Custard Raisin Rolls—for when you want something sweet, buttery, and indulgent, but also want to pretend you’re making a sophisticated European pastry instead of just eating cake for breakfast.

These rolls are soft, pillowy, and stuffed with a rich vanilla custard, because let’s be honest—raisins on their own aren’t pulling their weight. (Yes, I know raisins are divisive. No, I don’t want to hear about it. Just swap them for chocolate chips and move on.)

Before You Start – Pro Tips for Success

Alright, let’s set you up for pastry perfection before you accidentally turn these into a sticky, custard-leaking disaster. Follow these tips, and you’ll get soft, bakery-style rolls that make you look like you totally know what you’re doing.

The Dough – Soft, Fluffy, and Worth the Wait

This is a rich dough, meaning it’s got butter, eggs, and sugar. Translation? It’s soft, slightly sweet, and takes its time rising.

• Yeast matters – Use active dry yeast and let it proof first. If it doesn’t get foamy, your yeast is dead (RIP), and no amount of wishful thinking will save it. Start over.
• Flour absorption varies – The dough should be soft and slightly sticky, not dry. If it’s too dry, add a tiny splash of milk. If it’s too wet, add a bit more flour.
• Cold kitchen? Let the dough rise in a slightly warm oven. (Turn it on for a minute, turn it off, and let the dough do its thing inside.)
• How long does it take to rise? First rise – About 1 hour, or until doubled in size. Be patient. Second rise – Another 20 minutes after rolling and slicing. This final puff-up is what makes them light and airy instead of dense.

The Custard

Listen, if you’ve never made homemade custard, don’t panic. This method is fail-proof and gives you a thick, creamy, velvety filling that’s way better than anything from a box.

• Custard powder? Yep. It’s a shortcut, and it works beautifully. Bird’s makes a great one, or you can make your own custard from scratch, here’s my recipe.
• Mix the powder with a little milk first – This prevents lumps before you add it to the hot milk. (Lumpy custard is not the vibe.)
• Cool it completely before using – Warm custard = melty disaster when you try to roll the dough. Trust me.

The Raisins – Let’s Talk About It

Look, I get it. Raisins are controversial. Some people love them, some people would rather eat cardboard.

• I like raisins. Some of you don’t. That’s fine, but don’t just leave them out—swap them for chocolate chips, dried cranberries, or chopped nuts.
• Soak them first – Even if you like raisins, soaking them in warm rum, orange juice, or hot water makes them plump, juicy, and actually enjoyable.

Rolling & Slicing Without the Mess

Here’s where things can get messy fast. But don’t worry—I’ve got you covered.

• Roll the dough evenly – Not too thin, not too thick. About 16 inches square is perfect.
• Don’t overfill the rolls unless you want custard explosions in your oven.
• Use dental floss (unflavored, please) to slice them cleanly—knives tend to squish the dough.

These rolls are bakery-level good, but a few small tricks will take them from “these are nice” to “WHY have I never made these before?!” Plus, I’ve got step-by-step photos to make sure you nail every part of the process.

Proof the yeast – Mix warm milk, a little sugar, and yeast in a bowl. Give it 5 minutes to get frothy and bubbly. If nothing happens? Your yeast is probably dead, and this is your first opportunity to start over before ruining the whole recipe.

Mix the dough – Eggs, melted butter, sugar, and salt go in next, followed by the flour. Stir until a sticky dough forms.

Knead until smooth – About 8–10 minutes of kneading (or let your stand mixer do the work while you scroll on your phone). You’re aiming for soft and slightly tacky, but not gluey.

First rise – let it double – Cover and let it sit for 1 hour, or until it looks like it’s trying to escape the bowl.

Pro Tip: If your kitchen is cold, let the dough rise in a barely warm oven (just turn it on for a minute, then turn it off).

Whisk the custard powder with a bit of milk first – This prevents lumps. You want a smooth paste, not weird clumps floating in hot milk.

Heat the milk & sugar – Bring it to a gentle simmer, then slowly whisk in your custard mixture. Stir like your life depends on it – It’ll thicken in minutes, and once it does, remove from heat and stir in vanilla.

Cool completely – If you spread warm custard on the dough, it will melt and turn into a custard crime scene.

Shortcut Option: If you’re feeling lazy, you could use store-bought vanilla pudding… but trust me, homemade is next-level.

Roll out the dough – Lightly flour your surface and roll it into a 16-inch square. Too thick? The rolls won’t bake evenly. Too thin? They’ll be flimsy and sad.

Spread the cooled custard – Evenly, but leave a little border at the edges, or you’ll end up with a mess when rolling. Sprinkle the raisins – Or swap for chocolate chips, nuts, or whatever makes you happy.

Roll it up tightly – Start from the long edge and roll like you’re making cinnamon rolls. Slice into 12 pieces – Here’s where dental floss works magic! Slide it under the roll, cross the ends over the top, and pull tight for a perfect, clean cut.

Knife users beware: Pressing down with a knife can squish the dough, so use a gentle sawing motion if you go that route.

Place in a greased 9×13-inch pan – Leave a little space between them so they have room to puff up. Cover and let them rise for 20 minutes – Not as long as the first rise, but this final proofing gives them that soft, bakery-style texture.

Running out of time? You can cover and refrigerate overnight, then bake fresh in the morning!

Brush with egg wash – This makes them golden and shiny, instead of looking pale and sad. Sprinkle with almonds – They’ll toast beautifully in the oven, adding a little crunch.

Bake at 375°F for about 20 minutes – You’re looking for golden brown on top, perfectly cooked inside.

Ovens vary! Start checking at 15 minutes—you want them golden, not burned.

Let them cool slightly – I know, waiting is hard. But custard straight out of the oven is basically lava.

Dust with powdered sugar – This makes them look like something from a Parisian bakery, even if you made them in your pajamas.

Best served warm – But let’s be real, they’re also amazing straight from the fridge at midnight.

Go Forth and Bake!

These Custard Raisin Rolls are soft, creamy, and just fancy enough to make you feel like a pastry genius. And if you make these and still get complaints about raisins? Hand that person a plain bread roll and move on.

More Delicious Rolls To Try

• Blueberry Lemon Rolls
• The Best Cinnamon Rolls
• No Knead 1 Hour Cinnamon Rolls
• Fluffy Dinner Rolls
• Honey Rolls

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Custard Raisin Rolls

These Custard Raisin Rolls are like cinnamon rolls, but fancier! Soft, fluffy dough swirled with creamy homemade custard and sweet raisins, then baked to golden perfection. Topped with crunchy almonds and a dusting of powdered sugar, they’re bakery-worthy but totally doable at home. Perfect for brunch, holidays, or when you just need a little pastry magic in your life!

Course Breakfast, Brunch, Dessert

Cuisine Danish, European, French, German

Prep Time 2 hours hours

Cook Time 20 minutes minutes

Rising Time 1 hour hour

Total Time 3 hours hours 20 minutes minutes

Servings 12

Calories 294kcal

Author Joanna Cismaru

Ingredients

For the Dough (Simplified Cinnamon Roll Dough):

• 3½ cups all-purpose flour
• ¼ cup granulated sugar
• 2¼ teaspoons active dry yeast
• ½ teaspoon salt
• ½ cup warm milk about 110°F
• 2 large eggs at room temperature
• ⅓ cup unsalted butter melted

For the Filling:

• ¾ cup raisins

For the Custard:

• 2 cups milk
• 3 tablespoons granulated sugar
• ⅓ cup custard powder
• ½ teaspoon vanilla extract

For the Glaze and Topping:

• ½ egg beaten with 1 teaspoon milk
• 4 tablespoons almond slices or flakes
• 1 tablespoon powdered sugar for dusting

US Customary – Metric

Instructions

• In a small bowl, combine the warm milk with 1 tablespoon of the granulated sugar (taken from the ¼ cup) and the active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
• In a large bowl, whisk together the eggs and melted butter. Add the remaining granulated sugar and salt, then stir in the frothy yeast mixture. Gradually add the flour, mixing until a dough forms.
• Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for about 1 hour or until doubled in size.
• In a small bowl, mix the custard powder with a few tablespoons of milk to form a smooth slurry. In a saucepan, bring the remaining milk and granulated sugar to a boil. Gradually whisk in the slurry, stirring constantly over medium heat until the mixture thickens to a pudding-like consistency. Remove from heat, stir in vanilla extract if using, and allow the custard to cool completely.
• Once the dough has risen, roll it out on a lightly floured surface into a rectangle roughly 16 inches square. (If you prefer a thinner layer, aim for about ⅛ to ¼ inch thickness.)
• Evenly spread the cooled custard over the dough. Sprinkle the raisins (or your choice of add-ins) evenly over the custard layer.
• Starting from one long edge, carefully roll the dough into a tight log. Using a sharp knife, slice the log into 12 equal pieces. Place the slices 9×13-inch baking dish, spacing them slightly apart.
• Cover the pastries lightly with a clean kitchen towel and let them rest for about 20 minutes, allowing a final rise.
• Preheat your oven to 375°F. Brush the tops of the pastries with the egg wash (½ beaten egg mixed with 1 teaspoon milk) and sprinkle 4 tablespoons of almond flakes evenly over them.
• Bake the pastries in the preheated oven for about 20 minutes, or until they are nicely golden and cooked through.
• Remove from the oven and, while still warm, dust lightly with 1 tablespoon of powdered sugar. Allow to cool slightly before serving.

Notes

1. Active dry yeast needs proofing (foamy, bubbly, alive). If nothing happens after 5 minutes, your yeast is dead. Start over.
2. Instant yeast? Skip the proofing and mix it straight into the flour—easy!
3. Dough Consistency – It should be soft, slightly sticky, but not gluey. If it’s dry, add a tiny splash of milk. Too wet? A sprinkle of flour.
4. Knead properly – If using a stand mixer, 8 minutes on medium-low. By hand? 10 minutes of dough therapy.
5. The Custard – Smooth, Not Lumpy – Whisk the custard powder with cold milk first – prevents lumps before it hits the hot milk. Don’t walk away while cooking – It thickens FAST. Stir constantly or risk weird clumps. Cool completely before spreading – Unless you enjoy melted custard chaos.
6. Roll the dough evenly – Too thick = doughy rolls. Too thin = flimsy and sad.
7. Leave a border when spreading custard – Keeps it from squishing out everywhere when rolling.
8. Dental floss trick – Slice the rolls using unflavored dental floss (trust me, it works). Knives squish everything!
9. Best fresh! But they stay soft for 2 days at room temp in an airtight container.
10. Reheat for 10 seconds in the microwave – Like fresh-baked magic.
11. Swap raisins for chocolate chips, dried cranberries, or chopped nuts. Or just eat around them and enjoy the custard-filled goodness.

Nutrition

Serving: 1serving | Calories: 294kcal | Carbohydrates: 47g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 138mg | Potassium: 246mg | Fiber: 2g | Sugar: 11g | Vitamin A: 314IU | Vitamin C: 0.5mg | Calcium: 92mg | Iron: 2mg

The post Custard Raisin Rolls appeared first on Craving Home Cooked.

There’s nothing quite like homemade Cinnamon Rolls fresh out of the oven. These delightful treats are filled with gooey cinnamon sugar and drizzled with a rich glaze—perfect for breakfast or a cozy afternoon snack.

I can’t wait for you to try these amazing cinnamon rolls. Trust me, once you make them, your kitchen will become everyone’s favorite place to be. The smell of freshly baked cinnamon rolls wafting through the house is pure heaven! These rolls are soft, fluffy, and packed with a sweet cinnamon filling that just melts in your mouth.

Don’t worry if you’ve never made cinnamon rolls from scratch before—I’ve got you covered with step-by-step instructions and helpful tips. We’ll make the dough together, let it rise, fill it with that delicious cinnamon-sugar mixture, and bake them to golden perfection. Then comes the best part: slathering them with gooey glaze and creamy icing.

Ingredients You’ll Need

• Whole Milk: Warm it up to activate the yeast. You can substitute with almond or soy milk if needed.
• Active Dry Yeast: Helps the dough rise. Instant yeast works too but may reduce rising time.
• Granulated Sugar: Sweetens the dough and feeds the yeast.
• All-Purpose Flour: Forms the structure of the rolls. Extra flour is handy for dusting.
• Salt: Enhances the flavor, without it your rolls will taste bland.
• Eggs: Add richness and help bind the dough.
• Unsalted Butter: Softened for easy mixing, adds moisture and flavor.

• Unsalted Butter: Softened to spread easily over the dough.
• Brown Sugar: Provides sweetness and a caramel-like flavor.
• Ground Cinnamon: The star spice for that classic cinnamon roll taste.
• Vanilla Extract: Adds depth of flavor.

• Unsalted Butter: Melted to create a smooth glaze.
• Brown Sugar: Adds sweetness and creates a sticky base for the rolls.
• Heavy Cream: Makes the glaze rich and creamy; milk can be used as a substitute.
• Vanilla Extract: Enhances the overall flavor.

• Cream Cheese: Softened for easy blending; gives the icing a tangy flavor.
• Unsalted Butter: Adds creaminess to the icing.
• Powdered Sugar: Sweetens and thickens the icing.
• Vanilla Extract: Adds flavor.
• Milk: Thins the icing to your desired consistency.

In a small bowl, warm ¾ cup of whole milk to 110°F (43°C). Stir in 2¼ teaspoons of active dry yeast (1 packet) and 1 tablespoon of granulated sugar. Let it sit for about 5 minutes until the mixture becomes frothy.

Tip: If the mixture doesn’t foam up, your yeast might be inactive. Start over with fresh yeast to ensure your dough rises properly.

In a large mixing bowl, combine 3½ cups of all-purpose flour, the remaining ¼ cup of granulated sugar, and ½ teaspoon of salt. Add the yeast mixture, 2 large eggs, and ⅓ cup of softened unsalted butter. Knead the dough by hand or with a stand mixer using the dough hook attachment for 6-8 minutes, until it’s smooth and elastic.

Tip: The dough should be soft but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.

Place the dough in a greased bowl and cover it with a clean towel. Let it rise in a warm place for 1 to 1½ hours, or until it has doubled in size.

Tip: A warm, draft-free area like an oven with the light on works well for rising dough.

In a small bowl, mix together ½ cup of softened unsalted butter, 1 cup of packed brown sugar, 2 tablespoons of ground cinnamon, and 1 teaspoon of vanilla extract until it forms a smooth paste.

Once the dough has risen, punch it down to release the air. On a floured surface, roll it out into a large rectangle measuring about 16×12 inches.

Spread the cinnamon-sugar filling evenly over the dough, leaving a small border around the edges. Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal it. Using unflavored dental floss or a sharp knife, slice the log into 12 equal pieces. Place the rolls into a greased 9×13-inch baking dish.

Tip: Dental floss cuts through the dough cleanly without squishing the rolls.

In a small saucepan over medium heat, melt ½ cup of unsalted butter. Stir in 1 cup of packed brown sugar, 2 tablespoons of heavy cream, and 1 teaspoon of vanilla extract. Let it simmer for 1-2 minutes until the sugar dissolves.

Tip: Stir continuously to prevent the sugar from burning and to ensure a smooth glaze.

Pour the gooey glaze evenly over the rolls in the baking dish. Cover the rolls loosely with plastic wrap and let them rise in a warm place for another 30-45 minutes, or until they become puffy.

Preheat your oven to 350°F (175°C) while the rolls are rising. Bake the cinnamon rolls for 25-30 minutes, or until they’re golden brown and cooked through. They should be slightly soft in the center for that gooey texture.

While the rolls are baking, beat together 4 oz of softened cream cheese, ¼ cup of softened unsalted butter, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth. Add 2-3 tablespoons of milk as needed to achieve a spreadable consistency.

Once the rolls are out of the oven, spread the cream cheese icing generously over the warm rolls. Let the icing melt into the rolls for maximum gooeyness.

More Delicious Treats

• Opera Cake
• Boston Cream Donuts
• Italian Almond Cookies
• Chocolate Pots de Crème
• Malasadas
• Custard Raisin Rolls

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The Best Cinnamon Rolls

Soft, fluffy, and packed with a sweet cinnamon filling, The Best Cinnamon Rolls are a delightful treat any time of day. Glazed with a gooey brown sugar glaze and topped with creamy cream cheese icing that melts into every swirl, these rolls are pure bliss.

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Rising Time 2 hours hours

Total Time 3 hours hours

Servings 12

Calories 599kcal

Author Joanna Cismaru

Ingredients

For the Dough:

• ¾ cup whole milk warmed to 110°F (43°C)
• 2¼ teaspoons active dry yeast 1 packet
• ¼ cup granulated sugar
• 3½ cups all-purpose flour plus extra for dusting
• ½ teaspoon salt
• 2 large eggs
• ⅓ cup unsalted butter softened

For the Filling:

• ½ cup unsalted butter softened
• 1 cup brown sugar packed
• 2 tablespoons ground cinnamon
• 1 teaspoon vanilla extract

For the Gooey Glaze:

• ½ cup unsalted butter melted
• 1 cup brown sugar packed
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract

For the Cream Cheese Icing:

• 4 oz cream cheese softened
• ¼ cup unsalted butter softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk to thin, as needed

US Customary – Metric

Instructions

• In a small bowl, warm the milk to 110°F (43°C). Stir in the yeast and 1 tablespoon of the sugar. Let it sit for about 5 minutes until the mixture becomes frothy.
  
• In a large mixing bowl, combine 3 ½ cups flour, remaining sugar, and salt. Add the yeast mixture, eggs, and softened butter. Knead the dough by hand or using a stand mixer with a dough hook for 6-8 minutes, until smooth and elastic. The dough should be soft but not sticky—add a little more flour if necessary.
  
• Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1-1 ½ hours, or until doubled in size.
  
• In a small bowl, mix the softened butter, brown sugar, cinnamon, and vanilla extract until a smooth paste forms.
  
• Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 16×12 inches.
  
• Spread the cinnamon-sugar filling evenly over the dough, leaving a small border around the edges. Starting from the longer side, tightly roll the dough into a log. Pinch the seam to seal. Slice the dough log into 12 equal pieces using a sharp knife or dental floss. Place the rolls into a greased 9×13-inch baking dish.
  
• In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, and vanilla extract. Let it simmer for 1-2 minutes until the sugar dissolves.
  
• Pour the gooey glaze evenly over the rolls in the baking dish. Cover the rolls loosely with plastic wrap and let them rise in a warm place for another 30-45 minutes, or until puffy.
  
• Preheat your oven to 350°F (175°C).
• Bake the cinnamon rolls for 25-30 minutes, or until golden brown and cooked through. They should be slightly soft in the center for that gooey texture.
  
• While the rolls are baking, beat the cream cheese, butter, powdered sugar, and vanilla extract together in a mixing bowl until smooth. Add milk as needed to reach a spreadable consistency.
  
• Once the rolls are out of the oven, spread the cream cheese icing generously over the warm rolls. Let the glaze melt into the rolls for maximum gooeyness.
  

Notes

1. Overnight Option: Prepare the rolls up to the second rise, then refrigerate overnight. Let them come to room temperature before baking.
2. Cutting Tip: Use unflavored dental floss to slice the dough without squishing the rolls.
3. Extra Gooeyness: Pour the gooey glaze over the rolls before the second rise for an extra moist and delicious center.
4. Icing Consistency: Adjust the milk in the icing to get your preferred thickness—less milk for a thicker icing, more for a thinner glaze.

Nutrition

Serving: 1serving | Calories: 599kcal | Carbohydrates: 81g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 165mg | Potassium: 172mg | Fiber: 2g | Sugar: 51g | Vitamin A: 916IU | Vitamin C: 0.1mg | Calcium: 99mg | Iron: 2mg

The post The Best Cinnamon Rolls appeared first on Craving Home Cooked.

Delicious Blueberry Lemon Rolls made completely from scratch! Incredibly soft with a blueberry and lemon filling, perfectly fluffy, sweet and topped with the best dreamy cream cheese icing. Make-ahead friendly and a great treat for weekends.

Blueberry Lemon Rolls

This time of year is for baking, at least for me it is. One of my favorite things to bake is cinnamon rolls, which is why I love baking different variations, such as these scrumptious blueberry lemon rolls. They’re soft and fluffy with a delicious lemon blueberry filling with my favorite cream cheese frosting, making for the most delectable sweet and sticky rolls.

Talk about decadence, these rolls are really special. Of course, anything made with some smooth and luscious cream cheese is usually a big winner in my books. Invite your friends over for breakfast or brunch to try some of these delights and pair with a wonderful cup of tea or coffee. I’ll bet they’ll want the recipe!

Highlights Of These Incredible Blueberry Lemon Rolls

WORTH THE TIME. Although these rolls have numerous steps, they are still easy to make, and oh so worth the time. You will never buy store bought again after trying them.

BEST ROLLS EVER. If you want to eat more than one, you might want to make a double batch so that there’s some leftovers. Yes, I think they are one of the best blueberry lemon rolls ever.

HOLIDAY OR SPECIAL OCCASION TREAT. Of course these can be made anytime, but they are truly appreciated during special occasions like Christmas morning, a Birthday, Mother’s Day, or Valentine’s day for that someone special, or any other time.

Ingredients You’ll Need

Dough

MILK – I used whole milk but any %MF milk will work. Milk is used in the dough and needs to be lukewarm, between 105°F to 115°F to activate the yeast.

YEAST – 1 package of active dry yeast is used in making the dough.

EGGS – I prefer using large fresh farm eggs, but any other eggs work just fine, brown or white.

VANILLA – Vanilla always enhances flavors.

FLOUR – I use plain old white flour.

CORNSTARCH – When you add cornstarch to cake, cookie and shortbread recipes, it helps create a crumbly and tender dessert-like texture.

SUGAR – Plain white granulated sugar is used.

BUTTER – Softened unsalted butter is used to control the sodium amount.

SALT – A bit of salt is added to enhance flavor.

Filling

BUTTER – Softened unsalted butter is used to control the sodium amount.

SUGAR – White granulated sugar is used to balance out the sour taste from the lemon, and to give the filling added sweetness.

LEMON – Use both the juice and the zest. You should get about 1 tablespoon of zest per lemon.

BLUEBERRIES – Fresh blueberries are definitely best, but if they are not available, you can use frozen ones.

Cream Cheese Icing

BUTTER – Softened unsalted butter is used to control the amount of sodium.

CREAM CHEESE – I prefer the Philadelphia brand cream cheese to make the absolute best icing out there. Make sure you soften the cheese first.

VANILLA – Vanilla is a great flavor enhancer and works well to elevate the icing.

SALT – A little salt is used here to balance out the sweetness.

SUGAR – What would icing be without sugar. Use powdered sugar, which is the same as icing sugar or confectioners’ sugar.

How To Make Blueberry Lemon Rolls

Dough

1. ACTIVATE THE YEAST. In a small bowl add the warm milk, sugar and yeast. Stir and let it sit for about 10 to 15 minutes until it bubbles up.
2. MIX DRY INGREDIENTS. In the bowl of your mixer, add the flour, cornstarch, salt and mix so that it’s well incorporated.
3. FINISH YEAST MIXTURE. To the yeast and milk bowl, whisk in the eggs and the vanilla extract.
4. FINISH THE DOUGH. Add the milk mixture to the flour and using a dough hook, mix on low speed until the dough is smooth. With the mixer still on, add the butter pieces a few at a time. Continue to mix until the dough is smooth and comes away from the side of the bowl, add flour as necessary.
5. LET THE DOUGH RISE. Transfer the dough to an oiled bowl, cover with plastic wrap and let sit in a warm place for 1 to 2 hours until doubled in size. In the meantime, butter the bottom and sides of a 9 x 13 inch baking dish.

Make the Filling And Rolls

1. MAKE THE FILLING. Using a hand mixer, in a small bowl, mix well the softened butter with the sugar. Add in the lemon zest and lemon juice and mix on low until smooth.
2. ROLL AND FILL THE DOUGH. Turn the dough over a lightly floured surface. Roll it out into a 16 inch square. Spread the filling evenly over the surface of the dough. Add the fresh blueberries making sure you cover the entire surface of the dough, add more blueberries if necessary.
3. MAKE THE ROLL. Roll the dough into a cylinder and pinch to seal the seam. Cut into 12 equal pieces and transfer the pieces to the prepared baking dish. Cover with plastic wrap and let rise in a warm spot for another 30 minutes.
4. PREHEAT OVEN. Preheat oven to 350°F.
5. BAKE. Bake rolls for about 25 to 35 minutes. Let cool.
6. COOL THE ROLLS. Remove the rolls from the oven and allow to cool before icing.

Cream Cheese Icing

1. MAKE THE ICING. In the bowl of our mixer, combine butter, cream cheese, powdered sugar, salt and beat until smooth. Mix in the vanilla.
2. ICE THE ROLLS. Once the rolls have cooled, spread or drizzle the icing over the top of the rolls and serve.

Can I Make These Blueberry Rolls Ahead?

These blueberry lemon rolls are a perfect morning breakfast treat. You make the dough and assemble the rolls the night before and let them rest in the refrigerator. In the morning, bake them for some wonderful fresh rolls.

What If I Don’t Have A Mixer?

Either a hand mixer or stand mixer works great but if you don’t have either, you can knead the dough for about 3 minutes or until smooth.

Expert Tips And Tricks

1. Don’t Kill Your Yeast: When working with active dry yeast, the milk/water should be lukewarm, anywhere from 105°F to 115°F. If the water/milk is too cold, the yeast may not activate, if it’s too warm then your yeast could die which means your dough won’t rise.
2. Be Patient: Working with yeast requires some extra time and depending on how fresh your yeast is and your environment, your dough could take more or less time to rise. Don’t try to rush, if you don’t allow the dough to rise as needed, your rolls will be dense and heavy.
3. Use Room Temperature Ingredients: I always say this, and the reason for this is that ingredients at room temperature, especially butter or cream cheese, will mix easier and more evenly. Plus, don’t forget that yeast likes a warm environment.
4. Allow The Dough To Rise In A Clean, Oiled Bowl: By oiling your bowl, the dough will be easier to remove after proofing, otherwise you may risk the dough sticking to the bowl and drying out.
5. Proof The Dough At The Right Temperature: Many ovens now come with a proofing function, so use it if your oven has it. Otherwise, the ideal temperature for dough to proof is between 75°F to 100°F.

Leftovers

Although best served fresh, leftover rolls will last in the refrigerator for a 1-2 days. They should be heated up a bit for the best flavor and texture. Even as little as 10 seconds in the microwave works, or to your preference.

Baked rolls can be frozen up to 2-3 months. Thaw overnight in the refrigerator and warm up before enjoying.

More Great Recipes To Try

• Blueberry Coffee Cake
• Bakery Style Blueberry Muffins
• Blueberry Buckle
• Fluffy Dinner Rolls
• Honey Rolls
• Custard Raisin Rolls

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Blueberry Lemon Rolls

Delicious Blueberry Lemon Rolls made completely from scratch! Incredibly soft with a blueberry and lemon filling, perfectly fluffy, sweet and topped with the best dreamy cream cheese icing. Make-ahead friendly and a great treat for weekends.

Course Breakfast, Brunch, Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Resting Time 2 hours hours

Total Time 2 hours hours 55 minutes minutes

Servings 12

Calories 552kcal

Author Joanna Cismaru

Equipment

• 5-speed Hand Mixer

Ingredients

Dough

• ¾ cup milk lukewarm, between 105°F to 115°F
• ½ cup granulated sugar
• 2¼ teaspoons active dry yeast (1 package)
• 3 large eggs
• 1 teaspoon vanilla extract
• 4¼ cups all-purpose flour
• ¼ cup cornstarch
• ¾ cup butter unsalted and softened, (1½ sticks or 12 tablespoons)
• ½ teaspoon salt

Filling

• 4 tablespoons butter unsalted, softened
• ¾ cup granulated sugar
• 1 tablespoon lemon zest from one lemon
• 2 teaspoons lemon juice freshly squeezed
• 1 cup blueberries fresh

Cream Cheese Icing

• 6 tablespoons butter unsalted, softened
• ¼ cup cream cheese softened
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• 1½ cups powdered sugar same as icing sugar or confectioners' sugar

US Customary – Metric

Instructions

Dough

• Activate the yeast: In a small bowl add the warm milk, a tablespoon of the sugar and yeast. Stir and let it sit for about 10 to 15 minutes until it bubbles up.
• Mix dry ingredients: In the bowl of your mixer, add the flour, cornstarch, remaining sugar, salt and mix so that it’s all incorporated.
• Finish yeast mixture: To the yeast and milk bowl, whisk in the eggs and the vanilla extract.
• Finish dough: Add the milk mixture to the flour and using a dough hook, mix on low speed until the dough is smooth. With the mixer still on, add the butter pieces a few at a time. Continue to mix until the dough is smooth and comes away from the side of the bowl, add flour as necessary.
• Let dough rise: Transfer the dough in an oiled bowl, cover with plastic wrap and let sit in a warm place for 1 to 2 hours until doubled in size. In the meantime, butter the bottom and sides of a 9 inch x 13 inch baking dish.

Filling

• Make the filling: Using a hand mixer, mix the softened butter with the sugar. Add in the lemon zest and lemon juice and mix on low until smooth.

Assemble Rolls

• Roll and fill the dough: Turn the dough over a lightly floured surface. Roll it out into a 16 inch square. Spread the filling evenly over the surface of the dough. Add the fresh blueberries making sure you cover the entire surface of the dough, add more blueberries if necessary.
• Make the roll: Roll the dough into a cylinder and pinch to seal the seam. Cut into 12 equal pieces and transfer the pieces to the prepared baking dish. Cover with plastic wrap and let rise in a warm spot for another 30 minutes.

Bake

• Preheat oven: Preheat oven to 350°F.
• Bake: Bake rolls for about 25 to 35 minutes. Let cool.
• Cool the rolls: Remove the rolls from the oven and allow to cool before icing.
• Make the icing: In the bowl of our mixer, combine butter, cream cheese, powdered sugar, and salt. and beat until smooth. Mix in the vanilla.
• Ice the rolls: Once the rolls have cooled, spread or drizzle the icing on top and serve.

Notes

1. Don’t Kill Your Yeast: When working with active dry yeast, the milk/water should be lukewarm, anywhere from 105°F to 115°F. If the water/milk is too cold, the yeast may not activate, if it’s too warm then your yeast could die which means your dough won’t rise.
2. Be Patient: Working with yeast requires some extra time and depending on how fresh your yeast is and your environment, your dough could take more or less time to rise. Don’t try to rush, if you don’t allow the dough to rise as needed, your rolls will be dense and heavy.
3. Use Room Temperature Ingredients: I always say this, and the reason for this is that ingredients at room temperature, especially butter or cream cheese, will mix easier and more evenly. Plus, don’t forget that yeast likes a warm environment.
4. Allow The Dough To Rise In A Clean, Oiled Bowl: By oiling your bowl, the dough will be easier to remove after proofing, otherwise you may risk the dough sticking to the bowl and drying out.
5. Proof The Dough At The Right Temperature: Many ovens now come with a proofing function, so use it if your oven has it. Otherwise, the ideal temperature for dough to proof is between 75°F to 100°F.

Nutrition

Serving: 1roll | Calories: 552kcal | Carbohydrates: 76g | Protein: 8g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 348mg | Potassium: 136mg | Fiber: 2g | Sugar: 38g | Vitamin A: 815IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg

The post Blueberry Lemon Rolls appeared first on Craving Home Cooked.

Quick and Easy homemade Breadsticks, made completely from scratch with a simple and delicious garlic butter topping. This is a simple recipe of the popular Olive Garden Breadsticks, perfect for serving alongside soups or salads. They’re soft and fluffy, totally delicious and addictive!

Breadsticks

This recipe is one of my favorites, not only because I love to bake but because I love to bake easy recipes. With this recipe, your breadsticks will always turn out amazing and delicious. They’re perfect served alongside your favorite soups or salads, or any other meals you like.

• Everyday Pantry Staple Ingredients
• Short Baking Time
• Guaranteed Family Favorite

With some of the most common pantry ingredients and just a few minutes baking time, I can assure you, this is by far the easiest and most fun way to make these seriously tasty breadsticks. You won’t need to crave those Olive Garden breadsticks anymore since this recipe will become your all time favorite!

Ingredient Notes

• Water – It’s super important to make sure your water is lukewarm. The best temperature of the water should be anywhere from 95 degrees to 105 degrees for this. You don’t really want anything warmer, as it will kill the yeast.
• Yeast – I used active dry yeast, which requires to be activated, but you can also use instant yeast which does not need to be activated.
• Butter – I always use unsalted butter, especially in breads or rolls, because we already add salt, so this way I can control how much salt is added to my bread. Did you know that small quantities of butter is added to breads because it results in a higher rise and a crisper crust!
• Flour – All-purpose flour is all you need.
• Sugar – Sugar is important when making bread or rolls, it’s what makes it soft and tender by absorbing some of the water and slowing down the formation of gluten strands. Sugar is what feeds the yeast.
• Topping – Melted butter with garlic powder and salt.

How To Make Breadsticks

1. Activate the yeast: In the bowl of your stand mixer combine the warm water with the active dry yeast and 2 tbsp of sugar. Stir and let it rest for about 10 minutes until the yeast start to foam up.
2. Make the dough: Add the flour and salt over the yeast mixture. Using the dough hook, mix everything for about 5 to 7 minutes, until the dough is smooth, elastic and comes clean from the side of the bowl. If the dough is too wet add a bit more flour, a tbsp at a time, if too dry, add a bit more water.
3. First rise: Transfer the dough to a large oiled bowl, cover with plastic wrap and let it rest in a warm, draft free environment for about 1½ hours, until doubled in size.
4. Shape into breadsticks: Punch the risen dough to let the air out. Divide it into 12 equal pieces. Working with one piece at a time, keep the other pieces covered with a clean tea towel, roll each piece into a 9-inch rope, on a lightly floured surface. Transfer the breadsticks to two baking sheets lined with parchment paper, or one if the baking sheet is large enough.
5. Second rise: Cover the breadsticks with a clean tea towel and let rise for another hour or until doubled in size.
6. Prep the oven: Preheat the oven to 425°F.
7. Bake: Transfer the baking sheets to the oven and bake 11 to 13 minutes or until golden.
8. Make the topping: In a small bowl whisk together the melted butter with the garlic powder and salt.
9. Finish the rolls: Immediately after removing the breadsticks from the oven, brush them with the melted butter mixture generously. Serve warm.

FAQ’s and Expert Tips

FAQ’s

Expert Tips

1. Garlic is not the only seasoning you can use. Get creative and add any favorite herbs to your melted butter, such as rosemary, thyme, basil or even a nice Italian Herb mix.
2. Make sure your ingredients are at room temperature, to ensure the development of proper structure in our dough.
3. Dough thrives in a warm, draft-free environment. If your oven has a “proof” function, then use it. The “proof” function preheats the oven to 100°F, causing a warm, but not hot environment for your dough to rise nicely. If your oven doesn’t have this “proof” function, I would still use the oven. What I usually do is preheat the oven to 200°F, or whatever the lowest setting is for it. Once it reaches that temperature, turn off the oven, then place the dough in there to rise. This will speed up the proofing process tremendously.

Leftovers

Properly stored in a plastic storage bag or wrapped in foil, these breadsticks will last for about 4 to 5 days at normal room temperature.

Freezer

Once they’ve cooled to room temperature, place the breadsticks on a parchment paper lined baking sheet and cover with plastic wrap. Freeze for 1-2 hours until solid. Transfer them to a large freezer bag or airtight container. They will last up to 6 months in the freezer.

More Delicious Recipes To Try

• Honey Rolls
• How To Store Yeast
• Garlic Parmesan Skillet Rolls
• Coconut Cake With Coconut Cream Cheese Icing
• Baked Parmesan Zucchini Sticks

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Breadsticks Recipe

Quick and Easy homemade Breadsticks, made completely from scratch with a simple and delicious garlic butter topping. This is a simple recipe of the popular Olive Garden Breadsticks, perfect for serving alongside soups or salads. They're soft and fluffy, totally delicious and addictive!

Course Bread, Side Dish

Cuisine American

Prep Time 25 minutes minutes

Cook Time 11 minutes minutes

Resting Time 2 hours hours

Total Time 2 hours hours 36 minutes minutes

Servings 12

Calories 234kcal

Author Joanna Cismaru

Ingredients

Breadsticks

• 1½ cups warm water around 100°F.
• 2¼ teaspoon active dry yeast (1 packet)
• 2 tablespoon sugar granulated
• 3½ cups all-purpose flour
• 2 tablespoon butter unsalted
• 2 teaspoon salt

Topping

• ½ cup butter melted
• 2 teaspoon garlic powder
• 1 teaspoon salt

US Customary – Metric

Instructions

• Activate the yeast: In the bowl of your stand mixer combine the warm water with the active dry yeast and 2 tbsp of sugar. Stir and let it rest for about 10 minutes until the yeast start to foam up.
• Make the dough: Add the flour and salt over the yeast mixture. Using the dough hook, mix everything for about 5 to 7 minutes, until the dough is smooth, elastic and comes clean from the side of the bowl. If the dough is too wet add a bit more flour, a tbsp at a time, if too dry, add a bit more water.
• First rise: Transfer the dough to a large oiled bowl, cover with plastic wrap and let it rest in a warm, draft free environment for about 1½ hours, until doubled in size.
• Shape into breadsticks: Punch the risen dough to let the air out. Divide it into 12 equal pieces. Working with one piece at a time, keep the other pieces covered with a clean tea towel, roll each piece into a 9-inch rope, on a lightly floured surface. Transfer the breadsticks to two baking sheets lined with parchment paper, or one if the baking sheet is large enough.
• Second rise: Cover the baking sheets with breadsticks with a clean tea towel and let rise for another hour or until doubled in size.
• Prep the oven: Preheat the oven to 425°F.
• Bake: Transfer the baking sheets to the oven and bake 11 to 13 minutes or until golden.
• Make the topping: In a small bowl whisk together the melted butter with the garlic powder and salt.
• Finish the loaves: Immediately after removing the breadsticks from the oven, brush them with the melted butter mixture generously. Serve warm.

Notes

1. Garlic is not the only seasoning you can use. Get creative and add any favorite herbs to your melted butter, such as rosemary, thyme, basil or even a nice Italian Herb mix.
2. Make sure your ingredients are at room temperature, to ensure the development of proper structure in our dough.
3. Dough thrives in a warm, draft-free environment. If your oven has a “proof” function, then use it. The “proof” function preheats the oven to 100°F, causing a warm, but not hot environment for your dough to rise nicely. If your oven doesn’t have this “proof” function, I would still use the oven. What I usually do is preheat the oven to 200°F, or whatever the lowest setting is for it. Once it reaches that temperature, turn off the oven, then place the dough in there to rise. This will speed up the proofing process tremendously.
4. Storage: Properly stored in a plastic storage bag or wrapped in foil, these breadsticks will last for about 4 to 5 days at normal room temperature.
5. Freezing: Once they’ve cooled to room temperature, place the breadsticks on a parchment paper lined baking sheet and cover with plastic wrap. Freeze for 1-2 hours until solid. Transfer them to a large freezer bag or airtight container. They will last up to 6 months in the freezer.

Nutrition

Serving: 1breadstick | Calories: 234kcal | Carbohydrates: 31g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 669mg | Potassium: 69mg | Fiber: 2g | Sugar: 2g | Vitamin A: 295IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 2mg

The post Breadsticks Recipe appeared first on Craving Home Cooked.

Fluffy Dinner Rolls – These light, fluffy, buttery dinner rolls are impossible to resist! Made from scratch with just a handful of simple ingredients, these rolls are the perfection addition to any meals, best of all they are ready in just 1 hour.

An easy dinner roll recipe needs to be in everyone’s repertoire and these fluffy dinner rolls are the perfect addition to your recipe index! Soft, fluffy and extremely tender, you’ll be holding yourself back from eating them as soon as they emerge from the oven.

With a pillowy soft texture and buttery flavor these rolls are the perfect addition to any meal! They are extremely versatile and can be served for sweet or savory purposes. Trust me, you NEED this dinner roll recipe in your life!

Ingredients

Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

• Milk – Use your preference! Any type of milk will work, dairy or non dairy.
• Butter – I used unsalted.
• Water – We want it hot!
• Sugar – Regular granulated sugar.
• Salt
• Flour – I used trusty all-purpose flour for these babies!
• Yeast – Active dry yeast.

How to make dinner rolls

1. Make Butter Mixture – Combine the milk and butter in a microwave safe bowl and place in the microwave for 1 1/2 minutes until the butter melts. Stir.
2. Mix – To the bowl of your mixer add the milk/butter mixture and hot water. Add the sugar, salt, 2 cups of the flour, and the yeast. Turn the mixer on and mix until well combined. Keep adding 1 cup of flour at a time. You’ve added enough flour when the dough easily comes clean from the side of the bowl. Mix for 5 minutes on medium speed.
3. Let Dough Rest – Cover the bowl with plastic wrap and let the dough rest for 5 minutes.
4. Preheat Oven – Preheat the oven to 170F° and grease a 9×13 inch baking pan with butter.
5. Cut & Roll – Spray your work surface with a bit of cooking spray. Transfer the dough to your work surface. Cut the dough in 12 equal pieces of dough. Gently roll each piece into a ball, and place them in the prepared baking pan. You can also roll out each piece of dough and roll them up jelly roll style, as seen in the pictures.
6. Rise & Bake – Transfer the pan to the preheat oven and let the rolls rise for about 20 to 30 minutes until doubled in size. Leave the pan in the oven and turn the heat up to 350 F degrees. Bake for 15 minutes or until he rolls are golden brown.
7. Finish & Serve – Brush the rolls with a little butter and serve warm.

What to serve with your fluffy dinner rolls

These dinner rolls really are the perfect addition to any meal you choose to serve them with! Personally, I love these dinner rolls with a nice juicy piece of meat like my easy pot roast served up with a side of creamy mashed potatoes or something saucy like this spicy Brazilian coconut chicken, the rolls will allow you to sop up all of that deliciousness! Whatever you choose to serve these with, I guarantee they will disappear FAST.

How to store dinner rolls

Store leftover rolls in a plastic bag or airtight container for up to 3 days. These can be stored in the freezer as well (up to 3 months) for a longer shelf life.

Did you like this recipe? Try these!

• Texas Roadhouse Rolls
• Biscuit Mix
• Parker House Rolls
• Buttermilk Parmesan Biscuits
• Nutella Stuffed Rolls
• Honey Rolls
• Hawaiian Sweet Rolls
• Garlic Parmesan Skillet Rolls
• Butter Biscuits
• Homemade Slider Buns
• No Knead 1hr Cinnamon Rolls
• Best Ever Dinner Crescents
• Hot Cross Buns

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Fluffy Dinner Rolls

Fluffy Dinner Rolls – These light, fluffy, buttery dinner rolls are impossible to resist! Made from scratch with just a handful of simple ingredients, these rolls are the perfection addition to any meals, best of all they are ready in just 1 hour.

Course Bread, Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Rising Time 25 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 230kcal

Author Joanna Cismaru

Ingredients

• 3/4 cup milk
• 4 tablespoon butter unsalted
• 3/4 cup water hot
• 4 tablespoon sugar
• 1 teaspoon salt
• 4 1/2 cups all-purpose flour
• 1 tablespoon active dry yeast

US Customary – Metric

Instructions

• Combine the milk and butter in a microwave safe bowl and place in the microwave for 1 1/2 minutes until the butter melts. Stir.
• To the bowl of your mixer add the milk/butter mixture and hot water. Add the sugar, salt, 2 cups of the flour, and the yeast. Turn the mixer on and mix until well combined.
• Keep adding 1 cup of flour at a time. You've added enough flour when the dough easily comes clean from the side of the bowl. Mix for 5 minutes on medium speed.
• Cover the bowl with plastic wrap and let the dough rest for 5 minutes.
• Preheat the oven to 170F° and grease a 9×13 inch baking pan with butter.
• Spray your work surface with a bit of cooking spray. Transfer the dough to your work surface. Cut the dough in 12 equal pieces of dough. Gently roll each piece into a ball, and place them in the prepared baking pan. You can also roll out each piece of dough and roll them up jelly roll style, as seen in the pictures.
• Transfer the pan to the preheat oven and let the rolls rise for about 20 to 30 minutes until doubled in size.
• Leave the pan in the oven and turn the heat up to 350 F degrees. Bake for 15 minutes or until he rolls are golden brown.
• Brush the rolls with a little butter and serve warm.

Notes

1. Store leftover rolls in a plastic bag or airtight container for up to 3 days. These can be stored in the freezer as well (up to 3 months) for a longer shelf life.

Nutrition

Serving: 1roll | Calories: 230kcal | Carbohydrates: 41g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 236mg | Potassium: 73mg | Fiber: 1g | Sugar: 5g | Vitamin A: 141IU | Calcium: 25mg | Iron: 2mg

The post Fluffy Dinner Rolls appeared first on Craving Home Cooked.

A homemade Biscuit Mix made with just 4 pantry staple ingredients! This mix will keep for up to 8 months and produce tender, fluffy biscuits – perfect for breakfast, lunch, snacks or dinner.

Better than any store bought version, this biscuit mix trumps all! This recipe requires only 4 simple ingredients that most people have readily available in their pantry already – flour, baking powder, salt and shortening!

In the blink of an eye you can have a homemade biscuit mix readily available for whenever you have a hankering for warm, flaky, tender biscuits! The best part? This mix will store for up to 8 months, meaning you can have them whenever you want, no prep necessary! With it being easy and budget friendly, this is going to be the only mix you ever use.

Ingredients

Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” card button at the top of the page!

We are using only 4 pantry staple ingredients! Simple as pie… well, in this case – biscuits.

• Flour
• Baking powder
• Salt
• Shortening

How to make biscuit mix

1. Combine Ingredients – Combine all the ingredients in a large bowl and stir until the mixture resembles coarse crumbs.

How to use biscuit mix

This homemade biscuit mix is incredibly versatile and makes whipping up fresh biscuits a breeze! Here’s how to use it:

1. Basic Biscuits: For every 2 cups of biscuit mix, add ¾ cup of milk or buttermilk. Stir until just combined, then turn the dough out onto a floured surface. Knead it lightly a few times, roll it out to your desired thickness, and cut into biscuits. Bake at 425°F for 10-12 minutes, until golden brown.
2. Pancakes: Mix 1 cup of biscuit mix with ¾ cup of milk, 1 egg, and 1 tablespoon of oil. Stir until smooth, then pour onto a hot griddle or pan. Cook until bubbles form on the surface, then flip and cook until golden.
3. Waffles: Combine 2 cups of biscuit mix with 1¼ cups of milk, 2 eggs, and ¼ cup of oil. Mix until smooth, then pour into a preheated waffle iron. Cook until crispy and golden.
4. Shortcakes: Add 2 tablespoons of sugar to 2 cups of biscuit mix, then follow the basic biscuit instructions. Top with fresh fruit and whipped cream for an easy dessert.
5. Dumplings: Stir 1 cup of biscuit mix with ⅓ cup of milk to form a sticky dough. Drop spoonfuls into simmering soup or stew, cover, and cook for 10-12 minutes, until the dumplings are cooked through.

This mix is a time-saver and a kitchen staple – you’ll find so many ways to put it to good use!

How to store biscuit mix

This biscuit mix is perfect to have pre-made and on hand when you are in the mood for a tender biscuit. Once you’ve finished making your mix, store it in an airtight container in a cool, dry place or in the freezer for up to 8 months!

Did you like this recipe? Try these!

• Pancake Mix Recipe
• Fluffy Mozzarella Biscuits
• Garlic Parmesan Skillet Rolls
• Chives and Cream Cheese Biscuits
• Yellow Cake Mix
• Bacon Cheddar Biscuits
• Honey Rolls
• No Knead 1 Hour Cinnamon Rolls
• Feta Cheese and Chives Biscuits

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Biscuit Mix

A homemade Biscuit Mix made with just 4 pantry staple ingredients! This mix will keep for up to 8 months and produce tender, fluffy biscuits – perfect for breakfast, lunch, snacks or dinner.

Course Basics

Cuisine American

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 24 cups

Calories 162kcal

Author Joanna Cismaru

Ingredients

• 4½ cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1 cup shortening

US Customary – Metric

Instructions

• Combine all the ingredients in a large bowl and stir until the mixture resembles coarse crumbs.
• Store in an airtight container in a cool and dry place or in the freezer for up to 8 months.

Notes

1. Yields 6 cups.
2. Nutritional information is for ¼ cup.

 

Nutrition

Serving: 0.25cup | Calories: 162kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Sodium: 99mg | Potassium: 126mg | Fiber: 1g | Sugar: 1g | Calcium: 47mg | Iron: 1mg

The post Biscuit Mix appeared first on Craving Home Cooked.

Impress your family with these soft and fluffy Honey Rolls! Easy to make and utterly delicious, these rolls are the perfect addition to any meal or simply enjoyed on their own with a bit of butter!

I’ve had a love of baking for as long as I can remember. One of my favorite things to bake are dinner rolls like these delicious honey rolls. With a hint of sweetness, these honey rolls are incredibly soft, tender and fluffy. All qualities I look for in a good dinner roll!

This is a simple homemade dough with basic bread ingredients with a couple additions like an egg and the star ingredient, honey. As with most dinner rolls or bread recipes, there are two rises in this dough to develop finer gluten structure. Plus you can’t rush bread, you have to let it do its thing, and when it’s done, you will be rewarded with the best honey rolls ever!

Ingredients You Need To Make Honey Rolls

This recipe makes 12 rolls. If you need more rolls, just adjust the bars from servings!

Here’s what you’ll need for this recipe, for complete measurements and instructions be sure to keep scrolling:

• Active dry yeast – You can use instant yeast if that’s what you have. If you use instant, you won’t need to bloom it first, but it’s a good idea to test if it’s still alive. If your yeast doesn’t foam up your yeast is dead and the rolls won’t turn out.
• Water – must be lukewarm to activate the yeast. Lukewarm water is between 98 F degrees and 105 F degrees. Make sure your water is not too hot because it can kill the yeast.
• Honey – A bit of honey will lend these rolls some great sweetness, but not only that! The honey will help brown the rolls and give you that gorgeous golden colour. And on top of that, the honey will help kick start the yeast!
• Salt – You need a little bit of salt in these rolls to bring all the flavors together.
• Egg – I used a large egg for this recipe. When eggs are added to dough it will help with the rising process because eggs are a leavening agent and you’ll get nice and high dough.
• Flour – I used all-purpose flour for this recipe. You can also use bread flour. Bread flour has more protein content which helps with gluten development, so if you have it, use it!
• Butter – Make sure your butter is unsalted and melted so it will easily mix in with the honey.

How To Make Honey Rolls

• Activate the yeast: In a small bowl combine the lukewarm water and yeast. Stir and let it rest for about 5 minutes until the yeast activates, you will notice bubbles forming. If no bubbles have formed, chances are your yeast is dead and your rolls won’t turn out.
• Make the dough: Add the yeast mixture to the bowl of your mixer, then add the honey, salt, egg and mix until combined. Add flour and mix with the dough attachment for 5-7 minutes, or until elastic and the dough comes off clean from the sides of the bowl.
  
• Rise the dough:In a large bowl add a bit of oil, about a tbsp and place the dough in the bowl, rolling it around so that it gets oil all over, this way it won’t get dry. Cover the bowl with plastic wrap and a clean kitchen towel. You need to let the dough rise until doubled in size, about 2 hours.
• Form your buns: Punch down the dough to let the air out then divide into 12 equal portions, and shape each portion into a round ball. Place in a 9×13 inch baking dish coated lightly with cooking spray. Cover with a clean damp kitchen towel and let them rise for another 20 minutes or until they’ve doubled in size.
  
• Glaze the rolls: In a small bowl, combine the melted butter and 1 tablespoon of remaining honey. Brush evenly over the rolls.
• Prepare the oven: Preheat oven to 400 F degrees. Bake for about 20 to 25 minutes or until lightly browned.
• Serve: Serve warm or at room temperature.

What If I Don’t Have A Stand Mixer?

No mixer, no problem. All you have to do is knead everything by hand. After you proof the yeast as instructed, if using active dry yeast, just add the rest of the ingredients to a large bowl as instructed and start by stirring everything with a wooden spoon until you can’t do it anymore. Transfer the dough to a clean work surface and knead by hand until all the flour is incorporated and you end up with a dough that is soft to the touch and elastic.

Can The Dough Sit Out For More Than 2 Hours

It depends. If your dough has doubled in size, then no. The dough will rise too much and it will cause over-fermentation and a super yeasty flavor. If your dough has not doubled, then let it rest for a few more minutes or until it has doubled in size. Be patient with yeast.

Tips For Storing Yeast

Read all about how to store yeast to keep it fresh and longer lasting.

Can I Make The Dough The Night Before

These rolls can be made the night before up until you shape them and place them in a baking pan. You can then cover them and place them in the fridge overnight. The rolls will continue to rise in the fridge but at a slower pace. The next morning, simply take them out from the fridge and let them come to room temperature, brush them with the honey butter, then bake.

Tips And Tricks

• If using active dry yeast, always make sure you proof the yeast first. This means that you’re proving that your yeast is alive. You usually proof it with warm water or milk, and sugar. When these 3 ingredients are combined, the yeast starts emitting bubbles of carbon dioxide.
• Let your dough rise in a warm draft free environment. I always warm up my oven first till it reaches 200 F degrees, shut off the oven then place the bowl with the dough in there. Not only is this a draft free environment for your dough, but because of the heat it also speeds up the rising process and in around 30 minutes, your dough should have doubled in size.
• Resist the urge to add more flour to the dough, even if the dough seems sticky. This dough will be somewhat sticky but should not be so sticky that you can’t shape the rolls.
• Flour your hands when shaping the rolls to prevent sticking.

How Do You Store Leftover Rolls

Cool the rolls completely before storing. Place them in a plastic storage bag or breadbox, or wrap in foil and store at room temperature. Properly stored, this rolls will last for about 2 to 3 days at normal room temperature.

Can You Freeze Honey Rolls

Once they have fully cooled, wrap them well with foil and store in an airtight container. Properly stored, they will maintain best quality for about 2 months in the freezer. Thaw them at room temperature. Reheat, if desired.

A Few More Recipes You’ll Enjoy:

• Garlic Parmesan Skillet Rolls
• Zucchini Bread
• Cinnamon Rolls
• Banana Nut Bread
• Classic Dinner Rolls
• Homemade Croissants
• Pizza Dough
• Naan

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Honey Rolls

Impress your family with these soft and fluffy Honey Rolls! Easy to make and utterly delicious, these rolls are the perfect addition to any meal or simply enjoyed on their own with a bit of butter!

Course Bread

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Rising Time 2 hours hours 20 minutes minutes

Total Time 3 hours hours 10 minutes minutes

Servings 12

Calories 157kcal

Author Joanna Cismaru

Ingredients

• 2 teaspoons active dry yeast
• 1 cup water lukewarm
• ¼ cup honey
• 1 teaspoon salt
• 1 large egg
• 3 cups all-purpose flour
• 1 tablespoon butter melted
• 1 tablespoon honey

US Customary – Metric

Instructions

• Activate the yeast: In a small bowl combine the lukewarm water and yeast. Stir and let it rest for about 5 to 10 minutes until the yeast activates, you will notice bubbles forming. If no bubbles have formed, chances are your yeast is dead and your rolls won’t turn out.
• Make the dough: Add the yeast mixture to the bowl of your mixer, then add the honey, salt, egg and mix until combined. Add flour and mix with the dough attachment for 5-7 minutes, or until elastic and the dough comes off clean from the sides of the bowl. If the dough is so sticky that it doesn't come clean from the sides of the bowl, keep adding a tablespoon of flour at a time, until it comes clean.
• First Rise: In a large bowl add a bit of oil, about a tbsp and place the dough in the bowl, rolling it around so that it gets oil all over, this way it won’t get dry. Cover the bowl with plastic wrap and a clean kitchen towel. You need to let the dough rise until doubled in size, about 2 hours.
• Form your buns: Punch down the dough to let the air out then divide into 12 equal portions, and shape each portion into a round ball. Place in a 9×13 inch baking dish coated lightly with cooking spray.
• Second rise: Cover with a clean damp kitchen towel and let them rise for another 20 minutes or until they’ve doubled in size.
• Preheat oven to 400 F degrees.
• Glaze the rolls: In a small bowl, combine the melted butter and 1 tablespoon of remaining honey. Brush evenly over the rolls.
• Bake the rolls: Bake for about 20 to 25 minutes or until lightly browned.

Notes

Make ahead: These rolls can be made the night before up until you shape them and place them in a baking pan. You can then cover them and place them in the fridge overnight. The rolls will continue to rise in the fridge but at a slower pace. The next morning, simply take them out from the fridge and let them come to room temperature, brush them with the honey butter, then bake.

Storing: Cool the rolls completely before storing. Place them in a plastic storage bag or breadbox, or wrap in foil and store at room temperature. Properly stored, this rolls will last for about 2 to 3 days at normal room temperature.

Freezing: Once they have fully cooled, wrap them well with foil and store in an airtight container. Properly stored, they will maintain best quality for about 2 months in the freezer. Thaw them at room temperature. Reheat, if desired.

Nutrition

Serving: 1roll | Calories: 157kcal | Carbohydrates: 31g | Protein: 4g | Fat: 1g | Cholesterol: 20mg | Sodium: 211mg | Potassium: 49mg | Fiber: 1g | Sugar: 7g | Vitamin A: 55IU | Calcium: 7mg | Iron: 1.6mg

The post Honey Rolls appeared first on Craving Home Cooked.

There’s no better accompaniment on your dinner table than these Garlic Parmesan Skillet Rolls! These homemade rolls are so soft, and baked away in an ultra garlicky butter sauce with fresh parmesan cheese.

Do I Need To Use A Stand Mixer?

While a stand mixer will make the process easier, it is not required to make these rolls! While the yeast rises, mix the rest of the ingredients together in a large bowl. Add the yeast mixture, and combine everything well using either your hands or a wooden spoon.

Turn the shaggy dough onto a lightly floured surface, and knead by hand until a slightly sticky dough ball forms, adding small amounts of flour as needed. It really is a great workout!

What Type Of Yeast Should I Use?

We used active dry yeast for these garlic parmesan skillet rolls. If you have instant yeast on hand, that will work as well. When using instant yeast, you don’t need to proof it! Simply throw all the ingredients together in the bowl and begin mixing.

If you haven’t used your instant yeast in a while and you aren’t sure if it’s still alive, you can still proof it in the warm water. If it foams up nicely, you’re good to go.

Why Didn’t My Dough Rise?

Sometimes bread dough just doesn’t rise, and it can be so frustrating. Don’t worry- it happens to the best of us! Here are a few reasons why this could happen:

Old Dead Yeast: Yeast is a living organism and over time it will lose activity. This can happen even if you’ve never opened the jar or package. If you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.

Yeast Is Too Hot: If using active dry yeast, it needs to be dissolved in either warm water or milk. If you heat up your liquid too much, this will kill your yeast. Yeast is pretty picky. It doesn’t like cold and it doesn’t like too hot. Between 100 and 110 degrees F, or just warm to the touch, is perfect for proofing yeast.

The Room Is Too Cold: Yeast prefers a warm, draft free environment, usually between 75 and 90 degrees F. There really is little wiggle room on either side. As I said, yeast is picky. To rise my dough, I usually preheat my oven to 175 or 200 F degrees then immediately turn it off. Let that cool for about 5 minutes then place your dough in there. This way your dough will be nice, warm and happy and will rise in half the time.

Not Enough Time To Rise: Sometimes you just have to wait it out. I’ve had dough that really took 3 hours to double in size. Patience is key. If the recipe says to let it rise for 1 hour until doubled in size and yours hasn’t, just give it more time. Don’t forget that a slower rise results in a more flavorful bread. If you’re in a rush, you can always use my tip above by warming up the oven first.

What Other Toppings Can I Use For These Rolls?

Want to switch it up from garlic and parmesan? No problem! Begin by brushing the rolls with butter, or if you want shiny rolls, brush with egg wash. Now you can top these guys with anything you want! Try out some everything bagel seasoning, sesame seeds, chili flakes, big flaked sea salt, or leave them plain.

Can I Freeze These Rolls?

Yes you can! These rolls can be frozen either before or after baking- it’s totally up to you. Give them a good 2 hours to thaw if you freeze them before popping them in the oven to bake.

If you freeze them already cooked, they should thaw out in a minute or two in the microwave.

What To Serve With These Rolls

Chicken Alfredo Bake

Harissa Roasted Chicken and Potatoes

Instant Pot Beef Stew

Cheesy Taco Pasta

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Garlic Parmesan Skillet Rolls

There's no better accompaniment on your dinner table than these Garlic Parmesan Skillet Rolls! These homemade rolls are so soft, and baked away in an ultra garlicky butter sauce with fresh parmesan cheese.

Course Appetizer, Snack

Cuisine American

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Rising time 1 hour hour

Total Time 32 minutes minutes

Servings 26

Calories 161kcal

Author Joanna Cismaru

Ingredients

• 1½ cup water lukewarm
• 1½ tablespoon active dry yeast
• ½ teaspoon granulated sugar
• ½ cup powdered milk
• 3-4 cups all purpose flour
• ½ cup granulated sugar
• ¼ cup cream cheese
• 1 ¼ teaspoon salt

Garlic Parmesan Butter

• 1 cup butter melted
• ½ cup parmesan cheese shredded
• ¼ cup fresh parsley chopped
• 5 cloves garlic minced
• 2 teaspoon salt or to taste
• 2 teaspoon pepper or to taste

US Customary – Metric

Instructions

• In a small bowl, mix warm water with yeast and ½ teaspoon sugar. Allow to proof until foamy; about 5 minutes. Add the powdered milk, 3 cups of flour, remaining ½ cup sugar, cream cheese, salt, and the yeast mixture to the bowl of a stand mixer. Mix until the dough begins to pull away from the side of the bowl, adding flour as needed to create a slightly sticky dough.
• Turn the dough out onto a floured surface and knead a few times. Place the dough in a lightly greased bowl, cover with plastic wrap, and allow to rise for about an hour, or until it’s doubled in size.
  
• Punch the dough down and turn it back onto the floured surface, and knead a few times. Cut the dough in half and roll each half until its ½" thick. Cut into rounds with a biscuit cutter. Place each piece around a lightly greased skillet. Cover and let it rise again until doubled in size.
• Preheat the oven to 375℉.
• While the dough is rising, mix the melted butter with parmesan cheese, parsley, garlic, remaining 2 tsp salt, and pepper.
  
• Brush the rolls generously with the garlic parmesan butter. Bake until golden brown, about 12 minutes. 
  

Video

Notes

1. Always check the expiration date on your yeast and make sure it hasn’t expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
2. To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
3. Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
4. One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.
5. If you use whole wheat flour, reduce the amount to 2 1/4-3 cups.
6. Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition

Serving: 1roll | Calories: 161kcal | Carbohydrates: 16g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 401mg | Potassium: 69mg | Sugar: 5g | Vitamin A: 335IU | Vitamin C: 1.2mg | Calcium: 55mg | Iron: 0.8mg

The post Garlic Parmesan Skillet Rolls appeared first on Craving Home Cooked.

These incredibly delicious Cinnamon Rolls can be in your hands in only 1 hour with NO KNEADING required! Topped with my fabulous cream cheese icing, these might be the best cinnamon rolls you’ll ever have!

These cinnamon rolls are SERIOUSLY the easiest, most delicious cinnamon rolls you could ever have! So here’s the thing. If you follow my other blog, Jo Cooks, you know that I’m kind of known for my cinnabon cinnamon roll recipe. And there’s a reason for that, and that reason is that those rolls are outrageous. Hundreds of people have said they’re better than the real Cinnabon rolls. I’m just saying!

They really are! But I got this crazy idea to make them in 1 hour. And as I was starting to think about how to make them in 1 hour, I realized I don’t have my Kitchen Aid Mixer because we’re moving in a month or so and most of my kitchen stuff is already packed and in storage.

Bummer! But then a lightbulb went off in my head and I thought about doing a no knead version. YES! I did the No Knead Hot Cross Buns not too long ago and they turned out incredibly soft and delicious and I thought, why not Cinnamon Rolls?

Sometimes I amaze myself, seriously. Well, it worked!

No knead works!! You seriously end up with super soft cinnamon rolls and so good. Which makes me wonder. All my life I’ve been told by my mom, mother in law, others that in order to get soft fluffy rolls or breads or whatever, you need to mix/knead until you’re blue in the face.

So all my life I’ve followed that rule. Now I wonder if I’ve been fooled, because every time I make something where no kneading is required, the end result is phenomenal!

I had to take a lot of pictures during this process because these pictures make me drool, so I apologize for that.

Come to think of it, I have some more waiting for me in the fridge, so I’m going to go help myself to a cinnamon roll! Hope you give these a try, because they’re outrageous. You’ll thank me!

More Delicious Rolls To Try

• Custard Raisin Rolls
• Blueberry Lemon Rolls
• The Best Cinnamon Rolls
• No Knead 1 Hour Cinnamon Rolls
• Fluffy Dinner Rolls
• Honey Rolls

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No Knead 1 Hour Cinnamon Rolls

These incredibly delicious Cinnamon Rolls can be in your hands in only 1 hour with NO KNEADING required! Topped with my fabulous cream cheese icing, these might be the best cinnamon rolls you'll ever have!

Course Breakfast, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Resting Time 25 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 592kcal

Author Joanna Cismaru

Ingredients

Dough

• ⅓ cup water warm
• 2¼ teaspoon instant yeast (or 1 pkg)
• 1 teaspoon sugar
• 2 eggs
• 1 cup milk lukewarm
• ½ cup sugar granulated
• ⅓ cup butter unsalted, melted (margarine can be used as well)
• 4 cups all-purpose flour
• 1 teaspoon salt

Filling

• 1 cup brown sugar dark, packed
• 3 tablespoon cinnamon ground
• ½ cup butter unsalted, softened (margarine can be used as well)

Cream Cheese Icing

• 8 ounce cream cheese at room temperature, I recommend Philadelphia
• 6 tablespoon butter unsalted, softened (margarine can be used as well)
• 2 cup powdered sugar
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt

US Customary – Metric

Instructions

• In a medium size bowl whisk together the water with the instant yeast and 1 tsp of sugar. Let it rest for 5 minutes.
• Add the eggs, milk, sugar and melted butter to the yeast mixture and whisk until well combined.
• In a large bowl combine the flour with the salt. Pour the yeast mixture and using a wooden spoon stir until well combined. You should have a thick sticky dough, see video. Cover with plastic wrap and let it rest for 10 minutes. See notes for tips.
• Preheat your oven to 350 F degrees. Line a 9×13 inch baking pan with parchment paper. Spray some cooking spray over the bottom, this will help the parchment paper stick to the baking pan.
• Roll the dough out onto a well floured surface, until it’s approximately 16 inches long by 12 inches wide and about 1/4 inch in thickness.
• In a small bowl whisk together the brown sugar with the cinnamon.
• Spread the 1/2 cup of butter over the entire surface of the dough, then sprinkle with the cinnamon sugar evenly over the surface of the dough.
• Starting at the long edge, away from you, roll the dough down to the bottom edge. Cut the dough into 2 inch slices, or use floss as seen in the video. Place the rolls into the prepared baking pan, 3 x 4. 
• Let the rolls rest for another 10 minutes and you will notice they will rise until there is no more space between them.
• Place the baking pan in the oven and bake for 20 minutes or until golden brown. 
• While the rolls are baking make, prepare the cream cheese icing. Add the cream cheese and butter to a mixing bowl and mix until smooth. Add the remaining ingredients and mix until smooth. If the icing is a bit too stiff add 1 tbsp of milk.
• Ice the rolls immediately when they come out of the oven with the cream cheese icing.

Video

Notes

1. Always check the expiration date on your yeast and make sure it hasn’t expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
2. Active dry yeast can also be used in this recipe, but you may need more time to let the yeast activate and for the dough to rise. Please note that normally if you’re using instant yeast you do not need to activate it in warm water with sugar, but I usually do this just to test out my yeast and make sure it’s still good.
3. TIP: To speed up the dough rising process, heat your oven to 200 F degrees. Turn off the oven and place your dough as specified in step 4 in the oven with the door closed. This will ensure a warm environment for your dough and the dough will rise fairly quickly, assuming the yeast was good.
4. To freeze unbaked rolls, complete everything up to and including step 8, then wrap the pan in two layers of plastic wrap. Freeze for 8 hours up to 6 weeks. The night before you want to bake the rolls, thaw them out in the refrigerator, still wrapped. They will thaw overnight. Finish the rest of the steps to bake them. 

Nutrition

Serving: 1cinnamon rolls | Calories: 592kcal | Carbohydrates: 82g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 99mg | Sodium: 468mg | Potassium: 147mg | Fiber: 2g | Sugar: 47g | Vitamin A: 905IU | Vitamin C: 0.1mg | Calcium: 92mg | Iron: 2.4mg

The post No Knead 1 Hour Cinnamon Rolls appeared first on Craving Home Cooked.