Coffee Cake Cookies

3/4 C. butter
3/4 C. sugar
1/4 C. Brown sugar
1 egg
1 tsp. vanilla
2 1/4 C. flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp salt

Crumble
3 Tbls. cold cubed butter
1/2 C. flour
1/3 C. brown sugar
1 tsp. cinnamon

Icing
1/2 C. powdered sugar
1 Tbls. milk

Preheat oven to 350*. In a large bowl add your soft butter and sugars.  Cream on medium speed for 3 minutes or until light in color.  Add your egg and vanilla and mix on medium for 2 minutes.

Once your wet ingredients are completely combined add in your dry.  Mix on low speed until all dry bits are incorporated and your dough is formed.

Using a 2 Tbls. cookie scoop, scoop 16 cookie's onto a lined baking sheet. Using a 1 tsp. measuring spoon press a small hole into your cookie centers.  Make your crumble by adding the flour, brown sugar, cinnamon and cold butter into a bowl, mixing with hand until a sand like texture forms.  Add your crumble to each cookie.  Bake for 11-13 minutes. Allow to cool slightly and then drizzle with icing. 

Cinnamon Roll Apple Bake

1 can cinnamon rolls
1 can apple pie filling
a few Tbls. of heavy whipping cream
1/2 cup brown sugar
1/2 cup flour
4 Tbls. butter, melted

Preheat oven to 350*. In a round glass pie pan drizzle heavy whipping cream.  Cut the cinnamon rolls into 4 pieces each and lay over the bottom of the pan.  With a knife I chop up the apple pie filling while it's in the can, then scoop evenly over cinnamon roll pieces.  Melt butter and stir in flour and brown sugar til crumbly.  Sprinkle over the top and bake for 30 minutes.  Once baked, drizzle the cinnamon roll frosting over the top.

Apple Spice Cake with Brown Sugar Icing

2 1/4 C. Flour, spooned and leveled
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. allspice
1/8 tsp. cloves
2/3 C. vegetable oil
2 eggs
3/4 C. brown sugar, packed
3/4 C. granulated sugar
1/2 C. sour cream
1 tsp. pure vanilla
2-3 large honey crisp apples, grated not diced (about 1.5 C.)

Brown Sugar Icing
1/4 C. salted butter
1/2 C. dark brown sugar, packed
2 Tbls. heavy cream
1/2 tsp. pure vanilla

1 C. powdered sugar

Preheat oven to 350*. line a 9*9-inch nonstick pan with parchment paper and set aside. In a large mixing bowl, whisk together the dry ingredients. In another bowl whish together oil, eggs, brown sugar, sour cream, vanilla and granulated sugar.  Combine the wet with dry ingredients and then fold in grated apples. Bake for 35-40 minutes or until toothpick comes out clean. Allow to cool in pan fo 10 minutes, then move to a wire rack.  To make the glace, melt the butter, brown sugar and cream.  Whisk until combined, bring to a gentle boil. Remove from heat and whisk in vanilla and powdered sugar, Pour over the top of the cake. Enjoy

Recipe from: Apple Spice Cake with Brown Sugar Icing • Kroll's Korner

Pumpkin Cinnamon Rolls

 

Dough

• 3 ½ cups flour
• ¼ cup sugar
• 1 ½ tsp sea salt
• ¾ cup milk
• 1 egg
• 1 cup pumpkin puree (not pie filling)
• 4 tbsp butter
• 2¼ tsp instant yeast, ⅓ cup warm water (110°F) and 1 tsp honey
• 1 cup heavy cream (optional) see note below

Filling

• ½ cup brown sugar
• 2 tsp ground cinnamon
• 1 tsp 4 tbsp butter, melted (for brushing the dough)

Maple Cream Cheese Frosting:

• ¼ cup maple syrup
• 2 cups powdered sugar
• 2 oz cream cheese, softened
• ½ milk (for a smooth, spreadable consistency)

INSTRUCTIONS

 In a small saucepan over medium-low heat, warm the milk and butter until the butter melts. Remove from heat and let cool slightly.

• In a mixing bowl, combine warm milk/butter mixture, sugar, yeast, egg, and pumpkin puree. Mix well.

  Add flour and salt. Using a stand mixer with a dough hook knead 5–8 minutes until dough is smooth, elastic, and doesn’t tear easily.

  • First Rise: Place dough in a large buttered bowl. Cover with plastic wrap and a towel. Rise at room temperature 1–3 hours until doubled.
  • Shape & Second Rise: Butter a 9×13-inch or 12-inch round baking dish.

    On a lightly floured surface, roll dough into a 14×12-inch rectangle.

    Brush melted butter generously over the surface.

    Mix cinnamon and brown sugar, then sprinkle evenly over the dough.

    Roll tightly from the long side, then cut into 9 even rolls using a sharp knife or dental floss.

    Place rolls in the buttered dish, leaving space between each.

    Cover with plastic wrap and a towel. Let rise until doubled (30–45 minutes with yeast). Bake: Preheat oven to 350°F.

    • (Optional) For gooey-style rolls, pour 1 cup heavy cream around the rolls just before baking.

      Bake 30–35 minutes, until tops are golden brown.

      Remove from oven and let cool slightly.
    • Make the Frosting: Whisk together maple syrup, powdered sugar, cream cheese, and milk until smooth and spreadable.