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Sour Cream Apple Coffee Cake

ha scritto per te admin 21 Febbraio 2024, 19:58

This Sour Cream Apple Coffee Cake is soft, tender, and loaded with apples and cinnamon. The crumb topping gives the cake a buttery crunch along with a creamy, sweet glaze to top it off!
Make sure to try my classic Coffee Cake recipe too!

Table of Contents

Well, it’s that time of year again to make sure your kitchen is fully stocked with apples and cinnamon. Of course baking with this winning combo makes your house smell delicious, but you also end up with a cake that you will absolutely LOVE!
I feel like this cake is the mash-up of two super popular recipes that I have already on my site, my Apple Fritter Cake and my Easy Cinnamon Roll Cake. Basically if you like those, you will LOVE this one.
Why You’ll Love This Apple Coffee Cake

Easy Ingredients. This is especially great to make during apple season when they are plentiful, but easily can and should be enjoyed all year long. The cake has multiple steps, but everything is easy to make and is a great beginner recipe!
Texture. The addition of sour cream into the cake makes it extra moist and tender, plus the juiciness the apples bring makes this soft and tender!
Flavor. The apples, the cinnamon, the crumb topping, and the icing! The fun part about this cake is there is not only a cinnamon crumb topping, you have a cinnamon sugar swirl in every bite.

Do You Have To Use Sour Cream In This Cake Recipe?
I know there are some of you who don’t like sour cream, but trust me in that you can’t taste it in this recipe at all. It simply adds a moistness and gives the cake a tender crumb. BUT if you don’t have sour cream, you can sub full-fat Greek Yogurt in its place.
Ingredients
I am going to list what you will need for this Apple Cinnamon Coffee Cake recipe, but there are 4 elements to the cake: the crumb topping, the swirl mixture, the cake, and the icing. All of the ingredients are simple, and there is a lot of overlap in the elements, so make sure to scroll down to the bottom of this post to the recipe card that has all the measurements and instructions!

Butter. I use salted butter in this recipe. You will need both cold butter, and room temperature butter. The cold butter you will use to make the crumb topping and the room temperature butter will be used in the cake batter.
Sugars. You will use granulated sugar, light brown sugar AND powdered sugar. The granulated sugar will be used in the cinnamon swirl and the cake, while the brown sugar is used in the crumb topping. POwdered sugar is used in the icing on top!
Dry Ingredients: All purpose flour, kosher salt, baking soda and baking powder, and ground cinnamon.
Sour Cream. If you don’t have sour cream you can sub in Greek yogurt or even buttermilk in a pinch.
Eggs. I use large sized eggs in all my baking recipes.
Apples. I suggest Granny Smith apples in this recipe because they are tart and sweet, but also bake well and don’t get mushy! BUT you can use whatever type of apples you like.

How To Make Apple Coffee Cake
The cake batter comes together very easily. Dice up the apples and stir those in at the end, making sure that the apples are evenly distributed in the cake batter.

Half of the cake batter in a 9×13 with the cinnamon sugar mixture swirled in.
The remaining cake batter and cinnamon sugar mixture swirled into the batter.

Spread half of the cake batter into a greased 9×13 baking pan and then top it with half of the cinnamon swirl mixture, which is light brown sugar and ground cinnamon mixed together. Run a butter knife through that to swirl it into the cake. Then repeat this step with the remaining cake batter and then the rest of the cinnamon swirl mixture.

Then you are going to top the whole cake with a delicious and buttery crumb topping. The layers of flavor in this cake are outstanding. You have the buttery cake batter loaded with apples, the brown sugar cinnamon swirl, and now the crumb topping!
Once it’s baked you will have a perfect looking coffee cake. You could stop there, but a sweet drizzle of icing just send this over the top. Enjoy it warm or at room temperature.

How To Store Apple Coffee Cake
You can store this cake airtight at room temperature for up to 3 days. You can also refrigerate it for up to 5 days for best freshness! I don’t prefer cold cake, so I recommend that if you refrigerate it, take it out of the fridge before serving, allowing it to come back up to room temperature.
To Freeze:
Freeze this airtight in the freezer for up to 2 months for best freshness. Allow it to thaw at room temperature or in the refrigerator before serving.

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Sour Cream Apple Coffee Cake

Author: Shelly

Description

This apple twist on coffee cake is moist, tender, and delicious!

Ingredients

Scale
1x2x3x

Crumb Topping

1 cup cold butter, cubed
3/4 cup light brown sugar
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 cup all purpose flour

Cinnamon Swirl

1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon

Cake

1 cup butter, room temperature
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs
16 ounces sour cream
1/2 teaspoon kosher salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
3 1/2 cups all-purpose flour
2 – 2 1/2 cups peeled and diced Granny Smith apples (2 medium-sized apples)

Glaze

1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla

Instructions

Preheat the oven to 350°F. Coat a 9×13-inch baking dish with nonstick spray and set aside.
Crumb Topping: In a medium bowl combine the butter, brown sugar, salt, cinnamon and flour. Using your hands or a pastry cutter combine ingredients until they resemble coarse sand and hold together when squeezed. Set aside.
Cinnamon Swirl: In a small bowl combine the sugar and cinnamon. Set aside.
Cake: In the bowl of your stand mixer fitted with the paddle attachment combine butter and sugar, mixing on medium speed for 2 minutes.
Add in vanilla and eggs mixing until smooth, scraping sides of bowl as necessary. Add in sour cream, salt, baking soda, and baking powder, and continue mixing on medium speed for 30 seconds, until mixture is combined.
Turn the mixer to low and add in the flour, mixing until just incorporated and then stir in the apples.
Spread half of the batter into the prepared pan. Sprinkle the batter with half of the cinnamon swirl mixture. Using a butter knife, swirl the mixture into the batter.
Repeat with the remaining batter and remaining cinnamon sugar.
Sprinkle the crumb topping onto the cake evenly.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 20 minutes.
Icing: Prepare the icing by whisking the powdered sugar, milk, and vanilla together until smooth. Drizzle over top of cake.
Serve warm or at room temperature.

Notes

Store airtight at room temperature for up to 3 days.
Store airtight in the refrigerator for up to 5 days.
Freeze airtight in the freezer for up to 2 months, thaw at room temperature.

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Baking School In-Depth: Swedish Buns
ha scritto per te admin 22 Gennaio 2024, 14:32
Swedish buns began popping up in bakeries and cafés in Sweden in the 1920s. Since exotic spices like cardamom and cinnamon weren’t readily available then, these buns were considered a luxury. As the economy grew in the 1950s, the path was paved for cardamom and cinnamon buns to quickly become a prized pastry that lives in the hearts and homes of Swedes today.
Swedish buns are intricately twisted pastries imbued with the woodsy warmth of the southern Indian spice green cardamom. Cinnamon and cardamom are Sweden’s most popular bun fillings—with Swedish pearl sugar adorning the cinnamon-filled buns and a dusting of cardamom sugar topping the cardamom-filled ones. It takes some practice to master the stunning shape—give yourself plenty of grace with the first few buns to get the hang of it. And if your knot isn’t perfect, don’t worry! They will taste wonderful no matter what.
Be sure to join us for Baking School with Williams Sonoma on Tuesday, February 6, 2024, at 5 p.m. PT. Brian Hart Hoffman will take you step-by-step through making these Swedish Buns. This is one baking event you won’t want to miss!
Click here to download a printable PDF of this lesson!
INGREDIENT BREAKDOWN
Excellent recipes require wonderful ingredients. Here’s how our recipe’s ingredients contribute to making showstopping Swedish Buns.
BREAD FLOUR: Bread flour is high in protein and gluten, which is essential in this recipe. It helps give stability and structure to the enriched dough and allows you to roll, pull, stretch, and shape the dough without it tearing.
GRANULATED SUGAR: Sugar acts as food for the yeast, which converts it to carbon dioxide and alcohol in the fermentation process. This helps make the dough tender, creating a soft, supple bun, and adds a bit of sweetness without making it overly sweet. Sugar also contributes to the bun’s golden color and retains moisture while it bakes.
RED STAR® ACTIVE DRY YEAST: A standard when it comes to baking with yeast, Red Star® Active Dry Yeast is a tried-and-true favorite for a reason. Providing a moderate and steady leavening rate that allows for maximum flavor development, active dry yeast works incredibly well in enriched doughs such as this. The slower action of active dry yeast also makes it the perfect choice for the slow rise of refrigerated doughs like this one. An essential part of this dough’s leavening, yeast needs food (sugar and carbohydrates), warmth (the warm milk mixture in this recipe will activate your yeast), and moisture for proper fermentation. Keep in mind, yeast is killed at 140°F (60°C), so keep your thermometer on hand when heating your milk and butter.
KOSHER SALT: As a rule of thumb, the ratio of salt to flour in dough is 1.8% to 2% of flour weight. It’s important to weigh your salt because different salt crystals measure differently. Dough without enough salt can easily over-ferment. Salt also helps with the color of the buns and enhances the overall flavor.
FRESHLY GROUND CARDAMOM: Cardamom adds notes of pine, mint, and citrus and a subtle smokiness, which provides the perfect balance to the buns.
WHOLE MILK: We use milk to add fat and flavor to our dough. Milk contains natural sugars that begin browning when heated between 212°F (100°C) and 350°F (180°C), which contributes to the buns’ beautiful bronze color.
UNSALTED BUTTER: Butter adds decadence to the enriched dough, creating moist, tender buns. Melting the butter into the milk also means the melted butter incorporates more smoothly and evenly, ensuring consistency in flavor and texture in every bite.
EGGS: The addition of egg in this dough not only adds richness but also helps with leavening, as the egg whites help create steam that puffs up your dough once it hits the warmth of the oven. Eggs also give the perfect golden shine to Swedish buns with the help of an egg wash—an egg whisked with a bit of water that gets gently brushed onto the buns right before going into the oven!
LIGHT BROWN SUGAR AND GROUND CINNAMON: Light brown sugar is made by mixing granulated sugar with 3.5% molasses, which gives the light brown sugar its lovely color, moist texture, and delicate yet distinctive caramel flavor. The combination of light brown sugar and the sweet, subtle heat of ground cinnamon is a match made in heaven.
SWEDISH PEARL SUGAR: Swedish pearl sugar is small, about the size of a dried lentil, and is generally made from sugarcane. Aside from being an elegant adornment on top of the buns, it adds a delightful crunchy texture, which beautifully contrasts the soft, buttery interior of the buns.
Swedish Buns
Makes 15 buns
Dough:3¾ cups (477 grams) bread flour, divided, plus more for dusting¼ cup (50 grams) granulated sugar1 (0.25-ounce) package (7 grams) active dry yeast*2 teaspoons (6 grams) kosher salt2 teaspoons (4 grams) freshly ground cardamom seeds (see Notes)1 cup (240 grams) whole milk⅓ cup (76 grams) unsalted butter1 large egg (50 grams), room temperatureCinnamon filling (option 1):¼ cup (57 grams) unsalted butter, room temperature¼ cup (55 grams) firmly packed light brown sugar2 tablespoons (16 grams) bread flour2 teaspoons (4 grams) ground cinnamon¼ teaspoon kosher saltCardamom filling (option 2):½ cup (100 grams) granulated sugar3 teaspoons (6 grams) freshly ground cardamom seeds (see Notes)¼ cup (57 grams) unsalted butter, room temperature2 tablespoons (16 grams) bread flour¼ teaspoon kosher salt
For dough: In the bowl of a stand mixer fitted with the paddle attachment, beat 1½ cups (191 grams) flour, granulated sugar, yeast, salt, and cardamom at low speed just until combined.In a medium saucepan, heat milk and butter over medium heat, stirring occasionally, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; beat at medium speed until combined, 1 to 2 minutes. Add egg; beat at medium-high speed for 2 minutes. Gradually add remaining 2¼ cups (286 grams) flour, beating just until combined and stopping to scrape bottom and sides of bowl.Switch to the dough hook attachment. Beat at medium-low speed until a soft, smooth, elastic dough forms, 6 to 10 minutes. (Dough may still stick slightly to sides of bowl but should pass the windowpane test; see Notes.) Turn out dough onto a clean surface, and shape into a round.Oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.Punch down dough. On a clean surface, pat dough into a 10×6-inch rectangle. Wrap in plastic wrap, and refrigerate for at least 8 hours or up to overnight.For cinnamon filling: In a medium bowl, stir together butter, brown sugar, flour, cinnamon, and salt until well combined.Alternatively, for cardamom filling: In a small bowl, whisk together granulated sugar and cardamom; reserve ¼ cup (50 grams) cardamom sugar in another small bowl. Stir butter, flour, and salt into remaining cardamom sugar until well combined.Let dough stand at room temperature for 5 minutes. On a lightly floured surface, roll dough into a 25×10-inch rectangle, with one long side closest to you. Using an offset spatula, dollop desired filling onto dough, and spread in a thin, even layer to edges. Working from short sides, fold dough in thirds like a letter.Line 2 rimmed baking sheets with parchment paper.Roll dough into an 11×8-inch rectangle, with one long side closest to you. Using a pastry wheel or sharp knife, cut dough lengthwise into 15 strips (about ¾ inch wide each). Holding up one end of 1 strip vertically, gently pull dough in increments until strip is 22 inches long, being careful to keep an even thickness throughout dough so it does not tear. Holding bottom end of strip between index and middle fingers and thumb of one hand, loosely wrap dough strip three times around fingers of that same hand, overlapping dough slightly. Place thumb of same hand over overlapped dough strands to secure; wrap remaining end of dough perpendicularly, between index and middle fingers, and around overlapping dough strands to form a knot-like shape, tucking loose end under bottom of finished bun as you remove your fingers. Repeat with remaining strips, and place about 2 inches apart on prepared pans. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size and dough holds an indentation when gently pressed, 1 to 1½ hours.Preheat oven to 350°F (180°C).For topping: In another small bowl, whisk together egg and 1 tablespoon (15 grams) water; brush onto buns. Sprinkle with pearl sugar (if using) or reserved cardamom sugar as desired.Bake until golden brown and an instant-read thermometer inserted in center registers at least 190°F (88°C), 15 to 20 minutes, rotating pans halfway through baking. Immediately sprinkle with additional pearl sugar (if using) or any remaining reserved cardamom sugar as desired. Let cool on pans for 5 minutes. Serve warm. Store in an airtight container for up to 2 days.
*We used Red Star® Active Dry Yeast.
Notes: We used freshly ground cardamom seeds. For store-bought ground cardamom, use 1¾ teaspoons (3 grams) ground cardamom in the dough and 4 teaspoons (8 grams) ground cardamom in the cardamom filling.
Windowpane test: Pinch or cut—but don’t tear, because this damages the gluten strands—a small walnut-size piece of dough. Then gently and slowly pull and rotate the dough out from its center. If it tears or breaks during the stretch, give your dough another minute of work and then test again. If the dough is too hard to stretch, it’s been overmixed.
MAKING THE DOUGH
1. For dough: In the bowl of a stand mixer fitted with the paddle attachment, beat 1½ cups (191 grams) flour, granulated sugar, yeast, salt, and cardamom at low speed just until combined. Adding the flour in two additions guarantees all the ingredients are evenly incorporated into the dough.2. In a medium saucepan, heat milk and butter over medium heat, stirring occasionally, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; beat at medium speed until combined, 1 to 2 minutes. Add egg; beat at medium-high speed for 2 minutes. Gradually add remaining 2¼ cups (286 grams) flour, beating just until combined and stopping to scrape bottom and sides of bowl. Heating the milk and butter to just the right temperature ensures the dough is warm enough for the perfect first rise but not so hot that it will kill the yeast.
GETTING KNEADY
1. Switch to the dough hook attachment. Beat at medium-low speed until a soft, smooth, elastic dough forms, 6 to 10 minutes. (Dough may still stick slightly to sides of bowl but should pass the windowpane test.) Turn out dough onto a clean surface, and shape into a round. To make sure the dough passes the windowpane test, pinch or cut—but don’t tear, because this damages the gluten strands—a small, walnut-size piece of dough. Then gently and slowly pull and rotate the dough out from its center. If the dough is properly kneaded, you will be able to stretch it—without tearing— until it’s thin and translucent. If it tears or breaks during the stretch, give your dough another minute of work and then test again. If the dough is too hard to stretch, it’s been overmixed.
TIME TO RISE
1. Grease a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour. Rising times vary depending on the environment, but keep in mind that the amount the dough has risen—the volume—is more important than how long it takes to rise.2. Punch down dough. On a clean surface, pat dough into a 10×6-inch rectangle. Wrap in plastic wrap, and refrigerate for at least 8 hours or up to overnight.
PREP THE FILLING
1. For cinnamon filling: In a medium bowl, stir together butter, brown sugar, flour, cinnamon, and salt until well combined.2. Alternatively, for cardamom filling: In a small bowl, whisk together granulated sugar and cardamom; reserve ¼ cup (50 grams) cardamom sugar in another small bowl. Stir butter, flour, and salt into remaining cardamom sugar until well combined.
FILL AND FORM
1. Let dough stand at room temperature for 5 minutes. On a lightly floured surface, roll dough into a 25×10-inch rectangle, with one long side closest to you. Using an offset spatula, dollop desired filling onto dough, and spread in a thin, even layer to edges. Working from short sides, fold dough in thirds like a letter. Letting the dough stand at room temperature for a few minutes allows it to relax a little so it’s easier to roll it out. Dotting the surface of the dough with small mounds of the filling and gently spreading all over the surface helps you achieve a perfect, even layer.2. Line 2 rimmed baking sheets with parchment paper.

TAKING SHAPE
1. Roll dough into an 11×8-inch rectangle, with one long side closest to you. Using a pastry wheel or sharp knife, cut dough lengthwise into 15 strips (about ¾ inch wide each). Holding up one end of 1 strip vertically, gently pull dough in increments until strip is 22 inches long, being careful to keep an even thickness throughout dough so it does not tear. Holding bottom end of strip between index and middle fingers and thumb of one hand, loosely wrap dough strip three times around fingers of that same hand, overlapping dough slightly. Place thumb of same hand over overlapped dough strands to secure; wrap remaining end of dough perpendicularly, between index and middle fingers, and around overlapping dough strands to form a knot-like shape, tucking loose end under bottom of finished bun as you remove your fingers. Repeat with remaining strips, and place about 2 inches apart on prepared pans. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size and dough holds an indentation when gently pressed, 1 to 1½ hours. Making small notches at ¾-inch intervals gives you a guide to follow to continue cutting the strips of dough. If you can’t pull the strips longs enough without the dough springing back, cover with a kitchen towel, let stand for 10 minutes, and then return to it. Keeping the shaping loose is key—a loose knot gives the dough space to proof and expand before baking. Too tight and the strain against itself will cause the bun to unravel.

BRUSH, ADORN & BAKE
1. Preheat oven to 350°F (180°C).2. For topping: In another small bowl, whisk together egg and 1 tablespoon (15 grams) water; brush onto buns. Sprinkle with pearl sugar (if using) or reserved cardamom sugar as desired. The egg wash gives the buns a gloriously golden exterior and helps the cardamom sugar topping or the Swedish pearl sugar stick to the dough.3. Bake until golden brown and an instant-read thermometer inserted in center registers at least 190°F (88°C), 15 to 20 minutes, rotating pans halfway through baking. Immediately sprinkle with additional pearl sugar (if using) or any remaining reserved cardamom sugar as desired. Let cool on pans for 5 minutes. Serve warm. Store in an airtight container for up to 2 days. LEGGI TUTTO
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TikTok Cinnamon Rolls
ha scritto per te admin 31 Luglio 2023, 10:00
I tried out the viral TikTok cinnamon rolls recipe with heavy cream, and the results are to die for! These rich and fluffy cinnamon rolls taste totally homemade. They’re the ultimate ooey-gooey treat to make for breakfast or as an easy dessert.
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Viral TikTok Cinnamon Rolls with Heavy Cream
If you haven’t already, you NEED to try these TikTok cinnamon rolls! As soon as they came onto my feed last summer, I knew I had to make them. I mean, after the success of this TikTok cinnamon roll dump cake, you didn’t have to ask me twice.
These buttery rolls turn out insanely moist and fluffy, soaked in cinnamon sugar and heavy cream. And the best part is that they taste just like they were made from scratch. Find the full recipe below with all the sweet, flaky, ooey-gooey details. Whether you’re looking for a sweet breakfast treat or an easy dessert, you’re going to want to make these.
Why You’ll Love This Cinnamon Rolls Recipe
Of course, I’ll always have a special place in my heart for my favorite homemade cinnamon rolls. But this TikTok shortcut is seriously amazing. Here’s why it’s worth it:
Easy to make. This semi-homemade recipe bakes up perfectly every time, with the helpful shortcut of canned cinnamon roll dough. Just add all the ingredients to a casserole dish and bake everything together.
Homemade taste and feel. Enjoy full, golden cinnamon rolls smothered in buttery cinnamon sugar, with a fraction of the effort. The cinnamon rolls soak in the heavy cream, butter, and cinnamon you put in the pan, but still bake up magically fluffy. Plus, the rich, cinnamon sauce that the heavy cream makes as it bakes is PERFECT spooned on top of the warm rolls.
Adaptable. You could absolutely use this TikTok technique with store-bought, baked cinnamon rolls. Simply warm them up in the oven soaked in heavy cream. Once you’ve dressed up ready-made cinnamon rolls this way, you’ll never go back!
What You’ll Need
The beauty of this viral cinnamon rolls recipe is that you don’t need to go through the extra step of preparing your own dough (although you could if you wanted to!). Below is a quick overview of the ingredients you’ll need. Remember to scroll to the recipe card for the full recipe details.
Grands Cinnamon Rolls: These are the pre-packaged cinnamon rolls that come in cans in the refrigerator aisle. You can use any brand and size of rolls you’d like, whether it’s Pillsbury, Trader Joe’s, or a generic version. Keep in mind that if you purchase jumbo rolls, you’ll need to increase the baking time.
Heavy Cream: The secret ingredient! I recommend using full-fat heavy cream for the best results.
Melted Butter: Your butter can be salted or unsalted. Melt it in the microwave before you start.
Cinnamon and Brown Sugar: You’ll combine the melted butter with cinnamon sugar to make a buttery caramel coating for your cinnamon rolls.
Frosting: It’s totally up to you to use frosting or not, but what cinnamon roll isn’t made better with a slathering of cream cheese icing? I usually use the frosting that comes with the canned rolls, but you can also use homemade.
How to Make TikTok Cinnamon Rolls
While the oven preheats to 350ºF, give a 9×13-inch casserole dish or baking pan a light coating with cooking spray. Here’s how easy it is to get your cinnamon rolls ready for the oven:
Cover the cinnamon rolls in heavy cream. Open up the cans of cinnamon rolls, leaving the frosting packets aside for now. Arrange the unbaked rolls inside the prepared pan. Next, pour the heavy cream all around the rolls.
Add the cinnamon sugar topping. Quickly whisk together melted butter with cinnamon and brown sugar, then pour this over the cinnamon rolls. I know it might look a little weird at this point, but trust the process!
Bake. Cover the pan with foil and pop it into the oven. Bake the rolls for 45-55 minutes, until most of the liquid is absorbed and the dough is baked through.
Serve. Spread on that leftover icing from earlier all over the top of the cinnamon rolls while they’re still warm (but not right out of the oven), and then if you’re feeling extra, spoon some of the cinnamon-syrup that the baking created on top too! Prepare to be blown away. These are seriously the best!
Tips for Success
Leave it to TikTok to produce a cinnamon roll recipe that’s virtually foolproof! Still, here are a couple of bonus tips for the best results:
Cover the pan with foil. This way the cinnamon rolls will stay moist while they bake and the sugar and cream won’t burn.
Let the cinnamon rolls cool before you frost them. Give them about 3-5 minutes to cool off once they’re out of the oven. Otherwise, the heat will melt the frosting.
For easier clean-up, soak the pan in hot water after baking to help dissolve the sugar that’s become stuck to the pan.
Variation Ideas
There are plenty of ways to customize these internet-famous cinnamon rolls. Try these easy ideas:
Nuts. Crumble over chopped pecans, almonds, or walnuts for extra crunch. You can also mix them into the cinnamon sugar sauce.
Vanilla. Add a couple of drops of vanilla extract to the heavy cream before you soak the rolls for added flavor.
Pumpkin spice. For a fall twist, swap out ground cinnamon for pumpkin pie spice, or whisk pumpkin spice into the heavy cream.
Chocolate. For even more indulgence, drizzle the baked cinnamon rolls with pourable chocolate ganache. Or, maybe caramel sauce is more your speed!
How to Store TikTok Cinnamon Rolls
Store your baked cinnamon rolls airtight in the fridge for up to 3 days. I love to warm mine up in the microwave for a few seconds before serving.
Can I Freeze These Cinnamon Rolls?
So, here’s the thing: I don’t recommend freezing these TikTok cinnamon rolls. Because this recipe uses heavy cream, there’s the chance that the dairy will split when it’s frozen and thawed.
That being said if you absolutely must freeze them, it’s still doable. Leave the cinnamon rolls unfrosted and wait for them to cool completely, then double-wrap them tightly in plastic wrap. Freeze the rolls for up to 3 months and defrost them in the fridge overnight before reheating.
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TikTok Cinnamon Rolls
Author: Shelly
Prep Time: 15 minutes
Cook Time: 45-55 minutes
Total Time: 14 minute
Yield: 10 cinnamon rolls 1x
Category: Breakfast
Method: Oven
Cuisine: American
Description
Make the viral TikTok cinnamon rolls with heavy cream! This easy cinnamon rolls recipe tastes homemade, perfect as a sweet breakfast or easy dessert.
Ingredients
Scale
1x2x3x
2 (5 count) cans of Grands Cinnamon Rolls (17.5- ounces each)
1 cup heavy cream
1/2 cup butter, melted
1 tablespoon ground cinnamon
3/4 cup light brown sugar
Instructions
Preheat the oven to 350°F. Coat a 9×13 with nonstick spray. Open the cans of cinnamon rolls and set the frosting containers aside.
Place the cinnamon rolls evenly into the prepared pan and pour the heavy cream around the rolls.
In a medium bowl whisk together the melted butter, cinnamon and brown sugar. Pour this mixture evenly on top of all the cinnamon rolls in the pan.
Cover the pan with foil and bake for 45 – 55 minutes, until the cinnamon rolls are baked all the way and have absorbed almost all of the liquid in the pan.
Spread the reserved icing on top and spoon the extra sauce that was created while baking on top too!
Notes
Store in an airtight container in the refrigerator for up to 3 days.
View this recipe on TikTok.
Keywords: tiktok cinnamon rolls, tiktok cinnamon roll recipe, cinnamon rolls with heavy cream
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Streusel Topping
ha scritto per te admin 5 Luglio 2023, 10:00
Streusel Topping aka Crumb Topping is so easy to make and can be used on many different baked goods from muffins and breads to cakes and pies or baked up on its own and used as a buttery crumble topping!
Table of Contents
Easy Streusel Topping Recipe
I’m going to let you in on a little secret: Crumb Topping is one of my all-time favorite sweets in the world. I’m talking just bake up a tray of ONLY crumb topping and eat it on yogurt, or by the handful…no judgement! Of course that’s not what I normally do…I usually make streusel topping along with pies, muffins, and quick bread.
Plus, my classic streusel topping recipe is super versatile. You can add it to WAY more things than coffee cake. Basically it can be added anytime you want a buttery, crumb on top!
What Is Streusel Topping?
Streusel topping, also known as crumb topping or crumble topping, is a mixture of flour, sugar, and butter. The ratios are higher on the flour vs the butter to produce a dry, crumbly texture, but still moist enough to hold together when squeezed into large “crumbs”. Streusel adds a layer of buttery flavor and crunchy texture to baked goods.
You can add spices like cinnamon, cardamom, nutmeg or pumpkin pie spice to add to the flavor, or keep it simple and let the brown sugar and butter do the heavy lifting in terms of flavor. Add it to your favorite blueberry muffin recipe or bake it up until it’s crunchy and sprinkle it on top of ice cream!
What Is the Difference Between Streusel and Crumble Topping?
Streusel topping and crumble (or crumb) topping are basically the same thing with two different names. Whenever you see a streusel topped recipe, it’s going to be the same as a buttery crumb topping. Although don’t mix this up with a “crisp” topping which typically includes oats like in my Apple Crisp recipe!
Also I want to mention to not confuse Streusel with Strudel! Two totally different recipes!
Ingredients:
What is a streusel topping made of? The simple ingredients are most likely in your kitchen right now. Make sure to hop down to the bottom of this article to the recipe card which includes the full ingredient measurements and instructions.
Melted Butter. I prefer using salted butter in this streusel recipe, but you can certainly use unsalted butter as well. I would increase the amount of additional added salt to 1/2 teaspoon.
Sugar. I use a combination of granulated sugar and light brown sugar, You could also use dark brown sugar as well or all granulated.
Flour. Simple all purpose flour works great in this recipe. If you would like a gluten free option you can use a gluten-free “cup for cup” flour.
Salt. Along with the salted butter I like to use a pinch of kosher salt as well. Since there is no real added flavor, the extra pinch of salt in the butter helps balance out the sweetness from the sugar.
Recipe Variations:
Here are a few ideas on ingredient additions to change up the classic streusel:
1 teaspoon ground cinnamon would make a delicious cinnamon streusel
1/4 cup chopped pecans (or any other type of nuts like walnuts)
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1 teaspoon dry vanilla beans
How To Make Streusel Topping
The ease in making this recipe is part of the beauty of it! All you do is mix the dry ingredients and melted butter together in a bowl until combined, so basically no prep time. The mixture will be drier than pie dough, but will still hold together in large crumbs when squeezed. Since I use melted butter you can simply stir it up with a large spoon and then squeeze into crumbs with your hands!
Add it on top of whatever baked good or desserts you’re making OR bake it by spreading it on a lined baking sheet for 15 minutes until the crumbs are golden brown. Once they’re cooled they will get fully crisp!
Is Melted or Cold Butter Better For Streusel?
So many streusel recipes require the use of cold butter. You use a party cutter or fork to “cut” or work the butter into the flour, making sure all the flour and sugar gets coated completely. This allow the topping not to melt when baked. BUT after tons of experimenting, I never saw a difference in the finished product when using cold butter vs melted butter EXCEPT how much easier it was to make using melted butter.
Once I got the measurements correct I only use melted butter in my crumb topping now. No pastry cutter or elbow grease necessary, just a bowl and a spoon!
Can You Make Streusel Topping In Advance?
Absolutely. If you are planning on baking with streusel topping go ahead and prep it, storing it in an airtight container in the refrigerator. If you notice that it dries out too much just melt a tablespoon of butter and drizzle that on top and work it in. You’ll be good to go!
Can You Bake Streusel Topping On Its Own?
Absolutely! I have included in the recipe card below the instructions on how to bake streusel topping alone. You can use this on top of a frosted cake, or even add it onto any recipe that uses streusel topping…the pre-baked streusel will make the topping extra crispy!
How To Use Crumb Topping?
Here is a list of recipes that you can use this streusel/crumb topping on. Note that if the recipe doesn’t already call for a crumb topping you might need to increase the bake time by a few minutes!
Muffin Recipes:
Pie Recipes:
Quick Bread Recipes:
Cake Recipes:
Some baked, crunchy crumb topping sprinkled on top of the frosting on a layer cake adds texture and flavor, as well as making the cake look pretty! Think of it as buttery sprinkles!
Use It As A Topping:
I shared how to bake the streusel alone in the recipe card below. This will make a buttery crumb topping that you can use to sprinkle on so many things like:
How To Store Streusel Topping
Making streusel topping ahead is a time saver, whether you’re pre-baking it, or saving it to top your banana bread with.
Pre-baked streusel: Baked streusel can be stored airtight at room temperature for up to 5 days. You can also freeze it for up to2 months in a freezer bag. Allow it to thaw at room temperature.
Unbaked streusel: You can store in an airtight container in the refrigerator for up to 5 days before using.
FAQ’s
What is the difference between crumb and crumble? Just the name. Crumble topping and Crumb topping are essentially the same thing: a mixture of butter, sugar, and flour. Should the streusel topping be added before or after baking? You add streusel topping before baking your pies, cakes, or muffins. It bakes along with whatever you are making. Why is my streusel topping not crumbly? If your crumb topping isn’t crumbly you need to add a little more butter. Chances are you mis-measured the flour, but it is an easy fix. Start with 1 tablespoon of melted butter and mix that in, adding more if necessary. Don’t add too much butter, though, as it will melt as it’s baked. Alternately if your crumb is too wet you can add more flour 1 tablespoon at a time until the right consistency is achieved. Why does my streusel sink? Streusel topping will sink if the batter you are adding it on top of is too thin. It can also melt into the batter if there is much butter content Why is it called a streusel? Streusel is a German word, and the translation is as a verb to be sprinkled or scattered. Streusel topping is often sprinkled on top of baked goods, hence the name.
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Streusel Topping
Author: Shelly
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Yield: 3 cups streusel topping 1x
Category: Dessert
Method: Oven
Cuisine: American
Description
This easy Streusel Recipe is super versatile and can be used on so many recipes from pies and muffins to simply baking it alone and using it as a buttery, crisp topping (as these instructions show). OR use this recipe anytime a crumb topping is needed or desired!
Ingredients
Scale
1x2x3x
1/3 cup granulated sugar
1/3 cup light brown sugar
1/4 teaspoon salt
1/2 cup salted butter, melted and cooled slightly
1 1/2 cups all-purpose flour
Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a large bowl mix the granulated sugar, brown sugar, salt, butter, and flour together until combined. The mixture will be crumbly, but will hold together and form large crumbs when squeezed.
Form into crumbs and spread on prepared baking sheet.
Bake for 10 – 15 minutes until lightly golden. The crumbs won’t get completely crunchy until they cool.
Allow the topping to cool completely and then package in an airtight container, or zip-top bag until ready to use.
Notes
If using this streusel on a separate recipe, follow the instructions as listed but don’t bake it. Sprinkle the uncooked streusel topping on whatever recipe you are making and bake according to THOSE instructions.
– Store airtight at room temperature for up to 5 days.
– Freeze in an airtight container for up to 2 months. Thaw at room temperature.
Keywords: streusel topping, crumb topping, crumble topping, streusel recipe
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