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My daughter returned from camp praising the cinnamon sugar toast she had there for breakfast. Entertained by her enthusiasm, I baked variations on the hot buttered toast topped with cinnamon and sugar she had enjoyed.


cream cheese cinnamon coffee cake

1 (8-ounce) package cream cheese, softened, divided use

9 tablespoons sugar, divided use

1 teaspoon lemon juice

2 cups PLUS 1 tablespoon flour, divided use

1/2 teaspoon baking soda

2 teaspoons baking powder

pinch of salt

1/2 cup butter, cut into small pieces, divided use

1/3 cup milk

1/2 teaspoon ground cinnamon

Heat oven to 425F. Line a cookie sheet with parchment paper.

In a medium bowl, beat 5 ounces of the cream cheese with 5 tablespoons of the sugar and the lemon juice until smooth and creamy, set aside.

In a separate bowl, combine the 2 cups flour, baking soda, baking powder, salt and 2 tablespoons of the sugar and mix well. Cut in 7 tablespoons of the butter and the remaining cream cheese until mixture is crumbly. Stir in milk. Transfer mixture to a lightly floured surface and knead until mixture forms a soft dough. Shape into a 12-by -8-inch rectangle. Transfer to cookie sheet.

Spread cream cheese mixture down center of dough, leaving a 2 1/2-inch border on the long sides. Make cuts, 2 1/2-inches long at 1-inch intervals along the long sides of the rectangle. Fold strips over filling, overlapping.

In a small bowl, combine the remaining tablespoon of flour, the remaining butter, the remaining sugar and the cinnamon and mix until well combined and crumbly. Sprinkle mixture over dough.

Bake for 10 to 15 minutes or until golden brown.

Cool 10 minutes on cookie sheet, then transfer to wire rack to cool completely.



cinnamon sugar blueberry banana bread

1 cup sugar, divided

1/2 cup unsalted butter, softened

1/4 teaspoon salt

2 ripe bananas

2 eggs

7 tablespoons sour milk (add 1 teaspoon vinegar to 6 1/2 tablespoons nonfat milk)

1 teaspoon vanilla extract

1 teaspoon baking soda

2 cups flour

2 cups blueberries

1 teaspoon cinnamon

Heat oven to 375F. Grease a loaf pan with butter and coat it with sugar.

Cream butter and 3/4 cup sugar with a mixer. Add bananas, eggs, milk, vanilla, baking soda and flour and mix until smooth.

Stir in blueberries.

Combine 1/4 cup sugar and cinnamon in a small bowl. Sprinkle evenly over the top of the batter. Bake for 45 to 50 minutes until a toothpick comes out with just a few crumbs. Cool before removing loaf from pan.


Recipe adapted from Crazy for Crust