If you love those soft, buttery pretzels you get at the mall, just wait until you try them homemade! These Homemade Soft Pretzels are warm, soft, and chewy on the inside with a golden-brown exterior. They are every bit as delicious as your favorite mall pretzel, and honestly, even better. Once you taste one fresh from the oven, you may never look at those mall pretzels the same way again!

Homemade Soft Pretzels are perfect for after-school snacks, parties, movie nights, or anytime you’re craving a soft, warm pretzel. Serve them on their own or with your favorite dipping sauce for an extra delicious snack.

HOMEMADE SOFT PRETZELS

These Homemade Soft Pretzels start with a simple yeast dough made with all-purpose flour, salt, sugar, instant yeast, and warm water. The dough is kneaded until it becomes soft and smooth, then allowed to rise until doubled in size.

Once the dough rises, divide it into eight equal pieces. Roll each piece into a long rope and twist it into a classic pretzel shape. Give each pretzel a quick dip in a warm baking soda and honey water bath, then sprinkle with coarse salt. Bake them at a high temperature until they’re beautifully golden brown.

The pretzels are finished with plenty of melted butter right after they come out of the oven. The result is a soft, chewy homemade pretzel with a golden crust and delicious buttery, salty flavor.

Find my expert tips on how to make the best Homemade Soft Pretzels below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love These Easy Homemade Soft Pretzels

• Soft & Chewy: These pretzels have that classic soft, chewy texture you love from your favorite pretzel shop.
• Simple Ingredients: You only need a handful of basic pantry ingredients to make these homemade pretzels.
• Fun to Make: Rolling and shaping the dough into classic pretzels is a fun kitchen project for the whole family.
• Buttery & Salty: Fresh from the oven, the pretzels are brushed with melted butter and sprinkled with coarse salt for the perfect finishing touch.

Ingredients

Dough

• 2 ½ cups (355 g) all-purpose flour
• ½ teaspoon salt
• 1 teaspoon granulated sugar
• 2 ¼ teaspoons instant yeast
• 1 cup very warm water (105 to 110°F)

Topping

• 1 cup warm water
• 1 Tablespoon baking soda
• 1 Tablespoon honey
• Kosher salt, optional
• 3 Tablespoons melted butter

Instructions

In the bowl of a stand mixer fitted with the dough hook, add the flour, salt, sugar, and yeast. Mix to combine.

Add the water and mix on medium speed until combined, adding more flour a little at a time, until the dough forms a soft ball that clears the bottom and sides of the bowl. The dough should be soft but not overly sticky. Knead the dough for 5 minutes.

Cover the bowl and let the dough rise until doubled in size, about 45 to 60 minutes.

Preheat oven to 500°F. (This high temperature is important for achieving the golden crust on the pretzels.) Line two sheet pans with parchment paper and then lightly brush the parchment paper with oil.

Transfer the dough to a lightly greased work surface and divide it into eight equal pieces, about 70 grams (2 ½ ounces) each. Allow the pieces to rest, uncovered, for 5 minutes. (Letting it rest helps relax the gluten so the dough doesn’t spring back when trying to shape it.)

While the dough is resting, add the water and baking soda to a microwave-safe dish. Heat for 30 to 45 seconds in the microwave. Stir to dissolve the baking soda, then stir in the honey.

Roll each piece of dough into a long, thin rope, about 22 to 24 inches in length. (This length gives you enough dough to create the classic pretzel shape without making the pretzels too thick.) Twist each rope into a pretzel shape.

Dip each pretzel into the water bath, then place them several inches apart on the prepared baking sheets. Sprinkle the pretzels lightly with kosher salt and then allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 6 to 8 minutes, or until lightly golden brown. (All ovens heat differently. My pretzels were done baking at 6 minutes.)

Remove the pretzels from the oven and immediately brush with melted butter. Serve warm or at room temperature. Enjoy!

Servings

Makes 8 pretzels

Storage

Store the pretzels in an airtight container at room temperature for up to 2 days. For the best texture, enjoy them fresh on the day they’re made.

To reheat, warm the pretzels in a 300°F oven for several minutes until heated through. You can also microwave them for a few seconds, although the oven will help bring back more of their soft texture.

Holly’s Tips for the Best Homemade Soft Pretzels

Use the Right Water Temperature: The water for the dough should be very warm, around 105 to 110°F. Water that’s too hot can damage the yeast.

Don’t Add Too Much Flour: Add additional flour gradually, only as needed. The dough should be soft and smooth without being overly sticky. Adding too much flour can make the pretzels dense instead of soft and chewy.

Let the Dough Rest: Don’t skip the 5-minute rest after dividing the dough. This gives the gluten time to relax, making the dough much easier to roll into long ropes without springing back.

Roll the Dough Long & Thin: Aim for ropes about 22 to 24 inches long. This gives you enough dough to create the classic pretzel shape without making the pretzels too thick.

Don’t Skip the Water Bath: The baking soda and honey water bath is an important step. It helps create the golden-brown color and classic pretzel exterior.

Bake at 500°F: The high oven temperature helps the pretzels develop their beautiful golden-brown crust in just a few minutes. Keep a close eye on them because they can brown quickly.

Brush With Butter Right Away: For the best buttery flavor, brush the pretzels with melted butter immediately after they come out of the oven.

Serve Them Warm: These pretzels are especially delicious while they’re still warm and freshly brushed with butter.

Frequently Asked Questions

Can I make the pretzel dough ahead of time? Yes! You can prepare the dough ahead of time and keep it covered in the refrigerator. Let the dough come closer to room temperature before shaping so it’s easier to roll and form.

Can I use active dry yeast instead of instant yeast? Yes. Active dry yeast can be used in place of instant yeast. Since active dry yeast typically benefits from being dissolved in liquid first, you may want to dissolve it in the warm water before adding it to the dry ingredients.

Why do I need to use baking soda in the water bath? The baking soda bath helps the outside of the pretzels develop their characteristic golden-brown color and slightly chewy crust during baking.

Can I skip the honey in the water bath? The honey adds a touch of sweetness and helps with browning, so I recommend keeping it in the water bath for the best results.

Can I freeze Homemade Soft Pretzels? Yes! Let the baked pretzels cool completely, then wrap them individually and place them in a freezer-safe bag or container. Thaw and reheat in the oven until warm.

What should I serve with soft pretzels? These pretzels are delicious on their own, but they’re also great served with cheese sauce, mustard, marinara sauce, or your favorite pretzel dip.

Similar Recipes

Craving another homemade snack? Try my Stuffed Pizza Rolls for another delicious family favorite.

Love homemade bread? My Easy Artisan Bread is another amazing recipe to try.

Have You Made These Homemade Soft Pretzels?

Leave a review below, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse #HomemadeSoftPretzels #LifeInTheLofthouse

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Homemade Soft Pretzels

These Homemade Soft Pretzels are soft on the inside, golden on the outside, and finished with melted butter and a sprinkle of coarse salt. They're easy to make and taste so much better than store-bought!

Prep Time 1 hour hour 20 minutes minutes

Cook Time 7 minutes minutes

Servings 8

Ingredients

Dough

• 2 ½ cups (355 grams) all-purpose flour
• ½ teaspoon salt
• 1 teaspoon granulated sugar
• 2 ¼ teaspoons instant yeast
• 1 cup very warm water 105 to 110°F

Topping

• 1 cup warm water
• 1 Tablespoon baking soda
• 1 Tablespoon honey
• Kosher salt optional
• 3 Tablespoons melted butter

Instructions

• In the bowl of a stand mixer fitted with the dough hook, add the flour, salt, sugar, and yeast. Mix to combine.
• Add the water and mix on medium speed until combined, adding more flour a little at a time, until the dough forms a soft ball that clears the bottom and sides of the bowl. The dough should be soft but not overly sticky. Knead the dough for 5 minutes.
• Cover the bowl and let the dough rise until doubled in size, about 45 to 60 minutes.
• Preheat oven to 500°F. (This high temperature is important for achieving the golden crust on the pretzels.) Line two sheet pans with parchment paper and then lightly brush the parchment paper with oil.
• Transfer the dough to a lightly greased work surface and divide it into eight equal pieces, about 70 grams (2 ½ ounces) each. Allow the pieces to rest, uncovered, for 5 minutes. (Letting it rest helps relax the gluten so the dough doesn't spring back when you're trying to shape it.)
• While the dough is resting, add the water and baking soda to a microwave-safe dish. Heat for 40 seconds in the microwave. Stir to dissolve the baking soda, then stir in the honey.
• Roll each piece of dough into a long, thin rope, about 22 to 24 inches in length. (This length gives you enough dough to create the classic pretzel shape without making the pretzels too thick.) Twist each rope into a pretzel shape.
• Dip each pretzel into the water bath, then place them several inches apart on the prepared baking sheets. Sprinkle the pretzels lightly with kosher salt and then allow them to rest, uncovered, for 10 minutes.
• Bake the pretzels for 6 to 8 minutes, or until lightly golden brown. (*All ovens heat differently. My pretzels were done baking at 6 minutes.)
• Remove the pretzels from the oven and immediately brush with melted butter. Serve warm or at room temperature. Enjoy!

Recipe adapted from King Arthur Flour

The post Homemade Soft Pretzels appeared first on Life In The Lofthouse.

In my book, the ultimate breakfast strikes the perfect balance between wholesome and indulgent, and these healthy Greek Yogurt Banana Muffins do exactly that. They’re the kind of muffins that have you looking forward to a sweet breakfast minus the guilt. This protein muffin recipe is ideal for busy mornings, lunchboxes, or grab-and-go snacks. They’re easy to make, easy to store, and loved by families of all sizes, even those with the pickiest eaters at the table. This top-rated banana muffin recipe is perfect for breakfast, brunch, or snack time!

GREEK YOGURT BANANA MUFFINS

Bananas are the perfect foundation for this muffin recipe, adding natural sweetness and that classic comforting flavor everyone loves. They blend beautifully with the rich Greek yogurt and chocolate chips, creating a bakery-style muffin that’s soft, flavorful, and satisfying. These protein-packed chocolate chip banana muffins are already a favorite in our house, and I just know they’ll become a go-to breakfast or snack in yours, too—an easy, delicious way to start the day right.

Find my expert tips on how to make homemade greek yogurt banana muffins from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Easy Greek Yogurt Banana Muffin Recipe:

• Soft, Moist & Fluffy Muffins Every Time: Made with ripe bananas and Greek yogurt, these muffins come out mouthwateringly tender every time.
• Quick & Easy-To-Make: The simple ingredients and beginner-friendly steps make these muffins fast to prepare for breakfast or snacks.
• Great Source of Protein: The Greek yogurt boosts protein while keeping muffins light and fluffy, making them a healthier breakfast alternative and treat.
• Make-Ahead-Friendly and Freezer-Friendly: These muffins store well in an airtight container or freezer, perfect for meal prep or busy mornings.

Ingredients

• 2 ¼ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 4 Tablespoons salted butter, softened
• ¾ cup granulated sugar
• ¼ cup packed light brown sugar
• 3 medium bananas, mashed (about 1 cup)
• 1 cup plain Greek yogurt
• 2 large eggs
• 1 ½ teaspoons vanilla
• 1 cup milk or semis-sweet chocolate chips

Instructions

Preheat the oven to 350°F. Line a standard-size muffin tin with baking cups or cupcake liners.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

In a large bowl, mix the butter and both sugars until well combined. Add the mashed bananas, Greek yogurt, eggs, and vanilla, mixing until smooth.

Gradually add the dry ingredients to the wet ingredients and mix just until combined. Fold in the chocolate chips, if using.

Spoon about ¼ cup of batter into each prepared muffin cup. Add a few more chocolate chips on top of the batter, if desired.

Bake for 15 to 20 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out mostly clean.

Let the muffins cool in the pan for a few minutes, then remove and transfer to a wire rack to cool completely. Serve warm or at room temperature. Store leftovers in an airtight container.

Servings

Yields: 16 greek yogurt banana muffins.

Storage and Reheating

Let the leftover greek yogurt banana muffins cool completely before storing them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To freeze, wrap muffins individually and store for up to 2 months. To reheat, place muffins in the microwave for 15-20 seconds or warm in a 350°F oven for 5-7 minutes.

Holly’s Tips for The Best Greek Yogurt Banana Muffins:

• Ripe Bananas Work Best: The sweeter and riper your bananas, the more naturally sweet and flavorful your muffins will be.
• Don’t Over-mix: Gently fold the dry ingredients into the wet ingredients just until combined to keep muffins light and tender. Over-mixing can make them dense.
• Adjust Sweetness As Needed: You can swap some granulated sugar for more light brown sugar or honey for a richer, deeper flavor.
• Customizable Mix-Ins: This homemade muffin recipe can be made with nuts, or dried fruit, which can be folded into the batter for extra texture and flavor.
• Use A Toothpick To Check For Doneness: Insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Banana Streusel Muffins.

Wanting something more chocolatey? My Banana Chocolate Chip Muffins are just as delicious.

Looking for something different? My delicious Banana Blondies are a classic dessert for any banana lover.

Wanting something more hearty and filling? Bake my Banana Cinnamon Roll Cake and Banana Bread Monkey Bread for brunch or dessert.

Have you made this Greek Yogurt Banana Muffins recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #GreekYogurtBananaMuffins #LifeInTheLofthouse

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Greek Yogurt Banana Muffins

These GreekYogurt Banana Muffins are moist, fluffy, and protein-packed—perfect for busy mornings, lunchboxes, or snacking.

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Servings 16 muffins

Ingredients

• 2 ¼ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 4 Tablespoons salted butter softened
• ¾ cup granulated sugar
• ¼ cup packed light brown sugar
• 3 medium bananas mashed (about 1 cup)
• 1 cup plain Greek yogurt
• 2 large eggs
• 1 ½ teaspoons vanilla
• 1 cup milk or semisweet chocolate chips

Instructions

• Preheat the oven to 350°F. Line a standard-size muffin tin with baking cups or cupcake liners.
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
• In a large bowl, mix the butter and both sugars until well combined. Add the mashed bananas, Greek yogurt, eggs, and vanilla, mixing until smooth. Gradually add the dry ingredients to the wet ingredients and mix just until combined. Fold in the chocolate chips.
• Spoon about ¼ cup of batter into each prepared muffin cup. Add a few additional chocolate chips to the top of the batter, if desired.
• Bake for 15 to 20 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out mostly clean.
• Let the muffins cool in the pan for a few minutes, then remove and transfer to a wire rack to cool completely. Serve warm or at room temperature. Store leftovers in an airtight container.

The post Greek Yogurt Banana Muffins appeared first on Life In The Lofthouse.

It was a little difficult to take a good picture of this Stuffed French Bread, but I HAD to share the recipe. It was so delicious! A cheesy and flavorful ground beef mixture piled inside French bread. Holy moly, so good! It’s even better if you use my homemade French bread recipe!

STUFFED FRENCH BREAD

Another reason I love this comforting stuffed bread so much is that it’s one of those easy 30-minute meals. Perfect for those tired, stressful, I-don’t-feel-like-cooking nights. The beef mixture requires a skillet prep of around 20 minutes, then you pop it in the oven for another 10 or so. After that, you’re on your way to a crispy on the outside, soft on the inside, delicious hot sandwich!

Ingredients

• 1 loaf French bread
• 1 pound lean ground beef
• 2 Tablespoons dried minced onion
• 1/2 cup chopped celery
• 1 teaspoon minced garlic
• 1 can (10 ounces) cream of celery soup
• 2 Tablespoons milk
• 2 teaspoons Worcestershire sauce
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 1 1/2 cups freshly grated cheddar cheese
• 1/2 Tablespoon freshly chopped parsley (optional)

Instructions

Preheat the oven to 350 degrees F.

Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and minced garlic to skillet. Cook a few minutes until the celery is tender. Next, add the soup, milk, Worcestershire sauce, salt and pepper. Stir and cook mixture until heated through; about 5 minutes or so.

Meanwhile, slice the French bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece and tear into small pieces. Add these bread pieces to the beef mixture in the skillet. Stir to combine.

Set the two halves of French bread onto a large baking sheet. Set aside.

Pour the warm beef and bread mixture into the center of one half of the French bread. Spread out evenly. Top the mixture evenly with the shredded cheese. Top with the other half of the bread.

Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!

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Stuffed French Bread

French bread stuffed with a cheesy and flavorful hamburger mixture. Slice into pieces and serve like sandwiches!

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Author Holly

Ingredients

• 1 loaf French bread
• 1 pound lean ground beef
• 2 Tablespoons dried minced onion (or freshly diced white onion)
• 1/2 cup chopped celery
• 1 teaspoon minced garlic
• 1 can (10 ounces) cream of celery soup (or cream of mushroom or chicken soup)
• 2 Tablespoons milk
• 2 teaspoons Worcestershire sauce
• 3/4 teaspoon each of salt and pepper
• 1 ½ cups freshly grated cheddar cheese
• 1/2 Tablespoon chopped parsley optional

Instructions

• Preheat oven to 350° F.
• Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and minced garlic to skillet. Cook a few minutes until the celery is tender. Next, add the soup, milk, Worcestershire sauce, salt and pepper. Stir and cook mixture until heated through; about 5 minutes or so.
• Meanwhile, slice the French bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece and tear into small pieces. Add these bread pieces to the beef mixture in the skillet. Stir to combine.

  Set the two halves of french bread onto a large baking sheet. Set aside.
• Pour the warm beef and bread mixture into the center of one half of the French bread. Spread out evenly. Top the mixture evenly with the shredded cheese. Top with the other half of the bread.
• Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!

The post Stuffed French Bread appeared first on Life In The Lofthouse.

I love to make homemade rolls. My family has basically made me the official roll-maker for holidays and parties. These World’s Best Dinner Rolls have always been my go-to recipe. I’ll definitely still make them, but these Amazing Dinner Rolls I’m sharing today are tied for the win!

Try these other highly-rated delicious dinner roll recipes: The Best Dinner Rolls, Rosemary Rolls, Soft and Fluffy Dinner Rolls, and French Bread Rolls.

AMAZING DINNER ROLLS

These dinner rolls are truly amazing. I found the recipe 10 years ago in Ann Romney’s cookbook and have been making them ever since. The recipe is so simple to make, and the result is the most buttery, soft rolls. Perfect for any occasion! Discover how to make these amazing rolls step-by-step below.

Why You’ll Love This Amazing Dinner Rolls Recipe:

• Soft & Buttery: Enriched with eggs and butter, these rolls have a tender, melt-in-your-mouth texture that’s irresistible.
• Slightly Sweet: Granulated sugar adds just the right amount of sweetness, making them perfect for both savory and sweet pairings.
• Light & Fluffy: Scalded milk helps create a beautiful, airy crumb inside each roll.
• Beautifully Shaped: Crescent-shaped rolls aren’t just visually appealing—they give every bite a delicate, flaky edge.
• Golden & Delicious: Brushed with melted butter after baking, they come out of the oven with a soft, golden-brown exterior that’s perfect for dipping or spreading.
• Perfect For Any Occasion: Ideal for holiday dinners, weeknight meals, or just because. You can’t go wrong with these classic, crowd-pleasing rolls.

Ingredients

• 3/4 cup milk, scalded*
• 3/4 cup warm water
• 4 ½ teaspoons active dry yeast
• 1 teaspoon granulated sugar
• 3 large eggs, beaten
• 1/2 cup salted butter, room temperature
• 1/2 cup granulated sugar
• 5 ½ cups all-purpose flour
• 1/2 teaspoon salt
• melted butter or vegetable shortening, for brushing on top of rolls after baking

Instructions

*To scald the milk: Pour milk into a saucepan and heat over medium heat until warm and the edges are slightly foamy and bubbly. This happens right before the boiling stage, but don’t let it boil! Remove from heat and stand until lukewarm before using in the recipe.

Pour the warm water in the bowl of a stand mixer. Fit the mixer with the dough hook attachment. Add the yeast and 1 teaspoon of sugar to the water. Stir. Allow mixture to foam and proof for 10 minutes or until foamy/bubbly and activated.

Add the beaten eggs, softened salted butter, and 1/2 cup granulated sugar to the yeast mixture. Mix on low speed just until combined.

Add 1 cup of the flour and the salt. Mix until just combined. Add the scalded milk and mix again.

Continue to add flour, 1/2 cup at a time, until correct consistency is achieved. Dough should just slightly stick to fingers and pulling away from the sides of the bowl. (Do not use more than 5 ½ cups flour.) Knead the dough in the stand mixer (let it run on slow speed) for 8 to 10 minutes.

Spray a large bowl with nonstick spray. Remove the dough from mixer and place it in the prepared bowl. Cover bowl with a kitchen towel and allow it to rise until doubled in size, about 60 to 90 minutes.

Divide dough in half. Roll each half into a large circle and cut 12 equal ‘pie’ pieces. Roll dough triangles from the wide end into a crescent shape. Place rolls on a greased baking sheet.

Cover rolls and let rise another 30 minutes or until doubled in size.

Bake rolls at 350° F. for 14 to 15 minutes, or until the tops are golden-brown. Remove from oven and brush tops with melted butter, if desired. Serve and enjoy!

Servings

Yields: 24 dinner rolls.

Storage and Reheating

Store completely cooled rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 3 months. To reheat, warm in a 350°F oven for 8 minutes or microwave for 10 seconds or so. Brushing with a little melted butter after reheating brings back that fresh-from-the-oven flavor and shine.

Holly’s Tips for The Most Amazing Dinner Rolls:

• Proof Your Yeast Properly: Make sure the water is warm (not hot) and let the yeast foam for 15 minutes. This ensures a light, fluffy rise.
• Scald The Milk: Heating the milk before adding it enriches the dough and creates a softer, more tender crumb. Allow it to cool slightly before mixing with the dough.
• Don’t Over-Flour: Add flour gradually and stop when the dough is slightly sticky to the touch. Too much flour can make rolls dense.
• Double Rise For Softness: Letting the dough rise twice before shaping and a final rise after shaping gives rolls a light, airy texture.
• Uniform Crescents: Cut your dough into equal-sized triangles and roll consistently from wide to narrow end for even baking and a beautiful shape.
• Golden Finish: Brushing melted butter over hot rolls right after baking adds flavor, shine, and keeps the crust soft.
• Optional Enhancements: Sprinkle lightly with coarse sea salt, herbs, or garlic butter for extra flavor variations.

Frequently Asked Questions:

Similar Recipes

Looking for something similar? Try my Soft and Fluffy Dinner Rolls and French Bread Rolls next.

Wanting something different? These Rosemary Rolls are fluffy and buttery with a hint of rosemary flavor. The best part about them is that they’re a cinch to make! Perfect for all holiday meals.

Craving something sweet? Perfect Cinnamon Rolls are the best cinnamon roll recipe ever, look no further! These are the most delicious, soft and fluffy cinnamon rolls you’ll ever eat!

Searching for something extra savory? My Cheesy Garlic Pull Apart Rolls feature buttermilk biscuits covered in melted cheese, herbs, and garlic butter. These can be a delicious side dish or snack!

Have you made this Amazing Dinner Rolls recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #AmazingDinnerRolls #HolidayDinnerRolls #LifeInTheLofthouse

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Amazing Dinner Rolls

Soft, buttery dinner rolls that bake up perfectly golden and fluffy. Easy to make and always a crowd favorite for holidays, family meals, or weeknight dinners!

Prep Time 2 hours hours

Cook Time 14 minutes minutes

Servings 24

Author Life in the Lofthouse

Ingredients

• 3/4 cup scalded milk (whole or 2%) (*see first step on scalding the milk)
• 3/4 cup warm water (105°F)
• 4 ½ teaspoons active dry yeast
• 1 teaspoon granulated sugar
• 3 large eggs beaten
• 1/2 cup salted butter room temperature
• 1/2 cup granulated sugar
• 5 ½ cups all-purpose flour
• 1/2 teaspoon salt
• melted butter or vegetable shortening (for brushing on top of baked rolls)

Instructions

• *To scald the milk: Pour milk into a saucepan and heat over medium heat until warm and the edges are slightly foamy and bubbly. This happens right before the boiling stage, but don’t let it boil! Remove from heat and stand until lukewarm before using in the recipe.
• Pour the warm water in the bowl of a stand mixer. Fit the mixer with the dough hook attachment. Add the yeast and 1 teaspoon of sugar to the water. Stir. Allow mixture to foam and proof for 10 minutes or until foamy/bubbly and activated.
• Add the beaten eggs, softened salted butter, and 1/2 cup granulated sugar to the yeast mixture. Mix on low speed just until combined.
• Add 1 cup of the flour and the salt. Mix until just combined. Add the scalded milk and mix again.
• Continue to add flour, 1/2 cup at a time, until correct consistency is achieved. Dough should just slightly stick to fingers and pulling away from the sides of the bowl. (Do not use more than 5 ½ cups flour.) Knead the dough in the stand mixer (let it run on slow speed) for 8 to 10 minutes.
• Spray a large bowl with nonstick spray. Remove the dough from mixer and place it in the prepared bowl. Cover bowl with a kitchen towel and allow it to rise until doubled in size, about 60 to 90 minutes.
• Divide dough in half. Roll each half into a large circle and cut 12 equal ‘pie’ pieces. Roll dough triangles from the wide end into a crescent shape. Place rolls on a greased baking sheet. Cover rolls again and allow to rise another 30 minutes or until doubled in size.
• Bake rolls at 350° F. for 14 to 16 minutes, or until the tops are golden-brown. Remove from oven and brush tops with melted butter, if desired. Serve and enjoy!

Note: Recipe instructions updated on 11/5/21.

The post Amazing Dinner Rolls appeared first on Life In The Lofthouse.

Craving creamy chicken Alfredo AND cheesy garlic bread? This recipe brings them together for the ultimate comfort food! This Creamy Chicken Alfredo Garlic Bread features tender, seasoned chicken topped with a rich and velvety Alfredo sauce, smothered in gooey Mozzarella cheese, all baked on golden French bread. In under 40 minutes, you can enjoy a cozy weeknight meal that combines classic comfort flavors with minimal effort, delivering creamy, cheesy, and perfectly crunchy goodness in every bite.

CREAMY CHICKEN ALFREDO GARLIC BREAD

This chicken Alfredo garlic bread is a comforting blend of creamy and savory flavors. The chicken, seasoned with salt, pepper, and paprika, creates a golden, caramelized exterior with subtle warmth from the paprika. The homemade Alfredo sauce comes together easily with butter, garlic, heavy cream, and freshly grated Parmesan cheese, creating a silky, nutty, and indulgent coating for both the chicken and bread. Soft French bread, spread with garlic butter and baked with gooey mozzarella, adds a satisfying crunch and cheesy layer (my favorite part!). Together, the dish balances all of the elements for a rich, comforting, and flavorful meal. 

Find my expert tips on how to make chicken Alfredo garlic bread even more cheesy and delicious below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Creamy Chicken Alfredo Garlic Bread Recipe:

• Ultimate Comfort Food: Quick, easy, and gets even faster each time you make it—the perfect busy weeknight dinner solution.
• Well-Rounded Meal: Combines protein, carbs, and fats for a satisfying and balanced dinner.
• Layers of Flavor: Every bite delivers creamy, savory, and cheesy goodness the whole family will love.
• Seasoned Chicken: Golden-brown on the outside, perfectly seasoned, and succulent on the inside.
• Creamy Alfredo Sauce: Rich, buttery, and garlicky— just like your favorite pasta restaurant, only homemade and even more indulgent.
• Homemade French Bread: Garlic-buttered and baked to perfection, adding a melt-in-your-mouth base with a hint of crunch.

Ingredients

Chicken

• 1 teaspoon kosher salt, divided
• ¾ teaspoon black pepper, divided
• ¼ teaspoon paprika
• 1-pound boneless skinless chicken breast, cut in 1-inch pieces
• 1 Tablespoon olive oil

Alfredo Sauce

• 2 Tablespoons salted butter
• 2 teaspoons minced garlic
• 1 ½ cups heavy cream
• 1 cup grated Parmesan cheese

Garlic Bread

• 1 loaf of French bread
• 4 Tablespoons salted butter, softened
• 2 teaspoons minced garlic
• ½ Tablespoon parsley
• 2 cups freshly grated Mozzarella cheese

Instructions

Season The Chicken

In a small bowl, combine 3/4 teaspoon salt, ¼ teaspoon pepper, and paprika. Season both sides of the chicken evenly with the mixture.

Cook The Chicken

Heat a large skillet over medium heat. Once hot, add the olive oil. Add the seasoned chicken and cook until the surface is browned, about 6 minutes. Stir and continue to cook until the internal temperature reaches 165 degrees F. Transfer the cooked chicken to a clean plate and cover to keep warm. Remove any burnt pieces from the pan to make the Alfredo sauce.

Alfredo Sauce

Heat the skillet used to cook the chicken over medium-low heat. Add butter. Once melted, add garlic and sauté until fragrant, 30 seconds. Do not brown the butter or garlic.

Add the heavy cream, ½ teaspoon salt, and ½ teaspoon pepper, and stir to combine. Bring the cream to a simmer over medium heat. Cook, frequently stirring, scraping the sides and bottom to make sure the cream does not curdle. Reduce the sauce to about 1 cup. This will take around 8 minutes. It should be lightly thickened, coating a spoon. Turn off the heat and stir in the freshly grated Parmesan cheese until fully incorporated. Season with the remaining salt and pepper.

Garlic Bread

Meanwhile, preheat the oven to 400 degrees F. Cut the French bread loaf in half lengthwise. Place the two pieces, cut side up, onto a large baking sheet.

Mix the softened butter, garlic and parsley together in a small bowl. Spread both top halves of the bread with this garlic butter. Place the bread in the oven and bake for 6 minutes.

Carefully remove the oven. Spread a thick layer of the Alfredo sauce over the tops of the breads. Sprinkle the tops with 1 cup of Mozzarella cheese on each half. Top the cheese evenly with the seasoned cooked chicken. Top the chicken with another layer of Alfredo sauce.

Place the pan back in the oven and bake for another 12 minutes, or until hot and bubbly. Slice and serve warm. Enjoy!

Servings

Serves 6.

Storage and Reheating

Store chicken Alfredo with garlic bread leftovers in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze the uncooked garlic bread for up to 2 months, then thaw before baking. To reheat, bake in a 350°F oven for 10 to 15 minutes until hot and bubbly, or microwave individual portions for 1 to 2 minutes. Using the oven helps keep the bread crispy and the Alfredo sauce creamy.

Holly’s Tips for The Best Chicken Alfredo Garlic Bread:

• Don’t Overcook The Chicken: Cook until it reaches 165°F internal temperature. It will continue to cook slightly in the oven with the Alfredo sauce.
• Simmer The Alfredo: Keep the heat low and stir frequently to prevent the cream from curdling. Remove from heat before adding Parmesan for a silky, smooth sauce.
• Freshly Grated Cheese Is Key: Use freshly grated Mozzarella and Parmesan for the best melt, flavor, and texture. Pre-shredded cheese is coated in starch and won’t melt as smoothly.
• Toast The Garlic Bread First: Baking the bread 6 minutes before adding toppings ensures a crisp, golden base that doesn’t get soggy under the sauce. This is very important and makes such a big difference! 
• Layer Strategically: Spread some Alfredo sauce on the bread first, then cheese, chicken, and a final layer of sauce to maximize flavor in every bite.
• Customize Toppings: Add a sprinkle of red pepper flakes or a dash of nutmeg in the Alfredo for extra flavor.
• Serve Warm: This dish is best enjoyed hot and bubbly straight from the oven to keep the bread crisp and the cheese gooey.

Frequently Asked Questions:

Similar Recipes

Looking for something simpler? My Cheesy Garlic Bread comes together in no time with just four ingredients.

Want to try a twist on classic garlic bread? Gorgonzola Garlic Bread is French bread baked with garlic, butter, and melted Gorgonzola cheese.

Searching for something to serve at a party? These Mini Garlic Monkey Breads are cheesy, garlicky, and perfect for both kids and grown-ups.

Want more delicious chicken-and-bread combos? Check out my highly-rated Chicken Caprese Garlic Breador Chicken Caesar Salad Garlic Bread recipes.

Have you made this Creamy Chicken Alfredo Garlic Bread recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChickenAlfredoGarlicBread #GarlicBread #LifeInTheLofthouse

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Creamy Chicken Alfredo Garlic Bread

Layers of seasoned chicken, rich homemade Parmesan Alfredo, and gooey mozzarella are baked on top of buttery, golden garlic bread. It's cheesy, cozy, and absolutely irresistible!

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Servings 6

Ingredients

Chicken

• 1 teaspoon kosher salt divided
• ¾ teaspoon black pepper divided
• ¼ teaspoon paprika
• 1 pound boneless skinless chicken breast cut into 1-inch pieces
• 1 Tablespoon olive oil

Alfredo Sauce

• 2 Tablespoons salted butter
• 2 teaspoons minced garlic
• 1 ½ cups heavy cream
• 1 cup grated Parmesan cheese

Garlic Bread

• 1 loaf of French bread
• 4 Tablespoons salted butter softened
• 2 teaspoons minced garlic
• ½ Tablespoon parsley
• 2 cups freshly grated Mozzarella cheese

Instructions

Season the Chicken

• In a small bowl, combine 3/4 teaspoon salt, ¼ teaspoon pepper, and paprika. Season both sides of the chicken evenly with the mixture.

Cook the Chicken

• Heat a large skillet over medium heat. Once hot, add the olive oil. Add the seasoned chicken and cook until the surface is browned, about 6 minutes. Stir and continue to cook until the internal temperature reaches 165 degrees F. Transfer the cooked chicken to a clean plate and cover to keep warm. Remove any burnt pieces from the pan to make the Alfredo sauce.

Alfredo Sauce

• Heat the skillet used to cook the chicken over medium-low heat. Add butter. Once melted, add garlic and sauté until fragrant, 30 seconds. Do not brown the butter or garlic.
• Add the heavy cream, ½ teaspoon salt, and ½ teaspoon pepper, and stir to combine. Bring the cream to a simmer over medium-low heat. Cook, frequently stirring, scraping the sides and bottom to make sure the cream does not curdle. Reduce the sauce to about 1 cup. This takes around 8 minutes or so. It should be lightly thickened, coating a spoon. Turn off the heat and stir in the freshly grated Parmesan cheese until fully incorporated. Season with the remaining salt and pepper.

Garlic Bread

• Meanwhile, preheat the oven to 400 degrees F. Cut the French bread loaf in half lengthwise. Place the two pieces, cut side up, onto a large baking sheet.
• Mix the softened butter, garlic and parsley together in a small bowl. Spread both top halves of the bread with this garlic butter. Place the bread in the oven and bake for 6 minutes.
• Carefully remove the oven. Spread a thick layer of the Alfredo sauce over the tops of the breads. Sprinkle the tops with 1 cup of Mozzarella cheese on each half. Top the cheese evenly with the seasoned cooked chicken. Top the chicken with another layer of Alfredo sauce.
• Place the pan back in the oven and bake for another 12 minutes, or until hot and bubbly. Slice and serve warm. Enjoy!

The post Creamy Chicken Alfredo Garlic Bread appeared first on Life In The Lofthouse.

Meet your new irresistible homemade treat: Cinnamon Rolls with Maple Cream Cheese Frosting. These soft, warm, and fluffy rolls are perfectly swirled with a sweet cinnamon-sugar filling that melts in your mouth with every bite. The sweet maple frosting adds rich caramel-like notes and a touch of extra indulgence to these amazing rolls. They are sure to become a beloved tradition, so be sure to save this recipe for later!

Hungry for more gooey, pull-apart cinnamon roll goodness? Check out my Perfect Cinnamon Rolls, Pumpkin Cinnamon Rolls, and others here.

HOMEMADE CINNAMON ROLLS WITH MAPLE CREAM CHEESE FROSTING

Let’s dive into the ingredients that make these cinnamon rolls extra special. The dough starts with creamy whole milk and rich salted butter, mixed with just the right amount of sugar, salt, and instant yeast to create a soft, fluffy base. Eggs add extra tenderness, while plenty of all-purpose flour helps the dough rise to perfection.

The cinnamon filling is pure comfort with the softened butter blended with light brown sugar and fragrant cinnamon, creating that iconic swirl. And the star topping? The dreamy and creamy maple cream cheese frosting made from smooth cream cheese, butter, light brown sugar, vanilla, and real maple extract, whipped together with powdered sugar and milk for a silky, sweet finish. Together, these ingredients bake into warm, gooey rolls that’ll become your new favorite breakfast or anytime treat!

Find my expert tips on how to make these cinnamon rolls taste the best they can be below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love These Homemade Maple Cinnamon Rolls:

• Warm & Comforting: Freshly baked with soft, fluffy dough that melts in your mouth.
• Made From Scratch: Simple ingredients for a homemade treat that tastes better than store-bought.
• Sweet & Buttery Filling: A delicious cinnamon-sugar swirl that adds the perfect touch of sweetness.
• Decadent Maple Frosting: Creamy maple cream cheese frosting brings a unique twist to classic cinnamon rolls.
• Perfect For Any Occasion: Ideal for holiday mornings, brunches, parties, or simply indulging your sweet tooth.

Ingredients

Cinnamon Rolls

• 2 cups whole milk (2% also works)
• 1/2 cup salted butter
• 1/2 cup granulated sugar
• 1 teaspoon salt
• ¾ Tablespoon instant yeast
• 2 large eggs, beaten
• 6 cups all-purpose flour

Cinnamon Filling

• 1/2 cup salted butter, softened
• 1 cup packed light brown sugar
• 1 Tablespoon ground cinnamon

Maple Cream Cheese Frosting

• 8 ounces cream cheese, softened
• ½ cup salted butter, softened
• 2 Tablespoons light brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon high quality maple extract
• 3 cups powdered sugar
• milk, as needed

Instructions

For The Cinnamon Rolls

Heat the milk in a saucepan until milk is scalded. (Heating right before the boiling point. Small bubbles will appear around the edges of the pan and milk will be steaming.)

Pour scalded milk in the bowl of an electric stand-mixer. Add the butter, sugar and salt. Using the dough hook, mix until combined. Allow to cool down until warm. (105 degrees F.) *If the mixture is too hot it will kill the yeast.

Add the yeast and eggs and mix until combined. Gradually add in the flour. Mix until the dough comes away from the sides of the bowl. The dough should be soft but slightly sticky. Knead for 5 minutes. Transfer dough to a large, greased bowl. Cover and let rise until doubled in size.

Punch down dough and then place on a floured surface. Roll out into an 18×12-inch rectangle.

For The Cinnamon Filling

Spread the softened butter evenly over the rectangle. Stir together brown sugar and cinnamon. Sprinkle evenly over the butter.

Starting with the longer side of the dough, roll up tightly into a log then pinch at the seam. Cut into 12 equal portions.

Line a large baking sheet with parchment paper. Place rolls onto the lined baking sheet. (3 across, 4 down) Cover with a kitchen towel and allow the rolls to rise until doubled in size.

Preheat the oven to 350° F. while the rolls are rising.

Once risen, bake rolls for 20 to 22 minutes or until golden on top. Carefully remove from the oven. Allow rolls to cool down for at least 30 minutes before frosting.

For The Maple Cream Cheese Frosting

Add all frosting ingredients to a large bowl or stand mixer. Beat with an electric hand mixer or paddle attachment in a stand mixer. Mix until smooth and combined. Frost rolls. Serve and enjoy!

Servings

Yields: 12 large cinnamon rolls.

Storage and Reheating

Store leftover Maple Cinnamon Rolls in an airtight container in the fridge for up to 5 days. It’s important to store these in the fridge because of the cream cheese in the frosting. The baked rolls can also be frozen for up to 3 months, sealed tightly in a freezer-safe bag. Thaw in the refrigerator overnight before reheating. To reheat, microwave individual rolls for 15 to 20 seconds.

Holly’s Tips for the Best Homemade Maple Cream Cheese Cinnamon Rolls:

• Warm The Milk, Don’t Boil: Scald the milk until small bubbles appear, then let it cool to around 105°F before adding yeast. Too-hot milk can kill the yeast, preventing your rolls from rising properly.
• Dough Guidance: When adding the flour, aim for a soft, slightly sticky dough. Knead for 5 minutes to develop structure, but avoid over-kneading, which can make these rolls dense.
• Even Cinnamon Filling: Spread the butter evenly and sprinkle the brown sugar-cinnamon mixture consistently across the dough. This ensures each bite has a perfect swirl of cinnamon-sugar goodness.
• Roll Tightly: Roll the dough starting with the longer side and pinch the seam well. This keeps the rolls together while rising and baking.
• Double Rise For Fluffiness: Allow the rolls to rise once in the bowl and a second time after cutting. This double-rise method creates soft, fluffy, bakery-style cinnamon rolls.
• Cool Before Frosting: Let the cinnamon rolls cool at least 30 minutes before adding the maple cream cheese frosting to prevent it from melting and sliding off.
• Maple Flavor Boost: Use high-quality maple extract in the frosting for a rich, authentic maple flavor that perfectly complements the cinnamon-sugar filling. Maple is also in season during the fall, which is what makes this recipe come to life, and makes it the perfect fall treat!

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Perfect Cinnamon Rolls are soft, gooey, and melt-in-your-mouth delicious.

Looking for a fall-inspired treat? These Pumpkin Cinnamon Rolls bring cozy autumn flavors to the breakfast table.

In the mood for something more bite-sized? Cinnamon Roll Donut Bites are soft, fluffy, and coated in cinnamon-sugar.

Want an easy copycat recipe? You’ll love my Copycat Cinnabon Cinnamon Rolls, perfect for a weekend brunch indulgence.

Feeding a large crowd? My Cinnamon Roll Cake is a moist, buttery cinnamon dessert cake with a luscious vanilla glaze drizzled over the top, perfect for holiday parties.

Have you made this Maple Cinnamon Rolls recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CinnamonRolls #MapleCreamCheeseFrosting #LifeInTheLofthouse

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Homemade Cinnamon Rolls with Maple Cream Cheese Frosting

These soft and fluffy homemade cinnamon rolls are packed with warm cinnamon spice and finished with a rich maple cream cheese frosting!

Prep Time 2 hours hours

Cook Time 22 minutes minutes

Servings 12 large cinnamon rolls

Ingredients

Cinnamon Rolls

• 2 cups whole milk (2% milk also works)
• ½ cup salted butter
• ½ cup granulated sugar
• 1 teaspoon salt
• ¾ Tablespoon instant yeast
• 2 large eggs beaten
• 6 cups all-purpose flour

Cinnamon Filling

• ½ cup salted butter softened
• 1 cup packed light brown sugar
• 1 Tablespoon ground cinnamon

Maple Cream Cheese Frosting

• 8 ounces cream cheese softened
• ½ cup salted butter softened
• 2 Tablespoons light brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon high-quality maple extract
• 3 cups powdered sugar
• milk as needed

Instructions

Cinnamon Rolls

• Heat the milk in a saucepan until milk is scalded. (Heating right before the boiling point. Small bubbles will appear around the edges of the pan and milk will be steaming.)
• Pour scalded milk in the bowl of an electric stand-mixer. Add the butter, sugar and salt. Using the dough hook, mix until combined. Allow to cool down until warm. (105 degrees F.) *If the mixture is too hot it will kill the yeast.
• Add the yeast and eggs and mix until combined. Gradually add in the flour. Mix until the dough comes away from the sides of the bowl. The dough should be soft but slightly sticky. Knead for 5 minutes. Transfer dough to a large, greased bowl. Cover and let rise until doubled in size.
• Punch down dough and then place on a floured surface. Roll out into an 18×12-inch rectangle.

Cinnamon Roll Filling

• Spread the softened butter evenly over the rectangle. Stir together brown sugar and cinnamon. Sprinkle evenly over the butter.
• Starting with the longer side of the dough, roll up tightly into a log then pinch at the seam. Cut into 12 equal portions.
• Line a large baking sheet with parchment paper. Place rolls onto the lined baking sheet. (3 across, 4 down) Cover with a kitchen towel and allow the rolls to rise until doubled in size.
• Preheat the oven to 350° F. while the rolls are rising.
• Once risen, bake rolls for 20 to 22 minutes or until golden on top. Carefully remove from the oven. Allow rolls to cool down for at least 30 minutes before frosting.

Maple Cream Cheese Frosting

• Add all frosting ingredients to a large bowl or stand mixer. Beat with an electric hand mixer or paddle attachment in a stand mixer. Mix until smooth and combined. Frost rolls. Serve and enjoy!

The post Homemade Cinnamon Rolls with Maple Cream Cheese Frosting appeared first on Life In The Lofthouse.

Looking for a foolproof artisan bread recipe that never disappoints? This Easy No-Knead Artisan Bread is one of my absolute favorites. If there’s one thing to know about me, it’s that I love baking bread! There’s something truly magical about mixing a few simple ingredients, and then pulling a warm loaf out of the oven. The aroma makes your kitchen feel so cozy! If you’ve been here a while, you might recall my Easy Artisan Bread recipe. But if you’re looking for a version that skips the beer, this alternative no-knead bread is perfect.

This easy recipe is one that will make you feel like a pro baker with hardly any effort. There is no kneading, no special equipment, and no complicated steps required for this recipe. All you need is 4 very simple ingredients. These ingredients create a rustic, golden loaf of bread that is completely fuss-free!

EASY NO KNEAD ARTISAN BREAD

This homemade bread is as simple as it gets, and it gets better every time you make it! With just four ingredients, you can make a rustic loaf that looks and tastes like it came from a bakery. The real magic happens while the dough rests. The result is a loaf that’s perfectly chewy and full of flavor.

Easy No-Knead Artisan Bread shines as a side dish. It’s also perfect for dipping in soup, great for piling high with your favorite meat, or enjoying warm with butter.

Please note: In order to get that signature artisan crust, you will need a Dutch oven or cast-iron pot. I use my Lodge Dutch Oven and love the results. It’s a worthwhile investment if you’re serious about baking bread at home. 

Find my expert tips on how to make this artisan bread below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Easy Artisan No-Knead Bread:

• Easy-To-Follow: Just four simple ingredients and minimal effort for a delicious homemade loaf, this recipe is ridiculously easy!
• No Kneading Required: Perfect for beginners or anyone who wants fresh bread without extra work.
• Hands-Off Magic: Let the dough rise while you go about your day; the yeast develops amazing flavor on its own.
• Flexible Prep: Rise the dough at room temperature for 4 hours or refrigerate up to 14 hours for convenience.
• Bakery-Quality Results: Achieve a crispy golden crust on the outside. And a soft and chewy inside every time you make this recipe.

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons kosher salt
• 1/2 teaspoon instant yeast (or active dry yeast)
• 1 1/3 cups warm water (about 110 degrees F)

Instructions

Whisk the flour, salt, and yeast together in a large mixing bowl. Add the warm water and stir with a rubber spatula or wooden spoon until the mixture forms a sticky dough. Cover the bowl and let the dough rise at room temperature for 4 hours. (Can also refrigerate the dough for up to 14 hours.)

Turn the dough out onto a floured surface and gently shape it into a ball. Lightly dust the top with flour and place it on a sheet of parchment paper. Cover loosely with a kitchen towel and allow it to rest for 30 minutes.

While the dough is resting, place a Dutch oven or cast-iron pot (with the lid on) in the oven. Preheat the oven to 440°F with the pot inside.

Once the dough has finished rising for 30 minutes, uncover it and carefully transfer the parchment and dough into the preheated pot. Cover with the lid and bake for 30 minutes.

Carefully remove the hot lid and continue baking for another few minutes, or until the crust is golden brown. Transfer the bread to a wire rack to cool. Wait to slice the bread until it has cooled for at least 30 minutes. Serve and enjoy!

Servings

Yields: 1 artisan bread loaf.

Storage and Reheating

Store the bread at room temperature in a paper or bread bag for up to 5 days. Avoid storing it in plastic, as it softens the crust. For longer storage, slice and freeze in a freezer-safe bag for up to 2 months.

To reheat: toast individual slices in the toaster. You can also warm the loaf in a 350°F oven for 10 minutes to restore its crisp crust. Thaw frozen bread at room temperature before reheating.

Holly’s Tips for The Best No-Knead Artisan Bread:

• Choose Your Flour: Swap in bread flour for a chewier texture, or stick with all-purpose for a classic result.
• Embrace Sticky Dough: Don’t add extra flour—the high hydration is what creates that airy, open crumb.
• Hydration Is Key: The dough should be sticky—resist the urge to add more flour.
• Cold Fermentation Boost: For deeper flavor, let the dough rise in the refrigerator for up to 14 hours. Refrigerating the dough for 14 hours adds depth of flavor and makes it easier to shape.
• Use Parchment For Easy Transfer: Use parchment paper to transfer the dough safely into the hot Dutch oven.
• Steam = Crispier Crust: Bake covered for the first 30 minutes to trap steam, then uncover for a golden crust.
• Cool Before Slicing: Let the loaf cool at least 30 minutes before slicing so the crumb sets and stays light. Slicing it to quickly can result in a gummy crumb.

Craving warm homemade bread? Find more easy, mouthwatering recipes here.

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Easy Artisan Bread is a simple, foolproof loaf with a secret ingredient for extra flavor.

In the mood for something fruity? My Coconut Banana Bread is moist, sweet, and packed with tropical flavor that transports you to your favorite island.

Searching for something different? My Fabulous French Bread is a delicious homemade bread. It’s soft and fluffy on the inside with a golden crust on the outside.

Looking for delicious dinner roll recipes? You can’t go wrong with: Rosemary Rolls, French Bread Rolls, The Best Dinner Rolls, or my Copycat Texas Roadhouse Rolls.

Have you made this Easy No-Knead Artisan Bread recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #NoKneadBread #ArtisanBreadRecipes #LifeInTheLofthouse

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Easy No-Knead Artisan Bread

Crispy on the outside, soft on the inside—this no-knead artisan bread is bakery magic made easy!

Prep Time 4 hours hours

Cook Time 30 minutes minutes

Servings 1 loaf

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons kosher salt
• ½ teaspoon instant yeast (or active dry yeast)
• 1 ⅓ cups warm water (about 110 degrees F)

Instructions

• Whisk the flour, salt, and yeast together in a large mixing bowl. Add the warm water and stir with a rubber spatula or wooden spoon until the mixture forms a sticky dough. Cover the bowl and let the dough rise at room temperature for 4 hours. (Can also refrigerate the dough for up to 14 hours.)
• Turn the dough out onto a floured surface and gently shape it into a ball. Lightly dust the top with flour and place it on a sheet of parchment paper. Cover loosely with a kitchen towel and allow it to rest for 30 minutes.
• While the dough is resting, place a Dutch oven or cast-iron pot (with the lid on) in the oven and preheat to 440°F.
• Once the dough has finished rising for 30 minutes, uncover it and carefully transfer the parchment and dough into the preheated pot. Cover with the lid and bake for 30 minutes.
• Carefully remove the hot lid and continue baking for another few minutes, or until the crust is golden brown. Transfer the bread to a wire rack to cool. Wait to slice the bread until it has cooled for at least 30 minutes. Serve and enjoy!

The post Easy No-Knead Artisan Bread appeared first on Life In The Lofthouse.

Looking for the perfect muffin recipe? These Raspberry Streusel Muffins have become a new favorite in my household. Raspberry season officially kicks off in June and lasts through August. But you don’t need fresh raspberries to make these wonderful treats. These soft raspberry muffins with streusel topping are the perfect way to use fresh or frozen berries! And you will fall right in love with them too. The golden, buttery streusel topping adds just the right amount of crunch, and a light drizzle of vanilla glaze makes them feel extra fancy like something you’d pick up at a local bakery or café.

Love summer baking? Don’t miss my Raspberry Sweet Rolls, Easy Berry Crisp, and Berry Croissant Bake for more delicious ways to enjoy this seasonal fruit.

RASPBERRY STREUSEL MUFFINS

Best of all, this raspberry streusel muffin recipe is incredibly easy to make at home. The key here to the perfect rise is to let the batter rest for 30 minutes before baking (keep scrolling for more of my special tips below!) These raspberry muffins bake in just 17 minutes and can be eaten fresh and warm out of the oven, or wait a bit to add the delicious glaze before diving in.

These muffins are perfect for a brunch spread, a grab-and-go breakfast, or for dessert after dinner. Don’t forget to tag me in your raspberry streusel muffin creations on Instagram and Facebook @lifeinthelofthouse. Happy baking!

Why You’ll Love These Raspberry Streusel Muffins:

• Easy and Convenient: This muffin recipe is ideal for on-the-go breakfasts, after-school snacks, and lunchbox treats.
• Freezer-Friendly: Keep a stash of these raspberry muffins ready for whenever a sweet, fruity treat calls your name.
• Meal Planning Approved: Bake a batch and enjoy them all week long, saving you time during those busy, jam-packed weeks.

Muffin Ingredients

1 cup all-purpose flour, (plus more for dusting over berries)
1 cup cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup salted butter, melted and slightly cooled
1 cup granulated sugar
2 large eggs, room temperature
1/2 cup sour cream, room temperature
1 teaspoon vanilla
1 3/4 cups fresh or frozen raspberries

Streusel Topping

1/2 cup all-purpose flour
1/2 cup granulated sugar
4 Tablespoons salted butter, cold and cubed

Glaze

1 cup powdered sugar
2 Tablespoons milk

Instructions

For The Muffins:

Preheat the oven to 375°F degrees. Line a 12-cup muffin pan with paper liners and set aside.

In a medium-size bowl, whisk together the flours, baking powder and salt. Set aside.

In a large bowl, whisk together cooled melted butter, sugar, eggs, sour cream, and vanilla. Whisk to combine well.

Use a large spatula or wooden spoon to gently mix the dry ingredients into the wet mixture, leaving a few streaks of flour remaining. Do not over mix.

In a small bowl toss the fresh or frozen raspberries with 2 tablespoons of flour to coat.

Add the raspberries to the batter and gently fold to incorporate in just two to three motions. Don’t over mix.

Cover the bowl with a dish towel and let the batter rest at room temperature for 30 minutes.

Meanwhile, make the streusel topping.

For The Streusel Topping:

Combine the flour and sugar in a medium bowl. Whisk to combine well. Add the cubed butter and use a pastry cutter or two knives to incorporate the butter until the mixture resembles coarse crumbs. Place in the refrigerator to chill for 30 minutes while the muffin batter is resting.

Divide the batter equally amongst the muffin liners. Top each muffin with the cold streusel, covering generously.

Bake for 17 minutes or until the tops are slightly golden brown and a toothpick inserted into the center of a muffin comes out clean or with a few crumbs remaining. Do not over bake or the muffins will be dry.

Remove the muffins from the oven and allow to cool completely on a wire rack before adding the glaze.

For The Glaze:

Whisk together the powdered sugar and milk in a small bowl until smooth. (The glaze should be pourable but still thick.) Drizzle the glaze over the tops of the muffins before serving. Enjoy!

Servings

Yields 12 muffins

Storage and Reheating

Store raspberry streusel muffins in an airtight container at room temperature for up to 2 days. Refrigerate and consume within 5 days for freshness. Freeze raspberry muffins wrapped individually for up to 3 months. Reheat room temp muffins in the microwave for 10 seconds or 30 seconds if frozen.

Holly’s Tips for the Best Raspberry Streusel Muffins:

• Don’t over-mix the batter: When it comes to muffin batter, less mixing is best. Gently combine the wet and dry ingredients using a wooden spoon or spatula, stopping as soon as they come together. A few visible streaks of flour are ideal. Overmixing can make your muffins dense and tough instead of light and fluffy.
• Toss raspberries in flour: This tip never fails! Lightly coat the raspberries (fresh or frozen)  in a couple tablespoons of flour before folding them into the batter. This simple step helps keep the berries from sinking to the bottom of your muffins while they bake. 
• Let the batter rest: If you have the time, allow the  muffin batter to sit at room temperature for 30 minutes before baking. This step helps the muffins rise taller and results in beautifully domed tops.
• Bake at a higher temperature: A hotter oven is key for those tall, fluffy, bakery-style tops. Bake the muffins at 375°F in a fully preheated oven to encourage a good rise.
• Avoid over-baking: Keep a close eye on your muffins! Over-baking will make them dry and crumbly. Start checking for doneness when the tops are lightly golden — a toothpick inserted should come out with a few moist crumbs.
• Don’t skimp on streusel: When it comes to streusel topping, more is better! If it looks like too much, it’s probably just right. Be generous so the tops are completely covered — this creates extra crumbles and crevices for glaze to settle into later.

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Banana Streusel Muffins are soft and moist, topped with a buttery crumbly streusel.

Looking for another classic muffin recipe? No breakfast is complete without juicy blueberries and a tender crumb topping found in The Best Blueberry Muffins.

Want something guilt-free? Skinny Double Chocolate Muffins deliver deep chocolate flavor with a lighter twist while still satisfying the whole family’s sweet tooth.

In the mood for something different? Cinnamon Roll Muffins are soft, gooey, and baked with warm cinnamon spice for a cozy and comforting fall-inspired treat.

Need a heartier and more filling option? My Scrambled Egg Breakfast Muffins are savory, protein-rich, and perfect for balancing sweet breakfasts or fueling your fitness goals.

Have you made this Raspberry Streusel Muffins recipe?
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #RaspberryStreuselMuffins #MuffinsRecipe #SummerBaking #LifeInTheLofthouse

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Raspberry Streusel Muffins

Bakery-style Raspberry Streusel Muffins loaded with juicy berries, buttery streusel crunch, and a dreamy vanilla glaze that melts with every bite!

Prep Time 45 minutes minutes

Cook Time 17 minutes minutes

Servings 12 muffins

Ingredients

Muffins

• 1 cup all-purpose flour, (plus more for dusting over berries)
• 1 cup cake flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup salted butter melted and slightly cooled
• 1 cup granulated sugar
• 2 large eggs room temperature
• ½ cup sour cream room temperature
• 1 teaspoon vanilla
• 1 ¾ cups fresh or frozen raspberries

Streusel Topping

• ½ cup all-purpose flour
• ½ cup granulated sugar
• 4 Tablespoons salted butter cold and cubed

Glaze

• 1 cup powdered sugar
• 4 Tablespoons milk

Instructions

For Muffins:

• Preheat the oven to 375°F degrees. Line a 12-cup muffin pan with paper liners and set aside.
• In a medium-size bowl, whisk together the flours, baking powder, and salt. Set aside.
• In a large bowl, whisk together cooled melted butter, sugar, eggs, sour cream, and vanilla. Whisk to combine well.
• Use a large spatula or wooden spoon to gently mix the dry ingredients into the egg and sugar mixture, leaving a few streaks of flour remaining. Do not over mix.
• In a small bowl toss the raspberries with 2 tablespoons of flour to coat. Add the raspberries to the batter and gently fold to incorporate in just two to three motions. Do not over mix.
• Cover the bowl with a dish towel and let the batter rest at room temperature for 30 minutes. Meanwhile, make the streusel topping.

For the Streusel Topping:

• Combine the flour and sugar in a medium bowl. Whisk to combine well. Add the cubed butter and use a pastry cutter or two knives to incorporate the butter until the mixture resembles coarse crumbs. Place in the refrigerator to chill for 30 minutes while the muffin batter is resting.
• Divide the muffin batter equally amongst the muffin liners. Top each muffin with the cold streusel, covering generously.
• Bake for 17 minutes or until the tops are slightly golden brown and a toothpick inserted into the center of muffin comes out clean or with a few crumbs remaining. Do not over bake or the muffins will be dry.
• Remove the muffins from the oven and allow to cool completely on a wire rack before adding the glaze.

For the Glaze:

• Whisk together the powdered sugar and milk in a small bowl until smooth. (The glaze should be pourable but still thick.) Drizzle the glaze over the tops of the muffins before serving. Enjoy!

The post Raspberry Streusel Muffins appeared first on Life In The Lofthouse.

I’ve never met a French Toast recipe I didn’t like, and this one is no exception. These Cinnamon French Toast Sticks are the perfect breakfast for your little ones, or the perfect snack when you’re craving something sweet. They are golden on the outside, soft on the inside, and dusted with just the right amount of cinnamon sugar goodness. You will feel like you’ve landed in breakfast heaven when you make these for the first time.

As a busy mom, I’ve always enjoyed a good breakfast, and I love a breakfast that’s quick and simple. These Cinnamon French Toast Sticks take less than 30 minutes to prepare, making them ideal for those hectic mornings when every minute counts. Despite their small size, they’re surprisingly filling, packed with flavor and just the right touch of sweetness. Whether you’re feeding hungry kids before school or grabbing a bite between tasks, this easy recipe checks all the boxes for a warm, comforting, and efficient breakfast.

CINNAMON FRENCH TOAST STICKS

Part of why I love this recipe so much is it takes me back to those Saturday mornings as a kid, watching your favorite cartoons, and eating French Toast drenched in maple syrup. It’s very nostalgic and comforting for me, I just know you’ll fall in love with it for the same reasons. You likely have all of the ingredients in your kitchen now– white bread, eggs, milk, vanilla. These are all the staple ingredients needed to make typical French Toast. This recipe is extra special though, and only elevates this breakfast classic!

Ingredients

• 4 thick slices white bread or Texas toast
• 2 large eggs
• 1/4 cup milk
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 4 Tablespoons salted butter, divided
• Maple syrup, to serve with
• Powdered sugar, optional

How to make Cinnamon French Toast Sticks

Cut each piece of bread into 3 equal pieces. Place on a large baking sheet and set aside.

In a large pie plate or bowl, add the large eggs, milk, vanilla and salt. Whisk to combine. Set aside.

Combine the granulated sugar and cinnamon on a large plate. Set aside.

Melt 2 Tablespoons of the salted butter in a large skillet over medium-high heat.

Quickly dip the sticks into the egg mixture—don’t let them soak—then shake off any excess. Place them in the pan, cooking in two batches to prevent overcrowding. Turn occasionally to cook each side until golden brown.

As soon as they’re golden, transfer them straight to the cinnamon sugar and roll to coat. (Make sure to do this while they’re still hot—this helps the sugar stick.)

Melt remaining butter and cook the remaining French toast sticks. Serve immediately with maple syrup and a light sprinkle of powdered sugar, if desired. Enjoy!

Holly’s Tip: Sprinkle in a pinch of ground cardamom or some finely grated orange zest into the cinnamon-sugar mix to enhance the flavor and add depth.

Storing and Reheating

This recipe is best eaten the same day!

Tips for the Perfect Cinnamon French Toast Sticks:

1. Use thick bread. Texas toast, Brioche, or Challah all work great because they soak up the batter without falling apart.

• Cook on medium-high heat. This allows the outside to crisp up beautifully while the inside cooks all the way through without burning.

• Get creative with your syrup or sauce! Substitute classic Maple syrup with honey, caramel or chocolate sauce, berry compote, butterscotch syrup, or variations of maple syrup like blueberry syrup. You can dunk these French Toast Sticks into just about anything!

Serving Suggestions

This recipe makes 2 to 3 servings, but the ingredients can easily be doubled to adjust for a larger crowd.

Similar Recipes

Looking for something similar? Nothing beats the classics like The Best French Toast.

Need something more filling? This Chunky Cinnamon French Toast is a family favorite!

Celebrating something special? French Toast Bake is ideal for large brunches and parties.

Looking for something fruity? Blueberry Croissant French Toast will impress all blueberry lovers.
Looking for something with more protein? My Deluxe French Toast Sandwiches aim to please.

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Cinnamon French Toast Sticks

Golden on the outside and soft inside, these Cinnamon French Toast Sticks make a quick and delicious breakfast or snack in around 20 minutes!

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Servings 3 people

Ingredients

• 4 thick slices white bread or Texas toast
• 2 large eggs
• 1/4 cup milk
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 4 Tablespoons salted butter divided
• Maple syrup for serving
• Powdered sugar (optional)

Instructions

• Cut each piece of bread into 3 equal pieces. Place on a large baking sheet and set aside.
• In a large pie plate or bowl, add the large eggs, milk, vanilla and salt. Whisk to combine. Set aside.
• Combine the granulated sugar and cinnamon on a large plate. Set aside.
• Melt 2 Tablespoons of the salted butter in a large skillet over medium-high heat.
• Quickly dip the sticks into the egg mixture—don’t let them soak—then shake off any excess. Place them in the pan, cooking in two batches to prevent overcrowding. Turn occasionally to cook each side until golden brown.
• As soon as the French toast sticks are golden, transfer them straight to the cinnamon sugar and roll to coat. (Make sure to do this while they’re still hot—this helps the sugar stick.)
• Melt remaining butter and cook the remaining French toast sticks. Serve immediately with maple syrup and a light sprinkle of powdered sugar, if desired. Enjoy!

Notes

Serves 2 to 3

The post Cinnamon French Toast Sticks appeared first on Life In The Lofthouse.

If you’re looking for a recipe that’s new, flavorful, and easy to prepare, then this Chicken Caesar Salad Garlic Bread is for you! Combining the crunch of romaine lettuce, juicy chicken, and cheesy garlic bread, turns into something really special AND delicious. It’s incredibly easy to whip up, and absolutely packed with flavor.

CHICKEN CAESAR SALAD GARLIC BREAD

This bread makes for a seriously easy lunch or dinner option. It only requires cooking the chicken and bacon, chopping the lettuce, and placing the bread under the broiler to melt the cheese. Pretty easy if you ask me! You can have this wonderful meal put together in just about 30 minutes! Perfect for busy days.

INGREDIENTS

• 2 small chicken breasts
• 1 bottle of your favorite Caesar dressing
• Fresh black pepper, to taste
• 4 slices bacon
• 1 head Romaine lettuce, chopped
• 1 loaf French bread
• ¼ cup salted butter, softened
• 2 cloves garlic, minced
• 1 cup shredded Mozzarella cheese
• ½ cup grated Parmesan cheese, divided
• juice from half a lemon (optional)

INSTRUCTIONS

Preheat the oven to 375 degrees F. Spray a small baking dish with cooking spray. Place the chicken breasts in the prepared dish. Pour ¼ cup of Caesar dressing over the chicken breasts, spreading out evenly over the chicken. Season with a little black pepper. Bake chicken for 25 minutes or until internal temperature reaches 165 degrees F. Allow chicken to rest for at least 5 minutes before dicing. Set aside.

Meanwhile, cook the bacon in a skillet until crispy. Place cooked bacon on a paper-towel lined plate to soak up the grease. Chop into pieces.

In a large bowl, add the chopped Romaine lettuce, ¼ cup Caesar dressing, diced chicken, bacon, and ¼ cup of the Parmesan cheese. Season with pepper. Gently toss to combine and set aside.

Preheat the oven to broil. Cut the French bread in half lengthwise. Place both halves cut side up on a large baking sheet. Mix the softened butter and garlic together in a small bowl. Spread the garlic butter evenly over the two halves of bread. Sprinkle evenly with the Mozzarella cheese. Place the bread under the broiler until the cheese melts. (This only takes about 1 minute or so. Watch the bread the entire time to prevent it from burning.)

Carefully remove the hot bread from the oven, and top both halves evenly with the chicken Caesar salad mixture. Sprinkle the remaining Parmesan cheese all over the top. Cut into slices and serve with extra Caesar dressing and a squeeze of fresh lemon juice, if desired. Enjoy!

SERVINGS

This recipe serves 4 to 6 people. With hearty ingredients like chicken, bacon, and crisp romaine lettuce, each serving is filling and satisfying without being too heavy. The balance of protein, fresh vegetables, and a creamy Caesar dressing ensures that everyone gets a delicious and well-rounded meal.

STORING

I feel this Chicken Caesar Salad Garlic Bread is best served fresh and within an hour or so of making it. Storing any leftovers will result in soggy bread and lettuce.

CUSTOMIZE AND VARIATIONS

There are ways to customize this to suit your taste and dietary preferences. For an easier version, use a rotisserie chicken and/or precooked bacon to save on time without sacrificing flavor. If you want to switch up the protein, try grilled shrimp or steak for a yummy twist. You can also experiment with different types of cheeses. Use your favorites here!

MAKE IT MEATLESS

Making this vegetarian is simple and still delivers all the delicious flavors and textures you love. Instead of using chicken and bacon, try adding hearty plant-based proteins like roasted chickpeas, grilled tofu, or marinated tempeh to keep it satisfying. You can also use meatless alternatives, such as grilled soy or pea protein-based strips, which mimic the texture of chicken while keeping the dish vegetarian-friendly.

ENJOY THIS RECIPE? HERE ARE A FEW MORE SENSATIONAL RECIPES!

Cheesy Garlic Bread– only four ingredients to the best cheesy bread you’ll ever make. This recipe is essential whenever pastas for dinner!

Chicken Caprese Garlic Bread– topped with seasoned grilled chicken, Mozzarella cheese, tomato and fresh basil. This bread is delicious and perfect for any occasion! 

Chicken Caesar Pasta Salad– filled with grilled chicken, rotini pasta, croutons and tomatoes over a bed of romaine lettuce. The homemade creamy Caesar dressing packs it full of flavor!

BBQ Chicken Salad– tender barbecue chicken, black beans, corn, and more come together to make this delicious salad. It’s packed full of flavor and texture!

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Chicken Caesar Salad Garlic Bread

Cheesy garlic bread is loaded with seasoned chicken, fresh Romaine lettuce, crispy bacon, and creamy Caesar dressing.

Ingredients

• 2 small chicken breasts
• 1 bottle of your favorite Caesar dressing
• Fresh black pepper to taste
• 4 slices bacon
• 1 head Romaine lettuce chopped
• 1 loaf French bread
• ¼ cup salted butter softened
• 2 cloves garlic minced
• 1 cup shredded Mozzarella cheese
• ½ cup grated Parmesan cheese divided
• juice from half a lemon optional

Instructions

• Preheat the oven to 375 degrees F. Spray a small baking dish with non-stick spray. Place the chicken breasts in the prepared dish. Pour ¼ cup of Caesar dressing over the chicken breasts, spreading out evenly over the chicken. Season with a little black pepper. Bake chicken for 25 minutes or until internal temperature reaches 165 degrees F. Allow chicken to rest for at least 5 minutes before dicing. Set aside.
• Meanwhile, cook the bacon in a skillet until crispy. Place cooked bacon on a paper-towel lined plate to soak up the grease. Chop into pieces.
• In a large bowl, add the chopped Romaine lettuce, ¼ cup Caesar dressing, diced chicken, bacon, and ¼ cup of the Parmesan cheese. Season with pepper. Gently toss to combine and set aside.
• Preheat the oven to broil. Cut the French bread in half lengthwise. Place both halves cut side up on a large baking sheet. Mix the softened butter and garlic together in a small bowl. Spread the garlic butter evenly over the two halves of bread. Sprinkle evenly with the Mozzarella cheese. Place the bread under the broiler until the cheese melts. (This only takes about 1 minute or so. Watch the bread the entire time to prevent it from burning.)
• Carefully remove the hot bread from the oven, and top both halves evenly with the chicken Caesar salad mixture. Sprinkle the remaining Parmesan cheese all over the top. Cut into slices and serve with extra Caesar dressing and a squeeze of fresh lemon juice, if desired. Enjoy!

Notes

Serves 4 to 6 

The post Chicken Caesar Salad Garlic Bread appeared first on Life In The Lofthouse.

Easy Cheesy Garlic Bread is a side that feels essential whenever pasta is for dinner at my house. Whether it’s spaghetti, lasagna, or a rich fettuccine Alfredo, there’s something magical about warm, cheesy bread to enjoy it with. This recipe is a simple, foolproof way to make the best cheesy garlic bread– with only six simple ingredients! It hits every mark: crispy, cheesy, garlicky, and comes together in under 30 minutes!

EASY CHEESY GARLIC BREAD

When it comes to garlic bread, it is a pretty easy process. There’s no fussing with a long ingredient list or waiting for bread to rise – it’s as simple as cut, butter, bake, and enjoy. It’s perfect for beginners or anyone short on time.

My Easy Cheesy Garlic Bread is always a hit with its crispy edges, gooey cheese topping, and buttery garlic flavor. And there’s something so irresistible about pulling apart that warm, cheesy bread and dunking it into marinara sauce. Whenever I serve it, it disappears in minutes, and the whole family asks for more!

INGREDIENTS

• 3/4 cup salted butter, softened
• 1 Tablespoon minced garlic
• ½ teaspoon Italian seasoning
• 1 ½ cups freshly grated Mozzarella cheese
• 1 ½ cups freshly grated Colby-Jack cheese
• 2 Tablespoons freshly chopped parsley

COOKING INSTRUCTIONS

Preheat the oven to 400° F. Line a large baking sheet with parchment paper.

Cut French bread in half lengthwise. Place halves, cut side up, onto the prepared baking sheet.

In a medium bowl, mix the softened butter, minced garlic, and Italian seasoning together until combined. Spread this butter mixture evenly over the two bread halves, spreading it all the way to the edges. Sprinkle both cheeses evenly over the garlic butter on both bread halves.

Bake uncovered for 12 minutes or until the cheese is melted and bubbly. At this point, you can now turn on the broiler and heat the bread for another 30 seconds, or until golden and crispy. *Watch the entire time to prevent bread from burning! * Carefully remove from oven. Slice and serve warm. Enjoy!

SERVINGS

This easy cheesy garlic bread serves about 6 people when sliced into generous pieces. If you’re feeding a larger crowd, you might want to double the recipe. It’s sure to disappear quickly! I’ll sometimes double up and make multiple loaves, because the Lofthouse gang devours every single piece.

SERVING SUGGESTIONS

Here’s all the ways you can enjoy it:

– With Pasta: Serve alongside any pasta dish, from marinara to Alfredo. The garlic bread is perfect for scooping up extra sauce.

– Alongside Soups and Stews: This garlic bread is an ideal pairing for hearty soups like tomato basil, minestrone, or even a classic chicken noodle soup.

– As an Appetizer: Cut the bread into smaller strips and serve it as a starter with marinara sauce for dipping.

– With a Fresh Salad: Balance out the richness of the bread with a simple salad of mixed greens and a balsamic vinaigrette.

STORING AND REHEATING

If you’re lucky enough to have leftovers (which doesn’t happen often in my house), here’s how to store and reheat them. Cover bread and store it in the refrigerator for up to 2 days. To reheat, pop it in the oven at 350°F for about 5 to 10 minutes. This will bring back the crispiness and melt the cheese again. Avoid the microwave, as it can make the bread too soft and soggy.

FLAVORFUL VARIATIONS TO TRY!

– Garlic Herb Butter: Add extra dried Italian herbs like basil, oregano, and parsley to the melted butter for even more flavor.

– Spicy Cheesy Garlic Bread: Mix a pinch of red pepper flakes into the melted butter for a little kick. This is a great way to add some heat in a unique way.

– Parmesan Cheese: Add some grated Parmesan cheese for a sharper, nuttier flavor.

ENJOY THIS RECIPE? HERE ARE A FEW MORE SENSATIONAL BREADS!

Gorgonzola Garlic Bread – A delicious French bread baked with butter, garlic and Gorgonzola cheese. This amazing bread is full of flavor!

Mini Garlic Monkey Breads – Small bundles of garlic bread perfect for kids and adults! Pair these with your favorite pasta dish for a fun and fabulous dinner.

The Best Dinner Rolls – This recipe has become my go-to roll recipe. These rolls are buttery, light as a feather and so delicious! Perfect for holidays.

Rosemary Rolls – Fluffy and buttery with a hint of rosemary flavor. The best part about them is that they’re a cinch to make! A great pairing for pasta night.

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Easy Cheesy Garlic Bread

With its golden, bubbly cheese, garlic-infused butter, and crispy French bread base, this Easy Cheesy Garlic Bread is the perfect side everyone loves!

Prep Time 15 minutes minutes

Cook Time 14 minutes minutes

Servings 6

Ingredients

• 3/4 cup salted butter softened
• 1 Tablespoon minced garlic
• 1/2 teaspoon Italian seasoning
• 1 ½ cups freshly grated Mozzarella cheese
• 1 ½ cups freshly grated Colby-Jack cheese
• 2 Tablespoons freshly chopped parsley

Instructions

• Preheat the oven to 400° F. Line a large baking sheet with parchment paper. Cut the French bread in half lengthwise. Place halves, cut side up, onto the prepared baking sheet.
• In a medium bowl, mix the softened butter, minced garlic, and Italian seasoning together until combined. Spread this butter mixture evenly over the two bread halves, spreading it all the way to the edges. Sprinkle both cheeses evenly over the garlic butter on both bread halves.
• Bake uncovered for 12 minutes or until the cheese is melted and bubbly. At this point, you can now turn on the broiler and heat the bread for another 30 seconds, or until golden and crispy. *Watch the entire time to prevent bread from burning! * Carefully remove from oven. Slice and serve warm. Enjoy!

The post Easy Cheesy Garlic Bread appeared first on Life In The Lofthouse.

When it comes to comfort food, few things can compare to the warm, soft, and buttery goodness of Olive Garden breadsticks. Their iconic breadsticks are the perfect accompaniment to a hearty pasta dish, a crisp salad, or even on their own as a snack. What if you could recreate that same delicious experience at home? With this Copycat Olive Garden Breadsticks recipe, you can do just that! These breadsticks are easy to make, and the result is so close to the original, you might not even be able to tell the difference.

COPYCAT OLIVE GARDEN BREADSTICKS

Making your own breadsticks requires just a few simple ingredients that you probably already have in your kitchen. The basic ingredients include warm water, instant yeast, sugar, salted butter, salt and flour. These all come together to create a soft and fluffy dough that bakes into golden perfection.

The topping is what gives these breadsticks their signature flavor. A mixture of melted butter, sea salt and garlic powder are brushed on after baking, infusing each breadstick with that irresistible garlic flavor we all love.

These homemade breadsticks are best enjoyed warm and fresh out of the oven. Pair them with your favorite pasta dishes, soups, or salads, and you have a meal that will impress anyone.

INGREDIENTS

Dough

• 1 cup plus 2 Tablespoons warm water (105 to 110 degrees F.)
• 2 teaspoons instant yeast
• 2 Tablespoons granulated sugar
• 3 Tablespoons salted butter, melted
• 1 teaspoon salt
• 3 cups (about 380 grams) all-purpose flour

Topping

• 3 Tablespoons salted butter, melted
• 1/4 teaspoon sea salt
• 1/4 teaspoon garlic powder

INSTRUCTIONS

Line two large baking sheets with parchment paper. Set aside.

For Dough

In the bowl of a stand mixer, mix the warm water, yeast, sugar, butter and salt with the dough hook. Slowly add the flour while the mixer is on low speed. Once all the flour is added, adjust the speed to medium and allow the dough to knead for 10 minutes.

Place the dough in a large, oiled bowl and cover with a kitchen towel. Allow the dough to rise in a warm place until doubled in size; about 1 to 1 ½ hours.

Once the dough has doubled, divide the dough into 12 equal pieces. Take each piece and roll into a ball then shape into a log. Gently roll it evenly into an 8-inch log. Place the logs on the prepared baking sheets spacing at least 2 inches apart. Cover with a kitchen towel and allow to rise for 30 minutes.

Meanwhile, preheat the oven to 400 degrees F.

Bake the breadsticks for 10 to 12 minutes or until barely golden brown. Carefully remove from oven.

Topping

Mix the topping ingredients until combined. Brush the topping over the warm breadsticks. Serve warm and enjoy!

SERVINGS

This recipe yields 12 delicious breadsticks, perfect for serving a crowd or enjoying over several meals. Each batch is carefully portioned to create evenly sized breadsticks, ensuring that every one of them bakes up soft and fluffy on the inside with a perfectly golden crust on the outside.

THE PERFECT BREADSTICK

Water Temperature: Make sure the water is warm, but not hot. A temperature between 105 to 110 degrees Fahrenheit is ideal. If the water is too hot, it can kill the yeast, preventing the dough from rising properly.  

Dough Consistency: The dough should be soft and slightly sticky, but not so sticky that it’s difficult to work with. If the dough feels too sticky, add a little more flour, a tablespoon at a time, until it reaches the right consistency.

Rising Time: Give the dough enough time to rise and double in size. This will ensure that the breadsticks are light and airy. If your kitchen is cool, you can create a warm environment by placing the dough in a slightly warm oven (around 80 degrees Fahrenheit) to rise.

Topping Variations: While the classic butter, salt and garlic topping is delicious, you can also experiment with other flavors. Try adding a sprinkle of Parmesan cheese, a dash of Italian seasoning, or even a bit of crushed red pepper for a spicy kick.

HOMEMADE IS ALWAYS BETTER

Making breadsticks at home might seem like a bit of work, but the results are well worth the effort. Not only do you get to enjoy fresh, warm breadsticks straight from the oven, but you also have the satisfaction of knowing exactly what went into them. There are no preservatives or artificial ingredients – just simple, wholesome ingredients that you can feel good about serving to your family.

STORING AND REHEATING

If you have any breadsticks left over, store them in an airtight container at room temperature for up to 2 days. To reheat, simply place the breadsticks in a 350-degree oven for about 5 minutes, or until warmed through. You can also microwave them for about 15 seconds.

SERVING SUGGESTIONS

These are incredibly versatile and can be served with a variety of dishes. Here are some ideas:

Pasta Night: Serve these breadsticks alongside a hearty pasta dish like spaghetti and meatballs, fettuccine Alfredo, or lasagna. The breadsticks are perfect for mopping up any extra sauce on your plate.

Soup and Salad: Pair the breadsticks with a fresh garden salad and a bowl of warm soup, like minestrone or tomato basil. This makes for a light but satisfying meal.

Dipping Sauces: Enjoy the breadsticks with your favorite dipping sauces. Marinara sauce, Alfredo sauce, or even a cheesy spinach dip would be great options.

Snack Time: These breadsticks also make a great snack on their own. Keep a batch on hand for when you’re craving something savory and satisfying.

ENJOY THIS RECIPE? HERE ARE A FEW MORE COPYCAT RECIPES!

IHOP Pancakes Copycat – golden and fluffy pancakes that taste just like the ones from the popular restaurant! They get devoured every time I make them.

Cafe Rio Sweet Pork Copycat – full of delicious, sweet flavor. It pairs perfectly with burritos, tacos, nachos, tostadas, salads and so much more! Give this a try!

Chick-Fil-A Chicken Sandwich Copycat – tastes just like the one from the famous fast-food chain! There is a secret ingredient that makes these tastes so amazing!

Copycat Cinnabon Cinnamon Rolls – an homage to the classic quick stop treats. These cinnamon rolls are soft, gooey, and filled with that special cinnamon flavor!

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Copycat Olive Garden Breadsticks

These warm, fluffy, buttery breadsticks will become a homemade favorite!

Prep Time 2 hours hours 30 minutes minutes

Cook Time 12 minutes minutes

Servings 12

Ingredients

Dough

• 1 cup plus 2 Tablespoons warm water 105 to 110 degrees F.
• 2 teaspoons instant yeast
• 2 Tablespoons granulated sugar
• 3 Tablespoons salted butter melted
• 1 teaspoon salt
• 3 cups (about 380 grams) all-purpose flour

Topping

• 3 Tablespoons salted butter melted
• 1/4 teaspoon sea salt
• 1/4 teaspoon garlic powder

Instructions

• Line two large baking sheets with parchment paper. Set aside.

Dough

• In the bowl of a stand mixer, mix the warm water, yeast, sugar, butter and salt with the dough hook. Slowly add the flour while the mixer is on low speed. Once all the flour is added, adjust the speed to medium and allow the dough to knead for 10 minutes.
• Place the dough in a large, oiled bowl and cover with a kitchen towel. Allow the dough to rise in a warm place until doubled in size; about 1 to 1 ½ hours.
• Once the dough has doubled, divide the dough into 12 equal pieces. Take each piece and roll into a ball then shape into a log. Gently roll it evenly into an 8-inch log. Place the logs on the prepared baking sheets spacing at least 2 inches apart. Cover with a kitchen towel and allow to rise for 30 minutes.
• Meanwhile, preheat the oven to 400 degrees F.
• Bake the breadsticks for 10 to 12 minutes or until barely golden brown. Carefully remove from oven.

Topping

• Mix the topping ingredients together until combined. Brush over the warm breadsticks. Serve warm and enjoy!

The post Copycat Olive Garden Breadsticks appeared first on Life In The Lofthouse.

Making your own rolls from scratch is a rewarding experience that adds a personal touch to any meal. This roll recipe is straightforward, and yields rolls that are so soft, flavorful, and perfect for any occasion. Whether you’re preparing for a holiday feast or just a family dinner, these are sure to impress and satisfy. When it comes to making your meal extra special, these soft and fluffy dinner rolls are a classic choice that never disappoints. They’re versatile, indulgent, and can turn any dinner into a feast. This recipe for Soft and Fluffy Dinner Rolls combines simple ingredients with a bit of patience to create rolls that are light, airy, and irresistibly delicious.

Try these other highly-rated delicious dinner roll recipes: Amazing Dinner Rolls, The Best Dinner Rolls, Rosemary Rolls, and French Bread Rolls.

SOFT AND FLUFFY DINNER ROLLS

Imagine a dinner roll with a golden-brown crust, soft and airy interior, and a subtle hint of butter. It’s a bite of comfort, perfect for soaking up sauces, mopping up gravy, or simply enjoying with a pat of butter. Each ingredient plays a critical role in ensuring that your rolls turn out soft and fluffy. The milk and water provide the necessary moisture, while the melted butter enriches the dough with a delightful buttery flavor. Sugar feeds the yeast, helping it rise, and salt enhances the overall taste. The flour, the backbone of the dough, determines the texture and structure of your rolls.

These soft and fluffy dinner rolls are best enjoyed warm and fresh out of the oven. They’re perfect on their own with a bit of butter or as a side to your favorite dishes. They’re great for soaking up gravies, pairing with soups, or even making mini sandwiches. For a special treat, serve them with honey or a sprinkle of sea salt.

Find my expert tips on how to make soft and fluffy dinner rolls below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love These Soft and Fluffy Dinner Rolls:

• Pillowy Soft Texture: The combination of milk, butter, and egg creates rolls that are tender, light, and melt-in-your-mouth soft.
• Slightly Sweet & Buttery: A touch of sugar and a butter finish make these rolls irresistible alongside any meal.
• Perfectly Golden: Baking until golden and brushing with melted butter gives each roll a shiny, bakery-quality appearance.
• Simple Yet Impressive: Despite their soft, fluffy texture and beautiful finish, these rolls are straightforward to make and perfect for beginners or seasoned bakers.
• Versatile for Any Meal: Ideal for holiday dinners, weeknight meals, or casual gatherings, these rolls are always a crowd-pleaser.

Ingredients

• 1 ¼ cups milk (2% or whole)
• ¼ cup water
• ¼ cup salted butter, melted
• ¼ cup granulated sugar
• 1 tablespoon instant or active dry yeast
• 1 large egg
• 1 teaspoon salt
• 4 ¼ to 4 ½ cups all-purpose flour (I use about 560 grams)

Instructions

Heat the milk until small bubbles appear around the edges and the milk is steaming. Pour into the bowl of a stand mixer with the dough hook attached.

Add the water, butter, and sugar. Allow the mixture to cool until warm. (You don’t want it too hot, or it will kill the yeast.) Stir in the yeast and allow mixture to rest for 5 minutes until the yeast is foamy and fully activated.

Add the egg, salt, and flour (start with 3 3/4 to 4 cups flour) and mix, gradually adding more flour until the dough clears the sides of the bowl and forms a soft, sticky ball. Knead dough for 5 minutes until the dough is soft and smooth.

Allow the dough to rise in a warm spot until doubled, about an hour.

Preheat the oven to 375 degrees F. Place the oven rack in the middle rack. Grease a 9×13-inch pan. Lightly punch down the dough and turn out onto a lightly greased countertop.

Divide the dough into 12 equal pieces. Roll each piece into a ball and place in the prepared pan, spaced 1/2-inch apart. Cover and let the rolls rise until doubled in size.

Bake for 16 to 18 minutes or until golden on the tops and bottoms. Rub the tops of the hot rolls with more butter. Serve warm and enjoy!

Servings

This recipe is designed to yield 12 perfect dinner rolls, making it ideal for family dinners or gatherings. Each roll is crafted to be a generous size, offering a soft and fluffy texture that pairs wonderfully with any meal. When divided into 12 equal portions, the dough forms roll that are spaced just enough apart in the baking pan to rise beautifully without merging. This spacing ensures that each roll bakes evenly, with a golden-brown crust and a tender interior.

Storage and Reheating

If you have any leftovers (which is a rarity!), store the rolls in an airtight container at room temperature for up to 2 days. They can also be refrigerated for up to a few days.

Holly’s Tips for The Best Soft and Fluffy Dinner Rolls:

• Don’t Overheat The Milk: Make sure the milk mixture cools to about 105°F before adding yeast. Too hot, and it will kill the yeast; too cold, and it won’t activate properly.
• Check Your Yeast: If the yeast doesn’t foam after 5 minutes, it may be expired or the liquid temperature may be off. Always start with fresh yeast for the best rise.
• Sticky Dough Is Good: The dough should be soft and slightly sticky. Resist adding too much extra flour—this is what keeps the rolls light and fluffy.
• Give It Time to Rise: Let the dough double in size in a warm, draft-free area. If your kitchen is cool, place the bowl in the oven with just the light on to create a cozy environment.
• Even Roll Size: Divide the dough evenly (a kitchen scale helps) so all rolls bake consistently and look uniform.
• Butter For Flavor and Shine: Rubbing butter on top right after baking keeps the crust soft and adds rich flavor.
• Serve Fresh: These rolls are best warm from the oven, but they can also be reheated gently for that “just baked” feel.
• Customize: Feel free to get creative with this basic recipe. You can add a variety of ingredients to suit your taste preferences: try adding shredded cheese to the dough, mix in fresh or dried herbs like rosemary or thyme for an aromatic twist, OR try adding minced garlic or garlic powder for extra savory goodness.

Frequently Asked Questions:

Similar Recipes

Looking for something similar? Try my Amazing Dinner Rolls and French Bread Rolls next.

Wanting something different? My Rosemary Rolls are fluffy and buttery with a hint of rosemary flavor. The best part about them is that they’re a cinch to make! Perfect for all holiday meals.

Craving something sweet? My Perfect Cinnamon Rolls are the best cinnamon roll recipe ever, look no further! These are the most delicious, soft and fluffy cinnamon rolls you’ll ever eat!

Searching for something extra savory? My Cheesy Garlic Pull Apart Rolls feature buttermilk biscuits covered in melted cheese, herbs, and garlic butter. These can be a delicious side dish or snack!

Have you made this Soft and Fluffy Dinner Rolls recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #SoftandFluffyDinnerRolls #HolidayDinnerRolls #LifeInTheLofthouse

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Soft and Fluffy Dinner Rolls

Warm, freshly baked rolls to enjoy with any dinner! Serve with easy weeknight meals or with holiday feasts.

Prep Time 1 hour hour 30 minutes minutes

Cook Time 16 minutes minutes

Servings 12

Ingredients

• 1 ¼ cups milk (2% or whole)
• ¼ cup water
• ¼ cup salted butter melted
• ¼ cup granulated sugar
• 1 tablespoon instant yeast or active dry yeast
• 1 large egg
• 1 teaspoon salt
• 4 ¼ to 4 ½ cups all-purpose flour (I use about 560 grams)

Instructions

• Heat the milk until small bubbles appear around the edges and the milk is steaming. Pour into the bowl of a stand mixer with the dough hook attached.
• Add the water, butter, and sugar. Allow the mixture to cool until warm (around 105 degrees F. (You don’t want it too hot, or it will kill the yeast.)
• Stir in the yeast and allow mixture to rest for 5 minutes until the yeast is foamy and fully activated.
• Add the egg, salt, and flour (start with 3 3/4 to 4 cups flour) and mix, gradually adding more flour until the dough clears the sides of the bowl and forms a soft, sticky ball. Knead dough for 5 minutes until the dough is soft and smooth.
• Allow the dough to rise in a warm spot until doubled in size, about an hour.
• Preheat the oven to 375 degrees F. Place the oven rack in the middle rack. Grease a 9×13-inch pan.
• Lightly punch down the dough and turn out onto a lightly greased countertop.
• Divide the dough into 12 equal pieces. Roll each piece into a ball and place in the prepared pan, spaced 1/2-inch apart. Cover and let the rolls rise until doubled in size.
• Bake for 16 to 18 minutes or until golden on the tops and bottoms. Rub the tops of the hot rolls with more butter. Serve warm and enjoy!

The post Soft and Fluffy Dinner Rolls appeared first on Life In The Lofthouse.

Fall is here, and that means it’s time for pumpkin everything! These homemade Baked Pumpkin Fritter Bites are great with a morning cup of joe, or for dessert at the end of the day. These tiny treats will satisfy your sweet tooth craving and will put a giant smile on anyone’s face. You’ll want a few of these because they’re so good. If you love pumpkin donuts, this recipe is for you!

There isn’t a day of the week that these won’t hit the spot. Since pumpkin is the flavor of fall, I’d say anytime between September to December would be the time to make these. Make them for a family party or share with your neighbors! Also, as mentioned before, these are amazing with a morning cup of coffee. If you don’t drink coffee, have a little late-night treat with a couple of these and a cup of Hot Chocolate.

BAKED PUMPKIN FRITTER BITES

When the air is crisp outside, I am naturally attracted to comforting things: sweaters, beverages, food, and especially baked goods. My oven is constantly on during the fall, and it’s usually with something pumpkin-flavored. This year, I am so excited to introduce this Baked Pumpkin Fritter Bites recipe. These baked treats are bite-sized, satisfying, and will bring a smile to any Jack-O-Lantern’s face. The homemade pumpkin batter fritter is a simple mixture of traditional ingredients, including pure pumpkin. The batter is scooped with a Tablespoon and baked until perfectly fluffy and delicious. Once they are cooled, a simple glaze is drizzled over the top of each one, making them simply irresistible! Serve these pumpkin fritter donuts for breakfast, brunch, or anytime you need to satisfy that sweet tooth.

Find my expert tips on how to make baked pumpkin fritter bites from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love These Quick & Easy Baked Pumpkin Fritter Bites:

• Quick & Easy-To-Make Donuts: No frying required for this homemade fritter recipe. Just mix, bake, and glaze!
• The Best Fall Dessert & Snack: Full of cozy pumpkin spice flavor that tastes like autumn in every bite.
• Perfect For Any Occasion: Serve them at fall parties, potlucks, and family gatherings.
• Portable & Bite-Sized: Easy to grab-and-go for a sweet pumpkin treat anytime.
• Simple Ingredients: Uses everyday staples like pumpkin puree, flour, sugar, and butter.

Ingredients

Pumpkin Fritter Bites

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 2 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 6 Tablespoons salted butter, melted & slightly cooled
• 2 teaspoons vanilla
• 1 large egg
• 1 can (15 ounces) pure pumpkin (not pumpkin pie filling)

Glaze

• 2 cups powdered sugar
• 2+ Tablespoons milk 

Instructions

For The Pumpkin Fritter Bites

Preheat the oven to 350°F. Grease two 24-cup mini muffin pans with non-stick cooking spray and set aside. 

In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice and salt. In a separate bowl, whisk together the melted butter, vanilla, and egg. Stir in the pumpkin until combined.
Add the wet ingredients to the dry ingredients and stir until just combined. Don’t overmix. 

Scoop a heaping tablespoon of batter into each greased muffin cup. Bake for about 12 to 14 minutes or until set. Remove from the oven and allow to cool before transferring fritters to a large cookie rack with a sheet pan underneath it.  

For The Glaze

In a medium bowl, whisk together the powdered sugar and enough milk to create a pourable, smooth glaze. Drizzle the glaze over the tops of the fritters. Allow the glaze to set before serving. Enjoy!

Servings

This recipe is practically magic. It makes 48 fritter bites! You will have so many little treats that you’ll have no other option but to share them. I would say that 3 fritters equal a serving, but make sure to forgive yourself if you have more than that. They are so good! My kids, and husband Kale, practically couldn’t wait until they were cooled when I made them for the first time. It’s a good thing this recipe makes so many so that there were plenty to go around.

Storage and Reheating

Since this recipe makes a ton of fritters, you may have a few leftovers. I highly recommend storing these in a sealed container and placing them in the refrigerator for up to 3 days. Try not to stack them one on top of another. Place them in the container in one layer. This way, the glaze won’t get too messy when you go back to grab a few more. When ready to eat, pop them in the microwave for 5 to 10 seconds until warm!

Holly’s Tips for The Best Pumpkin Fritter Bites:

• Use Pure Pumpkin, Not Pie Filling: Make sure to use 100% pure pumpkin puree for the best texture and authentic pumpkin flavor. Pumpkin pie filling has added sugar and spices that can alter the recipe.
• Don’t Overmix: Stir just until the ingredients are combined. Overmixing the batter can make your pumpkin fritters dense instead of soft and fluffy.
• Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife. Too much flour can make the fritters dry.
• Check For Doneness: Bake until the tops spring back when lightly touched or a toothpick comes out clean, usually around 12–14 minutes.
• Cool Before Glazing: Let the fritters cool completely before adding the glaze so it sets beautifully without melting off.
• Customizable Glaze: Add a dash of pumpkin pie spice, vanilla extract, or even maple syrup to the glaze for an extra flavor boost.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my White Chocolate Pumpkin Truffles next.

Searching for Thanksgiving dessert recipes? Serve my Pumpkin Whoopie Pies and Slow Cooker Pumpkin Pie Pudding.

Looking for another fall breakfast? My Pumpkin Cinnamon Rolls are delicious pumpkin-infused cinnamon rolls with homemade cream cheese frosting.

Wanting something just as bite-sized? My White Chocolate Chip Pumpkin Muffins feature warm pumpkin spice muffins filled with sweet white chocolate chips.

Have you made these Baked Pumpkin Fritter Bites? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PumpkinFritterBites #FallBreakfast #LifeInTheLofthouse

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Baked Pumpkin Fritter Bites

Fluffy bite size fritters packed with pumpkin flavor and topped with sweet glaze. These are the perfect fall treats!

Prep Time 25 minutes minutes

Cook Time 14 minutes minutes

Servings 48

Ingredients

Baked Pumpkin Fritter Bites

• 1 ½ cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 2 ½ teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 6 Tablespoons salted butter melted and cooled
• 2 teaspoons vanilla
• 1 large egg
• 1 can (15 ounces) pure pumpkin (not pumpkin pie filling)

Glaze

• 2 cups powdered sugar
• 2+ Tablespoons milk 

Instructions

Baked Pumpkin Fritter Bites

• Preheat the oven to 350°F. Grease two 24-cup mini muffin pans with non-stick cooking spray and set aside. 
• In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice and salt. Set aside.
• In a separate bowl, whisk together the melted butter, vanilla, and egg. Stir in the pumpkin until combined.
• Add the wet ingredients to the dry ingredients and stir until just combined. Don’t over mix.
• Scoop a heaping tablespoon of batter into each greased muffin cup. Bake for about 12 to 14 minutes or until set. Remove from the oven and allow to cool before transferring fritters to a large cookie rack with a sheet pan underneath it.

Glaze

• In a medium bowl, whisk together the powdered sugar and enough milk to create a pourable, smooth glaze. Drizzle the glaze over the tops of the fritters. Allow the glaze to set before serving. Enjoy!

The post Baked Pumpkin Fritter Bites appeared first on Life In The Lofthouse.

Pumpkin Cornbread is a delightful twist on a classic comfort food, merging the warm, spiced flavors of fall with the familiar taste of cornbread. The addition of pumpkin puree and spices such as cinnamon and pumpkin pie spice transforms traditional cornbread into something special. What sets this recipe apart is the harmonious blend of sweet and savory flavors. The earthy sweetness of pumpkin puree complements the rich, slightly nutty flavor of cornmeal, while the pumpkin and cinnamon add a subtle warmth that’s perfect for cooler weather. This cornbread is moist and tender, with just the right amount of sweetness!

PUMPKIN CORNBREAD

The ingredients in this fall homemade bread recipe are simple, yet they come together to create a cornbread that’s anything but ordinary. The combination of all-purpose flour and yellow cornmeal forms the base of the cornbread, giving it a sturdy yet tender texture. Baking powder and baking soda ensure that the cornbread rises perfectly, while salt enhances all the flavors. The pumpkin pie spice and cinnamon are the stars of the show, infusing the cornbread with a cozy, autumnal flavor.

One of the best things about Pumpkin Cornbread is how easy it is to make. With just a few simple steps, you can have a warm, fragrant batch of cornbread ready to serve in less than an hour. The process is straightforward: mix the dry ingredients in one bowl, the wet ingredients in another, combine them, and pour the batter into a greased baking pan. Bake until golden brown and a toothpick inserted into the center comes out clean, and you’re done! If you’re looking for an easy holiday side dish, or a top quality cornbread recipe, you’ll want to save this for one for later.

Find my expert tips on how to make pumpkin cornbread below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Pumpkin Cornbread:

• Quick & Easy: Made in just one pan, this cornbread is simple, comforting, and crowd-pleasing.
• Cozy Fall Flavors: This cornbread is packed with warm spices like cinnamon and pumpkin pie spice that make every bite feel like autumn.
• Moist & Tender: Pumpkin puree and a touch of honey keep the bread soft, fluffy, and perfectly moist.
• Perfect Texture: The combination of cornmeal and flour creates a slightly crumbly exterior with a soft, tender interior.
• Versatile Fall Side Dish: Enjoy it alongside soups, chilis, roasted veggies, or serve it warm with butter and honey.

Ingredients

• 1 cup all-purpose flour
• ¾ cup yellow cornmeal
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• ¼ cup vegetable oil
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ¾ cup milk (I use 2%)
• ½ cup granulated sugar
• 2 Tablespoons honey
• 2 large eggs

Instructions

Preheat the oven to 350°F. Grease a 9×9-inch or 7×11-inch baking pan with nonstick spray. Set aside.

In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, pumpkin pie spice and ground cinnamon. Set aside.

In a separate bowl, whisk together the vegetable oil, pumpkin, milk, sugar, honey, and eggs.

Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into the prepared pan, spreading out evenly.

Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before cutting into squares. Serve warm with butter and honey. Enjoy!

Servings

This recipe makes 9 servings, each one packed with the warm, comforting flavors of fall.

Storage and Reheating

The final product can be stored at room temperature for up to two days. If you want to keep it longer, store it in the refrigerator for up to 4 days. Keep in mind that it will lose its moisture the longer it is stored. This cornbread also freezes well, so you can make a batch ahead of time and save it for later. To freeze, allow the cornbread to cool completely, then wrap it tightly in freezer-safe bags. It will keep in the freezer for up to three months. When you’re ready to enjoy it, simply thaw it at room temperature and reheat it in the oven or microwave.

Holly’s Tips for The Best Pumpkin Cornbread:

While this is an easy-to-make pumpkin cornbread recipe, there are a few tips that can help ensure it turns out perfectly every time:

• Use Pumpkin Puree ONLY: Be sure to use canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices, which can throw off the balance of flavors in the cornbread.
• Don’t Overmix: When mixing the batter, be careful not to over mix. Over-mixing can lead to tough, dense cornbread. Instead, stir the wet and dry ingredients together just until combined – it’s okay if there are a few lumps in the batter.
• Get Creative: If you want to add a little extra flair, consider stirring in some additional ingredients before baking. Chocolate chips, chopped nuts, or dried cranberries can all add interesting flavors and textures. Just be sure not to add too much – about 1/2 cup of add-ins should be plenty.
• Let It Cool Completely: Finally, don’t skip the cooling step. Allowing the cornbread to cool for at least 30 minutes before cutting ensures that it will hold its shape and makes it easier to slice.

Frequently Asked Questions:

Similar Recipes

Craving classic cornbread? Try my Sweet Cornbread recipe next!

Craving something sweeter? My Pumpkin Cobbler features a fluffy pumpkin cake on top and warm caramel sauce on the bottom.

Looking for something different? My Slow Cooker Pumpkin Pie Pudding is delicious, fast, and easy to make. Top it with either whipped cream or ice cream, and it will be love at first bite!

Craving more homemade pumpkin-infused treats? My White Chocolate Chip Pumpkin Muffins are filled with pumpkin-spice flavor and white chocolate chips, perfect for breakfast or dessert.

Looking for more fall-inspired bread recipes? My Glazed Chocolate Chip Pumpkin Bread and White Chocolate Pumpkin Bread with Streusel Topping both contain the best flavors of fall in each slice.

Have you made this Pumpkin Cornbread recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PumpkinCornbread #CornbreadRecipes #LifeInTheLofthouse

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Pumpkin Cornbread

Pumpkin Cornbread is a delicious fall twist on classic cornbread. Each piece is sweet and fluffy with a hint of pumpkin flavor!

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 9

Ingredients

• 1 cup all-purpose flour
• ¾ cup yellow cornmeal
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• ¼ cup vegetable oil
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ¾ cup milk (I use 2%)
• ½ cup granulated sugar
• 2 Tablespoons honey
• 2 large eggs

Instructions

• Preheat the oven to 350°F. Grease a 9×9-inch or 7×11-inch baking pan with nonstick spray. Set aside.
• In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, pumpkin pie spice and ground cinnamon. Set aside.
• In a separate bowl, whisk together the vegetable oil, pumpkin, milk, sugar, honey, and eggs.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into the prepared pan, spreading out evenly.
• Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before cutting into squares. Serve warm with butter and honey. Enjoy!

The post Pumpkin Cornbread appeared first on Life In The Lofthouse.

Cinnamon rolls are a beloved classic, known for their warm, gooey centers and sweet, spicy aroma that fills the kitchen. But what if you could take everything you love about cinnamon rolls and transform it into a more convenient, handheld treat? Enter Cinnamon Roll Muffins—a delightful twist on the traditional cinnamon roll that’s perfect for breakfast, brunch, or a sweet snack anytime.

These muffins offer the same comforting flavors but are quicker to make and easier to enjoy on the go. So next time you’re in the mood for something comforting and delicious, give these magical muffins a try. They’re easy to make, and perfect for sharing with family and friends. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is simple enough for anyone to tackle and is guaranteed to bring smiles all around. Let’s dive into how you can create this mouthwatering treat right in your own kitchen.

CINNAMON ROLL MUFFINS

The beauty of these treats lies in their perfect balance of flavors and textures: the batter provides a tender base, while the rich, sweet cinnamon filling adds a comforting warmth that’s impossible to resist. To top it all off, a generous drizzle of glaze cascades over the muffins, adding just the right amount of sweetness. Their charming, individual portions make them not only easy to serve but also ideal for sharing, ensuring that everyone gets to experience the joy of biting into these delicious, cinnamon-filled delights.

Ingredients

Cinnamon Roll Muffins

• 1 cup granulated sugar
• ½ cup salted butter, melted
• 2 large eggs
• ½ cup sour cream
• ½ cup milk
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1/8 teaspoon salt

Cinnamon Streusel

• ¼ cup all-purpose flour
• ¼ cup packed brown sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons butter, melted

Glaze

• 1 cup powdered sugar
• ¼ cup heavy whipping cream (use less if you use regular milk)

Instructions

Preheat oven to 375 degrees F. Place muffin liners in a 12-cup muffin tin. (I recommend a light colored muffin tin.) This recipe makes around 15 muffins, so use a second muffin tin for the rest of the muffins.

For The Cinnamon Roll Muffins

In a medium bowl, whisk together the sugar, butter, eggs, sour cream, milk and vanilla until combined. Add the flour, baking powder, baking soda and salt. Whisk until just combined and no flour streaks remain. Don’t over mix. Set aside.

For The Cinnamon Streusel

In a small bowl, whisk together the flour, brown sugar, and cinnamon. Add the melted butter and mix until combined and forms into small pieces/clumps.

Scoop 2 tablespoons of muffin batter into each muffin liner. Sprinkle 3 teaspoons streusel evenly over the batter in each muffin cup. Scoop another 2 tablespoons batter on top of the cinnamon streusel. Sprinkle with a little more streusel. Repeat with all remaining batter and streusel.

Bake muffins for 15 minutes or until the top of the muffins spring back lightly to the touch. Allow muffins to cool before glazing.

For The Glaze

In a small bowl, whisk together the powdered sugar and heavy cream until combined and pourable. Drizzle the glaze evenly over the cooled muffins. Serve and enjoy!

Servings

This recipe yields about 15 perfectly portioned muffins, making it ideal for sharing with family or friends, or for enjoying as a sweet treat throughout the week.

Cinnamon Roll Muffins make an excellent addition to any breakfast or brunch spread and pair perfectly with a hot cup of coffee or tea. They are also a fantastic treat to serve at a holiday gathering or to bring to a potluck or bake sale. Their individual portions make them easy to serve and eat, without the need for utensils. If you want to take these muffins to the next level, consider adding a dollop of whipped cream or a scoop of vanilla ice cream on the side. They’re versatile enough to be enjoyed as a morning treat or a decadent dessert!

Storage and Reheating

These are best enjoyed fresh, but they also store well for later enjoyment. If you have leftovers, place them in an airtight container. They can be stored at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, simply pop a muffin in the microwave for about 15 seconds to warm it up and soften the glaze. If you prefer a crispier texture, you can reheat them in the oven at 300°F (150°C) for about 5 to 10 minutes.

These muffins also freeze well. Wrap each muffin individually in plastic wrap and store them in a freezer-safe bag or container for up to 2 months. To enjoy, thaw them at room temperature or warm them in the microwave or oven.

Similar Recipes

Banana Streusel Muffins – The best banana muffins ever! They’re perfectly moist and filled with banana flavor. The cinnamon streusel tops them off to perfection!

The Best Blueberry Muffins – Truly the best! They’re tender, moist, and loaded with blueberries. The cinnamon and sugar topping makes them extra special!

Skinny Double Chocolate Muffins – You won’t believe how delicious these muffins are and the best part is that they’re made with ingredients that are good for you!

Scrambled Egg Breakfast Muffins – Protein-packed made with eggs, ham, bell pepper and cheese. They’re filled with flavor and a great way to start your day!

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Cinnamon Roll Muffins

Cinnamon Roll Muffins are everything you love about a cinnamon roll, but ready in a fraction of the time. They are simple to make and incredibly yummy!

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 15

Ingredients

Muffins

• 1 cup granulated sugar
• ½ cup salted butter melted
• 2 large eggs
• ½ cup sour cream
• ½ cup milk
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1/8 teaspoon salt

Cinnamon Stresuel

• ¼ cup all-purpose flour
• ¼ cup packed brown sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons butter melted

Glaze

• 1 cup powdered sugar
• ¼ cup heavy whipping cream (use less if you use regular milk)

Instructions

• Preheat oven to 375 degrees F. Place muffin liners in a 12-cup muffin tin. (*See notes below on muffin tin recommendations.)This recipe makes around 15 muffins, so use a second muffin tin for the rest of the muffins.

Cinnamon Roll Muffins

• In a medium bowl, whisk together the sugar, butter, eggs, sour cream, milk and vanilla until combined. Add the flour, baking powder, baking soda and salt. Whisk until just combined and no flour streaks remain. Don't over mix. Set aside.

Cinnamon Streusel

• In a small bowl, whisk together the flour, brown sugar, and cinnamon. Add the melted butter and mix until combined and forms into small pieces/clumps.
• Scoop 2 tablespoons of muffin batter into each muffin liner. Sprinkle 3 teaspoons streusel evenly over the batter in each muffin cup. Scoop another 2 tablespoons batter on top of the cinnamon streusel. Sprinkle the tops with a little more streusel. Repeat with all remaining batter and streusel.
• Bake muffins for 15 minutes or until the top of the muffins spring back lightly to the touch. Allow muffins to cool before glazing.

Glaze

• In a small bowl, whisk together the powdered sugar and heavy cream until combined and pourable. Drizzle the glaze evenly over the cooled muffins. Serve and enjoy!

Notes

*I recommend using a muffin tin that is light metal vs a dark-coated muffin tin. If using a dark muffin pan, reduce oven temperature to 350 degrees F.

The post Cinnamon Roll Muffins appeared first on Life In The Lofthouse.