Easy Bread Recipes & Ideas - The Recipe Critic https://therecipecritic.com/bread-recipes/ Tried and True Recipes for Families | Food Blog Tue, 19 Aug 2025 16:20:20 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://therecipecritic.com/wp-content/uploads/2019/02/cropped-favicon-32x32.png Easy Bread Recipes & Ideas - The Recipe Critic https://therecipecritic.com/bread-recipes/ 32 32 53477294 Hawaiian Roll Cinnamon Rolls https://therecipecritic.com/hawaiian-roll-cinnamon-rolls/ https://therecipecritic.com/hawaiian-roll-cinnamon-rolls/#comments Mon, 25 Aug 2025 12:00:00 +0000 https://therecipecritic.com/?p=310094 Sometimes you just need warm, gooey cinnamon rolls without the hours of waiting. These Hawaiian Roll Cinnamon Rolls are the…]]>

Sometimes you just need warm, gooey cinnamon rolls without the hours of waiting. These Hawaiian Roll Cinnamon Rolls are the cozy little hack that brings all the cinnamon-sugar joy with half the effort.

Someone lifting a Hawaiian roll cinnamon roll out of the pan.

Why This Shortcut Is Pure Genius

  • No Messy Pull-Aparts: With my recipe, you just slice the whole slab in half. It’s way easier, way cleaner, and the rolls stay perfectly fluffy.
  • Double Butter, Double Cinnamon Sugar: My version layers it inside and out, so you get gooey centers and caramelized tops in every single bite.
  • Quick Bake, Perfect Texture: I bake them covered, then uncovered, so you get soft, pillowy middles with golden, bakery-style tops every time.

Ingredients Needed

  • Butter: Use salted butter, or add a few pinches of salt if you use unsalted butter.
  • Brown Sugar: I prefer dark, but you can use light brown sugar.
  • Add Nuts: Add ½ cup of chopped nuts like pecans or walnuts to the cinnamon sugar mixture for a nutty twist!
  • Pumpkin Spice: Add ½ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves for that pumpkin spice flavor.

How to Make Hawaiian Cinnamon Rolls

I’m obsessed with cinnamon rolls, but I’m not always in the mood for all the work. This recipe takes just 5 minutes of prep, and you’ll have gooey, soft cinnamon rolls ready in under 30 minutes!

  1. Prep: Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside. Without breaking the rolls apart, slice the King’s Hawaiian rolls in half horizontally. Carefully lift the top half off the bottom half, keeping both halves intact. Place the bottom half of the rolls, cut side up, in the prepared baking pan.
  2. Butter Bottom Half: Spread 5 tablespoons of the softened butter over the bottom half of the rolls. Combine the brown sugar, cinnamon, and salt in a small bowl. Sprinkle about ⅔ of the mixture evenly on top of the butter.
  3. Top and Bake: Place the top half of the rolls onto the cinnamon sugar, then spread the remaining 3 tablespoons of butter over the top, followed by the remaining ⅓ of the cinnamon sugar. Cover with aluminum foil and bake for 12 minutes. Remove the foil and bake for an additional 5 minutes to brown the tops.
  4. Cream Cheese Frosting: While the rolls are baking, prepare the frosting. Beat the cream cheese, butter, powdered sugar, and vanilla together in a medium bowl using a hand mixer until smooth. Let the rolls sit for 2-3 minutes before frosting them and serving.
The top half of the Hawaiian rolls being cut off.
Cinnamon sugar mixture spread over the top of the butter on the bottom half of the rolls.
Top half of the rolls placed on top of the bottom and then covered with butter and the rest of the cinnamon sugar mixture.
Baked Hawaiian roll cinnamon rolls topped with cream cheese frosting.

Alyssa’s Pro Tip

Don’t rush the frosting! Give the rolls a couple of minutes to cool so the frosting stays thick and dreamy instead of melting and disappearing.

Print

Hawaiian Roll Cinnamon Rolls

Soft, gooey, frosted, and ready in under 30 minutes. These Hawaiian Roll Cinnamon Rolls are the shortcut you’ll be obsessed with.
Course Breakfast, brunch, Dessert
Cuisine American, hawaiian
Keyword easy hawaiian cinnamon rolls, hawaiian cinnamon rolls, hawaiian roll cinnamon rolls, hawaiian roll cinnamon rolls recipe, hawaiian rolls recipe, kings hawaiian rolls cinnamon rolls, shortcut cinnamon rolls
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 12 rolls
Calories 184kcal
Author Alyssa Rivers

Ingredients

  • 1 (12-count) package Hawaiian rolls
  • ½ cup softened salted butter
  • ⅔ cup brown sugar light or dark
  • 1 tablespoon ground cinnamon
  • ⅙ teaspoon salt

Frosting

  • 2 ounces softened cream cheese
  • 1 tablespoon softened salted butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
  • Without breaking the rolls apart, slice 1 (12-count) package Hawaiian rolls in half horizontally. Carefully lift the top half off the bottom half, keeping both halves intact. Place the bottom half of the rolls cut-side up in the prepared baking dish.
  • Spread 5 tablespoons of the ½ cup softened salted butter over the bottom half of the rolls.
  • Combine ⅔ cup brown sugar, 1 tablespoon ground cinnamon, and ⅙ teaspoon salt in a small bowl and sprinkle about ⅔ of the mixture evenly on top of the butter. Place the top half of the rolls onto the cinnamon sugar, then spread the remaining 3 tablespoons of butter over the top, followed by the remaining ⅓ of the cinnamon sugar.
  • Cover with aluminum foil and bake for 12 minutes. Remove the foil and bake for an additional 5 minutes to brown the tops.
  • While the rolls are baking, prepare the frosting by using a hand mixer to beat 2 ounces softened cream cheese, 1 tablespoon softened salted butter, 1 cup powdered sugar, and 1 teaspoon vanilla extract together in a medium bowl until smooth.
  • Let the rolls sit for 2-3 minutes before spreading the frosting over them and serving.

Notes

  • Storage: Keep leftovers in an airtight container or tightly wrapped in the fridge for up to 5 days.
  • Reheat: Warm in the microwave in 20–30 second bursts until heated through.
  • Make Ahead: Assemble through step 4, cover, and refrigerate overnight. Add 3–4 minutes to the bake time the next day.

Nutrition

Calories: 184kcal | Carbohydrates: 23g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 122mg | Potassium: 29mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 331IU | Vitamin C: 0.02mg | Calcium: 24mg | Iron: 0.2mg
Overhead shot of baked and frosted Hawaiian roll cinnamon rolls.

More Cinnamon Roll Recipes

]]> https://therecipecritic.com/hawaiian-roll-cinnamon-rolls/feed/ 4 310094 Pumpkin Chocolate Chip Bread https://therecipecritic.com/pumpkin-chocolate-chip-bread/ https://therecipecritic.com/pumpkin-chocolate-chip-bread/#comments Sat, 16 Aug 2025 12:00:00 +0000 https://therecipecritic.com/?p=309445 I’m never one to wait for fall to make my pumpkin chocolate chip bread. I just can’t resist that sweet,…]]>

I’m never one to wait for fall to make my pumpkin chocolate chip bread. I just can’t resist that sweet, chewy bread loaded with rich chocolate chips. You guys shouldn’t wait either, make this today! Trust me!

Pumpkin chocolate chip bread loaf cut in slices.

Why This Is Basically Fall … and Dessert Heaven

  • Major Moistness! Thanks to the buttermilk, your bread stays moist and tender for days! No drying out after one day like other recipes.
  • Fail-Proof Method: My recipe is easy to follow. No mixer required. The blending method keeps it simple and tender.
  • Perfect Balance of Sweet and Spice: My recipe nails the texture and perfectly balanced flavor, so everything comes together for the best bite!

Pumpkin Chocolate Chip Bread Ingredients

Overhead shot of labeled ingredients.
  • Add nuts: Swap half of the chocolate chips for nuts for added texture
  • Pumpkin: Use pumpkin puree, not pumpkin pie filling.

Pumpkin Chocolate Chip Bread Recipe

Baking this pumpkin chocolate chip bread is my favorite way to kick off fall! It’s simple, cozy, and I like to think I’m making great life choices when pumpkin is the main ingredient. Like in my 2 ingredient pumpkin cake!

  1. Combine Wet Ingredients: Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 5-inch loaf pan with nonstick cooking spray and set aside. In a large bowl, mix together eggs, sugar, oil, pumpkin, buttermilk, and vanilla extract. Mix until evenly combined.
  2. Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, cloves, and ginger.
  3. Stir Together: Gently fold the flour mixture into the wet, mixing until just combined. A few lumps are okay, but don’t overmix. Stir in the chocolate chips.
  4. Bake and Enjoy! Pour the batter into the prepared pan, then bake for 55-60 minutes. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs. Cool in the pan for 10 minutes before removing to a wire rack to cool completely before slicing.
Bowl of wet ingredients mixed together.
Bowl of dry ingredients.
Wet and dry ingredients mixed together with chocolate chips.
Bread batter in the loaf pan.

Alyssa’s Pro Tip

Make into Muffins: This will make about a dozen muffins. Bake at 350 degrees for 25-30 minutes.

Overhead shot of a loaf of pumpkin chocolate chip bread.
Print

Pumpkin Chocolate Chip Bread

Soft, moist pumpkin bread loaded with warm spices and chocolate chips is perfect for breakfast, dessert, or a cozy snack!
Course Bread, Dessert
Cuisine American
Keyword pumpkin chocolate chip bread, pumpkin chocolate chip bread recipe, pumpkin chocolate chip loaf, pumpkin loaf
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 slices
Calories 342kcal
Author Alyssa Rivers

Ingredients

  • 2 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ¼ teaspoon ginger
  • 2 eggs
  • ½ cup oil
  • 1 ¼ cups sugar
  • ¼ cup buttermilk
  • 1 (15-ounce) can pumpkin 1 ½ cups
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 5-inch loaf pan with nonstick cooking spray and set aside.
  • In a large bowl, mix together, 2 eggs, 1 ¼ cups sugar, ½ cup oil, 1 (15-ounce) can pumpkin, ¼ cup buttermilk and 2 teaspoons vanilla extract. Mix until evenly combined.
  • In a medium bowl, whisk together 2 cups flour, ½ teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and ¼ teaspoon ginger.
  • Gently fold the dry mixture into the wet, mixing until just combined. A few lumps are okay, don't overmix. Stir in 1 cup semi-sweet chocolate chips.
  • Pour the batter into the prepared pan. Bake for 55-60 minutes. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs. Cool in the pan for 10 minutes before removing to a wire rack to cool completely before slicing.

Notes

To Store or Freeze: Once cooled, wrap bread tightly or place in an airtight container. Store at room temperature for 3–4 days, in the fridge for up to 1 week, or freeze for up to 3 months.

Nutrition

Serving: 12g | Calories: 342kcal | Carbohydrates: 45g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 196mg | Potassium: 128mg | Fiber: 2g | Sugar: 27g | Vitamin A: 69IU | Vitamin C: 0.02mg | Calcium: 46mg | Iron: 2mg

More Pumpkin Desserts to Try

]]> https://therecipecritic.com/pumpkin-chocolate-chip-bread/feed/ 1 309445 Pizza Hut Breadsticks https://therecipecritic.com/pizza-hut-breadsticks/ https://therecipecritic.com/pizza-hut-breadsticks/#comments Sat, 29 Mar 2025 00:00:00 +0000 https://therecipecritic.com/?p=287019 Pizza Hut breadsticks are warm, fluffy, and buttery, but this copycat recipe is even better! Coated in seasoning, parmesan, and…]]>

Pizza Hut breadsticks are warm, fluffy, and buttery, but this copycat recipe is even better! Coated in seasoning, parmesan, and melted butter, they’re next-level delicious. Serve them up with my favorite grilled pizza and you’re set!

Why You Should Make These TODAY!

  • Nostalgic: I grew up on Pizza Hut pizza, and these breadsticks take me right back to Friday nights at a friend’s house.
  • The BEST Flavor and Texture: These breadsticks are so soft and fluffy on the inside but my favorite part is the slightly crisp, buttery edges. Yum!
  • Your kids will LOVE them! They’re so delicious, you’ll think they’re straight from the restaurant! They are a perfect after-school snack to dip in my marinara sauce or white pizza sauce.

Ingredients Needed

Overhead shot of labeled pizza hut breadsticks dough ingredients.
  • Using Instant Yeast: To speed things up, skip step 1 and mix everything right in the bowl. The dough will rise much faster, cutting proofing time down to just 20-30 minutes instead of an hour!
Overhead shot of labeled pizza hut breadsticks seasoning ingredients.
  • Seasoning: For the seasoning mix, I use this blend to mimic Pizza Hut’s flavor. But, you can swap it for Italian seasoning and grated Parmesan.

How to Make Copycat Pizza Hut Breadsticks

Don’t be intimidated by the number of steps, these are easy to make and the result is so worth the extra time!

Dough

  1. Combine: In the bowl of a stand mixer combine the warm water, granulated sugar, and active dry yeast. Stir, cover with a towel, and let it rest for 5 minutes. It should be bubbly and foamy after about 5 minutes.
  2. Mix: Add 2 cups of the flour and salt to the bowl, then mix with a dough hook on medium-low until combined. Gradually add more of the flour until the dough pulls away from the bowl. Increase to medium-high and mix for 3 minutes to develop gluten.
Warm water, yeast and sugar in the bottom of a mixing bowl.
Dough being mixed with a stand mixer.

Rise and Roll Out

  1. Proof: Remove the dough from the mixer and add it to a lightly oiled bowl, cover, and let it rest for about 1 hour, or until it has nearly doubled in size.
  2. Roll Out: Grease a 9×13-inch baking dish with half of the melted unsalted butter, and set aside. When the dough has risen, dump it out onto a lightly floured surface. Roll the dough into a 9×13-inch rectangle.
  3. Cover and Rest: Place the Pizza Hut breadstick dough rectangle into the buttered baking dish and brush the top of the dough with the remaining butter. Cover and let the dough rise for 20 minutes until it increases by about an inch.
  4. Mix Seasonings: While the dough rises preheat an oven to 450ºF. Meanwhile, whisk the grated parmesan cheese, garlic powder, onion powder, dried oregano, dried basil, dried marjoram, salt, and pepper.
Breadstick dough ball in the bottom of a greased bowl.
Breadstick dough rolled out onto a floured surface.
Someone brushing melted butter over the dough in a 9x13 baking dish.
Someone whisking the seasoning and parmesan cheese in a bowl.

Bake and Season

  1. Cut and Bake: When the dough is ready to bake, cut it into 12 equal breadsticks (*see image #7). Bake for 15-18 minutes until golden brown and fully baked, then remove from the oven.
  2. Season and Serve: Brush the breadsticks with the melted butter immediately after coming out of the oven. Then, sprinkle the seasoning mixture over the top. Let the homemade Pizza Hut breadsticks cool for a few minutes before pulling apart and serving.
Someone slicing the pizza hut breadsticks dough into 12 even pieces.

Easy Pull Apart Tip

Cut Before Baking: Pre-slicing the dough makes it easy to pull apart the breadsticks later and lets all that delicious butter soak into every side for the best flavor.

Pile of Pizza Hut breadsticks on a cutting board with a bowl of marinara sauce next to them.

How to Store Leftover Pizza Hut Breadsticks

Before storing bread in an airtight container make sure it is completely cooled or it will sweat in the container. 

  • At Room Temp: Store the breadsticks at room temperature for up to 4 days in an airtight container.
  • In the Refrigerator: For longer storage, you can place them in an airtight container and store them in the fridge for up to 7 days.
  • In the Freezer: Place in a freezer-safe bag and freeze for up to 3 months.

More Fun Copycat Recipes

Restaurant favorites are so fun to recreate at home! Here are some of my most popular copycat recipes that are even more delicious than the restaurant version.

Print

Pizza Hut Breadsticks

Pizza Hut breadsticks are warm, fluffy, and buttery, but this copycat recipe is even better! Coated in seasoning, parmesan, and melted butter, they’re next-level delicious.
Course Appetizer, Bread
Cuisine American, Italian American
Keyword best breadstick recipe, breadstick recipes, copycat pizza hut breadsticks recipe, homemade pizza hut breadsticks, Pizza Hut Breadsticks, Pizza Hut Breadsticks Recipe, pizza hut style breadstick recipe
Prep Time 20 minutes
Cook Time 20 minutes
Proofing time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings 12 breadsticks
Calories 202kcal
Author Alyssa Rivers

Ingredients

Dough

  • 1 ¼ cups warm water
  • 1 tablespoon granulated sugar
  • 1 packet active dry yeast, 2 ¼ teaspoons
  • 2-2 ¾ cups all-purpose flour
  • 1 ½ teaspoons salt
  • 4 tablespoons melted unsalted butter, divided

Seasoning Mixture

  • 2 tablespoons melted unsalted butter
  • 3 tablespoons grated parmesan cheese
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried marjoram
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions

Dough

  • In the bowl of a stand mixer combine the 1 ¼ cups warm water, 1 tablespoon granulated sugar, and 1 packet active dry yeast, stir and cover with a towel, and let it rest for 5 minutes to feed the yeast. It should be bubbly and foamy after about 5 minutes.
  • Add 2 cups of the 2-2 ¾ cups all-purpose flour and 1 ½ teaspoons salt to the bowl, fit the mixer with the dough hook attachment, and mix on medium-low speed until the dough comes together. Add more flour as needed until the dough pulls away from the bowl.
  • When the dough has come together increase the mixing speed to medium-high and mix for 3 minutes to develop the gluten.

Rise And Roll Out

  • Remove the dough from the mixer and add it to a lightly oiled bowl, cover, and let it rest for about 1 hour, or until it has nearly doubled in size.
  • Grease a 9×13-inch baking dish with half of the 4 tablespoons melted unsalted butter, and set aside.
  • When the dough has risen, dump it out onto a lightly floured surface and roll the dough into a 9×13-inch rectangle.
  • Place the dough rectangle into the buttered baking dish and brush the top of the dough with the remaining butter. Cover the dough and let it rise for about 20 minutes, it should rise up about an inch.

Bake and Season

  • Preheat oven to 450 degrees Fahrenheit and make the seasoning mixture. Whisk together the 3 tablespoons grated parmesan cheese, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons dried oregano, 1 teaspoon dried basil, 1 teaspoon dried marjoram, 1 teaspoon salt, and ½ teaspoon pepper.
  • When the dough is ready to bake, cut it into 12 equal sticks. Bake the breadsticks for 15-18 minutes until the bread is golden brown and baked through. Remove the breadsticks from the oven.
  • Brush the breadsticks with the 2 tablespoons melted unsalted butter immediately after coming out of the oven and sprinkle the seasoning mixture evenly across them. Let the bread cool for a few minutes before pulling apart and serving.

Nutrition

Calories: 202kcal | Carbohydrates: 31g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 510mg | Potassium: 66mg | Fiber: 1g | Sugar: 2g | Vitamin A: 193IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 2mg
]]> https://therecipecritic.com/pizza-hut-breadsticks/feed/ 6 287019 Cheesy Beer Bread Muffins https://therecipecritic.com/beer-bread-muffins/ https://therecipecritic.com/beer-bread-muffins/#comments Thu, 13 Mar 2025 12:00:00 +0000 https://therecipecritic.com/?p=287484 These cheesy beer bread muffins are light, fluffy, and packed with savory flavor! The key is to not overmix the…]]>

These cheesy beer bread muffins are light, fluffy, and packed with savory flavor! The key is to not overmix the batter. Mixing until just combined will give you the perfect airy, melt-in-your-mouth texture that will keep you coming back for more.

Cheesy beer bread muffin stacked on top of a muffin, still inside of the muffin tin.

Reasons You’ll Love This Recipe

  • Quick & Easy: You only need 10 minutes to prep these beer bread muffins! No yeast or kneading required!
  • Cheesy & Delicious: These are loaded with melty cheese and a subtle beer flavor for a rich, savory taste.
  • Versatile: Enjoy as a cozy side with chili, stews, or a warm bowl of soup! They’re also great as a snack with honey butter or jam.

Cheesy Beer Bread Muffins

These beer bread muffins are quick, easy, and made with ingredients you probably already have. I tested them twice to make sure they’re extra fluffy, tweaking the flour so a full 12-ounce beer works perfectly. Just crack one open and pour it in! Well… not so fast, the beer needs to be room temp, or the butter will clump up (trust me on this one). Beer, cheese, and bread? Sounds like the perfect St. Patrick’s Day combo to me! And if you love these flavors baked into muffins, you’ll go crazy for my cozy Beer Cheese Soup version, too.

Ingredients Needed

Overhead shot of labeled ingredients.

How to Make Cheesy Beer Bread Muffins

Making cheesy beer bread muffins is incredibly simple and requires just a few basic ingredients! With no need for yeast or rising time, these come together quickly, making them perfect for a last-minute side or snack. Follow these easy steps to whip up a batch in no time!

  1. Mix Dry Ingredients: Preheat oven to 350 degrees Fahrenheit and spray a 12-cup muffin pan with non-stick cooking spray. In a large bowl, whisk the all-purpose flour, baking powder, salt, and garlic powder.
  2. Stir in Wet Ingredients and Bake: Mix in the beer, butter, and shredded sharp cheddar cheese until the batter just comes together. Evenly distribute the batter into the muffin tin, and bake the muffins for 30-40 minutes or until a toothpick inserted comes out clean and the muffins are golden on top.
  3. Add Melted Butter and Cool: Brush the baked muffins with melted butter and let them cool for a few minutes before serving.
A mixing bowl filled with all of the dry ingredients and a whisk.
A mixing bowl with the wet and dry ingredients combined.
Angle shot of someone brushing butter over the top of the baked muffins.

Beer Cheese Muffin Creations Your Way

Here are a few tips and variations so you can experiment with add-ins and make these beer bread muffins perfect for you!

  • Spice it up! Try adding 1 seeded and minced jalapeño in with the cheese or 2 tablespoons minced chives.
  • What kind of beer should I use? I use a light beer for this recipe so it’s not overpowering, but if you want a strong flavor and darker color, use a dark beer.
  • Can I switch up the cheese? I used sharp cheddar cheese, but you can use cheddar jack, pepper jack, mild cheddar, swiss, gruyere, the list goes on and on.
Overhead shot of the baked cheesy beer bread muffins still in the baking tin.

How to Store Leftover Beer Bread Muffins

Let the muffins completely cool before storing them in an airtight container, or they will sweat and become soggy. 

  • In the Refrigerator: Store in the fridge in an airtight container for up to 5 days. 
  • In the Freezer: Store in the freezer for up to 3 months.
Close up shot of a cheesy beer bread muffin torn in half resting on top of the muffins in the muffin tin.

More Easy Bread Recipes

Print

Cheesy Beer Bread Muffins

These cheesy beer bread muffins are light, fluffy, and packed with savory flavor! With a hint of beer and plenty of cheesy goodness, they come together quickly and make the perfect side for a hot bowl of soup or a warm, buttery snack.
Course Appetizer, Bread
Cuisine American
Keyword beer bread, beer bread muffin recipe, beer bread muffins, cheesy beer bread muffins
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 muffins
Calories 243kcal
Author Alyssa Rivers

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 (12-ounce) can room-temperature pale beer
  • ¼ cup melted unsalted butter
  • 1 ½ cups shredded sharp cheddar cheese
  • 2 tablespoons melted butter, for brushing

Instructions

  • Preheat oven to 350 degrees Fahrenheit and spray a 12-cup muffin tin with non-stick cooking spray.
  • In a large bowl whisk the 2 ½ cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 teaspoon garlic powder.
  • Mix in the 1 (12-ounce) can room-temperature pale beer, ¼ cup melted unsalted butter, and 1 ½ cups shredded sharp cheddar cheese until the batter just comes together.
  • Evenly distribute the batter into the muffin tin, and bake the muffins for 30-40 minutes or until a toothpick inserted comes out clean and the muffins are golden on top.
  • Brush the baked muffins with 2 tablespoons melted butter, and let them cool for a few minutes before serving.

Nutrition

Calories: 243kcal | Carbohydrates: 25g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 334mg | Potassium: 154mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 365IU | Vitamin C: 0.003mg | Calcium: 183mg | Iron: 2mg
]]> https://therecipecritic.com/beer-bread-muffins/feed/ 2 287484 Irish Brown Bread https://therecipecritic.com/irish-brown-bread/ https://therecipecritic.com/irish-brown-bread/#respond Sun, 09 Mar 2025 12:00:00 +0000 https://therecipecritic.com/?p=288313 Irish Brown Bread is a delicious twist on classic soda bread, offering a slightly sweet, rich, and hearty flavor. It…]]>

Irish Brown Bread is a delicious twist on classic soda bread, offering a slightly sweet, rich, and hearty flavor. It comes together quickly, with no kneading or rising! Makes a great breakfast, snack, or side with dinner. It’s so yummy with honey, butter, or jam!

Close up shot of a cut loaf of Irish brown bread.

Reasons You’ll Love This Recipe

  • Hearty & Wholesome! Made with simple, nourishing ingredients, this Irish brown bread is deliciously satisfying.
  • Perfectly Sweet! Unlike traditional soda bread, this version has a touch of sweetness that makes it extra delicious. Plus, the texture is soft on the inside with a slightly crisp crust, making every bite irresistible.
  • Pairs Well with Any Meal! Enjoy it for breakfast with honey butter, as a snack with jam, or alongside soups and stews.

Perfect for St. Patrick’s Day

I can pretty much guarantee that every home cook will have the ingredients needed to make this loaf! It’s perfect for St. Patrick’s Day! You could even bake a few loaves and share them with your neighbors! If you love making bread from scratch but want a simple and quick fix, this is the bread for you. Plus, it’s packed with whole wheat and oats, a nice break from store-bought white bread. No crazy equipment is needed to execute this recipe, just a couple of bowls, a whisk, a spatula, a bread pan, and an oven.

Ingredients Needed for Irish Brown Bread

Overhead shot of labeled ingredients.

How to Make Irish Brown Bread

Making this Irish brown bread recipe is so simple. You only need 20 minutes of prep time! With pantry staple ingredients and minimal effort, you’ll have a hearty, slightly sweet loaf ready to enjoy. No yeast or kneading is required! Just mix, pour, and bake. Let’s walk through the easy steps:

  1. Whisk Dry Ingredients: Preheat an oven to 350 degrees Fahrenheit, then spray a 9-inch loaf pan with non-stick cooking spray. In a large bowl, whisk together the wheat flour, all-purpose flour, rolled oats, salt, and baking soda.
  2. Mix the Wet Ingredients: In a separate bowl, mix the buttermilk, molasses, and melted unsalted butter.
  3. Combine: Pour the buttermilk mixture into the flour mixture and mix until the dough just comes together.
  4. Bake: Place the dough into the loaf pan and even out the top, sprinkle with some oats, and bake for 50-55 minutes or when a toothpick inserted comes out clean, or temp out to 190 degrees Fahrenheit. Remove from the oven and let the loaf cool in the pan for 5 minutes, then remove and let it cool completely on a cooling rack.
Overhead shot of all of the dry ingredients in a bowl.
Overhead shot of all of the wet ingredients in a bowl.
Angle shot of both the dry and wet ingredients mixed together in a bowl.
Overhead shot of the bread dough in a loaf pan ready to go into the oven.

Better Bread: Pro Tips & Tasty Twists

There are a few ways to customize this Irish brown bread loaf to suit your taste! I’m also sharing my top tips that will help you perfect your bread.

  • Don’t Overmix the Dough! Just like with classic soda bread, you don’t want to over-mix the dough. It should just come together with no dry patches of unmixed flour. This will result in fluffier bread. The more you mix it, the denser it will be.
  • Guinness Irish Brown Bread Variation: If you want to add a deeper, maltier flavor, add Guinness beer. Replace 1 cup of the buttermilk with 1 cup of beer and bake following the same instructions. 
  • Best Way to Enjoy! This loaf is best enjoyed warm with butter and jam, as the creamy texture brings out its rich flavor. Or, if you want something a little sweeter, try my cinnamon honey butter for a delicious twist.
Overhead shot of freshly baked Irish brown bread cooling in a loaf pan.

How to Store Leftover Irish Brown Bread

Let the loaf cool completely before storing it in a container, or the loaf will sweat and become soggy. 

  • Room Temperature: Wrap the bread in a clean kitchen towel, which keeps the texture crisp on the outside and soft on the inside. Store it in an airtight container or bread box for up to 3 days.
  • Fridge: You can keep your bread in the fridge, but I don’t recommend it as it can dry out the bread faster.
  • Freezer: To keep it longer, wrap the loaf (or slices) tightly in plastic wrap and place it in a freezer-safe bag. It stays fresh for up to 3 months.
  • Reheating: To refresh frozen bread, thaw it at room temperature, then warm it in the oven at 300 degrees Fahrenheit for 10-15 minutes for a just-baked taste.
Overhead shot of sliced Irish brown bread on a cutting board.

More Delicious Bread Recipes

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Irish Brown Bread

Irish Brown Bread is a twist on classic soda bread with a slightly sweet, rich and hearty flavor. It's so good with honey, butter or jam!
Course Bread
Cuisine Irish
Keyword Irish Brown Bread, Irish brown bread recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 283kcal
Author Alyssa Rivers

Ingredients

  • 2 cups whole wheat flour
  • 1 cup all-purpose flour
  • ½ cup rolled oats, plus more for garnish
  • 1 ½ teaspoons salt
  • 2 teaspoons baking soda
  • 2 cups room temperature buttermilk
  • ¼ cup molasses
  • 3 tablespoons melted unsalted butter

Instructions

  • Preheat an oven to 350 degrees Fahrenheit and spray a 9-inch loaf pan with non-stick cooking spray.
  • In a large bowl, whisk together the 2 cups whole wheat flour, 1 cup all-purpose flour, ½ cup rolled oats, 1 ½ teaspoons salt, and 2 teaspoons baking soda.
  • In a separate bowl, mix the 2 cups room temperature buttermilk, ¼ cup molasses, and 3 tablespoons melted unsalted butter. Pour the buttermilk mixture into the flour mixture and mix until the dough just comes together.
  • Place the dough into the loaf pan and even out the top, sprinkle with some oats, and bake for 50-55 minutes, a toothpick inserted should come out clean, or temp out to 190 degrees Fahrenheit.
  • Remove from the oven and let the loaf cool in the pan for 5 minutes, then remove and let it cool completely on a cooling rack.

Nutrition

Calories: 283kcal | Carbohydrates: 48g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 778mg | Potassium: 380mg | Fiber: 4g | Sugar: 11g | Vitamin A: 233IU | Calcium: 107mg | Iron: 3mg

]]> https://therecipecritic.com/irish-brown-bread/feed/ 0 288313 Hawaiian Roll French Toast https://therecipecritic.com/hawaiian-roll-french-toast/ https://therecipecritic.com/hawaiian-roll-french-toast/#respond Sun, 02 Mar 2025 01:00:00 +0000 https://therecipecritic.com/?p=287914 Hawaiian Roll French Toast is a fun twist on the classic, with sweet, buttery rolls that stay soft inside and…]]>

Hawaiian Roll French Toast is a fun twist on the classic, with sweet, buttery rolls that stay soft inside and turn golden outside. Instead of cutting them up, which made them too soggy, I used the whole rolls for the best texture. The real game changer was pairing them with my homemade coconut buttermilk syrup for an extra indulgent touch.

Side shot of a pile of Hawaiian roll french toast with fresh berries and a dusting of powdered sugar.

Reasons You’ll Love This Recipe

  • Sweet Buttery Flavor: You could not find a more irresistible bread to make French toast with than these soft, sweet, and buttery Hawaiian rolls!
  • Perfect Texture: Hawaiian rolls have the perfect light and fluffy texture to soak up the custard and be pillowy-soft on the inside with scrumptious caramelization on the outside.
  • Different Syrups to Serve It With! These rolls go well with all different syrups. I used my homemade coconut syrup. But you could use cinnamon syrup, buttermilk syrup, or blueberry syrup.

Should I slice the rolls or leave them whole?

I tested these Hawaiian French toast rolls dredged whole as well as slicing each roll into 3 slices and dredging each of those before cooking. I stuck with the whole roll because the little slices soaked up a lot of the egg mixture and ended up too soggy for my liking. If you like extra, extra custardy french toast, you should try it with slices instead of the whole roll!

Ingredients Needed

Overhead shot of labeled ingredients.

How to Make Hawaiian Roll French Toast

Hawaiin rolls have become a staple in my home. We use them for quick little sandwiches, rolls for dinner, or just to snack on. This French toast recipe made perfect sense! The sweet flavor and light and fluffy texture of the rolls perfectly complement French toast.

  1. Whisk to Combine: Add the eggs, half & half,  vanilla extract, and cinnamon to a medium bowl and whisk until well combined.
  2. Melt Butter: Heat a large nonstick pan over medium-low heat. Add the butter to the skillet, starting with 1 tablespoon, and let it melt.
  3. Dip Rolls In Egg Mixture: Dredge the rolls one at a time in the egg custard mixture and place them in the butter.
  4. Cook and Serve: Cook for about 1 minute per side or until golden brown. Continue with the remaining rolls, adding more butter to the skillet as needed. Dust the French toast with powdered sugar and serve with fresh berries and a drizzle of syrup.

Coconut Buttermilk Syrup

Maple syrup is classic, but if you can spare the time to make some of my coconut buttermilk syrup, I promise you won’t regret it! It’s the perfect compliment to these Hawaiian sweet rolls and gives them more Island flare.

Overhead shot of the custard ingredients whisked together in a bowl.
Overhead shot of a skillet on the stovetop with butter melting in it.
Angle shot of someone dipping a roll into the custard mixture.
Overhead shot of dipped rolls cooking in a skillet.

Recipe Tips and Variations for Hawaiian Roll French Toast

Depending on your taste preferences, you can switch things up to make these just how you like them. Here are some ideas to get you started.

  • What kind of milk or cream should I use? I used half & half with my egg mixture, but you can use milk (cow’s or plant), well-mixed, high-fat coconut milk, or even heavy cream for an extra-rich flavor.
  • Do I have to use cinnamon? To let the sweet flavor of the rolls shine, you can reduce or omit the ground cinnamon. For me, it’s not French toast without cinnamon! But it’s not necessary to enjoy these delicious rolls!
  • Finger Food! One of my favorite aspects of this Hawaiian roll french toast is that you can use your fingers to dip the rolls in syrup! Fewer dishes!
Side shot of a pile of Hawaiian roll french toast with berries and someone pouring coconut buttermilk syrup over the top.

Leftover Hawaiin Roll French Toast

  • Refrigerate: This Hawaiian roll french toast is best enjoyed fresh! But leftovers can be stored in the fridge in an airtight container for up to 5 days.
  • Reheating: Reheat Hawaiian roll french toast for 30-60 seconds in the microwave until heated through.
Overhead shot of a plate of Hawaiian roll french toast with berries, syrup and powdered sugar.

More Delicious French Toast Recipes

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Hawaiian Roll French Toast

Hawaiian Roll French Toast is a fun twist on the classic, with sweet, buttery rolls that stay soft on the inside and caramelized outside.
Course Breakfast, brunch
Cuisine American
Keyword baked french toast, easy french toast, custard french toast, french toast, dinner roll french toast, easy french toast, easy french toast recipe, French toast, Hawaiian Roll french toast, hawaiian roll french toast recipe, king’s hawaiian roll french toast
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 273kcal
Author Alyssa Rivers

Ingredients

  • 12 Hawaiian rolls
  • 3 large eggs
  • ½ cup half & half
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 2 tablespoons unsalted butter

Instructions

  • Add 3 large eggs, ½ cup half & half, 1 teaspoon vanilla extract, and 2 teaspoons ground cinnamon to a medium bowl and whisk until well combined.
  • Heat a large nonstick skillet over medium-low heat. Add 2 tablespoons unsalted butter to the skillet, starting with 1 tablespoon, and let it melt.
  • Dredge 12 Hawaiian rolls one at a time in the egg mixture and place them in the butter. Cook for about 1 minute per side, until golden brown. Continue with the remaining roll slices, adding more butter to the skillet as needed.
  • Dust the French toast with powdered sugar and serve with fresh berries and maple syrup or coconut buttermilk syrup.

Nutrition

Calories: 273kcal | Carbohydrates: 31g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 119mg | Sodium: 212mg | Potassium: 62mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 309IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 0.5mg
]]> https://therecipecritic.com/hawaiian-roll-french-toast/feed/ 0 287914 Spoon Bread https://therecipecritic.com/spoon-bread/ https://therecipecritic.com/spoon-bread/#comments Sat, 18 Jan 2025 01:00:00 +0000 https://therecipecritic.com/?p=279787 Spoon bread is a beloved classic Southern side dish. It’s similar to cornbread but is less sweet and has a…]]>

Spoon bread is a beloved classic Southern side dish. It’s similar to cornbread but is less sweet and has a softer, almost soufflé-like texture. This unique bread is best enjoyed warm with a dollop of butter, a drizzle of honey or served alongside a hearty bowl of chili.

Overhead shot of spoon bread in a skillet.

Reasons You’ll Love This Recipe

  • Delicious Flavor and Texture: Spoon bread is like cornbread, but the preparation method results in a soft, custard-like texture instead of a crumbly one. It’s absolutely irresistible!
  • Simple Ingredients: Made with pantry staples, this recipe is easy to prepare and budget-friendly.
  • Versatile Pairings: It’s wonderful with honey butter and works as a side for chili, soups, or cowboy beans.

What is Spoon Bread?

This traditional southern comfort food has a custard-like cornbread texture and flavor. It gets its name from the creamy, pudding-like texture that you can scoop out of the pan. If you love cornbread, you will absolutely love this sweet, creamy spoon bread.

Ingredients Needed

Overhead shot of labeled ingredients.

How to Make Spoon Bread

You’ll love how simple this spoon bread recipe is! You need just 10 minutes of prep time, and then the oven does all the work. Follow my steps below to ensure it turns out perfect!

  1. Heat Milk and Cornmeal: Place 1 tablespoon of butter into an 8-inch cast iron skillet. Place the skillet in the oven and then preheat to 375 degrees Fahrenheit. Mix the milk and cornmeal in a microwave-safe dish and then microwave for 1 minute, checking to make sure it doesn’t boil over.
  2. Stir and Continue Heating: Stir the mixture and microwave again for another 3-4 minutes, stopping every minute or so to stir until the mixture is thick and creamy.
  3. Whisk Egg Whites: Set the cornmeal mixture aside. In a separate bowl, using a hand mixer, whisk the egg whites until soft peaks form.
  4. Combine Ingredients: When the egg whites have been whipped, return to the cornmeal mixture and mix in the honey, egg yolks, baking powder, and salt.
  5. Add Egg Whites: Fold the egg whites into the cornmeal mixture to create the batter. Remove the cast iron skillet from the oven and pour the batter into the skillet.
  6. Bake and Serve: Bake the bread for 25-30 minutes or until a toothpick inserted comes out clean. Remove the skillet from the oven and serve the spoon bread fresh as a side with honey and butter.
Overhead shot of milk and cornmeal mixed in a bowl.
Angle shot of the bowl of milk and cornmeal in a bowl in the microwave.
Angle shot of someone using a hand mixer to whisk egg whites in a bowl.
Angle shot of the cornmeal and milk mixture with honey, egg yolks, baking powder and salt.
Angle shot of whipped egg whites being folded into the cornmeal mixture.
Angel shot of spoon bread batter in the warmed skillet.

Helpful Tips for Making Spoon Bread

Spoon bread is a classic, comforting dish that will bring a taste of Southern tradition to your table. Here are some simple tips to make it perfect every time!

  • Don’t have a skillet? You can use an 8×8-inch baking dish in place of the skillet, follow the same instructions. 
  • Can I add corn? Some people like to add drained sweet corn to their spoon bread. If you would like to as well, simply mix one drained can of corn into the cornmeal mixture before folding in the egg whites. 
  • What milk should I use? I recommend using whole or 2% milk in this recipe for the best results.
Close up shot of a scoop of spoon bread in a wooden spoon over the skillet.

How to Store Leftover Spoon Bread

  • In the Refrigerator: Store leftover bread in an airtight container in the fridge for up to 4 days. 
  • In the Freezer: Store in the freezer for up to 3 months. 

Pro tip: This spoon bread batter needs to be baked off once it’s been mixed, it’s not one you can mix and keep for later.

Side shot of a plated piece of spoon bread with honey being drizzled over the top.

More Easy Bread Recipes

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Spoon Bread

Spoon bread is a beloved classic Southern side dish. It’s similar to cornbread but is less sweet and has a softer, almost soufflé-like texture.
Course Bread, Side Dish
Cuisine American, Southern
Keyword spoon bread, spoon bread recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Calories 203kcal
Author Alyssa Rivers

Ingredients

  • 1 tablespoon unsalted butter
  • 2 ¼ cups whole milk
  • 1 cup cornmeal
  • 2 egg whites
  • 2 egg yolks
  • 2 teaspoons honey
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Instructions

  • Place 1 tablespoon unsalted butter into an 8-inch cast iron skillet. Place the skillet into an oven and preheat to 375 degrees Fahrenheit.
  • Mix the 2 ¼ cups whole milk and 1 cup cornmeal in a microwave-safe dish and microwave for 1 minute, checking to make sure it doesn’t boil over.
  • Stir the mixture and microwave again for another 3-4 minutes, stopping every minute or so to stir until the mixture is thick and creamy.
  • Set the cornmeal mixture aside. In a separate bowl using a hand mixer whisk the 2 egg whites until soft peaks form.
  • When the egg whites have been whipped return to the cornmeal mixture and mix in the 2 teaspoons honey, 2 egg yolks, 2 teaspoons baking powder, and ½ teaspoon salt.
  • Fold the egg whites into the cornmeal mixture to create the batter. Remove the cast iron skillet from the oven and pour the batter into the skillet.
  • Bake the bread for 25-30 minutes, until a toothpick inserted comes out clean. Remove the skillet from the oven and serve the bread fresh as a side with honey and butter.

Nutrition

Calories: 203kcal | Carbohydrates: 26g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 252mg | Potassium: 379mg | Fiber: 3g | Sugar: 7g | Vitamin A: 286IU | Vitamin C: 0.01mg | Calcium: 181mg | Iron: 1mg

]]> https://therecipecritic.com/spoon-bread/feed/ 2 279787 Cottage Cheese Flatbread https://therecipecritic.com/cottage-cheese-flatbread/ https://therecipecritic.com/cottage-cheese-flatbread/#comments Sun, 05 Jan 2025 01:00:00 +0000 https://therecipecritic.com/?p=279172 The viral cottage cheese flatbread is a must try! It’s made with just cottage cheese, eggs and seasonings! It’s packed with almost…]]>

The viral cottage cheese flatbread is a must try! It’s made with just cottage cheese, eggs and seasonings! It’s packed with almost 20 grams of protein. Use it to make delicious sandwiches or wraps for an easy lunch!

Overhead shot of cottage cheese flatbread.

Reasons You’ll Love This Recipe

  • Versatile: This cottage cheese flatbread is a great alternative to traditional bread, and it’s perfectly pliable for making any type of sandwich or wrap.
  • Quick and Easy: Made with just two key ingredients and is ready in 30 minutes!
  • Nutritious: This flatbread is high in protein but is low carb and low in calories. It’s also a great gluten-free option!

How to Use Cottage Cheese Flatbread

The great thing about this flatbread is how versatile it is. Get creative and use this high-protein bread replacement in so many ways! You can use it in place of the tortilla in sandwich wraps like this chicken Caesar salad wrap. Or use it instead of pita bread in my chicken gyro. Toast it up and make an avocado toast! Or simply make a flatbread pizza or caprese flatbread with this as its base!

Ingredients Needed

I love it when I find a recipe that only uses a few ingredients, especially when I already have them in my fridge. This cottage cheese flatbread is a delicious, high-protein bread replacement!

How to Make Cottage Cheese Flatbread

Some viral recipes go viral for a reason; this is one of them. This cottage cheese flatbread recipe is incredibly easy to make! With just a few simple ingredients, you can have it prepped in minutes. Another favorite viral recipe is crispy rice salad. You have to make that recipe next!

  1. Combine: Preheat the oven to 350ºF, then line an 18 x 13 x 1-inch baking sheet pan with parchment paper. Add the cottage cheese, eggs, garlic powder, Italian seasoning, salt, and pepper to a food processor or blender.
  2. Blend: Blend until smooth and combined.
  3. Bake: Pour the cottage cheese mixture into the prepared pan, then carefully shake the pan to evenly spread the mixture onto the pan. Bake for 25-30 minutes or until golden and set. Once it has finished baking, let it cool completely, then enjoy it with sandwich toppings!
Overhead shot of cottage cheese, eggs and seasonings in a food processor.
Overhead shot of the food processor with the ingredients blended together.
Overhead shot of the whipped up ingredients spread out on a parchment paper in a cookie sheet.

Cottage Cheese Flatbread Tips and Variations

Here are some tips and tricks for a simple, high-protein cottage cheese flatbread that you’re going to want to make on repeat!

  • Will it stick? You don’t need to spray the pan because using parchment paper prevents the flatbread from sticking.
  • Switch up the Seasonings! I love the added flavor of garlic and Italian seasonings but feel free to season it to your heart’s desire. You could try onion powder or everything bagel seasoning. You can even ditch the seasonings and just keep it simple!
  • Let it cool! Once the flatbread cools, it becomes pliable and easy to use for sandwiches! Allowing it to cool prevents it from breaking apart.
  • Serving Ideas: Sandwiches are our favorite way to enjoy the flatbread. Top it with turkey, tomatoes, red onion, cucumber, spinach, and whatever else you like! It’s also a great base for your favorite pizza toppings or burritos. One of these days, I want to try using them as tortillas to make enchiladas. I’m always looking for ways to get more protein!
Overhead shot of a sandwich made with cottage cheese flatbread.

How to Store Leftovers

While cottage cheese flatbread is best right after being made, you can make it ahead of time and store it for later. Here are my tips for storing and reheating your leftovers.

  • In the Fridge: Cottage cheese flatbread is best fresh, but you can place it in between 2 pieces of parchment paper in the refrigerator. Store in an airtight container or sealed Ziplock bag for 1-2 days.
  • To Reheat: Cottage cheese flatbread is delicious cold, but if you prefer it warm, you can reheat it! Pop it in the microwave for 30 seconds or in the air fryer for 1-2 minutes at 350ºF.
Side shot of a sandwich made with cottage cheese flatbread cut in half and stacked.

More High-Protein Cottage Cheese Recipes

Print

Cottage Cheese Flatbread

The viral cottage cheese flatbread is a must try! Made with just cottage cheese, eggs and seasonings, it’s packed with almost 20 grams of protein. Use it to make delicious sandwiches or wraps for an easy lunch!
Course Bread, lunch
Cuisine American
Keyword cottage cheese flatbread recipe, easy, gluten free, low carb
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 people
Calories 170kcal
Author Alyssa Rivers

Ingredients

  • 1 cup cottage cheese
  • 2 large eggs
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • ⅛ teaspoon Kosher salt, or to taste
  • ⅛ teaspoon cracked black pepper, or to taste

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Line an 18 x 13 x 1-inch baking sheet pan with parchment paper.
  • Add 1 cup cottage cheese, 2 large eggs, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, ⅛ teaspoon Kosher salt, and ⅛ teaspoon cracked black pepper, to a food processor or blender.
  • Blend until smooth and combined.
  • Pour the cottage cheese mixture into the prepared pan. Carefully shake the pan to evenly spread the mixture onto the pan.
  • Bake for 25-30 minutes or until golden and set. Let cool completely then enjoy it with your favorite sandwich toppings!

Nutrition

Calories: 170kcal | Carbohydrates: 5g | Protein: 17g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 182mg | Sodium: 394mg | Potassium: 185mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 393IU | Vitamin C: 0.02mg | Calcium: 120mg | Iron: 1mg
]]> https://therecipecritic.com/cottage-cheese-flatbread/feed/ 13 279172 Cinnamon Pull-Apart Bread https://therecipecritic.com/cinnamon-pull-apart-bread/ https://therecipecritic.com/cinnamon-pull-apart-bread/#comments Sat, 21 Dec 2024 13:00:00 +0000 https://therecipecritic.com/?p=277179 Irresistible Cinnamon Pull-Apart Bread is inspired by the popular cinnamon bread served at the Grist Mill eatery in Dollywood. With…]]>

Irresistible Cinnamon Pull-Apart Bread is inspired by the popular cinnamon bread served at the Grist Mill eatery in Dollywood. With this copycat version, you can recreate that buttery, sweet deliciousness easily with frozen rolls.

Angle shot of cinnamon pull-apart bread out of the loaf pan.

Reasons You’ll Love This Recipe

  • So Easy to Make: Cinnamon pull-apart bread has all the comforting taste of cinnamon rolls but is made effortlessly with frozen rolls.
  • Crowd-pleasing: Each piece of pull-apart bread is gooey, flavorful, and melt-in-your-mouth delicious. Everyone who tries it loves it!
  • Great for Holiday Brunch: This fun twist on traditional cinnamon rolls will be a hit and is so perfect for Christmas morning breakfast. Pair it with my sausage balls and asparagus quiche for the perfect spread!

Ingredients For Cinnamon Pull-Apart Bread

This easy pull-apart bread recipe is perfect for breakfast, brunch, or a sweet snack! As an added plus, the ingredient list is short and sweet. Scroll down to the recipe card for exact measurements.

  • Frozen Dinner Rolls: Light and fluffy with zero effort!
  • Unsalted Butter: Melted butter adds rich flavor and helps the sugar and cinnamon distribute more evenly.
  • Granulated Sugar: Adds the perfect amount of sweetness.
  • Ground Cinnamon: The star spice for that signature cinnamon roll taste!
Overhead shot of labeled bread ingredients.

Glaze

  • Powdered Sugar: Creates a sweet, smooth glaze.
  • Whole Milk: Thins the powdered sugar for the right consistency.
  • Vanilla Extract: For warm, cozy flavor.
Overhead shot of labeled glaze ingredients.

How to Make Cinnamon Pull-Apart Bread

This cinnamon pull-apart recipe is a cinch to make, requiring minimal prep and just a few simple ingredients! Coat the soft rolls in cinnamon sugar, layer in a loaf pan, and bake to golden perfection. Drizzle the glaze on top, and prepare to fall in love!

  1. Prep Rolls: Thaw the frozen rolls, then place them on a parchment-lined baking sheet. Cover them and then let them thaw at room temperature. Preheat the oven to 350ºF and then spray a 9×5-inch loaf pan with non-stick spray. Flatten the rolls to about ¼ inch thick.
  2. Coat: In a bowl, mix the butter, sugar, and cinnamon; coat each roll in the butter and cinnamon sugar mixture, and then place them in a stack on top of each other.
  3. Fit into Pan: Afterward, take the stack and place it sideways in the loaf pan, fitting them to fill the pan.
  4. Let Rise: Once the pan has been filled, brush any remaining butter mixture over the top of the loaf. Cover and let the loaf rise for about an hour until it’s risen almost to the top of the pan.
  5. Bake: When the loaf has risen, bake it for 30-35 minutes. The dough should be golden brown where it’s exposed, and the loaf should temp out to 190ºF. Remove the loaf from the oven and let it cool completely.
  6. Add Glaze: Make the glaze while the loaf is cooling. In a bowl, mix the powdered sugar, milk, and vanilla. Start with two tablespoons of milk, then add more as needed to achieve the desired consistency. After the cinnamon pull-apart bread has cooled, drizzle the glaze over the top and serve!
Angle shot of frozen dough balls on a cookie sheet.
Angle shot of someone dipping the flattened dough into the butter, cinnamon and sugar mixture.
Angle shot of a stack of flattened dough balls that are drenched in butter, cinnamon and sugar.
Overhead shot of the stack of dough balls on their side in a bread loaf pan.
Overhead shot of the cinnamon pull-apart bread rising in the loaf pan.
Overhead shot of the glaze ingredients whisked together in a bowl.

Tips for Pull-Apart Cinnamon Bread

If you want your cinnamon pull-apart bread to turn out perfectly, then I have some ideas for you that can help!

  • Use Homemade Dough: You can use homemade dough. I recommend a roll dough or other sweeter loaf dough. 
  • Fitting the Rolls: The roll stack will seem like it doesn’t fill the pan, but trust the process. Gently press them down into the pan to fill the bottom, and as they proof, they will expand perfectly!
Side shot of glaze being drizzled over the cinnamon pull-apart bread.

Storing Leftovers

Store your cinnamon pull-apart bread properly so you can enjoy it for days!

  • Room Temp: Store bread in an airtight container at room temperature for up to 3 days.
  • Fridge: For longer storage, transfer bread to the fridge for up to a week. 
  • Freezer: Freeze the loaf in an airtight container for up to 2 months.
Overhead shot of the cinnamon pull-apart bread in the loaf pan with glaze drizzled over the top.

More Cinnamon & Sugar Bread Recipes

I have so many wonderful sweet bread recipes that you’re sure to love. If you like cinnamon and sugar as much as I do, you have to try some of my family’s favorites!

Print

Cinnamon Pull-Apart Bread

This copycat version helps you can recreate that buttery, sweet delicious cinnamon bread easily with frozen rolls.
Course Bread, Breakfast, Dessert
Cuisine American
Keyword cinnamon bread, cinnamon pull apart bread, dollywood, dollywood cinnamon bread, easy cinnamon loaf, pull apart bread
Prep Time 1 hour 10 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes
Servings 1 loaf
Calories 2702kcal
Author Alyssa Rivers

Ingredients

  • 12 frozen dinner rolls
  • ¼ cup unsalted butter, melted
  • ½ cup granulated sugar
  • 1 tablespoon ground cinnamon

Glaze

  • 1 cup powdered sugar
  • 1-2 tablespoons whole milk
  • ½ teaspoon vanilla

Instructions

  • Thaw 12 frozen dinner rolls. Place the rolls on a parchment-lined baking sheet, cover them, and let them thaw at room temperature until they can be rolled out.
  • Once rolls are thawed and ready to use, preheat the oven to 350 degrees Fahrenheit and spray a 9×5-inch loaf pan with non-stick spray. Flatten the rolls to about ¼ inch thick.
  • In a bowl, mix ¼ cup unsalted butter, ½ cup granulated sugar, and 1 tablespoon ground cinnamon. Coat each roll in the butter mixture and place them in a stack on top of each other.
  • Once all the rolls have been coated, take the stack and place it sideways in the loaf pan, fitting them to fill the pan.
  • Brush any remaining butter mixture over the top of the loaf once the pan has been filled. Cover and let the loaf rise for about an hour until it’s risen almost to the top of the pan.
  • When the loaf has risen, bake it for 30-35 minutes. The dough should be browned where it’s exposed, and the loaf should temp out to 190 degrees Fahrenheit. Remove the loaf from the oven and let it cool completely before glazing.
  • While the loaf cools, make the glaze. In a bowl, mix together 1 cup powdered sugar, 1-2 tablespoons whole milk, and ½ teaspoon vanilla. Start with 2 tablespoons of milk and add more as needed to achieve the desired consistency. When the loaf is cooled, drizzle the glaze over the top and serve!

Video

Nutrition

Calories: 2702kcal | Carbohydrates: 464g | Protein: 46g | Fat: 79g | Saturated Fat: 37g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 28g | Trans Fat: 2g | Cholesterol: 124mg | Sodium: 2720mg | Potassium: 671mg | Fiber: 24g | Sugar: 227g | Vitamin A: 1466IU | Vitamin C: 0.3mg | Calcium: 1023mg | Iron: 19mg
]]> https://therecipecritic.com/cinnamon-pull-apart-bread/feed/ 6 277179 Lion House Rolls https://therecipecritic.com/lion-house-rolls/ https://therecipecritic.com/lion-house-rolls/#comments Mon, 16 Dec 2024 23:00:00 +0000 https://therecipecritic.com/?p=123459 Lion House Rolls are the best dinner rolls for holiday meals or any occasion. These buttery, super-soft rolls are perfect for…]]>

Lion House Rolls are the best dinner rolls for holiday meals or any occasion. These buttery, super-soft rolls are perfect for soaking up delicious soups, sauces, and gravy!

Close up shot of someone spreading butter on top of a lion house roll.

Reasons You’ll Love This Recipe

  • Flavor: Lion House Rolls are some of the most iconic dinner rolls made legendary by the Lion House Pantry Restaurant in Salt Lake City, Utah. They are soft, buttery, melt-in-your-mouth delicious.
  • Dinner Rolls: Dinner rolls are sometimes an afterthought but to me good dinner rolls can really add to the meal. Try these Parker House Rolls or these Texas Roadhouse Rolls.

Homemade Lion House Rolls Ingredients

The foundation of these rolls consists of flour, milk, and butter, creating a soft, buttery texture and rich flavor. These ingredients are likely staples in your pantry. For precise measurements, refer to the bottom of the post.

  • Whole Milk: Used to activate the yeast and also a little bit in the egg wash. Whole milk is preferred, but you can use 2% milk.
  • Butter: Use softened unsalted butter for the dough and melted salted butter to brush on the rolls after baking.
  • Granulated Sugar: Feeds the yeast and adds sweetness to the dough. If you prefer your dinner rolls to be saltier, you can reduce the amount of sugar.
  • Active dry yeast: Makes the dough rise. You could also use the same amount of instant yeast, 2 1/4 teaspoons.
  • Egg: Used as a binding agent to give the rolls structure, moisture, and a rich depth of flavor.
  • Flour: All-purpose flour is fine in this recipe.
  • Salt: Enhances the flavors.
Overhead shot of labeled ingredients.

How to Make Lion House Rolls

These classic dinner rolls are simple to make, with easy steps that deliver bakery-quality results. Whether served fresh from the oven or saved for later, they are sure to become a family favorite.

Dough

  1. Combine: Add the warmed milk, yeast, and sugar to the bowl of a stand mixer, cover it with a towel, and let it rest for about 5 minutes. The mixture should become frothy.
  2. Mix: When the yeast is ready, add 1/2 cup of softened butter, egg, 3 cups of flour, and salt. Fit the mixer with the dough hook attachment and mix at medium-low speed until the dough begins to come together.
  3. Mix: As the dough comes together, you may need to add more flour. Start with a few tablespoons at a time until the dough begins to pull away from the bowl. When the dough is formed, increase medium speed and mix for an additional 3-4 minutes.
  4. Let Rise: Lightly oil a large bowl with butter or vegetable oil. Add the dough to the bowl, cover, and let it rest for about an hour until it doubles in size. While the dough rests, line a baking sheet with parchment paper and prepare a clean work surface where the dough can be rolled out.
Overhead shot of milk and yeast in a mixing bowl.
Angle shot of dough being mixed in a stand mixer.
Angle shot of ingredients added to a mixing bowl, and someone added flour one tablespoon at a time.
Overhead shot of lion house rolls dough in a greased bowl.

Rolls

  1. Roll: When the Lion House roll dough is doubled in size, dump it onto a lightly floured surface. Roll the dough into a 12×15-inch rectangle. Brush the melted butter onto the surface of the dough slab.
  2. Cut: Cut the slab into four sections, in half vertically and then horizontally. Then, cut each of these quarters into three rectangles. They should be about 2 ½x6-inches.
  3. Shape: Roll the little rectangles up and place them, seam side down, on the parchment-lined baking sheet about 2 inches apart. Cover and let the rolls rise for 45 minutes to 1 hour. The rolls should be larger and fluffy but not touching. While the rolls rise, preheat the oven to 375 degrees Fahrenheit. When the rolls are ready, bake them for 15-20 minutes until they are golden brown. Remove the rolls from the oven and brush the tops with additional butter.
Overhead shot of rectangular slap of rolled out dough with butter smothered on top.
Overhead shot of rectangular dough cut into fourths and then one of the fourth cut into thirds.
Angle shot of rolled dough on a baking sheet.

Lion House Rolls Tips and Variations

For those looking to customize their Lion House Rolls, there are plenty of tips and variations to explore. Read on for suggestions to elevate your baking and make these rolls uniquely yours!

  • Yeast: I use active dry yeast in my recipe, but you can use instant yeast. If you use instant yeast you don’t need to activate it, skip the first step and just add all the ingredients to the mixer and mix.
  • Flour: Take care not to add too much flour, the dough needs to be soft, it should pull away from the mixer and be easy to work with but not dry or tough. 
Side shot of a stack of lion house rolls.

Make Ahead and Storing Dinner Rolls

Here are some helpful suggestions for storing, preparing, and freezing Lion House Rolls to keep them fresh and convenient for later use.

  • Storage: Store completely cooled rolls in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or in the freezer for up to 2 months.
  • Freeze: You can assemble the rolls, place them on the baking sheet, and freeze them. Once the rolls are frozen transfer them to a Ziploc bag and store the un-baked rolls for up to 3 months. 
  • Bake from Frozen: To thaw the frozen rolls, remove them from the freezer, place them on a parchment-lined baking sheet at room temperature, cover and let them thaw, and then rise to nearly doubled in size. Bake like normal. 
Angle shot of stacked lion house rolls.

More Dinner Roll Recipes to Try

Dinner rolls make my family happy. Everyone can always have a roll if they don’t like what you have made for the main. Here are a few of my favorite recipes for you to try.

Print

Lion House Rolls

Lion House Rolls are buttery and super soft, and are perfect for soaking up delicious soups, sauces and gravy. Your family will love them!
Course Bread, Side Dish
Cuisine American
Keyword dinner rolls, lion house rolls, lion house rolls recipe, rolls
Prep Time 15 minutes
Cook Time 20 minutes
Proofing Time 2 hours
Total Time 2 hours 35 minutes
Servings 12 rolls
Calories 222kcal
Author Alyssa Rivers

Ingredients

  • 1 ¼ cup whole milk warmed but not hot
  • 1 packet active dry yeast 2 ¼ teaspoons
  • ¼ cup granulated sugar
  • ½ cup unsalted butter softened
  • 1 large beaten egg
  • 3-4 cups all-purpose flour
  • 1 ½ teaspoons salt
  • 3 teaspoons unsalted butter melted for brushing

Instructions

  • Add the warmed 1 ¼ cup whole milk, 1 packet active dry yeast and ¼ cup granulated sugar to the bowl of a stand mixer, cover with a towel, and let it rest for about 5 minutes, the mixture should become frothy.
  • When the yeast is ready, add ½ cup unsalted butter, 1 large beaten egg, 3-4 cups all-purpose flour and 1 ½ teaspoons salt. Fit the mixer with the dough hook attachment and mix at medium-low speed until the dough begins to come together.
  • As the dough comes together, you may need to add more flour; start with a few tablespoons at a time until the dough begins to pull away from the bowl. When the dough is formed, increase the speed to medium and mix for an additional 3-4 minutes.
  • Lightly oil a large bowl with 3 teaspoons unsalted butter or vegetable oil. Add the dough to the bowl, cover, and let it rest for about an hour until it doubles in size. While the dough rests, line a baking sheet with parchment paper and prepare a clean work surface where the dough can be rolled out.
  • When the dough is doubled in size, dump it onto a lightly floured surface. Roll the dough into a 12×15-inch rectangle. Brush the melted butter onto the surface of the dough slab.
  • Cut the slab into four sections, in half vertically and then horizontally. Then, cut each of these quarters into three rectangles. They should be about 2 ½ x 6-inches.
  • Roll the little rectangles up and place them, seam side down, on the parchment-lined baking sheet about 2 inches apart. Cover and let the rolls rise for 45 minutes-1 hour. The rolls should be larger and fluffy but not touching.
  • While the rolls rise, preheat the oven to 375 degrees Fahrenheit. When the rolls are ready, bake them for 15-20 minutes until they are golden brown. Remove the rolls from the oven and brush the tops with additional butter.

Video

Notes

Originally Posted December 9, 2020
Updated December 16, 2024

Nutrition

Calories: 222kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 310mg | Potassium: 75mg | Fiber: 1g | Sugar: 5g | Vitamin A: 309IU | Calcium: 39mg | Iron: 1mg
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