Easy Cinnamon Rolls without the waiting 

Easy Cinnamon Rolls without the waiting 

I accidentally bought one too many packs of puff pastry. Never a problem, if anything that’s a good kind of mistake. The famous picky eater child of mine loves bread but frowns upon puff pastry, however he is obsessed with cinnamon. He will eat it dry with a spoon. Total weirdo who I am in love with! So anyway, I did a super quick version of cinnamon rolls with a side of apple sauce for dipping into. A week has passed since I’ve made these and I’m craving some now just because of that apple sauce dip. Total winner and perfect to send to school as a snack for the kids. Good news is Ryan loved them, I realize I didn’t accomplish much in the nutritional aspect of it all but when a picky eater like him, finally accepts another food WHATEVER it is without a fight, that’s always a good step towards more food acceptance and letting his food barrier down creating more trust in trying new things. Next time, I’ll Mix a vegetable and purée it inside perhaps that’ll it work. Find something they love and experiment! 


  • 1 sheet of puff pastry, I like to use the jus roll brand. Don’t roll it out. It’s better to get the box that comes in a big rectangular sheet. When you defrost it, take it out and don’t roll it out or else it’ll make it hard to roll it later. 
  • 3 tbsp raw refine free brown sugar 
  • 2 tbsp cinnamon 

Combine the cinnamon and sugar and sprinkle it all across the pastry sheet. 

Roll it and slice into equal parts. 

I’ve done this before and each roll ended up opening leaving me with snail looking rolls. I had an idea to place the pin wheels into a cup cake tin so that when they expand in the oven they stay confined in each individual cupcake tin. It worked really well! 

Cook on medium heat till golden and remove! 

For the Apple Sauce: 

3 apples peeled and chopped up coarsely 

1 tsp cinnamon 

1/2 tsp lemon zest 

1/2 tsp vanilla (optional)

1 tsp butter 

Add to a pot and simmer till apples are soft. Blend and you’re done. 

Pumpkin Donuts for the win! 

Pumpkin, pumpkin everywhere! I’m in love with Fall and all it’s dishes it has to offer! I’ve been wanting to make pumpkin donuts for a while now and I finally did it because 1) Something in my head was telling me to package pumpkin in a donut form so that my son would eat it. 2) Been waiting to find a simple and easy recipe! 

I’ve cooked baked donuts before and they came out cake like – total bummer! I felt like I got ripped off. These on the other hand, came out thicker but still moist! I refused to glaze them despite the little Halloween devil on my right shoulder whispering “caramel frosting, brown sugar frosting, cinnamon – sugar frosting in my ear” I managed to block it out and keep them plain. This way, the kids are actually eating good stuff and I can send to school in their lunch box! 

I used my electric donut maker that I have seen in several kitchen gadget sections of stores. However you could also use a donut baking tray. (The electric one takes 2 min per round and is much quicker) 

Ingredients and Method

In one bowl whisk the following:

  1. 2 cups all purpose flour minus 2 tbsp
  2. 1 3/4 tsp baking powder 
  3. 1 1/4 tsp salt 
  4. 3/4 tsp ground cinnamon 
  5. 1/4 tsp ground nutmeg 
  6. 1/4 tsp ground ginger 

In a second bowl mix with an electric blender the following till well blended and no more lumps: 

  1. 3/4 cup unrefined brown sugar (original recipe called for 1 1/2 cups brown and white sugar so add extra as you wish) 
  2. 1/2 cup sunflower oil (or canola)
  3. 3 eggs 
  4. 1 1/2 cup pumpkin purée (canned or fresh)
  5. 1 tsp vanilla extract 
  • Empty dry ingredients into wet ingredients and mix again till smooth. 
  • Drop 1 tbsp full into donut pan or donut maker and cook. 

If in an oven and in a pan: 10 min 

If in an electric donut maker: 2-3 min 

The end! 

Rice Ban this week

Sometimes my daughter who is my happy foodie becomes picky like her brother. His negative food vibes must rub off on her at times! How can’t they! He’s so extreme 😒. We usually have a lot of rice dishes with a side of stew in our home but this week she seemed so uninterested and kept asking for pasta! PASTA! No child of mine is going to become an everyday pasta child especially not the child who does enjoy food so I thought of what to make her that still had some carbs with a side of meat and this is where the meat balls and mashed potatoes came from. I used sweet potatoe mash which by the way I heard a little complaints from (she prefers white potatoes) but it was all good! The best part was that my husband who also doesn’t eat rice (as I’m writing this I am connecting the pieces. Pretty clear where daddy’s girl was getting her new food ideologies from- apologies to my son!) Anyway, this was one dish that we all ate from and I didn’t have to be a short order cook for my husband and kid. My son, he must have eaten zaatar with labneh. 

Here is the recipe which I am sorry is not 100% I really need to work on writing down everything I put in the pot but don’t forget…My recipes are easy and made in a way where you can still always add your own touch! 

You will need: 


Meatballs: (you can purchase ready made ones or make them yourself by adding paprika, garlic powder, chopped parsley, salt and pepper and an egg into 500grams of lean ground beef). Mix together and shape into balls. 


  1. One big onion sliced
  2. One box of mushrooms cleaned and sliced 
  3. 2 tbsp tomatoes paste 
  4. Spices: 1 tsp of dried oregano, salt, cinnamon, paprika and 1/2 tsp pepper. Adjust according to taste. 
  5. 1/2 cup to 3/4 cup water 


  1. Heat olive oil in a pan and brown the meat balls on all sides.
  2. Once done remove and place on a plate on the side 
  3. Using the same pan, add the sliced onions and begin caramelizing till golden. This gives your stock that you will eventually make with the water you add more flavorful! 
  4. Add the mushrooms and cook through. Don’t let them dry out too much. You want the moisture the mushrooms are releasing to add to the sauce/stock. 
  5. Add the meat balls again and mix together for 2 minutes on high heat.
  6. Add water and tomatoe paste and allow to simmer for 10 min while adding remaining spices. Oregano, salt, pepper, paprika, cinnamon. 
  7. If you are feeling happy, add some fresh cream otherwise leave the gravy sauce as is. 

Mashed Potatoes: 4 sweet potatoes, salt, rosemary, 2 mashed garlics

  1. 4 sweet potatoes cleaned and chopped to boil in less time. You can opt to keep skin on! I removed it for this time. 
  2. Do not over boil or else you will lose the nutrients. Once cooked through remove them from water and begin to mash. I sometimes add shredded cheese and or cream to mine but we were trying to be strict with carbs so I didn’t this time.
  3. Add mashed garlic and chopped rosemary (Optional), salt
  4. Preserve the water they boil in to adjust the consistency of the mashing once ready.

The end!