Shockingly simple, fluffy and delicious cinnamon rolls

Imagine this:

It’s Saturday morning, or Sunday (why not), you’re waking up slowly to something that smells…well…you’re not sure but it’s good. You’re stretching…looking outside the soft sun rays are peaking through…no rush today. Your nose tickles…you make a “sniffing” face…you smell something. Is someone in the kitchen? You’re getting out of bed…wild big bed-head is sitting on your shoulders (happens to me every time). You’re dragging your feet and follow the tantalizing aroma. The closer you get to the kitchen the stronger it is. It’s warm, it’s fragrant, it’s a smell you wanna hug.

You’re in the kitchen now and you see this:

baked crunchy cinnamon rollsNow the world looks so much…sweeter. Isn’t it?

These cinnamon buns are so fluffy and light they literally disappear in your mouth. The frosting adds a beautiful gentle touch because it’s so light and airy and it wont make you feel guilty. Well…maybe a little bit.

My mother bakes this gorgeous challah bread every Jewish new year and fills it up with nuts and goodies. I took her recipe and twisted it a bit: I used ready-made bread dough but divided it into little “bread” rolls, reduced the amount of sugar usually found in traditional rolls and for the frosting I used low-fat yogurt with a touch of sugar. My frosting recipe is so light and fluffy you can eat it on its own or spread it on a toasted bread. But here – it’s the cinnamon rolls’ best friend. And it can be yours too.

shall we:

The images below shows how easy, simple and fun it was to make:

spicy roasted nuts I made a simple mixture of roasted hazelnuts and spices

baked cinnamon rolls

I then unrolled the thawed bread dough to a rectangle and sprinkled on the nut mix.

baked cinnamon rolls with nutsI rolled dough and with a sharp knife I divided the roll into 2″ thick pieces.

baked cinnamon rolls

I then placed the mini rolls in a 9″ oven proof baking pan and sprinkled brown sugar on top.

home made cinnamon rollsWith the yogurt frosting drizzled I just couldn’t wait.

I like just a hint of cinnamon so only a bit was used. It’s lightly sweetened and spiced (I mean it) so it’s not overpowering. This recipe feels just right but it’s flexible and you can adjust quantities if you wish.

store-bought frozen bread dough, thawed
3/4 cup of chopped hazelnuts
1/4 cup brown sugar
1 tbsp brown sugar (for garnish)
pinch of salt
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
2 tbsp melted butter
for the icing:
1/2 a cup of low-fat Greek yogurt
1 tbsp granulated sugar
1 tsp vanilla extract


Heat oven to 350º. With a rolling-pin roll the dough into a rectangular shape, about 9″x14″. No science here just roll even to a square, about 1/4″ thick. I happened to get a rectangular. Brush with melted butter. In a medium bowl combine nuts, sugar, salt and spices. Mix with a fork. Spread mixture on rolled dough. Begin rolling the dough from top to bottom creating a log. Seal edges by pressing log gently and leave it seal side down. With a sharp knife slice dough to pieces about 2″ thick (see photo above).

In a greased 9″, or larger if you like, oven proof pan place rolls cut side down (see picture above), close to each other. Be gentle – nuts get a little naughty and may slide out. Stuff them back in. Sprinkle with brown sugar. Cover with a clean towel and let it rise for 40 minutes. Bake for about 25-30 minutes until rolls turn dark golden color or until a tooth pick inserted in the center comes out dry.

Frosting: combine all ingredients and whisk for about a min. Refrigerate to thicken and until use.

Let rolls cool in pan until warm then with a spoon pour yogurt frosting on top in a swirling motion. Show it off and eat.

Bon apetite.

Delicious and beyond easy beer bread

Want to put the least amount of effort with the greatest amount of reward and still feel good? I do. Don’t we all?

Than this bread recipe is for you. And your guests.

For my big Moroccan meal I made the other day a fresh home-made loaf of bread was the call but yeast and waiting wasn’t an option for me. Besides, I ran out of bread and had to invent something in no time. That’s when beer came to mind and I was lucky to have some in my pantry – a fun reminder from a birthday party my husband surprised me with a few days earlier.

This is my mother’s recipe except that I used beer instead of water and yeast, which made the process far shorter and in about one hour I had a crusty steamy fresh home-made bread in my hands. And in my mouth.

The batter suppose to be thick but not brick (you’ve warned). I mixed in roasted pecans for added crunch and a thin layer of olive oil turned the top crusty and shiny.

I couldn’t wait to taste my signature beer bread. When baked, the house was filled with warm cozy aroma that made me positively dizzy.

A must try.

simple and easy to make beer bread

shall we:

3 c. white all-purpose flour
1 tbsp white sugar
1 tbsp baking powder
1 tsp salt
**1 12oz “regular” brand beer at room temperature
**(the darker the beer the richer and darker the results)
1/2 cup chopped pecans (optional)
2 tbsp olive oil


Heat the oven to 375º. In a large bowl combine flour, sugar, baking powder, salt and pecans. Add the beer slowly and mix until combined. Do not over mix. The dough will be thick.

Grease 8″ loaf pan, pour mixture and gently brush it with olive oil. Bake. Check with a toothpick that comes out dry when inserted in the center of loaf, about 45 min depending on your oven.

Let the loaf cool in the pan for 15 min, remove from pan and give it 10 more to cool. Serve warm with almost anything.


Leftovers: sliced toasted loaf spread butter or Nutella chocolate spread (you wont regret it). Or – brush with olive oil, sprinkle shredded parmesan and grill for a couple of minutes. Options are endless with this super easy tasty loaf.

you’re welcome to share your own ideas with me.

Eat. Bon apetite.