Donut Holes

Homemade Donut Holes are actually a lot easier to make than you think! With these step-by-step instructions, you’ll become a pro. Next on the list? Homemade French Crullers!

top down view of donut holes in a bowl and on the counter

Donut Holes | A Tasty Little Treat!

These Donut Holes are originally from ART Restaurant at The Four Seasons -Seattle. After buttering them up they gave me their recipe!

These little devils have been haunting me ever since we visited the ART Restaurant at The Four Seasons Seattle a few months ago. I was barely 11 weeks pregnant {I think} and couldn’t really keep a whole lot of food down. But, these donut holes were magical and I was able to stomach almost all of them!  {Read: I hogged them all. } This entire pregnancy when I crave a treat, I think of these and drool. #notashamed. Well a few weeks ago, I was desperate for a donut hole and emailed my contact at the hotel asking for the recipe. A few minutes later badda bing badda boom I got the recipe.

Technology is amazing. And so are these Donut Holes. Hello, light and fluffy goodness coated in sugar. How are you? I ate these fresh out of the grease and enjoyed every.single.bite. Fresh donuts are my life.

These are pretty simple to throw together, they just involve a few basic ingredients and a lot of waiting. Is the waiting worth it? I would say yes, but I definitely got annoyed with the process. “Just rise FASTER” –said the starving pregnant lady. Anyways, I’d recommend going to Seattle and getting these. Orrrrr just making them at home!

Main Ingredients Needed

This is a yeasted donut recipe not a cake donut. This basically means, it uses yeast to rise and not another ingredient like baking soda which results in a lighter (less dense) texture, think Krispy Kreme or Dunkin Donuts. With that being said, here’s what else you’ll need to make Donut Holes:

  • Active Dry Yeast – this helps the dough rise.
  • Warm Milk – the yeast hangs out in warm milk for a bit to make it bloom. This ensures that the yeast is alive and working while the milk is also used for moisture.
  • Bread Flour + All Purpose Flour – these two are combined to create the perfect blend of flour (with just the right amounts of protein and gluten).
  • Sugar – this is used to sweeten the dough and to also coat the outside of the finished donut holes.
  • Salt – to balance and bring out flavors.
  • Eggs – used to bring structure to the dough.
  • Butter – this adds a lot of flavor to each and every bite!
  • Oil – you’re going to need a light oil to fry these babies up. Canola or vegetable oil work great!
five donut holes lined up in a row

How to Make Donut Holes

For full details on how to make Donut Holes, see the recipe card down below 🙂

Proof Yeast

Whisk yeast together with milk in a mixing bowl.

Mix Dry Ingredients with Yeast

Add some of the bread flour and mix together until the mixture becomes a dry chunky mixture. Cover mixture with the remainder of bread flour, all-purpose flour, sugar, and salt and let sit (even though the mixture is dry, it will rise)..

Add Wet Ingredients

Add 3 eggs and mix in a stand mixer with a dough hook on medium speed, scraping down the bowl every once in a while. Add the remaining egg and mix for a couple of minutes.

Slowly add the butter in pieces, mixing each piece in completely before adding more, scraping down the mixing bowl often.

When the dough is done, it will be very shiny and elastic. If the dough is not elastic, continue mixing: it will come together!

Rise + Chill

Place dough in a bowl that is big enough to allow it to double in size, cover with plastic wrap, and let sit out at room temperature for an hour and a half.

Fold dough over on itself and then cover again with plastic wrap—chill in refrigerator overnight.

Roll Dough, Fry + Coat in Sugar

The dough is now ready to fry, separate into about 40 half-ounce pieces and roll into balls if you wish. {My batter was too sticky to roll, so I used a small cookie scoop and plopped them right into the hot oil…worked like a charm!}

Deep fry in oil until golden brown and toss in sugar right from the oil. Make sure these take a minute or two to fry so they get completely cooked. Serve immediately right out of the oil and sugar! So so yummy 🙂

donut holes on a baking sheet being rolled around in sugar

Customize Your Donut Holes

I rolled my donut holes in sugar for an easy sweet treat but you can do whatever you’d like with these babies. Here are a couple of ideas to get the juices flowing:

  • Glaze – you could easily make a glaze out of powdered sugar, vanilla, and milk to coat these donut holes in. You’re going to want the glaze to be the consistency of school glue.
  • Cinnamon Sugar – add some cinnamon to your sugar for a fun twist on this recipe.
  • Chocolate Ganache – dip these into some chocolate ganache, so good!
  • Jelly Filled – grab a frosting bag and tip, fill with your favorite jelly, compote, or custard/pudding and fill these sugary donuts up.
  • Powdered Sugar – instead of rolling in granulated sugar, roll in powdered sugar for a melt-in-your-mouth experience.
donut holes in a bowl. one has been torn in half

More Donut Recipes to Try!

This is not my first rodeo when it comes to donuts. Try these other certifiably delicious recipes:

That’s it people, easy peasy, tasty Donut Holes ready to eat! I loved these and of course so did my family (who doesn’t love a good donut?).

The printable recipe card is down below, enjoy!

donut holes in a baking sheet

Print

Homemade Donut Holes

Homemade Donut Holes are actually a lot easier to make than you think! With these step-by-step instructions, you’ll become a pro.
Course Dessert
Cuisine American
Keyword donut holes
Prep Time 20 minutes
Cook Time 10 minutes
Rise Time 2 hours
Total Time 2 hours 30 minutes
Servings 6
Calories 337kcal
Author Lauren

Ingredients

Instructions

  • Whisk yeast together with milk in mixing bowl.
  • Add 1/2 c bread flour and mix together until mixture becomes a dry chunky mixture. Cover mixture with remainder of bread flour, all purpose flour, sugar, and salt and let sit for 30 minutes (even though the mixture is dry, it will rise).
  • Add 3 eggs and mix in a stand up mixer with a dough hook on medium speed for about 10 minutes, scraping down the bowl every once in a while. Add the remaining egg and mix for 3 more minutes.
  • Slowly add the butter in pieces, mixing each piece in completely before adding more, scraping down the mixing bowl often
  • When dough is done, it will be very shiny and elastic. If the dough is not elastic, continue mixing: it will come together!
  • Place dough in a bowl that is big enough to allow it to double in size, cover with plastic wrap, and let sit out at room temperature for 1 ½ hours.
  • Fold dough over on itself and then cover again with plastic wrap—chill in refrigerator overnight.
  • Dough is now ready to fry, separate in about 40-1/2 ounce pieces and roll in to balls if you wish. {My batter was too sticky to roll, so I used a small cookie scoop and plopped them right into the hot oil…worked like a charm!}
  • Deep fry in oil about 350 degrees Farrenheit until golden brown and toss in sugar right from the oil. Make sure these take a minute or two to fry so they get completely cooked. My oil was too hot at first and cooked the outside but not the inside. Be sure your oil is at 350! Serve immediately right out of the oil and sugar! So so yummy 🙂

Nutrition

Calories: 337kcal | Carbohydrates: 32g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 151mg | Sodium: 631mg | Potassium: 108mg | Fiber: 1g | Sugar: 5g | Vitamin A: 645IU | Calcium: 35mg | Iron: 1mg

The post Donut Holes appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Copycat Swig Sugar Cookies

Thick, soft and sweet, you will DIE over how good these Copycat Swig Sugar Cookies are! These pressed cookies are made with really common pantry ingredients, are softly baked to keep them tender and frosted with a light pink buttercream. Faster to make than my cut-out sugar cookies and scooped directly onto the baking sheet like my Chewy Sugar Cookies.

iced swig sugar cookies on pan

Thick and Delicious Swig Sugar Cookies!

During my college days, Swig Sugar Cookies were the thing. Incase you have no idea what I’m talking about or have never heard of Swig, it is a soda stand in Arizona, Utah and Idaho that happens to serve cookies along with their soda concoctions. Year after year, they became popular because of these pressed sugar cookies that were thick and soft with light pink frosting. While they have great soda pop, they are known for their Sugar Cookies.

A True Copycat

While there are lots of copycat recipes out there, some calling for random ingredients like sour cream, it is not a true Swig Sugar Cookie copycat! Through some friends, I was able to get a copy of the ingredients list and since legally they have to list all the ingredients in order from most to least, I was able to figure out a basic recipe to work from. Then from there, I was able to make small tweaks to get these tasting as close to the original as possible. I hope you find that to be true as well! (This is exactly the method I used to create my Cinnabon Clone and we all know how much you love that recipe 😉 )

Main Ingredients Needed

Like I mentioned above, you just need some simple pantry ingredients to make these cookies. There are a few extra ingredients that aren’t in a roll out sugar cookie, but have their purposes!

  • Butter + Canola Oil – butter used for flavor and the oil helps keep the cookies soft through and through.
  • Granulated Sugar + Powdered Sugar– both are obviously used to make these cookies sweet, but the powdered sugar adds a great texture and the cornstarch (that is in all powdered sugar) is a big reason for that.
  • Egg– the protein that helps hold the cookies together
  • Water– to moisten the dough slightly to help incorporate all that flour
  • All Purpose Flour– there is A LOT of flour required for this recipe. Since you press the cookies out, you want them to keep their shape and you do this by adding a lot of flour.
  • Baking Soda– this will help the cookies puff up slightly and spread.
  • Cream of Tartar– this helps the sugar from crystalizing after its baked, but also acts as a leavening agent.
  • Salt– helps anchor the cookie and bring out all the flavor.
cookie dough in bowl

A Note about Flour

The most important part about this cookie making process is measuring your flour! Most cookie recipes being successful hinges on the amount of flour you use in them! This recipe is no different. In the recipe card, you’ll see that I have some measurements listed in grams. I encourage you to use your kitchen scale and weight the sugars and flour to have accuracy and have your cookies turn out just as beautifully as mine did!

This is the kitchen scale I use and it works really well considering it was $13 off Amazon and came with an extra battery.

If you do not have a kitchen scale, you will want to whisk your flour well to aerate it before measuring. After you aerate your flour, you will want to spoon your flour into the measuring cups, level the top and pour into your mixer. 630 grams is equal to 5 1/4 cups. Most people will end up with too much flour in their cookies if they aren’t using a scale. Measure 5 cups first before adding the last 1/4 cup. You might not need it.

How to Make Swig Sugar Cookies | Directions

I use the creaming method for making these cookies, which is pretty much standard when it comes to baking. I use a large 3 tablespoon cookie scoop and then a heavy bottomed glass to get that pressed sugar cookie look and bake them at 325 degrees F to keep them soft. Add a light pink buttercream and you’ve got a Swig Copycat!

  1. In the bowl of a stand mixer, add your butter, granulated sugar, powdered sugar, canola oil, water and egg. Stir on low with the paddle attachment to slowly incorporate, then increase speed to medium high until thick, light and fluffy. It will look a little chunky and soupy, but if you keep mixing it, it will fluff up! Should take 30 seconds to 1 minute.
  2. Add in all your dry ingredients and stir until just incorporated. Scrape the sides and especially the bottom of the bowl to ensure the cookie dough is coming together as it should.
  3. Using a large cookie scoop (3 tablespoon scoop) scoop level cookie dough balls onto a parchment paper lined baking sheet, 6 per sheet. Using a heavy bottomed glass approximately 2 1/2 inches in diameter, dip the bottom of the glass into flour and then gently flatten the dough balls so they are 1/2-2/3 inch thick. Bake 11-12 minutes in preheated oven. Cookies should look matte and slightly puffed without any brown edges. Centers will be soft with edges cooked.
  4. Cool on baking sheet 5 minutes before transferring to cooling rack. I like to lift the entire sheet of parchment paper with the cookies still on it and transfer that to my cooling rack or counter. Once cookies are at room temperature, transfer to airtight containers, stacking as needed with parchment or wax paper in between. Refrigerate until completely chilled (30 minutes to 1 hour) or freeze for up to 3 months. When ready to serve, frost and enjoy!
baked cookies on baking sheet

Keeping your Cookies Soft

So, the traditional swig sugar cookies are served cold. They are baked and then frozen and transported to each store. From there, they are defrosted in the fridge and frosted on site with that light pink buttercream. Since we don’t need to really freeze these for any reason other than to store them for later, the home cook can skip this step. Also, if you aren’t familiar with or have never tried the original, the refrigeration step can be optional!

Keeping your cookies soft on the counter at room temperature is simple! As long as you keep them in an airtight container, they should remain soft for days. The trouble with storing them at room temperature is the frosting stays soft and can get messy if you try to stack them, even if you use parchment or wax paper in between. SO! I do recommend storing these in the fridge.

Once your cookies are baked and have come to room temperature, you can refrigerate them unfrosted in an airtight container, then pull them out to frost, then refrigerate cookies again in a single layer to set the frosting, then transfer to airtight containers with wax paper in between. Also, feel free to store one slice of white sandwich bread inside the container in the fridge. This will add some moisture and help keep the cookies soft and fresh. Just make sure the bread isn’t touching the cookies directly. (Place it at the top of your air tight container of cookies on a piece of parchment or wax paper.) They should last 4-5 days in the fridge!

About the Frosting

I created a simple buttercream frosting, based on my original vanilla buttercream frosting, and it has worked beautifully! It’s butter, powdered sugar, milk and vanilla beaten together until thick, creamy and smooth. I add in a drop of liquid red food coloring for that light pink color and then frost away with a butter knife. (The back of a soup spoon also works well!)

If you notice your buttercream has too much air and is not frosting very smoothly, use a rubber scraper or wooden spoon to beat the air out of it before using.

Also, you can definitely keep the frosting white or use a different color! The classic color used is pink, but honestly, the sky is the limit. Also: sprinkles!! So fun!

Almond Extract: To Add or Not To Add

Back in my college days, the original swig sugar cookies used to not have any almond extract included in them, but more recently (like in the last 5 years or so), they have added it into the frosting. Some people think almond extract is synonymous with sugar cookies and some people do not. I can go either way because…well…I’ll eat them both ways. It’s not like I’m turning down any cookies ever. So, if you’d like to add almond extract into the frosting, feel free to do that! Add in 1/2 teaspoon with the vanilla extract and then frost away. Simply omit if you’d like to leave it out.

frosted swig sugar cookies

So, there you have it! My copycat version of the Swig Sugar Cookie that I think is really *really* close to the original. And if you’ve never had these, then I think you are in for a treat. You will LOVE the finished product. It’s a really really tasty cookie that is thick, buttery and sweet. Just watch that flour measurement and you should be good to go!

iced swig sugar cookies on pan

Print

Copycat Swig Sugar Cookies

I love these big, thick, soft sugar cookies! Pressed down with a glass, softly baked then topped with a light pink buttercream, you too will fall in love with these cookies!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 11 minutes
Refrigeration 1 hour
Servings 24 cookies
Calories 338kcal

Ingredients

Frosting

  • 1/2 cup salted butter softened but still cold; about 65 degrees
  • 2 tablespoons whole milk
  • 1/2 teaspoon vanilla
  • 3 cups powdered sugar
  • 1 drop liquid food coloring

Instructions

  • Preheat oven to 325 degrees F. Line lightly colored baking sheets with parchment paper and set aside. In the bowl of a stand mixer, add your butter, granulated sugar, powdered sugar, canola oil, water and egg. Stir on low with the paddle attachment to slowly incorporate, then increase speed to medium high until thick, light and fluffy. (Should take 30 seconds to 1 minute.) Scrape the sides and mix again briefly.
    whipped butter and sugar
  • Add in the remaining dry ingredients and stir until just incorporated. Scrape the sides and especially the bottom of the bowl to ensure the cookie dough is coming together as it should. Stir again briefly.
    cookie dough on paddle attachment
  • Using a large cookie scoop (3 tablespoon scoop) scoop level cookie dough balls onto a parchment paper lined baking sheet, 6 per sheet. Using a heavy bottomed glass approximately 2 1/2 inches in diameter, dip the bottom of the glass into flour and then gently flatten the dough balls so they are 1/2-2/3 inch thick. Bake 11-12 minutes in preheated oven. Cookies should look matte and slightly puffed without any brown edges. Centers will be soft with edges cooked.
    pressing cookie dough with glass
  • Cool on baking sheet 5 minutes before transferring to cooling rack. I like to lift the entire sheet of parchment paper with the cookies still on it and transfer that to my cooling rack or counter. Once cookies are at room temperature, transfer to airtight containers, stacking as needed with parchment or wax paper in between. Refrigerate until completely chilled (30 minutes to 1 hour) or freeze for up to 3 months. When ready to serve, frost and enjoy!
    baked cookies on baking sheet

Frosting Cookies

  • To make the frosting, simply mix the butter, milk, vanilla and powdered sugar together until light and fluffy. Scrape the sides and mix again to ensure its smooth and the consistency you want. You want the frosting to be thick and able to hold its shape, while still soft enough to easily stir with a spoon or butter knife. Stir in the red food coloring.
    pink frosting in bowl
  • If you’re storing your cookies in the fridge, you can simply remove, frost and store in a single layer on parchment paper lined baking sheets until the frosting is mostly set. Then transfer them back into those airtight containers, layering with parchment or wax paper. Store in the fridge for up to three days.
    pressed sugar cookies on baking sheet with frosting
  • If you’re storing your cookies in the freezer, you can easily frost the frozen cookies right from the freezer and then transfer them to the fridge to completely defrost in a single layer on the baking sheets, gently covered with plastic wrap as described above.

Notes

Flour is arguably the most important ingredient in this recipe. Adding too much or not enough flour will make or break these cookies. That is why I was so specific in weighing my flour. If you do not have a kitchen scale, you will want to whisk your flour well to aerate it before measuring. After you aerate your flour, you will want to spoon your flour into the measuring cups, level the top and pour into your mixer. 630 grams is equal to 5 1/4 cups. Most people will end up with too much flour in their cookies if they aren’t using a scale. Measure 5 cups first before adding the last 1/4 cup. 

A Note about Almond Extract-back in my good ol’ college days, the original Swig Cookies were never made with almond extract. Today, the cookies don’t have almond extract but the frosting does! If you like the flavor of almond extract, add 1/2 teaspoon to the frosting with the vanilla. 

Nutrition

Calories: 338kcal | Carbohydrates: 50g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 188mg | Potassium: 42mg | Fiber: 1g | Sugar: 30g | Vitamin A: 366IU | Calcium: 10mg | Iron: 1mg

The post Copycat Swig Sugar Cookies appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Chicken Cacciatore

Who doesn’t love Chicken Cacciatore?! It’s delicious slow cooked flavor in an Italian Stew with chicken thighs, peppers, mushrooms with a flavorful sauce. Served over pasta and topped with parmesan cheese and parsley. It’s so so tasty! Delicious served with Garlic Bread and Salad.

chicken cacciatore in bowl

Chicken Cacciatore | An Italian Stew

I never grew up eating Chicken Cacciatore. Having Hungarian and German family history, we ate a lot of Goulash and Chicken Paprikash. Both are delicious stews in their own right, but when I first tried Chicken Cacciatore, I was smitten. It was so flavorful and comforting! Extremely tender chicken and veggies that have been cooked down into this amazing and flavorful stew.

But First, What is Chicken Cacciatore?

The word ‘cacciatore’ literally translates to hunter in Italian. In cooking, alla cacciatora refers to the way the meal is prepared: “hunter-style”. This means it is made like a stew with onions, herbs, tomatoes, bell peppers, and sometimes wine. Traditionally it is made with chicken or rabbit.

pot of chicken cacciatore

Main Ingredients Needed

I know this ingredients list may look intimidating but don’t worry, every ingredient has its purpose and perfectly comes together to create this hearty Chicken Cacciatore. Here’s what you need:

  • Chicken Thighs – you could use chicken breasts here but I find that chicken thighs come out way more tender and flavorful. I use boneless, skinless thighs, but you can definitely use bone-in thighs. Just make sure you remove the skin before you use them.
  • Salt + Pepper – always important to season in order to bring out the most flavor.
  • Olive Oil – this is used to cook our chicken and to saute some vegetables.
  • Onion + Garlic – the basic building blocks of flavor for any italian dish.
  • Carrot– grated carrot adds a sweetness and cooks way down so it adds nice flavor while going mostly undetected.
  • Green Bell Pepper + Red Bell Pepper – two types of bell peppers for color and slightly different flavors.
  • Baby Bella Mushrooms + Criminis – feel free to use all baby bella mushrooms or omit completely if mushrooms aren’t your jam. If you have mushroom haters in your family, you can always halve the amount listed and chop them small so they go undetected. 
  • Tomato Paste– this adds intense tomato flavor.
  • Crushed Tomatoes – I like crushed tomatoes over diced tomatoes because it’s a little more like a sauce versus tomato chunks. If you don’t have crushed tomatoes, blend diced tomatoes for similar results.
  • Chicken Broth – use good quality chicken broth for best results!
  • Soy Sauce – Adds depth of flavor and salt without it tasting obviously salty.
  • Sugar – to balance out all of the savory and to cut some of the acidity from the tomatoes.
  • Italian Seasoning, Basil + Oregano – lots of herbs here to take this dish to the next level.
  • Butter – I finish off this stew recipe with butter for a silky smooth texture.

Should I add Wine?

This is personal preference. Lots of recipes call for the addition of red or white wine into their chicken cacciatore recipes. While I didn’t use any in my recipe, you are welcome to add some in (1-2 cups) with the garlic and tomato paste, reduce it down by at least half, and then add in the remaining ingredients. This is step 2 in the recipe card.

piece of chicken on spoon

How to Make Chicken Cacciatore

For full details in how to make Chicken Cacciatore, see the recipe card down below 🙂

Brown Chicken Thighs + Add Veggies

Blot chicken thighs with a paper towel to dry. Sprinkle with salt and pepper. Set aside.In a large pot, heat olive oil over medium heat. Brown chicken thighs on both sides and remove from pot.

Saute onion, peppers, and mushrooms with a little extra salt and pepper until mostly tender, 7 minutes. Stir in garlic and cook another minute until fragrant.

Add Tomatoes and Seasonings

Stir in crushed tomatoes, chicken broth, soy sauce, sugar, Italian seasoning, basil, and oregano. Bring sauce to boil, then reduce to simmer. Add chicken thighs back into the pot.

Simmer + Serve

Simmer gently for 30 minutes or up to 1 hour (but expect the chicken to fall apart as it cooks…which isn’t necessarily a bad thing.) As it cooks, stir occasionally, adding in chicken broth if the sauce gets too thick. Taste and adjust seasonings. Melt a little butter in to the Chicken Cacciatore to finish the sauce and serve with pasta, parmesan cheese and parsley.

chicken cacciatore in bowl

How to Serve Chicken Cacciatore

I like to serve my chicken cacciatore with pasta and I think it is traditionally served with pasta, but you can definitely also serve it with:

  • extra wide egg noodles
  • couscous
  • rice
  • mashed potatoes
  • orzo
  • polenta (yum!)
  • crusty bread

If you’re feeling particularly decadent, melt some butter and parmesan cheese onto your pasta before topping with chicken cacciatore. So good! And of course top it all off with a sprinkling of freshly grated parmesan cheese and parsley!

plate of chicken cacciatore

What to Serve with Chicken Cacciatore

If you loved this chicken cacciatore you’re going to love these other similar recipes! Give them a try soon 🙂

The printable recipe card is below, enjoy!

chicken cacciatore in bowl

Print

Chicken Cacciatore

Chicken Cacciatore is a tomato-based slow-cooked Italian stew that tastes amazing over pasta with parmesan cheese! So good!
Course Dinner
Cuisine Italian
Keyword Chicken Cacciatore
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 278kcal

Ingredients

  • 1.5 lbs boneless skinless chicken thighs about 6
  • salt & pepper to taste
  • 2 tablespoons olive oil
  • 1 whole onion diced
  • 1 carrot peeled and grated
  • 1 whole green bell pepper diced
  • 1 whole red bell pepper diced
  • 8 oz baby bella mushrooms chopped
  • 4 oz criminis chopped
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 28 oz crushed tomatoes
  • 1 cup chicken broth
  • 1 tablespoon soy sauce or Worcestershire sauce
  • 2 teaspoons sugar
  • 2 teaspoons italian seasoning
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 tablespoons butter
  • pasta, parmesan cheese, parsley optional for serving

Instructions

  • Blot chicken thighs with paper towel to dry. Sprinkle with salt and pepper. Set aside.

    In a large pot, heat olive oil over medium heat. Brown chicken thighs on both sides and remove from pot.

  • Saute onion, carrot, peppers and mushrooms with a little extra salt and pepper until mostly tender, 7 minutes. Stir in garlic and tomato paste and cook another 1-2 minutes until fragrant.
  • Stir in crushed tomatoes, chicken broth, soy sauce, sugar, Italian seasoning, basil and oregano. Bring sauce to boil, then reduce to simmer. Add chicken thighs back into the pot. Simmer gently for 30 minutes or up to 1 hour (but expect the chicken to fall apart as it cooks…which isn’t necessarily a bad thing.) As it cooks, stir occasionally, adding in chicken broth if sauce gets too thick.
  • Taste and adjust seasonings. Melt in butter to finish sauce and serve with pasta and parmesan cheese. Top with chopped parsley.

Notes

Feel free to use all baby bella mushrooms or omit completely is mushrooms aren’t your jam. If you have mushroom haters in your family, you can always halve the amount listed and chop them small so they go undetected. 

Nutrition

Calories: 278kcal | Carbohydrates: 15g | Protein: 26g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 624mg | Potassium: 980mg | Fiber: 3g | Sugar: 8g | Vitamin A: 450IU | Vitamin C: 16mg | Calcium: 89mg | Iron: 4mg

The post Chicken Cacciatore appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Minestrone Soup

This flavorful classic Minestrone Soup recipe is warm, satisfying, and packed full of nutrition. Perfect for the colder months and even more perfect in a homemade bread bowl.

ladling minestrone soup out of pot

What is Minestrone Soup?

Minestrone Soup is a hearty Italian soup that includes vegetables, broth, and pasta (or rice). It’s one of those great soups that are delicious, vegetarian, and packed full of nutrition. I personally love the stuff and could eat the entire pot. It’s warm, satisfying and one bowl will fill you up! Like lots of other dishes, the longer it cooks the better it tastes. I’d recommend lightly simmering this soup for as long as you can and then 10 minutes before serving, put in the pasta to cook OR just cook it separately and serve it alongside. Top the whole dish with some parmesan cheese and crusty bread and that’s dinner!

Main Ingredients Needed

Overall, Minestrone Soup is a pretty healthy meal! If you don’t like certain vegetables in the recipe then you can omit them or substitute them for other ones. Here’s what you need:

  • Olive Oil – this is used to saute the veggies that need a little more cooking time than the rest.
  • Onion, Carrots + Celery – these three form the base of this soup. Lots of vitamins and minerals here.
  • Chicken Broth – use a high-quality chicken broth for the best results. If you are looking to keep this recipe vegetarian, replace the chicken broth with vegetable broth.
  • Dark Kidney Beans + Garbanzo Beans – rinsed and drained. I used these to add in some protein to make this meal more filling.
  • Tomato Sauce + Diced Tomatoes – these are added to help make and flavor the broth.
  • Cabbage – if you don’t like cabbage then substitute it for zucchini. Zucchini is a pretty traditional ingredient for Minestrone–I didn’t have any on hand but feel free to add it in.
  • Basil, Oregano, Salt + Pepper – don’t forget the salt and pepper when it comes to the seasonings.
  • Short Cut Pasta – I used mini shells but you could use whatever short cut pasta you have, or even use rice or couscous!
beans in colander getting poured into minestrone soup

Variations

I am a firm believer that you should use ingredients that you have on hand or ingredients that you like. Because of this I encourage my reader’s to make variations to my recipes if they want to. Here are a couple ideas for Minestrone Soup:

  • Add Meat: I made a meatless soup but you can easily add in ground beef, chicken, Italian sausage or another type of protein.
  • More Vegetables to Use: you could sub out any of the vegetables listed about to make this soup your own. Some ideas include: spinach, potatoes, corn, zucchini, kale, green beans, peas, butternut squash, or collard greans.
  • Flavor Enhancing Ingredients: this could be anything from adding garlic to adding lemon juice/zest. There are a lot of variations out there so go crazy and experiment away.

How to Make Minestrone Soup

For full details on how to make Minestrone Soup, see the recipe card down below 🙂

Saute Veggies

In a large pot, sauté onions, carrots and celery in olive oil over medium heat until slightly softened (the rest of the cooking will continue later in the recipe)

Add Broth + Other Ingredients

Stir in broth, beans, tomato sauce, diced tomatoes, seasonings and cabbage.

Simmer + Cook Pasta

Bring to boil, then reduce heat and simmer for at least 20 minutes. The longer it cooks the better the flavor becomes. 10 minutes before serving, pour in pasta to cook or boil it separately.

Top with Parmesan

Serve with parmesan cheese and good quality crusty bread.

close up of minestrone soup

Storing Minestrone Soup

Any leftover Minestrone Soup can be stored in an airtight container in the fridge for up to a week. If the soup seems too thick after storing it, just add some more broth when you are heating it back up in the microwave or on the stove top.

Freezing Instructions

Because this is a broth-based soup it freezes beautifully! Cool completely then simply store in a freezer-safe container, leaving an inch or two of space at the top to account for expansion, for up to 3 months. To serve, thaw in the fridge overnight then heat over the stovetop.

close up of minestrone soup

More Italian Soups to Try!

If you liked this Minestrone Soup you are bound to like my other Italian soup recipes!

The printable recipe card is down below, enjoy 🙂

ladling minestrone soup out of pot

Print

Minestrone Soup

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This flavorful classic Minestrone Soup recipe is warm, satisfying, and packed full of nutrition. Perfect for the colder months!
Course Dinner, Soup
Cuisine Italian
Keyword minestrone soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 242kcal
Author Lauren

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 large carrots peeled and diced
  • 2 ribs celery washed and chopped
  • 6 cups chicken broth
  • 15 oz dark kidney beans 1 can, rinsed and drained
  • 15 oz garbanzo beans 1 can, rinsed and drained
  • 15 oz tomato sauce 1 can
  • 14.5 oz diced tomatoes 1 can
  • 2 cups shredded cabbage
  • 1 tablespoon basil
  • 1 teaspoon oregano or marjoram
  • salt and pepper to taste
  • 1 cup short cut pasta such as shells

Instructions

  • In a large pot, sauté onions, carrots, and celery in butter and oil over medium heat for 7-10 minutes.
    sauteed vegetables in big pot
  • Stir in water, bouillon, beans, tomato sauce, diced tomatoes, seasonings, and cabbage.
    cabbage and spices in minestrone
  • Bring to boil, then reduce heat and simmer for at least 20 minutes. 10 minutes before serving, pour in pasta to cook or boil it separately.
    adding pasta to soup
  • Serve with parmesan cheese and good quality crusty bread.
    ladling minestrone soup out of pot

Nutrition

Calories: 242kcal | Carbohydrates: 41g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Sodium: 949mg | Potassium: 888mg | Fiber: 11g | Sugar: 8g | Vitamin A: 905IU | Vitamin C: 30mg | Calcium: 96mg | Iron: 5mg

The post Minestrone Soup appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

French Toast Sticks

French Toast Sticks are the perfect handheld version of our favorite French toast recipe!

Just a few ingredients, a skillet, and some warmed maple syrup, and breakfast is served!

plated French Toast Sticks with icing sugar on top

Cinnamon French Toast Sticks

French toast sticks come out crispy on the outside, tender and fluffy on the inside, and they are delicately cooked in a cinnamon sugar batter.

  • We love to make French toast sticks because they are totally portable.
  • This is an easy recipe for toddlers to try finger foods as well.
  • Set out bowls of dips and let everyone mix or match the ones they like best!
  • They are so easy to make and are ready to eat in about 10 minutes.

ingredients to make French Toast Sticks

Ingredients

BREAD French toast sticks are a great way to use up leftover bread! Choose stale bread that is thick and dense like Homemade French Bread, brioche, sourdough, or even Homemade Challah Bread. In a pinch, frozen Texas toast can be used, and can even be cooked from a frozen state!

CUSTARD Eggs, milk, sugar, vanilla, & cinnamon are mixed together to create the creamy, flavorful custard.

VARIATIONS Add some orange juice or orange zest for a bright, citrusy flavor!

cutting bread in slices to make French Toast Sticks

How to Make French Toast Sticks

  1. Cut thick slices of bread into four sticks, about 1″ each. Set aside.
  2. Whisk custard (milk/egg mixture per recipe below) and dip each French toast stick into the batter.
  3. Place in a buttered skillet and cook until lightly browned.

process of coating bread and cooking in a pan to make French Toast Sticks

Recipe Tips!

  • Make French toast sticks in advance and keep them in the refrigerator in a zippered bag until they are ready to be reheated and served.
  • For best results, reheat in a toaster oven or under the broiler for a couple minutes. Sprinkle on a little extra cinnamon sugar and serve!
  • Freeze fried French toast sticks in a zippered bag for about 4 weeks. Write the date on the outside.

pouring syrup over French Toast Sticks

French Toast Faves

Did your family love these French Toast Sticks? Be sure to leave a rating and a comment below! 

French Toast Sticks with syrup and berries in the back

French Toast Sticks

The whole family will love to eat and make these fun & flavorful French Toast Sticks. Don’t forget the syrup for dipping!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 303
Author Holly Nilsson

Ingredients

  • 8 slices bread thick-cut, or texas toast
  • 2 tablespoons butter divided

Custard Mixture

  • 4 eggs
  • 1 cup milk
  • 1 tablespoon sugar
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • pinch salt

Instructions

  • Cut each slice of bread into 4 sticks.
  • Whisk the custard mixture in a bowl.
  • Preheat a skillet over medium-low heat. Add 1 tablespoon butter to melt.
  • Dip each stick into the custard mixture and gently roll to coat.
  • Place the sticks in the preheated pan and cook over medium-low heat for about 6-8 minutes, turning after about 4 minutes.
  • Repeat with remaining sticks adding more butter if needed. Serve warm with syrup.

Notes

Cook time can vary based on the thickness and density of bread as well as the amount of egg soaked into the bread.

Nutrition

Calories: 303 | Carbohydrates: 34g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 429mg | Potassium: 255mg | Fiber: 2g | Sugar: 10g | Vitamin A: 530IU | Vitamin C: 1mg | Calcium: 180mg | Iron: 3mg
plated French Toast Sticks with writing
cooking French Toast Sticks in the pan with writing
plated French Toast Sticks with icing sugar and a title
cooking French Toast Sticks with plated dish and a title

 

Originally posted at Spend with Pennies

Garlic Drop Biscuits

These deliciously fluffy drop biscuits are easy to make with no rolling required. Simply mix, drop, and bake.

These biscuits add a new twist on a typical drop biscuit with the addition of garlic, chive, & Parmesan. Make these for serving with soups or stews, or even to have with breakfast!

close up of Garlic Drop Biscuits on a baking sheet

Why We Love These Biscuits

  • These tender baking powder biscuits can be made in just one bowl.
  • They only use 5 basic ingredients.
  • Drop biscuits don’t need to be rolled out (which means less mess, less cleaning).
  • These biscuits are super tasty and failproof every time!

process of adding dry ingredients to make Garlic Drop Biscuits

Ingredients

BUTTER Be sure your butter is cold. Cold butter creates little pockets in the biscuits for better texture. Work the butter in using either a pastry blender (or 2 forks) until the mixture resembles peas.

FLOUR All-purpose flour is something we always have on hand, you can substitute 1/2 cup with wheat flour if desired.

FLAVORS Garlic & onion plus chive and Parmesan cheese add extra flavor to these drop biscuits! Feel free to add in some shredded or cheddar or a few dried chili flakes. Even jalapenos can be added in for some spice!

process of adding in wet ingredients to dough to make Garlic Drop Biscuits

How to Make Drop Biscuits

Drop biscuits are super simple to make since there’s no need to roll them out.

  1. Mix dry ingredients together.
  2. Cut in cold butter with a pastry blender or fork (dough should become crumbly, like small peas). Mix in chives & cheese.
  3. Add milk, combine until just barely mixed. Then just drop by spoonfuls onto a baking sheeet & pop in the oven!

Garlic Drop Biscuits on a baking sheet before cooking

Tips for the Best Biscuits

  • The colder the butter, the better the biscuit. Try cutting the butter into cubes and refrigerating it until icy cold.
  • Once the milk is added, a quick mix of the dough is all that really needed. Don’t overdo it, or the biscuits can lose their fluffy & tender texture.
  • These biscuits can be dropped on top of chicken stew for chicken and dumplings. About 15-20 minutes before stew is ready to serve, drop biscuit dough on top, then cover with a tight-fitting lid. Don’t lift the lid before time is up!

pile of Garlic Drop Biscuits

How to Store

  • Drop biscuits with cheese keep fresh in the fridge for 3-4 days. Just store them in a zippered bag or an airtight container.
  • Baked drop biscuits can also be frozen, and will keep their quality for up to four months.
  • Warm them up in the microwave or toaster oven or serve biscuits and gravy for breakfast!

Our Favorite Biscuit Recipes

Did you love these Garlic Drop Biscuits? Be sure to leave a comment and a rating below! 

close up of plated Garlic Drop Biscuits

Garlic Drop Biscuits

Tender, flaky, and flavorful, these Garlic Drop Biscuits are the perfect side dish!
Course Bread, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 4
Calories 432
Author Holly Nilsson

Ingredients

  • 2 cups flour
  • 4 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • cup butter cold
  • cup parmesan cheese shredded
  • 1 tablespoon chives chopped
  • 1 to 1 ¼ cup milk

Instructions

  • Preheat oven to 400°F. Line a large baking sheet with parchment paper (or grease it well).
  • Combine flour, baking powder, baking soda, salt, onion & garlic powder in a medium bowl. Whisk to combine.
  • Add cold butter and cut in with a fork until the mixture is the size of peas or slightly smaller. Add parmesan cheese and chives and stir.
  • Add milk a bit at a time stirring after each addition until you make a dough that is sticky and can be dropped with a spoon. The dough should be a bit softer than cookie dough.
  • Drop dough by heaping tablespoons to create 12 biscuits.
  • Bake 12-15 minutes or lightly browned.

Nutrition

Calories: 432 | Carbohydrates: 54g | Protein: 12g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 956mg | Potassium: 600mg | Fiber: 2g | Sugar: 4g | Vitamin A: 715IU | Vitamin C: 1mg | Calcium: 380mg | Iron: 3mg
Garlic Drop Biscuits with writing
Garlic Drop Biscuits on a baking sheet with a title
close up of Garlic Drop Biscuits with a title
Garlic Drop Biscuits on a baking sheet and plated with a title

Originally posted at Spend with Pennies

Peanut Butter Bars – An Easy, No-Bake Treat!

No-bake peanut butter bars are as easy as they are yummy!

A quick peanut butter mixture is combined with crisp cereals, pressed into a pan, and cooled. Top it with chocolate for the perfect easy treat!

close up of a pile of No Bake Peanut Butter Squares with a bite taken from the top one

Why We Love Peanut Butter Bars

  • Loaded with peanut butter, they’re perfect for snacking or as a treat!
  • They’re quick and easy to make and no oven is required.
  • Peanut butter bars are rich in flavor and both light and crisp in texture.
  • They keep well making them perfect for lunchboxes and outings.

Ingredients for No Bake Peanut Butter Bars

Ingredients and Variations

CEREAL Corn flakes and crispy rice cereal make up the bulk of this crunchy recipe, but other cereals will work!

PEANUT BUTTER I use smooth peanut butter as it is what we keep on hand but crunchy will work too. This recipe has not been tested with other butters or natural peanut butter which may affect the consistency.

SWEETENERS Corn syrup helps hold these together while the brown sugar adds a bit of sweetness and flavor.

CHOCOLATE Chocolate chips are the perfect topping for all things peanut butter! Adding a touch of vegetable oil (or even butter or coconut oil) helps keep the chocolate layer from cracking as the bars are cut.

Variations

  • Feel free to add cinnamon, apple pie spice, even pumpkin pie spice.
  • We also like sliced almonds, chopped walnuts, or even pecans added to the mix.
  • For extra healthy peanut butter bars, add a tablespoon or so of flax meal for extra omega 3 benefits!
  • Switch out the chocolate chips for white chocolate and sprinkle red and green sugar crystals for a festive dessert bar without the baking!

How to Make No-Bake Peanut Butter Bars

  1. Boil brown sugar, butter, & corn syrup in a saucepan (per the recipe below).
  2. Remove from heat & whisk in peanut butter & vanilla.

process of adding ingredients to pan to make No Bake Peanut Butter Squares

  1. Stir in cereal, coating them completely. Press mixture into a prepared pan & cool.

No Bake Peanut Butter Squares in the pan

  1. Melt chocolate chips and spread over the bars. Cool completely.

Storage

  • No-bake bars will last up to 2 weeks if kept in an airtight container with a piece of bread added to absorb moisture.
  • Freeze cookie squares up to 6 weeks between pieces of parchment paper. Place them in a zippered bag with the date written on the outside.

Peanut Butter Perfection

Did you love these No-Bake Peanut Butter Bars? Be sure to leave a rating and a comment below! 

close up of No Bake Peanut Butter Squares with a bite taken out of one

No Bake Peanut Butter Bars

Crunchy, sweet, and topped with chocolate, these No-Bake Peanut Butter Bars are loved by all!
Course Cookies, Dessert, Party Food, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Cooling time 1 hour
Total Time 1 hour 20 minutes
Servings 16 bars
Calories 260
Author Holly Nilsson

Ingredients

  • ½ cup brown sugar
  • ½ cup butter
  • ¼ cup corn syrup
  • 1 cup peanut butter
  • 1 teaspoon vanilla
  • 2 cups cornflakes
  • 2 cups Rice Krispies

Topping

  • ¾ cup chocolate chips
  • 2 teaspoons vegetable oil

Instructions

  • Grease an 8×8 pan or line with parchment paper.
  • Combine brown sugar, butter, and corn syrup in a saucepan. Bring to a rolling boil and let boil 1 minute.
  • Remove from heat and whisk in peanut butter and vanilla until smooth.
  • Stir in cornflakes and rice krispies. Press into prepared pan and cool (be careful, the mixture will be very HOT). Let cool.
  • Once cool, melt chocolate chips and vegetable oil until smooth. Spread over squares and cool completely.

Nutrition

Calories: 260 | Carbohydrates: 26g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 180mg | Potassium: 126mg | Fiber: 1g | Sugar: 18g | Vitamin A: 492IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 3mg
stack of No Bake Peanut Butter Squares with a title
close up of No Bake Peanut Butter Squares with a bite taken out of one with writing
pile of No Bake Peanut Butter Squares with writing
pot full of ingredients to make No Bake Peanut Butter Squares and finished squares in a pile

Originally posted at Spend with Pennies

Buttery Peas & Carrots

Buttery Peas and Carrots are one of those classic side dishes that never goes out of style!

Sometimes the best dishes are the simple ones. Tendergreen peas and sweet carrots are cooked with just a hint of dill, then tossed in butter for a quick side dish that goes great with anything!

Buttery Peas and Carrots with melted butter

We love any recipe that takes less than 10 minutes to prepare

Ingredients

VEGETABLES For this recipe, we use frozen peas but fresh works as well. If using fresh, they’ll need to be boiled for about 6 minutes before adding to the pan. If using baby carrots in place of whole carrots, cut them in half lengthwise.

SEASONING Dried dill makes this easy since I often have it on hand. If using fresh dill, sprinkle in just before serving.

BUTTER Butter, salt & pepper make everything better.

ingredients to make Buttery Peas and Carrots

Variations

  • For more color, add canned or frozen corn when cooking the peas.
  • Mix in cooked long-grain brown rice for a heartier side.
  • Frozen diced potatoes can be added to peas & carrots as well!
  • To make a creamy peas and carrots casserole, add a bit of heavy cream with the peas.

peas and carrots in the pan with seasoning to make Buttery Peas and Carrots

What to Serve With

Butter peas and carrots are easy enough for every day, but especially great on the holiday table alongside ham with brown sugar glaze or honey baked ham.

top view of plated Buttery Peas and Carrots

Leftovers

  • Buttery peas and carrots make great leftovers! Keep them in the refrigerator up to 3 days in a covered container and reheat in the microwave. Since these aren’t sweetened, leftovers can be added to a soup, stew, or stir fry!
  • To freeze leftovers, place them in a zippered bag labeled with the date on the outside and they will keep in the freezer up to 6 weeks

Savory Side Dishes

Did you make these Buttery Peas and Carrots? Be sure to leave a rating and a comment below! 

Buttery Peas and Carrots with melted butter

Buttered Dill Peas and Carrots

These simple peas and carrots are sauteed until tender, then tossed with butter & dill!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 108
Author Holly Nilsson

Ingredients

  • 1 teaspoon olive oil
  • 2 large carrots
  • 2 cups frozen green peas
  • 1 tablespoon salted butter
  • ½ teaspoon dried dill weed
  • salt & black pepper to taste

Instructions

  • Peel carrots and cut into ¼” slices.
  • Cook carrots in olive oil in a non-stick skillet over medium heat until just tender crisp, about 5 minutes.
  • Add peas, dried dill and 1 tablespoon water. Cover and cook 3-5 minutes or until peas are heated through.
  • Add butter and toss well. Season with salt & pepper to taste.

Notes

To use fresh peas, boil them for 6-8 minutes before adding to the pan.

If using baby carrots in place of whole carrots, cut them in half lengthwise.

To use fresh dill in this recipe, use 1 1/2 teaspoons of finely chopped dill and stir in it with the butter.

Nutrition

Calories: 108 | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 54mg | Potassium: 297mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6664IU | Vitamin C: 31mg | Calcium: 33mg | Iron: 1mg

Originally posted at Spend with Pennies

Apple Cinnamon Rolls

This easy favorite puts a fresh apple twist on a favorite cinnamon roll recipe!

A tender dough is smothered in butter, cinnamon, and our favorite apple topping. It’s all rolled up and baked until tender. Top with a quick glaze or your favorite cream cheese frosting for a delicious treat.

close up of plated Easy Apple Cinnamon Rolls

A Twist on a Favorite

Who doesn’t love apple pie in the morning?

These apple cinnamon rolls taste just like fresh apple pie, filled with cinnamon-sugared apples, fragrant and perfect for serving with a steaming cup of coffee

Ingredients

DOUGH This recipe is made with homemade dough and while it takes a bit of time, it’s not difficult to make.

FILLING We make homemade apple pie filling in minutes, this gives the best flavor. Canned apple pie filling can be used in a pinch.

SUGAR & SPICE Cinnamon sugar and the glaze are just as important as the apples and the dough, so don’t skimp on the seasonings! If you have it, swap out some of the cinnamon for apple pie spice.

How to Make Apple Cinnamon Rolls

  1. Prepare the apple filling. If using canned, chop the apples smaller.
  2. Prepare the dough per recipe below and let rise for 1 hour.
  3. After rising, roll into a rectangle, brush with butter, & sprinkle cinnamon sugar over top.
  4. Spread apple filling over top, roll the dough into a log.

adding apples to dough and cinnamon to make Easy Apple Cinnamon Rolls

  1. Carefully slice the rolls into 12 pieces and place them in a baking dish.
  2. Rise until fluffy and bake according to the recipe.

Easy Apple Cinnamon Rolls in a dish before baking

To Serve

  • Let the rolls cool a few minutes in the pan.
  • While cooling, make the glaze in a small zippered bag. Snip off one end and drizzle the glaze over the tops. Serve warm.

top view of Easy Apple Cinnamon Rolls in a dish

How to Store Apple Cinnamon Rolls

  • Keep apple cinnamon rolls in an airtight container at room temperature and they’ll be good for about 3 days.
  • Baked rolls can be frozen as long as they are wrapped tightly and placed in a zippered bag with the date labeled on the outside. Toss one into a backpack or briefcase and they’ll be thawed in a couple of hours!
  • Freeze unbaked rolls in the baking dish and wrap them with plastic with the date written on the outside. They’ll keep in the freezer for about 2 months. Let them thaw overnight and bake in the morning!

Delicious Apple Dishes

Did you love these Apple Cinnamon Rolls? Be sure to leave a rating and a comment below! 

close up of plated Easy Apple Cinnamon Rolls

Apple Cinnamon Rolls

Apple Cinnamon Rolls are soft, gooey, and loaded with apple pie filling. The whole family will love this delicious twist on a classic favorite!
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 45 minutes
Cook Time 23 minutes
Total Time 1 hour 8 minutes
Servings 12 rolls
Calories 418
Author Holly Nilsson

Ingredients

Glaze

  • cup powdered sugar
  • ½ tablespoon water
  • ¼ teaspoon vanilla

Dough

  • ¼ cup warm water
  • 1 package active dry yeast or 2 ¼ teaspoon
  • cup granulated sugar plus 1 teaspoon
  • ¾ cup milk
  • cup butter
  • ½ teaspoon salt
  • 2 eggs room temperature
  • 4 to 4 ½ cups all purpose flour divided

Instructions

  • Grease a 9×13″ pan and set aside. Chop the apples in the filling and set aside.

Dough

  • Combine water, yeast and 1 teaspoon sugar in a small bowl. Let sit 10 minutes or until foamy.
  • Combine milk, butter, remaining sugar, and salt in a saucepan and heat to 120-130°F. Place 2 cups flour in a stand mixer. Add eggs, milk mixture and yeast mixture. Mix until combined.
  • Using a dough hook, add remaining flour, ½ cup at a time to form a soft dough that pulls away from the side of the bowl. You may not use all of the flour.
  • Remove dough from the bowl and knead on a lightly floured surface until dough is smooth and elastic (approx. 8 mins).
  • Place in a greased bowl in a warm spot and cover with a towel for 1 hour or until doubled in size.
  • On a floured surface, roll out bread dough into an 18″x9″ rectangle.

Assembly

  • Cover the dough with a thin layer of butter. In a small bowl combine brown sugar and cinnamon, then sprinkle it over the rolled dough. Top with apple filling.
  • Roll the dough into a log (it should be 18″ long). Slice into 12 pieces. Place the rolls in the pan and cover with parchment paper and a dishtowel. Place in a warm area to rise (about 60 minutes).
  • Once risen, preheat oven to 375°F. Bake 22-27 minutes or until golden. Cool slightly.
  • In a small zippered bag, mix the glaze ingredients together. Snip off the corner and drizzle over top.
  • Serve warm.

Notes

Ensure the filling is not chilled from the fridge or the rolls won’t rise properly. 

These rolls are best served warm from the oven.

You can use thawed bread dough in place of homemade dough. It will need longer to rise. If using thawed bread dough, the centers will hollow slightly as these cool.

Nutrition

Serving: 1roll | Calories: 418 | Carbohydrates: 73g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 233mg | Potassium: 135mg | Fiber: 2g | Sugar: 30g | Vitamin A: 398IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 3mg
before rolling Apple Pie Cinnamon Rolls with plated dish and a title
baked Easy Apple Cinnamon Rolls in a baking dish
Easy Apple Cinnamon Rolls in a dish with a title
close up of Easy Apple Cinnamon Rolls with a title

Originally posted at Spend with Pennies