If you love my Red Lobster Cheddar Bay Biscuits, this Cheddar Bay Biscuit Bread has the same buttery, garlicky cheddar flavor, just baked right in a bread pan. Slice it warm and serve it with basically anything. It’s a must-make! Trust me!

Cheddar Bay Biscuit Bread Ingredients

• Cheese: Shred cheddar from a block for the best melt. Pre-shredded doesn’t melt as smoothly in the bread.
• Buttermilk: Use buttermilk instead of milk for extra tang. You may need 2 to 3 tablespoons more to fully moisten the dough.
• Butter: If you use salted butter, reduce the added salt to ½ teaspoon

How to Make Cheddar Bay Biscuit Bread

This bread is super moist without being dense or crumbly. It’s easier than making the biscuits, especially since it uses ingredients you already have on hand. SO good, so easy, so quick!

1. Prep: Preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with nonstick cooking spray. Whisk together flour, sugar, baking powder, garlic powder, onion powder, and salt in a large bowl.
2. Wet Ingredients: Combine milk and the egg.
3. Combine: Stir the milk mixture into the flour mixture along with the melted unsalted butter until combined.
4. Mix and Pour: Stir in shredded cheddar cheese, then pour the batter into the prepared baking pan.
5. Bake: Bake for 35-40 minutes, until baked through, and a toothpick comes out clean from the center of the loaf.
6. Buttery Topping: Just before the loaf comes out of the oven, stir the salted butter, garlic powder, onion powder, and fresh chopped parsley. Then, brush over the top of the bread as soon as it comes out of the oven. Let the Cheddar Bay Biscuit bread rest for about 10 minutes before removing it from the pan and slicing.

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Cheddar Bay Biscuit Bread

Cheddar Bay Biscuit Bread is a buttery, garlicky cheddar loaf inspired by the famous Red Lobster biscuits.

Course Bread, Side Dish

Cuisine American

Keyword cheddar bay biscuit bread, cheddar bay biscuit bread recipe, cheddar bay biscuits, copycat cheddar bay biscuits, red lobster cheddar bay biscuit bread, red lobster cheddar bay biscuits recipe

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 490kcal

Author Alyssa Rivers

Equipment

• 1 9 x 5-inch loaf pan

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1 ½ teaspoons garlic powder
• ½ teaspoon onion powder
• ¾ teaspoon salt
• 1 cup milk
• 1 large egg
• ¼ cup melted unsalted butter
• 2 cups shredded cheddar cheese

Garlic Butter Topping

• ¼ cup melted salted butter
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 tablespoon fresh chopped parsley

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 5-inch loaf baking pan with nonstick cooking spray.
• Whisk together 2 cups all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, 1 ½ teaspoons garlic powder, ½ teaspoon onion powder, and ¾ teaspoon salt in a large bowl.
• Combine 1 cup milk and 1 large egg, then stir the milk mixture into the flour mixture along with ¼ cup melted unsalted butter until combined.
• Stir in 2 cups shredded cheddar cheese, then pour the batter into the prepared baking pan.
• Bake for 35-40 minutes, until baked through and a toothpick comes out clean from the center of the loaf. If you'd like the top a little darker, turn the oven to broil on HIGH for 1-2 minutes.
• Just before the loaf comes out of the oven, stir together ¼ cup melted salted butter, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and 1 tablespoon fresh chopped parsley.
• Brush the garlic butter over the top of the bread as soon as it comes out of the oven. Let the bread rest for about 10 minutes before removing from the pan and slicing.

Notes

Storage and Reheating Instructions

• Room Temperature: Keep the bread in an airtight container or wrapped in plastic wrap for 3-4 days.
• Reheat: Microwave individual slices in 10 to 15 second bursts until warm. For larger portions, wrap in foil, place on a baking sheet, and warm at 350°F for 5 to 10 minutes.
• Freeze: Let the loaf cool completely, then wrap in 2 to 3 layers of plastic wrap and a layer of foil. Place in a freezer bag or airtight container and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 490kcal | Carbohydrates: 38g | Protein: 16g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 840mg | Potassium: 168mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1018IU | Vitamin C: 1mg | Calcium: 452mg | Iron: 2mg

What to Make For Dinner With The Bread

Dinner

The Best Lobster Tail Recipe Ever!

20 minutes

Dinner

The Ultimate Ribeye Steak

50 minutes

Side Dishes

Easy Air Fryer Broccolini

10 minutes

Dinner

Classic Shrimp Scampi

45 minutes

Starbucks dropped a new Chocolate Pistachio Loaf, and I was instantly obsessed. The pistachio flavor and that rich chocolate swirl had me determined to make my own version so I could skip the drive thru and bake it anytime.

Chocolate Pistachio Loaf Ingredients

• Use room temperature ingredients. This will ensure that the ingredients incorporate well and bake evenly.
• Food Coloring: The pudding mix turns the batter light green. For a deeper Starbucks style color, add a drop or two of food coloring.
• Hot water and cocoa. Mix the cocoa with hot water. This will ensure the cocoa mixture is smooth and lump free and will bloom the cocoa, enhancing the chocolate flavor.
• Almond Extract: This helps enhance the pistachio flavor.

Starbucks Chocolate Pistachio Loaf Recipe

I was super excited when I saw Starbucks new spring menu had this chocolate pistachio loaf on it! I snagged it and worked on a recipe for you guys! It is spot on and totally worth baking! You also need to try my Starbucks Lemon Loaf and Gingerbread Loaf.

1. Prep: Preheat the oven to 350°F and grease a 9 x 5-inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside. In a large bowl, whisk together all-purpose flour, 1 box instant pistachio pudding, baking powder, and salt.
2. Mix: In the bowl of a stand mixer or a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, blending well after each addition. Add almond extract and buttermilk and beat until combined.
3. Combine: Add the dry mixture to the wet mixture and mix until just combined.
4. Chocolate Swirl Mixture: Remove 1 cup of the batter and place in a small bowl. Mix cocoa powder with hot water until smooth. Pour the cocoa mixture into the 1 cup of batter and mix until it is just combined.
5. Layer: Add ⅓ of the pistachio batter to the pan, then dollop on half the chocolate batter. Repeat with another ⅓ pistachio and the remaining chocolate batter, then top with the last ⅓ pistachio. Swirl with a knife in a zigzag, rotate the pan 90°, and zigzag once more.
6. Bake: Top the batter with chopped pistachios, then bake for 55-60 minutes. Or until the top of the loaf springs back when pressed, or a toothpick inserted in the center comes out clean.

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Chocolate Pistachio Loaf

Moist pistachio loaf with a rich chocolate swirl in every slice. This Starbucks copycat tastes just like the real deal, maybe even better!

Course Bread, Breakfast, Dessert

Cuisine American

Keyword chocolate pistachio loaf, chocolate pistachio loaf recipe, pistachio chocolate loaf, starbucks copycat pistachio chocolate loaf

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 1 loaf

Calories 4340kcal

Author Alyssa Rivers

Ingredients

• 1 ¾ cups all-purpose flour
• 1 (3.4-ounce) box instant pistachio pudding
• 1 teaspoon baking powder
• ¾ teaspoon salt
• 1 cup softened butter
• 1 ¼ cups granulated sugar
• 4 large eggs
• ½ teaspoon almond extract
• ½ cup buttermilk
• ¼ cup unsweetened cocoa powder
• ¼ cup hot water
• ¼ cup chopped pistachios

Instructions

• Preheat the oven to 350 degrees Fahrenheit and grease a 9 x 5-inch loaf pan with nonstick cooking spray and line it with parchment paper. Set aside.
• In a large bowl, whisk together 1 ¾ cups all-purpose flour, 1 (3.4-ounce) box instant pistachio pudding, 1 teaspoon baking powder, and ¾ teaspoon salt.
• In the bowl of a stand mixer or a large bowl, cream together 1 cup softened butter and 1 ¼ cups granulated sugar until light and fluffy, about 3-4 minutes.
• Add 4 large eggs one at a time, blending well after each addition. Add ½ teaspoon almond extract and ½ cup buttermilk and beat until combined.
• Add the dry mixture to the wet mixture and mix until just combined.
• Remove 1 cup of the batter and place it in a small bowl. Mix ¼ cup unsweetened cocoa powder with ¼ cup hot water until smooth. Pour the cocoa mixture into the 1 cup of batter and mix until it is just combined.
• Alternate the two batters in the loaf pan, starting with the pistachio batter. Add ⅓ of the batter to the bottom of the pan. Dollop half of the chocolate batter on top. Repeat with another ⅓ of the pistachio batter. Dollop the remaining half of the chocolate batter on top. Finally, add the remaining ⅓ of the pistachio batter. Use a knife or skewer to swirl the batter together by dragging the knife through the pan in a zig-zag motion. Turn the pan 90 degrees and repeat.
• Top the batter with ¼ cup chopped pistachios and bake for 55-60 minutes, or until the top springs back when pressed and a toothpick comes out clean.

Notes

Storage & Make Ahead Instructions

• Room Temperature: Store in an airtight container at room temperature for up to 4 days.
• Freezer: Cool completely, then wrap tightly in plastic wrap and place in a freezer bag. Freeze whole or sliced for up to 3 months.
• Make ahead: Assemble the batter in the loaf pan, cover, and refrigerate until ready to bake, up to 24 hrs. Add about 5 minutes to the bake time.

Nutrition

Calories: 4340kcal | Carbohydrates: 535g | Protein: 64g | Fat: 228g | Saturated Fat: 129g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 65g | Trans Fat: 8g | Cholesterol: 1245mg | Sodium: 5442mg | Potassium: 1389mg | Fiber: 17g | Sugar: 349g | Vitamin A: 7085IU | Vitamin C: 2mg | Calcium: 649mg | Iron: 19mg

More Starbucks Copycat Recipes

Beverages

Copycat Starbucks Pink Drink

5 minutes

Breakfast

Copycat Starbucks Egg Bites

45 minutes

Beverages

Copycat Starbucks Medicine Ball

8 minutes

Breakfast

Starbucks Cream Cheese Danish

22 minutes

These Neiman Marcus Chocolate Chip Cookies come with a famous backstory, but the real star is the cookie itself. Thick, chewy, and packed with oats, two kinds of chocolate, and crunchy walnuts, they’re truly worth the hype.

Ingredients for Neiman Marcus Chocolate Chip Cookies

• Oats: Pulse the oats slightly. We want to break them down a bit, not blend them into a flour.
• Chocolate Bar: Finely chop your chocolate bar; it’s easier than grating it, like you do in the original recipe, and you get bigger pools of melty chocolate.
• Walnuts: Substitute the walnuts for pecans or leave the nuts out entirely.

How to Make Neiman Marcus Chocolate Chip Cookies

This chocolate chip cookie recipe is simple enough to make any day of the week. There is no chilling time. You just mix, bake, and enjoy cookies that turn out soft, chewy, and delicious every time. If you love easy cookie recipes, try my soft sugar cookies or chewy oatmeal chocolate chip cookies.

1. Mix Wet Ingredients: Preheat the oven to 375ºF. Line a cookie sheet with parchment paper and set aside. Use a hand mixer or stand mixer to cream butter, brown sugar, and granulated sugar together. Beat until light and fluffy, about 3-4 minutes. Add eggs and vanilla extract and beat until combined.
2. Pulse Oats: In a blender or food processor, pulse oats until they are partially blended.
3. Mix Dry Ingredients: Add the ground oatmeal, all-purpose flour, baking soda, baking powder, and salt in a large bowl, then stir to combine.
4. Combine: Add the dry ingredients to the wet ingredients, then stir to combine.
5. Add Mix-Ins: Stir in chocolate chips, chopped hershey bar, and chopped walnuts.
6. Bake: Use a medium cookie scoop to scoop 1 ½ tablespoon sized dough balls onto the prepared baking sheets. Leave 2 inches between each cookie, then bake for 10-12 minutes, until the edges turn a light golden brown. The centers will look under baked. But the Neiman Marcus chocolate chip cookies will continue to cook as they cool on the baking sheet.

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Neiman Marcus Cookies

These Copycat Neiman Marcus Cookies have crisp edges, soft centers, and a rich, buttery dough packed with chocolate chips and signature texture.

Course cookies, Dessert

Cuisine American

Keyword $250 neiman marcus cookies, chocolate chip cookies, million dollar cookies, neiman marcus chocolate chip cookies, neiman marcus cookie recipe, neiman marcus cookies

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 30 cookies

Calories 258kcal

Author Alyssa Rivers

Ingredients

• 1 cup softened unsalted butter
• 1 cup packed brown sugar
• ¾ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups old-fashioned rolled oats
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¾ teaspoon salt
• 2 cups semi-sweet chocolate chips
• 1 (4-ounce) milk chocolate bar, chopped
• 1 cup chopped walnuts

Instructions

• Preheat the oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper and set aside.
• Use a hand mixer or stand mixer to cream 1 cup softened unsalted butter, 1 cup packed brown sugar, and ¾ cup granulated sugar together in a large bowl until light and fluffy, about 3-4 minutes.
• Add 2 large eggs and 2 teaspoons vanilla extract and beat until combined.
• In a blender or food processor, pulse 2 ½ cups old-fashioned rolled oats until they are partially blended.
• Add the oats, 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ¾ teaspoon salt in a large bowl and stir to combine.
• Add the dry ingredients to the wet ingredients and stir to combine.
• Stir in 2 cups semi-sweet chocolate chips, 1 (4-ounce) milk chocolate bar, chopped, and 1 cup chopped walnuts.
• Use a medium cookie scoop to scoop 1 ½ tablespoon-sized dough balls onto the prepared baking sheets, leaving 2 inches between each cookie.
• Bake for 10-12 minutes, until the edges turn a light golden brown. The centers will look under-baked, but the cookies will continue to cook as they cool on the baking sheet.

Video

Notes

Storage & Freezing Instructions

• Storage: Store cookies in an airtight container at room temperature for up to 5 days.
• Freezing Baked Cookies: Let cookies cool completely, then layer them with parchment paper in an airtight container. Freeze for up to 3 months.
• Freezing Cookie Dough: Scoop dough into individual portions on a parchment-lined baking sheet and freeze until solid (about 2 hours). Transfer to a freezer-safe container and freeze for up to 3 months.
• To Bake from Frozen: Bake dough straight from the freezer, just add a few extra minutes to the baking time.

Nutrition

Calories: 258kcal | Carbohydrates: 30g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 118mg | Potassium: 136mg | Fiber: 2g | Sugar: 17g | Vitamin A: 214IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 2mg

More of My Favorite Chocolate Chip Cookie

If you love chocolate chip cookies as much as I do, you’ll want to check out all of these delicious recipes!

Desserts

Strawberry Chocolate Chip Cookies

30 minutes

Desserts

3 Ingredient Pumpkin Chocolate Chip Cookies

25 minutes

Desserts

Zucchini Oat Chocolate Chip Cookies

25 minutes

Desserts

Brown Butter Chocolate Chip Cookies

27 minutes

I still can’t believe this red velvet cake only uses 2 ingredients. A box of cake mix and a can of soda are all you need to make a soft, fluffy cake in minutes! It’s perfect for Valentine’s Day or anytime a red velvet craving hits.

2-Ingredient Red Velvet Cake Ingredients

• Type of Soda: I used Coke, but you can use cola, lemon-lime, Ginger Ale, or Dr Pepper. I’d stay away from zero-sugar or diet sodas.
• Swap the Soda: You can use 1 cup of unsweetened applesauce instead of a can of soda, OR 1 ½ cups of club soda.
• Cake Mix: A 13.25-ounce box of cake mix will still work, but I prefer the 15.25-ounce box. I look for the Pillsbury brand.
• Topping: Top this cake with cream cheese frosting, buttercream, or even just a dusting of powdered sugar!

How to Make 2-Ingredient Red Velvet Cake

This 2 Ingredient Red Velvet Cake is perfect when you want a last-minute Valentine’s Day treat. For a little extra love on the dessert table, you can also make red hot cinnamon popcorn, cherry cordials, or cheesecake stuffed strawberries.

1. Prep: Preheat the oven to 350ºF and spray a 9 x 13-inch baking pan with nonstick spray. Set aside. Add the cake mix and can of Coke to a large bowl.
2. Mix: Use a hand mixer to mix on medium speed until fully combined.
3. Bake: Add the cake batter to the prepared baking pan, then smooth the top. Bake for 28-30 minutes, until the center of the cake springs back when slightly pressed or a toothpick comes out clean. Let the cake cool completely before serving. Frost your 2 ingredient red velvet cake with your choice of frosting, or dust with powdered sugar. 

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2-Ingredient Red Velvet Cake

This 2-ingredient red velvet cake is almost too easy to believe! With just a cake mix and a can of soda, you can make a soft, fluffy cake in minutes.

Course Cake, Dessert

Cuisine American

Keyword 2 ingredient soda cake, 2-ingredient red velvet cake, 2-ingredient red velvet cake recipe, easy red velvet, easy red velvet cake, holiday cake, red velvet cake, soda cake mix, two ingredient red velvet cake, valentine’s day

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 16 servings

Calories 124kcal

Author Alyssa Rivers

Equipment

• 1 9 x 13-inch baking pan or 2 8-inch round cake pans

Ingredients

• 1 (15.25-ounce) box red velvet cake mix
• 1 (12-ounce) can Coca-Cola 1 ½ cups

Instructions

• Preheat the oven to 350 degrees Fahrenheit and spray a 9 x 13-inch baking pan with nonstick cooking spray. Set aside.
• Add 1 (15.25-ounce) box red velvet cake mix and 1 (12-ounce) can Coca-Cola to a large bowl and use a hand mixer to mix on medium speed until fully combined.
• Add the cake batter to the prepared baking pan and smooth over the top.
• Bake for 28-30 minutes, until the center of the cake springs back when slightly pressed on, or a toothpick inserted into the center of the cake comes out clean.
• Let the cake cool completely before serving. Frost with your choice of frosting, or dust with powdered sugar.

Notes

Storage Instructions

• Fridge: Cover this cake with plastic wrap and store at room temperature for up to 5 days. 
• Freezer: Let the cake cool completely, then wrap it in a few layers of plastic wrap and freeze for up to 3 months. Let thaw at room temperature for a couple of hours, then eat when ready!

 

Nutrition

Calories: 124kcal | Carbohydrates: 22g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 224mg | Potassium: 90mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1IU | Calcium: 41mg | Iron: 1mg

More Red Velvet Dessert Recipes

Desserts

Red Velvet Oreos

30 minutes

Desserts

Red Velvet Crinkle Cookies

1 hour 33 minutes

Desserts

Red Velvet White Chocolate Chip Cookies

24 minutes

Desserts

The BEST Red Velvet Cupcakes with Cream Cheese Frosting

30 minutes

My 4-ingredient artisan bread is simple, rustic, and completely bakery-worthy. With just flour, water, yeast, and salt, you’ll get a loaf with a crusty outside and a soft, chewy center.

Artisan Bread Ingredients

• Flour: You can use bread flour or all-purpose flour. Bread flour gives the loaf a chewier texture and more structure, while all-purpose flour creates a slightly softer crumb.
• Yeast: Be sure your instant yeast is fresh and not expired. Old yeast may keep the dough from rising properly.
• Add-Ins: Try adding fresh herbs, shredded cheese, dried fruit, or nuts to the dough for extra flavor and texture.

How to Make Homemade Artisan Bread

Trust me, this is the bread you make if you think making bread is scary! I promise you’ll end up with a crusty, golden loaf that’s perfect with honey butter, homemade jam, or sliced up for sandwiches.

1. Mix: In a large bowl, mix flour, instant yeast, and salt. Add lukewarm water and stir to combine. Mix until all the flour is incorporated and a sticky, rough dough forms.
2. Let Rise: Cover the dough and let rise for about 2 hours, or until doubled in size. If you would like to do an overnight rise, once the dough is mixed, cover and place it in the fridge overnight. 
3. Preheat and Stretch and Fold: Preheat the oven to 450ºF and place a Dutch oven with a lid in the oven to heat up. This will take about 30 minutes. Once the dough has doubled, lightly flour your hands and stretch one side over itself.
4. Stretch and Fold: Turn the bowl 90 degrees and repeat 5-6 more times until the dough starts to hold its shape.
5. Shape and Let Rest: Pinch the seams together into the middle of the dough to form a round ball. Turn the dough out onto a lightly floured piece of parchment paper. Sprinkle the top of the dough lightly with flour and cover loosely for 20 minutes.
6. Bake: Uncover the dough and lift the parchment, then place the dough in the hot Dutch oven. Cover with the lid and put into the oven. Bake for 30 minutes, then remove the lid and bake for an additional 15 minutes, until golden brown. Once done cooking, carefully lift the parchment paper out of the oven. Let the artisan bread cool completely on a wire rack before slicing and serving.

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4 Ingredient Artisan Bread

A simple no-knead artisan bread made with just 4 ingredients. It’s crusty on the outside, tender inside, and nearly impossible to mess up.

Course Bread

Cuisine American

Keyword 4 ingredient artisan bread, artisan bread, artisan bread recipe, no knead artisan bread, no knead bread

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Proofing Time 3 hours hours

Total Time 3 hours hours 55 minutes minutes

Servings 1 loaf

Calories 1615kcal

Equipment

• 1 Dutch Oven

Ingredients

• 3 ½ cups flour bread or all-purpose
• 1 package instant yeast 2 ¼ teaspoons
• 2 teaspoons salt
• 1 ½ cups lukewarm water

Instructions

• In a large bowl, mix 3 ½ cups flour, 1 package instant yeast, and 2 teaspoons salt. Add 1 ½ cups lukewarm water and stir to combine until all the flour is incorporated and a sticky, rough dough forms.
• Cover the dough and let rise for about 2 hours, or until doubled in size. If you would like to do an overnight rise, once the dough is mixed, cover and place in the fridge overnight.
• Preheat the oven to 450 degrees Fahrenheit and place a Dutch oven with a lid in the oven to heat up. This will take about 30 minutes.
• Once the dough has doubled, lightly flour your hands and grab one side of the dough, pull and stretch the dough over itself. Turn the bowl 90 degrees and repeat the process 5-6 more times until the dough begins to hold its shape. Pinch the seams together into the middle of the dough to form a round ball.
• Turn the dough out onto a lightly floured piece of parchment paper. Sprinkle the top of the dough lightly with flour and cover loosely for 20 minutes.
• Uncover the dough and lift the parchment, placing the dough into the hot Dutch oven. Cover with the lid and put into the oven. Bake for 30 minutes, then remove the lid and bake for an additional 15 minutes, until golden brown. Once done cooking, carefully lift the parchment paper out of the oven and let the bread cool completely on a wire rack before slicing and serving.

Video

Notes

Storage & Make Ahead Instructions

• Fridge: Wrap bread tightly or store in an airtight container at room temperature for up to 5 days or store in the fridge for up to 7 days.
• Freezer: Wrap tightly and store in an airtight container or bag in the freezer for up to 3 months.
• Make Ahead: This dough can be made in advance and stored in the fridge for up to 24 hours. After mixing the dough, cover and let it rise overnight, up to 24 hours.

Nutrition

Calories: 1615kcal | Carbohydrates: 337g | Protein: 48g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 4681mg | Potassium: 536mg | Fiber: 14g | Sugar: 1g | Vitamin C: 0.02mg | Calcium: 81mg | Iron: 20mg

More Easy Homemade Bread Recipes

Recipe Skill Levels

Cheesy Quick Bread

1 hour 15 minutes

Recipe Skill Levels

Pizza Hut Breadsticks

2 hours 10 minutes

Recipe Skill Levels

Angel Biscuits

45 minutes

Side Dishes

Perfect Naan Bread with Garlic Butter

1 hour 20 minutes

Simple to make and impossible to resist, these 4 ingredient sugar cookies are soft, tender, and sweet. A quick mix, scoop, then bake, and your kitchen will smell like pure cookie heaven!

4 Ingredient Sugar Cookies Ingredients

• Extracts: Add vanilla for a classic sugar cookie flavor, or try almond extract or lemon extract. But, just use 1/2 teaspoon since they’re stronger.
• Rolling the Dough: Rolling in sugar is optional, but it adds a sweet crunch. Use sprinkles or sanding sugar for a festive touch.
• Butter: I use salted butter for the perfect balance of flavor.

4 Ingredient Sugar Cookie Recipe

If you want a cookie that’s quick, tasty, and a major hit, this is it. These 4 ingredient sugar cookies are as simple as they are delicious. For more favorites, make my Lofthouse, Swig, or sprinkle sugar cookie recipes.

1. Cream the Butter and Sugar: Preheat the oven to 325ºF. Line two baking sheets with parchment paper and set aside. In a large bowl, cream together butter and granulated sugar until light and fluffy, about 3-4 minutes. Add vanilla extract and mix to combine.
2. Stir in Flour: Mix flour into the butter and sugar mixture. Stir until just combined and a dough forms.
3. Roll Dough Balls: Scoop the dough into 2 tablespoon portions using a medium cookie scoop, then roll into balls.
4. Bake: Roll each dough ball in granulated sugar if desired. Place onto the baking sheets and flatten each ball of dough. Use the bottom of a glass or the palm of your hand. Bake for 10-12 minutes, until the edges are set and slightly golden. Take the 4 ingredient sugar cookies out when the centers still look soft. They finish baking right on the sheet.

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4 Ingredient Sugar Cookies

Soft, buttery sugar cookies made with just four simple ingredients. Quick to mix, easy to bake, and perfect for any occasion.

Course baking, cookies

Cuisine American

Keyword 3 ingredient sugar cookies, 3 ingredient sugar cookies recipe, 4 ingredient sugar cookies, easy sugar cookies

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 16 cookies

Calories 195kcal

Author Alyssa Rivers

Ingredients

• 1 cup softened salted butter
• ¾ cups granulated sugar plus more for rolling, optional
• 2 cups all-purpose flour
• 1 teaspoon vanilla extract

Instructions

• Preheat the oven to 325 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
• In a large bowl, cream together 1 cup softened salted butter and ¾ cups granulated sugar until light and fluffy, about 3-4 minutes. Add 1 teaspoon vanilla extract and mix to combine.
• Mix 2 cups all-purpose flour into the butter and sugar mixture, mixing until just combined and a dough forms.
• Scoop the dough into 2 tablespoon-sized portions using a medium cookie scoop, then roll into balls.
• Roll each dough ball in granulated sugar if desired. Place onto the baking sheets and flatten each ball of dough slightly with the bottom of a glass or the palm of your hand. Bake for 10-12 minutes, until the edges are set and slightly golden.

Notes

Storage Instructions

• Storing Leftovers: Store sugar cookies in an airtight container at room temperature for up to 5 days.
• Make Ahead: Freeze dough balls in a freezer-safe airtight container for up to 3 months. Bake from frozen, adding an extra 1-2 minutes of bake time as needed.

Nutrition

Calories: 195kcal | Carbohydrates: 21g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 92mg | Potassium: 21mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 355IU | Calcium: 6mg | Iron: 1mg

More Cookie Recipes to Try

If fast, easy cookies are your thing, you’ll love these next recipes made for busy days and when you want a sweet treat.

Easy

Cool Whip Cookies

22 minutes

Desserts

3-Ingredient Peanut Butter Cookies

20 minutes

Desserts

Chocolate Cake Mix Cookies

21 minutes

Desserts

Gooey Butter Cookies

22 minutes

This green chile dip is warm, creamy, and so easy! The best part is, you get to control the heat! I’m telling you, the flavor hits bigger than the ingredient list! Make this for your next get-together, or let’s be real, lunch!

Green Chile Dip Ingredients

• Cheese: Shred your own cheese for the smoothest melt and to avoid the gritty finish pre-shredded blends can bring.
• Chiles: Hatch chiles are just green chiles grown in Hatch, New Mexico, which gives them a smokier, slightly buttery flavor. Nice if you have them, but any green chile works for this recipe.
• Cream Cheese: Let rest at room temperature for about two hours, or microwave diced pieces for 15–20 seconds to soften.
• Sour Cream Swap: Plain Greek yogurt works beautifully in place of sour cream.
• Heat: Choose mild, medium, or hot chiles depending on how fiery you want the dip.

How to Make Creamy Green Chile Dip

Making green chile dip is great as an after-school snack, for holiday parties, or a game day appetizer. If you like a hot dip, you can also try my Chicken Alfredo dip or my Cheesy Garlic Bread Dip. They all use simple ingredients but taste amazing!

1. Prep & Mix: Preheat the oven to 350°F. Spray a 2-quart baking dish, or an 8-inch oven-safe skillet with nonstick cooking spray and set aside. Add the cream cheese to a large bowl and beat with a hand mixer on medium speed until smooth. Scrape down the sides and bottom of the bowl halfway through to ensure everything is combined and no lumps remain. Add the sour cream to the cream cheese and mix with the hand mixer until combined.
2. Combine: Add the cheddar cheese, diced green chiles, garlic, cumin, onion powder, salt, and black pepper, and mix until combined.
3. Bake: Transfer to the prepared skillet and smooth over the top. Bake for 15-20 minutes, until the top is browning and the edges of the dip are bubbling. Serve immediately!

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Green Chile Dip

A quick, creamy green chile dip made with simple ingredients, smooth melted cheddar, and adjustable heat.

Course Appetizer, dip

Cuisine American, Mexican, Mexican American, southwest, texmex

Keyword chips and dip recipe, creamy green chile dip, Green Chile Dip, Green Chile Dip Recipe, green chile recipe, Green Chili Dip, Green Chili Dip Recipe, Hatch green chile dip, hot dip recipe, party dip

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 387kcal

Author Alyssa Rivers

Equipment

• 1 small 8 or 10-inch oven-safe skillet or 2-quart baking dish

Ingredients

• 8 ounces softened cream cheese
• 1 ¼ cups sour cream
• 2 cups shredded mild cheddar cheese divided
• 1 (4-ounce) can drained diced green chiles choose your desired heat level
• 1 teaspoon minced garlic about 1 clove of garlic
• ½ teaspoon cumin
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Spray a 2-quart baking dish, or an 8 or 10-inch oven-safe skillet with nonstick cooking spray and set aside.
• Add 8 ounces softened cream cheese to a large bowl and beat with a hand mixer on medium speed until smooth. Scrape down the sides and bottom of the bowl halfway through to ensure everything is combined and there are no lumps of cream cheese remaining.
• Add 1 ¼ cups sour cream to the cream cheese and mix with the hand mixer until combined.
• Add the 2 cups shredded mild cheddar cheese, 1 (4-ounce) can drained diced green chiles, 1 teaspoon minced garlic, ½ teaspoon cumin, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper.
• Transfer to the prepared skillet and smooth over the top. Sprinkle on additional cheddar cheese on top, if desired.
• Bake for 15-20 minutes, until the top is browning and the edges of the dip are bubbling. Serve immediately with tortilla chips, sliced baguettes, or fresh vegetables.

Notes

Storage, Reheating, & Make Ahead Instructions

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Not recommended; dairy-based dips don’t thaw well.
• Reheat: Warm in the microwave in 30-second increments, stirring between each, or bake at 350°F for 15–20 minutes, stirring halfway through.
• Make Ahead: Assemble up to 48 hours in advance and refrigerate until ready to bake.

 

Nutrition

Calories: 387kcal | Carbohydrates: 7g | Protein: 12g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 104mg | Sodium: 649mg | Potassium: 168mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 1210IU | Vitamin C: 7mg | Calcium: 362mg | Iron: 1mg

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I am begging you guys to make this Zuppa Toscana Casserole! It turns the classic soup into the most delicious bake! It has layers of potatoes, sausage, bacon, kale, and cheese drenched in the most amazing sauce! Make it today, trust me!

Ingredients for Zuppa Toscana Casserole

• Kale: You can use frozen chopped kale instead of fresh. Make sure it is fully thawed, and any excess liquid is squeezed out. You’ll need one 12-ounce bag, or about 2 ½ cups after squeezing.
• Red Pepper Flakes: Add ¼–½ teaspoon for a little heat and extra flavor.
• Gluten Free: To make this casserole gluten-free, omit the flour and thicken the cream sauce with 1 tablespoon cornstarch mixed with 2 tablespoons water. Stir in after adding the broth and cream, then cook for 5–7 minutes until thickened, then add the parmesan.

How to Make Zuppa Toscana Casserole

This dish is filling, flavorful, and takes all the cozy, comforting flavors of Olive Garden Zuppa Toscana Soup to a whole new level. Perfect for a hearty weeknight dinner!

1. Sauté Onions and Garlic: Preheat the oven to 400ºF and spray a 9 x 13-inch casserole dish with nonstick spray. Set aside. Add the reserve bacon grease to a large skillet and heat over medium-high, then add the chopped onions. Cook for 2-3 minutes until translucent, then add the garlic and cook for an additional minute.
2. Cook Kale: Add the kale to the skillet. Stir and cook for 2-3 minutes, until the kale is wilted. Stir in the flour and cook for 2-3 minutes before slowly stirring in the chicken broth.
3. Add Cream, Cheese, and Meats: Mix in the heavy cream, half of the Parmesan cheese, salt, and pepper. Stir until the cheese is fully melted. Stir in the cooked bacon and sausage.
4. Assemble: Layer half of the potatoes evenly on the bottom of the baking dish.
5. Add Sauce: Pour the creamy meat and cream mixture over the top of the potatoes.
6. Bake: Layer the remaining potatoes evenly over the top. Sprinkle the remaining Parmesan cheese on top. Cover with aluminum foil and bake for 40 minutes. Remove the foil and bake for 15-20 minutes more, until the potatoes are tender, the casserole is bubbling, and the cheese is browned. Let the Zuppa Toscana casserole rest for 10 minutes before serving.

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Zuppa Toscana Casserole

This Zuppa Toscana casserole has all the creamy, hearty flavor of the classic soup baked into a comforting dish. Simple to make and perfect for an easy dinner.

Course Dinner, entree, Main Course, main dish

Cuisine American, Italian, Italian American

Keyword baked zuppa toscana casserole, copycat olive garden zuppa toscana, creamy zuppa toscana, olive garden zuoppa toscana, zuppa toscana, zuppa toscana casserole, zuppa toscana casserole recipe

Prep Time 40 minutes minutes

Cook Time 1 hour hour

Resting Time 10 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 12 servings

Calories 546kcal

Author Alyssa Rivers

Equipment

• 1 9 x 13-inch baking dish

Ingredients

• 1 cup cooked and crumbled bacon about 8 ounces
• 1 pound cooked and crumbled Italian sausage
• 2 tablespoons reserved bacon grease
• 1 ½ cups diced onion
• 1 tablespoon minced garlic about 3 cloves
• 5 cups chopped kale stems removed
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 1 ½ cups heavy whipping cream
• 2 cups shredded parmesan cheese
• 1 teaspoon salt plus additional for topping the potatoes
• ½ teaspoon ground black pepper plus additional for topping the potatoes
• 4 pounds peeled and sliced russet potatoes sliced thin, about ¼-inch thick

Instructions

• Preheat the oven to 400℉ and spray a 9 x 13-inch baking dish with nonstick cooking spray. Set aside.
• Add 2 tablespoons reserved bacon grease to a large skillet and heat over medium-high heat before adding 1 ½ cups diced onion. Cook for 2-3 minutes until translucent, then add 1 tablespoon minced garlic and cook for an additional minute.
• Add 5 cups chopped kale to the skillet. Stir and cook for 2-3 minutes, until the kale is wilted.
• Stir in ¼ cup all-purpose flour, then cook for 2-3 minutes before slowly stirring in 4 cups chicken broth.
• Mix in 1 ½ cups heavy whipping cream, half of the 2 cups shredded parmesan cheese, 1 teaspoon salt, and ½ teaspoon ground black pepper. Stir until the cheese is fully melted.
• Stir in 1 cup cooked and crumbled bacon and 1 pound cooked and crumbled Italian sausage
• Lay half of the 4 pounds peeled and sliced russet potatoes evenly on the bottom of the baking dish, then top with the cream mixture. Layer the remaining potatoes evenly over the top, and sprinkle the remaining parmesan cheese over the top.
• Cover with foil and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, until the potatoes are tender, the casserole is bubbling, and the cheese is browned. Let the casserole rest for 10 minutes before serving.

Notes

Storage, Reheating & Make Ahead Instructions

• Fridge: Store the baked Zuppa Toscana casserole tightly covered or in an airtight container for up to five days.
• Freezer: Don’t recommend!
• Reheat: Warm in the oven at 350°F for 20 to 25 minutes until the center reaches 165°F, or microwave individual portions until heated through.
• Make ahead: Assemble up to 24 hours in advance and add 20 to 30 minutes of extra bake time to ensure it cooks through.

Nutrition

Calories: 546kcal | Carbohydrates: 34g | Protein: 19g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 90mg | Sodium: 1183mg | Potassium: 889mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1453IU | Vitamin C: 19mg | Calcium: 276mg | Iron: 2mg

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Consider this your cinnamon roll home base. Recipes are organized by skill level, from quick beginner rolls to overnight bakery-style ones, plus fun variations the whole family will love. You will also find helpful tips for dough, rising, shaping, and frosting, so every batch turns out amazing.

Want Something Easy? Start Here.

New to baking? Start with these simple recipes to build your confidence. They’re easy, reliable, and the perfect way to get comfortable before moving on to the next level.

Quick 45 Minute Cinnamon Rolls

4.82 from 133 votes

Quick 45 Minute Cinnamon Rolls is made with homemade dough, filled with ground cinnamon and a brown sugar mixture rolled and baked in less than an hour. Drizzle a sweet glaze over top making this the VERY BEST holiday breakfast!

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Quick & Easy Options

Desserts

Hawaiian Roll Cinnamon Rolls

23 minutes

Breakfast

Quick and Easy Cinnamon Rolls

1 hour 20 minutes

Recipe Skill Levels

Easy Air Fryer Cinnamon Rolls (From a Can!)

15 minutes

Dough Readiness Tips (kneading + shaping)

• Dough should be smooth, stretchy, and pass the windowpane test.
• It should feel springy and bounce back from a light poke.
• When rolling out, stretch the corners to keep a rectangle. If the dough springs back, rest it 5–10 minutes and continue.

Ready for Bakery Style?

Take things up a notch. These cinnamon roll recipes keep all the classic goodness, but ask for one or two extra steps that level up your baking without making it feel like work.

Overnight Cinnamon Rolls

No ratings yet

Overnight Cinnamon Rolls is a recipe you need in your recipe book. It is the best breakfast that is worth waking up to in the morning!

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Cinnamon Roll Breadtwists

5 from 1 vote

These simple and delicious cinnamon roll breadtwists are fun and make the process of rolling and cutting cinnamon rolls easier. You just twist the dough and bake!

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Yeast + Rising Tips

• Active Dry: If using active yeast, dissolve it in warm liquid.
• Instant: If using instant yeast, mix it directly into flour. *Instant yeast rises faster.
• Rising: Let the dough rise until doubled. It should look puffy and spring back slowly when lightly pressed. *Don’t let the dough rise more than double.

Love The Flavor and Want to Mix It Up?

If you’re as obsessed with that cinnamon-and-sugar magic as I am, you’ll want it on everything. These recipes take that classic combo and spin it into fun, unexpected twists.

Variations on a Cinnamon Roll

Breakfast

Delicious Cinnamon Roll Pancakes Recipe

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Desserts

Cinnabon Cinnamon Roll Cake

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Breakfast

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How to Keep the Filling from Coming Out

Roll the dough snugly and use butter that’s soft but not melting. Mix a tablespoon of flour or cornstarch into the cinnamon sugar so it stays inside the swirl.

Mastered the Original? Try Something New

Ready for something different? I’ve got lots of different types of cinnamon rolls that use the same basic techniques but switch up the flavor.

Change Up Your Classic Cinnamon Roll

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Desserts

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Pumpkin Cinnamon Rolls

2 hours 50 minutes

Breakfast

Orange Rolls

2 hours 15 minutes

Flavor Swaps

Use the classic dough base and swap fillings such as pumpkin, caramel apple, or berry-lemon.

Don’t Forget To Frost The Cinnamon Rolls

If I’m honest, the frosting is the whole reason I show up for cinnamon rolls. It’s the magic. Here are a few ways to top yours so you get exactly the vibe you want!

Cinnamon Roll Icing

5 from 1 vote

A smooth, creamy cinnamon roll icing that melts perfectly into warm rolls. Quick to make and easy to spread.

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Cream Cheese Frosting

5 from 1 vote

A classic! Cream cheese adds the perfect balance to all that cinnamon-roll sweetness.

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Buttercream Frosting

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It's always good to have a classic buttercream in your arsenal! It's not just for cinnamon rolls; you can use it to frost cakes, cookies, and more!

Click Here For the Recipe

Frosting Warm Rolls

Frost while the rolls are still warm, but not too hot, so the frosting slightly melts into every swirl.

Brown Sugar glazed carrots are that simple side that always gets rave reviews. The brown sugar caramelizes into the best buttery sweetness, and somehow everyone ends up going back for seconds.

Brown Sugar Glazed Carrot Ingredients

• Carrots: Fresh whole carrots work best because you can cut them to the size you want. Keep them the same thickness so they cook evenly. Baby carrots work if you’re short on time.
• Brown Sugar: Brown sugar is classic here, but honey or maple syrup both work. Use the same amount.

How to Make Brown Sugar Glazed Carrots

Carrots are a staple in our house, and these glazed carrots are our favorite way to serve them, especially for Thanksgiving and Christmas. A little brown sugar definitely helps the kids love their veggies.

1. Prep: Preheat the oven to 400°F, then spray a baking sheet with non-stick cooking spray. Peel and slice the carrots diagonally, then place them in a large bowl.
2. Make Sauce: Melt unsalted butter in a microwavable bowl. Add brown sugar, minced garlic, pepper, and salt. Then stir until combined.
3. Coat Carrots: Pour the butter mixture over the carrots and toss to coat evenly.
4. Cook Carrots: Spread the carrots in an even layer on the baking sheet. Bake for 15 minutes, then stir the carrots in the pan. Bake for an additional 15 minutes, or until the carrots are tender and caramelized. Garnish with fresh chopped parsley if desired. 

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Glazed Carrots

Brown Sugar Glazed Carrots are perfectly caramelized as they roast!  These carrots are so irresistible and are going to be the star of the table! 

Course Side Dish

Cuisine American

Keyword brown sugar carrots, brown sugar carrots recipe, brown sugar glazed carrots, glazed carrots recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 178kcal

Author Alyssa Rivers

Ingredients

• 2 pounds carrots peeled and sliced diagonally
• ¼ cup unsalted butter
• ⅓ cup brown sugar
• 2 teaspoons minced garlic
• ¼ teaspoon pepper to taste
• ½ teaspoon salt
• fresh chopped parsley for garnish

Instructions

• Preheat the oven to 400 degrees Fahrenheit and spray a baking sheet with non-stick cooking spray. Peel and slice 2 pounds carrots diagonally, then place them in a large bowl.
• Melt ¼ cup unsalted butter in a microwavable bowl. Add ⅓ cup brown sugar , 2 teaspoons minced garlic, ¼ teaspoon pepper, and ½ teaspoon salt. Stir until combined.
• Pour the butter mixture over the carrots and toss to coat evenly.
• Spread the carrots in an even layer on the baking sheet. Bake for 15 minutes, then stir the carrots in the pan. Bake for an additional 15 minutes, or until the carrots are tender and caramelized. Garnish with fresh chopped parsley if desired. 

Video

Notes

Storage & Make Ahead Instructions

• Storage: Store leftover carrots in an airtight container in the refrigerator for 3–5 days.
• Reheating: Warm in the microwave for 1–2 minutes, or in a 350°F oven for about 5 minutes.
• Make Ahead: Peel and cut the carrots up to 3 days in advance. Store in an airtight container, then make the glaze and cook as directed when ready.

Nutrition

Calories: 178kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 303mg | Potassium: 508mg | Fiber: 4g | Sugar: 19g | Vitamin A: 25496IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 1mg

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