SUPER Soft and Fluffy Cinnamon Rolls Recipes!
I had so much fun making these delicious homemade Cinnamon Rolls that are perfect for this time of year! Maple Pecan, Cranberry Spiced and Gingerbread. Thank you to Fleischmann’s ® Yeast for sponsoring this video.
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THE THINGS YOU’LL NEED:
MAPLE PECAN CINNAMON ROLLS:
Maple Candied Pecans:
1-¾ cups raw pecan halves
¼ cup + 3 tablespoons maple syrup
¼ teaspoon salt
Maple Pecan Dough:
4 ½ - 5 cups flour
2 packets Fleischmann’s® RapidRise®Instant Yeast (4-½ teaspoons)
1-½ teaspoons salt
1-½ cups milk
5 tablespoons butter
¼ cup maple syrup
1 egg, room temp
Cinnamon Pecan Filling:
¾ cup brown sugar, packed
1 tablespoon ground cinnamon
7 tablespoons softened butter
1-½ cups finely chopped maple pecans
Maple Icing:
2 tablespoons maple syrup
1 tablespoon heavy cream
1 cup powdered sugar
½ teaspoon vanilla
Pinch of salt
¼ cup coarsely chopped maple pecans
CRANBERRY SPICED CINNAMON ROLLS:
Cranberry Spiced Orange Filling:
2-½ cups whole cranberries (fresh orfrozen)
1 cup packed brown sugar
3 tablespoons orange juice
1 tablespoon orange zest
1 teaspoon vanilla extract
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg
1-¼ tablespoon Argo® cornstarch
Cranberry Spiced Dough:
4 ½ - 5 cups flour
2 packets Fleischmann’s® RapidRise®Instant Yeast (4-½ teaspoons)
1/3 cup granulated sugar
1-½ teaspoons salt
1-½ cups milk
5 tablespoons butter
1 egg, room temperature
Orange Icing:
3 tablespoons heavy cream
¼ teaspoon orange zest
1 cup powdered sugar
Pinch of salt
GINGERBREAD CINNAMON ROLLS:
Gingerbread Dough:
4 ½ - 5 cups flour
2 packets Fleischmann’s® Rapid Rise®Instant Yeast
1-½ teaspoons salt
1 teaspoon cinnamon
1 teaspoon ginger
¼ teaspoon cloves
¼ teaspoon nutmeg
1-½ cups milk
5 tablespoons butter
1/4 cup molasses
1 egg, room temperature
Gingerbread Filling:
¾ cup brown sugar, packed
1 tablespoon ground cinnamon
1 tablespoon ground ginger
½ teaspoon cloves
½ teaspoon nutmeg
7 tablespoons softened butter
Cream Cheese Icing:
3 oz cream cheese, room temperature
¼ cup unsalted butter, room temperature
1 teaspoon vanilla
Pinch of salt
1-½ cup powdered sugar
FLEISCHMANN’S:
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These Cinnamon Rolls are delicious and easy to #bake #ad #fleischmannsyeast
Pumpkin Spice Granola Recipe with Pecans and Dried Cranberries
original recipe:
What You'll Need (how I made it):
- 4 cups rolled oats
- 1 1/2 cups chopped pecans
- 1/4 cup chia seeds
- 1 T cinnamon
- 1 tsp allspice* (or nutmeg would be great!)
- 1 tsp ginger
- 1 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup maple syrup**
- 1/2 cup light olive oil
- 1/2 cup dried cranberries***
*allspice is strong; you can use an extra tsp of cinnamon in its place
**this recipe is not very sweet, at all; consider adding an extra 1/4 cup
***next time I make this, I would use a whole cup of cranberries
What You'll Do:
1. preheat oven to 325ºF, and line a large baking sheet with parchment paper
2. combine all ingredients in a large bowl; stir to combine and get everything coated with the oil and maple syrup.
3. pour the granola onto the baking sheet; either spread it out evenly, for a very crumbly granola, or pack it together in a thick layer, for chunky granola
4. bake for 40-45 minutes
5. remove from oven and let cool for 20 minutes
6. crumble and store in an airtight container(s)
Music: Easy Stroll, TrackTribe, YouTube Audio Library
#pumpkinspice #granolarecipe #autumnal #fallfood
White Chocolate Chip Cranberry Cookies Recipe
These White Chocolate Cranberry Cookies are a holiday staple! Sweet white chocolate chips paired with tart dried cranberries, these cookies are so delightful with their crisp edges and soft centers. This batter comes together quickly and easily with kitchen staples and requires no chill time.
RECIPE:
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Keto-Friendly Cranberry Pecan Muffins Recipe – Dr. Berg
Watch this video to get my healthy and delicious recipe for cranberry pecan muffins.
Timestamps
0:00 Keto-friendly cranberry pecan muffins
1:10 Tasting the keto cranberry pecan muffins
1:29 Why the cranberry is ok
3:04 How to make cranberry pecan muffins
In this video, we're going to teach you how to make cranberry pecan muffins. These low-carb cranberry pecan muffins are amazing, and they are completely keto-friendly. There is no regular flour or sugar in this recipe. I like to use Kerrygold grass-fed butter on top. Even my kids love these delicious muffins, and I think you're going to love them too.
The cranberries in this recipe are ok because cranberries are tart, they don't have a lot of sugar. You're also allowed between 20 and 50 grams of carbs per day with a ketogenic diet. You don't have to feel deprived on the ketogenic diet. Great recipes like this one are delicious and will even make the house smell great!
Cranberry Pecan Muffins Recipe
Ingredients
• ½ cup sour cream
• 4 large organic, pasture-raised eggs
• 1 tsp vanilla
• 3 cups almond flour
• ½ tsp cinnamon
• 2 tsp baking powder (aluminum-free)
• ½ cup sugar-free sweetener (I use Just Like Sugar)
• ¼ tsp salt
• 1 cup fresh or frozen/thawed cranberries (If frozen, they must be fully thawed and drained.)
• ½ cup pecans (nuts are optional)
Directions
1. Preheat oven at 325°F.
2. Line the muffin tin with cups or use silicone liners.
3. In a blender, mix sour cream, eggs, vanilla, cinnamon, baking powder, sweetener, and salt. Blend until well-mixed.
4. Add almond flour mixture a bit at a time and blend. If it gets too thick, add water until it can blend into a batter. Mix well.
5. Add cranberries and nuts and mix with a spatula. (If it's easier for you, you can pour the batter into a large bowl or mix the whole thing in a bowl. You'll still end up with yummy cranberry muffins.)
6. Using a ¼ cup or a spoon, pour the batter into the muffin cups, dividing the batter evenly into 12.
7. Bake for 25-30 minutes until the muffins are slightly brown and firm to touch. Let them cool at room temperature because warm muffins will stick to the paper.
Talk to a Product Advisor to find the best product for you!
Call 1-540-299-1556 with your questions about Dr. Berg's products. Product Advisors are available Monday through Friday 8am-6pm and Saturday 9am-5pm EST.
* At this time, we no longer offer Keto Consulting and our Product Advisors will only be advising on which product is best for you and advise on how to take them.
Dr. Eric Berg DC Bio:
Dr. Berg, age 57, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.
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Disclaimer:
Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.
#keto #ketodiet #weightloss #ketosis
I hope you enjoy this delicious keto-friendly recipe for cranberry pecan muffins. Thanks for watching!
CHRISTMAS WREATH BREAD | Butter Cinnamon | Cranberry and White Chocolate | Holiday Baking Recipes
Today I want to show you how to make Christmas Wreath Bread. We’ll make sweet yeast dough and two different fillings. This soft and fragrant wreath bread is a great way to start a holiday morning or to make it as a gift for your loved ones.
CHRISTMAS WREATH BREAD Printable Recipe –
INGREDIENTS FOR THE DOUGH:
200 ml warm milk
7g dry active yeast
100g sugar
2 eggs
70g melted butter
2 eggs at room temperature
¼ tsp salt
550-600g sifted flour
1 egg + 1 tbsp milk for the egg brush
INGREDIENTS FOR THE FIRST FILLING:
30g melted butter
80g sugar
1 tsp ground cinnamon
INGREDIENTS FOR THE SECOND FILLING:
30g melted butter
60g chopped white chocolate
60g dry cranberries
zest of 1 orange
NOTES:
The milk should be warm NOT hot to the touch and no salt is needed when you’re proofing the yeast.
Eat them fresh or bake the wreath breads up to 2 days ahead of time, cool them completely, then wrap tightly in foil and store at room temperature. Re-heat the bread at 350°F for about 10 minutes.
--LINKS—
--Stand Mixer (Amazon):
-- Baking Sheet (Amazon):
-- Teflon Sheet (Amazon):
-- CHRISTMAS WREATH BREAD --
To make this Christmas Wreath Bread watch my video all the way through and follow the recipe for great results!
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Cranberry And Pecan Energy Bites | We Heart Food 6
In this episode of We Heart Food we show you how to make cranberry and pecan energy bites, perfect for that extra bit of energy for the gym after work!
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INGREDIENTS:
4 Cup Rolled Oats
1/2 Cup Unsweetened Coconut Flakes
40 ml Coconut Oil
1/2 Cup Dried Cranberries
1/2 Cup Chopped Pecans
1/2 Cup of Chopped Pistachios
1/3 Cup Natural Unsalted Peanut Butter
1/4 Cup of Honey
1/8 Cup of Flax Seeds
1/8 Sunflower Seeds
1 tsp Cinnamon
1 tsp Vanilla Essence
STEP 1: BLEND
Pulse the nuts, dates, honey, cinnamon, salt in a food processor and blend until smooth and combined.
STEP 2: SHAPE AND FINISH
Pour into a bowl and stir through the remaining ingredients. Shape into balls and leave in the fridge for at least 20 mins.