WHY YOU’LL LOVE THIS CINNABON RECIPE

• Tastes just like Cinnabon (maybe better!)
  
• Ultra-soft, fluffy dough that stays tender
  
• Thick, gooey cinnamon filling in every bite
  
• Classic cream cheese frosting that’s rich and smooth
  
• Perfect for make-ahead mornings or special occasions

Cinnabon Cinnamon Roll Recipe

These cinnamon rolls have a whole story behind them.

Chad first took me to Cinnabon back in 1998, and I fell hard. For the cinnamon rolls first… and then eventually for him too. Although honestly, the cinnamon rolls might’ve helped {wink}.

And all these years later, we still love them.

So, of course, I had to figure out how to make Cinnabon cinnamon rolls at home.

And this version? This is the one we keep coming back to. Soft, gooey, loaded with that cinnamon sugar filling… it just hits the same way every time.

I’ve made this Cinnabon cinnamon roll recipe for Christmas morning, the weekends, and anytime a craving hits. Because why wait for a special occasion when you don’t have to? 

If you love making Cinnabon at home, our Copycat Cinnabon Cinnamon Sticks help you make even more of their sweet treats right at home!

If you love cinnamon treats, our Cinnamon Pecan Pull-Apart Bread should be your next bake!

INGREDIENT NOTES

• Active Dry Yeast: Make sure your water is warm, not hot. Using a kitchen thermometer will help. If it’s too cold, the yeast won’t bloom. Too hot, and you’ll kill it.
  
• Buttermilk: Adds tenderness and a slight tang that balances the sweetness.
  
• Eggs & Butter: Bring these to room temperature before starting this Cinnabon cinnamon rolls recipe, even for the portion of butter that needs to be melted. 
  
• All-Purpose Flour: Add this gradually. Too much will make the rolls dense instead of soft.
  
• Cornstarch: Helps keep the filling soft and gooey instead of melting away.
  
• Brown Sugar: Packed for that deep, molasses-rich sweetness in the filling.
  
• Cream Cheese: Use full-fat for the best texture and flavor in the frosting.

VARIATIONS

Extra Gooey: Add a little extra butter and brown sugar to the filling.

Pecan Crunch: Sprinkle chopped pecans over the filling before rolling the dough.

Orange Cream Cheese Frosting: Add a bit of orange zest to the frosting.

Lighter Sweetness: Reduce the amount of brown sugar slightly.

Single Pan Batch: Bake all of the Cinnabon cinnamon rolls in one pan for softer edges.

Overnight Rolls: Assemble the night before and bake fresh in the morning.

SERVING SUGGESTIONS

• Pair with a strawberry banana smoothie for something fresh on the side.
  
• Serve warm with coffee and our Easy Breakfast Casserole for a full spread.
  
• Add rolls to a brunch table with our Baked French Toast Casserole.
  
• Serve this Cinnabon recipe alongside sausage breakfast sliders for a sweet and savory mix.
  
• Enjoy one warm… standing at the counter… before anyone else gets to them!

CINNABON CINNAMON ROLLS FAQ

HOW TO MAKE CINNAMON ROLLS WITHOUT A MIXER

With a little bit of elbow grease, you can mix the dough by hand instead.

1. Activate the yeast. Combine water, yeast, and sugar in a large bowl and let the mixture sit for 5-10 minutes until foamy. Then, stir in the buttermilk, eggs, and melted butter.
   
2. Form the dough. Add the salt and flour and mix until you can no longer stir with a spoon.
   
3. Knead. Turn the dough out onto the floured countertop and knead for 3-5 minutes. Once the dough is no longer sticky, add it to an oiled bowl for the first rise. Continue the Cinnabon cinnamon roll recipe from there.

I’ve made this recipe of cinnamon rolls from Cinnabon enough times to know… the dough tells you everything.

If it feels too firm while you’re mixing, it probably is. That’s where people go wrong. They keep adding flour until it’s easy to handle, but that’s not what you want here.

You want soft. Slightly tacky. That’s what gives you that fluffy, pull-apart texture.

And the double frosting? That’s not extra. That’s intentional.

The first layer melts into the rolls, the second sits on top. That’s how you get that true Cinnabon-style finish.

TOOLS NEEDED

• Stand Mixer with Dough Hook: Makes kneading easy and consistent.
  
• Mixing Bowls: For dough, filling, and frosting.
  
• Rolling Pin: To get that large, even rectangle.
  
• 9×13 Baking Dishes: Gives the rolls space to rise and bake evenly.
  
• Sharp Knife or Bench Scraper: For clean cuts without squishing the rolls.

Enjoy!

With love, from our simple kitchen to yours.

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Cinnabon Cinnamon Roll Recipe (Copycat)

This Cinnabon Cinnamon Roll Recipe makes soft, sweet rolls with cinnamon-sugar filling and cream cheese frosting… just like the originals!

Course Dessert

Cuisine American

Method Oven

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Rise ime 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 12

Calories 627cal

Author Donna Elick

Ingredients

Rolls

• 1 tablespoon unsalted butter
• 2 1/4 teaspoons active dry yeast, 1 packet
• 1 cup warm water 110 to 120°F
• 1/2 cup granulated sugar
• 1/4 cup buttermilk
• 2 large eggs
• 7 tablespoons unsalted butter
• 5 1/2 to 6 cups all-purpose flour
• 2 teaspoons kosher salt

Filling

• 1 stick unsalted butter, softened 1/2 cup
• 1 1/2 cups packed light brown sugar
• 2 tablespoons ground cinnamon
• 1 tablespoon cornstarch

Frosting

• 4 ounces cream cheese, softened
• 1/2 stick unsalted butter, softened 1/4 cup
• 1 cup powdered sugar
• 1/2 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt

Instructions

• PREHEAT AND PREP PANS: Preheat the oven to 350°F. Grease two 9 x 13 inch baking dishes with 1 tablespoon unsalted butter
• ACTIVATE YEAST: In the bowl of a stand mixer, combine 1 cup warm water and 1/2 cup granulated sugar. Sprinkle 2 1/4 teaspoons active dry yeast, 1 packet over the top and stir gently. Let sit for 5 to 10 minutes until foamy.
• MELT BUTTER: Melt 7 tablespoons unsalted butter and set aside to cool slightly.
• MAKE DOUGH: Add 1/4 cup buttermilk, 2 large eggs, and the melted butter to the yeast mixture. Mix on low speed. Add 5 1/2 to 6 cups all-purpose flour, 1 cup at a time, then add 2 teaspoons kosher salt. Continue adding flour slowly until a soft dough forms, about 5 ½ to 6 cups total.
• KNEAD DOUGH: Knead with a dough hook on medium speed for 5 minutes until the dough is smooth and slightly tacky. The dough should be soft but not sticky.
• FIRST RISE: Transfer the dough to a lightly greased bowl if needed. Cover loosely and let rise in a warm place for 60 to 90 minutes until doubled in size.
• MAKE FILLING: In a medium bowl combine 1 1/2 cups packed light brown sugar, 2 tablespoons ground cinnamon, and 1 tablespoon cornstarch. Stir until well combined.
• ROLL DOUGH: Turn the dough onto a lightly floured surface and roll into an 18 x 24 inch rectangle.
• ADD FILLING: Spread 1 stick unsalted butter, softened evenly over the dough, leaving a 1 inch border along one long edge. Sprinkle the brown sugar mixture evenly over the butter and press gently so it sticks.
• ROLL AND CUT: Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal. Cut into 12 equal rolls.
• SECOND RISE: Place 6 rolls in each prepared baking dish, spacing them evenly. Cover and let rise for 60 to 90 minutes until doubled in size.
• BAKE: Bake for 18 to 22 minutes until golden brown, rotating pans halfway through baking.
• MAKE FROSTING: In a large bowl beat 4 ounces cream cheese, softened and 1/2 stick unsalted butter, softened until smooth and fluffy. Add 1 cup powdered sugar, 1/2 tablespoon fresh lemon juice, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt. Beat for 3 to 5 minutes until light and creamy.
• FROST ROLLS: Spread half of the frosting over the warm rolls. Let cool slightly, then spread the remaining frosting on top.
• SERVE: Serve warm and enjoy.

Video

Notes

Make-Ahead: Assemble the rolls and place them in the baking dishes. Cover and refrigerate overnight. Let sit at room temperature for 30 minutes before baking.

Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Reheating: Warm individual rolls in the microwave for 15 to 20 seconds or reheat in a 300°F oven for 8 to 10 minutes.

Freezing: Freeze baked rolls in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Ingredient Tip: The dough should feel soft and slightly tacky. Avoid adding too much flour or the rolls will be dense.

Nutrition

Serving: 1 | Calories: 627cal | Carbohydrates: 97g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 89mg | Sodium: 544mg | Sugar: 46g | Fiber: 3g | Calcium: 72mg | Iron: 3mg

Originally published November 2013, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cinnabon Cinnamon Roll Recipe (Copycat) + Video appeared first on The Slow Roasted Italian.

Easter Dinner Ideas

How is it that the holidays come around every year, and I still find myself scrambling to decide what to cook??

Add in changes like guest lists, weather (chilly, sunny, something in between), and however the garden decides to behave…

Now our best ideas for Easter dinner are all in one place, broken down by category, so pulling a menu together is easier than ever.

There’s everything from traditional mains and sides to Southern and Italian staples. Plus easy starters, homemade breads, and more salads than you can choose from.

And when the Easter eggs and Easter baskets are done and over, you’ll have a sweet treat or two ready and waiting.

EASTER MENU INSPIRATION (SIMPLE & STRESS-FREE)

There are endless ways to mix and match these Easter dinner dish ideas into a complete menu, but it can be overwhelming if you’re new to hosting or don’t know where to start.

Here are a few options to get you started, and you can always add extra sides to round out the meal!

Classic Easter Ham Menu

• Glazed ham
• Potato side
• Spring vegetable
• Rolls
• Dessert

Easy Chicken Easter Dinner

• Baked chicken main
• Vegetable side
• Salad
• Freshly baked bread
• Dessert

Light and Fresh Easter Dinner

• Small bites to start
• Lighter protein (salmon or seafood)
• Fresh spring vegetable
• Salad
• Lighter Dessert

APPETIZERS AND STARTERS

Set out a few Easter-friendly dips and spreads or have a few small bites that can be made ahead. Deviled eggs are always a winner, while cups of broth-based soups are perfect if it’s still chilly outside.

• Baked Ricotta with Sun-Dried Tomatoes
  Looks elegant but is easy to make. Great on a cracker board!

• Sheet Pan Bruschetta
  The ultimate holiday appetizer made easy.

• Olive Garden Spinach Artichoke Dip Copycat
  Gobble this one up with crackers, bread, veggies, or a spoon.

• Veggie Pizza with Crescent Rolls
  Fresh toppings and a creamy spread on flaky pastry. Make-ahead friendly!

• Air Fryer Goat Cheese Balls
  Drizzle with honey or sprinkle with herbs and watch these disappear.

• Copycat Costco Pinwheels
  Skip the long lines and make these finger food favorites from scratch.

MAIN DISH IDEAS FOR EASTER DINNER

Showstopping holiday centerpieces, a mouthwatering Sunday roast, or traditional Italian lasagna. Start with one of these easy Easter dinner ideas, then choose sides to match!

• Orange Glazed Ham
  Sweet, tangy, and utterly divine. Leftovers are great in tons of other recipes.

• Herb Roasted Pork Tenderloin
  Comforting flavors with an elegant presentation. Works with any sides.

• Beef Chuck Roast Recipe
  A one-pot recipe that delivers melt-in-your-mouth bites and Sunday dinner flavor.

• Quick and Easy Italian Lasagna
  Have this one on the table in 40 minutes! No Italian Easter is complete without it.

• Pan Seared Beef Steak
  Serve with a red wine sauce for an elegant way to celebrate the holiday.

• Oven Baked Meatballs
  Tender, juicy, and batch-cooked. A must for easy Easter dinner ideas.

• Baked Lemon Rosemary Chicken Breasts
  So much flavor infused into such a simple dish, and with a handful of ingredients.

NON-TRADITIONAL OPTIONS

Looking for more unique Easter dinner dish ideas? Try seafood mains or slow cooker and oven options to free up any stovetop space you need for other recipes.

• Sheet Pan Salmon
  This one’s got the main and veggie side in one easy dish.

• Lemon Garlic Shrimp
  Coated in an irresistible butter sauce and ready in 20 minutes.

• Orange Glazed Salmon
  Flaky fish with a sticky-sweet citrus and herb glaze with juicy pops of pomegranate.

• Shrimp Scampi
  Garlic, Old Bay, white wine, and lemon. What’s not to love?

• Crockpot Pork Chops
  These are super tender and juicy, smothered in a thick, savory gravy.

• Turkey Breast in the Crockpot
  A holiday hack! Tender poultry infused with citrus and herb flavor, and completely hands-off.

• Sausage and Ravioli Skillet
  One of the most nontraditional Easter dinner ideas, but perfect for a relaxed meal.

EASTER SIDE DISHES

We’ve got all the classics here, from potatoes and stuffing-style casseroles to baked vegetable sides and crowd-friendly dishes that hold well.

• Cheesy Potatoes Au Gratin
  Buttery Yukon Gold potatoes smothered in cheddar sauce and baked until bubbly.

• Garlic Mashed Potatoes
  Rich, creamy, and oh so buttery. It’s the best mashed potato recipe!

• Boston Market Sweet Potato Casserole
  This one just screams holidays with marshmallows and streusel on top.

• Cheesy Potato Casserole
  Also known as funeral potatoes, this one’s stuffed with bacon and 3 types of cheese.

• Bacon Hasselback Potatoes
  These are fully loaded and pair perfectly with Easter dinner mains like lamb, glazed ham, and roast turkey.

• Crockpot Mac and Cheese with Cream Cheese
  Another 3 cheese winner! Layer everything in the slow cooker and let it do its thing.

• Mexican Red Rice
  Just enough spice to be interesting, and it tastes great with ham, chicken, or beef.

• Chipotle Cilantro Lime Rice
  Try a lighter side that’s just as cozy and won’t compete with the other dishes.

• Chicken Rice Recipe
  Moist, flavorful, fluffy. This one goes with anything on the table.

• Italian Mac and Cheese
  A family favorite, this one’s extra creamy but not as heavy as other macs.

• Crockpot Creamed Corn
  So much better than canned and easy to make with fresh or frozen kernels.

• Sausage Cranberry Apple Stuffing
  The sweet, savory, and herb flavors are perfect for any Easter dinner.

• Oven Roasted Corn
  Bake enough corn on the cob for everyone in one go!

• Candied Bacon Wrapped Corn
  A perfect sweet-and-savory combo, made with 3 simple ingredients.

SPRING VEGETABLE SIDES

Make the most of the garden harvest, adding simple additions like lemon, herbs, and olive oil to bring out each veggie’s natural flavors. We have a full list of Spring dinner ideas right here.

• Grilled Asparagus
  This veggie tastes fantastic with everything from ham and chicken to salmon.

• Brown Sugar Roasted Carrots
  Perfectly caramelized with warmth from dried thyme.

• Garlic Roasted Brussels Sprouts
  These turn out tender and flavorful, not mushy at all!

• Baked Zucchini Chips
  Crispy breaded veggies, perfect for snacking or dipping.

• Garlic Roasted Broccoli
  Ready in 30 minutes or less with fresh broccoli, garlic, red onion, and spices.

• Rosemary Roasted Onions
  Sweet, caramelized onions baked in a tangy lemon Dijon dressing.

• Sweet and Spicy Pan Fried Brussel Sprouts
  Add a kick to your holiday spread with these Asian-style sprouts.

• Green Beans with Garlic
  No mushy beans here! These are perfectly tender-crisp with bright color and a hint of lemon.

• Pico de Gallo
  Easy to make in a few minutes, this flavorful condiment doubles as an appetizer if needed.

EASTER SALADS

Whenever I’m imagining new ideas for Easter dinner, my mind always goes to salads first.

There are just so many ways to mix and match flavors, from green salads with seasonal produce to lighter, vinegar-based recipes that contrast heavier mains or sides.

• Spinach Strawberry Salad
  An incredible combination of sweet and tangy with creamy avocado and candied pecans.

• Easy Broccoli Salad
  Sweet pops of raisins, crunchy bites of onion, and a homemade dressing make this one extra special.

• Creamy Cucumber Salad
  Throw this one together in 10 minutes or less, including the dill dressing.

• Olive Garden Salad and Italian Dressing
  Even better than the restaurant version, this is a staple for Easter… Italian or otherwise!

• Cucumber Tomato Salad
  Brings garden-fresh flavors together with a bright and creamy lemon poppyseed dressing.

• Summer Slaw
  Light, flavorful, and goes with everything from pork to potatoes.

• Cucumber Onion Salad
  Pairs well with any of these Easter dinner ideas and is one of my personal favorites!

• Easy Vegetable Salad
  This one has a tangy basil vinaigrette that highlights the natural flavor of the veggies.

• Simple Cole Slaw
  A must-have for potlucks, this creamy and crunchy salad is great with ham or pork.

FRUIT SALADS

Always a winner to kids and adults alike! Fresh fruit brightens up the plate and lets you sneak a little sweetness in before making your way to the treat table.

• Orange Honey Rainbow Fruit Salad
  Vibrant flavors meet bright colors and a tangy, sweet honey citrus dressing.

• Tropical Fruit Salad
  A rich, cream cheese base plays well with the sweet and tangy fruit.

• Mojito Fruit Salad
  Inspired by classic cocktail flavors of lime and mint, plus honey to sweeten it all up.

• Strawberry Pineapple Ambrosia Salad
  A modern take on the vintage Easter recipe that brings sunshine to the table.

And don’t forget about our famous cheesecake salads. Sure, they might qualify as dessert… but no judgement here!

• Grape Salad
  Crisp, juicy grapes coated in cheesecake filling and topped with crunchy bits of granola.

• Hawaiian Cheesecake Salad
  A tropical blend of strawberries, mangoes, pineapple, kiwi, and mandarin oranges.

• Peach Cobbler Cheesecake Salad
  With heavenly bits of crunchy “cobbler” in every bite!

• Summer Berry Cheesecake Salad
  Enjoy sweet, triple berry flavor with just 5 ingredients.

• Pina Colada Cheesecake Salad
  Pineapple, strawberry, and mandarin fruit salad tossed with a coconut rum cheesecake filling.

• Strawberry Banana Cheesecake Salad
  Classic fruit combo smothered in a sweet and tangy pudding-like mixture.

• Millionaire Cheesecake Salad
  Not your grandma’s ambrosia salad! This one’s got pineapple, maraschino cherries, coconut flakes, marshmallows, and crunchy pecans.

• Lemon Berry Cheesecake Salad
  Tangy citrus cheesecake filling meets a juicy blend of strawberries, blueberries, raspberries, and blackberries.

• Banana Split Cheesecake Salad
  Sweet bananas and berries, plus pineapple chunks and maraschino cherries, with peanuts and a drizzle of chocolate sauce.

MAKE-AHEAD COLD SALADS

These recipes are life-savers when you’re preparing a feast. Work on these the day before, so it’s one less thing to worry about in the hustle and bustle.

• Southern Macaroni Salad
  Perfectly creamy, with a tangy dressing and some crunch from veggies.

• Hawaiian Tortellini Salad
  Like a party in your mouth! Great with Easter dinner or as a way to use up leftover ham.

• Southern Potato Salad
  This one tastes just like Nana used to make and is always a staple on our table.

• Greek Tortellini Pasta Salad
  Fresh veggies, tangy feta, and briny Kalamata olives meet cheese-stuffed pasta.

• Muffaletta Tortellini Salad
  All the flavors of the classic sandwich… and another great recipe for leftover ham!

• Antipasto Pasta Salad
  Looking for more Italian Easter dinner ideas? This one has everything you crave from an antipasto platter.

• Shrimp Pasta Salad
  Bring some Cajun flavor to your Easter table! This one tastes just like a Po’ Boy sandwich.

• Pizza Pasta Salad
  Combines pepperoni, bacon, olives, and parmesan with tender tortellini and fresh veggies.

• Chicken Bacon Ranch Pasta Salad
  This one has all the best casserole flavors, but in a refreshing, chilled dish.

• Tuscan Tortellini Salad
  A stress-free Easter potluck side that everyone will love, packed with classic Italian flavor.

BREADS AND ROLLS

With all the Easter dinner ideas and recipes, it can be easy for bread to get lost in the mix! Enjoy fluffy dinner rolls, sweet breads, and savory loaves for sharing.

• Italian Easter Bread
  A holiday staple in our house. Tender, sweet dough braided and baked with a colorful egg in the center.

• Texas Roadhouse Rolls
  Fluffy, buttery, and lightly sweetened with honey. Don’t forget the cinnamon butter!

• Beer Bread
  Super flavorful and wonderfully fluffy without any yeast. Easy to customize the flavor too.

• Red Lobster Cheddar Bay Biscuits
  Easier (and tastier) than a box mix and ready in 20 minutes!

• No Yeast Bread
  5 ingredients and no mixer needed. Make a couple of loaves for the table.

EASTER DESSERTS

Bring spring colors to the table with snackable bites, layered sweets, and easy crowd desserts that can be made ahead.

And of course, this list of easter dinner dish ideas wouldn’t be complete without carrot cake!

• Bunny Bait
  A sweet and salty popcorn mix pretzels, M&Ms, sprinkles, and colorful candy coating.

• Cadbury Egg-Inspired Easter Trifle
  Vanilla pudding, homemade marshmallow fluff, Oreo pieces, and chocolate layered into a colorful treat.

• Spring Pinwheel Cookies
  Make soft and chewy sugar cookies with a colorful swirl and sprinkles on the edges.

• Easter Crockpot Candy
  A simple yet impressive 3 ingredient dessert!

• Reese’s Fudge
  Luscious peanut butter fudge with chocolate drizzle and chopped candy cups.

• Strawberry Pretzel Salad Cups
  Buttery pretzel crumbs topped with fluffy cream cheese filling and fresh berry slices.

• Chocolate Covered Marshmallow Trifle
  A scrumptious 7 layer dessert inspired by Mallomars.

• Blue Ribbon Fudgy Brownies
  Hands down the best brownies, made from scratch in one bowl.

• Starbucks Lemon Loaf
  Tender, moist, and topped with a sweet lemon glaze. Better than the coffeehouse version!

SPRINGTIME CAKES

Find classic layer cakes that make the perfect centerpiece, easy dump cake recipes for something quick and sweet, and a few no bake options you can make ahead.

• Best Ever Carrot Cake
  A true showstopper with sweet carrot flavor, plenty of spice, and crunchy pecans.

• Triple Chocolate Cake
  Chocolate lovers rejoice! This one’s got triple cake layers with buttercream frosting and mini chocolate chips.

• Strawberry Icebox Cake
  A no bake dessert with layers of cookies, cream, and sweet berries.

• Lemon Pound Cake
  The perfect light bite after a heavy meal. Easy to dress up with powdered sugar and raspberries or blueberries.

• Peach Cobbler Dump Cake
  Transform canned peaches and pantry ingredients into a sweet and fluffy treat.

• Lemon Icebox Cake
  Cool and creamy layers of lemon and cheesecake pudding surround tender shortbread cookies.

• Cherry Dump Cake
  Who knew a 3-ingredient cake could be so delicious? Cherry filling, cake mix, butter, and done.

• Berry Icebox Cake
  Layer mixed berries with graham crackers, lemon cream cheese filling, and whipped cream. Like a shortcut shortcake!

• Lemon Dump Cake
  This one’s sunshine in a pan. Lemony freshness, gooey texture, and just enough crunch.

• Crockpot Cheesecake
  Let the slow cooker make dessert for you! This one’s great with a variety of toppings.

• Blueberry Lemon Cake
  Combine springtime flavors with a whipped cream cheese frosting. Make it from scratch or with a box mix.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Originally published April 2020, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easter Dinner Ideas (100 Recipes) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR BEER BREAD

• No yeast. No rise time.
  
• Four ingredients. That’s it.
  
• Crisp, buttery top every time
  
• Ready in just over an hour
  
• Foolproof and beginner-friendly

Beer Bread Recipe

This is the bread I make when I want homemade bread… but I don’t want to babysit dough.

You stir it. It looks a little lumpy. That’s fine, don’t overmix it.

Seriously. Leave it alone.

The beer does all the heavy lifting here. That’s your rise. That’s your flavor. That’s your magic.

And when that melted butter hits the top before baking? That’s where the crust comes from. Don’t skip it!

This beer bread recipe is easy. And while it may not be fancy bread, it is dependable bread.

It’s the kind you slice thick and slather with more butter while it’s still warm. And nobody complains.

INGREDIENT NOTES

• Self-Rising Flour: Already has the leavening and salt built in. If you substitute with AP flour, measure those two carefully.
  
• Granulated Sugar: Just enough to balance the bitterness of the beer. Don’t worry, it won’t taste sweet.
  
• Beer (12 oz): Lighter beers give a milder flavor. Dark beers add more depth and richness.
  
• Salted Butter: Poured on top for that crisp, golden crust. It’s not optional in my book.

VARIATIONS

Keep in mind that certain mix-ins may increase the bake time, so keep a close eye on your loaf!

Cheddar Beer Bread: Fold in 1 to 1½ cups of shredded sharp cheddar.

Garlic Herb: Add 1 tablespoon dried Italian seasoning and ½ teaspoon garlic powder.

Honey Butter Top: Replace sugar with honey and brush extra melted butter on top after baking.

Spicy: Stir in diced jalapeños and a pinch of cayenne.

Bacon: Mix in ½ cup of cooked crumbled bacon (also good with cheese).

Flavor Twist: Mix up to 1 tablespoon of dried rosemary or a handful of chopped sun-dried tomatoes into the dough.

Sweet Version: Use lemon-lime soda instead of beer for a softer, sweeter loaf.

No Alcohol: Replace beer with ginger ale or a non-alcoholic beer.

SERVING SUGGESTIONS

• Slice thick and serve with our slow cooker chili.
  
• Toast leftovers and spread with honey butter.
  
• Pair this easy beer bread recipe with a bowl of creamy tomato soup.
  
• Use for hearty sandwiches with sliced roast beef.
  
• Serve alongside our old-fashioned beef stew.

BEER BREAD FAQ

I started making this recipe for beer bread years ago when I forgot to buy yeast. Accidental win.

The carbonation in the beer activates the leavening in the flour, which gives you lift without kneading.

That’s why you don’t want to overmix… too much stirring knocks out those bubbles before they ever hit the oven.

And pouring butter over the top instead of mixing it in? That creates that golden crust everyone fights over.

I’ve tested this recipe with cheap beer, fancy beer, even non-alcoholic… It’s forgiving. Which is exactly why it’s stayed in my kitchen all these years.

TOOLS NEEDED

• 9 x 5-inch Loaf Pan: Standard size matters for the right height.
  
• Large Mixing Bowl: Nothing fancy.
  
• Wooden Spoon: No mixer required for this beer bread recipe!
  
• Measuring Cups: Accurate flour measurement is key for a fluffy texture.
  
• Wire Rack: Helps prevent a soggy bottom.

Enjoy!

With love, from our simple kitchen to yours.

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More Quick Bread Recipes

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Print

Beer Bread Recipe + Video

This Beer Bread Recipe uses just four ingredients to create a flavorful, fluffy loaf. Perfect with chilis, soups, or a thick layer of butter! 

Course Bread

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 10 slices

Calories 179cal

Author Donna Elick

Ingredients

• 3 cups self-rising flour
• 3 tablespoons granulated sugar
• 1 bottle beer, 12 ounces
• 3 tablespoons salted butter, melted

Instructions

• PREP OVEN AND PAN: Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan with butter or nonstick spray.
• MIX DRY INGREDIENTS: In a large mixing bowl, whisk self rising 3 cups self-rising flour and 3 tablespoons granulated sugar until evenly combined.
• ADD BEER: Pour the 1 bottle beer, 12 ounces into the center of the flour mixture. Stir with a wooden spoon just until combined. The batter will be thick and slightly lumpy. Do not overmix.
• FILL PAN: Spoon the batter into the prepared loaf pan and spread evenly.
• ADD BUTTER: Drizzle 3 tablespoons salted butter, melted evenly over the top of the batter.
• BAKE: Bake for 50 to 60 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. The loaf should sound hollow when lightly tapped.
• COOL: Let the bread cool in the pan for 5 minutes, then transfer to a wire rack. Allow to cool before slicing for clean cuts.

Video

Notes

Flour Substitute: If using all-purpose flour, combine 3 cups all-purpose flour with 1 tablespoon baking powder and ¾ teaspoon kosher salt to replace self-rising flour.

Butter Tip: If using unsalted butter, add ¼ teaspoon kosher salt to the flour mixture.

Beer Options: Non-alcoholic beer, lemon-lime soda, or ginger ale can be substituted, but traditional beer provides the richest flavor.

Storage: Store in an airtight container at room temperature for up to 3 days.

Freezing: Slice first, then freeze with parchment between slices in a freezer-safe bag for up to 6 months.

Nutrition

Serving: 1 slice | Calories: 179cal | Carbohydrates: 31g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 28mg | Sugar: 4g | Fiber: 1g | Calcium: 7mg | Iron: 0.3mg

Originally published April 2020, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Beer Bread Recipe + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS SOFT PRETZEL RECIPE

• Classic soft pretzel texture… chewy, not tough
  
• Simple pantry ingredients
  
• Freezer-friendly and easy to reheat
  
• Perfect for snacks, parties, or cozy nights
  
• Delicious plain or dipped

Soft Pretzels

These are the pretzels that make people hover in the kitchen. They smell good while they bake, they look good coming out of the oven, and somehow they’re always eaten faster than you planned.

Yes, any homemade soft pretzel recipe takes a little time. But none of it is hard. You mix, you knead, you let the dough rest, and then you shape. That’s it. The process feels calm and familiar, not fussy.

This is the kind of baking that reminds you why homemade is worth it. Warm soft pretzels, brushed with butter, and still soft in the middle.

Tear one open, sprinkle a little extra salt if you want, and call it a very good day!

INGREDIENT NOTES

• Warm Water: Around 110°F is ideal to wake up the yeast without killing it.
  
• Brown Sugar: Adds just enough sweetness to balance the salt.
  
• Active Dry Yeast: Make sure it’s fresh! Foam means you’re good to go.
  
• All-Purpose Flour: Gives structure while keeping the pretzels tender.
  
• Butter: Both in the soft pretzel dough and brushed on top for flavor and softness.
  
• Coarse Sea Salt: Optional, but very good (and easier to find than pretzel salt).

VARIATIONS 

Cheesy: Sprinkle shredded cheddar or Parmesan on top before baking.

Garlic Butter: Mix garlic powder into the melted butter before brushing.

Cinnamon Sugar: Skip the salt and brush soft pretzels with butter, then dust with cinnamon sugar.

Everything But: Replace salt finish with Everything But the Bagel Seasoning.

Pretzel Bites: Cut the dough into small pieces instead of shaping full pretzels.

No Salt: Leave them plain for dipping or sweet toppings.

SERVING SUGGESTIONS 

• Enjoy warm with cheese dip (especially beer cheese!) or mustard.
  
• Pair garlic butter pretzels with marinara or basil pesto for an Italian twist.
  
• Great alongside soups or chilis instead of the usual dinner rolls.
  
• Dip sweet pretzels in chocolate, salted caramel sauce, or cream cheese icing.
  
• Perfect for game days, casual parties, or roving packs of hungry teens.
  

SOFT PRETZEL FAQ 

This soft pretzel recipe works because of contrast: yeast fermentation builds flavor and structure in the dough, while the brief boiling step gelatinizes starches on the surface.

That’s what creates the chewy crust once baked. 

Kneading develops gluten, giving the pretzels elasticity so they stretch instead of tearing. Letting the dough rest allows that gluten to relax, which makes shaping easier and prevents spring-back. 

Brushing with butter after baking adds fat that softens the exterior and enhances flavor without making the pretzels greasy. 

Each step has a purpose, and together they create that signature soft-inside, chewy-outside texture people expect.

TOOLS NEEDED

• Large Mixing Bowl: Plenty of room for kneading and resting.
  
• Stand Mixer with Dough Hook (optional): Makes kneading easier, but hands work just fine.
  
• Baking Sheet: Lined with parchment for easy cleanup.
  
• Medium Saucepan: For the quick baking soda boil.
  
• Slotted Spoon: Helps move homemade soft pretzels cleanly from water to pan.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Bread Recipes

Cheesecake Factory Brown Bread Copycat Recipe

Easy Homemade Everything Bagels Recipe from Scratch

Homemade No Yeast Bread Recipe

How to Make Cloud Bread Recipe (3-Ingredients)

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Soft Pretzels

Make chewy Soft Pretzels from scratch in a few easy steps. Fluffy on the inside, buttery on the outside, and perfect with your favorite dip!

Course Bread

Cuisine American

Method Oven

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Rest Time 1 hour hour

Total Time 2 hours hours 5 minutes minutes

Servings 8 pretzels

Calories 58cal

Author Donna Elick

Ingredients

• 1 1/4 cups warm water about 110°F
• 1 tablespoon packed light brown sugar
• 1 packet active dry yeast 2 ¼ teaspoons
• 3 1/4 to 3 3/4 cups all-purpose flour plus more for kneading
• 2 1/4 teaspoons kosher salt
• 2 tablespoons unsalted butter, melted and divided
• 4 to 5 cups water
• 2 tablespoons coarse sea salt for topping
• 2 tablespoons unsalted butter, melted

Instructions

• ACTIVATE YEAST: In a large mixing bowl, add 1 1/4 cups warm water, 1 tablespoon packed light brown sugar, and 1 packet active dry yeast. Stir briefly and let sit for about 5 minutes, until foamy and bubbly.
• Note: The mixture should look foamy and bubbly on top, similar to the head on a beer. If it stays flat, the yeast may be inactive.
• MAKE DOUGH: Add 3 1/4 to 3 3/4 cups all-purpose flour, 2 1/4 teaspoons kosher salt, and 2 tablespoons unsalted butter, melted. Stir until a shaggy dough forms.
• Note: The dough will look rough and slightly sticky, not smooth yet.
• KNEAD: Knead the dough by hand for 10 to 15 minutes, or use a stand mixer fitted with a dough hook. Add additional flour, about ¼ cup at a time, until the dough is smooth and just slightly sticky.
• Note: The dough should feel soft, elastic, and slightly tacky but not stick heavily to your hands or the bowl. When pressed with a finger, it should slowly spring back.
• REST DOUGH: Cover the bowl and let the dough rest in a warm place for 1 hour, until slightly puffed.
• Note: The dough should look puffed and slightly larger, though it may not fully double in size.
• PREP OVEN: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• SHAPE PRETZELS: Divide the dough into 8 equal pieces. Roll each piece into a long rope. Shape into a pretzel by forming a U, crossing the ends, twisting once, and pressing the ends onto the bottom of the U.
• Note: If the dough springs back while rolling, let it rest for 5 minutes, then try again.
• Shape into pretzels by forming a U, crossing the ends, twisting once, and pressing the ends onto the bottom of the U.
• BOIL: In a medium saucepan, bring 4 to 5 cups water to a boil. Carefully add the baking soda and stir until fully dissolved. Boil each pretzel for about 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
• Note: The pretzels will puff slightly and look slick on the surface. Remove with a slotted spoon and place on the baking sheet.
• SEASON: Sprinkle the pretzels evenly with 2 tablespoons coarse sea salt.
• Note: Salt should stick easily without sliding off.
• BAKE: Bake for 16 to 20 minutes.
• Note: Pretzels are done when they are golden brown with slightly darker edges. For softer pretzels, remove earlier. For deeper color, bake closer to 20 minutes.
• FINISH: Brush the remaining 2 tablespoons unsalted butter, melted over the warm pretzels.
• Note: The butter should soak in immediately, giving the pretzels a glossy finish.
• SERVE: Let cool slightly and serve warm, plain or with cheese dip.

Notes

Freezing: Pretzels freeze very well. Cool completely, then freeze in a freezer-safe bag.

Reheating:
• Oven: Reheat at 350°F for about 15 minutes.
• Air Fryer: Reheat at 350°F for 4 to 6 minutes.
• Microwave: Reheat for 30 to 60 seconds for a fully soft texture.

Salt Note: The coarse salt on top is a finishing garnish and optional.

Nutrition

Serving: 1 | Calories: 58cal | Carbohydrates: 2g | Protein: 0.2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 2402mg | Sugar: 1g | Fiber: 0.04g | Calcium: 6mg | Iron: 0.1mg

Originally published January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Soft Pretzels appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS TEXAS ROADHOUSE ROLLS RECIPE

• Iconic restaurant copycat you can make at home.
  
• Soft, fluffy, sweet, and buttery perfection.
  
• Budget-friendly and freezer-friendly.
  
• Perfect for holidays, weeknights, or Sunday dinner.
  
• They disappear fast, so better make a double batch!

Texas Roadhouse Rolls

Okay, y’all… let’s be real. The best darn thing about going to Texas Roadhouse isn’t the steak. It’s the basket of warm, buttery rolls they plop on your table before you even order. Am I right?

These rolls are soft, pillowy clouds with just the right touch of sweetness. Slather them with cinnamon honey butter, and they’re lick-the-plate good.

And once you make Texas Roadhouse dinner rolls at home, you’ll never look at plain dinner rolls the same way again.

Fair warning: these disappear faster than a basket at the restaurant, so maybe make two trays.

If you haven’t had enough of Texas Roadhouse yet, you should make these copycat Rattlesnake Bites next!

For more restaurant favorites you can make at home, check out our 10 Best Ever Copycat Fast Food Recipes — these are the ones our readers make over and over again.

INGREDIENT NOTES

• Yeast: Active dry yeast needs warm liquid (110-115°F) to activate. If the mixture doesn’t foam after 5 minutes, your yeast is dead. Time to start over! 
  
• Milk: Whole milk adds richness, but 2% works too. Avoid skim, which can make your Texas Road House rolls less tender.
  
• Honey: Gives a signature subtle sweetness and helps feed the yeast. Don’t skip it! Natural, pure honey with a low percentage of corn syrup and artificial sweeteners is ideal.
   
• Butter: Unsalted lets you control the salt, and using melted butter keeps the dough tender. Brush some on top to add golden shine.
  
• Flour: Start with 8 cups and add more as needed. Dough should pull away from the bowl sides but still feel soft and tacky.

VARIATIONS

Cinnamon Honey Butter Rolls: Whip softened butter with powdered sugar, honey, and cinnamon for the famous spread.

Whole Wheat Version: Swap half the all-purpose flour for whole wheat flour. Rolls will be slightly denser but still fluffy.

Garlic Herb Rolls: Add 1 tablespoon garlic powder and 2 teaspoons dried Italian herbs to the dough. Brush with garlic butter after baking.

Mini Sliders: Cut dough into smaller portions for slider buns. Perfect for party sandwiches!

SERVING SUGGESTIONS 

• Pair Texas Roadhouse rolls with Crockpot Cowboy Stew for the ultimate cozy dinner.
  
• Use them to mop up what’s left in your bowl of Hamburger Stew.
  
• Serve alongside copycat Olive Garden Chicken and Gnocchi for soup-and-bread night.
  
• Use them for holiday dinners with ham, turkey, or prime rib.
  
• Slather with cinnamon honey butter or maple butter for dessert-level indulgence.
  
• Enjoy with a glass of sweet tea or coffee for a Southern-style treat.

TEXAS ROAD HOUSE ROLLS FAQ

I’ve been making homemade rolls for over a decade, and let me tell you, these copycat Texas Roadhouse rolls are next-level.

The honey adds a subtle sweetness that feeds the yeast and gives the dough that pillowy lift.

The science here is simple: kneading develops gluten, which traps air bubbles, giving you that fluffy bakery texture.

And brushing them with butter while hot locks in moisture, so they stay soft even the next day (if they last that long).

I’ve tested this recipe for Texas Roadhouse dinner rolls countless times, and this is as close to the restaurant basket as it gets.

TOOLS NEEDED

• Stand Mixer with Dough Hook: Makes kneading easier, but you can also do it by hand.
  
• Large Mixing Bowl: For rising the dough.
  
• Rolling Pin: To shape the dough evenly.
  
• Baking Sheets: 2 rimmed sheets, buttered for best flavor.
  
• Pizza Cutter or Sharp Knife: For cutting uniform rolls.
  
• Pastry Brush: For brushing on melted butter.

Enjoy!

With love, from our simple kitchen to yours.

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👉 Buy your copy now and start cooking the meals you love!

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Texas Roadhouse Rolls (Copycat) + Video

Texas Roadhouse Rolls are soft, fluffy, and buttery. The famous sweet dinner rolls you love, made easy at home with this copycat recipe!

Course Bread

Cuisine American

Method Oven

Prep Time 1 hour hour 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 48 Rolls

Calories 113cal

Author Donna Elick

Ingredients

• 4 1/2 teaspoons active dry yeast two packets
• 2 1/2 cups warm milk 110°F to 115°F
• 1/2 cup good honey
• 6 tablespoons unsalted butter melted and divided
• 2 large eggs room temperature
• 1 tablespoon kosher salt
• 8 to 9 cups all-purpose flour
• 2 tablespoons unsalted butter

Instructions

• Activate the Yeast: In the bowl of a stand mixer, combine 4 1/2 teaspoons active dry yeast, 2 1/2 cups warm milk, and 1/2 cup good honey. Stir gently to dissolve. Let sit until foamy and aromatic, about 5 minutes.
• Form the Dough: Add 6 tablespoons unsalted butter, 2 large eggs, and 4 cups of the 8 to 9 cups all-purpose flour. Mix on low with the dough hook until smooth. Gradually add remaining flour and 1 tablespoon kosher salt until dough comes together, tacky but not sticky. Knead in the mixer for 7–9 minutes.
• First Rise: Turn dough onto a lightly floured board and knead a few turns by hand. Place in a large greased bowl, turning once to coat. Cover with a damp cloth and let rise in a warm spot until doubled in size, about 1 hour.
• Prepare Baking Sheets: Brush 2 rimmed baking sheets with 2 tablespoons unsalted butter.
• Shape the Rolls: Punch down dough and roll into a large rectangle about 1-inch thick. Cut into 48 equal pieces (6 rows by 8 rows). Place rolls on the prepared baking sheets, spacing them 1/2–1 inch apart. Cover and let rise until nearly doubled, 45–60 minutes.
• Bake: Preheat oven to 350°F. Bake both pans for 12–15 minutes, until golden brown.
• Finish: Brush rolls immediately with the remaining melted butter. Serve warm.

Video

Notes

Dough Consistency: The dough should be tacky, not sticky. If it clings to your fingers, add flour 1 tablespoon at a time until it’s just tacky.

Warm Rise Tip: A warm kitchen helps dough rise faster. If your kitchen is chilly, briefly warm your oven to 100–125°F, turn it off, and place the covered dough inside until doubled.

Make-Ahead: Shape rolls, cover tightly, and refrigerate up to 24 hours before baking. Let them come to room temp and rise before baking.

Freezing: Freeze baked rolls in airtight bags for up to 2 months. Thaw overnight and warm in the oven at 300°F for 10 minutes.

Reheating: Wrap rolls in foil and reheat in a 325°F oven for 8–10 minutes to restore that soft, fluffy texture.

Nutrition

Serving: 1 | Calories: 113cal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 166mg | Sugar: 3g | Fiber: 1g | Calcium: 12mg | Iron: 1mg

Originally published October 2013, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Texas Roadhouse Rolls (Copycat) + Video appeared first on The Slow Roasted Italian.

Can you believe that this 2-ingredient bread recipe is made with ice cream?

It’s literally the perfect essay dessert, that is so much fun to make! (and yes, you can make this cake with different flavors to change how this perfect easy dessert tastes!) 

This sweet ice cream bread is one of those quick bread recipes that combine melted ice cream with the texture of a loaf of bread.

You can absolutely make this with your favorite flavor of ice cream, with fun rainbow sprinkles on top. 

The next time that you want a sweet bread that can be a dessert or an afternoon snack, this is the easiest quick bread recipe out there! 

For the best desired results, check out the simple ingredients for this loaf of quick bread on the recipe card below.

It’s like a softer cake, with a variety of flavor options. The only thing that is hard about this bread recipe is not earing it all. 

This is literally the best ice-cream bread! 

Ice Cream Bread

How can two ingredients like self-rising flour and softened ice cream turn into bread? Very easily!

Self-rising flour contains all-purpose flour, salt, and baking powder — that’s the basis for any quick bread recipe. 

With softened ice cream, you are adding the necessary dairy, sugar, and flavorings. This combination makes a delicious, moist, and light dessert bread that’s so easy to customize. 

Making bread with ice cream means that it takes on the flavor of whatever ice cream you want to use!

Go classic and simple with French vanilla ice cream, or wow your guests by using Rocky Road. Those chunks of marshmallows and nuts will be found in every slice of your 2 ingredient ice cream bread.

Ingredient Notes and Substitutions

• Flour – All-purpose flour will not work in this ice cream bread recipe. You need to have self-rising flour so that it rises properly. If you do not have self-rising flour, there is an easy substitute!
  
• Ice Cream – Do not try to use low-fat or reduced-sugar ice cream. Both the fat and sugar are needed for the cream bread to turn out properly.
  
• Sprinkles – These are entirely optional, but they add so much bright, colorful fun to bread with ice cream!

Substitute for Self-Rising Flour

You can substitute all-purpose flour in this cream bread recipe by making a few adjustments.

Self-rising flour is a blend of all-purpose flour, baking powder, and salt.

Make your own by mixing 1 tablespoon of baking powder and 3/4 teaspoon of salt into 1 1/2 cups of all-purpose flour. Then, use that mixture in place of the self-rising flour.

How To Make Bread With Ice Cream

1. Preheat your oven. 
2. Mix the two ingredients in a large bowl. Don’t over mix it — just until combined.
3. Pour mixture into the bread pan. Smooth the top with a spatula.
4. Bake, then allow your 2 ingredient ice cream bread to cool completely. Remove from the pan and enjoy!

Best Add-Ins for Ice Cream Bread

Half the fun of making this ice cream bread recipe is using different types of ice cream to change the flavor.

If all you have on hand is vanilla ice cream, use fruit, nuts, and spices to create new flavors!

Just make sure that you do not add things that increase the amount of liquid in the recipe, or it may not turn out the same. 

So, while chopped apples should work, applesauce will not.

Here are some of our favorite flavors:

• Double Chocolate Ice Cream Bread – Use chocolate ice cream in place of vanilla, then add 1/4 cup cocoa powder and 1 cup chopped chocolate chips.
• Chocolate Chip Ice Cream Bread – Add 1 cup chocolate chips to the batter.
• Strawberry Ice Cream Bread – Use strawberry ice cream and mix in 1 cup chopped fresh strawberries.
• Cookies & Cream Ice Cream Bread – Use cookies and cream ice cream, then add 10-15 chopped Oreo cookies.

Kitchen tools you will need

• 9×5 bread pan – Keep in mind that dark pans and glass pans bake hotter, so you may want to reduce your oven temperature by 25°F if using either of those.
• Large mixing bowl – This is my go-to mixing bowl.
• Cooling rack – you can use your removable microwave rack as a cooling rack in a pinch.
• Bread knife – I love a good bread knife – it’s one of my essentials! I have been using this one for a decade, even for slicing tomatoes.

Storing and Freezing 2 Ingredient Ice Cream Bread

If you have leftover cream bread, you can wrap the loaf tightly in plastic wrap or aluminum foil and store it in the refrigerator for 3 to 5 days.

Or, you can slice and freeze individual pieces of bread in the freezer for up to 6 months! 

Just make sure to place freezer paper between each slice so that they don’t stick together.

Ice Cream Bread Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Ice Cream Bread (2-Ingredient Recipe) + Video

Our Ice Cream Bread recipe makes a simple dessert that your family will ask for over and over again. It only requires 2 ingredients to make!

Course Bread

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 1 Loaf

Calories 1223cal

Author Donna Elick

Ingredients

• 2 cups full-fat ice cream softened (we used vanilla bean)
• 1 1/2 cups self-rising flour *see notes about using all-purpose flour
• Rainbow sprinkles optional

Instructions

• Preheat oven to 350°F. Spray a 9×5 loaf pan with non-stick spray, set aside.
• Combine ice cream and flour in a large bowl. Stir until just combined.
• Pour the mixture into the prepared pan. Smooth with a spatula and top with rainbow sprinkles if desired.
• Place on the center rack in the oven and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
• Place Ice Cream Bread on a cooling rack for 5-10 minutes, then flip it out of the pan and let the bread cool completely on the cooling rack.
• Slice and serve.
• Ice cream bread will keep for 3-5 days in an airtight container at room temperature. You can also keep in a freezer bag in the freezer for up to 6 months.
• If you have no self-rising flour, you can use 1 1/2 cups all-purpose, 1 tablespoon baking powder and 3/4 teaspoon salt.
• Double Chocolate Ice Cream Bread – Use chocolate ice cream in place of vanilla, add 1/4 cup cocoa powder and 1 cup chopped chocolate chips
• Chocolate Chip Ice Cream Bread – Add 1 cup chocolate chips to the batter
• Strawberry Ice Cream Bread – Use strawberry ice cream and mix in 1 cup chopped fresh strawberries
• Cookies & Cream Ice Cream Bread – Use cookies and cream ice cream, add 10-15 Oreos chopped.

Video

Notes

Ice cream bread will keep for 3-5 days in an airtight container at room temperature. You can also keep in a freezer bag in the freezer for up to 6 months.

If you have no self-rising flour, you can use 1 1/2 cups all-purpose, 1 tablespoon baking powder and 3/4 teaspoon salt.

 

Ice Cream Bread Variations

 

Double Chocolate Ice Cream Bread – Use chocolate ice cream in place of vanilla, add 1/4 cup cocoa powder and 1 cup chopped chocolate chips

Chocolate Chip Ice Cream Bread – Add 1 cup chocolate chips to the batter

Strawberry Ice Cream Bread – Use strawberry ice cream and mix in 1 cup chopped fresh strawberries

Cookies & Cream Ice Cream Bread – Use cookies and cream ice cream, add 10-15 Oreos chopped.

Nutrition

Serving: 1 | Calories: 1223cal | Carbohydrates: 198g | Protein: 32g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 116mg | Sodium: 215mg | Sugar: 57g | Fiber: 6g | Calcium: 366mg | Iron: 2mg

Originally published April 2020, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Ice Cream Bread (2-Ingredient Recipe) + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS CHEDDAR BAY BISCUIT RECIPE

• Buttery, garlicky flavor just like the restaurant
  
• Quick 20-minute recipe from start to finish
  
• Fluffy centers with golden, cheesy tops
  
• Family-approved (these never last long!)
  
• The best copycat recipe for your Red Lobster cravings

Red Lobster Biscuits

Confession time… I used to ask to go to Red Lobster just for the cheddar bay biscuits.

Yep! I’d sit there ordering a chicken salad (because seafood and I are not friends). Trust me, I’ve tried it all, from shrimp and salmon to squid and octopus… and nope, not my thing. But the biscuits? That’s what I showed up for.

Once I cracked the code at home, I haven’t been back. Why would I when I can whip up this Red Lobster biscuit recipe in my own kitchen in less than 20 minutes?!

They’re fluffy, cheesy, garlicky little clouds of heaven that disappear faster than you can grab one. Pro tip: double the batch, because “just one” is not happening.

If you like these biscuits, our Air Fryer Cheese Scones are a personal favorite I like to mix and match with as dinner sides!

INGREDIENT NOTES

• All-Purpose Flour: No boxed mix in sight! Stick with standard flour for structure. Avoid bread flour… it makes biscuits too chewy.
  
• Unsalted Butter: Freshly melted butter flavors the dough and creates that iconic Red Lobster-style finish when brushed on top. If you only have salted butter, reduce the kosher salt in the dough to ¼ teaspoon.
  
• Cheddar Cheese: Use freshly shredded mild cheddar for the meltiest, fluffiest biscuits. Pre-shredded can work, but they won’t be quite as soft.
  
• Garlic Powder: The secret to that savory, addictive flavor. Fresh garlic can burn, so it isn’t recommended for this Red Lobster biscuit recipe.
  
• Kosher Salt: Divided between the dough and the finishing butter so flavor shines through without overpowering.
  
• Parsley: Dried parsley adds that signature touch, but fresh parsley works beautifully too.

VARIATIONS

Extra Cheesy: Add a handful of shredded mozzarella or Monterey Jack with the cheddar.

Spicy Kick: Stir in ½ teaspoon cayenne or a pinch of red pepper flakes. Or add some Pepper Jack cheese!

Fresh Herb Upgrade: Swap the dried parsley for 1 tablespoon of fresh parsley, thyme, or chives.

Garlic Butter Bombs: Double the garlic powder in both the dough and topping for bold garlic lovers.

Cheddar-Jalapeño: Stir in ¼ cup finely diced jalapeños for a Tex-Mex twist.

Bacon Cheddar: Fold in ½ cup cooked, crumbled bacon before baking.

Italian Style: Use mozzarella cheese, then stir dried Italian herbs into the butter topping.

SERVING SUGGESTIONS

• Seafood Pairing: Serve homemade cheddar bay biscuits with my copycat Red Lobster Shrimp Scampi for the full restaurant experience.
  
  Or make my Easy Air Fryer Lobster Tails at the same time, and you’ll have everything done in under 30 minutes!
  
• Stew Side: Serve with hamburger stew and clean up every last drop.
  
• Comfort Food Combo: Pair with hearty beef soup (Chad’s favorite!) for a cozy dinner.
  
• Pasta Night: Try them with creamy baked ziti for the ultimate carb-lover’s meal.
  
• Quick Shortcut: Use Red Lobster biscuits as sandwich buns for mini sliders. Messy but oh-so good.
  
• Wine Pairing: A crisp Chardonnay balances the garlicky richness.

CHEDDAR BAY BISCUITS FAQ

I’ve been making copycat restaurant recipes for over a decade, and these biscuits were one of my earliest viral hits. The reason they work? It’s all about balancing fat and lift.

The melted butter in the dough coats the flour, limiting gluten development so the biscuits stay tender instead of tough.

Baking powder provides the rise, while whole milk and cheese keep them moist and flavorful.

Brushing the tops with garlic butter right out of the oven seals in that bakery-style sheen you crave. After thousands of batches, I can promise: these Red Lobster biscuits rival the real thing.

TOOLS NEEDED

• Large Mixing Bowl: For combining dry and wet ingredients.
  
• Whisk & Wooden Spoon: Whisk for dry ingredients, spoon for folding in cheese.
  
• Measuring Cups & Spoons: For accuracy.
  
• Baking Sheet & Parchment Paper: Prevents sticking and ensures even browning.
  
• Pastry Brush: Essential for brushing on that buttery garlic topping.

Enjoy!

With love, from our simple kitchen to yours. 

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Other Favorite Copycat Recipes

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Print

Red Lobster Biscuits + Video

Copycat Red Lobster Biscuits are light and tender with a buttery, garlicky flavor. Make my copycat Cheddar Bay biscuit recipe in 20 minutes!

Course Bread

Cuisine American

Method Oven

Prep Time 8 minutes minutes

Cook Time 12 minutes minutes

Total Time 20 minutes minutes

Servings 18 rolls

Calories 182cal

Author Donna Elick

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• 1 tablespoon garlic powder
• 1/2 teaspoon kosher salt
• 1 stick unsalted butter
• 1 cup whole milk
• 8 ounces shredded mild cheddar cheese
• 1/2 teaspoon dried parsley
• 1/2 stick unsalted butter
• 1/4 teaspoon salt

Instructions

• Preheat oven to 450°F. Line a baking sheet with parchment paper.
• Add 1 stick unsalted butter of butter in a small microwave-safe mixing bowl. Microwave for 30 seconds or until butter is melted. Set aside.
• In a large mixing bowl combine 2 cups all-purpose flour, 1 tablespoon baking powder, 1 tablespoon granulated sugar, 1 tablespoon garlic powder and 1/2 teaspoon kosher salt. Whisk until well combined.
• Add melted butter and 1 cup whole milk and whisk just until flour is all wet, do not over mix.
• Add 8 ounces shredded mild cheddar cheese and fold in with a spoon.
• Drop heaping spoonfuls onto baking sheet. Bake for 10-12 minutes, until biscuits are golden brown.
• Meanwhile, melt 1/2 stick unsalted butter in small mixing bowl. Microwave for 30 seconds or until butter is melted.
• Add 1/4 teaspoon salt and parsley. Stir with a pastry brush.
• Remove biscuits from oven, brush with melted butter mixture. Serve and enjoy!

Video

Nutrition

Serving: 1 | Calories: 182cal | Carbohydrates: 13g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 257mg | Sugar: 1g | Fiber: 1g | Calcium: 150mg | Iron: 1mg

Originally published October 2013, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Red Lobster Biscuits + Video appeared first on The Slow Roasted Italian.

Gooey swirls of cinnamon and sugar fill every slice of this deliciously sweet loaf. Every bite is like cinnamon rolls meets homemade bread, and I’m here for it! 

Achieve a gorgeous color on top with a simple mixture of egg and milk brushed on before baking.

The cinnamon mixture pairs perfectly with the rest of the ingredients to create the perfect afternoon snack. 

You can choose the best way to make this sweet bread, but I’m all about making large loaves and then topping them with some of my yummy sweet cinnamon butter. 

Maple syrup would also be delicious way to add sweetness to this easy cinnamon bread! 

The good news is that making this wonderful recipe is a fast and simple process. 

And as the loaf bakes, you’ll be filling your house with that amazingly addictive cinnamon sugar swirl scent! 

Cinnamon Swirl Bread

I’ve been making this cinnamon swirl bread recipe for over a decade, and it’s still requested often! Everyone loves the golden brown goodness! 

Numerous people have told me that my homemade version is better than anything that they’ve had – talk about the ultimate compliment.

I like to generously add a lot of cinnamon sugar filling, so maybe that’s the key! 

Don’t want to wait for the dough to proof? Try my quick bread recipes! Cranberry orange and root beer quick bread are both fantastic for snacking!

Try another cinnamon bread with a nutty twist with our Cinnamon Pecan Pull-Apart Bread!

Cinnamon Swirl Bread Recipe Tips

• Watch the temperature! When heating the milk and butter, use a thermometer to ensure it isn’t too hot. If needed, let it cool until it reaches 115 to 120°F before adding the sugar and yeast.
  
• Use quality, fresh yeast. It should bubble when combined with the sugar and milk. If not, you’ll need to buy a new container. I like to keep mine in a jar in the freezer for optimum freshness.
  
• Dough too sticky? Add 2 tablespoons of flour at a time and knead it by hand until it becomes tacky. You should be able to pull your hands away without the dough sticking to your fingers.
  
• Roll it tightly. Pockets of air trapped between the layers will turn into larger gaps once the loaf cools. Work slowly to ensure it’s rolled as tight as possible.
  
• Prepared pan . Make sure that you have a greased loaf pan so that the dough doesn’t stick! 

Serving Suggestions

This cinnamon bread has just enough sweetness for dessert, but it’s delicious for breakfast or a snack as well.

Slather a slice of this cinnamon loaf with butter or use it to make cinnamon swirl French toast. 

If it starts to go stale before you can eat it all, use it for breakfast casserole cups!

The first time that I made this yummy bread, I let the swirl of cinnamon in the center of the loaf be the focal point. 

The second time, I added a little bit of butter – and it was so good either way! 

Kitchen Tools You Will Need

• Stand Mixer with the hook attachment
• 9×5 Loaf Pan – Line it with aluminum foil for easy clean up!
• Glass Mixing Bowls – Use the largest one to proof the dough and the smaller ones or a medium bowl for the filling and egg wash.
• Basting Brush – Useful for everything from greasing a bread pan to brushing on melted butter and egg wash! (you can also use a pastry brush for this) 

Cinnamon Swirl Loaf FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Yeast Bread Recipes

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Best Homemade Cinnamon Swirl Bread Recipe + Video

Cinnamon swirl bread made with homemade yeasted dough is sweet and irresistible! Enjoy thick, fluffy slices with your morning coffee or tea.

Course Bread

Cuisine American

Method Microwave, Oven

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Rise ime 1 hour hour

Total Time 2 hours hours 10 minutes minutes

Servings 1 loaf

Calories 4894cal

Author Donna Elick

Ingredients

• 1 cup milk + 2 tablespoons divided
• 1 1/4 cups 12 tablespoons sticks unsalted butter, room temperature (divided)
• 2 1/4 teaspoons active dry yeast
• 3 large eggs room temperature (divided)
• 3/4 cup granulated sugar divided
• 4 cups all-purpose flour
• 1 teaspoon kosher salt
• 2 tablespoons ground cinnamon

Instructions

• Heat 1 cup of milk and 6 tablespoons of butter in microwave to 115-120°, until warm but not hot. Add warm milk mixture and 1/4 cup of sugar to the bowl of the stand mixer. Sprinkle the yeast over the top of the milk mixture and stir to combine. Allow to sit for 10 minutes to let the yeast bloom and become fragrant.
• Add 2 of the eggs, flour, and salt; mix with the dough hook on low-medium until combined.
• Knead on medium for 10 minutes. Place 2 tablespoons of butter in a large glass bowl, microwave for 30 seconds to melt butter.
• Pull dough out of the mixer (it will still be a little bit sticky. If it is too sticky, add 2 tablespoons of flour at a time and knead by hand until it becomes tacky, meaning when you touch the dough and pull your fingers away it doesn’t get stuck to your fingers). Roll the dough in the butter in the glass bowl.
• Cover the glass bowl in plastic wrap and then lay a tea towel over the top and set it in a warm place for about 1 hour, until it doubles in size.
• Meanwhile: in a small bowl combine the remaining 1/2 cup of sugar and the cinnamon. Set aside. Grease a 9×5 loaf pan with a tablespoon of room-temperature butter. Set aside. Turn dough out onto a lightly floured surface.
• Fold it like a letter in the flour and then fold in the sides to make a square. Roll dough into a rectangle about 9”x18”. If it is wider than your loaf pan, simply fold dough in and roll again. Spread 2 tablespoons of room temperature butter all over the dough, leaving a 1 inch border around the dough.
• Sprinkle the cinnamon sugar mixture over your butter and roll your rolling pin over the dough to help press it into butter. Begin forming a roll with your dough, start at the far end and roll the dough toward you. Keep your roll tight and try not to let the filling escape. Once the dough is in a roll, pinch the end of the dough to the roll.
• Place the dough seam down in the buttered loaf pan. Cover with plastic wrap and a tea towel and allow dough to rise for 1 hour in a warm place (until doubled in size).
• Preheat oven to 350 degrees. Adjust racks to have one in the middle.
• Mix 1 egg with 2 tablespoons milk, and beat well. Using a pastry brush, apply egg wash to the top of your bread (you will not use it all). Place bread in the oven. Bake for 35-40 minutes.
• Remove bread from the oven when it is done (if the top is browning too fast, cover with aluminum foil). Allow to cool in pan for 5 minutes, then remove from pan to cooling rack and brush the top and sides with the remaining butter.
• Allow bread to come to room temperature before you slice it, if you can wait!

Video

Nutrition

Serving: 1 | Calories: 4894cal | Carbohydrates: 567g | Protein: 90g | Fat: 258g | Saturated Fat: 156g | Cholesterol: 1130mg | Sodium: 2664mg | Sugar: 164g | Fiber: 29g | Calcium: 689mg | Iron: 28mg

Originally published March 2012, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Homemade Cinnamon Swirl Bread Recipe + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR CHOCOLATE CHIP PUMPKIN BREAD

• Just 3 ingredients: Pantry + fridge magic at its finest.
  
• Foolproof: 10 minutes of prep, 1 bowl, 1 pan.
  
• Super moist texture: With gooey chocolate in every bite!
  
• Cozy fall flavors: But no complicated steps or measuring spices.
  
• Family favorite: Doubles as dessert or breakfast.

Pumpkin Chocolate Chip Bread

I mean… can we just pause for a second? Three ingredients. Three!!! That’s all it takes to whip up a pumpkin bread that tastes like it came straight out of your favorite bakery.

And the chocolate chips? Don’t even get me started. Melty little pockets of happiness that turn this 3 ingredient pumpkin bread into a slice of fall magic.

I’ve been making this loaf for years, and it has never failed me once. In fact, it’s so easy it practically bakes itself.

This is one of those recipes you’ll pull out when you need something impressive but don’t have the time (or patience) for a long bake.

Cozy, chocolatey, pumpkin-spiced heaven… and yes, I’ll fight you for the last slice. Am I right?!

Pair this easy pumpkin chocolate chip bread with coffee for a dreamy start to your day, or slice it up for a crowd-pleasing treat that vanishes faster than a bag of Halloween candy.

And if you’re a pumpkin lover like us, don’t miss our collection of pumpkin recipes for even more fall baking inspiration. We also have a Chocolate Chip Zucchini Bread that is amazing!

INGREDIENT NOTES

• Spice Cake Mix: The secret weapon in this pumpkin chocolate chip loaf recipe. It already has cinnamon, nutmeg, and all the fall spices you love built right in.
  
  If you can’t find spice cake mix, substitute a yellow or white cake mix and add pumpkin pie spice (or a blend of cinnamon, nutmeg, ginger, and allspice).
  
• Pumpkin Purée: Use canned pumpkin purée, not pumpkin pie filling (which is pre-sweetened and spiced). Fresh pumpkin purée can be swapped in if it’s the same thick consistency.
  
• Chocolate Chips: Semi-sweet is classic, dark chocolate gives a bolder flavor, and white chocolate adds a pretty color contrast.
  
  Don’t be shy… fold some extra on top before baking for that irresistible bakery-style look. 

VARIATIONS

Muffins: Portion batter into a lined muffin tin and bake for 18–20 minutes.

Mini Loaves: Use mini loaf pans for giftable treats. Bake about 30 minutes.

Swirled Cream Cheese Pumpkin Bread: Dollop sweetened cream cheese on top and swirl before baking.

Double Chocolate: Fold in ½ cup chopped pecans or walnuts for crunch.

Nutty Pumpkin Bread: Stir in 2 tablespoons cocoa powder for extra richness.

SERVING SUGGESTIONS

• Cozy Up: For a quick snack, enjoy a slice or two with a hot cup of coffee or tea.
  
• Seasonal Sip: Pair with a homemade pumpkin spice or maple latte for the ultimate fall moment.
  
• Toppings: Add a smear of honey butter or cinnamon butter for a cozy breakfast.
  
• Brunch Spread: Serve 3 ingredient pumpkin bread with bacon or sausage, a bowl of cranberry apple oatmeal, or apple pie cinnamon rolls.
  
• Extra Sweet Treat: Top slices with vanilla ice cream and caramel sauce for dessert.

3 INGREDIENT PUMPKIN BREAD FAQ

I’ve been baking pumpkin breads for over a decade, and this 3-ingredient version is proof that simple can still be magical.

The science is in the balance: pumpkin purée adds moisture, cake mix provides structure with built-in leavening, and chocolate chips add melty bursts of richness.

It’s foolproof because the ratios are spot on… no sinking centers, no gummy texture. Just soft, sliceable perfection.

Over the years, I’ve made dozens of variations (and tested every possible cake mix swap), and this chocolate chip pumpkin loaf recipe is still the one my family devours first every fall.

TOOLS NEEDED

• Large Mixing Bowl: Big enough to stir without spills.
  
• Sturdy Spoon or Spatula: For mixing the thick pumpkin batter.
  
• Loaf Pan (9×5-inch): The perfect size for this pumpkin chocolate chip loaf recipe. Parchment-lined for easy removal.
  
• Cooling Rack: Helps bread cool evenly without a soggy bottom.
  
• Plastic Wrap or Foil: For wrapping leftovers or prepping for the freezer.

Enjoy!

With love, from our simple kitchen to yours. 

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Other Few Ingredient Recipes

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Pumpkin Chocolate Chip Loaf Recipe

My Pumpkin Chocolate Chip Loaf Recipe is incredibly easy to make and totally tasty!! All you need are 3 ingredients to make this fall treat!

Course Bread, Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 12 1 loaf

Calories 327cal

Author Donna Elick

Equipment

• loaf pan
• parchment paper
• large bowl

Ingredients

• 15.25 ounce box spice cake mix
• 15 ounce can pumpkin puree
• 11.5 ounces semi-sweet chocolate chips

Instructions

• Preheat and Prepare: Preheat your oven to 350°F. Line a loaf pan with parchment paper, allowing it to hang over the sides for easy removal after baking.
• Mix the Batter: In a large bowl, combine 15.25 ounce box spice cake mix and 15 ounce can pumpkin puree using a spoon until well combined.
• Add Chocolate Chips: Gently fold in 11.5 ounces semi-sweet chocolate chips until they're evenly distributed throughout the batter.
• Fill the Pan: Spoon the mixture into the parchment-lined loaf pan.
• Bake: Bake in the preheated oven for 45-50 minutes. The bread is ready when it springs back when lightly pressed, and a toothpick inserted into the center comes out clean or with a few crumbs.
• Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. You can serve it warm or let it cool completely before enjoying

Notes

Feel free to experiment with different cake mix flavors if you can’t find spice cake mix. Add 1 tablespoon of pumpkin pie spice or 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of allspice to yellow or white cake mix.

Using fresh pumpkin puree is an option. Just make sure it has a similar consistency to canned pumpkin puree.

Avoid using pumpkin pie filling as a substitute for pure pumpkin puree, as it contains added sugars and spices that can affect the bread’s texture and taste.

You can use various types of baking chips, such as milk chocolate, dark chocolate, white chocolate, or butterscotch chips, to customize the flavor to your liking. Adjust the amount to suit your taste.

To check if the bread is fully baked, press the top gently; it should spring back and feel firm. Alternatively, use a toothpick – if it comes out clean or with a few crumbs, the bread is done.

This pumpkin bread freezes well. Wrap it tightly in plastic wrap, aluminum foil, or store it in an airtight container, and it can be frozen for up to 2-3 months. Thaw at room temperature or gently reheat before serving.

Nutrition

Serving: 1 | Calories: 327cal | Carbohydrates: 44g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 2mg | Sodium: 241mg | Sugar: 28g | Fiber: 4g | Calcium: 60mg | Iron: 4mg

Originally published November 2023, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Pumpkin Chocolate Chip Loaf Recipe appeared first on The Slow Roasted Italian.

Using fresh jalapeños is a game changer for this perfect side dish. They elevate the heat level, and will have you loving the flavor the first time that you bake it.

I also love adding the corn kernels to this tasty cornbread because it adds a nice sweetness to balance out the heat, making it a win for the whole family. 

The best part? You need a few simple ingredients to get started! Find out how to make this jalapeño cornbread recipe below.

It’s the perfect balance of flavor to pair with your favorite soup or to enjoy topped with a bit of honey butter as well. 

Jalapeno Cornbread

Cornbread is an often forgotten side — everyone’s always making rolls, biscuits, and breadsticks to go with their meal.

But there’s something so comforting about a tender, cakey slice of this dish that takes me straight to my Nana’s kitchen.

So I thought, why not doctor up my cornbread recipe with jalapeno and cheddar? 

Some corn kernels too (and bacon when I feel like it) make this skillet bread extra sweet and savory — and really something special.

You’re going to want to stick with cast iron, too, to achieve the best crust on the outside. If you don’t have one in your kitchen, order one now!

I have a few different sizes for breakfast, dinner, snacking, and desserts — they’re such versatile tools.

Want a classic cornbread? Learn how we make Air Fryer Cornbread next in just 25 minutes from scratch!

Ingredient Notes and Substitutions

• Flour & Cornmeal – This duo forms the base of the jalapeno cornbread batter. I like to use equal amounts of each to get a strong corn flavor with a cakey texture too.
  
  Some people like using Jiffy mix, but I prefer to use flour and yellow cornmeal as the main ingredients.
  
• Buttermilk – Adds a little tang and much-needed acidity so the bread rises properly. 
  
  If you don’t have any on hand, stir 1 tablespoon of vinegar or lemon juice into 1 cup of plain milk. Let it sit for a few minutes until curdled, then use as directed.
  
• Unsalted Butter – Melt this for the batter, but let it cool slightly first. Otherwise, the heat will scramble your eggs!
  
• Cheese – I like the flavor of sharp cheddar in this recipe, but Colby or Monterey Jack cheese and shredded cheddar cheese are good substitutes.
  
  Or, use Pepper Jack cheese for an even spicier version.
  
• Jalapenos – The star of the show! The little kick of heat comes from the membranes and seeds, so remove those if you want a milder cornbread. 
  
  Simply slice the fresh jalapenos in half, then scrape out the center with a spoon before chopping. You could also add a fun spin to this jalapeno cornbread recipe by adding pickled jalapeños.
   
• Corn Kernels – This is optional, but I really love the texture it adds to my jalapeno cheddar cornbread. 
  
  You can use fresh corn, canned (drained well), or frozen (thawed and drained) — whatever is easiest! It turns this into a sweet cornbread with a little bit of spice. 

Tips and Tricks to Make Perfect Jalapeno Cheddar Cornbread

• Preheat your skillet.

Stick the cast iron skillet in the cold oven, then set it to preheat. The pan will heat with the oven so the batter starts cooking as soon as it hits the metal.

Don’t forget to melt some butter in the skillet before adding the batter, though. Swirl it all along the bottom and sides to prevent the bread from sticking. It adds flavor too!

• Mix just until combined.

Add the dry ingredients to the wet a little at a time, stirring slowly and gently to mix them together. 

Once you’ve added the last little bit, stop as soon as there are no more streaks of flour. It’s ok if there are some lumps!

Then, sprinkle the shredded cheese, corn kernels, and chopped jalapenos evenly over the batter. Fold them in until evenly distributed, but don’t overmix or your jalapeno cornbread will come out tough and dry.

• Add some bacon!

Cook and crumble a few strips — enough to get about ½ cup worth — and mix those in with the corn, peppers, and cheese. 

Prep Ahead

• Shred the cheese
• Melt and cool the butter
• Seed and chop the jalapenos

Kitchen Tools You Will Need

• Cast Iron Skillet – There are a ton of brands out there, but this is my trusty inexpensive go-to.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too! 

Serving Suggestions 

Jalapeno cheddar cornbread is the perfect side for chilis, soups, and stews alike. Serve warm from the skillet, adding some butter or honey… or a combination of both!

A skillet (or two) usually makes an appearance at backyard cookouts as well. Paired with ribs, smoked baked beans, and your favorite potluck dishes, it’s the spicy kick every BBQ needs.

Craving Southern coastal cooking? Try my recipe for a low country boil, complete with potatoes and corn for a complete meal.

Storing and Reheating Cheddar Jalapeno Cornbread

Once cool, transfer any leftover cornbread to an airtight container. Store at room temperature for up to 2 days or in the refrigerator for up to a week.

You can also freeze cheddar jalapeno cornbread for 2-3 months. Wrap individual pieces in plastic or foil, then place them in a zippered freezer bag. Thaw before reheating.

It’s best to warm leftovers in the oven wrapped in foil so they don’t dry out — 10-15 minutes at 350°F should do it. Or, cover a piece with a damp paper towel and microwave in 20-second bursts until it’s warmed through.

Cornbread Recipe Jalapeno Cheddar FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Bread Recipes

Best Sweet Southern Cornbread (Moist & Easy Recipe)

Beer Bread Recipe + Video

4-Ingredient Root Beer Quick Bread

Easy Amish Bread + Video

Print

How to Make Homemade Jalapeno Cornbread Recipe

Make Jalapeno Cornbread with sharp cheddar and juicy corn kernels for a spicy, savory twist on the classic side dish.

Course Bread

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 362cal

Author Donna Elick

Equipment

• cast iron skillet
• large bowls

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/2 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup unsalted butter melted and slightly cooled
• 2 large eggs
• 1 cup shredded sharp cheddar cheese
• 2-3 jalapeños seeded and finely chopped
• 1/2 cup corn kernels optional
• 2 tablespoons unsalted butter for the skillet
• Optional: 1-2 sliced jalapeños for garnish

Instructions

• Preheat your oven to 360°F. Place a 10-inch cast iron skillet in the oven to heat while you prepare the batter.
• In a large bowl, combine the flour, cornmeal, baking powder, and salt.
• In a second large bowl, whisk together the buttermilk, melted butter, and eggs until well combined.
• Gradually add the dry ingredients to the wet ingredients, stirring until combined. Do not overmix.
• Fold in the shredded cheese, chopped jalapeños, and corn kernels until evenly distributed.
• Carefully remove the hot cast iron skillet from the oven. Add the two tablespoons of butter to the skillet and let it melt, swirling to coat the bottom and sides of the skillet.
• Pour the cornbread batter into the skillet, spreading it evenly.
• Place the skillet back in the oven and bake for 20-25 minutes, until the top is golden brown and a toothpick inserted into the center comes clean.
• Allow the cornbread to cool in the skillet for 10 minutes before slicing and serving.

Notes

If you prefer a milder cornbread, remove the membranes and seeds from the jalapeños, and for more heat, leave them intact.

If you don’t have buttermilk, add one tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5-10 minutes before using.

Do not overmix the batter; doing so will result in dense, tough cornbread. Mix just until the ingredients are combined.

You can use fresh corn kernels, canned (drained well), or frozen (thawed and drained well).

You can use a store-bought cornbread mix, such as (2 x 8.5oz boxes of Jiffy cornbread mix)

Nutrition

Serving: 1 | Calories: 362cal | Carbohydrates: 30g | Protein: 10g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 102mg | Sodium: 391mg | Sugar: 3g | Fiber: 3g | Calcium: 194mg | Iron: 2mg

Originally published September 2024, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post How to Make Homemade Jalapeno Cornbread Recipe appeared first on The Slow Roasted Italian.