My Fluffy Pumpkin Pancakes Recipe is from scratch, easy to make, and is done in un no time at all. These are a one bowl pancake recipe that are moist, perfectly pumpkin spiced, and delicious with maple syrup. It’s the perfect fall breakfast and you can even make these ahead and freeze them!

It took me several tries to get this pumpkin pancake recipe just right. Adding pumpkin puree to things changes their texture and chemistry which means you have to adjust other ratios to get the pumpkin flavor just right. I took one for the team and tasted so many batches of pancakes but once I tasted this one I knew I had a winner! They have the perfect pumpkin spices and result in a thick fluffy pancake that we loved for breakfast…or even dessert. They sure do bring the fall vibes!

How to make Fluffy Pumpkin Pancakes

1. I like to start by whisking all my dry ingredients in a medium bowl. Make sure to measure your flour correctly!
2. The baking powder makes these rise super high!
3. Don’t use pumpkin pie mix, use pumpkin puree.
4. Any kind of milk works (dairy milk, almond milk or any nondairy milk).
5. I love my own pumpkin pie spice blend but you can also use store bought.

Dorothy’s Tips

• I always use a bit of vegetable oil in my pancakes. They don’t need much a but a little keeps them moist and helps them not stick. You can also use melted butter.
• You know pancakes are ready to flip when bubbles have formed in the center on the first side – once they start to pop it’s time to flip.
• Sometimes we add chocolate chips to the pancakes as they’re cooking…chocolate goes so well with pumpkin.

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Pumpkin Pancakes Recipe

Soft and fluffy pumpkin pancakes – these easy pancakes are completely from scratch and have so much pumpkin flavor with tons of pumpkin spice! They are great to make ahead – you can freeze pancakes too!

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8 pancakes

Calories 169kcal

Author Dorothy Kern

Cost $6

Ingredients

• 1 ½ cups (186g) all-purpose flour
• ¼ cup (50g) brown sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 2 teaspoons pumpkin pie spice
• 6 tablespoons (65g) pumpkin puree
• 2 large eggs
• 1 tablespoon (15ml) vegetable oil
• 1 teaspoon vanilla
• 1 cup (237ml) milk (any kind or nondairy)

Instructions

• Preheat griddle to approximately 350°F. If using a pan, preheat over medium heat only once batter is mixed.
• Add flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice to a medium or large mixing bowl. Whisk to combine.
• Add eggs, pumpkin puree, milk, oil, and vanilla. Whisk to combine, batter may be slightly lumpy.
• Spray cooking surface with nonstick cooking spray or rub with butter for more flavor. Add approximately 3 tablespoons of batter to prepared pan and spread. Cook until bubbles in the center of the pancake start to pop and flip, cooking until the bottom is golden brown and cooked through.
• Serve warm with syrup.
• Store in an airtight container in the fridge. Freeze cooled pancakes between layers of paper towels in an airtight container; reheat in toaster, microwave, or air fryer.

Nutrition

Serving: 1pancake | Calories: 169kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 245mg | Potassium: 224mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1862IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 2mg

Step by Step Photos

1. Whisk all-purpose flour with baking powder, salt, pumpkin pie spice, and brown sugar, and cinnamon.
2. Add pumpkin puree, eggs, vanilla, oil, and milk.
3. The batter may be slightly lumpy.
4. Scoop pancake batter onto a griddle or pan over medium heat.
5. Cook until golden brown on one side then flip and cook until cooked through.

Favorite Pancake Recipes

Breakfast Recipes

Banana Chocolate Chip Pancakes

Breakfast Recipes

Cinnamon Sugar Pancake Rolls

Breakfast Recipes

Wheat Germ Pancakes

Breakfast Recipes

Blueberry Baked Pancake

My Easy Pumpkin Bread Recipe is one of my absolute favorite fall quick breads. I’ve been making variations of this bread for years and my family loves every single one! This is a classic pumpkin loaf with a crunchy cinnamon sugar topping – it has wonderful pumpkin flavor – the perfect quick bread recipe.

How to make Pumpkin Bread

1. Use 100% pure canned Pumpkin Puree (not pumpkin pie mix)
2. Vegetable oil or canola oil, may substitute coconut oil (in liquid form). It’s best to use a neutral oil.
3. Sugar: This recipe uses both granulated sugar and packed brown sugar to keep the bread nice and moist.
4. Baking Soda: This is what helps the bread rise, along with the buttermilk. Buttermilk might sound like a strange ingredient, but I love it. I used it in my banana bread also – and it creates the perfect rise. Don’t have buttermilk? You can make your own – learn how to make buttermilk here or use 1 teaspoon vinegar or lemon juice and milk (regular or nondairy).
5. Pumpkin Spices: I love the combo of spices – you can also substitute pumpkin pie spice.
6. I always use all-purpose flour but you can also use 1:1 Gluten Free All Purpose for gluten-free pumpkin bread. I’ve also used half whole wheat flour and the rest AP flour.
7. Bread Pans: This recipe is written for an 8×4 or 9×5-inch loaf pan. You can also make 3 mini loaves.

Dorothy’s Expert Tips

• This recipe is SO easy because you don’t need a mixer! It’s a stir-and-bake recipe, so it gets into the oven quick. (It’s why I love making my pumpkin bread recipe with oil: it stirs up fast!)
• Do the toothpick test in the center of the loaf to make sure the bread is done baking.
• Pan Size: You can use an 8×4-inch or 9×5-inch baking pan. It will dome more in the smaller pan and be a bit flatter in the larger pan.
• Why did my pumpkin bread fall? Chances are, your bread fell after baking because it wasn’t baked enough. Make sure you do the toothpick test in the crack of the bread and that only a few crumbs stick to the toothpick.

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Easy Pumpkin Bread Recipe

Making my Easy Pumpkin Bread Recipe is so simple and fast and it tastes amazing with a cinnamon sugar crust on top!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 313kcal

Author Dorothy Kern

Cost $8

Ingredients

Bread:

• ½ cup (100g) granulated sugar
• ¼ cup (50g) brown sugar
• ⅓ cup (79ml) vegetable oil
• 1 cup (244g) Pumpkin Puree (not pumpkin pie mix)
• 2 large eggs
• 2 teaspoons pumpkin pie spice
• ½ teaspoon salt
• 1 teaspoon baking soda
• ⅓ cup (79ml) buttermilk (or ⅓ cup milk + 1 tsp vinegar or lemon juice)
• 2 cups (248g) all-purpose flour

Topping:

• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Instructions

• Preheat oven to 350°F. Spray a 9×5-inch or 8×4-inch loaf pan with cooking spray.
• Stir granulated sugar and brown sugar with oil and pumpkin. Stir in the eggs, pumpkin pie spice, salt, and baking soda. Stir until combined. Stir in buttermilk and flour.
• Pour batter into prepared pan. Combine cinnamon and sugar for topping; sprinkle over bread.
• Bake for 40-50 minutes. If you want it totally done (no gooey center), test it by inserting a toothpick just partway into the top center of the bread. If this comes out clean, it’s done. If you like a gooier center, remove it when testing it with at toothpick that way comes out with a little stuck to the top.
• Cool before removing from pan. Store in an airtight container for up to 2 days or freeze for up to one month.

Video

Notes

To make your own buttermilk, add 1/2 teaspoon of vinegar or lemon juice to a measuring cup and fill with milk to 1/3 cups. Let sit for 5 minutes.

Nutrition

Serving: 1serving | Calories: 313kcal | Carbohydrates: 50g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 313mg | Potassium: 134mg | Fiber: 2g | Sugar: 24g | Vitamin A: 4842IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg

Homemade Pumpkin Bread Variations

I love making different versions of this easy pumpkin bread recipe!

• Add chopped peanut butter cups: Peanut Butter Cup Pumpkin Bread
• Add chocolate chips: Pumpkin Chocolate Chip Bread
• Add frosting: Pumpkin Bread with Maple Glaze
• Make muffins! Easy Pumpkin Muffins
• Add cream cheese and make Pumpkin Cream Cheese Swirl Bread
• You could even make pumpkin nut bread or pumpkin bread with blueberries.

Pumpkin Bread Recipes

Bread Recipes

Pumpkin Bread with Maple Glaze

Breakfast Recipes

Peanut Butter Pumpkin Bread with chocolate chips

Bread Recipes

Pumpkin Cream Cheese Bread

Bread Recipes

Pumpkin Chocolate Chip Bread

If you ever wanted to have a coffee cake with coffee baked inside then look no further! This soft and moist coffee cake recipe has a coffee flavored filling, coffee streusel, coffee icing AND coffee in the batter. It has most and soft coffee cake layers and is perfect for breakfast (or dessert!)

I have loads of coffee cake recipes on this site (my favorite is my streusel crumb cake recipe) and the number one question I get asked whenever I share it is “where’s the coffee?” For a long time I didn’t get why people were asking and then I realized: people search coffee cake as in they want a cake that has actual coffee in it and they get coffee cake, the breakfast delight we Americans love to eat with a cup of coffee. So I decided to combine the two and made a coffee cake with coffee recipe!

Dorothy’s Expert Tips

• It’s important to let the hot coffee cool before adding it to the cake.
• Make sure not to over bake the cake – a toothpick will come out clean with moist crumbs.
• Use a 9×9-inch cake pan. I like to line mine with parchment paper or foil for easy removal.

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Coffee Cake with Coffee Recipe

Make a coffee cake with coffee for breakfast! This easy streusel coffee cake has coffee in the cake, the crumble, and the icing! It’s moist and perfect for brunch or dessert.

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 16 servings

Calories 223kcal

Author Dorothy Kern

Cost $10

Ingredients

Filling:

• 2 tablespoons (25g) packed brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon instant espresso powder (see note)
• 1 teaspoon all-purpose flour

Cake:

• 1 ½ cups (186g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ cup (57g) unsalted butter, melted
• ¾ cup (150g) packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ⅓ cup milk
• ¼ cup strongly brewed coffee or espresso, cooled (see note)

Streusel:

• ¾ cup (150g) packed brown sugar
• ¾ cup (93g) all-purpose flour
• 1 teaspoon cinnamon
• ½ teaspoon instant espresso powder (see note)
• ¼ cup unsalted butter (57g), melted and slightly cooled

Coffee Icing:

• ½ cup (57g) powdered sugar
• 1-2 tablespoons strongly brewed coffee or espresso, cooled

Instructions

• Preheat oven to 350°F. Line an 8×8-inch or 9×9-inch pan with foil and spray with nonstick cooking spray.
• Make the filling by whisking brown sugar, cinnamon, espresso powder, and flour in a small bowl. Set aside.
• Make the cake by first whisking the flour, baking powder, and salt in a small bowl. Set aside.
• In a large bowl, stir or mix melted butter with brown sugar until smooth. Add egg and vanilla extract, then add milk, cooled coffee, and dry ingredients. Stir until smooth (may have a few lumps).
• Pour about ⅔ of the batter into the bottom of the prepared pan and spread into a thin layer. Top with filling. Drop spoonfuls of remaining cake batter on top and spread to a thin layer to mostly cover.
• Make the streusel by whisking brown sugar, flour, cinnamon, and instant espresso powder in a medium size bowl. Add melted butter and stir with a fork until crumbly. Spread streusel over cake batter in pan.
• Bake for 22-28 minutes, or until the crumble is golden brown and a toothpick comes out clean from the center of the cake. Cool before making icing.
• Remove cooled cake from the pan using the foil overhang. Carefully remove foil and transfer to serving plate.
• Whisk powdered sugar and 1 tablespoon cooled coffee, adding more coffee as needed to get icing that will drizzle. Drizzle over cake.
• Slice and serve. Store in an airtight container at room temperature for several days or freeze for up to a month.

Video

Notes

• To strongly brew the coffee: use half as much water as you would normally with your normal amount of ground coffee.
• If using a Keurig, brew a 4-6 ounce cup.
• Alternately, use ¼ cup hot water + 1 tablespoon instant coffee or espresso powder for the cake and do the same for the icing, just use 1-2 tablespoons. The added instant espresso powder is to add even more coffee flavor. You can omit, or use instant coffee instead.
• Whole milk is preferred for a moist cake, but 2% may be used, or nondairy.

Nutrition

Serving: 1slice | Calories: 223kcal | Carbohydrates: 40g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 87mg | Potassium: 119mg | Fiber: 1g | Sugar: 25g | Vitamin A: 201IU | Vitamin C: 0.02mg | Calcium: 54mg | Iron: 1mg

Step by Step Photos

1. ​Whisk dry ingredients in a small bowl.

2. Whisk sugar, ground cinnamon, flour, and instant coffee powder in a separate bowl for the filling.

3. Make the coffee cake batter by stirring melted unsalted butter with brown sugar, then mix in egg and vanilla in a large bowl.

4. Add milk, coffee, and the dry ingredients to the wet ingredients.

5. Place about half to 2/3 of the batter in the bottom of a 9×9-inch prepared pan.

6. Place the filling in the middle of the cake, top with the remaining batter.

7. To make the crumb topping, stir together the melted butter with the sugar, cinnamon, flour, and instant espresso. Sprinkle streusel mixture on top of the cake.

8. Once the cake is baked and cooled, make the coffee frosting by whisking powdered sugar and coffee. Drizzle over the cake.

Favorite Coffee Cake Recipes

Breakfast Recipes

Single-Serve Mug Coffee Cake

Breakfast Recipes

Coffee Cake with Coffee

Breakfast Recipes

Sweet Potato Crumb Cake

Breakfast Recipes

Peanut Butter Coffee Cake with Chocolate Chip Streusel

Apple Fritter Bread is a pull apart bread made with cinnamon rolls and filled with apples! This is the perfect dessert or breakfast treat and tastes just like an apple fritter doughnut.

Dorothy’s Expert Tips

• You need to spray the pan with non-stick cooking spray.
• Use the frosting that came with the cinnamon rolls to glaze the bread!
• If you want to use Grands Cinnamon Rolls you can, just use 1 package and cut each roll into 3 pieces instead of two. 

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Apple Fritter Bread

Apple Fritter Bread is an easy pull-apart bread recipe made with cinnamon rolls and apples. This is the perfect fall breakfast or dessert recipe.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 189kcal

Author Dorothy Kern

Cost $5

Ingredients

• 1 tube Pillsbury Cinnamon Rolls (8 count)
• 2 Granny Smith apples, peeled and diced
• ⅓ cup water
• 1 tablespoon brown sugar
• ½ teaspoon cinnamon

Instructions

• Preheat oven to 350°F. Spray an 8×4-inch bread pan with nonstick cooking spray (I like using the kind with flour in it).
• Open the tube of cinnamon rolls. Set aside frosting for later. Cut each roll in half horizontally.
• Place apples and water in a microwave safe bowl. Cook 2-3 minutes on high, or until the apples have softened slightly. Drain very well.
• Stir brown sugar and cinnamon into the apples.
• To assemble the bread: place one slice of cinnamon roll on flat surface. Top with some of the apple mixture. Top with another cinnamon roll slice. Continue until all slices and apples are used. Carefully place in prepared pan.
• Bake 30-40 minutes, or until cinnamon rolls are browned and bread is cooked through. Cool slightly then pour frosting over the top.
• Store in an airtight container for up to 2 days.

Video

Nutrition

Serving: 1slice | Calories: 189kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Sodium: 331mg | Potassium: 48mg | Fiber: 1g | Sugar: 16g | Vitamin A: 25IU | Vitamin C: 2.1mg | Calcium: 3mg | Iron: 0.8mg

Other Apple Fritter Recipes

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Apple Pancakes

Breakfast Recipes

Apple Fritter Cinnamon Roll Bake

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Apple Cider Coffee Cake

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Easy Apple Croissants

Pillsbury Apple Cinnamon Roll Bake is an easy brunch recipe that’s like a monkey bread and a bubble-up bake all in one! It’s got cinnamon buns and apples in a buttery sauce – and it’s semi-homemade so it’s SO easy (and absolutely delicious!)

Have you ever made a recipe knowing that you immediately needed to get rid of it? I’m famous for those recipes and most of them get sent off or frozen ASAP. But not this one. This one I ate straight from the pan. With a fork. Over two days. BY MYSELF.

This is a keeper recipe. If you make one sweet brunch or breakfast recipe this year, let it be this one. It’s easy, has just a handful of ingredients, and tastes like an apple fritter. It’s ready in no time at all. It’s like a combination of monkey bread and an apple fritter and a cinnamon roll and a bubble-up bake all in one.

How to make Apple Cinnamon Rolls

• Pillsbury Grands! cinnamon rolls (or the generic equivalent) are the base of the casserole. You could also use a can of regular Pillsbury cinnamon rolls.
• I love using Granny Smith apples for baking – they’re sturdy enough to hold up to cooking. But you could also use another firm apple like Gala or Fuji.
• It’s important to cook your apples a bit before assembling the breakfast casserole – otherwise they’ll be too crunchy. I do this in a microwave-safe bowl with a bit of water. It just takes a few minutes.
• This recipe is like making monkey bread, where you cut the rolls and toss them with cinnamon sugar, and then pour a butter brown sugar sauce over the top.

Dorothy’s Expert Tips

• You can also use regular canned cinnamon rolls (5 to a can) but you’ll want to use about 1.5 cans.
• Don’t want to use the microwave? Sauté apples in a skillet with 1 tablespoon butter until they are just a bit softened, about 3-5 minutes.
• Microwave the icing that came with the cinnamon rolls and drizzle it all over the top.

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Apple Cinnamon Rolls Bake Recipe

Apple Fritter Cinnamon Roll Bake is an easy apple brunch recipe that’s like a monkey bread and a bubble-up bake all in one! Cinnamon rolls and apples for breakfast!

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 134kcal

Author Dorothy Kern

Cost $8

Ingredients

• 2 medium apples peeled, cored, and diced small (about 1 ½ cups apples)
• 1 tablespoon brown sugar
• ½ teaspoon ground cinnamon
• 1 tablespoon (5ml) water
• 1 can Pillsbury Grands! Cinnamon Rolls 5 rolls
• 5 tablespoons unsalted butter melted
• ⅓ cup (67g) packed brown sugar
• 1 tablespoon (5 ml) heavy whipping cream or milk optional

Instructions

• Preheat oven to 350°F. Spray a 9″ pie plate or pan with nonstick cooking spray.
• Place small diced apples, brown sugar, ground cinnamon, and 1 tablespoon of water in a small bowl. Stir. Cover loosely with plastic wrap and cook on high power for 2-3 minutes, or until apples are just slightly translucent. Drain well.
• While the apples are cooking, cut each cinnamon roll into 6 pieces. They’ll fall apart a little, that’s okay. Sprinkle the pieces evenly in the prepared pan. Once the apples are done, drain them well and sprinkle them over the cinnamon roll pieces.
• Stir the melted butter and brown sugar together, then pour over the top of the apples and cinnamon rolls. Bake for 28-33 minutes or until cooked through in the center.
• Just before serving, place the icing that came with the cinnamon rolls in a small bowl. Heat for about 10 seconds so it’s pourable. Stir in heavy whipping cream (or milk) to make it more of a glaze, then pour over the top of the casserole. Serve warm or room temperature.
• Store tightly covered in refrigerator for up to 2 days.

Video

Notes

• If you use a regular can of cinnamon rolls (5 rolls; not Grands) you will want to use about 1.5 cans.
• Add chopped nuts with the apples if desired.

Nutrition

Serving: 1serving | Calories: 134kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 6mg | Potassium: 67mg | Fiber: 1g | Sugar: 15g | Vitamin A: 271IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg

How to make Cinnamon Buns with Apple

1. Cook Apples: Dice them small and cook in the microwave with brown sugar and cinnamon.
2. I cut each roll into 6 pieces (and they promptly fell apart, so that’s okay).
3. Place them in a baking dish and top them with easy cinnamon apples.
4. I drizzled a monkey bread glaze (brown sugar + butter) all over the top and baked them.
5. THEN I thinned out the icing that came with the cinnamon rolls and drizzled it allllll over the top.

This Homemade Cinnamon Swirl Bread Recipe is an easy white bread recipe full of swirls of cinnamon sugar! The homemade version is way better than the stuff you buy – it’s fresh and SO GOOD and full of cinnamon sugar swirl. It makes two loaves, freezes great, and tastes amazing!

I used to be scared of making bread until I discovered my easy homemade white bread recipe. Now I make it all the time! Once I got over my fears, making bread became one of my favorite things to do. If you’re a beginner bread maker or are scared of yeast and baking your own bread, don’t be. It’s so easy to make my cinnamon bread at home. The bread dough is simple to make and adding the cinnamon sugar swirl makes it even better than plain bread.

How to make Cinnamon Swirl Bread

1. Instant Yeast (Rapid Rise Yeast): You can use any kind of instant yeast – different brands have different names for this. Making bread with active dry yeast is a different recipe, but if you want to make cinnamon bread in a bread machine, you can use this same recipe using bread machine yeast.
2. I use a combination of Whole Milk and Water to enrich the dough. You can also use nondairy milk if you prefer.
3. Bread needs fat to be soft and moist so we use butter in the dough.
4. Salt: for flavor – it’s necessary to add at least some salt to the recipe.
5. You’ll use a full tablespoon of cinnamon for the filling, plus granulated sugar or brown sugar to make that delicious swirl.
6. You can use a stand mixer with the dough hook attachment to make life easier or you can stir with a wooden spoon until you can’t anymore, then use your hands to work the dough until it comes together.
7. Because of the instant yeast, this bread only needs a 10 minute rest after kneading and one rise after adding to the pans. This cuts down on the time it takes to make homemade bread!

Dorothy’s Expert Tips

• An instant read thermometer is really the best way to measure water temperature – buy one here.
• Just let it rise until it’s double in size – not longer or it might overproof.
• You can divide this recipe in half and make just one loaf easily.
• Feel free to add raisins, dried cranberries, or even nuts in the center (like when you’re making cinnamon rolls).
• You know when you’re done kneading the dough when you press it with two fingers and it bounces back.
• You know when cinnamon swirl bread is done baking when it’s a nice rich golden brown, dry, and dusty looking on top. If you were to take the bread out of the pan and tap on the bottom, it will sound hollow, and the internal temperature of the bread should be between 190-200°F.

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Cinnamon Swirl Bread Recipe

Easy homemade cinnamon bread has a sweet cinnamon sugar filling. This easy white bread recipe is the perfect homemade bread!

Course Breakfast

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Resting time 1 hour hour

Total Time 50 minutes minutes

Servings 24 servings

Calories 133kcal

Author Dorothy Kern

Cost $8

Ingredients

For the bread:

• 5 ½ to 6 cups (682-744g) all-purpose flour
• 3 tablespoons (38g) granulated sugar
• 2 packets (16g) Fleischmann's® RapidRise® Yeast 4 ½ teaspoons
• 2 teaspoons salt
• 1 ½ cups (355ml) water
• ½ cup (118ml) milk (any kind)
• 2 tablespoons (28g) unsalted or salted butter

For the filling:

• 1 tablespoon (14g) unsalted or salted butter melted
• ½ cup (100g) granulated sugar
• 1 tablespoon cinnamon

Instructions

• Combine 2 cups (248g) flour, sugar, dry yeast and salt in the bowl of a stand mixer and stir until blended. Combine water, milk and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture.
• Beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup (124g) flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
• Knead on lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
• Cut dough into 2 equal pieces. Roll each piece of dough into a 12 x 7-inch rectangle using a rolling pin. Brush each piece with melted butter. Stir together the cinnamon and sugar for the filling and sprinkle on each rectangle.
• Beginning at short end of each rectangle, roll up tightly. Pinch seams and ends to seal. Place, seam sides down, in two 8½ x 4½ inch loaf pans that have been sprayed with nonstick cooking spray. Cover with towel; let rise in warm place until doubled in size, about 45 minutes.
• Bake in preheated 400ºF oven for 20 to 30 minutes or until golden brown. Remove from pans by running a knife around the edges and invert onto wire rack.

Video

Notes

• To make cinnamon raisin bread, sprinkle 1 cup of raisins over the cinnamon sugar in step 4.
• You can use bread machine yeast in this recipe to make this in a bread machine. I don’t recommend using active dry yeast as the recipe is written.
• Wrap cooled bread well in plastic wrap and freeze for up to a month.
• Homemade bread doesn’t last as long as store bought – enjoy this within 2 days.

Nutrition

Serving: 1slice | Calories: 133kcal | Carbohydrates: 26g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 209mg | Potassium: 34mg | Sugar: 5g | Vitamin A: 50IU | Calcium: 13mg | Iron: 1.2mg

Step by Step Photos and Instructions

1. Whisk the yeast with some of the flour, sugar, and salt. Be sure to read all the instructions: you’re not going to add all the flour at once!
2. Add milk, water and butter to a microwave safe measuring cup or bowl. Then heat that in the microwave in 15 second increments until it’s very warm (think hot bathwater). Heat the milk mixture to between 120°-130°F, or very warm if you’re going by touch. (The butter may not melt all the way.)
3. Add wet ingredients to the dry ingredients in the bowl of a stand mixer. Mix the dough adding more flour until it forms a shaggy dough. If you’re using a stand mixer, continue mixing to knead the dough into a smooth dough (it will pull away from the sides of the bowl).
4. Turn the dough onto a floured surface and knead the dough, working it back and forth, until it forms a ball that springs back when touched with two fingers. Let the dough rest for just 10 minutes.
5. Simply roll out your dough into a rectangle with a rolling pin. Use a pastry brush to spread the melted butter. Stir together the 1/2 cup of white sugar with the ground cinnamon. Sprinkle with cinnamon sugar filling. If you want to make cinnamon raisin bread, now is the time to sprinkle about 1 cup of raisins in the middle of the dough.
6. Tightly roll up the dough and place each piece in a greased loaf pan (I use nonstick cooking spray). Be sure to lace it seam side down in the pan. Cover it and let it rise about 45 minutes. It’ll about double in size. Put the loaves in a warm place for rising. I like to preheat my oven and place the pans on the top of the stove.
7. Then simply bake until golden brown in preheated oven. You do need to wait at least 5-10 minutes before removing the bread from the pan…and resist the urge to cut it too soon.

Cinnamon Bread is SO EASY to make at home! This simple white bread recipe is turned into cinnamon swirl bread and is the perfect from scratch recipe – with or without raisins. You never need to buy store bought again! You can even make cinnamon bread in a bread machine!

Favorite Bread Recipes

Bread Recipes

Easy White Bread

Bread Recipes

Homemade Garlic Rolls

Bread Recipes

Cheesy Garlic Breadsticks

Recipes

Focaccia Bread Recipe (no knead)

Crescent Roll Churros – this EASY baked churro recipe is crunchy and sweet and full of cinnamon flavor. Only 3 ingredients and are the perfect breakfast, brunch, or dessert recipe!

So…Crescent Roll Churros. This is such a brainless recipe that I’m not even sure it’s a recipe. But I made them last week for breakfast on a whim and then had to make them again to share because they were so good. We inhaled them!

There are only three ingredients:

• Crescent Roll Dough (and you could use any prepared dough or puff pastry if you can’t find crescent rolls)
• Sugar
• Cinnamon

That’s it! No butter, no oil, no frying, just 3 easy ingredients and an even easier not-a-recipe recipe.

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Crescent Roll Churros

Crescent Roll Churros – this EASY baked churro recipe is crunchy and sweet and full of cinnamon flavor. Only 3 ingredients and are the perfect breakfast, brunch, or dessert recipe!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8 Crescent Rolls

Calories 148kcal

Author Dorothy Kern

Cost $5

Ingredients

• ½ cup (100g) granulated sugar
• 2 teaspoons cinnamon
• 1 can (8 rolls) Crescent Rolls (any brand)

Instructions

• Preheat oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat.
• Mix together cinnamon and sugar in a small bowl.
• Unwrap and separate crescent rolls. Sprinkle cinnamon sugar on each triangle, then roll into a crescent and roll the crescent in the cinnamon sugar. Place on prepare baking sheet.
• Bake for about 12-15 minutes or until they’re golden brown. Cool slightly before serving.
• Serve alone, or with ice cream or dipping sauce.

Video

Notes

This recipe is really easy to double!

Nutrition

Serving: 1roll | Calories: 148kcal | Carbohydrates: 24g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Sodium: 221mg | Sugar: 15g | Calcium: 5mg | Iron: 0.4mg

• Click HERE for more Pillsbury Dough Recipes! 
• Easy Churro Bites
• Churro Pies
• Easy Churro Chips
• If you love churros, be sure to try Churro Ice Cream Sandwiches, Banana Churros, or Churro Krispy Treats!

​Quiche Lorraine is a classic French quiche recipe that seems difficult but is really easy to make. It’s cheesy and savory with a flaky crust and is perfect for lunch, dinner, or brunch!

I never had quiche until Easter my senior year of high school. I’d gone to church with a boy I liked and we had brunch after with his family. I didn’t think I’d like it but eggs, cheese, and pie crust…there’s really nothing not to like! Quiche Lorraine was named for the region in France where it was created and is made with bacon, shallot, and gruyère cheese. It’s nutty and smokey from the bacon and the perfect savory dish for a simple lunch or dinner with a simple green salad. It’s fantastic for holidays, especially Easter brunch. It really has become my favorite quiche recipe.

How to make Quiche Lorraine

• A Quiche Lorraine recipe needs to have bacon, eggs, gruyère or Swiss cheese, and shallots.
• A shallot is like a small and more delicate red onion. You can substitute red onion or yellow onion.
• Both the bacon and the shallot need to be cooked before they go into the egg mixture. Cook the bacon to crisp first, then cook the shallot in a bit of the bacon fat. Crumble the cooked bacon to small pieces before adding to the eggs.
• In my testing I found that a combination of whole milk and half and half was the best way to make the egg mixture for quiche. Some people use heavy cream but I found that too, well, heavy for my taste. You really can use what you like (even nondairy milk) but a mid-range of fat content will produce a better texture baked egg.
• Classic quiche is served with a buttery crust. You can use a store-bought pie crust or my all butter pie crust. You’ll need to partially blind bake the pie shell (that is, bake it almost all the way before adding the filling) because the egg custard doesn’t take long enough to cook the pie crust all the way. Blind baking ensures you will not have a soggy bottom crust.
• It’s best to whisk the eggs and milk in a large bowl to break up the egg yolks and combine it all so you don’t have chunks of egg white in the mixture. Then stir together everything in the quiche filling before adding to the crust.

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Classic Quiche Lorraine Recipe

The PERFECT easy Quiche Lorraine Recipe – from scratch crust baked perfectly with bacon and cheese filling – this quiche has the perfect texture and is the perfect easy recipe.

Course Breakfast

Cuisine American

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 10 servings

Calories 278kcal

Author Dorothy Kern

Cost $10

Ingredients

• 1 recipe all butter pie crust
• 8 slices bacon
• 1 medium onion , diced
• 4 large eggs
• 1 cup milk
• ½ cup half and half
• ¼ teaspoon salt
• 1 ½ cups (6 ounces) shredded Swiss or Gruyère cheese
• 1 tablespoon all-purpose flour

Instructions

• Preheat oven to 450°F. Partially bake your pie crust: line the bottom of the chilled crust with parchment paper and pie weights. Bake for 8 minutes, then carefully remove parchment and weights. Poke holes in the bottom with a fork and bake again for 5 minutes. Lower the oven temperature to 325°F. (See notes.)
• Meanwhile, cook bacon over medium heat in a large skillet. Cook until crispy, then reserve fat and drain on paper towels and crumble.
• Cook onion in some of bacon fat until tender and translucent, about 3-5 minutes over medium heat in the same skillet.
• Toss cheese with flour. Set aside.
• Whisk eggs, milk, half and half, and salt. Stir in bacon, onions, and cheese. Add to hot crust.
• Place pie on a cookie sheet and cover with a pie shield.
• Bake for an additional 45-50 minutes or until the center is slightly wobbly (not rolling when tapped) and the egg looks very light golden.
• Cool at least 1 hour before slicing and serving.
• Store leftovers in the refrigerator in an airtight container.

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Notes

For more details on pre-baking pie crust, see my blind baking post.

Nutrition

Serving: 1serving | Calories: 278kcal | Carbohydrates: 12g | Protein: 11g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 99mg | Sodium: 316mg | Potassium: 157mg | Fiber: 1g | Sugar: 2g | Vitamin A: 319IU | Vitamin C: 1mg | Calcium: 204mg | Iron: 1mg

TikTok Cinnamon Rolls went viral a few years ago and you’ll see why – this is the Viral TikTok Cinnamon Roll Recipe and they’re SO easy and delicious. Easy cinnamon rolls are baked with heavy cream keeping them gooey and rich and perfect. Don’t waste any more time – try this recipe today!

These gooey cinnamon rolls are semi-homemade but you’ll never know it – they’re doctored enough that they’re rich and gooey and absolutely irresistible! Just a few ingredients and a little bit of prep time – no rising or mixing or mixers – just bake and enjoy the perfect breakfast.

Expert Tips

• Mixing the butter and brown sugar together is like when you make monkey bread.
• Don’t skip the covering to bake part! That helps them cook all the way but stay gooey.
• The heavy cream mixed with the brown sugar butter mixture makes a sort of gooey caramel for the rolls, almost like sticky buns but less sticky.
• Use the icing that comes with the cinnamon rolls to drizzle over the top.

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TikTok Cinnamon Rolls Recipe

The Viral TikTok Cinnamon Roll Recipe is this one! They're semi-homemade cinnamon rolls that are so easy to make and bake up so gooey and perfect.

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 205kcal

Author Dorothy Kern

Cost $5

Ingredients

• 2 cans (8 rolls each) cinnamon rolls
• ½ cup heavy whipping cream
• 6 tablespoons (84g) unsalted butter, melted
• ¾ cup (150g) packed brown sugar

Instructions

• Spray a 9×13-inch baking dish with nonstick cooking spray. Preheat oven to 350°F.
• Unroll cinnamon rolls and set aside frosting. Place rolls in pan.
• Pour heavy cream evenly over the rolls in the pan.
• Stir melted butter and brown sugar in a small bowl. Spoon over cinnamon rolls.
• Cover pan with foil. Bake 30-35 minutes, or until cinnamon rolls are baked through. Spread with icing. Serve hot.

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Nutrition

Serving: 1serving | Calories: 205kcal | Carbohydrates: 21g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 13mg | Potassium: 44mg | Sugar: 21g | Vitamin A: 481IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 0.2mg

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Gooey, warm, and perfect with syrup, this French Toast Casserole Recipe is easy to make and so good to eat! Custard-soaked bread is sweetened and spiced with cinnamon – it’s the perfect breakfast or brunch!

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French Toast Casserole Recipe

The perfect French Toast Casserole! This easy overnight breakfast casserole is perfectly sweet and the best french toast recipe ever!

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Soaking Time 4 hours hours

Total Time 4 hours hours 40 minutes minutes

Servings 10 servings

Calories 168kcal

Author Dorothy Kern

Cost $7

Ingredients

• 1 loaf crusty bread (approximately 1 pound, see note)
• 6 large eggs
• 2 cups (474ml) whole milk
• 1 cup (200g) packed brown sugar
• 1 teaspoon vanilla
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt

For topping:

• 1 tablespoon brown sugar
• ¼ teaspoon ground cinnamon

Instructions

• Spray a 9×13-inch pan with nonstick cooking spray. Slice bread into bite size chunks and spread evenly in prepared pan.
• Whisk eggs, milk, brown sugar, vanilla, cinnamon, and salt. Pour over bread in pan.
• Allow to sit, covered and refrigerated, at least 2 hours to soak (you can do it as long as 8 hours to overnight for a faster morning breakfast).
• When ready to bake, preheat oven to 350°F.
• Mix brown sugar and cinnamon for topping; sprinkle evenly over the casserole. Bake approximately 40minutes, or until filling is bubbly and top is golden. If the top starts to brown too quickly, tent the pan with foil.
• Serve warm with maple syrup and/or powdered sugar.

Video

Notes

Bread should be 1-2 days old. You can use sourdough, French, or challah bread.

Store leftovers in refrigerator, covered.

Nutrition

Serving: 1serving | Calories: 168kcal | Carbohydrates: 27g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 117mg | Sodium: 126mg | Potassium: 147mg | Fiber: 0.1g | Sugar: 27g | Vitamin A: 239IU | Vitamin C: 0.01mg | Calcium: 97mg | Iron: 1mg

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