Recipes from An Epicurious Lifestyle's kitchen

Tag: cinnamon

Jamie Oliver’s Carrot Cake

Jamie Oliver’s Carrot Cake

When we lived in Ireland, I use to make Jamie Oliver’s Carrot Cake all the time. It was one of my Mother-in-law’s favorites! Carrot Cake would be a very popular dessert over there. Peter and I use to belong to the National Trust Association, which […]

Nutty Banana Bread

Nutty Banana Bread

This banana bread is so good and… kids love it too! This recipe originally comes from,  Best of The Best, Vol. 11 cookbook but, of course I have switched it up a bit over the years.  I have made this recipe with many different types […]

My Mom’s Cinnamon Rolls

My Mom’s Cinnamon Rolls

Every year on Christmas morning I’m in charge of making my Mom’s Cinnamon Rolls. She started this tradition, well; I’m not certain when, but as long as I can remember! I can still smell the sweet aroma that the bread filled our house with on Christmas Eve day. My dad and I always got to have a piece of the dough (a little sample that my Mom would fry in butter) before she would make them into loaves and cinnamon rolls ~ yum!

A note from Santa to Pierce on Christmas morning!


Mom’s Homemade Bread


2 packets of rapid-rise dry yeast

1 cup sugar

2 cups luke-warm water

10 cups of all-purpose flour, plus about 2 cups for kneading on surface

1 tablespoon of salt

¼ cup vegetable shortening

3 cups of boiling water

3 eggs, stir in one at a time


Please read directions fully before making!

In a Kitchen Aide Mixer, add the yeast, sugar and luke-warm water. When the yeast is activated and bubbly, start adding your 10 cups of flour and salt, slowly. Then add the shortening and boiling water. Make sure this well incorporated and let cool before adding the eggs, one at a time. The dough will be pretty wet at this point, place on a floured surface with the extra 2 cups of flour (It may not take the full two cups) knead in as much flour as the dough will take to make a nice smooth dough. Grease bowl with shortening and let dough rise in a warm, damp-free place for about 2 hours or until it has doubled in size. Punch down dough and transfer to floured work surface. Preheat oven to 375 degrees. At this point, you can either have your loaf pans greased with shortening or you can make Cinnamon Rolls, as I have done below.

Cinnamon Rolls


3/4 cup (packed) golden brown sugar

2 tablespoons ground cinnamon

¼ cup of granulated sugar

1 stick unsalted butter, room temperature

About 2 cups of toasted, chopped walnuts

Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar and toasted walnuts evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).

Grease two 9-inch square glass baking dishes with shortening. Sprinkle about a ¼ cup of sugar/cinnamon mixture on bottom of dishes. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.

Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Cool 10 minutes. Serve; remember to get all the good gooeyness on the bottom of the baking pan!

~Happy Cooking!