This homemade cinnamon rolls recipe requires only one rise and one rest. You can also make these the night before if you are in need of overnight cinnamon rolls.
Related: Does this recipe make more than you need? If so, try our small batch cinnamon rolls instead.
Ingredients
- Unsalted butter
- Milk – whole milk is what I tend to use
- Vanilla extract
- Granulated white sugar
- Active dry yeast
- All-purpose flour
- Salt
- Large eggs
- Brown sugar
- Cinnamon
- Cream cheese
- Powdered sugar – also called confectioner’s sugar
I often bake these in a 10.5 x 7.5-inch baking dish (that’s what is pictured here) but a 9 x 13-inch pan will also work well.
How to make Cinnamon Rolls
First, make the cinnamon roll dough. In a medium to large pot, melt the butter over medium heat. Stir in the milk and vanilla extract and cook until warm. Remove from heat and stir in the sugar. Then sprinkle the yeast over the top of this mixture and give it a few minutes to activate and get foamy.
Now, in a large mixing bowl add the flour and salt and stir together. Pour in the yeast mixture as well as the eggs and stir together until a dough ball forms. On a floured work surface turn the dough out and knead for a couple minutes until it comes together and become almost elastic-like. Lightly flour the bowl and place the dough ball inside. Cover with a clean dish towel and allow to rise in a warm spot for 1-2 hours, until doubled in size.
Toward the end of the rise time, make the cinnamon sugar spread. While some like to spread the softened butter and sprinkle the cinnamon sugar over this for the cinnamon roll filling, I will combine the softened butter, sugars, and cinnamon in a small mixing bowl and cream them together in a compound butter.
Use a rolling pin to roll the dough out into a large rectangle. Spread the cinnamon sugar filling all over the surface of the rectangle. Roll this up and slice with a sharp knife into cinnamon rolls. I start by slicing the roll in half, and then half or 1/3 those pieces. You could also use a measuring stick or ruler if you want to be more exact.
Place the rolled dough in the buttered baking dish. Allow to rest for 20 minutes. Bake at 350°F for 30 minutes until the edges are golden brown. Allow to partially cool before adding the frosting glaze.
To make the cream cheese frosting in a stand mixer, blend together the softened cream cheese, powdered sugar and milk. Spread the glaze over the cinnamon rolls and serve.
Tips & Notes
- If your yeast doesn’t foam, it may be old, so check the expiration date on the package. I would recommend starting over with fresh yeast.
- If your kitchen and house are not particularly warm this time of year and you are concerned your dough will not rise, turn your oven on for a couple minutes. Then turn it off and place the dough inside, shutting the door to keep it warm. Make sure the oven is not so hot it will begin to bake the dough.
- I’ve also seen bakers use unflavored dental floss to slice through the cinnamon rolls.
- The best way to avoid lumps in your cream cheese topping is to make sure your cream cheese is soft and whip it first before adding the other ingredients. And the second best way is to sift the powdered sugar into the glaze, rather than dumping from a measuring cup or spoon. But a few small lumps never killed anyone.
- I will often set the baking dish on top of a baking sheet as this makes it a little easier the move in and out of the oven.
- If you want to make these cinnamon rolls the night before you plan to bake them, then follow the recipe up to the point of resting them. Instead, cover in plastic wrap and store them in the refrigerator overnight. Set them out for at least 30 minutes, aiming for room temperature, before baking the next day.
- Store any leftovers in an airtight container or with aluminum foil over the top of the dish in the fridge for at least 3 days. You can rewarm them in the microwave for 30-45 seconds.
More Breakfast Recipes
- Crepes
- Monkey Bread
- Pecan Pie Sticky Buns
- Chocolate Sticky Buns
- Hashbrown Casserole
- Tater Tot Casserole
- Biscuits and Gravy Casserole
- Chocolate Chip Banana Bread
- Breakfast Casserole
- French Toast Casserole
- The best French Toast
- The best Fruit Salad
- Air Fryer Donuts
- How to Cook Bacon
- Air Fryer Breakfast Potatoes
- Baked Apple Donuts
- Baked Chocolate Donuts
- Stuffed French Toast
- Chocolate Chip Bread
- Pumpkin Bread
Frequently Asked Questions
What is the difference between active dry yeast and instant yeast?
Active dry yeast needs to be activated before use by dissolving in warm water or milk. Instant yeast can be added directly to dry ingredients such as flour.
Cinnamon Rolls
Ingredients
Dough
- ¼ cup butter
- 1 cup milk
- ½ teaspoon vanilla extract
- 2 tablespoons granulated white sugar
- 2 ¼ teaspoons active dry yeast 1 packet
- 3 cups all-purpose flour
- ½ teaspoon salt
- 2 eggs
Filling
- ½ cup butter softened
- ½ cup granulated white sugar
- ½ cup brown sugar
- 2 tablespoons cinnamon
Glaze
- 8 ounces cream cheese softened
- ⅔ cup powdered sugar
- ¼ cup milk
Instructions
- First, make the dough. In a medium to large pot, melt the butter over medium heat. Stir in the milk and vanilla extract and cook until warm. Remove from heat and stir in the sugar. Then sprinkle the yeast over the top of this mixture and give it a few minutes to activate and get foamy.
- Now, in a large mixing bowl, add the flour and salt and stir together. Pour in the yeast mixture as well as the eggs and stir together until a dough ball forms.
- On a floured surface, turn the dough out and knead for a couple minutes until it comes together and become almost elastic-like.
- Lightly flour the bowl and place the dough ball inside. Cover with a clean dish towel and allow to rise in a warm spot for 1-2 hours, until doubled in size.
- Toward the end of the rise time make the cinnamon sugar spread. While some like to spread the softened butter and sprinkle the cinnamon sugar over this for the cinnamon roll filling, I will combine the softened butter, sugars, and cinnamon in a small mixing bowl and cream them together in a compound butter.
- Roll the dough out into a large rectangle. Spread the cinnamon sugar butter all over the surface of the rectangle.
- Roll this up and slice into cinnamon rolls. I start by slicing the roll in half, and then half or 1/3 those pieces. You could also use a measuring stick or ruler if you want to be more exact.
- Place the cinnamon rolls in the buttered baking dish. Allow to rest for 20 minutes.
- Bake at 350°F for 30 minutes. Allow to partially cool before adding the frosting glaze.
- To make the cream cheese frosting, blend together the softened cream cheese, powdered sugar and milk. Spread the glaze over the cinnamon rolls and serve.
Notes
If you want to make these cinnamon rolls the night before you plan to bake them, then follow the recipe up to the point of resting them. Instead, cover in plastic wrap and store them in the refrigerator overnight. Set them out for at least 30 minutes before baking the next day.
Store any leftovers in an airtight container or with aluminum foil over the top of the dish in the fridge for at least 3 days. You can rewarm them in the microwave for 30-45 seconds.Nutrition
Crepes are sort of like a pancake, although the texture is more like a custard and less like bread. You can easily roll them or fold them so they make excellent vessels for all sorts of fillings and creams. And while I tend to make sweet crepes, you certainly could skip the vanilla extract in the recipe below and make savory crepes with cheese, bacon or ham as a filling.
Related: Make your own filling with this easy strawberry jam or blueberry jam recipe.
Ingredients
- Eggs
- Milk
- Water
- Salt
- Vanilla extract
- All-purpose flour
- Butter
I tend to keep my crepes pretty simple, and then go wild with the fillings. But if you’d like to spice these up a little, you could add some cinnamon, nutmeg or even pumpkin pie spice. And if you are making savory crepes, skip the vanilla extract and add some black pepper, garlic powder or finely chopped green onions to the batter instead.
How to make Crepes
In a blender, combine the eggs, milk, water, salt and vanilla extract. Blend to combine. Then blend in the flour and melted butter. I like doing this in a blender, but if you don’t have one you could also do this in a mixing bowl and whisk together by hand.
Lightly spray a nonstick pan with cooking spray. Over medium heat pour in 1/3 cup of the crepe batter and immediately swirl the pan so the batter spreads out as thin as it will go.
Once the edges set, and you will likely see a few bubbles in the center, use a rubber spatula to go around the edges of the crepe to get underneath it. Then flip it and cook for another minute or two on the other side.
Repeat until you’ve cooked all the batter into crepes. Serve warm.
Tips & Additional Information
- Some will recommend shifting the flour into the batter so as to avoid any lumps. I don’t find this necessary, although it does work to avoid batter lumps. If you see any, simply whisk or mix more.
- You do not have to use cooking spray on a nonstick skillet. I like to as I find the cooking spray (or oil, or butter) will add a little more color and texture to the outside of the crepe. But you can skip it.
- Crepes store well! I save any leftovers in an airtight ziplock with parchment paper in between each in the refrigerator. I will rewarm them in the microwave for 30 seconds to reheat them.
- Since leftover crepes are so easy to rewarm, I tend to make more than I need, which is why this recipe makes around 15 crepes. You can easily cut this recipe in half if you want to make less.
More Breakfast Recipes
- Stuffed Pancake Puffs
- Cinnamon Rolls
- Ricotta Pancakes
- Pancakes Without Milk
- How to Make French Toast
- Egg White Bites
- Biscuits and Gravy Casserole
- Monkey Bread
- Hashbrown Casserole
- Acai Bowl
- Breakfast Casserole
- French Toast Casserole
- How to Cook Bacon
Crepe Fillings & How to Fold
- I like to fold crepes in triangles. You can do this by folding in half, and then folding in half again.
- You can add filling and roll up the crepe like a tortilla.
- I like jams and jellies for filling, but some other spreadable ideas include peanut butter (or any nut butter like almond butter) and chocolate hazelnut spread (Nutella) or lemon curd.
- Mix together some granulated white sugar and lemon juice and lemon zest for a sweet and sour topping.
- Mix together some granulated white sugar and cinnamon for a sugar and spice topping.
- Softened cream cheese, Greek yogurt or ricotta.
- Chocolate sauce or caramel sauce for more of a dessert option.
- I also loved fresh whipped cream, canned whipped cream or even Cool Whip, along with berries such as strawberries, blueberries, or raspberries. Also sliced bananas or apples are great!
Crepes
Ingredients
- 4 eggs
- 1 cup milk
- 1 cup water
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ cup melted butter
Instructions
- In a blender, combine the eggs, milk, water, salt and vanilla extract. Blend to combine.
- Then blend in the flour and melted butter. I like doing this in a blender, but if you don’t have one you could also do this in a mixing bowl and whisk together by hand.
- Lightly spray a nonstick pan with cooking spray. Over medium heat pour in 1/3 cup of the crepe batter and immediately swirl the pan so the batter spreads out as thin as it will go.
- Once the edges set, and you will likely see a few bubbles in the center, use a rubber spatula to go around the edges of the crepe to get underneath it. Then flip it and cook for another minute or two on the other side.
- Repeat until you’ve cooked all the batter into crepes. Serve warm.
Notes
Nutrition
But even if you’ve never been to these restaurants you should try this recipe—the flavor is awesome! It is heavily inspired by both.
This hashbrown casserole recipe is cheesy, comforting and SUPER easy to make. This is a great side dish for Christmas morning or any breakfast or brunch potluck. I love this alongside bacon and eggs or you can go all in on the casserole theme and make Breakfast Casserole and French Toast Casserole too.
Related: Next up, try my Tater Tot Casserole, Air Fryer Breakfast Potatoes or Cinnamon Rolls.
Ingredients
- Shredded hashbrown potatoes
- Onion powder
- Garlic powder
- Sour cream
- Cream of chicken soup
- Cheddar cheese
- Salt
- Black pepper
- Chives
How to Make Hashbrown Casserole
If you’re using frozen hashbrowns, thaw them first. I usually do this by leaving the bag in the refrigerator the night before I plan to make this.
In a large mixing bowl, combine the shredded hashbrowns, onion powder, garlic powder, sour cream, condensed soup and half of the shredded cheese. Stir to combine.
Prep your baking dish by spraying with nonstick cooking spray or lightly greasing with melted butter. Spoon this mixture into your baking dish in an even layer. Season with salt and pepper and top with the remaining cheese. Bake in the oven at 375°F for 35 minutes until golden brown. Then sprinkle on the chopped chives.
Tips & Substitutions
- Cream of chicken soup is what I recommend to make this recipe the most “copycat Cracker Barrel” it can be. But, I must admit that I often make this with cream of mushroom soup instead. I think most of the condensed ‘cream of …’ soups can work for this.
- While I tend to stick to sharp cheddar cheese for this, you could certainly substitute other cheese like gruyere if you’re fancy or pepper jack if you’re spicy.
- I love some fresh chives (or green onion) on top of this, but you can swap this for something more holiday if you’re needing like thyme or rosemary.
- While I usually bake this in a 9×13 casserole dish, you can use slightly smaller casserole pans and it will not make a major difference. It could slightly change the bake time, but I would just go by the top looking golden brown and beginning to bubble around the edges.
- If you want to make this hashbrown casserole ahead of time simply follow the recipe up to the point of baking and instead cover in aluminum foil and refrigerate until you’re ready to bake. You can make this 1-2 days ahead.
- Save any leftovers in an airtight container in the fridge for least 3 days. Rewarm in the microwave.
More Casserole Recipes
- Broccoli Casserole
- Green Bean Casserole
- Scalloped Potatoes
- Best Baked Macaroni and Cheese
- Funeral Potatoes
- Corn Casserole
- Chicken and Rice Casserole
- Best Stuffing Recipe
- Cauliflower Au Gratin
- Jello Salad – also called Strawberry Pretzel Salad
- Sweet Potato Casserole
Hashbrown Casserole
Ingredients
- 30 ounces hashbrowns
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 cup sour cream
- 8 ounces cheddar cheese
- 1 can cream of chicken soup
- salt and pepper
- 1 tablespoon chives
Instructions
- If your hashbrowns are frozen, thaw them first. I usually do this by leaving the bag in the refrigerator the night before I plan to make this.
- In a large mixing bowl, combine the shredded hashbrowns, onion powder, garlic powder, sour cream, condensed soup and half of the shredded cheese. Stir to combine.
- Spoon this mixture into your baking dish in an even layer. Season with salt and pepper and top with the remaining cheese.
- Bake at 375°F for 35 minutes until golden brown. Then sprinkle on the chopped chives.
Notes
Nutrition
This may be a regional thing but you could also call this a tater tot hotdish. It has all the necessary elements—potatoes, meat, and can of condensed soup. In the Midwest where I live, we call it a casserole. Layers of meat, cheese and crispy tater tots create an affordable, filling meal—you’ll love this easy recipe!
Related: Biscuits and Gravy Casserole, Breakfast Casserole, Corn Casserole, Tuna Casserole and 100+ Comfort Food Recipes.
Ingredients
- Ground Beef – We used a lean ground beef. You may also swap it for sausage or turkey sausage if you want to lean into the breakfast vibe.
- Garlic – Minced garlic.
- Cream of Mushroom Soup – Or cream of chicken soup.
- Cheddar Cheese – For a melty, cheesy layer.
- Tater Tots – Frozen tater tots work just fine for this recipe.
- Chives or other Fresh Herbs – As garnish.
This tater tot casserole is essentially five basic ingredients, but I’ll share a few ways I spice it up so it’s more flavorful or seasonal. You’ll bake this all in a casserole dish.
Directions
Mince the garlic. In a large skillet or pan over medium-high heat, brown the ground beef with the garlic until cooked (no pink remains). The meat can be slightly undercooked at this stage, so don’t overcook it, as it will bake in the oven for another 35 minutes.
Remove the pan from the heat and stir in the can of soup and season with a little salt and pepper.
Now assemble the casserole. Lightly grease a 9×13 casserole dish. Add the meat mixture. Then sprinkle on the grated cheese. Then add a layer of tater tots to the top (frozen).
Bake at 350°F (177°C) for 35-40 minutes. The tater tots should look golden brown and crispy and the mixture below will be bubbling. Top with chives or other fresh herbs and serve warm.
Tips for Making
- Sometimes, I add more seasoning to the meat as I brown it, just for added flavor. Some good additions include: chili powder, cayenne, Italian seasoning, black pepper, onion powder or other spices you may love.
- If you want to reduce the amount of fat in this casserole, you could swap the ground beef for a ground turkey or ground chicken. You can also use ground pork if you like.
- I like to top this tater tot casserole with some green onions or chives, but you could use other fresh herbs like cilantro or for a holiday rosemary or thyme.
More Casserole Recipes:
- Broccoli Casserole
- Corn Casserole
- Green Bean Casserole – with fresh green beans
- Chicken and Rice Casserole
- Loveless Cafe Hashbrown Casserole
- Best Baked Macaroni and Cheese
- Duchess Sweet Potato Casserole
- Stuffing Topped Macaroni and Cheese
- Cauliflower Au Gratin
- Overnight No-Boil Lasagna
Tater Tot Casserole
Equipment
- 1 9×13 baking dish casserole dish
Ingredients
- 1 pound ground beef
- 5 cloves garlic
- 1 can cream of mushroom soup
- 2 cups cheddar cheese
- 25 ounces frozen tater tots
- 2 tablespoons chives or green onions optional
- salt and pepper
Instructions
- Mince the garlic.
- In a pan over medium heat, brown the ground beef with the garlic until cooked (no pink remains). The meat can be slightly undercooked at this stage, so don’t overcook it, as it will bake in the oven for another 35 minutes.
- Remove the pan from the heat and stir in the can of soup and season with a little salt and pepper.
- Now assemble the casserole. Lightly grease a 9×13 pan. Add the meat mixture. Then sprinkle on the grated cheese. Then add the tater tots (frozen).
- Bake at 350°F (177°C) for 35-40 minutes. The tater tots should look golden brown and crispy and the mixture below will be bubbling.
- Top with chives or other fresh herbs and serve warm.
Notes
Nutrition
I use pumpkin pie spice in this quick bread recipe, but if you don’t have that simply click on that recipe to see all the ingredients that go into it. Spoiler: It’s a lot of cinnamon, nutmeg, ginger, cloves and allspice—basically exactly how I want my house to smell in autumn. And that’s a bonus of this pumpkin bread; it smells SO good while it bakes. And the taste is out of this world.
Related: Next up, try our Pumpkin Cookies, Pumpkin Muffins, Pumpkin Pasties, Pumpkin Pie or our classic Pumpkin Cheesecake.
Ingredients
- Butter
- Brown sugar
- Eggs
- Vanilla extract
- Pumpkin puree
- All-purpose flour
- Baking soda
- Salt
- Pumpkin pie spice
Make sure you grab a can of pumpkin puree and not pumpkin pie mix. Pumpkin puree typically only has one ingredient: pumpkin. I also like to add turbinado sugar, sometimes called sugar in the raw, to the top of this bread before baking. It just adds a little crunch and feels more like a bakery—but it’s optional!
How to make the Best Pumpkin Bread Recipe
In a large bowl, cream together the softened butter and brown sugar. Then stir in the eggs and vanilla extract. Then stir in the pumpkin.
In a smaller mixing bowl, combine the flour, baking soda, salt and pumpkin pie spice, which adds so much pumpkin flavor. Whisk to combine. Then add the dry ingredients to the wet ingredients and stir to form the pumpkin bread batter.
Spray a standard size loaf pan with nonstick cooking spray, or line with parchment paper. Add the batter and top with turbinado sugar, if using. Bake in the oven at 325°F for 50 minutes. A toothpick inserted in the center should come out clean; meaning without any gooey batter. Allow to cool in the pan for 15 minutes before trying to remove.
I love this pumpkin bread recipe warm with a little butter. You can store leftovers in an airtight container or plastic wrap for at least 3 days. If you want to refrigerate the leftover bread, it will likely last a little longer. You can also freeze this pumpkin bread. Warm in the microwave for 30 seconds to reheat it.
Tips for Making
- I always crack eggs into a small bowl before adding to any recipe. If I get a piece of egg shell in the mix, I can easily fish it out with half of the remaining egg shell. This is much harder to do if you’ve already added the egg(s) to a batter.
- If you don’t have pumpkin pie spice, you can substitute with 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, 1/4 teaspoon cloves and 1/4 teaspoon allspice.
- I really love Pam nonstick baking spray made with flour, and it’s also called “perfect release.” I think this product works so well for baking pans.
- If you want to add up to 2/3 a cup of chocolate chips to this pumpkin bread, feel free! Other great additions include chopped pecans or walnuts.
More Pumpkin Recipes
- Pumpkin Cake
- Pumpkin Cream Cold Brew
- Pumpkin Juice
- Pumpkin Smoothie
- Pumpkin Spice Latte & PSL Syrup
- Pumpkin Slab Pie
- Overnight Pumpkin Butter
- Chocolate Chip Pumpkin Cookies
- Pumpkin Soup
- No-Bake Pumpkin Pie
- Roasted Pumpkin Seeds
- Pumpkin Pie Martini
Pumpkin Bread
Equipment
- loaf pan
Ingredients
- ½ cup butter
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 tablespoons turbinado sugar optional
Instructions
- In a large mixing bowl, cream together the softened butter and brown sugar.
- Then stir in the eggs and vanilla extract. Now stir in the pumpkin.
- In a smaller mixing bowl, combine the flour, baking soda, salt and pumpkin pie spice. Whisk to combine.
- Then add the dry ingredients to the wet and stir to form the pumpkin bread batter.
- Spray a standard size loaf pan with nonstick cooking spray, or line with parchment paper.
- Add the batter and top with turbinado sugar, if using.
- Bake at 325°F for 50 minutes. Allow to cool in the pan for 15 minutes before trying to remove.
Notes
Nutrition
This chocolate chip banana bread requires 4-5 ripe bananas, and I’ll share the quickest way to ripen bananas if yours are on the green side. You can also use a number of different types of chocolate chips in this recipe depending on what you have and what you prefer.
Related: Next up, try our One-Banana Banana Bread, Chocolate Chip Bread, Zucchini Bread, Pumpkin Bread or Poppy Seed Bread.
Ingredients
- Bananas
- All-purpose flour
- Baking soda
- Salt
- Chocolate chips
- Walnuts (optional)
- Butter
- Brown sugar
- Eggs
- Greek yogurt
- Vanilla extract
Directions
In a bowl, peel and mash the ripe bananas with a fork.
In another bowl, whisk together the flour, baking soda and salt. Stir the walnuts (if using) and 1/4 cup of the chocolate chips into this dry mixture, reserving the rest for the top.
In a large mixing bowl, cream together the butter and sugar. Then stir in the eggs, Greek yogurt and vanilla extract. Now add the mashed bananas and dry ingredient mixture to the bowl. Stir to combine.
Grease or spray a loaf pan well. You could also choose to line with parchment paper. Pour in the batter and top with the remaining chocolate chips and a little flaky sea salt.
Bake at 350°F for 50-55 minutes. Allow to cool for 10-15 minutes in the pan before trying to remove.
How to quickly ripen bananas
You can learn how to quickly ripen bananas in the oven or in a day or two here. But the absolute fastest way is in the microwave. Simply use a fork to poke a few holes all over the banana and then microwave on high in 30-second intervals until softened. While this method is fast, it also isn’t perfectly ripened all over, as microwaves are pretty notorious for creating hot spots and being somewhat inconsistent.
Serving Suggestions
I love this chocolate chip banana bread alongside a cup of coffee or cozy beverage. Here are a few favorites.
- Latte
- Mocha
- Matcha latte
- Chai latte
- Turmeric latte
- Lavender latte
- Breve coffee
- Red Eye coffee
- Americano
- Flat White
- Caramel macchiato
- Mexican coffee
- Dirty chai
- Cappuccino
- Cortado
Tips & Notes
- Tossing the chocolate chips in with the dry ingredients helps to ensure they don’t all sink to the bottom of the batter as it bakes.
- You don’t have to top this bread with chocolate chips. You can choose to stir them all into the dry mixture and then the batter. I just like the look of some on top.
- This recipe needs 2 cups of mashed bananas, which is 4-5 bananas, depending on their size.
- You can use mini chocolate chips, standard size, dark chocolate, milk chocolate or even chopped up chocolate bars in this recipe.
- You can store uneaten banana bread in an airtight container for up to 5 days, with no need to refrigerate unless you simply prefer to eat it cold.
Chocolate Chip Banana Bread
Equipment
- loaf pan
Ingredients
- 2 cups ripe bananas
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips
- ½ cup walnuts optional
- ½ cup butter softened
- ¾ cup brown sugar
- 2 eggs
- ⅓ cup Greek yogurt
- 2 teaspoons vanilla extract
Instructions
- In a bowl, peel and mash the ripe bananas with a fork.
- In another bowl, whisk together the flour, baking soda and salt. Stir the walnuts (if using) and 1/4 cup of the chocolate chips into this dry mixture, reserving the rest for the top.
- In a large mixing bowl, cream together the butter and sugar. Then stir in the eggs, Greek yogurt and vanilla extract.
- Now add the mashed bananas and dry ingredient mixture to the bowl. Stir to combine.
- Grease or spray a loaf pan well. You could also choose to line with parchment paper. Pour in the batter and top with the remaining chocolate chips and a little flaky sea salt.
- Bake at 350°F for 50-55 minutes.
- Allow to cool for 10-15 minutes in the pan before trying to remove.
Notes
Nutrition
I love this recipe on toast with butter or cream cheese. I also love adding a little apple butter to a grilled cheese sandwich—try it if you never have! I swear it’s a fun pairing. And of course apple butter smeared over a buttered biscuit is delicious as well.
Related: Next up, make pumpkin butter, strawberry jam or peach jam!
Ingredients
- Apples – I like to use a sweet variety like honey crisp
- Brown sugar
- Granulated white sugar
- Cinnamon
- Vanilla extract
Directions
Prep the apples by peeling and coring them.
To a medium to large size pot, add the apple slices, sugars, cinnamon and vanilla extract. Cook over medium heat. Stir often to dissolve the sugars and make sure the mixture doesn’t burn the bottom of your pot. After 30 minutes the apples should be very soft.
Use an immersion blender to puree the apple mixture until smooth. If you don’t have an immersion blender, you can also transfer the mixture to a blender or food processor and puree that way.
Allow to cool. Now it’s ready to use!
Tips for Making
- Allow the apple butter to cool before storing in jars or other airtight containers.
- Store apple butter in the refrigerator for at least 2 weeks but likely longer.
- While I prefer to use a sweeter variety of apples, like honey crisp, any variety can work well for this recipe. The variety will affect the flavor, like using all granny smith will result in a more tart apple butter. You can also use a mix of varieties if that’s what you have.
More Apple Recipes
- Caramel Apples
- Candy Apples
- Apple Tart
- Apple Cobbler
- Apple Dumplings
- Appletini
- Washington Apple Shot
- Apple Pie Bars
- No Bake Caramel Apple Cheesecake
- Apple Chips
- Spiced Apple Cider
Frequently Asked Questions
What is apple butter?
Apple butter is like apple jam; it’s made from apples, sugar and spices. There is no actual butter in apple butter, it’s just the name given to it as it describes the consistency.
What is the difference between applesauce and apple butter?
Applesauce is made with a lower sugar to apple ratio, so it’s more often consumed on its own. Apple butter is more like a jam or jelly and is usually used as a condiment.
Apple Butter
Ingredients
- 2 ½ pounds apples
- ½ cup brown sugar
- ½ cup granulated white sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
- Prep the apples by peeling and coring them.
- To a medium to large size pot, add the apple slices, sugars, cinnamon and vanilla extract.
- Cook over medium heat. Stir often to dissolve the sugars and make sure the mixture doesn’t burn the bottom of your pot.
- After 30 minutes the apples should be very soft.
- Use an immersion blender to puree the apple mixture until smooth. If you don’t have an immersion blender, you can also transfer the mixture to a blender or food processor and puree that way.
- Allow to cool. Now your apple butter is ready to use!
Notes
Nutrition
While I tend to make this blueberry jam recipe with fresh blueberries, I do have some tips for using frozen berries instead if that’s what you happen to have on hand.
Related: Next up, try strawberry jam, peach jam, pumpkin butter or apple butter. And try this on homemade crepes for a real treat!
Ingredients
- Blueberries
- Granulated white sugar
- Lemon
I use fresh blueberries most of the time I make this jam, but I have some notes below regarding using frozen blueberries instead.
Directions
Remove any stems from the blueberries and give them a good rinse.
In a medium to large pot, combine the berries, sugar, lemon juice and zest. Cook over medium heat until the sugars are liquid and the blueberries have softened (3 minutes).
Use an immersion blender to puree the mixture. I like my blueberry jam pretty smooth, but you can also leave the texture more chunky if you prefer.
Continue to cook on medium/high heat for another 10 minutes. The mixture should be at a low boil. It should reach between 210°F and 220°F. Keep an eye on it and continue to stir so it doesn’t burn the bottom of your pan.
Remove from heat and allow to cool. The jam will thicken as it cools. Store in an airtight container in the refrigerator for at least 2 weeks.
Tips & Substitutions
- If you want to use frozen blueberries instead of fresh, simply thaw the berries before beginning this recipe and drain away any excess juice. You can use this juice to flavor water or tea. If you don’t drain the excess liquid, it won’t ruin your jam, but it may result in a thinner jam consistency or you may need to cook the jam a little longer on the stovetop.
- You can swap out the lemon for another citrus if you want to change up the flavor a little. I think orange goes great with blueberries, but also lime or grapefruit can be fun.
- If you want to add a little more diversity of flavors, you can swap the granulated white sugar for brown sugar, add a few pinches of cinnamon, or a 1/2 teaspoon of vanilla extract to this simple recipe.
Blueberry Jam
Ingredients
- 2 pints blueberries
- ¾ cup granulated white sugar
- 1 lemon
Instructions
- Remove any stems from the blueberries and give them a good rinse.
- Cook over medium heat until the sugars are liquid and the blueberries have softened (3 minutes).
- Use an immersion blender to puree the mixture. I like my blueberry jam pretty smooth, but you can also leave the texture more chunky if you prefer.
- Continue to cook on medium/high heat for another 10 minutes. The mixture should be at a low boil. It should reach between 210°F and 220°F. Keep an eye on it and continue to stir so it doesn’t burn the bottom of your pan.
- Remove from heat and allow to cool. The jam will thicken as it cools. Store in an airtight container in the refrigerator for at least 2 weeks.
Notes
Nutrition
Related: Acai Bowl, Tropical Smoothie, Chocolate Smoothie, Dragon Fruit Smoothie, Matcha Smoothie.
Ingredients
- Banana – Frozen banana creates the perfect base for this recipe.
- Berries – Use fresh mixed berries such as raspberries, blueberries and blackberries for the smoothie as well as the garnish. I used fresh berries, but you can also use frozen berries for the smoothie.
- Milk – I used Fairlife milk for added protein. You may also use a nondairy milk such as oat milk, almond milk, coconut milk or soy milk.
- Yogurt – I used Greek yogurt.
- Honey – You may also use agave or maple syrup as a sweetener.
The best high-speed blenders
We have tested many high-speed blenders. My favorite is my Vitamix blender. My favorite (more affordable) option is this Ninja blender.
Instructions
In a blender, combine frozen banana, milk, yogurt, berries and honey. Blend until smooth.
Pour into a cup and top with more berries as garnish (optional). Add a straw and enjoy immediately.
Tips for Making
- Healthy Additions – Chia seeds, granola, collagen powder.
- Sweetness – Add another sweet frozen fruit, such as mango if you want a sweeter flavor.
- Nut Butter – A scoop of peanut butter or almond butter is a great way to add healthy fat to this recipe. It will taste like a pb&j sandwich.
- Hemp Seeds – Adding a tablespoon of hemp seeds is a great way to boost healthy fats, omegas and minerals in your drink.
- Greens – Adding a couple handfuls of spinach or kale may make the color less appealing, but will give a nice nutrition boost to this recipe.
- Liquid – If you don’t want to use milk in your smoothie, you can use apple juice or any juice you love.
Frequently Asked Questions
Is a Berry Smoothie healthy?
Yes, this smoothie is made with healthy whole food ingredients. It is packed with nutrients, fiber, calcium, potassium and protein.
What is a Berry Smoothie made of?
This recipe is made using banana, berries, milk, yogurt and honey.
Do you put ice in a smoothie?
There is nothing wrong with throwing a few ice cubes into a smoothie, but when using frozen banana, ice cubes are not necessary. I recommend using frozen fruit so you don’t need any ice.
More Smoothie Recipes
Berry Smoothie
Equipment
- 1 High speed blender
Ingredients
- 1 banana frozen
- 1 cup berries
- ½ cup milk
- ½ cup yogurt
- 1 tablespoon honey
- ¼ cup berries to garnish
Instructions
- In a blender, combine frozen banana, milk, yogurt, berries and honey. Blend until smooth.
- Pour into a cup and top with more berries as garnish (optional).
- Add a straw and enjoy immediately.
Notes
- Healthy Additions – Chia seeds, granola, collagen powder.
- Sweetness – Add another sweet frozen fruit, such as mango if you want a sweeter flavor.
- Nut Butter – A scoop of peanut butter or almond butter is a great way to add healthy fat to this recipe. It will taste like a pb&j sandwich.
- Hemp Seeds – Adding a tablespoon of hemp seeds is a great way to boost healthy fats, omegas and minerals in your drink.
- Greens – Adding a couple handfuls of spinach or kale may make the color less appealing, but will give a nice nutrition boost to this recipe.
- Liquid – If you don’t want to use milk in your smoothie, you can use apple juice or any juice you love.
Nutrition
This casserole requires just six ingredients and about 45 minutes to make from start to finish. You can also make most of the recipe the night before and then bake the morning you plan to serve this.
Related: Next up try Broccoli Casserole, Loveless Cafe Hashbrown Casserole or Tater Tot Casserole.
The ingredients for this cheesy biscuits and gravy casserole are:
- Canned Biscuits – I like Grands classic buttermilk, but any canned biscuits will work well.
- Breakfast Sausage – I use veggie sausage crumbles, but you could also use pork or turkey sausage.
- Eggs + Milk – for that scrambled egg effect.
- Cheese – shredded cheddar is my favorite, but other cheeses like pepper jack could work too.
- Country Gravy – I use canned gravy, but you could use a mix or make your own from scratch if you prefer.
Can you make biscuits and gravy casserole the night before?
Yes. Simply make the recipe up to the point where you pour on gravy. Cover the whole dish in aluminum foil or plastic wrap and store it (and the gravy, separately) in the refrigerator overnight.
In the morning, all you need to do is pour the gravy over the top and bake.
How long do you bake biscuits and gravy casserole?
For this recipe, you bake for 30-35 minutes at 350°F
Other breakfast recipes for a crowd:
- Sheet Pan Breakfast Sandwiches
- Mini Quiche (Made with Crescent Rolls)
- Overnight Baked Blueberry Muffin Oatmeal
- Rosemary and Mushroom Hashbrown Casserole
- Turkey Meatball Quiche
- Loveless Cafe Hashbrown Casserole
As I mentioned in the ingredient list, I like to make this biscuits and gravy casserole with veggie sausage crumbles. You can make your own vegetarian-friendly mushroom gravy, or find a canned or mix version.
What goes well with biscuits and gravy casserole?
Here are some ideas of things to serve along with this recipe:
- Air Fried Breakfast Potatoes
- 5 Easy Homemade Juices
- 5 Ingredient Green Smoothie
- Crispy Hash Browns Cake
- Fresh fruit (like sliced oranges or berries)
This easy biscuits and gravy casserole is total breakfast comfort food and such a simple recipe to make for the next time you are hosting a family brunch (or needing a dish to bring to a breakfast potluck).
If you make this, let me know what you think in the comments. xo. Emma
Biscuits and Gravy Casserole
Ingredients
- 8 biscuits canned
- 12 ounces sausage crumbles I used veggie sausage
- 1 cup cheddar cheese shredded
- 5 eggs
- ¼ cup milk
- 1 can country gravy 15 ounces (or 2 cups)
- 2 tablespoons chopped green onion optional
Instructions
- Cut the (raw) biscuits into fourths and spread on the bottom of a 9×13 casserole pan.
- Cook the sausage crumbles and then spread over the top of the biscuit pieces.
- Sprinkle on the shredded cheddar cheese.
- In a small bowl, whisk together the eggs and milk. Pour over the cheese layer as evenly across the casserole as you can.
- Pour the gravy over the top.
- Bake at 350°F for 30-35 minutes until bubbly and any visible biscuit pieces look golden brown.
- Sprinkle the green onions over the top before serving, if using.