These gingerbread house façades are an easy alternative to the traditional gingerbread house. Decorating sugar adds sparkle to simple snow-covered rooftops, and candies add a fun pop of colour.
Whether it's freshly sliced, or toasted and spread with butter and jam, this is a fantastic breakfast bread. It's full of flavour, rich in fibre and moist, yet beguilingly light textured.
This gorgeous bread wreath does double-duty: It's a warm pull-apart roll for guests to enjoy and an attractive centrepiece to anchor the table. Serve with our Garlicky Basil Butter.
Inspired by the famous cinnamon buns of Winnipeg's Tall Grass Prairie Bread Company, which celebrates Manitoba's agricultural wealth by using local grains and ingredients in its many offerings, these cinnamon buns are made “virtuous” by the addition of whole wheat flour. If you prefer your buns glazed, mix 1-1/4 cups icing sugar with 2 tbsp milk and drizzle over buns while still hot.
Ooey, gooey caramel buns give plain old cinnamon rolls a serious run for their money. A bit of whole wheat flour lends a hint of wholesomeness to these otherwise utterly indulgent treats. They are delicious any time and best served warm.
Get the best of both worlds with these chocolate and vanilla pinwheels. These swirl cookies boast sprinkled edges, making them look like the festive Yule log.
These cinnamon buns are an irresistible combination of feathery light dough, gooey caramelized coating, crunchy pecans and lots of cinnamon. Delicious and popular with guests, this is one recipe you will always want on hand.
This Oktoberfest, pair up large pretzels with mustard, wurst and a stein of your favourite ale. These are best enjoyed warm or the same day that they are baked.
This makes a great holiday brunch dish and can be prepared the night before: Refrigerate the dough after the first rise; complete in the morning. Drizzle with Caramel Dipping Sauce.
