These homemade Caramel Apples are a classic fall favorite that brings all the fun of the fair right into your own kitchen! Made with Granny Smith apples and a delicious homemade caramel mixture, they’re the perfect combination of sweet, buttery caramel and fresh, tart apples.

My Caramel Apples are perfect for Halloween parties, fall gatherings, school parties, homemade gifts, or a fun afternoon in the kitchen with the family. They’re easier to make than you might think and are a delicious way to celebrate the season!

CARAMEL APPLES

These Caramel Apples start with crisp Granny Smith apples dipped into a rich homemade caramel sauce. The caramel is made by melting butter, brown sugar, sweetened condensed milk, and corn syrup together before bringing the mixture to a boil. Once it reaches 240°F, marshmallows are stirred in until completely incorporated.

Each apple is then dipped and slowly twisted in the warm caramel until fully coated. Let the excess caramel drip off before placing the apples on a parchment paper-lined baking sheet to set. You can enjoy them as they are or add fun toppings like chopped nuts, crushed Oreos, sprinkles or toasted coconut. The options are endless!

Looking for more fall recipes? Be sure to check out my other recipes for even more inspiration.

Why You’ll Love These Homemade Caramel Apples

Perfect Sweet and Tart Combination: Crisp, tart Granny Smith apples pair perfectly with rich, buttery homemade caramel.

A Fun Fall Tradition: These apples are perfect for Halloween parties, fall festivals, family gatherings, and festive treats at home.

Easy to Customize: Enjoy them plain or add your favorite toppings to make each apple extra special.

Great for Sharing: Make a batch for parties, school events, homemade gifts, or a fun weekend treat with the family.

Ingredients

• 8 Granny Smith apples
• 8 treat sticks
• Candy thermometer
• 1/2 cup salted butter
• 2 cups packed light brown sugar
• 1 can (14 ounces) sweetened condensed milk
• 1 cup light corn syrup
• 12 large marshmallows

Optional Toppings

• Milk Chocolate candy coating
• White Chocolate candy coating
• Crushed Oreo Cookies
• Sprinkles
• Cinnamon Sugar
• Chopped Peanuts
• Shredded Coconut

Instructions

Wash and thoroughly dry the apples. Remove the stems by twisting them until they pop off. Insert a treat stick into the top of each apple where the stem was removed. Set aside.

In a large, heavy-bottomed saucepan, combine the butter, brown sugar, sweetened condensed milk, and corn syrup over medium-low heat. Stir until everything is melted and well combined.

Increase the heat to medium and bring the mixture to a rolling boil, stirring constantly.

*It is very important you stir constantly to avoid burning the caramel. Continue stirring constantly until the caramel reaches 240°F. Immediately remove the saucepan from the heat.

Add the large marshmallows to the caramel mixture. Slowly stir and fold them in until they are completely melted and incorporated.

Dip each apple into the caramel, tilting the saucepan partially on its side and slowly twisting the apple until it is completely coated.

Gently shake and twirl each apple over the saucepan to let any excess caramel drip off.

Scrape the bottom of each apple against the side of the saucepan before placing it on a silicone-lined baking sheet. Now, add your favorite toppings! The toppings stick best when you roll the apples in the toppings while the caramel is still warm and hasn’t set.

For a chocolate drizzle or a full chocolate coating, let the caramel set completely before adding the chocolate.

Repeat with all of the remaining apples. Allow the caramel to set before serving. Enjoy!

Servings

Makes 8 caramel apples

Fun Caramel Apple Topping Ideas

One of my favorite things about homemade Caramel Apples is how easy they are to customize! Enjoy them plain or dress them up with your favorite cookies, candy bars, and chocolate for an extra-special fall treat. Here are a few fun combinations to try!

Cookies and Cream: Dip your apple in the homemade caramel and let it set completely. Dip it in melted white chocolate, then sprinkle with crushed Oreo cookies for a sweet, chocolatey crunch.

Candy Bar Caramel Apples: Dip your apple in caramel, then gently roll it in your favorite crushed candy bars while the caramel is still warm. Try Reese’s Peanut Butter Cups, Butterfinger, M&M’s, Heath bars, mini chocolate chips, or Snickers for a delicious candy-coated treat.

Apple Pie Caramel Apples: Once the caramel has completely set, dip the apple in melted white chocolate. Sprinkle with a mixture of brown sugar and cinnamon for a fun twist on classic apple pie flavors.

Feel free to mix and match your favorite toppings to create your own delicious combinations. These are also a fun treat to make with kids, letting everyone decorate their own Caramel Apple!

Storage

Store Caramel Apples at room temperature for up to 2 days or in the refrigerator for up to 4 days. If refrigerating, keep them in an airtight container or individually wrap them to help prevent them from sticking together.

Holly’s Tips for the Best Caramel Apples

Choose Granny Smith Apples: Granny Smith apples are my favorite for this recipe because their tart flavor balances the sweetness of the caramel. Their firm, crisp texture also holds up well under the coating.

Wash and Dry the Apples Thoroughly: Any wax, moisture, or residue on the apples can prevent the caramel from sticking properly. Wash the apples well and dry them completely before dipping.

Use a Candy Thermometer: Temperature is important when making homemade caramel. Cook the mixture to 240°F, as directed, for the best consistency. A candy thermometer makes it much easier to know when the caramel is ready.

Stir Constantly: This is such an important step! Keep stirring while bringing the caramel to a boil to help prevent scorching and ensure the mixture cooks evenly.

Tilt the Saucepan When Dipping: Carefully tilting the saucepan to the side makes it easier to coat the apples evenly. Slowly twist each apple in the caramel to cover the entire surface.

Remove Excess Caramel: Gently shake and twirl each apple over the saucepan, then scrape the bottom against the side of the pan. This helps prevent a large puddle of caramel from forming underneath each apple.

Add Toppings at the Right Time: Roll apples in toppings like pretzels or toasted coconut while the caramel is still warm. Wait until the caramel has completely set before adding chocolate drizzle or a full chocolate coating.

Let the Caramel Set: Place the dipped apples on a silicone-lined baking sheet and allow the caramel to set before serving or wrapping.

Frequently Asked Questions

What are the best apples to use for Caramel Apples? Granny Smith apples are a great choice because they’re firm, crisp, and tart. Their flavor pairs wonderfully with sweet caramel. Honeycrisp and Fuji apples are other options if you prefer a sweeter apple.

Why isn’t the caramel sticking to my apples? Moisture, wax, or residue on the apple’s skin can keep caramel from adhering properly. Wash and thoroughly dry your apples before dipping them. Make sure they’re completely dry before adding the caramel.

Why is my caramel too runny? The caramel may not have reached the correct temperature. For this recipe, cook the mixture to 240°F, using a candy thermometer to check the temperature accurately. Be sure to follow the cooking instructions closely.

Can I make Caramel Apples ahead of time? Yes! You can prepare them ahead for a party or gathering. Allow the caramel to set completely before wrapping or storing the apples. For the best texture and flavor, enjoy them within the recommended storage time.

How should I store homemade Caramel Apples? Store them covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Keep them in an airtight container or wrap them individually to help prevent sticking.

Can I use a different type of apple? Yes! Granny Smith apples are especially delicious because their tartness balances the sweet caramel, but other firm apple varieties work too. Choose apples that are crisp and sturdy enough to hold the caramel coating.

Similar Recipes

Love sweet fall treats? Try my Pumpkin Rolls for another seasonal favorite.

Looking for something chocolatey? My Chocolate Chip Pudding Cookies are always a crowd-pleaser.

Want more cozy fall desserts? Don’t miss my Shredded Apple Pie and other delicious apple recipes!

Have You Made These Caramel Apples?

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

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Caramel Apples

Homemade Caramel Apples feature crisp Granny Smith apples dipped in rich, buttery homemade caramel and your favorite toppings!

Prep Time 1 hour hour

Servings 8

Ingredients

• 8 Granny Smith apples
• 8 treat sticks
• 1/2 cup salted butter
• 2 cups packed light brown sugar
• 1 can (14 ounces) sweetened condensed milk
• 1 cup light corn syrup
• 12 large marshmallows

Optional Toppings

• Milk Chocolate candy coating
• White Chocolate candy coating
• Crushed Oreo Cookies
• Sprinkles
• Cinnamon Sugar
• Chopped Peanuts
• Shredded Coconut

Instructions

• Wash and thoroughly dry the apples. Remove the stems by twisting them until they pop off. Insert a treat stick into the top of each apple where the stem was removed. Set aside.
• In a large, heavy-bottomed saucepan, combine the butter, brown sugar, sweetened condensed milk, and corn syrup over medium-low heat. Stir until everything is melted and well combined.
• Increase the heat to medium and bring the mixture to a rolling boil, stirring constantly.
• *It is very important you stir constantly to avoid burning the caramel. Continue stirring constantly until the caramel reaches 240°F. Immediately remove the saucepan from the heat.
• Add the large marshmallows to the caramel mixture. Slowly stir and fold them in until they are completely melted and incorporated.
• Dip each apple into the caramel, tilting the saucepan partially on its side and slowly twisting the apple until it is completely coated. Gently shake and twirl each apple over the saucepan to let any excess caramel drip off.
• Scrape the bottom of each apple against the side of the saucepan before placing it on a silicone-lined baking sheet. Now, add your favorite toppings! The toppings stick best when you roll the apples in the toppings while the caramel is still warm and hasn’t set.
• For a chocolate drizzle or a full chocolate coating, let the caramel set completely before adding the chocolate then the toppings on top of the chocolate.
• Repeat process with all of the remaining apples. Allow the caramel and/or chocolate to set before serving. Enjoy!

The post Caramel Apples appeared first on Life In The Lofthouse.

Growing up, we always had a honey-glazed ham for Christmas and special occasions, so it’s my pleasure to recreate that tradition, and share this delicious recipe with you today. This Copycat Honey Baked Ham is perfectly sweet and savory, with tender slices and crispy, caramelized edges. This recipe is a must-make recipe for holidays, family dinners, or a delicious alternative to turkey at Thanksgiving.

COPYCAT HONEY BAKED HAM

Making a copycat honey baked ham recipe at home has never been easier. With just a fully cooked spiral ham and a few pantry staples for the glaze, you can achieve a tender, delicious honey ham without special equipment. The process involves warming the ham, brushing on a homemade sweet honey glaze, and finishing under the broiler for that signature crispy edge. Even beginners can pull off a restaurant-quality ham with this recipe. Don’t forget to save this recipe now so you have it ready for your next party or family gathering!

Find my expert tips on how to make a copycat honey baked ham from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Copycat Honey Baked Ham Recipe:

• Sweet & Savory: This homemade copycat ham delivers tender, juicy slices with a golden, caramelized crust that rivals any store-bought honey-baked ham every time.
• Approachable Recipe: This ham recipe is quick to prepare, irresistibly delicious, and sure to impress everyone at the table.
• Classic Main Course: This ham is great for holidays, large family gatherings, and Thanksgiving dinner.

Ingredients

Ham

• 1 fully cooked spiral-sliced ham, 8 to 10 pounds
• 1 cup orange juice (or pineapple juice)

Glaze

• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/4 cup honey
• 1 tablespoon Dijon mustard
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 tablespoon apple cider vinegar

Instructions

For The Ham

Preheat the oven to 325°F. Remove all the plastic and plastic insert from the ham. Set the spiral ham cut side down in a roasting pan or large baking dish.

Pour the orange juice into the bottom of the pan to help keep the ham moist. Loosely tent the pan with foil and bake for 10 minutes per pound, until the ham is heated through—about 1 hour and 20 minutes for an 8-pound ham.

For The Glaze

While the ham is in the oven, prepare the glaze. In a small saucepan, combine the granulated sugar, brown sugar, honey, mustard, cinnamon, nutmeg, cloves, and apple cider vinegar. Cook over medium heat, stirring constantly, until the mixture is smooth and begins to bubble. Let it simmer for 2–3 minutes, until slightly thick and shiny.

Once the ham is warmed through, remove it from the oven and increase the temperature to 425°F. Brush half of the glaze generously over the ham, making sure it gets down between the slices. Return the ham to the oven uncovered and bake for 10 minutes, until the glaze caramelizes.

For that classic Honey Baked–style, brush the ham with the remaining glaze and switch the oven to broil. Broil for 2 minutes, keeping a close eye on it so the sugar doesn’t burn. For extra caramelization, sprinkle a bit of additional brown sugar over the top before broiling.

Remove the ham from the oven and allow it to rest for 5 minutes. Serve and enjoy!

Servings

Serves 10.

Storage and Reheating

Store the leftover honey-baked ham, let it cool slightly, then place slices in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month. To reheat, cover the ham with foil, add a splash of orange or pineapple juice to keep it moist, and warm in a 275-300°F oven until heated through. Avoid microwaving if possible, as it can dry out the ham.

Holly’s Tips for The Best Copycat Honey Baked Ham:

• Select The Right Ham: Choose a high-quality, fully cooked spiral-sliced ham, 8–10 pounds, for the best texture and flavor. Spiral-sliced hams make glazing easier and provide that signature honey-baked ham presentation.
• Juice Matters: Use fresh orange juice for a bright citrus flavor or pineapple juice for a sweeter, tropical twist. Pouring it into the pan prevents the ham from drying out during baking.
• Glaze Like a Pro: Make sure the glaze is warm and smooth before brushing it on the ham. Applying half the glaze before baking and the rest before broiling.
• Don’t Skip The Broil: Broiling for 2 minutes gives the ham that signature crispy, crunchy crust. Keep a close eye to prevent burning, and optionally sprinkle extra brown sugar for a deeper caramel finish.
• Make It Your Own: Add a teaspoon of ground ginger or a splash of bourbon to the glaze for extra warmth.

Similar Recipes

Craving something similar? Make my Slow Cooker Honey Glazed Ham.

Looking for an easy appetizer? Try these Baked Ham and Cheese Roll Ups.

Wanting something different? This Crock Pot Pineapple-Ginger Glazed Ham adds a tropical flavor, perfect for spring holidays and warm weather.

Searching for more ham dishes? Try these highly-rated recipes: Crock Pot Maple Brown Sugar Ham, Slow Cooker Scalloped Potatoes and Ham Alfredo, and Ham and Cheese Tortellini.

Have you made this Copycat Honey Baked Ham recipe?

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

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Copycat Honey Baked Ham

This recipe features a sweet, caramelized glaze with a crisp coating and juicy, tender ham slices—perfect for holidays or special dinners!

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 10

Ingredients

Ham

• 1 fully cooked spiral-sliced ham 8–10 pounds
• 1 cup orange juice (or pineapple juice)

Glaze

• ½ cup granulated sugar
• ½ cup packed light brown sugar
• ¼ cup honey
• 1 Tablespoon Dijon mustard
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 Tablespoon apple cider vinegar

Instructions

For The Ham

• Preheat the oven to 325°F. Remove all of the plastic and plastic insert from ham. Set the spiral ham cut side down in a roasting pan or large baking dish.
• Pour the orange juice into the bottom of the pan to help keep the ham moist. Loosely tent the pan with foil and bake for 10 minutes per pound, until the ham is heated through—about 1 hour and 20 minutes for an 8-pound ham.

For The Glaze

• While the ham is in the oven, prepare the glaze. In a small saucepan, combine the granulated sugar, brown sugar, honey, mustard, cinnamon, nutmeg, cloves, and apple cider vinegar. Cook over medium heat, stirring constantly, until the mixture is smooth and begins to bubble. Let it simmer for 2 to 3 minutes, until slightly thickened and shiny.
• Once the ham is warmed through, remove it from the oven and increase the temperature to 425°F. Brush half of the glaze generously over the ham, making sure it gets down between the slices. Return the ham to the oven uncovered and bake for 10 minutes, until the glaze caramelizes.
• For that classic Honey Baked–style crunch, brush the ham with the remaining glaze and switch the oven to broil. Broil for 2 minutes, keeping a close eye on it so the sugar doesn’t burn. For extra caramelization, sprinkle a bit of additional brown sugar over the top before broiling.
• Remove the ham from the oven and allow it to rest for 5 minutes. Serve and enjoy!

The post Copycat Honey Baked Ham appeared first on Life In The Lofthouse.

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

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

AMAZING DINNER ROLLS

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

Why You’ll Love This Amazing Dinner Rolls Recipe:

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

Ingredients

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

Instructions

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

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

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

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

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

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

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

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

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

Servings

Yields: 24 dinner rolls.

Storage and Reheating

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

Holly’s Tips for The Most Amazing Dinner Rolls:

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

Frequently Asked Questions:

Similar Recipes

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

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

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

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

Have you made this Amazing Dinner Rolls recipe? 

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

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Amazing Dinner Rolls

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

Prep Time 2 hours hours

Cook Time 14 minutes minutes

Servings 24

Author Life in the Lofthouse

Ingredients

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

Instructions

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

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

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

Today, I’m sharing the best fall and winter salad recipe that deserves a spot on your dinner table. This Honeycrisp Apple, Prosciutto, and Feta Salad is packed with the best flavors autumn has to offer. Amid a season of hearty dishes, this salad offers a refreshing and healthy dish that’s full of color, making it the perfect side dish that pairs beautifully with roasted meats, hearty soups, and holiday spreads. I truly can’t stop thinking about this salad, it’s that good!

Looking for more fall salad recipes? Start here! This recipe has been adapted from Half Baked Harvest’s Autumn Harvest Salad.

HONEYCRISP APPLE, PROSCIUTTO, and FETA SALAD

What makes this salad truly great? It’s all about highlighting seasonal ingredients, and this recipe does just that. The crunch of pecans and pumpkin seeds pairs perfectly with the sweetness of Honeycrisp apples, tangy pomegranate, and creamy feta. Coated in a homemade apple cider maple vinaigrette, every bite is sweet, savory, and slightly tart. Honestly, it’s so tasty, it might disappear before you even sit down to eat.

Find all my expert tips on how to make honeycrisp apple, prosciutto, and feta salad below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected!

Why You’ll Love This Honeycrisp Apple, Prosciutto, and Feta Salad:

• Sweet & Crispy: The honeycrisp apples add a refreshing, naturally sweet crunch as do the toasted fresh pecans and pumpkin seeds.
• Savory & Rich: The crispy prosciutto and crumbled feta bring depth and flavor.
• Seasonal Flavors: The apple vinaigrette ties everything together with subtle fall spice.
• Make-Ahead Friendly: Toast the nuts and prosciutto in advance, and store the vinaigrette in the fridge up to a week.
• Versatile Salad: A perfect side for Thanksgiving and Christmas dinners, or enjoy it as a light main dish any day of the week.

Ingredients

Salad Base

• 1/2 cup chopped pecans (I used maple-glazed pecans)
• 2 Tablespoons pumpkin seeds
• 3 Tablespoons maple syrup
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• pinch of flaky sea salt
• 4 ounces thinly sliced prosciutto
• 3 cups arugula
• 3 cups romaine lettuce
• 2 Honeycrisp apples, thinly sliced
• arils from 1 pomegranate
• 1/2 cup crumbled feta cheese

Apple Vinaigrette

• 1/3 cup extra virgin olive oil
• 1/4 cup apple cider vinegar
• 1 Tablespoon Dijon mustard
• 2 teaspoons maple syrup
• 1 Tablespoon fresh thyme leaves
• 2 teaspoons chopped fresh sage
• kosher salt and black pepper

Instructions

For The Salad Base

Preheat your oven to 350°F. Line a baking sheet with parchment paper for easy cleanup.

On the prepared baking sheet, mix the pecans, pumpkin seeds, maple syrup, cayenne, and cinnamon. Spread everything out evenly in a single layer. Arrange the prosciutto slices flat around the nut mixture. Place the sheet in the oven and bake for 10 minutes, or until the nuts are golden and the prosciutto turns crispy. Keep a close eye on them to prevent burning. Once done, sprinkle the nuts with sea salt.

While that’s baking, add the arugula, romaine lettuce, sliced apples, and pomegranate arils to a large salad bowl.

For the Apple Vinaigrette

Combine all the dressing ingredients in a jar with a lid or in a small bowl. Shake well to blend (or whisk if using a bowl), then taste and adjust seasoning as desired.

Drizzle the vinaigrette over the salad and toss everything together. Finish by topping with the toasted nuts, crispy prosciutto, and crumbled feta. Serve and enjoy!

Servings

Serves 4 to 6.

Storage

This salad is best enjoyed the same day it’s made to keep the greens crisp and produce fresh. If you need to store leftovers, place the salad in an airtight container in the fridge for up to 2 days. To maintain the best texture and flavor, store the toasted nuts, crispy prosciutto, and feta separately, and add them just before serving. Give the salad a toss before enjoying.

Holly’s Tips for The Best Honeycrisp Apple, Prosciutto, and Feta Salad:

• Quality Produce Matters: Firm Honeycrisp apples are ideal for crunch; slice just before serving or toss with a little lemon juice to prevent browning.
• Toast Carefully: Watch the pecans, pumpkin seeds, and prosciutto while baking. They should be golden and crispy, not burnt.
• Season To Taste: Add extra maple syrup, Dijon mustard, or salt and pepper to the homemade vinaigrette if needed.
• Serve Immediately After Tossing: Toss the greens gently with the vinaigrette right before serving to keep the lettuce crisp and the flavors vibrant.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Autumn Chopped Salad next.

Looking for another fall salad? My Harvest Cobb Salad features sweet potatoes, apples, pecans, cranberries, and seasonal turkey, all balanced by a rich maple vinaigrette.

In the mood for something different? My Italian Sub Salad contains slices of turkey, salami, provolone cheese, and classic sandwich toppings tossed in Italian vinaigrette.

Searching for a party-ready dish? My Tri Color Pasta Salad is filled with rotini pasta, fresh veggies, and Parmesan cheese, all tossed in a creamy Caesar dressing with basil pesto.

Wanting something more hearty? BLT Pasta Salad combines bow tie pasta, crispy bacon, fresh lettuce, and juicy tomatoes over a bed of greens, all tossed in a creamy ranch dressing.

Have you made this Honeycrisp Apple, Prosciutto, and Feta Salad recipe?
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #FallSaladRecipes #AppleProsciuttoFetaSalad #LifeInTheLofthouse

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Honeycrisp Apple, Prosciutto, and Feta Salad

This Honeycrisp Apple, Prosciutto, and Feta Salad is the ultimate fall and winter salad with seasonal ingredients and apple vinaigrette.

Ingredients

Salad Base

• 1/2 cup chopped pecans (I used maple-glazed pecans)
• 2 Tablespoons pumpkin speeds
• 3 Tablespoons maple syrup
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground cinnamon
• flaky sea salt
• 4 ounces thinly sliced prosciutto
• 3 cups arugula
• 3 cups romaine lettuce
• 2 Honeycrisp apples thinly sliced
• arils from 1 pomegranate
• 1/2 cup crumbled feta cheese

Apple Vinaigrette

• ⅓ cup extra virgin olive oil
• ¼ cup apple cider vinegar
• 1 Tablespoon dijon mustard
• 1 Tablespoon apple butter (optional)
• 2 teaspoons maple syrup
• 1 Tablespoon fresh thyme leaves
• 2 teaspoons chopped fresh sage
• kosher salt and black pepper

Instructions

For The Salad Base

• Preheat your oven to 350°F. Line a baking sheet with parchment paper for easy cleanup.
• On the prepared baking sheet, mix the chopped pecans, pumpkin seeds, maple syrup, cayenne, and cinnamon. Spread everything out evenly in a single layer. Arrange the prosciutto slices flat around the nut mixture. Place the sheet in the oven and bake for 10 minutes, or until the nuts are golden and the prosciutto turns crispy. Keep a close eye on them to prevent burning. Once done, sprinkle the nuts with sea salt.
• While the nuts are baking, add the arugula, romaine lettuce, sliced apples, and pomegranate arils to a large salad bowl.

For the Apple Vinaigrette

• Combine all the dressing ingredients in a jar with a lid or in a small bowl. Shake well to blend (or whisk if using a bowl), then taste and adjust seasoning as desired.
• Drizzle the vinaigrette over the salad and toss everything together. Finish by topping with the toasted nuts, crispy prosciutto, and crumbled feta. Serve and enjoy!

Notes

Serves 4 to 6 

Recipe adapted from: Half Baked Harvest.

The post Honeycrisp Apple, Prosciutto, and Feta Salad appeared first on Life In The Lofthouse.

It’s no secret that fall is my favorite season, and I’ve been searching for festive holiday desserts to share with you. If you’re looking for a homemade cookie skillet recipe, look no further than this Easy Pumpkin Chocolate Chip Skillet Cookie. This warm and classic pizookie dessert combines all the best flavors of autumn from the soft, spiced pumpkin to the warm, milk chocolate, all baked together in a simple, one-pan treat.

PUMPKIN CHOCOLATE CHIP SKILLET COOKIE

This pumpkin chocolate chip skillet cookie is pure fall indulgence, packed with all the flavors you crave in an autumn dessert. Pure pumpkin and pumpkin pie spice bring cozy notes of cinnamon, nutmeg, and clove to every bite, while brown sugar adds a rich, caramel-like depth. Milk chocolate chips melt into gooey pockets throughout the skillet, perfectly complemented by a pinch of flaky sea salt that balances the sweetness and highlights the spices. Serve warm with a scoop of creamy vanilla ice cream, this one-pan fall dessert is comforting, nostalgic, and impossible to resist. It embodies everything a fall treat should be!

Craving a classic chocolate skillet cookie? Try my version here! For more fall favorites, check out my top-loved pumpkin chocolate desserts here.

Find all my expert tips on how to make a homemade skillet cookie 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 Chocolate Chip Skillet Cookie Recipe:

• Easy One-Pan Baking: Made entirely in a cast-iron skillet, this recipe is simple to prepare and easy to follow with minimal cleanup.
• Quick & Simple Ingredients: Using pantry staples like butter, sugar, eggs, and canned pumpkin, this pumpkin chocolate chip cookie comes together in no time.
• Soft & Gooey Pumpkin Chocolate Chip Cookie Skillet: Packed with melty semi-sweet chocolate chips, this skillet cookie is tender, chewy, and irresistibly chocolatey.
• Topped With Flaky Sea Salt & Ice Cream: Add a pinch of sea salt or a scoop of vanilla ice cream to take this dessert over the top.
• Ultimate Fall Dessert Recipe: This warm one-pan cookie is the perfect dish to serve at holiday parties, fall gatherings, or chilly weeknight desserts.

Ingredients

• ½ cup salted butter 
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 egg + 1 egg yolk, room temperature
• ¼ cup canned pure pumpkin
• 1 teaspoon vanilla extract
• 1 ⅓ cups all-purpose flour
• 1 ½ teaspoons pumpkin pie spice
• 1/4 teaspoon sea salt
• ½ teaspoon baking soda
• 1 cup milk chocolate chips, divided 
• pinch of sea salt for topping, optional
• vanilla ice cream for serving

Instructions

Preheat the oven to 350°F degrees.

Melt the butter in a microwave-safe bowl. Allow the melted butter to cool down.

In a large mixing bowl, whisk together cooled, melted butter and both sugars until smooth and incorporated. Add in the eggs, pumpkin, and vanilla extract and mix until combined.

Add the flour, pumpkin pie spice, sea salt, and baking soda. Mix until just combined.

Pour in most of the chocolate chips (reserve a small amount for the topping). Fold in the chocolate chips until well distributed. The batter will be thick.

Coat an 8-inch cast-iron skillet with butter. Press dough evenly into the skillet, spreading it all the way to the edges. Top evenly with the reserved chocolate chips.

Bake for 24 to 28 minutes. (If you want it gooier, lean toward the shorter time.) *No matter how long you bake it, you will need to lay a piece of foil over the top of the skillet during the last 10 minutes of cooking to avoid over-browning.

Remove from oven and sprinkle with sea salt, if desired. Enjoy the cookie warm, straight out of the skillet with vanilla ice cream, or allow to cool down for 30 minutes, then slice and serve. Enjoy!

Servings

Serves 4.

Storage and Reheating

Store leftover Pumpkin Chocolate Chip Skillet Cookie in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or freeze for up to 3 months.

To reheat, warm the cookie in a 350°F oven for 5 minutes or microwave individual slices for 15 seconds or so. Serve warm with a scoop of vanilla ice cream.

Holly’s Tips for the Best Pumpkin Chocolate Chip Skillet Cookie:

• Use Room-Temperature Eggs: This helps the batter come together smoothly and ensures an even, tender texture.
• Cool The Melted Butter: Adding hot butter to the eggs can scramble them. Let it cool slightly before mixing.
• Don’t Over Mix: Once you add the flour and spices to the batter, mix just until combined to avoid a dense cookie.
• Adjust Baking Time For Your Preferred Texture: 24 minutes for a gooier center, 28 minutes for a slightly more set, yet still soft cookie.
• Sprinkle Flaky Sea Salt After Baking: This balances the sweetness and enhances the pumpkin spice and chocolate flavors.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Chocolate Chip Skillet Cookie next!

Craving something more bite-sized? These Pumpkin Chocolate Chip Cookies and Pumpkin S’mores Cookies are fall dessert recipe staples.

Looking for more fall baking inspo? Glazed Chocolate Chip Pumpkin Bread and White Chocolate Pumpkin Bread with Streusel Topping contain the top flavors of fall in homemade bread.

Have you made this Pumpkin Chocolate Chip Skillet Cookie?

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

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Pumpkin Chocolate Chip Skillet Cookie

Cozy up with this Pumpkin Chocolate Chip Skillet Cookie! Warm, gooey, and loaded with milk chocolate chips, it’s an easy fall dessert you'll want to make on repeat.

Prep Time 15 minutes minutes

Cook Time 24 minutes minutes

Servings 4

Ingredients

• ½ cup salted butter
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 egg + 1 egg yolk room temperature
• ¼ cup canned pure pumpkin
• 1 teaspoon vanilla extract
• 1 ⅓ cups all-purpose flour
• 1 ½ teaspoons pumpkin pie spice
• ¼ teaspoon sea salt
• ½ teaspoon baking soda
• 1 cup milk chocolate chips divided
• Pinch of flaky sea salt for topping optional
• Vanilla ice cream before serving

Instructions

• Preheat the oven to 350°F degrees.
• Melt the butter in a microwave-safe bowl. Allow the melted butter to cool down.
• In a large mixing bowl, whisk together cooled, melted butter and both sugars until smooth and incorporated. Add in the eggs, pumpkin, and vanilla extract and mix until combined.
• Add the flour, pumpkin pie spice, sea salt, and baking soda. Mix until just combined.
• Pour in most of the chocolate chips (reserve a small amount for the topping). Fold in the chocolate chips until well distributed. The batter will be thick and sticky.
• Coat an 8-inch cast-iron skillet with butter. Press dough evenly into the skillet, spreading it all the way to the edges. Top evenly with the reserved chocolate chips.
• Bake for 24 to 28 minutes. (If you want it gooier, lean toward the shorter time.) *No matter how long you bake it, you will need to lay a piece of foil over the top of the skillet during the last 10 minutes of baking to avoid over-browning.
• Remove from oven and sprinkle with sea salt, if desired. Enjoy the cookie warm, straight out of the skillet with vanilla ice cream, or allow to cool down for 30 minutes, then slice and serve. Enjoy!

Recipe inspired by: Daddio’s Kitchen.

The post Pumpkin Chocolate Chip Skillet Cookie appeared first on Life In The Lofthouse.

Fall is hands down my favorite season, and I’m thrilled to share a recipe that perfectly embodies this time of year! My Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze are light, fluffy, and impossibly comforting as all pancake recipes should be. Tender pumpkin and gooey cinnamon swirls unite in every forkful for a morning treat that’s pure indulgence. As a mom, nothing brings me more joy than cooking and baking for my family. And I know you will look forward to rising early to make these incredible pancakes for your family as well. This sweet breakfast will bring the same warmth and happiness right to your home!

Looking for your next pancake obsession? Find more highly-rated pancake recipes here. 

PUMPKIN CINNAMON ROLL PANCAKES WITH CREAM CHEESE GLAZE

What makes these pumpkin spiced cinnamon roll pancakes so special? They combine the two flavors that define fall: pumpkin and cinnamon. The rich cinnamon swirl captures the essence of a classic cinnamon roll, while the pumpkin adds amazing flavor and a soft and fluffy texture.

Topped with a sweet cream cheese glaze, every bite of this stack melts into your mouth. Made with ingredients like pumpkin puree, ground cinnamon, light brown sugar, and buttermilk, these pancakes come together easily. The result? Light, fluffy pancake stacks you’ll want to make every autumn, or even year-round! Finish them with a generous amount of homemade cream cheese glaze or drizzled in maple syrup for a cozy weekend breakfast.

Find my expert tips on how to make these viral pumpkin cinnamon roll pancakes 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 Fluffy Pumpkin Cinnamon Roll Pancakes:

• Best of Both Worlds: These pancakes combine the cozy, spiced flavor of pumpkin with the gooey cinnamon swirl of a classic cinnamon roll. It’s like your two favorite fall breakfasts rolled into one. This recipe is fall on a plate!
• Ultra-Fluffy Texture: Thanks to the buttermilk and resting the batter, these pancakes rise beautifully with a soft, airy bite every time.
• Cinnamon Swirl Magic: The buttery cinnamon-sugar swirl melts right into the pancakes as they cook, creating ribbons of caramelized goodness in every forkful.
• Homemade Cream Cheese Glaze: Spread this creamy and sweet glaze over the top and watch it melt into the warm pancakes—it’s the perfect finishing touch.
• Weekend Brunch Worthy: Serve family, friends, or just treat yourself to pancakes that look and taste impressive yet are so easy to make.

Ingredients

Pumpkin Pancake Batter

• 3 1/4 cups (390g) all-purpose flour
• 6 Tablespoons light brown sugar
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 ½ teaspoon pumpkin pie spice
• 2 ½ cups buttermilk, room temperature, divided
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs, room temperature
• 2 Tablespoons salted butter, melted and slightly cooled
• 2 teaspoons vanilla extract

Cinnamon Swirl

• 6 Tablespoons salted butter, softened
• 6 Tablespoons granulated sugar
• 3 teaspoons ground cinnamon
• 2 Tablespoons of the pumpkin pancake batter

Cream Cheese Glaze

• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 Tablespoons milk

Instructions

For The Pumpkin Pancake Batter

In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.

In a separate large bowl, mix the buttermilk, pumpkin puree, eggs, melted (and slightly cooled) butter, and vanilla until smooth. Gradually add the dry ingredients to the wet mixture, stirring just until combined. A few small lumps are fine. Let the batter rest for 10 to 15 minutes. This step helps the flour absorb the liquids, resulting in lighter, fluffier pancakes!

For The Cinnamon Swirl

In a small bowl, combine the softened butter, sugar, cinnamon, and 2 tablespoons of the pumpkin pancake batter. Mix until smooth and evenly blended. Transfer the mixture to a piping bag or a small resealable plastic bag with a tiny corner cut off. This will be used to swirl cinnamon into the pancakes as they cook.

Instructions

Heat a large nonstick skillet or griddle over medium to medium-low heat, greasing lightly with butter. Use a 1/3-cup measure or a large cookie scoop to pour pancake batter onto the pan.

Using the piping bag, create a cinnamon swirl starting from the center of each pancake and spiraling outward, pressing slightly into the batter. Try to keep the swirl away from the edges to prevent it from spilling over.

Cook until bubbles form on the surface, about 2 to 4 minutes. Flip the pancakes carefully and cook the other side for 1 to 2 minutes, until golden brown and fully cooked. Adjust the heat as needed to prevent burning.

Transfer finished pancakes to a baking sheet and keep warm in a 200°F oven while you cook the remaining batches. Wipe the skillet between batches if necessary.

For The Cream Cheese Glaze

Place the softened cream cheese in a medium-sized bowl. Using an electric hand mixer, blend the cream cheese until smooth. Slowly mix in the powdered sugar and vanilla extract to combine. Blend in enough milk to reach a thin, smooth glaze. Serve over warm pumpkin pancakes and enjoy!

Servings

Yields: 14 small pancakes.

Storage and Reheating

Let the Pumpkin Cinnamon Roll Pancakes cool completely, and store them in an airtight container in the refrigerator for up to 3 days. Freeze the pancakes (wrapped individually and stored in a freezer-safe bag) for up to 2 months. You can refrigerate cream cheese glaze in an airtight container for up to 5 days. It may thicken in the fridge, so stir or gently warm it before serving to restore a smooth, pourable consistency.

To reheat, warm pancakes in the microwave for 20 seconds, or in the oven at 300°F for 8 to 10 minutes. They can also be warmed in a toaster/toaster oven for crisp edges. If reheating from frozen, add an extra minute or so to your chosen method.

Holly’s Tips for the Best Pumpkin Cinnamon Roll Pancakes:

• Don’t Skip the Batter Rest: Letting the pancake batter sit for 10 to 15 minutes is key to fluffy pancakes. This gives the flour time to hydrate and the leaveners a head start!
• Use Room Temperature Ingredients: Buttermilk, eggs, and pumpkin puree mix more smoothly and help the pancakes rise better when they’re not cold from the fridge.
• Control Your Heat: Medium to medium-low heat is best—too hot and the cinnamon swirl will burn before the pancakes cook through.
• Avoid Overmixing: A few lumps in the batter are totally fine. Overmixing leads to dense pancakes instead of light, fluffy stacks.
• Piping Hack: If you don’t have a piping bag, use a zip-top bag and snip off a small corner for an easy DIY version.
• Make It Even Sweeter: Don’t stop at the cream cheese glaze for a topping! These pancakes are even more indulgent with a drizzle of warm maple syrup, whipped honey cinnamon butter, or a light dusting of powdered sugar. Get creative with it!

Frequently Asked Questions:

Similar Recipes

Not a fan of pumpkin? My Cinnamon Roll Pancakes are a sweet, comforting alternative.

Craving something similar? Pumpkin Cinnamon Rolls make the ultimate cozy fall breakfast.

Looking for more brunch recipes? These Cinnamon Roll Waffles are a crowd-pleasing treat everyone will enjoy.

In the mood for something extra sweet? My Cinnamon Roll Cake and Pumpkin Roll Cake are moist, creamy, and indulgent— the perfect fall dessert or brunch party dish.

Have you made these Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze?

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

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Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze

Soft, fluffy, and swirled with cinnamon goodness, these Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze are the ultimate fall breakfast!

Servings 14 small pancakes

Ingredients

Pumpkin Pancake Batter

• 3 ¼ cups (390 g) all-purpose flour
• 6 Tablespoons light brown sugar
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 ½ teaspoon pumpkin pie spice
• 2 ½ cups buttermilk room temperature, divided
• 1 cup pumpkin puree
• 2 large eggs room temperature
• 2 Tablespoons salted butter melted and slightly cooled
• 2 teaspoons vanilla extract

Cinnamon Swirl

• 6 Tablespoons salted butter softened
• 6 Tablespoons granulated sugar
• 3 teaspoons ground cinnamon
• 2 Tablespoons of the pumpkin pancake batter

Cream Cheese Glaze

• 4 ounces cream cheese softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 Tablespoons milk

Instructions

For The Pumpkin Pancake Batter

• In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
• Gradually add the dry ingredients to the wet mixture, stirring just until combined. A few small lumps are fine. Let the batter rest for 10–15 minutes. This step helps the flour absorb the liquids, resulting in lighter, fluffier pancakes!

For The Cinnamon Swirl

• In a small bowl, combine the softened butter, sugar, cinnamon, and 2 tablespoons of the pumpkin pancake batter. Mix until smooth and evenly blended. Transfer the mixture to a piping bag or a small resealable plastic bag with a tiny corner cut off. This will be used to swirl cinnamon into the pancakes as they cook.

Cooking The Pumpkin Pancakes

• Heat a large nonstick skillet or griddle over medium to medium-low heat, greasing lightly with butter. Use a 1/3-cup measure or a large cookie scoop to pour pancake batter onto the pan.
• Using the piping bag, create a cinnamon swirl starting from the center of each pancake and spiraling outward. Try to keep the swirl away from the edges to prevent it from spilling over.
• Cook until bubbles form on the surface, about 2 to 3 minutes. Flip the pancakes carefully and cook the other side for 1 to 2 minutes, until golden brown and fully cooked. Adjust the heat as needed to prevent burning.
• Transfer finished pancakes to a baking sheet and keep warm in a 200°F oven while you cook the remaining batches. Wipe the skillet between batches if necessary.
• Serve the pancakes warm with homemade cream cheese glaze (below), maple syrup, or whipped honey cinnamon butter, if desired. Enjoy!

For The Cream Cheese Glaze

• Place the softened cream cheese in a medium-sized bowl. Using an electric hand mixer, blend the cream cheese until smooth. Slowly mix in the powdered sugar and vanilla extract to combine. Blend in enough milk to reach a thin, smooth glaze. Serve over warm pumpkin pancakes and enjoy!

The post Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze 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.

If you find yourself with a fridge full of Thanksgiving leftovers, my Turkey Cranberry Sliders will be your saving grace. After a big holiday feast, some might wonder how to keep the celebration going with the extra turkey and cranberry sauce leftover. These Thanksgiving leftovers sliders are the perfect solution! Not only are they quick and easy to make, but they’re also bursting with flavors that capture the essence of the holidays. They’re so tasty and satisfying that you might find yourself making these well into the holiday season, long after the turkey and cranberry sauce have disappeared. This homemade turkey and cranberry sliders recipes shines as leftovers or as a main dish for your Thanksgiving spread.

TURKEY CRANBERRY SLIDERS

The beauty of these sliders lies in their simplicity and versatility. Using Hawaiian sweet rolls or any leftover rolls gives them a soft base that complements the savory turkey and sweet cranberry sauce. Layered with melted Mozzarella cheese and brushed with a flavorful butter glaze, every bite is packed with warmth, creaminess, and holiday cheer.

These sliders can work for many occasions stretching beyond Thanksgiving and Christmas. Hosting guests over the holiday weekend? Make a big batch of these to feed a hungry group. Need something to take to a potluck? These sliders transport easily and stay warm for a while. Best of all, the dish is incredibly customizable. Swap out the cheese or add more toppings to suit your personal preferences. Make a batch, sit back, and watch them disappear, because with these sliders on the table, the holiday cheer will last long after Thanksgiving has ended!

Find my expert tips on how to make turkey cranberry sliders 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 Turkey Cranberry Sliders Recipe:

• Quick and Easy Holiday Recipe: Perfect for using Thanksgiving leftovers, these sliders come together in under 30 minutes for stress-free entertaining.
• Classic Thanksgiving Flavors: Sweet Hawaiian rolls, savory stuffing, tender leftover turkey, tangy cranberry sauce, and gooey mozzarella capture the best of the holiday in every bite.
• Family- and Crowd-Pleasing: Ideal for holiday parties, post-Thanksgiving brunch, or game day, these sliders are sure to be a hit with adults and kids alike.
• Buttery, Flavor-Packed Topping: A mixture of melted butter, honey mustard, Worcestershire sauce, and minced onion adds rich, festive flavor.
• Festive Presentation: Topped with poppy seeds and fresh chives, these sliders look as good as they taste on your Thanksgiving table.

Ingredients

• 1 package (12-count) Hawaiian sweet rolls OR any homemade dinner rolls
• 2 cups prepared stuffing
• ½ pound cooked turkey, shredded or thinly sliced
• 1 cup jellied cranberry sauce
• 8 slices Mozzarella cheese
• 6 Tablespoons salted butter, melted
• 1/2 Tablespoon honey mustard
• 1 teaspoon Worcestershire sauce
• 1/2 Tablespoon dried minced onion
• 1/2 teaspoon poppy seeds
• 2 teaspoons fresh minced chives

Instructions

Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with cooking spray. Slice the rolls in half lengthwise. Place the bottom halves, cut side up, in the prepared baking dish.

Spread the stuffing evenly over the cut side up rolls. Lay the turkey evenly over the stuffing. Add the slices of Mozzarella cheese in an even layer over the turkey. Spread the cranberry sauce evenly over the cheese. Cover with the top halves of the rolls.

Whisk the melted butter, honey mustard, Worcestershire sauce, and dried minced onion together in a small bowl. Generously brush across the tops of the sliders.

Cover the baking dish with foil and bake in the oven for 15 to 18 minutes, or until the sliders are warmed through and the cheese is melted.

Remove foil and bake for another couple minutes to just slightly brown the tops. Watch closely! Remove from the oven and garnish with the poppy seeds and chives. Serve warm and enjoy!

Servings

This recipe yields 12 sliders, making it perfect for feeding a small crowd or family. With 6 servings in total, each person can enjoy two satisfying sliders, just the right portion for lunch, dinner, or even a hearty snack.

Serving Suggestions

These mini sandwiches are versatile and can be enjoyed in various ways. Here are some ideas to elevate your meal:  

Pair with a Side Salad: A crisp green salad with a light vinaigrette can balance the richness of the sliders.  

Serve with Sweet Potato Fries: Keep the holiday flavors going by serving these with a side of baked or fried sweet potato fries.  

Holiday Brunch Option: These sliders also make a fantastic addition to a holiday brunch spread. Serve them alongside scrambled eggs, fruit, and mimosas.

Storage and Reheating

These sliders taste best fresh from the oven, but they also store well. If you have leftovers follow these tips:  to store, place any leftover sliders in an airtight container and store them in the refrigerator for up to 3 days. To reheat, warm individual sliders in the microwave for 20 to 30 seconds or reheat them in the oven at 350 degrees F for about 8 minutes to restore their original flavor and texture.

These sliders also make a great meal-prep option if you want to prepare them ahead of time. Simply assemble the sliders, cover them tightly with foil, and refrigerate them overnight. When you’re ready to serve, pop them in the oven as directed.

Holly’s Tips for The Best Turkey Cranberry Sliders:

• Choose The Right Rolls: Hawaiian sweet rolls add a touch of sweetness that pairs perfectly with cranberry sauce, but any soft, sturdy dinner roll works.
• Warm Leftovers: Gently warm the turkey and stuffing before assembling to ensure the sliders heat evenly and the cheese melts beautifully.
• Don’t Overfill: Too much layering can make the sliders difficult to handle and less evenly cooked.
• Brush The Tops Generously: The butter, honey mustard, and Worcestershire mixture keeps the tops golden, flavorful, and slightly crisp.
• Watch The Bake: Remove the foil for the last 2 minutes to lightly brown the tops. Keep an eye so they don’t burn.
• Customize The Cheese: Mozzarella melts well, but Havarti, Monterey Jack, or mild Cheddar are tasty alternatives.
• Garnish For Flair: Poppy seeds and fresh chives add a festive touch that makes your sliders look as good as they taste.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Thanksgiving Leftovers Panini next.

Wanting something a little different? My Ham & Turkey Panini Melt is another delicious holiday sandwich.

Can’t get enough of Cranberry? My Cranberry Fluff makes for a sweet holiday side dish filled with homemade whipped cream, cranberries, and marshmallows.

Looking for more fall recipes? My sweet and fluffy Pumpkin Cornbread is a delicious fall twist on classic cornbread. Serve it with a bowl of chili or soup!

Looking for more Thanksgiving-inspired dishes? Make my Turkey and Stuffing Roll Ups and Crock Pot Turkey and Gravy at your next Thanksgiving.

Have you made this Turkey Cranberry Sliders recipe? 

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

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Turkey Cranberry Sliders

With every bite of these Turkey Cranberry Sliders, you’ll experience savory turkey, stuffing, sweet cranberry sauce, and buttery rolls. These mini sandwiches are amazing!

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Ingredients

• 1 package (12-count) Hawaiian sweet rolls OR any dinner rolls
• 2 cups prepared stuffing
• ½ pound cooked turkey breast shredded or thinly sliced
• 1 cup jellied cranberry sauce
• 8 slices Mozzarella cheese
• 6 Tablespoons salted butter melted
• ½ Tablespoon honey mustard
• 1 teaspoon Worcestershire sauce
• ½ Tablespoon dried minced onion
• ½ teaspoon poppy seeds
• 2 teaspoons fresh minced chives

Instructions

• Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with cooking spray. Slice the rolls in half lengthwise. Place the bottom halves, cut side up, in the prepared baking dish.
• Spread the stuffing evenly over the cut side up rolls. Lay the turkey evenly over the stuffing. Add the slices of Mozzarella cheese in an even layer over the turkey. Spread the cranberry sauce evenly over the cheese. Cover with the top halves of the rolls.
• Whisk the melted butter, honey mustard, Worcestershire sauce, and dried minced onion together in a small bowl. Generously brush across the tops of the sliders.
• Cover the baking dish with foil and bake in the oven for 15 to 18 minutes, or until the sliders are warmed through and the cheese is melted.
• Remove foil and bake for another couple minutes to just slightly brown the tops. Watch closely! Remove from the oven and garnish with the poppy seeds and chives. Serve warm and enjoy!

The post Turkey Cranberry Sliders appeared first on Life In The Lofthouse.

Are you ready for a dessert that hits all the right notes? My Salted Caramel Banana Pudding is more than just a dessert; it’s a culinary masterpiece that elevates classic banana pudding to new heights of indulgence. This no-bake caramel banana pudding takes the classic Southern favorite and gives it an irresistible upgrade. Each layer is carefully crafted with a balance of sweet and salty, and creamy and crunchy. With its rich caramel undertones and velvety banana pudding, this recipe is a celebration of all things delicious. You may need to take it easy at dinner because you’ll want a second helping of this!

You’ll love how easy it is to make (no baking required!) and how beautifully it serves for potlucks, holidays, or Sunday dinner. Each spoonful delivers silky pudding, soft bananas, and a hint of caramel that melts into the cookies for a dreamy, crave-worthy dessert that’s always a crowd favorite. Whether you make it with homemade whipped cream or keep it simple with Cool Whip, it’s pure dessert bliss from start to finish.

SALTED CARAMEL BANANA PUDDING

At the heart of this recipe lies the creamy pudding, made with a luscious combination of cream cheese, sweetened condensed milk, and instant banana pudding mix. Fresh whipped cream is also added, creating billowy peaks of sweetness that will envelop each bite with a cloud-like texture. What truly sets this banana pudding apart is the addition of salted caramel, which adds a layer of complexity and depth to the dessert. The caramel topping, generously drizzled over the top of the pudding, adds a rich sweetness that perfectly complements the creamy pudding and fresh bananas. And the sprinkle of sea salt adds a touch of savory sophistication, balancing out the sweetness of the caramel and adding a tantalizing contrast of flavors.

Find my expert tips below on how to make salted caramel banana pudding from scratch below! Don’t forget to tag me in your creations on Instagram and Facebook @lifeinthelofthouse.

Why You’ll Love This Easy Salted Caramel Banana Pudding Recipe:

• No-Bake Dessert: Simple ingredients and no oven time make this the ultimate fuss-free dessert for any holiday or occasion. I love to make it in the fall!
• Sweet & Salty Flavors: This recipe takes traditional banana pudding and elevates it with a rich drizzle of salted caramel. The perfect balance of creamy sweetness and a hint of salt.
• Creamy, Dreamy Layers: Every bite has silky banana pudding, fluffy whipped topping, buttery Nilla wafers, and fresh banana slices that melt together.
• Perfect For Sharing: Whether it’s a holiday, potluck, or family dinner, this pudding looks stunning in a dish and always disappears fast!
• Customizable: Use homemade whipped cream for an elevated touch or Cool Whip for a quick and easy shortcut. Both taste amazing.
• Make-Ahead Friendly: The flavors taste even better as they chill, so it’s perfect for prepping a day in advance for parties or gatherings. It’s the perfect dessert to make the night before.

Ingredients

Whipped Topping

• 2 ½ cups heavy whipping cream 
• ¾ cup powdered sugar
• 2 teaspoons vanilla extract

*OR  2 containers (8 ounces, each) Cool Whip, thawed

Banana Pudding

• 1 block (8 ounces) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1 large box (5 ounces) instant banana pudding mix 
• 1 cup milk (I use 2%)
• 1 box (11 ounces) Nilla Wafers
• 7 medium bright yellow bananas, sliced (don’t use too ripe or blackened bananas.)

Salted Caramel

• 1 small jar (12 ounces) salted caramel topping
• ½ teaspoon sea salt

Instructions

For The Whipped Topping

(If using Cool Whip, skip this step)

In the bowl of a stand mixer, add the heavy whipping cream, powdered sugar, and vanilla extract. Using the whisk attachment, whip until stiff peaks form. This takes around 5 minutes. Transfer the fresh whipped cream to a separate bowl and place it in the fridge. Clean the bowl that was used to make the whipped cream.

For The Banana Pudding

To the clean stand mixer bowl, add the softened cream cheese. Whip until fluffy. Add the sweetened condensed milk to the cream cheese. Beat until smooth, scraping the bottom and sides of the bowl a few times. Add the dry pudding mix and mix well. Slowly pour in the milk and continue to mix until combined.

Add 3/4 of the fresh whipped cream (OR 1 container of Cool Whip) to the pudding mixture. Gently fold it in until fully combined. Set aside.

Place one even layer of Nilla wafers on the bottom of the prepared baking dish. Top the wafers with one layer of sliced bananas. Spread only half of the pudding mixture evenly over the top of the bananas and wafers.

Repeat another layer of Nilla wafers and sliced bananas. Top with the remaining pudding, spreading it out evenly. Spread the remaining whipped cream (Or 1 container of Cool Whip) evenly over the top. Cover and place in the fridge to chill for at least 6 hours or overnight.

When ready to serve, drizzle with desired amounts of salted caramel topping, more banana slices, crushed wafers, and sea salt. Serve and enjoy!

Servings

This recipe yields 10 servings of pure indulgence, making it perfect for gatherings, celebrations, or simply satisfying a sweet tooth. With its ample portion size, this dessert ensures there’s plenty to go around, allowing everyone to indulge in its delightful flavors and textures.

Storage

To preserve the delectable flavors and creamy texture of this dessert, proper storage is essential. After preparing and assembling the dessert, cover the baking dish securely with a lid, plastic wrap, or foil to protect it from absorbing any unwanted odors or flavors from the refrigerator. Place the covered dish in the fridge and allow it to chill for at least 6 hours or overnight before serving. Be aware that this yummy treat is best served within 24 to 48 hours because bananas tend to brown fast.

Dessert Presentation

For a convenient and customizable dessert experience, consider adapting this recipe to suit your preferences. While the traditional method involves layering the ingredients in a 9×13-inch baking dish, you can easily customize the presentation by assembling the dessert in individual serving cups or glasses. Simply layer the Nilla wafers, sliced bananas, pudding mixture, and whipped cream in each cup, repeating the layers as desired to create individualized portions.

Alternatively, you can prepare the entire dessert in a single large trifle dish or serving bowl, creating a stunning centerpiece for any occasion. Whether served in individual cups or presented in a larger dish, this is sure to impress with its irresistible flavors and creamy texture, making it a delightful dessert option for any occasion.

Holly’s Tips for The Best No-Bake Salted Caramel Banana Pudding:

• Just-Ripe Bananas Work Best: Choose bright yellow bananas with no brown spots. Overripe bananas can make the pudding mushy and overly sweet.
• Whip the Cream Until Stiff Peaks Form: If making homemade whipped topping, beat just until stiff peaks appear. Over-whipping can cause the cream to curdle or turn grainy.
• Soften The Cream Cheese Properly: Let the cream cheese sit at room temperature for at least 30 minutes before mixing. This ensures a smooth, lump-free pudding base.
• Fold Gently For A Light Texture: When combining the whipped cream (or Cool Whip) with the pudding mixture, fold slowly and gently. Overmixing will deflate the air and make the pudding heavy.
• Layer Evenly: Spread the pudding mixture evenly between each layer of bananas and Nilla wafers for a neat, bakery-style look.
• Don’t Skip The Chill Time: Refrigerating for at least 6 hours (or overnight) lets the cookies soften and the flavors meld together. That’s what makes it so creamy and dreamy!
• Warm the Caramel Slightly Before Drizzling: Heating the salted caramel topping for a few seconds in the microwave makes it easier to drizzle beautifully over the chilled pudding.
• Garnish With Sea Salt For Extra Flavor: Just before serving, add a light pinch of flaky sea salt to enhance the caramel flavor and add that irresistible sweet-salty crunch.

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Banana Cream Pie Dessert is just as delicious.

Searching for something different? My Chocolate Chip Banana Cake is another great way to use up bananas sitting on your counter.

Looking for more banana treats? My Banana Cream Pie Cheesecake features creamy banana filling, buttery graham crust, and whipped topping.

Can’t get enough of salted caramel dessert? My Salted Caramel Rice Krispies and Salted Caramel Chocolate Chip Cookie Bars are both popular desserts in the fall.

Have you made this Salted Caramel Banana Pudding recipe? 
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #FallDessert #SaltedCaramelBananaPudding #LifeInTheLofthouse

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Salted Caramel Banana Pudding

Layers of fresh pudding, bananas, Nilla wafers and caramel sauce. This is a no-bake dessert that will be requested often!

Prep Time 6 hours hours 30 minutes minutes

Servings 10

Ingredients

Whipped Topping

• 2 ½ cups heavy whipping cream 
• ¾ cup powdered sugar
• 2 teaspoons vanilla extract

*OR

• 2 containers (8 ounces, each) Cool Whip thawed (this substitutes the whipped topping)

Banana Pudding

• 1 block (8 ounces) cream cheese softened
• 1 can (14 ounces) sweetened condensed milk
• 1 large box (5 ounces) instant banana pudding mix 
• 1 cup milk (I use 2%)
• 1 box (11 ounces) Nilla Wafers
• 6 bright yellow bananas sliced (don’t use too ripe or blackened bananas.)

Salted Caramel

• 1 small jar (12 ounces) salted caramel topping
• ½ teaspoon sea salt

Instructions

For The Whipped Topping

• (*If using Cool Whip skip this step)

  In the bowl of a stand mixer, add the heavy whipping cream, powdered sugar, and vanilla extract. Using the whisk attachment, whip until stiff peaks form. This takes around 5 minutes. Transfer the fresh whipped cream to a separate bowl and place in the fridge. Clean the bowl that was used to make the whipped cream.

For The Banana Pudding

• To the clean stand mixer bowl, add the softened cream cheese. Whip until fluffy. Add the sweetened condensed milk to cream cheese. Beat until smooth, scraping the bottom and sides of the bowl a few times. Add the dry pudding mix and mix well. Slowly pour in the milk and continue to mix until combined.
• Add 3/4 of the fresh whipped cream (OR 1 container of Cool Whip) to the pudding mixture. Gently fold it in until fully combined. Set aside.
• Place one even layer of Nilla wafers on the bottom of the prepared baking dish. Top the wafers with one layer of sliced bananas. Spread only half of the pudding mixture evenly over the top of bananas and wafers.
• Repeat another layer of Nilla wafers and sliced bananas. Top with remaining pudding, spreading out evenly. Spread the remaining whipped cream (OR 1 container of Cool Whip) evenly over the top. Cover and place in the fridge to chill for at least 6 hours or overnight.

For The Salted Caramel

• When ready to serve, drizzle with desired amounts of salted caramel topping, more banana slices, Nilla wafers and sea salt. Enjoy!

The post Salted Caramel Banana Pudding appeared first on Life In The Lofthouse.

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

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

SOFT AND FLUFFY DINNER ROLLS

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

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

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

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

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

Ingredients

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

Instructions

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

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

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

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

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

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

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

Servings

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

Storage and Reheating

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

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

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

Frequently Asked Questions:

Similar Recipes

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

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

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

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

Have you made this Soft and Fluffy Dinner Rolls recipe? 

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

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Soft and Fluffy Dinner Rolls

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

Prep Time 1 hour hour 30 minutes minutes

Cook Time 16 minutes minutes

Servings 12

Ingredients

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

Instructions

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

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

This Harvest Cobb Salad is the perfect fall salad to showcase all the best flavors of autumn while offering a nutritious and delicious meal. Filled with roasted sweet potatoes, crisp apples, pecans, dried cranberries, and shredded turkey (or chicken), this salad delivers a satisfying crunch with a touch of sweetness, topped off with a rich maple vinaigrette. If you’re in search of a salad that’s satisfying and full of flavor, this Harvest Cobb Salad is the answer. With its combination of roasted vegetables, fresh greens, savory bacon, and sweet, crunchy toppings, it’s sure to become a go-to recipe this fall season.

HARVEST COBB SALAD

This amazing salad checks all the boxes. It’s easy to make, packed with seasonal ingredients, and combines a delightful mix of textures and flavors. The addition of the homemade maple vinaigrette elevates the salad, bringing it all together in a harmonious blend of savory and sweet. This is not only a celebration of fall flavors but also a versatile dish that can be enjoyed in a variety of settings. Serve it as a light lunch, a hearty dinner, or as part of a festive fall spread. It’s perfect for entertaining, as it can be prepared ahead of time and dressed right before serving, making it convenient for gatherings or busy weeknights. This also makes it the perfect salad to serve on Thanksgiving day or for any special occasion in the fall.

Find all my expert tips on how to make harvest cobb salad 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 Harvest Cobb Salad Recipe:

• Delicious Seasonal Flavors: From the honeycrisp apples to the cranberries and sweet potatoes, this salad screams fall on a plate.
• Savory & Hearty Proteins: Shredded turkey and smoky bacon provide satisfying flavor and protein-packed bites.
• Crunchy Nuts & Tart Cranberries: Pecans bring crunch while dried cranberries add a pop of tart sweetness.
• Maple Vinaigrette: A slightly sweet, tangy dressing ties all the flavors together perfectly.
• Make-Ahead Friendly: This dish can be made ahead for any holiday or party, saving you time and stress.
• Perfect for Any Occasion: Beautiful, flavorful, and filling. This harvest salad is ideal for family dinners, Thanksgiving spread, and festive gatherings.

Ingredients

Salad Base

• 4 cups sweet potatoes, cut into 1-inch cubes
• 1 Tablespoon olive oil
• Kosher salt and black pepper
• ½ cup chopped cooked bacon
• 8 cups mixed spring greens
• 2 cups chopped romaine lettuce
• ½ to 1 pound cooked shredded turkey or chicken
• 1 Honeycrisp apple, cored and diced
• ⅔ cup chopped pecans
• ⅓ cup dried cranberries
• ½ cup freshly grated Parmesan cheese

Maple Vinaigrette

• ¼ cup extra-virgin olive oil
• ¼ cup white balsamic vinegar
• 2 tablespoons minced shallot
• 1 tablespoon pure maple syrup
• 2 teaspoons Dijon mustard

Instructions

For The Salad Base

Preheat the oven to 400 degrees F.

Place the cubed sweet potatoes on a sheet pan. Pour the olive oil evenly over the potatoes. Season with salt and pepper then gently toss to coat. Arrange the potatoes in a single layer and roast until tender, about 25 minutes or so, tossing halfway through.

Add the mixed spring greens and romaine lettuce to a large salad bowl and gently toss. 

Place the roasted sweet potatoes, chopped bacon, turkey or chicken, apple, pecans, cranberries, and Parmesan cheese evenly over the top of the salad. 

For The Maple Vinaigrette

In a small bowl, whisk the olive oil, vinegar, shallot, pure maple syrup and Dijon mustard together until well combined. Season with salt and pepper to taste. Pour dressing over salad and toss together. Serve and enjoy!

Servings

This salad serves approximately 4 people, making it the perfect dish for a small family meal or a cozy lunch with friends. However, it’s incredibly easy to double or even triple for larger gatherings or special events. The ingredients scale up effortlessly. Simply roast more sweet potatoes, add extra greens, and increase the toppings accordingly. The same goes for the maple vinaigrette; just mix up a larger batch to ensure every bite is drizzled with that delicious dressing.

Storage

If you’re making this salad ahead of time, keep the ingredients separate and store them in airtight containers in the refrigerator. Assemble the salad and add the vinaigrette just before serving to keep the greens crisp and fresh. The dressing can be made up to a week in advance and stored in a jar in the fridge. Just give it a good shake before drizzling it over the salad. This is a great meal to make for a lighter lunch before a rich dinner with the family. You can also make this and serve as a side dish for that lavish dinner if you so desire.

Holly’s Tips for The Best Harvest Cobb Salad:

• Even Roasting: Cut sweet potatoes into uniform 1-inch cubes so they roast evenly and caramelize beautifully.
• Toss Greens Gently: Mix the spring greens and romaine lightly to avoid bruising and maintain crispness.
• Slice Apples Just Before Serving: To keep the apples fresh and prevent browning, slice them right before adding them to the salad. You can also toss them lightly in lemon juice to keep them fresh!
• Add Crunchy Ingredients Last: Toss in pecans and cranberries just before serving to maintain their crunch and chewiness.
• Chill Before Serving: Keep all ingredients fresh until serving. This enhances the crispness and flavor of every bite.
• Add Extra Crunch: If you’re looking for even more crunch, add croutons or roasted pumpkin seeds to balance out the sweetness of the honeycrisp apples and cranberries.

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Autumn Chopped Salad is another popular fall-favorite.

Wanting something sweeter? My Strawberry Chicken Salad and Ambrosia Salad are great places to start.

In the mood for something more tangy? My BBQ Chicken Salad is packed full of different flavors: tender barbecue chicken, black beans, corn, and more.

Looking for something different? My Asian Chicken Salad was inspired by fresh Asian cuisine, made with pineapple, mandarin oranges, sliced apples, marinated chicken, and sliced almonds.

Have you made this Autumn Chopped Salad recipe? 

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

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Harvest Cobb Salad

Harvest Cobb Salad is filled with roasted sweet potatoes, crisp apples, pecans, dried cranberries, and shredded turkey. It delivers a satisfying crunch with a touch of sweetness, all balanced by a rich maple vinaigrette.

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Ingredients

Salad Base

• 4 cups sweet potatoes cut into 1-inch cubes
• 1 Tablespoon olive oil
• Kosher salt and black pepper
• ½ cup chopped cooked bacon
• 8 cups mixed spring greens
• 2 cups chopped romaine lettuce
• 1/2 to 1 pound cooked shredded turkey or chicken
• 1 Honeycrisp apple cored and diced
• ⅔ cup chopped pecans
• ⅓ cup dried cranberries
• ½ cup freshly grated Parmesan cheese

Maple Vinaigrette

• ¼ cup extra-virgin olive oil
• ¼ cup white balsamic vinegar
• 2 tablespoons minced shallot
• 1 tablespoon pure maple syrup
• 2 teaspoons Dijon mustard

Instructions

For The Salad Base

• Preheat the oven to 400 degrees F.
• Place the cubed sweet potatoes on a sheet pan. Pour the olive oil evenly over the potatoes. Season with salt and pepper then gently toss to coat. Arrange the potatoes in a single layer and roast until tender, about 25 minutes or so, tossing halfway through.
• Add the mixed spring greens and romaine lettuce to a large salad bowl and gently toss. 
• Place the roasted sweet potatoes, chopped bacon, shredded turkey, apple, pecans, cranberries, and Parmesan cheese evenly over the top of the salad. 

For The Maple Vinaigrette

• In a small bowl, whisk the olive oil, vinegar, shallot, pure maple syrup and Dijon mustard together until well combined. Season with salt and pepper to taste. Pour dressing over salad and toss together. Serve and enjoy!

The post Harvest Cobb Salad appeared first on Life In The Lofthouse.

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

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

BAKED PUMPKIN FRITTER BITES

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

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

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

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

Ingredients

Pumpkin Fritter Bites

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

Glaze

• 2 cups powdered sugar
• 2+ Tablespoons milk 

Instructions

For The Pumpkin Fritter Bites

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

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

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

For The Glaze

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

Servings

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

Storage and Reheating

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

Holly’s Tips for The Best Pumpkin Fritter Bites:

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

Frequently Asked Questions:

Similar Recipes

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

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

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

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

Have you made these Baked Pumpkin Fritter Bites? 

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

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Baked Pumpkin Fritter Bites

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

Prep Time 25 minutes minutes

Cook Time 14 minutes minutes

Servings 48

Ingredients

Baked Pumpkin Fritter Bites

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

Glaze

• 2 cups powdered sugar
• 2+ Tablespoons milk 

Instructions

Baked Pumpkin Fritter Bites

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

Glaze

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

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

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

PUMPKIN CORNBREAD

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

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

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

Why You’ll Love This Pumpkin Cornbread:

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

Ingredients

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

Instructions

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

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

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

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

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

Servings

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

Storage and Reheating

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

Holly’s Tips for The Best Pumpkin Cornbread:

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

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

Frequently Asked Questions:

Similar Recipes

Craving classic cornbread? Try my Sweet Cornbread recipe next!

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

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

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

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

Have you made this Pumpkin Cornbread recipe? 

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

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Pumpkin Cornbread

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

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 9

Ingredients

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

Instructions

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

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

I love fruit in desserts. I believe it to be one of the easiest and most satisfying ways to enhance any treat. No matter if the fruit is fresh, frozen, or in a can, it always brings baked goods to another level of perfection. Prepare to indulge in the sweet flavors and textures with this irresistible Cherry Delight. This delectable treat is the epitome of indulgence, offering a harmonious blend of cherry pie filling, fluffy cheesecake, and a buttery graham cracker crust. With each luscious bite, you’ll be transported to dessert heaven, savoring the perfect balance of fruity sweetness and creamy richness.

CHERRY DELIGHT

Crafted with love and care this dessert is a testament to the beauty of simplicity and elegance in baking. The journey begins with a golden graham cracker crust, made by mixing crushed graham crackers, melted butter, and sugar together before pressing them into the bottom of an 11×7-inch baking dish. After a brief stint in the oven, and to achieve the perfect crunch, the crust is left to cool completely, ready to be adorned with a decadent cheesecake.

At the core of this delightful dessert lies this creamy, dreamy center that’s both luxurious and light. It starts with heavy cream, whipped until thick and small peaks form. In a separate bowl, cream cheese and powdered sugar are combined, creating a smooth and decadent base that perfectly complements the tartness of the cherry pie filling. Once folded together with the whipped cream, this velvety mixture is poured onto the cooled graham cracker crust.

Last, but certainly not least, is the cherry pie filling. Pour it all over the cheesecake layer and then place in the fridge to allow everything to chill before serving.

INGREDIENTS

Crust

• 2 cups crushed graham crackers
• ½ cup melted salted butter
• ¼ cup granulated sugar

Cheesecake Filling

• 1 cup heavy whipping cream
• 1 package (8 ounces) cream cheese, softened
• 1 cup powdered sugar

Topping

• 1 large can of cherry pie filling

INSTRUCTIONS

Preheat oven to 350 degrees F.

Crust

Mix crushed graham crackers, melted butter and sugar together then press evenly into the bottom of an 11×7-inch baking dish. Bake for 5 to 8 minutes. Remove from the oven and allow to cool completely before making the filling.

Cheesecake Filling

Pour heavy cream into a large mixing bowl. Using an electric hand-mixer, beat cream until it thickens and small peaks form.

In a separate mixing bowl, beat together the cream cheese and powdered sugar until combined. Fold in the fresh whipped cream. Pour filling onto the cooled graham cracker crust and gently spread out evenly over the crust.

Topping

Spread cherry pie filling evenly all over the top of cheesecake filling. Cover and place in the fridge to chill and set for at least 3 hours or overnight. Cut into squares and serve!

SERVINGS

This recipe yields an 11×7-inch baking dish, offering 12 small servings. This can also be cut into larger squares offering 8 portions.

STORING OPTIONS

Simply cover the dish securely and refrigerate up to 3 to 4 days. When ready to enjoy, simply cut into squares and serve chilled, savoring each creamy bite as if it were the first.

SLICE IT ANY WAY YOU WANT

While this incredible creation shines on its own, it’s also a versatile dessert that welcomes creative pairings and personal touches. Serve it as is for a satisfying treat or elevate the experience by garnishing each square with a dollop of whipped cream and a fresh cherry on top.

For an extra indulgent twist, drizzle a bit of chocolate syrup or caramel sauce over the top, adding an extra layer of decadence to each bite. You can also try substituting the crust for an Oreo crust for that delicious cherry and chocolate combination.

FREEZING CHERRY DELIGHT

Preparing this dessert ahead of time and freezing it for later enjoyment is a savvy strategy for busy schedules or planned gatherings. I suggest freezing this treat without the cherry pie filling though. Wait to add that once you are ready to serve.

Tightly wrap the dish in heavy duty plastic wrap or aluminum foil, then store in the freezer for up to two months. When ready to enjoy, simply thaw the dessert in the refrigerator overnight or at room temperature for an hour before serving. Add the cherry pie filling once thawed and then serve! The flavors will remain just as luscious and delicious!

A TREAT FOR ANYTIME OF THE YEAR

Whether served as a refreshing dessert on a warm summer evening or enjoyed as a comforting indulgence during the holiday season, this is a timeless treat that’s perfect for any occasion. Its irresistible flavors and creamy texture make it a crowd-pleaser. So go ahead, treat yourself to a slice of pure bliss with this recipe—it’s the perfect way to sweeten any moment.

ENJOY THIS RECIPE? HERE ARE A FEW MORE DELIGHTFUL DESSERTS!

Easy Cherry Cobbler – This is one of the simplest ways to enjoy a warm baked cherry cobbler made from your own kitchen. Don’t forget the ice cream!

Chocolate Chip Cookie Pie – Imagine a large warm thick chocolate chip cookie the size of an entire plate! That’s exactly what this dessert is, but so much more!

Key Lime Slab Pie – This light dessert is tart and bright! A full sheet pan of delicious key lime cheesecake that’s perfect to make for gatherings.

Shredded Apple Pie – The best apple pie on the internet! This recipe is one that I hold dear to my heart, and I love sharing it with all my friends and family.

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Cherry Delight

Cherry Delight is filled with layers of cherry pie filling, dreamy cheesecake, and a buttery graham cracker crust. This easy and delicious dessert never fails to impress!

Prep Time 3 hours hours 30 minutes minutes

Servings 12

Ingredients

Crust

• 2 cups crushed graham crackers
• ½ cup salted butter melted
• ¼ cup granulated sugar

Filling

• 1 cup heavy whipping cream
• 1 package (8 ounces) cream cheese softened
• 1 cup powdered sugar

Topping

• 1 large can cherry pie filling

Instructions

• Preheat oven to 350 degrees ℉.

Crust

• Mix crushed graham crackers, melted butter and sugar together then press evenly into the bottom of an 11×7-inch baking dish. Bake for 5 to 7 minutes. Remove from oven and allow crust to cool completely before making the filling.

Cheesecake Filling

• Pour heavy cream into a large mixing bowl. Using an electric hand-mixer, beat cream until it thickens and small peaks form.
• In a separate mixing bowl, beat together the cream cheese and powdered sugar until combined. Fold in the fresh whipped cream. Pour filling onto the cooled graham cracker crust and gently spread out evenly over the crust.

Topping

• Spread the cherry pie filling evenly over the cheesecake filling. Cover and place in fridge to set for at least 3 hours or overnight. Cut into squares and serve!

The post Cherry Delight appeared first on Life In The Lofthouse.

Calling all caramel apple lovers, this fall treat is for you. This Caramel Apple Poke Cake has been on my mind ever since I made it! Light, moist, and packed with caramel apple flavor, it captures all the best parts of the classic fall treat in one warm, comforting cake. With this recipe, you get the perfect blend of flavor and indulgence in every bite! I love to make this recipe for fall parties, potlucks, and any special occasion.

Love caramel apples? Find more highly-rated recipes inspired by the popular fall dessert here.

CARAMEL APPLE POKE CAKE

The recipe starts as a typical poke cake. Once the cake is baked and cooled, holes are poked all over it, and then drizzled with sweetened condensed milk. It’s what comes after that that takes it to caramel apple paradise: the apple pie filling! It is filled with chunks of apples and glaze. It all seeps down into the holes and makes this cake completely delicious. This recipe does take some time to prepare, but the payoff is a delicious fall cake everyone will be drooling over. Pair with a scoop of vanilla ice cream for an extra indulgent fall dessert experience.

Find my expert tips below on how to make homemade caramel apple poke cake from scratch below! Don’t forget to tag me in your caramel apple creations on Instagram and Facebook @lifeinthelofthouse. Enjoy!

Why You’ll Love This Caramel Apple Poke Cake Recipe:

• Moist & Fluffy Poke Cake: Made from a simple white cake mix, this cake is light, tender, and the perfect base for all the delicious toppings.
• Creamy Sweetened Condensed Milk: Poking holes in the cake and pouring sweetened condensed milk creates a rich, luscious texture in every bite.
• Warm Apple Flavor: Chopped apple pie filling adds cozy, classic fall flavors that pair perfectly with the cake.
• Decadent Caramel Drizzle: Finished with caramel sauce, every slice is sweet, gooey, and irresistible.
• Perfect for Fall & Holidays: This cake is ideal for holidays like Halloween and Thanksgiving, family dinners, or any time you want a comforting fall dessert.

Ingredients

• 1 box (15.25 ounces) white cake mix
• including the eggs, water and oil needed for the cake mix
• 1 can (14 ounces) sweetened condensed milk
• 1 can (21 ounces) apple pie filling
• 1 container (8 ounces) Cool Whip, thawed OR fresh whipped cream
• Caramel sauce/topping

Instructions

Prepare and bake the cake according to directions on the box, using a 9×13-inch pan.

Once the cake is cooled, use a wooden spoon to poke holes evenly throughout the cake. Pour the sweetened condensed milk evenly over the cake, trying to fill up the holes.

Chop the apples up (contained in the apple pie filling) into smaller pieces. Spread the chopped apple pie filling evenly over the cake.

Top cake with cool whip or whipped cream. Cover and refrigerate until ready to serve. Serve each slice with drizzles of caramel sauce. Enjoy!

Servings

Serves 12.

Storage

If you have a few pieces leftover, not to worry. This cake is just as good the next day, if not better! When stored in the refrigerator, the cake will stay fresh for up to 3 days.

Holly’s Tips for The Best Caramel Apple Poke Cake:

• Even Baking: Use a 9×13-inch baking dish and make sure to follow the cake mix instructions exactly for a perfectly even, fluffy cake.
• Cool Completely Before Poking: Let the cake cool fully before poking holes; this prevents the cake from crumbling and ensures the sweetened condensed milk soaks in evenly.
• Poke Carefully: Use the back of a wooden spoon and poke holes all over the cake for maximum flavor absorption.
• Whipped Cream Options: Fresh whipped cream adds a lighter, fluffier texture than store-bought Cool Whip, but both work beautifully.
• Chill for Best Results: Refrigerate the cake after assembling to let the flavors meld together; it’s even better the next day.
• Caramel Drizzle Tips: Warm the caramel slightly for easier drizzling over each slice, or use a squeeze bottle for precision.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Caramel Apple Sheet Cake next.

Can’t get enough of apples? My Shredded Apple Pie is just as delicious.

Looking for something more bite-sized? My Caramel Apple Slices are perfect for Halloween and Friendsgiving parties.

Wanting something more filling? My Apple Crisp Pizza is a warm dessert pizza with cinnamon, apples, and a homemade oat topping with caramel.

Searching for something different? My Apple Fritter Bread is a classic morning pastry to go with your cup of joe, and a dense, sweet bread with an easy-to-make glaze over the top.

Have you made this Caramel Apple Poke Cake recipe? 
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #FallDessert #CaramelApplePokeCake #FallSnack #LifeInTheLofthouse

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Caramel Apple Poke Cake

A light and moist cake that tastes like caramel apples! The pieces of soft apples and the creamy whipped topping makes every slice amazing.

Prep Time 2 hours hours

Cook Time 28 minutes minutes

Servings 12

Author Holly

Ingredients

• 1 box (15.25 ounces) white cake mix including the eggs, water and oil needed for the cake mix
• 1 can (14 ounces) sweetened condensed milk
• 1 can (21 ounces) apple pie filling
• 1 container (8 ounces) cool whip, thawed Or fresh whipped cream
• caramel sauce/topping

Instructions

• Prepare and bake the cake according to directions on the box, using a 9×13-inch baking dish.
• Once the cake is cooled, use a wooden spoon to poke holes evenly throughout the cake. Pour the sweetened condensed milk evenly over the cake, trying to fill up the holes.
• Chop the apples up (contained in the apple pie filling) into smaller pieces. Spread the chopped apple pie filling evenly over the cake.
• Top cake with cool whip or whipped cream. Cover and refrigerate until ready to serve. Serve each slice with drizzles of caramel sauce. Enjoy!

The post Caramel Apple Poke Cake appeared first on Life In The Lofthouse.

I know the title of these World’s Best Dinner Rolls is pretty bold but it could not be any more true. These are the softest, most delicious rolls I’ve ever had the pleasure of eating.

There are so many reasons why I love these rolls, and it is not just because they taste so good. They are SUPER EASY to make. No kneading required! If you’re a beginner or looking for an easy dinner roll recipe, this is the one for you!

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

WORLD’S BEST DINNER ROLLS

These World’s Best Dinner Rolls are easy to make in the sense that you don’t have to ‘shape’ them before they bake. You only need to roll them into balls and then place them in a 9×13 glass pan. As these bake, they puff up into these beautiful, uniform mounds of deliciousness. They have become my ‘go-to’ dinner rolls, and I am pretty confident they will be yours too!

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

Why You’ll Love These World’s Best Dinner Rolls:

• Rich & Buttery: With whole milk, butter, and eggs in the dough, these rolls are soft, tender, and full of flavor.
• Perfectly Sweetened: A touch of sugar balances the savory notes, making them irresistible alongside any meal.
• Light & Fluffy: The yeast proofing and double-rise process create rolls that are airy, pillowy, and melt-in-your-mouth soft.
• Golden & Gorgeous: Baking to a perfect golden brown and finishing with a cold butter rub gives each roll a shiny, bakery-quality finish.
• Versatile Size Options: Make 24 large rolls for dinner or halve the size to create 48 smaller rolls. Perfect for parties, holidays, or everyday meals!
• Impressive But Easy: Despite looking like a bakery masterpiece, the method is simple and approachable, giving you homemade rolls that wow every time.

Ingredients

• 2 cups whole milk (2% milk also works, but whole is best)
• 1/2 cup + 1 Tablespoon granulated sugar divided
• 1/3 cup salted butter
• 2 teaspoons kosher salt
• 4 ½ teaspoons active dry yeast
• 2/3 cup warm water (105 to 115 degrees F.)
• 8 cups all-purpose flour
• 3 large eggs beaten

Instructions

Combine milk, 1/2 cup sugar, butter and salt in a medium saucepan. Heat over medium heat until butter melts. Remove from heat and allow to cool until lukewarm. (This step is important because if the mixture is too hot, it will kill the yeast).

While the milk mixture is cooling, dissolve the yeast and 1 tablespoon of sugar in the warm water. Let it stand about 10 minutes. (After 10 minutes, the yeast should be very bubbly and foamy).

In a large mixing bowl, combine 3 cups flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl. Add yeast mixture and beat on high for 3 minutes. Add in beaten eggs. Then stir in remaining 5 cups of flour to make a soft dough.

Note: The dough will be very soft and coming away from the sides of the bowl, but it will still be sticky. Don’t worry about this. It will firm up a little during the rising process.

Place the bowl in a warm place and cover with a clean kitchen towel. Allow to rise for 1 hour.
Punch down dough, and turn dough onto a lightly floured clean surface. Divide in half. Spray two 9×13 glass pans with cooking spray.

Roll first portion of dough into a rectangle and then cut into 12 equal-sized pieces. Roll each piece into a ball and then place in prepared pans. Repeat with remaining dough in the second pan. Cover pans with clean kitchen towels, and let rise 30-45 minutes.

Preheat oven to 375 degrees. Bake for 15-18 minutes or until golden-brown.

When done baking, remove rolls from the oven and then rub a stick of cold butter all over the tops!

Servings

Yields: 24 dinner rolls. Feel free to reduce the roll size in half to create 48 small rolls.

Storage and Reheating

Store completely cooled rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap rolls tightly in plastic wrap and freeze for up to 3 months. To reheat, warm in a 350°F oven for 10–15 minutes, or microwave a roll wrapped in a damp paper towel for 15–20 seconds. Brushing with additional melted butter after reheating restores that fresh-from-the-oven flavor and shine.

Holly’s Tips for The World’s Best Dinner Rolls:

• Cool Milk Mixture: Make sure the milk and butter mixture is lukewarm before adding to the yeast. Too hot and it can kill the yeast, preventing proper rising.
• Proof Yeast Properly: Dissolve the yeast in warm water with sugar and let it foam for about 10 minutes. This ensures an airy, light texture.
• Expect Sticky Dough: The dough will be soft and sticky. This is normal. Avoid adding too much flour, as it can make rolls dense.
• Double Rise For Fluffiness: Allow the dough to rise once before shaping and again after shaping to achieve soft, tender rolls.
• Uniform Roll Size: Cut the dough into equal pieces for consistent baking and beautiful presentation.
• Golden, Buttery Finish: Rub cold butter over the tops immediately after baking for a shiny, flavorful finish.
• Optional Flavor Boosts: Add a sprinkle of sea salt, herbs, or garlic butter for extra flavor if desired.

Frequently Asked Questions:

Similar Recipes

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

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

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

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

Have you made this The World’s Best Dinner Rolls recipe? 

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Print

World’s Best Dinner Rolls

These World's Best Dinner Rolls are golden, soft and so delicious. You'll want to make these time and time again!

Prep Time 2 hours hours

Cook Time 15 minutes minutes

Servings 24

Ingredients

• 2 cups whole milk (2% milk also works, but whole is best)
• 1/2 cup + 1 Tablespoon granulated sugar divided
• 1/3 cup salted butter
• 2 teaspoons kosher salt
• 4 ½ teaspoons active dry yeast
• 2/3 cup warm water (105 to 115 degrees F.)
• 8 cups all-purpose flour
• 3 large eggs beaten

Instructions

• Combine milk, 1/2 cup sugar, butter and salt in a medium saucepan. Heat over medium heat until butter melts. Remove from heat and allow to cool until lukewarm. (This step is important because if the mixture is too hot, it will kill the yeast.)
• While the milk mixture is cooling, dissolve the yeast and 1 tablespoon of sugar in the warm water. Let stand about 10 minutes. (after the 10 minutes, the yeast should be very bubbly and foamy)
• In a large mixing bowl, combine 3 cups flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl. Add yeast mixture and beat on high for 3 minutes. Add in beaten eggs. Then stir in remaining 5 cups of flour to make a soft dough.
• *NOTE- The dough will be very soft and coming away from the sides of the bowl, but it will still be sticky. Don’t worry about this. It will firm up a little during the rising process*
• Place the bowl in a warm place and cover with a clean kitchen towel. Allow to rise for 1 hour.
• Punch down dough, and turn dough onto a lightly floured clean surface. Divide in half. Spray two 9×13 glass pans with cooking spray.
• Roll first portion of dough into a rectangle and then cut into 12 equal-sized pieces. Roll each piece into a ball and then place in prepared pans. Repeat with remaining dough in the second pan. Cover pans with clean kitchen towels, and let rise 30-45 minutes.
• Preheat oven to 375 degrees. Bake for 15-18 minutes or until golden-brown.
• When done baking, remove rolls from oven and then rub a stick of cold butter all over the tops!

Notes

*This recipe yields 24 large rolls. You can reduce the roll size in half to create 48 small rolls.

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