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Cinnamon Streusel Coffee Cake With Glaze

To Glaze or Not To Glaze it is your choice.  Very good either way.


Streusel Topping:

1/3 cup Bisquick
1/3 cup packed brown sugar
1/2 teaspoon cinnamon
2 tablespoons FIRM butter

The Cake

2 cups bisquick
2/3 cup milk
2 tablespoons sugar
1 teaspoon cinnamon
1 egg

The Glaze

1 cup powdered sugar
6 to 8 tablespoons heavy whipping cream (or milk)


1.  Preheat oven to 375 degrees.  Grease 9 inch round pan with cooking spray.

2.  In small bowl combine all streusel topping ingredients.  Cut in butter with pastry blender or fork, until mixture is crumbly.

3. In a medium bowl, combine all cake ingredients until blended.  Spread into pan.  This mixture will be THICK and you will think you don’t have enough.  Don’t worry you will.  Just make sure you spread the mixture to where it hits the sides.  Sprinkle with topping.

4.  Bake for 18 to 22 minutes.  Serve warm or cool.

Directions for the Glaze:

This is very simple.  In a small bowl place 1 cup of powdered sugar.  Gradually adding in heavy cream or milk a tablespoon at a time.  Until you reach the constancy that you desire.

Place in a baggy snip off the tip of the baggy and swirl on the cake.

My husband likes to eat his with blueberries added.


Cinnamon Cream Cheese Squares


This recipe is NOT for anyone who is watching their waistline.


2 (8oz) cans of refrigerated crescent dinner rolls
1 (8oz) package cream cheese
1 tsp. Vanilla
3/4 cup sugar (divided into 1/2 cup and 1/4 cup)
2-3 tsp cinnamon (more or less to taste)
1/2 cup chopped nuts (optional-any kind will do, I used walnuts)
1/2 cup butter or margarine, melted


1.  Preheat oven to 375 degrees

2. Grease a 9″x13″ pan

3.  Spread one of the cans of dough on the bottom, sealing up the seams with your fingers.

4. Put cream cheese and 1/2 cup sugar in a bowl and teaspoon vanilla, microwave for 30-40 seconds until cream cheese is warm, blend together until smooth.

5. Spread over bottom crust.

6. Unroll other can of crescent roll dough over top of cream cheese mix. No need to seal these seams up with your fingers, unless you just want too.

7. Mix topping (1/4 sugar and cinnamon) in a bowl and sprinkle over top, sprinkle nuts over that. I did half with nuts and half without nuts.

8. Melt butter and drizzle evenly over top.

9. Bake at 375 for 23 to 25 minutes until golden brown. Cool 10 minutes and cut into squares. Store it in the refrigerator.

Serve warm or cold.


This recipe is linked to the following:

Cinna-Bite Minis

These are so cute….and a great After school snack! Why not make them for breakfast as well??


1 (12 ounce) Can Phillsbury Grands!Jr. Golden Homestyle Buttermilk Biscuits (10 count)
1/4 cup butter softened
1/4 cup packed light brown sugar
2 teaspoons cinnamon

Glaze Ingredients:

1 Cup Powdered Sugar
6 tablespoons heavy cream


1.  Preheat oven to 350 degrees.

2.  Line a large baking sheet with parchment paper.

3. Separate biscuits onto a clean flat surface.  Press each biscuit out to around 3 inches.

4. Spread butter on each flatten biscuit

5. Then add a teaspoon of brown sugar to each biscuit..and sprinkle each biscuit with cinnamon.

6. Roll each biscuit.  Placing seem side down.  Cut into slices.  I cut about 5 ‘minis’ from each biscuit.

7.  Bake at 350 degrees for 10 to 12 minutes or until light brown.

8.  Mix together the ingredients for the glaze.  Top Each Mini with Glaze.  Serve Hot!

Note:  Next time I make these (and there will be a next time because my kids loved them.) I am going to use my mini-muffin pan to get a more uniform cinna-bite.


March 2017
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