“Thank you for the recipe, Jenny. I’m in Scotland and have converted it to our system.
300g strong bread flour
Sachet yeast
50g sugar
1/2 tsp salt
160ml milk
2 tbsp oil
1 egg

150g poppy seeds
20g ground almonds
Lemon and orange zest
100g sugar
1/2 tsp vanilla extract
80ml boiling water
180 degrees C”

“Hi Jenny – I’ve been looking for a decent whole wheat bread recipe for *decades* & so glad I found yours. Thought you’d like to see it with an egg wash glaze and (homemade) Everything But The Bagel seasoning on top – oh so good toasted! I do make the whole thing in my mixer with minimal hand kneading (I let it rest in the mixer for 5 minutes before turning out to give the flour a bit more time to hydrate). Slice it & freeze with wax paper between the slices & easy peasy to take out what’s needed. Thank you for this recipe! (and for the crusty roll recipe, too – always on hand in our freezer). Cheers, and happy baking!”

“Good morning Jenny – Just made your Cinnamon Puffs.  It did make 12 but my husband couldn’t wait for me to take the photo before grabbing a couple of them lol.  A definite make-again, love how light they are.  Thanks for another hit, Jenny.    Bev (from Canada).”

– Thank you for you photo. I have the same problem when I take my pictures, but it’s usually me who eats the food before the picture! 😋 – jenny

Cinnamon Puffs (Jennycancook.com)

“Jenny’s Recipes I make weekly ❤️ Thanks Jenny from Ontario Canada.“

– What a fabulous presentation! Thank you. I want to come to your house for Easter dinner. 😋 Everything looks incredibly good. Rick’s got some mad cooking skills! – jenny

“Hi Jenny I’ve recently retired, and am filling my days by trying out new recipes.  I watched the YouTube of you making these Golabki, and decided to try them.  I froze most of them, but the four that we ate for supper were delicious.  I will definitely make them again.  Thanks for a great website! ~ Margie Barker, Somerset West, Cape Town, South Africa.”

– Those are spectacular cabbage rolls and browned in a pan (with sour cream) is exactly how I serve them. Thank you for sharing your own photo as well, and from South Africa! You just made my day! ❤️ – jenny

“First time making these! So easy and delicious!”

– Thank you for sharing your photos. They look great! – jenny

“It’s taken a long time, but at 82 I’ve just started baking, and this recipe is a winner. This is my first attempt and I’m well pleased. Thank you Jenny.”

– I’m keeping this in my “It’s never too late” file. I think you will inspire other octogenarians to try something new, especially bread! Thank you.– jenny

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– Thank you for your photo. (nice stove!) – jenny

“Still making Cinnamon Rolls to your recipe, absolutely fabulous. Just wanted to say that they freeze perfectly well, and upon defrosting, with 10 seconds in the microwave, turn out perfect, as if they had just been made. You can now grab one of my buns, you know you want to. Ha, ha. ~ Brian, from Oxford U.K.”

– Thank you for this luscious cinnamon rolls photo. And consider this a virtual grabbing of your buns! 🖐 😀 – jenny

“We just love the no knead recipes.  I’ll be adding more baking in the near future.  Thank you so much your videos are a sure hit, and are especially helpful to us amateurs.”

– From this photo, I don’t think you’re an amateur baker any more! 😀 Thank you for your photo. – jenny

“Dear Jenny, I’m a 75 year old recently retired hotel/restaurant owner.  I learned about cooking from my Great Aunt.  My Great aunt and Uncle had no kids and their house was my favorite place to go, on weekends, from the time that I was 5 years old.  Twice a month, my Uncle Frank would pick  me up on Saturday morning and drop me home on Sunday afternoon.  My Auntie Moe, was the Christmas cook in the family.  They lived in a house they built around the turn of the century and it had a real root cellar in the basement and a storeroom that was bulging with home made jams and preserves and my Uncle even made his own Rootbeer!  It was heaven for me.  Every time I went over, she would ask what we should make, pies, bread, rolls, cakes, meat loaf, roast chicken, and I’d go over the day before a holiday and I would get to help with the roast turkey and cranberry sauce and dinner rolls and always old fashioned Mac and cheese, made in layers and baked in the oven.  One of my favorite things to ask for, was her fabulous cinnamon rolls!  The pain in the butt old fashioned way!

When I saw your recipe, while I was trying your whole wheat bread, reminded me of hers. I tried your easy recipe, but since I too am a pro. cook,  I had to screw with it, of course.  I added a tsp. of vanilla powder, and substituted melted butter, which I added to the heated milk.  I got a kick out of your instruction to cut off 1/2 inch from both ends of the roll before threading the rolls into eight pieces, (do you square your potatoes when you make French fries too)?  I laughed!  I always just make the end pieces a little bigger and smootch them into the pan, with the odd side down.  Auntie Moe always baked hers in muffin tins with a pat of butter and a spoonful of brown sugar and cinnamon in the bottom of each one.

I’d never  made cinnamon rolls any other way, so I decided to try your 8 to a 8” pan system.  I couldn’t resist, however, putting a small pond of butter with a bunch of brown sugar and cinnamon in the bottom of the pans,  I made a double recipe. This is what happened.  They raised so much that they fought for space in the pan and raised way over the top.  Great recipe, but no frosting for me, 5 minutes out of the oven, I flipped them over, upside down, onto plates.  Gotta have that butter, brown sugar, cinnamon soaked gooey rolls.  I never write in to cooks on the internet, but I loved your sense of humor and helpful hints, so I couldn’t  resist. ~ Candy”

– Candy, I enjoyed reading your story and can see why you have a love of cooking. You are so lucky to have had such a great history of food and family. Thank you for sharing.  ❤️  jenny

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– It looks perfect. Thank you for the photo. – jenny

“So happy I found your recipe, so delicious and so easy. I folded in Kalamata olives. Picture below. Will be making cheese and roasted garlic bread in the future.”

– Thank you for your photos. That is a beautiful crust! – jenny

“I just baked your recipe for Healthier Apple Crisp. It’s delicious. Thanks for another great recipe!”

– I love any dessert with apples. Thank you for your photo. 🍏 – jenny

“Greetings from Tokyo! I start learning how to bake during this pandemic. I don’t have your kind of baking pan. I have a bigger one so I multiplied the ingredients by 1.5 and made two loaf. Turned out great! Thank you for the great recipe.”

– Thank you for the lovely photos. Your loaves turned out fantastic!  – jenny

“Made your Paczki into Boston Creme donuts for my hubby’s birthday. They were amazing!”

– What a great idea! Thank you for inspiring us all and Happy Birthday to your husband – I already know he had a good one. 😋 – jenny

“Jenny, I have gone through many stages of bread baking. I’ve tried starters, pooish, and bigas, using exact measurements and elaborate technique. Thank goodness those days are over. I am amazed at this simple No-Knead Bread recipe. Last night I mixed up the recipe only bumping the yeast to scant 1 teaspoon and using cool water for overnight 10 hour rest. This took all of 5 minutes to do. Before daylight I started my hot oven and using my Grandmother’s 100-year-old cast iron Dutch Oven I made this incredible loaf of bread. The sun is up, house smells great, and the bread is done and it is so good! I am very pleased with the taste and texture. Simply amazing! Mark from Deep East Texas.”

– A big thumbs up from me, too. 👍 That’s for the beautiful loaf of bread and for sending in your photo (love that apron! 🐓) – jenny

“Please ignore the scrap rolls- making these with my grandsons for Easter. Love all your recipes. I’m 73 years old and still learning. Thank you and God Bless.”

– What a great job on the ears! Your bunny buns are so darn cute! 🐰 Thank you for the photo. – jenny

“I followed the recipe with no problems and got 16 beautiful rolls. The first picture is two rolls right from the oven with pan liquid. My neighbor was here and we ate a few. The next picture is when later that evening I browned some in butter. With the sour cream this was the best thing I’ve tasted all week. Brought back great childhood memories. So good! Your videos are easy to follow and the recipes online are great while cooking. Thanks for all you do! Onward to the Paczki! Mark from Deep East Texas.”

– Thank you so much for these photos. The browned ones are exactly the way I like them! And gotta have sour cream! 😋 – jenny

“Loved this recipe. Easy and delicious.”

– Thank you for the photo. I imagine they are all gone by now. 😀 – jenny

“Hi Jenny, I really love your site. Today I made your No-Knead bread as a special surprise for my daughter who is coming to dinner tonight. Throughout the pandemic, we have tried to get together either on Zoom or with her at my house every Friday night (and we Zoom with her sister, who lives in NYC). I just felt like I wanted to make her something really special today. Anyway, here it is and I’m so pleased. I have made your whole-wheat sandwich rolls in the past and they are wonderful, too. Thanks so much from Louisville, Kentucky! (Here’s a picture of me and my husband from December. He lives in assisted living because he has dementia, which is why it’s extra special that my daughter spends time with me.)”

– I’m so glad my recipe is adding a little extra joy to your daughter’s visit and thank you for sharing the photo of you and your husband. I wish you both well. ❤️ – jenny

“Jenny, I have struggled for years to bake decent homemade bread. You have really opened my eyes with your easy and straightforward methods. I am so happy with the results I am getting! Thank you! Mark.”

– I’m happy to help and these rolls look good! Thank you. – jenny

“Thanks so much for your great recipes and method for making bread. I especially like using the overnight method because I can make the bread when its convenient anytime within the time frame. Here is my favourite, the Faster No Knead Bread. Can’t wait to try them all. ~ Pam.”

– I also use the overnight method most of the time for the same reason. Your bread looks great, thank you! – jenny

“Just tried Jenny’s recipe for Cinnamon Rolls, the best I’ve ever tasted. I used to buy them from Mavericks, in Ririe, Idaho, U.S.A, when visiting my wife’s pen pal of 61 years to date. Many thanks Jenny, now I don’t need to grab your buns, although I wouldn’t mind, ha, ha. ~ Brian, Oxford, U.K.”

– This is so exciting! My cinnamon rolls in the UK! And they look amazing – thank you so much! – jenny