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July 2020 - Pastry and Soul
Categories
Cake Desserts

Peach Upside-down Rum Bundt Cake

If you’re looking for a deliciously decadent and boozy rum cake, then you’ve found it right here! The Peach Upside-down rum bundt cake is sweet, boozy and a tad tart. There is quite a bit of rum in this mouthwatering dessert, but you will not get drunk unless you eat the whole cake by yourself in one sitting. Try this recipe for your next family get together, picnic or holiday party!

The buttered rum sauce adds extra flare and richness to the cake. Try pairing the cake with a scoop of vanilla ice cream and a drizzle of rum sauce on top!

You can also serve this cake during afternoon tea or after dinner for a lovely dessert. Try out my cinnamon roll recipe, dutch baby pancake recipe or fruit tart recipe to wow your friends and family!

What you’ll need for this peach upside-down rum bundt cake

  • Peaches: I used one yellow peach for this recipe. If you don’t have yellow peaches, then white peaches could work as well, however, I think yellow peaches work best.
  • Unsalted Butter: Melted butter and softened butter are used for two different parts of this recipe.
  • Brown sugar: Brown sugar is used twice for this recipe. You can use either light brown sugar or dark brown sugar.
  • Granulated Sugar: Granulated sugar gives some additional sweetness to the cake.
  • Eggs: It’s best to use room temperature eggs.
  • Vanilla Extract: Vanilla adds some additional flavor to this recipe that’s not just sweetness.
  • Flour: All purpose flour was used for this recipe. Always spoon your flour into a measuring cup rather than packing the flour like you may usually do with brown sugar.
  • Nutmeg: The addition of nutmeg gives this cake a warm flavor note. Freshly grated nutmeg is always a beautiful addition to baked goods, however you can certainly use ground nutmeg in this recipe.
  • Lemon zest: Lemon zest brings a nice and light brightness to the cake.
  • Greek Yogurt: Plain Greek yogurt works best in this recipe. You may use vanilla Greek yogurt as well.
  • Rum: You can use spiced rum as well for this recipe.
  • Milk: It’s best to make sure that your milk is also room temperature. Almond milk was used for this recipe.
  • Salt: Don’t forget the salt, so that your zucchini bread doesn’t taste insanely sweet.
  • Baking powder
  • Heavy Whipping Cream: Heavy whipping cream is used for the rum sauce.
  • Peach Schnapps: The peach schnapps used in the rum sauce adds to the peach flavor in this cake.
rum cake on a pink and white plates with a peach cut in half
rum cake on a pink and white plates with a whole peach
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Peach Upside-down Rum Bundt Cake


  • Author: Samantha – Pastry and Soul
  • Total Time: 2 hours (plus cooling time)
  • Yield: Serves 1214 1x

Description

A devine rum cake layered with beautiful peach flavor.


Ingredients

Scale

Peach layer

  • 1 yellow peach, sliced
  • 1/4 cup butter, melted (for the bottom of the bundt pan with the peach)
  • 1/2 cup brown sugar (for the bottom of the bundt pan with the peach)

Rum Cake

  • 3 cups (360g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 tsp nutmeg
  • 1  teaspoon salt
  • 3 sticks (345g) unsalted butter, softened
  • 3/4 cup (145g) packed dark brown sugar (light brown sugar will work as well)
  • 1/2 cup (100g) granulated sugar
  • zest from 1 lemon
  • 5 large eggs, room temperature
  • 1/2 cup (120g) Greek yogurt, room temperature
  • 2 teaspoons pure vanilla extract
  • 3/4 cup (120ml) rum or spiced rum
  • 1/3 cup (80ml) milk, at room temperature (almond milk was used for this recipe)

Butter Rum Sauce

  • ¼cup (70g) unsalted butter
  • ¼ cup (50g) granulated sugar
  • ¼ cup (50g) light brown sugar, frmly packed
  • ¼ cup (60ml) spiced rum
  • ¼ cup (60ml) heavy whipping cream
  • 1/8 (30ml)cup peach schnapps
  • 1 pinch salt

Instructions

  1. Preheat the oven to 350°F (177°C) and grease a 10-inch bundt pan.
  2. Wash, peel and cut a peach.
  3. In a sauce pan, melt 1/4 cup butter then add 1/2 cup brown sugar and mix until combined. Pour into the bundt pan and add the sliced peach to the bottom of the bundt pan, then set aside.
  4. In a large bowl, whisk together the flour, baking powder, nutmeg, and salt the set aside.
  5. Use a hand held mixer and a large bowl or standing mixer with a whisk attachment to mix the butter, brown sugar, granulated sugar, and lemon zest together until creamed, about 2 minutes.
  6. Next, add each egg one at a time and mix after each egg. Add the Greek yogurt, and vanilla and mix on medium speed until well combined. Be sure to scrape down the sides so that your ingredients are well combined.
  7. Slowly add the dry ingredients into the wet ingredients and mix on low speed.
  8. Slowly pour in the rum and milk. Mix the thick batter on medium speed.
  9. Pour the cake batter evenly over the peaches in the bundt pan.
  10. Bake for 60 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs.
  11. Remove the cake from the oven and allow it to cool for at least 1 hour to 2 hours inside the pan.
  12. Invert the cake onto a wire rack or serving dish.

Rum sauce:

  1. Melt the butter and brown sugar in a sauce pan over medium heat. Whisk in the heavy cream, rum, peach schnapps, and salt. Bring to a boil and boil for 4-5 minutes. Transfer to a heat proof measuring cup or bowl and allow the sauce to cool to room temperature. If not using right away, store in the refrigerator for up to 1 week. Warm slightly and stir before using.
  2. Using a skewer, Gently poke the cake with a 5 – 10 holes. Then pour some of the sauce over the top of the cake.
  3. Enjoy!

Notes

  • Serve the cake with vanilla ice cream and drizzle some more sauce of the top for some more decadence!
  • Store the cake at room temp for up to 2 days, in the refrigerator for about a week or in the freezer for up to 2 months.
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: cake

Keywords: rum cake, cake, bundt cake, fruit cake

Categories
Drinks

Blueberry and Blood Orange Margarita

Check out this refreshing Blueberry and Blood Orange Margarita recipe!

This recipe is so perfect for an at-home happy hour with friends, a get together to celebrate a milestone or just to hang out with your partner on the patio! Nothing is better than gathering with friends for a a nice and refreshing drink and catching up on the beauty that life has to offer.

This margarita has a bit of carbonation in it to add some extra flare to the drink!

margarita with blood oranges and blueberries in a glass

What you’ll need to make a Blueberry and Blood Orange Margarita

  • Blueberries: The blueberry flavor comes from the muddled blueberries.
  • Silver tequila: I recommend using silver tequila rather than gold tequila for this recipe because the flavor doesn’t compete with the fruity flavors of the margarita.
  • Orange liqueur: I used Triple Sec for this recipe, but feel free to use Grand Marnier or Cointreau. They all work perfectly for this recipe.
  • Lime juice: What’s a margarita without some fresh lime juice? The lime juice adds some needed acidity to cut the sweetness.
  • Simple syrup: Homemade blueberry simple syrup was used for this recipe which added some additional blueberry flavor. You are welcome to use plain simply syrup (homemade or store bought).
  • Carbonated blood orange drink: The carbonated blood orange drink makes this margarita extra special. I used San Pellegrino blood orange sparkling drink for this recipe.
  • Garnishes: The addition of a vibrant red blood orange slice, a slice of lime, and blueberries really make the final presentation of this drink pop!
  • Ice: This margarita is on the rocks and the drink definitely tastes better ice cold!
  • Salt and Sugar: You can line the rim of your glass with salt or sugar or omit the both of them completely.

Check out other fun recipes such as my No-Churn Homemade Mixed Berry Jam Ice Cream!

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Blueberry and Blood orange margarita


  • Author: Samantha – Pastry & Soul
  • Total Time: 15 minutes
  • Yield: 2 drinks 1x

Ingredients

Scale
  • 3 ounces silver tequila
  • 2 ounces orange liqueur (Grand Marnier, Triple Sec or Cointreau)
  • 1 1/2 ounces fresh lime juice
  • 1/4 cup blueberries
  • 1 1/2 ounces blueberry simply syrup or regular simple syrup (optional)
  • ice
  • carbonated blood orange drink (San Pellegrino was used in this recipe.)
  • blood orange wedge, blueberries and/or lime wedges and coarse salt for rimming the glass
  • salt or sugar to rim your glass (optional)

Instructions

  1. Rub a lime on the rim of two glasses with a lime wedge.
  2. Pour some sugar or coarse salt onto a plate or a shallow bowl, and dip the rim of the glass in the sugar or salt. Set aside.
  3. Muddle the blueberries and lime juice together in a cocktail shaker until the liquid turns blue/purple.
  4. Add the tequila, simple syrup and a small handful of ice to the cocktail shaker. Shake or stir until well combined.
  5. Fill your glasses with ice.
  6. Strain and pour into your glasses.
  7. Leave room to pour the carbonated blood orange drink
  8. Enjoy! Cheers!
  • Prep Time: 15 minutes
  • Category: cocktails

Keywords: margarita, tequila, national tequila day

Categories
Desserts Ice Cream

No-Churn Homemade Mixed Berry Jam Ice Cream

Ice cream is one of the best desserts that has ever graced this world. I’ve had some amazing ice cream over the years, but this No-Churn Homemade Mixed Berry Jam Ice Cream is even better since it’s mouthwatering and easy to make. This mixed berry jam ice cream with vanilla sandwich cookies is so creamy that you’ll have to make sure that you share this with your friends before you finish all by yourself!

This No-Churn Homemade Mixed Berry Jam Ice Cream is seriously one of the THE best flavor combinations you’ll ever have. It’s a must if you’re a fan of berries and ice cream. Try out this ice cream today!

If you’re looking for another delicious dessert, then try out my fruit tart recipe or my Ultimate Triple Chocolate Chip Cookie recipe.

THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE READ MY PRIVACY & DISCLOSURE POLICY.

Homemade no-churn ice cream in a ramekin with berries.

Why is this ice cream called “no-churn”?

This ice cream is called “no-churn” because there is no traditional ice cream churning involved in an ice cream maker. This makes no-churn ice cream super easy to make because you don’t have to worry about over churning your ice cream. Over churning ice cream will create an ice cream with an extremely icy texture.

What you’ll need for this no-churn mixed berry ice cream

INGREDIENTS:

  • Heavy whipping cream
  • Sweetened condensed milk
  • Vanilla extract
  • Salt
  • Granulated Sugar
  • Assortment of berries: Blueberries and blackberries were used for this recipe.
  • Lemon juice: Lemon juice will cut the sweetness of the jam.
  • Vanilla Sandwich cookies: Vanilla sandwich cookies add a nice crunch

TOOLS:

Tips for this recipe

  • Be sure to break or cut the vanilla sandwich cookies into pieces before the ice cream solidifies.
  • Be sure to store any left over jam in a clean glass jar.
  • A 9×5 inch loaf pan was used to store this ice cream during the freezing process.
  • Empty plastic ice cream containers are perfect for storing your homemade ice cream!
ice cream in a pan and berries in ramekins
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Homemade No Churn Mixed Berry Jam Ice Cream


  • Author: Samantha – Pastry & Soul
  • Total Time: 5 hours 15 min (including freezing time)
  • Yield: 12 servings (6 cups) 1x

Ingredients

Scale

Ice Cream

  • 14 ounces sweetened condensed milk
  • 2 teaspoons vanilla extract
  • pinch of salt
  • 2 cups heavy cream, cold

Mixed Berry (Blackberry and blueberry) Jam

  1. 1 pound fresh berries
  2. 1/2 cup granulated sugar
  3. 2 tablespoons lemon juice
  4. pinch of salt

Other Mix-In

  • 10 vanilla sandwich cookies, crushed

Instructions

Mixed Berry Jam

  1. Wash and clean berries, then cut them into even pieces and add berries into a saucepan.
  2. Add sugar to the saucepan and mash the berries with the fruit using a potato masher or muddler.
  3. Add the lemon juice.
  4. Boil the berries for 20 minutes over medium heat while stirring occasionally. 
  5. Take a bit of the hot jam and put it on a frozen spoon then wait for it to cool. If you’re able to run your finger through the jam and you can clearly see the back of the spoon, then your jam is set. The jam should no longer be in a liquid state.
  6. Remove the jam from the heat and transfer it to a clean jar. 
  7. All the jam to cool completely before refrigerating. 

Ice Cream

  1. Chill a 9-by-5-by-3-inch metal loaf pan in the freezer for 1 hour.
  2. Whisk together the condensed milk, vanilla and salt in a large bowl and set aside.
  3. Whip the heavy cream in a standing mixer on medium-high or in a bowl using a hand mixer until stiff peaks form.
  4. Fold half of the whipped cream into the condensed milk mixture with a rubber spatula until just combined. Next fold in the other half of the whipped cream until well completely combined.
  5. Pour the mixture into the chilled 9-by-5-by-3-inch metal loaf pan, then cover freeze for 2 hours until the ice cream is thick and creamy.
  6. Swirl in the mixed berry jam  and crushed vanilla sandwich cookies using a long skewer. Place the pan back into the freezer for  3 more hours until the ice cream is solid, but scoop-able. 
  7. Enjoy!
  • Prep Time: 15 minutes
  • Category: ice cream

Keywords: ice cream, homemade ice cream, homemade jam

Categories
Cookies Desserts Pastries

Oatmeal Cranberry and Raisin Cookies

I have to admit that I’m not a fan of oatmeal and raisins. Why do I have a blog post about oatmeal cranberry and raisin cookies? Well, I’m glad you asked! I enjoy baking anything and everything for my loved ones, and many of them really love oatmeal raisin cookies, so that’s why I make them.

When I was testing out new oatmeal raisin cookie recipes, this one turned out to be the winner. Golden raisins, cranberries , and brown butter elevate this cookie. They were so good that I started thinking, “Am I an oatmeal raisin cookie fan, now?”. Check out this oatmeal cranberry and raisin cookies recipe even if you’re not an oatmeal raisin cookie lover. You might just change your mind!

Brown butter makes pretty much every sweet and savory treat EXTRA delicious! Learn how to brown butter here!

What you will need for these Oatmeal Cranberry and Raisin Cookies!

  • Unsalted Butter: It’s always best to use unsalted butter, so that you’re able to control the amount of salt in your cookies. If you don’t have unsalted butter, then you can salted butter, but it’s possible that your cookies will be saltier than desired. You may need to reduce the amount of salt or omit it completely if you use salted butter. This cookie recipe has contains brown butter which provides a rich, warm and deeper flavor to the cookies. Check out my video on how to brown butter!
  • Sugar: My ideal cookies always have brown sugar and white sugar. Light or dark brown sugar will work for this recipe. Dark brown sugar contains more molasses than light brown sugar, so this will make your cookies more moist, chewier and darker.
  • Eggs: It’s best to use room temperature eggs. Adding one egg plus one egg yolk will make your cookies chewy and less cakey.
  • Vanilla Extract: Vanilla is essential!
  • Nutmeg: The addition of nutmeg gives your cookies a warm flavor note. Freshly grated nutmeg is always a beautiful addition to baked goods, however you can certainly use ground nutmeg in this recipe.
  • Flour: All purpose flour was used for this recipe. Always spoon your flour into a measuring cup rather than packing the flour like you may usually do with brown sugar. Cookies spread less when there is too much flour added to the recipe. I suggest adding in the flour in batches to make it easier to incorporate the dry ingredients into the wet ingredients.
  • Raisins: This recipe uses both regular raisins and golden raisins. If you prefer, you can use all golden raisins or all regular raisins.
  • Dried Cranberries: Dried cranberries add a delicious fruity and tart flavor to the cookies.
  • Salt: Always use salt in your baked goods. Salt balances out the sweetness of cookies.
  • Baking Soda
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Oatmeal Cranberry and Raisin Cookies


  • Author: Samantha – Pastry & Soul
  • Total Time: 28 minutes
  • Yield: 16 1x

Ingredients

Scale
  • 3/4 cup unsalted butter, browned
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 egg + 1 egg yolk, room temperature
  • 1 tablespoon vanilla extract
  • 1 1/2 cup all purpose flour
  • 1 teaspoon salt
  • 1 1/2 cups old fashioned oats
  • 1/2 tablespoon cinnamon
  • 1/8 teaspoon nutmeg
  • 3/4 teaspoon baking soda
  • 1/4 cup golden raisins
  • 1/4 cup raisins
  • 1/4 cup dried cranberries

Instructions

  1. Begin with browning the butter over medium heat. The butter will start to foam as it melts and will turn golden brown.  A nutty aroma will be your sign to remove the pan from the heat and pour it into a heat-proof bowl to cool.
  2. Once the butter cools, combine it in a large bowl with the brown sugar, and white sugar. Mix together until well combined. Then add in the vanilla, egg, and egg yolk. Mix well until combined.
  3. In a separate large bowl, mix the flour, oats, cinnamon, nutmeg, golden raisins, raisins, dried cranberries, baking soda, and salt together. Mix in the dry ingredients into the wet ingredients a little at a time until its combined.
  4. Refrigerate the cookie dough anywhere between 30 minutes to overnight.
  5. Preheat the oven to 350°F and line a baking sheet with parchment paper
  6. Use an ice cream scoop to scoop out 2 tbsp of cookie dough into balls.
  7. Place the cookie dough balls 2 inches apart on the parchment lined baking sheet.
  8. Bake for about 13 minutes. Bake until the edges of the cookies are golden brown and the middle of the cookies are nearly set (center looks slightly under baked). Oven times vary.
  9. Cool before you eat and enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Category: Cookies, snacks

Keywords: oatmeal cookies, oatmeal raisin cookies, oatmeal

Categories
Breakfast Cinnamon Rolls Desserts

Soft and Buttery Cinnamon Rolls

These soft and buttery cinnamon rolls will be your new go to cinnamon roll recipe! There’s nothing better that a warm, cloud of dough with cinnamon sugar swirls and draped in vanilla icing. I love having brunch with my friends and biting into a soft cinnamon roll. I always fee like my day is instantly better as I’m stepping into a world of decadence. That’s what this cinnamon roll recipe is…DECADENCE.

This recipe is perfect for breakfast, brunch or mid day snacks! Do you love breakfast at any time of the day? You’ll love these cinnamon rolls for breakfast, brunch, lunch, dinner or dessert! As you can see, these cinnamon rolls are perfect for any time of the day! You’ll love making this recipe for your friends and family or make a fun event out of making this recipe with your loved ones! Watch me make these cinnamon rolls here!

cinnamon roll dough
cinnamon roll filling

Here’s what you’ll need for these soft and buttery cinnamon rolls!

  • Unsalted Butter: It’s always best to use unsalted butter, so that you’re able to control the amount of salt in your baked goods. Butter is used twice in this recipe.
  • Brown and Granulated Sugar: Granulated sugar is used in the dough and brown sugar is used in the filling of the cinnamon rolls. Light or dark brown sugar will work for this recipe. Dark brown sugar contains more molasses than light brown sugar.
  • Eggs: It’s best to use room temperature eggs.
  • Vanilla Extract: Vanilla is essential!
  • Flour: All-purpose flour was used for this recipe. Always spoon your flour into a measuring cup rather than packing the flour like you may usually do with brown sugar.
  • Salt: Always use salt in your baked goods. These cinnamon rolls are definitely on the sweet side, so salt is needed in the recipe.
  • Yeast: Active dry yeast was used for this recipe.
  • Cream Cheese: Cream cheese adds a nice tang to the icing and cuts a bit of the sweetness.
  • Milk: Make sure that your milk is warm, so that it does not deactivate the yeast. Almond milk was used for this recipe.
  • Powdered sugar: Powdered sugar is used for the icing.
  • Heavy Cream: Heavy cream is used for the icing. You can also use milk if you do not have heavy cream.
cinnamon rolls with cream cheese icing in a white baking dish and a white plate with a gold fork

Need an additional breakfast and brunch recipe? Check out my dutch baby pancake recipe!

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Soft and Buttery Cinnamon Rolls


  • Author: Samantha – Pastry & Soul

Ingredients

Scale

Dough

  • 500 g All Purpose Flour (plus more for kneading)
  • 100 g granulated sugar
  • 75 g unsalted butter, softened
  • 2 large eggs
  • 1 packet active dry yeast
  • 1 cup milk, warm (feel free to use the milk of your choice)
  • 1 tsp salt

Cinnamon Sugar Filling

  • 75 g softened unsalted butter
  • 150 g dark or light brown sugar
  • 25 g cinnamon
  • 1 tsp vanilla

Cream Cheese Icing

  • 75 g unsalted butter
  • 65 g cream cheese, room temperature
  • 250 g powdered sugar (icing sugar)
  • pinch salt
  • 1 tsp milk or heavy cream (increase amount of milk depending on thickness of icing)

Instructions

  1. Pour one packet of active dry yeast into warm milk. You can warm the milk on the stove or in the microwave.
  2. Add sugar to the yeast and milk mixture. Give the mixture astir and set aside for about 5-10 minutes for the yeast to bloom.
  3. In a large bowl, combine flour, sugar and salt. Then whisk.
  4. Add in the room temperature butter cut into cubes.
  5. Add in eggs one at a time.
  6. Using your CLEAN hands, work the eggs and butter into the flour mixture until the butter and eggs are well dispersed.
  7. Add the yeast and milk mixture to the dry mixture. Then mix until well incorporated.
  8. Flour a clean work surface and pour the dough onto the surface. The dough will be a bit sticky, so add a little flour at a time while kneading the dough until the dough stops sticking to the work surface.
  9. Form the dough into a ball and place it back into the bowl. Cover the dough with a clean kitchen towel and let it rise for 1 – 1.5 hours. Then start working on your filling.
  10. In a standing mixer bowl, combine light or dark brown sugar, room temperature butter, vanilla extract and cinnamon.
  11. With a paddle attachment, whip together until thoroughly combined. Transfer to a smaller bowl.
  12. When the dough has risen you will see that it has doubled in size and it’s super soft. Transfer it out onto a lightly floured surface. Roll dough ¼’’ thin into a rectangle.
  13. Spread the cinnamon filling onto the rolled dough and spread thin. I find this method easier and easier than spreading softened butter on the dough first, then sprinkling the cinnamon and sugar on top.
  14. Now roll your dough from one end to the other starting from the end closest to you. This side should be the long side of the rectangle. The dough is delicate, so roll slowly.
  15. Next, cut the dough into equal-sized pieces. I used a knife, but you’ll get a much cleaner cut if you use clean thread or floss to cut the dough.
  16. Place the rolls onto a gently greased pan. You can use butter or cooking spray. Cover the pan and let the rolls rise for an hour.
  17. Next, preheat your oven to 325F and start making the icing.
  18. In a bowl, combine room temperature cream cheese and room temperature butter. Whip until they’re completely mixed. I used a standing mixer, but you can also use a handheld mixer and a bowl.
  19. Add in the powdered sugar a few spoonfuls at time. Whip between each addition. Once all the sugar has been added, add in the vanilla, salt and milk. Whip to combine and set aside for later.
  20. After the rolls rise, bake them for 20 min.
  21. Once the rolls come out of the oven, allow them to cool for 5 min before adding icing.
  22. Now it’s time to add the icing! Slather on all over the cinnamon rolls!
  23. ENJOY!
  • Category: Breakfast, Dessert, Snack

Keywords: cinnamon rolls, cinnamon buns, breakfast food, dessert