Laura 🫶🏻 (@lori_ilc)

Warning: these Grinch cookie butter cinnamon rolls may cause your heart to grow 3 sizes 💚💚💚 🎄recipe🎄 Dough: 1 cup warm whole milk 3 tsp active dry yeast ⅓ cup light brown sugar ⅓ cup unsalted butter (melted) 1 tsp vanilla extract 2 large eggs 4 cups all-purpose 1 tsp salt 1-2 tbsp green food coloring Filling: ¼ cup unsalted butter (melted) ¼ cup cookie butter ½ cup light brown sugar 1 tbsp ground cinnamon Frosting: 8 oz cream cheese (room temperature) ¼ cup unsalted butter (room temperature) ¼ cup cookie butter 2 cups powdered sugar 1 tsp green food coloring Optional: ¼ cup heavy whipping cream (pour on rolls before baking) Heart sprinkles/candy 🎄instructions🎄 -Heat the milk in 20-second intervals until it reaches 100–110°F. Stir in the yeast and let it sit for 5–10 minutes to bloom. -In a large bowl (or the bowl of a stand mixer), add the melted butter, vanilla, eggs, and brown sugar. Mix until smooth, then pour in the activated milk-yeast mixture. -Add the flour, salt, and green food coloring. Mix on low speed for 2 minutes, then increase to medium speed and knead for 8–10 minutes. If mixing by hand, use a wooden spoon to bring the dough together, then knead on a floured surface for 10–12 minutes. -Place the dough in a greased bowl. Cover with a clean towel and let rise in a warm area for 1–1.5 hours, or until doubled in size. -During the last 15–20 minutes of rising, prepare the filling. Mix the melted butter and cookie butter until smooth; set aside. -In a separate bowl, mix together the brown sugar and cinnamon; set aside. -Once the dough has risen, punch it down. Flour your surface and roll the dough into a 12×18-inch rectangle. -Spread the butter–cookie butter mixture evenly over the dough. -Sprinkle the cinnamon sugar on top and gently press it into the dough. -Cut the dough into 12 equal strips and roll each strip into a swirl. -Grease your baking dish with softened butter. -Add the rolls to the dish, cover with a clean towel, and let rise for 30–45 minutes until puffy. -Preheat the oven to 350°F. -Pour the heavy whipping cream over the rolls. -Bake for 25–30 minutes, or until the tops are golden. -While the rolls bake, make the frosting: In a medium bowl, beat together the cream cheese, butter, and cookie butter until smooth. -Add the powdered sugar and green food coloring; beat until fully incorporated, light, and fluffy. -Spread the frosting over the warm rolls. -Add heart sprinkles and enjoy immediately! 💚 #cinnamonroll #cookiebutter #christmasbaking #grinch #creatorsearchinsights

Is it time yet??! 🎄🍪🧁✨ these rolls are filled with cookie dough truffles, sugar cookie mix, and crushed sugar cookies — sugar cookie overload!! 🎄recipe🎄 cookie dough truffles: ½ cup unsalted butter (room temperature) ¾ cup granulated sugar 1 tsp vanilla extract 2 cups all-purpose flour 14 ounces sweetened condensed milk ½ tsp. salt cinnamon roll dough: 1/2 cup water (warm) 1 tbsp active dry yeast 1/2 cup whole fat buttermilk (room temperature) 1/2 cup + 1/2 tsp granulated sugar (divided) 1 tsp. salt 1 tsp. vanilla extract 2 large eggs 6 tbsp unsalted butter (melted and slightly cooled) 3 1/2-4 cups all purpose flour Filling: 6 tbsp unsalted butter (super soft) 1 cup granulated sugar 2 tbsp cinnamon 1/2 cup dry Sugar Cookie Mix Buttercream frosting: 1 cup unsalted butter (room temperature) 1 tsp vanilla extract 7-8 cups powdered sugar About ½ cup of milk (add less or more depending on consistency) Optional: holiday sprinkles on top! 🎄instructions🎄 Cookie Dough Truffles: -Using a stand mixer (or a large bowl and hand mixer ), cream together the butter and sugar until light and fluffy. -Add vanilla extract. -With speed on low, add flour, alternating with condensed milk, and add the salt. Beat until well combined. -Roll into 1-inch balls and place in fridge until ready to use. You will have extra cookie dough, can use them in other recipes or so eat on its own! Cinnamon roll dough: -Using a stand mixer, with the paddle attachment, add warm water, yeast, and granulated sugar. -Allow yeast to bloom for 5-10 minutes, the batter will puff up. -Add in buttermilk, granulated sugar, melted butter, eggs, vanilla extract, and salt. Mix until fully combined. -Switch to a hook attachment and add in 2 1/2 cups of the flour. -Then add another 1 cup of flour. Knead mixture until combined. -Continue to knead on low speed about 5 - 6 minutes while adding a little more flour as needed to reach a soft and moist dough, 10-12 minutes by hand. -Transfer dough to an oiled bowl, cover with a clean kitchen towel or plastic wrap. Let rise in a warm place until doubled in size, 1- 1 1/2 hours. -Once the dough has doubled in size then punch dough down. -Dust a working surface lightly with flour. -Roll dough out into an 20 by 18-inch rectangle. -Spread the softened butter evenly over entire surface (hands work best). For the Filling: -In a medium sized bowl, add the granulated sugar, cinnamon, and sugar cookie mix. Mix until well combined. -Sprinkle and spread cinnamon sugar cookie mixture evenly over butter layer. -Chop and crush the sugar cookies and sprinkle over evenly on top of the cinnamon sugar cookie mixture. -And then add about 30 cookie dough truffles over the top. You can use less or more if desired. -Beginning on an 18-inch side tightly roll dough into a cylinder. Cut into 12 equal portions. Or cut individual strips. And roll one by one, tightly. -Grease a 9-x-13-inch pan with softened butter, and place the cinnamon rolls. -Cover with clean kitchen towel or plastic wrap loosely. -Let rise in a warm place until doubled in size, about 1- 1 1/2 hours. -Preheat oven to 350° near the last 20 minutes of rolls rising. -Bake rolls for 25-30 minutes. -When rolls are done baking, add the butter and two cups of powdered sugar in a large bowl. Cream until well combined. -Add vanilla extract. -Continue to add powdered sugar 1 cup at a time. -When it starts to get too thick begin to add the milk. -Keep adding powdered sugar until you reach desired consistency. -Frost the rolls and add holiday sprinkles. Enjoy!! #sugarcookie #cinnamonroll #christmasbaking #christmascountdown #creatorsearchinsights

Teddy graham s’more rice krispie treats 🧸🤎 Recipe: 6 tbsp unsalted butter 1 12oz bag jumbo marshmallows 1 tsp vanilla extract 4 cups Rice Krispies 2.5 cups Teddy grahams (divided) 2 cups mini marshmallows (divided, half of a 10oz bag) 3 Hershey bars (broken up) 1. Line a 9x9 baking dish with parchment paper or buttering for easy removal. 2. In a large pot or sauce pan, melt the butter on medium low heat. 3. Add jumbo marshmallows and continue to stir until melted. 4. Turn off heat and add the vanilla extract. Stir that in. 5. Add the Rice Krispies, Teddy grahams, and 1 cup of mini marshmallows. Stir until well combined. 6. Gently transfer half of the mixture into the prepared dish. Add half of the Hershey pieces, 1/4 cup teddy grahams, and 1/2 cup of mini marshmallows. 7. Gently add the remaining mixture into the pan. Gently press down with parchment paper, not too much or it will become dense. 8. Add the remaining Hershey pieces, 1/4 cup teddy grahams, and 1/2 cup mini marshmallows on top. 9. Cut into squares and enjoy 🤎 #smorericekrispies #smores #summerdessert #summertreats #ricekrispietreats #teddygrahams #dessert #dessertrecipe #easydessert #fastdessert #dessertideas #funtreats #creatorsearchinsights

#NinjaPartner My fall coffee menu ☕🍂 There’s nothing better than making cozy coffee drinks at home! I put together four of my favorite fall-inspired drinks using the Ninja AutoBarista Pro, and I honestly can’t pick a favorite! Which one would you try first? Shop the Ninja AutoBarista Pro through the link in my bio! @Ninja Kitchen #ninjaautobaristapro #ninjakitchen #homebarista #coffeerecipes

Pumpkin caramel streusel cookies topped with cinnamon cream cheese frosting 🤎 buttery cinnamon streusel, and a generous drizzle of homemade salted caramel. Soft, spiced, and perfectly sweet! Salted Caramel Sauce: 1 cup granulated sugar 6 tablespoons installed butter (softened) ½ cup heavy cream (room temperature) Cinnamon Streusel Topping: 1¼ cups all-purpose flour ½ cup brown sugar ¼ cup granulated sugar 1½ teaspoons ground cinnamon ¼ teaspoon kosher salt ½ cup unsalted butter (melted and cooled) Pumpkin Cookies: 1 cup unsalted butter (chilled and cubed) 1 cup granulated sugar ⅔ cup brown sugar 1 egg yolk (room temperature) 1 large egg (room temperature) ½ cup pumpkin puree 2 teaspoons vanilla extract 3⅓ cups all-purpose flour 2 teaspoons baking powder 2 teaspoons pumpkin pie spice 1 teaspoon cinnamon 1 teaspoon salt Cinnamon Cream Cheese Frosting: 4 oz cream cheese (softened) ¾ cup unsalted butter (softened) 1 teaspoon vanilla extract 3 cups powdered sugar 1 teaspoon ground cinnamon Pinch of salt Instructions -Add the sugar to a saucepan over medium heat, stirring occasionally as it melts. -Continue cooking until the sugar becomes a deep amber color, watching carefully so it doesn't burn. -Add the butter and whisk until melted and combined. Be careful, as the mixture will bubble. -Remove the pan from the heat and slowly pour in the warm heavy cream, whisking continuously until smooth. -Return to low heat briefly if needed to help everything combine. -Stir in the vanilla extract and salt. Let the caramel cool before using. It will thicken as it cools. Cinnamon Streusel: -Preheat the oven to 350°F and line a baking sheet with parchment paper. -In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt until evenly combined. -Add the cooled melted butter and mix with a fork or spatula until crumbly clusters form. -Spread the streusel onto the prepared baking sheet and bake until golden and set. -Allow it to cool completely, then break it into large crumbs. Pumpkin Cookies: -Preheat the oven to 350°F and line a baking sheet with parchment paper. -In the bowl of a stand mixer fitted or large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. -Scrape down the sides of the bowl, then add the egg yolk and whole egg. Mix until combined. -Add the pumpkin puree and vanilla extract, mixing on low speed until incorporated. -Add the flour, baking powder, pumpkin pie spice, cinnamon, and salt. Mix on the lowest speed just until the dry ingredients are incorporated, being careful not to overmix. -Divide the dough into large cookie portions (about 6 oz) and arrange them on the prepared baking sheet, leaving enough space between each cookie. -Bake for 14-16 minutes until the edges are set and the centers still look slightly soft. -Let the cookies cool completely before adding the frosting. Cinnamon Cream Cheese Frosting: -In the bowl of a stand mixer, beat the butter and cream cheese until smooth and creamy. Scrape down the sides of the bowl as needed. -With the mixer on low speed, gradually add the powdered sugar, followed by the vanilla extract, cinnamon, and salt. Mix until everything is incorporated. Beat until the frosting becomes light and fluffy. Assembly: -Pipe or spread the cream cheese frosting over each cookie. -Drizzle or pipe the salted caramel. -Finish with generous pieces of cinnamon streusel and enjoy!! #homemadecookies #saltedcaramel #cozybaking #recipe #sweetfoodstomakeathome

brown butter pumpkin cinnamon roll cake 🤎🍂 EP. 4 of my giant cinnamon roll cake series! Ingredients Pumpkin cinnamon roll dough: ½ cup whole milk, lukewarm ¼ cup granulated sugar 2¼ tsp active dry yeast (1 packet) ½ cup pumpkin purée ¼ cup unsalted butter (melted and cooled slightly) 1 large egg (room temperature) 3¼ cups all-purpose flour, plus a little extra if needed 1½ tsp ground cinnamon 1 tsp pumpkin pie spice 1 tsp salt Brown butter cinnamon filling: 5 tbsp unsalted brown butter ¾ cup packed brown sugar 2 tsp ground cinnamon 1 tsp pumpkin pie spice Pinch of salt Brown butter cream cheese frosting: 4 tbsp unsalted brown butter 4 oz cream cheese (softened) 1 cup powdered sugar 1 tsp vanilla extract Pinch of salt 1–2 tbsp heavy cream or milk, as needed Instructions pumpkin dough: -In a small bowl, combine the lukewarm milk, a teaspoon of the measured sugar, and the yeast. Let stand for 5–10 minutes until foamy. -In the bowl of a stand mixer or large bowl, add the yeast mixture, pumpkin purée, melted butter, and egg. Mix until egg is lightly beaten. -Add the flour, salt, cinnamon, and pumpkin pie spice. -Mix until a rough dough forms. Knead on low to medium-low for about 8–10 minutes, until smooth, elastic, and slightly tacky. -If the dough is very wet and sticking heavily to the bowl, add flour 1 tablespoon at a time. -Transfer to a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 1–1½ hours. brown butter filling: -Melt the butter in a light-colored saucepan over medium heat, stirring frequently. -Once it foams and develops golden-brown flecks with a nutty aroma, remove it from the heat immediately. Let it cool. -Add the brown sugar, cinnamon, pumpkin pie spice, and salt and mix until combined. assemble giant cinnamon roll cake: -Grease a 9-inch springform pan and line the bottom with parchment paper. -Once the dough has doubled, gently punch it down and roll it into a rectangle about 12 × 16 inches. -Spread the cooled brown butter filling evenly. -Cut the dough into 12 long strips, approximately 1½–2 inches wide. -Roll the first strip into a small spiral and place it in the center of your pan. -Wrap each remaining strip around the outside of the previous strip, building one giant cinnamon roll. -Keep the spiral snug but not tightly compressed, so the dough has room to expand. -Cover the pan and let the cake rise for approximately 30-45 minutes, or until visibly puffy. Bake: -Preheat your oven to 350°F . Bake for approximately 35–45 minutes, checking the center carefully. -If the top becomes too brown before the middle is cooked, tent loosely with foil. The center should reach about 190°F, with no raw or doughy layers remaining. -Let cool in the pan for 15–20 minutes before frosting. brown butter cream cheese frosting: -Brown the butter in a saucepan, then let it cool until thickened but still soft. -Beat the cream cheese until smooth. -Add the cooled brown butter, powdered sugar, vanilla, and salt. -Beat until fluffy, adding cream or milk a little at a time until you reach your preferred consistency. -Spread over the slightly cooled cake and enjoy! #cinnamonroll #brownbutter #cozybaking #creatorsearchinsights #bakinggoods

pumpkin cinnamon coffee cake shaken espressos 🤎☕️🍂 How to make: 1-2 tsp pumpkin butter (or any pumpkin flavored sweetener) 1 tsp brown sugar Pinch of flakey sea salt Double shot espresso Milk of choice Ice Cinnamon coffee cake cold foam: 1 tbsp Chobani cinnamon coffee cake creamer 2-3 tbsp heavy cream #coffee #shakenespresso #coffeeathome #coffeeday #weckjars

cozy baking season calls for brown butter banana bread bundt cake & homemade salted caramel 🤎 Cake: 3/4 cup unsalted browned butter 1 cup sugar 1/2 cup brown sugar 3 eggs (room temperature) 1/2 cup vegetable oil 2 ripe bananas 1 cup milk 1/2 cup plain whole milk yogurt or sour cream 1 1/2 tsp vanilla extract or paste 3 cups all purpose flour 2 tsp baking soda 1 tsp baking powder 1/4 tsp salt Frosting: 3 sticks unsalted butter (softened) 3 cups powder sugar 2 tbsp heavy whipping cream Salted caramel: 1 cup granulated sugar 6 tbsp unsalted butter (room temperature) 1/2 cup heavy cream (room temperature) Heavy pinch flakey sea salt Brown butter: -Add the butter to a saucepan over medium heat and let it melt, stirring occasionally. -Continue cooking until it foams and golden-brown bits form at the bottom, releasing a nutty aroma. -Remove from the heat and transfer to a heat-safe bowl, making sure to scrape in all the browned bits. Let cool slightly before using. Cake: -Preheat the oven to 350°F. -In a large bowl, mash the bananas until smooth. Add the browned butter, oil, granulated sugar, and brown sugar, mixing until combined. -Stir in the vanilla extract, then add the eggs one at a time, mixing after each addition. Mix in the milk and yogurt. -In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. -Add the dry ingredients to the wet mixture and gently fold until just combined. -Pour the batter into a greased Bundt pan and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. -Let the cake cool completely before removing it from the pan and adding the frosting and salted caramel. Salted Caramel: -Heat the granulated sugar in a saucepan over medium heat, stirring occasionally, until completely melted and amber-colored. -Carefully add the butter and reduce the heat to low. Stir continuously until melted and combined. -Remove from the heat and slowly stir in the heavy cream. Mix in the flaky salt and transfer to a heat-safe bowl to cool. Frosting: -Beat the butter in a stand mixer on high speed for 5 minutes until light and creamy. -Add the powdered sugar and milk, then beat on high for another 7 minutes until fluffy. -Spread or pipe the frosting over the cooled cake and finish with a generous drizzle of salted caramel. Enjoy!! #saltedcaramel #bundtcake #bakingrecipe #DessertRecipes #cozybaking

apple cider donut blondies 🍎🍂 chewy, buttery, and topped with the sweetest cinnamon- apple pie spice sugar! Ingredients Blondies: 2 cups apple cider 1 cup (2 sticks) unsalted butter (melted) 1 ¾ cups light brown sugar 2 large eggs (room temperature) 1 large egg yolk (room temperature) 1 ½ teaspoons vanilla extract 2 ½ cups all-purpose flour 1 teaspoon cornstarch 1 teaspoon baking powder 1 teaspoon kosher salt Topping: ⅓ cup granulated sugar 1 teaspoon ground apple pie spice ½ teaspoon ground cinnamon Instructions -Add the apple cider to a small saucepan and simmer over medium heat for about 20 minutes, stirring occasionally, until it has reduced to approximately ¼ cup. Remove from the heat and let cool slightly. -Preheat your oven to 350°F and line a 9x9-inch baking pan with parchment paper, leaving a little overhang for easy removal. -In a large bowl, whisk the melted butter and brown sugar together until smooth. -Add the eggs and egg yolk one at a time, mixing well after each addition. -Stir in the vanilla extract, then reduced apple cider. -In a separate bowl, mix the flour, cornstarch, baking powder, and salt until evenly distributed. -Add the dry ingredients to the wet mixture and stir until no streaks of flour remain. -Spread the batter evenly into the prepared pan. -In a small bowl, mix the granulated sugar, apple pie spice, and cinnamon. Sprinkle the mixture over the batter to create an even topping. -Bake for 35–37 minutes, or until the edges are lightly golden and the center has set. Allow the blondies to cool before slicing. Enjoy!! #applecider #baking #blondies #homemadedessert #dessertrecipe

honey bun cheesecake with a cinnamon sugar swirl and a big fluffy frosting swirl on top 🍯🤍 basically a giant honey bun in cheesecake form!! Crust: 1 ½ cups honey graham cracker crumbs, about 11 cracker sheets 6 tablespoons salted butter (melted) 2 tablespoons granulated sugar Cinnamon sugar swirl/ topping: 1 cup light brown sugar 1 tablespoon ground cinnamon 4 tablespoons all-purpose flour 4 tablespoons unsalted butter (melted) Pinch of salt Cheesecake: 32 ounces cream cheese (4 blocks, room temperature) 1 ¼ cups granulated sugar 3 tablespoons all-purpose flour 1 teaspoon vanilla extract ½ cup sour cream ¼ cup heavy whipping cream 4 large eggs (room temperature) 4 Little Debbie Honey Buns (chopped) Honey Bun Cheesecake Frosting: 4 oz (½ block) cream cheese (softened) 4 tbsp salted butter (softened) 1½ cups powdered sugar 1 tsp vanilla extract 1–2 tbsp heavy cream or milk pinch of salt Crust: -Preheat oven to 350°F. Grease a 9-inch springform pan, line the sides with parchment, and wrap the outside in two layers of heavy-duty foil. -Mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of the pan. -Bake for 10 minutes for a firm crust. Let cool. Cinnamon Sugar Swirl: -Combine brown sugar, cinnamon, and flour in a bowl. -Stir in melted butter until crumbly clumps form. Set aside. Cheesecake: -Beat cream cheese until smooth. Add sugar and flour, mixing until combined. -Mix in vanilla, sour cream, and heavy cream until creamy. -Add eggs one at a time, mixing just until incorporated. Scrape the bowl as needed. -Pour half the batter over the crust. Sprinkle with half the cinnamon sugar and gently swirl. -Layer the chopped honey buns evenly over the filling. Gently spoon the remaining batter, followed by the rest of the cinnamon sugar. -Tap the pan gently to release air bubbles and push any honey bun pieces back under the batter. -Place the cheesecake in a larger pan filled with 1 inch of hot water. Bake for 50–60 minutes, until the edges are set and the center has a slight jiggle. -Turn off the oven and let the cheesecake cool inside with the door slightly ajar until it reaches room temperature. -refrigerate for at least 4 hours, preferably overnight for best results. Add the frosting when serving. Cheesecake frosting: -Beat the cream cheese and butter until completely smooth and fluffy. Add powdered sugar and vanilla, then beat again. Add the cream 1 tablespoon at a time until it’s smooth and pipeable. -For the look, I’d use a large open star tip and pipe one big spiral starting in the center and working outward—or do a tall, bakery-style swirl right in the middle. Enjoy!! #cheesecake #bakingrecipe #honeybun #cozybaking #dessert

Cozy iced apple pie cheesecake lattes for two 🍎🤎 How to make: Trader Joe’s apple pie spread Pinch of sea salt Double shot espresso Milk of choice (I used whole) Ice Cheesecake cold foam: 1 tsp cheesecake instant pudding 1 tsp vanilla bean paste Splash of milk 2-3 tbsp heavy cream #applepie #traderjoes #coffee #icedlattes #coffeerecipe

your sign to turn cinnamon roll dough into little cookie butter croissants 🥐🤎✨ Ingredients dough: ¾ cup milk (warmed) 1 packet (2¼ teaspoons) active dry yeast ¼ cup granulated sugar ¼ cup unsalted butter (melted and slightly cooled) 1 large egg (room temperature) 3¼ cups all-purpose flour, plus extra for kneading 1 teaspoon salt cookie butter filling: ¼ cup unsalted butter (4 tablespoons, softened) ½ cup cookie butter/Biscoff spread ¼ cup packed light brown sugar 1½ teaspoons ground cinnamon ¼ teaspoon salt cookie butter glaze: ½ cup powdered sugar 2 tablespoons cookie butter/Biscoff spread 1–2 tablespoons milk ½ teaspoon vanilla extract Pinch of salt Optional topping: Extra crushed Biscoff cookies Melted cookie butter for drizzling Instructions dough: -Warm the milk until lukewarm, around 100–110°F. Combine the warm milk, yeast, and sugar. Let sit 5–10 minutes until foamy. -Add the melted butter and egg. Mix until combined. -Gradually add the flour and salt, mixing until a soft dough forms. -Knead by hand for 8–10 minutes or with a stand mixer fitted with a dough hook for 5–7 minutes. The dough should be soft and slightly tacky. Add extra flour a tablespoon at a time only if needed. -Transfer the dough to a lightly greased bowl, cover, and let rise in a warm spot for 60–90 minutes, or until doubled in size. Cookie butter filling: -In a bowl, mix the softened butter, cookie butter, brown sugar, cinnamon, and salt until smooth and spreadable. -Set aside. Shape the croissant cinnamon rolls: -Once the dough has doubled in size, transfer it to a lightly floured surface. Roll the dough into a large rectangle, approximately 14 × 12 inches. -Spread the cookie butter filling evenly over the dough, leaving a small border around the edges. -Cut the dough into 4 equal rectangles. -Cut each rectangle diagonally from corner to corner to create 8 triangles. -Starting at the wide end of each triangle, roll the dough toward the pointed tip, just like shaping a croissant. -Gently curve the ends inward to create a crescent shape. -Place the croissant rolls on a lined baking sheet, with the pointed tips tucked underneath. -Cover the shaped croissants rolls loosely with a clean kitchen towel. Let rise for 30–45 minutes, or until noticeably puffy. Bake: -Preheat the oven to 350°F. -Bake for 20–25 minutes, or until lightly golden and cooked through. -Remove from the oven and let cool for 10–15 minutes before glazing. cookie butter glaze: -In a small bowl, whisk together the powdered sugar, cookie butter, vanilla, and salt. -Add 1 tablespoon of milk and whisk until smooth. Add more milk a little at a time until the glaze is thick but pourable. -Dip the crescent rolls directly into the glaze for an even coating or use a pastry brush to brush the glaze over the tops. -Immediately sprinkle crushed Biscoff cookies over the croissants. Allow the glaze to set slightly before serving. Enjoy! #cinnamonrolls #cozybaking #cozyseason #sweetdesserts #recipeideas

Caramel apple fritter bread 🍎🤎 soft, cinnamon-y, loaded with apples and finished with homemade caramel drizzle! Ingredients Caramel sauce: 1 cup granulated sugar 6 tablespoons salted butter (room temperature) ½ cup heavy cream (room temperature) Apple mixture: 3 small Granny Smith apples (peeled, cored, and diced small) ½ cup brown sugar 1 tablespoon ground cinnamon Bread batter: ½ cup (1 stick) unsalted butter (room temperature) ⅓ cup granulated sugar 2 large eggs (room temperature) ½ cup whole milk (room temperature) 2 teaspoons vanilla extract 1½ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon kosher salt ¼ cup caramel sauce, for drizzling Caramel Sauce: -Add the sugar to a saucepan over medium heat. Keep stirring as it melts until it turns a deep amber color, about 10–15 minutes. -Add the butter and whisk until melted and smooth. The mixture will bubble up as the butter melts. -Slowly pour in the heavy cream while whisking continuously. Let the caramel gently simmer for about 1 minute. -Remove from the heat and set aside to cool and thicken. Apple Mixture: -Add the diced apples, brown sugar, and cinnamon to a medium sized bowl. -Toss everything together until the apples are evenly coated, then set aside. Bread Batter: -Preheat the oven to 350°F and grease a 9×5-inch loaf pan. -In a large bowl, beat the butter and granulated sugar together until light and fluffy, about 2–3 minutes. -Add the eggs one at a time, mixing well between each addition. Mix in the milk and vanilla. -Add the flour, baking powder, and salt. Mix until the batter comes together. Do not over mix. -Gently fold about ¾ of the apple mixture into the batter, saving the rest for the top. -Transfer the batter to the prepared loaf pan and smooth the top. Scatter the remaining apples over the batter. -Bake for 65–70 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. -Let the loaf cool in the pan for about 10 minutes, then drizzle generously with the caramel sauce. -Allow to cool before slicing and serving. Enjoy!! #applefritter #fallbaking #fallrecipes #cozy #cookingandbaking

Salted maple cinnamon roll iced lattes 🍁 ☕️ such a good combo!! How to make: 1 tsp maple butter (can substitute for maple syrup) 1 tsp brown sugar Dash of cinnamon Pinch of sea salt Milk of choice (I used whole) Ice Trader Joe’s salted maple cold foam creamer (or make your own) • 3 tbsp heavy cream • 2 tbsp milk • 1 tbsp maple syrup • Pinch of sea salt #coffee #coffeeathome #traderjoesfinds #drinkicedcoffee #maplebutter

Banana Bread cinnamon roll cake w/ brown butter cream cheese frosting! 💛 EP. 3 of my giant cinnamon roll cake series! Soft, gooey, packed with banana and topped with brown butter cream cheese frosting. Basically the best of both worlds!! 🍌🫶🏻 Dough: ¾ cup whole milk 2¼ tsp active dry yeast ¼ cup granulated sugar ¼ cup unsalted butter (melted & cooled slightly) 1 large egg (room temperature) 2¾ cups all-purpose flour, spooned and leveled 1 tsp salt Banana Bread Filling: 4 tbsp unsalted butter (softened) ½ cup brown sugar 1½ tsp ground cinnamon ½ tsp vanilla extract ¼ tsp ground nutmeg Pinch of salt 1 small ripe banana, divided Brown Butter Cream Cheese Frosting: 4 tbsp unsalted butter (softened) 4 oz cream cheese (softened) 1 cup powdered sugar 1 tsp vanilla extract 1–2 tbsp heavy cream or milk, as needed Pinch of salt Dough: -Warm the milk until lukewarm. -Stir together the lukewarm milk, granulated sugar, and yeast. Let sit for 5–10 minutes, until the yeast becomes foamy. -In a large bowl or stand mixer, add the milk mixture, melted butter, and egg. Lightly beat just enough for the egg to separate -Add the flour and salt, mix until a dough forms, then knead for 5–7 minutes, until smooth and elastic. -Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size. Filling: -In a bowl, mix the softened butter, brown sugar, cinnamon, vanilla, nutmeg, and salt until smooth. -Mash ½ of the small banana very well in a separate bowl and mix into the filling. -Slice the other half and set aside Roll out the dough: -Grease a 9-inch springform pan and line the bottom with parchment paper. -Once the dough has doubled, gently punch it down and roll it into approximately a 12 × 16-inch rectangle. -Spread the banana cinnamon-butter mixture evenly over the dough, leaving a small border around the edges. -Spread the sliced banana in an even layer over the filling. -Using a sharp knife or pizza cutter, cut the filled dough into long strips, I did 12. -Take the first strip and roll it tightly into a spiral. Take the next strip and continue wrapping it around the first. -Place the giant cinnamon roll into the prepared springform pan and continue adding the strips until you have one large spiral. Keep the spiral snug but not compressed. Don’t stretch the strips as you wrap them. -Cover loosely and let rise for 45–60 minutes, or until the dough looks noticeably puffy and airy. Bake: -Preheat the oven to 350°F. -Bake for approximately 35–40 minutes, or until the center and middle rings are fully baked. If the top starts browning too quickly, loosely tent the cake with foil. -Let cool in the pan for about 15 minutes. Brown butter cream cheese frosting: -Place the butter in a small saucepan over medium heat. Cook, stirring occasionally, until it melts, foams, and develops golden-brown bits with a nutty aroma. -Immediately transfer the browned butter to a heatproof bowl and let it cool to room temperature. You don’t want it hot enough to melt the cream cheese. -Beat the cooled brown butter and softened cream cheese together until completely smooth and fluffy. -Gradually mix in the powdered sugar, followed by the vanilla and salt. -Add heavy cream or milk, 1 tablespoon at a time, until the frosting is smooth and spreadable. -Spread generously over the slightly warm banana bread cinnamon roll cake. Enjoy! #bananabread #cinnamonroll #cozyseason #fallbaking #homemaderecipes

Happy October 🤎 starting it off with Pumpkin pie snickerdoodle cookies! Soft, chewy, cinnamon-sugar coated & packed with all the cozy pumpkin pie flavors ✨ Ingredients Cookie dough: ¾ cup (12 tablespoons) unsalted butter (room temperature) 3 oz cream cheese (room temperature) ½ cup granulated sugar ½ cup brown sugar 1 large egg yolk (room temperature) 1 teaspoon vanilla extract 2 ⅔ cups all-purpose flour 1 teaspoon pumpkin spice ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground ginger Dash of allspice ½ teaspoon salt Cinnamon sugar rolling:  ¼ cup sugar 1 teaspoon ground cinnamon Pumpkin filling: ½ cup pumpkin puree ¼ cup brown sugar ¼ cup whole milk 1 large egg (room temperature) ¼ teaspoon vanilla extract ½ teaspoon pumpkin spice pinch of salt whipped cream for serving (optional) Instructions Cookie dough: -Preheat your oven to 350°F. Line a baking sheet with parchment paper and set it aside. -In a small bowl, combine the sugar and cinnamon for the rolling, set aside -In a large bowl, beat the cream cheese, butter, and sugars on medium-high speed until light and fluffy. Scrape down the sides of the bowl, then mix again. -Add the egg yolk and vanilla and beat until fully combined. -Add the flour, pumpkin pie spice, and salt. Mix until no dry flour remains. The dough will be thick. Pumpkin filling: -Add all of the filling ingredients to a medium bowl and whisk until smooth and well combined. Set aside. Assemble: -Scoop the dough into 2-tablespoon portions, about 36g each, and roll each portion into a ball. -Coat each dough ball in cinnamon sugar mixture, then arrange them on the prepared baking sheet about 2 inches apart. -Using the back of a tablespoon measuring spoon, gently press an indentation into the center of each dough ball. -Fill each indentation with 1 tablespoon of the pumpkin filling. Bake: -Bake for 14–16 minutes, or until the cookies are set and the bottoms are lightly golden. -Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. -Once cooled, top each cookie with a dollop or swirl of whipped cream, if desired. Enjoy! #pumpkinseason #fallbaking #octobermood #fundesserts #cozyseason

My new favorite way to make my morning coffee 🤎☕️ @Cowboy Colostrum limited-edition Pumpkin Spice is made with real pumpkin + warming spices, and it makes the creamiest cold foam!🎃 Use code “LAURAF25” for 💸 off! Pumpkin Spice Cowboy Cold Brew: • Ice • 6–8 oz cold brew Pumpkin Spice Foam: • 1 scoop Cowboy Colostrum Pumpkin Spice • 2–3 tbsp milk • 1 tbsp heavy cream -Mix the colostrum with milk and heavy cream until smooth and frothy, then pour over your cold brew + ice. Finish with a sprinkle of pumpkin spice or cinnamon! ✨ #cowboycolostrum #pumpkinspice #coffeeroutine #fallcoffee

Pumpkin-shaped donuts stuffed with cookie butter 🤎🎃✨ Ingredients Pumpkin Donuts: • 1 cup canned pumpkin puree • 4 tbsp unsalted butter (melted) • ¼ cup vegetable oil • ½ cup granulated sugar • ½ cup brown sugar • ¼ cup whole milk (room temperature) 2 large eggs (room temperature) • 1 tsp vanilla extract • 1¾ cups all-purpose flour • 1 tsp baking powder • ¼ tsp baking soda • 2 tsp ground cinnamon • ½ tsp ground nutmeg • ½ tsp ground ginger • ¼ tsp ground allspice • ¼ tsp ground cloves • ½ tsp salt Cookie butter filling: • ¾–1 cup cookie butter Sugar Spice Coating: • 4 tbsp unsalted butter (melted) • ½ cup granulated sugar • 2 tsp ground cinnamon • ½ tsp ground nutmeg • ¼ tsp vanilla extract Pumpkin Donuts: -Preheat the oven to 350°F. Grease two or three 6-count donut pans well. -In a large bowl, whisk together the pumpkin puree, melted butter, vegetable oil, granulated sugar, brown sugar, eggs, milk, and vanilla extract vigorously for about 1 minute. -Add the dry ingredients to the wet ingredients; flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, cloves, and salt. Mix until just combined and the batter thickens slightly. Do not overmix. -Spoon or pipe the batter into the donut pans, filling each cavity about ¾ full. Use a cookie scoop (3 Tbsp) for each donut, though some pans may need up to ¼ cup. -Tap the pans on a towel-lined counter about 10 times to even out the batter. -Bake for 10–14 minutes, or until the donuts are golden and a toothpick inserted into the center comes out with a few moist crumbs. -Let the donuts cool in the pans for 5 minutes, then transfer them to a wire rack. Biscoff Cookie Butter Filling: -Place ¾–1 cup Biscoff cookie butter in a microwave-safe bowl. -Microwave for 10 seconds and stir. Continue heating in 5-second increments, stirring between each, until the cookie butter is smooth, glossy, and pourable. Be careful not to overheat it. -Transfer the melted cookie butter to a piping bag. -Once the donuts are cool enough to handle, turn them upside down. Using a small piping tip, skewer, or the end of a straw, make an opening in the bottom center of each donut. -Carefully wiggle the tool slightly inside the donut to create a small pocket for the filling, while keeping the outside of the donut intact. -Pipe approximately 2–3 teaspoons of Biscoff into each donut, or as much as the cavity will comfortably hold. The goal is a generous pocket of cookie butter rather than just a thin layer. Sugar Spice Coating: -In a small bowl, melt the butter and stir in the vanilla. -In another bowl, combine the granulated sugar, cinnamon, nutmeg, and ginger. -While the donuts are still slightly warm, lightly brush them with or dip them in the melted vanilla-butter. -Roll the donuts in the sugar-spice mixture until fully coated. Recoat if necessary. -Serve warm or at room temperature. Enjoy! #pumpkinseason #donuts #bakingrecipe #fallbaking #cooldesserts

Pumpkin pecan pie shaken espresso ☕️🎃 made with Bad Ass Coffee of Hawaii’s Island Flavor of the Month, Pumpkin Pecan Paradise! Back for a limited time only 🤎 ’Ohana Rewards members can get 20% off in store! Available at participating locations, while supplies last! @Bad Ass Coffee of Hawaii #ad #badasscoffeepartner #cozyseason

The softest apple cider pretzels with cinnamon sugar + Biscoff for dipping 🥨🤎 Pretzel dough: 2 cups apple cider 2¼ tsp (1 packet) active dry or instant yeast 2 tbsp granulated sugar 4 tbsp unsalted butter, melted 1 large egg 3-3¼ cups all-purpose flour 1 tsp salt 1 tsp cinnamon ½ tsp apple pie spice Baking soda bath: 8 cups water ½ cup baking soda Finish: 3 tbsp melted butter Cinnamon sugar (for coating) • ½ cup granulated sugar + 1 tablespoon cinnamon Biscoff Dip: ½ cup Biscoff cookie butter 2–3 tbsp heavy cream or milk ½ tsp cinnamon Pinch of salt Instructions Dough: -In a small pot, simmer 2 cups of the apple cider until you’re left with 1 cup, then cool it to lukewarm before using. This concentrates the apple flavor without adding extra liquid. -Add the lukewarm apple cider to a large bowl or the bowl of a stand mixer. Stir in the sugar and yeast. Let sit for 5–10 minutes until foamy. -Mix in melted butter and egg. -Mix in flour, salt, cinnamon, and apple pie spice until a dough forms. -Knead for 5–7 minutes, until smooth and elastic. The dough should be soft and slightly tacky but not sticky. -Place in a lightly greased bowl, cover, and let rise for about 1- 1½ hours, or until doubled. -Divide into 8- 10 pieces. Roll each into a long rope and shape into pretzels. Baking soda bath: -Preheat oven to 425° and line 2 baking sheets with parchment paper. -Bring water to a gentle boil and carefully add baking soda. Boil each pretzel for about 20–30 seconds per side, then transfer to the parchment-lined baking sheets. Bake: -Bake at for 12–15 minutes, until deeply golden. -Brush generously with melted butter and immediately toss in cinnamon sugar. Biscoff dip: -Microwave Biscoff cookie butter for about 15–20 seconds, then stir in the cream/milk a little at a time until it’s smooth and dippable. Add cinnamon, salt, and vanilla.For a thicker dip, use 2 tbsp. For that drippy dunking consistency, use closer to 3 tbsp. #pretzels #applecider #fallbaking #fundesserts #cozyseason

#ad @Ninja Kitchen Pumpkin spice donut holes are officially on my fall baking list 🍂🤎 Made in my Ninja CRISPi Pro glass air fryer and finished with melted butter + cinnamon sugar ✨ watched them go from batter to perfectly baked through the glass and served them straight from the same container. #NINJAPARTNER #NINJACRISPIPRO #glassairfryer #fallbaking

BISCOFF CINNAMON ROLL CAKE 🤎 EP. 2 of my giant cinnamon roll cake series! Soft, gooey, cinnamon-y, loaded with cookie butter and finished with the dreamiest Biscoff cream cheese frosting 🍪🤎 Dough: ¾ cup whole milk (lukewarm) ¼ cup granulated sugar 2¼ tsp active dry yeast (1 packet) ¼ cup unsalted butter (melted and cooked slightly) 1 large egg (room temperature) 2¾ cups all-purpose flour 1 tsp salt Biscoff filling: ½ cup Biscoff cookie butter 2 tbsp unsalted butter (softened) ¼ cup packed brown sugar 1 tsp cinnamon Pinch of salt Biscoff Cream Cheese Frosting: 4 oz cream cheese (softened) 2 tbsp unsalted butter (softened) 1 cup powdered sugar 2 tbsp Biscoff cookie butter 1 tsp vanilla extract 1–2 tbsp heavy cream or milk, as needed Pinch of salt Topping: 3–4 Biscoff cookies, crushed Dough: -Warm the milk until lukewarm, stir in the sugar and yeast and let sit for about 5–10 minutes, until foamy. -In a large bowl or stand mixer, add the milk mixture, melted butter, and egg. Mix until egg is lightly bean. -Add the flour and salt, mix until a dough forms. Knead for about 5–7 minutes, until the dough is smooth and elastic. -Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for about 1–1½ hours, or until doubled in size. Biscoff Filling: -Mix the softened butter and Biscoff cookie butter until smooth. -Add the brown sugar, cinnamon, and salt and mix until combined. The filling should be soft and spreadable, but not runny. Assembly: -Grease a 9-inch springform pan and line the bottom with parchment paper. -Roll dough into approximately a 12 × 16-inch rectangle. -Spread the Biscoff filling evenly over the entire surface, leaving a small border around the edges. -Using a sharp knife or pizza cutter, cut the filled dough into long strips (I made 12). -Take the first strip and roll it into a spiral. Take the next strip and continue wrapping it around the first spiral. Keep adding the strips one at a time until you have one large cinnamon roll. -Keep the spiral snug, but don’t pull or compress the dough. You want the layers touching without squeezing them tightly together. -Carefully transfer the roll into the prepared springform pan and finish adding the strips. -Cover the pan and let it roll rise for approximately 45 minutes, or until the dough looks noticeably puffy and airy. -Don’t worry if the center rises a little more than the outer rings. The important thing is that the whole cake has visibly expanded. Bake: -Preheat the oven to 350°F. -Bake for approximately 35–45 minutes, checking the center and middle rings for doneness. -If the top is becoming too brown before the center is baked, loosely tent the cake with aluminum foil and continue baking. -Let the cake cool in the pan for about 15 minutes before removing the springform ring. Biscoff cream cheese frosting: -Beat the softened cream cheese and butter until smooth. -Add the Biscoff cookie butter, vanilla, and salt, mix until combined. -Gradually add the powdered sugar and mix until smooth. Add heavy cream or milk, 1 tablespoon at a time, until you reach a smooth, spreadable consistency. -Spread the Biscoff cream cheese frosting over the cinnamon roll while it’s still slightly warm. -Finish with crushed Biscoff cookies. Serve warm and gooey. 🤎 #cinnamonroll #cake #cozybaking #fallbaking #homemadedessert

this is your sign to make a pumpkin spice caramel shaken espresso 🎃🤎 How to make: 1 heaping spoonful of Trader Joe’s pumpkin & spice caramel sauce 1 teaspoon brown sugar Pinch of sea salt Double shot espresso Milk of choice (I used whole) Ice Pumpkin spice cold foam: 2 tablespoons Ciobanu pumpkin spice creamer 3 tablespoons heavy cream Cinnamon dusting #pumpkinspice #pumpkinseason #cozyseason #coffee #ilovecoffee

Apple fritter pull-apart bread 🍎🤎 buttery cinnamon layers, warm apples & maple glaze 🍁✨ Dough: ¾ cup whole milk (warm) ¼ cup unsalted butter (melted) 1 large egg (room temperature) ¼ cup granulated sugar 2¼ teaspoon active dry yeast (1 packet) 3 cups all-purpose flour 1 teaspoon salt Filling: 3-4 apples (peeled, finely chopped) 1 tablespoon granulated sugar ½ cuo (1 stick) unsalted butter (softened) ½ cup light brown sugar packed ½ cup granulated sugar 1 tablespoon ground cinnamon Maple glaze: ⅔ cup powdered sugar 2 tbsp maple syrup 1-2 tsp milk or cream Apple Fritter Pull-Apart Bread Dough: -Warm the milk until lukewarm. Add the granulated sugar, and active dry yeast. Stir and let sit for 5–10 minutes, until foamy. -In a large bowl or the bowl of a stand mixer, combine the flour and salt. Pour in the milk mixture, melted butter, and egg and stir until a dough forms. -Knead the dough for 5–7 minutes, until smooth and elastic. -Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size. Filling: -Peel and finely chop the apples. Add the apples and 1 tablespoon granulated sugar to a skillet over medium heat. Cook for several minutes, stirring occasionally, until the apples soften. Remove from heat and let cool. -In a separate bowl, combine the softened butter, brown sugar, granulated sugar, and cinnamon. Mix until well combined. Assemble: -Grease a 9x5” loaf pan and add a piece of parchment paper sling and set aside. -Once the dough has risen, roll it out into a rectangle (about 12x20“). -Spread the butter and cinnamon-sugar mixture evenly over the dough, reserve about 2-3 tablespoons for topping (optional). -Spoon the cooled apples evenly over the cinnamon-sugar mixture. -Cut the dough into sections, stack the pieces standing up on their long sides, and place them into a greased loaf pan (should have 16-18 rectangles pieces) -Cover and let rise for another 30–45 minutes, or until puffy. 1-Sprinkle the reserved cinnamon-sugar mixture over the top. -Bake at 350°F for 35–40 minutes, or until golden brown and baked through. If the top begins browning too quickly, loosely cover with foil. Maple Glaze: -Whisk together the powdered sugar and maple syrup. Add 1–2 teaspoons milk or cream, a little at a time, until smooth and drizzleable. -Let the bread cool slightly, then drizzle with the maple glaze and serve. #applefritter #pullapartbread #cozybaking #fallbaking #dessertathome

The secret to my cozy fall mornings ☕️ Freshly baked treats + a brown butter pumpkin cinnamon roll latte that stays perfectly warm. Thanks to my Ember mug! @Ember Technologies #ember #emberpartner #coffee

Chocolate pumpkin surprise loaf 🎃🍫✨ A little pumpkin hiding inside the fudgiest chocolate pumpkin loaf 🤎 Pumpkin Cake Center: 1 box vanilla or yellow cake mix 3 large eggs ½ cup vegetable or canola oil ½ cup pumpkin purée ½ cup whole milk 1 tsp vanilla extract (OR follow cake box instructions and add orange food coloring) Chocolate Pumpkin Bread: ½ cup granulated sugar ½ cup packed brown sugar 2 large eggs (room temperature) 1 cup pumpkin purée ½ cup neutral oil ¼ cup buttermilk 2 tsp vanilla extract 1¾ cups all-purpose flour ½ cup unsweetened cocoa powder 1 tsp baking soda ½ tsp baking powder 1 tsp salt 2 tsp pumpkin pie spice Optional: ½ cup chocolate chips Pumpkin cake: -Preheat oven to 350°F. -Line a 9×13-inch pan with parchment and lightly grease it. -Add the cake mix, eggs, oil, pumpkin purée, milk, vanilla and pumpkin pie spice to a bowl. -Mix until smooth, about 1–2 minutes. Don’t overmix. -Spread evenly into the prepared pan. -Bake for approximately 20 minutes, or until the center springs back when lightly touched. -Cool completely. -Use a 2–2½-inch pumpkin cookie cutter to cut out your pumpkins. You want enough pumpkins to create a continuous row approximately 8 inches long. -Chill in fridge for at least 30 minutes. Chocolate batter: -Preheat oven to 350°. Grease a 9×5-inch loaf pan and line it with parchment, leaving some overhang. -In a separate large bowl, whisk together the granulated sugar, brown sugar, eggs, pumpkin purée, oil, buttermilk and vanilla. -Add the dry ingredients to the wet ingredients. Mix just until combined. -Fold in the chocolate chips. The batter should be thick but spoonable. Assembly: -Place the chilled pumpkins in the pan directly behind one another, standing upright. Gently press them together so there aren’t large gaps. -Spoon/scoop chocolate batter gently around the sides of the pumpkin row. Once the sides are filled, gently spoon batter over the top. -Don’t press the batter down, you just want the pumpkins completely covered. Smooth the top very gently. -Top with more chocolate chips! Bake: -Bake for 50–65 minutes. Start checking around 50–55 minutes. -Insert a toothpick into the chocolate portion, avoiding the pumpkin center. It should come out with a few moist crumbs, but no wet batter. -If the top is getting too dark before the center is finished, loosely cover it with foil. -Let the loaf cool in the pan for 15–20 minutes, then remove it and cool completely before slicing. Enjoy!! #pumpkin #fallbaking #pumpkindessert #fallbaking #cooldesserts

Cinnamon roll cake series 🤎 Ep 1: apple pie 🍎🥧 We’re taking this series all the way to the end of the year! ✨ Recipe will always be included! I doubled the recipe so I can have a small batch of cinnamon rolls as well! Dough: ½ cup tsp whole milk (warm) 3 tbsp granulated sugar 1⅛ tsp active dry yeast 1 large egg ¼ tsp kosher salt 2¼ cups all-purpose flour 3½ tbsp unsalted butter (room temperature) Apple Pie Filling: 2 medium apples (peeled, cored & finely diced) 1 tbsp unsalted butter 3 tbsp granulated sugar ¼ tsp cinnamon or apple pie spice ⅛ tsp kosher salt 1½ tsp cornstarch Toasted Pecans: ½ cup pecan halves Brown Sugar Cinnamon Filling: 6 tbsp unsalted butter ¾ cup brown sugar 1 tbsp cinnamon Pinch of kosher salt Cream Cheese Frosting: 4 tbsp unsalted butter 4 oz cream cheese 1 cup powdered sugar 1 tbsp heavy cream ¼ tsp kosher salt Dough: -Place the warm milk, sugar, and yeast in a medium bowl. Stir to combine and let sit for 10–15 minutes, or until foamy. -In the bowl of a stand mixer fitted with the dough hook or large bowl, add the flour and salt. Mix to combine. -Add the yeast mixture and egg. Mix on low for 2–3 minutes, then increase to medium and mix for another 5 minutes. -Add the softened butter a little at a time, allowing each addition to fully incorporate before adding more. Continue mixing for 7–10 minutes, until the dough is smooth, soft, and elastic. -Place the dough in a lightly greased bowl. Cover and let is rise in a warm spot for 1 hour or until doubled. Apple pie filling: -Melt the butter in a skillet over medium heat. Add the diced apples, sugar, cinnamon, and salt. -Cook, stirring often, for 3–5 minutes, or until the apples begin to soften. -Add the cornstarch and stir well to combine. Continue cooking until the mixture thickens and the apples are coated. -Transfer to a container and allow it to completely cool. -Preheat the oven to 350°F. -Place the pecans on a small parchment-lined baking sheet and toast for about 10 minutes, shaking the pan occasionally, until lightly browned and fragrant. -Let cool, then roughly chop. Set aside. Brown sugar cinnamon filling: -In a small bowl, add the softened butter, brown sugar, cinnamon, and salt. Mix until smooth and well combined. Assembly: -Grease a 9-inch springform pan and/or line the bottom with parchment paper. -Turn dough out onto a lightly floured surface and roll it into a rectangle approximately 12 x 16 inches. -Spread the brown sugar cinnamon filling evenly over the dough. -Spoon the cooled apple pie filling over the cinnamon mixture and spread evenly. -Sprinkle the chopped toasted pecans over the apples. -Using a sharp knife or pizza cutter, cut the filled dough into long strips. -Starting with one strip, roll it up tightly into a spiral. Take the next strip and continue rolling it around the first, connecting the strips as you go. Continue with the remaining strips, one at a time, until you have one large cinnamon roll. -Carefully place the finished cinnamon roll into the prepared 9-inch springform pan. -Lightly cover with plastic wrap and let rise for 45–60 minutes, or until puffy and a gentle indentation remains when lightly pressed. -Meanwhile, preheat the oven to 350°F. -Bake for approximately 30–40 minutes, or until deeply golden brown and the center is fully baked. If the top begins browning too quickly, loosely cover with foil for the remainder of baking. -Remove from the oven and let cool in the pan for about 15 minutes before frosting. Cream cheese frosting: -In a a large bowl, beat the butter and cream cheese together until smooth. -Add the powdered sugar, heavy cream, and salt. Whip until light and fluffy. -Spread over the cinnamon roll cake while it is still slightly warm. -Store leftovers in an airtight container. Rewarm individual slices in the microwave before serving. Enjoy!! #cinnamonroll #cake #fallbaking #cozyseason #bakinggirl

Pumpkin butter french toast iced lattes ☕️🧡 the Trader Joe’s pumpkin butter + maple butter combo is EVERYTHING in these!! How to make: 1 tsp Trader Joe’s maple butter (or regular maple syrup) 1-2 tsp brown sugar Dash of cinnamon Pinch of sea salt Double shot espresso Milk of choice (I used whole) Ice Pumpkin butter cold foam: 1 heaping spoonful of Trader Joe’s pumpkin butter (or any type of pumpkin syrup/sauce) 2-3 tbsp heavy cream #pumpkinlatte #fallcoffee #coffee #coffeeathome #coffeetok

Mentally, I’m in fall. #ad Weather-wise, not so much!! Pumpkin pie ice cream + Joy cones while we wait for that crisp air to finally arrive 🍦🤎🍂 #joycone #icecreamcone #cozyseason #easydessertideas

The cheesecake you need for cozy season 🤎🍂 snickerdoodle cookie crust, Biscoff cheesecake, and cinnamon sugar on top ✨ Crust: 2 cups Biscoff cookie crumbs (1 package biscoff cookies) 1 teaspoon ground cinnamon 1/4 cup sugar 1/2 teaspoons salt 6 tablespoons unsalted butter (melted) Filling: 4 (8-oz) blocks of cream cheese (softened) 1/2 cup Biscoff cookie butter 1 cup granulated sugar 1/2 cup sour cream (room temperature) 2 teaspoons vanilla bean paste (or extract) 1 teaspoon ground cinnamon 4 large eggs (room temperature) Toppings /garinsh: Cinnamon sugar (1/4 cup granulated sugar + 1 teaspoon ground cinnamon) Warmed cookie butter drizzle Crushed Biscoff cookies Crust: -Preheat oven to 350°F. -Crush Biscoff cookies in a food processor or blender and pulse into fine crumbs. -Pour crumbs to a bowl and add cinnamon, sugar, and salt, and the melted butter. Mix until the crumbs are evenly coated and start to clump. -Grease a 9-inch springform pan and line the bottom with parchment paper. Grease the parchment as well, or just grease pan really well. -Wrap the outside of the pan tightly with 2-3 layers of aluminum foil to prevent water from leaking in during the water bath. -Press the cookie mixture firmly into the bottom and about 2 inches up the sides of the pan. -Bake for 10 minutes. -Remove from the oven and let cool. Lower oven temperature to 325°. Filling: -Bring a pot or kettle of water to a boil. -In a large bowl or stand mixer, beat the cream cheese until completely smooth and creamy. Scrape down the bowl and gently stir to remove excess air. -Add the cookie butter, sugar, sour cream, vanilla, and cinnamon. Mix until smooth. -Add the eggs one at a time, mixing after each addition. -Scrape the bowl and gently stir the filling again to remove any extra air. Cheesecake: -Pour the cheesecake filling into the cooled crust and smooth the top. -Gently tap the pan on the counter a few times to release air bubbles. -Place the cheesecake in a large baking dish. -Carefully fill it with the boiling water. -Bake for about 1 hour 15 minutes, checking around 1 hour. The edges should be set and the center should still have a slight jiggle. -Turn off the oven and crack the door open. Leave the cheesecake inside for about 1 hour. -Remove and let cool completely at room temperature. -Refrigerate for at least 4 hours, but overnight is best. -Remove the cheesecake from the fridge and carefully release it from the springform pan. -Sprinkle the cinnamon sugar evenly over the top. -Top with crushed Biscoff cookies, if desired. -Slice, drizzle warm cookie butter over the cheesecake. Enjoy! #snickerdoodle #cookiebutter #fallbaking #cozybaking #Recipe