Cinnamon Rolls

 

These cinnamon rolls are rich. Gooey, heavy, and rich. But isn’t that exactly how a cinnamon roll should be? Here’s to excessive breakfast pastries, not getting off the couch for a few hours, and living richly, if only for a morning.

Cinnamon Roll Dough

  • 2.5 tsp active dry yeast
  • 1/2 cup warm water
  • 1/3 cup sugar plus 1 Tbs
  • 1/2 cup warm milk
  • 1/3 cup butter
  • 1 tsp salt
  • 1 egg
  • 3.5 cups flour, perhaps more

Cinnamon Roll Filling

  • 1/2 cup butter (soft)
  • 1 cup brown sugar
  • 3 Tbs cinnamon

Not So Optional Glaze

  • 1/3 cup melted butter
  • 2 cups powdered sugar
  • 1 tsp pure vanilla extract
  • 3-6 Tbs hot water, depending on thickness desired

Preparation:

1. Place 1 Tbs of sugar and yeast together in a small bowl. Add warm water and let rest.

2. In large bowl, whisk milk, eggs and melted butter together until uniform. Add the rest of the sugar and salt and continue whisking.

3. Once the yeast mixture has become bubbly and active, add it to the other wet ingredients and stir to combine.

4. Add flour, 1 cup at a time, to the wet ingredients, and stir until dough becomes slightly stiff. It should still be sticky when you turn it out onto a floured surface and knead for 5-10 minutes or until a cohesive dough ball has formed and the dough springs back lightly when pressed. Set dough aside in warm, dry place to rise for 1.5 hours.

 

5. While dough is rising, prepare the filling by mixing the sugar and cinnamon together in a bowl.  Hopefully by now your butter for the filling has been sitting out long enough to be room temperature – still solid but completely soft and spreadable. If not, you can cut the butter into small pieces (so that they will reach room temperature faster) and let them sit out while the dough rises. You can also, at this time, prepare the not so optional glaze by whisking melted butter, powdered sugar, vanilla extract and hot water together until a glaze forms. You can thicken the glaze with more powdered sugar, or thin it out with more hot water.

5. Once dough has risen, preheat the oven to 350 degrees. Turn the dough out onto a well floured surface and roll it into a large rectangle, about 15×20 inches. Use a pastry brush or rubber spatula to spread the soft butter all the way across the dough then sprinkle generously with cinnamon sugar.

6. Roll the dough from the side closest to you up to meet the other end. Press the ends together to seal the log of dough and cut into 15 or so (depending on how large you want each roll to be) segments, being careful not to “saw” into the dough with the knife.

7.  Arrange rolls swirl side up about 1/2 inch apart on a parchment lined baking sheet or, do as I did and bake individual cinnamon rolls in cupcake tins. Both methods require baking at 350 degrees for 25-35 minutes. Rolls will be done when they smell irresistible and have become golden brown in color.

8. Drizzle with glaze, and live richly.

 

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Strawberry Rhubarb Pie

I’ll still never forget the sweet yet assertive tang of rhubarb pie I first tasted at Grace’s grandmother’s house in Vincennes, Indiana.  Later that night, I snuck to the kitchen while the family was enraptured by a street front Fourth of July parade and shoveled spoonfuls of pie into my mouth, straight out of the glass pan. It felt like a secret, this awesome taste I’d never experienced.

And so, I had an occasion to remember the pie from Vincennes when I saw fresh rhubarb in the produce department of the grocery store. I decided to add strawberries in my version for additional sweetness in the filling.

Strawberry Rhubarb Pie Filling

  • 2 cups fresh red rhubarb
  • 2 cups strawberries
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 2 Tbs minute tapioca
  • 1/2 tsp corn starch
  • 1 tsp lemon juice
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1 egg white for an egg wash over the crust (optional)
  • 1 recipe Fool Proof Pie Crust

Preparation:

1. Preheat oven to 350. Thoroughly wash all produce. De-stem strawberries and cut into thin slices. Cut rhubarb into small cubes and place all of the produce in a large bowl.

2. Add sugar, tapioca, lemon juice, cinnamon and vanilla to the produce. Stir to fully mix all ingredients.

3. Pour filling into unbaked pie shell.

4. Brush crust with optional egg wash. Wrap tin foil loosely over the edges of the crust and bake at 350 degrees in the bottom third of your oven. After fifteen minutes, remove the tin foil and allow pie to bake for an additional 40-50 minutes or until the filling begins to bubble. Cool N’ Serve.

“Just Like Pop-Tarts®” Cinnamon Sugar Toaster Pastries

Craving pop tarts? Not craving high fructose corn syrup, dextrose, or wheat starch? Here’s one for those of us who can’t shake the the craving for over-processed childhood delights and with this nine ingredient, from scratch recipe, we’ll have no reason not to indulge.

These turned out, much to my satisfaction, to taste almost exactly like the “real” thing. Oohwee, these taste awesome, warm or cold. Seriously even if you’ve never baked anything in your life just follow the below instructions and make these. Proof pressure.

Oh, also, I can’t take credit for this recipe, sadly. I simply pressed a few keys and found the absolute best looking/most entertaining blog, smitten kitchen, and subsequently, this recipe. Then I tried it, and well, took pictures, you get it…

“Just Like Pop-Tarts®” Cinnamon Sugar Toaster Pastries (adapted from this recipe)

  • 2 cups flour
  • 1 Tbs sugar
  • 1 tsp salt
  • 1 cup butter (cubed)
  • 2 eggs
  • 2 Tbs milk
  • 1/2 cup brown sugar
  • 1.5 tsp ground cinnamon
  • 4 tsp flour

Preparation:

1. Combine flour, sugar, and salt in a large bowl. Sift to combine.

2. Add the cubed butter to the dry ingredients above and use a fork or pastry cutter to cut the butter into the flour until large chunks are no longer visible. If you’re not familiar with the biscuit method of combining fats and dry ingredients, click here.

3. Whisk one of the eggs with 2 Tbs milk on the side and pour over the butter and flour mixture. Stir until a dough forms and turn it out on a floured surface.

3. Knead the dough briefly to form a ball. Divide the dough in half and roll both pieces out into the best looking rectangle you can make. Aim for 1/8 inch thickness so don’t be afraid to roll it thin. If the dough becomes sticky and too pliable, refrigerate it before trying to roll it thinner.

Around this point you should decide how big you want each pastry to be. I used a notecard as a template, but you could go smaller for more bite-sized toaster pastries. If you do cut smaller rectangles, make sure to shorten the baking time and check on your pastries often while baking.

4. Trim the sides of the dough into a large rectangle using the notecard as a template. Cut the dough into as many rectangles as you can fit (I ended up with 8 on each piece of dough).

5. Prepare the cinnamon filling by stirring the brown sugar, cinnamon, and flour together until completely incorporated.

6. Whisk the final egg in a small bowl and brush it all the way to the edges of the dough. Spoon cinnamon sugar into the center of the pastry, leaving a small frame of exposed dough around the edges to seal the bottom and top of the pastry together. Top with another pastry rectangle and use a fork to seal the edges. Poke holes in the top to let steam escape while they are baking.

7. Refrigerate prepared pastries as you preheat your oven to 350 degrees. Arrange the pastries on a cookie sheet (they can sit rather close since they won’t expand too much) and bake for about 30 minutes.

Hot Cross Buns

In Christian tradition hot cross buns are consumed on Good Friday (the Friday before Easter) as a symbol of the crucifixion. English folklore, however, provides a secular interpretation of the buns, which I happen to be more in to. Apparently these buns, they foster friendship, particularly if you repeat the quote “[h]alf for you and half for me, Between us two shall goodwill be,” before splitting the roll in half. How awesome is that? Whatever your reason for making these – to acknowledge the crucifixion of a savior, to get off the couch and try something new, to ensure the prosperity of your friendships, whatever — you can rest assured that you are continuing a baking tradition, which is sort of rare, I’ve found, these days. So bake on, friends!

Hot Cross Buns

  • 2 1/4 tsp dry active yeast
  • 3/4 cup milk (warm)
  • 3-3.5 cups flour
  • 1/4  cup + 1 Tbs sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1 tsp allspice
  • 1 tsp salt
  • 2 eggs (room temperature)
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 4 Tbs butter softened
  • lemon or orange zest
  • 1 cup raisins (or, I used 1/2 a cup of raisins and 1/2 a cup of chocolate chips to make two different kinds of buns. It’s whatever you’re feeling, there’s no hot cross bun police.)
  • Egg wash (1 egg + 1 tsp water)

Easy Powdered Sugar Glaze (you might need a few batches of this for all of the rolls).

  • 1 Tbs milk or water
  • 3 – 4 Tbs powdered sugar

Preparation:

1.  Combine flour, 1/4 cup of sugar, cinnamon, nutmeg, cloves, allspice, and salt in a bowl and set aside.

2. Set up your electric mixer with the paddle attachment and mixing bowl. Add the 2 and 1/4 tsp of yeast to the bottom of the mixing bowl. Place your eggs in a cup of warm water (if they have not already reached room temperature) so that they are not still cold when ready to use.

3.. Over low heat, warm the milk slightly in a saucepan. Add 1 Tbs of sugar and stir to dissolve. Make sure that the milk is not hot, but lukewarm. When it reaches this temperature, pour it over the yeast and let it sit for about 10 minutes or until it becomes foamy and active.

4. Once the yeast is activated, add the flour and spices to the yeast and stir with a spatula to combine.

5.  Crack the eggs into a small bowl and add vanilla and almond extracts as well as the zest. I had to zest a tangerine in lieu of a real orange, but hey, it’s easier than going to the store. Be creative, experiment with what you have in your kitchen. No new recipe was ever invented by following someone else’s exactly.

6. Turn on the electric mixer to low speed and slowly add the egg and extract mixture. Make sure to scrape down the sides of the bowl if necessary. After a few turns, shut off the mixer.

7. Add the softened butter to the mixing bowl. Now, mix away, helping the dough form a ball by stopping every once and a while to scrape down the sides of the bowl. If the dough ball sticks too much, add a little flour. If your ingredients are not forming a ball of dough, add warm water 1 Tbs at a time until the dough begins to pull away from the sides of the bowl.

8. Once you have all of the ingredients incorporated into a dough ball, remove the dough from the mixer and set in a floured bowl to rise for 1-2 hours.

9. Punch down the risen dough and roll it out on a flat, floured surface. I split my dough in two to make raisin hot cross buns and chocolate chip hot cross buns. Variety is the spice of life. Sprinkle rolled dough with raisins/chocolate chips, fold over, roll out again, and add repeat until the dough is studded entirely with the little additions. Roll the dough into a log and cut into twelve equally sized pieces. Roll each piece of dough in your hands until it forms a ball.

10. Place dough balls on parchment or wax paper lined baking sheet and cover with a kitchen towel. Allow to rise another 30 minutes as you preheat your oven to 375 degrees.

11. Meanwhile, prepare the egg wash and icing. And call your friends to come over.

12. After the second rising (no pun intended) lightly brush the dough with egg wash (I actually forgot this step, but wish I hadn’t) and pop them in the oven for 20-30 minutes or until golden brown.

13. Cool on wire rack for at least 20 minutes before icing. I put my icing in a plastic sandwich bag and cut one of the ends to make a pastry bag, which worked well to make the crosses.

Eat and enjoy!

Vegan Banana Muffins

I was looking through an old notebook of mine and found this trusty recipe scribbled down after tasting one of these awesome muffins at the House of Commons, a vegan co-op in Austin. They are definitely more dense and less sweet than the non-vegan version below, so they seem appropriate to nibble morning, noon, and night. Let’s just say I made these a few days ago and now I have none.

Vegan Banana Muffins

  • 3 overripe bananas
  • 1/4 cup vegetable oil
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 cup white flour
  • 1 cup wheat flour
  • 1 Tbs cinnamon
  • 1 tsp nutmeg
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp vinegar

Preparation:

1. Whisk oil and sugar together in a bowl. Mash the banana and add it to the sugar and oil. Stir to incorporate. Add the vinegar.

2. Combine flours, cinnamon, salt, baking soda, together in a bowl and stir to mix them completely.

3. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir to combine.

4. Spoon into paper lined (or buttered and oiled) muffin tins. Bake at 350 degrees for 20-25 minutes or until a toothpick is inserted in the center and comes out clean.

Banana Walnut Bread

The only banana walnut bread recipe you’ll need (unless you’re vegan).

Banana Walnut Bread

  • 3 cups flour
  • 2.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 8 oz (1 cup) of butter
  • 1.5 cups white sugar
  • 1/2 cup brown sugar
  • 4 eggs
  • 1/2 cup sour cream
  • 2 tsp vanilla extract
  • 2 cups overripe bananas (if frozen, thawed)
  • 1.5 cups toasted walnuts
  • tin foil

Preparation:

1. Preheat oven to 350. Lay walnuts flat on a sheet pan and toast in the preheated oven for 5 minutes. They shouldn’t begin to brown in this time but they will take on a toasted flavor once cooled. I used always go for almonds as an at-work snack, but I must admit I’m totally falling for these toasted walnuts, as in, I look forward to getting to work so I can eat them.  So don’t not toast them.

2. Combine flour, baking powder, baking soda, salt, and cinnamon in a large mixing bowl. Stir to combine or sift the ingredients together.

3. Put the butter and sugar, both white and brown, in the bottom of an electric mixer fitted with the paddle attachment. If you don’t have an electric mixer, the same technique can be accomplished with a bowl, a spatula, and a lot of willpower, but make it easy on yourself by letting the butter thaw to room temperature first. Mix until the two combine and begin to pull away from the sides of the bowl.

4. Add eggs, one at a time, mixing well after each addition. Make sure to scrape the bottom and sides of the bowl (as the butter will tend to cling) between eggs.

5. Add sour cream and vanilla to wet ingredients and mix until smooth.

5. Ok let’s get bananas. I usually freeze my brownish bananas once they are less than desirable and let them accumulate for an occasion like this, but you can also use unripe bananas without freezing them first. If you are working with frozen bananas, microwave them or leave them out to thaw them before use. Why, you might ask? Adding a frozen banana will lower the butter’s temperature (which we already spent a few minutes bringing to room temperature in all that mixing) and mess up that smooth texture we have going on. Mash the bananas with a fork and add them to the batter until incorporated.

^ Questionable…

Much better

6. Pour wet ingredients into dry ingredients and stir with a spatula (making sure to scrape down the bottom and sides of the bowl) until about half of the flour streaks disappear. Add the toasted walnuts and continue mixing for a few more turns.

7. Divide the batter evenly between greased loaf pans (I spread butter all over the inside then sprinkle a little flour). If you prefer a crispier crust, sprinkle some sugar on top of the batter. Bake for 55-70 minutes on the bottom rack of your oven or until a toothpick is inserted in the middle and comes out clean. Check the loaf around 30 minutes in and if the crust is already a deep brown, cover it with tin foil to prevent burning the edges. Cool at least 20 minutes before slicing, unless you don’t mind if it falls apart a bit.

Rosemary & Blueberry Muffins

I discovered some rosemary growing in an outdoor decorative vase while craving blueberry muffins and, well, there you have it, Rosemary & Blueberry Muffins began. I knew that I appreciated the piney taste of rosemary in biscuits, and was oh so pleased to discover that this unique taste also compliments sugary batters. They’re a break from the conventional, sure, but just imagine how oven avant-garde you’re going to look…

I added lemon zest and rosemary to this recipe I found on the WWWeb. I was going for a crumbly muffin, so I chose a recipe which uses butter as the fat rather than oil (which tends to produce a lighter textured, cake-like muffin). I also chose this recipe because I was extremely curious of how easy it seemed to just melt all the wet ingredients together in a microwave rather than using the creaming method (where you cream the butter and sugar together then add eggs).  I wasn’t sure at all how these muffins would turn out after baking, so I decided to add some streusel topping because it simply never tastes bad and could prevent the tops from hardening when baked.

Rosemary & Blueberry Muffins

  • 3.5 cups flour
  • 2 Tbs baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 and 1/4 cups white sugar
  • 1 cup milk
  • 1 cup sour cream
  • 5 oz of butter
  • 3 cups blueberries (frozen are A-O.K.)
  • the zest of 1 lemon
  • 1 Tbs fresh rosemary, de-stemmed and finely chopped

Streusel Topping (optional, but recommended)

  • 3/4 cup
  • 3/4 cup flour
  • 1 Tbs water
  • 1 tsp cinnamon
  • 1/4 cup butter (softened)

Preparation:

1. Sift flour, baking powder, baking soda, and salt together in a large mixing bowl. Toss blueberries in the flour to coat.

2. De-stem and chop rosemary until you have 1 Tbs. Zest the lemon and place both in a microwave safe bowl.

3. Add the sugar, milk, sour cream, and butter to the rosemary and lemon zest and microwave in 30 second intervals, until the butter is completely melted and the liquid appears oily.

4. Make a well in the center of the dry ingredients and pour melted concoction into the middle. Stir a few times and scrape down the sides with a rubber spatula, but make sure to leave some streaks of flour in the batter. Don’t overmix!

5. Mix all the ingredients of the streusel topping together in a bowl (do it). I used a fork at first to combine the ingredients, but later used my hands to melt the butter a bit because I’m impatient. You’ll know when to stop when all the ingredients combine.

6. If you’re using paper liners, get ’em in place and fill to the rim of the paper. If you don’t have any, coat the tins in butter and lightly dust them with flour before filling with batter. Either way, top with streusel and bake at 350 degrees for 20-25 minutes or until toothpick is inserted in the middle and comes out clean.

Crêpes

Sponge-like, skinny French pancakes, filled to your tastes!

Crêpes

  • 1.5 cups milk
  • 3 eggs
  • 1 Tbs vegetable oil
  • 2 tsp vanilla extract (optional)
  • 1 cup flour

Preparation:

1. Beat eggs until smooth. Add oil and milk, stirring well after each addition. Whisk wet ingredients until bubbles form and they are completely combined.

2. Add flour slowly and whisk until no lumps are visible.

3. Set aside for 1 hour so that the batter can reach room temperature.

4. Heat flat bottomed frying pan over medium heat until a drop of water sizzles and jumps around the pan. (If the water evaporates, the skillet will be too hot.)

5. Grease pan with 1/4 tsp of butter.

6.  Stir the batter and pour about 1/4 of a cup in the center of the pan, quickly rotating it so that the batter flows quickly across the surface. Drips are a-okay, they add character.

7. The crêpe should immediately set and form tiny bubbles. If batter makes a smooth layer, the pan is too cool. Cook for about 40 seconds before coaxing an edge off the pan and flipping the crêpe with your fingertips.

8. Cook the underside for another 20 seconds (it will not brown like the outer side).

9. Fill crêpes with whatever filling you choose–sweet or savory–and roll. Serve hot. Some ideas:

Sweetened Greek Yogurt and Blackberry Jam

Scrambled Eggs and Pico De Gallo

Butter, Brown Sugar & Cinnamon

Cinnamon Raisin Babka Loaf


A yeast-risen, not-too-sweet, breakfast specialty! The moist cinnamon raisin swirls make this bread look more difficult than it really is – bake a babka loaf and impress someone today.

*Recipe adapted from The Modern Baker by Nick Malgieri.

Cinnamon Raisin Babka Loaf

  • 2 Tbs heavy cream
  • 1 cup warm tap water
  • 5 tsp (2 packets) dry active yeast
  • 8 Tbs unsalted butter (melted and cooled)
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 6 large egg yolks (save 3 whites for cinnamon raisin filling)
  • 2 tsp vanilla extract
  • 4 cups all purpose flour
  • 1 Tbs oil (olive or vegetable)

Cinnamon Raisin Filling

  • 1.5 cups raisins
  • 3 egg whites
  • 3 Tbs cinnamon
  • 2 tsp nutmeg
  • 1 cup nuts (optional)

Preparation:

1. Start by measuring all of the ingredients in separate containers so that they are at-the-ready and can be incorporated into the mixer efficiently. Yeast doughs can be extremely easy to work with provided the dough does not have time to begin rising while you measure.

2. Melt the butter in a saucepan on low heat or in the microwave (just be careful not to scorch it). Let the butter congeal in the pan.

3. Add yeast to bottom of an electric mixer fixed with the paddle attachment. Measure 1 cup of warm tap water from your faucet (it should not be steaming or too hot to touch) and pour it over the yeast. Mix with a spoon to dissolve any large lumps. Make sure the yeast is beginning to activate (becoming cloudy, bubbly) before you add any more ingredients.

4. Add melted butter, sugar, salt, egg yolks,  and vanilla. Stir to combine. It should look unappealing, like this:

5. Add flour, 1/2 a cup at a time, beating on medium speed to incorporate after each addition.

Use a rubber spatula to scrape down the sides before each addition of flour. When all the flour has been added, beat the dough on high speed for 2 minutes. Allow the dough to rest in the mixer for 10 minutes before beating it again on medium speed for 2 additional minutes. These steps should result in a clean looking dough, like this:

6. Transfer the dough to an oiled bowl. Turn the dough in the bowl to coat with oil to prevent sticking. Cover with plastic wrap and refrigerate for 1 hour.

(man hands)

7. As the dough rises, prepare the filling by whipping the three egg whites in the mixer with the beater attachment. Add the sugar slowly to the eggs as they are whipping.

Mix on high speed until the whites form stiff peaks, about 5-8 minutes. Also, gather raisins, cinnamon, nutmeg and any nuts you wish to use.

8. After an hour, the dough has magically risen!

Cut the risen dough in half and turn it out on a well floured surface. Gather a rolling pin (or wine bottle), two loaf pans and begin rolling out the dough, using the length of one of the loaf pans as a general guide.

9. Once dough reaches about 3/4 inch thickness, smooth half of beaten egg whites carefully over the dough.

Sprinkle a little over half a cup of the raisins onto the egg whites.

Then sprinkle generously with cinnamon and a little bit of nutmeg (no need to measure really, just go with your taste buds on this one).

Form the dough by  starting with the side closest to you and slowly rolling it upwards, careful not to press down and displace the filling.

End with the seam on the bottom so the dough stays rolled while you grease and flour each of your loaf pans. Carefully lift roll into pan and repeat procedure with the other half of the dough.

10. Cover the dough with a towel and let it rise until doubled in size, 1 – 2 hours depending on the temperature of the room.

11. Bake babkas at 350 degrees for 40 minutes or until well risen and a deep golden brown color on the crust. Cool loaves in the pans for at least 30 minutes before turning them out of the pan (to avoid collapse).

Slice with a serrated knife if enjoying right away or seal loaf in plastic wrap to be stored in the freezer for later use (defrost for 30 minutes and reheat at 350 for about 10 minutes).

 Personally, I couldn’t wait to try it. So I ate this slice while freshly baked.

And another for dessert – smothered in apple pecan honey butter.

And because it isn’t overly sweet, this bread might make a mighty fine sandwich. If you’re brave enough to try it, let me know how it goes.

Gooey Pecan Coffee Cake

Because sweets aren’t just for dessert.

Pecan Coffee Cake

  • 3 eggs
  • 3/4 cup of butter (soft)
  • 2 cups of sugar
  • 3 cups of flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 1/4 cups whole milk
Cinnamon Crumb Topping
  • 3/4 cup of butter
  • 3/4 cup of flour
  • 1.5 cups brown sugar
  • 2 Tbs cinnamon
  • 1.5 cups pecans

Cinnamon Crumb Topping Preparation:

1. Combine butter, flour, brown sugar and cinnamon together in a bowl. Stir until combined. Add pecans. Now, let there be cake.

Coffee Cake Preparation:

1. Preheat oven to 350. Butter and flour the inside of loaf pans (my pictures show the mini loaves that I bake for work, but I think this comes out better when the batter is not divided and bakes in larger baking pan).

2. In mixing bowl beat 3 egg whites and 1/4 cup of the sugar with whisk attachment on high speed until light and fluffy (about 5 minutes). Save yolks in a bowl and set aside. Scrape whites out of mixing bowl and into another container.

3. Cream butter and remaining sugar together in the mixing bowl with the paddle attachment.

4. Add egg yolks to butter and sugar until thoroughly combined. Make sure the scrape the sides of the bowl at least a few times before proceeding.

5. Sift/stir together dry ingredients (flour, baking powder, salt) and add about 1/3 of the dry ingredients to the mixer. Combine on low speed.

6. Add about 1/3 of the whole milk to mixer. Repeat steps 5 and 6 until all of the dry ingredients and milk have been incorporated into the batter. It will be lumpy.

7. Spoon batter from mixing bowl over the egg whites and fold gently.

8. Fill loaf pans one third of the depth with batter and sprinkle about half of the cinnamon topping in the center.

9. Repeat step 8.

10. Bake at 350. Bake time depends on the type of loaf pan you use (20 minutes for the miniature ones and about 1 hour for the traditional 9 x 5 ish sized pan).

Tip: Make sure to take a knife around the edges before trying to coax the cooked cake out of the pan.