Easy Cinnamon Rolls with Sweet Potato Filling

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Perfect for the Holidays | Easy Cinnamon Rolls with Sweet Potato Filling

 

The perfect breakfast or brunch treat for the holidays, using store-bought cinnamon rolls ready-to-bake!

easy cinnamon rolls with sweet potato filling

CHECK OUT MY SWEET POTATO PIE RECIPE

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Easy Cinnamon Rolls with Sweet Potato Filling


Description

Easy cinnamon rolls filled with sweet potato and topped with brown butter glaze. This recipe is made with store-bought ready-to-bake cinnamon rolls.


Ingredients

Scale
  • 1/4 cup butter, melted
  • 2 eggs
  • 1/2 cup heavy whipping cream
  • 2 tablespoons flour
  • 3 teaspoons cinnamon
  • 1/4 teaspoons nutmeg
  • 1 teaspoon vanilla extract
  • 2 (12.4 ounce) cans cinnamon rolls
  • sweet potato filling
  • 1/2 cup pecans, optional, finely chopped

For the Brown Butter Glaze

  • 8 tbsp unsalted butter
  • 8 tbsp cream cheese, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt
  • 3 tbsp milk

Instructions

Preheat the oven to 350 degrees F.

Generously coat a 9×13-inch baking dish with melted butter.

Roll out cinnamon rolls and cut into strips.

Add sweet potato filling and roll, and place in greased baking dish.

In a large mixing bowl, whisk together the eggs, cream, flour, cinnamon, nutmeg, and vanilla.

Pour egg mixture over the contents of the dish to make sure you dampen any dry pieces.

Sprinkle the pecans evenly over the dish.

Bake until light golden brown, about 18-25 minutes. The type of cinnamon rolls you use might vary cook time so watch carefully! You will also want to check a middle piece to ensure the dough is fully cooked.

Remove the baking dish from the oven.

Pour the warm glaze evenly over cinnamon roll pieces.

Serve immediately.

 

For Glaze

Heat butter in a small saucepan on medium-low until it turns a nutty brown, about 6- 8 minutes. Cool slightly.

Place cream cheese in a medium bowl. Using a whisk, mix in powdered sugar, vanilla, and salt until smooth.

Whisk in browned butter slowly. Add milk until smooth.

  • Prep Time: 10
  • Cook Time: 40
  • Category: Breakfast
  • Method: Oven

Keywords: cinnamon rolls, cinnamon rolls filled with sweet potato

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Cookie Butter Chia Pudding Recipe

Cookie Butter Chia Pudding Recipe

HOW TO MAKE COOKIE BUTTER CHIA PUDDING

This chia pudding is made with almond milk, chia seeds, sweetener of choice—I like to use agave or honey! Yogurt gives this treat some healthy probiotics too. Finally, top it all off with cookie butter. The result? A delicious snack that’s packed full of proteins and fibers.

What you will need:

COOKIE BUTTER

BISCOFF BISCUITS

MAPLE SYRUP

YOGURT/VANILLA YOGURT

COOKIE BUTTER CARAMEL SAUCE

chia puddingCheck out my Cookie Butter Caramel Sauce

 

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Cookie Butter Chia Pudding Recipe


  • Author: Belle Omniley
  • Total Time: 4 hours 5 minutes
  • Yield: 1 serving 1x

Description

This Chia Pudding is made with almond milk, chia seeds, sweetener of choice—I like to use maple syrup! Yogurt gives this treat some healthy probiotics too. Finally, top it all off with cookie butter. The result? A delicious snack that’s packed full of proteins and fibers.


Ingredients

Scale

Instructions

Mix together chia seeds, maple syrup, yogurt, almond milk, and vanilla in a bowl. 

In another small bowl, mix together the remaining almond milk and cookie butter.

Add cookie butter milk mixture to chia seed pudding.

Combine well in an airtight container and refrigerate for 4 hours or overnight until it thickened.⁠

Once thickened, top with cookie butter caramel sauce and refrigerate again for 10 minutes; remove and top with crushed biscoff. Enjoy.⁠

Notes

You can use vanilla yogurt and omit additional vanilla extract

  • Prep Time: 5
  • Cook Time: 4 hours
  • Category: Breakfast
  • Method: Refrigerator
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 420
  • Sugar: 26.4 g
  • Sodium: 522.4 mg
  • Fat: 17.4 g
  • Carbohydrates: 58.3 g
  • Protein: 9.3 g
  • Cholesterol: 2.4 mg

Keywords: chia pudding, overnight oats, cookie butter chia pudding

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Easiest Pumpkin Scones

Easiest Pumpkin Scones

The Easiest Pumpkin Scones Ever! You don’t even need a food processor for this one. They come out super fluffy and moist. Such a decadent treat for fall!

pumpkin scones

pumpkin scones

SHOP MY FAVORITE MIXING BOWLS

CHECK OUT MY LATEST CREAMY CROCKPOT CHICKEN CHILI! So Delicious!

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Easiest Pumpkin Scones


Description

Try this easy recipe for Pumpkin Scones if you’re a fan of bakery-style baked goodies on crisp fall mornings! They come out tender and mile-high.


Ingredients

• 2 c all-purpose flour
• ½ c granulated sugar
• 1 Tbsp baking powder
• 2 tsp pumpkin pie spice
• ½ tsp salt
• ½ cup cold butter diced
• ½ cup canned pumpkin
• 3 tbsp heavy cream
• 1 large egg
• 1 tsp vanilla extract

For glaze optional
• ⅓ c powdered sugar
• 1 Tbsp maple syrup
• ½ tsp molasses


Instructions

• Preheat oven to 425 degree and prepare baking sheet with flour
• Mix together flour, sugar, baking powder, pumpkin pie spice, and salt. Incorporate the baking powder well.
• At this time take chilled butter out.
• Mix together pumpkin, heavy cream, egg, and vanilla extract.
• Cut in chilled butter.
• Gentle fold wet mixture into flour mixture. Just until moistened.
• Fold dough onto prepared baking sheet and push dough into circle. Avoid working the dough too much.
• Use sharp knife or dough cutter, cut scone pieces and separate at least 2” apart to allow for spreading.
• Cook for 15 minutes or until done.
• Let cool completely before icing (optional)
Optional glaze
• mix together confectioner’s sugar, maple syrup, and molasses

Notes

Tips:
• Keep all refrigerated items in the refrigerator until ready to use.
• Move fast with this recipe
• Lastly, SHARE and ENJOY!!!!

  • Prep Time: 5
  • Cook Time: 15
  • Category: Breads
  • Method: oven
  • Cuisine: American

Keywords: pumpkin, pumpkin scone, pumpkin scones, scone, scones

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JENNIFER ANISTON SALAD

JENNIFER ANISTON SALAD

Greetings! I hope this post finds you well. I finally got around to adding my flair to the Jennifer Aniston’s Salad. I must admit I can tell what all the rave is definitely about. According to sources, Jennifer ate this salad religiously for 10 years on the set of F.R.I.E.N.D.S. So I did a little digging and a lot of sources refer to Jennifer Aniston salad as a Cobb Salad, but this salad is far from a Cobb Salad.

Now the original recipe calls for bulgur. What’s bulgur? That’s the same thing that I asked myself.

Bulgur. Parched cracked wheat, according to Webster Dictionary.

I was unable to locate bulgur, so I opted to use Seeds of Change Quinoa & Brown Rice with Garlic. I think it added a very tasty flavor to the salad. I will continue to look for the bulgur to compare the flavor profile and be sure to update you all.

Now let’s talk more about this salad. I’m always looking for a filling and hearty meal, so let me tell you this salad checks all the boxes. The garbanzo beans or chickpeas make this dish an entree on its own. I also used roasted and salted Pistachios and I don’t regret it a bit. I can definitely see why Jennifer Aniston ate this salad daily, it is the BOMB.com.

The Jennifer Aniston Salad is super versatile I had been eating it as an entree, but I can also see serving it as a side salad. If you have to have meat on your salad ground turkey or grilled chicken would be a great addition also. I would suggest trying the salads as it is and then deciding if you want to add more protein.  I can’t was to serve this at our next get-together and see how wowed everyone is by it.

If you make the salad I would love to know what you think of it. Be sure to come back and leave me a comment. Be Well-Omniley

Yield: 4

Jennifer Aniston's F.R.I.E.N.D.S Salad

Jennifer Aniston's F.R.I.E.N.D.S Salad

A fresh hearty salad that is easy to make and taste great.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 C quinoa
  • 2 mini cucumbers, diced
  • 1 can of chickpeas, reduced-sodium drained, and rinsed
  • 1/2 C pistachios
  • 1/2 C feta, crumbled
  • 1/3 C red onion, finely diced
  • 2 Tbsp parsley, finely chopped
  • 1 Tbsp mint, finely chopped
  • 2 mini cucumbers, diced
  • Olive oil
  • splash of lemon juice
  • salt and pepper to taste

Instructions

  1. Add all ingredients to a large bowl and toss lightly.
  2. Serve immediately or store in an airtight container for up to 48 hours.

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 321Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 17mgSodium: 323mgCarbohydrates: 34gFiber: 7gSugar: 8gProtein: 12g

The nutritional facts are estimates.

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BLUEBERRY LEMON OVERNIGHT OATS

BLUEBERRY LEMON OVERNIGHT OATS

Did you make any resolutions this year that had to do with taking better care of yourself? While I don’t do resolutions, I definitely made a commitment to focus on myself more and that includes taking care of my body.

How am I doing that? I’m back at the gym like I never left it and I am eating better. I started back with my overnight oats; I forgot how nourishing and easy of a breakfast option they are. So it’s a must that I share it with you all today.

One of the great things about overnight oats is that you can get super creative with your ingredients. Today I’ll be sharing with you my take on Blueberry Lemon Overnight Oats. If you follow me on Instagram you know I recently partnered with Dannon’s Light and Fit and found myself with some extra Greek yogurt on my hand and I thought to myself??? You guessed it right I’m using Lemon Cream Greek yogurt in my overnight oats. This is some next-level deliciousness, you guys.

You only need a few staple ingredients to make overnight oats.

  1. Oats. Make sure you are using rolled or old-fashioned oats. Please don’t use instant oats-epic fail!
  2. Almond milk. Any milk of choice will work here guys.
  3. Yogurt. Please don’t skip this one-these makes your oats oh so creamy.
  4. Sweetener. I use maple syrup or honey-whichever I have on hand at the time.
  5. Fruit. Whatever you are in the mood for will work well.
  6. Nut butter. I love Smuckers Organics Chunky Peanut Butter.

The great debates when it comes to overnight oats…

Will you eat your oats cold or hot? I myself like to heat mine up-so so good!

Are you topping or not? If you choose to add toppings the possibilities are endless. Coconut, granola, peanut butter, almond butter, trail mix, or anything you like.

Be sure to let me know if you try this recipe or any combination by leaving me a comment below. Be Well-Omniley

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Yield: 1

Blueberry Lemon Overnight Oats

Blueberry Lemon Overnight Oats

These Blueberry Lemon Overnight Oats are a nourishing and easy breakfast. Make them ahead of time for a quick and easy treat.

Prep Time 5 minutes
Cook Time 2 minutes
Total Time 2 minutes

Ingredients

  • 1/2 C old-fashioned oats
  • 1/2 C almond milk, plain, unsweetened
  • 1/3 C Lemon, greek yogurt
  • 1/4 C blueberries
  • 1/2 tsp maple syrup
  • pinch of salt

Instructions

1. Mix together all ingredients and give them a stir. Refrigerate overnight or for at least 6 hours.

2. In the morning, place in the microwave for 1 minute or you can eat cold. Add toppings of your choice.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving: Calories: 270Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 166mgCarbohydrates: 47gFiber: 6gSugar: 17gProtein: 13g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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Valentine’s Brunch

Valentine’s Brunch

Today I’m sharing an easy Valentine’s Day brunch idea. Valentine falls on a Monday this year, so I know most of us will be celebrating the weekend before. My husband loves pancakes so I think I make a pancake breakfast/brunch and then we will go out for dinner on Sunday. I’ll be using my no-fail homemade buttermilk pancakes recipe it can be found here.

Be sure to enjoy the ones you love daily and not just for Valentine’s Day. Be Well-Omniley

 

 

 

 

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Easy Valentine Brunch

Easy Valentine Brunch

Still undecided on what to do for Love Day? Whether you are single or married we all love brunch right? I think I started looking too late this year for a heart shaped waffle maker, but I couldn’t let 2021 Love Day pass without making some heart-shaped waffles. So here’s a hack that you still have time to do.

I used store bought Eggos (waffle of choice) and popped them in the toaster for about 20 seconds. They took my heart shaped cookie cutter and cut out hearts. When it was time to serve brunch/breakfast I popped them back in the toaster for another 20-30 seconds. Cuteness and without the mixing. I served them with fresh strawberries and a Strawberry Passion smoothie. Check on they recipe here! I hope you all are planning on celebrating love day no matter what your love status is…Love is in the Air!

 

 

 

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5 from 1 vote

Strawberry Passion Smoothie

This recipe contains alcohol
Prep Time5 mins
Total Time5 mins
Course: Breakfast, Drinks
Cuisine: American
Servings: 3 people
Calories: 421kcal
Author: Belle Omniley

Equipment

  • Blender

Ingredients

  • 1 ¼ c almond liqueur Bailey's
  • handful of fresh strawberries
  • ice cubes

Instructions

  • Add strawberries, liqueur, and ice to blender.
  • Blend for ~45 seconds or to consistency of your choice.
  • Pour in glasses and serve immediately.

 

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Homemade Pancakes

Homemade Pancakes

 

Print Recipe
5 from 1 vote

Homemade Pancakes

Light and fluffy no-fail homemade buttermilk pancakes.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Servings: 2 people
Calories: 249kcal

Equipment

  • Griddle
  • Ice Cream Scooper

Ingredients

  • 1 C AP Flour
  • Tbsp sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 C + 1 Tbsp 1% buttermilk
  • 1 egg

Instructions

  • Mix buttermilk and egg in bowl.
  • In separate bowl whisk together flour, baking soda, salt, and sugar.
  • Gentle add flour mixture to buttermilk mixture. Avoid over stirring.
  • Heat griddle to 350° coat with butter and ice scooper full of mix and spread into a circle with the back of scooper.
  • Flip pancake after large bubbles form or after 3 minutes and cook another 3-5 minutes on the other side. Serve immediately.

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Keto Mini Pumpkin Pancakes

Keto Mini Pumpkin Pancakes

Keto Mini Pumpkin Pancakes

Guilt-free fall breakfast
Prep Time5 mins
Cook Time6 mins
Total Time11 mins
Course: Breakfast, Side
Servings: 6 pancakes

Equipment

  • Blender
  • Non-stick pan

Ingredients

  • 1/2 C almond flour
  • 2 Tbsp coconut flour
  • 1 Tbsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1 Tbsp Swerve granulated sugar
  • 2 Tbsp pumpkin puree
  • 3 large eggs
  • 1/4 cup almond milk
  • splash of kefir plain
  • pinch of salt

Instructions

  • Add all ingredients to blender and pulse until a thick batter remains.
  • Let sit and thicken for 10 minutes; add a splash of almond milk if too thick
  • Heat a non-stick pan and spray with butter spray. Pour batter in pan dollar size and let cook on each side for 2-3 minutes.
  • Serve immediately with your choice of topping. I used sugar-free syrup.

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