Tag: easter brunch ideas

Lemon Raspberry Streusel Muffins

Lemon Raspberry Streusel Muffins

If you’re in need of a little comfort right now, grab a whisk and whip up a batch of Lemon Raspberry Streusel Muffins. Now you can enjoy light and fluffy, bakery-style muffins at home. These delicious muffins are lightly flavored with lemon, chock-full of sweet […]

Puff Pastry Eggs Benedict

Puff Pastry Eggs Benedict

They say breakfast is the most important meal of the day. My hubby’s a morning person but me…eh….not so much. I’m more of a brunch gal. But I’ll tell you what! You can drag me out of bed any day of the week for this […]

Make Ahead Crescent Rolls

Make Ahead Crescent Rolls

Once you try our Make Ahead Crescent Rolls, that store bought, canned variety will just never be the same. Sorry not sorry! Crescent Rolls, sometimes called Butterhorns are a fairly simple yeast bread. This beautiful bread bakes up pillowy soft with a subtle sweetness in flavor. Golden and buttery, these versatile rolls make a fabulous addition to brunch or a holiday meal. But since they can be made ahead of time and frozen, it’s easy to enjoy this wonderful lil bun any night of the week. This one’s a classic that you’ll want to hang on to forever.

Here’s all you’ll need: yeast, water, milk, shortening, sugar, eggs, salt, flour, and butter.

Freezer Butterhorns ingredients list.

Let’s get rollin’! Do you see what I did there?!? In a large bowl, dissolve the yeast in warm water. It’s always a good idea to proof the yeast. The idea of proofing the yeast is just a way to prove the yeast is still active. Sprinkle the yeast over top of the surface of the water and let it sit for a few minutes. If the yeast begins to foam, it indicates that the yeast is still good. No foam? You might want to try another batch of yeast.

Yeast mixed with water in a large bowl.

Next mix in the warm milk (nuke it in the microwave for about a minute), shortening, sugar, eggs, salt and 2 cups flour using a hand mixer on a low speed. You’ll see a dough begin to form.

After the addition of milk, shortening, sugar, eggs, salt and 2 cups flour, a dough begins to form.

Add the remaining flour by hand. Knead the dough lightly until all of the flour has been absorbed into the dough. Kneading dough activates the gluten, resulting in bread and rolls that are light, airy, and chewy. Your hands will get a little messy which is why I think kneading is the perfect time to bring in those cute little kitchen helpers, in my case the nieces and nephews. The resulting dough will be soft and just a little bit sticky.

The remaining flour is kneaded into the dough by hand.

Cover the dough and let it rise in a warm place (think near the oven if it’s a baking day) until it has doubled in size, or about 2 hours. Since you’ve got some time to kill, why not whip up a batch of our Tomato Basil Soup or maybe even some Broccoli Cheese Soup? Did I mention crescent rolls are perfect for dunking?

Dough ball that has doubled in size.

Punch down the dough and divide it into 2 equal parts. Right hook, upper cut, now’s the time to get all those aggressions out! Kidding!!

Dough being punched down in a large bowl.

Shape each portion of dough into a ball. Roll each portion into a 9 inch circle. A silicone baking mat is a great tool to have when working with dough. But if you’re not that fancy yet, you can gauge your circle size against a 9 inch baking pan for reference. Brush the dough with melted butter.

Dough ball rolled out into a 9 inch circle.

Next cut the dough into 8 pie-shaped wedges. My first instinct for cutting dough was always a sharp knife, but a pizza cutter actually makes the perfect tool. It seems so obvious now that I’m sharing my secret with you guys!!

Dough cut into 8 pie-shaped wedges.

Lastly roll up the dough, starting with the wider side to form that crescent roll shape. Be sure to pinch the tip seal, otherwise these babies will completely unravel in the oven. It’s also helpful to bake them with the tip tucked slightly underneath the roll. Place the crescent rolls on a baking sheet lined with parchment paper (for best results). Bake immediately in a 375 degree preheated oven for 12-15 minutes or until golden brown.

Or if you’d like to freeze some to save for a later date, which I highly recommend that you do, skip the baking time for the moment. Store in ziplock bags in the freezer for up to 4 weeks. When you’re ready to use, place on a baking sheet and thaw for 5 hours or until doubled in size. Bake as directed and enjoy!

Crescent roll on a parchment lined baking sheet.

You may as well just go ahead and double the batch right now because your family will be begging for seconds! Breakfast, lunch, and dinner…it’s always the perfect time for crescent rolls!

Make Ahead Crescent Rolls

March 12, 2019
: 16
: Easy

By:

Ingredients
  • 1 packages (or 2-1/2 teaspoons) active dry yeast
  • 1/4 cup warm water
  • 1 cups warm 2% milk
  • 1/2 cup shortening
  • 1/2 cup sugar
  • 3 eggs
  • 1 teaspoon salt
  • 4-1/2 cups all-purpose flour, divided
  • 2 tablespoons butter, melted
Directions
  • Step 1 In a large bowl, dissolve the yeast in warm water. Mix in the warm milk, shortening, sugar, eggs, salt and 2 cups flour using a hand mixer on a low speed.
  • Step 2 Add the remaining flour by hand. Knead the dough lightly until all of the flour has been absorbed into the dough.
  • Step 3 Cover the dough and let it rise in a warm place until doubled in size, about 2 hours.
  • Step 4 Punch down the dough and divide it into 2 equal parts.
  • Step 5 Shape each portion of dough into a ball. Roll each portion into a 9 inch circle. Brush the dough with melted butter.
  • Step 6 Cut the dough into 8 pie-shaped wedges. Roll up the dough, starting with the wider side to form that crescent roll shape. Be sure to pinch the tip seal.
  • Step 7 Place the crescent rolls on a baking sheet lined with parchment paper. Bake immediately in a 375 degree preheated oven for 12-15 minutes or until golden brown.
  • Step 8 Or if you’d like to freeze some to save for a later date, skip the baking time. Store the uncooked rolls in ziplock bags in the freezer for up to 4 weeks. When you’re ready to use, place on a baking sheet and thaw for 5 hours or until doubled in size. Bake as directed and enjoy!

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Ham and Cheese Bites

Ham and Cheese Bites

Our Ham and Cheese Bites make the cutest lil appetizer ever! This tasty bitesize snack works great for Easter brunch and doubles as a wonderful appetizer for Easter dinner too. They’re also perfect for after school snacking. Little fingers won’t be able to resist this […]

Maple Glazed Mini Pancake Bites

Maple Glazed Mini Pancake Bites

It happens to us EVERY holiday! We’re busy people. We usually have to be somewhere, or have people coming over, or have to cook. I wake up and start working in the kitchen and I get so busy that I forget to make us breakfast. […]

Big, Fat, Ooey, Gooey Cinnamon Buns

Big, Fat, Ooey, Gooey Cinnamon Buns

YESSSSS!!!!!!! Look at all of that drippy cream cheese frosting! OMG! This is one of those recipes that I almost shouldn’t  have. They are SO good! I definitely should NOT be able to make these whenever I feel like it. And you know what’s even worse?!? They are AMAZING on the reheat! Like seriously…..3 days later…pop one in the microwave…..and it’s still delish! They usually don’t make it that long in our house because they are my Hubby’s absolute favorite. One time I tried to give one away to our neighbor and I swear my husband almost tackled me. He made it clear that we are allowed to share cookies, brownies, cakes, whatever….but we are NOT allowed to share cinnamon rolls. Ever. So the best I can do is share the recipe with all of you. You’ll have to make them for yourself. So without further ado, here it is!! The holy grail of cinnamon bun recipes (my hubby ate 3 already tonight).

Here’s what you’ll need: milk, eggs, margarine, flour, salt, white sugar, yeast, brown sugar, cinnamon, cream cheese, confectioners sugar, and vanilla.


Place milk, eggs, margarine, flour, salt, white sugar, and yeast in the pan of a bread machine. Select the dough cycle and press start.

**Never fear! For those of you without a bread machine, here are the  manpower instructions. Dissolve the yeast in warm milk in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size.


Next on a floured surface roll dough into a 16×21 inch rectangle.

Evenly spread 1/3 cup melted butter over dough with a basting brush.

Combine brown sugar and cinnamon in a small bowl. Sprinkle evenly over dough by hand. Look at that messy, sugary, floury countertop! These are the kind of messes that my niece and nephew live for! They love this stuff!! This would be a great step to have kids help with. [insert tiny child here]


Roll up dough starting from the short side.


Cut into 12 rolls. To keep them uniform I cut the dough in half (so I have 2 pieces). Then I cut each of those pieces in half (now I have 4 pieces). Then I cut each of those pieces into thirds (12 pieces in total).


Place rolls in a lightly greased 13×9 inch baking pan. To grease I used a light coating of cooking spray.


Aren’t they starting to look pretty already?!? Cover and let rise 30 minutes. (I let this batch go about 45 because I wanted to take my puppies for a walk).


They’re starting to grow and squish together! Don’t you just love pulling them apart???

Meanwhile preheat oven to 400 degrees. Bake in preheated oven for about 15-17 minutes or until golden brown.


Hot out of the oven! Look at that deliciousness!! And just when you thought it couldn’t get any better we’re moving on to the cream cheese frosting!!

In a small bowl beat together softened cream cheese, 1/4 cup softened butter, confectioners sugar, vanilla extract, and salt. (I mixed my confectioners sugar in half a cup at a time so I didn’t cause a massive powder explosion! Maybe my bowl was a little too small. Ok so maybe I didn’t want to bust out a larger one and dirty another dish. #lazybaker).


Mix well til all the lumps are out (about 2 minutes).


Prepare to lick the beaters. And the spoon….and the bowl….and your fingers!


Yum!! I will be dreaming about this frosting tonight! No really.


Spread frosting on warm rolls. Start with a little. Then add more, and more, and more, until they look like this! One big ooey, gory, cream cheese frosting mess! Use it all!!


Are you drooling yet?


How bout now?!? Look at that frosting drip!

Big, Fat, Ooey, Gooey Cinnamon Buns by happylifeblogspot.com #cinnamonbuns #creamcheesefrosting #cinnamonrolls #cinnamon
Maybe 2 will do it for ya? Twice as nice!!


Ohhhhhh!!!!!! I know!! You’re one of those weird people that eats the middle first!!


Well, what are you waiting for?!?!?!? Get baking already!!!

Big, Fat, Ooey, Gooey Cinnamon Buns

May 25, 2017
: 12 buns
: Medium

By:

Ingredients
  • 1 cup warm milk (110 degrees F/45 degrees C)
  • 2 eggs, room temperature
  • 1/3 cup margarine, melted
  • 4 1/2 cups flour
  • 1 teaspoon salt
  • 1/2 cup white sugar
  • 2 1/2 teaspoons bread machine yeast
  • 1 cup brown sugar, packed
  • 2 1/2 tablespoons ground cinnamon
  • 1/3 cup butter, softened
  • 1 (3 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
Directions
  • Step 1 Place milk, eggs, margarine, flour, salt, white sugar, and yeast in the pan of a bread machine. Select the dough cycle and press start. **For those of you without a bread machine, here are the manpower instructions. Dissolve the yeast in warm milk in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size.**
  • Step 2 On a floured surface roll dough into a 16×21 inch rectangle.
  • Step 3 Evenly spread 1/3 cup melted butter over dough.
  • Step 4 Combine brown sugar and cinnamon in a small bowl. Sprinkle evenly over dough.
  • Step 5 Roll up dough starting from the short side. Cut into 12 rolls.
  • Step 6 Place rolls in a lightly greased 13×9 inch baking pan. Cover and let rise 30 minutes.
  • Step 7 Preheat oven to 400 degrees. Bake in preheated oven for about 15-17 minutes or until golden brown.
  • Step 8 In a small bowl beat together softened cream cheese, 1/4 cup softened butter, confectioners sugar, vanilla extract, and salt. Mix well.
  • Step 9 Spread frosting on warm rolls. Serve warm!

Leave us your comments and love down below!