It was such a treat to visit Krispy Kreme as a kid, especially if you were lucky enough to get freshly baked, warm, glazed doughnuts.

Their heavenly light-as-air, melt-in-your-mouth texture paired with that crackly glaze was practically otherworldly at the time.

When I set out to revamp my own Glazed Doughnuts Recipe, I knew I wanted to achieve everything I remembered as a kid. But better.

I modeled my ideal outcome on a copycat version of Krispy Kreme’s Original Glazed Doughnut, and after a few tests (including rolling our dough even thicker!), I know we made a doughnut that’s even better!

Pillowy-soft, thick doughnuts fried to perfection, with a slight crisp to the outside yet still light as air on the inside, and covered in a super thin crackly glaze that’s heavenly to eat.

I bought a dozen Krispy Kreme doughnuts to compare my version in the studio, and I was slightly horrified by their flavor. Of course, everything tastes better homemade – but what I remembered as a child was gone, leaving me with only a cloying sweetness and a very unpleasant artificial aftertaste.

So, if you’re looking for the ultimate Krispy Kreme copycat recipe, one that’s reminiscent of your childhood but BETTER, I’ve got you covered.

If you’re intimidated by frying, check out my notes below for baking and air frying alternatives – just note they won’t be exact Krispy Kreme replicas with these cooking alternatives.

Sprinkle of Science

How to Make Krispy Kreme Copycat Glazed Doughnuts

Do I Really Need to FRY These Doughnuts? 

Krispy Kreme Copycat Glazed Doughnuts are only truly copycat Krispy Kreme doughnuts if you fry them, but there are alternative methods if you don’t want to fry them. Just note that the texture and appearance of your doughnuts will change. More on this below.

Tips for Frying Krispy Kreme Copycat Glazed Doughnuts

1. Use a thermometer for the oil. Always use a deep fry thermometer to ensure your oil is at the perfect temperature throughout the process. 
2. Be sure your oil is at 350°F the whole time. Too cold, and your doughnuts will be greasy. Too hot, and your doughnuts will be overly browned on the outside and undercooked in the center. I like to preheat my oil about 5-10°F hotter to account for the temperature drop when adding the shaped dough to the oil. Then, adjust your stove slightly as needed throughout the frying process, to ensure your temperature is consistent. Electric stove tops will need more anticipatory adjusting of temperature since they take longer to heat or cool. Note: never leave hot oil unattended. 
3. Use a Dutch oven for frying. They’re heavy and sturdy, so a great choice for a large amount of hot oil. The size and shape avoids oil splatter and allows you to flip your doughnuts easily without having them stick to the bottom of the pot. 
4. Pro tip for placing your doughnuts in the oil: Once your doughnuts have risen on a parchment lined pan, cut parchment squares around each proofed doughnut. Use the parchment paper squares to carefully drop the doughnuts into the oil. After a few seconds, the parchment will release and you can use tongs to remove it from the oil as the doughnuts cook. This allows the doughnuts to stay intact without accidentally deflating or damaging them.

Do I Have to Use Vegetable Oil for Frying?

I recommend using vegetable oil because of its neutral flavor. You can also use vegetable shortening for frying. Feel free to experiment with other oils if preferred. Avoid strongly flavored oils or oils with a low smoke point, such as olive oil.

Can I Bake or Air Fry Doughnuts?

We tested these doughnuts fried, baked, and air-fried, and found some surprising results.

• Basically, nothing beats a fried doughnut! The fried doughnuts were thick, perfectly chewy, and delicious.
• The baked doughnuts were my second favorite. Baked doughnuts will not have the same texture or flavor as fried doughnuts nor develop as much of a crisp exterior. The middles of your doughnuts where the doughnut hole has been cut out may close up and look similar to a bagel (see the pictures below), but they will still taste great.
• The air-fried doughnuts dried out more and developed a thicker ‘skin’ as they baked and felt more like a bread roll, so I actually recommend baking in the oven instead of air-frying.
• Instructions for baking and air-frying just below.

How to Bake Krispy Kreme Copycat Glazed Doughnuts

1. Preheat oven to 350°F.  
2. Bake doughnuts on a parchment paper-lined baking tray for about 14 minutes, flipping at the 10-minute mark, until lightly golden brown.

How to Air Fry Krispy Kreme Copycat Glazed Doughnuts

1. Heat air fryer to 350°F. 
2. Bake doughnuts two at a time (without parchment paper) for about 6 minutes, or until golden brown. 
3. Place on paper towel-lined plate to cool. 
4. Feel free to bake more at a time if your air fryer has a larger capacity, but don’t bake them too close together as the doughnuts rise while they bake. 

Do I Need a Stand Mixer? Can I Knead by Hand?

Yes, but it may be a bit of a workout. This doughnut dough is enriched with sugar, butter, and eggs, which makes it delicious but requires a significant amount of kneading to achieve a smooth consistency. My team found that 6 to 8 minutes on a stand mixer with a dough hook was perfect, but if you don’t have a stand mixer, learn How to Knead Dough here.

Do I Have to Use Nutmeg?

Nutmeg isn’t included in Krispy Kreme’s ingredient list, but it adds a lovely doughnutty flavor that I find essential, even if you don’t like nutmeg. Feel free to lower the amount or skip it entirely if preferred. 

Help! I Don’t Have a Doughnut Cutter!

If you don’t have a doughnut cutter, you can use a biscuit cutter and a piping tip or bottle cap to cut out your doughnuts – or a larger + smaller round cookie/biscuit cutter. They don’t have to be perfect, and it’s totally okay to improvise. Alternatively, purchase a doughnut cutter online here.

Can I Make Glazed Doughnuts Ahead of Time?

Yes! The dough can be made, shaped, and risen in the fridge overnight. Let the dough come to room temperature as your oil preheats. Please note that doughnuts prepped ahead of time may need a slightly longer fry time (about 10 seconds longer per side). 

How to Store Krispy Kreme Copycat Glazed Doughnuts

Like most fried foods, Krispy Kreme Copycat Glazed Doughnuts are best served the day they’re made. Once your glaze has set, serve as soon as possible for the most delicious treat ever.

Can You Freeze Krispy Kreme Copycat Glazed Doughnuts?

I haven’t tried freezing these Krispy Kreme Copycat Glazed Doughnuts. If you need to freeze these doughnuts, I would recommend shaping them and then freezing on a parchment-lined baking tray until solid before moving them to an airtight container and freezing for up to 1 month. Transfer the doughnuts back to a parchment-lined tray and cover with plastic wrap, allowing to proof in the fridge overnight. Allow to come to room temperature before frying, glazing, and serving as directed in the recipe below. 

More Donut Recipes You’ll Love:

• Old-Fashioned Sour Cream Doughnuts
• How to Make Beignets
• Classic Cake Doughnuts
• Chocolate Old Fashioned Doughnuts
• Baked Creme Brulee Doughnuts

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Krispy Kreme Copycat Glazed Doughnuts

Krispy Kreme Copycat Glazed Doughnuts have all the wonderful light, fluffy texture of a Krispy Kreme doughnut but with a balanced and delightful sweet flavor.

Course Breakfast, Dessert

Cuisine American

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Inactive Time 3 hours hours

Total Time 4 hours hours

Servings 7 doughnuts plus doughnut holes

Author Tessa Arias

Ingredients

• 3 cups (380 grams) all-purpose flour, dependent on kitchen climate, see notes*
• 1/4 cup (50 grams) granulated sugar
• 2 1/4 teaspoons (1 package) instant yeast**
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg, optional***
• 1 cup (237 grams) whole milk, lukewarm (~100°F)
• 1 large egg, at room temperature
• 2 tablespoons (28 grams) unsalted butter, melted and cooled until just warm
• 1/2 teaspoon vanilla extract
• 6 cups peanut or vegetable oil or 2 1/2 pounds shortening, for frying

For the glaze:

• 3 1/2 cups (438 grams) powdered sugar, sifted
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/3 cup + 1 tablespoon (93 grams) hot water

Instructions

Make the dough:

• In a large bowl, mix together all ingredients from flour to vanilla extract until well combined. Let the dough rest for 5 minutes. Knead the dough with an electric mixer fitted with a dough hook or by hand until the dough is smooth, elastic, soft, and no longer sticking to the sides of your mixer, about 6 to 8 minutes. Dampen hands with water, then transfer the dough to a large oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
• Prepare two baking sheets with parchment paper. Punch the dough down and turn it out onto a lightly floured work surface. Roll the dough out into 1/2-inch thickness and cut with a doughnut cutter or with a large round cutter and a small cutter for the holes. Place doughnuts on baking sheets. Cover with a clean kitchen towel and let rise until doubled in size, about 1 hour (unless following the Make Ahead instructions below).

MAKE AHEAD INSTRUCTIONS

• To make ahead, once the doughnuts are cut, cover with plastic wrap or place in an air-tight container and allow to rise in the fridge overnight, or up to 24 hours. Let come to room temperature before frying.

Fry the doughnuts:

• Using a large, deep, and heavy pan such as a Dutch oven, heat the oil on medium to 350°F. When ready, use scissors to cut the parchment around each doughnut. Place three doughnuts (including the parchment paper) in the oil at a time and fry until golden brown, about 1 minute per side. Once the parchment paper separates from the dough, use tongs to pull it out. Do not overcook the doughnuts. Drain on a paper towel-lined plate.

Make the glaze:

• In a medium-sized deep bowl, mix all ingredients with a whisk until smooth. Immerse each doughnut into the glaze. Flip the doughnut if necessary to cover completely. Place glazed doughnuts on a wire rack above a lined sheet pan to catch any excess glaze. Let sit until glaze is set before serving, about 40 minutes.

Notes

* The more humid your location, the stickier your dough might be. If your kitchen is about 65% humidity or higher, add up to an additional 2 tablespoons of flour. Dough will still be slightly sticky. If needed, lightly wet your hands to transfer dough to oiled bowl.

**Active dry yeast can be used instead of instant, just note that it may take a little longer for your doughnut dough to rise.

*** Nutmeg isn’t included in Krispy Kreme’s ingredient list but adds a lovely doughnutty flavor. Feel free to omit if preferred.

To double this recipe and make 14 doughnuts + doughnut holes, simply double all ingredients besides the oil used for frying. You’ll need a slightly larger deep bowl for mixing the glaze.

The post Krispy Kreme Copycat Glazed Doughnuts appeared first on Handle the Heat.

I knew my super popular Classic Scone Recipe would be a great base for this recipe – but it took a little tweaking to achieve the exact flavor I craved.

First, I changed out some of the granulated sugar for light brown sugar and added additional vanilla extract. This provided the perfect cookie flavor I wanted!

Then there was a dilemma regarding chocolate chips. Believe it or not, there IS such a thing as too much chocolate! I wanted every bite of scone to include the perfect amount of chocolate that didn’t overpower the light, buttery scone. Read below for more details, but once I landed on mini chocolate chips in the correct amount, the texture was perfect.

A few minutes into baking, the whole house smelled like chocolate chip cookies – but with a hint of tangy buttermilk in there too. Drool-worthy!!

Ideal for breakfast, brunch, or after-school snacks, these Chocolate Chip Scones are destined to become a favorite in your household. To make them even more special, I included a few topping variations in the recipe below to suit the look and flavor you prefer.

Sprinkle of Science

How to Make Chocolate Chip Scones

The Chocolate Chips

At first, my team and I tested these Chocolate Chip Scones with 1 ½ cups of regular-sized semisweet chocolate chips. We found that not only did they fall out of the dough when shaping, but they also provided too much crunch, interfering with the ultra-tender flaky texture of the scones. To fix this textural issue without losing the flavor, we experimented with mini chocolate chips instead. This worked perfectly! I recommend sticking with mini chips for the best texture, but I included some other variations below.

Chocolate Chip Scone Flavor Variations

• Swap out some or all of the semisweet chips for milk chocolate, white chocolate, or dark chocolate. Keep in mind that this will alter the overall sweetness of the scones.
• Opt for regular-sized chocolate chips – just note that larger chocolate pieces will make the scones crunchier and impact their light, tender texture. Reduce amount of chips used to 1 cup (170 grams).
• You can alternatively use 10 ounces of finely chopped semisweet baking chocolate.
• To make orange chocolate scones, add the zest of an orange to the wet ingredients. If using vanilla glaze, replace milk with fresh orange juice.

Do I Have to Use Buttermilk in Chocolate Chip Scones?

I highly recommend using real buttermilk in Chocolate Chip Scones. Buttermilk creates tender, tall scones because of how its acidity reacts with the baking powder and tenderizes the dough overall. It also adds a lovely tang, creating a wonderful depth of flavor. Whole or low-fat buttermilk both work perfectly.

Can I Use a Buttermilk Substitute in These Scones?

If you can’t find real buttermilk, kefir is the best substitute. As a last option, use milk or heavy cream in its place – just note that the texture won’t be quite as tender and the flavor won’t have that slight tang. I don’t recommend substituting buttermilk with a DIY alternative (milk + lemon or vinegar). You can find out why, plus read more about how buttermilk works here.

How to Make FLAKY, Light Chocolate Chip Scones

• The most crucial step to ensuring flaky, light Chocolate Chip Scones is keeping all your ingredients COLD – especially the butter. If you’ve ever experienced flat scones (as shown below), too warm of butter might be the issue!
• The cold butter melts upon entering the oven and the water content in butter evaporates as steam. As the steam escapes, it puffs up and creates that beautiful tall, flaky, fluffy texture.
• While preparing the scone dough, if the butter softens and becomes at all greasy, pop it back into the fridge or freezer for 10-15 minutes before proceeding.
• While the oven preheats, you can also place the baking sheet of shaped, unbaked scones in the fridge or freezer to ensure the butter remains nice and cold.
• Be careful not to overmix the dough, otherwise your scones will be flat and tough.
• My absolute favorite tool for making scones by hand is this OXO bladed pastry blender.
• I also call for laminating your scone dough in this recipe. Learn more about why this is an important step here!

How to Make Chocolate Chip Scones Ahead of Time

Once shaped, the unbaked Chocolate Chip Scones can be covered with plastic wrap (to prevent them drying out) and refrigerated overnight. Bake from the fridge as the recipe directs. You can also freeze the shaped, unbaked scones – directions for that below.

How to Freeze Chocolate Chip Scones

Place shaped, unbaked Chocolate Chip Scones in an airtight container and freeze for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.

How to Serve Chocolate Chip Scones

I recommend allowing Chocolate Chip Scones to sit for 30-60 minutes after baking (if you can resist them that long!). The chocolate chips will still be gooey, but waiting a little helps the flavor develop, so you really taste the delicious chocolate chip cookie flavor. Serve as they are, or with butter, jam, or Nutella, if desired.

How to Store Chocolate Chip Scones

Scones are best served fresh, within a few hours of baking. Store any leftover Chocolate Chip Scones inside a ziptop bag or airtight container at room temperature for up to 3 days. Reheat in a 400°F oven for a few minutes to re-crisp the outside, if desired.

More Scone Recipes You’ll Love:

• Classic Scones
• Blueberry Scones
• Pumpkin Scones
• Cranberry Orange Scones
• Shallot, Jalapeño, Goat Cheese and Honey Scones

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Chocolate Chip Scones

Chocolate Chip Scones pack all the delicious flavors of a chocolate chip cookie into a tall, buttery, flaky scone. This super simple recipe is ready in just 40 minutes and is perfect for breakfast, brunch, or dessert!

Course Breakfast, Brunch, Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Author Tessa Arias

Ingredients

• 3 cups (381 grams) all-purpose flour
• ¼ cup (50 grams) granulated sugar
• ¼ cup (50 grams) lightly packed light brown sugar
• 1 ⅛ teaspoon fine sea salt
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 10- ounce bag (283 grams) mini semisweet chocolate chips¹
• 1 ½ sticks (170 grams) unsalted butter, cold and cubed (keep chilled until added to dry mixture)
• 1 cup (237 grams) buttermilk, cold
• 2 large eggs, divided
• 2 teaspoons vanilla extract
• Coarse sugar, optional for topping

Instructions

• Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
• In a large bowl, combine the flour, sugars, salt, baking powder, baking soda, and chocolate chips.
• Add the butter and cut with a pastry cutter or fork until the butter is the size of large peas.
• In a separate bowl, whisk together the buttermilk, 1 egg, and vanilla extract.
• Make a well in the middle of the dry mixture and add the liquid mixture. Mix until just combined. Don’t over-mix.
• Transfer the dough to a floured surface. Shape dough into a rectangle. Fold the rectangle in half like a piece of paper. Flatten it out into a rectangle again. Fold in half once more, but in the opposite direction. This gently ‘kneads’ the dough, making it cohesive without overmixing. Gently press dough into a 1 ½-inch tall round. Divide into 2 equal parts.
• Using a bench scraper or knife, cut each part into 6 wedges and place on your prepared baking pans. Space them out about 2 inches apart. If you notice the dough becoming warm at any point, place in the freezer for 10-20 minutes before continuing.
• MAKE AHEAD: At this point, the unbaked scones can be refrigerated overnight, or sealed and frozen for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.
• In a small bowl, combine the remaining egg with 1 teaspoon water. Brush over the scones. Sprinkle with coarse sugar.
• Bake for 18 to 20 minutes, or until lightly browned. Allow to sit 30-60 minutes before serving.²
• The scones are best served warm or within a few hours of baking. Once cooled, store at room temperature in an airtight container for up to 3 days.

Notes

1. The Chocolate Chips: Feel free to use regular-sized chocolate chips – just note that larger chocolate pieces will make the scones crunchier and impact their light, tender texture. Reduce amount of chips used to 1 cup (170 grams).

2. Serving: Allow Chocolate Chip Scones to sit for 30-60 minutes after baking. The chocolate chips will still be gooey, but this helps the chocolate chip cookie flavor develop. 

Additional Topping Ideas:

• Melted chocolate drizzled on top
• Dipped or drizzled in vanilla glaze after baking (skip the coarse sugar)
• Vanilla glaze: 1 cup (125 grams) powdered sugar, 2-3 tablespoons milk or heavy cream, ½ teaspoon vanilla bean paste (or vanilla extract), pinch of salt. Whisk to combine.

Photos by Joanie Simon.

The post Chocolate Chip Scones appeared first on Handle the Heat.

In my family, special occasions were always marked with cinnamon rolls. But since neither of my parents are bakers, that usually meant prepared cinnamon roll dough from those crazy tubes at the grocery store.

My goal for this recipe was to get a similar ooey-gooey, doughy, and rich texture like the tubed cinnamon rolls. However, I aimed to do this with much better flavor and without the artificial ingredients and overwhelming sweetness.

I also wanted a flood of icing that melts into the rolls in the most mouthwatering way.

These cinnamon rolls nailed the brief.

The best part of any cinnamon roll is the middle of the spiral, where it’s super soft and gooey – but these Gooey Cinnamon Rolls have that beautifully soft consistency throughout the whole roll. Every bite is like that middle piece!

This Gooey Cinnamon Rolls recipe is perfect for Christmas morning, or any time you want to celebrate with some cozy deliciousness that makes the whole house smell incredible. Plus, they can be made in advance!

After all, is there anything more delightful and comforting than homemade cinnamon rolls baking in the oven?

More Breakfast & Brunch Recipes:

• Old-Fashioned Sour Cream Doughnuts
• Quiche Lorraine
• How to Make Perfect Scones
• The Best Pancake Recipe
• How to Make French Toast
• Home Fries

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Gooey Cinnamon Rolls

Gooey Cinnamon Rolls are pillowy-soft and tender, loaded with gooey buttery cinnamon filling, and flooded with vanilla icing on top. These are so much better than Cinnabon - and bonus: they can be made ahead of time!

Course Breakfast, Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Rising time 4 hours hours

Total Time 4 hours hours 55 minutes minutes

Servings 12 cinnamon rolls

Author Tessa Arias

Ingredients

For the dough:

• 1 cup (227 grams) whole milk
• 1 stick (113 grams) unsalted butter
• 1/4 cup (57 grams) sour cream or plain yogurt, at room temperature
• 1 envelope (2 1/4 teaspoons) instant yeast*
• 1/4 cup (50 grams) granulated sugar
• 1 large egg, at room temperature
• 2 egg yolks, at room temperature
• 1/2 teaspoon vanilla extract
• 4 cup to 4 1/4 cups (508 to 540 grams) all-purpose flour, plus more for dusting
• 1 1/2 teaspoons fine salt

For the filling:

• 1 stick (113 grams) unsalted butter, completely softened to room temperature
• 3/4 cup (150 grams) packed light brown sugar
• 2 tablespoons ground cinnamon
• 1/8 teaspoon fine salt

For the icing:

• 2 cups (250 grams) powdered sugar
• 1/4 cup (57 grams) whole milk
• 2 tablespoons (28 grams) unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions

Make the dough:

• In a small saucepan, heat the milk and butter until the butter is melted. Remove from heat and stir in the sour cream until smooth. Let cool until lukewarm** (about 110°F).
• In the bowl of an electric mixer, use a spatula to combine the milk mixture with the yeast, sugar, egg, egg yolks, and vanilla until well combined. Add in half of the flour and the salt and stir until combined. Place on a stand mixer fitted with a dough hook and gradually add the remaining flour until a dough begins to form. Only add as much flour as you need to form the dough. Knead at medium speed until the dough is very soft, smooth, pliable, elastic, and doesn’t stick to the sides of the bowl, about 8 to 10 minutes. If the dough is unbearably sticky, add more flour 1 tablespoon at a time. Only add as much flour as needed to create a smooth dough.
• Lightly grease a large bowl. Shape the dough into a ball and place in the greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 1/2 to 2 hours.

Make the filling:

• Once the dough has risen, add filling ingredients to a medium mixing bowl. Beat with a hand-held electric mixer on medium-high until well combined and fluffy, about 3 minutes.

To shape the dough:

• Punch down the risen dough and turn out onto a lightly floured work surface. Use a rolling pin to shape the dough into a 16x12-inch rectangle, long side facing you.
• Spread the filling mixture all over the dough, leaving a 1/2-inch border at the far edge. Brush the border with water to help seal. Roll the dough up, pulling with your hands to keep it tightly rolled until it’s an even log shape. Press the border to seal. Trim the edges. Lightly flour the roll.
• Grease a 13x9-inch baking dish or two 9-inch pie pans. Cut the roll into 12 equal pieces using a sharp knife or unflavored dental floss. Place the rolls cut side up in the prepared baking dish. Cover with plastic wrap and let rise in a warm place until doubled, about 1 1/2 to 2 hours.
• MAKE AHEAD: Allow the shaped rolls to rise until they’ve grown in size by about a quarter. Cover with plastic wrap and refrigerate for up to 24 hours. Allow to come completely to room temperature and continue to rise until doubled in size, about 2 hours, before baking as directed below.
• Meanwhile, preheat the oven to 350°F. Bake the rolls until lightly golden brown, 22 to 25 minutes.

For the icing:

• While the rolls bake, combine the icing ingredients in a small mixing bowl until a smooth pourable icing forms.
• Spread over hot rolls immediately after they come out of the oven. Serve warm the day they’re baked.

Video

Notes

*You can use active dry yeast in place of the instant yeast. Add it in with the warm (110°F) milk and butter mixture and a teaspoon of the sugar and allow it to proof for 5 to 10 minutes, or until foamy.

** Be sure to allow the milk/butter mixture to cool until it's only just warm. Mixing this with the yeast when it's too hot will kill the yeast, and your cinnamon rolls won't be able to rise. Ensure the mixture is 110°F or below with an instant-read thermometer before proceeding. 

Cream cheese frosting can be used instead of this icing. Find my Best Cream Cheese Icing recipe here.

This recipe was written in 2019 and has been updated with additional recipe tips. Photos by Ashley McLaughlin.

September Baking Challenge

These Gooey Cinnamon Rolls were the recipe selection for the September 2019 baking challenge! Learn more about my monthly baking challenges here. Check the entries below:

The post Gooey Cinnamon Rolls Recipe appeared first on Handle the Heat.

While I’ve always enjoyed cranberry, and especially cranberry + orange, I don’t think I’ve fallen this completely in love with the Autumnal flavor combination until now!

The bright sweetness of the orange complements the tartness of the cranberries so beautifully, and the addition of cinnamon really levels up the coziness.

This recipe has been on my mind for over a year now. I started playing with this recipe last year, but ran out of time to get it finalized before the fall season snuck up… so it was pushed back to this year.

After 7 tests and tweaks to the recipe, my team and I finally nailed it. And wow. It’s soooo good!

This Cranberry Orange Coffee Cake will not only be a crowd-pleasing addition to any brunch or potluck, but I also think it’s perfect to make ahead for breakfast on Thanksgiving Day. It gets even better the next day as the flavors intensify!

Plus, it makes your whole home smell incredible.

This recipe can easily be doubled to serve a crowd, and it also freezes beautifully, so it’s a great make-ahead option.

Check out all my tips in the pink tip box below and my answers to FAQs just below the recipe card.

More Recipes You’ll Love:

• Cranberry Orange Scones
• Cranberry Swirl Cheesecake Bars
• Pumpkin Spice Coffee Cake
• Brown Butter Coffee Cake
• Salted Caramel Apple Sheet Cake

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Cranberry Orange Coffee Cake

Cranberry Orange Coffee Cake is bursting with fall flavors! A moist sour cream cake, swirled throughout with cranberry orange compote, all topped with a crunchy cinnamon streusel. Perfect for Thanksgiving breakfast.

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Prep Time 40 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 9 large slices, or 16 small slices

Author Tessa Arias

Ingredients

For the Cranberry Compote:

• 7 oz or 1 3/4 cup (199 grams) frozen cranberries, no need to thaw
• 1/2 cup (100 grams) granulated sugar
• Zest of 1/2 orange, about 1 1/2 teaspoons (*zest entire orange before juicing. You need an additional teaspoon for the coffee cake)
• 1 tablespoon orange juice, freshly squeezed
• ¼ teaspoon cinnamon

For the Streusel Topping:

• 1/2 cup (100 grams) light brown sugar
• 1/4 cup (32 grams) all-purpose flour
• 1 teaspoon ground cinnamon
• 3 tablespoons (43 grams) unsalted butter, softened

For the Coffee Cake:

• 2 cups (254 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup (50 grams) granulated sugar
• 1/2 cup (100 grams) light brown sugar
• 1 stick + 2 tablespoons (142 grams) unsalted butter, cubed
• 1 teaspoon orange zest, from about half an orange
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract, optional (if not using, add ¼ additional teaspoon of vanilla)
• 2 large eggs, at room temperature
• 1/4 cup whole milk
• 8 ounces (227 grams) sour cream or plain full-fat yogurt, at room temperature

Instructions

Make the Compote:

• In a medium saucepan, stir together all compote ingredients. Bring to a simmer over medium heat, then cook for 8-12 minutes, stirring occasionally, until the berries begin to break down and the sugar thickens. Use a fork or potato masher to carefully crush the berries so they break down faster and more evenly. Once thickened, remove from heat. Place on a hot pad in the fridge to cool while you prepare the streusel topping and cake.

Make the Streusel Topping:

• Place sugar, flour, and cinnamon in a medium bowl. Whisk together to combine, then add the softened butter. Mix with a fork until the mixture appears sandy. Place in the fridge to chill while you prepare the cake batter.

Make the Cake:

• Preheat your oven to 350°F. Spray an 8x8-inch light-colored aluminum pan* with cooking spray, or line with parchment paper, and set aside.
• In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon and whisk together. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, add both sugars. Melt butter in a medium heat-proof bowl, about 30 seconds. Add melted butter to sugars and mix until fully combined, about 30 seconds.
• Add the orange zest, vanilla and almond extracts, and eggs. Mix on medium-high speed for 2-3 minutes until the mixture looks slightly thickened. Scrape down the bottom and sides of the bowl with a rubber spatula.
• Add the flour mixture, milk, and sour cream. Mix on low speed until just combined. Don’t overmix. Scrape down the bottom and sides of the bowl with a rubber spatula.
• Pour the batter into your prepared pan. Carefully top the batter evenly with the cooled cranberry compote. Using a butter knife, gently swirl the compote into the batter. Evenly add the streusel topping across the top.
• Bake on the middle rack for 45-50 minutes, or until golden brown and a cake tester inserted comes out clean (though this may be difficult to do without hitting cranberries!)
• Let cool for at least 15 minutes. Slice into 9 large pieces or 16 small pieces and serve. Store cooled coffee cake for up to 3 days in an airtight container in the fridge.

Video

Notes

*If using a pan shorter than the USA pan recommended for this recipe (2.25 inches high), bake on top of a rimmed baking sheet, as the coffee cake may overflow.

Can I Make Cranberry Orange Coffee Cake Ahead?

1. The cranberry compote can be made up to a day ahead of time. If making the cranberry compote ahead, store in an airtight container in the refrigerator overnight and let come to room temperature before using.

2. This coffee cake will keep fresh for 3 days if stored inside an airtight container in the refrigerator. Freeze if you need to make this coffee cake further ahead (instructions in the pink tip box, just above the recipe). 

Photos by Joanie Simon.

The post Cranberry Orange Coffee Cake appeared first on Handle the Heat.

Homemade bread will forever and always be the definition of comfort food to me – add cinnamon and sugar to the mix, and you’ve got yourself the most aromatic, delicious, perfectly cozy breakfast of all time.

This bread dough is a dream to work with. Super soft, supple, and pliable. It comes together in a snap.

You don’t need to be a master at working with yeast to bake this recipe, I promise!

I’ve included a bunch of homemade bread baking tips below to ensure your success in the kitchen.

This is a super fun recipe to make with little ones, too. I find the transformation of simple ingredients like flour, yeast, and liquid into an amazing tall loaf of aromatic bread to be a magical one. It’s almost meditative!

Sprinkle of Science

How to Make Cinnamon Swirl Bread

What Type of Yeast for Cinnamon Swirl Bread?

• I like to use instant yeast (also called “rapid-rising” or “fast-acting”) because it can cut the dough’s rising time by as much as 50%. It can be added right in with the dry ingredients, and no proofing is required.
• ⁠Active dry yeast and instant yeast can be used interchangeably.
• To encourage active dry yeast to start its activity without having to proof, be sure your milk is warm, around 120°F.
• Whatever you do, make sure your milk isn’t too hot (140°F+), as this will kill your yeast.

Do I Have to Use Bread Flour? Can I Use All-Purpose Flour Instead?

Bread flour contains a higher percentage of protein than all-purpose flour, which helps develop the gluten in the dough. Gluten is the backbone of any bread’s structure and since we are adding ingredients that prohibit gluten development (butter, eggs, sugar), this dough needs that additional protein to develop its structure and prevent it from falling flat. If you don’t have bread flour, feel free to experiment by using the same amount of all-purpose flour, but keep in mind that your dough will need to be kneaded for longer and the texture of the Cinnamon Swirl Bread won’t be the same.

Can I Knead This Dough By Hand Without A Mixer?

I haven’t tried that, but if you’re up for a good workout, feel free to give it a try. Check out my How to Knead Dough article here for all my kneading tips.

How to Roll Cinnamon Swirl Bread

Be sure to roll a very tight coil. Do this by stretching the dough slightly towards you as you roll up and around. This will allow the dough to rise and keep its beautiful swirl. Pinch and seal the log once you’re done rolling and place it seam-side down in the pan. The dough is very easy to work with so you shouldn’t need much additional flour.

How to Prevent Cinnamon Swirl Bread from Separating

The first time I made this recipe the swirls completely separated from each layer. In researching how to prevent this, I found a tip by Cooks Illustrated. Very lightly misting the cinnamon sugar with water after sprinkling on the dough helps to prevent major separation. You don’t want to use too much water, though, otherwise the filling will leak out.

The Best Loaf Pan for Cinnamon Swirl Bread

• I like to use a metal loaf pan for baking Cinnamon Swirl Bread. Metal conducts heat most efficiently, so it’s able to heat up and cool down quickly.
• Whatever you do, make sure you’re using a 9 by 5-inch loaf pan.
• Anything smaller and you’ll have too much dough which will balloon over the top and sides of your pan.
• If you’re using a glass or ceramic pan, reduce the oven temperature to 325°F and extend the baking time by about 10 to 15 minutes.
• Learn more about Glass vs. Metal Baking Pans here.

How to Store Cinnamon Swirl Bread

Store the bread in an airtight container or ziptop bag at room temperature for up to 5 days. You can also slice and freeze the bread for toast.

How to Serve Cinnamon Swirl Bread

If making toast, you can toast frozen slices directly from the freezer. The bread is delicious with butter, but also with cream cheese!

How to Make French Toast with Cinnamon Swirl Bread

This bread makes AMAZING French toast! Use my favorite French toast recipe here, following the ‘drying out’ step in the directions to avoid soggy cinnamon swirl French toast.

More Breakfast Recipes You’ll Love:

• Banana Bread
• Double Chocolate Banana Bread
• Gooey Cinnamon Rolls Recipe
• Cinnamon Sugar Pretzel Bites
• Frosted Brown Sugar Cinnamon Pop Tarts

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Cinnamon Swirl Bread

Homemade yeast-raised Cinnamon Swirl Bread features soft and fluffy bread with thick swirls of sweet cinnamon. Each slice makes for the most amazing morning toast, or better yet, use it to make French toast for a special occasion!

Course Breakfast, Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 55 minutes minutes

Rising time 3 hours hours

Total Time 4 hours hours 25 minutes minutes

Servings 1 loaf

Author Tessa Arias

Ingredients

For the bread:

• 1 cup (237 grams) warm whole milk
• 4 tablespoons (57 grams) unsalted butter, melted
• 2 tablespoons (25 grams) granulated sugar
• 1 large egg plus 2 egg yolks, lightly beaten
• 2 1/4 teaspoons (1 envelope) instant yeast
• 4 cups (508 grams) bread flour
• 1 1/4 teaspoons fine salt

For the cinnamon swirl:

• 2 tablespoons (28 grams) unsalted butter, melted
• 1/4 cup (50 grams) granulated sugar
• 1/4 cup (50 grams) light brown sugar
• 2 tablespoons ground cinnamon

For the egg wash:

• 1 large egg
• 1 tablespoon milk

Instructions

• In the bowl of a stand mixer, combine the milk, butter, sugar, egg, egg yolks, and yeast. Whisk to combine.
• Add the flour and salt, attach the dough hook, and knead on low speed until a rough dough comes together. Increase to medium speed for about 5 minutes, or until it begins to become smooth and supple. Add more flour if the dough is unbearably sticky, just a couple tablespoons at a time. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and allow to rise until puffy and almost doubled in size, about 1 1/2 to 2 hours.
• Punch the dough down. Transfer the dough to a lightly floured work surface and roll it into an 8 by 18-inch rectangle. With a pastry brush, brush all over with a thin layer of the melted butter. Combine the sugars and cinnamon and sprinkle over the buttered dough, leaving a 1-inch border on each long side.
• Using a spray bottle, lightly spray the cinnamon sugar with water to moisten. This will prevent too much gaping between the swirls. Roll into a very tight log, pinching the ends to seal to prevent the filling from leaking out and bubbling over while baking.
• Place the log seam side down in a lightly greased 9 by 5-inch loaf pan. Cover the pan loosely with lightly greased plastic wrap and allow the bread to rise for about 1 hour, until it’s domed about 1-inch above the edge of the pan.
• In a small bowl, beat the egg and milk. Brush gently all over the top of the dough.
• Bake the bread in a preheated 350°F oven for 45 to 55 minutes, or until deeply golden brown. If using a glass or ceramic baking dish, drop oven temperature to 325°F and bake for about 1 hour. An instant-read thermometer should register at least 185°F at the center of the loaf. Tent the loaf loosely with foil if it begins to brown too much.
• Remove the bread from the oven and allow it to cool completely in the pan on a wire rack before removing to slice. Store the bread in a plastic bag at room temperature for up to 5 days. You can also slice and freeze the bread for toast.

This post was originally published in 2020 and has been updated with additional baking tips. Photos by Ashley McLaughlin.

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These Pumpkin Muffins are going to be your new go-to fall bake. Breakfast, dessert, or just a sweet snack – you really can’t go wrong!

These muffins are so quick to make and crazy easy. No mixer required. Plus, they freeze and thaw beautifully, so they’re a great make-ahead option for breakfast, brunch, or even just afternoon snacking.

I couldn’t resist adding a pecan-studded streusel to the tops of these muffins for a little cinnamony, nutty crunch – and who doesn’t love a good streusel!

During the testing process, some of Team HTH’s friends and family tasted these muffins. I knew we’d nailed the recipe when Dominic, aged 10, exclaimed, “This is the best muffin I’ve ever had! I never want this muffin to end, but I have to put it in my mouth.”

These Pumpkin Muffins will fill your house with the perfect autumnal aromas. The best part: they’re ready to enjoy in almost no time at all.

More Recipes You’ll Love:

• Ultimate Muffins
• Banana Chocolate Chip Muffins
• Pumpkin Chocolate Chip Muffins
• Pumpkin Spice Coffee Cake
• Pumpkin Bars with Brown Sugar Frosting

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Pumpkin Muffins

Look no further for the perfect Fall breakfast! These easy and moist Pumpkin Muffins are loaded with spices and dark brown sugar, and topped with a pecan-studded streusel. So delicious, no one will be able to resist coming back for more.

Course Breakfast, Snack

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 12 muffins

Author Tessa Arias

Ingredients

For the streusel:

• 3 tablespoons (43 grams) unsalted butter, melted
• 1/4 cup (50 grams) dark brown sugar
• 3 tablespoons (24 grams) all-purpose flour
• 1/4 cup (30 grams) pecans, finely chopped
• 3/4 teaspoon ground cinnamon

For the muffins:

• 2 cups (254 grams) all-purpose flour
• 1 cup (200 grams) dark brown sugar
• 2 ½ teaspoons baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon fine salt
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• 3/4 cup (178 grams) buttermilk, at room temperature
• ½ cup (98 grams) neutral oil, such as canola or vegetable oil
• 1 large egg, at room temperature
• 1 cup (244 grams) pure pumpkin puree
• 1 teaspoon vanilla extract

Instructions

• Preheat the oven to 400°F. Line a standard muffin tin with paper liners.

Make the streusel:

• In a small bowl, combine all the streusel ingredients with a rubber spatula or a fork until combined. Set aside.

Make the muffins:

• In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, salt, ginger, cloves, and nutmeg.
• In a medium bowl, whisk together the buttermilk, oil, egg, pumpkin puree, and vanilla. Pour into the dry ingredients and stir with a rubber spatula until just combined. Do not overmix. Batter will be thick.
• Divide the batter evenly among the muffin cavities, filling each to the brim of the pan.
• Staying away from the edges, place streusel mixture evenly over the center of the muffin batter in each cavity. Press lightly into the batter.
• Bake until golden brown and a toothpick inserted in the center comes out clean, about 20 to 22 minutes. Let cool until barely warm before serving or storing.

Video

Notes

Do I Have to Use Buttermilk in Pumpkin Muffins?

We tested this Pumpkin Muffin recipe using whole milk in place of the buttermilk. While the milk version was still good, it was missing the delightful tang of the buttermilk, which rounds out the flavors so perfectly. 

If you’re unable to find real buttermilk, you can use whole milk in its place (1:1 ratio) but note that your resulting muffins won’t be quite as flavorful, and the pumpkin puree flavor will be more predominant. 

I don’t recommend using 2% or skim milk. Learn more about the science of buttermilk, and buttermilk substitutes here.

Do I Have to Use Dark Brown Sugar?

Dark brown sugar brings depth of flavor, moisture, and richness. However, you can use light brown instead (1:1 ratio). Note that your muffins will be lighter in color, and the pumpkin puree flavor will be more noticeable. 

Can I Add Chocolate Chips?

I actually have a recipe for that! Check out my Pumpkin Chocolate Chip Muffins recipe here. Feel free to add this streusel to the tops of those muffins, if preferred.

How to Store Pumpkin Muffins

Store in an airtight container at room temperature for 3 days. Reheat in the microwave for about 15 seconds, or in a 350°F oven for 5 minutes, or until heated through. Just note that the streusel will stay softer after the first day, even if refreshing in the oven.

Can You Freeze Pumpkin Muffins?

Yes! Pumpkin Muffins can be frozen in an airtight container for up to 3 months. Defrost at room temperature for an hour or so. Refresh in a 350°F oven for 5 minutes, or until heated through, if desired.

Photos by Joanie Simon.

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This coffee cake has truly converted some pumpkin spice haters into total PSL lovers!

This Pumpkin Spice Coffee Cake will take you to a new place in the heavenly world of fall baking.

The cake is, of course, made with pumpkin puree and lots of warm spices. But then I also added in sour cream to get that moist tang we all want in coffee cake.

Then there’s the streusel. What’s better than streusel?! Here we have a buttery brown sugar pecan streusel loaded with more cinnamon.

The streusel doesn’t just go on top of this cake. There’s a layer in the center that provides a flavorful crunchy ribbon of goodness to each and every bite.

Really, my goal here was to satisfy your cravings for fall flavors while also making your house smell amazing.

Then there’s the icing on top… literally. Just a simple powdered sugar and maple syrup icing does the trick. All of these flavors together are an autumn dream.

But the best part?

How quick and easy this recipe is! You can have a batch of this Pumpkin Spice Coffee Cake cooling on your counter in about one hour. I think it tastes amazing warm. The cake itself can be covered and stored for up to 4 days and it somehow still stays moist.

Though I highly doubt it will last that long.

More Delicious Fall Breakfast Recipes:

• Pumpkin Scones
• Maple Walnut Coffee Cake
• Pumpkin Muffins
• Cranberry Orange Coffee Cake
• Pumpkin Old-Fashioned Doughnuts
• Caramel Apple Coffee Cake

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Pumpkin Spice Coffee Cake

Pumpkin Spice Coffee Cake features a moist sour cream pumpkin cake loaded with brown sugar streusel and topped with a maple glaze. Super simple and SO delicious! 1-hour recipe.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Inactive Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 9 squares

Author Tessa Arias

Ingredients

For the streusel:

• 1/2 cup (100 grams) light brown sugar
• 1/4 cup (32 grams) all-purpose flour
• 1/2 cup (60 grams) pecans, finely chopped
• 1 teaspoon ground cinnamon
• 3 tablespoons (43 grams) unsalted butter, melted

For the cake:

• 2 cups (254 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup (100 grams) light brown sugar
• 1/2 cup (100 grams) granulated sugar
• 1 cup (244 grams) pumpkin puree
• 1/2 cup (100 grams) vegetable oil
• 4 ounces (113 grams) sour cream, at room temperature
• 2 large eggs, beaten

For the glaze::

• 1/2 cup (63 grams) powdered sugar, sifted
• 2 tablespoons maple syrup

Instructions

• Preheat the oven to 350°F. Spray the bottom of an 8-inch square pan with nonstick cooking spray.

Make the streusel:

• In a small bowl, combine all of the streusel ingredients with a fork until crumbly.

Make the cake:

• In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar. In a small bowl, stir together the pumpkin puree, oil, sour cream, and eggs. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined.
• Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel.
• Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Glass and ceramic pans will take longer to bake than metal. Cool for 15 minutes.

Make the topping:

• In a small bowl, combine the sugar and maple syrup until a thick, pourable icing forms. Drizzle over the warm cake. Cut into squares and serve. Store leftovers, covered, at room temperature for up to 4 days.

Video

This recipe was published in 2017 and recently updated with additional recipe tips. Photos by Sarah Fennel.

November 2020 Baking Challenge

This recipe was the November 2020 pick for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Learn more about my monthly baking challenges here. Check out everyone’s coffee cakes:

The post Pumpkin Spice Coffee Cake appeared first on Handle the Heat.

How to Make Pumpkin Scones

What Type of Pumpkin for Pumpkin Scones?

• I used store-bought canned pumpkin puree for this Pumpkin Scones recipe.
• If you’d like, you could use homemade pumpkin puree in this recipe.
• Note: Be sure NOT to use canned pumpkin pie filling for this recipe – it is not the same thing as pumpkin puree.
• Check out my Fresh vs. Canned Pumpkin article for the differences between using fresh pumpkin puree, regular canned pumpkin, and organic canned pumpkin, and learn how to make your own pumpkin puree!

How to Get FLAKY Pumpkin Scones

The key is using COLD butter and keeping it cold! The cold butter takes a moment to melt once it hits the heat of the oven. As it melts, it releases pockets of steam that create those tall flaky layers. I like to cube and freeze my butter before using it whenever I make scones.

How to Make TALL Pumpkin Scones

My #1 top tip for baking tall scones that rise higher is to laminate your scone dough. A little bit of lamination gets the Pumpkin Scones to shoot up sky-high with those beautiful layers. Don’t worry, this step sounds more complicated than it actually is! Check out my How to Make Tall Scones & Biscuits article for step-by-step instructions. Just take a look at what a difference this step makes:

Why Are My Scones Tough?

• Avoid over-mixing the Pumpkin Scone dough or allowing it to get too warm.
• Doing so will result in flatter, tougher, and less flaky scones.
• My favorite tool for making biscuits or scone dough quickly and easily by hand (so I don’t have to lug out my food processor) is this OXO bladed pastry blender.
• Also, avoid adding too much flour. I highly recommend using a digital scale, to ensure precision when measuring – but the spoon and level method will work too. Learn more about that here.

Do I Have to Use Buttermilk in Pumpkin Scones?

• Buttermilk makes insanely tender, tall, and flavorful scones.
• I highly recommend using real buttermilk because it does make a difference.
• Check out my side-by-side comparison of real buttermilk vs. DIY buttermilk here to see just what I mean!
• If you don’t have access to buttermilk, heavy cream will work in these pumpkin scones as well. Just know that using heavy cream will affect the final texture and flavor of your Pumpkin Scones.

How to Make Scones Ahead of Time

The shaped, unbaked Pumpkin Scones can be covered and refrigerated overnight if you’d like to make these ahead of time. Simply bake straight from the fridge. No need to adjust the baking time.

Can you Freeze Pumpkin Scones?

Yes! Place Pumpkin Scones in an airtight container and freeze for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.

More Pumpkin Recipes You’ll Love:

• Pumpkin Spice Coffee Cake
• Pumpkin Muffins
• Pumpkin Bars with Brown Sugar Frosting
• Brown Butter Pumpkin Chocolate Chip Cookies
• Pumpkin Cheesecake

Check out These Scone Recipes Too:

• How to Make Perfect Scones
• Blueberry Scones
• Cranberry Orange Scones
• Shallot, Jalapeno, and Goat Cheese Scones
• Chocolate Chip Scones

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Pumpkin Scones

Begin your mornings this fall with these easy Pumpkin Scones topped with a simple homemade pumpkin glaze. Perfect with a cup of coffee!

Course Breakfast

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 16 scones

Author Tessa Arias

Ingredients

For the scones:

• 2 1/4 cups (286 grams) all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon fine sea salt
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/3 cup (66 grams) light brown sugar
• 1 stick (113 grams) unsalted butter, cold and cubed
• 1/2 cup (122 grams) canned pure pumpkin puree
• 1/4 cup buttermilk or heavy cream
• 2 large eggs, divided

For the glaze:

• 1 cup (125 grams) powdered sugar
• 1 tablespoon (15 grams) canned pure pumpkin puree
• 1 tablespoon milk
• 1/4 teaspoon cinnamon

Instructions

Make the scones:

• In a large bowl, whisk flour, baking powder, salt, baking soda, spices, and sugar until well combined. Be sure to break up any clumps of brown sugar.
• Using a pastry blender, cut the butter into the flour mixture until it’s the size of large peas.
• In a measuring glass, whisk together pumpkin puree, cream, and 1 egg.
• Make a well in the middle of the dry ingredients, and add the liquid mixture. Mix until partially combined but still shaggy.
• Transfer the dough to a floured surface and pat into a rough rectangle. Fold the rectangle three times like a letter. Don’t worry if it’s not perfect. Pat the rectangle out again going the opposite direction and fold three times like a letter once more.
• Cut in half. Gently press each half into 3/4-inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out about 2 inches apart. Place the unbaked scones in the freezer while you heat the oven.
• Make ahead: At this point, the unbaked scones can be refrigerated overnight, or sealed and frozen for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.
• Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
• In a small bowl, combine the remaining egg with 1 teaspoon water. Brush over the chilled scones.
• Bake for 12 to 15 minutes or until golden brown. Remove pan to a cooling rack and let cool while making the glaze.

Make the glaze:

• In a small bowl, combine all glaze ingredients with a fork until a smooth and thick glaze forms. Drizzle each scone with the glaze. If dipping scones, add an extra splash of milk to thin out slightly before dipping in glaze. Let set before serving, if desired.
• The scones are best served the day they’re baked.

Video

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I’ve kind of been on a scone kick for the last year or so. While I’ve shared recipes for Classic Scones, Pumpkin Scones, Blueberry Scones, and even Cranberry Orange Scones, I figured it was time for a savory scone recipe.

These Shallot, Jalapeño, Goat Cheese & Honey Scones are one of the most flavorful scones I’ve ever had. They’re highly addictive.

They’re perfectly spicy. They’re a little sweet. 

Each bite is texture and flavor heaven. They’re so damn good.

These unusual, delicious savory scones are sure to be a hit with any crowd!

Sprinkle of Science

How to Make Savory Scones

Why is Buttermilk Used in Scones? Can I Substitute the Buttermilk?

• This is absolutely the preferred liquid for scones. It will result in tender, taller scones because of how its acidity reacts with the baking powder and tenderizes the dough overall.
• Buttermilk also adds a lovely tang to create more depth of flavor.
• I highly recommend using real buttermilk instead of a substitute. Just take a look below at the differences between a biscuit made with real buttermilk vs. a DIY buttermilk substitute.
• If you aren’t able to use buttermilk, you can use heavy cream instead. You can learn more about buttermilk here.

Can I Substitute the Goat Cheese in These Savory Scones?

We haven’t tried this Shallot, Jalapeño, Goat Cheese & Honey Scones recipe with another type of cheese but there’s definitely room for experimenting! I would recommend using feta cheese in place of the goat, but shredded cheddar cheese or shredded Gruyere could be delicious here too. Let me know in the comments below if you experiment!

How Spicy Are These Shallot, Jalapeño, Goat Cheese, and Honey Scones?

If you’re worried about spice, remove the ribs and seeds from the fresh jalapeños and/or reduce the amount of jalapeño called for in the recipe. You can also omit the red pepper flakes, if you prefer.

How to Make FLAKY, Light, Tender Scones

1. Cold Butter: My top tip for flaky scones is that the butter must be COLD from start to when the dough enters the oven. The cold butter melts upon entering the heat of the oven and the water content in butter evaporates in steam. As the steam escapes, it bursts up and creates that beautiful tall, flaky, fluffy texture. I like to cube then freeze my butter before assembling the dough.
2. Refrigerate if Needed: If at any point you notice the butter becoming greasy and melty, pop the dough into the freezer for 10 to 15 minutes before proceeding. You can also pop the baking sheet of shaped unbaked scones in the fridge or freezer while the oven preheats to ensure the butter remains nice and cold.
3. Weigh Your Flour: This is my top tip for avoiding dry, dense, or crumbly scones. If you don’t have a digital scale, use the spoon-and-level method. More on that here.
4. Avoid Overmixing. Whatever you do, do not overmix the flour mixture or dough or allow it to get too warm. Doing so will result in flatter, tougher, and less flaky scones.

How to Make Tall, Flaky Scones BONUS Tip

We’re stealing a trick from croissant baking that I also use in my Best Ever Pie Crust recipe! A little bit of lamination gets the scones to shoot up sky high with tons of flaky layers. Don’t worry, it sounds more complicated than it actually is. And if this seems like way too much work, just skip this step. You’ll still have tasty scones! Check out my How to Make Tall Scones & Biscuits article for more tips.

Here’s how to laminate your scone dough:

1. If adding any mix-ins, fold into dough prior to step 2.
2. Turn the craggly mass of dough out onto your work surface.
3. Shape it into a rectangle.
4. Fold the rectangle horizontally in thirds, like you’re folding a piece of paper to go into an envelope.
5. Flatten it out into a rectangle again.
6. Now fold it in thirds once more, but going the opposite direction. This will also help you to gently ‘knead’ the dough so it comes together into a more cohesive disk without overmixing it. Overmixing leads to rubbery and tough scones and biscuits.

Try to shape half your scone dough using this trick and half without to compare the difference. You’ll be surprised!

I actually demonstrated this during a live Zoom class exclusively for HTH Baking School students (doors are currently closed). Take a look at Benjamin’s laminated vs. un-laminated scone:

The Best Tools for Making Savory Scones

My absolute favorite tool for making biscuits or scone dough quickly and easily by hand (so I don’t have to lug out my food processor) is this OXO bladed pastry blender. I also recommend using a marble pastry board to help keep the dough cool if your kitchen runs really hot, to ensure the butter stays nice and cool.

How to Make Savory Scones Ahead of Time

The shaped unbaked Shallot, Jalapeño, Goat Cheese, and Honey Scones can be covered and refrigerated overnight. Bake from the fridge as the recipe directs.

How to Store Savory Scones

The Shallot, Jalapeño, Goat Cheese, and Honey Scones are best served warm, or within a few hours of baking. I recommend freezing for best results instead of storing at room temperature for longer than a day. Freezing instructions just below.

How to Freeze Savory Scones

Place Shallot, Jalapeño, Goat Cheese, and Honey Scones in an airtight container and freeze for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.

 Sweet Scone Recipes You’ll Love:

• Classic Scones
• Cranberry Orange Scones
• Pumpkin Scones
• Blueberry Scones
• Chocolate Chip Scones

More Savory Recipes You’ll Love:

• Jalapeño Cornbread with Bacon & Cheddar
• Ultimate Macaroni & Cheese
• Potato Salad
• Quiche Lorraine

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Shallot, Jalapeño, Goat Cheese, and Honey Scones

The best savory scone recipe ever! Shallot, Jalapeño, Goat Cheese, and Honey Scones are moist, buttery, flaky inside, slightly crispy on the outside, and with costant bursts of flavor throughout.

Course Breakfast

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 16 scones

Author Tessa Arias

Ingredients

For the shallot, jalapeño, and honey mixture:

• 2 tablespoons (42 grams) honey
• 2 shallots
• 2 jalapeños, finely diced

For the scones:

• 1 cup (237 ml) buttermilk
• 1 large egg
• 3 1/2 cups (445 grams) all-purpose flour
• 1 teaspoon fine sea salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon red pepper flakes
• 1 1/2 sticks (170 grams) unsalted butter, cold and cubed
• 1 cup goat cheese, crumbled

For the egg wash:

• 1 large egg
• 1 teaspoon water

For the topping:

• 2 tablespoons (42 grams) honey
• Flaky sea salt for topping, optional

Instructions

Make the shallot, jalapeño, and honey mixture:

• Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
• In a small saucepan on medium heat, add 2 tablespoons of honey and shallots, sautéing until they’re a little crispy, about 2-3 minutes. Next, add the diced jalapeño. Sauté until fragrant, about 2-3 minutes. Remove from the stove and place mixture in a small bowl. Let cool for about 10 minutes.

Make the scones:

• In a measuring glass or medium-sized bowl, whisk together the buttermilk and 1 egg. Set aside.
• In a large bowl, whisk together the flour, salt, baking powder, baking soda, garlic powder, onion powder, paprika, and red pepper flakes. Add the cubed butter and cut with a pastry cutter or a fork until the butter is the size of large peas. Make a well in the middle and add the buttermilk/egg mixture. Mix until partially combined.
• Transfer the dough to a floured surface. At this point, the dough will not be fully mixed and may be super crumbly. Pat the dough into a rectangular shape. Add the cooled jalapeño, shallot, and honey mixture, as well as the crumbled goat cheese, to one half of the dough. Take the other half of the dough and fold over the side with the mix-ins.
• Once the mix-ins have been covered with dough, gently pat the dough into a rectangle once again and fold one side over the other. Repeat this step a total of 4 times to ensure that the mix-ins have been fully incorporated into the dough.
• Once the dough is fully mixed, cut it in half with a knife or pastry cutter and gently knead each into ¾-inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on the prepared baking pans. Space them out about 2 inches apart.

Make the egg wash:

• In a small bowl, whisk together the remaining egg and water. Brush over the scones.
• Bake for 15-20 minutes or until lightly browned. Once the scones have been removed from the oven, in a small microwave-safe bowl, heat the 2 tablespoons of honey for about 10 seconds, or until thin and easily spreadable. Brush the scones with honey and top with flaky sea salt, if using.

This post was originally published in 2022 and has been updated with additional recipe tips. Photos by Joanie Simon.

The post Shallot, Jalapeño, Goat Cheese & Honey Scones appeared first on Handle the Heat.

Buttery, flaky pastry. Filling made of a tasty combo of brown sugar and cinnamon. Cinnamon glaze on top. The flavor is out of this world. SO much better than store-bought!

It doesn’t get better than this homemade from-scratch version of the famous toaster pastry!!

The whole family will LOVE this recipe. These Homemade Brown Cinnamon Sugar Pop Tarts are especially tasty as an after-school treat. Or pack them into your kids’ lunchboxes for a special surprise they’ll adore!

Sprinkle of Science

How to Make Brown Sugar Cinnamon Pop Tarts

What are Pop Tarts?

Pop Tarts are sweet pastries, made from two rectangular pastry crusts, sandwiched together and filled with a wide assortment of sweet fillings, and typically finished with a sweet icing glaze on top. They are known for being a favorite quick and sweet breakfast treat. Pop-Tarts are a typical childhood favorite, and can be found in any American supermarket. They are available in some other countries in supermarkets or specialty stores, too.

Homemade vs. Store-Bought Brown Sugar Pop Tarts:

The levels of flavor, flakiness, and frosting simply don’t compare when enjoying a scratch made DIY pop tart vs. a store-bought one. The latter almost looks like cardboard and has such a measly layer of frosting – not to mention, the store-bought variety are so sickly-sweet. For a special treat everyone will go crazy for, homemade is the way to go.

Tips for Homemade Pop Tart Pastry

• Keep Pastry Ingredients Cold: Just like most pie or pastry doughs, temperature is important here. Make sure you’re working with cold butter and water, to prevent the butter from melting and ensure your pastry is nice and flaky once baked.
• Don’t Overmix the Pastry: As with any pastry, be careful not to overmix or overhandle, so your pastry doesn’t end up rubbery or dense!
• Measure Your Flour Correctly: Use a digital kitchen scale, or the spoon and level method if you don’t have a scale. Excess flour can cause rubbery pastry that doesn’t crisp or become flaky. Learn more about measuring ingredients correctly here.

Can I Make One BIG Pop Tart Instead?

Yes, you can definitely opt for one giant Brown Sugar Cinnamon Pop Tart instead of individual sized Pop Tarts!  The measurements and ingredients will all be the same.  Instead, roll the dough into a large even rectangle about 1/4″ thick.  Take a ruler and measure approximately where the middle of your dough would be and cut in half.  Brush the edges of the dough with water, spread out all of the filling, cover the pastry, crimp the edges and egg wash.  Bake until golden brown.  When the pastry is cool, top with the glaze and cut into shareable pieces with a knife.

Can I Reheat These Frosted Brown Sugar Cinnamon Pop Tarts in a Toaster?

We haven’t tried that, but I wouldn’t recommend it! Real Pop-Tarts contain a bunch of artificial ingredients that are designed to keep intact and not melt their way into your toaster; these homemade ones don’t contain those same ingredients. The glaze would definitely make a big mess and probably ruin your toaster!

If you wish to eat these Brown Sugar Cinnamon Pop Tarts warm, I would recommend reheating them for a few minutes in a hot oven, and then serving a little of the glaze on the side, if you wish (glazing hot pop tarts will cause the glaze to soak right into the pastry, making the pastry soggy).

Can I Use Another Type of Filling for These Pop Tarts?

I actually have a recipe for Strawberry Pop Tarts, too! Those have the same pastry, with a vanilla glaze recipe (the same as this glaze, but without the cinnamon). Feel free to use that recipe to fill your homemade Pop Tarts with any sort of jam (store-bought or homemade).

Can Brown Sugar Cinnamon Pop Tarts be Made Ahead of Time?

• You can make the pastry dough up to a day in advance – just store it in the fridge, wrapped well in plastic wrap.
• Alternatively, you can fully assemble the Pop Tarts and cover well with plastic wrap, and store in the fridge for up to one day before baking.
• Also, just know that these Pop Tarts are just as delicious (if not more so) the second day as they are right after baking!

How to Store Homemade Pop Tarts

Store Brown Sugar Cinnamon Pop Tarts in an airtight container, at room temperature for up to three days. They will keep a day or two past that, but they won’t be as flaky and delicious past three days.

Can You Freeze Homemade Pop Tarts?

• Unbaked, assembled Brown Sugar Cinnamon Pop Tarts can be frozen on a baking tray until solid, then transferred to a ziptop bag or airtight container for up to a month. Thaw in the fridge for an hour or so before baking, cooling and glazing!
• You can also freeze baked, cooled and unglazed Pop Tarts in an airtight container or ziptop bag for up to a month. Simply thaw at room temperature for an hour, then reheat in the oven for a few minutes or until crisp again, then cool, glaze and serve! Just note that the crispness of the pastry is definitely lost somewhat using this method – but they will still taste good!

More Copycat Recipes You’ll Love:

• Strawberry Pop Tarts
• Cosmic Brownies
• Oatmeal Cream Pies
• Homemade Oreo Cookies
• Homemade Fudge Rounds
• Brown Butter Rice Crispy Treats

Print

Brown Sugar Cinnamon Pop Tarts

You'll never buy Pop Tarts again after making my homemade Frosted Brown Sugar Cinnamon Pop Tarts! Warm, buttery, and flaky pastry, brown sugar cinnamon filling, and a cinnamon glaze on top that sets just like the original, but tastes SO much better.

Course Breakfast

Cuisine American

Prep Time 45 minutes minutes

Cook Time 25 minutes minutes

Inactive time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 12 Pop Tarts

Author Tessa Arias

Ingredients

For the dough:

• 2 ¼ cups (290 grams) all-purpose flour
• ¼ cup + 1 tablespoon (65 grams) granulated sugar
• ½ teaspoon cinnamon
• 1 teaspoon salt
• 2 sticks (227 grams) unsalted butter, cold and cubed
• ¼ cup + 3 tablespoons (100 grams) cold water
• ½ teaspoon honey

For the filling:

• ½ cup (100 grams) light brown sugar
• 2 teaspoons ground cinnamon
• ½ teaspoon salt
• 1 tablespoon (8 grams) all-purpose flour

For the egg wash:

• 1 egg
• 2 tsp water

For the glaze:

• 1 1/2 cups (188 grams) powdered sugar, sifted
• 2 tablespoons milk
• 1 tablespoon corn syrup
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon

Instructions

Make the dough:

• Adjust the oven rack to the center position and preheat to 375°F. Line two baking trays with parchment and set aside.
• In a food processor or large mixing bowl, add the flour, sugar, cinnamon and salt. Pulse lightly, or mix with a whisk, until combined. Add the cubed butter all at once and pulse for 10-20 seconds, or if mixing by hand, cut the butter into the dry mixture with a pastry cutter for 5-6 minutes, or until the mixture looks sandy and no large clumps remain. Be careful not to overmix as the butter will get too warm.
• Pour in the water and honey mixture in a steady stream while pulsing the dough mixture in the food processor, or if mixing by hand, pour cold water and honey into the dough mixture and mix, until the mixture comes together and a dough ball has formed. Check the dough to make sure that there are no visible flour or sugar patches, but don’t overmix.
• Remove the dough from the food processor or bowl and place on a lightly floured surface. Fold the dough 2-3 times and shape into a 1-inch thick, 7-inch diameter circle. Wrap the dough and let it rest in the refrigerator for 30 minutes to 1 hour.

Make the filling:

• While the dough is resting, for the filling, whisk together the brown sugar, cinnamon, salt, and flour until combined and set aside.
• Once the dough has cooled and rested, flour your work surface to roll out the dough. Roll the dough into a rectangle, about 3 feet in length, 8 inches in width, and about ⅛ of an inch thick. Using a pastry cutter, pizza cutter, knife or bench scraper, cut the dough into rectangles 3 inches wide x 4 inches in height. You should be able to cut between 18-20 rectangles depending on how thick the dough has been rolled.
• Lift 8 of the cut rectangles off your work surface with a spatula or bench scraper and place them onto one of the prepared baking sheets. These will be the bottoms of your Pop Tarts. Brush the dough lightly with water, ensuring that the edges get wet; otherwise the top and bottom dough won’t stick together completely when crimped and the filling will leak out. Fill each center with 1 heaping teaspoon of brown sugar filling, leaving about ¼-inch border from filling to the edge of the dough. Cover each filled pastry with a second dough rectangle and crimp the edges together with a fork. Repeat process with any remaining cut rectangles onto second prepared baking sheet.

Make the egg wash:

• In a small bowl, mix together the egg and water.
• Brush each filled rectangle with egg wash and bake for 25-30 minutes, or until golden brown and the pastry is fully baked. Let cool completely before glazing, about 30-45 minutes.

Make the glaze:

• While the Pop Tarts are baking, in a small bowl, whisk together the sifted powdered sugar, milk, corn syrup, vanilla and cinnamon, mixing until smooth. The glaze should be thick, but not too thick to spread.
• Use a spoon or offset spatula to glaze each cooled Pop Tart. Leave to set for 30 minutes to 1 hour before eating, or at least 3 hours (or until they are dry to the touch – this will depend on your kitchen environment) before stacking on top of each other, to prevent the glaze from getting messed up and smearing, or sticking to the bottom of the Pop Tart placed on top of it.

Video

Notes

Optional: After crimping the edges, you can trim the edges of each Pop Tart with a sharp knife or pizza cutter for a super-straight, perfect finish! 

Photos by Joanie Simon.

The post Frosted Brown Sugar Cinnamon Pop Tarts appeared first on Handle the Heat.