Whether you’re meal prepping lunches for the week or looking for an easy dinner everyone can customize, these salmon rice bowls are always a hit. Best of all, you don’t need restaurant takeout to enjoy bold Asian-inspired flavors right at home.

From the first time I set foot into a Bonefish Grille, I fell in love with anything bang bang. Those bang bang shrimp there had me hooked for life. Also, I have discovered that if I want a quick meal for my husband and me, air fryer salmon is the way to go. Since we became empty nesters, I use my air fryer more than ever. So this recipe, as they say, is the best of both worlds!

Bang Bang Salmon Bowls

If you’re looking for an easy dinner that’s both satisfying and full of fresh flavors, this recipe checks all the boxes. The air fryer cooks the salmon quickly while keeping it moist and flaky inside. The homemade Bang Bang sauce is creamy with just the right balance of sweetness and heat, and the fresh vegetables add plenty of crunch and color.

Because everyone builds their own bowl, they’re perfect for picky eaters, meal prep, or serving a crowd. Simply set everything out buffet-style and let everyone customize their own creation.

Ingredients in Bang Bang Salmon Bowls

You will find the complete measurements and instructions in the printable recipe card at the bottom of this post. 

For the Salmon:

• Salmon is the star of the show. Fresh salmon filets cook quickly in the air fryer and become tender, flaky, and full of flavor.
• Sea salt enhances all of the natural flavors.
• Black pepper adds just a touch of mild heat.
• Paprika gives the salmon a beautiful color and a subtle smoky sweetness.
• Garlic powder provides savory flavor without overpowering the fish.

For the Bang Bang Sauce:

• Mayonnaise creates the creamy base for the Bang Bang sauce. Full-fat mayonnaise gives the richest texture.
• Thai sweet chili sauce adds sweetness with a mild kick and gives the sauce its signature flavor.
• Sriracha brings the heat. Adjust more or less depending on your family’s spice preference.
• Raw honey balances the spice with just a touch of natural sweetness.

To Assemble the Bowls:

• Cooked rice creates the hearty base for each bowl. White rice, brown rice, or jasmine rice all work beautifully.
• Cucumber adds cool, crisp freshness.
• Edamame contributes protein, texture, and bright color.
• Green onions provide a mild onion flavor and freshness.
• Fresh cilantro adds bright herbal flavor.
• Sesame seeds give the bowls a little crunch and a classic finishing touch.

How to Make Air Fryer Bang Bang Salmon Bowls

Begin by preheating your air fryer to 375°F.

In a small bowl, stir together the salt, pepper, paprika, and garlic powder.

Using a sharp knife, remove the skin from the salmon if necessary, then cut it into bite-sized cubes. Pat the pieces dry with paper towels before placing them into a mixing bowl. Sprinkle the seasoning mixture over the salmon and gently toss until evenly coated.

Arrange the salmon in a single layer in the air fryer basket. Cook for 5 to 7 minutes, gently shaking or stirring once during cooking if needed. The salmon is done when it flakes easily and reaches an internal temperature of about 135°F. Depending on the size of your air fryer, you may need to cook the salmon in batches.

While the salmon cooks, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth.

To assemble the bowls, divide the cooked rice among serving bowls. Arrange the salmon, cucumber, edamame, and green onions around the rice. Drizzle generously with the Bang Bang sauce and finish with fresh cilantro and sesame seeds before serving.

No Air Fryer? No Problem!

These Bang Bang Salmon Bowls are just as delicious made in the oven.

Preheat your oven to 400°F. Arrange the seasoned salmon cubes in a single layer, leaving a little space between each piece.

Bake for 10 to 12 minutes, or until the salmon flakes easily and reaches an internal temperature of about 135°F. If you like a little extra caramelization, switch the oven to broil for the final minute or two, keeping a close eye on it.

Then simply assemble the bowls as directed.

Storage

Separate leftover salmon, rice, vegetables, and Bang Bang sauce and store each in their own airtight container in the refrigerator for up to 3 days.

Reheat the salmon gently in the microwave or air fryer until just warmed through. Assemble fresh bowls with the vegetables and drizzle with the reserved sauce before serving.

Love it? Pin it!

If you can’t wait to make this bang bang salmon recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go. 

Tips for Making Air Fryer Salmon Bites

• Choose salmon fillets that are similar in thickness so the pieces cook evenly.
• Pat the salmon dry before seasoning. Removing excess moisture helps the spices stick and gives the salmon a better texture.
• Avoid overcrowding the air fryer basket. Cooking in a single layer allows the hot air to circulate for the best results.
• The Bang Bang sauce can easily be adjusted to your taste. Add more Sriracha if you love extra heat or reduce it for a milder version.
• Cook the rice ahead of time to make this recipe come together even faster.

Best Bang Bang Salmon Tip

Don’t overcook the salmon. Because the pieces are small, they cook very quickly. Begin checking them around the 5-minute mark. Perfectly cooked salmon stays moist, tender, and flakes apart easily, while overcooked salmon can become dry.

Frequently Asked Questions

• Can I use frozen salmon? Yes. Thaw it completely and pat it very dry before seasoning and cooking.
• Can I make the Bang Bang sauce ahead of time? Absolutely! The sauce can be made up to 5 days in advance and stored covered in the refrigerator.
• What rice is best for salmon bowls? Jasmine rice is my favorite because of its light, fragrant flavor, but white rice, brown rice, or even cauliflower rice are all great options.
• Can I use another fish? Yes! This seasoning and sauce are also delicious with cod, mahi mahi, shrimp, or even chicken.

More Delicious Salmon Recipes to Love

If you are a big fan of salmon recipes, I have some tasty ones here to share:

The Salmon with Lemon Caper Sauce, pictured above, is one of my family’s most requested meals. It looks fancy, but this meal is ready in 30 minutes. We also love smoked salmon, and this recipe for smoked salmon makes it simple for you to prepare on your pellet smoker. Afterward, use some to make my Smoked Salmon Pasta recipe. Blackened Salmon Burgers with BLT Slaw keep burger night interesting, or lighten things up with this Sesame Ginger Salmon or this easy Salmon and Green Beans Sheet Pan Meal.

Here are some others from my blogger buddies: Bang Bang Shrimp Tacos, Salmon Cakes, Longhorn Steakhouse Bourbon Marinated Salmon, Teriyaki Salmon with Noodles, and Smoked Salmon Pizza, too!

If you love your air fryer – be sure to check out all of my air fryer recipes here and grab this free air fryer cheat sheet printable before you go!

Fresh, flavorful, and incredibly easy to make, these Air Fryer Bang Bang Salmon Bowls bring restaurant-worthy flavor to your dinner table in less than 30 minutes. With tender salmon, crisp vegetables, fluffy rice, and that irresistible sweet-and-spicy Bang Bang sauce, it’s a meal you’ll find yourself making again and again. Whether you’re feeding the family or prepping lunches for the week, this recipe is sure to earn a spot in your regular dinner rotation.

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Air Fryer Bang Bang Salmon Bowls

Tender bites of perfectly seasoned air fryer salmon are served over fluffy rice with crisp vegetables and drizzled in a creamy sweet-and-spicy Bang Bang sauce. These easy Bang Bang Salmon Bowls are fresh, flavorful, and ready in about 20 minutes, making them perfect for busy weeknight dinners or meal prep.

Course Seafood

Cuisine Asian

Keyword Air Fryer, bang bang, bang bang sauce, bites, easy air fryer recipe, easy dinner, easy meal, rice bowls, Salmon

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 384kcal

Equipment

• COSORI Pro II Air Fryer Oven Combo, 5.8QT

Ingredients

For the Salmon:

• 16 ounces one pound of salmon, skin removed
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• 1 ½ teaspoons paprika
• 1 ½ teaspoons garlic powder

For the Bang Bang Sauce:

• ½ cup mayo full-fat works best
• ¼ cup Thai Sweet Chili Sauce
• 2 teaspoons Sriracha
• 2 teaspoons raw honey

For the Rice Bowls:

• Sliced green onions, sliced cucumber, edamame beans, fresh cilantro, sesame seeds, prepared rice

Instructions

• Preheat your air fryer to 375° F.
• Combine salt, pepper, garlic powder, and paprika in a small bowl.
• Using a sharp knife, cut the salmon filets into bite-sized chunks, pat them dry with a paper towel, and place them into a bowl.
• Sprinkle the salmon pieces with the seasoning mix and toss to coat.
• Add the salmon chunks to the preheated air fryer and cook for about 5-7 minutes or until the internal temperature reaches about 135°F. Depending on the size of your air fryer, you may need to cook the salmon in batches so you can stir it as it cooks. Taking care not to crumble it.
• While the salmon is cooking, prepare the Bang Bang sauce by whisking the ingredients together.
• To assemble the salmon bowls: In shallow bowls, add your prepared rice, then arrange your salmon and fresh veggies around it. Drizzle with bang bang sauce, sprinkle with cilantro and sesame seeds.

Video

Notes

• Jasmine rice, brown rice, sushi rice, or cauliflower rice all work well.
• Add shredded carrots, avocado, cabbage, or radishes for even more fresh vegetables.
• For extra crunch, top the bowls with crispy wonton strips.
• Meal prep by portioning the rice, salmon, and vegetables into containers, then pack the Bang Bang sauce separately until ready to eat.
• If you prefer less spice, reduce the Sriracha or leave it out altogether.

To Prepare in the Oven:

Preheat your oven to 425°F and line a baking sheet with parchment paper. Arrange the seasoned salmon cubes in a single layer, leaving a little space between each piece.

Bake for 8 to 10 minutes, or until the salmon flakes easily and reaches an internal temperature of about 135°F. If you like a little extra caramelization, switch the oven to broil for the final minute or two, keeping a close eye on it.

Storage:

Separate leftover salmon, rice, vegetables, and Bang Bang sauce and store each in their own airtight container in the refrigerator for up to 3 days.

Reheat the salmon gently in the microwave or air fryer until just warmed through. Assemble fresh bowls with the vegetables and drizzle with the reserved sauce before serving.

Nutrition

Serving: 1serving | Calories: 384kcal | Carbohydrates: 8g | Protein: 24g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 801mg | Potassium: 663mg | Fiber: 1g | Sugar: 5g | Vitamin A: 554IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg

The post Bang Bang Salmon Bowls appeared first on An Affair from the Heart.

This recipe makes a full 9×13 pan, serving about 12 people, which makes it perfect for holidays like Christmas morning, weekend guests, or spring brunches like Mother’s Day. Best of all, it’s prepped the night before, so all you have to do in the morning is pop it in the oven.

I have had this breakfast sausage and egg casserole recipe on my website for a long time. It was first posted back in 2011, and it’s one I make often. However, the photos were terrible, and the post was written about everything under the sun, except maybe sausage breakfast casseroles.  So today it gets a glow up! New photos, updated recipe card with nutritional information, and more! 

Sausage Breakfast Casserole Recipe

This isn’t your average breakfast casserole. The sourdough adds a subtle tang that balances the richness of the sausage and cheese, while the creamy mushroom topping gives it that cozy, comfort food feel. It’s hearty without being boring, and it holds up beautifully for serving a crowd. Plus, that overnight rest means less stress in the morning and more time enjoying coffee with your people.

Ingredients in Sourdough Bread Breakfast Casserole

• Sourdough bread – The star of the show. Adds structure and that signature tangy flavor that sets this apart. Use stale bread or fresh bread; either works. Homemade sourdough bread or store-bought works just fine!
• Cheddar cheese – Melts into the layers for richness and that classic breakfast casserole flavor
• Bulk breakfast sausage – Brings savory, slightly spicy flavor and protein to make it filling
• Red pepper flakes – A little kick to balance the richness (adjust to taste)
• Dry mustard – Adds depth and enhances the flavor of the cheese and eggs
• Eggs – The base that holds everything together
• Milk – Keeps the casserole soft and custardy instead of dry
• Green onions – Fresh flavor and a little bite to brighten things up
• Cream of mushroom soup – Creates that creamy, comforting topping layer. Try my Homemade Cream of Mushroom Soup recipe!
• Fresh mushrooms – Add texture and earthy richness that pairs perfectly with sausage
• Additional milk – Thins the topping so it spreads easily
• Cherry tomatoes (optional) – A fresh, bright garnish that balances the richness

How to Make Sourdough and Sausage Breakfast Casserole

Start by greasing a 9×13 baking dish.

Layer the sourdough bread slices across the bottom of the pan, using just enough to fully cover the surface. Sprinkle the shredded cheddar cheese evenly over the bread.

In a skillet, brown the sausage with the red pepper flakes, breaking it up into small crumbles as it cooks. Drain any excess grease and let it cool slightly. Spread the sausage evenly over the cheese layer.

In a large bowl, whisk together the eggs, dry mustard, 2 ¼ cups milk, and green onions.

Pour this mixture evenly over the casserole.

Cover and refrigerate overnight (or at least 6–8 hours).

When ready to bake, preheat the oven to 350°F.

In a separate bowl, stir together the cream of mushroom soup, 1/3 cup milk, and fresh mushrooms.

Pour this mixture evenly over the casserole. Add the remaining cheese.

Bake uncovered for 50–60 minutes, or until the center is set and the top is lightly golden.

Let the casserole rest for 5–10 minutes before slicing. Garnish with cherry tomatoes if desired, then serve.

Make Ahead + Storage

Make Ahead: Assemble the casserole the night before, cover tightly, and refrigerate. Bake fresh in the morning.

Storage: Store leftovers covered in the refrigerator for up to 3 days.

Reheating: Reheat individual portions in the microwave or warm larger portions in the oven at 300°F until heated through.

Love it? Pin it!

If you can’t wait to make this sourdough breakfast bake recipe, be sure you can find it! Pin it to your favorite Pinterest recipe board before you go. 

Tips for Success

• Use slightly stale sourdough for the best texture
• Don’t skip the overnight rest; it helps the bread soak up all that flavor
• If the top starts browning too quickly, loosely tent with foil toward the end
• Letting it rest before cutting makes for cleaner slices

FAQs – Overnight Breakfast Casserole

Can I make this without the overnight step? You can, but letting it sit gives the best texture. If you’re short on time, let it rest at least 30–60 minutes before baking.

Can I use a different bread? Yes, but sourdough really gives this casserole its signature flavor. French bread would be your next best option.

Can I add vegetables? Absolutely. Bell peppers or spinach would be great additions.

More Breakfast Recipes to Love

I love a breakfast casserole, don’t you? I just posted the recipe (pictured above) for Denver Omelet Style Biscuit Breakfast Casserole, it’s so good! Or check out this Sausage and Crescent Breakfast Casserole or this Baked French Toast Casserole with Streusel Topping.

And if you are a fan of sweet breakfasts, try my Ice Cream Sticky Rolls, these Brown Sugar Cinnamon Pop-Tarts Bars, Air Fryer Cinnamon Rolls, or these Sourdough Cinnamon Rolls.

If you have never made sourdough bread, this no-knead homemade sourdough bread recipe is a great place to start.

This is one of those recipes that proves breakfast casseroles don’t have to be boring. The sourdough and sausage combination gives it just enough of a twist to make people ask for the recipe, and the make-ahead factor makes it one you’ll come back to again and again.

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Sourdough and Sausage Breakfast Casserole Recipe

The tang of the sourdough bread with the spiciness of the sausage with the richness of the fresh mushrooms sets this casserole apart from all of the others.

Course Breakfast/Brunch

Cuisine American

Keyword breakfast casserole, casserole, eggs, mushrooms, Sausage, sourdough, Sourdough and Sausage Breakfast Casserole

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Overnight Chill Time 8 hours hours

Total Time 9 hours hours 15 minutes minutes

Servings 12 servings

Calories 448kcal

Author Michaela Kenkel

Ingredients

• 4-6 slices sourdough bread (use what you need)
• 2 cups shredded cheddar cheese
• 2 pounds bulk breakfast sausage
• 1/4-1/2 teaspoon red pepper flakes (to taste)
• 1 teaspoon dry mustard
• 8 large eggs
• 2 ¼ cups milk
• 4 green onions sliced
• 1 (10.5 ounce) can of cream of mushroom soup
• 1/4 – 1/2 pound fresh mushrooms sliced
• 1/3 cup milk
• Cherry tomatoes halved (optional topping)

Instructions

• Grease bottom of a 9×13 baking pan.
• Cover the bottom of the pan evenly with sourdough bread slices.
• Sprinkle half of the cheddar cheese over the bread.
• Brown and crumble the breakfast sausage with the red pepper flakes, drain grease, and let cool slightly. Sprinkle over the on top od sausage.
• In a large bowl, mix eggs, dry mustard, 2 ¼ cups milk, and onions. Pour this over bread, cheese and sausage.
• Cover and refrigerate overnight.
• Preheat oven to 350 degrees.
• Mix cream of mushroom soup with 1/3 cup milk and the mushrooms, and pour over casserole. Sprinkle with the remaining cheese and bake uncovered for 1 hour.
• Let stand 5-10 minutes. Garnish with tomatoes. Cut into squares and serve.

Video

Notes

Make Ahead:
Assemble the casserole the night before, cover tightly, and refrigerate. Bake fresh in the morning.

Storage:
Store leftovers covered in the refrigerator for up to 3 days.

Reheating:
Reheat individual portions in the microwave or warm larger portions in the oven at 300°F until heated through.

Nutrition

Serving: 1serving | Calories: 448kcal | Carbohydrates: 15g | Protein: 24g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 204mg | Sodium: 802mg | Potassium: 395mg | Fiber: 1g | Sugar: 4g | Vitamin A: 563IU | Vitamin C: 1mg | Calcium: 238mg | Iron: 2mg

This recipe was originally posted on August 12, 2011. It has been updated to improve user experience and reshared on May 4, 2026.

I couldn’t delete the photos of my sweet doggies that were in the post, though!

My sweet Gabby and Sully. <3

The post Sourdough & Sausage Breakfast Casserole appeared first on An Affair from the Heart.

This recipe makes a dozen muffins in just about 20 minutes from start to finish, which means you can have that fresh-from-the-oven donut flavor on even the busiest mornings. Perfect for breakfast, brunch, or an afternoon treat with coffee.

I have had this recipe for years and years. It comes from an old church cookbook that my grandma gave me back in high school. Those cookbooks have always been my favorite. That’s why when I finally decided to write my own cookbook, I followed that same rule. I mean, why have hundreds of cookbooks when you can have one that houses all sorts of recipes, ones that have gotten rave reviews for decades? That is how my cookbook, Savor It, was born.

You can read more about my book right here.

Donut Muffins Recipe

There’s something about these Donut Muffins that feels like home. They’re simple, made with pantry staples, and come together quickly without any fuss. The nutmeg gives them that classic donut-shop flavor, and the buttery cinnamon-sugar coating takes them over the top. No yeast, no rising, no frying, just mix, bake, and dip. They’re the kind of recipe you’ll find yourself making again and again, whether it’s for a weekend brunch, a holiday breakfast, or just because you’re craving something sweet and comforting.

Ingredients in these Donut Muffins with Cinnamon Sugar

You will find the complete ingredients and instructions at the bottom of this post in the printable recipe card. 

• Butter – Adds richness and keeps the muffins soft and tender. You’ll use it in both the batter and the topping for that classic donut flavor.
• Sugar – Sweetens the muffins and helps create that lightly crisp exterior once baked.
• Egg – Binds everything together and adds structure so the muffins hold their shape.
• Vanilla extract – Adds a subtle warmth that rounds out the flavor.
• Flour – The base of the muffins gives them structure while still keeping them light.
• Nutmeg – This is the secret to that unmistakable old-fashioned donut taste. Just a little goes a long way.
• Baking powder – Gives the muffins their lift, making them soft and fluffy.
• Milk – Keeps the batter smooth and helps create a tender crumb.

• Melted butter (for topping) – Helps the cinnamon sugar stick and adds that irresistible buttery finish.
• Granulated sugar (for topping) – Creates that classic sweet, slightly crunchy coating.
• Cinnamon – Adds warmth and pairs perfectly with the nutmeg for that bakery-style flavor.

How to Make Donut Muffins

Start by preheating your oven to 375°F and lining a 12-cup muffin tin with liners.

In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until everything is well combined.

In a separate bowl, whisk together the flour, baking powder, and nutmeg. Add the dry ingredients to the butter mixture, alternating with the milk, stirring just until everything is incorporated. Be careful not to overmix; this keeps the muffins tender.

Spoon the batter evenly into the prepared muffin cups.

Bake for about 10 minutes, or until a toothpick inserted into the center comes out clean.

Mix the Cinnamon and Sugar together.

While the muffins are still warm, dip the tops into melted butter, then roll them in the cinnamon sugar mixture. This step is what gives them that true donut feel, so don’t skip it!

Serve warm and enjoy.

Storage & Make Ahead

Store any leftover muffins in an airtight container at room temperature for up to 2 days. They’re best the day they’re made, but still delicious the next morning.

To reheat, pop one in the microwave for about 10–15 seconds to bring back that fresh-baked softness.

If you want to make them ahead, bake the muffins and wait to add the butter and cinnamon sugar coating until just before serving for the best texture and flavor.

Love it? Pin it!

If you can’t wait to make this Muffin Top Donuts recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go. 

Tips for the Best Donut Muffins

• Don’t overmix the batter. Stir just until combined to keep the muffins soft.
• Dip the muffins while they’re still warm so the butter and sugar coating sticks perfectly.
• If you love a heavier coating, you can double dip—once isn’t always enough!
• Freshly grated nutmeg takes these to the next level if you have it on hand.

FAQs – Cinnamon Sugar Donut Muffins

• Can I freeze Donut Muffins? Yes! Freeze them without the topping for best results. When ready to serve, thaw, warm slightly, then dip in butter and cinnamon sugar.
• Can I add fillings? Absolutely. A small spoonful of jam or even a little chocolate in the center would be delicious.
• Can I make these without liners? Yes, just be sure to grease your muffin tin well so they release easily.
• How many mini muffins does this make? This recipe will make approximately 36 mini muffins if you bake the same recipe in a mini muffin pan. 

More Recipes to Love

What brought you here today? Is it the muffin aspect or the donut flavor? Maybe it was just that these muffins taste like donuts? Well, no matter what it was, I am happy that you are here! I have loads of muffin recipes, donuts, and cupcakes here on my website. All sorts of ways to use your muffin tins.

Be sure to take a peek at this Spiced Glazed Doughnut Muffin recipe, my Baked Banana Donuts, my Paczki and the recipe for Air Fryer Biscuit Donuts (pictured above). And don’t miss my Easy Berry Bisquick Muffins, Lemon Crumb Muffins, and Chocolate Banana Muffins, too.

This Donut Muffin recipe is one that never goes out of style. They’re quick, comforting, and packed with that classic donut flavor we all love, without any of the fuss. Whether you’re serving them for a spring brunch, a holiday breakfast, or just a quiet morning at home with coffee, they always hit the spot.

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Donut Muffins

Soft, buttery Donut Muffins coated in cinnamon sugar taste just like old-fashioned cake donuts, no frying required! Ready in under 25 minutes and perfect for breakfast or brunch.

Course Rolls-Biscuits-Muffins

Cuisine American

Keyword “donuts”, baked donuts, cinnamon and sugar, easy muffins, muffin donuts

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 12 servings

Calories 216kcal

Ingredients

Muffins:

• ½ cup butter softened
• ½ cup sugar
• 1 egg
• ¼ teaspoon vanilla extract
• 1 cup flour
• ¾ teaspoon nutmeg
• 1 teaspoon baking powder
• ½ cup milk

Topping:

• ¼ cup butter melted
• ½ cup granulated sugar
• ¼ teaspoon cinnamon

Instructions

• Preheat oven to 375°F. Line 12 muffin tins with liners.
• Cream together butter and sugar. Add the egg and vanilla and mix to combine.
• Sift together flour, baking powder and nutmeg. Add it and the milk to the butter mixture. Stir to incorporate.
• Spoon into lined muffin tins.
• Bake for 10 minutes or until a toothpick inserted in the center comes out clean.
• Dip the tops into the melted butter, then into the cinnamon sugar mixture.

Video

Notes

Store any leftover muffins in an airtight container at room temperature for up to 2 days. They’re best the day they’re made, but still delicious the next morning.

To reheat, pop one in the microwave for about 10–15 seconds to bring back that fresh-baked softness.

If you want to make them ahead, bake the muffins and wait to add the butter and cinnamon sugar coating until just before serving for the best texture and flavor.

Nutrition

Serving: 1serving | Calories: 216kcal | Carbohydrates: 25g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 136mg | Potassium: 36mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 391IU | Vitamin C: 0.01mg | Calcium: 40mg | Iron: 1mg

The post Donut Muffins appeared first on An Affair from the Heart.

It makes 12 servings, comes together in about 50–55 minutes, no need to be made ahead and wait until the next morning.  It is exactly the kind of easy, comforting recipe you’ll want for holidays, brunch gatherings, or a simple Sunday morning breakfast.

Spring always puts me in the mood to host a little something, whether it’s a holiday brunch, Mother’s Day with the family, or just a slow weekend morning when everyone’s around the table a little longer than usual. I love having a recipe I can count on that feels special but doesn’t keep me stuck in the kitchen, and this Biscuit Casserole recipe with biscuits is exactly that. It’s warm, hearty, and full of those classic flavors we all love, and it makes feeding a crowd feel easy (which is really the goal, right?).

Denver Omelet Style Biscuit Breakfast Casserole Recipe

This casserole is one of those recipes that just works. The biscuits bake up soft and fluffy on the bottom while soaking in all that savory egg mixture, the ham adds a smoky, salty bite, and the sautéed veggies bring that classic Denver omelet flavor everyone recognizes. It’s filling, simple to prep, and perfect for feeding a crowd without standing over the stove flipping omelets one by one.

Ingredients In Biscuit & Egg Casserole

You will find the complete measurements and instructions for this hearty breakfast in the printable recipe card at the bottom of this post. 

• Canned biscuits – The biscuit dough is the base of the casserole. They bake up fluffy and soak in the egg mixture for that perfect soft-but-structured texture. Use the Pillsbury Grand Biscuits. 
• Ham steak – Adds a hearty, savory bite with just the right amount of saltiness. Great way to use leftover holiday ham, too.
• Unsalted butter – Used to sauté the veggies and build that rich flavor base. You can swap for salted and adjust the seasoning.
• Yellow onion – Brings a little sweetness and depth once softened.
• Green bell pepper – A must for that classic Denver omelet flavor and a little fresh crunch.
• Salt and black pepper – Simple seasoning that enhances all the savory components.
• Eggs – The backbone of the casserole, creating that fluffy, custard-like texture.
• 2% milk – Keeps the eggs tender and creamy without being too heavy.
• Garlic powder – Adds a subtle savory boost without overpowering the classic flavor.
• Pepper Jack cheese – shredded cheese, melty with just a little kick, tying everything together beautifully.

How to Make Breakfast Biscuit Casserole

Preheat your oven to 375°F and lightly spray a 9×13 baking dish with nonstick cooking spray.

Cut the biscuits into quarters and spread them evenly across the bottom of the dish. Sprinkle the diced ham over the top and set aside.

In a skillet, melt the butter over medium-high heat. Add the diced onion, bell pepper, salt, and pepper. Sauté for 2–3 minutes, just until the onions are soft and translucent. Remove from heat.

In a large bowl, whisk together the eggs, milk, and garlic powder until smooth. Stir in the sautéed vegetable mixture.

Pour the egg mixture evenly over the biscuits and ham, making sure everything is well covered. Sprinkle the shredded pepper jack cheese over the top.

Bake uncovered for 35–40 minutes, or until the center is set and a knife inserted in the middle comes out clean.

Storage & Make Ahead

To store leftovers, allow the casserole to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days.

For longer storage, cut into portions and freeze in a freezer-safe container for up to 2 months. Reheat in the microwave or oven until warmed through.

To make ahead, assemble the casserole the night before, cover tightly, and refrigerate. Let it sit at room temperature for 20–30 minutes before baking the next day.

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If you can’t wait to make this easy breakfast casserole recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips for Success

• Letting the veggies sauté briefly before adding them to the casserole makes a big difference in flavor and texture—don’t skip that step.
• If you want a little extra heat, you can swap in a spicier cheese or add a pinch of red pepper flakes.
• Make sure the biscuits are evenly spread so every bite gets that soft, fluffy base.
• This is a great way to use leftover ham from holiday meals and makes a perfect low-fuss meal after a busy event.

FAQs

• How do I know when it’s done? The center should be set and no longer jiggly. A knife inserted into the middle should come out clean.
• Can I switch up the meat? Absolutely. Cooked sausage or bacon would both work great here.
• Can I use a different cheese? Yes! Cheddar, Monterey Jack, or a blend would all be delicious depending on your flavor preference.

More Easy Breakfast Recipes to Love

I love utilizing canned biscuits in recipes! I just updated this Bubble Up Enchilada Bake that is super tasty! But when it comes to breakfast, one recipe I have on frequest rotation are my Air Fryer Biscuit Donuts! (pictured above) They are perfect for monkey bread recipes, like this Apple Pecan Monkey Bread, or a pull apart bread this this Pumpkin Spiced recipe.

Everybody loves a good breakfast casserole, and I have quite a few delicious recipes right here on my website like this Sausage Crecent Breakfast Casserole, Reuben Breakfast Casserole, or my Sourdough Sausage Breakfast Casserole.

Or try this Sausage Egg Biscuit Casserole recipe or this Cheesy Sausage Pull Aprt Breakfast Bake.

Of course, nothing beats biscuits with country gravy, or good old fashioned sausage gravy and biscuits!

This Biscuit Breakfast Casserole is one of those recipes you’ll come back to again and again. Easy, filling, and packed with those classic Denver omelet flavors, the whole family is sure to love, without the extra work. Perfect for holidays like Christmas morning, Easter morning, Mother’s Day brunch, or even breakfast-for-dinner nights when you want something warm and comforting on the table fast.

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Biscuit Breakfast Casserole (Denver Omelet Style)

This Biscuit Breakfast Casserole (Denver Omelet Style) is a hearty, easy breakfast bake made with fluffy biscuits, savory ham, sautéed peppers and onions, eggs, and melty pepper jack cheese. Perfect for feeding a crowd at brunch, holidays, or weekend mornings.

Course Breakfast/Brunch

Cuisine American

Keyword biscuits, breakfast casserole, canned biscuits, casserole, Denver omelet, eggs, ham

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 12 servings

Calories 1687kcal

Ingredients

• 1 (16.3 ounce) can of Original Grand Biscuits
• 1 1/2 cups diced ham
• 1 Tablespoon unsalted butter
• ¾ cup yellow onion diced
• ¾ cup green bell pepper diced
• ½ teaspoon black pepper
• ½ teaspoon salt
• 7 large eggs
• ¾ cups 2% milk
• ½ teaspoon garlic powder
• 1 (12 ounce) block pepper jack cheese, shredded (approximately 2 cups)

Instructions

• Preheat oven to 375ºF. Lightly spray a 9×13 casserole dish with nonstick spray.
• Cut the biscuits into quarters and spread them evenly on the bottom of the greased dish. Sprinkle the diced ham evenly over the biscuits and set aside.
• Melt butter in a large skillet on medium-high heat. Once butter is melted, add diced onion, bell pepper, salt, and pepper and saute for 2-3 minutes until onions are translucent. Turn off heat, and set aside.
• Crack eggs into a large mixing bowl. Add milk and garlic powder, and whisk until well incorporated. Stir in the sauteed vegetable mixture. Evenly pour egg mixture over biscuits and ham in a baking dish.
• Sprinkle shredded pepper jack cheese over casserole. Bake uncovered at 375ºF for 35-40 minutes or until a butter knife inserted into the middle of the casserole comes out clean.

Notes

To store biscuit breakfast casserole, allow it to cool completely after baking. Once cooled, transfer the leftovers to an airtight container. Leftovers can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze the casserole in individual portions and store them in a freezer-safe container for up to 2 months. When ready to enjoy again, reheat in the oven or microwave until warmed through.

 

Nutrition

Serving: 1serving | Calories: 1687kcal | Carbohydrates: 3g | Protein: 148g | Fat: 116g | Saturated Fat: 42g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 54g | Trans Fat: 0.1g | Cholesterol: 513mg | Sodium: 8076mg | Potassium: 2002mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 219IU | Vitamin C: 8mg | Calcium: 85mg | Iron: 6mg

The post Denver Omelet Style Biscuit Breakfast Casserole appeared first on An Affair from the Heart.

It’s bold, smoky, a little spicy, and full of that classic taco flavor we all love. Made with simple pantry spices, this DIY taco seasoning comes together in just minutes and tastes even better than store-bought.

This recipe makes about 4 tablespoons (equal to one taco seasoning packet) and takes just 5 minutes to mix up. Once you make it once, you’ll wonder why you ever bought those packets.

Has this ever happened to you? You have your ground beef browned, and you’re ready to add your taco seasoning packet, when, lo and behold, there isn’t any in your pantry? Well, that is the perfect time to make some Homemade Taco Seasoning!

DIY Taco Seasoning

This is one of those recipes you’ll find yourself coming back to again and again. It’s quick, flexible, and made with ingredients you probably already have sitting in your spice cabinet.

You can easily adjust the flavor to fit your taste. Like it spicier? Add more cayenne. Want it smokier? Uee smoked paprika instead. It’s also lower in sodium than most store-bought taco seasoning packets, which is always a win.

And maybe the best part? No last-minute trips to the store when taco Tuesday is already underway!

What Is Taco Seasoning?

Taco seasoning is a blend of spices used to flavor meats, beans, and vegetables for tacos and other Mexican-inspired dishes.

Most taco seasoning mixes include a combination of chili powder, cumin, paprika, garlic powder, onion powder, oregano, and a bit of heat from cayenne or red pepper flakes. This homemade taco seasoning blend gives you all of that classic flavor, but with better control over the ingredients and taste.

Homemade Taco Seasoning vs Store-Bought

Store-bought taco seasoning is convenient, but once you try homemade taco seasoning, it’s hard to go back.

Homemade versions let you control the salt level, skip unnecessary additives, and adjust the flavor exactly how you like it. It’s also more cost-effective, especially if you already keep these spices stocked.

Plus, you’ll always have taco seasoning on hand when you need it.

Ingredients for Taco Seasoning

These simple pantry spices come together to make the perfect taco seasoning mix:

• Chili powder – The base of the seasoning with a rich, slightly smoky flavor
• Ground cumin – Adds that warm, earthy depth tacos are known for
• Paprika – Brings a subtle smokiness and color
• Garlic powder – Adds savory flavor without overpowering
• Onion powder – Rounds everything out with a mild sweetness
• Dried oregano – A hint of herbal flavor that balances the blend
• Crushed red pepper flakes – Adds texture and a little heat
• Cayenne pepper – For an extra kick, adjust to your liking
• Sea salt – Enhances all of the flavors
• Black pepper – Adds just a touch of sharpness

How To Make Homemade Taco Seasoning

Making your own taco seasoning couldn’t be easier.

Combine all of the spices in a bowl.

Stir or shake until everything is evenly mixed.

Stir it into the taco meat right away or store it in an airtight container.

That’s it. No special equipment, no extra steps.

Storage Instructions

Store your homemade taco seasoning in a tightly sealed container in a cool, dry place.

It will stay fresh for up to 3 years, though the flavor is best within the first year.

If you live in a humid area, you can add a few grains of rice to the container to help prevent clumping.

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If you can’t wait to try this taco homemade seasoning recipe, be sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

How Much Taco Seasoning To Use

Use about 4 tablespoons of homemade taco seasoning per pound of meat, which is equivalent to one store-bought packet.

You can always adjust to taste depending on how bold you like your taco flavor.

Homemade Taco Seasoning FAQs

• How much does this recipe make? This recipe makes about 4 tablespoons, which is equal to one taco seasoning packet.
• Can I double or triple the recipe? Absolutely. This is a great recipe to make in bulk so you always have some ready to go.
• What if my seasoning clumps? Add a few grains of rice to the container to absorb moisture and keep it free-flowing.
• Do I need to grind the spices? Nope! But if you prefer a finer texture, you can pulse it briefly in a spice grinder or blender.
• What meat works best with taco seasoning? Beef, chicken, pork, and even vegetables all work great. It’s incredibly versatile.

How To Use Taco Seasoning

This homemade taco seasoning mix isn’t just for tacos.

• Season ground beef, chicken, or pork
• Sprinkle over roasted vegetables
• Add to soups or chili
• Use on grilled meats
• Stir into beans or rice for extra flavor

Recipes For Authentic Taco Seasoning

Now that I have some taco seasoning mixed up and in my pantry – what else can I make with it?

• Copycat Enchirito Taco Bell Recipe (pictured above)
• Taco Pork Chops
• Hot Taco 5 Bean Dip
• Dorothy’s Hot Taco Dip
• Taco Loaded Baked Potato
• Taco Meatloaf

Or have taco salads and make your own edible tortilla bowls right in your air fryer!  

Once you have it on hand, you’ll find yourself reaching for it all the time.

Ready to make some Easy Taco Seasoning? Let’s get to it! 

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Homemade Taco Seasoning

Homemade taco seasoning combines classic seasonings like cumin and red pepper into a wonderfully expansive taste sensation. Sort of smoky, a bit of heat, some earthy paprika. This isn’t just a party in your mouth, it’s a full-blown FIESTA!  Tacos are not really tacos until you sprinkle the seasoning in.

Course Seasoning Mixes & Spice Blends

Cuisine Mexican

Keyword blend, DIY Taco Seasoning, Easy Taco Seasoning, homemade, recipe, spice, taco seasoning mix

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 Tablespoons

Calories 22kcal

Author Michaela Kenkel

Ingredients

• 1/2 teaspoon of dried oregano
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon cayenne pepper
• 3 teaspoons ground cumin
• 1 1/2 teaspoon sea salt
• 1 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 1/2 Tablespoon chili powder

Instructions

• Combine all of the spices together.
• Store in an airtight container. 

Notes

This recipe makes 4 Tablespoons. or the equivalent of how much is in a store-purchased taco seasoning packet. Use 4 Tablespoons to 1 pound of ground beef, or adjust to your liking.

Nutrition

Serving: 1 | Calories: 22kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 883mg | Fiber: 2g

This recipe was originally posted on June 17, 2011. It has been updated to improve user experience and reposted on March 4, 2022.

The post Homemade Taco Seasoning appeared first on An Affair from the Heart.

With only three ingredients and minimal prep, this homemade lemon pepper seasoning comes together quickly and tastes fresher than anything you’ll find at the store. It’s perfect for chicken, fish, pork, veggies, and even salads and salad dressings.

Once you start making your own lemon pepper seasonings, you may never go back to store-bought again.

I have become the woman who prefers to make everything from scratch. Sure, it takes a little time, but I personally adore knowing exactly what is in a recipe.

Lemon and Pepper Seasoning

Making your own spice blends just makes sense. Not only do they taste better, but you can control exactly what goes into them.

This lemon pepper seasoning has a fresh, vibrant flavor that store-bought versions just can’t match. The citrusy lemon wakes everything up, while the pepper adds just the right amount of bite. It’s one of those blends you’ll find yourself reaching for again and again.

Plus, it’s budget-friendly, easy to make, and keeps well, so you can always have it on hand.

What is Lemon Pepper Seasoning?

Lemon pepper seasoning is a simple blend made from dried lemon zest, black pepper, and salt. It’s known for its bright citrus flavor paired with a bold peppery kick.

The lemon enhances the savory flavors in food, making dishes taste more vibrant without needing extra salt. That’s why this blend works so well on everything from meats to vegetables.

Why Make A Homemade Seasoning Blend

Making your own spice blends is one of the easiest ways to upgrade your cooking.

Homemade blends like this lemon pepper seasoning taste fresher, cost less, and let you control the balance of flavors. Want it more peppery? Add more pepper. Prefer a stronger lemon flavor? Adjust the zest.

Many people are intolerant to citric acid, and this is a nice way to get the citrus flavor without it. 

Health Benefits of Lemon Pepper Seasoning

Lemon pepper seasoning can also help you cut back on sodium. The citrus flavor naturally enhances saltiness, so you may find you need less salt overall.

Lemon also contains compounds that support metabolism, making this a flavorful way to keep meals lighter without sacrificing taste.

Ingredients in the Best Lemon Pepper Seasoning

This homemade lemon pepper seasoning keeps things simple with just a few pantry staples. Find the complete measurements and instructions in the printable recipe card at the bottom of this post. 

• Lemon – Zest/lemon peel from fresh lemons brings that signature citrus flavor. Drying it intensifies the taste and helps it store well.
• Black peppercorns – Freshly ground pepper gives the best bold, peppery flavor.
• Salt – Enhances all of the flavors and helps prevent clumping.

How to Make Lemon Pepper Seasoning

This lemon and pepper seasoning is easy to make and comes together in just a few simple steps.

Start by preheating your oven to its lowest setting. Spread the lemon zest and peppercorns separately on a baking sheet lined with parchment paper.

Bake until the lemon zest is completely dry and slightly deepened in color. Once cooled, grind the peppercorns, then pulse together with the dried lemon zest and salt in a spice grinder, your food processor or blender, or even using a mortar and pestle.

That’s it. Your homemade lemon pepper seasoning is ready to use right away.

Storage

Store your lemon pepper seasoning in an airtight container in a cool, dry place.

If you notice clumping, it’s usually from moisture. You can add a few dried beans to the container to help absorb excess moisture and keep your seasoning free-flowing.

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If you can’t wait to try this homemade lemon pepper seasoning recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Best Uses for Lemon Pepper Seasoning

This is one of those blends that works on just about everything. Be sure to check out these Lemon Pepper Wings and my Lemon Pepper Chicken Recipe, pictured above. 

Use your lemon pepper seasoning on:

• Chicken wings,(Lemon Pepper Chicken Wings?! Yum!) chicken thighs, or grilled chicken
• Fish and seafood like salmon or shrimp
• Pork chops or tenderloin
• Roasted vegetables, green beans, or potatoes
• Fresh salads or simple greens
• Steak for a subtle boost of flavor

The lemon brightens everything up, while the pepper adds depth without overpowering the dish.

Love Lemon Recipes?

If you love lemon as much as I do, you know how it instantly brightens any dish. Here are a few more favorites to try:

• Lemon Brownies (pictured above)
• Lemon Raspberry Bread
• Crinkled Lemon Whippersnapper Cookies
• Winter Fruit Salad with Lemon Dressing
• Lemon Icebox Pie

Find ALL of my recipes that use lemon right here.

This lemon and pepper seasoning is one of those little kitchen staples that makes a big difference. It’s quick to make, easy to customize, and works on just about everything. Don’t be surprised if it becomes your go-to seasoning in no time.

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Homemade Lemon Pepper Seasoning

The lemon pepper spice is so simple to make with only 3 ingredients and a little prep, and it is delicious on all types of chicken recipes such as wings, thighs, tenders, and more!

Course Dressings, Sauce & Marinades, Seasoning Mixes & Spice Blends

Cuisine American

Keyword fresh lemon, homemade lemon pepper, how to make lemon pepper seasoning, Lemon Pepper Seasoning, lemon pepper spice, recipe

Prep Time 3 minutes minutes

Cook Time 35 minutes minutes

Total Time 38 minutes minutes

Servings 1 serving

Calories 36kcal

Author Michaela Kenkel

Equipment

• 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
• Reynolds Kitchens Non-Stick Parchment Paper 
• 13×18 Half Sheet Pan
• Mortar and Pestle Set

Ingredients

• ¼ cup lemon zest about 2-3 lemons
• 1 Tablespoon black peppercorns
• ½ Tablespoon kosher salt

Instructions

• Preheat the oven to the lowest setting. (170 degrees F) Line a cookie sheet with parchment paper.
• Spread the lemon zest onto one section of the prepared baking sheet in an even layer, taking care there aren’t any clumps. Place the peppercorns on the sheet in another section, keeping them separated from the lemon.
• Bake until the lemon is completely dry. Approximately 30-40 minutes. You will be able to tell because the color will deepen and it will be crunchy, not soft.
• Transfer the peppercorns to a small food processor or spice grinder. Pulse them until they are finely ground.
• Add in the dried lemon zest and salt and give a quick pulse to combine everything. 

Notes

This recipe makes about 3 Tablespoons. The nutrititional information is for the total amount. 

 

Store your lemon pepper seasoning in an airtight container in a cool, dry place.

If you notice clumping, it’s usually from moisture. You can add a few dried beans to the container to help absorb excess moisture and keep your seasoning free-flowing.

Nutrition

Serving: 1serving | Calories: 36kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 3492mg | Potassium: 172mg | Fiber: 5g | Sugar: 1g | Vitamin A: 67IU | Vitamin C: 31mg | Calcium: 79mg | Iron: 1mg

This recipe was originally posted on March 3, 2022. It has been updated to improve user experience and reshared on April 7, 2026.

The post Homemade Lemon Pepper Seasoning appeared first on An Affair from the Heart.

This recipe makes 12 sticky rolls and takes just 10 minutes of prep time before letting the dough rise overnight. In the morning, they bake up golden and bubbling in about 20 minutes, filling your kitchen with the smell of warm cinnamon, butter, and caramel.

If you’ve ever searched for cinnamon buns near me when craving something warm and sweet, these gooey Ice Cream Sticky Rolls with pecans are a delicious homemade alternative.

There’s something extra special about ooey-gooey sticky rolls fresh from the oven, especially when they’re baked in a sweet caramel-like syrup and topped with pecans. These pecan sticky rolls are soft, rich, and just messy enough to make you reach for a second napkin.

And the best part? Nobody will believe the secret ingredient is ice cream.

I first made this sticky buns recipe years ago for my daughter’s 8th-grade graduation and Confirmation brunch. They disappeared almost as quickly as I could set the pan down on the table. Everyone kept asking how I made them, and most people were shocked when I told them how simple the recipe actually was.

The original photos from that post definitely didn’t do them justice, though. So I felt like it was the perfect time to give this recipe a little refresh and share it again.

So grab a cup of coffee, pull up a chair, and get ready for one of the easiest pecan cinnamon rolls you’ll ever make.

Easy Pecan Sticky Buns Recipe

Some mornings call for something special, but nobody wants to spend hours in the kitchen. That’s exactly why these sticky buns with pecans are such a favorite.

Using frozen cinnamon roll dough keeps the prep incredibly simple while still delivering bakery-style results. As the rolls bake, the buttery brown sugar mixture transforms into a rich caramel-like sauce that coats every bite.

Once inverted, the pecans become the glossy topping, creating those classic sticky buns that are soft, sweet, and just a little bit messy in the best way.

My recipe for sticky rolls is perfect for holidays, weekend brunch, or anytime you want warm, homemade rolls waiting for you in the morning.

Sticky Buns vs. Cinnamon Rolls

While the terms sometimes get used interchangeably, sticky buns and cinnamon rolls are actually a little different.

Traditional cinnamon rolls are baked with the cinnamon filling inside the dough, then topped with icing or glaze. Sticky buns, on the other hand, are baked on top of a buttery caramel mixture with nuts, most commonly pecans.

When the pan is flipped after baking, the caramel and nuts become the topping, creating the classic gooey finish that makes pecan sticky buns so irresistible.

These rolls fall firmly into the sticky bun category, thanks to the bubbling brown sugar sauce and a generous layer of pecans that turn into a glossy topping once inverted.

Ingredients for Ice Cream Sticky Rolls

You will find the exact measurements and instructions at the bottom of this post in the printable recipe card.

• Frozen self-rising cinnamon rolls – The shortcut that makes this easy sticky buns recipe possible. They rise overnight and bake up soft and fluffy.
• Vanilla ice cream – The surprising ingredient that melts into the sauce, adding sweetness, creaminess, and just a hint of vanilla flavor.
• Butter – Helps create the rich caramel-like base for these rolls.
• Brown sugar – Provides a deep caramel flavor and that sticky texture.
• White sugar – Balances the sauce and helps it melt smoothly.
• Chopped pecans – The signature topping for classic pecan sticky rolls.

Substitution tip: If pecans aren’t your favorite, walnuts can be used instead for a similar flavor and texture. If there is a nut allergy, or you simply don’t like them, leave them out entirely, and you will still have that delicious caramel sticky topping without them!

How to Make Sticky Rolls with Pecans

These overnight sticky buns come together in just a few easy steps.

Spray a 9×13 baking dish with cooking spray. Sprinkle the chopped pecans evenly across the bottom of the dish.

In a saucepan over low heat, combine the butter, vanilla ice cream, brown sugar, and white sugar. Stir until everything is melted and the sugars have dissolved.

Place the frozen cinnamon rolls on top of the pecans in the prepared pan. Pour the warm sauce evenly over the frozen rolls.

Cover the pan lightly with plastic wrap sprayed with cooking spray. Place in a warm spot and allow the rolls to rise overnight.

In the morning, remove the plastic wrap and bake at 350°F for 20–25 minutes, until the rolls are golden and bubbling.

Let the rolls cool slightly, then invert the pan onto a platter or another baking dish. The caramel and pecans will become the sticky topping.

Storage Instructions

If you happen to have any of these pecan sticky buns left over, they store beautifully and reheat well.

Room Temperature:
Once the rolls have cooled completely, cover the pan tightly with foil or transfer them to an airtight container. They can be kept at room temperature for up to 2 days.

Refrigerator:
For longer storage, place the sticky rolls in an airtight container and refrigerate for up to 4 days.

Freezer:
Yes, you can freeze pecan sticky rolls after they are baked. Allow the rolls to cool completely, then place them in a freezer-safe container or wrap them tightly in plastic wrap and foil. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator or on the counter.

Reheating:
To bring back that warm, gooey texture, warm individual sticky buns in the microwave for about 15–20 seconds. If reheating several rolls, cover the pan loosely with foil and warm them in a 300°F oven for about 10 minutes.

Warming them up melts that caramel-like topping again, making these pecan cinnamon rolls just as irresistible as when they first came out of the oven.

Love it? Pin it!

If you can’t wait to give this easy recipe for pecan sticky buns a try, make sure you can locate it. Pin it to your favorite Pinterest recipe board before you go!

Tips for the Best Pecan Sticky Rolls

• Let the rolls rise fully overnight so they bake up light and fluffy.
• Use a warm spot in your kitchen to help the dough rise properly.
• Invert while still warm so the caramel topping releases easily from the pan.
• Place a rimmed baking sheet underneath your baking dish in the oven in case the caramel bubbles over slightly.

More Sweet Roll Recipes to Love

If you are a fan of sweet rolls, then boy, do I have you covered! Pictured above are my Air Fryer Cinnamon Rolls. Can you believe those came from an air fryer!? And if you have a sourdough starter bubbling away on your counter, be sure to try these Sour Dough Cinnamon Rolls, too. Of course, you know, cinnamon rolls don’t only come in cinnamon! I have Red Velvet Cinnamon Rolls for one, and you have to try these Cranberry Cinnamon Rolls next Christmas!

If you are in the market for more fruit-forward rolls – My Cherry Limeade Sweet Rolls, Lemon Sweet Rolls, Lemon Blueberry Sweet Rolls, Upside Down Blueberry Sweet Rolls or these Banana Pecan Sticky Rolls will do the trick!

There’s something special about waking up to the smell of warm cinnamon rolls baking in the oven. These pecan sticky buns take that classic comfort and make it even easier with frozen dough and a simple caramel sauce made with ice cream.

If you’ve been looking for a dependable recipe for sticky rolls that feels a little bit indulgent but is incredibly simple to prepare, this one is sure to become a favorite.

One bite of these gooey sticky buns with pecans, and you may never search for cinnamon buns near me again.

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Ice Cream Sticky Rolls (Easy Overnight Pecan Sticky Buns)

Ooey – Gooey Cinnamon Rolls baked with a sweet caramel-like syrup and pecans. Nobody will believe you made these rolls with ice cream!

Course Rolls-Biscuits-Muffins

Cuisine American

Keyword frozen cinnamon roll dough, Ice Cream Sticky Rolls, pecan sticky buns, pecan sticky rolls, Rhode’s frozen cinnamon rolls, sticky buns, vanilla ice cream

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 252kcal

Author Michaela Kenkel

Ingredients

• 1 (12 count) package Rhode’s ™ Frozen Self Rising Cinnamon Rolls or other brand

For the Sauce:

• 1 cup vanilla ice cream
• 1 stick (1/2 cup) butter
• 1 cup brown sugar
• 1 1/2 cups granulated sugar
• 1 cup chopped pecans

Instructions

• Spray a 9×13 baking dish with cooking spray. sprinkle the pecans into the bottom of the dish and place the frozen cinnamon rolls in the pan.
• In a saucepan over low heat combine sugars, butter and ice cream until melted and sugars are dissolved. pour mixture evenly over the rolls. Cover lightly with plastic wrap sprayed with cooking spray. Let rise in a warm place over night.
• In the morning, remove plastic wrap and bake at 350 degrees for 20-25 minutes. After they cool just a little while, invert the rolls into another pan the same size or onto a platter, then the sticky part and nuts will be on the top.

Notes

Storage Instructions

If you happen to have any of these pecan sticky buns left over, they store beautifully and reheat well.

Room Temperature:
Once the rolls have cooled completely, cover the pan tightly with foil or transfer them to an airtight container. They can be kept at room temperature for up to 2 days.

Refrigerator:
For longer storage, place the sticky rolls in an airtight container and refrigerate for up to 4 days.

Freezer:
Yes, you can freeze pecan sticky rolls after they are baked. Allow the rolls to cool completely, then place them in a freezer-safe container or wrap them tightly in plastic wrap and foil. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator or on the counter.

Reheating:
To bring back that warm, gooey texture, warm individual sticky buns in the microwave for about 15–20 seconds. If reheating several rolls, cover the pan loosely with foil and warm them in a 300°F oven for about 10 minutes.

Warming them up melts that caramel-like topping again, making these pecan cinnamon rolls just as irresistible as when they first came out of the oven.

Nutrition

Serving: 1serving | Calories: 252kcal | Carbohydrates: 47g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 5mg | Sodium: 15mg | Potassium: 84mg | Fiber: 1g | Sugar: 45g | Vitamin A: 53IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 0.4mg

This recipe has been on my website for over 15 years. It’s been updated to improve user experience and reshared on March 16, 2026.

The post Ice Cream Sticky Rolls (Sticky Buns) appeared first on An Affair from the Heart.

They come together in about 30 minutes from start to finish and make a full dozen donuts, which means you can have one warm from the oven and still have plenty to share. They’re baked instead of fried, so there’s no oil splatter or fuss. Just mash, mix, bake, and roll in spiced sugar. The result? A fluffy, moist donut packed with real banana flavor and cozy spice in every bite.

If you’ve got a few overripe bananas on the counter or in the freezer, you’re already halfway there.

These banana donuts are easy to make, baked in the oven, not fried, and are dusted with spiced sugar and served warm. This recipe has been a reader favorite on my website since 2015, when we finally used the donut pan that I bought the previous fall. Since then, I have made this recipe countless times, along with several others that have been added to my donut recipe collection.

Time To Make the Donuts

Are you old enough to remember that commercial? The one with the Dunkin’ Donuts guy?  “Time to make the donuts…” as he heads out the door to work, morning after morning.

That is a common statement around here. My hubby says that a lot of times when he heads to bed early, “I have to go to bed now, I have to get up and make the donuts.” It’s like that other statement, “Bring home the Bacon.” What’s with the breakfast foods? Am I right?

I texted my hubby a picture of my donuts and said, “Look! I made the donuts today, too!”  I am sure he rolled his eyes, then texted me back his usual “nice” response. He’s not much of a texter.  

There is a standing joke around here that when you text him, you will get one of two responses. “K” or “nice.” We like to add our own punctuation to the nice and see how it changes his reaction.

“NICE!” — “niiiiiiiice.” — “Nice?”

He says we are making fun of him… but we aren’t really. We are truly blessed to have him in our lives. He has always been an amazing Dad and husband. He works hard for our family and is a wonderful provider.

He didn’t get to enjoy one of these at 6 AM when he left, but I did have one ready for him, still warm, when he came home for lunch.  I knew he would love them, because he loves anything banana!

Ingredients In Bakd Banana Doughnuts

You will find the complete ingredients and instructions at the bottom of this post in the printable recipe card.

For the Donut Batter:

• All-purpose flour – Gives the donuts their structure and soft crumb. You can substitute a 1:1 gluten-free flour blend if needed.
• Baking powder – Provides lift so the donuts bake up fluffy.
• Salt – Balances the sweetness and enhances the banana flavor.
• Baking soda – Works with the bananas to create a tender texture.
• Ground nutmeg – Adds that classic bakery-style donut flavor.
• Ground cinnamon – Brings warmth and pairs beautifully with banana.
• Ripe bananas (mashed) – The star of the show. The riper, the sweeter and more flavorful your donuts will be.
• Large eggs – Add structure and richness.
• Granulated sugar – Sweetens the batter and helps keep them moist.
• Vegetable oil – Keeps the donuts soft and tender. Melted butter can be substituted for a slightly richer flavor.
• Milk – Adds moisture and helps create a smooth batter. Any milk, including dairy-free options, will work.
• Vanilla extract – Rounds out the flavors and enhances the sweetness.

To Make the Spiced Sugar:

• Granulated sugar – Creates that classic sweet coating.
• Cinnamon – Warm and cozy.
• Nutmeg – Deepens the spice flavor.
• Cloves – Adds a subtle hint of warmth that makes these taste extra special.

How to Make Baked Banana Donuts

Preheat your oven to 350 degrees and lightly spray two six-count nonstick donut pans.

In one bowl, whisk together the flour, baking powder, salt, baking soda, nutmeg, and cinnamon. In a separate bowl, whisk the mashed bananas with the eggs, sugar, oil, milk, and vanilla until smooth.

Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix, which keeps the donuts tender.

Spoon the batter into the prepared pans, filling each cavity about three-quarters full. Bake for 12 to 14 minutes, or until a toothpick inserted into the center comes out clean.

While the donuts bake, stir together the spiced sugar ingredients in a shallow bowl.

Let the donuts cool in the pan for about five minutes before removing them. While still slightly warm, generously coat both sides in the spiced sugar. The warmth helps the sugar stick beautifully.

Serve warm for the absolute best texture and flavor. They are also fantastic with some warm maple syrup!

Storage & Make Ahead

Store cooled donuts in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days.

To freeze, place cooled (uncoated) donuts in a freezer-safe container for up to two months. Thaw and warm slightly before rolling in fresh spiced sugar.

Love it? Pin it!

Ifyou can’t wait to make this baked banana donut recipe, keep the recipe handy! Pin it to your favorite Pinterest recipe board before you go!

More Donut Recipes to Love

Ever since I bought my donut pan, I have been loving trying all sorts of donut recipes. I dressed up these Double Chocolate Donuts for Valentine’s Day, but these chocolate cake donuts, dipped in chocolate glaze, are perfect for any time! Pumpkin gets a bad rap. Why do people only feel like you can eat pumpkin in the fall? Well, I challenge you to think outside the box and bake up some of these Glazed Baked Pumpkin Donuts today!! 

These Baked Glazed Lemon Donuts are amazing, and if you love a Cherry Limeade in the summertime like me, you’ll love that I made these Cherry Limeade Baked Donuts to pay homage to my favorite Sonic drink.  

But it doesn’t stop there, Chocolate Covered Strawberry Donuts?  Yes, Please. Powdered Sugar donuts, Strawberry Lemonade donuts, Maple Bacon Donuts with Maple Glaze, and if you have never made Paczki, you simply must. I even make Biscuit Donuts and Donut Holes in my Air Fryer! You can see those pictured above.

Find all of my Donuts and Pastries Here, and while we are on the subject of Banana – don’t forget to save my Banana Bread recipe while you are here!

There’s something about the smell of bananas and warm spice baking in the oven that just feels like home. These baked banana donuts are simple enough for a weekday treat and special enough for a slow Saturday morning with coffee. Easy ingredients, no frying, and that perfectly spiced sugar coating, it’s the kind of recipe you’ll come back to every time bananas start to spot.

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Baked Banana Donuts

These banana donuts are easy to make, baked in the oven, not fried, and are dusted with spiced sugar and served warm.

Course Donuts & Pastries

Cuisine American

Keyword Baked Banana Donuts

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Additional Time 10 minutes minutes

Total Time 35 minutes minutes

Servings 12 Donuts

Calories 180kcal

Author Michaela Kenkel

Ingredients

For the Donuts:

• 1 3/4 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cinnamon
• 1 cup about 3 medium sized bananas, mashed
• 2 large eggs
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 2 Tablespoons milk
• 1 teaspoon vanilla

For the spiced Sugar:

• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves

Instructions

• Preheat oven to 350 degrees, and spray 2 non-stick six unit doughnut pans.
• In one bowl whisk together all of the dry donut ingredients, in another bowl whisk together all of the wet ingredients. Pour the wet ingredients into the dry ingredients, and stir together until combined.
• Spoon batter into prepared pans, filling about 3/4 full.
• Bake 12-14 minutes, or until toothpick inserted in center comes out clean.
• While baking prepare spiced sugar.
• Cool in pan for about 5 minutes, remove and generously dust donuts, both sides, with spiced sugar.
• Serve warm.

Video

Notes

Store cooled donuts in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days.

To freeze, place cooled (uncoated) donuts in a freezer-safe container for up to two months. Thaw and warm slightly before rolling in fresh spiced sugar.

Nutrition

Serving: 1serving | Calories: 180kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 28mg | Sodium: 136mg | Potassium: 80mg | Fiber: 1g | Sugar: 14g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

This recipe was originally posted on June 17, 2015. It has been updated to improve user experience and reshared on March 2, 2026.

The post Baked Banana Donuts appeared first on An Affair from the Heart.

Our favorite little hometown restaurant, Bella Vita, had these Arancini on its menu. They were my favorite appetizer that they offered. They served them on a small plate of marinara, dusted with cheese and sprinkled with fresh Italian Parsley. The presentation is one of my favorite parts, well, that’s until you cut into one. Then it’s time to scoop up all of that yumminess and clean the plate; prettiness goes out the window!

Arancini

Arancini are traditional Italian rice balls made from creamy Arborio rice, typically prepared like risotto, then stuffed with cheese, coated in seasoned breadcrumbs, and fried until golden brown and crispy. These crispy fried risotto balls are a classic Sicilian appetizer, often served with warm marinara sauce for dipping. The inside stays tender and cheesy while the outside turns perfectly crunchy, making arancini a popular choice for party appetizers, meatless meals, and Italian-inspired entertaining. Whether filled with mozzarella, parmesan, or a blend of three cheeses, homemade arancini are a comforting, restaurant-quality dish that brings authentic Italian flavor right to your kitchen.

Freaky Friday Arancini

For years, I hosted a bloghop with a large group of blogger friends, where a few times per year we would secretly cook/bake from one another’s websites. This arancini recipe was posted for one of those events.

For that round, I was assigned LeMoine Family Kitchen, a recipe blog run by Angela LeMoine. Angela is Italian and grew up in New Jersey. I had been assigned Angela’s blog one other time and made her Spinach & Artichoke Stuffed Shells. I feel like making something that isn’t Italian, when given the chance, from Angela’s blog, seems sinful. Although I did make Angela’s Black Bean Soup, and loved it.  I guess what I am saying is that she doesn’t have only Italian recipes. In fact, she is the queen of the scone. Check out these Chocolate Chip Scones … yum!

See All of My Freaky Friday Recipes

Ingredients in this Arancini Recipe

You will find the complete ingredients and instructions in the printable recipe card at the bottom of this post. 

• Water – This cooks the Arborio rice until tender and creamy. It absorbs fully into the rice, giving you that classic risotto-style base without needing broth.
• Arborio rice – This short-grain Italian rice is key to authentic arancini. Its high starch content creates that creamy texture that holds together beautifully once cooled. Regular long-grain rice will not work the same way.
• Garlic powder – Adds gentle, even garlic flavor throughout the rice mixture without overpowering it.
• Unsalted butter – Stirred into the rice as it cooks, butter adds richness and helps create a smooth, flavorful base.
• Eggs (tempered) – These help bind everything together so the risotto balls hold their shape. Tempering prevents the eggs from scrambling when mixed into the hot rice.
• Grated Pecorino Romano cheese – Salty, sharp, and traditional. It adds depth of flavor. Grated Parmesan cheese can be substituted if needed.
• Ricotta cheese – Brings a creamy, soft texture to the center of the arancini.
• Shredded mozzarella – Gives you that melty, cheesy bite inside. Freshly shredded melts best.
• Fresh chopped parsley – Adds freshness and a bit of color throughout the mixture.
• Salt – Enhances all of the flavors.

For the Coating

• Flour – The first layer in the breading process. It helps the egg stick to the rice balls.
• Eggs (beaten) – The second layer that allows the breadcrumbs to adhere properly.
• Italian seasoned bread crumbs – Provide flavor and create that crispy golden exterior. You’ll mix in a little chopped parsley and shredded Romano for extra flavor and color.
• Vegetable oil – Used for frying. A neutral oil works best for even browning.

To Serve

• Marinara sauce – Perfect for dipping and adds a classic Italian touch. If you have time, my Homemade Marinara recipe makes an amazing dipping sauce. 
• Chopped parsley and shredded Romano – A simple finishing garnish that makes them feel extra special.

How to Make Arancini – Three Cheese Fried Risotto Balls

Start by adding the water, Arborio rice, garlic powder, and butter to a pot. Bring everything to a boil, stirring occasionally. Continue cooking and stirring until the liquid is completely absorbed and the rice is tender. This creates a thick, creamy rice base.

Whisk the eggs in a small bowl. To temper them, slowly stir a small amount of the hot rice into the eggs. This gently warms the eggs so they don’t scramble. Once tempered, stir the eggs back into the rice along with the grated Pecorino Romano, ricotta, shredded mozzarella, salt, and chopped parsley. Mix until everything is well combined.

Using a measuring cup, scoop the mixture onto a lined baking sheet. Refrigerate until completely cool and easy to handle. This step helps the mixture firm up so it rolls smoothly.

Set up your breading station with separate bowls of flour, beaten eggs, and Italian seasoned breadcrumbs mixed with a bit of chopped parsley and shredded Romano. Roll each portion of rice into a ball. Coat first in flour, then dip into the egg, and finally roll in the breadcrumbs until fully coated. Place the breaded rice balls back onto the baking sheet.

At this point, you can either freeze or fry them.

To freeze, place the breaded rice balls on a baking sheet and double wrap tightly with plastic wrap.

To fry, heat vegetable oil in a deep fryer or cast-iron skillet over medium-high heat. The oil is ready when a pinch of breadcrumbs dropped in begins to bubble immediately and rises to the top. Carefully add a few rice balls at a time and cook until golden brown and heated through. This only takes a few minutes per batch. Place on a plate lined with paper towels to drain off any excess grease.

Serve hot with marinara sauce and a sprinkle of chopped parsley and shredded Romano on top.

Storage and Make Ahead

How to Store Arancini:
Once cooled, store leftover arancini in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F oven until warmed through and crispy again. An air fryer works beautifully as well and helps bring back that golden exterior. Microwaving will heat them, but you will lose some of the crisp texture.

To Make Ahead:
Arancini are perfect for prepping in advance. After breading, place the rice balls on a baking sheet and refrigerate for up to 24 hours before frying. This actually helps them firm up even more.

How to Freeze Arancini:
You can freeze the breaded, unfried rice balls by placing them on a baking sheet and double wrapping them tightly with plastic wrap. Once frozen solid, transfer to a freezer-safe container or bag for longer storage. Fry straight from frozen, adding an extra minute or two to the cook time, until golden brown and heated through.

Having a batch in the freezer means you’re always just minutes away from a beautiful appetizer or an easy meatless meal.

Love it? Pin it!

If you can’t wait to try this recipe for Three Cheese Arancini, make sure you can find the recipe. Pin it to your favorite Pinterest recipe board before you go.

They make a gorgeous appetizer or would make a wonderful meatless meal with a salad alongside.

Time to get on to the recipe! 

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Arancini – Three Cheese Fried Risotto Balls

These Italian three cheese fried risotto balls, Arancini, make the prettiest appetizer, or even a meatless meal. Arborio rice, cheese, garlic and herbs, breaded and fried until golden brown, served up with marinara and a dusting of grated cheese.

Course Appetizer

Cuisine Italian

Keyword arancini, Arancini – Three Cheese Fried Risotto Balls, arborio, risotto, risotto balls

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 24 arancini

Calories 126kcal

Author Michaela Kenkel

Ingredients

• 4 cups water
• 1¾ cup Arborio rice
• 2 teaspoons garlic powder
• 4 Tablespoons unsalted butter
• 2 eggs *tempered
• ¼ cup grated Pecorino Romano cheese
• ½ cup ricotta cheese
• 1 cup shredded mozzarella
• 1 handful of fresh chopped parsley
• 1 teaspoon salt
• For the coating:
• ½ cup flour
• 2 eggs beaten
• ½ cup Italian seasoned breadcrumbs add in a bit of chopped parsley and shredded Romano cheese
• vegetable oil for frying
• Marinara sauce chopped parsley and shredded Romano for serving

Instructions

• Place the water, Arborio rice, garlic powder and butter into a pot. Bring to a boil, stirring occasionally.
• Cook and continue to stir until the water is all absorbed and the rice is tender.
• Whisk the eggs in a small bowl.
• *To temper the eggs, Add a small amount of the hot rice to whisked eggs and stir. You want to slowly warm the eggs so they don’t scramble.
• Stir together the tempered eggs, grated Pecorino, ricotta, shredded mozzarella, salt and parsley.
• Scoop the mixture, using a 1/4 cup measuring cup, onto a lined baking sheet. Pop into the refrigerator for about 15 minutes until completely cool and easy to handle.
• Place your breading ingredients into separate bowls. Roll mixture into a ball then coat in flour, then in egg and finally into the breadcrumbs.
• Place back onto the baking sheet and continue coating all the rice balls.
• At this point you can either fry them or freeze them.
• To Freeze: Place breaded rice balls on a baking sheet and double wrap with plastic wrap.
• To Fry: You can fry the rice balls in a deep fat fryer or in a cast iron skillet. Heat vegetable oil over medium high heat, you will know it’s hot enough when you carefully drop a pinch of breadcrumbs into the oil and bubbles immediately form around them and they rise to the top.
• Carefully add a few rice balls to the pot and cook until golden. It will take a couple of minute for them to brown and heat through. Repeat with the remaining rice balls.
• Serve hot.

Video

Notes

To Store:
Once cooled, store leftover arancini in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F oven until warmed through and crispy again. An air fryer works beautifully as well and helps bring back that golden exterior. Microwaving will heat them, but you will lose some of the crisp texture.

To Make Ahead:
Arancini are perfect for prepping in advance. After breading, place the rice balls on a baking sheet and refrigerate for up to 24 hours before frying. This actually helps them firm up even more.

To Freeze:
You can freeze the breaded, unfried rice balls by placing them on a baking sheet and double wrapping them tightly with plastic wrap. Once frozen solid, transfer to a freezer-safe container or bag for longer storage. Fry straight from frozen, adding an extra minute or two to the cook time, until golden brown and heated through.

Having a batch in the freezer means you’re always just minutes away from a beautiful appetizer or an easy meatless meal.

Nutrition

Serving: 2arancini | Calories: 126kcal | Carbohydrates: 16g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 189mg | Potassium: 43mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 165IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 1mg

This recipe was originally posted on February 22, 2018. It has been updated to improve user experience and reshared on February 16, 2026.

Check out the other recipes made for this Winter Round of Freaky Friday:

• A Dish of Daily Life – Cucumber Salsa
• An Affair from the Heart – Arancini (Three Cheese Fried Risotto Balls)
• A Kitchen Hoor’s Adventures – Healthier Buffalo Chicken Dip
• Bacon Fatte – Spiced Bakery Style Ginger Pear Muffins
• Bowl Me Over – Beef Tips and Gravy
• The Devilish Dish – Chocolate Covered Snickers Strawberries
• Full Belly Sisters – Easy Crockpot Cesar Chicken
• LeMoine Family Kitchen – Frittata Ranchera Black Bean Salad
• Life Currents – Garlic Sesame Noodles
• Lisa’s Dinnertime Dish – Low Carb Cheeseburger Meatloaf
• Mildly Meandering – Slow Cooker Zuppa Toscana Soup
• Plattertalk – Whole Wheat Irish Soda Bread
• Seduction in the Kitchen – Reuben Meatball Casserole
• Take Two Tapas – BLT Bacon Cups with Avocado
• The Foodie Affair – Pineapple Bread Pudding
• West Via Midwest – Spicy Smoke Sauced Shrimp
• Who Needs a Cape? – Cheez-It Fiesta Baked Chicken

The post Three Cheese Arancini (Fried Risotto Balls) appeared first on An Affair from the Heart.

Happy Valentine’s Day! I am so excited to (re)share this fun little treat with you today. The first time I shared this recipe was back in 2014 on National Cherry Pie Day. I love that National Cherry Pie Day lands in February. It fits right in with the month of hearts and red. 

Heart-Shaped Cherry Hand Pies

These heart-shaped cherry hand pies are a festive Valentine’s Day dessert made with flaky pie crust and a sweet, glossy cherry filling. Each little hand pie is baked until golden and crisp on the outside, with a warm, jammy center that feels straight from a bakery case. Using refrigerated pie crust and canned cherry pie filling keeps this recipe simple, while the heart shape makes it perfect for Valentine’s Day parties, classroom treats, or a homemade dessert to share with the people you love.

Do you love heart-shaped foods like me? Be sure to take a peek at my Valentine Snack Board with Heart-Shaped Red Velvet Cheese Ball, these heart-shaped chocolate dipped shortbread cookies, and my Chocolate strawberry whoopie pies too!

Mini Cherry Pies

Finished with a light egg wash and a sprinkle of sugar, these delicious hand pies bake up beautifully in just minutes. They’re easy to make ahead, fun to decorate, and perfectly portioned, no slicing required. Whether you’re planning a Valentine’s Day dessert table, packing a picnic, or want a sweet, shareable treat, you can’t beat a cute little hand pie!

Cherry Hand Pies

You can easily change up the shape to fit just about any occasion. Try circles or rectangles for an everyday dessert, stars for the Fourth of July, flowers for spring gatherings, or simple squares for bake sales and potlucks. This hand pie recipe works year-round, just swap the cutter or filling to match the moment.

Ingredients You’ll Need

You will find the exact measurements and instructions in the printable recipe card at the bottom of this post. 

• Refrigerated pie crust keeps this recipe quick and approachable while still baking up flaky and golden. Homemade pie dough works just as well if you prefer from-scratch baking.
• Cherry pie filling adds the perfect balance of sweetness and tartness and holds its shape nicely inside the hand pies. Other canned pie fillings or thick fruit preserves can be used instead.
• Egg whites help seal the edges so the pies stay closed while baking and give the tops a light golden finish.
• Sugar adds a subtle crunch and a little sparkle once baked.

How to Make Cherry Hand Pies with Pie Crust

This cherry pocket pie recipe is quick and easy!

Start by rolling out the pie crust slightly with a rolling pin to give yourself more room for cutting shapes. 

Using a heart-shaped cookie cutter or pocket pie press, cut out your crusts. Once your shapes are cut, brushing the edges with the egg wash helps the pies seal so the filling stays put while baking.

A small amount of cherry filling goes in the center before topping with a second crust and sealing the edges. 

A tiny vent cut in the top with a small knife allows steam to escape, keeping the pastry flaky. 

Place on a baking sheet, and finish with a light egg wash, sprinkle with sugar, and bake until golden brown, watching closely since they cook quickly.

I like to use any of the excess pie crust to make pie crust cookies to serve along the pies with ice cream for dessert.

Storage and Make-Ahead Tips

Once baked and cooled, hand pies can be stored at room temperature for a day or in the refrigerator in an airtight container for up to three days. They’re great made ahead, just bake, cool completely, and store until ready to serve. You can also assemble the pies, freeze them unbaked, and bake straight from frozen, adding a few extra minutes to the baking time.

Love it? Pin it!

If you can’t wait to make these little cherry pies at home, make sure you can find the recipe! Pin it to your favorite Pinterest recipe board before you go. 

More Hand Pie Recipes to Love

I have Spiced Peach Pocket Pies right here on my site, along with these super fun Voo Doo Hand Pies for Halloween. Check out these Fried Apple Hand Pies, pumpkin hand pies, blackberry Nutella hand pies, and pear hand pies. And if you are looking for other fun ways to eat your pie in a portable way, these apple pie tacos and apple pie egg rolls (pictured above) are a fun way to do that!

Whether you make them heart-shaped for Valentine’s Day or switch up the shapes for another occasion, these cherry hand pies are meant to be shared. They’re easy, festive, and just the right size for a sweet little treat any day of the week.

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Cherry {Heart Shaped} Hand-Pies

Cherry {Heart Shaped} Hand-Pies are a perfect treat for your sweetheart.

Course Pies

Cuisine American

Keyword “hand pies”, cherry, heart shaped, pocket pie, Valentines Day

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 pies

Calories 262kcal

Author Michaela Kenkel

Ingredients

• 2 refrigerated pie crusts or your own homemade
• 1 can cherry pie filling
• 1 egg white whisked
• sugar

Instructions

• Preheat oven to 400 degrees
• Lay crust on a piece of parchment paper, and slightly roll it out further.
• You should get 6 hearts to (3 pies) to one crust.
• Brush the edges with egg white to get them to seal properly.
• Place two Tablespoons of cherry pie filling in the middle of each and seal edges together.
• Take a small paring knife and and make a small (vent) heart shape cut out.
• There will be extra filling, save for serving.
• Dust with sugar and bake for about 15 minutes.
• Watch them closely, they bake quickly!

Video

Notes

The amount of hand pies you will get from each crust is based on how big you make them. 

Once baked and cooled, hand pies can be stored at room temperature for a day or in the refrigerator in an airtight container for up to three days. You can also assemble the pies, freeze them unbaked, and bake straight from frozen, adding a few extra minutes to the baking time.

Nutrition

Serving: 1serving | Calories: 262kcal | Carbohydrates: 28g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 240mg | Potassium: 63mg | Fiber: 1g | Sugar: 0.03g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 1mg

This recipe was originally posted on February 20, 2014. It has been updated to improve user experience and reshared on February 2, 2025.

The post Heart-Shaped Cherry Hand Pies appeared first on An Affair from the Heart.

Their deep red color makes them especially fun for Valentine’s Day, but don’t let the timing fool you, these rolls are just as perfect for weekend brunch, Christmas morning, or anytime you want a bakery-style treat that feels a little extra special.

Valentine’s Day is just around the corner, and I am so excited. I know, many people think it’s a fluffy Hallmark holiday, but me? I have loved it since the first time I got to create a valentine box and exchange sweet sentiments with my classmates way back when. So, every year, I add a little something new to my website just in time for Valentine’s Day. Today, I present these red velvet rolls, perfect for any sweetheart, or sweet tooth! If ever a cinnamon roll could be sexy, it’s this one.

Red Velvet Cinnamon Buns

These Red Velvet Cinnamon Rolls are made with a cake mix–based dough, which keeps the process simple while still delivering soft, fluffy, bakery-style rolls. The red velvet dough has a light cocoa flavor that enhances the cinnamon sugar filling without turning the rolls into a chocolate dessert. A generous layer of homemade cream cheese frosting is spread over the warm rolls, allowing it to melt into the swirls and create a rich, cohesive finish in every bite.

No Knead Red Velvet Cinnamon Rolls

The bold red color and classic cream cheese frosting make these cinnamon rolls especially fitting for Valentine’s Day, but they’re not tied to one season or celebration. They’re the kind of treat that feels right anytime you want breakfast to feel special, whether that’s a quiet weekend morning, a holiday brunch, or a cozy gathering with family. Warm, comforting, and familiar, they’re simple enough to make but memorable enough to feel like a true treat.

Taste of Red Velvet Cake Cinnamon Rolls

If you’ve ever wondered what makes red velvet different, it’s more than just chocolate with red food coloring. Red velvet has a mild cocoa flavor that’s softer and less intense than a true chocolate dessert, with a subtle richness that pairs beautifully with tangy cream cheese frosting. The result is a flavor that’s smooth, lightly chocolatey, and perfectly balanced, one that feels special without being heavy, which is exactly why red velvet works so well in these cinnamon rolls.

Ingredients in this Red Velvet Cinnamon Roll Recipe

​You will find the complete ingredients and instructions in the printable recipe card at the bottom of this post. 

Ingredients in the Red Velvet Cinnamon Roll Dough and Filling:

• Warm water – helps activate the yeast so your dough rises beautifully.
• Active dry yeast – gives the rolls their soft, fluffy texture.
• Red velvet cake mix – makes the dough tender and adds that classic red velvet flavor; any red velvet cake mix works.
• All-purpose flour – gives the dough structure; keep a little extra on hand for dusting so the dough doesn’t stick.
• Dark brown sugar – sweetens the cinnamon filling and keeps it moist and gooey.
• Ground cinnamon – adds the warm, classic flavor that pairs perfectly with the red velvet.
• Kosher salt – balances the sweetness and enhances the flavors in both the dough and filling.
• Unsalted butter – softens the dough and makes the filling rich and tender; you’ll also use a little for greasing the pan.

Cream Cheese Frosting Ingredients:

• Cream cheese – the base for the frosting; Use full-fat cream cheese for the frosting for the creamiest results; light or reduced-fat versions work but will be slightly less rich.
• Powdered sugar – sweetens the frosting and gives it a smooth, creamy texture.
• Heavy cream – adds richness and helps make the frosting soft and spreadable.
• Vanilla extract – enhances all the flavors in the frosting.

How to Make Red Velvet Cinnamon Rolls with Cream Cheese Frosting

No kneading required for these rolls, just a bit of rise time, then you will be greeted by that aroma of baking cinnamon rolls and soon be enjoying a warm one right in your kitchen!

Start by dissolving the yeast in warm water until it gets a little bubbly. This is what wakes the yeast up and helps your rolls rise nice and fluffy. Stir in the red velvet cake mix and flour just until a soft dough forms; it will be slightly sticky, and that’s exactly what you want. Don’t overwork it, or the rolls can turn tough. Cover the dough and let it rise in a warm, draft-free spot until it doubles in size. This gives the rolls their tender, airy texture.

While the dough is rising, mix the brown sugar, cinnamon, and a pinch of salt, then stir in most of the butter until it’s fully combined. This will be your rich, gooey filling that melts into every swirl.

For the frosting, beat together the cream cheese, remaining butter, powdered sugar, heavy cream, vanilla, and a pinch of salt until it’s light, smooth, and creamy. This will be the perfect finishing touch for warm rolls.

Once the dough has risen, gently deflate it and roll it out into a rectangle. Spread the cinnamon-butter mixture evenly over the dough, leaving a small border around the edges so none of the filling escapes while rolling. Roll the dough up from one short side, pressing occasionally to keep it tight.

Then slice it into even pieces.

Grease your baking pan with butter, place the rolls cut-side up, and let them rise again until they’re puffy and almost fill the pan. Bake until the rolls are puffed, deep red, and the filling is bubbling.

Let them cool just a little so the frosting doesn’t melt completely, then spread the cream cheese frosting over the warm rolls and enjoy.

Make-Ahead & Storage Tips

You can assemble and slice the rolls the night before, then cover and refrigerate them overnight. Let them sit at room temperature for about 30 minutes before baking.

Leftover rolls can be stored well covered at room temperature for a day or in the refrigerator for up to 3 days. Warm them slightly before serving to soften the frosting and bring back that fresh-from-the-oven feel.

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If you love this recipe for Red Velvet Cinnamon Rolls made with cake mix, keep it where you can find it! Pin it to your favorite Pinterest recipe board before you go.

More Cinnamon Roll Recipes to Love

Pictured above, you will see an easy recipe for air fryer cinnamon rolls. Cinnamon Rolls don’t have to be traditional either. Take these Lemon Sweet Rolls, Upside Down Blueberry Sweet Rolls, my Cherry Limeade Sweet Rolls, these Strawberry Cinnamon Rolls, and my Lemon Blueberry Sweet Rolls, for instance. Made like traditional cinnamon rolls, but flavored uniquely. These Puff Pastry Cinnamon Roll Bites are quick and easy, and if you are a sweet roll lover, be sure to take a look at my Banana Pecan Sweet Rolls and these Ice Cream Sticky Rolls too!

Whether you’re baking these for Valentine’s Day or just because cinnamon rolls sound good this weekend, these red velvet cinnamon rolls are an easy way to make an everyday morning feel a little more special.

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Red Velvet Cinnamon Rolls (Using a Cake Mix)

These Red Velvet Cinnamon Rolls are soft, fluffy, and swirled with a rich cinnamon sugar filling, then finished with a classic cream cheese frosting. The shortcut dough makes them easy to pull together, while the deep red color makes them perfect for Valentine’s Day or any time you want a special breakfast or brunch treat.

Servings 12 servings

Calories 410kcal

Ingredients

For the Rolls:

• 1 1/4 cups warm water 110°F
• 1 2 1/4-ounce package active dry yeast
• 1 15.25-ounce box red velvet cake mix
• 2 1/2 cups all-purpose flour plus more for dusting

For the Cinnamon Filling:

• 1 1/2 cups packed dark brown sugar
• 3 tablespoons ground cinnamon
• Kosher salt
• 2 sticks 1 cup unsalted butter, cut into tablespoon pieces and softened, plus more for greasing the pan

For the Cream Cheese Icing:

• 4 ounces cream cheese softened
• 1 1/2 cups confectioners’ sugar
• 1/4 cup heavy cream
• 1 teaspoon pure vanilla extract

Instructions

• In a large bowl, whisk together the warm water and yeast. Let it sit for about 5 minutes, until the yeast dissolves and the mixture looks slightly bubbly.
• Add the red velvet cake mix and flour, then stir vigorously for about 1 minute, just until the dough comes together and no dry flour remains. Do not knead or overwork the dough — it should be soft and slightly sticky. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place until doubled in size, about 1 to 1 hour and 20 minutes.
• While the dough is rising, whisk together the brown sugar, cinnamon, and 1/4 teaspoon salt in a medium bowl, breaking up any lumps. Work in 12 tablespoons of the butter until the mixture is fully combined and spreadable. Set aside.
• In another bowl, beat together the cream cheese, confectioners’ sugar, heavy cream, vanilla, the remaining 4 tablespoons of butter, and 1/4 teaspoon salt until light and creamy, about 2 minutes. Set the frosting aside.
• Once the dough has risen, gently deflate it by lifting around the edges and letting it fall back into the bowl. Transfer the dough to a lightly floured surface and roll it into a 12-by-16-inch rectangle, gently pushing the edges in to keep the sides straight.
• Spread the brown sugar filling evenly over the dough, leaving a 1/4-inch border around the edges. Starting from one of the short sides, roll the dough tightly into a log, pressing the sides as needed to keep it even.
• Grease a 9-by-13-inch baking dish with butter. Cut the dough log into 12 equal pieces and arrange them cut-side up in the pan, gently reshaping the rolls if needed. Cover and let rise in a warm, draft-free place until the rolls nearly fill the pan, about 30 minutes.
• Preheat the oven to 350°F with a rack in the center position. Bake the rolls until puffed, brick red, and bubbling, about 20 to 25 minutes. Let cool for about 30 minutes, until set.
• Spread the frosting over the warm rolls and serve.

Video

Notes

Make-Ahead & Storage Tips

You can assemble and slice the rolls ahead of time, then cover and refrigerate them overnight. Let them sit at room temperature for about 30 minutes before baking, so they rise and bake perfectly.

Leftover rolls keep well covered at room temperature for a day, or in the refrigerator in an airtight container for up to three days.

Warm them slightly before serving to bring back that fresh-from-the-oven softness and to let the cream cheese frosting melt just a touch.

Nutrition

Serving: 1serving | Calories: 410kcal | Carbohydrates: 91g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 338mg | Potassium: 212mg | Fiber: 3g | Sugar: 41g | Vitamin A: 210IU | Vitamin C: 0.1mg | Calcium: 114mg | Iron: 3mg

The post Red Velvet Cinnamon Rolls appeared first on An Affair from the Heart.

This Tater Tot Taco Casserole has been on my website since 2015.  My kids were a whole lot littler back then, and still lived at home, and even though that’s changed now, one thing that hasn’t changed though, is that there are two things I know that kids love: tacos + tater tots, and my thought to merge the two into this yummy Mexican Tater Tot Casserole recipe years ago, is still brilliant, even now. 

Taco Tater Tot Casserole

If taco night and tater tot casserole had a baby, this would be it. The beefy, cheesy, seasoned base bakes up rich and flavorful, while the tots get perfectly crisp on top. It’s filling without being fussy, customizable with your favorite toppings, and easy to double if you’re feeding a crowd. Bonus: leftovers reheat beautifully.

Ingredients in Taco Tot Casserole

You will find the complete ingredients and instructions at the bottom of this post in the printable recipe card.

• Lean ground beef – A hearty, flavorful base that keeps the casserole filling without being greasy. Ground turkey or chicken works well as a lighter option.
• Onion – Adds savory depth and helps build flavor right from the start. Yellow or white onions both work.
• Salt & pepper – Simple seasoning to balance and enhance the beef before the taco flavors go in.
• Taco seasoning – The easy way to get that classic taco flavor without measuring individual spices. Use a packet from the store, or make your own Homemade Taco Seasoning. 
• RO*TEL – Rotel diced tomatoes with green chiles adds even more flavor to the ground beef mixture.
• Pinto beans – Add heartiness. Black beans or kidney beans can easily be swapped in.
• Mexican-blend shredded cheese – Melts beautifully and ties everything together. Cheddar cheese, Colby Jack, or Pepper Jack all work well. 
• Green onions – A fresh pop of flavor that balances the richness of the casserole.
• Frozen tater tots – The crispy, golden topping that makes this dish irresistible. Any brand works—just add them straight from the freezer.
• Optional Toppings for Serving –  classic taco toppings like sour cream, avocado, shredded lettuce, and tomatoes let everyone customize their plate.

How to Make Taco Tater Tot Bake

Start by preheating your oven to 350°F and spraying a 9×13 baking dish with non‑stick cooking spray.

In a large skillet, brown the ground beef with the chopped onion. Season with salt and pepper, then drain any excess grease. Stir in the taco seasoning, RO*TEL, and drained pinto beans until everything is well combined.

Spread the beef mixture evenly into the prepared baking dish. Sprinkle the shredded cheese over the top, followed by the sliced green onions.

Arrange the frozen tater tots in an even layer on top. Bake uncovered for about 45 minutes, or until the tater tots are golden and crispy. Sprinkle green onions over the top.

Serve hot with your favorite taco toppings.

How to Store & Reheat Leftover Tater Tot Casserole

Let the casserole cool completely before storing. Cover the baking dish tightly with foil or transfer leftovers to an airtight container and refrigerate for up to 3 days.

For the best texture when reheating, warm leftovers in the oven at 350°F until heated through, or use the air fryer to help the tater tots crisp back up. The microwave works well for quick lunches, but the tater tots will be softer.

If you know you’ll be reheating individual servings, storing leftovers in portioned containers makes things even easier.

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If you can’t wait to try this recipe for Taco Tater Tot Casserole, be sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Easy Taco Tater Tot Casserole Tips & Tricks

• If you like extra‑crispy tater tots, you can broil the casserole for the last few minutes—just keep a close eye on it. 
• Using lean ground beef helps prevent excess grease, but you can also blot the meat with a paper towel after browning if needed.
• This casserole is easy to prep ahead. Assemble everything except the tater tots, cover, and refrigerate. When ready to bake, add the tots and pop it in the oven.

Tips & Tricks for the Best Tater Tot Casserole

If you like extra‑crispy tater tots, you can broil the casserole for the last few minutes—just keep a close eye on it. Using lean ground beef helps prevent excess grease, but you can also blot the meat with a paper towel after browning if needed.

This casserole is easy to prep ahead. Assemble everything except the tater tots, cover, and refrigerate. When ready to bake, add the tots and pop it in the oven.

More Recipes to Love

If casseroles are your thing, be sure and check out my classic Tater Tot Casserole, my Tuna Tetrazzini and that yummy Chicken & Doritos Caserole pictured above. You can find all of my casserole recipes here. If it’s tacos or Mexican food you love, be sure to check out my homemade Enchilada Sauce recipe, these Double Decker Baked Tacos and my Mom’s Taco Casserole recipe. You can find all of my Mexican recipes here. And if those little tater tots are hard for you to pass up, you are sure to love my Spicy Tator Tot Casserole with Sausage and Mushrooms, this Reuben Totchoes recipe and this Beef & Kraut Tater Tot Casserole.

This is one of those back‑pocket recipes you’ll come back to again and again. Simple ingredients, minimal prep, and big payoff, perfect for busy weeknights, casual gatherings, or when everyone’s craving tacos but you want something a little different.

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Taco Tater Tot Casserole

Taco Tuesday will never be the same – we have merged the taco and the beloved Tater Tot Casserole to make this delicious (and EASY!) family meal!

Course Casserole

Cuisine Mexican

Keyword Mexican, rotel, taco tater tot casserole, Taco Tot Casserole, Tater Tot, Tater Tot Casserole

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 9 servings

Calories 232kcal

Author Michaela Kenkel

Ingredients

• 2 pounds lean ground beef
• 1/2 cup onion chopped
• Salt & Pepper to taste
• 1 taco seasoning packet
• 1 10 ounce can RO*TEL tomatoes
• 1 15 ounce can pinto beans drained
• 1 30 ounce package tater tots
• 2 green onions sliced
• 2 cups Mexican cheese shredded
• Optional Toppings: sour cream avocado, lettuce, tomatoes

Instructions

• Preheat oven to 350 degrees, spray a 9×13 baking dish with non-stick cooking spray.
• Brown ground beef with onion. Salt & pepper to taste. Drain any excess grease. Add to the meat, RO*TEL and pinto beans. Stir to combine and spread into the bottom of your baking dish.
• Top with cheese and green onions.
• Top with tater tots.
• Bake for 45 minutes.
• Serve with your toppings of choice.

Video

Notes

How to Store & Reheat Leftover Tater Tot Casserole

Let the casserole cool completely before storing. Cover the baking dish tightly with foil or transfer leftovers to an airtight container and refrigerate for up to 3 days.

For the best texture when reheating, warm leftovers in the oven at 350°F until heated through, or use the air fryer to help the tater tots crisp back up. The microwave works well for quick lunches, but the tater tots will be softer.

If you know you’ll be reheating individual servings, storing leftovers in portioned containers makes things even easier.

Nutrition

Serving: 1serving | Calories: 232kcal | Carbohydrates: 2g | Protein: 28g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 228mg | Potassium: 391mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 177mg | Iron: 3mg

This recipe was originally posted on October 15, 2015 as a sponored post for Rotel. It has been updated to improve user experience and reshared on January 6, 2025.

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