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.

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 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.

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.

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.

Crafted to perfection, this recipe for The Best Banana Bread yields a moist, cake-like bread bursting with the irresistible flavor of ripe bananas. What sets this banana bread apart is its simplicity and timelessness. It’s a classic recipe that stands the test of time, reminding us that sometimes, the best things in life are the simplest.

THE BEST BANANA BREAD

With its moist and tender crumb, this banana bread almost melts in your mouth with each bite. Enjoy warm from the oven or slathered with butter, each slice is a testament to the timeless appeal of classic recipes done right. In just 30 minutes of prep time and 35 minutes of baking, you can have this delectable banana bread ready to enjoy. With its straightforward instructions and minimal ingredients, it’s a recipe that even novice bakers can master with ease.

Ingredients

• 3 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 1/2 teaspoon salt
• 3 large eggs, beaten
• 3/4 cup butter, softened
• 1 ½ cups buttermilk
• 4 large ripened bananas, mashed
• 7 mini loaf pans (5x3x1 inches) OR 2 standard size loaf pans (9x5x3 inches)

Instructions

Preheat the oven to 350 degrees F. Place 7 mini loaf pans onto a large cookie sheet. Grease each of the loaf pans with non-stick spray.

In a medium bowl mix together the flour, sugar, baking soda, baking powder and salt. Set aside.

In a separate large bowl, add the beaten eggs, butter, buttermilk, and mashed bananas. Mix with an electric hand-mixer on low speed, just until combined. Or you can use a whisk and stir by hand until combined.

Slowly add the flour mixture into the wet mixture. Stir until just combined. Pour one cupful of batter evenly into each mini loaf pan. If there is any batter leftover, divide it evenly among pans. Bake for 30 to 35 minutes. 

(*If using regular-size loaf pans, bake for 55 to 65 minutes.) Remove from the oven and let cool before serving. Enjoy!

Servings

This Best Banana Bread recipe yields seven individual mini loaves or two regular-sized loaves, depending on your preference and baking needs. For those who love the idea of personal-sized treats or wish to share these as gifts, the mini loaf option is perfect. Alternatively, if you’re baking for a larger gathering or simply prefer the traditional loaf shape, the recipe easily adapts to create two generously sized loaves.

An Opportunity To Share

One of the joys of baking this banana bread is the opportunity to share it with loved ones. By dividing the batter into individual mini loaf pans, each person gets their own little loaf to enjoy. It’s not just a delicious treat; it’s a gesture of love and care. And let’s be honest, it’s also a clever way to prevent oneself from devouring the entire loaf in one sitting! However, if you prefer the traditional route, using regular-sized loaf pans is equally delightful. Just be prepared for a slightly longer baking time, though the aroma wafting from the oven will make the wait worthwhile.

Fresh Is Always Best

A crucial tip for achieving the perfect banana bread lies in the bananas themselves. To extract the fullest flavor, it’s essential to use very ripe bananas—those with dark brown skins that practically fall apart when peeled. These bananas lend a natural sweetness and depth of flavor that elevate the bread to new heights of deliciousness. And when serving, don’t forget the butter! A generous slather of butter over each slice enhances the rich, buttery notes and adds an extra layer of indulgence.

Buttermilk Substitution

For those who may not have buttermilk on hand, fear not! A simple milk and vinegar substitution works wonders. Add 2 teaspoons of distilled white vinegar to the 1 ½ cups of milk and allow it to thicken slightly. This creates homemade buttermilk that serves as the perfect counterpart to the other ingredients. It’s a handy trick that ensures your banana bread turns out just as moist and flavorful every time, without the need for a special trip to the store.

Save Some For Later

These delectable banana bread loaves are freezer-friendly, offering the convenience of preparing them in advance for future enjoyment. Once baked and fully cooled, simply wrap the individual loaves or larger loaves tightly in plastic wrap to protect them from freezer burn. Place them in a freezer-safe bag or container, ensuring they are well-sealed to maintain freshness. When ready to enjoy, thaw the loaves in the refrigerator overnight or at room temperature for a few hours.

Similar Recipes

The Best Pizza Dough – No matter how you top it, this pizza dough recipe is going to make each slice something that you’ll keep wanting more of!

The Best Sugar Cookies – These classic cookies are topped with the iconic pink frosting! Just like your mom used to make, but better!

The Best Blueberry Muffins – Freshly baked muffins packed with fresh blueberries! These are a great way to start your morning.

The Best Rice Krispie Treats – This is one of my kids favorites! Gooey rice Krispie treats packed with extra marshmallows.

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The Best Banana Bread

The most delicious, melt-in-your-mouth banana bread you will ever eat!

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Ingredients

• 3 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 1/2 teaspoon salt
• 3 large eggs beaten
• 3/4 cup salted butter softened
• 1 ½ cups buttermilk
• 4 large ripe bananas mashed
• 7 mini loaf pans (5x3x1 inches) OR two standard size loaf pans (9x5x3 inches)

Instructions

• Preheat oven to 350 degrees F. Place 7 mini loaf pans onto a large cookie sheet. Grease each of the loaf pans with non-stick spray.
• In a medium bowl, whisk together the flour, sugar, baking soda, baking powder and salt. Set aside.
• In a separate large bowl, add the beaten eggs, butter, buttermilk and mashed bananas. Mix together with an electric hand-mixer on low speed, just until combined. (Or you can use a whisk and stir by hand until combined.)
• Slowly add the flour mixture into the wet mixture. Stir until just combined. Pour one cupfuls of batter evenly into each mini loaf pan. If there is any batter leftover divide it evenly among pans. Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean.

  *(If using regular-size loaf pans bake for 55 to 65 minutes.)
• Remove from oven and allow bread to cool before serving. Enjoy!

Notes

Yields: 7 mini loaf pans or 2 standard size loaf pans.

The post The Best Banana Bread appeared first on Life In The Lofthouse.

I love a good muffin. They’re usually delicious and something easy to eat on the go. What I don’t love about muffins is all the calories and sugar, so that’s why I created these Blueberry Oatmeal Muffins. They are a fantastic morning treat that are actually good for you. Filled with whole flour, oats, and blueberries, they are packed with flavor. The little bit of cinnamon in them reminds me of a coffee cake and makes them extra delicious. This easy recipe creates a full dozen so you can enjoy them throughout the week!

BLUEBERRY OATMEAL MUFFINS

My recipe for this healthy alternative is just as tasty as your everyday muffin. The biggest difference with this recipe is the use of whole white wheat flour and old-fashioned oats. Not only does this help lower the calorie count but it also helps to keep you more satisfied! They’re also packed with flavor including the addition of warm ground cinnamon and vanilla extract. Another reason these muffins are healthy are because of the blueberries! They are packed with nutrition and antioxidants and that makes me feel so good feeding them to my family. 

INGREDIENTS

• 1 1/2 cups white whole wheat flour, plus 1 Tablespoon, divided
• 3/4 cup old fashioned oats
• 1/2 cup light brown sugar, packed
• 1 Tablespoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup milk (I use 2%)
• 1/4 cup salted butter, melted and cooled
• 2 large eggs
• 1/2 Tablespoon vanilla extract
• 1 cup fresh or frozen blueberries (if using frozen don’t thaw them) 

COOKING INSTRUCTIONS

Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin (or line with muffin/cupcake liners.) Set aside.

In a large bowl, whisk 1 1/2 cups of the flour, oats, brown sugar, baking powder, cinnamon, and salt together. Set aside.

In a separate bowl, whisk the milk, cooled melted butter, eggs, and vanilla together until combined. 

Blend the wet mixture into the dry mixture using a wooden spoon. Mix until just combined. Don’t over mix. 

Toss the blueberries with 1 Tablespoon of flour. Fold coated blueberries into the batter. Divide the batter evenly among the prepared 12 muffin cups. 

Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from the oven and let cool in the pan for 15 minutes before serving. Enjoy!

SERVING SIZE

This recipe creates 12 muffins.

STORING OPTIONS

Blueberry Oatmeal Muffins can be stored covered on the counter top for 3 days. They can also be stored covered in the fridge for up to 5 days. These also freeze well. Once cooled, place in large Ziplock freezer bags releasing as much air as possible. Store in freezer for up to 2 months. When ready to enjoy, pull them out of the freezer and warm them in the microwave for 20 seconds at a time until warmed through.

GLUTEN FREE OPTION

Substitute the whole wheat flour for your favorite brand of gluten free flour.

ENJOY THIS RECIPE? HERE ARE A FEW MORE DELICIOUS MUFFINS!

Banana Streusel Muffins – These warm muffins are infused with fresh bananas and topped with a cinnamon & sugar streusel topping.

Skinny Double Chocolate Muffins – This healthy baking recipe is a great way for you to enjoy chocolate first thing in the morning!

Banana Chocolate Chip Muffins – This muffin is going to make your kids go ape! Delicious bananas and rich chocolate chips are baked into a tasty muffin.

Scrambled Egg Breakfast Muffins – These hearty muffins are protein packed with eggs, ham, tomatoes, cheese, and green onions on top.

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Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins are filled with fresh blueberries, oats, and cinnamon, creating the most amazing muffin.

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Servings 12

Ingredients

• 1 ½ cups white whole wheat flour (can substitute all-purpose flour)
• 3/4 cup old fashioned oats
• 1/2 cup packed light brown sugar
• 1 Tablespoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup milk (I use 2%)
• 1/4 cup salted butter melted and cooled
• 2 large eggs
• 1/2 Tablespoon vanilla extract
• 1 cup fresh or frozen blueberries (if using frozen don’t thaw them)
• 1 Tablespoon white whole wheat flour (this flour is to toss the berries in)

Instructions

• Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin (or line with muffin/cupcake liners.) Set aside.
• In a large bowl, whisk 1 ½ cups of the flour, oats, brown sugar, baking powder, cinnamon, and salt together. Set aside.
• In a separate bowl, whisk the milk, cooled melted butter, eggs, and vanilla together until combined. 
• Blend the wet mixture into the dry mixture using a wooden spoon. Mix until just combined. Don't over mix. 
• Toss the blueberries with 1 Tablespoon of flour. Fold coated blueberries into the batter. Divide the batter evenly among the prepared 12 muffin cups. 
• Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from the oven and let cool in the pan for 15 minutes before serving. Enjoy!

Notes

Nutrition Info: 1 muffin = 166 calories / 8 fat / 25 carbs / 4 protein / 10 sugar

Recipe creates 12 muffins total. 

The post Blueberry Oatmeal Muffins appeared first on Life In The Lofthouse.

Baking has become one of my favorite things to do when I need to decompress, and cinnamon rolls are at the top of the list. I don’t know exactly what it is, but I sure love to make them. During the fall and winter seasons, I love to make these Pumpkin Cinnamon Rolls. They taste incredible and are full of pumpkin flavor.

Looking for more cinnamon roll-inspired recipes? Discover more here. If you’re in the mood for more pumpkin baked goods, there are plenty more recipes where that came from here.

PUMPKIN CINNAMON ROLLS

Who doesn’t love a traditional cinnamon roll? Fresh-baked dough swirled with cinnamon and sugar. And don’t get me started on the wonderful cream cheese frosting to finish everything off. Yum! If you’re a fan, then you’re really going to fall in love with this recipe. The addition of pumpkin really takes things to a whole new level. Don’t worry, you won’t have to carve a pumpkin to get the flavor in there! Canned pumpkin is the star of the show with these rolls. Pumpkin puree, cinnamon, and more special seasonings are what really make it amazing.

Find my expert tips on how to make pumpkin cinnamon 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 This Pumpkin Cinnamon Rolls Recipe:

• Easy-To-Make: Simple ingredients and step-by-step instructions make baking a breeze.
• Real Pumpkin: This dough is made with real pumpkin puree for a naturally sweet, tender texture.
• Cozy Fall Spices: Cinnamon, nutmeg, allspice, ginger, and cloves create the perfect fall flavor.
• Decadent Frosting: Sweet, tangy, and creamy Cream Cheese Frosting that melts perfectly over warm rolls.
• Perfect For Breakfast or Brunch: Ideal for weekends, holidays, or special occasions.
• Crowd-Pleasing Fall Dessert: Twelve generous rolls are perfect for family, friends, or gifting.

Ingredients

Dough

• 1/2 cup whole milk
• 2 teaspoons active dry yeast
• 1/4 cup salted butter, melted
• 1/4 cup granulated sugar
• 1/2 cup canned pumpkin (NOT pumpkin pie filling)
• 1 large egg
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 3 1/2 to 4 cups all-purpose flour

Filling

• 1/3 cup salted butter, softened
• 2/3 cup light brown sugar
• 1 Tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Frosting

• ½ cup salted butter, softened
• 8 ounces cream cheese, softened
• 3 cups powdered sugar
• ½ Tablespoon vanilla extract
• 1/8 teaspoon pumpkin pie spice (optional)

Instructions

For The Dough

Warm the milk over the stove or in the microwave. You want the milk to become lukewarm (105°F to 115°F) *You do not want the milk hotter than this or it will kill the yeast.*

In the bowl of a stand mixer, add the warm milk and the yeast. Stir and then let mixture sit until foamy. About 5 minutes to 10 minutes.

Add the butter and sugar. Stir to combine. Add the pumpkin and egg. Mix until well combined. Add the salt, baking powder, baking soda, and 2 cups of the flour. Mix well for 2 minutes. Add the additional flour, 1/2 cup at a time, mixing well between each addition until the dough starts to pull away from the sides of the bowl. Knead for 10 minutes by hand (or 5 minutes in a mixer). Let the dough rest for 15 minutes.

For The Filling

While the dough is resting, mix together the softened butter, light brown sugar, cinnamon, nutmeg, allspice and ground ginger in a medium bowl. Set aside.

When the dough has finished resting, roll it out into a large rectangle (about 14×20-inches). Spread the filling evenly over the dough. Roll the dough up tightly. Cut into 12 even rolls and place in a well buttered 9×13-inch baking dish. Cover the dish and let the rolls rest for 15 minutes.

While the rolls are resting, preheat the oven to 375 degrees F. After the rolls are done resting, bake until golden brown, about 18 to 20 minutes.

For The Frosting

Cream the butter and cream cheese together until combined. Slowly mix in the powdered sugar and vanilla extract. Continue to blend until smooth and combined. Spread over the warm rolls. These rolls are perfect to enjoy with a warm cup of coffee in the morning. You could also serve them for dessert with a scoop of vanilla bean or pumpkin ice cream! Serve and Enjoy!

Servings

This recipe makes 12 pumpkin cinnamon rolls.

Storing and Reheating

Store any leftover rolls covered in the refrigerator for up to 4 days. If you are planning to make these ahead of time, I recommend keeping the frosting on the side and only frosting when ready to serve. This way, the dough won’t get soggy. To reheat, place rolls on a microwave-safe plate and warm them for 15 to 25 seconds. They can also be placed on a sheet pan and warmed in a preheated 350°F oven for about 10 minutes.

Holly’s Tips for the Best Pumpkin Cinnamon Rolls:

• Milk Temperature Matters: Keep it lukewarm (105°F–115°F) to activate yeast without killing it.
• Don’t Rush The Dough: Knead well and allow it to rest; it creates soft, fluffy, perfectly pillowy rolls.
• Roll Evenly: Rolling your dough into a uniform rectangle ensures even baking and a perfect spiral of filling.
• Spice It Up: Don’t skimp on the cinnamon, nutmeg, ginger, and allspice for that signature warm pumpkin flavor.
• Cut Carefully: Use a sharp knife or dental floss to slice the rolls cleanly without squishing them.
• Rest Before Baking: Let the rolls rise slightly after cutting to keep them soft and airy.
• Bake Until Golden: Check for a light golden brown color to avoid under-baking or over-baking.
• Serve Warm: Spread cream cheese frosting on warm rolls so it melts slightly and seeps into every swirl. These rolls taste the best fresh out of the oven, served warm.

Frequently Asked Questions:

Similar Recipes

Looking for more? Try my Perfect Cinnamon Rolls and Copycat Cinnabon Cinnamon Rolls next!

Craving something different? My Pumpkin Cheesecake Bars feature an easy cheesecake filling and a pumpkin-flavored layer sandwiched between a crisp crust.

Want something more bite-sized? My White Chocolate Pumpkin Truffles feature sweet pumpkin filling mixed with cream cheese, dipped in elegant white chocolate.

Looking for something more filling? My Glazed Chocolate Chip Pumpkin Bread is filled with rich chocolate chips and topped off with an easy-to-make sweet glaze. A fall must-bake treat!

Have you made this Pumpkin Cinnamon Rolls recipe? 

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

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Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls are soft, delicious and full of pumpkin flavor!

Servings 12

Author Holly

Ingredients

Dough

• 1/2 cup whole milk
• 2 teaspoons active dry yeast
• 1/4 cup salted butter melted
• 1/4 cup granulated sugar
• 1/2 cup pumpkin puree (NOT pumpkin pie filling)
• 1 large egg
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 3 ½ to 4 cups all purpose flour

Filling

• 1/3 cup butter melted
• 2/3 cup light brown sugar
• 1 Tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Cream Cheese Frosting

• ½ cup salted butter softened
• 8 ounces cream cheese softened
• 3 cups powdered sugar
• ½ Tablespoon vanilla extract
• 1/8 teaspoon pumpkin pie spice optional

Instructions

Dough

• Warm the milk over the stove or in the microwave. You want the milk to become just lukewarm (105°F to 115°F) *You do not want the milk hotter than this or it will kill the yeast.*

  In the bowl of a stand mixer, add the warmed milk and the yeast. Stir and then let mixture stand until it becomes foamy (about 5 minutes).
• Add the butter and sugar. Stir to combine. Add the pumpkin and egg. Mix until well combined. Add the salt, baking powder, baking soda, and 2 cups of the flour. Mix well for 2 minutes. Add the additional flour, 1/2 cup at a time, mixing well between each addition until the dough starts to pull away from the sides of the bowl. Knead for 10 minutes by hand (or 5 minutes in a mixer). Let the dough rest for 15 minutes.

Filling

• While the dough is resting, mix together the softened butter, light brown sugar, cinnamon, nutmeg, allspice and ground ginger in a medium bowl. Set aside.
• When the dough has finished resting, roll it out into a large rectangle (about 14×20-inches). Spread the filling evenly over the dough. Roll the dough up tightly. Cut into 12 even rolls and place in a well buttered 9×13-inch baking dish. Cover the dish and let the rolls rest for 15 minutes.
• While the rolls are resting, preheat the oven to 375 degrees. After the rolls are done resting, bake until golden brown, about 18 to 20 minutes.

Cream Cheese Frosting

• Cream the butter and cream cheese together until combined. Slowly mix in the powdered sugar and vanilla extract. Continue to blend until smooth and combined. Spread over the warm rolls. Serve and enjoy!

Notes

Nutrition Info: 1 pumpkin cinnamon roll = 479 calories / 27 fat / 70 carbs / 7 protein

This recipe makes 12 rolls total. 

The post Pumpkin Cinnamon Rolls appeared first on Life In The Lofthouse.

Nothing compares to a homemade baked good. Cookies, breads, and muffins fresh out of the oven always hit the spot. I am a traditionalist, especially when it comes to holidays. I have my certain recipes I make sure to put on the table, and this is one of them! My Glazed Orange Rolls always bring a smile to each member of my family’s face. These rolls are so soft and amazing that you will fall in love at first bite.

GLAZED ORANGE ROLLS

If you’re looking for something to brighten up your kitchen, these Glazed Orange Rolls are for you. These fluffy rolls start with a traditional homemade roll recipe. Flour, sugar, milk, eggs, yeast. The addition of fresh zest from an orange brings this mixture to life. The glaze, made of orange juice and powdered sugar, goes on top once they have finished baking. There is a reason these are so special, and as soon as you bake them, you’ll find out why!

These homemade glazed orange rolls are great for breakfast. Sunday mornings in the Lofthouse are usually met with these sweet rolls. When I have my girlfriends over for brunch, I’ll make these and serve them with a mimosa. The combination of the two make for a great time whenever they come over. If you don’t drink, regular orange juice out of a champagne flute will do just fine. These are also very complimentary with your morning cup of coffee.

Find my expert tips on how to make glazed orange 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 Glazed Orange Rolls:

• Bright Citrus Flavor: Fresh orange zest in the filling and orange juice in the glaze give these rolls a refreshing, sunny flavor that’s perfect for any season.
• Soft & Fluffy Dough: The enriched dough, made with eggs, milk, and butter, bakes up light, pillowy, and melt-in-your-mouth soft.
• Beautifully Golden: Twisted into knots, these rolls bake into golden swirls that look just as irresistible as they taste.
• Sweet But Balanced: The buttery filling and sweet glaze pair beautifully with the tangy citrus, creating an indulgent flavor without being too heavy.
• Perfect For Special Occasions: Whether it’s a holiday breakfast, brunch with friends, or just a cozy weekend treat, these orange rolls feel extra special and festive.

Ingredients

Rolls

• 4 Tablespoons granulated sugar, divided
• 2 Tablespoons active dry yeast
• 1/2 cup warm water
• 1 1/3 cups whole milk, scalded
• 2 large eggs
• 1 teaspoon salt
• 5 cups all-purpose flour

Filling

• 1/2 cup salted butter, softened
• 1/3 cup granulated sugar
• 3 Tablespoons orange zest

Orange Glaze

• 1 1/2 cups powdered sugar
• 3 Tablespoons orange juice

Instructions

For The Rolls

In a small bowl, combine the warm water, 2 tablespoons of granulated sugar, and the yeast. Stir and then let stand to proof (foamy).

While the yeast is proofing, scald the milk. Pour the milk into a small saucepan. Heat over medium-high heat, without stirring, until bubbles form around the edges of the pan. Remove pan from the heat and let the milk cool for about 12 minutes.

When the yeast is foamy (proofed) stir in the remaining 2 Tablespoons of granulated sugar and the salt. Stir.

In the large bowl of a stand mixer, add the yeast mixture, eggs, and the cooled down scalded milk. Stir mixture using the paddle attachment. Add two cups of flour and continue to stir until smooth.

Now switch to the dough hook. Add the remaining flour, 1 cup at a time, mixing on medium speed until a soft dough forms; about 5 minutes. Place dough into a large greased bowl. Cover with a kitchen towel. Allow dough to rise for one hour or until doubled in size.

For The Filling

Mix the butter, granulated sugar, and orange zest in a small bowl until combined. Set aside.

Roll the dough out into a large rectangle. Spread the filling mixture evenly over the dough. Fold one long edge of the dough over about ⅓ of the way, then fold up the other side, (like folding a piece of paper lengthwise to fit in an envelope.) Cut dough into 24 strips, about 1-inch wide.

Take one strip of dough and tie it in a large knot (like you would a shoelace). Place the roll on a baking sheet, and repeat shaping rolls with the remaining dough. Cover pans with a kitchen towel and let the rolls rise for 30 minutes. Once risen, bake rolls at 375°F for 11 to 12 minutes or until light golden-brown. Remove from oven and let rolls rest on the baking pans.

For The Orange Glaze

Mix the powdered sugar and orange juice together in a small bowl. Drizzle glaze all over the warm rolls. Let glaze set for about 30 minutes before serving. Enjoy!

Servings

This recipe yields 24 rolls. This is exactly why I love to serve them around the holidays. They serve a lot! If you’re looking for something to bake and share with the neighbors, this is a fun one to make.

Storage and Reheating

Store glazed orange rolls in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze fully cooled rolls (preferably without glaze) for up to 2 months and add fresh glaze after reheating. To reheat, warm individual rolls in the microwave for 15–20 seconds or cover with foil and heat in the oven at 300°F for 8–10 minutes; thaw frozen rolls before reheating. If the glaze looks dry, drizzle on a little fresh orange glaze to revive them.

Holly’s Tips for The Best Glazed Orange Rolls:

• Proof The Yeast Properly: Make sure your water is warm (about 105–110°F). If it’s too hot, it will kill the yeast; too cold, and the yeast won’t activate.
• Don’t Skip Scalding The Milk: Scalding helps create a softer texture in enriched breads and improves rise. Just remember to let it cool before adding it to the dough.
• Weigh Your Flour If Possible: Using a kitchen scale ensures accuracy and prevents adding too much flour, which can make the rolls dense.
• For Extra Orange Flavor: Add a teaspoon of orange extract to the glaze or a little zest to the dough itself.
• Shaping Trick: If tying the strips into knots feels tricky, you can roll them up like classic cinnamon rolls instead.
• Bake Until Just Golden: Overbaking these orange rolls will dry them out. Remove as soon as they’re lightly golden on top.
• Glaze While Warm: Drizzling glaze over warm rolls allows it to soak in slightly for extra flavor, while still leaving a glossy finish once it sets.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Orange Rolls next.

Wanting another fruity twist on rolls? My Raspberry Orange Rolls are both sweet and tart rolls, packed with fresh raspberries and orange zest.

Searching for something seasonal? My Pumpkin Cinnamon Rolls are perfect for fall. They are warm, homemade rolls full of cinnamon spice and pumpkin.

In the mood for something different? My S’mores Crescent Rolls are flaky, buttery crescent rolls stuffed with marshmallows, chocolate, and topped with a chocolate drizzle.

Looking for something tropical? My Sticky Lemon Rolls with Lemon Cream Cheese Glaze are out-of-this-world zesty breakfast rolls that will bring your mornings to life.

Have you made this Glazed Orange Rolls recipe? 

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

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Glazed Orange Rolls

Glazed Orange Rolls are soft and fluffy sweet rolls with a delicious orange glaze. Serve these at a weekend brunch or for any special holiday!

Prep Time 1 hour hour 20 minutes minutes

Cook Time 12 minutes minutes

Servings 24

Ingredients

Rolls

• 4 Tablespoons granulated sugar divided
• 2 Tablespoons active dry yeast
• 1/2 cup warm water
• 1 ⅓ cups whole milk scalded
• 2 large eggs
• 1 teaspoon salt
• 5 cups all-purpose flour

Filling

• 1/2 cup salted butter softened
• 1/3 cup granulated sugar
• 3 Tablespoons orange zest

Orange Glaze

• 1 ½ cups powdered sugar
• 3 Tablespoons orange juice

Instructions

Rolls

• In a small bowl, combine the warm water, 2 tablespoons of granulated sugar, and the yeast. Stir and then let stand to proof (foam).
• While the yeast is proofing, scald the milk. Pour the milk into a small saucepan. Heat over medium-high heat, without stirring, until bubbles form around the edges of the pan. Remove pan from the heat and let the milk cool for about 12 minutes.
• When the yeast is foamy (proofed) pour in the remaining 2 Tablespoons of granulated sugar and salt. Stir.
• In the large bowl of a stand mixer, add the yeast mixture, eggs, and the cooled down scalded milk. Stir mixture using the paddle attachment. Add two cups of flour and continue to stir until smooth.
• Now switch to the dough hook. Add the remaining flour, 1 cup at a time, mixing on medium speed until a soft dough forms; about 5 minutes. Place dough into a large greased bowl. Cover with a kitchen towel. Allow dough to rise for one hour or until doubled in size.

Filling

• Mix the butter, granulated sugar, and orange zest in a small bowl until combined. Set aside.
• Roll the dough out into a large rectangle. Spread the filling mixture evenly over the dough. Fold one long edge of the dough over about ⅓ of the way, then fold up the other side, (like folding a piece of paper lengthwise to fit in an envelope.) Cut dough into 24 strips, about 1-inch wide.
• Take one strip of dough and tie it in a large knot (like you would tie a shoelace). Place the roll on a baking sheet, and repeat shaping rolls with the remaining dough. Cover pans with a kitchen towel and let the rolls rise for 30 minutes. Once risen, bake rolls at 375°F for 11 to 12 minutes or until light golden-brown. Remove from oven and let rolls cool on the baking pans.

Orange Glaze

• Whisk the powdered sugar and orange juice together in a small bowl until smooth. Drizzle glaze all over the warm rolls. Let glaze set for about 30 minutes before serving. Enjoy!

The post Glazed Orange Rolls appeared first on Life In The Lofthouse.

I am fully convinced that if you take a beautiful dessert and shrink it down to a miniature size, it makes it much more appealing and fun! My Cini Mini Monkey Breads are tiny treats that are packed with cinnamon flavor. This is a fun dessert to serve at birthdays, baby showers, or when you need something sweet with your morning cup of coffee!

CINI MINI MONKEY BREADS

Traditional monkey bread is made in a large Bundt pan. This allows you to peel away each bite to enjoy. However, this recipe takes that same idea and shrinks it down to personal serving sizes! Each piece is covered in cinnamon, sugar, and butter. During the baking process they stick together to create one little perfect monkey bread. As soon as they’re cooled, drizzle the vanilla glaze all over the tops!

Ingredients

Monkey Bread

• 12 frozen Rhodes Dinner rolls, thawed 
• ½ cup butter, melted 
• 1 Tablespoon light corn syrup
• 1 ¼ cups brown sugar
• 2 teaspoons ground cinnamon

Vanilla Icing

• 2 cups powdered sugar
• 2 Tablespoons butter, melted
• 3 to 4 Tablespoons milk
• 1 teaspoon vanilla extract

Instructions

Monkey Bread

Cut each thawed roll into 6 equal pieces. Set aside.

In a medium bowl, mix together the melted butter and corn syrup.

In a separate medium bowl, mix together the brown sugar and cinnamon.

Dip each piece of roll into the butter mixture and then into the cinnamon/sugar mixture. Toss to coat.

Place all 6 coated pieces into a well-greased cup of a 12-cup muffin tin. Repeat with all remaining rolls.

Bake for 16 to 18 minutes. Remove rolls from the oven. Let cool for 20 minutes before removing rolls from the pan. (If you don’t let them cool slightly they will fall apart!)

Vanilla Icing

Stir all the icing ingredients together in a medium bowl, using milk to reach desired thickness. Spoon over rolls and enjoy!

Servings

This recipe makes a perfect dozen. You can certainly double or triple the recipe if you need to serve more!

Additions

I always say, let your imagination run wild! These sweet morsels are delicious on their own, but if you’re looking for a little more flare, then I say shoot for the stars. If you are a fan of raisins, this is a great recipe to add those to. Another option is to add chopped apples. They give these monkey breads a fresh spin you will love!

Similar Recipes

Banana Bread Monkey Bread – Sweet pull apart bread loaded with slices of fresh banana, cinnamon, sugar, and a sweet glaze.

Coconut Banana Bread – Shredded coconut and fresh bananas mixed together in this sweet and tropical dessert bread.

Glazed Chocolate Chip Pumpkin Bread – This is a perfect dessert loaf for fall! Rich pumpkin flavored bread with chocolate chips and a sweet glaze over the top.

The Best Banana Bread – This recipe will make grandma proud! A slice of this freshly made banana bread will be the best you’ve ever had.

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Cini Mini Monkey Breads

Cini Mini Monkey Breads are covered in cinnamon and sugar then topped with sweet vanilla glaze.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 12

Ingredients

• 12 frozen Rhodes Dinner rolls thawed
• 1/2 cup butter melted
• 1 Tablespoon light corn syrup
• 1 ¼ cups light brown sugar
• 2 teaspoons ground cinnamon

Vanilla Icing

• 2 cups powdered sugar
• 2 Tablespoons butter, melted
• 3 to 4 Tablespoons milk
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350 degrees F. Cut each thawed roll into 6 equal pieces. Set aside
• In a medium bowl mix together the melted butter and corn syrup. In a separate medium bowl, mix together the brown sugar and cinnamon. Dip each piece of roll into the butter/corn syrup mixture and then into the cinnamon/sugar mixture. Place all 6 coated pieces into a well greased cup of a 12-cup muffin tin. Repeat with all remaining rolls.
• Bake for 16 to 18 minutes. Remove rolls from oven and let cool at least 20 minutes before removing rolls from tin. (If you don't let them cool slightly they will fall apart!)
• Vanilla Icing: Stir all of the icing ingredients together in a medium bowl, using more or less milk to reach desired thickness. Spoon over rolls and enjoy!

Notes

Nutrition Info: 1 monkey bread = 274 calories / 11 fat / 34 carbs / 2 protein

Recipe yields 12 monkey breads. 

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There is nothing quite like walking through a mall or airport terminal and having the aroma of Cinnabon calling your name. Those amazing cinnamon rolls are just irresistible. It might be the thing I love the most about traveling, besides making it to my destination. Cinnabon Cinnamon Rolls are no longer something you have to leave your house for. Now you can skip booking the ticket and stay home to make this incredible treat!

COPYCAT CINNABON CINNAMON ROLLS

First, let me emphasize that this is a copycat recipe. I am not claiming that I have the original recipe, because I don’t need a lawsuit on my hands. This version was made in admiration of one of my family’s favorite treats.

The fluffy dough with cinnamon and sugar would be just fine on its own, but the real magic is the generous slathering of cream cheese frosting on top. This is what really makes these sweet rolls and takes them to a euphoric level of enjoyment.

INGREDIENTS

DOUGH:

• 3/4 cup warm water
• 2 1/4 teaspoons active-dry yeast
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1/4 cup whole milk, room temperature
• 1 large egg
• 1/3 cup vegetable oil
• 5 cups all-purpose flour

FILLING:

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

FROSTING:

• 4 ounces cream cheese, softened
• 1/2 cup salted butter, softened
• 2 teaspoons vanilla extract
• 1 Tablespoon corn syrup
• 1 teaspoon fresh lemon juice (optional)
• 2 1/2 cups powdered sugar

INSTRUCTIONS

In a stand mixer, fitted with the dough hook, pour in the water, yeast and 1 Tablespoon of the sugar. Stir together, then let stand for 5 minutes, or until foamy. Once the mixture is foamy, stir in the remaining sugar and salt. Stir on low speed for about 20 seconds.

In a small bowl, add the milk, oil, and egg. Whisk together until the egg is incorporated. Pour this mixture into the yeast mixture. Stir another 20 seconds on low speed.

Add 2 cups flour into the mixer and stir on low speed until just combined. Continue to add in the remaining flour, 1/4 cup at a time, until the dough cleans the sides and bottom of the bowl. Do not add more than 5 cups of flour total. (The dough should be slightly sticky).

Turn on the mixer and knead the dough for 5 minutes. Remove dough from bowl, grease it with a little oil, then replace dough. Cover with plastic wrap and let rise 1 to 2 hours or until doubled in size.

Punch down dough. Flour a large, clean work area (counter or tabletop) with flour. Roll dough out to a 18×12 inch (or close to) rectangle. Spread the softened butter over the dough, leaving a 1-inch border untouched with butter. Sprinkle the filling (cinnamon/sugar mixture) evenly over the butter, then gently press into the dough using a rolling pin. Roll the dough up, into a tight log.

Cut into 12 equal sized-rolls. Place rolls into a parchment lined, then greased 9×13 baking dish or on a large baking sheet. Cover and let rolls rise another hour, or until doubled in size. Bake rolls in a preheated 350-degree F oven, for 20 to 24 minutes, or until tops barely start to brown.

Frost with the amazing cream cheese frosting and enjoy!

STORING

I suggest storing these covered in the refrigerator because of the cream cheese frosting. They should last up to 3 days refrigerated. Warm each roll in the microwave for just a few seconds before serving again.

SERVINGS

This recipe creates 12 cinnamon rolls. They are absolutely delicious, and I will warn you, it might be difficult to only have one.

Similar Recipes

Perfect Cinnamon Rolls: After a batch of these warm, frosted cinnamon rolls you’ll never go back to your regular recipe!

Pumpkin Cinnamon Rolls: This autumnal recipe is perfect for those fall mornings. Sweet pumpkin rolls with a frosting that’s to die for!

Donut Cinnamon Roll Bites: One whole cinnamon roll packed into a single bite! This pastry crossover is totally divine, and you’ll be snacking on them all day long.

The Best Cinnamon Roll Pancakes: As if breakfast couldn’t get any better, this recipe brings two great ways to start the day rolled into one meal.

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Copycat Cinnabon Cinnamon Rolls

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

Prep Time 3 hours hours

Cook Time 24 minutes minutes

Servings 12 large rolls

Ingredients

Cinnamon Rolls

• 3/4 cup warm water
• 2 ¼ teaspoons active dry yeast
• 1/2 cup granulated sugar divided
• 1 teaspoon salt
• 1/4 cup whole milk room temperature
• 1 large egg
• 1/3 cup vegetable oil
• 4 ½ to 5 cups all-purpose flour

Filling

• 1/2 cup salted butter softened
• 1 cup light brown sugar
• 2 Tablespoons ground cinnamon

Frosting

• 4 ounces cream cheese softened
• 1/2 cup salted butter
• 2 teaspoons vanilla extract
• 1 Tablespoon corn syrup
• 1 teaspoon fresh lemon juice (optional)
• 2 ½ cups powdered sugar

Instructions

Cinnamon Rolls

• In a stand mixer, fitted with the dough hook, pour in the water, yeast and 1 Tablespoon of the sugar. Stir together, then let stand for 5 minutes, or until foamy. Once the mixture is foamy, stir in the remaining sugar and salt. Stir on low speed for about 20 seconds.
• In a small bowl, add the milk, oil, and egg. Whisk together until the egg is incorporated. Pour this mixture into the yeast mixture. Stir another 20 seconds on low speed.
• Add 2 cups flour into the mixer and stir on low speed until just combined. Continue to add in the remaining flour, 1/4 cup at a time, until the dough cleans the sides and bottom of the bowl. Do not add more than 5 cups of flour total. (The dough should be slightly sticky).
• Turn on the mixer and knead the dough for 5 minutes. Remove dough from bowl, grease it with a little oil, then replace dough. Cover with plastic wrap and let rise 1 to 2 hours or until doubled in size.

Filling

• In a medium size bowl, add the brown sugar and cinnamon. Stir to combine. Set aside.
• Punch down dough. Flour a large, clean work area (counter or tabletop) with flour. Roll dough out to a 18×12 inch (or close to) rectangle. Spread the softened butter over the dough, leaving a 1-inch border untouched with butter. Sprinkle the filling (cinnamon/sugar mixture) evenly over the butter, then gently press into the dough using a rolling pin. Roll the dough up, into a tight log.
• Cut into 12 equal portions. Place rolls in a parchment-lined 9×13-inch baking dish OR on a large baking sheet. Cover and let rise another hour, or until rolls have doubled in size.
• Bake in a preheated 350 degree F. oven, for 20-24 minutes, or until tops barely start to brown.

Frosting

• Cream together the cream cheese and butter. Stir in vanilla, corn syrup, and lemon juice (if using). Gradually beat in the powdered sugar until everything is combined and smooth. Frost cinnamon rolls and enjoy!

Notes

Nutrition Info: 1 large cinnamon roll = 654 calories / 33 fat / 100 carbs / 7 protein

Recipe yields 12 large cinnamon rolls. 

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The post Copycat Cinnabon Cinnamon Rolls appeared first on Life In The Lofthouse.

I usually reserve most of my baking for the weekend. I love making something homemade that is straight from the mixing bowl then baked in a warm oven. Nothing says love quite like a freshly baked treat. My Banana Streusel Muffins are a wonderful treat to make on any morning. These muffins stay moist from the fresh bananas, but they won’t stay long because they’re irresistible. Your entire family will gobble these up!

BANANA STREUSEL MUFFINS

This simple muffin recipe has outstanding flavor! There isn’t anything out of the ordinary, sugar, butter, flour. Of course, fresh bananas are added too. Anytime you bake something with fresh fruit you know it’s going to be amazing. Each of these are topped with a delicious cinnamon streusel. The combination together is amazing!

INGREDIENTS

The following ingredients are for the muffins and streusel topping.

Muffins:

• 3 Large Bananas
• Granulated sugar
• Butter
• Eggs
• Vanilla
• All-purpose flour
• Baking powder
• Baking soda
• Salt

Streusel:

• Butter
• Granulated sugar
• Brown sugar
• Flour
• Cinnamon

INSTRUCTIONS

Preheat the oven to 350 degrees F. Line a 12-count muffin pan with cups/liners or spray with non-stick spray. Set aside.

In a large bowl, mash the bananas with a fork. Add the sugar and softened butter to bananas. Beat with an electric hand mixer (or can mix by hand) and mix until combined. Add eggs and vanilla; mix again until smooth.

Add the flour, baking powder, baking soda, and salt in a medium bowl. Stir with a whisk to sift. Gradually add this dry mixture to the wet mixture, stirring together until it’s all combined. Using an ice cream scoop, scoop the batter evenly among the 12 cups in the prepared muffin pan.

In a separate bowl, mix together all of the streusel topping ingredients then sprinkle on top of each batter-filled muffin cup. Bake for 20 minutes.

SERVINGS

The recipe yields 12 muffins. If you have a very hungry family I suggest doubling the recipe. I will sometimes make a double batch so that we have a quick and easy breakfast in the morning. The kids always love when they get to start the week with these delicious muffins for breakfast.

We enjoy these muffins alone for breakfast, and I even like to serve them with a side of warm chili. It is amazing. Don’t knock it until you try it!

The last time I made these I got a little adventurous. When they were fresh and warm out of the oven, I cut one in half and put it in a bowl. I placed a scoop of vanilla bean ice cream over the top, and oh my word! It was such a wonderful treat. This is a recipe that can double as both a breakfast and dessert!

STORING

Store muffins tightly covered on the counter for 3 to 4 days. These can also be stored in the refrigerator covered for up to 5 days. When I store them in the fridge, I like to heat them in the microwave for a few seconds before I eat them, so they’re nice and warm again!

ENJOY THIS RECIPE? HERE ARE MORE OF MY FAVORITE MUFFIN RECIPES!

The Best Blueberry Muffins – Freshly baked muffins with blueberries is the best way to get your day started.

Banana Chocolate Chip Muffins – Soft muffins infused with bananas and rich chocolate chips for an indulgent treat.

White Chocolate Chip Pumpkin Muffins – This rich muffin is filled with pumpkin spice and sweet white chocolate chips.

Scrambled Egg Breakfast Muffins – Packed with protein, these breakfast muffins are full of vegetables and eggs.

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Banana Streusel Muffins

Banana Streusel Muffins are perfectly moist and filled with banana flavor. The cinnamon streusel tops them off to perfection!

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 12

Ingredients

Banana Muffins

• 3 large bananas
• 1 cup granulated sugar
• 1/2 cup salted butter softened
• 2 large eggs
• 1 ½ teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt

Streusel Topping

• 1/4 cup salted butter softened
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup all-purpose flour
• 1 teaspoon ground cinnamon

Instructions

• Preheat the oven to 350 degrees F. Line a 12-count muffin pan with cups/liners or spray with non-stick spray. Set aside.
• In a large bowl, mash the bananas with a fork. Add the sugar and softened butter to bananas. Beat with an electric hand mixer (or can mix by hand) and mix until combined. Add eggs and vanilla; mix again until smooth.
• Add the flour, baking powder, baking soda, and salt in a medium bowl. Stir with a whisk to sift. Gradually add this dry mixture to the wet mixture, stirring together until it’s all combined. Using an ice cream scoop, scoop the batter evenly among the 12 cups in the muffin pan.
• In a separate bowl, mix together all of the streusel topping ingredients then sprinkle on top of each batter-filled muffin cup.

  Bake for 20 minutes. Carefully remove from oven and let muffins stand at least 10 minutes before removing from pan. Serve and enjoy!

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SAY ALOHA TO A SWEET SLICE OF PARADISE

The beautiful Hawaiian island of Maui is one of my favorite places to travel to. The ocean, tropical breeze, and Aloha spirit really speak to me. Besides just the scenery, I love traveling there for the food. Fresh pineapple, a hollowed-out coconut with a tropical drink, and a pork roasting over a fire are a few of my favorite things. I had a craving to make sweet bread when the inspiration for Coconut Banana Bread came to me. A moist and dense baked treat that will transport me to one of my favorite destinations sounded like the perfect thing to make.

NOT YOUR MAMA’S BANANA BREAD

Traditional banana bread is a classic crowd pleaser, but it’s amazing how one little enhancement on a practically perfect recipe can change the ball game. The addition of coconut brings a layer of richness that otherwise would be forgotten. This, paired with mashed fresh bananas is the tropical fusion you didn’t know you needed. Coconut Banana Bread also will change your coffee experience in the morning. A bite of bread followed by a sip from a hot cup of joe is pure bliss. It is one of the best ways to start the day! 

BRING THE BEACH TO YOUR FRONT DOORSTEP

Forget buying a plane ticket for a multiple hour flight. This recipe will have a fresh loaf of bread ready to slice and eat in a little over an hour. That mostly depends on how long you can wait while the bread cools before you cut into it.

I’m telling you the aroma is so irresistible that it will be hard to wait! Another beautiful thing is that the ingredients aren’t too complicated. This is an easy recipe even for a beginning baker. All you need is the following to create this delicious bread:

• 1/2 cup salted butter
• 3/4 cup granulated sugar
• 2 large eggs
• 3 medium ripe bananas
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sweetened shredded coconut

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE SWEET BREADS!

Glazed Chocolate Chip Pumpkin Bread – A festive quick bread that is moist, dense and full of pumpkin flavor and chocolate chips. The vanilla glaze on top makes it extra amazing!

The Best Banana Bread – Recipes don’t get any better than this one. This is my go-to banana bread. It is pure perfection.

Apple Fritter Bread – This spin on a classic fritter donut is delicious and best served with a warm cup of coffee.

Raspberry Sweet Rolls – Soft and delicious sweet rolls with raspberry filling and a cream cheese frosting slathered all over the tops!

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Coconut Banana Bread

Coconut Banana Bread is a sweet and moist banana bread full of tropical flavor!

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Ingredients

• 1/2 cup salted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, beaten
• 3 medium ripe bananas, mashed
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract (optional, but highly recommended)
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sweetened shredded coconut

Instructions

• Preheat oven to 350 degrees F. Grease the inside of a 9×5-inch loaf pan with non-stick spray. Set aside.
• In the bowl of a stand-mixer, cream the softened butter and sugar together until fluffy (about 2 to 3 minutes).

  Add the eggs, mix until combined. Add the mashed bananas, vanilla extract and coconut extract. Mix until just combined.
• In a separate medium bowl, combine the flour, baking powder, baking soda, salt and shredded coconut. Whisk to combine.

  Slowly add the dry ingredients into the wet ingredients, mixing only until just combined. Don't over mix.
• Pour batter into the prepared pan, spreading out evenly.

  Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted in center comes out clean. Remove from oven.

  Let bread cool in pan for 10 minutes, then carefully remove bread from pan and transfer to a wire rack to finish cooling. Once cooled, slice and serve. Enjoy!

Notes

Yields: 1 loaf 

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ROLL OUT THE RASPBERRY RED CARPET

If you’re a fan of cinnamon rolls then just wait until you try my raspberry infused sweet rolls! I love baking a warm batch of pastries, especially on the weekends. The aroma of coffee brewing in the background with these sweet rolls baking is heavenly to me. A labor of love first thing in the morning is something to be appreciated, especially when that involves an amazing breakfast. My Raspberry Sweet Rolls are an easy and exciting way to wake up the family!

SOFT, FLUFFY, AND SWEET ROLLED INTO ONE TREAT

The base for this recipe is rather simple and should be familiar if you consider yourself a baker. For the dough base of these sweet fruit buns, I use the same recipe as my Perfect Cinnamon Rolls. When I perfected this recipe I knew I could use it in so many ways, and this is only one of them. The main difference is with this recipe I use a tart and sweet raspberry filling. I guarantee this will brighten your day and palate.

TO USE FRESH OR FROZEN FRUIT? THAT IS THE QUESTION.

For those of you who have followed me for a while now know that I am going to say FRESH! Whenever you can, incorporate as many fresh ingredients into your recipes as possible.

BUT, sometimes our favorite fruits are not in season so that’s when I will use frozen. I actually used frozen raspberries when I photographed these rolls. They turned out so wonderful!

When in season, I highly suggest you go down to your local fruit market and pick out the perfect batch to put in these amazing treats. You won’t regret it!

DON’T FORGET THE FROSTING!

This simple frosting recipe comes together in no time at all. It’s so fantastic you’ll want to spread it on top of everything. You can either frost your rolls right out of the oven so the frosting melts and creates a thin glaze, OR wait until they cool for a thick and creamy frosting. That’s what I like to do. I love my frosting thick!

4 ounces cream cheese – Bring to room temperature and soften before mixture to ensure proper consistency.

1/4 cup butter – Softened to bring together a creamy texture to the frosting. I’m a salted butter fan. I use salted butter for everything.

1 teaspoon vanilla – A simple note of flavor and elegance.

1/8 teaspoon salt – Yes, salt. For flavor balance in the frosting. If you are using unsalted  butter then up this amount to a 1/4 teaspoon.

1 pound powdered sugar – Airy and light to make sure everything comes out sweet.

A splash of milk – If your frosting is too thick, you can always add a splash of milk to thin it out.

Similar Recipes

Pumpkin Cinnamon Rolls: Fall in love with fall and this sweet pumpkin infused treat.

Sticky Lemon Rolls with Lemon Cream Cheese Glaze: A zesty, tart, and bright sweet roll with a decadent glaze.

S’mores Crescent Rolls: Savory crescent dough stuff with marshmallow and chocolate with a rich chocolate drizzle.

Raspberry Orange Rolls: The ultimate sweet and zesty flavor combination with these warm glazed pastries.

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Raspberry Sweet Rolls

Raspberry Sweet Rolls are soft, fruit-filled pastries that are perfect for a weekend morning. A homemade batch of these rolls will win over your stomach and heart!

Prep Time 2 hours hours

Cook Time 30 minutes minutes

Servings 12

Ingredients

Sweet Rolls

• 2 cups milk (I use 2%)
• 1/2 cup salted butter
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 3/4 Tablespoon instant yeast
• 2 large eggs beaten
• 6 cups all-purpose flour

Raspberry Filling

• 1/3 cup salted butter softened
• 1/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 ½ cups fresh OR frozen raspberries
• the zest of one lemon
• 1 teaspoon cornstarch

Cream Cheese Frosting

• 4 ounces cream cheese softened
• 1/4 cup salted butter
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• splash of milk if needed for thinning the frosting

Instructions

Sweet Rolls

• Heat the milk in a saucepan until milk is scalded. (Heating right before the boiling point) Pour scalded milk in the bowl of an electric stand-mixer. Add the butter, sugar and salt. Using the dough hook, mix until combined. Then let cool until warm. (If mixture is too hot it will kill the yeast.)
• Add the yeast and eggs and mix until combined. Gradually add in the flour. (I used exactly 6 cups of flour. You may need more or less depending on humidity and how you measure flour.) The dough should be soft but slightly sticky. Knead for 2 to 3 minutes.
• Transfer dough to a large greased bowl. Cover and let rise until doubled in size. Place dough onto a floured surface and roll dough out into an 18×12 inch rectangle.

Raspberry Filling

• Spread 1/3 cup softened butter evenly over the rectangle. In a small bow, mix together the brown sugar, granulated sugar, raspberries, lemon zest and cornstarch. Sprinkle evenly over the rectangle.
• Starting with the longer end, roll up tightly into a log then pinch at the seam. Cut into 12 equal portions. Grease a 9×13-inch baking dish OR one large baking sheet. Place rolls onto prepared pan. (3 across, 4 down) Cover pan with a kitchen towel and allow rolls rise until doubled in size.
• Meanwhile preheat oven to 350° F. *If using a 9×13-inch baking pan then bake rolls 28 to 30 minutes or until golden on top and done in the center.

  *If using a baking sheet then bake rolls for 22 to 25 minutes or until golden brown and done in the center. Remove from oven and let cool completely before frosting.

Cream Cheese Frosting

• In a medium bowl, beat cream cheese and butter together until combined. Gradually add in powdered sugar, vanilla and salt. Continue to beat until creamy and combined. Spread frosting over cooled rolls and enjoy!

Notes

**These rolls freeze beautifully! Place 2 frosted rolls in a large freezer ziplock bag. Squeeze out as much air as possible then seal shut. Freeze up to 1 month.

To reheat: Place one roll at a time in microwave and heat 40 to 60 seconds or until heated through.

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My Glazed Chocolate Chip Pumpkin Bread is exactly the pumpkin recipe you’ve been searching for. I took my traditional pumpkin bread recipe and added a few extra special touches that created the most incredible treat!

During the holidays I like to bake treats for my family, friends, and neighbors. This year I wanted to make something that was seasonal, but wasn’t a standard go-to plate of cookies. I was looking at my pumpkin bread recipe and realized I could make it extraordinary by adding some chocolate chips AND a sweet glaze on top. It ended up being better than I expected.

The glaze seeps down into the bread making it so moist and delicious! Not only is this bread amazing, but it is so simple to create. The batter takes mere minutes to prepare. It also creates two loaves, so you’ll have plenty of slices to give out, and some to keep and enjoy!

ADDITIONS

Try adding in peanuts, walnuts, pecans, or try substituting white chocolate chips!

MAKE IT GLUTEN FREE

Substitute the all-purpose flour with your favorite brand of gluten-free flour.

STORING LEFTOVERS

Store wrapped on the countertop or in the fridge for 3 to 4 days.

ENJOY THIS RECIPE?  HERE ARE A FEW MORE DESSERT BREADS YOU MAY ENJOY!

Lemon Loaf Cake – A moist flavored lemon cake that’s topped with a decadent lemon glaze.

The Best Banana Bread – A moist and sweet bread made with sweet bananas.

Apple Fritter Bread – A donut made into a loaf of bread filled with apples, cinnamon, and sugar.

White Chocolate Pumpkin Bread with Streusel Topping – A rich and tasty dessert pumpkin bread with a crumbly topping.

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Glazed Chocolate Chip Pumpkin Bread

Glazed Chocolate Chip Pumpkin Bread is a sweet spice bread that is filled with milk chocolate chips, tons of pumpkin flavor, and a sweet glaze on top!

Prep Time 15 minutes minutes

Cook Time 52 minutes minutes

Ingredients

• 1 cup salted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 can (15 ounces) pumpkin puree
• 3 ½ cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon nutmeg
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1 cup milk chocolate chips (I use the Guittard baking chips)

Glaze

• 1 cup powdered sugar
• 1/2 Tablespoon milk

Instructions

• Preheat the oven to 325 degrees F. Grease and flour two 9×5-inch loaf pans.
• In the bowl of a stand-mixer, cream the butter and sugar together until combined and creamy. Beat in eggs, one at a time, just until combined. Mix in pumpkin puree.
• In a separate, medium bowl, combine flour, baking soda, salt, nutmeg, cinnamon and cloves. Whisk until combined. Gradually add this dry mixture into the wet mixture just until blended. Stir in chocolate chips. Divide batter evenly among the two prepared loaf pans and spread the batter out evenly.
• Bake in the preheated oven for 55 to 65 minutes. Cover the pans with a piece of foil halfway through the bake time, to avoid over-browning. Check for doneness at the 55 minute mark with a toothpick. It is fine if there is a few wet crumbs. Do not over bake!
• Remove from oven and let bread cool in pans for 10 minutes. Carefully remove bread from pans and place on a cooling rack. Gently poke a few holes over the tops of the bread with a fork.

Glaze

• Mix the powdered sugar and milk together until combined. Pour glaze evenly over the holes of the two loaves of bread. Let bread cool at least another 45 minutes or so before slicing and serving. Enjoy!

Notes

Recipes yields: 2 loaves

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