Type what you have

Ingredients

• ✓ cinnamon
• milk
• active dry yeast
• bread flour
• white sugar
• butter
• egg
• salt
• candied citron
• currant
• raisin
• red candied cherry
• marzipan
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Place warm milk and yeast in a bowl. Let stand until creamy, about 10 minutes.
3. 3 Place yeast mixture, 2 cups bread flour, white sugar, butter, egg, and salt in a large mixing bowl; stir well to combine. Add remaining flour, 1/4 cup at a time, stirring well after each addition.
4. 4 When dough has pulled together, turn it out onto a lightly floured surface; knead in candied citron, currants, golden raisins, and cherries. Continue kneading until smooth, about 8 minutes.
5. 5 Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
6. 6 Lightly grease a baking sheet. Deflate dough and turn it out onto a lightly floured surface. Roll marzipan into a rope and place in the center of the dough.
7. 7 Fold dough over to cover it; pinch the seams together to seal. Place the loaf, seam-side down, on the prepared baking sheet.
8. 8 Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
9. 9 Preheat the oven to 350 degrees F (175 degrees C). Bake stollen in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C) and bake for a further 30 to 40 minutes, or until golden brown and the bottom of the loaf sounds hollow when tapped.
10. 10 Let cool on a wire rack, then dust with confectioners' sugar and sprinkle with cinnamon.

By Lee Smith

Ingredients

• ✓ cinnamon
• all-purpose flour
• water
• white sugar
• egg
• egg
• butter
• active dry yeast
• powdered milk
• salt
• currant
• water
• confectioners sugar
• milk
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Put flour, warm water, white sugar, egg, egg white, butter, yeast, milk powder, and salt in a bread maker and start on dough program.
3. 3 When 5 minutes of kneading are left, add currants and cinnamon. Leave in the machine until doubled in size, about 1 hour.
4. 4 Punch down dough on a floured surface, cover, and let rest for 10 minutes.
5. 5 Shape into 12 even-sized balls and place in a greased 9x12-inch pan. Cover and let rise in a warm place until doubled, 35 to 40 minutes. Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Mix egg yolk with 2 tablespoons water in a small bowl; brush on dough. Bake in the preheated oven until golden brown, about 20 minutes. Remove from pan immediately and cool on wire rack.
7. 7 To make the piping glaze: Mix confectioners' sugar, milk, and vanilla together until smooth. Spoon glaze into a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll.
8. 8 Serve and enjoy!

By LITSTER5

Ingredients

• ✓ cinnamon
• white sugar
• butter
• salt
• milk
• active dry yeast
• water
• egg
• all-purpose flour
• egg
• brown sugar
• butter
• vanilla extract
• walnut
• butter

Instructions

1. 1 Stir white sugar, 1/4 cup butter, and salt into hot milk in a small bowl until butter is melted and mixture is lukewarm. In the work bowl of a stand mixer fitted with a paddle, sprinkle yeast over warm water; stir to dissolve.
2. 2 Stir milk mixture into yeast mixture. Add 2 eggs and 2 ½ cups of the flour; beat on high until combined. With mixer on low, add remaining 2 cups flour, 1/2 cup at a time.
3. 3 Switch to the dough hook; mix until dough leaves sides of bowl, about 5 minutes. Set dough in a large, lightly greased bowl, turning dough to coat top. Cover with a towel and let rise in a warm spot until doubled, about 1 hour.
4. 4 Prepare walnut filling while dough rises. Lightly beat 3 eggs in a large bowl. Stir in brown sugar, 1/3 cup melted butter, cinnamon, and vanilla extract. Fold in walnuts.
5. 5 Punch dough down. Turn dough out onto a large, lightly floured surface, cover with the bowl, and let rest 10 minutes. Line three 9x5-inch loaf pans with parchment paper, leaving a 2-inch overhang on long sides.
6. 6 Divide dough into thirds; roll each third out to a 12-inch square on a lightly floured surface. Spoon 1/3 of the walnut filling onto each dough square and spread to within 1/2 inch of the edges. Roll up each square tightly as for a jelly roll. Pinch ends and seams closed to seal. With your palms, roll logs back and forth until uniformly round.
7. 7 With a sharp knife or dough scraper, cut 1 log in half lengthwise to form 2 striped strands. Working quickly, twist strands loosely together with cut sides facing out, making 2 or 3 wide, horizontal twists. Fit into one of the prepared pans, patting back any loose filling and tucking ends under, if needed. It might look like a mess now, but it comes out beautifully!
8. 8 Repeat with remaining logs and pans. Cover pans with a towel and let rise in a warm spot until doubled in size, about 1 hour. Loaves should not rise above top edges of pans.
9. 9 Preheat oven to 350 degrees F (175 degrees C). Brush loaf tops with remaining 2 tablespoons melted butter.
10. 10 Bake loaves until puffed, well browned, and a thermometer inserted in centers registers 200 degrees F (93 degrees C), 35 to 45 minutes. Tent with foil if tops brown before loaves are done. Cool in pans for 10 minutes, then use parchment to lift from pans and transfer to a wire rack.
11. 11 Cool completely, about 1 hour. Glaze if desired, then slice crosswise to serve.

By Nicholio

Ingredients

• ✓ cinnamon
• water
• egg
• butter
• all-purpose flour
• confectioners sugar
• butter
• white sugar
• semisweet chocolate
• salt
• egg
• water
• white sugar
• active dry yeast
• all-purpose flour
• bread flour
• butter
• milk

Instructions

1. 1 To make the dough: Warm milk and melt butter in a glass or ceramic bowl in the microwave for 30 seconds, or in a saucepan on the stovetop. Combine bread flour, all-purpose flour, yeast, and sugar. Add water, milk-butter mixture, egg, and salt to the dry ingredients and mix well.
2. 2 Use the dough hook in a stand mixer on low speed or knead the dough by hand until the dough is smooth and elastic, about 15 minutes. If the dough is too wet, add more bread flour, about 2 tablespoons at a time (up to 8 tablespoons) to make a workable dough; too much flour can make the dough dry. Cover the dough with a damp cloth and let rise until double in size, about 1 to 1 ½ hours.
3. 3 Make chocolate filling and streusel while the dough is rising: Stir finely chopped chocolate, cinnamon, and sugar together in a bowl. Cut in chilled butter with a fork.
4. 4 To make the streusel: Combine confectioners' sugar and all-purpose flour; cut in chilled butter until the mixture resembles coarse crumbs.
5. 5 When the dough has doubled, punch the dough down and cut it into two equal pieces. Loosely shape each piece into a ball. Cover the dough with a damp cloth and let it rest for 10 minutes.
6. 6 Roll out one portion of dough on a lightly floured surface to form a 15x4-inch rectangle. Sprinkle with 1/2 of the chocolate filling, roll up to form a long log, and seal the seam. Attach the ends to form a circle and place the ring, seam-side down, on a parchment-lined baking sheet.
7. 7 Repeat with the second piece of dough.
8. 8 Use a serrated knife or kitchen shears to cut slits at 1-inch intervals around the rings. Cover the rings with damp kitchen towels and let rise until doubled in size, about 30 minutes.
9. 9 Preheat the oven to 350 degrees F (175 degrees C).
10. 10 Combine egg and water in a small dish and whisk to combine. Brush babkas with egg wash; sprinkle streusel on top. Bake babkas in the preheated oven, rotating the baking sheets to promote even browning, until the bread is a deep golden brown, about 25 minutes.

By Lilia

Ingredients

• ✓ cinnamon
• water
• egg
• butter
• brown sugar
• all-purpose flour
• almond
• raisin
• raisin
• currant
• all-purpose flour
• vanilla extract
• orange liqueur
• lemon zest
• orange zest
• salt
• sugar
• egg yolk
• egg
• cake yeast
• water
• butter
• milk

Instructions

1. 1 Heat milk in a medium saucepan until just below boiling; stir in 2 cups unsalted butter until melted. Cool until lukewarm.
2. 2 Place ½ cup warm water and yeast in a small bowl; stir with a spoon to break up slightly. Set aside.
3. 3 Beat 4 eggs and 4 egg yolks in the bowl of a stand mixer fitted with the paddle attachment until well combined. Add 1 cup sugar and salt; beat until mixture is thick and pale. Stir in orange zest, lemon zest, orange liqueur, vanilla extract, and yeast mixture. Beat in 2 cups flour on low speed until well combined; beat in 2 cups more flour until well combined. Beat in milk-butter mixture on medium-low speed, alternating with 4 cups more flour.
4. 4 Beat in up to 1 cup more flour if dough is sticky until well combined. Mix in currants, raisins, golden raisins, and almonds.
5. 5 Transfer dough to a well-floured work surface; knead until shiny and elastic, 8 to 10 minutes. Knead in up to 1 cup more flour if dough is still sticky. Shape dough into a ball, transfer to a large, greased bowl, and turn to coat. Cover the bowl with greased plastic wrap.
6. 6 Place dough in a warm place; let rise until doubled in volume, 1 ½ to 2 hours. Punch down dough, cover the bowl, and let rise again, 1 ½ hours more.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Grease 3 tube pans.
8. 8 Combine 1 cup flour, brown sugar, and cinnamon in a medium bowl; cut in ¼ cup butter until coarse crumbs form. Sprinkle streusel in bottom of the prepared pans.
9. 9 Turn out dough onto a lightly floured surface. Knead for 1 minute; divide into 3 even pieces. Roll each piece into a log, pinching seams to seal. Place logs, seam-sides up, in the prepared pans, pinching ends together to form rings. Cover pans loosely with plastic wrap. Let rise for 30 minutes.
10. 10 Beat 1 egg and 1 tablespoon water together; lightly brush over each loaf.
11. 11 Bake in the preheated oven until golden; bread should sound hollow when tapped, 30 to 45 minutes. Turn loaves out onto a rack while still warm. Cool completely before slicing.

By JJOHN32

Ingredients

• ✓ cinnamon
• white sugar
• biscuit dough
• brown sugar
• margarine

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper liners.
2. 2 Mix white sugar and cinnamon together in a gallon-size resealable bag; add biscuits and toss to coat. Press coated biscuits into muffin cups, about 2/3 full.
3. 3 Heat brown sugar and margarine together in a saucepan over medium-low heat until melted, 3 to 5 minutes; pour over each biscuit muffin.
4. 4 Bake in the preheated oven until dough is cooked through, about 20 minutes.

By Jennifer Lovato Barkdull

Ingredients

• ✓ cinnamon
• cooking spray
• margarine
• heavy cream
• brown sugar
• biscuit dough

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt) with cooking spray.
2. 2 Melt margarine in a saucepan over medium-low heat. Stir cream and brown sugar into melted margarine until sugar dissolves, 2 to 3 minutes. Remove saucepan from heat.
3. 3 Spread 1 can of biscuit dough into the bottom of the prepared tube pan; sprinkle with cinnamon. Layer 1 more can biscuit dough into the tube pan and sprinkle with cinnamon. Layer last can biscuit dough into tube pan. Pour margarine mixture over biscuit dough.
4. 4 Bake in the preheated oven until biscuits are slightly browned, about 20 minutes. Let biscuits cool 5 to 10 minutes in pan. Turn pan upside-down onto a serving plate and remove pan.

By duboo

Ingredients

• ✓ cinnamon
• cooking spray
• white sugar
• apple
• bread dough
• butter
• brown sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
2. 2 Mix white sugar and cinnamon together in a medium bowl. Add apple chunks and stir to coat thoroughly. Set aside.
3. 3 Divide dough into 20 pieces. Wrap 1 piece of dough around a coated apple chunk and pinch to seal shut. Dip in melted butter, then roll in brown sugar. Arrange balls of dough in even circles in the prepared pan.
4. 4 Bake in the preheated oven until golden brown, 20 to 25 minutes.
5. 5 Carefully invert pan onto a large plate so caramel mixture runs over each piece. Cool briefly before serving.

By Jennifer Rowe

Ingredients

• ✓ cinnamon
• cooking spray
• all-purpose flour
• brown sugar
• banana
• coconut oil
• coffee
• vanilla extract

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease an 8x4-inch loaf pan with cooking spray.
2. 2 Mix flour, brown sugar, and cinnamon together in a large bowl.
3. 3 Mash bananas to the consistency of oatmeal. Mix in coconut oil, coffee, and vanilla extract. Pour over flour mixture; stir together with a wooden spoon. Pour batter into the greased pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour. Cool for 20 minutes before slicing.

By adventureswithmolly

Ingredients

• ✓ cinnamon
• ✓ cinnamon
• cooking spray
• self-rising flour
• sparkling apple cider
• oat flour
• white sugar
• baking powder
• sugar
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a loaf pan with nonstick spray.
2. 2 Combine self-rising flour, sparkling cider, oat flour, sugar, cinnamon, and baking powder in a large bowl; mix well. Pour batter into the prepared loaf pan. Mix sugar and cinnamon in a small bowl and sprinkle over the top.
3. 3 Reduce the oven temperature to 375 degrees F (190 degrees C). Bake the loaf in the preheated oven for 35 minutes.
4. 4 Remove the loaf and pour melted butter on top. Continue baking for 20 minutes. Cool before slicing.

By thedailygourmet

Ingredients

• ✓ cinnamon
• bread flour
• sugar
• salt
• instant yeast
• water
• raisin
• bread flour
• parchment paper

Instructions

1. 1 Stir together 3 cups flour, sugar, cinnamon, salt, and yeast in a large bowl. Pour in warm water and stir until flour is incorporated and a shaggy, wet dough forms. Stir in raisins until evenly distributed.
2. 2 Cover the bowl with plastic wrap and place in a warm, draft-free space or in the oven with the oven light on for 30 minutes.
3. 3 Sprinkle a clean work surface with 1 tablespoon flour. Scrape dough out onto the prepared surface and use a bench scraper to fold dough over onto itself several times, incorporating most of the flour into dough. Rinse and dry the bowl.
4. 4 Cut parchment paper into a liner for the bowl, folding so that it sits flat against the bowl. Place dough onto the parchment paper in the bowl and cover with plastic wrap. Let rise for 30 minutes.
5. 5 Meanwhile, place a 5-quart Dutch oven into the oven and preheat to 400 degrees F (200 degrees C).
6. 6 Remove warmed Dutch oven from the oven and transfer dough with the parchment liner into the Dutch oven. Cover with a lid.
7. 7 Bake in the preheated oven for 30 minutes. Uncover and bake for 5 minutes more. Remove from the oven and carefully transfer bread onto a wire rack. Remove parchment paper. Cool completely before slicing, about 2 hours.

By Bren

Ingredients

• ✓ cinnamon
• baking spray
• whole wheat pastry flour
• all-purpose flour
• sugar
• baking powder
• prune plum
• apricot jam
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin with baking spray.
2. 2 Combine pastry and all-purpose flours, sugar, baking powder, and cinnamon in a medium mixing bowl; stir until well blended.
3. 3 Put plums in a large bowl with jam and eggs. Beat with an electric mixer until well combined. Slowly add dry ingredients and mix until flour is totally absorbed into the batter. Drop batter into the prepared muffin cups.
4. 4 Bake in the preheated oven until nicely browned on top, about 20 minutes. Cool in the tin for 10 minutes. Transfer to a plate to cool completely.

By Cheerios

Ingredients

• ✓ cinnamon
• all-purpose flour
• brown sugar
• baking powder
• salt
• banana
• applesauce
• olive oil
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 8-cup muffin tin or line cups with paper liners.
2. 2 Combine gluten-free flour, sugar, baking powder, cinnamon, and salt in a large bowl.
3. 3 Mix bananas, applesauce, olive oil, and vanilla extract in a separate bowl. Add banana mixture to flour mixture; mix well until smooth and creamy.
4. 4 Spoon batter into the prepared muffin cups, filling each 2/3 full.
5. 5 Bake in the preheated oven until tops spring back when lightly pressed, about 40 minutes.

By ness71

Ingredients

• ✓ cinnamon
• cooking spray
• spelt flour
• cocoa powder
• baking powder
• beet
• applesauce
• oil
• honey
• egg

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
2. 2 Combine flour, cocoa powder, baking powder, and cinnamon together in a bowl. Stir beets, applesauce, oil, honey, and egg together in a separate bowl; stir into flour mixture just until batter is combined. Spoon batter into the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes. Remove muffins from tin immediately.

By sueb

Ingredients

• ✓ cinnamon
• cooking spray
• white sugar
• caramel instant pudding mix
• biscuit dough
• bacon
• butter
• brown sugar
• maple syrup
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat the inside of a 9-inch fluted tube pan with cooking spray.
2. 2 Mix white sugar, pudding mix, and cinnamon together in a 1-gallon resealable plastic bag. Add the quartered biscuits and shake until well coated. Toss in the bacon and shake well to distribute. Transfer biscuits to the prepared tube pan. Save the sugar-cinnamon mixture left in the bottom of the bag.
3. 3 Melt butter in a small saucepan over medium heat. Stir in dark brown sugar, maple syrup, and salt. Bring mixture to a boil and carefully stir until it begins to foam, about 1 minute. Pour the saved sugar-cinnamon mixture into the saucepan and stir until dissolved, 2 to 3 minutes. Pour the melted sugar mixture over the biscuits in the tube pan.
4. 4 Bake in the preheated oven until the biscuits are puffed up and cooked through, 50 to 55 minutes. Cool in the pan for 10 minutes before inverting onto a serving plate.

By Culinary Envy

Ingredients

• ✓ cinnamon
• all-purpose flour
• white sugar
• coconut cream pudding mix
• baking soda
• salt
• pumpkin puree
• vegetable oil
• egg

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease two 9x5-inch loaf pans.
2. 2 Combine flour, sugar, pudding mix, baking soda, salt, and cinnamon in a large bowl; stir in pumpkin, oil, and eggs until just blended. Divide batter between the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Set aside in the pans for 15 minutes, then remove loaves from the pans, and transfer to a wire rack to cool.

By CORWYNN DARKHOLME

Ingredients

• ✓ cinnamon
• ✓ cinnamon
• white sugar
• vegetable oil
• egg
• all-purpose flour
• baking soda
• salt
• peach
• brown sugar
• all-purpose flour
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 16 standard muffin cups or line with paper liners.
2. 2 Make the muffins: Beat sugar, oil, and eggs in a bowl with an electric mixer on medium speed until creamy.
3. 3 Mix flour, cinnamon, baking soda, and salt together in a large bowl. Gradually beat flour mixture into egg mixture until just combined. Fold in peaches. Spoon batter into the prepared muffin cups.
4. 4 Make the streusel topping: Mix brown sugar, flour, butter, and cinnamon together in a bowl until crumbly. Sprinkle over muffin batter.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Remove from the oven and cool in the pan for 10 minutes before removing to a wire rack to cool completely.

By Karis

Ingredients

• ✓ cinnamon
• ✓ cinnamon
• whole wheat flour
• all purpose flour
• baking powder
• salt
• sugar
• butter
• date
• chocolate chip
• milk
• milk
• sugar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. 2 Sift together wheat and all-purpose flours, baking powder, salt, sugar and cinnamon into a large bowl. Rub butter into dry ingredients until it resembles fine breadcrumbs. Stir in dates and chocolate chips. Mix in the milk, just until blended and form dough into a ball.
3. 3 Turn the dough out onto a floured surface. Roll into a circle about 1/2 inch thick. Dip a round cookie cutter into flour (to prevent sticking) then cut out round scones. Place scones on a greased baking sheet. Brush with milk and sprinkle with cinnamon and sugar mixture.
4. 4 Bake in preheated oven until risen and golden brown, 10 to 12 minutes.

By Allira

Ingredients

• ✓ cinnamon
• all-purpose flour
• baking soda
• salt
• egg
• butter
• sugar
• vanilla extract
• mango
• coconut
• walnut

Instructions

1. 1 Grease and flour two 8x4-inch loaf pans.
2. 2 Sift flour, baking soda, cinnamon, and salt together in a large bowl; make a well in the center.
3. 3 Whisk eggs, butter, sugar, and vanilla extract together in a separate bowl; fold in mango, coconut, and walnuts. Pour this mixture into the well in flour mixture; stir to combine. Pour batter into prepared loaf pans; let sit at room temperature for 20 minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By YummyMum

Ingredients

• ✓ cinnamon
• amish friendship bread starter
• vegetable oil
• egg
• all-purpose flour
• sugar
• salt
• baking soda
• baking powder
• vanilla extract

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
2. 2 Combine Amish bread starter with oil, eggs, 2 cups flour, 1 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 ¼ teaspoons baking powder, and 1 teaspoon vanilla in a large bowl; mix well.
3. 3 Pour into prepared loaf pans.
4. 4 Bake in the preheated oven until loaves sound hollow when tapped, about 50 to 60 minutes.

By JJOHN32

Ingredients

• ✓ cinnamon
• dinner roll
• cooking spray
• white sugar
• brown sugar
• butter
• apple
• raisin
• cream cheese
• confectioners sugar
• heavy cream
• vanilla extract

Instructions

1. 1 Put frozen rolls on a baking sheet, spray a piece of plastic wrap with cooking spray and place over rolls. Let rise until doubled in size, about 3 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
3. 3 Mix white sugar, brown sugar, and cinnamon together in a bowl. Place melted butter in a small bowl.
4. 4 Grab approximately 1 tablespoon of thawed and risen dough and roll into a ball. Dip the ball in the melted butter and roll in the cinnamon-sugar mixture. Repeat to fill each muffin liner with 3 buttered and sugared dough balls.
5. 5 Combine apples and raisins in a bowl. Sprinkle about 1 teaspoon apple-raisin mixture over each muffin.
6. 6 Bake in the preheated oven until golden brown, about 25 minutes.
7. 7 Beat cream cheese, confectioners' sugar, whipping cream, and vanilla extract together in a bowl until glaze is smooth, 3 to 5 minutes. Drizzle glaze over muffins.

By Culinary Envy

Ingredients

• ✓ cinnamon
• cooking spray
• sweet potato
• biscuit mix
• brown sugar
• milk
• zucchini
• egg
• margarine
• vanilla extract
• nutmeg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray muffin tins with cooking spray.
2. 2 Cook sweet potato in the microwave until tender, about 6 minutes. Peel and dice sweet potato; transfer to a large bowl.
3. 3 Mix biscuit mix, brown sugar, milk, zucchini, eggs, margarine, cinnamon, vanilla extract, and nutmeg into sweet potato. Spoon 1/3 cup batter into each muffin cup.
4. 4 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

By Sheryl Carnes

Ingredients

• ✓ cinnamon
• zucchini
• white sugar
• vegetable oil
• egg
• all-purpose flour
• salt
• baking soda
• baking powder
• lemon zest

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x4-inch loaf pan.
3. 3 Beat shredded zucchini, sugar, oil, and egg together in a mixing bowl.
4. 4 Sift flour, salt, baking soda, and baking powder into a separate bowl, then stir in cinnamon and lemon zest. Stir flour mixture into zucchini mixture just until blended.
5. 5 Pour the batter into the prepared pan.
6. 6 Bake in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes. Remove from the heat and cool for about 10 minutes before turning out onto a wire rack to cool completely.
7. 7 Enjoy!

By REBECITA

Ingredients

• ✓ cinnamon
• cooking spray
• all-purpose flour
• baking powder
• pumpkin pie spice
• salt
• white sugar
• avocado oil
• aquafaba
• white sugar
• vegan margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
2. 2 Mix flour, baking powder, pumpkin pie spice, and salt together in a small bowl.
3. 3 Whisk sugar, avocado oil, and aquafaba together in a bowl until sugar is dissolved. Pour in flour mixture; mix until evenly incorporated.
4. 4 Spoon batter into the prepared tin, filling each cup halfway full.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
6. 6 Combine sugar and cinnamon in a shallow dish to make the topping. Remove hot muffins from the tin and dip in melted margarine; roll in cinnamon sugar to coat. Serve warm.

By Shannan Labrador

Ingredients

• ✓ cinnamon
• all-purpose flour
• baking soda
• baking powder
• salt
• sugar
• egg
• vegetable oil
• zucchini
• pecan
• lemon extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. 2 Sift flour, baking soda, baking powder, salt, and cinnamon together in a medium bowl. Set aside.
3. 3 Beat sugar and eggs together in a large bowl until light and fluffy, about 10 minutes. Gradually add oil; beat 2 minutes more. Mix in zucchini, pecans, and lemon extract. Fold in flour mixture until just combined; do not overmix. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour.

By Phyllis Province

Ingredients

• ✓ cinnamon
• white sugar
• cream cheese
• egg
• all-purpose flour
• baking soda
• salt
• nutmeg
• pumpkin puree
• butter
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
2. 2 Beat ¼ cup sugar, cream cheese, and 1 egg in a large bowl with an electric mixer until smooth and creamy. Set aside.
3. 3 Combine remaining 1 ½ cups sugar, flour, baking soda, cinnamon, salt, and nutmeg in a separate bowl. Combine remaining 1 egg, pumpkin, butter, and water in a separate bowl; stir in flour mixture until moistened.
4. 4 Reserve 2 cups pumpkin batter. Pour remaining batter into the prepared pan; pour cream cheese mixture over top. Top with reserved 2 cups pumpkin batter; cut through batter several times with a knife for a swirl effect.
5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 70 minutes. Cool in the pan for 10 minutes, then remove from the pan, and transfer to a wire rack to cool completely.

By ELLENMARIE

Ingredients

• ✓ cinnamon
• unsweetened chocolate
• white sugar
• zucchini
• vegetable oil
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• semisweet chocolate chip

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Generously grease two 9x5-inch loaf pans.
2. 2 Melt chocolate squares in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
3. 3 Beat sugar, zucchini, oil, eggs, and vanilla in a large bowl with an electric mixer until well combined. Beat in melted chocolate. Stir in flour, baking soda, salt, and cinnamon until just blended. Fold in chocolate chips. Pour batter into the prepared loaf pans.
4. 4 Bake loaves in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 60 to 70 minutes.
5. 5 Cool to room temperature before slicing. Enjoy!

By Diane

Ingredients

• ✓ cinnamon
• zucchini
• all-purpose flour
• coconut flakes
• baking powder
• baking soda
• salt
• sugar
• vegetable oil
• vanilla sugar
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
2. 2 Place grated zucchini in a colander in the sink. Squeeze out as much liquid with your hands as possible.
3. 3 Combine flour, coconut flakes, baking powder, baking soda, and salt in a mixing bowl.
4. 4 Beat sugar, oil, vanilla sugar, and cinnamon in a separate bowl with an electric mixer until foamy. Mix in zucchini and eggs. Pour wet ingredients into dry ingredients and stir until well combined. Pour into the prepared loaf pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour.
6. 6 Remove from the oven and let cool in the pan for 10 minutes. Invert onto a wire rack and let cool completely.

By Barbara Sauermann

Ingredients

• ✓ cinnamon
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• vegetable oil
• egg
• zucchini
• pineapple
• vanilla extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour four 12-cup muffin tins or line cups with paper liners.
2. 2 Whisk flour, sugar, baking powder, baking soda, cinnamon, and salt together in a large bowl; make a well in the center. Pour oil and eggs into the well: stir in zucchini, pineapple, and vanilla extract until batter is smooth.
3. 3 Divide batter among the prepared muffin cups, filling each ⅔ to ¾ full.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 25 minutes.

By Frost

Ingredients

• ✓ cinnamon
• milk
• butter
• egg
• bread flour
• white sugar
• yeast
• salt
• vegetable oil
• brown sugar
• butter

Instructions

1. 1 Heat milk and 1/3 cup butter in a microwave-safe container in the microwave on high power for 30 seconds. Stir and repeat until mixture reaches 120 to 130 degrees F (49 to 54 degrees C). If too cool, microwave for 15 seconds more; if too hot, let cool to proper temperature.
2. 2 Whisk eggs lightly in a small bowl, adding a small amount of milk mixture at a time to temper eggs until thoroughly combined. Pour mixture into the bowl of an electric stand mixer.
3. 3 Mix together 3 cups flour, sugar, yeast, and salt in a large bowl until well combined. Add to milk mixture and beat on low speed using the dough hook, scraping down the sides of the bowl using a rubber spatula as needed.
4. 4 Add remaining 1 cup flour slowly, 1 tablespoon at a time, until dough begins to pull away from the sides of the bowl. Continue to knead on low speed until dough looks smooth, 7 to 10 minutes; dough will be sticky and the bottom will remain stuck to the bowl.
5. 5 Pour oil over dough and turn to coat. Cover and let rest at room temperature for 10 minutes.
6. 6 Turn dough out onto a lightly floured surface and use your hands to shape into a small rectangle. Roll dough out into a 1/4-inch-thick rectangle.
7. 7 Mix together brown sugar and cinnamon in a small bowl until well combined. Spread 1/3 cup softened butter over dough and sprinkle with cinnamon-sugar mixture. Roll dough into a log and cut into 12 equal pieces.
8. 8 Place rolls, cut-side down and almost touching, into a greased 9x13-inch pan. Cover loosely with plastic wrap and let rise at room temperature until doubled in size, 30 to 40 minutes.
9. 9 Preheat the oven to 400 degrees F (200 degrees C).
10. 10 Bake in the preheated oven until golden, 15 to 20 minutes. Remove from the oven and immediately turn out onto a tray or plate to cool; this allows the inside mixture to drip back into the rolls as they cool.

By Juanwi