the excess sugar while sprinkling. (pictures below) Then, serve and enjoy a Cinnamon Sugar aka Donut Cake!

Happy Baking πŸ™‚

Star Bread: oozing with flavour

Sweet Strawberry jam oozing out of soft pull apart bread. Sounds good to me! Star bread is a lovely bread to display on your counter and it truly invites you to go on and pull off a twist! Whether it’s jam or Nutella, or even cinnamon sugar the possibilities are endless. Happy Baking!

The Method

A quick overview of the steps: More detailed in the Recipe itself

  1. The dough: This dough recipe is a very simple one that anyone can master. However, it does take patience. With yeast, sugar, milk ,butter, egg and flour, it can be whipped up pretty quick! however, the importance is the rising. This dough will need 90-120 mins to rise.
  2. Rolling out layers: In order to achieve layers of filling (jam, Nutella, cinnamon etc) we have to roll out 4 discs of dough like mini pizza being spread with pizza sauce. Except we will be using filling not sauce πŸ™‚ After, we will stack all four discs.
  3. The cut and twist: This part gets a little messier as the filling oozes, but fear not! it’s super fun . In the centre of the stacked and filing spread dough, we will place a cup to make a circle ring in the centre as a reference for equal length strips. We will then cut 16 strips and twist them to make 8 peaks of the star shape.
  4. The egg wash: brush with egg wash and bake! Dust with powdered sugar and serve.

Tips to consider:

Jam filled !
  • Filling with jam, Nutella, or a spread that is slightly sticky, try to make sure not to overfill. A good way to ensure you do not spread too much on each dough layer is to leave a ring of untouched dough around each disc.
  • When filling try not to leave excess filling on the bottom, otherwise it may burn or stick to the pan/parchment. I suggest wiping up any that fell before putting in he oven πŸ™‚
  • Be sure to use an egg-wash or buttermilk for those crisp edges. If you choose not to. it will turn out nice as well. It will just be a sightly softer bread.
prep timebake time total time
~2 30 mins *includes rising~30 mins~3 hours
Serves 8

The Recipe

Star Bread : Jam filled

Ingredients:

The dough:

  • 2 teaspoons active dry or instant yeast
  • 3 1/2 tablespoons granulated sugar
  • 3/4 cup whole milk
  • 1/4 cup unsalted butter, room temp.
  • 1 large egg
  • 2 1/3 cups all-purpose flour + more for rolling later
  • 1 teaspoon salt

For the filling:

ideas: jam, jelly, Nutella, cinnamon, savoury cheese scallion, etc.

  • Remember the EGG WASH!

Procedure

Step 1) Make the dough.

In a large bowl place the yeast and sugar and warm the milk in a saucepan until just before it simmers/boils or in the microwave for about 40-45 seconds. pour the warm milk onto the yeat and sugar and cover with a towl for 5-7 mins. it should look frothy once done.

Step 2)

Add the butter, flour, egg, and salt to the yeast mixture. You can use your hands or a mixer with a dough hook attachment to mix all the ingredients together until well combined. If it seems quite sticky an additional couple Tablespoons of flour can be added. Not too much!

Step 3)

Cover the dough with a towel and let it rise for 90-120 minutes until it has doubled in size. A nice place for the dough is in the oven on a very low temperature such as “keep warm” or 150 degrees F. After preheated turn the temperature off and the warmth will still linger inside ! perfect temperature for dough! On the kitchen counter works as well.

Step 4)

The filling and assembling:

Take the dough and split it into 4 equal balls. On a lightly floured surface roll the balls out into equal size discs as best you can. Spread your filling on each as if spreading pizza sauce on mini pizzas! now, stack each disc on-top of each-other into a pile. place a glass in the center and make a subtle indent so you can see where the center is to ensure the strips being cut are roughly the same length. First, cut four equal sections around the center. next, cut those all in half, making 8 strips. finally, cut each of those in half, ending with 16 strips. Now, take two strips at a time and twist them opposite. One cockwise, the other counterclockwise, meeting at the end and pinch them together. Repeat until there are 8 peaks to your star bread! πŸ™‚

Step 5)

Brush with egg wash and finish with course sugar.

Step 6)

Preheat oven to 350 Degrees F (170 C) and bake for 25-30 mins

Powder sugar. Serve. Enjoy!

Classic Glazed Cinnamon Rolls

Your mouth will start to drool as these Cinnamon Rolls bake ! Truly a classic recipe that will impress the picky eaters as well as the sweet tooth eaters! Cinnamon, Browns sugar, butter, and that sweet sweet glaze, What’s not to love! So, Thrown on that apron and let’s get baking πŸ™‚

The Method:

This recipe has a few crucial steps that are simply enough to master and create Classic Cinnamon buns just as you like them!

  1. The dough. It is so very important to allow the dough time to to rise and “set up” before you roll, spread, and cut into it. Moreover, please do not cut the time allotted for the dough to rise.

2. Kneading the dough. You will be amazed to see how the feeling of the dough will transform in only a few minutes of kneading, or allowing the stand mix to knead for you πŸ™‚ The elasticity rebounds and the dough becomes a more smooth and workable dough after kneading. The key word: workable. We will be rolling the dough out, and therefore want it to become easy to maneuver. Kneading is your friend.

3.Roll and sprinkle. Here comes the fun! After all the rest and prep the dough is ready to be rolled, buttered, and cinnamon sugared. While rolling out the dough, it is at it’s largest once you can no longer roll and it starts to slink back. Note: The butter spread on the rolled out dough will see a lot. I assure you, the tase is worth the absorbent amount!

4.The slice. The part is pure magic! Seeing those cinnamon brown sugar swirls is just lovely. Tip: If you prefer larger rolls roll up the dough starting from the shorter end. (Ex) if it is ~14×9 inch larger rolls would be starting the roll up from the 9 inch side) Or more but smaller rolls would be starting the roll from the (14 inch side)

5. The last rise. Once cut and placed in the baking dish/pan, it is wise to let the rolls rise fro a further 20 mins. I have done this in the past and other times not, but find there is only slight difference. If you have the patience it is best, but not absolutely crucial !

6. Bake. Glaze. Enjoy

The Recipe:

Classic Cinnamon Rolls

Prep timeBake time Total Time
2 hrs~30-35 mins~2 30 mins
Yields 12 Medium or 8 Large rolls

Ingredients:

For The Dough:

  • 3/4 cup Warm milk (whole milk 2%)
  • 2 1/4 tsp quick rise or active yeast
  • 1/4 cup granulated sugar
  • 1 egg + 1 egg yolk
  • 1/4 cup unsalted butter
  • 3 cups flour + extra for dusting and rolling
  • 3/4 tsp salt

For the Filling:

  • 2/3 light or dark brown sugar
  • 1 1/2 Tbsp ground cinnamon
  • 1/4 cup unsalted butter softened

Cream Cheese Frosting:

  • 4 0z cream cheese
  • 3 Tbsp unsalted butter
  • 3/4 cup powdered sugar
  • 1/2 tsp vanilla extract

OR Glaze Icing

  • 3/4 cup powdered sugar
  • 1/4 tsp vanilla extract
  • 1 Tbsp unsalted butter
  • 1-2 Tbsp water

Procedure:

Step 1)

Warm the milk so that it is warm but not too hot. This can be done in the microwave for ~40-45 seconds. This can also be done in a saucepan. The milk is perfect when small bubbles form, but it is not foamy over. Add the warm milk to a large bowl ( or stand mixer bowl if you have one) with the yeast. Add the sugar, egg, egg yolk, and melted butter. Mix until combined. Once done, add the flour and salt and mix until Dough starts to take a ball like shape.

Step 2)

Kneading the dough: Using a stand mixer you can add the attachment and knead for 8 minutes on medium. Or use your hands and knead for 8-10 minutes on a lightly floured surface. You will need to add flour as you knead ( It will be sticky). Do not fear adding flour as you knead.

Step 3)

Let it rise: Place the dough into a large bowl and cover with a tea towel. It will need 1 1/2 – 2 hours to rise (or once doubled in size) however, it can sit longer. A nice humid place for it to rise is in the oven on a super low temperature such as “keep Warm” or 150-175 degrees.

Step 4)

Now, Roll the dough on a floured surface into a ~14×9 inch rectangle. Spread the butter on the rectangle like spreading butter on bread. Leave a smaller un-butter frame around the edges. Sprinkle the cinnamon filling evenly all over in the same spots as the butter.

Step 5)

Roll up the dough: Start from the longer side (14 inch) if you want more but smaller rolls. Or start from the smaller (9inch) side if you want less but larger rolls πŸ™‚ Slice and place in greased or parchment lined pan.

Step 6)

Preheat oven to 350 Degrees F. Bake for 20-25 minutes or until golden as you desire πŸ™‚ Let cool for 5 mins . Enjoy!

The Cream Cheese Frosting or Glaze

Steps)

For either recipe mix all ingredients in the order they are listed. mix until clumps are gone.

*note: icing often has different consistencies based on preference. More or less water may be needed for desired thicknesses*

Simple Scones: Perfect for afternoon Tea

Pour a cuppa and enjoy your Scones: buttery soft inside and crunchy golden outside. Compliments any Brew…

THE SIMPLEST RECIPE with few Ingredients

A fool proof recipe for a foolproof dessert! truly one of my “go to” favourite treats to make. They can be buttery and plain or doused with toppings; and yet, they are taste just splendid. This recipe has just 7 ingredients but feel free to add in anything you wish. Some great add-ins include: Chocolate chips/chunks, cranberry orange, lemon blueberry, raspberry white chocolate, cinnamon brown sugar etc. truly any flavour you’re looking for and Scones will make a perfect base!

The Method: Procedure Tip Below!

Three most important steps: The butter, buttermilk and Refrigeration

The butter: In order to get the most fluffy/ soft inside of the scone it is crucial to use Unsalted Butter that is Very Cold or close to frozen. Yes, frozen! it is also a great trick to grate this butter into the flour mixture. This way it will create even/uniform chunks of butter! which is better for baking an even consistency πŸ™‚

The Buttermilk: This adds more acidity than regular whole milk (2%) and reacts with the leaving agents such as baking powder and baking soda. It creates a fluffier/lighter Scone. However, ultimately just adds a great flavour!

Refrigeration: To further ensure the butter is very cold once it hits the oven, I like to preheat the oven, and while waiting let the scones sit on the lined and ready baking sheet in the freezer. This just really ensures the butter is cold, and can melt as soon as it hits the heat of the oven.

Not Everyone Enjoys Them Plain…

I understand that add- ins are everyones friends in terms of flavour. Here are some add in tips to watch out for:

Blueberry Scones

*when using berries add about 1/2 cup for this recipe. too many can add too much moisture* If using frozen blueberries do not let them thaw. Take them-out of the freezer just before use!

Chocolate Chip/chunk Scones

*add ~3/4 chocolate chips or ~1/2 cup chunks*

Cranberry Orange Scones

*add 3/4 cup frozen or fresh cranberries and 1 Tbsp orange zest / 1 Tbsp orange juice*

Raisin Cinnamon Scones

*add 3/4-1 cup raisins and 2 tsp cinnamon or 3 if you prefer stronger*

Mixed berry Scones

*once again be aware if using frozen berries to not let them thaw. Use about 1/2-3/4 cup berries*

Double Chocolate Scones

reduce flour from 2 cups to 1 3/4 cups and add 2 Tbsp of cocoa powder. Add 1/2 cup chocolate chips/chunks*

The Recipe:

Prep timeBake timeTotal time
15 mins20-25 mins35-40 mins
Yields 8 Scones

Simple Scones: Perfect for Tea

Ingredients:

  • 2 cups all purpose flour + extra for working the dough
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup ( 1 stick) unsalted butter *very cold*
  • 1/2 buttermilk + little for brushing
  • 1 large egg
  • 1 tsp vanilla extract
  • * Add-ins* see above note for guides

Procedure:

Step 1)

Whisk together the dry ingredients in a large bowl. The flour, sugar, baking powder, and salt. Once well combined, grate the *frozen or very cold* butter into the flour mixture. pictured below.

Using your fingers, a pastry blender, forks, or a couple butter knifes. Combine the butter into the flour mixture until there are still small clumps but they are roughly the same sizes. Like peas of butter within the flour mixture.

Step 2)

In a small bowl or measuring cup combine the buttermilk, egg and vanilla. Once combined together, pour them into the flour/butter mixture and mix everything together well. This would now be the time to fold in any add-ins with a spatula should you desire them πŸ™‚

Step 3)

Shaping the scones. Place your dough on a lightly floured surface and shape into a circle with floured hands as well. The dough is sticky but rest assured this is ok! Slice the circle into four pieces, then each piece in half. Resulting in 8 triangles. pictures below.

Step 4)

preheat the oven to 400 Degrees F or and line a baking sheet with parchment. Place the Scones spread out on the sheet and store in the freezer while waiting for the oven to reach its temperature. Just before baking brush with a little bit of buttermilk for crisp outsides!

Step 5)

Bake for 20-25 mins! let cool 5 mins and enjoy with some sweet tea πŸ™‚

*note that added berries will add moisture and may take longer*

Simple Scones: Perfect for afternoon Tea

Pour a cuppa and enjoy your Scones: buttery soft inside and crunchy golden outside. Compliments any Brew…

THE SIMPLEST RECIPE with few Ingredients

A fool proof recipe for a foolproof dessert! truly one of my “go to” favourite treats to make. They can be buttery and plain or doused with toppings; and yet, they are taste just splendid. This recipe has just 7 ingredients but feel free to add in anything you wish. Some great add-ins include: Chocolate chips/chunks, cranberry orange, lemon blueberry, raspberry white chocolate, cinnamon brown sugar etc. truly any flavour you’re looking for and Scones will make a perfect base!

The Method: Procedure Tip Below!

Three most important steps: The butter, buttermilk and Refrigeration

The butter: In order to get the most fluffy/ soft inside of the scone it is crucial to use Unsalted Butter that is Very Cold or close to frozen. Yes, frozen! it is also a great trick to grate this butter into the flour mixture. This way it will create even/uniform chunks of butter! which is better for baking an even consistency πŸ™‚

The Buttermilk: This adds more acidity than regular whole milk (2%) and reacts with the leaving agents such as baking powder and baking soda. It creates a fluffier/lighter Scone. However, ultimately just adds a great flavour!

Refrigeration: To further ensure the butter is very cold once it hits the oven, I like to preheat the oven, and while waiting let the scones sit on the lined and ready baking sheet in the freezer. This just really ensures the butter is cold, and can melt as soon as it hits the heat of the oven.

Not Everyone Enjoys Them Plain…

I understand that add- ins are everyones friends in terms of flavour. Here are some add in tips to watch out for:

Blueberry Scones

*when using berries add about 1/2 cup for this recipe. too many can add too much moisture* If using frozen blueberries do not let them thaw. Take them-out of the freezer just before use!

Chocolate Chip/chunk Scones

*add ~3/4 chocolate chips or ~1/2 cup chunks*

Cranberry Orange Scones

*add 3/4 cup frozen or fresh cranberries and 1 Tbsp orange zest / 1 Tbsp orange juice*

Raisin Cinnamon Scones

*add 3/4-1 cup raisins and 2 tsp cinnamon or 3 if you prefer stronger*

Mixed berry Scones

*once again be aware if using frozen berries to not let them thaw. Use about 1/2-3/4 cup berries*

Double Chocolate Scones

reduce flour from 2 cups to 1 3/4 cups and add 2 Tbsp of cocoa powder. Add 1/2 cup chocolate chips/chunks*

The Recipe:

Prep timeBake timeTotal time
15 mins20-25 mins35-40 mins
Yields 8 Scones

Simple Scones: Perfect for Tea

Ingredients:

  • 2 cups all purpose flour + extra for working the dough
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup ( 1 stick) unsalted butter *very cold*
  • 1/2 buttermilk + little for brushing
  • 1 large egg
  • 1 tsp vanilla extract
  • * Add-ins* see above note for guides

Procedure:

Step 1)

Whisk together the dry ingredients in a large bowl. The flour, sugar, baking powder, and salt. Once well combined, grate the *frozen or very cold* butter into the flour mixture. pictured below.

Using your fingers, a pastry blender, forks, or a couple butter knifes. Combine the butter into the flour mixture until there are still small clumps but they are roughly the same sizes. Like peas of butter within the flour mixture.

Step 2)

In a small bowl or measuring cup combine the buttermilk, egg and vanilla. Once combined together, pour them into the flour/butter mixture and mix everything together well. This would now be the time to fold in any add-ins with a spatula should you desire them πŸ™‚

Step 3)

Shaping the scones. Place your dough on a lightly floured surface and shape into a circle with floured hands as well. The dough is sticky but rest assured this is ok! Slice the circle into four pieces, then each piece in half. Resulting in 8 triangles. pictures below.

Step 4)

preheat the oven to 400 Degrees F or and line a baking sheet with parchment. Place the Scones spread out on the sheet and store in the freezer while waiting for the oven to reach its temperature. Just before baking brush with a little bit of buttermilk for crisp outsides!

Step 5)

Bake for 20-25 mins! let cool 5 mins and enjoy with some sweet tea πŸ™‚

*note that added berries will add moisture and may take longer*

Classic Glazed Cinnamon Rolls

Your mouth will start to drool as these Cinnamon Rolls bake ! Truly a classic recipe that will impress the picky eaters as well as the sweet tooth eaters! Cinnamon, Browns sugar, butter, and that sweet sweet glaze, What’s not to love! So, Thrown on that apron and let’s get baking πŸ™‚

The Method:

This recipe has a few crucial steps that are simply enough to master and create Classic Cinnamon buns just as you like them!

  1. The dough. It is so very important to allow the dough time to to rise and “set up” before you roll, spread, and cut into it. Moreover, please do not cut the time allotted for the dough to rise.

2. Kneading the dough. You will be amazed to see how the feeling of the dough will transform in only a few minutes of kneading, or allowing the stand mix to knead for you πŸ™‚ The elasticity rebounds and the dough becomes a more smooth and workable dough after kneading. The key word: workable. We will be rolling the dough out, and therefore want it to become easy to maneuver. Kneading is your friend.

3.Roll and sprinkle. Here comes the fun! After all the rest and prep the dough is ready to be rolled, buttered, and cinnamon sugared. While rolling out the dough, it is at it’s largest once you can no longer roll and it starts to slink back. Note: The butter spread on the rolled out dough will see a lot. I assure you, the tase is worth the absorbent amount!

4.The slice. The part is pure magic! Seeing those cinnamon brown sugar swirls is just lovely. Tip: If you prefer larger rolls roll up the dough starting from the shorter end. (Ex) if it is ~14×9 inch larger rolls would be starting the roll up from the 9 inch side) Or more but smaller rolls would be starting the roll from the (14 inch side)

5. The last rise. Once cut and placed in the baking dish/pan, it is wise to let the rolls rise fro a further 20 mins. I have done this in the past and other times not, but find there is only slight difference. If you have the patience it is best, but not absolutely crucial !

6. Bake. Glaze. Enjoy

The Recipe:

Classic Cinnamon Rolls

Prep timeBake time Total Time
2 hrs~30-35 mins~2 30 mins
Yields 12 Medium or 8 Large rolls

Ingredients:

For The Dough:

  • 3/4 cup Warm milk (whole milk 2%)
  • 2 1/4 tsp quick rise or active yeast
  • 1/4 cup granulated sugar
  • 1 egg + 1 egg yolk
  • 1/4 cup unsalted butter
  • 3 cups flour + extra for dusting and rolling
  • 3/4 tsp salt

For the Filling:

  • 2/3 light or dark brown sugar
  • 1 1/2 Tbsp ground cinnamon
  • 1/4 cup unsalted butter softened

Cream Cheese Frosting:

  • 4 0z cream cheese
  • 3 Tbsp unsalted butter
  • 3/4 cup powdered sugar
  • 1/2 tsp vanilla extract

OR Glaze Icing

  • 3/4 cup powdered sugar
  • 1/4 tsp vanilla extract
  • 1 Tbsp unsalted butter
  • 1-2 Tbsp water

Procedure:

Step 1)

Warm the milk so that it is warm but not too hot. This can be done in the microwave for ~40-45 seconds. This can also be done in a saucepan. The milk is perfect when small bubbles form, but it is not foamy over. Add the warm milk to a large bowl ( or stand mixer bowl if you have one) with the yeast. Add the sugar, egg, egg yolk, and melted butter. Mix until combined. Once done, add the flour and salt and mix until Dough starts to take a ball like shape.

Step 2)

Kneading the dough: Using a stand mixer you can add the attachment and knead for 8 minutes on medium. Or use your hands and knead for 8-10 minutes on a lightly floured surface. You will need to add flour as you knead ( It will be sticky). Do not fear adding flour as you knead.

Step 3)

Let it rise: Place the dough into a large bowl and cover with a tea towel. It will need 1 1/2 – 2 hours to rise (or once doubled in size) however, it can sit longer. A nice humid place for it to rise is in the oven on a super low temperature such as “keep Warm” or 150-175 degrees.

Step 4)

Now, Roll the dough on a floured surface into a ~14×9 inch rectangle. Spread the butter on the rectangle like spreading butter on bread. Leave a smaller un-butter frame around the edges. Sprinkle the cinnamon filling evenly all over in the same spots as the butter.

Step 5)

Roll up the dough: Start from the longer side (14 inch) if you want more but smaller rolls. Or start from the smaller (9inch) side if you want less but larger rolls πŸ™‚ Slice and place in greased or parchment lined pan.

Step 6)

Preheat oven to 350 Degrees F. Bake for 20-25 minutes or until golden as you desire πŸ™‚ Let cool for 5 mins . Enjoy!

The Cream Cheese Frosting or Glaze

Steps)

For either recipe mix all ingredients in the order they are listed. mix until clumps are gone.

*note: icing often has different consistencies based on preference. More or less water may be needed for desired thicknesses*