Camilla – Page 25 – Family Feast

Nothing smells as cozy as warm cinnamon rolls fresh from the oven, and these 12 gooey recipes will get you there with different twists to try. You’ll find classic sticky rolls with cream cheese glaze, overnight no-knead swirls, and bold options like maple-bourbon and cardamom-cinnamon knots. Each recipe gives clear steps, simple ingredients, and timing tips so you can pick one and start preparing for a perfect holiday morning. Classic Sticky Cinnamon Rolls With Cream Cheese Glaze Warm, gooey cinnamon rolls topped with tangy cream cheese glaze — pure breakfast comfort. Ingredients: For the dough: 1 cup warm milk (about 110°F / 43°C) 2 1/4 tsp active dry yeast (1 packet) 1/3 cup granulated sugar 1/3 cup unsalted butter, melted 1 large egg, room temperature 1 tsp salt 3 to 3 1/2 cups all-purpose flour For the filling: 1/2 cup brown sugar, packed 2 tbsp granulated sugar (optional for extra sweetness) 2 tbsp ground cinnamon 4 tbsp unsalted butter, softened For the sticky base: 1/2 cup unsalted butter 3/4 cup brown sugar, packed 1/4 cup heavy cream (or milk) Pinch of salt Optional: 1/2 cup chopped pecans or walnuts For the cream cheese glaze: 4 oz cream cheese, softened 1 cup powdered sugar 2 tbsp unsalted butter, softened 1/2 tsp vanilla extract 1–2 tbsp milk (to thin, as needed) How to Make: Warm the milk until it’s about 110°F, sprinkle in the yeast and a pinch of sugar, and let sit 5–10 minutes until foamy. In a large bowl, mix the melted butter, sugar, egg, and salt; stir in the yeast mixture. Add 2 cups of flour and stir, then add remaining flour a little at a time until a soft dough forms. Turn dough onto a floured surface and knead 5–7 minutes until smooth and elastic; add flour sparingly if sticky. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot about 1 hour or until doubled. Meanwhile, make the sticky base: melt butter in a small saucepan, stir in brown sugar, cream, and salt until smooth; remove from heat. Pour the sticky mixture into a greased 9×13-inch baking pan and sprinkle nuts over the top if using. On a floured surface, roll the dough into a roughly 16×12-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the brown sugar, granulated sugar, and cinnamon mixture across the surface. Starting from a long edge, tightly roll the dough into a log and pinch the seam to seal. Cut the log into 12 equal slices and place them cut-side down into the prepared pan on top of the sticky base. Cover the pan and let the rolls rise another 30–45 minutes until puffy. Preheat the oven to 350°F (175°C) and bake the rolls 25–30 minutes until golden and bubbly around the edges. While rolls bake, beat together cream cheese, powdered sugar, butter, and vanilla; add milk 1 teaspoon at a time until smooth and spreadable. Remove rolls from oven and let sit 5 minutes, then carefully invert the pan onto a serving tray (or spread glaze over them in the pan if you prefer). Drizzle or spread the cream cheese glaze over the warm sticky rolls and serve. Enjoy these melt-in-your-mouth cinnamon rolls with coffee or a big smile — they’re best warm! Overnight No-Knead Cinnamon Swirls Overnight No-Knead Cinnamon Swirls — soft, gooey spirals ready with just a little patience. Ingredients: 3 1/2 cups (440 g) all-purpose flour, plus extra for dusting 1/4 cup (50 g) granulated sugar 2 1/4 tsp (1 packet / 7 g) active dry yeast 1 tsp salt 1 cup (240 ml) warm milk (about 105–115°F / 40–46°C) 1/4 cup (60 ml) warm water 1 large egg, room temperature 4 tbsp (60 g) unsalted butter, melted and cooled (plus 2 tbsp for brushing) 1/2 cup (100 g) brown sugar, packed (filling) 2 tbsp ground cinnamon (filling) Optional: 1/2 cup raisins or chopped nuts (filling) For the glaze: 1 cup (120 g) powdered sugar, 2–3 tbsp milk or cream, 1/2 tsp vanilla extract, pinch of salt How to Make: In a large bowl whisk together flour, granulated sugar, yeast, and salt. Stir the warm milk, warm water, egg, and melted butter into the dry ingredients until a shaggy dough forms — it will be sticky; that’s fine. Cover the bowl tightly with plastic wrap and let the dough rise in the fridge overnight (8–14 hours). Next morning, lightly flour a work surface and turn out the chilled dough; sprinkle a little flour on top to make it easier to handle. Roll the dough into a rough rectangle about 12×15 inches (30×38 cm), keeping it slightly thicker in the center. Brush the dough with the 2 tablespoons melted butter, then evenly sprinkle the brown sugar and cinnamon (add raisins or nuts if using). Starting from a long side, tightly roll the dough into a log and pinch the seam to seal. Using a sharp knife, cut the log into 12 even slices and place them cut-side up in a greased 9×13-inch (23×33 cm) pan, leaving a little space to expand. Cover the pan loosely and let the rolls rise at room temperature for 30–60 minutes until puffy. Preheat the oven to 350°F (175°C). Brush the tops with a little melted butter and bake 25–30 minutes until golden and set. While rolls bake, whisk together powdered sugar, milk, vanilla, and a pinch of salt to make a smooth glaze; adjust thickness with more or less milk. Remove rolls from oven, let cool 5–10 minutes, then drizzle or spread the glaze over the warm swirls. Enjoy these pillowy, sticky cinnamon swirls warm — perfect with coffee and a smile. Maple-Bourbon Glazed Cinnamon Buns Sticky, boozy, and dripping with maple — these Maple-Bourbon Glazed Cinnamon Buns are pure weekend indulgence. Ingredients: 1 recipe basic cinnamon roll dough (store-bought dough or homemade; yields 12 rolls) 1/2 cup (100 g) packed brown sugar (for filling) 2 tablespoons ground cinnamon 4 tablespoons (60 g) unsalted butter, softened (for filling) 1/2 cup (120 ml) pure maple syrup, divided 2 tablespoons bourbon, plus extra for brushing (optional) 1/4 cup (60 g) unsalted butter (for glaze) 1/4 cup (50 g) packed brown sugar (for glaze) Pinch of salt 1/2 cup (60 g) powdered sugar (for drizzle, optional) 1–2 tablespoons milk or cream (for drizzle, optional) How to Make: Preheat oven according to your dough recipe or package (typically 350°F / 175°C). Roll out the cinnamon roll dough into a rectangle on a lightly floured surface. Spread the 4 tablespoons softened butter evenly over the dough. Mix 1/2 cup brown sugar with 2 tablespoons cinnamon; sprinkle evenly over the buttered dough. Starting at a long edge, tightly roll the dough into a log and pinch the seam closed. Cut the log into 12 equal rolls and place them cut-side up in a greased 9×13-inch baking pan. Let the rolls rise briefly if your dough requires a second rise (about 20–30 minutes) or follow package directions. While rolls rise, make the maple-bourbon glaze: in a small saucepan, combine 1/2 cup maple syrup, 1/4 cup butter, 1/4 cup brown sugar, a pinch of salt, and 2 tablespoons bourbon. Warm over medium heat, stirring, until butter and sugar melt and glaze is glossy. Remove from heat. Spoon about half of the warm glaze evenly over the tops of the unbaked rolls. Bake rolls per dough instructions (usually 20–25 minutes) until golden and cooked through. As soon as the rolls come out of the oven, brush them with any remaining glaze and let them sit 2–3 minutes so the glaze soaks in. If using, whisk powdered sugar with 1–2 tablespoons milk or cream and a teaspoon maple syrup to make a drizzle; drizzle over slightly cooled rolls. Serve warm, maybe with an extra splash of bourbon for grown-up bowls — enjoy every gooey, maple-kissed bite! Happy brunching — these are best eaten fresh and with a napkin handy. Cardamom-Cinnamon Holiday Knots Aromatic cardamom and warm cinnamon twist together in these festive holiday knots — soft, lightly spiced, and perfect with morning coffee. Ingredients: 3 1/2 cups (440 g) all-purpose flour 1/4 cup (50 g) granulated sugar 2 1/4 tsp (1 packet) active dry yeast 1 tsp fine salt 1 tsp ground cardamom 2 tsp ground cinnamon 3/4 cup (180 ml) whole milk, warmed to about 110°F/43°C 1/4 cup (60 ml) water, warmed 1 large egg 4 tbsp (56 g) unsalted butter, melted and cooled, plus 2 tbsp softened for brushing 1 tsp vanilla extract Zest of 1 orange (optional, for brightness) Filling: 4 tbsp (56 g) unsalted butter, softened 1/3 cup (65 g) brown sugar, packed 1 tbsp ground cinnamon 1/2 tsp ground cardamom Pinch of salt 1 tbsp orange zest (optional) Glaze (optional): 1 cup (120 g) powdered sugar 1–2 tbsp milk or cream 1/4 tsp vanilla extract Pinch of salt How to Make: In a large bowl, whisk together 1 cup flour, sugar, yeast, salt, cardamom, and cinnamon. Stir in warmed milk, water, egg, melted butter, and vanilla until combined. Add remaining flour gradually until a soft dough forms; dough should be slightly tacky but manageable. Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60–75 minutes. While dough rises, mix filling ingredients (softened butter, brown sugar, cinnamon, cardamom, salt, and orange zest) until spreadable. Punch down risen dough and roll into a rectangle about 12×16 inches on a floured surface. Spread the filling evenly over the dough, leaving a small border around the edges. Starting from a long side, roll the dough tightly into a log. Pinch seam to seal. Cut the log into 12 even pieces. Take each piece, gently stretch, tie into a loose knot, and tuck ends underneath. Place knots on a parchment-lined baking sheet about 1 inch apart. Cover and let rise 30–35 minutes until puffy. Preheat oven to 375°F (190°C). Brush knots with softened butter. Bake 15–18 minutes until golden brown and cooked through; rotate pan halfway if needed. While buns cool slightly, whisk glaze ingredients until smooth (adjust milk for desired thickness). Drizzle glaze over warm knots or brush with additional butter for a less sweet finish. Enjoy the festive aroma — these cardamom-cinnamon holiday knots are best served warm with a cup of coffee or tea! Brown Butter Pecan Sticky Buns Brown Butter Pecan Sticky Buns — rich, nutty, and irresistibly gooey. Ingredients: For the dough: 1 cup whole milk, warm (about 110°F / 43°C) 2 1/4 teaspoons active dry yeast (1 packet) 1/3 cup granulated sugar 4 tablespoons unsalted butter, melted and cooled slightly 1 large egg, room temperature 3 1/2 to 4 cups all-purpose flour 1 teaspoon salt For the filling: 6 tablespoons unsalted butter 2/3 cup packed brown sugar 1 tablespoon ground cinnamon Pinch of salt For the topping (brown butter pecan glaze): 6 tablespoons unsalted butter 1 cup packed brown sugar 1/4 cup heavy cream 1/2 teaspoon vanilla extract 1/4 teaspoon salt 1 to 1 1/2 cups chopped pecans How to Make: Warm the milk until lukewarm and sprinkle the yeast over it with a pinch of sugar; let sit 5–10 minutes until foamy. In a large bowl, combine melted butter, sugar, and the egg; stir in the yeast-milk. Add 2 cups of flour and the salt; mix, then add remaining flour a bit at a time until a soft dough forms. Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1–1.5 hours. While dough rises, make the brown butter for the topping: melt butter in a saucepan over medium heat, cook until nutty and brown bits form, then remove from heat and cool slightly. Stir brown butter into the brown sugar, heavy cream, vanilla, and salt until smooth; fold in chopped pecans. Pour the pecan-butter mixture into a greased 9×13-inch pan and spread evenly. For the filling, melt 6 tablespoons butter and stir with brown sugar, cinnamon, and a pinch of salt to form a spreadable paste. Roll risen dough out on a floured surface to a roughly 12×18-inch rectangle. Spread the cinnamon-brown sugar filling evenly over the dough. Roll the dough tightly from the long edge into a log and pinch seam to seal. Cut the log into 12 even rolls and place them cut-side down into the prepared pan on top of the pecan topping. Cover the pan and let the rolls rise until puffy, about 30–45 minutes. Preheat oven to 350°F (175°C). Bake rolls 25–30 minutes until golden and cooked through; cover loosely with foil if tops brown too quickly. Remove from oven and let sit 5–10 minutes, then invert the pan onto a large platter so sticky topping coats the buns. Serve warm, pulling apart for gooey, nutty bites. Enjoy these brown butter pecan sticky buns fresh and warm — they’re best eaten with a big napkin and a happy smile. Raisin-Studded Old-Fashioned Cinnamon Rolls Warm, gooey cinnamon rolls studded with plump raisins—just like grandma used to make. Ingredients: 1 cup warm milk (about 110°F / 43°C) 2 1/4 teaspoons active dry yeast (1 packet) 1/2 cup granulated sugar, divided 1/3 cup unsalted butter, melted, plus 2 tablespoons softened for filling 1 large egg 3 cups all-purpose flour, plus extra for dusting 1/2 teaspoon salt 1 cup raisins 2 tablespoons milk (for brushing) For the filling: 1/2 cup brown sugar, packed 2 tablespoons ground cinnamon 2 tablespoons softened butter (see above) For the glaze: 1 cup powdered sugar 2–3 tablespoons milk or cream 1/2 teaspoon vanilla extract (optional) How to Make: Warm the milk until it feels warm, not hot, then stir in the yeast and 1 tablespoon sugar; let sit 5–10 minutes until foamy. In a large bowl, whisk together the melted butter, remaining sugar, and the egg. Add the foamy yeast mixture to the butter-egg mix, then stir in the flour and salt to form a soft dough. Turn the dough onto a lightly floured surface and knead 5–7 minutes until smooth and slightly elastic. Place the dough in a lightly greased bowl, cover, and let rise in a warm spot about 1 hour or until doubled in size. Punch down the dough and roll it into a rectangle about 12×18 inches on a floured surface. Spread the 2 tablespoons softened butter over the dough, then sprinkle the brown sugar and cinnamon evenly, and scatter the raisins over the top. Starting from a long edge, tightly roll the dough into a log and pinch the seam to seal. Cut the log into 12 equal rolls and place them cut-side up in a greased 9×13-inch baking pan. Cover the pan and let the rolls rise another 30–45 minutes until puffy. Preheat the oven to 350°F (175°C). Brush the tops with 2 tablespoons milk. Bake 25–30 minutes until golden brown and cooked through; tent with foil if they brown too quickly. While the rolls bake, whisk together the powdered sugar, 2 tablespoons milk, and vanilla to make a smooth glaze; add more milk if needed for desired consistency. Remove rolls from the oven, let cool 5–10 minutes, then drizzle or spread the glaze over the warm rolls. Fresh from the oven and dripping with glaze—enjoy these raisin-studded old-fashioned cinnamon rolls! Vegan Coconut Milk Cinnamon Rolls Fluffy vegan cinnamon rolls made rich and tender with creamy coconut milk — a plant-based treat that melts in your mouth. Ingredients: 2 cups warm non-dairy milk (canned full-fat coconut milk thinned with water to 2 cups, or use boxed coconut milk), about 110°F/43°C 2 1/4 tsp (1 packet) active dry yeast 1/4 cup granulated sugar 1/4 cup melted coconut oil (or neutral oil), plus extra for pan 1 tsp vanilla extract 4 to 4 1/2 cups all-purpose flour, plus extra for dusting 1 tsp salt For the filling: 1/2 cup brown sugar, packed 2 tbsp granulated sugar (optional, for extra sweetness) 2 tbsp ground cinnamon 3 tbsp melted coconut oil For the glaze: 1 cup powdered sugar 2 to 3 tbsp canned coconut milk (use the thicker part for creaminess) 1/2 tsp vanilla extract Pinch of salt How to Make: Warm the coconut milk so it’s pleasantly warm (about 110°F/43°C). Stir in the sugar and sprinkle the yeast over the surface. Let sit 5–10 minutes until foamy. Stir in the melted coconut oil and vanilla into the yeast mixture. In a large bowl, whisk together 3 cups flour and salt. Add the wet mixture and stir until combined. Gradually add remaining flour, 1/4 cup at a time, until a soft, slightly sticky dough forms. Turn dough onto a lightly floured surface and knead 5–7 minutes until smooth and elastic. Add a little flour only if dough is too sticky. Place dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm place until doubled, about 1 to 1¼ hours. While dough rises, mix brown sugar, granulated sugar (if using), and cinnamon for the filling. Melt the coconut oil and set aside. Punch down the risen dough and roll it out on a floured surface into a 12×18-inch rectangle. Brush the rolled dough evenly with the melted coconut oil, then sprinkle the cinnamon-sugar mixture over the top, pressing lightly so it sticks. Starting from a long edge, tightly roll the dough into a log. Pinch the seam to seal. Cut the roll into 12 even slices using a sharp knife or dental floss. Place rolls cut-side up in a greased 9×13-inch baking pan, leaving a little space between them. Cover the pan and let the rolls rise for 30–40 minutes until puffy. Preheat the oven to 350°F (175°C). Bake the rolls for 22–28 minutes until golden brown on top. While rolls bake, whisk together powdered sugar, coconut milk, vanilla, and a pinch of salt until smooth. Adjust thickness with more coconut milk if needed. Remove rolls from oven and let cool 5–10 minutes, then drizzle or spread the coconut glaze over warm rolls. Serve warm and enjoy the gooey, coconutty goodness. These vegan coconut milk cinnamon rolls are best eaten fresh — warm, sticky, and impossible to resist. Marble-Chocolate Cinnamon Pinwheels Marble-Chocolate Cinnamon Pinwheels — swirled chocolate and cinnamon in every gooey, flaky bite. Ingredients: 1 sheet puff pastry, thawed (about 8 x 8 inches) 2 tablespoons unsalted butter, softened 3 tablespoons granulated sugar 1 tablespoon brown sugar, packed 1 teaspoon ground cinnamon 2 tablespoons unsweetened cocoa powder 2 tablespoons powdered sugar (for dusting or optional glaze) 1 tablespoon milk or cream (optional, for glaze) 1/4 cup semisweet chocolate chips, chopped (optional) 1 large egg, beaten (for egg wash) How to Make: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Unfold the thawed puff pastry on a lightly floured surface and gently roll it into a roughly 10 x 10 inch square. In a small bowl, mix the granulated sugar, brown sugar, and ground cinnamon. Brush the entire pastry with the softened butter. Sprinkle half of the cinnamon-sugar mixture evenly over the pastry. In another small bowl, combine the cocoa powder with a teaspoon of water to make a spreadable paste; spread this paste over one half of the pastry (vertically) to create the marble effect. Sprinkle the remaining cinnamon-sugar over the unchocolate side and scatter the chopped chocolate chips across the pastry if using. Starting from one long edge, gently roll the pastry into a tight log so the chocolate and cinnamon layers create swirls. Using a sharp knife, cut the log into 12 equal pinwheels (about 3/4 inch each) and place them cut-side up on the prepared baking sheet, leaving little space between. Brush the tops with beaten egg for a golden finish. Bake for 12–15 minutes, or until puffed and golden brown. Remove from oven and let cool 5 minutes on the sheet. For a quick glaze, mix the powdered sugar with milk or cream until smooth and drizzle over warm pinwheels (optional). Serve warm and enjoy the melty chocolate-cinnamon swirl — perfect with coffee or milk! Enjoy these marble-chocolate pinwheels — sweet, swirled, and impossibly snackable! Orange-Glazed Cranberry Cinnamon Loaf Zingy orange and tart cranberries swirl through a soft cinnamon loaf — breakfast that tastes like sunshine. Ingredients: 2 cups all-purpose flour 1/2 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 cup chilled unsalted butter, cubed 3/4 cup milk 1 large egg Zest of 1 orange 1 cup fresh or frozen cranberries (if frozen, don’t thaw) 1/4 cup brown sugar (for filling) 1 tablespoon melted butter (for filling) 1 tablespoon ground cinnamon (for filling) For the orange glaze: 1 cup powdered sugar 2–3 tablespoons fresh orange juice 1/2 teaspoon orange zest (optional) How to Make: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment. In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and 1 teaspoon cinnamon. Cut the chilled cubed butter into the dry mix until it resembles coarse crumbs. In a separate bowl, whisk milk, egg, and orange zest until combined. Pour wet ingredients into the dry mixture and stir gently until just combined — don’t overmix. In a small bowl, combine brown sugar, melted butter, and 1 tablespoon cinnamon to make the filling. Fold the cranberries into the batter gently. Spoon about half the batter into the prepared pan and spread evenly. Sprinkle the cinnamon-sugar filling over the batter, then dollop and spread the remaining batter on top to cover. Smooth the top and bake 45–55 minutes, or until a toothpick inserted into the center comes out clean (tent with foil if the top browns too quickly). While the loaf cools in the pan for 10 minutes, whisk together powdered sugar, orange juice, and zest to make a smooth glaze; adjust juice for desired consistency. Remove the loaf to a wire rack, drizzle the orange glaze over the warm loaf, and let it set for about 15 minutes before slicing. Enjoy a slice warm with a cup of coffee — the orange-berry combo is pure joy. Gluten-Free Gooey Cinnamon Roll Tray Warm, gooey, and totally gluten-free — these cinnamon rolls are soft, indulgent, and perfect for a crowd. Ingredients: 2 cups gluten-free all-purpose flour blend (measure and spoon; blend should contain xanthan gum) 1/2 cup tapioca starch 1/4 cup brown sugar 2 1/4 tsp instant yeast (1 packet) 1 tsp salt 1 cup warm milk (dairy or dairy-free) about 105–115°F 2 large eggs, room temperature 1/4 cup melted butter or neutral oil, plus extra for pan 2 tbsp honey or maple syrup (for dough) 1 tsp apple cider vinegar 1/2 cup softened butter (for filling) 3/4 cup brown sugar (for filling) 2 tbsp ground cinnamon (for filling) 1/2 tsp fine salt (for filling) 1 cup powdered sugar (for icing) 2–3 tbsp milk (dairy or dairy-free) or cream (for icing) 1/2 tsp vanilla extract (for icing) Optional: pinch of nutmeg in filling, chopped nuts or raisins How to Make: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking pan. In a large bowl whisk together gluten-free flour, tapioca starch, brown sugar, instant yeast, and salt. In a separate bowl mix warm milk, eggs, melted butter (or oil), honey, and apple cider vinegar until combined. Pour wet ingredients into dry and stir until a soft, slightly sticky dough forms; it will be more like a thick batter than traditional wheat dough. Turn dough into a lightly floured surface (use more gluten-free flour) and shape into a rough rectangle about 12×10 inches; use your hands or a rolling pin with parchment if sticky. Spread the softened butter evenly over the dough surface. Mix the filling brown sugar, cinnamon, and salt, then sprinkle it evenly over the buttered dough; add nuts or raisins if using. Starting from a long edge, gently roll the dough into a tight log; use the parchment to help if needed. Slice the log into 12 even rolls with a sharp knife or dental floss, and place them cut-side up in the prepared pan, leaving a little space between. Cover loosely with plastic wrap or a clean towel and let rise in a warm spot 25–35 minutes — the rolls will puff slightly. Bake for 20–25 minutes until tops are golden and center feels set; avoid overbaking to keep them gooey. While rolls bake, whisk together powdered sugar, milk, and vanilla until smooth and pourable; adjust milk to reach desired thickness. Remove rolls from oven and let cool 5 minutes, then drizzle or spread the icing over warm rolls so it melts into the swirls. Serve warm straight from the pan for the gooeyest experience. Enjoy warm, sticky bites — these gluten-free cinnamon rolls are comfort in every bite! Apple-Cider Caramel Sticky Rolls Sweet, gooey apple-cider caramel sticky rolls — fall on a plate. Ingredients: For the dough: 1 cup warm apple cider (about 110°F / 43°C) 2 1/4 tsp (1 packet) active dry yeast 1/4 cup granulated sugar 1/4 cup melted butter 1 large egg 3 cups all-purpose flour (plus extra for dusting) 1/2 tsp salt For the filling: 2 cups peeled, finely chopped or grated apples (about 2 medium) 1/3 cup brown sugar, packed 2 tsp ground cinnamon 2 tbsp butter, softened 1/4 cup chopped pecans or walnuts (optional) 1 tsp vanilla extract Zest of 1/2 lemon (optional, brightens) For the apple-cider caramel topping: 1/2 cup apple cider 1/2 cup brown sugar, packed 1/4 cup heavy cream 3 tbsp butter Pinch of salt How to Make: Warm the apple cider until it’s about 110°F and stir in the yeast and a pinch of sugar; let sit 5–8 minutes until foamy. In a bowl, combine the melted butter, remaining sugar, egg, and salt; stir in the foamy cider mixture. Gradually add the flour and mix until a soft dough forms; turn onto a floured surface and knead 5–7 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover, and let rise in a warm place about 1 hour or until doubled. While dough rises, make the apple-cider caramel: simmer cider and brown sugar until reduced by about half (6–8 minutes), then stir in cream, butter, and salt; simmer 1–2 minutes more, remove from heat and let cool slightly. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan or a similar baking dish. Roll dough on a floured surface into a 12×16-inch rectangle. Spread the softened butter over the dough, leaving a small border. Mix the brown sugar and cinnamon and sprinkle evenly over the butter. Scatter the chopped/grated apples, nuts (if using), vanilla, and lemon zest over the sugar layer. Tightly roll the dough from the long side into a log; pinch seam to seal. Cut into 12 even rolls and place them seam-side down in the prepared pan. Pour about half of the cooled (but still pourable) apple-cider caramel over the rolls, reserving the rest for serving or glazing after baking. Cover loosely and let the rolls rise 20–30 minutes while the oven finishes preheating. Bake 25–30 minutes until golden and cooked through; if the tops brown too fast, tent with foil. Remove from oven and immediately drizzle or pour the remaining warm caramel over the hot rolls so it soaks in and becomes sticky. Let sit 10–15 minutes, then loosen edges and invert onto a serving platter if you want the caramel on top—or serve right from the pan for gooey goodness. Pull one apart and enjoy warm — these sticky rolls are cozy, caramel-y, and totally irresistible. Brown Sugar Streusel Pull-Apart Rolls Brown Sugar Streusel Pull-Apart Rolls — gooey, buttery bites loaded with cinnamon and a crunchy brown-sugar streusel. Ingredients: 1 recipe of basic sweet yeast dough (about enough for 12 rolls) or store-bought pizza dough (about 1 lb) 4 tbsp unsalted butter, melted, plus extra for greasing 1/2 cup packed brown sugar (light or dark) 2 tsp ground cinnamon 1/4 tsp salt 1 cup streusel: 1/2 cup all-purpose flour 1/3 cup packed brown sugar 4 tbsp cold unsalted butter, cut into small cubes 1/4 tsp ground cinnamon Pinch of salt 1/4 cup chopped pecans or walnuts (optional) 2 tbsp heavy cream or milk (for brushing streusel, optional) Powdered sugar glaze (optional): 1 cup powdered sugar 1–2 tbsp milk or cream 1/2 tsp vanilla extract Pinch of salt How to Make: Prepare the streusel by mixing flour, brown sugar, cinnamon, and a pinch of salt in a bowl. Cut in the cold butter with a fork or fingers until mixture resembles coarse crumbs; stir in nuts if using. Chill briefly. Roll out your dough on a lightly floured surface to a roughly 12×16-inch rectangle. Brush the dough with the melted butter, leaving a small border around the edges. Sprinkle the brown sugar and cinnamon evenly over the buttered dough. Crumble the chilled streusel over the brown sugar layer, pressing lightly so it sticks. Drizzle the 2 tbsp cream or milk over the streusel if you like extra richness. Starting from a long side, gently roll the dough into a tight log. Pinch the seam to seal. Cut the log into 12 even pieces using a sharp knife or dental floss. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line with parchment. Arrange the roll pieces cut-side up close together in the prepared pan. Cover loosely and let rise about 25–35 minutes until puffy. Bake 25–30 minutes until golden brown and cooked through; tent with foil if they brown too quickly. While warm, whisk the glaze ingredients until smooth and drizzle over the rolls, or dust with powdered sugar. Let cool a few minutes, then pull apart and serve warm. Enjoy these sticky, crunchy, cinnamon-packed pull-apart rolls fresh from the pan — perfect for sharing (or not!). Conclusion You’ve got a dozen easy ways to fill your kitchen with warmth and spice. Pick one, gather the few ingredients it needs, and start mixing, rolling, or letting dough rest overnight. Watch for golden edges, bubbling glaze, or that first fragrant whiff to know they’re ready. Serve warm. If you try a twist like maple, cardamom, or apple cider, taste early and adjust sweetness. Don’t rush the rise — the wait pays off.