Bourbon Glazed Pumpkin Spiced Cinnamon Rolls

You guys… we baked you the most delicious fall dessert/snack/breakfast today. These cinnamon buns take things to a whole new level, and are definitely not for the faint of heart!

Cinnamon buns have been a long-standing tradition in our family and no Easter, Christmas, or birthday morning would be complete without them. They’re one of our favourite things to bake! Although we generally stick with more traditional recipes, we decided to branch out this time and make something a bit more seasonally relevant!

The dough for these cinnamon buns is enriched with butter, egg nog, and eggs and flavoured with pumpkin and the perfect blend of fall spices. This produces a dough that is so soft and tender that no one will be able to resist eating one!

We didn’t have any pre-made pumpkin pie spice on hand so instead we used this recipe from our friend Martha. All you need to do is combine the spices together in a bowl, and then measure out the amount required for the recipe. We halved Martha’s recipe, but if you have lots of pumpkin-spiced things to be made in your baking future, making the full recipe would be totally worthwhile!

These cinnamon buns are filled with more pumpkin, cinnamon, butter, and dark brown sugar to really play up the fall flavours. You could also substitute light brown sugar, but we like the extra molasses flavour that dark brown sugar brings things.

Finally, these gorgeous pieces of breakfast confectionary are topped with a bourbon glaze that will knock your socks off. To be honest, this is the first time that we’ve used bourbon in a glaze or baked goods, but it will definitely not be our last. The bourbon glaze makes these cinnamon buns special occasion worthy, and perfectly complements the spicy pumpkin goodness of the buns.

These cinnamon buns are ooey, gooey, soft, and everything that you could possibly want a cinnamon bun to be. The addition of pumpkin and spices makes them perfect for fall and the changing weather!

Go bake.

Bourbon Glazed Pumpkin Spiced Cinnamon Rolls


3 cups (380 g) all-purpose flour

1/3 cup (66 g) granulated sugar

2 1/4 teaspoons active dry yeast

1/3 cup egg nog (or milk; whole or 2%)

1/4 cup (57 g) unsalted butter

1/4 cup water, lukewarm

2 teaspoons vanilla extract

1/2 cup (116 g) pumpkin puree

1 large egg

2 teaspoons pumpkin pie spice

1/2 teaspoon ground cinnamon


6 tablespoons (84 g) salted butter, melted

3 tablespoons pumpkin puree

1/2 cup (106 g) dark brown sugar

1 1/2 teaspoons ground cinnamon

pinch of salt

Bourbon glaze:

1/2 cup bourbon

2 cups icing sugar

1 teaspoon vanilla extract


  1. In a large bowl, combine 2 cups (250 g) of the flour, granulated sugar, and the yeast.
  2. Place the egg nog and butter in a small pot and heat over low heat, just until the butter melts. Remove from the stovetop and let sit for 2 to 3 minutes, then stir in the water and vanilla extract.
  3. Add the milk and butter mixture to the dry ingredients and stir until well combine. Add the salt and the pumpkin puree and egg, beating well after each addition. Beat in the pumpkin pie spice and cinnamon.
  4. Add the remaining 1 cup (125 g) of flour, beating and mixing for another 2-3 minutes until the dough comes together again (we added an extra 2-3 Tbsp. of flour to achieve the right consistency). The dough should still be pretty sticky at this point. Transfer the dough into a bowl that has been sprayed with non-stick spray, cover with plastic wrap, and allow to rise for 1 hour.
  5. Make the filling. Whisk together the melted butter and pumpkin puree. After one hour, punch the dough down and turn onto a lightly floured surface. Roll it into a large rectangle, about 12-14 inches. Brush the dough with the melted butter pumpkin mixture, then sprinkle evenly with brown sugar and cinnamon.
  6. Roll up the dough starting at the shorter end, as tightly as possible, until you have a pinwheel of dough and filling. Cut the cylinder into 8 equal slices then place into a pie plate or other similar-sized baking dish that has been sprayed with non-stick spray. Cover with plastic wrap and let rise in a warm place again for 45 minutes.
  7. Preheat your oven to 350 degrees F. Place the pan in the oven and bake the cinnamon buns for 25-28 minutes until the tops are beginning to brown.
  8. Meanwhile, make the glaze. Place the bourbon in a saucepan and heat over medium-low heat. Cook until it reduces by about half, so you’re left with 1/4  cup of bourbon. Whisk together the bourbon, icing sugar, vanilla, and a pinch of salt until a smooth glaze forms.
  9. Once your buns are finished cooking, drizzle the glaze over them while they’re still warm. Enjoy!

Inspired by this recipe.

Spiced Honeycrisp Apple Cake

This is the motherload of cakes. Full of Honeycrisp apples, raisins, and pecans this cake screams autumn and warm, cozy, spicy goodness.

We have to admit we’re a bit obsessed with autumn fruit at the moment. So far, as of right now, we’ve made this and this with apples, and these lovelies with pears. Autumn produce is just so good right now that we don’t feel too bad bringing you one more recipe using it!

This cake brings together all sorts of fall flavours. Cinnamon, allspice, orange zest, apples, raisins, pecans. It’s the perfect cake to enjoy with a cup of coffee or tea on a chilly fall afternoon, but not so sweet that you couldn’t also enjoy it for breakfast (we promise it’s perfectly acceptable!).

It’s dense but not too dense, and has the perfect amount of caramely sweetness from the combination of white and brown sugar. You could definitely switch up the apples with something like a granny smith or gala as well.

You could also opt to omit the orange zest and allspice for an apple cake that is more traditionally flavoured. The raisins and pecans are also optional too, but they really do bring this cake to the next level from a flavour perspective.

If you’re in the market for a new everyday cake this is the perfect recipe to pull out this time of the year. It comes together with little fuss and is perfect when enjoyed between friends and family, but impressive enough to also be served to guests!

Go bake.

Spiced Honeycrisp Apple Cake


3 cups (390 g) all-purpose flour

1 1/2 cups vegetable oil (We used canola oil)

1 cup (201 g) granulated sugar

1 cup (212 g) light brown sugar, packed

zest of a small orange (about 1 teaspoon)

3 large eggs

1 teaspoon salt

1 teaspoon cinnamong

1/2 teasponn allspice

1 teaspoon baking soda

1 teaspoon vanilla

3 cups, peeled, cored and diced Honey Crisp apples (about 2 medium)

1 cup (112 g) pecans, chopped

1 cup (130 g) raisins


  1. Start by preheating your oven to 350 degrees F. Spray a bundt pan with non-stick spray.
  2. In a medium-sized bowl, whisk together your flour, salt, cinnamon, allspice, and baking soda.
  3. In a large bowl, beat together the oil, granulated sugar, brown sugar, and orange zest. Once combined, add the eggs and vanilla and beat until the mixture is creamy.
  4. Stir the dry ingredients into the wet ingredients and mix until about halfway combined. Add the raisins, pecans, and chopped apples and mix until fully combined.
  5. Transfer the mixture to the prepared pan. Bake for 65-75 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing the cake from the pan. Let cool completely (or as much as you can stand!), before slicing. Enjoy!

Inspired by this recipe.

Sweet and Spicy Chai Tea

Fall is definitely in the air. The mornings and evenings are crisper, the leaves are starting to turn colour and fall, and the day time high is having trouble reaching double digits (Celsius!).That means it is the perfect time for chai. We’ve made chai flavoured baked goods in the past, but now we’re taking it back to the original today!

Fun fact: Did you know that chai actually means tea? So when you say chai tea you’re actually saying “tea tea”? Anyways, we digress. Masala chai originated in India and is what most North Americans would consider to be chai with a mixture of black tea, spices and milk.

It’s actually surprisingly easy to make with fairly standard ingredients. Ginger, spices, milk, and black tea are the main components that go into it. We used an English Breakfast for ours but really any black tea would work. We also used cow’s milk but you could definitely substitute soy, almond, coconut, etc.

In addition to the traditional spices used (cinnamon, ginger, and cardamom), we also opted to add black peppercorns and fennel seeds for an added kick. You can leave them out and still end up with a delicious tea though or, if you’re feeling adventurous, you could experiment with adding spices like nutmeg, star anise, and whole cloves.

How ever you decided to make this tea, it’s sure to be a lovely addition to the chilly days of fall! Perfect when snuggled up in a warm blanket reading a book or after a fun day on the slopes!

Go make tea.

Sweet and Spicy Chai Tea


1 1/2- inch (about 28 g) piece fresh ginger, peeled and thinly sliced

1 3-inch cinnamon stick, lightly crushed with the flat side of a knife

6 black tea bags (we used Tazo English Breakfast)

14 green cardamom pods, lightly crushed

1/4 teaspoon fennel seeds

6 black peppercorns

2 3/4 cups milk (we used 2%)

1/4 cup agave syrup (honey or maple syrup could also be substituted)


  1. Start by combining the ginger, cinnamon, and 3 1/2 cups water in a large pot. Bring to a boil over medium-high heat, lower heat and simmer rapidly, stirring occasionally, until the liquid is reduced by a third and is very fragrant; about 20 minutes.
  2. Remove the pot from the heat and stir in the tea bags, cardamom, fennel seeds, and peppercorns and let steep for 2 minutes.
  3. Return the pot to medium-high heat and stir in milk and agave syrup. Cook, stirring occasionally and keeping a close watch, until the mixture begins to foam up and boil; about 5-8 minutes.
  4. Immediately remove from heat and let sit 5 minutes. Strain the chai through a fine-mesh sieve into a teapot or pitcher and serve. Enjoy!

Inspired by this recipe.

Double Ginger Apple Crisp

It’s officially time to break out fall recipes and flavours! Bring on the apples, pumpkin, and spices because we’re ready to do some fall baking!

This apple crisp is the perfect way to ring in the new season with style, and will make your kitchen smell heavenly as well. Apples are definitely in abundance at our local market and we couldn’t resist making good use of them this week.

We decided to put a twist on this apple crisp with the addition of ginger in both the apple filling and the oatmeal crumble topping. Instead of adding a super gingery taste to the dish, the ginger adds a lovely warmth that will keep you nice and cozy on crisp fall evenings.

We used ginger root in the apple filling because as the crisp cooks the ginger breaks down and completely disappears amongst the apples. Ground ginger is used in the topping to add even more oomph to the ginger flavour.

There is some debate about what kind of apples work best for apple crisp and really, apple desserts in general. There is a team that is staunchly against using any type of sweet apple, like Red Delicious, in favour of more tart apples like Granny Smith, and then the team that doesn’t really seem to put too much emphasis on the type of apple used.

For us, we tried to come right down the middle. We used four Granny Smith apples and three Golden Delicious for the perfect balance between tart and sweet. The Granny Smith apples also tend to hold their shape better, where as the Golden Delicious cook down and create more of a jammy filling which is absolutely divine. We suggest that you use at least a couple Granny Smith apples to provide some structure, but other than that, use what’s in season and looks good where you are!

We topped ours with cheater’s custard using Bird’s custard powder. We’ve been reading British cookbooks lately, and were completely enamoured with the idea of using custard to top a crisp or crumble. Ice cream would be equally as wonderful though.

This is the perfect dessert for fall and you’re sure to make a friend of whoever eats it!

Go bake.

Double Ginger Apple Crisp


10 cups apples, peeled, cored, and sliced (We used 7 apples total- 4 Granny Smith and 3 Golden Delicious)

1 cup granulated sugar

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon

Thumb-sized piece of ginger (16 g), peeled and minced

2 cups (170 g) old-fashioned oats

2 cups (250 g) all-purpose flour

1 3/4 cups (350 g) packed light brown sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1 cup (8 oz/230 g) salted butter, melted


  1. Start by preheating your oven to 350 degrees F. Grease a large baking dish with non-stick spray (the shape doesn’t really matter here, but a large, shallow dish such as a 9x 13 would work well).
  2. Place the sliced apples, granulated sugar, flour, cinnamon, and minced ginger into a large bowl and stir well to combine.
  3. In another bowl, combine the oats, flour, brown sugar, baking powder, baking soda, ground ginger, and melted butter.
  4. Place the apples into your prepared baking dish and spread out evenly. Sprinkle your oatmeal crumble evenly over top. Transfer the baking dish to the preheated oven and bake for 45 minutes, or until bubbly around the edges and golden brown on top. Let cool for a couple minutes before serving and then top with custard or vanilla ice cream. Enjoy!

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