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Apple Monkey Bread

Michaela Kenkel — Thu, 15 Oct 2026 03:50:14 +0000

Apple Monkey Bread is a sweet, sticky, pull-apart bread filled with tender apples, warm cinnamon spice, and buttery brown sugar goodness. Made with frozen dinner rolls, fresh apples, and a handful of simple ingredients, this easy apple monkey bread recipe is perfect for fall mornings, holiday breakfasts, or anytime you’re craving something warm and gooey from the oven!

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

Cook Time 35

Thawing and Rise Time 4

Total Time 4 50

Servings 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

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.

Brown Butter Dinner Rolls

Michaela Kenkel — Wed, 14 Oct 2026 22:07:40 +0000

These Brown Butter Dinner Rolls are soft, fluffy, and full of rich, nutty brown butter flavor. Made with simple ingredients and an easy, single-rise yeast dough, these homemade dinner rolls are the perfect addition to everything from a cozy Sunday supper to your Thanksgiving or Christmas dinner table.

There’s just something about a basket of warm, homemade rolls sitting in the middle of the dinner table, isn’t there? Whether you’re using one to soak up the last bit of gravy on your plate or spreading it with a little extra butter, homemade bread makes any meal feel special.

And while I love a good, buttery dinner roll, browning the butter first takes these rolls to a whole new level!

The butter develops a rich, toasted flavor that gives these rolls something extra without making the recipe complicated. They’re the kind of rolls you’ll want to make for the holidays, but they’re easy enough to enjoy with a pot of soup on a chilly Tuesday night, too.

When you are dreaming of a holiday meal, what is your favorite menu item? I know that many people would say a fluffy, warm, buttery dinner roll! These Homemade Brown Butter Dinner Rolls will be the hit of every meal, no matter if it’s a holiday or not!

Why You’ll Love These Brown Butter Rolls

Rich, buttery flavor: Browning the butter gives these rolls a delicious, slightly nutty flavor that regular melted butter just can’t match.
Soft and fluffy: These homemade yeast rolls bake up tender on the inside with beautiful golden tops.
Only one rise: Unlike many traditional dinner roll recipes, these rolls don’t require a long second rise after shaping.
Simple ingredients: You probably have most of what you need in your kitchen already.
Perfect for any occasion: Serve them with soup, Sunday dinner, Thanksgiving turkey, or Christmas ham.
Freezer-friendly: Make a batch ahead of time and have homemade rolls ready when you need them.

Ingredients in Brown Butter Dinner Rolls

You don’t need anything fancy to make these homemade dinner rolls. Just a handful of everyday baking ingredients and a little extra time to brown the butter.

Salted Butter: The star of the show! Browning the butter brings out a rich, toasted, nutty flavor that makes these rolls extra delicious.
Whole Milk: Warm milk helps activate the yeast and adds richness to the dough. You’ll want it around 100°F, warm to the touch but not hot.
Active Dry Yeast: Gives the rolls their beautiful rise and soft, fluffy texture. Make sure your yeast is fresh and active.
Granulated Sugar: Just enough to feed the yeast and add a hint of sweetness without making these dinner rolls taste sweet.
Large Egg: Adds richness and helps create a tender texture.
Coarse Sea Salt: Balances the buttery flavor and adds little pops of salt throughout the rolls.
All-Purpose Flour: Gives the dough its structure while keeping these rolls soft and tender.

Find the complete ingredient measurements and printable instructions in the recipe card below.

How to Make Brown Butter Dinner Rolls

Making homemade yeast rolls might sound intimidating, but this recipe is surprisingly simple. The most important steps are browning the butter without burning it and giving the dough enough time to rise.

Brown the Butter: Melt the butter in a small saucepan over medium-high heat. Once melted, continue stirring frequently as the butter begins to foam and turn a rich amber color.

As soon as the butter is browned, remove the saucepan from the heat. Set it aside to cool for about 10–15 minutes while you prepare the yeast mixture.

Activate the Yeast: Combine the warm milk, active dry yeast, and sugar in a large mixing bowl. Stir gently, cover with a clean kitchen towel, and let the mixture sit for about 5 minutes.

The mixture should become foamy, letting you know the yeast is active and ready to go.

Mix the Dough: Add the slightly cooled brown butter and egg to the yeast mixture. Whisk until everything is well combined.

Stir in the flour and salt until a soft dough begins to form and pull away from the sides of the bowl.

Knead the Dough: Transfer the dough to a lightly floured surface or use a stand mixer fitted with a dough hook.

Knead for about 5 minutes, until the dough becomes smooth and elastic.

Let the Dough Rise: Lightly grease a mixing bowl with oil or nonstick cooking spray. Place the dough inside and cover with plastic wrap.

Let it rise in a warm spot for approximately 1 hour, or until doubled in size. Depending on the temperature of your kitchen, this could take closer to 90 minutes.

Shape the Rolls: Divide the dough into 15 equal portions and shape each piece into a round roll.

Arrange the rolls in a greased 8×11-inch or 9×13-inch baking dish.

Bake Until Golden: Preheat the oven to 375°F while the shaped rolls rest in the baking dish.

Once the oven is preheated, bake for 15–20 minutes, or until the tops are golden brown and the rolls are baked through.

Let them cool for a few minutes before serving.

Serve warm, with butter if desired!

How to Store and Freeze Homemade Dinner Rolls

These buttery dinner rolls are best enjoyed fresh from the oven, but they store and freeze beautifully, too.

Room Temperature: Store completely cooled rolls in an airtight container or resealable bag at room temperature for up to 2–3 days.

Refrigerator: Refrigeration can dry out bread more quickly, so I prefer storing these rolls at room temperature or freezing them for longer storage.

Freezing Baked Rolls: Let the rolls cool completely, then place them in a freezer-safe bag or airtight container. Freeze for up to 2 months. Reheat individual frozen rolls in the microwave for approximately 30–45 seconds, or until warmed through.

Freezing Unbaked Rolls: After shaping the dough into individual rolls, arrange them on a baking sheet and freeze until firm. Transfer them to a freezer-safe container or bag and freeze for up to 3 months.

When you’re ready to bake, arrange the frozen rolls in a greased baking dish, cover loosely, and let them thaw completely at room temperature. Once thawed, bake at 375°F for about 15–20 minutes, or until golden brown and fully baked.

This is especially handy when you’re preparing a big holiday meal and want to get some of the work done ahead of time!

Love it? Pin it!

If you can’t wait to make this recipe for brown butter dinner rolls, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

How to Tell When Butter Is Perfectly Browned

If you’ve never browned butter before, don’t worry! It’s a simple technique that makes a big difference in flavor.

As butter melts and cooks, the water begins to evaporate, and the milk solids start to toast. This creates the rich, nutty flavor that makes brown butter so delicious.

Here’s what to watch for:

Color: The butter will change from bright yellow to golden, then develop an amber-brown color. You’ll also notice little brown specks at the bottom of the pan.
Smell: Perfectly browned butter has a warm, nutty, almost toasted aroma.
Foaming: The butter will bubble and foam as it cooks. Keep stirring so you can watch the color underneath.
Brown bits: Those little toasted milk solids are packed with flavor! Be sure to scrape them into your dough along with the butter.

Be careful not to burn it! Brown butter can go from perfectly toasted to burnt very quickly. Once you see that beautiful amber color and smell the nutty aroma, remove it from the heat immediately. Transferring it to a heatproof bowl will help stop the cooking.

Tips for the Best Brown Butter Dinner Rolls

Best Brown Butter Dinner Rolls Tip: Don’t rush the butter! Keep a close eye on it as it browns, stirring frequently. Those little toasted bits at the bottom of the pan are where so much of the delicious flavor comes from.

Check your milk temperature. Aim for approximately 100°F before adding the yeast. Milk that’s too hot can damage the yeast and prevent the dough from rising.
Let the brown butter cool slightly. You don’t need to cool it completely, but it shouldn’t be piping hot when added to the yeast mixture.
Make sure your yeast is active. If the yeast mixture doesn’t become foamy after about 5–10 minutes, your yeast may be old or the milk may have been too hot.
Give the dough time to double. The one-hour rise is a guideline. A cooler kitchen may require up to 90 minutes or longer.
Don’t add too much extra flour. Use just enough flour on your work surface to keep the dough manageable. Too much flour can make the rolls dense.
Use a kitchen scale. Weighing the dough before dividing it into 12 portions helps create evenly sized rolls that bake at the same rate.
Choose your baking dish. An 8×11-inch pan will keep the rolls closer together, while a 9×13-inch pan gives them a little more room.
Don’t skip the salt. Coarse sea salt adds a lovely contrast to the rich, buttery flavor.

Frequently Asked Questions About Brown Butter Rolls

Do brown butter dinner rolls need a second rise? No! This recipe was tested using one full rise. After shaping, the rolls rest briefly while the oven preheats, then go straight into the oven.
Can I use regular butter instead of brown butter? You can use melted butter, but you’ll miss the rich, nutty flavor that makes these rolls special. Browning the butter is worth the few extra minutes.
Can I make brown butter dinner rolls ahead of time? Yes! You can bake the rolls ahead and freeze them, or freeze the shaped, unbaked rolls to thaw and bake later.
Can I use instant yeast instead of active dry yeast? Instant yeast can generally be substituted for active dry yeast, but it doesn’t need to be proofed in warm milk first. Follow the instant yeast manufacturer’s instructions and watch the dough rather than relying strictly on the rising time.
Why didn’t my dinner rolls rise? Your yeast may have been expired, your milk may have been too hot, or your kitchen may have been too cool. Always check that your yeast becomes foamy before mixing the dough.
What does browned butter taste like? Brown butter has a rich, toasted, slightly nutty flavor. It’s still buttery, but with a deeper flavor than ordinary melted butter.
How long does it take to brown butter? It usually takes several minutes, depending on your saucepan, stove, and heat level. Watch the color and aroma rather than relying on an exact cooking time.

What to Serve with Brown Butter Dinner Rolls

One of my favorite things about homemade dinner rolls is how they turn an ordinary meal into something that feels a little more special.

These soft, buttery rolls are wonderful alongside Thanksgiving turkey, Christmas ham, or a Sunday pot roast. They’re also perfect for soaking up every last bit of soup, broth, or gravy.

Here are a few of my favorite comfort food recipes to serve with them:

Homemade Chicken Noodle Soup: A classic combination that never goes out of style. Warm homemade rolls and a bowl of chicken noodle soup are comfort food at its finest.
Zuppa Toscana Soup: This creamy, hearty soup is full of flavor, and a fluffy dinner roll is just the thing for soaking up that delicious broth.
Beef & Noodles: Tender beef, hearty noodles, and rich gravy make this a natural pairing for buttery homemade rolls.
Cheesy Potato Soup: A cozy bowl of potato soup and a warm roll are just what a chilly evening calls for.
Mulligan Stew: This classic beef stew recipe needs a warm dinner roll to soak up every drop in the bowl

More Homemade Breads for Your Bread Basket

There’s nothing quite like a basket of warm bread on the dinner table! Whether you’re planning a holiday meal or serving up your favorite comfort food, these recipes are always welcome.

Homemade Buttermilk Biscuits: Tender, flaky, buttery biscuits that are perfect for breakfast, dinner, or soaking up every last drop of gravy.
Poppyseed Rolls: These easy, semi-homemade rolls are a delicious shortcut when you want something special without making bread from scratch.
No Knead Crusty Dutch Oven Bread: A beautiful, rustic loaf with a crisp crust and soft center. Perfect for serving alongside soups, stews, and hearty family dinners.

Find all of my bread recipes here and all of my recipes for rolls, biscuits, and muffins here.

More Brown Butter Recipes to Try

If you’ve fallen in love with the rich, nutty flavor of brown butter, there’s no reason to stop with dinner rolls! It’s one of those simple ingredients that can make everything from cookies to coffee cakes taste extra special.

Brown Butter Chocolate Chunk Cookies: Rich, buttery cookies loaded with chocolate chunks and that delicious toasted flavor.
Cowboy Cookies with Brown Butter: Hearty, chewy cookies made even better with the addition of nutty brown butter.
Carrot Coffee Cake with Brown Butter Glaze: A cozy coffee cake topped with a rich, buttery glaze.
Pumpkin Spiced Coffee Cake with Brown Butter Glaze: Warm fall spices and a delicious brown butter glaze make this coffee cake perfect for autumn mornings.
Gingersnap Cookies with Brown Butter: Warm spices and nutty brown butter come together in these flavorful cookies.

Homemade Brown Butter Rolls for Every Occasion

Whether you’re planning your Thanksgiving menu, setting the table for Christmas dinner, or just looking for something delicious to serve with a pot of homemade soup, these Brown Butter Dinner Rolls deserve a spot in your bread basket.

They’re soft, fluffy, full of buttery flavor, and simple enough to make any day of the week.

And if there’s one thing I’ve learned, it’s that nobody ever complains when a basket of warm homemade rolls shows up at the dinner table!

If you make these Brown Butter Dinner Rolls, I’d love to hear what you think! Leave a comment and a star rating below, and let me know what you served them with.

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Brown Butter Dinner Rolls

These soft and fluffy Brown Butter Dinner Rolls are made with rich, nutty browned butter and an easy, single-rise yeast dough. Perfect for holiday dinners, Sunday suppers, or serving alongside your favorite soups and stews.

Course Rolls-Biscuits-Muffins

Cuisine American

Keyword brown butter, dinner rolls, rolls

Prep Time 25

Cook Time 20

Rise Time 1

Total Time 1 45

Servings servings

Calories 170kcal

Ingredients

½ cup salted butter
1 cup whole milk warmed to approximately 100°F
1 Tablespoon active dry yeast
3 Tablespoons granulated sugar
1 large egg
2 teaspoons coarse or flaky sea salt
3 cups all-purpose flour

Instructions

Melt the butter in a small saucepan over medium-high heat. Once melted, continue stirring frequently until the butter develops a rich amber color and a nutty aroma. Immediately remove the saucepan from the heat and set aside to cool for about 10–15 minutes.
In a large mixing bowl, combine the warm milk, yeast, and sugar. Stir gently, cover with a clean kitchen towel, and let sit for about 5 minutes, or until the mixture becomes foamy.
Add the slightly cooled brown butter and egg to the yeast mixture. Whisk until well combined, making sure to scrape all of the flavorful browned bits from the saucepan.
Stir in the flour and salt until a soft dough forms and begins to pull away from the sides of the bowl.
Transfer the dough to a lightly floured surface or a stand mixer fitted with a dough hook. Knead for approximately 5 minutes, or until the dough is smooth and elastic.
Lightly grease a large mixing bowl with oil or nonstick cooking spray. Place the dough in the bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
Divide the dough into 15 equal portions and shape each into a smooth ball. Arrange the rolls in a greased 8×11-inch or 9×13-inch baking dish.
Preheat the oven to 375°F, allowing the shaped rolls to rest while the oven heats.
Bake for 15–20 minutes, or until the tops are golden brown and the rolls are baked through.
Let the rolls cool in the pan for a few minutes before serving. Enjoy warm!

Notes

Browning the Butter: Watch the butter carefully as it browns, stirring frequently to prevent burning. Be sure to include the toasted brown bits from the bottom of the saucepan for the best flavor.
Cooling the Butter: Let the brown butter cool for approximately 10–15 minutes before adding it to the yeast mixture. It should be warm, not hot, to avoid damaging the yeast.
Milk Temperature: Warm the milk to approximately 100°F before adding the yeast. Milk that is too hot can kill the yeast and prevent the dough from rising.
Checking the Yeast: If the yeast mixture doesn’t become foamy after 5–10 minutes, your yeast may be expired or the milk may have been too hot. Start again with fresh yeast.
Rising Time: The dough may take longer to double in size depending on the temperature of your kitchen. In cooler environments, allow up to 90 minutes or longer.
Single-Rise Recipe: These rolls have been tested with just one full rise. After shaping, they only need to rest while the oven preheats before baking.
Evenly Sized Rolls: Use a kitchen scale to divide the dough into 15 equal portions for more consistent baking.
Coarse Sea Salt: Coarse sea salt adds little pops of flavor that complement the nutty brown butter.
Baking Dish: An 8×11-inch or 9×13-inch baking dish works well for this recipe.
Storage: Store completely cooled rolls in an airtight container at room temperature for up to 2–3 days.
Freezing Baked Rolls: Freeze cooled rolls in an airtight, freezer-safe container for up to 2 months. Reheat individual frozen rolls in the microwave for approximately 30–45 seconds, or until warmed through.
Freezing Unbaked Rolls: Freeze shaped, unbaked rolls for up to 3 months. When ready to bake, place them in a greased baking dish, cover loosely, and allow them to thaw completely at room temperature. Bake at 375°F for about 15–20 minutes, or until golden brown and fully baked. Allow additional time if the dough is still cold, and make sure the rolls are fully baked before serving.

** One little thing to keep in mind: The 1 hour 40 minute total time is an estimate. Since the dough needs to double in size and the brown butter needs to cool, actual timing may vary.

Nutrition

The post Brown Butter Dinner Rolls appeared first on An Affair from the Heart.

No Knead Crusty Dutch Oven Bread

Michaela Kenkel — Thu, 08 Oct 2026 16:22:28 +0000

This No Knead Crusty Dutch Oven Bread is an easy homemade bread recipe made with just four simple ingredients! With no kneading required, this rustic bread develops a beautiful golden, crispy crust and a soft, chewy center. Just mix the dough, let it rise overnight, and bake it in a Dutch oven for bakery-style bread right in your own kitchen.

There’s just something about the smell of freshly baked bread filling the house, isn’t there? Especially when you know you made it yourself!

I first shared this recipe back in 2015, and it quickly became one of the most popular bread recipes on my site. It’s been a favorite ever since, and for good reason. You don’t need a bread machine, a stand mixer, or even much experience working with yeast.

All you need is a bowl, a Dutch oven, four ingredients, and a little patience while the dough does its thing.

And believe me, the results are worth the wait!

The Story Behind This Crusty Dutch Oven Bread

I still remember the first time I made this bread; I was making Chicken Linguine Carbonara for dinner and wanted some fresh bread to serve alongside it. I had recently gotten a new cast iron Dutch oven and was itching to use it.

Now, I have always made plenty of quick breads, but back then, baking with yeast intimidated the heck out of me.

I was scrolling through my Pinterest bread board when I came across a recipe that claimed to be incredibly easy.

Four ingredients? No kneading? I figured, how hard could it be? Well, let me tell you, when that beautiful loaf came out of the oven, I was practically patting myself on the back!

When Brian came home from work, I stood there holding my Dutch oven in my hot-pad-mittened hands and announced, “Welcome home, honey! I baked you fresh bread!” while batting my eyelashes.

He smiled and said, “You’re such a DORK!” Somehow, we’ve managed to make it work for 35 years now.

But seriously, I was so proud of that bread, and I still get excited every time I pull a fresh loaf out of the oven. If you’ve ever been nervous about baking bread with yeast, this is the recipe I want you to try.

Why You’ll Love This No Knead Bread Recipe

Only four ingredients. Flour, yeast, salt, and water. That’s it!
No kneading required. Just stir everything together and let the dough rest overnight.
Perfectly crusty outside. Baking in a covered Dutch oven helps create that beautiful, golden crust.
Soft and chewy inside. The long rise develops flavor and gives this rustic bread its wonderful texture.
Beginner-friendly. Even if baking with yeast makes you nervous, this is a great place to start.
Goes with everything. Serve it with soup, pasta, or a little butter. Leftovers make fantastic toast!

Ingredients in No Knead Dutch Oven Bread

You only need four basic pantry ingredients to make this easy Dutch oven bread recipe. Find the complete measurements and instructions in the printable recipe card at the bottom of this post.

All-Purpose Flour: Regular all-purpose flour forms the base of this bread. No special bread flour is needed.
Salt: Adds flavor to the bread. Without it, homemade bread can taste a little bland.
Active Dry Yeast: Just half a teaspoon is all you need! The long rising time gives the yeast plenty of time to work.
Water: Room-temperature water brings the dough together. There’s no need to heat the water for this recipe.

How to Make Crusty Dutch Oven Bread

Making this homemade bread couldn’t be much easier. The most important thing to remember is that the dough needs to rise for 12 to 18 hours, so plan ahead.

Step 1: Mix the dough.

In a large bowl, stir together the flour, salt, and yeast. Add the room-temperature water and mix with a rubber spatula until everything is combined.

The dough will look shaggy and sticky. That’s exactly what you want!

Step 2: Let it rise overnight.

Cover the bowl with plastic wrap and leave it on the counter at room temperature for 12 to 18 hours.

During that time, the dough will rise and develop flavor. When it’s ready, it should look bubbly and loose.

Step 3: Preheat the Dutch oven and shape the dough.

When you’re ready to bake, place your Dutch oven and its lid in the oven and preheat to 450°F. Make sure your pot is safe for empty preheating at this temperature.

Generously flour your work surface and hands. Gently turn the dough out of the bowl and shape it into a round loaf. Don’t knead it. You’re simply gathering it into a ball.

Step 4: Bake the bread.

Carefully remove the hot Dutch oven from the oven and take off the lid.

Place the dough inside, cover, and return the pot to the oven.

Bake for 30 minutes with the lid on. Then remove the lid and bake for another 15 to 20 minutes, until the crust is beautifully golden brown.

Step 5: Cool and enjoy!

Carefully remove the bread from the Dutch oven and place it on a cooling rack.

Let it cool before slicing so the inside has time to set.

Then grab the butter and enjoy!

How to Store Homemade Dutch Oven Bread

Homemade crusty bread is at its very best the day it’s baked, especially when that crust is still wonderfully crisp.

Room temperature: Once completely cool, store the bread in a bread bag or loosely wrapped in a clean kitchen towel for about 1 to 2 days. The crust will gradually soften.
Freezer: For longer storage, slice the cooled bread and freeze it in a freezer-safe bag for up to 3 months.
Reheating: To bring back some of that crispy crust, warm the bread in a 350°F oven for a few minutes, until heated through.

I don’t recommend storing this bread in the refrigerator. It tends to make bread go stale faster.

And don’t forget about the leftovers! This bread makes sensational toast the next morning.

Love it? Pin it!

If you can’t wait to try this easy Dutch oven bread recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

What Size Dutch Oven Is Best for Bread?

One of the questions I get about homemade Dutch oven bread is what size pot to use.

For this recipe, a 5- to 6-quart Dutch oven is a good choice. It gives the dough room to expand as it bakes while helping it hold a nice, round shape.

I have a smaller Dutch oven and a larger one, and I typically reach for my larger pot when making this bread.

A few things to keep in mind:

Cast iron works beautifully. Both seasoned and appropriately rated enameled cast iron Dutch ovens can work.
A tight-fitting lid is important. It traps moisture released by the dough, helping create steam during the first part of baking.
Check the temperature rating. Your Dutch oven, lid, and knob must be rated for 450°F, and the manufacturer must allow the empty preheating method used in this recipe.
A larger pot may produce a wider loaf. The dough can spread a little more depending on the size and shape of the pot.

You don’t need the most expensive Dutch oven on the market to make great homemade bread. Just choose one that’s suitable for high-temperature baking.

Tips for the Best Crusty Dutch Oven Bread

Best Dutch Oven Bread Tip: Don’t be tempted to add a bunch of extra flour when you see how sticky the dough is! That loose, wet dough is part of what makes this bread so wonderful. Flour your hands and work surface well, but resist the urge to knead additional flour into the dough.

A few more tips for bread-baking success:

Give the dough enough time to rise. The long rest is important for developing flavor and texture.
Use a large bowl. Your dough needs room to expand during the overnight rise.
Don’t overwork the dough. A little gentle shaping is all it needs.
Use caution with the hot Dutch oven. At 450°F, the pot and lid will be extremely hot. Always use sturdy oven mitts.
Keep the lid on for the first 30 minutes. The trapped steam helps the bread expand and keeps the crust from setting too early.
Let the bread cool before slicing. I know it’s tempting to cut right into that beautiful loaf, but giving it time to cool helps prevent a gummy center.

Frequently Asked Questions About Dutch Oven Bread

Can I use instant yeast instead of active dry yeast? Yes! Instant yeast can generally be substituted in the same amount. The rising time may vary slightly, so pay attention to how the dough looks.
Why is my no knead bread dough so sticky? This is a high-hydration dough, which means it contains quite a bit of water compared to the flour. That stickiness is normal and helps create the bread’s soft, chewy texture.
Do I need to knead the dough at all? Nope! That’s the beauty of this recipe. The long resting time helps develop the dough’s structure without traditional kneading.
Can I make this bread without a Dutch oven? This particular recipe was developed for a covered Dutch oven, which traps steam and helps create the crust. Other covered, oven-safe bread-baking vessels may work, but the results can vary.
Do I need parchment paper? No. The original recipe places the dough directly into the hot Dutch oven. If you choose to use parchment paper, make sure it’s rated for the baking temperature and follow the manufacturer’s instructions.
How do I know when my Dutch oven bread is done? The crust should be deeply golden brown and feel firm. For another way to check, the center of the loaf will generally register around 200–210°F on an instant-read thermometer.
Can I make the dough ahead of time? Absolutely! In fact, this recipe requires planning ahead. Mix it the evening before you want to bake and let it rise for 12 to 18 hours.
Why didn’t my bread rise very much? Your yeast may be old, the room may have been too cold, or the dough may not have had enough time to rise. Make sure your yeast is fresh and give the dough time to become bubbly before baking.

What to Serve with Crusty Dutch Oven Bread

Is there anything better than a warm slice of homemade bread with a little butter?

Well, maybe a warm slice of homemade bread served alongside a big bowl of soup!

This crusty bread is perfect for dipping into soups and stews, soaking up pasta sauces, or serving with your favorite comfort food dinners.

Some of my favorite recipes to pair it with include:

Zuppa Toscana Soup (pictured above): A creamy, hearty soup that practically begs for crusty bread.
Chicken Linguine Carbonara: The pasta dish that inspired me to bake this bread in the first place!
Homemade chili or this Mulligan stew or Oyster Stew: Perfect for soaking up every last bite.

And honestly, sometimes all you need is a little salted butter and a cup of coffee.

More Homemade Bread Recipes and Rolls to Love

Once you’ve made this easy crusty bread, you might just find yourself wanting to bake more!

If you’re ready to try another homemade bread recipe, rolls or biscuits, here are a few favorites:

Each one is a delicious way to enjoy the simple pleasure of homemade bread. Be sure to checkout all of my bread recipes, including quick breads, yeast breads, donuts and pastries, rolls, biscuits and muffins!

If you’ve ever wanted to bake homemade bread but felt a little intimidated by working with yeast, I hope this recipe convinces you to give it a try.

There’s something so satisfying about pulling a beautiful, golden loaf of bread from the oven, especially when you know you made it with just four simple ingredients.

Just remember to plan ahead. If you’re dreaming of this bread for dinner tonight and haven’t started the dough yet, well, it ain’t happenin’! 😉

But mix it up tonight, and tomorrow you’ll be enjoying some of the best homemade crusty bread you’ve ever made.

If you try this No Knead Crusty Dutch Oven Bread, I’d love to hear how it turns out! Leave me a comment below, and don’t forget to give the recipe a star rating.

Happy baking!

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No Knead Crusty Dutch Oven Bread

This Crusty Dutch Oven Bread requires no kneading and only 4 ingredients!

Course Breads

Cuisine American

Keyword {No Knead} Crusty Dutch Oven Bread, 4 ingredient bread, 4 ingredients, Crusty Bread, dutch oven, Dutch Oven Bread, yeast bread

Prep Time 5

Cook Time 50

Rise Time 16

Total Time 16 55

Servings slices

Calories 114kcal

Author Michaela Kenkel

Ingredients

3 cups all purpose flour
1¾ teaspoon salt
½ teaspoon active dry yeast
1½ cups water at room temperature

Instructions

In a large mixing bowl, stir together the flour, salt, and yeast. Add the room-temperature water and mix with a rubber spatula until all of the flour is incorporated. The dough will be sticky and shaggy.
Cover the bowl with plastic wrap and let the dough rise on the counter at room temperature for 12 to 18 hours, until bubbly and risen.
When ready to bake, place a cast iron Dutch oven with its lid in the oven and preheat to 450°F. Make sure your Dutch oven is rated for this temperature and safe to preheat empty.
Generously flour your work surface and hands. Gently remove the dough from the bowl and shape it into a ball. There is no need to knead the dough.
Carefully remove the hot Dutch oven from the oven and take off the lid. Gently place the dough inside.
Cover with the lid and return the Dutch oven to the oven. Bake for 30 minutes.
Remove the lid and continue baking for another 15 to 20 minutes, or until the bread is golden brown and crusty.
Carefully remove the bread from the Dutch oven and transfer it to a wire rack. Allow it to cool before slicing and serving.

Video

Notes

Plan ahead: This bread needs 12 to 18 hours to rise, making it a great overnight bread recipe.
Sticky dough is normal: Resist the urge to add extra flour. Flour your hands and work surface to make shaping easier.
Dutch oven size: A 5- to 6-quart Dutch oven works well. Make sure the pot and lid are rated for 450°F and suitable for empty preheating.
Check for doneness: The bread should have a deep golden crust. The center should register approximately 200–210°F on an instant-read thermometer.
Storage: Store completely cooled bread at room temperature for 1 to 2 days or freeze for up to 3 months.

Recipe adapted from Jo Cooks.

Nutrition

This recipe was originally posted on May 13, 2015. It has been updated to improve user experience and reshared on October 8, 2026.

The post No Knead Crusty Dutch Oven Bread appeared first on An Affair from the Heart.

Homemade Honey Buns

Michaela Kenkel — Mon, 21 Sep 2026 19:29:05 +0000

Soft, fluffy, and dripping with warm honey butter, this Homemade Honey Buns recipe is everything you want in a homemade sweet roll. A tender yeast dough made with real honey is rolled with cinnamon honey butter, baked until golden, then finished with even more honey butter while the buns are still warm.

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.

LIKE THIS RECIPE?
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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

Cook Time 30

Rise Time 2

Total Time 2 50

Servings 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

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

Red Lobster Cheddar Bay Biscuit Recipe

Michaela Kenkel — Thu, 03 Sep 2026 16:27:44 +0000

These Red Lobster Cheddar Bay Biscuits are buttery, cheesy, garlicky, and incredibly easy to make at home. This copycat recipe starts with Bisquick, plenty of cheddar cheese, and cold butter; then you brush the warm biscuits with garlic-parsley butter as soon as they come out of the oven.

If you’ve ever found yourself reaching for just one more biscuit from that basket at Red Lobster, this recipe is for you!

Growing up, I always loved the biscuits at Red Lobster. So, when I discovered years ago that I could make a version of those famous Cheddar Bay Biscuits right at home, you can imagine how excited I was.

And the best part? They’re surprisingly simple.

There’s no rolling, cutting, or kneading involved. These are easy drop biscuits made with Bisquick, which means you can have a basket of warm, cheesy garlic biscuits on the table in a little over 20 minutes.

Don’t have Bisquick in the pantry? You can make my Homemade Bisquick Mix and use that instead.

Red Lobster Cheddar Bay Biscuits

If you ask me, one of the best parts about eating at Red Lobster has always been that basket of warm biscuits that arrives at the table. This homemade version gives you those same flavors whenever the craving hits.

They’re tender on the inside with lightly golden edges, plenty of cheddar cheese throughout, and that irresistible garlic butter brushed over the top.

Because they are drop biscuits, they’re incredibly easy, too. No biscuit cutter and no perfectly shaped dough required. Just mix, scoop, bake, and brush with butter.

Serve them alongside soup, salad, seafood, chicken, steak, pasta, or just about anything that could use a warm biscuit on the side.

Ingredients in Copycat Cheddar Bay Biscuits

You only need a handful of simple ingredients to make these cheesy garlic biscuits.

Bisquick baking mix – Makes these drop biscuits incredibly quick and easy. You can use store-bought Bisquick or my homemade version.
Butter – Cut cold butter into the Bisquick before adding the other ingredients. Keeping the butter cold helps create a tender biscuit.
Cheddar cheese – Cheddar gives these biscuits their signature cheesy flavor. I prefer freshly shredded cheese because it melts beautifully, but pre-shredded cheese will work, too.
Sugar – Just a little sugar balances all of those savory flavors without making the biscuits taste sweet.
Milk – Brings the biscuit dough together. Regular dairy milk works perfectly here.
Garlic powder – Garlic powder goes into both the biscuit dough and the buttery topping for plenty of garlic flavor.
Dried parsley – Adds a little color and flavor to the garlic butter brushed over the warm biscuits.

How to Make Red Lobster Cheddar Bay Biscuits

Preheat your oven to 400°F.

Add the Bisquick and cold butter to a mixing bowl. Using a pastry blender or two butter knives, cut the butter into the Bisquick until it is distributed throughout the mixture. You should still be able to see little pieces of butter.

Add the shredded cheddar cheese, sugar, milk, and garlic powder. Mix just until everything comes together.

Be careful not to overmix the biscuit dough. Overworking it can make your biscuits tougher instead of light and tender.

Drop the dough by rounded spoonfuls onto an ungreased baking sheet.

Bake for 15–17 minutes, or until the biscuits are lightly golden brown on top.

While the biscuits bake, stir together the melted butter, garlic powder, and dried parsley.

As soon as the biscuits come out of the oven, brush the tops generously with the garlic parsley butter.

Serve them warm!

How to Store Cheddar Bay Biscuits

Once completely cooled, store leftover biscuits in an airtight container at room temperature for up to 2 days.

For longer storage, keep them in an airtight container in the refrigerator for up to 4 days.

Warm leftover biscuits briefly before serving to bring back some of that soft, buttery texture.

Can You Freeze Cheddar Bay Biscuits?

Yes! These biscuits freeze really well.

Let the baked biscuits cool completely, then place them in an airtight freezer-safe container or freezer bag. Freeze them for up to 3 months.

Thaw at room temperature or overnight in the refrigerator, then warm them before serving.

For an extra little refresh, brush them with a bit of melted garlic butter after reheating.

Love it? Pin it!

If you can’t wait to make this copycat Red Lobster Cheddar Bay Biscuit recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for the Best Cheddar Bay Biscuits

Keep your butter cold until you’re ready to use it. Those little pieces of cold butter throughout the dough help make the biscuits tender.

Freshly grated cheddar melts especially well and gives you great cheese flavor throughout the biscuits.

Don’t overmix the dough. Once everything is combined, stop mixing.

Try to make your scoops fairly similar in size so the biscuits bake evenly.

And don’t skip that final brush of garlic butter! Brush it on while the biscuits are still hot from the oven so it melts right into all of those little nooks and crannies.

Best Cheddar Bay Biscuit Tip: Serve these straight from the oven whenever possible. They’re at their absolute best when they’re warm, buttery, and fresh.

Frequently Asked Questions

Can I use homemade Bisquick? Absolutely. My Homemade Bisquick Mix works beautifully in this recipe and is a great option when you don’t have a box of Bisquick in the pantry.
Can I use pre-shredded cheddar cheese? Yes. Freshly grated cheddar tends to melt a little better, but pre-shredded cheese works just fine when you need to keep things quick and easy.
Why shouldn’t I overmix biscuit dough? Mixing the dough too much can make biscuits dense or tough. Stir only until the ingredients are combined.
Can I make these biscuits ahead of time? You can bake them ahead, but these biscuits really shine when they’re served warm. If making them earlier in the day, warm them briefly before serving and add a fresh brush of garlic butter.
How do I know when the biscuits are done? Look for lightly golden tops and edges. Depending on your oven and the size of your biscuits, this should take about 15–17 minutes.

Homemade Cheddar Bay Biscuits Anytime

There is just something about a warm basket of cheesy garlic biscuits on the dinner table that makes an ordinary meal better.

And when they’re this easy to make, there’s no reason to wait until the next time you visit Red Lobster to enjoy them.

These copycat Red Lobster Cheddar Bay Biscuits have all of those flavors I have loved for years: cheddar cheese, garlic, butter, and a soft, tender center. Serve them warm, pass the basket around, and don’t be surprised when everyone reaches for seconds.

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Red Lobster Cheddar Bay Biscuits (Easy Copycat Recipe)

Easy copycat Red Lobster Cheddar Bay Biscuits are tender, cheesy, and full of garlic butter flavor. Made with Bisquick and ready in about 20 minutes!

Course Rolls-Biscuits-Muffins

Cuisine American

Keyword biscuits, copy cat, drop biscuits,, Red Lobster Cheddar Bay Biscuits

Prep Time 5

Cook Time 17

Total Time 22

Servings biscuits

Calories 221kcal

Author Michaela Kenkel

Ingredients

For the Biscuits:

2 1/2 cups Bisquick baking mix
4 Tablespoons cold butter
1 cup shredded cheddar cheese
1/4 cup sugar
3/4 cup milk
1/4 teaspoon garlic powder

For the Garlic Butter Topping:

2 Tablespoons butter melted
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley flakes

Instructions

Preheat the oven to 400°F.
Add the Bisquick baking mix and cold butter to a large mixing bowl. Using a pastry blender or two butter knives, cut the butter into the Bisquick until it is evenly distributed. Small pieces of butter should still be visible throughout the mixture.
Add the shredded cheddar cheese, sugar, milk, and 1/4 teaspoon garlic powder. Gently mix just until the ingredients are combined. Do not overmix the dough.
Drop the biscuit dough by rounded spoonfuls onto an ungreased baking sheet, making 12 biscuits.
Bake for 15–17 minutes, or until the tops and edges of the biscuits are lightly golden brown.
While the biscuits bake, combine the melted butter, 1/2 teaspoon garlic powder, and dried parsley in a small bowl.
Remove the biscuits from the oven and immediately brush the tops generously with the garlic butter mixture.
Serve warm.

Video

Notes

Keep the butter cold. Cold butter helps give the biscuits a tender texture.
Don’t overmix. Stir the dough only until everything comes together. Overmixing can result in tougher biscuits.
Freshly shredded cheddar works especially well. It melts easily and distributes nicely throughout the biscuits, although pre-shredded cheese can also be used.
Make similar-sized biscuits. This helps them bake evenly and finish at approximately the same time.
Serve them warm. These biscuits are at their best fresh from the oven with that garlic butter brushed over the top.
Storage: Store completely cooled biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Freezing: Freeze cooled biscuits in an airtight freezer-safe container or bag for up to 3 months. Thaw and warm before serving.
Reheating: Warm leftover biscuits briefly in the oven, toaster oven, or microwave. Brush with a little additional melted garlic butter, if desired.

Nutrition

This recipe was originally posted on February 26, 2014. It has been updated to improve user experience and reshared on September 3, 2026.

The post Red Lobster Cheddar Bay Biscuit Recipe appeared first on An Affair from the Heart.

Easy Berry Bisquick Muffins

Michaela Kenkel — Tue, 30 Jun 2026 19:54:47 +0000

There are mornings when you have every intention of making a homemade breakfast… and then reality sets in. That’s exactly where these Easy Bisquick Berry Muffins come to the rescue. With just a handful of simple ingredients and frozen mixed berries, you can have a dozen soft, fluffy muffins in the oven in just minutes.

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.

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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

Cook Time 15

Total Time 20

Servings servings

Calories 148kcal

Author Michaela Kenkel

Equipment

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

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.

Donut Muffins

Michaela Kenkel — Mon, 04 May 2026 23:26:51 +0000

If you love the warm, cozy flavor of an old-fashioned cake donut, but don’t want to deal with frying, these Donut Muffins are about to become your new favorite treat. Soft, tender muffins baked in a standard muffin tin, then dipped in melted butter and rolled in cinnamon sugar… they truly taste as if they came straight from a bakery.

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.

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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

Cook Time 10

Total Time 25

Servings 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

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

Apple Pie Spice

Michaela Kenkel — Wed, 08 Apr 2026 02:32:28 +0000

Making Apple Pie Spice from scratch could not be easier. This simple homemade spice blend comes together in minutes and adds warm, cozy flavor to everything from pies and crisps to oatmeal, toast, and even roasted apples. Once you start keeping a jar in your pantry, you’ll wonder why you ever bought it at the store.

If you’ve ever wondered what is in apple pie spice, it’s simple: cinnamon, nutmeg, mace, and cloves. That combination gives recipes a familiar bakery-style flavor that makes apple desserts taste extra special. It’s an easy little homemade staple that brings a lot of wow factor with very little effort.

So, I have been told I make the very best apple pie. The problem is, I have never actually put it on my website. It’s on my list to add to my site this year. Basically is a spice apple pie, made with both red and green apples, a little sugar, flour, and this delicious apple pie spice. I am telling you, this is my apple pie secret weapon.

Easy Apple Pie Spice

This is one of those little recipes that makes a big difference. It takes just a couple of minutes to stir together, but it gives your baked goods that warm, homemade flavor that makes people ask what you did differently. I love that it uses pantry spices I usually already have on hand, and that I can mix up a batch whenever I need it.

It’s also nice because you’re not limited to pie. Yes, it is perfect for apple pie, but it is also delicious in muffins, crisps, coffee cakes, oatmeal, applesauce, and even sprinkled over sliced apples for a quick snack. Having your own apple spice mix recipe ready to go makes baking feel just a little easier.

What Is Apple Pie Spice?

Apple pie spice is a warm spice blend made to flavor apple desserts and other cozy baked goods. It is similar to pumpkin pie spice, but the flavor is a little different. This homemade version uses cinnamon, nutmeg, mace, and cloves for a blend that is warm, balanced, and just a little deeper in flavor than using cinnamon alone.

Ingredients for Apple Pie Spice

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

Cinnamon – This is the base of the blend and gives that classic warm, sweet spice flavor you expect in apple desserts.
Nutmeg – Nutmeg adds a rich, earthy warmth that makes the blend taste fuller and more bakery-style.
Mace – Mace brings a smooth, warm flavor that works beautifully with apples and adds a little extra depth.
Cloves – Cloves add just a bit of bold spice and warmth. A small amount goes a long way and rounds everything out.

How to Make Apple Pie Spice

Making your own homemade apple pie spice could not be simpler.

Add all four ingredients to a small bowl. Stir everything together until the spices are evenly combined.

Transfer the spice blend to an airtight container or spice jars and store in a cool, dry place until ready to use.

How to Store Apple Pie Spice

Store your apple pie spice from scratch in an airtight container in a cool, dry place. A pantry or spice cabinet works perfectly. As long as your spices are fresh when you mix the blend, it will keep well and be ready whenever you want to bake.

This recipe makes 1/4 cup of spice mix, which is enough for several recipes and plenty to keep on hand through apple season.

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If you can’t wait to try out my homemade apple pie spice recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Pumpkin Pie Spice vs Apple Pie Spice

A lot of people wonder what is different between apple pie spice and pumpkin pie spice. The two are definitely similar, and both are made with warm baking spices, but they are not exactly the same.

Apple pie spice is usually built around cinnamon, nutmeg, mace, and cloves. Pumpkin spice often includes those same cozy spices, but ginger is typically a key part of the blend, and some versions also include allspice. That gives pumpkin pie spice a slightly different flavor profile.

So while they are close cousins, apple pie spice has its own flavor and really shines in apple recipes.

How Much Apple Pie Spice Do I Use for an Apple Pie?

If you’re wondering how much apple pie spice I use for an apple pie, a little goes a long way. For a typical pie, you will usually want about 1 1/2 to 2 teaspoons of apple pie spice, depending on how boldly spiced you like your filling.

My recipe notes also make it easy to scale down if you only want enough for one pie. That smaller amount is perfect when you do not want to mix a full batch.

Recipes that Use Apple Pie Spice

You can use this apple pie spice blend in place of the spices in any apple recipe, even the ones that just call for cinnamon. By substituting this unique blend of spices, you are going to take any recipe to the next level. Take the simple flavor to something a little more complex with an easy substitution.

The Very Best Apple Crisp (pictured above)
Bugga’s Apple Pie
Applesauce Coffee Cake
Apple Pie Oatmeal Cookies
Apple Crisp in a Mug
Fresh Apple Granola

It’s also incredible in cakes, oatmeal, muffins, applesauce, cookie recipes, or any apple dessert that normally calls for cinnamon

See ALL of my apple recipes here!

It is such an easy way to give recipes a little more depth and make them taste extra homemade.

For the longest time, cinnamon was the only spice I used in apple pie, too. And while it was good, once I started using a true apple pie spice blend, it made such a difference. It adds that little extra something that takes a recipe from good to “wow, this is really good.”

This is one of those simple pantry recipes that is worth making yourself. It is quick, easy, and gives you a fresh homemade blend ready whenever baking season rolls around.

I’d love to hear what you think if you try it!

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Apple Pie Spice

Making Apple Pie Spice from scratch couldn't be easier, freshier, or better. Combine these four spices and add "wow factor" to your recipes! Because everything is just better when it's homemade.

Course Seasoning Mixes & Spice Blends

Cuisine American

Keyword apple pie spice, from scratch, homemade, how much apple pie spice do I use for an apple pie, what is different between apple pie spice and pumpkin pie spice, what is in apple pie spice?apple spice mix recipe

Prep Time 2

Total Time 2

Servings cup

Calories 12kcal

Author Michaela Kenkel

Ingredients

6 teaspoons ground cinnamon
3 teaspoons ground nutmeg
1 1/2 teaspoons ground mace
1 1/2 teaspoons ground cloves

Instructions

Combine all ingredients in a bowl.
Store in an airtight container.

Notes

Makes 1/4 cup of spice mix. Enough for 6-9 deep dish apple pies.

To make enough for 1 pie, use 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon of both mace and cloves.

Nutrition

Serving: 1serving | Calories: 12kcal | Carbohydrates: 2g | Sodium: 2mg | Fiber: 1g

This recipe was originally posted on September 21, 2020. It has been updated to improve user experience and reshared on April 7, 2026.

The post Apple Pie Spice appeared first on An Affair from the Heart.

Ice Cream Sticky Rolls (Sticky Buns)

Michaela Kenkel — Mon, 16 Mar 2026 18:11:16 +0000

Soft, gooey pecan sticky rolls baked in a rich caramel-like sauce and topped with toasted pecans. The secret ingredient? Vanilla ice cream! These overnight pecan sticky buns start with frozen cinnamon roll dough, making them incredibly easy to prepare while still tasting completely homemade.

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

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

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

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

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

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

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

Easy Pecan Sticky Buns Recipe

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

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

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

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

Sticky Buns vs. Cinnamon Rolls

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

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

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

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

Ingredients for Ice Cream Sticky Rolls

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

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

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

How to Make Sticky Rolls with Pecans

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

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

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

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

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

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

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

Storage Instructions

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

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

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

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

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

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

Love it? Pin it!

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

Tips for the Best Pecan Sticky Rolls

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

More Sweet Roll Recipes to Love

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

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

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

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

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

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Ice Cream Sticky Rolls (Easy Overnight Pecan Sticky Buns)

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

Course Rolls-Biscuits-Muffins

Cuisine American

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

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 252kcal

Author Michaela Kenkel

Ingredients

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

For the Sauce:

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

Instructions

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

Notes

Storage Instructions

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

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

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

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

Nutrition

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

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

Three Cheese Arancini (Fried Risotto Balls)

Michaela Kenkel — Tue, 17 Feb 2026 03:16:08 +0000

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

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

Arancini

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

Freaky Friday Arancini

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

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

See All of My Freaky Friday Recipes

Ingredients in this Arancini Recipe

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

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

For the Coating

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

To Serve

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

How to Make Arancini – Three Cheese Fried Risotto Balls

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

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

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

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

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

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

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

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

Storage and Make Ahead

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

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

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

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

Love it? Pin it!

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

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

Time to get on to the recipe!

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Arancini – Three Cheese Fried Risotto Balls

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

Course Appetizer

Cuisine Italian

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

Prep Time 30

Cook Time 20

Total Time 50

Servings arancini

Calories 126kcal

Author Michaela Kenkel

Ingredients

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

Instructions

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

Video

Notes

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

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

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

Nutrition

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

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

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

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

Homemade Hostess Cupcakes

Michaela Kenkel — Fri, 13 Feb 2026 17:07:20 +0000

Rich chocolate cake. Fluffy vanilla cream tucked inside. A smooth layer of chocolate ganache on top and that iconic little white swirl. If you loved Hostess cupcakes growing up, this homemade version delivers all that nostalgic flavor, only better.

These easy homemade Hostess cupcakes start with a chocolate fudge cake mix, which keeps things simple and dependable. The cream filling whips up light and fluffy, the ganache melts together in minutes, and suddenly you’ve got bakery-style cupcakes without the fuss.

This recipe makes about 20 cupcakes and requires about 30 minutes of active prep time. Plan for about an hour and a half including baking and cooling, plus chill time for the filling. Most of it is hands-off, making them easy to plan ahead.

What Hostess team were you on as a kid? Ho Ho? Twinkie? Ding Dong? I, myself, was always on team cupcake! There was just something about them that I loved best. Put them in the freezer, and I was over the moon happy!

When I was a kid, we rarely got them. But about once a year, my mom would make her own cream-filled cupcakes, and my brother and I were always so excited! I still use that cupcake cream filling recipe to this day. I decided, let’s take that, my chocolate ganache recipe, and a chocolate fudge cake mix, and whip up a batch of copycat Hostess cupcakes!

Homemade Hostess Cupcakes with Cake Mix

You’re going to love this homemade Hostess cupcake recipe because it gives you all that nostalgic chocolate-and-cream goodness without turning into an all-day baking project. Starting with a chocolate fudge cake mix keeps things simple and dependable, while the old-fashioned filling gives you that light, fluffy center that tastes just like you remember. The chocolate ganache on top makes them feel rich and special, and that little white swirl is just plain fun. These are easy enough for a random Tuesday but cute enough for birthdays, bake sales, or when you just want to surprise your family with something that feels a little extra.

Easy Homemade Hostess Cupcakes Recipes

There are plenty of DIY Hostess cupcakes out there, but this version focuses on flavor and simplicity.

Uses familiar, easy-to-find Hostess Cupcakes ingredients
The filling is that classic cooked flour frosting, fluffy and not overly sweet
The ganache is made with just chocolate and cream (plus optional whiskey or coffee for depth)
No complicated steps or specialty equipment

If you’ve been looking for how to make homemade Hostess cupcakes without turning it into an all-day baking project, this is your answer.

Ingredients in my Hostess Cupcakes recipe

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

For the Cupcakes

Chocolate fudge cake mix – This keeps the recipe consistent, ensuring you get soft, moist chocolate cupcakes every time. You’ll prepare them according to the box directions. If you prefer from-scratch baking, you can substitute this decadent chocolate cake recipe.

For the Cream Filling

Milk – Combined with flour and cooked briefly, this creates the base that makes the filling smooth and fluffy instead of overly sweet.
Flour – Thickens the milk mixture and helps create that classic, old-fashioned whipped filling texture.
Vanilla Extract – Adds warmth and balances the sweetness.
Crisco – Whips up light and airy, giving the filling structure and that signature Hostess-style texture.
Sugar – Sweetens the filling and creams beautifully with the Crisco to create a fluffy consistency.

For the Chocolate Ganache

Semi-sweet chocolate squares or chips – Melt down into a rich, glossy topping. Semi-sweet keeps it balanced and not overly sugary.
Heavy cream – Creates that smooth, silky ganache texture when melted with the chocolate.
Whiskey or dark rum (or substitute dark coffee) – Adds a subtle depth of flavor to the ganache. If you prefer not to use alcohol, dark coffee works perfectly.

For the Signature Swirl

White icing (homemade powdered sugar icing or store-bought tube icing) – This is what gives you that classic little curly line across the top. It’s simple but makes them instantly recognizable.

How to Make Hostess Cupcakes at Home

This recipe doesn’t take much hands on time at all. Do, however, allot for chilling time.

Bake the Cupcakes: Prepare the chocolate fudge cake mix according to the box instructions. Bake the cake batter in cupcake tins, transfer to a cooling rack, and allow cupcakes to cool completely.

Make the Cream Filling: In a saucepan over medium heat, whisk together milk and flour until slightly thickened. Continue whisking as it warms.

Whisk in vanilla. Remove from heat and allow to cool completely.

In a mixing bowl, cream together Crisco and sugar until smooth. Slowly add the cooled milk mixture and whip for 10 minutes, until the mixture is light and fluffy.

Refrigerate 6–8 hours to fully set.

Fill the Cupcakes: Transfer the cream filling into a piping bag fitted with a larger round tip. Press the tip into the top of each cooled cupcake and squeeze to fill the center.

You’ll feel the cupcake gently expand as it fills. That’s how you know it’s perfect.

Make the Ganache: In a saucepan over low heat, melt chocolate chips and heavy cream, stirring constantly until smooth.

Remove from heat and whisk in whiskey (or coffee). Pour or spoon over the tops of the cupcakes.

Refrigerate until the ganache is set.

Add the Signature Swirl: Use white icing (homemade or store-bought tube icing) to pipe that classic curly line across the top. And just like that, homemade lunchbox magic.

Storage Instructions

Because of the cream filling and ganache topping, these homemade Hostess cupcakes should be stored in the refrigerator. Place them in an airtight container to keep them fresh and to prevent the tops from drying out.

They’ll keep well for 3 to 4 days. For the best texture and flavor, let them sit at room temperature for about 15 to 20 minutes before serving so the cake softens slightly and the ganache isn’t too firm.

If you’d like to make them ahead, you can bake the cupcakes a day in advance and store them (unfilled) at room temperature in an airtight container. Fill and top them the next day for the freshest results.

Love it? Pin it!

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

Tips for Success

Let your cupcakes cool completely before filling them. If they’re even slightly warm, the cream filling can soften too much and won’t stay fluffy inside. When making the filling, be sure the milk and flour mixture cools fully before whipping it into the creamed Crisco and sugar. That’s what helps it whip up light instead of runny.
Whip the filling for the full 10 minutes. It might feel like a long time, but that’s what creates that smooth, airy texture that mimics the classic Hostess center. Refrigerating it for the full 6 to 8 hours also makes a difference, so plan ahead.
When melting the ganache, keep the heat low and stir constantly. Chocolate can scorch quickly, and low and slow gives you that smooth, glossy finish. Let the ganache set slightly before piping the white swirl on top so it doesn’t sink in.
And don’t stress about perfection. The little curly line doesn’t have to look bakery-perfect. A slightly wiggly swirl just makes them feel homemade. Use a pastry bag or even a ziplock bag with a tiny hole cut into the corner of the bag for doodling.

More Copycat Recipes to Love

I have lots of copycat recipes here on my website. Today, I thought it would be fun to share some of my favorite sweet copycat recipes with you today. Pictured above is my Dairy Queen Buster Bar copycat recipe. You are also sure to love this Homemade Moosemuch Popcorn, my Homemade Nesquick, Copycat Wendy’s Frosty, and Baskin Robbins Daiquiri Ice recipes too!

See all of my copycat recipes here.

There’s something really special about recreating a childhood favorite in your own kitchen. These homemade Hostess cupcakes bring back all the chocolate-and-cream nostalgia, but with that from-scratch touch that makes them even better. They’re simple, satisfying, and just plain fun to make.

Whether you’re baking them for a party, slipping one into a lunchbox, or sneaking one with a cup of coffee after dinner, they’re the kind of treat that makes everyone smile. And honestly, that little white swirl on top never gets old.

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Homemade Hostess Cupcakes

Homemade Hostess Cupcakes made with chocolate fudge cake mix, old-fashioned whipped cream filling, and rich chocolate ganache. Finished with the signature white swirl, this easy copycat Hostess cupcake recipe brings nostalgic flavor right to your kitchen.

Course Cake & Cupcakes

Cuisine American

Keyword chocolate ganache, Copycat recipe, cream filling, cupcake filling, cupcakes, homemade hostess cupcakes, Hostess

Prep Time 15

Cook Time 40

Chilling Time 8

Total Time 8 55

Servings servings

Calories 189kcal

Equipment

Eoonfirst Standard Size Baking Cups Food-Grade Greaseproof Paper Cupcake Liners 200 Pcs (Natural)
Wilton Cupcake Decorating Icing Tips, 12-Piece Set
Wilton Perfect Results Premium Non-Stick Bakeware Muffin Pan & Cupcake Pan, 12-Cup, Steel
Kitchenaid Stand Mixer

Ingredients

For the Cupcakes:

1 (15.25 ounce) Chocolate Fudge Cake Mix and ingredients on the box to prepare

To Make the Old Fashioned Cupcake Filling:

1 cup milk
4 Tablespoons flour
2 teaspoons vanilla
1 cup Crisco
1 cup sugar

For the Ganache:

1 (12 ounce) package of semi-sweet chocolate chips
1/2 cup of heavy cream
1 Tablespoon whiskey or dark rum or substitute dark coffee

To Make the White Squiggle:

1 tube white piping icing (or use homemade recipe in the notes below)

Instructions

Make the Cupcakes:

Prepare the chocolate fudge cake mix according to box instructions. Bake and allow cupcakes to cool completely.

Make the Cream Filling:

In a saucepan over medium heat, whisk together milk and flour until slightly thickened. Continue whisking as it warms.
Whisk in vanilla. Remove from heat and allow to cool completely.
In a mixing bowl, cream together Crisco and sugar until smooth. Slowly add the cooled milk mixture and whip for 10 minutes until light and fluffy.
Refrigerate 6–8 hours to fully set.

Fill the Cupcakes:

Transfer the cream filling into a piping bag fitted with a larger round tip. Press the tip into the top of each cooled cupcake and squeeze to fill the center.
You’ll feel the cupcake gently expand as it fills, that’s how you know it’s perfect.

Make the Ganache:

In a saucepan over low heat, melt chocolate and heavy cream, stirring constantly until smooth.
Remove from heat and whisk in whiskey (or coffee). Pour or spoon over the tops of the cupcakes.
Refrigerate until the ganache is set.

Add the Signature Swirl:

Use white icing (homemade or store-bought tube icing) to pipe that classic curly line across the top.

Video

Notes

To make a from scratch white icing for the squiggle:

1 cup Powdered Sugar (sifted for a smooth texture)
1–2 Tablespoons Milk, Cream, or Water
1/4 to 1/2 teaspoon Vanilla Extract (use clear vanilla for a pure white color)

Storage Instructions

Nutrition

The post Homemade Hostess Cupcakes appeared first on An Affair from the Heart.

Key Lime Cupcakes

Michaela Kenkel — Mon, 19 Jan 2026 16:09:10 +0000

These Key Lime Cupcakes are light, tender, and gently flavored with lime. The cupcake itself is soft and fresh, while the cream cheese frosting adds a smooth, slightly tangy finish. Simple and easy to love, they’re a nice change of pace from traditional cupcakes.

I hold a special place in my heart for the Florida Keys. I have been a few times, and one of the many things I love about it is the key lime pie. There is something about that whole combination. The buttery graham cracker crust and that slightly tangy, creamy filling. When it’s done right, there isn’t much that can compete. I love to try and get that similar flavor into other recipes, and I think I have been successful with these key lime pie cupcakes.

Key Lime Cupcake Recipe

Bright, tangy, and perfectly balanced with a rich cream cheese frosting. They have that classic key lime flavor without being overly sweet, making them feel fresh and just a little indulgent. If you’re craving something citrusy, especially in the middle of winter or for a spring gathering, these cupcakes deliver that pop of sunshine in every bite. Plus, they are simple to make, use everyday ingredients, and come together quickly, which makes them just as suited for a casual weekend bake as they are for showers, holidays, or dessert tables.

Key Lime Cupcakes

If you’ve never had a key lime cupcake before, imagine the flavor of classic key lime pie turned into a soft, tender cupcake. The key lime cake itself is light and moist with a gentle citrus tang, not sharp or sour, but bright and refreshing. Lime juice and zest are baked right into the batter, giving each bite a subtle zing that keeps the sweetness in check.

The cupcakes are finished with a creamy key lime frosting made with cream cheese, adding richness and a smooth, slightly tangy contrast to the fluffy cake underneath. The result is a cupcake that feels balanced and fresh, with just enough sweetness to satisfy without feeling heavy.

Ingredients In Key Lime Cupcakes

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

For the Cupcakes:

Salted butter – Adds richness and flavor; softened butter creams smoothly with the sugars.
Granulated sugar & light brown sugar – The combination adds sweetness with a hint of depth and moisture.
Eggs – Provide structure and help the cupcakes rise evenly.
Sour cream – Keeps the cupcakes soft and tender while balancing the citrus.
Lime juice & zest – fresh limes bring that unmistakable key lime flavor to the cake.
All-purpose flour – The base that gives the cupcakes structure.
Baking powder & baking soda – Work together to create a light, fluffy crumb.

For the Frosting:

Butter & cream cheese – Create a smooth, creamy frosting with just enough tang.
Powdered sugar – Sweetens and thickens the frosting.
Lime juice & zest – Brightens the frosting and ties it perfectly to the cupcakes.

Optional toppings: add some graham cracker crumbs or graham cracker pieces to the top of each cupcake to make them taste even more like a key lime pie! Or top with key lime slices as decoration.

How to Make this Lime Cupcake Recipe

Preheat the oven to 350°F. Line a cupcake tin with paper liners and set it aside.

Combine the softened butter, granulated sugar, and brown sugar in a large mixing bowl. Use an electric mixer to cream the ingredients together for 2 minutes on medium speed. All the sugar should be dissolved.

Add the eggs and whisk for another 2 minutes, or until the eggs are fully incorporated with the creamed sugar. Whisk in the sour cream, lime zest, and lime juice.

Reduce the speed of your mixer. Gently whisk in the flour, baking powder, and baking soda until no clumps of dry ingredients remain in your batter.

Fill your cupcake liners with the batter and bake for 20 minutes. While the cupcakes are baking, you can assemble your frosting by whisking together the butter, cream cheese, powdered sugar, lime zest, and lime juice until smooth and creamy.

Once your cupcakes are done baking, remove them from the pan and let them cool on the counter for 30 minutes before frosting. Frost to your liking and enjoy!

Make Ahead & Storage

Because of the cream cheese frosting, these cupcakes should be stored in the refrigerator.

Refrigerator: Store in an airtight container for up to 4 days.

Serving: Enjoy straight from the fridge or let them sit at room temperature for 15–20 minutes before serving.

Unfrosted cupcakes can be baked a day ahead and stored covered at room temperature, then frosted just before serving.

Love it? Print it!

If you can’t wait to make this recipe for Key Lime Cupcakes, make sure you can find it. Pin it to your favorite Pinterest recipe board before you go.

Tips for the Best Key Lime Cupcakes

Use room-temperature butter, eggs, and cream cheese for the smoothest batter and frosting.
Freshly squeezed lime juice gives the best flavor, but bottled lime juice works just fine.
Don’t overmix once the dry ingredients are added; mix just until combined to keep the cupcakes tender.
Let the cupcakes cool completely before frosting so the cream cheese frosting holds its shape.

FAQs

Can I use regular limes instead of key limes? Yes! Regular limes work perfectly and are often easier to find.
Can I use unsalted butter? Absolutely! Just add about ¼ teaspoon of salt to both the cupcake batter and frosting.
Do I need a piping bag? Not at all. A piping bag gives a more polished look, but a simple spatula works great if you’re short on time.

More Citrus Recipes To Love

I love baked goods that have fresh citrus – lime, lemon, orange – I love them all! When it comes to lime, take a peek at that Key Lime Slab Pie pictured above, these Key Lime Pie Bars, and this Key Lime Pie Smoothie, too! I just updated this Fresh Orange Cake recipe, and these Fresh Orange Bars and Orange Meltaway Cookies are fan favorites, as is this Grown Up Orange Julius.

Lemon is probably my favorite of all the citrus fruits, and I have so many lemon recipes on my website! Some of my favorites are these Lemon Brownies, Lemon Crumb Muffins, No Bake Lemon Icebox Pie, and these Chewy Glazed Lemon Cookies too.

These Key Lime Cupcakes are light, tangy, and creamy all at once. The kind of dessert that feels special anytime. Whether you’re baking for a crowd or just want a citrusy treat to brighten your week, this is a recipe you’ll come back to again and again.

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Key Lime Cupcakes

Light and tender Key Lime Cupcakes with a soft crumb and a creamy key lime cream cheese frosting. A simple, citrus-forward dessert that’s easy to make and always a crowd favorite.

Course Cake & Cupcakes

Cuisine American

Keyword cream cheese, cupcakes, fresh limes, Key lime pie, key lime recipes, lime

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 430kcal

Equipment

Wilton Perfect Results Premium Non-Stick Bakeware Muffin Pan & Cupcake Pan, 12-Cup, Steel
KitchenAid Hand Mixer
Kitchenaid Stand Mixer
Eoonfirst Standard Size Baking Cups Food-Grade Greaseproof Paper Cupcake Liners 200 Pcs (Natural)

Ingredients

Cupcake Ingredients:

½ cup salted butter softened
½ cup white granulated sugar
¼ cup light brown sugar
2 large eggs
½ cup sour cream
2 Tablespoons lime juice
1 ½ cups all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda

Frosting Ingredients:

½ cup salted butter softened
1 8 ounce block cream cheese, softened
2 Tablespoons lime juice
1 Tablespoon lime zest
4 cups powdered sugar

Optional Topping:

Graham crackers, graham cracker crumbs, Teddy Grahams

Instructions

Preheat the oven to 350°F. Line a cupcake tin with paper liners and set it aside.
Combine the softened butter, granulated sugar, and brown sugar in a large mixing bowl. Use an electric hand mixer to cream the ingredients together for 2 minutes on medium speed. All the sugar should be dissolved.
Add the eggs and whisk for another 2 minutes, or until the eggs are fully incorporated with the creamed sugar. Whisk in the sour cream, lime zest, and lime juice.
Reduce the speed of your mixer. Gently whisk in the flour, baking powder, and baking soda until no clumps of dry ingredients remain in your batter.
Fill your cupcake liners with the batter and bake for 20 minutes. While the cupcakes are baking, you can assemble your frosting by whisking together the butter, cream cheese, powdered sugar, lime zest, and lime juice until smooth and creamy.
Once your cupcakes are done baking, remove them from the pan and let them cool on the counter for 30 minutes before frosting. Frost to your liking and enjoy!

Notes

Make Ahead & Storage

Because of the cream cheese frosting, these cupcakes should be stored in the refrigerator.

Refrigerator: Store in an airtight container for up to 4 days.

Serving: Enjoy straight from the fridge or let them sit at room temperature for 15–20 minutes before serving.

Unfrosted cupcakes can be baked a day ahead and stored covered at room temperature, then frosted just before serving.

Nutrition

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