ClosePhoto:Gaines: Amy Sussman/Getty Images. Recipe: Magnolia.Joanna Gaines shared more than just herThanksgiving menuin the 2023 special edition ofMagnolia Journal—she also shared the recipe that her family looks forward to every Christmas morning.“These cinnamon squares have been a holiday favorite of ours for years,” Gaines wrote in theMagnolia Journalissue. “When we make them at home, it’s typically all hands on deck because it’s really a labor of love—but I think we all agree that the bit of extra effort required for these cinnamon squares makes them all the more delicious.”Noted as the “best iteration of a cinnamon roll” that the Gaines family has ever tasted, here’s the recipe for Jo’s Cinnamon Squares that’s sure to become one of your favorite seasonal breakfast bites, too.Our 30 Most Popular Christmas RecipesJo’s Cinnamon SquaresPrep: 45 minutesRise: 1 hourBake: 25 minutesMakes: 24 squaresDough1/4 cup warm water (105° to 115°F)Two 1/4-ounce packets active dry yeast2 cups sugar1 1/4 cups milk, warmed8 tablespoons (1 stick) salted butter, melted and cooled, plus softened butter for the dough and pans2 large eggs, beaten1 teaspoon kosher salt6 cups all-purpose flour, plus more for dustingFilling2 cups pecan halves1/2 pound (2 sticks) salted butter, cut into pieces and chilled2 cups packed light brown sugar2 teaspoons ground cinnamonEgg Wash1 large egg, beatenIn a large bowl, stir together the water, yeast and 1 tablespoon sugar. Let stand until foamy, 3 to 4 minutes. Add the remaining sugar, milk, butter, eggs and salt and stir with a wooden spoon until well blended. Add the flour and stir until the dough comes together. Rub softened butter on top of the dough and around the bowl. Cover and let stand in a warm spot for 1 hour.To make the filling: In a food processor, combine the pecans, butter, brown sugar and cinnamon and process until the mixture is well blended and paste-like (do this in two batches if necessary).Position a rack in the middle of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper.Generously dust a work surface with flour. Punch down the dough and place it on the work surface. Roll it out into a 16 x 24-inch rectangle.Spoon two-thirds of the filling mixture over the dough. Spread it to cover the dough to the edges. Starting on a short side, fold the sheet of dough in half, pressing the two short sides together to make sure they stick together and to flatten it slightly (you’ll have a roughly 14 x 16-inch rectangle).Spoon the remaining filling on top of the dough and spread it to cover the dough. Starting at a short side, fold the dough in half, bringing the two short sides together to cover the filling. Use your hands to flatten the rectangle and “smoosh” it into an approximately 12 x 18-inch rectangle.Use a chef’s knife to cut the dough into 24 roughly 3-inch squares. Arrange the squares on the prepared pan so that they are touching. Brush the tops of the squares with beaten egg.Bake until lightly golden, 25 to 30 minutes. Serve hot.Store in an airtight container at room temperature for up to 2 days.Nutrition InformationServing size: 1 square (Calories 426, Fat 20g, Saturated Fat 8.6g, Cholesterol 56mg, Carbohydrates 59g, Total sugars 32g, Added sugars 32g, Protein 6.5g, Fiber 2.5g, Sodium 169mg, Potassium 145.8mg)It’s important to note that this recipe is high in added sugar, exceeding our ownrecommended nutrition parameters. Cutting these squares into smaller bites would help reduce the sugar quantity in each serving. Or you couldplay around with reducing the amount of sugaradded to the recipe, especially in the filling. Another option is to use a sugar replacement, likeallulose, for some of the sugar in this recipe.With that said, atEatingWellwe believe that any food or drink can be enjoyed in a healthy eating pattern when done in moderation—and this yearly tradition is a great example of that.Gaines also notes on her blogthat she loves to eat these cinnamon squares with eggs. This is a good idea not only for added nutrition, but the protein in the eggs will also help slow down how quickly the squares are digested, which may help prevent a large spike in blood sugar.We think these squares would make a great gift, as well, cut into small bites and nestled into tins with other goodies to share with neighbors, co-workers, family and friends. OurPecan Tartlets,Ginger Molasses CookiesandChocolate Peppermint Crinkle Cookieswould be delicious additions to a baked goods gift.29 Christmas Cookie Recipes You’ll Want to Make Every YearWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Photo:Gaines: Amy Sussman/Getty Images. Recipe: Magnolia.
Gaines: Amy Sussman/Getty Images. Recipe: Magnolia.
Joanna Gaines shared more than just herThanksgiving menuin the 2023 special edition ofMagnolia Journal—she also shared the recipe that her family looks forward to every Christmas morning.“These cinnamon squares have been a holiday favorite of ours for years,” Gaines wrote in theMagnolia Journalissue. “When we make them at home, it’s typically all hands on deck because it’s really a labor of love—but I think we all agree that the bit of extra effort required for these cinnamon squares makes them all the more delicious.”Noted as the “best iteration of a cinnamon roll” that the Gaines family has ever tasted, here’s the recipe for Jo’s Cinnamon Squares that’s sure to become one of your favorite seasonal breakfast bites, too.Our 30 Most Popular Christmas RecipesJo’s Cinnamon SquaresPrep: 45 minutesRise: 1 hourBake: 25 minutesMakes: 24 squaresDough1/4 cup warm water (105° to 115°F)Two 1/4-ounce packets active dry yeast2 cups sugar1 1/4 cups milk, warmed8 tablespoons (1 stick) salted butter, melted and cooled, plus softened butter for the dough and pans2 large eggs, beaten1 teaspoon kosher salt6 cups all-purpose flour, plus more for dustingFilling2 cups pecan halves1/2 pound (2 sticks) salted butter, cut into pieces and chilled2 cups packed light brown sugar2 teaspoons ground cinnamonEgg Wash1 large egg, beatenIn a large bowl, stir together the water, yeast and 1 tablespoon sugar. Let stand until foamy, 3 to 4 minutes. Add the remaining sugar, milk, butter, eggs and salt and stir with a wooden spoon until well blended. Add the flour and stir until the dough comes together. Rub softened butter on top of the dough and around the bowl. Cover and let stand in a warm spot for 1 hour.To make the filling: In a food processor, combine the pecans, butter, brown sugar and cinnamon and process until the mixture is well blended and paste-like (do this in two batches if necessary).Position a rack in the middle of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper.Generously dust a work surface with flour. Punch down the dough and place it on the work surface. Roll it out into a 16 x 24-inch rectangle.Spoon two-thirds of the filling mixture over the dough. Spread it to cover the dough to the edges. Starting on a short side, fold the sheet of dough in half, pressing the two short sides together to make sure they stick together and to flatten it slightly (you’ll have a roughly 14 x 16-inch rectangle).Spoon the remaining filling on top of the dough and spread it to cover the dough. Starting at a short side, fold the dough in half, bringing the two short sides together to cover the filling. Use your hands to flatten the rectangle and “smoosh” it into an approximately 12 x 18-inch rectangle.Use a chef’s knife to cut the dough into 24 roughly 3-inch squares. Arrange the squares on the prepared pan so that they are touching. Brush the tops of the squares with beaten egg.Bake until lightly golden, 25 to 30 minutes. Serve hot.Store in an airtight container at room temperature for up to 2 days.Nutrition InformationServing size: 1 square (Calories 426, Fat 20g, Saturated Fat 8.6g, Cholesterol 56mg, Carbohydrates 59g, Total sugars 32g, Added sugars 32g, Protein 6.5g, Fiber 2.5g, Sodium 169mg, Potassium 145.8mg)It’s important to note that this recipe is high in added sugar, exceeding our ownrecommended nutrition parameters. Cutting these squares into smaller bites would help reduce the sugar quantity in each serving. Or you couldplay around with reducing the amount of sugaradded to the recipe, especially in the filling. Another option is to use a sugar replacement, likeallulose, for some of the sugar in this recipe.With that said, atEatingWellwe believe that any food or drink can be enjoyed in a healthy eating pattern when done in moderation—and this yearly tradition is a great example of that.Gaines also notes on her blogthat she loves to eat these cinnamon squares with eggs. This is a good idea not only for added nutrition, but the protein in the eggs will also help slow down how quickly the squares are digested, which may help prevent a large spike in blood sugar.We think these squares would make a great gift, as well, cut into small bites and nestled into tins with other goodies to share with neighbors, co-workers, family and friends. OurPecan Tartlets,Ginger Molasses CookiesandChocolate Peppermint Crinkle Cookieswould be delicious additions to a baked goods gift.29 Christmas Cookie Recipes You’ll Want to Make Every YearWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Joanna Gaines shared more than just herThanksgiving menuin the 2023 special edition ofMagnolia Journal—she also shared the recipe that her family looks forward to every Christmas morning.“These cinnamon squares have been a holiday favorite of ours for years,” Gaines wrote in theMagnolia Journalissue. “When we make them at home, it’s typically all hands on deck because it’s really a labor of love—but I think we all agree that the bit of extra effort required for these cinnamon squares makes them all the more delicious.”Noted as the “best iteration of a cinnamon roll” that the Gaines family has ever tasted, here’s the recipe for Jo’s Cinnamon Squares that’s sure to become one of your favorite seasonal breakfast bites, too.Our 30 Most Popular Christmas RecipesJo’s Cinnamon SquaresPrep: 45 minutesRise: 1 hourBake: 25 minutesMakes: 24 squaresDough1/4 cup warm water (105° to 115°F)Two 1/4-ounce packets active dry yeast2 cups sugar1 1/4 cups milk, warmed8 tablespoons (1 stick) salted butter, melted and cooled, plus softened butter for the dough and pans2 large eggs, beaten1 teaspoon kosher salt6 cups all-purpose flour, plus more for dustingFilling2 cups pecan halves1/2 pound (2 sticks) salted butter, cut into pieces and chilled2 cups packed light brown sugar2 teaspoons ground cinnamonEgg Wash1 large egg, beatenIn a large bowl, stir together the water, yeast and 1 tablespoon sugar. Let stand until foamy, 3 to 4 minutes. Add the remaining sugar, milk, butter, eggs and salt and stir with a wooden spoon until well blended. Add the flour and stir until the dough comes together. Rub softened butter on top of the dough and around the bowl. Cover and let stand in a warm spot for 1 hour.To make the filling: In a food processor, combine the pecans, butter, brown sugar and cinnamon and process until the mixture is well blended and paste-like (do this in two batches if necessary).Position a rack in the middle of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper.Generously dust a work surface with flour. Punch down the dough and place it on the work surface. Roll it out into a 16 x 24-inch rectangle.Spoon two-thirds of the filling mixture over the dough. Spread it to cover the dough to the edges. Starting on a short side, fold the sheet of dough in half, pressing the two short sides together to make sure they stick together and to flatten it slightly (you’ll have a roughly 14 x 16-inch rectangle).Spoon the remaining filling on top of the dough and spread it to cover the dough. Starting at a short side, fold the dough in half, bringing the two short sides together to cover the filling. Use your hands to flatten the rectangle and “smoosh” it into an approximately 12 x 18-inch rectangle.Use a chef’s knife to cut the dough into 24 roughly 3-inch squares. Arrange the squares on the prepared pan so that they are touching. Brush the tops of the squares with beaten egg.Bake until lightly golden, 25 to 30 minutes. Serve hot.Store in an airtight container at room temperature for up to 2 days.Nutrition InformationServing size: 1 square (Calories 426, Fat 20g, Saturated Fat 8.6g, Cholesterol 56mg, Carbohydrates 59g, Total sugars 32g, Added sugars 32g, Protein 6.5g, Fiber 2.5g, Sodium 169mg, Potassium 145.8mg)It’s important to note that this recipe is high in added sugar, exceeding our ownrecommended nutrition parameters. Cutting these squares into smaller bites would help reduce the sugar quantity in each serving. Or you couldplay around with reducing the amount of sugaradded to the recipe, especially in the filling. Another option is to use a sugar replacement, likeallulose, for some of the sugar in this recipe.With that said, atEatingWellwe believe that any food or drink can be enjoyed in a healthy eating pattern when done in moderation—and this yearly tradition is a great example of that.Gaines also notes on her blogthat she loves to eat these cinnamon squares with eggs. This is a good idea not only for added nutrition, but the protein in the eggs will also help slow down how quickly the squares are digested, which may help prevent a large spike in blood sugar.We think these squares would make a great gift, as well, cut into small bites and nestled into tins with other goodies to share with neighbors, co-workers, family and friends. OurPecan Tartlets,Ginger Molasses CookiesandChocolate Peppermint Crinkle Cookieswould be delicious additions to a baked goods gift.29 Christmas Cookie Recipes You’ll Want to Make Every Year
Joanna Gaines shared more than just herThanksgiving menuin the 2023 special edition ofMagnolia Journal—she also shared the recipe that her family looks forward to every Christmas morning.
“These cinnamon squares have been a holiday favorite of ours for years,” Gaines wrote in theMagnolia Journalissue. “When we make them at home, it’s typically all hands on deck because it’s really a labor of love—but I think we all agree that the bit of extra effort required for these cinnamon squares makes them all the more delicious.”
Noted as the “best iteration of a cinnamon roll” that the Gaines family has ever tasted, here’s the recipe for Jo’s Cinnamon Squares that’s sure to become one of your favorite seasonal breakfast bites, too.
Our 30 Most Popular Christmas Recipes
Jo’s Cinnamon Squares
Prep: 45 minutes
Rise: 1 hour
Bake: 25 minutes
Makes: 24 squares
Dough
Filling
Egg Wash
Nutrition InformationServing size: 1 square (Calories 426, Fat 20g, Saturated Fat 8.6g, Cholesterol 56mg, Carbohydrates 59g, Total sugars 32g, Added sugars 32g, Protein 6.5g, Fiber 2.5g, Sodium 169mg, Potassium 145.8mg)
Nutrition Information
Serving size: 1 square (Calories 426, Fat 20g, Saturated Fat 8.6g, Cholesterol 56mg, Carbohydrates 59g, Total sugars 32g, Added sugars 32g, Protein 6.5g, Fiber 2.5g, Sodium 169mg, Potassium 145.8mg)
It’s important to note that this recipe is high in added sugar, exceeding our ownrecommended nutrition parameters. Cutting these squares into smaller bites would help reduce the sugar quantity in each serving. Or you couldplay around with reducing the amount of sugaradded to the recipe, especially in the filling. Another option is to use a sugar replacement, likeallulose, for some of the sugar in this recipe.
With that said, atEatingWellwe believe that any food or drink can be enjoyed in a healthy eating pattern when done in moderation—and this yearly tradition is a great example of that.Gaines also notes on her blogthat she loves to eat these cinnamon squares with eggs. This is a good idea not only for added nutrition, but the protein in the eggs will also help slow down how quickly the squares are digested, which may help prevent a large spike in blood sugar.
We think these squares would make a great gift, as well, cut into small bites and nestled into tins with other goodies to share with neighbors, co-workers, family and friends. OurPecan Tartlets,Ginger Molasses CookiesandChocolate Peppermint Crinkle Cookieswould be delicious additions to a baked goods gift.
29 Christmas Cookie Recipes You’ll Want to Make Every Year
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