These were the signature food of Christmas morning in my childhood home. Caramelized Pecan Cinnamon Rolls are sticky, gooey, and the best mix of flavors. Plus, they are a great way to use up leftover mashed potatoes (which is available in truckloads around the holidays)!

Before we even begin this post, I want to hear from you. Leave me a comment below:

What is the signature flavor of Christmas, in your opinion?

What is the flavor of Christmas?

Often, the smells and tastes of the holiday season are engrained in us as children.

In my home, cinnamon, nuts, caramel, and bread were abundant during “the most wonderful time of the year.”

My mom combined all of these in her signature Christmas morning brunch “sticky buns” (the Maryland / Southern name for cinnamon rolls). These Caramelized Pecan Cinnamon Rolls grew on me each year as I got older, and they are now my favorite part of Christmas breakfast.

How do you make caramelized cinnamon rolls?

To make caramel cinnamon rolls, you need to melt butter and mix it with a sweetener (brown sugar, honey, etc.) or two. Bake the rolls with this sauce (usually in the bottom of the pan).

My favorite version of cinnamon rolls uses potatoes in the dough.

How can you use leftover mashed potatoes?

Some common ways to use leftover mashed potatoes are in main dishes such as shepherd’s pie, snacks like latkes, and cheese potato casserole.

But did you know that you can also make bread?

Can you use potato bread for cinnamon rolls?

Bread is the foundation for cinnamon rolls. You’ve gotta use a great bread recipe to make the rolls the best.

You can use mashed potatoes (leftover or fresh) in cinnamon roll dough. In fact, I think this is the best base bread for cinnamon rolls. You can make the dough days ahead of time and cut down on the whole process the day-of.

Find my recipe for the BEST Make-Ahead Potato Bread here.

Are Cinnamon rolls and sticky buns the same?

In my anecdotal experience, yes. These are regional names for the same delicious bread. Sticky buns is more common in the Southern and Eastern USA. Cinnamon rolls, on the other hand, seems to be a more common name in the Midwest.

What pans are good for making cinnamon rolls?

I recommend this baking pan for making cinnamon rolls. It is stainless steel, so no harmful metals will leach onto your bread (or into your caramel sauce). The set also includes a stainless steel loaf pan, cookie sheet, and cake pans.

How do you clean the caramel from cinnamon rolls out of the pan?

It’s easiest to clean a pan of caramel cinnamon rolls right after you remove the warm sticky buns.

If you are having trouble getting the caramel to “unstick” from the pan, first scrape off as much as possible and then pour a solution of 1 part vinegar to 3 parts water into the pan. Return the pan to the oven and let it “bake” for about 10 minutes. Remove from the oven. Then use a wool steel scraper to remove the sticky gunk from the pan. (Only use the wool steel, of course, if you are using a stainless steel pan and not a nonstick pan.)

Final thoughts on Caramelized Pecan Cinnamon Rolls

Christmas morning will soon be here! Make it a delicious one with these caramelized pecan cinnamon rolls!

Find my recipe for the BEST Make-Ahead Potato Bread to use for Caramelized Pecan Cinnamon Rolls here.

I’d love to join in your Christmas celebration! Make sure to tag @myhome.yourhome.ourhome on Instagram or use the hashtag #myhomeyourhomeourhome.

Chat with you soon,

Caramelized Pecan Cinnamon Rolls

These were the signature food of Christmas morning in my childhood home. Caramelized Pecan Cinnamon Rolls are sticky, gooey, and the best mix of flavors. Plus, they are a great way to use up leftover mashed potatoes (which is available in truckloads around the holidays)!

Rolls:

• 1 recipe of Make-Ahead Potato Bread Dough ((recipe link in the notes))

Filling:

• 1 cup butter, (softened or melted)
• 2 cups white sugar
• 8 Tbsp ground cinnamon
• 4 tsp vanilla extract

Caramel:

• 1 cup unsalted butter, (melted)
• 1 cup brown sugar
• 1 cup honey
• 1 cup chopped pecans, (chopped into roughly small pieces (not minced))

Other:

• sewing thread ((I prefer to use red thread because it is easier to find if you lose hold of it.))

Filling:

1. Mix together the cinnamon and sugar for the filling. Set aside.

Caramel Sauce:

1. Mix together the melted butter, brown sugar, and honey. Divide between the four baking pans and spread evenly on the bottom of each pan. Sprinkle with the chopped pecans. Set aside.

Cinnamon Roll Assembly:

1. Divide the potato bread into four parts. Roll each part into a 1/4"-thick oval shape.

2. Spread butter on each oval. (Don't spread it too thin because this is one of the best parts of the roll!)

3. Sprinkle with 1 tsp of vanilla extract for each circle. Use a spoon to spread the extract evenly over the surface of the oval.

4. Sprinkle the cinnamon sugar evenly over each oval, using 1/2 cup of the cinnamon sugar for each circle.

5. Roll up each oval tightly, starting from the long side. Use a long piece of sewing thread to "slice" the rolled-up log of dough into cylinders. (These will be the rolls, so make them according to the size of roll that you would like to have, remembering that the rolls will rise and increase in size.)

6. Place each roll into the pans, leaving about one inch of space around each roll on all sides. Let rise in a warm place until doubled (about 30-40 minutes).

7. Bake at 400° F for 15-20 minutes or until the bread is no longer doughy. (Because of the caramel sauce, the rolls might appear slightly more like dough than they actually are. So take care not to overtake them.)

8. Remove from the oven. Turn upside down on top of a cutting board or plate. Scrape the remaining caramel sauce from the bottom of the pan and spread on the cinnamon rolls.

9. Serve warm.

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Granola is one of the easiest, healthiest, homemade breakfasts out there. Spice up your granola selection with this deliciously easy homemade chocolate granola recipe with highlights of peanut butter, orange, and coconut.

Chocolate–almost any way that it is served–is one of the best flavors. (Am I right?)

And it makes cereal even more magical. 

Sadly (or not so sadly), I did not discover this truth about chocolate cereal until my adult years. Chocolate pebbles and KoKo Crunch were not present in my house as a kid because of health reasons. It was only later that I discovered the delight of chocolate milk left in the bowl from chocolate cereal.

But as good as it is, store-bought chocolate cereals pale in comparison to homemade chocolate granola. How so? Because of the variety of flavors possible. 

How can you Dress Up Chocolate Granola? – by Adding Flavor

When I am nursing a baby, I like to eat a daily bowl of granola. Because this is a daily practice, eating the same flavor of granola every day is not a very attractive option (as good as granola is). Even chocolate cereal can eventually fade in glory, given enough repetition.

About 10 months into breastfeeding my second baby, the idea struck me to add a few extra ingredients into my homemade granola to “spice” it up.

Some flavors naturally pair with chocolate:

Peanut butter (think Reese’s peanut butter cups.)

Coconut (mmmm…tropical tones)

Orange (Lindt dark chocolate bars, anyone?)

These are just a few of the multitude of spices and fruits that mix flavors well with chocolate. 

When I tried adding these flavors to my normal chocolate recipe, it took on new life. I began to look forward to my daily bowl of granola again–so much so that I took the daily “quota” up to a breakfast bowl and an afternoon snack serving. 

What ways can you eat granola?

Granola is wonderful for its various uses. You can eat it plain as an on-the-go snack. It tastes wonderful splashed with cold milk. You can add it as topping for a parfait or yogurt-based dessert. And it mixes well with ice cream (especially sorbets and acai).

I like to serve granola to my two-year-old, who loves to taste-test everything on my plate for me. It is a great way to sneak in some oatmeal to his diet.

How can you store granola?

Keep granola in an airtight container in a cool place away from direct sunlight.

Check out these great airtight containers for storing granola:

Glass containers

Plastic containers

Final Thoughts

Easy Homemade Chocolate Granola is a great and filling way to start the day.

If you are tired of hot oats and porridge, give granola a try for a change. If you are breastfeeding, granola can aid your milk production. (See my post about Lactation Granola for more on this point.) And it is an easy, healthful snack to bag and take with you on-the-go. (Try bagging it in a reusable silicone bag.)

What other flavors have you mixed with chocolate? Any you want to share? Join me in the comments!

Chat with you soon,

Easy Homemade Chocolate Granola

Granola is one of the easiest, healthiest, homemade breakfasts out there. Spice up your granola selection with this deliciously easy homemade chocolate granola recipe with highlights of peanut butter, orange, and coconut.

• 4 cup old-fashioned or quick oats ((I prefer quick oats))
• 1/2 cup canola oil
• 1/2 cup honey
• 1/2 cup brown sugar ((optional))
• 2/3 cup cocoa powder
• 2 tsp vanilla
• 1/2 tsp salt
• 1/4 cup chia seeds
• 1/2 cup creamy or crunchy peanut butter
• 1/2 cup shredded coconut
• zest of one orange

1. Preheat the oven to 350° F (180° C).

2. Measure the oats and shredded coconut into a 13×9-inch baking pan. Mix well.

3. In a small saucepan, warm together the canola oil, brown sugar, peanut butter, and honey. Remove from the heat.

4. Add in vanilla, salt, orange zest, and cocoa powder. Mix well.

5. Pour the sauce over the oats and stir until completely combined and the oats are evenly coated with the sauce.

6. Bake for 15 minutes, stirring once. Remove from the oven and let cool completely. Mix in the chia seeds. Store in an airtight container.

I love making all three versions of chocolate granola in the same batch. To do this, I simply follow the ingredients for the Chocolate Granola and then divide the oats into thirds. In one third, I mix in 1/4 cup peanut butter. To another third, I add 1/4 cup shredded coconut. And for the final third, I spray on the zest of half an orange. I bake these in the same pan, with just slight divisions between them. The flavors meld together a bit and turn out simply scrumptious.

Always soak the granola in milk for 5 minutes before eating to allow the chia seeds to hydrate.

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Who doesn’t like chocolate, peanut butter, bananas, or Nutella? These simple, delicious muffins combine all three in a perfect harmony of flavors. These Secretly Healthy Chocolate Peanut Butter Butter Banana Muffins are a wonderful snack for young children, a delicious breakfast bread, an easy quick bread, or a simple after-dinner dessert. Sweet and delicious enough to be a delectable dessert. But shh!!! They’re actually healthy.

When I was young, my mom lovingly labored in the kitchen over Banana Tea Bread. (Try that wonderful recipe here.)

I always tried to sneak a few licks of batter, and occasionally my mom would save a spatula (or the bowl – hallelujah!) for me. It was heavenly.

And while Banana Tea Bread still holds a place dear in my heart (as all childhood favorite recipes do), it now runs a close second to the subject of today’s post: Loaded Peanut Butter Chocolate Banana Muffins. 

Because who could resist chocolate….especially when it is also healthy for you?

HOW CAN YOU MAKE HEALTHY MUFFINS?

These muffins hold an additional draw to them: They are (mostly) healthy. 

You read that right: Healthy dessert muffins. They are basically cupcakes in my book.

Could it be true?

Because they require very little sugar and are naturally sweetened with bananas and applesauce, these muffins pass as a semi-health food. 

Of course, they cannot be totally healthy. Some sugar and Nutella have to sneak in there.

HOW DO YOU MAKE HEALTHY BANANA BREAD MUFFINS?

As noted above, the secret to making more healthful banana bread is subbing out the sweetener for natural sweeteners. Anytime you can add a sweet fruit (apples, bananas, some pears, etc.), you can lessen the amount of sugar required for the recipe. 

This recipe uses both of the most common natural sweeteners: applesauce and bananas.

HOW DO YOU MAKE HOMEMADE APPLESAUCE?

I will be making a post all about easy homemade applesauce shortly. Until then, suffice it to say that homemade applesauce is truly easy, if you have the right supplies. 

WHAT DO YOU NEED TO MAKE APPLESAUCE?

A vegetable steamer (it’s also possible to simply boil the apples) and a blender. 

HOW CAN YOU BAKE DELICIOUS CHOCOLATE MUFFINS?

Always mix the dry ingredients together before adding them to the wet ingredients. This ensures that you will not bite into a lump of baking soda or baking powder later. The even taste and texture that results for separate pre-mixing of ingredients is well worth the extra bowl to wash and extra effort. 

CLOSING THOUGHTS ON SECRETLY HEALTHY CHOCOLATE PEANUT BUTTER BANANA MUFFINS

Banana bread and sweets in general do not have to be a guilty pleasure. These muffins are the perfect example of how natural sweeteners can rescue otherwise sugary foods.

When you give this recipe a try, I would love to see your results! Make sure to tag @myhomeyourhomeourhome on Instagram and leave a comment below to share any tips, tricks, or hacks you found while baking.

Chat with you soon,

Secretly Healthy Chocolate Peanut Butter Banana Muffins

Who doesn’t like chocolate, peanut butter, bananas, or Nutella? These simple, delicious muffins combine all three in a perfect harmony of flavors. These Secretly Healthy Chocolate Peanut Butter Butter Banana Muffins are a wonderful snack for young children, a delicious breakfast bread, an easy quick bread, or a simple after-dinner dessert. Sweet and delicious enough to be a delectable dessert. But shh!!! They're actually healthy.

• 2 eggs
• 1/2 cup brown sugar
• 2/3 cup unsweetened applesauce
• 1 tsp vanilla extract
• 3 Tbsp peanut butter
• 3 Tbsp Nutella ((optional – omit for an even healthier recipe))
• 2 cups mashed bananas ((very ripe works best — I keep very ripe bananas in the freezer and just pull them out to thaw before beginning the recipe))
• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/2 cup cocoa powder

1. Preheat the oven to 350 F (180 C). Grease (or line) a 12-muffin pan.

2. Mix together the eggs, brown sugar, applesauce, vanilla, peanut butter, and Nutella in a medium-sized bowl. Add mashed bananas.

3. In a separate bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder.

4. Mix the dry ingredients into the wet mixture. Do not overstir; just mix until the dry mixture is incorporated.

5. Pour the muffin batter into the muffin pan, filling each muffin well up to almost the top. Bake for 15 minutes or until the muffins test done. (When you insert a toothpick into the center of a muffin, it should come out with crumbs or only slightly dirty. I like to underbake my muffins slightly so that they are extra moist. Muffins baked this way will not store well past the second day…but the muffins in this recipe don’t usually escape getting scarfed down in the first few hours anyway.)

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