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Category: Breakfast

  • Sprouted Wheat Bread

    Sprouted Wheat Bread

    This Sprouted Wheat Bread is fluffy, moist, and full of rich flavor! If you are a skeptic of whole wheat bread because you’ve tried store-bought in the past, get ready to change your mind! I promise even picky eaters love the nutty flavor and soft texture of this homemade bread.

    Is there anything better than the smell of bread baking in your kitchen? I really can’t think of anything that makes my mouth water more quickly. I’ve made many loaves and can tell you it is so satisfying to make and tastes much better than store-bought. You’ve got to try it! Start with this traditional and easy Grandma’s Perfect Homemade Bread, then you’ll just have to try Amish Friendship Bread and this delicious and easy Cinnamon Bread next!

    Sliced Sprouted Whole Wheat bread on a cooling rack with a blue tea towel underneath.

    Sprouted Whole Wheat Bread

    So what makes sprouted whole wheat bread different than regular whole wheat? The whole grain has sprouted which means that it was soaked in water until a little sprout came out! I think we sometimes forget that flour starts as wheat that has to be ground and bleached to be the fine white powder we buy in the stores. Before the wheat gets ground, it is sprouted which softens the hull (outside shell) and makes it easier to digest. It is also easier to absorb the nutrients! You can make sprouted bread from a lot of different kinds of grains, like oats, barley, and rye.

    Wheat bread from the store is not the same as homemade sprouted whole wheat bread. First of all, homemade bread always tastes better! But sprouting the wheat also makes the flour absorb water better which is always the problem when making whole wheat bread. This makes the bread more moist, soft, and fluffy! You’ll be so in love with the flavor of this bread, you’ll forget it’s better for you! You’re welcome. And if you’ve only ever made banana bread up until now, don’t worry. You’ve got this! This recipe is a quick and easy dough that will turn out great!

    Ingredients in Sprouted Wheat Bread

    Bread has been made out of the same simple ingredients for centuries! By changing out just one ingredient you can make a whole different bread. You can also make different kinds of bread with the same ingredients by changing how you knead it, shape it, and proof it. Have I mentioned I love making bread?

    • Warm Water: Warm water is between 105 degrees and 115. It’s really just a little warm to the touch, you don’t have to get a thermometer out if you don’t want to. Warm water helps the yeast get active faster.
    • Instant Dry Yeast: You can buy packets of this in the baking aisle at the grocery store.
    • Honey: The sweetener in this bread. Sugar will work too, but whenever you take a liquid out and add a dry ingredient, it will change the dough a little. It will still taste great!
    • Salt: Helps the flavors come out.
    • Sprouted Whole Wheat Flour: You can buy sprouted whole wheat flour on the baking aisle. There is usually a section of alternative flours, you should be able to find it there.
    Process photos showing dough rising in a bowl, dough folded in half, dough being kneaded by hands, and dough risen and scored in a bread pan.

    Sprouted Whole Wheat Bread Recipe

    I think it’s amazing how baking really is a science. You don’t need to feel intimidated, baking bread doesn’t have to be hard! I’ve got plenty of tips to help you make this recipe to perfection. You will love the feeling of making your own loaf. The smell alone will give you so much to look forward to.

    Make Dough

    1. Activate Yeast: In the bowl of a stand mixer fitted with the dough hook, mix your water, honey, and yeast. Let this mixture set until the yeast becomes bubbly and frothy, about 5 minutes.
    2. Add Dry Ingredients: Add salt and 1 ½ cups of flour to the mixer and mix on low until the dough comes together.
    3. Finish Dough: At this point you may want to add more of your flour, add ¼ cup at a time until your dough comes together well. It should be a fairly wet dough but be workable.
    4. Develop Gluten: Once you’ve reached your desired consistency increase the speed to a medium high speed to work the dough further, an additional 4-5 minutes. This will help develop the gluten.

    Proof

    1. Oil Bowl: Prepare a bowl for the dough by oiling it with some olive oil. I suggest oiling your hands as well to handle this dough.
    2. Form Ball: Remove the dough from mixer and shape into a loose ball, place dough into your oiled bowl and cover with saran wrap or a warm damp towel.
    3. Rest: Allow dough to rest until it’s double in size, about an hour depending on the temperature of the room you’re keeping it in.
    4. Beat Dough: Once the dough has doubled in size, beat the gas from it and give it a fold. To fold your dough, remove it from the bowl and place it on a lightly floured surface. Pound it flat with your hands and fold in half, patting flat, then in half again the other way. Bring the dough together into another loose ball and place back into oiled bowl.
    5. Rest: Let the dough rest an additional 30 minutes. Prepare your bread 9-inch bread pan by greasing it with baking spray.

    Shape

    1. Remove From Bowl: Once the dough has rested and risen again remove it from oiled bowl and place it again on a floured surface.
    2. Form Loaf: For this loaf we will be forming what is called a batard to fit into the bread pan. Beat the dough into a flat square shape on your floured surface.
    3. Shape Dough: Take the two corners furthest from you and fold together into the center of the square to form a triangular top. From here you will roll that point inward towards yourself, keeping the dough taught and rolling until you come to the end of the dough closest to you.
    4. Place in Pan: Seal the underside of the loaf by pinching it together and place the loaf seam side down in your pan.
    5. Cover and Rest: Cover again and let rest until it has just about doubled in size, 45-70 minutes. Preheat oven to 350℉

    Bake

    1. Poke Test: You will know your sprouted wheat loaf is ready when you can lightly poke the surface and see an indent has been left. If the dough bounces right back and feels tight it still needs more time. If it deflates and indents too much it could be over-proofed. You want it to feel slightly firm but still leave a small indent where you poke it.
    2. Score: (optional) score your loaf with 3 diagonal lines using a lame blade or knife.
    3. Bake: Bake for 30-40 minutes, your loaf should be a deep golden color, if you are using a thermometer it should temp out to 190℉.
    4. Cool: Once the loaf is taken out of the oven, allow it to cool in the pan for a few minutes before removing. Don’t let it cool completely in the pan or it will become soggy.

    Making this Recipe by Hand

    If you don’t have a dough hook and stand mixer, you can still make this sprouted wheat bread. Follow these tips to make a delicious whole wheat loaf by hand.

    • Making the Dough: Instead of mixing dough in a mixer, do steps 1-3 in a large bowl. Then for step 4, take the dough out of the bowl and knead it on a clean countertop. You may need to knead for longer than 4-5 minutes to reach desired texture.

    Sprouted Whole Wheat bread loaf sitting on a wire rack with a blue tea towel underneath

    Tips for Making the Best Bread

    If this is your first time making bread, you’ll find these tips really helpful! We all have to learn by experience because every dough is different, and every oven will bake in a different way.

    • How to Know How Much Flour to Add: You will need 2-3 C of sprouted flour. I can’t give you an exact amount because your humidity, ingredients, and elevation are different than mine. So what I can do is help you know what to look for. Start by adding just two cups. Your dough should pull away from the sides of the mixing bowl. It should be wet and kind of sticky, but not unmanageable. You want your dough on the wet side when making wheat bread!
    • Poke Test: When you are performing the poke test on your loaf note that it should be a very light poke, almost a tap.
    • Sticky Dough: This dough will be fairly sticky, more moisture is better for the wheat flour, use a dough scraper to keep your area clean and keep your hands oiled. Avoid using a lot of flour while working with the dough, you don’t want to dry the dough out.
    • Scoring the Loaf: I suggest you score the loaf with 3 diagonal lines, but you can score it any way you’d like. Scoring helps in the expansion process of the bread. This controls how your loaf expands, if you don’t score it, your loaf will likely split elsewhere.
    • Cooling: Allow your sprouted wheat loaf to cool for at least 30 minutes before cutting into it, if it’s too hot when you cut it the loaf will be too soft and weak.

    Whole wheat bread loaf sliced open facing the viewer sitting on a wire rack with stacked bread in the background.

    Storing Whole Wheat Bread

    This sprouted whole wheat bread is so great for sandwiches, french toast, and PB&J’s! You’ll love having this bread on hand, and here are a few tips to keep it fresh for as long as possible.

    • On the Counter: You can store your sprouted wheat bread on the counter covered by a tea towel, bread bag, or in an airtight bag. If you are going to keep it in a Ziploc bag you will want to make sure it dries out for at least 6 hours so that it doesn’t get soggy. It will keep for 5 days.
    • In the Fridge: You can store your bread in a plastic bag in the fridge for 1-2 weeks.
    • In the Freezer: You can freeze this sprouted whole wheat bread! Put it in an airtight container and freeze for up to 4 months.

    Easy Bread Recipes to Try

    I absolutely love sharing my bread recipes! If you have read through this entire post and decided making bread isn’t for you, this Easy Cheesy Garlic bread recipe is calling your name! If you read through the post and feel confident in your abilities, than give these other three recipes a try! Happy baking!

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    Sprouted Whole Wheat Bread

    This Sprouted Wheat Bread is fluffy, moist, and full of rich flavor! If you are a skeptic of whole wheat bread because you've tried store-bought in the past, get ready to change your mind! I promise even picky eaters love the nutty flavor and soft texture of this homemade bread.
    Course Bread
    Cuisine American
    Keyword Sprouted Wheat Bread, Sprouted Whole Wheat Bread, whole wheat bread
    Prep Time 45 minutes
    Cook Time 40 minutes
    proofing time 2 hours 30 minutes
    Total Time 3 hours 55 minutes
    Servings 10
    Calories 344kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cups warm water
    • 1 packet instant dry yeast
    • ⅓ cup honey
    • 2 teaspoons salt
    • 2-3 cups sprouted whole wheat flour

    Instructions

    • In the bowl of a stand mixer fitted with the dough hook, mix your water, honey, and yeast. Let this mixture set until the yeast becomes bubbly and frothy, about 5 minutes.
    • Add salt and 1 ½ cups of flour to the mixer and mix on low until dough comes together.
    • At this point you may want to add more of your flour, add ¼ cup at a time until your dough comes together well. It should be a fairly wet dough but be workable.
    • Once you’ve reached your desired consistency increase the speed to a medium high speed to work the dough further, an additional 4-5 minutes. This will help develop the gluten.
    • Prepare a bowl for the dough by oiling it with some olive oil. I suggest oiling your hands as well to handle this dough.
    • Remove the dough from mixer and shape into a loose ball, place dough into your oiled bowl and cover with saran wrap or a warm damp towel.
    • Allow dough to rest until it’s double in size, about an hour depending on the temperature of the room you’re keeping it in.
    • Once the dough has doubled in size, beat the gas from it and give it a fold. To fold your dough, remove it from the bowl and place it on a lightly floured surface. Pound it flat with your hands and fold in half, patting flat, then in half again the other way. Bring the dough together into another loose ball and place back into oiled bowl.
    • Let the dough rest an additional 30 minutes. Prepare your bread pan by greasing it with baking spray.
    • Once the dough has rested and risen again remove it from oiled bowl and place it again on a floured surface.
    • For this loaf we will be forming what is called a batard to fit into the bread pan. Beat the dough into a flat square shape on your floured surface.
    • Take the two corners furthest from you and fold together into the center of the square to form a triangular top. From here you will roll that point inward towards yourself, keeping the dough taught and rolling until you come to the end of the dough closest to you.
    • Seal the underside of the loaf by pinching it together and place the loaf seam side down in your pan.
    • Cover again and let rest until it has just about doubled in size, 45-70 minutes. Preheat oven to 350℉
    • You will know your loaf is ready when you can lightly poke the surface and see an indent has been left. If the dough bounces right back and feels tight it still needs more time. If it deflates and indents too much it could be over-proofed. You want it to feel slightly firm but still leave a small indent where you poke it.
    • (optional) score your loaf with 3 diagonal lines using a lame blade or knife.
    • Bake for 30-40 minutes, your loaf should be a deep golden color, if you are using a thermometer it should temp out to 190℉.
    • Once the loaf is taken out of the oven, allow it to cool in the pan for a few minutes before removing. Don’t let it cool completely in the pan or it will become soggy.

    Nutrition

    Calories: 344kcal | Carbohydrates: 93g | Protein: 0.3g | Sodium: 4667mg | Potassium: 60mg | Fiber: 0.2g | Sugar: 93g | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
  • Cinnamon French Toast Bake

    Cinnamon French Toast Bake

    Cinnamon French toast bake is a warm and satisfying baked french toast that is loaded with cinnamon and soft, sweet bread that’s drizzled in the best icing. Your family will go crazy over this insanely delicious breakfast!

    For more perfect fall breakfasts, try this Overnight Cinnamon Apple French Toast Casserole, this delicious Overnight Pecan Praline Baked French Toast or this Overnight Blueberry French Toast! All the prep is done the night before, so all you have to do is pop it in the oven in the morning for an easy-hit meal!

    A slice of cinnamon French toast bake on a white plate.

    Cinnamon French Toast Bake Recipe

    Cinnamon French toast bake is the perfect recipe for home cooks.  It looks and tastes so impressive, but it is quick and easy to make.  It turns out fantastic every time and is definitely a no-fail recipe.  This is the best because it can easily feed a group or a big family.  The cinnamon flavor melts in your mouth, along with the deliciously soft texture that you just can’t resist.

    Not only does this taste insanely delicious, but it’s SO easy. In fact, it uses a couple of cans of store-bought cinnamon rolls to complete the recipe. You won’t believe that when you taste it, but when I can make a recipe that’s good AND easy… you can bet that I will make it all the time! My entire family gobbles this up every time I make it, and I know yours will too!

    This is a tried and true comforting meal that I know your family, especially your kids, will love. My boys gobbled this French toast bake down so fast!  They raved about it and kept asking for more.   I do have to say it was so delicious! And I loved how easy it was to put together!  You can’t go wrong with Cinnamon French toast, and it is a must-try fall breakfast!

    Ingredients in Cinnamon French Toast Bake

    A short list of pantry staple ingredients is all it takes to create the best cinnamon french toast!  You will be obsessed with this stress-free breakfast! Check out the recipe card at the bottom of the post for exact measurements.

    • Butter: Melted butter lines the bottom of the dish to keep it from sticking.
    • Refrigerated cinnamon rolls with icing: These make delicious French toast and are so quick and easy to prepare.
    • Eggs: Bind everything together.
    • Heavy whipping cream: Beat together with eggs, cinnamon, and vanilla to add sweet flavor.
    • Ground cinnamon: Perfect warm spice of fall!
    • Vanilla: Brings out all the flavors.
    • Pecans: Sprinkle chopped nuts on top for a bit of crunch.
    • Maple syrup: Serve with syrup if desired.

    Let’s Bake This Yummy Breakfast!

    Cinnamon French toast bake comes together quickly with just a few simple, easy-to-follow steps. Even beginner bakers will look like pros with this impressive homemade breakfast.

    1. Prep: Preheat the oven to 375 degrees Fahrenheit.
    2. Cut: Cut each cinnamon roll into eight small pieces. Set the icing aside for later.
    3. Whisk: In a large bowl, whisk together the eggs, heavy cream, vanilla, and cinnamon. Set it aside. Sprinkle the top with the pecans, and then drizzle with maple syrup.
    4. Pour: Pour the melted butter onto the bottom of a 9 X 13-inch baking dish. Spread the cinnamon roll pieces evenly over the butter. Then pour the mixture over the cinnamon rolls.
    5. Garnish: Sprinkle the top with the pecans and drizzle with maple syrup.
    6. Bake: Bake at 375°F for 25 min.
    7. Warm up the Icing: Microwave the icing on medium (50%) for 10-15 seconds or until it is thin enough to drizzle.
    8. Add Icing: Add the melted icing over the top of the french toast bake. Serve with additional syrup if desired.
    3 pictures showing how to make cinnamon French toast bake.

    Tips and Variations

    This delicious cinnamon French toast bake is impossible to mess up.  You will enjoy perfect baked french toast again and again with this recipe.

    • Make ahead: This dish can be made the night before and baked in the morning.  Just prepare, then cover it with foil and place it in the refrigerator until you are ready to bake it.
    • Fully Mix Egg: Make sure you mix the egg mixture thoroughly to coat the cinnamon toast evenly.
    • Soft Bread: For even softer french toast, let the egg mixture soak into the bread for about 20 minutes before baking it.
    • Variations: Add in chocolate chips, nuts, fresh fruit, or chunks of cream cheese to create different versions of this french toast bake that are just as amazing.

    A casserole dish with a slice of cinnamon bake being served with a spatula.

    Storing French Toast Bake

    This cinnamon French toast bake is so amazing you most likely will not have leftovers.  However, if you do end up with a bit to store, it’s no problem.  First, let it cool completely.  Then, cover it tightly with foil and place it in the refrigerator within 2 hours of baking.  It will be good for 1-2 days in the refrigerator or one month in the freezer.

    The top view of a slice of cinnamon French toast bake on a white plate with a fork.

    More Cinnamon Breakfast Recipes

    I love cinnamon at breakfast and so do my kids! It’s almost like we are getting away with eating dessert for breakfast and no one is judging us! Go ahead and try some more of these delicious and sweet cinnamon breakfast recipes. Good luck trying to pick your favorite!

    Print

    Cinnamon French Toast Bake

    Cinnamon French toast bake is a warm and satisfying baked french toast that is loaded with cinnamon and soft, sweet bread that's drizzled in the best icing. Your family will go crazy over this insanely delicious breakfast!
    Course Breakfast
    Cuisine American
    Keyword Cinnamon French Toast Bake, Cinnamon Roll French Toast, easy
    Prep Time 5 minutes
    Cook Time 28 minutes
    cool 5 minutes
    Total Time 38 minutes
    Servings 6
    Calories 655kcal
    Author Alyssa Rivers

    Ingredients

    • 2 tubes refrigerated cinnamon rolls (with icing)
    • 6 tablespoons butter melted
    • 5 eggs
    • ½ cup heavy whipping cream
    • 1 tablespoon vanilla
    • 2 teaspoons ground cinnamon
    • maple syrup
    • pecans

    Instructions

    • Preheat the oven to 375 degrees. 
    • Cut each cinnamon roll into quarters. Set the icing aside for later.
    • In a large bowl, whisk together the eggs, heavy cream, vanilla, and cinnamon. Set it aside. Sprinkle the top with the pecans, and then drizzle with maple syrup.
    • Pour the melted butter on the bottom of a 9 X 13-inch baking dish. Spread the cinnamon roll pieces evenly over the butter. Then pour the mixture over the cinnamon rolls.
    • Sprinkle the top with the pecans, and then drizzle with maple syrup.
    • Bake at 375°F for 25 min.
    • Microwave the icing on medium (50%) for 10-15 seconds or until it is thin enough to drizzle.
    • Add the melted icing over the top of the french toast bake. Serve with additional syrup if desired.

    Notes

    Originally Posted on September 10, 2012

    Updated on October 19, 2022

    Nutrition

    Calories: 655kcal | Carbohydrates: 63g | Protein: 11g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 2g | Cholesterol: 189mg | Sodium: 1028mg | Potassium: 79mg | Fiber: 0.4g | Sugar: 28g | Vitamin A: 841IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 3mg
  • Homemade Croissants

    Homemade Croissants

    These homemade croissants are a classic French pastry with beautiful flakey tender layers. This labor of love is soft and fluffy on the inside with a buttery flakey crust on the outside.

    My favorite part about croissants besides the delicious flavor and texture is that they are so versatile. If you don’t devour them right away, croissants are great to use in many different recipes. Serve with chicken salad sandwiches, use in this Monte Cristo recipe, or in desserts like this bread pudding.

    Close up view of croissants stacked on a gray striped kitchen towel and in a large cream colored bowl.

    What are Homemade Croissants?

    Croissants originated in Austrian and French bakeries and are known for the tender soft layers on the inside. The incredible flavor comes from the dough that has been laminated with butter in multiple layers. The crisp golden outer layer lightly crumbles and simultaneously melts in your mouth!

    Nothing beats fresh homemade croissants, and that is why I am so excited for you to make them! My family loves to each these for breakfast, lunch, and dinner! Serve them at your next brunch with this breakfast casserole, and my amazing air fryer bacon and poppyseed fruit salad!

    Ingredients for Homemade Croissants

    All you need to make homemade croissants are simple everyday ingredients. I love how easy it is to gather all the ingredients and plan for these amazing French rolls. You are definitely going to want to make these very soon!

    • Milk: Any milk works, but I prefer 2% or whole milk.
    • Instant Yeast: All you need is one packet of instant yeast.
    • Granulated Sugar: Just a small amount adds a touch of sweetness.
    • Salt: Enhances all the flavors.
    • All-Purpose Flour: All-purpose flour produces great rolls.
    • Unsalted Butter: Unsalted is best in this recipe.
    • Egg: One whole egg is all you need.
    • Milk: Mix a little milk with the egg for the egg wash.

    How to Make Homemade Croissants

    Making these pastries can be intimidating, but I walk you through the process step by step. My instructions and pictures below are so helpful because I wanted you to have detailed help along the way. Follow the recipe card and tips below for everything you need to know before making this recipe.

    Prepare the Dough

    1. Heat the Milk and Add Yeast and Sugar: Heat the milk to 110 degrees Farhenheit-115 degrees Fahrenheit. Add the milk, yeast, and sugar to the bowl of a mixer and stir to dissolve the yeast and sugar.
    2. Add Salt, Butter, and Flour: Add the salt, butter, and flour in a stand-up mixer and mix with the dough hook attachment until combined.
    3. Mix, Shape, and Rest Dough: Mix on low speed until a smooth dough has formed, about 5-6 minutes. Form into a ball and place in an oiled bowl. Cover and let rise for 1-1 ½ hours.
    4. Form the Butter Block: Form the butter block by measuring out an 8×6-inch square on a large piece of parchment. Flip the parchment over so the side with the markings won’t touch the butter.
    5. Slice and Place Butter: Slice the butter into thin slices, then lay them out inside the square. Fold the parchment tightly over the butter.
    6. Flatten Butter: Use a heavy rolling pin to roll the butter out flat by filling in all the gaps in the square. Be careful not to press too hard and tear the parchment. Try to keep it within the lines of your measured square as best you can.
    7. Chill the Butter: Place the square of butter in the fridge to chill for 30 minutes while the dough finishes rising.
    First photo is the prepared dough in a glass bowl. Second photo is the raised dough in the glass bowl. Third photo are the cut squares of butter. Fourth photo is the process of rolling out the butter to one flat square with a rolling pin.

    Laminate the Dough

    1. Place the Butter on the Dough: Once the dough has doubled in size, punch it down and roll it into a rectangle that is 6×14 inches. Place the chilled butter square in the center. Fold both sides of the dough into the center of the butter so they meet in the center. Pinch the seams together.
    2. Cover and Chill: Cover and chill for 30 minutes.
    3. Roll Out the Dough: Once the dough has chilled for 30 minutes you will begin the process of chilling and turning. Begin by rolling out the dough in the same direction as the seam down the center of the dough until you have a rectangle that is roughly 18×8. Try to keep it as even as possible with as square of corners as you can. This may require you to stretch the corners to keep them from rounding.
    4. Fold and Turn the Dough: Fold the dough as you would a letter, which means folding the bottom third up and the top third down over the top. Fold as if you were tri-folding a letter in order to put it inside an envelope. This process is called a turn. In total there will be 4 turns for this dough in order to laminate it. 
    5. Rotate, Fold, Cover and Chill: Rotate the dough so the exposed edges of the letter are facing you. Then roll it out again into the same rectangle, followed by another letter fold. Cover and refrigerate for 1 hour.
    6. Repeat Steps: Repeat steps 10-12 one more time, except the chill time after those two turns will be 2 hours.
    Fifth process view of butter butter placed on the dough. Sixth process photo of the sides of dough wrapped over the butter. Seventh process photo of the dough rolled out again in to a rectangle. Eighth process photo of dough being folded. Ninth process photo of the dough being laminated. Tenth process of photo of the steps being repeated.

    Form and Bake the Croissants

    1. Roll Out the Dough: Once chilled, with the exposed letter ends facing toward you, roll the dough into a long rectangle that is about 24×8. You want this to be extremely square on the corners, so take the time to use your hands to pull the corners to keep their shape as you roll it out. Try to work fairly quickly though, as the dough will warm up the longer you take. If you want extra sharp edges, use a very sharp pizza cutter to trim about ¼ inch off the edges.
    2. Cut Sections and Diagonal Shapes: Using a sharp knife or pizza cutter, cut the dough into six equal sections that are 8×4 inches, then cut each of those along the diagonal.
    3. Cut a Slit and Roll the Dough: Cut a ½ inch slit in the center of the long end and roll up until the point of the dough. Tuck the point under the roll. Line a baking sheet with parchment paper and place 6-8 rolls on the pan.
    4. Cover and Rise: Cover with plastic wrap or clean kitchen towels then let rise for 2-2 ½ hours.
    5. Egg Wash the Dough: When the croissants are done proofing, preheat the oven to 400 ℉arhenheit. Make the egg wash by combining the egg and 2 tablespoons of milk together with a fork. Use a pastry brush to brush across the tops of the croissants. Let sit for 5 minutes or so to dry before brushing with a second coat of egg wash.
    6. Bake: Bake one sheet at a time for 15 minutes at 400° Fahrenheit then lower the temperature and bake for an additional 13-15 minutes. Bake until the croissants are a deep golden brown.
    7. Cool and Enjoy: Let cool for 20 minutes before serving.
    Eleventh process photo of dough cut in sections. Twelfth process photo of sections of dough cut into diagonal shapes. Thirteenth process photo of a slit cut in the bottom of a diagonal piece. Fourteenth process photo of dough being rolled into a crescent shape. Fifteenth process photo of 6 rolls placed on a parchment lined baking sheet. Sixteenth process photo of the shaped dough being brushed with an egg wash.

    Baking Tips

    I know there are a lot of steps in this recipe, but I am here for you the whole way through! I also have some helpful tips to make this recipe even more of a success. All the hard work will be worth every bite!

    • Don’t Overheat the Milk: Be sure not to overheat the milk when adding the yeast. If the milk is too hot it can kill the yeast and prevent the dough from rising.
    • Don’t Over-Chill the Butter: Don’t over-chill the butter block! If it is chilled for more than 30 minutes, the butter won’t be pliable enough to spread as the dough is rolled out. If you end up chilling it longer than 30 minutes, pull it out and let it sit at room temperature for 15 minutes before continuing.
    • Room Temperature Can Vary: If your kitchen is extra warm while the croissants are proofing, the process may be faster than 2-2 ½ hours and you will want to make sure no butter is melting out the sides of your croissants. If the kitchen is on the cooler side, proofing may take a little longer but they will get there!

    Making the Perfect Dough:

    • Make Sure the Dough is Chilled: If at any point you find the dough is shrinking and not holding its shape when you’re rolling it, wrap it up and let it rest in the fridge for 30 minutes. Shrinking indicates the dough is being overworked and needs time to rest before being worked again.
    • Square the Dough: Keep the dough as square as possible. The more rounded it becomes during the lamination process, the more uneven it will be. 
    • Flour to Prevent Sticking: As the lamination process progresses, spots of dough may bubble and expose the butter beneath. Simply dust with flour to prevent sticking and continue with the process. 

    Top view of golden baked croissants on parchment paper.

    Storing and Freezing

    This recipe is perfect for making ahead of time! All good food is time-consuming but definitely worth it. I like to make these a couple of weeks before the holidays to cut back on time. I make the dough when I have time, and freeze the dough until I’m ready to bake them fresh.

    • On the Counter: Store baked croissants in an airtight container for 3-4 days, though they are best when eaten the day they are baked.
    • In the Freezer: They can be frozen when the dough has been formed into croissants but has not yet been proofed. Cover with plastic wrap and freeze for 2 hours before removing from the baking sheet. Place croissants in a freezer plastic bag then seal tightly.
    • Bake Thawed Croissants: When ready to bake, remove from the freezer and place on a parchment-lined baking sheet. Cover and let sit at room temperature for 4-5 hours, so they thaw and proof. Continue with the baking instructions from step 5 of the baking process.

    Close up view of croissants stacked on a gray striped kitchen towel and in a large cream colored bowl. One is cut and separated down the middle to show the baked inside layers.

    More Delicious Homemade Rolls

    Nothing is better than a warm homemade roll. Fresh buttery rolls are always the favorite part of any meal. Impress your guests with these incredible rolls recipes. I hope you give them a try, you’re going to love them! Find more homemade roll recipes here.

    Print

    Croissants

    These homemade croissants are a classic French pastry with beautiful flakey tender layers. This labor of love is soft and fluffy on the inside with a buttery flakey crust on the outside.
    Course Appetizer, Bread, Breakfast, brunch
    Cuisine French
    Keyword croissants, homemade croissant recipe, homemade croissants
    Prep Time 2 hours
    Cook Time 30 minutes
    Resting and Proofing Time 5 hours
    Total Time 7 hours 30 minutes
    Servings 12 Croissants
    Calories 221kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup milk
    • 1 packet instant yeast (2 ¼ teaspoon)
    • 1 tablespoon granulated sugar
    • 1 teaspoon salt
    • 2 tablespoons unsalted butter room temperature
    • 3 cups all-purpose flour
    • 1/2 cup unsalted butter chilled and sliced into squares
    • 1 whole egg
    • 2 tablespoons milk

    Instructions

    Prepare the dough

    • Heat the milk to 110° Farhenheit-115° Farhenheit. Add the milk, yeast, and sugar to the bowl of a mixer and stir to dissolve the yeast and sugar.
    • Add the salt, butter, and flour and mix with the dough hook attachment until combined.
    • Mix on low speed until a smooth dough has formed, about 5-6 minutes. Form into a ball and place in an oiled bowl. Cover and let rise for 1-1 ½ hours.
    • Form the butter block by measuring out an 8×6 inch square on a large piece of parchment. Flip the parchment over so the side with the markings won’t touch the butter.
    • Slice the butter into thin slices and lay them out inside the square until it is mostly full, then fold the parchment tightly over the butter.
    • Use a heavy rolling pin to roll the butter out flat, filling in all the gaps in the square. Be careful not to press too hard and tear the parchment. Try to keep it within the lines of your measured square as best you can.
    • Place the square of butter in the fridge to chill for 30 minutes while the dough finishes rising.

    Laminate the dough

    • Once the dough has doubled in size, punch it down and roll into a rectangle that is 6×14 inches. Place the chilled butter square in the center and fold both sides of the dough into the center of the butter so they meet in the center. Pinch the seams together.
    • Cover and chill for 30 minutes.
    • Once the dough has chilled for 30 minutes you will begin the process of chilling and turning. Begin by rolling out the dough in the same direction as the seam down the center of the dough until you have a rectangle that is roughly 18×8. Try to keep it as even as possible with as square of corners as you can, which may require you to stretch the corners to keep them from rounding.
    • Fold the dough as you would a letter, which means to fold the bottom third up and the top third down over the top, as if you were tri-folding a letter in order to put inside an envelope. This is called a turn. In total there will be 4 turns for this dough in order to laminate it.
    • Rotate the dough so the exposed edges of the letter are facing you and roll out again into the same rectangle, followed by another letter fold. Cover and refrigerate for 1 hour.
    • Repeat steps 10-12 one more time, except the chill time after those two turns will be 2 hours.

    Form and bake the croissants

    • Once chilled, with the exposed letter ends facing toward you, roll the dough into a long rectangle that is about 24×8. You want this to be extremely square on the corners, so take the time to use your hands to pull the corners to keep their shape as you roll it out. Try to work fairly quickly though, as the dough will warm up the longer you take. If you want extra sharp edges, use a very sharp pizza cutter to trim about ¼ inch off the edges.
    • Using a sharp knife or pizza cutter, cut the dough into six equal sections that are 8×4 inches and then cut each of those along the diagonal.
    • Cut a ½ inch slit in the center of the long end and roll up until the point of the dough, being sure the point is tucked under. Place on a parchment lined baking sheet, 6-8 on a pan.
    • Once all the triangles of dough are formed into croissants, cover them with plastic wrap or clean kitchen towels and let rise for 2-2 ½ hours. They should be nice and puffy with a little bit of a jiggle to them when they are ready.
    • When the croissants are done proofing, preheat the oven to 400° Fahrenheit. Make the egg wash by combining the egg and 2 tablespoons of milk together with a fork. Use a pastry brush to brush across the tops of the croissants. Let sit for 5 minutes or so to dry before brushing with a second coat of egg wash.
    • Bake one sheet at a time for 15 minutes at 400° Fahrenheit then lower the temperature and bake for an additional 13-15 minutes. Bake until the croissants are a deep golden brown.
    • Let cool for 20 minutes before serving.

    Nutrition

    Serving: 1roll | Calories: 221kcal | Carbohydrates: 26g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 210mg | Potassium: 76mg | Fiber: 1g | Sugar: 2g | Vitamin A: 351IU | Calcium: 38mg | Iron: 2mg
  • Slow Cooker Cinnamon Apple Oatmeal

    Slow Cooker Cinnamon Apple Oatmeal

    This cinnamon apple oatmeal is easily made in the slow cooker for a creamy, hearty breakfast that everyone will love. It’s so nice to wake up in the morning and enjoy a ready-made breakfast filled with steel-cut oats, chopped apples, and raisins!

    They say that breakfast is the most important meal of the day, so start things off right with some of these healthy and delicious recipes! You’ll have to try overnight oats, homemade oatmeal, or chia seed pudding when you’re wanting something delicious that will still power you through your day.

    Top-down view of oatmeal served with milk and garnished with sliced apples in a stoneware bowl.

    Crock Pot Oatmeal With Apples and Cinnamon

    I’m not a huge breakfast person, but I can always go for a bowl of oatmeal. It’s everything that breakfast should be! Warm, sweet, and comforting. I have a great recipe for homemade oatmeal on the blog already, but this recipe is unique because you make the oatmeal in your slow cooker! I don’t know why I never tried it until now! It’s so easy to throw in at night so you have a delicious breakfast to wake up to. My favorite part about the recipe was being able to dump it in the crockpot the night before and quickly serve it as we are running out the door. It is also nice because my husband leaves pretty early, so he is able to grab some before he leaves.

    As easy as this slow cooker cinnamon apple oatmeal is to make, it’s absolutely delicious as well! It’s jam-packed with tasty flavor and texture from the chopped apples, raisins, and cinnamon. And did I mention cleanup is a breeze? Anything you can make all in one pot is a winner in my book! Nothing hits the spot quite like a warm, hearty breakfast. Your family is going to love this tasty overnight oatmeal and ask for it again and again. Good thing it’s so easy to throw together! If you’re looking for more quick and easy breakfast recipes, you’ll have to try this overnight breakfast casserole as well!

    Ingredients for Slow Cooker Apple Cinnamon Oatmeal

    This slow cooker oatmeal is great for using up oats in your pantry and any fruit you may have on hand. I love the simplicity of just adding apples, raisins, and cinnamon, but feel free to try out other flavors and mix-ins! I have a few ideas listed below. Note: all measurements can be found in the recipe card below.

    • Steel-Cut Oats: Make sure that you buy steel-cut oats instead of old-fashioned or rolled oats. Your slow cooker oatmeal will turn out mushy if you don’t use steel-cut oats.
    • Cooking Liquid: Water, milk, or nut milk work great here! I used both almond milk and water. This is a great recipe to make if you’re wanting a dairy-free breakfast!
    • Cinnamon: I love adding cinnamon to oatmeal because of the warm, comforting flavor it gives it. Plus, apples and cinnamon is a classic (and delicious) flavor combo!
    • Chopped Apples: Use your favorite type! I always go for sweet apples like fuji or Honeycrisp. If you want more tart apple flavor, try using Granny Smith apples instead!
    • Sweetener: You can use whatever sweetener you’d like here! Add brown sugar, honey, maple syrup, granulated sugar, stevia, etc., until you’ve reached your desired flavor.

    How to Make Cinnamon Apple Oatmeal Overnight

    Breakfast recipes as easy as this slow cooker oatmeal are hard to find! All you have to do is throw all of the ingredients in your crock pot and let it do its thing! You’re going to love having it to wake up to. It takes some of the chaos out of busy mornings with the kids!

    1. Add Fruit and Cinnamon: Put chopped apples, cinnamon, and raisins in the slow cooker.
    2. Add Oats: Next, add one cup of steal oats.
    3. Pour Over Cooking Liquid: Pour the 4 cups of liquid into the slow cooker.
    4. Cook: Cover and cook on low for 7 hours.
    3-photo collage of steel-cut oats, apples, raisins, and sweetener being added to a slow cooker.

    Toppings and Mix-Ins

    Slow cooker oatmeal is great for adding all of your favorite flavors and toppings to! Here are some of my personal favorites to help give you some ideas.

    • Add Nuts: Not only do chopped nuts add tasty flavor to the oatmeal, but great texture, too! They balance out the creaminess of the oats perfectly. Chopped pecans, walnuts, and slivered almonds are all great additions.
    • Add Protein: Looking to add a boost of protein to your oatmeal? Add a scoop of your favorite protein powder! I always use vanilla protein powder to add sweet flavor and creaminess.
    • Toppings: Sometimes a drizzle of honey or maple syrup is all you need, but if you want to make your breakfast extra decadent, try a little caramel syrup on top!
    • Spices: Spiced breakfasts are perfect for fall! Try adding apple pie spice or even pumpkin spice to your oatmeal for an extra pop of flavor.

    Storing Leftovers

    It’s easy to have leftovers of a big batch of slow cooker oatmeal. Keep them! They make breakfast easy throughout the week!

    • In the Refrigerator: Store leftover oatmeal in an airtight container for up to 1 week.
    • In the Freezer: Store oatmeal in a freezer bag for 2-3 months. Thaw overnight in the fridge before reheating.
    • Reheating: I add a little bit of milk to leftover oatmeal because it helps to make it nice and creamy again. From there, pop it in the microwave for 30-second intervals or until warm and smooth.

    Cooked apple cinnamon oatmeal in a slow cooker.

    More Easy and Delicious Breakfast Recipes

    Making a breakfast that’s both delicious and filling can be difficult, especially if you’re short on time. With these quick and easy breakfast recipes, you don’t have to compromise! They’ll leave you satisfied and help give you energy to do everything you need to throughout the day. Need more breakfast inspo? Find my full list of breakfast recipes here.

    Print

    Overnight Cinnamon Apple Oatmeal

    This cinnamon apple oatmeal is easily made in the slow cooker for a creamy, hearty breakfast that everyone will love. It's so nice to wake up in the morning and enjoy a ready-made breakfast filled with steel-cut oats, chopped apples, and raisins!
    Course Appetizer, Breakfast, Snack
    Cuisine American
    Keyword overnight cinnamon apple oatmeal recipe, slow cooker oatmeal recipe
    Prep Time 5 minutes
    Cook Time 7 hours
    Total Time 7 hours 5 minutes
    Servings 6
    Calories 139kcal
    Author Alyssa Rivers

    Ingredients

    • 1 Cup Steel-Cut Oats
    • 4 Cups Liquid I split between almond milk and water.
    • 2 Tsp Cinnamon
    • 1 Apple Chopped
    • 1/4 cup raisins Optional
    • Stevia or Sugar to taste

    Instructions

    • Put chopped apples, cinnamon, and raisins in the slow cooker.
    • Add one cup of steal oats.
    • Pour the 4 cups of liquid into the slow cooker.
    • Cover and cook on low for 7 hours.

    Nutrition

    Calories: 139kcal | Carbohydrates: 27g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 352mg | Potassium: 82mg | Fiber: 5g | Sugar: 3g | Vitamin A: 16IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg
  • Cheese Danish

    Cheese Danish

    These cheese danishes are flaky, buttery, and full of tangy flavor. Topped with a sweet glaze and baked to perfection, this cheese danish recipe will make the perfect breakfast or dessert for any occasion. They were irresistibly good and gone way too fast!

    I am a huge fan of puff pastry. Pre-made dough sheets of puff pastry are the way to go. If you are looking for other recipes to use your puff pastry with, you HAVE to try this Raspberry Baked Brie. It’s brie and raspberry preserves baked in puff pastry, and WOW! You might also love this Apple Danish or these Simple and Delicious Sausage Rolls. Get using those pastry sheets, you can thank me later!

    Multiple cheese danishes served on a white plate.

    Homemade Cheese Danish Recipe

    Let me tell you, these Cheese Danishes are a home run. They are stunning, flaky, and everything you want to wake up to in the morning. They are simple to put together and the list of ingredients is mostly things you already have on hand. These Danishes are so simple because you don’t have to worry about making the dough, and you get all the reward of a delicious flaky dessert or breakfast treat in just 45 minutes.

    It’s no secret I’m a fan of flaky crusts (hello Grandma’s Perfect Pie Crust), and gooey sweet fillings. Cream puffs are probably one of my all-time favorite desserts, but sometimes I just don’t want to go through all the effort to make the dough and the custard fillings. This Cream Cheese Danish is the perfect compromise because I get the flaky chewy outside with the soft creamy inside for half the effort. And the taste is really hard to beat! I think your family will be just as wowed with this recipe as mine is.

    Ingredients in Cheese Danish

    You may have to run to the store for some frozen puff pastry sheets and cream cheese, but that’s it for this recipe! Everything else comes right out of your fridge and pantry and is ready to eat in just 50 minutes. It’s a simple recipe that will become a household favorite!

    • Puff Pastry: I bought one box of frozen puff pastry from the frozen section at the grocery store.
    • Cream Cheese: You will need an 8-ounce package of cream cheese, and make sure to leave it out for at least 2 hours before making this dessert so it is room temperature.
    • Granulated Sugar: I use the regular sugar out of my pantry. This is to sweeten the cream cheese filling.

    Egg Wash

    • Egg: You will need one whole egg, I always use large Grade A eggs in my recipes.
    • Water: This is to mix with the egg for the egg wash.

    Glaze

    • Vanilla Extract: Whatever your usual baking vanilla extract is will work.
    • Powdered Sugar: This is the key ingredient for this glaze, you won’t be happy with the results without it!
    • Milk: Milk makes the glaze creamy and smooth, any kind of milk will work.
    6-photo collage of cheese danishes being prepared.

    How to Make Cheese Danish From Scratch

    This recipe was really simple and came out stunning. They looked so professional and everyone was so blown away by their delicious flavor. I know your family will love these Cheese Danishes as much as mine did!

    1. Prep: Preheat the oven to 375℉ and then line a baking sheet with parchment paper.
    2. Mix: In a medium bowl, beat the cream cheese with the sugar and lemon juice until smooth. Then, in a small bowl mix the egg and water together with a fork to make the egg wash.
    3. Fold: Next open the first sheet of puff pastry and cut into 9 even squares. Then fold each square in half to form a triangle. After that, slice two slices along the open sides of the triangle, but leave a small space at the peak of the triangle uncut.
    4. Form: Open the triangle and use a pastry brush to brush the whole square. Then fold the cut corners of the square over to form the kite.
    5. Fill: Scoop a teaspoon of cream cheese filling into the center of the pastry and brush the edges with egg wash.
    6. Bake: Bake for 13-15 minutes, until the pastry begins to turn golden brown. Then move them to a cooling rack and let cool completely.
    7. Glaze: In a medium bowl, whisk together the powdered sugar, vanilla, and milk to make the glaze. Drizzle over the top of the Danishes and serve.
    Closeup of baked cheese danishes laid out on parchment paper.

    Tips and Variations

    I loved making this cheese danish recipe, they turned out so beautifully and they were so tasty. Here are a few tips from my experience that will help you make the most out of this recipe.

    • Make a Different Shape: If you prefer not to make the more complex kite shape, keep the pastry cut in squares, add the filling to the center and fold the corners of the pastry in until they touch (but not cover) the filling. Brush with egg wash and bake. 
    • Try a Different Flavor: For a variation in flavor, try adding ¼ teaspoon almond extract or ½ teaspoon vanilla extract to the filling. You could also flavor the cream cheese, my favorite is Strawberry Cream Cheese!
    • Thawing the Puff Pastry: If your puff pastry doesn’t have time to thaw, wrap it in a paper towel and heat in the microwave in 10-second intervals until it’s able to unfold without cracking. Be careful not to thaw it too much.
    • Room Temperature Cream Cheese: Leave the cream cheese on the counter for 2-3 hours to ensure it’s soft enough to beat into a smooth filling.

    Top-down view of cream cheese danishes on a white plate.

    How to Store Leftovers

    These cheese danishes make a lovely breakfast the next day. Here are a few tips on storing them to maintain freshness.

    • On the Counter: Store in an airtight container or covered with plastic wrap at room temperature for up to 4 days.

    Note: These do not freeze well. They are best if baked and eaten within a few days.

    Other Breakfast Ideas

    Every continental breakfast comes with a Danish. I’ve rounded up a few of my favorite breakfast treats that would go great with these Danishes to give you a homemade continental breakfast experience!

    Print

    Cheese Danish

    These cheese danishes are flaky, buttery, and full of tangy flavor. Topped with a sweet glaze and baked to perfection, this cheese danish recipe will make the perfect breakfast or dessert for any occasion. They were irresistibly good and gone way too fast!
    Course Breakfast, Dessert
    Cuisine Danish
    Keyword cheese danish recipe, cream cheese danish recipe, recipe for cream cheese danish
    Prep Time 35 minutes
    Cook Time 15 minutes
    Total Time 50 minutes
    Servings 18 Danishes
    Calories 240kcal
    Author Alyssa Rivers

    Ingredients

    • 2 sheets puff pastry 1 box, thawed
    • 8 ounces cream cheese room temperature
    • ⅓ cup granulated sugar
    • 1 teaspoon lemon juice

    Egg wash

    • 1 whole egg
    • 2 tablespoons water

    Glaze

    • 1 teaspoon vanilla extract
    • 1 cup powdered sugar
    • 3-4 tablespoons milk

    Instructions

    • Preheat the oven to 375℉ and line a baking sheet with parchment paper.
    • In a medium bowl, beat the cream cheese with the sugar and lemon juice until smooth. In a small bowl mix the egg and water together with a fork to make the egg wash.
    • Open the first sheet of puff pastry and cut into 9 even squares. Fold each square in half to form a triangle. Slice two slices along the open sides of the triangle, but leave a small space at the peak of the triangle uncut.
    • Open the triangle and use a pastry brush to brush the whole square. Fold the cut corners of the square over to form the kite.
    • Scoop a teaspoon of cream cheese filling into the center of the pastry and brush the edges with egg wash.
    • Bake for 13-15 minutes, until the pastry begins to turn golden brown. Remove to a cooling rack and let cool completely.
    • In a medium bowl, whisk together the powdered sugar, vanilla and milk to make the glaze. Drizzle over the top of the Danishes and serve.

    Nutrition

    Calories: 240kcal | Carbohydrates: 23g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.001g | Cholesterol: 22mg | Sodium: 112mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 187IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 1mg
  • How to Decorate Mini Halloween Donuts (3 Ways!)

    How to Decorate Mini Halloween Donuts (3 Ways!)

    If you are looking for simple and easy instructions on decorating mini Halloween donuts, then you are in luck! Candy corns, pumpkins, and Frankenstein will grace the presence of your Halloween party this year with these decorated donuts!

    If you love Halloween treats that are festive and spooky, you have got to try out these cute Halloween Donut Hole Pops, these cute Halloween Cupcakes, and this delightful Halloween Charcuterie Board. Halloween is such a fun holiday and is made that much better with festive food!

    A platter of mini donuts that are decorated like candy corn, Frankensteing and a pumpkin.

    Decorating Mini Halloween Donuts

    This how-to guide is simple because it starts with some store-bought donuts! You can totally make them from scratch at home (try out this recipe!). But because these take a while to decorate, I like to try and skip a step to make things go a little quicker. And when you see how cute these are, you will want to get right to work!

    I did three different ways of decorating donuts because, to me, candy corns, pumpkins, and Frankenstein are classic to Halloween! However, once you understand how I did these, feel free to get some more colors and decorations! You could make ghosts, goblins, witches, and whatever you love! This is such a fun activity to do with your kids during this holiday. My kids adore making their very own monster creations!

    Ingredients to Decorate Mini Halloween Donuts

    This list of ingredients mostly includes all of the different colors and decorations. You can easily switch these up to make these unique for your family! Check out the recipe card at the bottom of the post for exact measurements.

    • Mini Donuts: I bought some of these at the store (get glazed or plain). But you can easily make them at home using this recipe!
    • Yellow Candy Melts: You can’t have a complete candy corn donut without some yellow candy melts!
    • Orange Candy Melts: Orange is a classic Halloween color! You will use this for the candy corn donuts and the pumpkin donuts!
    • White Candy Melts: You will use this color to complete your candy corn donuts. I also think another design of a white ghost would be darling using this color as well!
    • Green Candy Melts: I love the color of green candy melts because it is perfect for Frankenstein’s face.
    • Black Candy Melts: The black is used for Frankenstein’s hair but could also be used for a cat design or even a cute little witch hat!
    • Green Mike and Ike Candies: If you want your pumpkin to really look like a pumpkin, then you need a stem! This goes right in the middle, and I love that it’s edible too!
    • Small Eyeball Sprinkles: Look for these on the baking aisle at your local grocery store. Especially around Halloween!
    • Edible Black Marker: You will use this to draw on Frankenstein’s stitches.

    How to Decorate Mini Halloween Donuts

    Before we begin with all of the individual designs, you must get everything set up and ready to go in your kitchen! This will help the process go faster and allow the candy melts to cool perfectly in place on your donuts!

    1. Prep Counter: Line the counter with parchment paper and cover with a cooling rack.
    2. Set up Donuts: Lay out ten mini donuts on the cooling rack.
    3. Melt Candy Melts: Melt the candy melts needed for one design by placing them in a small bowl, one bowl for each color, and microwave at half power for 1 minute. Stir thoroughly and microwave for an additional 30 seconds if needed.
    4 pictures showing how to decorate mini donuts to be Frankenstein and candy corns.

    Candy Corn Design

    This mini Halloween donut design is so cute and festive. In fact, you could add this (or any of these) onto a Halloween Charcuterie Board and your guests will be fighting about who gets to eat the cute donuts!

    1. Orange: Add the melted orange candy melts to a piping bag and snip off the end of the bag. Pipe a wide orange stripe right across the middle of the donuts.
    2. Yellow: Add the melted yellow candy melts to a piping bag and pipe a stripe across the bottom of the donuts, just slightly overlapping the still-wet orange stripe.
    3. White: Add the melted white candy melts to a piping bag and pipe a stripe across the top of the donuts, just slightly overlapping the still-wet orange stripe.
    4. Let Set: Carefully lift the donuts and transfer them to the other side of the cooling rack, so they don’t end up with cooled drips of candy melts hanging off them. Let them set completely before serving.

    Pumpkin Design

    A pumpkin is a classic Halloween (and fall) decoration! This is the easiest of all three mini Halloween donut designs but one that can’t be left out. It’s especially cute when you add in the edible candy stem!

    1. Dip and Shake: Carefully dip the top of the donuts one by one in the melted orange candy melts. Shake off excess before placing top up on the cooling rack. While the candy melts are still wet, press a green Mike and Ike candy into the center of the donut to act as the stem.
    2. Let Cool: Let them set completely before serving.

    Frankenstein Design

    This mini Halloween donut may just be my kid’s favorite! They love adding any sort of eyeballs to decorate things, plus they love piping out his hair!

    1. Dip: Carefully dip the top of the donuts in the melted green candy melts. Shake off the excess before placing them top up on the cooling rack. While the green candy melts are still wet, place two small eyeball sprinkles just above the center of the donut.
    2. Pipe Hair: Once the green has set up, add the melted black candy melts to a piping bag and pipe hair along the top third of the donut, just above the eyeballs.
    3. Add Stitches: Once the black has set up, use an edible black marker to draw a couple of stitches on Frankenstein’s face.
    A close up shot o mini Halloween donuts.

    How to Store Donuts

    These mini Halloween donuts are so easy to make ahead of time, making them the perfect party treat! Once you have decorated your donuts and let the candy melts set, you can place them in an airtight container. Make sure to use parchment paper in between layers so they don’t stick together. You can store them at room temperature for about 2-3 days.

    More Spooky Halloween Treats

    I absolutely love Halloween and all of the fun and spookiness that it brings! But we all know that my very favorite part is of course… the food! It’s so fun and playful and I love using it any change that I can get at family gatherings or even school parties and get togethers! Here are a few more of my favorite Halloween recipes that I use every year,

    Print

    How to Decorate Mini Halloween Donuts (3 Ways!)

    If you are looking for simple and easy instructions on decorating mini Halloween donuts, then you are in luck! Candy corns, pumpkins, and Frankenstein will grace the presence of your Halloween party this year with these decorated donuts! 
    Course Dessert
    Cuisine American
    Keyword Halloween Donuts, How to Decorate Halloween Donuts, Mini Halloween Donuts
    Prep Time 40 minutes
    Set Time 10 minutes
    Total Time 50 minutes
    Servings 30 Donuts
    Calories 259kcal
    Author Alyssa Rivers

    Ingredients

    • 30 Mini Donuts Glazed or Plain
    • Yellow Candy Melts
    • Orange Candy Melts
    • White Candy Melts
    • Green Candy Melts
    • Black Candy Melts
    • Green Mike and Ike Candies
    • Small eyeball sprinkles
    • Edible Black Marker

    Instructions

    • Line the counter with parchment paper and cover with a cooling rack.
    • Lay out ten mini donuts on the cooling rack.
    • Melt the candy melts needed for one design by placing them in a small bowl, one bowl for each color, and microwave at half power for 1 minute. Stir thoroughly and microwave for an additional 30 seconds if needed.

    Candy Corn Design

    • Add the melted orange candy melts to a piping bag and snip off the end of the bag. Pipe a wide orange stripe right across the middle of the donuts.
    • Add the melted yellow candy melts to a piping bag and pipe a stripe across the bottom of the donuts, just slightly overlapping the still-wet orange stripe.
    • Add the melted white candy melts to a piping bag and pipe a stripe across the top of the donuts, slightly overlapping the still-wet orange stripe.
    • Carefully lift the donuts and transfer them to the other side of the cooling rack so they don’t end up with cooled drips of candy melts hanging off them. Let them set completely before serving.

    Pumpkin Design

    • Carefully dip the top of the donuts one by one in the melted orange candy melts. Shake off excess before placing top up on the cooling rack. While the candy melts are still wet, press a green Mike and Ike candy into the center of the donut to act as the stem.
    • Let them set completely before serving.

    Frankenstein Design

    • Carefully dip the top of the donuts in the melted green candy melts. Shake off the excess before placing top up on the cooling rack. While the green candy melts are still wet, place two small eyeball sprinkles just above the center of the donut.
    • Once the green has set up, add the melted black candy melts to a piping bag and pipe hair along the top third of the donut, just above the eyeballs.
    • Once the black has set up, use an edible black marker to draw a couple stitches on Frankenstein’s face.

    Nutrition

    Calories: 259kcal | Carbohydrates: 21g | Protein: 3g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 117mg | Potassium: 29mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 0.5IU | Calcium: 5mg | Iron: 1mg
  • Pumpkin Cinnamon Rolls

    Pumpkin Cinnamon Rolls

    Pumpkin cinnamon rolls are filled with a delicious brown sugar filling and smothered in homemade cream cheese frosting. Soft, fluffy and so perfect for fall!

    As soon as the weather cools down, I know it’s time to break out all of my favorite pumpkin dessert recipes. If you’re as big of a fan of pumpkin as I am, you’re going to LOVE this pumpkin pudding cake, these pumpkin snickerdoodles, or these insanely good pumpkin cheesecake brownies!

    Closeup of a pumpkin cinnamon roll served on a white plate.

    Ooey Gooey Pumpkin Cinnamon Rolls

    Nothing screams fall more than a cozy pumpkin treat. With these amazing pumpkin cinnamon rolls, you get double the pumpkin in every bite! Pumpkin puree is added straight to the cinnamon roll dough along with classic fall spices. (This one’s for you, pumpkin spice lovers!) Along with the irresistible brown sugar filling, this is one fall dessert you won’t want to miss! It’s just too good.

    From fall potlucks to an on-the-go breakfast, these pumpkin cinnamon rolls are the perfect anytime treat! With how soft, fluffy, and melt-in-your-mouth delicious they are, you may just want to eat the whole pan. (Guilty!) They’re a great companion to chilly nights. Having them fresh out of the oven with the homemade cream cheese glaze on top is an experience you won’t forget! My family is obsessed with these and I know yours will be too. One bite and you’ll want to make them all year long.

    Ingredients You’ll Need

    Don’t be fooled by the length of this ingredient list; the majority are pantry staples! I love this pumpkin cinnamon roll recipe because it uses so many standard baking ingredients. This makes it perfect for whipping up last minute! This recipe is also great for using up leftover pumpkin puree. I have more than I know what to do with this time of year! Note: all measurements can be found in the recipe card below.

    Pumpkin Cinnamon Roll Dough

    • Whole Milk: Helps the dough mix together smoothly. The high fat content in whole milk also helps the cinnamon rolls themselves turn out moist and tender!
    • Unsalted Butter: Adds rich flavor and moisture.
    • Large Egg: Binds all of the ingredients together! I recommend using eggs at room temperature so they mix together in the dough smoothly.
    • Pumpkin Puree: Be sure to use pure pumpkin puree and not pumpkin pie filling. You can use canned puree or make it from scratch for the best flavor! Find my full recipe here.
    • Brown Sugar: I love using brown sugar for fall desserts because it has more of a smoky sweetness that pairs perfectly with warm spices!
    • Instant Yeast: Makes your cinnamon rolls rise perfectly!
    • Salt: Just a pinch will enhance the overall flavor of your batch.
    • Spices: I used a blend of ground cinnamon, nutmeg, ginger, and cloves here. You can also use pumpkin pie spice!
    • Flour: All-purpose works great here! It has a low protein content which makes the structure of the cinnamon rolls light and fluffy.

    Brown Sugar Filling

    • Salted Butter: Makes the filling rich and creamy! I like using salted butter for the filling to make it more flavorful.
    • Sugar: I used a mix of brown and granulated sugar for a more complex sweetness.
    • Ground Cinnamon: Is there anything better than the brown sugar cinnamon combo? Cinnamon adds a little bit of warm spice to the filling for fall flavor you’ll LOVE!

    Cream Cheese Frosting

    • Cream Cheese: Make sure this is softened so that your frosting mixes together smoothly.
    • Whole Milk: Adjusts the consistency of the frosting.
    • Vanilla: Adds a pop of extra flavor! I recommend using pure vanilla extract if you have it!
    • Powdered Sugar: Gives your cream cheese frosting tasty sweetness and a smooth texture.
    4-photo collage of dough ingredients being mixed together.

    How to Make the Best Pumpkin Cinnamon Rolls

    These delicious pumpkin cinnamon rolls take less than 30 minutes to prepare! Keep in mind, though, they do take some time to rise completely, so be sure to reserve a couple hours out of your day. Trust me, it’s so worth it! These will be some of the best fall treats you have!

    To Make the Dough:

    1. Mix Wet Ingredients and Spices: Add the warm milk (105°-110°F), egg, pumpkin, sugar, yeast, salt, spices, and 1 cup of flour to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined. Scrape down the paddle and switch to the dough hook.
    2. Add Remaining Flour and Knead: With the mixer running on low, add the remaining flour ½ cup at a time until the dough begins to pull away from the sides. It will be slightly sticky, but not so much as it sticks to your fingers and leaves dough behind. Knead on low for 2-3 minutes until it all comes together in a smooth, very soft dough.
    3. Proof: Transfer the dough to a large, greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled, about 1.5-2 hours.

    To Make the Filling and Frosting:

    1. Prepare Filling and Pan: While the dough rises, prepare the filling by combining the softened butter with both sugars and cinnamon together in a small bowl. Prepare a 9×13 pan by spraying with pan spray and setting aside.
    2. Layer: Once the dough has finished rising, turn it out onto a lightly greased surface. Gently roll into a 16×12-inch rectangle. Spread the cinnamon sugar butter across the dough, leaving about a ½-inch border along the top and bottom of the dough.
    3. Roll and Slice: Roll the long side of the dough up into a tight roll and place with the seam side down. Slice into 12 even rolls. Place rolls in the prepared baking pan and cover with plastic wrap.
    4. Let Rise: Let your pumpkin cinnamon rolls rise in a warm place for 1 hour, or until doubled in size. When the rolls are nearly doubled in size, preheat the oven to 350°.
    5. Bake: Once the rolls are done rising, remove the plastic wrap and bake for 23-25 minutes, until they are a light golden-brown color.
    6. Top With Frosting: Prepare the frosting by combining the cream cheese, milk, vanilla, and powdered sugar until smooth. Spread over the warm rolls. These rolls are best served warm.

    A Reader’s Review

    “I just made these and they taste AMAZING! My house also smells wonderful as an added bonus.”

    Nicole

    Pumpkin cinnamon roll dough being rolled and cut into slices.

    Tips for Making Successful Cinnamon Rolls

    Here are a few extra tips to make your pumpkin cinnamon rolls taste as delicious as possible! They’re super simple but will take your batch to the next level.

    • Use Warm Milk: You want to make sure you’re using warm milk to keep your yeast active. (This is the key to light, fluffy rolls!) Use a thermometer to check the temperature! 105°-110° Fahrenheit is a good range.
    • Measure Your Flour: This may seem like a simple step, but it’s important that you measure out your flour so your cinnamon rolls have the right structure. If you add too much flour, they’ll turn out hard and dry. If you add too little, they’ll be soggy and doughy.
    • Use Dental Floss: If you want to make clean slices without squishing your dough, use unflavored dental floss! Wrap it around your rolled dough and pull tight to create a clean cut.
    • Use Room Temperature Wet Ingredients: If you want your dough, filling, and frosting to mix together smoothly, make sure that any wet ingredients you use are at room temperature first!

    Top-down view of an entire pan of pumpkin cinnamon rolls.

    Storing Leftovers

    Be sure to keep any leftover pumpkin cinnamon rolls that you have! They make the best fall breakfast or brunch! Here’s how to keep them tasting fresh and delicious.

    • At Room Temperature: Store in an airtight container for 2-3 days.
    • In the Refrigerator: Leftover pumpkin cinnamon rolls will last in the fridge for up to 5 days covered in plastic wrap or stored in an airtight container.
    • In the Freezer: Your cinnamon rolls can be stored in a freezer bag for up to 3 months. Thaw them overnight in the fridge before reheating.
    • Reheating: Pop your pumpkin cinnamon rolls in the oven for 10 minutes (or until warmed through) at 350 degrees F.

    A cinnamon roll being taken out of a white pan with a metal spatula.

    More Pumpkin Desserts

    For all of my fellow pumpkin-obsessed readers, here are some of my favorite recipes that you’ve got to try out! Each of these recipes are so different but filled with all of the pumpkin flavor and warm fall spices that you love! For more fall dessert inspo, find my full list of pumpkin recipes here!

    Print

    Pumpkin Cinnamon Rolls

    Pumpkin cinnamon rolls are filled with a delicious brown sugar filling and smothered in homemade cream cheese frosting. Soft, fluffy and so perfect for fall!
    Course Breakfast, Dessert, Snack
    Cuisine American
    Keyword pumpkin cinnamon roll recipe
    Prep Time 25 minutes
    Cook Time 25 minutes
    Rise Time 2 hours
    Total Time 2 hours 50 minutes
    Servings 12 Cinnamon Rolls
    Calories 450kcal
    Author Alyssa Rivers

    Ingredients

    Dough

    • ¾ cup warm whole milk
    • 6 tablespoons unsalted butter melted
    • 1 large egg room temperature
    • 2/3 cup pumpkin puree
    • 1/4 cup brown sugar
    • 1 tablespoon instant yeast
    • 1 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/4 tsp ground nutmeg
    • 1/4 tsp ground ginger
    • 1/8 tsp ground cloves
    • 3 ½ – 4 1/2 cups all-purpose flour

    Filling

    • 6 tablespoons salted butter
    • 1/2 cup brown sugar
    • 1/4 cup granulated sugar
    • 2 teaspoons ground cinnamon

    Frosting

    • 3 ounces cream cheese softened
    • 2 tablespoons whole milk
    • 1 tsp vanilla
    • 1 1/2 cup powdered sugar

    Instructions

    • Add the warm milk (105°-110°F), egg, pumpkin, sugar, yeast, salt, spices and 1 cup of flour to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined. Scrape down the paddle and switch to the dough hook.
    • With the mixer running on low, add the remaining flour ½ cup at a time until the dough begins to pull away from the sides. It will be slightly sticky, but not so much as it sticks to your fingers and leaves dough behind. Knead on low for 2-3 minutes until it all comes together in a smooth, very soft dough.
    • Transfer the dough to a large, greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled, about 1.5-2 hours.
    • While the dough rises, prepare the filling by combining the softened butter with both sugars and cinnamon together in a small bowl. Prepare a 9×13 pan by spraying with pan spray and setting aside.
    • Once the dough has finished rising, turn it out onto a lightly greased surface. Gently roll into a 16×12-inch rectangle. Spread the cinnamon sugar butter across the dough, leaving about a ½-inch border along the top and bottom of the dough.
    • Roll the long side of the dough up into a tight roll and place with the seam side down. Slice into 12 even rolls. Place rolls in the prepared baking pan and cover with plastic wrap.
    • Let rise in a warm place for 1 hour, or until doubled in size. When the rolls are nearly doubled in size, preheat the oven to 350°.
    • Once the rolls are done rising, remove the plastic wrap and bake for 23-25 minutes, until they are a light golden-brown color.
    • Prepare the frosting by combining the cream cheese, milk, vanilla, and powdered sugar until smooth. Spread over the warm rolls. These rolls are best served warm.

    Nutrition

    Calories: 450kcal | Carbohydrates: 80g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 163mg | Potassium: 187mg | Fiber: 3g | Sugar: 23g | Vitamin A: 2919IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 4mg
  • Sweet Potato Bread

    Sweet Potato Bread

    This sweet potato bread is perfect for sweater weather with its warming spices and delicious soft texture. It’s similar to pumpkin bread and no mixer is required, making this bread quick, easy, and super satisfying!

    Is there really anything better than homemade bread? The smell of your home when you pop a loaf in the oven is unforgettable, and this pumpkin bread is no exception! If you are in the mood for more tasty breads, you should try this warm and delicious Cinnamon Bread, this unique and flavorful Apple Bread. You can’t go wrong with this simple yet classic Amish Friendship Bread!

    Front view of a loaf of sweet potato bread. A slice is cut out of it.

    Sweet Potato Bread

    Warm, fresh, home-cooked bread is hard to beat. You can taste the love and effort that went into it, and that’s why I love this quick and easy sweet potato bread recipe! You don’t have to be good at making bread to have this bread turn out perfectly, and this is great way to use your leftover sweet potatoes.

    This is a quick bread (sometimes called a sweet bread), not a yeast bread. It is very similar to pumpkin bread but the flavor of the sweet potatoes is milder and less assertive than pumpkin. So if you are itching for some fall flavors, but don’t want to wear pumpkin flavor out on your family already, this recipe is the perfect compromise!

    Sweet Potato Bread Ingredients

    This recipe uses ingredients you likely already have in your pantry. That’s why this recipe is so great for leftover sweet potatoes! You don’t have to go out of your way to create a fun new sweet potato treat.

    • Brown Sugar: Brown sugar has molasses in it, which gives this bread a deep rich flavor.
    • Vegetable Oil: You could use any oil you prefer, like avocado or canola, but I used vegetable oil here.
    • Eggs: I always use large grade A eggs.
    • All-Purpose flour: All-purpose flour will be the easiest to work with and make your bread come out nice and fluffy.
    • Baking Soda: Baking soda is a leavening agent and will help your bread rise.
    • Baking Powder: Baking powder is another leavening agent that will give your bread a light and fluffy texture.
    • Salt: Salt enhances all of the warm flavors in this bread. It also balances the sweetness from the sugar and sweet potatoes.
    • Milk: I like to use milk in my bread because the fat keeps this bread moist and soft. You could use a milk alternative like almond milk or soy milk to make this bread dairy free.
    • Sweet Potatoes: Make sure to cook and mash your sweet potatoes before making this bread. If you are making your sweet potatoes right now, scroll down to find my tips for adding more flavor to your sweet potato.

    Spices

    I love to use warm fall spices in my sweet breads. You could easily use a spice blend like a pumpkin pie spice, or use stick to what is listed below.

    • Ground Cinnamon: Cinnamon goes perfectly with the sweet potatoes (ever had a cinnamon and marshmallow sweet potato casserole?!).
    • Ground Nutmeg: Nutmeg adds a nutty and earthy flavor to your bread. It brings out the natural earthy flavors of the sweet potato.
    • Ground Cloves: I absolutely love the flavor of clove in this bread! If cloves aren’t for you, or you don’t have them on hand, you can use allspice or cardamom instead.
    6-photo collage of bread dough ingredients being mixed together and then added to a pan, ready to bake.

    Making Sweet Potato Bread

    This bread is so simple to make! You will be surprised by how quickly it comes together, and how delicious it tastes. It is also a great way to cross-utilize leftover sweet potatoes and give them a new life in a delicious way!

    1. Spray: Preheat the oven to 350℉ and spray a 9×5 bread pan with pan spray. Set aside.
    2. Cook Sweet Potatoes: If your sweet potatoes are not already cooked, boil a medium pot of water and add peeled and chopped sweet potatoes. Next, boil for 12 minutes until fork tender. Then drain and let cool before mashing or running through a potato ricer.
    3. Mix: In a large bowl combine the brown sugar and oil. Then add the eggs and mix until just combined.
    4. Whisk: In a medium bowl add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisk to combine.
    5. Stir in Dry Ingredients: Add the dry ingredients to the sugar mixture alternating with the milk, starting and ending with the flour. Gently stir in the mashed sweet potatoes.
    6. Bake: Add the batter to the prepared bread pan and bake for 50-60 minutes, until a toothpick comes out clean from the center. Let cool completely before slicing.

    Roast the Sweet Potatoes for Extra Flavor!

    Want to add depth of flavor to this sweet bread? Here is a quick and easy tip that will elevate this recipe- instead of boiling the sweet potatoes, roast them! Then follow the bread recipe as written.

    • In the Oven: Prepare your sweet potatoes by peeling and slicing them into one-inch squares, and place on a pan with plenty of your oil of choice. Then cook them in the oven at 425 degrees until fork tender. If this is your first time roasting sweet potatoes, follow my Roasted Honey Cinnamon Butter Sweet Potatoes recipe for the best sweet potatoes you’ve ever had!

    Top-down view of sweet potato bread, cut into thick slices.

    How to Store this Sweet Potato Bread

    Keep this bread moist and soft for up to 4 days by following these storage tips.

    • On the Counter: Once the bread is completely cooled to room temperature, place it on a plate with plastic wrap and leave it on the counter for up to 4 days.
    • In the Freezer: You can store this bread for up to 3 months in the freezer in an airtight plastic bag. Gently warm at room temperature before consuming.

    3 slices of bread stacked on top of each other.

    Other Sweet Potato Recipes to Try

    If you need ideas for how to cook your sweet potatoes for this recipe, for the holidays, or just because you’re tired of boiling them, I have the perfect recipes for you! I’ve tried to include many cooking methods for whatever you have available.

    Print

    Sweet Potato Bread

    This sweet potato bread is perfect for sweater weather with its warming spices and delicious soft texture. It's similar to pumpkin bread and no mixer is required, making this bread quick, easy, and super satisfying!
    Course Bread, Breakfast, Dessert
    Cuisine American
    Keyword sweet potato bread recipe, sweet potato quick bread recipe
    Prep Time 20 minutes
    Cook Time 1 hour
    Total Time 1 hour 20 minutes
    Servings 8 Slices
    Calories 242kcal
    Author Alyssa Rivers

    Ingredients

    • 1 Cup Brown Sugar packed
    • ½ Cup Vegetable Oil
    • 2 Eggs
    • 1 ¾ Cup All-purpose flour
    • 1 Teaspoon Baking Soda
    • ¼ teaspoon Baking Powder
    • ¼ Teaspoon Salt
    • ¾ Teaspoon Ground Cinnamon
    • ½ Teaspoon Ground Nutmeg
    • ¼ Teaspoon Ground Cloves
    • 1/3 Cup Milk
    • 1 Cup cooked and mashed sweet potatoes cooled

    Instructions

    • Preheat the oven to 350℉ and spray a 9×5 bread pan with pan spray. Set aside.
    • If your sweet potatoes are not already cooked, boil a medium pot of water and add peeled and chopped sweet potatoes. Boil for 12 minutes until fork tender. Drain and let cool before mashing or running through a potato ricer.
    • In a large bowl combine the brown sugar and oil. Add the eggs and mix until just combined.
    • In a medium bowl add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisk to combine.
    • Add the dry ingredients to the sugar mixture alternating with the milk, starting and ending with the flour. Gently stir in the mashed sweet potatoes.
    • Add the batter to the prepared bread pan and bake for 50-60 minutes, until a toothpick comes out clean from the center. Let cool completely before slicing.

    Nutrition

    Calories: 242kcal | Carbohydrates: 52g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 42mg | Sodium: 247mg | Potassium: 167mg | Fiber: 1g | Sugar: 28g | Vitamin A: 2435IU | Vitamin C: 0.4mg | Calcium: 59mg | Iron: 2mg
  • Overnight Breakfast Casserole

    Overnight Breakfast Casserole

    This overnight breakfast casserole is perfect for holidays when you have guests, or even just when you need a hearty breakfast that’s made and ready to go. It’s simple, easy, and totally delicious!

    Breakfast foods are some of my very favorites. You can eat them for breakfast, lunch or even dinner and you will get no complaints at my house! You must try some more of my favorites like these Amazing Breakfast Enchiladas, these yummy Denver Omelet Breakfast Muffins, or this Incredible Blueberry Buttermilk Breakfast Cake!

    Breakfast casserole in a crock pot with a wooden spoon scoping some out.

    Overnight Slow Cooker Breakfast Casserole Recipe

    Ok, ok… raise your hand if you love slow cooker recipes. And what about breakfast? Yep, combine those two to make this insanely delicious and simple overnight breakfast casserole. The slow cooker does all the work for you while you sleep so that you can actually wake up and enjoy breakfast with your family! It’s so hearty and delicious because it’s packed with eggs, bacon and so much flavor.

    This breakfast casserole recipe in particular is a hit at our house because the kids love it as is. I don’t have to alter it or take out certain veggies. Everything in it has been approved by my kids and I approve it because it’s so much healthier than sugar cereals (don’t get me wrong, those have a place at our house too). I love cooking this the night before a holiday so that we can wake up and eat it together but I don’t have to spend any time cooking. It’s a win-win!

    Ingredients in Overnight Breakfast Casserole

    You probably already have all of these ingredients in your kitchen and pantry so there is no excuse not to get cooking! Check out the recipe card at the bottom of the post for all of the exact ingredient measurements.

    • Bacon: I like to cook my bacon up extra crispy for this recipe because it softens in the casserole.
    • Onion: This will add in a lot of flavors to the base of the casserole.
    • Green Pepper: The green pepper adds flavor and texture. I chop it up really small so that my kids don’t notice it!
    • Clove Garlic: You can use fresh garlic cloves or you can use minced garlic. ½ teaspoon equals about 1 clove of garlic.
    • Frozen Hashbrowns: This is so easy! You don’t need fresh potatoes, just use a bag of frozen hashbrowns!
    • Cheddar Cheese: You can use any cheese that you like but I prefer shredded cheddar cheese.
    • Eggs: I used large eggs whenever I am cooking.
    • Whole Milk: The milk helps to bind the casserole together.
    • Salt and Pepper: These will enhance all of the flavors in the casserole!
    • Green Onion: This is optional but I think garnishing the top with it adds a delightful burst of flavor.

    Let’s Make a Casserole!

    This overnight breakfast casserole is only a few steps. It’s such a great recipe, especially if you have those busy, on-the-go mornings like we do at our house!

    1. Cook Bacon: Spray crockpot with nonstick cooking spray. Cook bacon until crisp, chop, then set aside. 
    2. Sauté: Sauté onion, bell pepper, and garlic for 5 minutes
    3. Layer: Place ⅓ of the hashbrowns on the bottom of the baking dish. Add ⅓ bacon, ⅓ onion, green pepper, and ⅓ cheese. Continue layering and end with cheese.
    4. Pour: Whisk eggs, milk, salt, and pepper in a large bowl. Pour the egg mixture over the ingredients. Cook on low for 8-10 hours. When done thermometer should read 160 degrees Fahrenheit.

    Variations

    You can easily change this overnight breakfast casserole and make it have different veggies and protein to fit your needs! Here are a couple of ideas:

    • Protein: I love adding in some cooked sausage or ham in addition to the bacon. It not only adds in some additional flavor but I love the texture as well.
    • Veggies: You could make this a vegetarian breakfast casserole by taking out the bacon and adding in some red bell peppers, green chilis, some mushrooms, or even some sweet potatoes!

    A close up of cooked overnight breakfast casserole in the crockpot.

    How to Store Leftovers

    Leftover overnight breakfast casserole is the best! I love eating it for lunch or even dinner the next day.

    • In the Refrigerator: Once it has cooled, then you can store it in your fridge in an airtight container. it will last 2-3 days.
    • To Reheat: You can reheat this easily in the microwave for 1-2 minutes or until heated through!

    A white bowl filled with breakfast casserole.

    More Delicious Breakfast Casseroles

    Aren’t breakfast casseroles just the best? I love a hot breakfast and I love that they combine all of the delicious ingredients into one pan! It’s easy to eat and even easier to love!

    Print

    Overnight Breakfast Casserole

    This overnight breakfast casserole is perfect for holidays when you have guests, or even just when you need a hearty breakfast that's made and ready to go! It's simple, easy, and totally delicious! 
    Course Breakfast
    Cuisine American
    Keyword breakfast casserole, casserole, overnight breakfast casserole
    Prep Time 15 minutes
    Cook Time 8 hours
    Total Time 8 hours 15 minutes
    Servings 6 Servings
    Calories 380kcal
    Author Alyssa Rivers

    Ingredients

    • 6-8 strips bacon
    • 1 onion chopped
    • 1 green pepper chopped
    • 1 clove garlic peeled
    • (1) 2 pound bag frozen hashbrowns
    • 1 1/2 cups cheese shredded
    • 12 large eggs
    • 1 cup whole milk
    • 1/2 tsp salt
    • 1/2 tsp pepper
    • green onion (for garnish)

    Instructions

    • Spray crock pot with nonstick cooking spray. Cook bacon until crisp, chop, then set aside.
    • Saute onion, bell pepper, and garlic for 5 minutes
    • Place ⅓ of hashbrowns on the bottom. Add ⅓ bacon, ⅓ onion, green pepper, and ⅓ cheese. Continue layering and end with cheese.
    • Mix eggs, milk, salt, and pepper in a large bowl. Pour over the ingredients. Cook on low for 8-10 hours. When done thermometer should read 160 degrees Fahrenheit.

    Notes

    Originally Posted on July 3, 2012

    Updated on September 23, 2022

    Nutrition

    Calories: 380kcal | Carbohydrates: 5g | Protein: 24g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 420mg | Sodium: 683mg | Potassium: 305mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 971IU | Vitamin C: 16mg | Calcium: 311mg | Iron: 2mg
     
  • Pumpkin Cinnamon Roll Cake

    Pumpkin Cinnamon Roll Cake

    This pumpkin cinnamon roll cake is a perfectly moist pumpkin cake with pockets of swirled cinnamon and brown sugar topped with a maple glaze. It tastes just like you are eating a cinnamon roll! This is one of the best fall cakes!

    This recipe is like taking the best of two worlds, absolutely perfect pumpkin bread and quick and easy cinnamon rolls, and combining them to make this AMAZING cake. You are going to love it!

    A slice of 0umpkin cinnamon roll cake on a speckled plate with small pumpkins in the background of the picture.

    Pumpkin Cinnamon Roll Cake

    This decadent, moist cake is such a beautiful cross between a cinnamon roll and cake you know if you should eat it for breakfast or dessert. I suggest both! It starts with a perfect pumpkin cake. This cake is so moist and delicious. But the brown sugar cinnamon mixture swirled throughout it the BEST!!

    Just when you think it can’t get any better, THEN you drizzle it in a maple glaze, and that seeps down into the cake, creating the best complimentary flavors. It tastes just like a cinnamon roll in cake form and is one of the best things that I will EVER have. You will not regret making this cake. You will make it again and again! This is the kind of cake that you can’t get enough of and then you secretly lock yourself in your closet to eat it.

    Pumpkin Cinnamon Cake Ingredients

    These ingredients are probably all ones that you have on hand during the fall season. So why not make this delicious cake with them? Check out the recipe card at the bottom of the post for exact measurements.

    • Flour: All-purpose or unbleached flour provides a strong structure for this cake.
    • Salt: The salt enhances all of the flavors in the ingredients.
    • Sugar: The sugar provides sweetness and moisture.
    • Baking Powder: This acts as a raising agent for the cake to make it light and fluffy.
    • Cinnamon, Nutmeg: The perfect combination of spices for pumpkin. Use homemade pumpkin spice if you really want that fall flavor to shine through!
    • Eggs: I always like to use large eggs when I am baking.
    • Milk: You can use Skim, 1 percent, 2 percent, or whole milk in this recipe.
    • Canned Pumpkin: Not to be confused with pumpkin pie filling! You can make your own pumpkin puree using this recipe!
    • Vanilla: This adds the best flavoring to the cake.
    • Butter: The butter adds moisture and a velvety richness.

    Cinnamon Sugar Topping

    • Butter: Let the butter sit out beforehand so that it can soften to room temperature.
    • Brown Sugar: Dark brown sugar provides a deep rich flavor.
    • Flour: Creates a bit of thickness to help it stick.
    • Cinnamon: You can’t have a cinnamon cake without some cinnamon!

    Glaze

    • Powdered Sugar: Sift the powdered sugar for best results.
    • Maple Syrup: If you don’t have any pure maple syrup on hand, then you can make some easy imitation maple syrup with this recipe!
    • Milk: I used 1 percent, but you can use whatever you have on hand.
    • Vanilla: Add a splash of vanilla for some delicious flavor.

    Making Cinnamon Roll Cake

    Not only does this cake use simple pantry ingredients, but it’s super easy to make too! Delicious and easy, make this recipe a win-win!

    1. Prep: Preheat the oven to 350 degrees. Grease a 9×13 inch pan and set it aside. 
    2. Stir together the dry ingredients: In a large bowl, combine flour, salt, sugar, baking powder, cinnamon, and nutmeg.
    3. Mix wet ingredients: In a medium bowl whisk eggs, milk, pumpkin, and vanilla. Then you slowly stir in melted butter.
    4. Combine: Combine wet ingredients with the flour mixture and then mix until combined. It will be stiff. Spread evenly into the prepared pan.
    5. Drop and swirl: In a medium bowl, combine the butter, brown sugar, flour, and cinnamon. Then, drop by tablespoons over the cake and swirl with a knife.
    6. Bake: Bake at 350 degrees for 25-30 minutes or until the toothpick comes out nearly clean from the center. 
    7. Drizzle: Place powdered sugar, maple syrup, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake and then serve warm or at room temperature.
    4 pictures showing how to make the cake batter and then swirl it in a pan with a knife.

    Tips and Variations to the Best Pumpkin Cake

    This pumpkin cinnamon cake is for sure going to be a favorite at your house after you try it! Use these tips and tricks to make it the best of the best!

    • Cream Cheese Frosting: You can definitely make cream cheese frosting and drizzle it on top instead of the glaze if you want. Add a teaspoon of Maple flavoring to the cream cheese frosting to keep that intense maple flavoring.
    • Swirl: To get a good even swirl, run your knife halfway into the batter and swirl back and forth 10-15 times. You want that scrumptious cinnamon swirl all the way through.
    • Spice: You can add pumpkin pie spice instead of just cinnamon and nutmeg. It’ll give it more of a pumpkin taste and then you will really want to make this recipe again!

    Pumpkin cinnamon roll cake in a 9x13 dish being served with a pie server.

    Storing and Reheating Leftovers

    If you have leftover pumpkin cinnamon roll cake, then call yourself lucky! This stores great and tastes just as good the next day!

    • In the Refrigerator:  Keep in an airtight container at room temperature for up to 3 days. If you store it in the fridge, it will last about 5 days.
    • In the Freezer: This cake can also be frozen in a freezer-safe container. Make sure it’s airtight and it will keep for up to 2-3 months.
    • To Reheat: This is best served warm, so it’s all ooey and gooey and tastes fresh! Microwave individual servings for 10-20 seconds.

    A slice of pumpkin cinnamon roll cake on a plate with a gold fork cutting a bite out of it.

    More Pumpkin Recipes to Try

    If you can’t get enough pumpkin recipes like me then don’t you worry! I have a lot more where this one came from. They are all so delicious, the hardest part will be deciding which one to make next!

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    Pumpkin Cinnamon Roll Cake

    This pumpkin cinnamon roll cake is a perfectly moist pumpkin cake with pockets of swirled cinnamon and brown sugar topped with a maple glaze. It tastes just like you are eating a cinnamon roll! This is one of the best fall cakes!
    Course Dessert
    Cuisine American
    Keyword cake, cake recipe, Pumpkin Cinnamon Roll Cake
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 12 Servings
    Calories 590kcal
    Author Alyssa Rivers

    Ingredients

    • 3 cups flour
    • ½ teaspoon salt
    • 1 cup sugar
    • 4 teaspoons baking powder
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 2 eggs
    • ¾ cup milk
    • ¾ cup canned pumpkin
    • 2 teaspoons vanilla
    • 1/2 cup real butter melted

    Cinnamon Sugar Topping:

    • 1 cup butter softened
    • 1 cup brown sugar
    • 2 Tbsp. flour
    • 1 Tbsp. cinnamon

    For the Glaze:

    • 2 cups powdered sugar
    • ¼ cup pure maple syrup
    • 2 tablespoons milk
    • 1 teaspoon vanilla

    Instructions

    To Make the Cake

    • Preheat the oven to 350 degrees. Grease a 9×13 inch pan and set it aside.
    • In a large bowl, combine flour, salt, sugar, baking powder, cinnamon, and nutmeg.
    • In a medium bowl whisk eggs, milk, pumpkin, and vanilla. Slowly stir in melted butter.
    • Combine with the flour mixture and mix until combined. It will be stiff. Spread evenly into the prepared pan.
    • In a medium bowl combine the butter, brown sugar, flour, and cinnamon. Drop by tablespoons over the cake and swirl with a knife.
    • Bake at 350 degrees for 25-30 minutes or until the toothpick comes out nearly clean from the center.

    To Make the Glaze

    • Place powdered sugar, maple syrup, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.

    Notes

    Originally Posted on September 20, 2015

    Updated on August 29, 2022

    Nutrition

    Calories: 590kcal | Carbohydrates: 89g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 306mg | Potassium: 294mg | Fiber: 2g | Sugar: 60g | Vitamin A: 3165IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 2mg