To me, strawberry shortcakes just scream summer!
The berries are bursting in every farm market and supermarket and they are just begging to be reckoned with!
As you can see those berries reckoned with ME instead since I bought every variety they had to offer, turning this strawberry shortcake recipe into a mixed berry shortcake recipe!
Oh well, the more the merrier I always say!
Now this right here is the real deal, authentic strawberry shortcake BISCUIT recipe.
Saint Patrick’s Day is a time for all the Irish inspired recipes to come out!
I do love Irish Soda Bread and would serve it all year round!
I found this recipe on the internet many years ago and have been using this one ever since.
The fabulous sticky buns recipe.
But more precisely, the caramel, almond, raisin sticky bun!
If you have never tasted sticky buns, I am crying for you.
The world famous crumb bun recipe!
I guess it’s a New Jersey thing, since Crumb Buns are basically unfamiliar in every other place!
Most people will think of “crumb cake” but don’t be fooled because this is not that!
There is nothing quite like a fresh donut to make any problem go away!
Yes my friends I present to you the real deal, no imitation, professional bakery style yeast donut!
Who doesn’t love a cinnamon bun!?
Make it Pumpkin Cinnamon Buns and you are now at an entirely new level!
I can’t believe I’m saying this, but this new recipe is even better than the
original Cinnamon Buns recipe I shared years ago!
This time complete with cream cheese icing I ate 3 of these jumbo buns before the pan was even cooled!
They are dangerous so I will warn you to have an exit strategy for them before they finish baking.
Since being alone with these bad boys may prove to be a disaster for the diet!
This recipe does not need eggs, so for those who are wondering the “non-vegan” version….. there isn’t one!
So simple, minimal ingredients and if you don’t have or use almond milk, use whatever milk you DO use! See how easy??
Pumpkin Cinnamon Buns
Almond Milk 1½ cup (360ml) Oil of your choice ½ cup (120ml) Granulated Sugar ½ cup (100g) Dry Yeast 2¼ teaspoon Pumpkin Puree 1 cup All Purpose Flour 4 - 5 cups (500g - 625g) Pumpkin Pie Spice2 teaspoons Baking Powder ½ teaspoon Baking Soda ½ teaspoon Salt ½ teaspoon For the filling: Granulated Sugar ½ cup (100g) Light Brown Sugar ¾ cup (158g) Ground Cinnamon ½ teaspoon Ground Nutmeg ¼ teaspoon Coconut Oil or any oil of your choice ¼ cup (60ml) Cream Cheese Icing Recipe
Combine the yeast with the warm milk and let stand for 5 minutes In a mixing bowl combine all the dry ingredients and blend well Add the oil, milk with the yeast and the pumpkin and mix with the dough hook (or by hand) for 5 minutes Add flour to adjust the consistency as needed *see video demonstration Turn out to a lightly floured surface and continue to knead until it is no longer super sticky to your hands of the table Transfer to a lightly oiled bowl covered and let rise to double in a warm spot Roll out on a lightly floured surface to 12" x 18" and about ½" thick Brush with melted oil and then spread evenly with the sugar filling mixture Roll up then cut into desired portions Place them in a lightly oiled sheet pan spaced 2" apart and let rise again covered in a warm spot. 35 - 60 minutes depending on the conditions in your area Once they are light and fluffy and puffy bake in a preheated 350°F oven for approx 25 - 45 minutes depending on the size of your buns * see video demonstration While the buns are baking you can prepare the cream cheese icing recipe Cool slightly then top generously with Cream Cheese Icing
Like any yeast pastry they will go stale before they go bad.
I store them in an airtight container at room temperature *even with the cream cheese icing **the vegan version does not go sour even at room temperature overnight and through the next day- use your judgement if you are using regular cream cheese icing - you may want to store the buns in the refrigerator however it will make the bun hard, so I like to keep them at room temperature