Happy Hour Projects has a recipe for Cinnamon Dough Ornaments that will bring back nostalgia of Christmas as a kid, as well as fill your home with the spicy smell of the season.

 

Cute on the tree and cheaper than candles, we couldn’t wait to give this project a try!

 

Please click here to visit Happy Hour Projects and see the instructions that we followed!

 

 

Reviewer #1 – Kristy

Mission: A great piece for the holidays, to bring the smell and décor of Christmas!

 

Details:

  • I used about ¾ cup Mott’s Unsweetened Applesauce.
  • I don’t have a rolling pin. I used a drinking glass to roll out the dough.
  • I used champagne flutes to cut my ornament pieces!  Easy peasy!
  • Instead of waiting for them to dry, I baked them as Adrianne had suggested.

Tips & Tricks Learned:

I ended up using less than the 1 cup of apple sauce since I was worried that it maybe a little more liquid, which was a good idea.

I used champagne flutes for cutters, but you can definitely use your favorite cookie cutters!

I placed mine on a string after seeing Sarah’s finished project to make a festive garland piece!  I love it!

We Tried It!  Cinnamon Dough!  #thecraftycollab

Pros:

Only 2 ingredients, can’t beat that! Easy, and I bet fun for the kids!

Cons:

Wish it smelled up my home a bit more of cinnamon, but not to worry that is why we have candles!

We Tried It!  Cinnamon Dough!  #thecraftycollab

Conclusion:

Super cute!! Easy to make! A fun festive craft to make with the kids and cheap!

We Tried It!  Cinnamon Dough!  #thecraftycollab

 

 

 

Reviewer #2 – Maren

Mission: I don’t remember making cinnamon dough as a child, so I thought I better make up for lost time!

 

Details:

I wasn’t too careful about how I mixed my ingredients.  I halved the recipe so I just dumped each of my products in the bowl and mixed; no measuring!

  • One 2 oz bottle of Cinnamon
  • One 4 oz single serving container of Apple Sauce
  • I decorated my little gingerbread people with white, puffy fabric paint and scraps of ribbon, yarn and sequins that I had in my stash!

Tips & Tricks Learned:

We Tried It!  Cinnamon Dough!  #thecraftycollabI had planned to lightly flour my work surface until I remembered Adrianne’s trick to using wax paper.  I have never rolled out dough in between wax paper, but holy moly did it work great!  I learned a new trick that’s a keeper!

I used a very thin spatula to lift the cut-outs from the wax paper and then picked off the outlying dough.

I baked them at 150 degrees for an hour on each side as instructed; however instead of drying on a rack, I just turned the oven off and left them in there overnight to fully dry out.

The edges of my little gingies were a little rough.  I just rubbed off the little crispy rough edges with my finger and they smoothed right out!

We Tried It!  Cinnamon Dough!  #thecraftycollab

Pros:

Ridiculously easy.  Mixing bowl to oven in 5 minutes.

Cons:

The cinnamon smell was almost overpowering at times, however left my entire home smelling cozy and festive, so no biggie!

We Tried It!  Cinnamon Dough!  #thecraftycollab

Conclusion:

Even though I’m not a kid, I did enjoy whipping up a small batch of these cuties.  They smell great and are a cute and cozy addition to my tree!

 

 

Reviewer #3 – Sarah

Mission: To try my hand at a tried and true childhood holiday craft.

 

Details:

  • Again, I live at Target more than I care to admit, but this was where I picked up the two ingredients needed in the dough recipe. I picked out a Market Pantry brand homestyle applesauce and ground cinnamon. I bought two of the 2.37 oz. cinnamon jars.  Once I set up shop, I mixed the ¾ cup of applesauce with both jars of the cinnamon and began mixing with a spoon. It didn’t take long before it started to firm up to the stiffness as mentioned in the directions.
  • I love bakers twine, so that was what we used for the string on the Christmas tree ornaments as well as on the stars. I used all of the stars for a garland that now adorns our fireplace mantle this holiday season. Super cute and I can always catch a scent of cinnamon as I walk by.

Tips & Tricks Learned:

We Tried It!  Cinnamon Dough!  #thecraftycollabYou may want to pick up an extra bottle of cinnamon so if your dough doesn’t seem stiff enough, just add a bit more cinnamon to the mix. Plus, you can always use this spice in your baking!

I then rolled it out between two sheets of wax paper until it was about a ¼” thick as Adrianne did. I opted to use both a Christmas tree and star shape cookie cutter for the ornaments. The trickiest part of this whole process was transferring the cutouts from the wax paper to the parchment lined cookie sheets! I didn’t loose any in the process, but it sure was close.

I like a quick end result, so I opted to bake these at 170 degrees for two hours total – flipping them at the one-hour mark. 170 degrees is the lowest temperature my oven will bake at, but it worked great. After removing them from the oven, I dried them on a rack for a full day to be sure they were well cured.

We Tried It!  Cinnamon Dough!  #thecraftycollab

Pros:

Affordable and relatively easy to make gifts for teachers and friends!

Cons:

The dough got a bit sticky and hard to roll after a little bit.

We Tried It!  Cinnamon Dough!  #thecraftycollab

Conclusion:

These were pretty easy to whip up, they smell great and bought back memories of my childhood.  I didn’t love making these, but when my kids are older, I’m sure we will do them again!

 

 We Tried It!  Cinnamon Dough!  #thecraftycollab


The lovely
Cinnamon Dough Ornaments and photo by Happy Hour Projects

 


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Sunny Side Up‘s Pull-Apart Cinnamon Sugar Pumpkin Bread looks like a combination of monkey bread and a pumpkin spice latte that needs to get in our bellies!

 

What more do we need to say?  This one was going down the hatch one way or another!

 

Please click here to visit Sunny Side Up and see the instructions that we followed!

 

 

Reviewer #1 – Amanda

Mission:  I am a sucker for all that is fall and anything pumpkin. Trying this bread was a no brainer for me!

 

Details:

  • I ended up using some left over canned pumpkin puree that I had from making pumpkin pie a few days prior when we celebrated Canadian Thanksgiving. Yes…we are lucky enough to get not one but TWO Thanksgiving celebrations in one year. I LOVE it. Hands down my favorite holiday BTW. The only thing you are expected to do is eat, enjoy and nap. Who can argue with that? Okay back to the bread now.
  • I busted out my handy KitchenAid Mixer to do the muscle work in this recipe. Six minutes of kneading by hand is a little more than I am willing to do for a sweet treat.
  • I did decide to use the Spiced Rum for the glaze but since I was on the fence I did half rum and half vanilla extract.

Tips & Tricks Learned:

You really do have to stick with the 6 minute rule when kneading bread like this. I have learned to turn my mixer on and let it go while the timer keeps track for me. I typically set it to med speed if the recipe doesn’t specify.

I found that I didn’t need nearly as much of the sugar mixture inside nor the glaze as what was called for. I would say about half is all you need. I did end up putting a bit of the sugar mixture on top before baking it because I couldn’t stand to waste so much!

Pull-Apart Cinnamon Sugar Pumpkin Bread - We tried it!

Pros:

Crazy good. Bakery good.

My kids ate every crumb and what they didn’t eat I snuck when they weren’t looking.

I will definitely be making this again.

Cons:

The recipe felt a little hard to follow but I know now that I have made it once before I wouldn’t feel like such a novice the next time around.

It is a little fussy too with the rolling out and layering.

I think you could easily do this in a Bundt Pan and simply cut the dough into chunks then layer it in the pan.

Pull-Apart Cinnamon Sugar Pumpkin Bread - We tried it!

Conclusion:

This bread is definitely part of my personal cook book now and I intend to make it again and again…maybe for our second Thanksgiving!

 

 

Reviewer #2 – Maren

Mission: I see this recipe constantly on the Pinterest, so I was excited to give it a try.  I’m glad I made it when I did, because it was just the next day that my husband informed me that he can’t handle anymore pumpkin recipes.

Details:

Since I haven’t made anything like this before, I stuck to the recipe to a T.

  • I used my KitchenAid Mixer to do all the mixing.  Ain’t nobody got time for that.  Thank God I have one of those suckers.  When the recipe called for 6 minutes, I ran the mixer on low and set my timer.
  • I did add 1 extra Tbsp of flour to the dough as Jessica recommended, since it was a little on the sticky side.
  • I went with good ol’ Bacardi for my rum and was happy when I could taste a bit in the glaze.  I love boozy desserts.

Tips & Tricks Learned:

The dough hook – who knew?  That thing was great!  I have never used it before and it worked like a champ.  I especially love how it didn’t blow up a huge puff of flour when I first started the mixer up.  I’m using that thing for everything now!

Clearly I have no experience making bread dough.  I had no idea what I was doing.  What’s an oiled bowl?  I didn’t know and I had too much sh*t on my hands to Google, so I added 1 Tbsp of Vegetable Oil to a big bowl and rolled it around to cover the interior of the vessel.  Then, I dumped out the excess.

I also don’t think that my dough ever got as big as it was supposed to.  I think that “warm place” is more like what I think of as a “hot place”.  I had mine sitting under a very warm light and not much happened.

Pull-Apart Cinnamon Sugar Pumpkin Bread - We tried it!To stack the strips of dough, I moved the sugar that fell off to the front of the bottom strip, then used that to help the spatula slide under the next strip.  Does that make sense?  In other words, I sort of used the sugar like you would use flour to lift cut out cookies off the counter.  This little trick worked really well.

After cutting the dough into strips and layering into the pan, I scooped up the excess cinnamon sugar mixture and sprinkled it on top of the dough.  I wouldn’t recommend doing this.  Said cinnamon sugar mixture wasn’t totally absorbed into the dough/melted and was a little sickeningly sweet to eat.

I suggest cooking for just a bit longer than you think you should.  Mine didn’t seem 100% done in the very center.

Even after looking at all the notes, I still didn’t really know what I was supposed to be doing for the glaze.  So, I just heated it all up as directed and poured it over the bread.  Side note:  apparently you are also supposed to dump the bread out onto a plate first.  That would be made it easier to pull-apart.  Duh, Maren.

Pull-Apart Cinnamon Sugar Pumpkin Bread - We tried it!

Pros:

I was very impressed with the results!

Now that I [sort of] know what I’m doing and what to expect, I think that making similar recipes in the future will be less daunting.  This was a good first lesson.

Cons:

This recipe took a total of 4 hours from start to finish.

I am more of an instant gratification baker… let’s mix it up, bake for a few and eat it!

Pull-Apart Cinnamon Sugar Pumpkin Bread - We tried it!

Conclusion:

I now have a whole new appreciation for pastries, especially caramel and cinnamon rolls.  Even though this recipe was very good, it was a little more labor intensive than I like.  I do have friends who happen to love recipes that take such care to make and this one is definitely for them!

 

 

Reviewer #3 – Sheri

Mission:  Well if you have ever read my reviewer profile, you know I pretty much steer clear of any recipes that involve yeast. It’s all so much like chemistry to me. In chemistry I just sat back and let my cute lab partner do all the work while I recorded the results. However, at the first sight of this incredible looking pumpkin bread I just had to throw my apron on and confront my fears.

Details:

I won’t lie to you, this was a process and it took up a good portion of my afternoon. I read the directions multiple times before starting. There’s a lot of melting butter.

  • Pull-Apart Cinnamon Sugar Pumpkin Bread - We tried it!I followed the directions to a T… so I thought. I didn’t notice the asterisk notes at the end. I should have added the milk after it was room temperature rather than cold because it would clump. The look of it got a little nervous. It sort looked brain-like, but it worked.
  • After getting the dough together it needed to rise for 60-90 minutes. I waited and waited. I went and picked the kids up from school and came back. It wasn’t rising. “There you have it!” I thought, “Yeast and I don’t mix.” I felt like a failure. Then I realized the temperature in my house was rather chilly. I put on a fire and put the dough near it. There we go, it began to rise. I was slowly feeling a bit more confident.
  • After the dough was nearly ready I began making the super yummy cinnamon and sugar mixture. So easy!
  • I punched the dough down, which was super fun by the way, and then rolled it out. I took that yummy cinnamon/sugar mixture and pressed it into the dough. I then cut it into pieces and layered the pieces into the bread pan (the wrong direction). Oops.

When the bread was done I took it out and put it on a plate. While it cooled a bit I made the sugary glaze. I turned for a moment and then half the bread was gone and my children were eating it all.

Tips & Tricks Learned:

Read the directions multiple times to get a good feel of the process.

Pull-Apart Cinnamon Sugar Pumpkin Bread - We tried it!

Pros:

OMG so, so good.

Cons:

Cleaning up the cinnamon sugar goodness I got all over the counter. I was contemplating licking it. Horrible that it went to waste.

Pull-Apart Cinnamon Sugar Pumpkin Bread - We tried it!

Conclusion:

This bread was amazing!! My oldest asked if it came from heaven. My other son said he wants to eat it “everyday!” My husband’s first word was “WOW.” The entire loaf was gone in a day and they’re already asking me to make it again. Pure deliciousness. Yeast, no problem.

 

 

Pull-Apart Cinnamon Sugar Pumpkin Bread - We tried it!


The delish
Pull-Apart Cinnamon Sugar Pumpkin Bread and it’s photo by Sunny Side Up


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Sticky Bun Breakfast Ring

The Jones Way has caught our attention with her easy way to make Sticky Buns at home!  The Sticky Bun Breakfast Ring sounds almost too good to be true, so of course we had to find out to be sure!

 

Please click here to visit The Jones Way and see the recipe that we followed!

 

 

Reviewer #1 – Kristy

Mission: Oh, yum! My childhood memories consist of sticky buns for breakfast! My Aunt Faye makes the best sticky buns so I decided to test these to see if this new twist with syrup and cinnamon could beat her recipe!

Details:

  • I used dark brown sugar instead of light! I hope the only difference is the color and not taste.
  • I used walnuts, good brain food and I have them on hand!
  • Ugh…I am not a baker! I always mess up with baking anything…even as simple as this recipe! I forgot to add the cinnamon so I sprinkled it across the top of the biscuits.
  • Being that I am too cheap to get a Bundt Pan which I don’t think I would ever use again; I instead opted for a 9in baking dish.

Tips & Tricks Learned:

I don’t know about you, but I always hate buying brown sugar because I rarely use it and when I do it for that rare recipe…it is hard as a rock! I decided to find a way to prevent this and found a bear. This little bear is supposed to help but again if you are like me and too cheap to do so… simply toss a piece of bread in with your hard brown sugar and viola…2 days later the sugar will be moist again!

Pros:

Quick and easy! Very tasty treat!

Cons:

Sticky…ha, hence the name! There are no “cons” here!

Conclusion:

YUMMY! Yes, Paleo friends…I ate them and enjoyed every bite! I had to eat them for the sake of the blog! Mike’s comments, “Un-Real” and “Phenomenal”! I did bring what was left of the dish to my coworkers who all devoured them!

This would be a great recipe for a shower or holiday brunch!

 

 

Reviewer #2 – Sarah

Mission: Being pregnant has made my sweet tooth crave even more than normal! This breakfast treat looked too yummy to pass up!

 

Details:

I haven’t bought biscuits in forever – and in all honestly, I have a fear of opening those darn biscuit tubes…my husband always gives me a hard time about this!

This recipe looked amazing and sounded pretty easy to whip up, so we gave it a whirl!

  • I was super excited to use my grandmother’s Bundt Pan for this, as this was the first time I had put it to use and it is so darling.
  • Outside of the pain of opening the biscuits, this recipe was so easy and went together super quickly! We just zapped the butter in the microwave, added the agave syrup and then followed the steps noted. My kids helped by nibbling on brown sugar crumbs

Tips & Tricks Learned:

I substituted the pancake syrup with organic blue agave sweetner as that is what I had on-hand and prefer. This worked amazing and helped me feel a bit less guilty about all the sugary sweetness!

Pros:

Super easy to prep and make, delicious and both of my kiddos enjoyed it! That’s a plus!

Cons:

Left me begging for more!

Conclusion:

Two thumbs up! An awesome sweet breakfast treat and we loved it so much, we made it again a week later!

 

 

Reviewer #3 – Amanda

Mission: Create sticky, gooey, delish sweet bread for the family to devour.

 

 

Details:

  • I used two small tubes of Pillsbury Buttermilk Biscuits and Aunt Jemima Syrup (this is the ONLY brand we buy in our house). The other ingredients are mostly generic.
  • I couldn’t find my Bundt Pan so I opted to layer it in a bread pan and it worked just as well! It would probably be prettier in a Bundt pan but why fuss if you don’t have to. Plus my kids really could care less about the shape. They just wanted the gooey goodness inside the pan.

Tips & Tricks Learned:

It is definitely key to coat the pan well with nonstick baking spray. It would be oh so disappointing if it stuck.

Pros:

It really does taste homemade even though there are some obvious shortcuts. Win-win if you ask me!

Cons:

It is TOO good. Couldn’t. Stop. Eating. It.

Conclusion:

This sweet breakfast treat is the perfect thing to whip up on a special morning to impress company with. They will definitely be fooled into thinking you were up early slaving in the kitchen!

 

 

Reviewer #4 – Sheri

Mission: I really wanted to find an easy and delicious, crowd-pleasing breakfast treat. This recipe seemed to fit just right. Who can resist sticky buns?

 

Details:

I could not get over how incredibly easy this recipe was. A wet mixture (butter and syrup) and a dry mixture (brown sugar and cinnamon). I literally had this put together and in the oven in less than 5 minutes.

Tips & Tricks Learned:

I used butter to grease the pan instead of cooking spray…it added a little more flavor.

Pros:

Super easy, quick, and totally yummy.

Cons:

They don’t call it “sticky” breakfast bun for nothing.

Conclusion:

I was surprised how easily this sticky concoction just dropped right out of the pan and onto the plate. It was beyond delicious! Pleasing to both the eyes and the taste buds. I will definitely be making this often. It was just so easy. Who doesn’t love some cinnamon and brown sugar yumminess in the morning with their coffee?

 

 

Reviewer #5 – Maren

Mission: I grew up looking forward to sticky buns at my aunt and uncle’s house on Sunday mornings.  I knew that making them was a special tradition that wasn’t something that they just threw together.  Learning about this so-called quick and easy way to make a brunch favorite sounded almost too good to be true!!

Details:

  • In typical Maren fashion, I used rounded measurements and went a little heavy on… everything.
  • I am not a huge nut person, so I omitted them altogether.
  • I used my beloved Butter Flavored Pam.

Tips & Tricks Learned:

I actually cooked this, covered it in foil, and then rode 45 minutes in the car to my mom’s house and put it back in the oven to warm it up.  I felt that the biscuits were a tad doughy in the middles, but no one else thought so, nor did they care as they all grabbed seconds and nearly licked their plates!

Pros:

I could hardly get a photo of this thing!  As soon as I turned to pick up my camera, my family dove in head first!

Everyone loved it.  Everyone.

Cons:

You can’t really tell when it’s done… just go with it!

Conclusion:

This super easy recipe is heading straight into my recipe book!  I can’t wait to impress our friends by making it at our next brunch!

 

 

 


The drool-worthy
Sticky Bun Breakfast Ring and it’s photo by The Jones Way


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One More Moore has shared her favorite recipe for Fruit Salsa with Cinnamon Chips.  Originally discovered at Allrecipes.com, this keeper has been in One More Moore‘s recipe book since!

Eager to munch on the seasons best fruit, we couldn’t test this recipe out fast enough!

Please click here to visit One More Moore and see the recipe that we followed!

 

 

Reviewer #1 – Mandy

Mission:  Get back into healthy eating with a yummy “treat” I can’t resist.
 

 

Details:

  • I followed the recipe as written minus the preserves as I forgot to pick that up at the grocery store.
  • Also, I didn’t get exact with the types of fruits they called for. Not a huge fan of kiwi so I substituted with others.

Tips & Tricks Learned:

It was super easy and delicious so I didn’t really have much to change or learn. Maybe use it as a way to use the fruit in your kitchen that is getting over ripe. It all does blend together and maybe gets a little mushy so it’s perfect for using up fruit!

Pros:

Easy. Tasty. Crowd Pleasing.

Even my dad who doesn’t really like anything said “it’s OK.” (That’s GOOD in his book!)

Cons:

I don’t really have any.

It was a tad sweet so you may not need to use the sugars to sweeten it even more… although I’m sure they help with the juice that develops.

Conclusion:

Make it! Now!

 

 

Reviewer #2 – Sheri

Mission: This twist on salsa looked sweet and refreshing. Something my kids would actually enjoy! I referred to the Annie’s Fruit Salsa recipe on Morgan Moore’s blog, One More Moore. Seven quick and easy ingredients and some dicing…I love dicing.
 

Details:

The ingredients:

  • 2 kiwi’s, peeled and diced
  • 2 apples, peeled, cored and diced
  • 8 oz. raspberries
  • 1 lb strawberries, diced
  • 2 Tbsp sugar
  • 1 Tbsp brown sugar
  • 3 Tbsp preserves

A no-brainer recipe – dice and combine.

The cinnamon chips were also quite simple. Just cut up flour tortillas, sprinkle them with cinnamon and sugar, and bake them at 350° for about 10 minutes. Viola.

Tips & Tricks Learned:

I can’t stand the look of browning apples. Just one of those things that will turn me off from consuming this delicious treat, so I used a lemon to help preserve them.

Pros:

Easy and delicious, and you can vary it with the fruits you have on hand.

Cons:

None!

 

Conclusion:

This recipe was super easy…that’s because I like dicing. If you don’t like chopping, then it’s not for you.

A great little tid-bit; if you don’t have the time to make your own cinnamon chips (although I do recommend you do) store-bought cinnamon pitas work just great with this salsa. It was devoured quickly and made the perfect dish to bring to the summer BBQ.

 

 

Reviewer #3 – Amanda

Mission: To whip up a yummy and mostly healthy snack with fruit I already have (that was my mission anyway).
 
 

Details:

I will admit that as usual I am trying to be all sorts of lazy thrifty here and I wanted to use fruit I already had at home instead of going out to hunt down what was used in the original recipe.

My fruit list looked a little like this:

  • Kiwi
  • Raspberries
  • Strawberries
  • Blueberries
  • Orange Marmalade (this I did buy)
  • I also halved the recipe because I know my kids are a bit picky and I didn’t want to end up having to eat the entire bowl myself! I was smart because of course they didn’t LOVE it. They tried it and ate a little but I mostly had to finish it. I tried to save it for the next day but the flavors got a little too intense.

Tips & Tricks Learned:

I think pinapple would have been a great addition and I would stick with a strawberry or raspberry marmalade because the orange had a slightly bitter taste which I am pretty sure turned my kids off. Apples (which I didn’t use) would have added a nice crunch.

Pros:

It was fairly easy and definitely pretty.

Cons:

Because I tried to deviate a little it wasn’t as good and some got wasted.

Conclusion:

I would definitely try this again though and change up some of the ingredients. Maybe also change my tasters to adults instead of finicky little ones.

 

The gorgeous shot of Fruit Salsa with Cinnamon Chips  captured by One More Moore


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