Gooey Cinnamon Rolls & yeast starter

Original recipe found here on Mini Slice of Farm. I forget how I came across it but it sounded good.

ROLLS 

2 cups whole milk
½ cup butter
½ cup sugar
½ cup yeast starter 
4 cups all-purpose flour + 1 cup
½ teaspoon baking powder
½ teaspoon baking soda
½ tablespoon salt

FILLING
2 tabelspoons butter (melted)
1 cup packed brown sugar
2 tablespoons cinnamon 
1 teaspoon cloves
½ teaspoon nutmeg

CREAM CHEESE FROSTING:
1/3 cup cream cheese 
¼ cup butter, softened
1½ cups powdered sugar
1 teaspoon of lemon flavor or vanilla 
2 Tablespoons milk
1/8 teaspoon salt

Mix whole milk, butter, and sugar in a pan. Bring to a 180°F. (You are just scalding the milk here. If you boil it you went too far, it will curdle the milk.)  Remove from the heat and let it cool until warm (110°F).

 

Put mixture in a mixing bowl and add the natural yeast starter.  (I now switched to my stand mixer and used a dough hook but you can stick with the mixing bowl and spatula if you don't have one).  Add 4 cups flour, baking powder, baking soda, and salt.  This mixture will be very sticky, that's normal.  Cover the bowl (I used a glass pot lid) that let rise for 6-12 hours (until doubled). After it has risen, turn out to a floured surface and add 1 more cup flour while kneading it all in.

Combine filling mixture and set aside.

Roll dough into into a rectangle.  Cover with a thin layer of melted butter, sprinkle liberally with filling mixture.

 

Starting with the long side away from you, roll the dough up towards you. Fold the dough up and close the roll by pinching it together.

 

Now take a pastry cutter (or a sharp knife) and cut the roll in half.  Then cut the right half in half, and those 2 pieces in half until you have 4 equal pieces.  Repeat on the left half.  You will end up with 8 equal pieces. 

 

Place them in a greased pan without touching each other (giving them plenty of room to rise). Cover and let them rise about 1-2 hours (until they fill the pan).

 

Place the pan into the oven at 400° for about 15 minutes. Remove and cover with frosting!

 

Original yeast recipe here

Firmented raisin water:
▪ Mix 3 parts water to one part raisins in a mason jar for one day (at room temperature).
▪ Every morning open the lid, gently swirl the liquid and replace lid.
▪ Throughout the day shake the jar 2 more times with a lid on.
▪ After 6-7 days all the raisins will float to the top and you should hear the raisins and water mixture fizing (like a can of soda).

Yeast starter:
▪ In a clean mason jar stir 4 tablespoons of the fermented rasin water with 4 tablespoons of flour.
▪ When the mixture doubles in size stir in 8 tablespoons of filtered water and 8 tablespoon of flour.
▪ When the mixture doubles in size again you now have an active starter!!

 

 As long as you feed your starter you will have free yeast.  If you keep your yeast starter in the refrigerator this will be every 2-3 days.  Here is how:

Once you pull out what you need for your recipe (1/2 cup for every 4-5 cups of flour) you will need to feed your starter.  It is an equal ratio of one part starter, one part filtered water, and one part flour.

I find it easier to put the starter in a measuring cup, then add an equal amount of filtered water and stir until combined.

Then pour the mixture back into the jar an add the flour.  Then stir to combine.   Move your market to mark where your starter is.   When it has bubbled and risen it is ready for use again.  When my yeast was running low I just feed it without using it for a recipe.

Here I had 1/4 cup of yeast left after I took out what I needed.  I added the 1/4 cup of water then poured it back into the jar. I then added a 1/4 cup of flour and remarked my jar. 

 

A few days later when my yeast was ready to feed again I added 3/4 cup water, then 3/4 cup flour.  I moved half of the starter to a clean jar and gave it to a friend :)

Cinnamon Streusel Muffins

Found in The Pioneer Woman magazine Spring 2026

 

Streusel:

1/2 c ap flour

1/2 c old fashioned oats

1/2 c packed dark brown sugar

3/4 tsp salt

5 tbsp salted butter, cubed and room temp

Cinnamon Swirl:

1/4 c dark brown sugar

2 tbsp salted butter, melted and slightly cooled

1 tbsp ap flour

1 tsp cinnamon

Muffins:

2 c ap flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp ground cinnamon

1/2 tsp salt

1 c sour cream, room temp

1 stick salted butter, melted and slightly cooled

1/2 c dark brown sugar

1/2 c sugar

2 large eggs, room temp

1/2 tsp vanilla

Glaze:

1 c powdered sugar

1-2 tbsp milk

 

Preheat the oven to 375°. Line 12 cup muffin pan with liners. Make the streusel:  Stir together the flour, oats, brown sugar, and salt in a small bowl. Cut in the butter until pea-size crumbs form. Set aside.

 

Make the cinnamon swirl: Whisk together the brown sugar, butter, flour, and cinnamon in a small bowl. Set aside.

 

Muffins: Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. Whisk together the sour cream, melted butter, brown sugar, sugar, eggs, and vanilla in a large bowl until smooth. Add the dry ingredients and stir gently with spatula just until no streaks of flour remain. The batter should be thick but smooth.

 

Divide half of the batter evenly among the muffin cups. Spoon 1 tsp of the cinnamon swirl mixture over the batter in each cup. Top with remaining batter, filling each cup 3/4 full. Sprinkle with streusel, pressing lightly to adhere.

 

Bake until the muffins are golden brown and spring back when gently pressed, 30-32 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely, about 30 minutes.

 

Make the glaze: Whisk together the powdered sugar and 1 tbsp milk in a bowl. Slowly add up to 1 more tbsp milk until the glaze is smooth and easy to drizzle. Drizzle over the cooled muffins and let set. 

Cinnamon Maple Whipped Cream

Found in SL Dec 2024 issue as a topping for Pumpkin pie.

 

2 cups heavy whipping cream

1/4 cup maple syrup

1 tsp ground cinnamon, more for garnish

1/4 tsp salt

 

Beat whipping cream, maple syrup, cinnamon, and salt in a large bowl with an electric hand mixer on medium speed until frothy, about 1 minute. Increase mixer speed to med-high and beat until stiff peaks form, 1-2 minutes. Serve on top of pie.

Jamaican Easter Spice Bun

Found in SL April 2023 issue and here

1/4 cup unsalted butter, melted, plus more for greasing loaf pan
3/4 cup dried cherries
3/4 cup raisins
Boiling water
3 cups all-purpose flour
1 Tbsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground allspice
1/2 tsp. fine sea salt
1 1/2 cups milk (whole milk or dairy-free milk alternative)
1/2 cup packed light brown sugar
1/4 cup cane syrup or pure maple syrup
1 Tbsp. unsulphured molasses
2 tsp. browning sauce (such as Grace Browning, optional)
1 tsp. vanilla extract
1 large egg, at room temperature
Cheese slices (such as American, optional)

Preheat oven to 350°F. Lightly grease a 9- x 5-inch loaf pan with butter; line with parchment paper. Set aside.

Place dried cherries and raisins in a medium bowl. Cover with boiling water, and let soak until softened, about 5 minutes. Drain and rinse fruit; set aside.

Whisk together flour, baking powder, cinnamon, nutmeg, allspice, and salt in a large bowl until combined. Whisk together melted butter, milk, brown sugar, cane syrup, molasses, browning sauce (if desired), and vanilla in a separate large bowl until combined, brown in color, and smooth. Whisk in egg. Add milk mixture to flour mixture, stirring gently until batter is combined. (It should be thick but stirrable with a wooden spoon or spatula.) Fold in reserved cherries and raisins.

Transfer batter to prepared loaf pan, spreading evenly with a spatula. Bake in preheated oven until a wooden pick or knife inserted in middle of bread comes out clean, about 1 hour to 1 hour, 15 minutes.

Remove from oven, and let cool in loaf pan for 10 minutes. Gently remove bread from pan, and let cool completely on a wire rack, about 1 hour, 30 minutes. Slice bread, and serve with cheese, if desired. 

 

Nectarine Plum Turnovers

Found in Southern Living Aug 2023

 

3 large nectarines, unpeeled, thinly sliced (about 2.5 cups)

3 red or black plums, unpeeled, thinly sliced (about 1.5 cups)

3 tbsp light brown sugar

3 tsp cornstarch

1/2 tsp ground cinnamon

pinch of salt

1 17oz pkg frozen puff pastry sheets, thawed but cold

flour for work surface

1 large egg, beaten

1 1/2 cups powdered sugar

1/2 tsp vanilla extract

2-3 tbsp whole milk, as needed

 

Preheat oven to 400°F. Line a large baking sheet with parchment paper; set aside. Stir together nectarines, plums, brown sugar, cornstarch, cinnamon, and salt in a bowl until combined. Set aside.

 

Roll each sheet of puff pastry (2 sheets total) into a 12" square on a lightly floured work surface. Cut each square into 4 6" squares (8 squares). Place about 1/3c nectarine mixture on center of each square. Brush edges of filled dough with beaten egg. Fold dough in half over filling to form triangles. Press edges to seal and crimp with a fork. Refrigerate until firm, about 15 minutes.

 

Brush top of each chilled pastry with some of the beaten egg. Cut 3 3/4" slits into the top of each pastry. Bake in preheated oven until golden brown, 22-25 minutes. Remove from oven; let cool slightly on baking sheet, about 10 minutes.

 

Whisk together powdered sugar, vanilla and 2 tbsp of the milk in a small bowl until smooth, adding up to 1 tbsp remaining milk, 1 tsp at a time, until desired consistency. Drizzle glaze over slightly cooled turnovers. 

Peach Hand Pies

Found in Southern Living Aug 2023 here

 

Dough: 
3 cups all-purpose flour, plus more for work surface
3 Tbsp. granulated sugar
1 tsp. kosher salt
1/2 cup vegetable shortening, cut into cubes
1 large egg, beaten
1 cup whole buttermilk
Filling:
4 large peaches, peeled and chopped (about 2 1/2 cups)
1/4 cup packed light brown sugar
2 Tbsp. unsalted butter
2 tsp. cornstarch
1 tsp. grated fresh ginger
1/4 tsp. ground cinnamon
Pinch of kosher salt
Additional Ingredients:
1 large egg, beaten
Canola oil, for frying
Powdered sugar, for topping

Stir together flour, sugar, and salt in a large bowl until combined. Using your fingers or a pastry cutter, cut shortening into flour mixture until small pea-size pieces remain. Stir in beaten egg and buttermilk until Dough just comes together. Shape into a rectangle (about 1 inch thick), and wrap tightly in plastic wrap. Refrigerate until firm, about 1 hour.

Stir together peaches, brown sugar, butter, cornstarch, ginger, cinnamon, and salt in a medium saucepan. Bring to boil over medium-high; boil, stirring often, until peaches are tender and mixture is thickened, 4 to 5 minutes. Remove from heat; let cool to room temperature, about 1 hour.

Roll chilled Dough out on a lightly floured work surface to 1/8-inch thickness. Cut evenly into 16 (4-inch) squares, rerolling scraps up to 2 times as needed. Place Dough squares on a baking sheet lined with parchment paper, and place in refrigerator until ready to use.

Place 1 Dough square in palm of your hand, making a cup shape with your hand and the Dough. Place 2 tablespoons Filling on center of square. Brush edges of filled Dough lightly with beaten egg. Top with another square. Press edges to seal. Return to parchment-lined baking sheet; if desired, crimp with a fork. Repeat process with remaining Dough squares and Filling. Freeze until firm, about 15 minutes.


Meanwhile, fill a large Dutch oven two-thirds deep with oil. Heat over medium-high until a thermometer registers 350°F, about 10 minutes.

Working in batches, fry pies, 2 at a time, until golden brown, 4 to 5 minutes per batch. Drain on paper towels. Dust fried pies with powdered sugar. 

Apple Cinnamon Rolls

Recipe found in SL October 2024 issue here 

1 (1/4-oz.) envelope instant yeast (about 2 1/4 tsp.)
3 1/4 cups all-purpose flour, plus more for work surface
1 cup packed light brown sugar, divided
1 1/4 tsp. kosher salt, divided
1 large egg plus 1 large egg yolk, at room temperature
5 Tbsp. unsalted butter, melted and cooled
1 cup apple cider, warmed (100° to 110°F), divided, plus more as needed
1/2 cup heavy whipping cream, warmed (100° to 110°F), divided
3 medium apples (such as Granny Smith), peeled and finely chopped (4 cups)
2 tsp. cornstarch
4 1/2 tsp. apple pie spice, divided
1/4 cup unsalted butter, softened
2 oz. cream cheese, softened
2 1/2 Tbsp. powdered sugar

Stir together yeast, flour, 1/4 cup of the brown sugar, and 1 teaspoon of the salt in the bowl of a stand mixer fitted with a paddle attachment until combined. Add egg and yolk, butter, 1/2 cup of the cider, and 1/4 cup of the cream; beat on medium-low speed until an elastic dough forms, stopping to scrape down sides of bowl as needed, 10 to 12 minutes. (Dough will be soft and slightly sticky.) Coat inside of a large bowl with cooking spray; place dough in bowl, turning dough to grease top. Cover and let rise in a warm place (75°F) until dough is doubled in size, 1 hour to 1 hour, 30 minutes.
    
While dough is rising, stir together apples, cornstarch, 1 1/2 teaspoons of the apple pie spice, 1/4 cup of the brown sugar, and remaining 1/2 cup cider and 1/4 teaspoon salt in a large skillet. Cook over medium, stirring often, until juices thicken to a syrupy consistency, 8 to 10 minutes. Transfer mixture to a heatproof bowl; set aside, and let cool to room temperature, about 45 minutes.

Stir together remaining 1/2 cup brown sugar and 3 teaspoons apple pie spice in a small bowl; set sugar-spice mixture aside. Coat a 9-inch square baking pan with cooking spray. Gently punch down dough; roll dough on a lightly floured work surface into a 14- x 10-inch rectangle.
Spread butter evenly over dough, leaving a 1/2-inch border on 1 short side.
 

Sprinkle sugar-spice mixture over butter. Drain apple mixture, reserving juices; set juices aside, and spoon apples over sugar-spice mixture.

Starting from short side without border, roll dough into a tight log, pinching seam to seal. Using a serrated knife, trim both ends of log, if needed; cut log into 9 even slices (about 1 1/4 inches thick).
Arrange slices in prepared baking pan. Cover with plastic wrap, and let rise in a warm place (75°F) until nearly doubled in size, 30 to 45 minutes. Preheat oven to 350°F.

Drizzle remaining 1/4 cup cream over rolls. Bake in preheated oven until tops are golden brown and rolls are cooked through, 25 to 28 minutes.
Meanwhile, add 2 tablespoons reserved apple juices to a small bowl. Add cream cheese and powdered sugar; whisk together until glaze is smooth, adding more apple cider as needed to reach drizzle consistency. Let rolls cool in baking pan on a wire rack for 10 minutes. Drizzle glaze over warm rolls. Serve immediately.

*********************************************

Classic baking ingredients are needed for these apple cinnamon rolls, along with apple cider, apple pie spice, and fresh apples to really make sure each bite of roll is bursting with these fall-forward flavors.

--Instant yeast: We used Instant yeast (such as Fleischmann’s RapidRise) as the leavening agent for these rolls, giving them a quick and easy rise. 
--All-purpose flour: Provides the base of the dough
--Light brown sugar: Adds a warm, caramel-like flavor to further enhance the spices.
--Large eggs: Makes a softer dough, and an additional yolk enriches it for moistness and richness.
--Unsalted butter: Adding softened butter to the dough lends extra softness and ensures a moist, tender dough.
--Apple cider: For best flavor, use refrigerated apple cider. Some is used in the dough; the rest is used for the apple filling.
--Heavy whipping cream: Here again, some is used in the dough, while the rest is poured over the shaped, risen rolls. Adding a drizzle of heavy cream at the end ensures a gooey roll, but you could omit the drizzle if you prefer fluffier rolls. It’s best to use heavy whipping cream rather than milk or half-and-half, as this offsets the added moisture content of apple cider for flavor.
--Cooking spray: To keep the rolls from sticking to the baking pan.

--Apples: Choose apples that hold their shape when cooked, such as Granny Smith. If you prefer sweeter apples, Honeycrisp similarly holds its shape well. 
--Cornstarch: Helps to thicken up the filling so it's syrupy and not runny.
--Apple pie spice: This spice variety is a one-stop shop for a perfectly spiced filling, notes of cinnamon, and aromas reminiscent of apple pie. You can buy pre-made spice mix, or make your own apple pie spice.
--Cream cheese: Tart and creamy, cream cheese provides the base of the glaze. 
--Powdered sugar: Sweetens the glaze.

Tips for Making Apple Cinnamon Rolls

Cinnamon rolls look complicated, but they're really not. The Southern Living Test Kitchen has some good advice to make these baked goods even easier.

Cook down: Precooking the apple mixture helps draw out some of the moisture so that you don’t get watery apples in the filling.
Don't toss the sauce: The gooey spiced juices from the apple filling is used to flavor the frosting, so you get those perfect apple-y fall flavors in every bite.
Fluff it up: Drizzling heavy cream over the rolls just before baking them helps keep them ultra moist and gooey. If you prefer your rolls light and fluffy and less gooey, simply omit this step.
Flour power: Dough should be quite soft and slightly sticky—don’t be tempted to add extra flour.

How To Make Apple Cinnamon Rolls Ahead

Cinnamon rolls do take some time, that is true. So if you need to get a few steps ahead for tomorrow's breakfast or brunch, consider these tips:

Overnight rise: Instead of allowing the shaped rolls in the pan to rise to room temp, simply cover the pan and refrigerate them overnight (about eight hours). Remove from the refrigerator and let rise at room temperature until puffy, about one to two hours, before baking.
Fill it up: The apple pie filling can be cooked up to two days in advance. Store in an airtight container in the refrigerator until ready to use.
Deep freeze: Unbaked rolls can be shaped and frozen for up to one month. Simply cover the pan and wrap tightly in a couple of layers of plastic wrap. Before baking, let the rolls thaw in the pan overnight in the refrigerator, then let rise at room temperature the following day until puffy, about one to two hours, before baking.

How To Reheat Apple Cinnamon Rolls

While they’re best served warm right out of the oven, leftover rolls can be stored in an airtight container in the refrigerator for up to two days. Microwave gently and briefly to reheat before eating.

Cinnamon Palmiers

Found in SL March 2024 issue here

All-purpose flour, for rolling
1 (17.3-oz.) pkg. frozen puff pastry, thawed overnight in the refrigerator
1 large egg
3/4 cup granulated sugar
1 Tbsp. ground cinnamon

On a lightly floured surface, unfold 1 puff pastry sheet. Whisk egg in a small bowl until frothy. Stir together sugar and cinnamon in a separate small bowl until combined. Brush pastry sheet with some of the egg, and sprinkle with half of the sugar mixture. Unfold remaining pastry sheet, and place on top. Brush top with egg, and sprinkle with remaining sugar mixture.

Using a floured rolling pin, roll out to a 14- x 10 1/2-inch rectangle. Starting on 1 long side, roll the pastry into a tight spiral, stopping at the middle of the pastry. Starting on the other long side, roll the pastry into a tight spiral, stopping at the middle of the pastry. Brush with egg where the two spirals meet, and gently press together. Using a serrated knife, cut into 1/2-inch-thick slices. Place 2 inches apart on prepared baking sheets. Refrigerate, uncovered, until chilled, about 15 minutes. Preheat oven to 400°F.

Bake in preheated oven, 1 baking sheet at a time, until golden brown and puffed, 15 to 18 minutes per batch. Let cool completely, about 15 minutes. Serve. 

Cinnamon Palmiers

Original recipe found here.

Makes 24

⅓ cup white sugar
¾ teaspoon ground cinnamon
⅛ teaspoon ground cardamom
¼ cup white sugar
1 sheet frozen puff pastry, thawed
1 tablespoon butter, melted
 

Mix 1/3 cup sugar, cinnamon, and cardamom together in a small bowl.
Sprinkle remaining 1/4 cup sugar onto a work surface. Unfold puff pastry and place over sugar; roll out to a 10x15-inch rectangle. Brush pastry with melted butter, then sprinkle sugar mixture evenly over top.
Starting with one long edge, roll pastry tightly around filling, stopping in the middle of the rectangle.
Repeat with the opposite edge, rolling to the center and meeting the first roll. Wet your finger with water and dot along the long edges where the two rolls touch; press gently to seal. Refrigerate until slightly firm, 5 to 10 minutes.
Meanwhile, preheat the oven to 375°F. Line a baking sheet with parchment paper.
Cut chilled pastry into 1/4-inch slices; place 1 inch apart onto the prepared baking sheet.
Bake in the preheated oven until golden and crisp, about 12 minutes. Let rest briefly on the baking sheet before transferring to a wire rack to cool completely.

Homemade Eggnog

Found in All Recipes Holiday 2025 here.

12 large egg yolks
1 cup white sugar
4 cups whole milk
2 cups heavy cream
1 teaspoon ground nutmeg
½ teaspoon vanilla extract
7 tablespoons whipped cream, or to taste
7 pinches ground cinnamon
 

Beat egg yolks and sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Set aside.

Combine milk, heavy cream, and nutmeg in a large saucepan and cook over medium heat until mixture begins to simmer and small bubbles appear around the edges, about 3 minutes. Remove from heat.

Whisk constantly while gradually pouring a small amount of the hot milk mixture into the yolk mixture to temper the eggs. Continue adding milk mixture in small increments until fully combined; transfer eggnog back into saucepan. Continue to cook over medium heat, whisking constantly, until eggnog thickens slightly and reaches 160°F, about 5 minutes.

Remove from heat and pour eggnog into a large pitcher. Cover and refrigerate until well chilled, at least 6 hours or overnight.

Blend cooled eggnog with an immersion blender until no lumps remain, about 1 minute. Ladle into cups and top each with a dollop of whipped cream and a sprinkle of cinnamon.

 

Apple Cinnamon Coffee Cake

Original recipe found here.

For the topping:
1 cup granulated sugar
 ¼ teaspoon kosher salt
1 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
6 tablespoons unsalted butter melted

For the filling:
1 cup light brown sugar
1 1/2 tablespoons ground cinnamon

For the cake:
3/4 cup 1 1/2 sticks unsalted butter, at room temp
1 teaspoon kosher salt
1 1/2 cups granulated sugar
1/3 cup brown sugar
2 1/2 teaspoons baking powder
2 teaspoons vanilla extract
3 large eggs
3/4 cup plain non-fat yourt
1 1/4 cups milk
3 3/4 cups all-purpose flour
1 1/2 apples peeled and chopped (about 1 3/4 cups when chopped)

Preheat your oven to 350°F. Lightly grease or spray a 9" x 13" baking dish or pan and set aside.
For the topping, whisk together the sugar, salt, flour, and cinnamon. Slowly pour in the melted butter, stirring constantly until combined. Set aside.
For the filling, using a small bowl, simply mix together the brown sugar and cinnamon and set aside. The filling may seem like a lot but you will use all of it.
For the cake: using your stand mixer, beat together the butter, salt, both sugars, baking powder, and vanilla until well combined and smooth. Add in the eggs, one at a time, beating well after each addition. Use a rubber spatula to wipe down the bowl if needed.
Using a separate bowl, whisk together the yogurt and milk until combined. If it’s a little lumpy, that’s fine. Add the flour into the butter mixture in your stand mixer, alternating with the yogurt and milk mixture, starting and ending with the flour mixture; in 3 to 4 increments, mixing the batter to combine after each addition. Using a rubber spatula, gently fold in the chopped apples.
When ready to bake, pour about half of the batter into your prepared baking dish, using a rubber spatula to spread evenly, all the way to the edges of the pan. Sprinkle the filling evenly over the batter. Pour over the remaining batter over the filling. If desired, use a table knife to gently swirl the filling into the batter, as though you are making a marble cake. Lastly, sprinkle the topping all over the top.
Bake the cake for about 60 to 75 minutes, or until dark golden brown around the edges and a cake tester inserted into the center of the cake comes out clean. Remove the cake from the oven and allow it to cool for at least 20 minutes before cutting and serving. Enjoy with your mocha coffee!

 

Cinnamon Chocolate Chip Cookies

Original recipe found here.

1 cup (2 sticks) unsalted butter at room temperature
1 cup granulated sugar
1 cup brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups chocolate chips mix of semi-sweet and bittersweet

Preheat your oven to 375°F.
Using a stand mixer fitted with the flat beater attachment, beat the butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, mixing after each addition, and the vanilla. Mix again.
Combine all the dry ingredients in a bowl and whisk together. With the mixer on low speed, carefully add in the flour mixture until well mixed and combined. Stir in the chocolate chips. If wanting to enjoy the cookies right away, place the cookie dough in your fridge and chill for at least 1 hour. Form and shape your cookie dough balls and place on a lined baking sheet about 2 inches apart. I like to bake 6 cookies on one baking sheet. Bake for 10 to 12 minutes or until golden brown around the edges.
Alternatively, you can form and shape all your cookie dough balls and place on a baking sheet and place cookie dough into your freezer. Freeze overnight. When ready to bake, preheat your oven to 375°F, place on a lined baking sheet about 2 inches apart and bake for 14 to 15 minutes* or until golden brown around the edges. Enjoy!
Notes
*When baking from frozen, sometimes I bake at 375 for 14 to 15 minutes and then turn off the oven and leave the cookies in there for 1 additional minute.