This recipe has been a favorite in our family for years. In fact, I first shared it back in 2014!

I remember looking at the fruit basket one afternoon and noticing that a few apples were getting a little wrinkly around the edges. Naturally, my first thought was that it was time to bake something!

My kids have always loved monkey bread, so I decided to give our favorite pull-apart treat an apple cinnamon twist.

The result was everything I’d hoped for! Soft, fluffy bread coated in buttery brown sugar, with tender apples tucked between the pieces. The whole house smelled like apples and cinnamon, and the kids were pretty excited when they walked in from school that afternoon.

It made a wonderful after-school snack, and the leftovers were just as good for breakfast the next morning.

All these years later, this apple cinnamon monkey bread is still every bit as delicious. And now it has some beautiful new photos to go along with it!

Why You’ll Love This Apple Monkey Bread Recipe

• Easy to make: Using frozen Rhodes dinner rolls means there’s no need to make bread dough from scratch.
• Fresh apple flavor: Chopped apples add a little sweetness and become tender as the bread bakes.
• Warm fall spices: Apple pie spice gives every bite that cozy cinnamon flavor we all love.
• Buttery and gooey: Melted butter and brown sugar create a sticky, sweet coating around the soft bread.
• Fun to share: Everyone can pull off a piece, making this a great breakfast or treat for family gatherings.
• Perfect for the holidays: This pull-apart apple cinnamon bread would be a delicious addition to Thanksgiving or Christmas morning.

Ingredients in this Easy Apple Monkey Bread Recipe

You only need a handful of ingredients to make this sweet and sticky apple pull-apart bread.

• Rhodes Frozen White Dinner Rolls: These make the recipe so easy! Let the rolls thaw until they’re soft enough to cut in half before assembling the bread.
• Brown Sugar: Creates that rich, sweet, gooey coating around each piece of bread.
• Apple Pie Spice: This warm blend of spices gives the monkey bread its wonderful fall flavor. You can use store-bought, but I love using my Homemade Apple Pie Spice. It’s easy to make and perfect for all kinds of apple recipes!
• Butter: Melted butter helps the spiced brown sugar stick to the dough and creates that irresistible buttery coating.
• Fresh Apples: Peel, core, and chop two apples. I originally made this recipe with Jazz apples, but other firm baking apples work well, too.
• Lemon Juice: Adds a little brightness to the apples.
• All-Purpose Flour: Helps absorb some of the juices released by the apples as they bake.
• Pecans or Walnuts (Optional): Chopped nuts add a delicious crunch. I used pecans in my updated recipe photos, and they were wonderful!

You’ll find the complete measurements and printable instructions in the recipe card below.

How to Make Apple Monkey Bread

This easy apple monkey bread with Rhodes rolls takes just a little hands-on work. The hardest part is waiting for the dough to rise!

Thaw the rolls. Let the frozen dinner rolls thaw until they’re soft enough to cut. This takes about an hour, depending on the temperature of your kitchen. Cut each roll in half.

Prepare the pan. Generously spray a Bundt pan with nonstick cooking spray, making sure to coat all the grooves.

Mix the brown sugar and spices. In a bowl, combine the brown sugar with 2 teaspoons of apple pie spice.

Prepare the apples. In another bowl, toss the peeled, chopped apples with the remaining teaspoon of apple pie spice, lemon juice, and flour.

Layer the monkey bread. Dip each piece of dough into the melted butter, then roll it in the spiced brown sugar mixture. Arrange half of the dough pieces in the bottom of the prepared Bundt pan.

Sprinkle half of the apple mixture over the dough, along with some chopped pecans if you’re using them.

Repeat with the remaining dough, apples, and nuts.

Let the dough rise. Spray a piece of plastic wrap with nonstick cooking spray and loosely cover the Bundt pan. Let the dough rise in a warm place for 2–3 hours, or until it has doubled in size.

Bake. Preheat the oven to 350°F. Remove the plastic wrap and bake for 15 minutes. Loosely cover the top with aluminum foil and continue baking for another 20 minutes, or until the bread is baked through.

Flip and serve. Remove the monkey bread from the oven. Carefully loosen the edges with a knife, then invert the Bundt pan onto a serving platter.

Serve warm and enjoy pulling apart all those gooey, cinnamon-apple pieces!

How to Store and Reheat Apple Monkey Bread

Room Temperature: Store leftover monkey bread in an airtight container at room temperature for up to 2 days.

Refrigerator: For longer storage, refrigerate in an airtight container for up to 4 days.

Freezer: Wrap cooled portions tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.

Reheating: Warm individual portions in the microwave for about 15–20 seconds, or until heated through. You can also cover larger portions with foil and warm them in a 300°F oven.

Apple monkey bread is especially delicious when it’s warm, and the buttery brown sugar coating is soft and gooey!

Love it? Pin it!

If you can’t wait to make this apple cinnamon pull-apart bread, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for the Best Apple Monkey Bread

Best Apple Monkey Bread Tip: Give the frozen dinner rolls enough time to rise before baking. You want the dough to look nice and puffy, so the finished bread has that soft, fluffy pull-apart texture.

• Grease the Bundt pan well. The brown sugar coating gets wonderfully sticky, so be generous with the nonstick spray, especially in the grooves.
• Chop the apples into small pieces. This helps distribute the apple flavor throughout the bread.
• Choose a firm apple. Jazz, Honeycrisp, Pink Lady, or Granny Smith apples are good options because they hold their shape while baking.
• Make your own apple pie spice. If you do a lot of fall baking, keeping a jar of homemade apple pie spice in your pantry is so handy. It’s delicious in everything from apple pies to muffins and this gooey monkey bread!
• Don’t skip the foil. Covering the bread partway through baking helps prevent the top from getting too brown before the center is finished.
• Watch the rise, not just the clock. A warm kitchen may speed things up, while a cooler kitchen can make the dough rise more slowly.
• Add the nuts if you love a little crunch. Pecans are especially good with apples and cinnamon, but walnuts work nicely, too.
• Serve it warm. That’s when the bread is at its softest and the buttery brown sugar coating is especially delicious.

Frequently Asked Questions

• Can I make apple monkey bread ahead of time? You can prepare the apples and measure the other ingredients ahead of time. For the best results, assemble the bread and allow it to rise according to the recipe before baking. I haven’t tested an overnight refrigerator rise with this version.
• Can I use a different kind of apple? Absolutely! I used Jazz apples in the original recipe, but Honeycrisp, Granny Smith, and Pink Lady apples are also good choices. Choose an apple that holds up well during baking.
• Can I make apple monkey bread without nuts? Of course! The original version I made for my family didn’t include nuts because my husband and kids weren’t big fans of nuts in their desserts. It’s delicious either way!
• Can I use canned biscuits instead of frozen dinner rolls? This recipe was developed using frozen yeast dinner rolls. Canned biscuits have a different texture and don’t need the same rising time, so I wouldn’t recommend swapping them without adjusting the recipe.
• Can I use cinnamon instead of apple pie spice? Yes! Cinnamon will give you a delicious apple cinnamon flavor, although you’ll miss some of the other warm spices found in apple pie spice.
• Why didn’t my monkey bread rise? Make sure your frozen rolls have thawed enough to begin rising and that your kitchen isn’t too cold. The dough should noticeably increase in size before baking.
• How do I know when monkey bread is done? The top should be golden brown, and the dough in the center should be fully baked rather than sticky or doughy. If needed, gently separate a piece near the center to check for doneness.

More Monkey Bread and Pull-Apart Bread Recipes

There’s just something fun about bread that’s made for sharing! Whether you’re craving something sweet for breakfast or a cheesy, savory bread to serve with dinner, these pull-apart bread recipes are always a hit.

• Blueberry Lemon Pull-Apart Bread: Soft layers of bread filled with juicy blueberries and spiced streusel, finished with a sweet and tangy lemon glaze.
• Cinnamon Toffee Monkey Bread Muffins: (pictured above) Made with refrigerated cinnamon rolls and crunchy toffee bits, these sweet little monkey bread muffins are ready in under 30 minutes!
• Homemade Cinnamon Pull-Apart Bread: Layers of cinnamon-sugar goodness baked into a beautiful pull-apart loaf and topped with cream cheese frosting.
• Dorothy’s Cheesy Bacon Pull-Apart Bread: Buttery sourdough bread stuffed with bacon, three kinds of cheese, and Dorothy Lynch dressing. Perfect for parties and game days!
• Crack Bread: Crusty French bread loaded with garlic butter, herbs, melted cheese, and bacon. A cheesy pull-apart appetizer that disappears fast!

More Apple Recipes to Love

If you love baking and cooking with apples as much as I do, you’re in the right place! From cozy fall desserts to easy family favorites, there are so many delicious ways to put fresh apples to good use.

• Lattice Topped Baked Apples: Tender, cinnamon-spiced apples wrapped in a beautiful, flaky lattice pie crust. Like having your own little apple pie!
• Apple Kuchen (German Apple Cake): A soft, buttery German apple cake topped with fresh apple slices, cinnamon sugar, and a sweet vanilla glaze.
• Snicker Apple Salad: Crisp apples, fluffy whipped topping, and chunks of Snickers candy bars come together in this easy, three-ingredient dessert salad.
• Apple Crostata: A rustic apple pie with a flaky crust, warmly spiced apples, and a buttery crumble topping. Even better with vanilla ice cream!
• Crockpot Cinnamon Applesauce: Homemade applesauce made in the slow cooker with fresh apples, cinnamon sticks, and no added sugar. Your kitchen will smell amazing!
• The Very Best Apple Crisp: Tender cinnamon-spiced apples baked under a buttery oatmeal crumble topping. Serve it warm with a scoop of vanilla ice cream for the ultimate fall dessert!

Still craving more apple goodness? Be sure to browse my complete collection of apple recipes for even more sweet and savory ways to enjoy one of fall’s favorite fruits!

There’s something about the smell of apples and cinnamon baking that makes a house feel extra cozy.

This Apple Monkey Bread has been part of our family recipe collection for more than a decade, and I love that something so simple can still bring everyone running to the kitchen.

Whether you make it for a weekend breakfast, a holiday gathering, or just because you have a couple of apples waiting to be used, I hope your family loves it as much as mine does.

If you give this recipe a try, I’d love to hear what you think! Leave a comment and a five-star rating below. It means so much to me and helps other readers find my recipes, too!

Happy baking! 

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Apple Monkey Bread

Soft, fluffy pull-apart bread filled with tender cinnamon-spiced apples, optional crunchy pecans, and a gooey buttery brown sugar coating. This easy apple monkey bread is made with frozen dinner rolls and is perfect for breakfast or a sweet fall treat!

Course Breads

Cuisine American

Keyword apple, Apple Monkey Bread, Monkey bread, pecans, pull apart, pull apart bread, Rhodes Frozen Bread Dough

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Thawing and Rise Time 4 hours hours

Total Time 4 hours hours 50 minutes minutes

Servings 12 servings

Calories 432kcal

Author Michaela Kenkel

Ingredients

• 24 frozen Rhodes white dinner rolls thawed until soft enough to cut and halved
• ⅔ cup brown sugar
• 3 teaspoons apple pie spice divided
• 1 cup (2 sticks) butter melted
• 2 apples peeled, cored, and chopped
• 1 teaspoon lemon juice
• 2 Tablespoons all-purpose flour
• ½ cup chopped pecans or walnuts optional

Instructions

• Allow frozen dinner rolls to thaw for approximately 1 hour, or until soft enough to cut. Cut each roll in half.
• Generously spray a Bundt pan with nonstick cooking spray.
• In a small bowl, combine brown sugar and 2 teaspoons of apple pie spice.
• In another bowl, toss chopped apples with the remaining 1 teaspoon of apple pie spice, lemon juice, and flour.
• Dip each piece of dough in melted butter, then roll it in the brown sugar mixture.
• Arrange half of the coated dough pieces in the bottom of the prepared Bundt pan.
• Sprinkle with half of the apple mixture and half of the nuts, if using.
• Repeat with the remaining dough, apples, and nuts.
• Spray a piece of plastic wrap with nonstick cooking spray and loosely cover the Bundt pan. Allow the dough to rise for 2–3 hours, or until doubled in size.
• Preheat oven to 350°F.
• Remove plastic wrap and bake for 15 minutes. Loosely cover the top with aluminum foil and bake for an additional 20 minutes, or until the bread is fully baked.
• Remove from the oven and carefully loosen the edges with a knife. Invert onto a serving platter and serve warm.

Notes

• Apples: Jazz, Honeycrisp, Granny Smith, or Pink Lady apples work well.
• Nuts: Pecans and walnuts are optional. Omit them if desired.
• Rising: Rising time will vary depending on the temperature of your kitchen. Let the dough double in size before baking.
• Bundt Pan: Use a generously greased Bundt pan with enough room for the dough to rise.
• Storage: Store airtight at room temperature for up to 2 days or refrigerate for up to 4 days.

Try my Homemade Apple Pie Spice to take this recipe over the top!

Nutrition

Serving: 1serving | Calories: 432kcal | Carbohydrates: 56g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 42mg | Sodium: 505mg | Potassium: 145mg | Fiber: 3g | Sugar: 22g | Vitamin A: 500IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 2mg

This recipe was originally posted on October 3, 2014. It has been updated to improve user experience and reshared on October 14, 2016.

The post Apple Monkey Bread appeared first on An Affair from the Heart.

My dad passed away recently, and for the last month, my brother and I have been working our way through the very full house he left behind. And when I say full, I mean FULL.

There has been a lot to sort through, donate, toss, and find new homes for. And then there was the food.

Apparently, my dad was either a really big fan of buying in bulk or quietly preparing for the apocalypse, because among everything else, I found 20 BIG jars of peanut butter and 15 jars of jelly. 

So, needless to say, I have peanut butter to use.

I tucked some away because the holidays will be here before we know it, and I’ll need it for my Homemade Peanut Butter Kiss Cookies. But with that much peanut butter staring me in the face, a new recipe seemed like a pretty good idea, too.

There was only one little problem with my dad’s PB&J stockpile. Every single jar of jelly was strawberry.

Now, I like strawberry jelly. I like strawberries, period. But when it comes to a peanut butter and jelly sandwich, I have opinions.

PB&J means grape jelly.

That’s what we grew up eating, and to this day, grape jelly wins every time. I use it in my Peanut Butter and Jelly Cookie Bars, too. There is just something about that classic combination of creamy peanut butter and sweet grape jelly that takes me right back to being a kid.

And that is exactly what inspired these Peanut Butter and Jelly Cake Mix Cookies.

They have all of that nostalgic PB&J flavor tucked into soft peanut butter cookies, but they’re ridiculously easy to make. Starting with a box of yellow cake mix means the dough comes together quickly with only five ingredients. Each peanut butter cookie gets a little pocket of grape jelly in the center before it goes into the oven.

If you’re a peanut butter lover, think of these as a fun shortcut version of a classic peanut butter cookie crossed with your favorite childhood sandwich. They remind me a little of peanut butter and jelly thumbprint cookies, except instead of simply spooning the jelly into an indentation on top, we bring the cookie dough up around the jelly so that sweet center is tucked right inside.

The result is part peanut butter cookie, part PB&J sandwich, and a whole lot easier than either one has any business being.

If you love cake mix cookies, be sure to check out my Red Velvet Crinkles and these Lemon Whippersnappers that both use a cake mix for their easy recipes!

Why You’ll Love These Peanut Butter and Jelly Cookies

These cookies take a childhood favorite and turn it into a simple dessert that both kids and grown-ups will love. The yellow cake mix keeps them soft and chewy while making this an incredibly easy cookie recipe. You only need five ingredients; there’s no complicated cookie dough to make, and you’ll have about two dozen chewy cookies ready to share.

Of course, you could use strawberry jelly.

Just know that somewhere, I’ll be wondering why you didn’t choose grape.

Ingredients in Peanut Butter & Jelly Cookies

One of the best things about these Peanut Butter and Jelly Cake Mix Cookies is that you only need five ingredients to make them. Find the complete measurements and instructions in the printable recipe card at the bottom of this post. 

• Creamy peanut butter – Creamy peanut butter gives these cookies that classic PB&J flavor and helps create their soft, chewy texture. I use Jif.
• Vegetable oil – Adds moisture and keeps the cookies soft.
• Eggs – Help bind the cookie dough together and give the cookies structure as they bake.
• Yellow cake mix – The shortcut that makes these PB&J cookies so easy! Cake mix takes the place of measuring flour, sugar, and other dry ingredients separately.
• Grape jelly – The sweet, fruity center that turns an easy peanut butter cookie into a PB&J cookie. Grape is my pick for that classic peanut butter and jelly flavor, but other jelly flavors work, too. Strawberry, raspberry, or even mixed berry would all be delicious.

How to Make Peanut Butter and Jelly Cookies with a Cake Mix

Preheat your oven to 350°F. Line a cookie sheet with parchment paper and set it aside.

In a large mixing bowl, stir the peanut butter, vegetable oil, and eggs together until the mixture is nice and smooth.

Add the yellow cake mix and stir until completely combined. The dough will be thick.

Use a large cookie scoop, about 2 Tablespoons in size, to scoop the dough. Roll each portion into a ball, place it on the prepared cookie sheet, and flatten it with the bottom of a glass or the palm of your hand.

Spoon 1 1/2 teaspoons of grape jelly into the center of each flattened piece of dough.

Gently bring the edges of the cookie dough up and around the jelly. You aren’t trying to completely seal it inside. Leave a little jelly peeking through the top.

Bake the cookies for 11–14 minutes, just until the edges are set. Don’t wait for them to get golden brown. Overbaking will take away that soft and chewy texture we’re after.

Let the cookies cool on the baking sheet before serving. The jelly will be very hot when they first come out of the oven, so give them time to cool before sneaking a taste!

Storage

Once completely cooled, store your Peanut Butter and Jelly Cookies in an airtight container at room temperature for up to 3 days.

For longer storage, keep them in the refrigerator for up to 5 days. Let them come to room temperature before serving if you prefer a softer cookie.

You can also freeze the baked cookies. Place cooled cookies in a freezer-safe airtight container, separating layers with parchment paper, and freeze for up to 2 months. Thaw them at room temperature before serving.

Love it? Pin it!

If you can’t wait to make these Peanut Butter & Jelly Cake Mix Cookies make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips for the Best PB&J Cookies

These cookies are easy, but a few little tricks will help keep that jelly where it belongs.

• Don’t overfill them. It may be tempting to add more jelly, but 1 1/2 teaspoons is plenty. Too much makes it more likely to escape while the cookies bake.
• Bring the dough up around the jelly. You want to create a little pocket for it rather than simply placing the jelly on top of a flat cookie.
• Leave some jelly showing. There’s no need to completely seal it inside. That little peek of grape jelly on top is part of what makes these cookies so fun.
• Don’t overbake. Take the cookies out when the edges are set. They will continue to set as they cool on the baking sheet.
• Let them cool before eating. That jelly gets HOT in the oven!
• Use parchment paper. If a little jelly does make its way out, parchment makes cleanup much easier.

Best Peanut Butter and Jelly Cookie Tip: Keep an eye on the edges, not the center, when deciding if your cookies are done. If you wait for the whole cookie to look completely baked, chances are you’ve gone too far. Pull them when the edges are set and let the baking sheet do the rest.

Peanut Butter and Jelly Cookies FAQ

• What jelly flavors can I use in PB&J Cookies? Grape jelly will always be my first choice because it gives these cookies that classic PB&J flavor I grew up with. But you can absolutely experiment with other jelly flavors. Strawberry, raspberry, mixed berry, or your own favorite jelly or jam will work. Consider this your permission to disagree with me about the superiority of grape. 😉
• Can I use crunchy peanut butter? Creamy peanut butter will give you the smoothest cookie dough and that classic soft PB&J cookie texture. Crunchy peanut butter should work if you prefer a little extra texture.
• Can I use a different flavor of cake mix? Yellow cake mix gives these cookies a simple flavor that lets the peanut butter and jelly shine. White or vanilla cake mix would be the closest substitutions, although the flavor and texture may vary slightly.
• Can I make PB&J Cookies ahead of time? Yes. You can bake them a day or two before you need them and store them in an airtight container. They’re a great make-ahead cookie for parties, lunchboxes, or after-school treats.
• Why did my jelly leak out? Most likely, the cookie was overfilled, or the dough wasn’t brought far enough up around the jelly. Think of the dough as making a little nest for the jelly before the cookies go into the oven.
• Do I need to chill the cookie dough? No! That’s another reason I love these easy cake mix cookies. Mix, fill, and bake. No chilling time required.

More Peanut Butter Dessert Recipes to Love

Pictured above you will see my Peanut Butter Oatmeal Cookie Bars, also made with grape jelly! I have tons of peanut butter recipes right here on my site, but you for sure need to take a peek at my Peanut M&M Pie, this Peanut Butter Banana Nice Cream, my No Bake Peanut Butter Pie with Peanut Butter Cups and of course this Peanut Butter Hot Cocoa!

An Easy Cake Mix Cookie with a Little Nostalgia

Sometimes a recipe starts because you’re craving something. Sometimes it’s inspired by a season or a holiday.

And sometimes you find yourself with 20 jars of peanut butter and think, Well, I guess we’re making cookies. 

These Peanut Butter and Jelly Cake Mix Cookies turned an unexpected stockpile into something delicious. They’re soft, chewy, easy to make, and filled with that familiar peanut butter and grape jelly combination I grew up loving. If you’re a peanut butter lover looking for an easy cookie recipe that’s a little different from a classic peanut butter cookie, these are such a fun one to try.

Whether you call them Peanut Butter and Jelly Cookies or PB&J Cookies, they are a delicious peanut butter cake mix cookie; one bite will probably take you right back to those childhood sandwiches.

And Dad, don’t worry. I’m making a dent in that peanut butter.

Slowly.

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Peanut Butter & Jelly Cookies (Cake Mix Cookies)

Soft and chewy Peanut Butter and Jelly Cake Mix Cookies are an easy twist on the classic PB&J! Made with yellow cake mix and creamy peanut butter, each cookie has a sweet center of grape jelly. This simple five-ingredient cookie recipe makes about 24 cookies.

Course Cookies

Cuisine American

Keyword cake mix cookies, grape jelly, jelly, peanut butter, peanut butter and jelly cookies, Peanut Butter Cookies, yellow cake mix

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

Total Time 28 minutes minutes

Servings 24 servings

Calories 137kcal

Ingredients

• 1 cup creamy peanut butter; I use Jif
• 1/2 cup vegetable oil
• 2 large eggs
• 1 (15.25) ounce box yellow cake mix
• 2/3 cup grape jelly

Instructions

• Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
• In a large mixing bowl, stir together the peanut butter, vegetable oil, and eggs until smooth.
• Add the cake mix and stir until completely combined.
• Using a large cookie scoop, approximately 2 Tablespoons in size, scoop the dough and roll it into a ball. Place it on the prepared cookie sheet, then flatten it with the bottom of a glass or the palm of your hand.
• Spoon 1 1/2 teaspoons of jelly into the center of each flattened piece of cookie dough. Gently bring the edges of the dough up and around the jelly, partially enclosing it while leaving some of the jelly visible on top.
• Bake for 11–14 minutes, or until the edges are set. Be careful not to let the edges get too brown.
• Let the cookies cool on the baking sheet before serving.

Video

Notes

Don’t overfill the cookies with jelly. Too much can cause it to spill out during baking.

The cookies may still look soft in the center when they are ready to come out of the oven. Look for set edges rather than waiting for the entire cookie to brown.

The jelly will be very hot immediately after baking. Allow the cookies to cool before serving.

Grape jelly gives these cookies that classic PB&J flavor, but you can substitute your favorite flavor of jelly or jam.

STORAGE: Once completely cooled, store your Peanut Butter and Jelly Cookies in an airtight container at room temperature for up to 3 days.

For longer storage, keep them in the refrigerator for up to 5 days. Let them come to room temperature before serving if you prefer a softer cookie.

You can also freeze the baked cookies. Place cooled cookies in a freezer-safe airtight container, separating layers with parchment paper, and freeze for up to 2 months. Thaw them at room temperature before serving.

 

Nutrition

Serving: 1serving | Calories: 137kcal | Carbohydrates: 9g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 55mg | Potassium: 74mg | Fiber: 1g | Sugar: 6g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.3mg

The post Peanut Butter and Jelly Cake Mix Cookies appeared first on An Affair from the Heart.

This delicious Honey Bun Cake could very well be a new family favorite! A moist yellow cake with an incredibly sweet brown sugar and cinnamon swirl, topped with a vanilla glaze. This super easy cake starts with a boxed yellow cake mix and gets its moisture from the addition of sour cream. So good, you’ll want to eat it for breakfast!

I originally posted this recipe in 2022. I was looking for something quick to make for dessert, and all I had in the pantry was a yellow cake mix. I did a little Google search, and this Betty Crocker Honey Bun Cake recipe popped up. I had everything that I needed to make it!

I opted to bake this dessert without pecans added to the swirl of cinnamon; however, it is delicious both ways!

Although I originally found this recipe on a Betty Crocker website, it does not need to be made with Betty Crocker cake mix. Any yellow cake mix will do.

It’s one of those wonderfully simple cake mix recipes that tastes like you did a whole lot more work than you actually did. Between the moist cake, that ribbon of cinnamon and brown sugar running through the middle, and the sweet vanilla glaze on top, every bite gives you a little bit of everything.

Want other tasty desserts to try? Try my Cowboy Cookies or my No-Bake Peanut Butter Pie!

WHAT IS HONEYBUN CAKE?

This sweet treat is pure nostalgia! Do you remember eating the fantastically sweet Little Debbie Honey Buns as a child? This easy cake takes those familiar cinnamon, brown sugar, and glazed flavors and turns them into a simple 9×13 dessert.

With just a few simple ingredients, this cake imitates the sticky, satisfying sweetness of a store-bought honey bun.

This Honey Bun Cake is incredibly easy, with just a few simple ingredients that you more than likely already have on hand! Starting with a box of cake mix makes this dessert so unbelievably effortless. A cinnamon and brown sugar mixture creates a sweet ribbon through the center, with optional chopped pecans for a little crunch. To finish, top with a warm and creamy vanilla glaze.

A future family favorite, serve this moist cake as a dessert or as a breakfast cake with a glass of milk! It’s also a great cake for brunches, potlucks, holidays, or anytime you need an easy dessert that feeds a crowd.

Looking for more moist bundt cakes to make at home? Try my Lemon Cream Cheese Bundt Cake, Blueberry Banana Bundt Cake, or my Chocolate Macaroon Tunnel Bundt Cake recipe!

Why You’ll Love This Honey Bun Cake

There’s a lot to love about this old-fashioned cake, but the biggest reason may be how easy it is. Starting with a cake mix saves time, while sour cream makes the cake incredibly moist and tender. The brown sugar and cinnamon layer gives you that classic honey bun flavor, and the vanilla glaze sinks slightly into the warm cake for the perfect sweet finish.

It’s easy enough for a weeknight dessert but delicious enough to take to a party, brunch, family gathering, or potluck. And since it’s baked in a 9×13-inch pan, there is plenty to share.

INGREDIENTS FOR EASY HONEY BUN CAKE WITH SWEET VANILLA GLAZE

This recipe uses a handful of simple ingredients that you may already have in the refrigerator or pantry! For the full measurements, scroll down to the printable recipe card.

For the Cake:

• Yellow Cake Mix: Use your favorite brand. I have been told that Duncan Hines Golden Butter cake mix is also delicious in this recipe!
• Vegetable Oil: Adds moisture and helps give the cake its soft texture.
• Eggs: Provide structure, flavor, and richness to baked goods.
• Sour Cream: Gives the cake its moisture and an excellent soft, fluffy texture.
• Brown Sugar: Along with cinnamon, brown sugar is added to create that sweet, gooey cinnamon layer in the middle of the cake.
• Pecans: Chopped pecans add a crunchy texture and flavor but can be left out if preferred.
• Ground Cinnamon: The cinnamon mixed with brown sugar gives this cake its classic honey bun flavor.

For the Glaze:

• Powdered Sugar: Used as the base for the vanilla glaze.
• Milk: Thins the powdered sugar to create a smooth, pourable glaze.
• Vanilla Extract: Gives the lovely vanilla flavor to the glaze.

How to Make Honey Bun Cake with a Box of Yellow Cake Mix

My recipe for honey bun dessert is so incredibly easy to prepare! To see even more detailed steps, please scroll down to the recipe card.

Preheat the oven. Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick cooking spray. (Or grease and lightly dust with all-purpose flour.) Set aside.

Make the cake batter. In a large bowl, using your electric mixer, beat together cake mix, vegetable oil, eggs, and sour cream. Mix on low speed for about 30 seconds until the ingredients are moistened. Turn the mixer to medium speed and beat for another 2 minutes, scraping the sides of the bowl as needed.

Make the cinnamon-sugar filling. In a small separate bowl, mix brown sugar and cinnamon together with a fork. Stir in the chopped pecans if you are using them.

Layer the cake. Spread half of the batter into the bottom of the prepared pan. Sprinkle the brown sugar mixture evenly over the top. Pour the rest of the batter over the top and carefully spread it to cover the cinnamon sugar.

Bake. Bake for approximately 45 minutes or until the cake is a deep golden brown color and an inserted toothpick comes out clean.

While the cake is still warm, prick the top all over with the tines of a fork.

Glaze. Mix the glaze ingredients together and spread the glaze over the warm cake. The glaze will settle into those little holes and coat the top of the cake. Add a little more milk if needed to get the glaze to your desired consistency.

How to Store Honey Bun Cake

Cool completely. Store covered in an airtight container. The cake will last at least 4-5 days.

Because this cake is so moist, make sure it is completely cool before covering it. Otherwise, condensation can collect inside the container and make the top of the cake wet.

You can also freeze Honey Bun Cake. Wrap individual pieces tightly and place them in a freezer-safe container. Thaw at room temperature when you’re ready for a piece.

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Tips for the Best Honey Bun Cake

Don’t overmix the batter. Once everything is combined and smooth, you’re ready to assemble the cake.

Spread the second layer gently. The cake batter is thick, so add it over the cinnamon-sugar layer in spoonfuls before carefully spreading it. This makes it easier to keep that delicious filling in the middle instead of mixing it into the batter.

Pecans are completely optional. I typically make mine without them, but if your family loves nuts, they add a wonderful little crunch.

Watch the cake near the end of baking. Oven temperatures can vary. Look for a deep golden color and check the center with a toothpick.

Best Honey Bun Cake Tip: Don’t wait for the cake to cool before adding the glaze! Poke the warm cake with a fork and spread the glaze over it while it is still warm. Some of that sweet vanilla glaze will work its way into the cake while the rest sets on top.

Honey Bun Cake FAQ

• Does Honey Bun Cake actually contain honey? No! Despite its name, traditional Honey Bun Cake doesn’t need honey. The name comes from the cake’s resemblance in flavor to those sweet, cinnamon-filled glazed honey buns.
• Do I have to add pecans? No. They are completely optional. I usually make this cake without them, but it is delicious either way.
• Can I use a different brand of cake mix? Absolutely. I originally found this recipe through Betty Crocker, but you can use your favorite yellow cake mix. A golden butter cake mix is another tasty option.
• Can I make Honey Bun Cake ahead of time? Yes. In fact, this is a great make-ahead dessert. Once the cake has completely cooled and the glaze has set, cover it tightly until you’re ready to serve.
• Can I freeze Honey Bun Cake? Yes. Wrap the cake well or freeze individual slices in an airtight, freezer-safe container. Thaw before serving.
• Is Honey Bun Cake breakfast or dessert? I say both! With its cinnamon swirl and sweet glaze, it feels right at home next to a cup of coffee in the morning, but it makes an easy dessert, too.

An Affair from the Heart in Omaha Magazine’s Annual Food Edition

Before we go, I wanted to take a second and share with you a pretty special moment from when I originally shared this recipe. I was featured in Omaha Magazine’s 2022 Food Edition. I was so tickled to be asked, as it had been a bucket list item of mine!

I was out of town when it arrived, and a friend texted to tell me she saw me in it. I couldn’t wait to hold it in my hands!

I had my youngest daughter snap a quick photo or two of me with the magazine when I returned home. A big thank you to Omaha Magazine for including me!

You can read the article online if you aren’t a subscriber. 

OTHER SWEET RECIPES TO ENJOY

• Baked King Cake Donuts (Cinnamon Vanilla Donuts) 
• Candy Corn Cupcakes
• Lemon Cream Cheese Bundt Cake
• Hamburger Cupcakes
• Coconut Pudding Poke Cake
• Raisin Spice Bars
• Black Forest Cake
• Fresh Apple Cake

And now, years later, this Honey Bun Cake is still here, still being made, and still one of those wonderfully simple recipes that proves you don’t need anything fancy to make a really good cake. If you have a yellow cake mix tucked in the pantry, you’re already well on your way!

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Honey Bun Cake

This Honey Bun Cake could very well be a new family favorite! A moist yellow cake, with a deliciously sweet brown sugar and cinnamon swirl, topped with a vanilla glaze. This super easy cake starts with a boxed yellow cake mix and gets its moisture from the addition of sour cream. So good, you'll want to eat it for breakfast!

Course Cake & Cupcakes

Cuisine American

Keyword brown sugar cinnamon, cinnamon roll cake, honey bun cake, snack cake, vanilla glaze, yellow cake, yellow cake mix

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Additional Time 1 hour hour

Total Time 2 hours hours

Servings 12

Calories 429kcal

Author Michaela Kenkel

Equipment

• Rubber Spatulas 
• Kitchenaid Stand Mixer
• KitchenAid Hand Mixer 
• 9×13 Pyrex Baking Dish with a Lid

Ingredients

• FOR THE CAKE:
• 1 15.25 ounce box yellow cake mix
• 2/3 cup vegetable oil
• 4 large eggs
• 1 cup one 8 ounce container sour cream
• 1 cup brown sugar firmly packed
• 1/3 cup pecans chopped (optional)
• 2 teaspoons ground cinnamon
• FOR THE GLAZE:
• 1 cup powdered sugar
• 1 Tablespoon milk
• 1 teaspoon pure vanilla extract

Instructions

• Preheat the oven to 350 degrees F. Spray a 9×13" baking dish with non-stick cooking spray. (or grease and lightly flour it) Set aside.
• In a large bowl, using your mixer, beat together cake mix, vegetable oil, eggs, and sour cream. Mix on low speed for about 30 seconds until the ingredients are moistened. Turn mixer to medium speed and beat for another 2 minutes, scraping the sides of the bowl as needed.
• In a small separate bowl. mix brown sugar and cinnamon together with a fork (add in chopped pecans if using.) until mixed together.
• Spread half of the cake batter into the bottom of the prepared pan. Sprinkle the brown sugar-cinnamon mixture evenly over the top. Pour the remaining cake batter over the top and carefully spread it to cover the cinnamon sugar.
• Bake for approximately 45 minutes or until the cake is a deep golden brown color, and a toothpick inserted in the center comes out clean.
• Prick the top of the cake with the tines of a fork while it's warm.
• Mix the glaze ingredients together and spread over warm cake. Add a little more milk if needed to get the glaze your desired consistency.
• Cool completely. Store covered.

Video

Notes

This cake also works really well baked in a bundt pan.

Nutrition

Serving: 1 | Calories: 429kcal | Carbohydrates: 62g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Cholesterol: 66mg | Sodium: 356mg | Fiber: 1g | Sugar: 44g

This recipe was originally posted on June 7, 2022. It has been updated to improve user experience and reshared on September 22, 2026.

The post Honey Bun Cake appeared first on An Affair from the Heart.

These baked honey buns may look a little like cinnamon rolls, but honey is the star from the very first bite. It’s mixed right into the dough, swirled throughout each bun, and spread over the top for a sweet, sticky finish.

Unlike the packaged honey buns you find at the grocery store, these are baked, not fried. They bake together in a pan, giving you tall, fluffy buns with pillowy-soft centers and plenty of buttery honey flavor.

One of my family’s favorite cakes I make is my honey bun cake. So I knew that they would go bonkers for these homemade honey buns! This amazing recipe produces soft and puffy rolls, bursting with the sweet taste of honey, not only in the rolls, but in the filling and the topping too!

Honey Buns Recipe

There is something pretty special about pulling a pan of homemade sweet rolls from the oven, especially when your kitchen smells like warm bread, cinnamon, butter, and honey.

If you’ve been looking for a honey buns recipe with yeast, don’t let the rise time scare you off. The dough is simple to make and easy to work with. Most of the time involved is hands-off while you wait for the dough to rise.

I especially love that the honey isn’t saved just for the topping. Adding it to the dough gives these buns a subtle honey flavor throughout, while the cinnamon honey butter adds sticky, buttery sweetness to every bite.

Serve them warm for breakfast or brunch, make a pan when you have overnight guests, or enjoy one with a hot cup of coffee.

Are Honey Buns the Same as Cinnamon Rolls?

Not exactly, although you can certainly see the family resemblance!

Honey buns come in several different styles. The packaged version many of us grew up with is usually flatter and more compact, while homemade honey buns can be fried or baked and come in different shapes.

This baked honey buns recipe is made by rolling and slicing the dough before arranging the buns together in a baking dish. As they rise and bake, they become tall, soft, and fluffy, giving them an appearance similar to cinnamon rolls.

But the flavor is where the difference really comes through.

Instead of being all about cinnamon and sugar, these buns put honey front and center. There is honey in the yeast dough itself, plus a cinnamon honey butter that gets spread inside the buns and melted over the top.

So yes, they look a little like cinnamon rolls. But once you taste all of that buttery honey goodness, the name makes perfect sense.

Ingredients in Homemade Honey Buns

You only need a handful of simple ingredients to make this homemade honey buns recipe from scratch. Find the complete measurements and instructions in the printable recipe card at the bottom of this post. 

• Whole milk – Warm milk helps activate the yeast while adding richness to the dough. It should be warm, but never hot.
• Active dry yeast – Gives the buns their light, fluffy texture and beautiful rise.
• Granulated sugar – A small amount helps activate the yeast, while the rest sweetens the dough.
• Eggs – Add richness and structure while helping create a soft, tender bun.
• Salted butter – Melted butter makes the yeast dough rich and tender. Softened butter is also used to make the honey butter.
• Honey – The star of the recipe! Honey sweetens the dough and is used generously in the filling and topping.
• All-purpose flour – Provides the structure for the soft yeast dough.
• Ground cinnamon – Adds warmth to the honey butter without overpowering the flavor of the honey.

Honey Butter Makes These Buns Different

What really makes this honey butter buns recipe special is that the honey isn’t only drizzled over the finished rolls. Honey goes right into the dough, and the filling is made with softened butter, honey, and cinnamon.

About three-fourths of the cinnamon honey butter gets spread over the dough before it is rolled and sliced. The rest is saved for the warm buns.

As that honey butter melts over the freshly baked buns, it creates a sticky, glossy topping that runs down into all of those soft layers. No separate powdered sugar glaze needed!

How to Make Baked Honey Buns

Start by warming the milk to about 100–110°F. It should feel warm, but not hot. About 105°F is ideal.

Combine the warm milk, yeast, and 2 tablespoons of the granulated sugar in a large mixing bowl. Stir everything together, cover the bowl with a clean dish towel, and let it sit for about 5 minutes. You should see foam forming on the surface.

Once the yeast mixture is foamy, add the eggs, melted butter, honey, and remaining granulated sugar. Whisk for about a minute, until everything is well combined.

Add the flour and mix until the dough begins to pull away from the sides of the bowl.

Transfer the dough to a lightly floured surface and knead for 5 to 7 minutes, until it becomes smooth and elastic. You can also knead the dough in the bowl of a stand mixer fitted with a dough hook.

Place the dough back into the mixing bowl, cover it, and let it rise for about 1 hour in a warm place, or until doubled in size.

While the dough rises, stir together the softened butter, honey, and cinnamon until smooth and creamy.

Roll the risen dough into a sheet about ½ inch thick. Spread about three-fourths of the honey butter mixture evenly over the dough, saving the rest for topping the baked buns.

Roll the dough into a log, then cut it into 12 even pieces.

Arrange the buns in a 9×13-inch baking dish. Cover the dish and allow the shaped honey buns to rise a second time for about 45-60 minutes, or until they have doubled in size.

Preheat the oven to 375°F. Bake for 25 to 30 minutes, or until the tops are golden brown.

While they are still warm, spread the reserved cinnamon honey butter over the tops. It will melt right into the buns and create that beautiful, sticky finish.

How to Store Homemade Honey Buns

Store leftover honey buns in an airtight container on the counter or in the refrigerator for up to 5 days.

If you know you won’t be serving the entire batch right away, consider leaving the honey butter topping off the buns you plan to store. They’ll be easier and less messy to store and reheat. Add the honey butter after warming them for that freshly glazed appearance.

Enjoy leftover honey buns at room temperature or warm an individual bun in the microwave for about 15 seconds.

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

Tips for Making Homemade Honey Buns

Check the milk temperature. Yeast loves warm liquid, but milk that is too hot can kill it. Aim for 100–110°F before adding the active dry yeast. If you have an instant-read thermometer, this is the easiest way to take the guesswork out of it.

Try not to add too much additional flour just because the dough feels a little tacky. Too much flour can turn soft, fluffy buns into dense ones.

Use room-temperature butter, not melted butter, for the honey butter. Softened butter mixes smoothly with the honey and cinnamon and is much easier to spread over the dough.

Give your dough enough time to rise. Yeast doesn’t always follow the clock! The temperature of your kitchen can affect how quickly the dough rises. Look for the dough to double during the first rise and for the shaped buns to become visibly puffy during the second.

You can knead the dough by hand or use a stand mixer fitted with a dough hook.

Best Homemade Honey Bun Tip

Save some of that honey butter! It may be tempting to spread every last bit inside the buns, but reserving about one-fourth for the top is worth it.

Spread it over the honey buns while they’re still warm from the oven. The butter melts over the tops and down into all of those soft, fluffy layers, giving you the sticky honey finish that makes these buns so good.

Homemade Honey Buns FAQ

• Can I make honey buns without cinnamon? Absolutely. If you want the honey flavor to stand out even more, simply omit the cinnamon from the honey butter. You’ll end up with a buttery honey flavor that’s every bit as delicious.
• Can I use unsalted butter? Yes. If you use unsalted butter, add about ½ teaspoon of salt to the dough and at least ¼ teaspoon of salt to the honey butter. That little bit of salt helps balance the sweetness of the honey.
• Can I make honey buns with a stand mixer? Yes. Fit your stand mixer with the dough hook and knead the dough on medium speed until it is smooth and elastic. It makes this honey bun recipe with yeast especially easy since the mixer does most of the kneading for you.
• Can I make homemade honey buns ahead of time? Yes. The honey butter can be prepared ahead and refrigerated. Let it come to room temperature before spreading it over the dough. You can also bake the honey buns ahead of time and warm them before serving. Save some honey butter to spread over the freshly warmed buns.
• What if my yeast doesn’t foam? If the milk, yeast, and sugar mixture doesn’t become foamy after about 5 minutes, start over. Check that your yeast is fresh and make sure your milk is warm, not scalding hot.
• Can I leave the honey out of the dough? Yes. If you prefer a milder honey flavor, you can omit the ¼ cup of honey in the dough and still use the honey butter for the filling and topping.

More Homemade Rolls to Love

If you love homemade rolls, you need to be sure to take a peek at these other reader favorites: My Aunt Carol’s Poppyseed Rolls (pictured above), Lemon Sweet Rolls, Banana Pecan Rolls, Cherry Limeade Sweet Rolls, Ice Cream Sticky Rolls, and Air Fryer Cinnamon Rolls and Red Velvet Cinnamon Rolls.

And if you are looking to slather your buns with the best, try these scrumptious butter recipes: Cherry Butter, Roasted Garlic Butter, Texas Roadhouse Copycat Cinnamon Honey Butter, and this easy Pumpkin Butter recipe, too!

Soft, Sticky Homemade Honey Buns

There is just something about homemade yeast rolls that makes the kitchen feel extra cozy. Add honey, butter, and a little cinnamon, and they’re pretty hard to resist.

These Homemade Honey Buns may be taller and fluffier than the packaged honey buns you remember, but that’s part of what makes them so good. They’re soft, buttery, lightly spiced, and filled with honey flavor from the inside out.

And when that cinnamon honey butter melts over a warm bun? That’s my favorite part.

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Homemade Honey Buns

Soft and fluffy Homemade Honey Buns are made from scratch with honey-sweetened yeast dough, cinnamon honey butter, and even more warm honey butter melted over the top.

Course Rolls-Biscuits-Muffins

Cuisine American

Keyword active dry yeast, buns, honey buns, rolls, sweet rolls, yeast rolls

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Rise Time 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 12 servings

Calories 362kcal

Ingredients

Honey Buns

• 1 cup whole milk, warmed to 105 degrees F.
• 1 tablespoon active dry yeast
• ½ cup white granulated sugar, divided
• 2 large eggs
• ½ cup salted butter, melted
• ¼ cup honey
• 2¾ cups all-purpose flour

Honey Butter

• ½ cup honey
• ½ cup salted butter, room temperature
• 1 tablespoon ground cinnamon

Instructions

• Combine the warm milk, yeast, and 2 tablespoons of granulated sugar in a large mixing bowl. Stir to combine. Cover the bowl with a clean dish towel and let it sit for about 5 minutes, or until the mixture is foamy.
• Add the eggs, melted butter, honey, and remaining granulated sugar. Whisk for about 1 minute, or until well combined.
• Add the flour and mix until the dough begins to pull away from the sides of the bowl.
• Transfer the dough to a lightly floured surface and knead for 5 to 7 minutes, or until smooth and elastic. Alternatively, knead the dough in a stand mixer fitted with a dough hook.
• Place the dough in the mixing bowl, cover, and let it rise for about 1 hour, or until doubled in size.
• While the dough rises, prepare the honey butter. Stir together the honey, softened butter, and cinnamon until smooth and creamy.
• Roll the risen dough into a sheet about ½ inch thick. Spread about ¾ of the honey butter evenly over the dough, reserving the remainder for topping.
• Roll the dough into a log and cut it into 12 even pieces. Arrange the buns in a 9×13-inch baking dish.
• Cover the baking dish and allow the shaped buns to rise a second time, for about 45-60 minutes or until the rolls have doubled in size.
• Preheat the oven to 375°F.
• Bake for 25 to 30 minutes, or until the tops are golden brown.
• Spread the reserved honey butter over the warm buns. Serve and enjoy!

Notes

• Make sure the butter for the honey butter is softened, not melted. This gives you a smooth, creamy mixture that’s easy to spread.
• If the yeast mixture doesn’t foam after about 5 minutes, start over. Make sure the milk is warm but not hot.
• You can knead the dough by hand or with a stand mixer fitted with a dough hook.
• For a stronger honey flavor, omit the cinnamon from the honey butter.
• If using unsalted butter, add about ½ teaspoon of salt to the dough and at least ¼ teaspoon to the honey butter.
• Store honey buns in an airtight container at room temperature or in the refrigerator for up to 5 days.
• Warm an individual honey bun in the microwave for about 15 seconds before serving.
• If you plan to store some of the buns, leave the honey butter topping off those buns and add it after reheating.

Nutrition

Serving: 1serving | Calories: 362kcal | Carbohydrates: 49g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 142mg | Potassium: 93mg | Fiber: 1g | Sugar: 27g | Vitamin A: 547IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 2mg

The post Homemade Honey Buns appeared first on An Affair from the Heart.

Made in small dessert dishes, jars, or cups, these mini no-bake cheesecakes are perfect for summer entertaining, bridal or baby showers, brunches, holidays, or anytime you want an easy make-ahead dessert. The combination of tart lemon, sweet raspberries, and creamy cheesecake makes every bite taste fresh and delicious.

This recipe has been here on An Affair from the Heart since 2013, and looking back at it brings back such sweet memories.

When my kids were little and in school, I used to host a Valentine luncheon every year for my girlfriends. I loved planning the food, setting the table, and finding something special to serve for dessert. While looking through recipes for my Valentine luncheon that year, I ran across the idea for these little cheesecakes. I thought they were adorable and a perfect excuse to use my mini trifle bowls. Swoon!

At the time, I decided to test run the recipe and make it a lightened-up version. I used reduced-fat cream cheese, fat-free Cool Whip, and a lighter butter substitute in the crust. Let me assure you, even though I had never tried the full-fat version, I wasn’t missing anything. They were super yummy!

Fast-forward all these years, and here I am making them again. This time I gave this old favorite some beautiful new photos and made the recipe with traditional cream cheese, Cool Whip, and butter. And you know what? I still love them just as much.

I’ve kept all of the original measurements the same, and I’ve included my original lighter substitutions below for anyone who wants to make them the way I did back in 2013.

Of course, these little lemon raspberry cheesecakes aren’t just for Valentine’s Day. They’re perfect for showers, brunches, spring and summer gatherings, or anytime you need an easy make-ahead dessert. But I still think they’d be pretty perfect for a Valentine date night in, don’t you?

Individual Lemon Raspberry Cheesecakes

There is so much to love about a dessert that looks this pretty but is incredibly simple to make. These lemon raspberry cheesecakes come together quickly with just a handful of ingredients, and since they are no-bake, you don’t have to heat the kitchen.

I especially love serving cheesecake this way because everyone gets their own little dessert. There is no slicing or serving, and you can prepare them ahead of time and keep them chilled until you’re ready to eat.

And then there is that lemon and raspberry combination. The tart berries balance the sweet, creamy filling, while fresh lemon zest and juice give every bite a bright citrus flavor. A few fresh raspberries and a little sprig of mint on top make them look extra special with almost no additional effort.

Ingredients in Lemon and Raspberry Cheesecakes

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

• Graham cracker crumbs – Form the base of these individual cheesecakes. You can purchase graham cracker crumbs or crush whole graham crackers yourself.
• Sugar – Sweetens both the graham cracker crust and the cheesecake filling.
• Unsalted butter – Melted butter combines with the graham cracker crumbs to create that classic buttery cheesecake crust.
• Fresh lemons – You’ll use both the zest and juice. Mixing the zest into the sugar first helps release the natural oils from the lemon and gives the filling even more fresh citrus flavor.
• Cream cheese – The creamy base of the cheesecake filling. Let it soften before mixing so the filling becomes nice and smooth.
• Pure vanilla extract – Adds just a touch of warm vanilla flavor to complement the lemon and raspberries.
• Cool Whip – Keeps the cheesecake filling light and fluffy while making this recipe incredibly simple and completely no-bake.
• Fresh raspberries – Lightly mash the berries before folding them into the cheesecake mixture. Save a few extra whole raspberries for garnishing if you like.
• Fresh mint – An optional garnish, but I love the little pop of green it adds to the finished cheesecakes.

How to Make Individual Lemon Raspberry Cheesecakes

Start by making the graham cracker crust. Stir the graham cracker crumbs, sugar, and melted butter together with a fork until the crumbs are evenly moistened.

Divide the mixture evenly among six miniature trifle bowls, small dessert dishes, jars, or cups. Gently press the crumbs into the bottom of each dish and set them aside while you make the filling.

Add the sugar and fresh lemon zest to a mixing bowl. Mix them until the sugar becomes moist and fragrant. This simple step helps release the natural oils from the lemon zest and gives the cheesecake filling even more lemon flavor.

Add the softened cream cheese and beat with an electric mixer until smooth. Mix in the fresh lemon juice and vanilla extract.

Using a rubber spatula, gently fold in the thawed Cool Whip until everything is evenly combined and the filling is light and creamy.

Lightly mash the fresh raspberries with a fork, then gently fold them into the cheesecake mixture.

Divide the filling evenly among the prepared dishes. You can simply spoon it over the graham cracker crust or pipe the filling into the dishes for a prettier presentation.

Cover and refrigerate the cheesecakes for at least 2 hours. Just before serving, garnish them with fresh raspberries and a small sprig of fresh mint, and even a few graham cracker crumbs, if desired.

How to Store No Bake Cheesecakes

Keep the individual cheesecakes covered in the refrigerator until you’re ready to serve them.

Store any leftovers covered in the refrigerator for up to 3 days. Because the filling contains cream cheese and whipped topping, these cheesecakes should stay chilled and shouldn’t sit at room temperature for extended periods, especially during warm summer weather.

Love it? Pin it!

If you can’t wait to make this no bake raspberry lemon cheesecake recipe, be sure you can find it! Pin it to your favorite Pinterest recipe board before you go. 

Tips for the Best No Bake Lemon Raspberry Mini Cheesecakes

• Make sure your cream cheese is softened before you begin. Cold cream cheese is much more likely to leave little lumps in the filling.
• Use fresh lemon juice and zest rather than bottled lemon juice when possible. Lemon is one of the main flavors in this recipe, so fresh really does make a difference.
• Don’t skip mixing the lemon zest with the sugar. It might seem like a small step, but it releases those flavorful citrus oils and helps that fresh lemon flavor shine.
• Fold rather than beat the Cool Whip into the cream cheese mixture. Gentle folding helps keep the filling light and fluffy.
• Don’t completely puree the raspberries. Lightly mash them with a fork before folding them in so you still get little bits of raspberry throughout the cheesecake.
• Save a few of your prettiest raspberries for the tops. Along with a small sprig of mint, they make these simple cheesecakes look beautiful enough for a special occasion.

Best Lemon Raspberry Cheesecake Tip

Give these little cheesecakes time to chill. The hands-on part of the recipe is quick, but a couple of hours in the refrigerator gives the crust time to set and lets the cheesecake filling get nice and cold. They’re even better when you can make them ahead and let the refrigerator do the rest of the work.

Frequently Asked Questions About No Bake Lemon Raspberry Cheesecakes

• Can I make these lemon raspberry cheesecakes ahead of time? Absolutely! Prepare them, cover, and refrigerate for up to a day before serving. Wait to add the fresh raspberries and mint until shortly before serving so the garnish stays fresh and pretty.
• What can I use for individual cheesecake cups? I originally made these in miniature trifle bowls, but small dessert dishes, ramekins, mini Mason jars, parfait glasses, or clear dessert cups will all work. You can also use smaller cups for party-sized portions.
• Can I make these cheesecakes lower in fat? Yes! That’s actually how I originally made this recipe back in 2013. I used 1/3 less-fat cream cheese, fat-free Cool Whip, and I Can’t Believe It’s Not Butter Light in the crust. You can make one or all of these swaps using the same measurements.
• Can I use a different berry? Sure! Fresh strawberries, blueberries, or blackberries would all pair nicely with the lemon cheesecake filling. I especially love the slightly tart flavor of raspberries with lemon.
• Can I use a different crust? Yes. Graham crackers give these that classic cheesecake flavor, but crushed vanilla wafers or shortbread cookies would also be delicious. Use the same amount of crumbs.
• How long do no bake cheesecakes need to chill? I recommend chilling them for at least 2 hours. This gives the crust time to set and lets the cheesecake filling become thoroughly chilled and creamy.
• How long do individual no bake cheesecakes keep? Cover and store them in the refrigerator for up to 3 days. For the prettiest presentation, add the fresh raspberry and mint garnish shortly before serving.
• Can I make these into smaller mini desserts? Absolutely. Divide the crust and filling among smaller dessert cups for parties, showers, or dessert tables. You’ll simply get more servings than the six called for in the original recipe.

Substitutions and Variations

• Try another berry. Strawberries, blueberries, or blackberries would all pair nicely with the lemon cheesecake filling.
• Make them extra lemony. Add a little additional fresh lemon zest over the tops before serving.
• Change the crust. Crushed vanilla wafers or shortbread cookies can be used in place of the graham cracker crumbs for a different flavor.
• Make mini party desserts. Divide the crust and filling among smaller dessert cups to create bite-sized portions for showers, parties, or dessert tables.
• Dress them up. Pipe the cheesecake filling into the dishes and finish each one with fresh raspberries, lemon zest, and a small sprig of mint.

More Easy No Bake Recipes to Love

There is always room in the recipe box for another dessert that doesn’t require turning on the oven, especially when the weather heats up. If you love this easy lemon raspberry cheesecake recipe, be sure to check out more of my no-bake desserts for simple treats that are perfect for summer entertaining, holidays, and anytime you need something sweet without a lot of fuss.

Sometimes the easiest desserts are the ones you come back to again and again. These No Bake Individual Lemon Raspberry Cheesecakes have been on my site for years, and with their buttery graham cracker crust, creamy lemon filling, and fresh raspberries, they’re every bit as delicious today.

Whether you’re making them for a summer get-together, a shower, brunch, a special dinner, or simply because fresh raspberries caught your eye at the market, these little cheesecakes are an easy way to make dessert feel extra special. And since they’re made ahead of time, all that’s left to do is add those pretty raspberries and fresh mint and enjoy!

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No Bake Individual Lemon Raspberry Cheesecakes

These No Bake Individual Lemon Raspberry Cheesecakes have a buttery graham cracker crust topped with creamy lemon cheesecake filling and fresh raspberries. Easy to make ahead and served in individual cups, they're a pretty no-bake dessert for Valentine's Day, showers, brunches, summer gatherings, and more.

Course Dessert

Cuisine American

Keyword cheesecakes, graham cracker crust, individual desserts, Individual Lemon Raspberry Cheesecakes (no bake), lemon cheesecake, no bake, no bake desserts, raspberry cheesecake, Valentines Day

Prep Time 15 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 6 servings

Calories 212kcal

Author An Affair From the Heart

Ingredients

For the Graham Cracker Crust:

• 3/4 cup graham cracker crumbs
• 1 Tablespoon sugar
• 3 Tablespoons salted or unsalted butter melted

For the Lemon Raspberry Cheesecake Filling:

• 2/3 cup sugar
• 2 medium sized lemons zested
• 1 (8 ounce) package cream cheese softened
• 2 teaspoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1 (8 ounce) container Cool Whip thawed
• 1 cup fresh raspberries slightly mashed with a fork
• Optional garnishes: fresh mint, more raspberries, graham cracker crumbs

Instructions

• In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter with a fork until evenly combined.
• Divide the graham cracker mixture evenly among 6 miniature trifle bowls, small dessert dishes, jars, or cups. Gently press the mixture into the bottom of each dish. Set aside.
• Add the sugar and lemon zest to a mixing bowl. Mix them together until the sugar becomes moist and fragrant.
• Add the softened cream cheese and beat with an electric mixer until smooth.
• Add the fresh lemon juice and vanilla extract and mix until combined.
• Using a rubber spatula, gently fold in the thawed Cool Whip until the mixture is smooth and evenly combined.
• Gently fold in the slightly mashed raspberries.
• Divide the cheesecake filling evenly among the prepared dishes. Spoon the filling over the crust, or pipe it into the dishes for a prettier presentation.
• Cover and refrigerate for at least 2 hours, or until thoroughly chilled.
• Just before serving, garnish each cheesecake with fresh raspberries and a small sprig of fresh mint, if desired.

Notes

How to Make Them Even Lower in Fat & Calories

This recipe can easily be made with lighter ingredients, just as I originally prepared it. Use 1/3-fat cream cheese in place of regular cream cheese, and fat-free Cool Whip in place of the original. You can also use I Can’t Believe It’s Not Butter Light in place of the melted butter.

The measurements stay the same, so you can make one, two, or all three of these swaps without changing any other part of the recipe.

Make-Ahead and Storage

These individual cheesecakes are perfect for making ahead. Prepare them, cover, and refrigerate until you’re ready to serve. For the prettiest presentation, wait to add the fresh raspberries and mint until just before serving.

Cover leftovers and store them in the refrigerator for up to 3 days.

Nutrition

Serving: 1serving | Calories: 212kcal | Carbohydrates: 38g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 116mg | Potassium: 104mg | Fiber: 3g | Sugar: 29g | Vitamin A: 192IU | Vitamin C: 25mg | Calcium: 25mg | Iron: 1mg

This recipe was originally posted on February 17, 2013. It has been updated to improve user experience and reshared on August 14, 2026.

The post No Bake Individual Lemon Raspberry Cheesecakes appeared first on An Affair from the Heart.

Whether you’re celebrating a birthday, hosting a summer party, or simply craving a fun frozen treat, this homemade ice cream is guaranteed to bring smiles. It serves about 8 to 10 people, comes together in just 10 minutes, and tastes like your favorite slice of funfetti cake in ice cream form.

If you have spent any time at all on social media in the last few months, I’ll bet you have seen someone sharing a recipe for dot cake. It’s been a viral trend for a while now. In the heat of the summer, as much as I love a good sprinkle cake, ice cream sounds so much better. So today, I’m bringing you this super-easy recipe for Dot Cake Ice Cream! 

No Churn Dot Cake Ice Cream

This colorful no-churn ice cream is every bit as fun to eat as it is to serve. Creamy vanilla ice cream, tender bites of cake, and crunchy rainbow nonpareils come together in a dessert that tastes just like birthday cake, frozen.

Even better, there’s no ice cream maker required. The whipped cream and sweetened condensed milk create a rich, scoopable texture with very little effort, making this an easy make-ahead dessert for birthdays, summer cookouts, holidays, or anytime you’re craving something sweet and nostalgic.

What is Dot Cake?

Dot Cake is one of those fun dessert trends that instantly catches your eye. Instead of a traditional layer cake, small rounds of cake are pressed into mason jars or other round molds, coated in frosting, and then rolled in rainbow nonpareil sprinkles until they’re completely covered in colorful little “dots.” The result is a whimsical cake that looks like it belongs at every birthday celebration.

This Dot Cake Ice Cream takes that same playful idea and turns it into an easy homemade dessert. It has all the flavors of a classic birthday cake with soft vanilla cake pieces and colorful sprinkles folded into a creamy no-churn ice cream. Think of it as the frozen cousin to the viral Dot Cake.

Ingredients In Dot Cake Ice Cream

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

• Heavy cream creates the rich, fluffy base for this homemade no-churn ice cream.
• Vanilla extract adds classic vanilla flavor that pairs perfectly with the cake.
• Sweetened condensed milk sweetens the ice cream while creating its silky, scoopable texture.
• Vanilla cake gives this recipe its signature Dot Cake-inspired flavor and soft bites throughout every scoop. Store-bought or homemade both work beautifully.
• Rainbow nonpareils add the colorful “dot” look and a little crunch that makes this dessert so much fun.

How to Make Dot Cake Ice Cream

The hardest part is waiting for it to freeze!

In a large mixing bowl, combine the heavy cream and vanilla extract. Using an electric hand mixer with the beater attachments, whip the cream for about 3 minutes, or until stiff peaks begin to form.

Using a large spatula, gently fold the sweetened condensed milk into the whipped cream until fully combined.

With your hand mixer on low speed, mix in the vanilla cake pieces and ¼ cup of the rainbow nonpareils just until the cake is broken into bite-sized pieces and evenly distributed throughout the mixture.

Transfer the ice cream mixture into a 9×5-inch loaf pan. Sprinkle the remaining nonpareils evenly over the top.

Cover the pan tightly with plastic wrap and freeze for 5 to 6 hours, or until the center is completely firm.

Scoop into bowls or cones and serve immediately.

Storage

Cover the loaf pan tightly with plastic wrap or transfer the ice cream to an airtight container before freezing.

Store in the freezer for up to 2 months for the best flavor and texture.

Love it? Pin it!

If you can’t wait to make this simple Dot Cake Ice Cream recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for the Best Dot Cake Ice Cream

• Don’t overmix after adding the sweetened condensed milk. Folding gently helps preserve the air you’ve whipped into the cream, resulting in a lighter, creamier ice cream.
• Your cake doesn’t need to be homemade. A bakery vanilla cake from the grocery store works perfectly and makes this recipe even easier.
• If using homemade cake, allow it to cool completely before mixing it into the ice cream base.
• Most of the colorful sprinkles go on top, but folding some into the mixture ensures every scoop gets those signature rainbow dots.
• For easier scooping after freezing overnight, let the ice cream sit at room temperature for a few minutes before serving.

Best Dot Cake Ice Cream Tip

Whip your heavy cream only until stiff peaks form, then switch to gentle folding. Keeping as much air in the mixture as possible is the secret to achieving a creamy, scoopable no-churn ice cream instead of an icy or crumbly one.

Frequently Asked Questions

• Can I make this without an ice cream maker? Absolutely! This is a true no-churn ice cream recipe, so all you need is a mixer, a loaf pan, and a freezer.
• Can I use another flavor of cake? Yes! White, funfetti, yellow, or even birthday cake all work wonderfully. Chocolate cake would create a completely different but equally delicious dessert.
• Can I use different sprinkles? Rainbow nonpareils give the classic Dot Cake look, but jimmies or other colorful sprinkles can also be used if that’s what you have on hand.
• Why is my ice cream crumbly? Overmixing can deflate the whipped cream, which affects the final texture. Fold gently once the cream is whipped, and don’t skip the sweetened condensed milk.

More Ice Cream Recipes to Love

If you love easy frozen desserts, be sure to check out these favorites:

• Ice Cream Cookie Cake (pictured above)
• Homemade Cinnamon Vanilla Ice Cream
• No-Churn Chocolate Malt Ice Cream
• Copycat Baskin-Robbins Daiquiri Ice
• Jamaican Grape Nut Ice Cream
• Lemon Ice Cream
• Snow Ice Cream
• Grasshopper Pie Ice Cream
• Homemade Buster Bars
• Homemade Drumsticks

And if you are loving the Dot Cake sensation, be sure to check out these Dot Cake Cookies, too!

If you’re looking for an easy homemade ice cream recipe that’s colorful, creamy, and guaranteed to be a conversation starter, this Dot Cake Ice Cream is it. With simple ingredients, no special equipment, and all the nostalgic flavor of birthday cake, it’s a dessert everyone will be asking for again and again. Make a batch for your next cookout, birthday party, or family movie night, and don’t be surprised when the pan disappears fast!

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Dot Cake Ice Cream Recipe (No Churn)

This easy Dot Cake Ice Cream is a creamy no-churn dessert made with whipped cream, sweetened condensed milk, vanilla cake, and colorful rainbow nonpareils. It captures all the fun of the viral Dot Cake trend in an easy homemade ice cream recipe, no ice cream maker required.

Course Ice Cream & Frozen Treats

Cuisine American

Keyword dot cake, dot cake ice cream, ice cream, no churn, nonpareils, vanilla

Prep Time 10 minutes minutes

freezing time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 10 servings

Calories 214kcal

Ingredients

• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 1 14 ounce can sweetened condensed milk
• 1 slice vanilla cake about 1 cup
• ¾ cup rainbow nonpareils divided

Instructions

• Add your heavy cream and vanilla to a large mixing bowl. Use an electric hand mixer to whisk the cream with the beater attachments for about 3 minutes, or until the cream begins to form stiff peaks.
• Use a large spatula or spoon to fold in the condensed milk until it is fully incorporated with the whipped cream.
• Using your hand mixer on a low speed, stir in the cake and ¼ cup of sprinkles until the cake is broken up and the sprinkles are evenly distributed throughout the mixture.
• Pour your ice cream mixture into a 9×5 inch loaf pan. Sprinkle the remaining nonpareils over the top of the ice cream. Cover the pan with plastic wrap and set your ice cream in the freezer for 5-6 hours, or until the center is firm.
• Scoop, serve, and enjoy!

Notes

• Freeze time will vary depending on your freezer. Most freezers will need about 5 hours, but colder freezers may have it ready in around 4 hours.
• This recipe can easily be made the night before serving.
• You can use frosted or unfrosted vanilla cake.
• Sweetened condensed milk is essential for the creamy texture. It does not freeze completely solid, which helps keep the ice cream soft enough to scoop.
• Rainbow nonpareils work best because they keep their shape and create the colorful Dot Cake look throughout the ice cream.
• Serve in bowls, waffle cones, sugar cones, or even sandwiched between two cookies for an extra-special treat.

Storage

Cover the loaf pan tightly with plastic wrap or transfer the ice cream to an airtight container before freezing.

Store in the freezer for up to 2 months for the best flavor and texture.

Nutrition

Serving: 1serving | Calories: 214kcal | Carbohydrates: 13g | Protein: 1g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 14mg | Potassium: 46mg | Fiber: 0.001g | Sugar: 12g | Vitamin A: 700IU | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 0.1mg

The post Dot Cake Ice Cream appeared first on An Affair from the Heart.

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.

Fresh from the oven, they’re tender on the inside, with golden tops dusted with a little sparkling sugar, and every bite is packed with sweet, juicy berries. Whether you’re pouring a cup of coffee before the house wakes up, serving brunch to friends, or grabbing a quick breakfast on your way out the door, these easy Bisquick muffins are always a welcome addition to the table.

They’re proof that homemade doesn’t have to be complicated. In about 20 minutes, you’ll have a warm batch of berry muffins that taste like you spent far more time making them than you actually did.

These light and fluffy Easy Berry Bisquick Muffins are unbelievably quick to come together. Dusted with sugar and bursting with juicy berries, they’re the perfect companion to your morning coffee or favorite cuppa. With a moist, fluffy center and beautifully golden tops, they taste like they came from a neighborhood bakery, but they’re made with simple pantry staples and frozen mixed berries, so you can enjoy them any time of year. One of my favorite things about this recipe is that the berries go straight from the freezer into the batter. No thawing required!

The very first time I made these muffins was back in 2015 when a friend was coming over for coffee after we dropped the kids off at school. I wanted something homemade to serve with our coffee, but I didn’t have much time. After finding an old Betty Crocker recipe from the 1930s and making a few changes with ingredients I already had on hand, these muffins were born.

I happened to have a box of Bisquick in the pantry that I used for pancakes, and when I make Red Lobster Cheddar Bay Biscuits, along with a bag of frozen mixed berries that I always keep in the freezer for smoothies. The result was everything I hoped for: soft, fluffy muffins filled with berries, topped with a light sprinkle of sugar, and ready in about 20 minutes. They’ve been a favorite around here ever since.

If you’d rather make your baking mix from scratch, be sure to check out my homemade Bisquick mix recipe!

Bisquick Muffin Recipe

Some mornings just call for something easy. These Bisquick Berry Muffins have been one of those dependable recipes in my kitchen for years because they come together in one bowl with ingredients I almost always have on hand. The frozen berries make them perfect year-round; there’s very little sugar compared to many bakery muffins, and the sprinkle of sugar on top gives each muffin a lightly crisp, sparkling finish. They’re simple enough for busy weekdays but just as welcome on a weekend brunch table with a hot cup of coffee or tea.

Ingredients in Bisquick Berry Muffins

Blueberries, strawberries, raspberries, and cherries were included in the frozen berry mix that I had on hand when whipping these muffins together. However, you can use any berries that you and your family enjoy the most. The most common singular berry used is the blueberry. Just replace the frozen berry mix with frozen blueberries to get easy blueberry Bisquick muffins.

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

• Bisquick Baking Mix provides everything you need for light, fluffy muffins without measuring flour, baking powder, or salt separately.
• Egg helps bind the batter together while giving the muffins structure.
• Milk adds moisture and creates a tender crumb.
• Vegetable Oil keeps the muffins soft and moist.
• Sugar lightly sweetens the batter without making the muffins overly sugary.
• Frozen Mixed Berries add bursts of fruity flavor throughout every bite. I like a blend of blueberries, strawberries, raspberries, and cherries. Keep them frozen until you’re ready to stir them into the batter.
• Extra Sugar sprinkled over the tops before baking creates a lightly crisp, bakery-style finish.

How to Make Easy Berry Bisquick Muffins

Preheat your oven to 400°F and line a standard 12-cup muffin tin with paper liners.

In a large mixing bowl, combine the Bisquick, egg, milk, vegetable oil, and sugar until everything is just mixed together.

Gently fold the frozen berries into the batter. Be careful not to overmix, or the berries may begin to break apart and color the batter.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Sprinkle the tops with a little extra sugar.

Bake for 15 to 17 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days.

For longer storage, freeze the muffins in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm it in the microwave for about 20 seconds.

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If you can’t wait to make this recipe for Bisquick Muffins, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Bisquick Muffin Variations

One of my favorite things about this easy Bisquick muffin recipe is how versatile it is. For classic Bisquick Blueberry Muffins, simply swap the mixed berries for 1 cup of frozen or fresh blueberries, adding frozen berries straight from the freezer without thawing. If you’re in the mood for something a little sweeter, replace the berries with 1 cup of semisweet or milk chocolate chips to make Bisquick Chocolate Chip Muffins. Sprinkle a few extra chocolate chips on top before baking for that bakery-style finish. Once you have this simple muffin recipe, the possibilities are almost endless!

Frequently Asked Questions about Bisquick Muffins

• Can I use fresh berries instead of frozen? Absolutely! Fresh berries work wonderfully when they’re in season. Just fold them in gently so they don’t break apart.
• Why use frozen berries? Frozen berries are available year-round; they are budget-friendly, and they hold their shape well during mixing when kept frozen.
• Can I make these ahead of time? Yes! They’re a great make-ahead breakfast. Store them at room temperature for a few days or freeze them for later.
• Can I use other fruit? Yes. Chopped peaches, blackberries, blueberries, raspberries, or even chocolate chips work well with this simple Bisquick muffin batter.

More Muffin Recipes to Love

I have loads of muffin recipes here on my website. Some of my favorites include Lemon Crumb Muffins (pictured above), Donut Muffins, these Chocolate Banana Muffins, and these Toffee Monkey Bread Muffins, too. Don’t forget to peek at my Pumpkin Spice Banana Bread Muffins and keep this recipe for Cranberry Orange Muffins in your back pocket for leftover cranberry sauce!

Find ALL of my Muffin Recipes Here.

Sometimes the simplest recipes become the ones you make over and over again. These Easy Berry Bisquick Muffins have earned a permanent place in my recipe collection because they’re quick, dependable, and always disappear fast. Whether you’re making breakfast for your family, serving brunch with friends, or simply looking for a homemade treat to enjoy with your morning coffee, this easy muffin recipe is one you’ll find yourself reaching for again and again.

LIKE THIS RECIPE?
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Easy Berry Bisquick Muffins

These light and fluffy Easy Berry Bisquick Muffins are unbelievably quick to come together. Dusted with sugar and full of berries, they compliment your morning and your favorite cuppa!

Makes one dozen muffins.

Course Rolls-Biscuits-Muffins

Cuisine American

Keyword bisquick muffins, blueberries, easy, Easy Berry Bisquick Muffins, frozen fruit, how to make blueberry muffins, low sugar, mixed berries, muffin recipe, muffin recipes using bisquick, simple

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 148kcal

Author Michaela Kenkel

Equipment

• Glass Batter Bowl
• Rubber Spatulas 
• Eoonfirst Standard Size Baking Cups Food-Grade Greaseproof Paper Cupcake Liners 200 Pcs (Natural)
• Wilton Perfect Results Premium Non-Stick Bakeware Muffin Pan & Cupcake Pan, 12-Cup, Steel

Ingredients

• 2 cups Bisquick
• 1 large egg slightly beaten
• 2/3 cup milk
• 2 Tablespoons vegetable oil
• 1/3 cup sugar + additional for sprinkling before baking
• 1 cup frozen mixed berries mine had blueberries, strawberries, raspberries and cherries cut large pieces into smaller pieces – Do NOT Thaw

Instructions

• Preheat oven to 400 degrees, and line 12 muffins cups with liners.
• Combine all of the ingredients, except fruit, in a bowl. When incorporated, gently fold in the fruit.
• Fill muffin cups about 2/3 full. Sprinkle with sugar.
• Bake for about 15-17 minutes, or until golden brown, and toothpick comes out clean.

Video

Notes

Don’t have any Bisquick? Make your own!! It’s SO EASY!!

• Fresh berries can be substituted when they’re in season. Fold them in gently so they hold their shape.
• Try different berry combinations like all blueberries, raspberries, or strawberries.
• If you don’t have Bisquick on hand, you can easily make your own homemade Bisquick baking mix.
• These muffins are perfect for meal prep because they freeze beautifully and make quick grab-and-go breakfasts.

Nutrition

Serving: 1serving | Calories: 148kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 18mg | Sodium: 266mg | Potassium: 66mg | Fiber: 1g | Sugar: 10g | Vitamin A: 51IU | Vitamin C: 0.4mg | Calcium: 56mg | Iron: 1mg

This recipe was originally posted back on February 9, 2015. It has been updated to improve user experience and reshared on June 30, 2026.

The post Easy Berry Bisquick Muffins appeared first on An Affair from the Heart.

This bourbon glaze recipe has been on my website since 2018, and in that time, it’s been tried boatloads of times! The comments are always positive, and I love it when my readers let me know what they use it on. Today, the recipe hasn’t changed one bit. I have just updated the post and the photos to improve the user experience here on my website. I can’t wait to see what you think when you make it!

The Best Honey Bourbon Sauce Recipe

You may have found a new favorite sauce.  This Honey Bourbon Sauce has been awesome on so many things already, and boy! Do I have plans for it for other things, too!  It’s amazing on pancakes, ice cream, and over veggies like beets or carrots.  It gives a unique sweetness to veggies that you will love, I just know it!

Does Bourbon Sauce have Alcohol?

Have you ever heard that cooking alcohol removes the alcohol content?  Well, turns out that is a myth.  Here’s a great article on Cooking Alcohol and Alcohol Evaporation. You can do a little light reading.  However, there is such a small amount in this bourbon glaze recipe that most needn’t worry. Of course,  if you absolutely can’t drink any alcohol, you can substitute apple juice or add a little more vanilla.

⭐️⭐️⭐️⭐️⭐️ Reader comment: “This is awesome. I’ve tried it on waffles and also different types of fish. Salmon and catfish. I’m making this a part of my must-have food when I grill from now on.” – Don

What Is Bourbon Sauce?

Bourbon sauce is classified as a reduction-style sauce. Essentially, by using high heat, you not only evaporate most of the alcohol but also any water. At the same time, the sugars caramelize and help concentrate the flavors. In this way, the sauce also works quite well as a glaze. You can coat anything and everything in bourbon brown sugar glaze. Because it makes everything taste on the right side of amazing!

Of course, it works great on chicken, salmon, steak, and pork, especially when you do any of those on the grill. Want the best wings ever? Glaze them generously with it! But use it on sweets and desserts as well. Trust me on this! Try some on cakes, pancakes, waffles, and even ice cream! Use this bourbon sauce recipe for bread pudding, and swoon!

With just a few ingredients, this honey bourbon sauce is easy as they come. You don’t have to use the high-priced fancy bourbons for this if you want to save those for sipping! Most likely, you will have everything here already in your pantry.

Honey Bourbon Dipping Sauce

Make a few extra servings to use for a dipping sauce, too. Sweet bourbon dipping sauce works for dipping chips or veggies, or you can make some sweet bourbon-glazed meatballs to serve as an appetizer. I think most people, after trying some, actually dream about what else they can slather it on. (So it is nothing to feel weird about if that happens to you too…)

Honey Bourbon Sauce Ingredients

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

• Butter – Creates the rich, silky base for the sauce and helps everything blend into a smooth glaze.
• Brown sugar – Adds deep caramel notes and a touch of molasses flavor that pairs perfectly with the bourbon and honey.
• Bourbon – Brings warmth and complexity to the sauce. As it cooks, the alcohol evaporates, leaving behind the signature oak, vanilla, and caramel flavors that bourbon is known for.
• Vanilla – Enhances the sweetness and rounds out the flavors, making the sauce taste richer and more balanced.
• Honey – The star of the recipe. Honey provides natural sweetness and gives the sauce its glossy texture while complementing both sweet and savory dishes.

How to Make Bourbon Honey Sauce

This one comes together super fast, so it’s ready in no time for you to use on whatever your heart desires.

How to Make Honey Bourbon Sauce

• Place the butter and brown sugar in a small saucepan over medium heat. Stir frequently as the butter melts and the sugar begins to dissolve into the mixture.
• Pour in the bourbon and continue stirring. Allow the mixture to simmer briefly so the alcohol can cook off while the bourbon flavor remains. This usually takes about a minute.
• Add the vanilla extract and stir until fully incorporated.
• Pour in the honey and stir until the sauce is smooth and well combined. Heat just until warmed through, being careful not to let it boil.
• Remove from the heat and serve warm over cakes, quick breads, ice cream, grilled meats, roasted vegetables, or your favorite desserts.

Storage

Allow the sauce to cool completely before transferring it to an airtight container or jar. Store in the refrigerator for up to 1 month.

Because the butter and honey will firm up when chilled, the sauce may thicken significantly in the refrigerator. Simply warm it gently in the microwave in short intervals or in a small saucepan over low heat until it reaches your desired consistency.

If separation occurs after storage, give the sauce a quick stir while reheating, and it will come back together beautifully.

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Don’t forget where you found this sweet bourbon sauce recipe! Pin it to your favorite Pinterest recipe board before you go.

Why Bourbon Honey Sauce Makes The Best Sauce for Barbecuing

When it comes to grilling recipes, bourbon honey sauce always tops the charts of best and most favorite. That is because of a few factors. First, bourbon already adds smokiness to the flavor without any burnt or unpleasant type of aftertaste. Next, the sweetness of the honey and brown sugar is just enough, not too much, not too little.

If you want, you can always add a bit of spice to it, too, with a dash or three of Tabasco or some red pepper flakes. I have a delicious BBQ sauce recipe to check out as well.

It’s nice to have recipes for a plethora of sauces. Here are some of my favorites:

• Spiced Rum Caramel Sauce
• Crockpot Apple Sauce
• Pineapple Sauce
• Homemade Raspberry Sauce
• The BEST Tartar Sauce
• Beer Cheese Pasta Sauce
• Whiskey Sauce
• Homemade Marinara Sauce
• Homemade Salted Caramel Sauce
• Plum BBQ Sauce
• Mustard Cheese Sauce
• Blueberry Bourbon Barbecue Sauce
• White BBQ Sauce
• The Easiest Chimichurri Sauce
• Three Dippings Sauces: Vanilla, Chocolate, and Peanut Butter
• Hollandaise Sauce
• My Mom’s Cranberry Sauce
• Homemade Red Enchilada Sauce
• Lemon Caper Sauce
• Cherry Butter
• Salted Caramel Sauce

Bourbon Lovers Unite!

If you are a fan of bourbon, I have some other recipes to tickle those bourbon-loving taste buds of yours!

• Kentucky Mule (pictured above)
• Bittersweet Chocolate Bourbon Balls
• Bourbon Lemonade
• Honey Bourbon Glazed Beets with Crispy Kale
• Cherry Lime Bourbon Smash

What will you pour it on first?? 

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Honey Bourbon Sauce

Buttery sweet honey sauce,  with a touch of bourbon and vanilla, is perfect for topping just about anything from cakes and breads to ice cream and from meats and fish to veggies.

Cuisine American

Keyword bourbon, bourbon glaze, brown sugar, butter, honey, Honey Bourbon Sauce, sweet bourbon glaze, vanilla

Prep Time 1 minute minute

Cook Time 5 minutes minutes

Total Time 6 minutes minutes

Servings 0.5 cup

Calories 146kcal

Author Michaela Kenkel

Equipment

• Cuisinart Chef’s Classic Nonstick 1-Quart Saucepan with Lid

Ingredients

• 2 Tablespoons butter
• 2 Tablespoons brown sugar
• 1 Tablespoon bourbon
• 1 teaspoon vanilla
• 1/4 cup raw honey

Instructions

• Melt butter with brown sugar in a small saucepan over medium heat.
• Pour in bourbon and stir to let the alcohol burn off. About one minute.
• Add vanilla, stir.
• Add in honey, and heat through.

Notes

Store in an airtight container in the fridge for up to a month.

Nutrition

Serving: 1 | Calories: 146kcal | Carbohydrates: 23g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 48mg | Sugar: 23g

This recipe was originally posted on June 4, 2018. It had been updated to improve the user experience and re-shared on June 3, 2026.
 

The post Honey Bourbon Sauce 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.

They’re soft, creamy, and packed with that classic sweet vanilla flavor, thanks to a mix of frosted circus animal crackers and nilla wafers. Each truffle is rolled into bite-sized balls, dipped in smooth white chocolate, and finished with a sprinkle of colorful toppings that make them just as cute as they are delicious.

Think cake pop texture meets your favorite childhood cookie.

This recipe makes about 18 truffles, comes together with just a handful of simple ingredients, and only takes about 15 minutes of prep time. Perfect for birthdays, holidays, or anytime you want a treat that feels a little extra special without a lot of effort.

I have to tell you… These came to life because of my grandsons.

They are obsessed with those pink and white frosted circus animal crackers. You know the ones. The kind you grab “for the kids” and somehow end up sneaking a handful yourself.

And then there’s cake pops… which they love just as much.

So naturally, combining the two just made sense.

These truffles bring together everything they love into one sweet little bite, and let me tell you… They disappear fast when those boys are around. Honestly, I might need to start making a double batch every time.

Circus Animal Cookie Truffles

These are one of those recipes that feel a little nostalgic and a little fun all at the same time. They’re incredibly easy to make with simple ingredients, and there’s no baking involved, which is always a win. The combination of vanilla wafers and frosted animal crackers gives them the perfect soft, chewy texture, while the white chocolate coating adds just the right amount of sweetness.

And honestly, they’re just cute. They look like something straight out of a bakery case, but you made them right in your own kitchen.

Frosted Animal Cracker Truffles 

These are the kind of treats that fit just about any occasion. They’re perfect for birthday parties, baby showers, and holiday trays, and they feel right at home on a Valentine’s Day dessert table with all those soft pinks and sprinkles. You can dress them up for Christmas, Easter, or even a fun summer get-together. Honestly, any time you need an easy, crowd-pleasing sweet that looks a little extra special, these truffles are a great go-to.

Ingredients in Animal Cracker Truffles

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

• Cream cheese – This is what brings everything together and gives the truffles that soft, creamy texture. Letting it soften makes mixing much easier.
• Nilla wafers – These add a mild vanilla flavor and help balance the sweetness of the frosted cookies.
• Frosted animal cracker cookies – The star of the show. These bring that nostalgic flavor, a little crunch, and those signature pink-and-white vibes.
• White chocolate chips – Used to coat the truffles, giving them a smooth, sweet shell that sets up beautifully.
• Rainbow sprinkles – For that classic circus cookie look. Any sprinkles would work, but the round ones, called nonpareils, mimic the original cookies.

How to Make Frosted Animal Cracker Truffles

Start by lining a baking sheet with parchment paper or wax paper. Trust me, don’t skip this step or you’ll regret it later when things start sticking.

Crush the nilla wafers and frosted animal crackers in a food processor or blender until you have a fine, sandy mixture. You don’t want chunks here, just nice, even crumbs.

Add the crushed cookies to a bowl of a stand mixer with the softened cream cheese. Mix everything, using a paddle attachment, until it’s fully combined and smooth, with no pockets of cream cheese hiding in there.

Roll the mixture into balls, about 1 to 2 tablespoons each, and place them on your prepared cookie sheet. Pop them into the freezer for about 30 minutes so they firm up.

Once chilled, melt your white chocolate until smooth. Dip each truffle into the chocolate, let the excess chocolate drip off, and place it back on the baking sheet. Immediately add a pinch of sprinkles on top.

Transfer them to the fridge and let them chill for another 30 minutes to fully set.

Serve and try not to eat half the batch before anyone else gets one.

Storage Instructions

Store these truffles in an airtight container in the refrigerator for up to one week.

You can enjoy them straight from the fridge for a firmer bite, or let them sit on the counter for a few minutes to soften slightly before serving.

Love it? Pin it!

If you can’t wait to give this easy animal cracker truffle recipe a go, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go, so you always know where it is.

Tips for the Best Truffles

• Make sure your cream cheese is soft. It makes mixing so much easier and gives you a smoother filling.
• If your truffles start to soften while dipping, just pop them in the freezer for a few minutes. Keeping them firm helps them hold their shape.
• Use finely crushed cookies. This is key for getting that smooth, cake-pop-like texture.
• Don’t skip lining your pan. It makes removal easy and keeps your chocolate coating looking nice and clean.
• Tint half of the melted white chocolate with pink food coloring to get that true animal cookie vibe.
• Let them set in the fridge even if the chocolate feels firm. It helps the centers soften up just right.

FAQs

• Can I freeze these truffles? Yes! Freeze them in an airtight container for up to 2 months. Let them thaw in the fridge before serving.
• Can I use only animal crackers and skip the nilla wafers? You can, but the nilla wafers help balance the sweetness and give a better texture overall.
• Can I use candy melts instead of white chocolate chips? For sure – I love the taste of the white chocolate chips, but it is a personal preference. Follow the dipping instructions on the candy melt bag if you choose to use them.
• What kind of sprinkles work best? Any will work, but round sprinkles give you that classic frosted animal cracker look.
• Can I make these into Animal Cracker Cake Pops? Yes! Easily turn these animal cracker truffles into cake pops by adding a cake pop stick. The kids love them this way. 

More No-Bake Easy Dessert Recipes to Love

I love no-bake desserts, don’t you? I have loads of them here on my website. Some of my favorites are my Lemon Icebox Pie, this no-bake Fruit Tart, Namaimo bars, this microwavable sugar cookie, and this no-bake Peanut Butter Pie.

If it is your love of all things animal crackers, you are sure to love that no-bake Marshmallow Cheesecake that is pictured above, it’s made with a crushed animal cracker crust. Or take a peek at this Circus Animal Cookie Ice Cream recipe or these Circus Animal Cookies.

And if you are a lover of all kinds of truffles, be sure to take a look at my Red Velvet Truffles, Oreo Truffles, White Chocolate Lemon Truffles and of course these No Bake Butterfinger Cookie Balls.

See ALL of my Dessert Recipes here.

These are one of those treats that just make people smile. Maybe it’s the nostalgia, maybe it’s the sprinkles, or maybe it’s just that they taste like a cookie and a cake pop all rolled into one.

Either way, they’ve already been approved by my toughest critics… my grandsons.

And if they disappear fast at your house too, don’t say I didn’t warn you.

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Frosted Animal Cracker Truffles (Circus Animal Cookie Truffles)

Frosted Animal Cracker Truffles are a fun, no-bake treat made with frosted circus animal cookies, nilla wafers, and cream cheese, then dipped in white chocolate and topped with sprinkles. These bite-sized truffles are soft, sweet, and perfect for parties, holidays, or anytime you need an easy dessert.

Course Desserts

Cuisine American

Keyword animal cookies, animal crackers, circus animal cookies, frosted animal crackers, truffles, white chocolate

Prep Time 15 minutes minutes

Chilling Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 18 servings

Calories 309kcal

Ingredients

• 8 ounces cream cheese room temperature
• 1 ½ cups Nilla wafers
• 1 ½ cups frosted animal cracker cookies
• 4 cups white chocolate chips
• 1 Tablespoon rainbow sprinkles (Nonpareils)

Instructions

• Line a 9×13 inch baking sheet with wax or parchment paper. If you haven’t already, set out your cream cheese and let it soften on the counter for at least 30 minutes.
• Add the Nilla wafers and animal crackers to a food processor or blender. Pulse until the ingredients are finely crushed.
• Add your crushed cookies to a bowl along with the cream cheese. Fold the ingredients together until thoroughly combined. Make sure there are no pockets of cream cheese in the mixture.
• Use your hands to roll the mixture into balls about 1-2 tablespoons in size. Place each truffle ball on the baking sheet and chill in the freezer for 30 minutes.
• After 30 minutes, melt your white chocolate in the microwave until smooth. Dip each truffle ball in the melted chocolate and top with a pinch of sprinkles. Chill your truffles for another 30 minutes in the fridge.
• Serve and enjoy!

Notes

Store these truffles in an airtight container in the refrigerator for up to one week.

You can enjoy them straight from the fridge for a firmer bite, or let them sit on the counter for a few minutes to soften slightly before serving.

Nutrition

Serving: 1serving | Calories: 309kcal | Carbohydrates: 41g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 21mg | Sodium: 164mg | Potassium: 151mg | Fiber: 0.4g | Sugar: 33g | Vitamin A: 181IU | Vitamin C: 0.2mg | Calcium: 95mg | Iron: 0.4mg

The post Frosted Animal Cracker Truffles 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.

Love it? Pin it!

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.