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

Homemade Hamburger Helper

Homemade Hamburger Helper is an easy and delicious dinner that tastes amazing and is just as fast to make as the boxed version…only made with real ingredients! This is one of my go-to, weeknight ground beef recipes that I just love. Ready in a flash and cooked in only one pan, too.

big spoon of homemade hamburger helper

Homemade Hamburger Helper | The Easiest Dinner Ever

I really like having these fast “I don’t have to think about it” dinners in my back pocket. While I never really grew up eating the boxed Hamburger Helper, I certainly enjoyed my fair share in college. But now that I’m a mother, I definitely can appreciate the point of a fast dish like Hamburger Helper, but much prefer making it homemade. And, funny thing is it doesn’t take that much longer to make it from scratch and it tastes waaaayyy better.

What is Hamburger Helper?

Hamburger Helper is an easy boxed pasta dish that you can find in the grocery store next to the boxed mac and cheese. It usually comes with dry pasta and a seasoning packet which you then cook with meat (usually ground beef).

pouring tomato sauce into pan over macaroni

Main Ingredients Needed

Okay I admit, this list is long, but this recipe could not be any easier! Here’s everything you’ll need to make homemade Hamburger Helper:

  • Olive Oil – this is used to cook the ground beef and onion.
  • Ground Beef + Onion – I used a 93/7 blend of ground beef and yellow onion, but you could just as easily use a white onion or ground turkey.
  • Elbow Macaroni – you can use whatever shape of pasta you’d like, I just kept it classic by using macaroni.
  • Beef Broth – this helps cook the pasta while still providing flavor.
  • Tomato Sauce – this is the base of the sauce.
  • Milk – this also helps cook the pasta while keeping things creamy.
  • Garlic Powder, Chili Powder + Ground Mustard – some seasonings to give it that classic Hamburger Helper taste.
  • Worcestershire Sauce – another flavoring agent, a little goes a long way!
  • Salt + Pepper – and don’t forget to season as you go, these make everything better.
  • Cheddar Cheese – you can make this as cheesy (or not) as you’d like.
  • Half & Half – or use heavy cream. This really makes the sauce creamy and dreamy.
  • Parsley – this is a garnish and is optional.

Can You Make Hamburger Helper without Milk?

Yes, you sure can! While the milk adds a creamy flavor and I’d suggest using it, there are other ingredients you can add that could be considered good substitutes:

  • canned evaporated milk
  • nonfat dried milk whisked together with water, according to package directions
  • almond milk
  • coconut milk
  • extra beef broth + 1-2 tablespoons butter

If you love Homemade Hamburger Helper, try these other ground beef + pasta recipes:

cooked hamburger helper in skillet

How to Make Homemade Hamburger Helper

For full details on how to make Homemade Hamburger Helper, see the recipe card down below 🙂

Cook Ground Beef + Onions

In a large skillet with deep sides, heat olive oil over medium heat. Brown onions and ground beef, breaking apart as it cooks.

Create Sauce and Cook Pasta

After onions are tender and ground beef is completely cooked, add in macaroni, beef broth, tomato sauce and milk. Add in spices, Worcestershire sauce and plenty of salt and pepper. Stir well and cover. We are going to cook the pasta in the broth/sauce mix we just created. Bring it to a boil and then reduce heat to simmer, stirring every 5 minutes or so to help prevent sticking and scorching. This should take 10-12 minutes total, depending on how long it takes for your pasta to cook.

Add Half & Half + Cheese

After your noodles are completely cooked through and sauce mostly absorbed. Stir in half & half and grated cheddar cheese. Taste, adjust seasonings, top with parsley and serve.

homemade hamburger helper on white plate

What to Serve with Homemade Hamburger Helper

An easy dinner needs an easy side dish or two! Here are some of my go-to’s. With pasta, I love adding salad or some kind of cooked veggie. And garlic bread is always delicious.

big spoon of homemade hamburger helper

Print

Homemade Hamburger Helper

Homemade Hamburger Helper has tons of delicious flavor minus all of the chemicals and preservatives found in the boxed version!
Course Dinner
Cuisine American
Keyword hamburger helper, homemade hamburger helper
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 608kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef 93/7
  • 1 1/2 cups onion diced
  • 1 pound elbow macaroni
  • 3 cups beef broth
  • 8 oz tomato sauce
  • 1 cup low fat milk
  • 2 teaspoons garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground mustard
  • 1 tablespoon worcestershire sauce
  • salt & pepper to taste
  • 1/2 cup grated cheddar cheese or more
  • 3/4 cup fat free half and half or heavy cream
  • chopped fresh parsley for garnish, optional

Instructions

  • In a large skillet with deep sides, heat olive oil over medium heat. Brown onions and ground beef, breaking apart as it cooks.
    cooked ground beef and onions in skillet
  • After onions are tender and ground beef is completely cooked, add in macaroni, beef broth, tomato sauce and milk.
    pouring milk into skillet for homemade hamburger helper
  • Add in spices, Worcestershire sauce and plenty of salt and pepper. Stir well and cover. Bring to boil and then reduce heat to simmer, stirring every 5 minutes or so to help prevent sticking and scorching.
    adding Worcestershire sauce to skillet
  • After 12 minutes*, your noodles should be completely cooked through and sauce mostly absorbed.
    cooked hamburger helper in skillet
  • Stir in half & half and grated cheddar cheese. Taste and adjust seasonings.
    adding grated cheese into homemade hamburger helper
  • Top with parsley (optional) and serve hot.
    homemade hamburger helper in large skillet

Notes

*Your cook time with vary based on the pasta you’re using. Check the packaging for estimated cook times.

Nutrition

Calories: 608kcal | Carbohydrates: 68g | Protein: 30g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 68mg | Sodium: 839mg | Potassium: 781mg | Fiber: 4g | Sugar: 9g | Vitamin A: 360IU | Vitamin C: 6mg | Calcium: 197mg | Iron: 3mg

The post Homemade Hamburger Helper 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

Homemade Cinnamon Rolls (with cream cheese frosting)

Homemade Cinnamon Rolls are extra soft with a sweet cinnamon swirl inside. Top these rolls with cream cheese icing for the perfect treat!

Cinnamon rolls are easy to make but they do take a little bit of time, I can assure you it’s worth it!

a cinnamon roll with frosting on a plate

These cinnamon rolls are not difficult although they do take time. If you haven’t worked with yeast, don’t be intimidated. As long as your yeast is fresh, these should work out just fine!

How to Make Cinnamon Rolls

  1. Combine the yeast with warm water and sugar (this is called proofing or blooming). The yeast should foam up (like the photo below).

Check Your Yeast!

Double check the expiry on your yeast packet or jar, especially if you don’t use it often! Expired yeast can make your rolls fall flat. If you’re unsure, use this yeast testing method to check your yeast.

Cinnamon roll ingredients in bowls on a wooden board

  1. Warm the milk and butter and make the dough using flour and the other ingredients in the recipe below, including the yeast mixture. I use a stand mixer but have included tips below the recipe if you don’t have a stand mixer.
  2. Knead the dough until it’s nice and smooth. You’ll know it’s kneaded enough when the dough takes on a smooth and elastic texture.

Dough for cinnamon rolls in a glass bowl

  1. Let the dough rise for an hour or so until it’s doubled in size.
  2. Roll it out flat, top with butter, cinnamon, and brown sugar. Roll it up and cut!

Steps to show how to roll and cut cinnamon rolls

Kitchen Hack

Once rolled into a long log, you will want to cut your cinnamon rolls. Rather than a knife, I use a piece of dental floss. This cuts the rolls evenly without squishing the soft dough. (Be sure it’s not flavored floss, nobody wants minty cinnamon rolls).

Icing for Cinnamon Rolls

I’m not going to lie, this is my favorite part. Beat cream cheese, butter, vanilla, powdered sugar, and a little salt in a large bowl (per recipe below).

You can use any kind of icing or even create a glaze for these if you’d like. You’ll want to ensure the rolls are fairly cooled or the butter in the icing will melt.

Homemade cinnamon rolls in a pan with cinnamon sticks on the side

To Make Ahead of Time

These cinnamon rolls can be made ahead of time and refrigerated overnight. Once rolled, place the rolls in a greased 9×13 pan and cover with plastic wrap.

Remove the rolls from the fridge, remove the plastic wrap and cover with a towel. With the oven turned off, place rolls in the oven and place a bowl or pan of very hot water in the oven next to the rolls. Allow to rise 45 minutes or until doubled in size.

Storing Leftovers

Cinnamon buns can be stored at room temperature for 2 to 3 days. If you plan to store them, keep the frosting in the refrigerator and add to each roll as you enjoy them.

  • In the Freezer: Cinnamon Rolls freeze well, just make sure they are tightly wrapped, or stored in an airtight container. You can individually freeze them for quick treats if you prefer. The cream cheese Icing can also be frozen, either on the buns or in a separate container.

These Cinnamon Rolls are such a treat, they are sure to make your holidays (or even ordinary days) special!

More Sweet Breakfast Treats

Cinnamon roll on a white plate with a cinnamon stick and icing on top

Cinnamon Rolls

This recipe makes soft rolls with sticky-sweet cinnamon filling on the inside, and dripping with cream cheese icing on the outside!
Course Dessert
Cuisine American
Prep Time 1 hour 25 minutes
Cook Time 50 minutes
Total Time 2 hours 15 minutes
Servings 15 cinnamon rolls
Calories 406
Author Holly Nilsson

Ingredients

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

Filling

  • 1 cup brown sugar packed
  • 2 tablespoons ground cinnamon
  • ½ cup butter softened

Frosting

  • 4 ounces cream cheese softened
  • ¼ cup unsalted butter softened
  • 1 ½ cups powdered sugar or as needed
  • ½ teaspoon vanilla extract
  • teaspoon salt

Instructions

  • Grease a 9×13 pan.
  • 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 flour, ½ cup at a time to form a soft dough that pulls away from the side of the bowl. 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.
  • Roll dough into a 15″ x 12″ rectangle, spread butter on the dough and top with brown sugar and cinnamon.
  • Roll dough starting on the long side. Slice into 15 pieces. Place in prepared pan.
  • Cover rolls with a towel and allow them to rise 30-45 minutes. Preheat oven to 375°F.
  • Brush dough with milk and bake 20-25 minutes.
  • While the rolls are baking, combine cream cheese, butter, confectioners’ sugar, vanilla extract and salt with a mixer until fluffy.
  • Allow rolls to cool for about 10-15 minutes and spread frosting on warms rolls.

Video

Notes

Double check the date on your yeast to ensure it has not expired.

If you do not have a stand mixer, will work but will take a little bit of work to get the dough nice and smooth. Mix in as much of the flour as you can with a spoon and then continue mixing it in by hand. Once the dough is not too sticky, place it on the counter with a little bit of flour and knead it until it is smooth and elastic. This will take about 10 minutes. 

Bread Machine This dough can be prepared in a bread machine. Combine dough ingredients in the order specified by your bread machine. Set on dough cycle. Let dough rest for 10 minutes once completed and continue with recipe as above.

Cutting the rolls: Once rolled into a long log, you will want to cut your cinnamon rolls. Rather than a knife, I use a piece of dental floss. This cuts the rolls evenly without squishing the soft dough. (Be sure it’s not flavored floss, nobody wants minty cinnamon rolls).

To Make Ahead Once prepared, place rolls in a prepared pan. Cover with plastic wrap and refrigerate at least 2 hours or up to 24 hours. With the oven turned off, place rolls in the oven and place a bowl or pan of very hot water in the oven next to the rolls. Allow to rise 45 minutes or until doubled in size.

Nutrition

Calories: 406 | Carbohydrates: 59g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 66mg | Sodium: 257mg | Potassium: 103mg | Fiber: 2g | Sugar: 30g | Vitamin A: 566IU | Calcium: 58mg | Iron: 2mg

More Breakfast Rolls

Recipe slightly adapted from this copy cat version originally adapted from here

Homemade cinnamon rolls in a pan with a title
Cinnamon rolls being cut with dental floss on a wooden board and a cinnamon roll on a white plate with a title

Originally posted at Spend with Pennies

Drop Biscuits – Ready in 30 Minutes!

These homemade drop biscuits are buttery and fluffy without all of the fuss of rolling dough!

Melt-in-your-mouth, they’re the perfect savory biscuit for soaking up soup, sauce, or gravy. Serve them with butter or top them with jam.

close up of Easy Drop Biscuits

Biscuits Made Easy

We love Homemade Biscuits served with soups and stews, topped with jam and of course served with sausage gravy.

A drop biscuit is the perfect quick and easy solution when dinner is on the go! Skip the box mix, these are just as easy!

Light, fluffy biscuits are just six ingredients away!

ingredients to make Easy Drop Biscuits

Ingredients

These easy drop biscuits are an everyday recipe that can be prepared for breakfast, lunch, or dinner.

  • Butter Ensure the butter is cold, this creates little pockets that add lift and texture (and of course flavor).
  • Milk Again, cold is best. This adds moisture, texture and helps with browning.
  • Flour These biscuits use all-purpose flour, you can substitute half with whole wheat flour if preferred.
  • Leavening: Baking soda, baking powder, and a little salt to produce airy biscuits with the perfect texture every time!

Variations

This recipe is easily up-leveled by switching out the milk for buttermilk or mixing cheddar cheese or herbs into the dough.

Drop biscuits are also perfect for dumplings which are basically uncooked drop biscuits that are added to the top of chili, or a savory soup or stew!

scooping out Easy Drop Biscuits and putting on a baking sheet with parchment paper

How to Make Drop Biscuits

These 6-ingredient biscuits give a new meaning to the words ‘quick and easy’!

  1. Whisk together dry ingredients.  Cut in cold butter with a pastry blender or two knives until it resembles small peas.
  2. Add milk a little at a time until the dough is thick but able to be scooped and dropped with a spoon.
  3. Drop dough onto a prepared baking sheet and bake per recipe below or until the biscuits are lightly browned.

close up of cooked Easy Drop Biscuits

How to Store Leftover Biscuits

  • Drop biscuits keep best in a covered container or a zippered bag at room temperature for about 3 days.
  • Uncooked biscuits will keep in the freezer for about 3 months as long as they are in a zippered bag—don’t forget to write the date on the outside! Frozen biscuit dough can be baked for about 18 to 20 minutes.
  • Cooked biscuits can be frozen in a zippered bag for up to 2 months. Let them thaw at room temperature before serving.

Serve Biscuits With…

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

Easy Drop Biscuits on a table with a close up of a biscuit with melted butter on top

Easy Drop Biscuits

With only a handful of simple ingredients and 30 minutes, these flavorful drop biscuits are ready to serve!
Course Bread, Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 biscuits
Calories 133
Author Holly Nilsson

Ingredients

  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • cup cold butter
  • 1 to 1 ¼ cup milk

Instructions

  • Preheat oven to 400°F. Grease a large baking sheet.
  • Whisk flour, baking powder, salt, and baking soda in a medium bowl.
  • Add cold butter and cut in with a pastry blender until the butter is the size of peas or slightly smaller.
  • Add milk a bit at a time stirring after each addition until the dough holds together but is soft enough to be dropped with a spoon.
  • Drop dough by heaping tablespoons to create 12 biscuits.
  • Bake 12-15 minutes or lightly browned.

Notes

Drop biscuits will keep for up to 3 days stored in an airtight container at room temperature. 

Nutrition

Calories: 133 | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 274mg | Potassium: 194mg | Fiber: 1g | Sugar: 1g | Vitamin A: 206IU | Calcium: 93mg | Iron: 1mg
close up of Easy Drop Biscuits with melted butter on top and writing
Easy Drop Biscuits on a baking sheet with a title
Easy Drop Biscuits with a title
Easy Drop Biscuits on a baking sheet and close up with butter with a title

Originally posted at Spend with Pennies