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.

WHY YOU’LL LOVE LEMON BLUEBERRY SWEET ROLLS

• Soft, fluffy, bakery-style sweet rolls
  
• Creamy cheesecake filling with bright blueberry flavor
  
• Beautiful twisted knots that look impressive but are easy to make
  
• Perfect weekend breakfast or brunch treat
  
• Make-ahead and freezer friendly

Blueberry Sweet Rolls

We love cinnamon rolls in this house. Warm, buttery, dripping with icing… they’re one of those breakfasts that instantly feels like a weekend. 

So it was only a matter of time before we started branching out with other flavors.

After playing with apple pie filling and maple pecan, blueberry lemon sweet rolls were the obvious next choice. 

The berries are bright and a little tart, and when they cook down into that thick compote, they tuck perfectly into soft dough and creamy filling. 

What happens next is something that feels like a cross between a cinnamon roll, a danish, and a bakery pastry.

And that twisty knot shape? It looks fancy, but it’s really just a fun way to trap all those creamy, jammy layers inside.

This blueberry sweet rolls recipe will quickly climb the ranks of most-requested weekend breakfast or brunch treat!

INGREDIENT NOTES

• Bread Flour: Gives the dough structure and helps create soft, chewy rolls with a good rise.
  
• Active Dry Yeast: For the rise. This gets hydrated with the milk for the dough, plus some sugar to feed it.
  
• Whole Milk: Adds richness and helps keep the dough tender.
  
• Cream Cheese: Creates that creamy cheesecake-style layer inside the blueberry lemon sweet rolls.
  
• Frozen Blueberries: Perfect for compote because they break down easily and create a thick filling.
  
• Lemon or Orange Juice: Brightens the blueberries and balances sweetness. It perks up the icing too.

VARIATIONS 

Raspberry Sweet Rolls: Replace the blueberries with fresh or frozen raspberries.

Extra Lemon: Add a tablespoon of lemon zest to the cream cheese filling.

Blackberry Version: Use fresh or frozen blackberries for deeper berry flavor.

Cinnamon Blueberry: Sprinkle a light layer of cinnamon sugar over the dough before adding the compote.

Maple Icing: Swap the lemon juice in the icing for pure maple syrup.

SERVING SUGGESTIONS 

• Enjoy these warm for breakfast or brunch.
  
• Pair lemon blueberry sweet rolls with coffee or tea.
  
• Add fresh fruit on the side.
  
• Round out the plate with crispy bacon or breakfast sausage.
  
• Perfect for holiday mornings.
  

BLUBERRY LEMON SWEET ROLLS FAQ

The key to the softest sweet rolls is hydration and gentle handling. The dough should feel slightly tacky but smooth after kneading. That’s what creates those pillowy layers once baked.

Cooling the blueberry compote completely before spreading is also important. Warm filling will loosen the dough and make shaping difficult.

And don’t skip the second rise. That’s what gives these blueberry cream cheese sweet rolls their airy texture instead of the (unfortunate) alternative… dense, tough pastry.

TOOLS NEEDED 

• Stand Mixer with Dough Hook: Or simply knead the dough by hand.
  
• Rolling Pin: Dough thickness matters for even results.
  
• 9 x 13-inch Baking Dish: For the final rise, plus baking the blueberry sweet rolls.
  
• Small Saucepan: To make the blueberry compote.
  
• Bench Scraper or Sharp Knife: For clean, even slicing.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Blueberry Recipes

Starbucks Blueberry Muffins (Best Copycat Recipe)

Almond Blueberry Breakfast Cake Recipe + Video

Easy Blueberry Cobbler Recipe w/Biscuit-Like Topping

Blueberry Dump Cake Recipe (With 4 Ingredients) + Video

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Blueberry Sweet Rolls

Make pillowy Blueberry Sweet Rolls stuffed with layers of cheesecake filling and thick lemon-berry compote, then drizzled with tangy icing.

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Proof Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 8

Calories 355cal

Author Donna Elick

Ingredients

Dough

• 2 1/4 teaspoons active dry yeast 1 packet
• 1 cup whole milk, warmed to 100 to 110°F
• 1/3 cup granulated sugar
• 1 large egg
• 6 tablespoons unsalted butter, melted
• 3 to 3 1/4 cups bread flour
• 3/4 teaspoon kosher salt

Blueberry Compote

• 3/4 cup frozen blueberries
• 1/4 cup orange juice or lemon juice
• 2 tablespoons granulated sugar

Cream Cheese Filling

• 8 ounces cream cheese, softened
• 2 tablespoons granulated sugar
• All blueberry compote reserve 1 tablespoon for icing

For Finishing

• 2 tablespoons unsalted butter, melted
• Honey for brushing

Icing

• 1 cup powdered sugar
• 1/2 tablespoon reserved blueberry compote
• 1 to 2 tablespoons lemon juice

Instructions

• ACTIVATE YEAST: In a small bowl combine 1 cup whole milk, warmed to 100 to 110°F, 2 1/4 teaspoons active dry yeast, and 1/3 cup granulated sugar. Whisk lightly and let sit for 3 to 5 minutes until foamy.
• MAKE DOUGH: Add 1 large egg and 6 tablespoons unsalted butter, melted to the yeast mixture and whisk to combine. Add 3 to 3 1/4 cups bread flour and 3/4 teaspoon kosher salt. Stir with a wooden spoon or mix with a dough hook until a soft dough forms.
• KNEAD DOUGH: Turn dough onto a lightly floured surface and knead for 5 to 8 minutes until smooth and slightly tacky. If using a stand mixer, knead with a dough hook for 5 to 7 minutes until the dough pulls away from the sides of the bowl. Add up to ¼ cup additional bread flour only if needed.
• FIRST RISE: Place dough in a lightly greased bowl. Cover with plastic wrap or a towel and let rise in a warm place until doubled in size, about 60 to 90 minutes.
• MAKE COMPOTE: While the dough rises, combine 3/4 cup frozen blueberries, 1/4 cup orange juice or lemon juice, and 2 tablespoons granulated sugar in a small saucepan. Cook over medium-low heat until the berries break down and the mixture thickens to a sauce consistency, about 5 to 7 minutes. Lightly mash the berries with a fork. Remove from heat and allow to cool completely. Reserve 1 tablespoon for icing.
• MAKE FILLING: In a bowl beat 8 ounces cream cheese, softened and 2 tablespoons granulated sugar until smooth.
• PREP PAN: Spray a 9 x 13 inch baking dish with nonstick spray.
• ROLL DOUGH: When the dough has doubled, place it on a lightly floured surface and roll into a 12 x 20 inch rectangle.
• ADD FILLING: Spread the cream cheese mixture evenly over the dough. Spoon the All blueberry compote evenly over the cream cheese layer.
• FOLD DOUGH: Fold the dough in thirds like a letter from the long sides. Lightly roll over the folded dough to flatten. Fold once more from short end to short end and gently roll into a rectangle about 16 x 8 inches.
• CUT AND SHAPE: Cut the dough into 8 equal strips. Cut three slits lengthwise down each strip, leaving about 1 inch uncut at each end. Twist each strip and tie into a loose knot, tucking the ends underneath.
• SECOND RISE: Place rolls in the prepared baking dish. Cover and let rise for 30 to 40 minutes. Preheat oven to 350°F during the final minutes of rising.
• BAKE: Bake for 22 to 25 minutes until the rolls are golden brown.
• FINISH: Brush the warm rolls with 2 tablespoons unsalted butter, melted and lightly brush with honey.
• MAKE ICING: In a small bowl whisk together 1 cup powdered sugar, 1/2 tablespoon reserved blueberry compote, and 1 to 2 tablespoons lemon juice until smooth. Drizzle icing over the warm rolls.

Notes

Make-Ahead: The dough can be made the night before. After shaping the rolls, cover tightly and refrigerate overnight.

Let them sit at room temperature for about 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 about 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 at room temperature and warm before serving.

Ingredient Tip: Be sure the blueberry compote cools completely before spreading it on the dough so the filling stays thick and easy to work with.

Shortcut Dough Option: Instead of making homemade dough, you can use 1 loaf Rhodes frozen white bread dough (about 16 ounces). Thaw the dough in a greased bowl, covered, at room temperature until fully thawed and doubled in size, about 3 to 4 hours. Then roll, fill, and bake as directed.

Jam Shortcut: If you prefer not to make the blueberry compote, substitute about ¾ cup thick blueberry jam or blueberry preserves. Spread the jam over the cream cheese layer before rolling the dough. This shortcut saves time and still delivers great blueberry flavor.

Nutrition

Serving: 1 | Calories: 355cal | Carbohydrates: 36g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 83mg | Sodium: 329mg | Sugar: 34g | Fiber: 1g | Calcium: 74mg | Iron: 0.2mg

Originally published April 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 Blueberry Sweet Rolls appeared first on The Slow Roasted Italian.

Put a spin on classic cinnamon rolls and give these warm rolls a go. It’s an epic cinnamon roll recipe to make any time of year – not just special occasions. (although I do love making these on Christmas morning!)

A lot of people prep these the night before so that when they wake up the next day, they just have to pop them in the oven to bake. 

Then, they’ll be able to chow down on warm, golden brown cinnamon rolls, paired with their hot cup of joe. 

The first bite of these sticky pecan cinnamon buns will have you forget that any other sweet rolls even exist. The soft dough, paired with the other simple ingredients, literally creates the perfect treat! 

Are you ready to get started on making homemade cinnamon roll dough? The recipe card below has all the details! 

Pecan Cinnamon Rolls

Our trip to Vermont was an absolute blast, and I’ve been on a serious maple kick ever since! I mean, who knew maple syrup could make everything better? 

A maple latte? Yes, please. Maple whipped cream? Game changer! But the real showstopper? These maple pecan cinnamon rolls. 

The maple just adds this rich, unexpected twist that has me completely obsessed. I’m seriously freaking out over how good they are!

And if that’s not enough to convince you, the pecans in the filling are sure to do it. 

They add just the right amount of crunch and texture to each bite, letting you celebrate a scrumptious fall flavor that has nothing to do with pumpkin.

Try my maple syrup pie or sweet and savory maple bacon ice cream next!

If cinnamon and pecans are your favorite combo, our Cinnamon Pecan Pull-Apart Bread has sweet pull-apart layers with that same warm, nutty flavor in every bite!

Ingredient Notes and Substitutions

• Dry Active Yeast – Not to be confused with instant yeast, which is mixed right into the dough. 
  
  This kind needs to be activated in warm milk for it to work — it should appear slightly frothy on the surface after 5 minutes.
  
• Warm Milk – You’ve got so many options here! I just use what I have in my fridge, which is usually whole or skim cow’s milk. 
  
  But this cinnamon pecan rolls recipe will work with almond, soy, or oat milk too. Heat it in the microwave until it reaches the right temperature.
  
• Egg & Butter – Crucial to bringing this dough together, the butter should be melted and slightly cooled, and the egg should be room temperature. 
  
  I prefer unsalted butter, but simply reduce the amount of salt in the recipe if you choose to use salted butter.
  
• Flour – All-purpose flour is perfect for the job, creating soft, chewy, and gooey pecan cinnamon rolls.
  
• Cinnamon Roll Filling – Instead of using butter, we’re mixing dark brown sugar and cinnamon with plenty of maple syrup and some chopped pecans. 
  
  Feel free to toast the nuts before chopping if you’d like! This adds a whole other depth of flavor to these sticky buns.

Tips and Tricks to Make Perfect Cinnamon Pecan Rolls

• Pay close attention to temperatures and order of ingredients.

Melt the butter and warm the milk to 110°F (a digital kitchen thermometer helps with this) before starting the dough. 

You’ll want to bring the egg to room temperature too if you have the time to ensure it doesn’t scramble.

No need to add sugar to the milk and yeast since the maple syrup will feed it. When you’re ready to add the flour, do so a cup at a time to prevent overmixing or making the dough too dry.

You can always mix everything in a stand mixer fitted with the dough hook attachment, but I usually just make these cinnamon pecan rolls by hand.

• Use the stick test to know when the dough is ready.

Once all the flour is mixed in, the dough should be tacky. That means a little bit sticky but not so much that it won’t let go of your hands. 

Remove the dough from the bowl and knead it until smooth, then test it. You’ll likely have dough on your hands already, so rinse them off and dry well first. 

Press a finger into the surface of the dough — if it sticks, keep kneading. If it springs back and your finger stays clean, it’s ready to roll!

• Tuck maple cinnamon rolls right into each other for soft edges.

Everything should fit in a 9×13-inch pan, but there shouldn’t be too much space between each roll. 

The edges should be touching comfortably, with maybe a little gap where four of them meet.

They’ll squish in a bit more during the final rise, then a little more when baking. This way, the top edges will be a little crispy, but the sides will be just as gooey as the center.

Prep Ahead

• Set egg on the counter 30 minutes before starting
• Grease baking dish and large bowl

Kitchen Tools You Will Need

• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Instant Read Kitchen Thermometer – If the milk isn’t just the right temperature, the yeast won’t activate properly.
• Rolling Pin – Use a clean wine bottle if you don’t have one!
• Pastry Wheel – This helps make clean, even strips of dough but a pizza cutter or sharp knife will work in a pinch.

Serving Suggestions 

There’s plenty of sweetness and flavor in these pecan cinnamon rolls thanks to the maple syrup and brown sugar filling, so go ahead and enjoy them plain!

If you want to add icing, mix together 1 cup powdered sugar with 2 tablespoons of milk and ½ teaspoon maple extract for even more maple flavor.

Or, make the icing from my Cinnabon copycat recipe for a richer topping.

Storing and Reheating Maple Cinnamon Rolls

Allow any leftovers to cool, then transfer them to an airtight container. They’ll keep for a day or two on the counter but definitely pop them in the fridge for longer storage.

You can also freeze maple pecan cinnamon rolls for up to 3 months in a freezer-safe Ziploc bag. Thaw them overnight in the refrigerator before reheating in the microwave or oven.

Maple Pecan Cinnamon Rolls FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cinnamon Roll Recipes

Lazy Day Bacon Cinnamon Rolls (2 Ingredient Recipe)

Cinnabon Cinnamon Roll Recipe (Copycat) + Video

The Ultimate Cinnamon Rolls with Apple Pie Filling + Video

Air Fryer Cinnamon Rolls (Pillsbury Cinnamon Rolls)

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Homemade Maple Cinnamon Rolls With Pecans Recipe

Pecan Cinnamon Rolls are soft and sweet with chopped pecans sprinkled throughout the cinnamon and brown sugar filling.

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

rise time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 12

Calories 397cal

Author Donna Elick

Equipment

• mixing bowls
• 9×13 baking dish

Ingredients

• 1 tablespoon dry active yeast
• 1/2 cup warm milk 110 degrees
• 1/4 cup maple syrup
• 1 large egg
• 4 tablespoons unsalted butter melted
• 1/2 teaspoon kosher salt
• 3 1/2 cups all-purpose flour

Filling:

• 1 cup maple syrup
• 1 cup brown sugar
• 1 cup pecans chopped
• 1 teaspoon cinnamon

Instructions

• Combine yeast, maple syrup, and warm milk. Let sit about 5 minutes until the surface appears slightly bubbly/frothy.
• Add the egg and melted butter, and mix together.
• Add salt, then slowly add in flour 1 cup at a time for a total of 3 ½ cups, dough should come together into a tacky ball.
• Pull dough out of the bowl and knead into a large ball. Place the ball of dough in a greased bowl, cover with a clean towel and let rise. Let rise until doubled in size, about 1 hour.
• Grease a 9×13 baking dish with cooking spray or butter. After the dough has doubled in size, roll out onto a clean surface into a large rectangle.
• Combine the maple syrup, brown sugar, pecans and cinnamon then spread in an even layer over the dough.
• Cut the dough into 1 ½ inch strips then roll each strip up and place in the baking dish. Cover with a clean towel and allow to rise an additional 30 minutes.
• Preheat the oven to 350 degrees. Bake the cinnamon rolls for 30 minutes then remove from the oven and allow to cool.

Notes

Store in an airtight container on the counter for up to two days. If you need to store them longer than that you can refrigerate them.

Freeze in a freezer safe ziploc bag for up to 3 months. To thaw, place them in the refrigerator overnight.

What if my dough isn’t rising? If your dough isn’t rising you may not have allowed enough time for the yeast to activate in step 1 or it may just be too cold. Try turning your oven on the lowest setting and see if they begin
to rise after 30 minutes.

You can eat plain or make a maple icing with 1 cup powdered sugar, 2 tablespoons milk and ½ teaspoon maple extract if desired.

Nutrition

Serving: 1 | Calories: 397cal | Carbohydrates: 70g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 116mg | Sugar: 39g | Fiber: 2g | Calcium: 81mg | Iron: 2mg

Originally published November 2024, updated and republished November 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 Homemade Maple Cinnamon Rolls With Pecans Recipe 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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Other Delicious Bread Recipes

🍔 Copycat Creations Vol 1
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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.

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

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

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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.

WHY YOU’LL LOVE CROCKPOT APPLE CINNAMON ROLLS

• Just 2 ingredients!
• Set it and walk away.
• Gooey, fluffy, spiced goodness.
• Perfect for holidays.

Crockpot Cinnamon Rolls

Y’all know I have a love affair with cinnamon rolls… but this right here is what happens when breakfast and dessert get together and decide to make magic. 

Two ingredients. No oven. No stress. Just that warm, sticky-sweet apple cinnamon perfection that makes your kitchen smell like you’ve been baking for hours. Even if you’ve only been up for five minutes. 

I mean… this is one of those “drop the spoon, dance in your slippers” kind of mornings.

Whether you’re feeding a crowd or just pretending it’s fall again, this recipe for slow cooker cinnamon rolls is the easiest win you’ll have all week.

Layers of pillowy-soft cinnamon rolls soak up the sweet, spiced apple pie filling as they slow cook to sticky, golden perfection. The result?

A fluffy, cinnamon-sugar dream that smells like a warm fall morning and tastes like a trip to your favorite hometown diner. 

Whether you’re serving them for a lazy weekend brunch, a holiday breakfast, or just because it’s Tuesday (and you deserve joy!), these are the easy, indulgent, soul-soothing bites you’ll be dreaming about long after the crockpot’s been scraped clean.

Top off crockpot apple cinnamon rolls with that creamy icing and a scoop of melty vanilla ice cream if you’re feelin’ fancy. Because around here, we don’t do boring!

INGREDIENT NOTES 

• Cinnamon Roll Tubes: Pillsbury Grands work best due to their size and richness. If using regular-size rolls, use 3 cans instead.
  
• Apple Pie Filling: Use any brand you love. Chunkier fillings offer more texture.
  
• Icing: Don’t skip it! But you can jazz it up with extra vanilla extract, lemon zest, or cream cheese if you want a homemade twist.

VARIATIONS

Fruit Swap: Use cherry, blueberry, or peach pie filling in place of apple.

Extra Texture: Stir in ½ cup dried cranberries or cherries.

Nutty Twist: Include chopped toasted pecans or walnuts between layers.

More Spice: Add a few dashes of cinnamon or pumpkin pie spice.

Creamy Surprise: Mix 4 ounces of softened cream cheese with 2 tablespoons of sugar, then dollop between layers before cooking.

SERVING SUGGESTIONS 

• Max Indulgence: Swap out the included icing with homemade cream cheese frosting or drizzle on salted caramel sauce.
  
• Sweet and Savory Brunch: Pair with crispy bacon or sausage links for some protein.
  
• Add a Refreshing Side: Crockpot cinnamon rolls are delicious with fresh fruit or a fruit salad.
  
• Crowd-Pleasing Dessert: Serve as a sweet treat after a light soup or salad lunch.
  
• Holiday Morning Sips: Grab a warm mug of coffee, tea, apple cider, or hot chocolate.
  

SLOW COOKER CINNAMON ROLLS FAQ

I’ve made more cinnamon roll recipes than I can count… from scratch, from a can, and everything in between.

This one is a top-tier favorite, especially for busy mornings, holiday brunches, or just when you want something warm and indulgent without turning on the oven. 

I’ve tested this 2 ingredient apple cinnamon roll bake with different brands and fillings, and the key is layering and stirring just enough to get that gooey marriage of dough and filling, but not so much that you end up with mush. 

Trust the slow cook. It’s worth it!!

TOOLS NEEDED

• 6-quart Crockpot: More space = more even cooking.
  
• Nonstick Spray: Keeps crockpot cinnamon rolls with apples from sticking to the side.
  
• Cutting Board & Knife: To slice the rolls into quarters.
  
• Spatula or Wooden Spoon: For stirring and smoothing the layers.
  
• Serving Spoon: Helps to get down under everything when scooping out servings.

Enjoy!

With love, from our simple kitchen to yours.

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Other Cinnamon Roll Recipes

The Ultimate Cinnamon Rolls with Apple Pie Filling + Video

Sheet Pan Cinnamon Rolls

Cinnabon Cinnamon Roll Recipe (Copycat) + Video

Homemade Maple Cinnamon Rolls With Pecans Recipe

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Crockpot Cinnamon Rolls (2 Ingredient)

2-Ingredient Crockpot Cinnamon Rolls are pure cozy comfort in every gooey bite, soaking up sweet, spiced apple pie filling as they cook.

Course Dessert

Cuisine American

Method Slow Cooker

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 8 -10

Calories 320cal

Author Donna Elick

Ingredients

• 2 cans (17.5 ounces each) Pillsbury Grands Cinnamon Rolls with icing (Cinnabon variety)
• 2 cans (20 ounces) each apple pie filling

Instructions

• Prepare the Crockpot: Liberally spray the inside of a 6-quart crockpot insert with nonstick cooking spray. This helps prevent sticking and makes cleanup easier.
• Cut the Cinnamon Rolls: Open the 2 cans (17.5 ounces each) Pillsbury Grands Cinnamon Rolls with icing (Cinnabon variety) and set aside the icing packs. Cut each roll into quarters and set aside.
• Layer the Ingredients: Place half of the cinnamon roll pieces evenly in the bottom of the crockpot. Spoon 1 can of the 2 cans (20 ounces) each apple pie filling over the top and spread it out gently.
• Add Remaining Ingredients: Scatter the remaining cinnamon roll pieces over the apple pie filling. Spoon the second can of apple pie filling evenly over the top. Use a spatula or spoon to gently stir and lightly mix the layers. Spread into an even layer across the crockpot.
• Cook: Cover with the lid and cook on LOW for 2 to 3 hours. Start checking around the 2-hour mark. The cinnamon rolls should be puffed up, golden brown around the edges, and cooked through. A toothpick inserted into the center should come out clean.
• Add the Icing: Once cooked, drizzle the reserved icing packets evenly over the warm cinnamon rolls. For easier cleanup, serve directly from the crockpot with a spoon or spatula.
• Serve: Serve warm as is or top with vanilla ice cream, butter pecan ice cream, or a drizzle of caramel sauce for an over-the-top treat.

Notes

Make-Ahead Tips: You can prepare the entire dish in the crockpot insert the night before (do not cook). Cover and refrigerate. In the morning, place the insert in the crockpot base and cook on LOW as directed. Only do this if your crockpot base and insert allow cold-to-heat transitions.

Freezing Tips: Crockpot cinnamon rolls are best fresh, but leftovers can be frozen. Cool completely, portion into individual servings, wrap tightly in plastic wrap, and place in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat as desired.

Reheating Tips: Microwave individual servings in 20–30 second bursts until warm. For larger amounts, reheat in a 300°F oven for 10–15 minutes.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Customization Ideas:
– Try cherry, blueberry, or peach pie filling in place of apple.
– Stir in 1/2 cup dried cranberries or chopped pecans for extra texture.
– Swap out the included icing for a homemade cream cheese glaze or drizzle with caramel sauce.
– Add a few dashes of cinnamon or pumpkin pie spice for extra warmth and flavor.
– Mix 4 ounces of softened cream cheese with 2 tablespoons sugar and dollop between layers before cooking for a creamy surprise!

Nutrition

Serving: 1 | Calories: 320cal | Carbohydrates: 53g | Protein: 5g | Fat: 10g | Saturated Fat: 4.5g | Sodium: 520mg | Sugar: 22g | Fiber: 1g | Calcium: 0.01mg | Iron: 1.8mg

Originally published 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 Crockpot Cinnamon Rolls (2 Ingredient) appeared first on The Slow Roasted Italian.

Everyone is going to love this simple pull-apart bread! I make it all the time for pizza night, because it’s one of those easy recipes that gives great options for flavor and toppings.

Every time I make it, I add different favorite pizza toppings so that the pizza flavor is unique! 

Cooked sausage, pepperoni slices, fresh basil, garlic herb butter, fresh mozzarella – these are just a few of the favorite toppings that I’ve used on this pull apart bread recipe. And the best part?

You don’t even need a pizza cutter for serving! Just cook, and pull straight from the baking dish. 

Pull-Apart Pizza Bread

Whether you’re making this for a tailgate party, a holiday get-together, or just as an easy weeknight dinner, this pizza pull apart bread will surely have everyone licking their fingers!

All the delicious flavors of pizza paired with the sweetness of Hawaiian rolls stuffed hasselback style.

Love pull-apart breads? You won’t want to miss our sweet Cinnamon Pecan Pull-Apart Bread!

This delicious, easy recipe will definitely earn a spot in your cooking arsenal under “party appetizer everybody loves.”

Why stop at appetizers? Try out my dessert version of this recipe. It’s a gooey, soft, buttery-sweet cinnamon roll that you can break off into bite-size pieces!

Or, you can whip up some more appetizers that are hits. My Italian sliders, bacon mac and cheese bombs, and simple pretzel dogs will all definitely get you invited back!

Ingredient Notes and Substitutions

• Hawaiian Rolls – King’s Hawaiian is the gold standard, but feel free to use your preferred brand. 
  
  Unlike slider recipes, you don’t need to keep these connected! Go ahead and separate them before slicing into them as shown.
  
• Mozzarella Cheese – You know what I’m going to say… fresh is best! However, fresh mozz can be a little trickier to shred, so you can use the bagged stuff in a pinch. 
  
  Opt for low-moisture varieties so the rolls don’t get soggy.
  
• Pepperoni – My family loves the classic flavor of pull apart pepperoni pizza bread, but you can substitute salami, ham, Canadian bacon, or another sliced sausage!
  
• Garlic Paste – Find tubes of this in the produce aisle, or make it yourself by blending freshly peeled garlic cloves with a little bit of olive oil. 
  
  It’s the best way to add a punch of flavor to your pull apart pizza bread without trying to divide up the minced stuff.
  
• Pizza Seasoning – This is similar to Italian seasoning, except it includes garlic powder and dried onion too. You should be able to find some in the spice aisle of your local store. 
  
  If not, mix some garlic powder and dried onion flakes with Italian seasoning or your favorite dried Italian herbs.
  
• Red Pepper Flakes – A staple pizza topping! If you’re sensitive to spicy food, you can certainly leave them out.

Tips and Tricks to Make Perfect Pizza Pull Apart Bread

• Slice carefully into the rolls.

If you cut too deeply, there won’t be enough of a base to keep all the yummy goodness contained!

Think in thirds: Make two cuts through the top of each roll to split it into thirds, but only cut two-thirds of the way through.

• Don’t skip the butter mixture on the bottom of the pan.

This soaks into the base of the rolls and creates a deliciously crispy texture. The rest gets drizzled over the pull apart pizza bread to soak into all the crevices.

If you’re worried about cleanup, you can always line your baking sheet with foil before adding the butter mixture. Just note that the bottoms might not crisp up as much.

• Get creative and make this dish your own!

Not only is this pull apart pizza bread recipe super easy to make, but it’s just as easy to customize with your favorite flavors!

Instead of just mozzarella, include some Monterey Jack and cheddar for extra flavor. Or, grab a bag of your favorite pizza cheese blend.

Swap the pepperoni for your favorite veggies, or combine them for supreme pizza pull apart bread! Sautéed mushrooms, bell peppers, onion slices, and black olives would be delish.

Prep Ahead

• Slice into rolls
• Grate cheese

Kitchen Tools You Will Need

• Baking Sheet – Used for anything from cookies to roasting, a good baking pan will last for years.
• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.

Serving Suggestions

Dip pull apart pepperoni pizza bread in some marinara sauce, or even pesto if you’re feeling adventurous!

If you’re a fan of ranch dressing with your pizza, you’ll love my homemade buttermilk ranch for dipping. Any dipping sauce will do, even a side of pizza sauce! 

Don’t forget to top with some Parmesan cheese! 

Round out your plate with a green salad or a quick batch of air fryer veggies. Or, pair this pull apart pizza bread recipe with more of your party favorites!

Pull Apart Pizza Bread Recipe FAQ

Storing and Reheating Pull Apart Pepperoni Pizza Bread

If you manage to have any leftovers, you can keep them in the refrigerator for up to 2 days. Be sure to use an airtight container so the bread doesn’t dry out or become stale.

Reheat individual servings in the microwave for about 30 to 45 seconds, or in the air fryer to get them nice and crispy on the surface. 

You can also pop the entire pan of pepperoni pull apart bread back into the oven at 350°F until warmed through.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Pull Apart Bread Recipes

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Pull Apart Pizza Bread (on Hawaiian Rolls!) Recipe

Pull Apart Pizza Bread packs loads of savory, Italian flavor into tender sweet rolls. It makes the best party food.

Course Appetizer

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 12

Calories 140cal

Author Donna Elick

Equipment

• baking sheets
• aluminum foil
• mixing bowls
• paring knife

Ingredients

• 1 package Hawaiian rolls
• 2 cups of mozzarella cheese
• 48 slices of pepperoni
• 4 tablespoons salted butter melted
• 1 tablespoon garlic paste
• 2 teaspoons pizza seasoning
• 1 teaspoon red pepper flakes
• 2 teaspoons parsley for garnish

Instructions

• Preheat oven to 350 degrees F.
• Combine melted butter, garlic paste, pizza seasoning, and red pepper flakes. Evenly spread a thin layer across the bottom of a baking sheet, making sure to reserve ½ of the mixture.
• Using a paring knife, carefully cut twice across the top of the Hawaiian rolls without cutting all the way through the bread, and place on the baking sheet.
• Place two slices of pepperoni between each layer of bread.
• Sprinkle cheese between each layer of bread on top of the pepperoni.
• Drizzle leftover butter mixture over the tops of each roll.
• Bake for 8-12 minutes.
• Remove from the oven and sprinkle with parsley.

Notes

These are best served warm.

You can dip these in pizza sauce.

Instead of mozzarella, you can use a pizza cheese blend.

Red pepper flakes are optional if you don’t want that added spice.

Nutrition

Serving: 1 | Calories: 140cal | Carbohydrates: 2g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 283mg | Sugar: 1g | Fiber: 1g | Calcium: 105mg | Iron: 1mg

Originally published December 2021, 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 your support; it allows us to keep creating new recipes.

The post Pull Apart Pizza Bread (on Hawaiian Rolls!) Recipe appeared first on The Slow Roasted Italian.

I think that these are the best air fryer cinnamon rolls. It’s a great option for an easy recipe when everyone wants to eat. 

You can whip up these fluffy cinnamon rolls on Christmas morning or for a quick breakfast for the kids. I’ve been told time and time again that they’re the perfect treat for any special occasion! 

Plus, using the air fryer means that they’re ready in a fraction of the time. And all you really need to do is head to your local grocery store, grab canned cinnamon rolls, and get started.

You’ll have this delicious treat in less time and less mess. What more could you want?!

Use this simple recipe to make warm cinnamon rolls with ease. Once you air fry cinnamon rolls, you’ll be hooked! I also love to use my air fryer for a more healthy granola.

Air Fryer Cinnamon Rolls

If you thought that Pillsbury cinnamon rolls were already easy to prepare, get ready for an even easier air fryer breakfast. 

Pop cinnamon rolls in your air fryer, and they’ll be done before you’re even finished setting the table! There’s no big secret — it’s the same as using your oven, only faster!

I’m not sure who convinced all of us that cinnamon rolls are a breakfast item instead of a dessert, but I’m not complaining! 

Between cinnamon roll monkey bread and my copycat Cinnabon cinnamons rolls & cinnamon sticks recipes, I think I could start every day with that melty, mouthwatering cinnamon goodness. 

You’ll also love our 2 Ingredient Crockpot Cinnamon Rolls too that basically bake themselves in the slow cooker for a warm, gooey breakfast!

Ingredient Notes and Substitutions

• Pillsbury Cinnamon Rolls – There are a couple of options out there, right? Grands, flaky, and even orange-flavored nowadays!
  
  Any of them will do for this cinnamon rolls air fryer recipe. I’ve tried different brands and these are my favorite.
  
  The icing varies too, with your choice of the original, cream cheese, reduced fat, and extra rich buttercream. Take your pick of those as well! 
  
• (Optional) Vanilla Frosting – Have some on hand if you want extra icing to drizzle or serve alongside air fryer cinnamon rolls. 
  
  Simply microwave the canned version — you’ll find tips on that in the recipe card below!

Tips and Tricks for Making Perfect Cinnamon Rolls in Air Fryer

• Leave space around each roll

Air fryers are all about air circulation. So if the edges of your rolls are covered up, the air can’t reach them and they can’t cook! 

If proper spacing means baking in multiple batches, so be it — For best results it is better to take a bit more time than have an underbaked batch!

• Keep the dough chilled

If you do find yourself frying in multiple batches, then be sure to keep the excess dough chilled until it’s time to go in the air fryer. 

The cooking time is based on chilled dough. Additionally, the rolls will start to droop if left at room temperature for too long, affecting the fluffiness and rise.

• Use parchment paper

While it’s true that you can use either parchment paper or aluminum foil in the air fryer, the best way to get amazing results is to go with parchment paper this time around. 

Aluminum foil heats up and bakes the bottom of your ingredients just a tad more than the edges and the top. 

So unless you want a harder, crisper bottom on your air fryer cinnamon rolls, line with parchment paper! 

Prep Ahead

• Cut parchment to fit air fryer basket
• Preheat the air fryer

Fun Toppings for Cinnamon Rolls from the Air Fryer

• Cream Cheese Frosting – I don’t know about you, but I’m all about cream cheese frosting with my cinnamon treats! 
  
  Use an electric or stand mixer to fluff up a block of cream cheese with 2 cups of powdered sugar. 
  Then, add a little vanilla extract, plus a pinch of salt to balance the sweetness.
  
• Lemon Drizzle – A quick lemon icing will brighten up these air fryer cinnamon rolls in a flash! 
  
  Mix powdered sugar, lemon zest and juice, and just enough milk to get the right consistency. You’ll have a sweet and tangy topping that’s absolutely to die for!
  
• Strawberry Dessert Topping – This one is pretty indulgent, but what’s better than a fruity breakfast? 
  
  These strawberries are boiled with sugar and flavored with vanilla. You can also make this recipe with any fruit you would like!

You can easily top these delicious cinnamon rolls with anything that you want. Melted butter and cinnamon sugar are other great options! 

The best part is that you can let everyone add their own topping as well to make their own perfect cinnamon roll. 

I told you that these fluffy air fryer cinnamon rolls are great! Using simple ingredients keeps it uncomplicated, giving you fun options for these sweet rolls! 

And if you don’t want toppings, you can pair them with fresh fruit for a sweet addition. 

Easy air fryer recipes like this offer so many different ways to enjoy it! You get to pick your favorite way! 

Pillsbury Cinnamon Rolls Air Fryer FAQ

Storing and Reheating Leftovers

It’s really best to enjoy Pillsbury air fryer cinnamon rolls from the air fryer while they’re fresh and hot. Over time, they tend to dry out.

That said, if you happen to have any leftover cinnamon rolls, you can always keep leftovers of these easy cinnamon rolls in at room temperature in an airtight container for 2 days or in the refrigerator for up to a week.

Reheat Pillsbury cinnamon rolls in the air fryer or microwave just until warmed through. 

It can help to add a sprinkle of water (or cover them with a damp paper towel in the microwave) to get some of that moisture back.

Enjoy!

With love, from our simple kitchen to yours.

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Air Fryer Cinnamon Rolls (Pillsbury Cinnamon Rolls)

Air Fryer Cinnamon Rolls are the best way to get your sweet cinnamon fix! Try this quick and easy Pillsbury cinnamon rolls air fryer recipe.

Course Dessert

Cuisine American

Method Air Fryer

Prep Time 3 minutes minutes

Cook Time 7 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 150cal

Author Donna Elick

Equipment

• air fryer

Ingredients

• 8 Pillsbury refrigerated cinnamon rolls 1 8-Count package

Instructions

• Preheat the air fryer to 350° F. Line the air fryer basket with parchment paper.
• Open package and separate rolls. Place rolls in a single layer in the air fryer basket, leaving space between each for expansion.
• Cook rolls for 6-7 minutes.
• Remove rolls from basket and transfer to a serving plate. Allow cinnamon rolls to cool slightly, then stir the frosting and spread evenly over the rolls.

Notes

For extra icing, add ⅓ to ½ container of vanilla frosting to a microwave-safe bowl. Heat for 20 seconds and stir.
Serve warm with plenty of napkins

Nutrition

Serving: 1 | Calories: 150cal | Carbohydrates: 24g | Protein: 2g | Fat: 4.5g | Saturated Fat: 3g | Sodium: 350mg | Sugar: 10g | Iron: 0.8mg

Originally published October 2022, 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 Air Fryer Cinnamon Rolls (Pillsbury Cinnamon Rolls) appeared first on The Slow Roasted Italian.

Sheet Pan Cinnamon Rolls

There’s just something magical about a tray of homemade cinnamon rolls baking in the oven. The kind of smell that makes people wander into the kitchen like moths to a flame.

I just love how these puff up soft in the middle, golden at the edges… perfect for pulling apart and sneaking one before anyone notices.

You know I’m going to sneak in some bacon whenever I can, and the savory saltiness is the perfect balance to these rich and creamy large batch cinnamon rolls.

Add some fresh fruit and a sweet cream cold brew for the ultimate breakfast experience, or carve out a cantaloupe bowl for a gorgeous brunch table centerpiece.

This cinnamon roll sheet pan recipe is the one to bust out when you want applause at breakfast. Trust me, they won’t last long!

INGREDIENT NOTES

• All-Purpose Flour: No need to grab a separate bag of bread flour… though you can use that if you prefer.
  
  AP flour provides just enough structure and a soft texture for the perfect sheet pan cinnamon rolls!
  
• Sugar: Feeds the yeast and sweetens the dough.
  
• Instant Yeast: Rapid rise yeast works faster than active dry, no proofing needed.
  
• Kosher Salt: Less salty tasting than table salt. It strengthens the dough and enhances the overall flavor.
  
• Whole Milk: The fat is really important for a richer flavor and a more tender dough. Don’t try to use skim!
  
• Unsalted Butter: Melt some with the milk for the dough, then soften the rest for the frosting.
  
• Egg: Let this warm on the counter first (or set in a bowl of warm water for 10-15 minutes) so it mixes evenly into the dough.
  
• Cinnamon Roll Filling: Mix salted butter with light brown sugar and ground cinnamon.
  
• Cream Cheese Frosting: So easy to make yourself, and it tastes better too! Whip softened cream cheese and butter with powdered sugar and vanilla extract until fluffy.

VARIATIONS

Nutty Twist: Add ½ cup chopped pecans or walnuts to the filling for crunch.

Fruit-Filled: Spread a layer of apple butter or chopped dried cranberries over the cinnamon-sugar layer for a fall twist.

Extra Indulgent: Top finished rolls with a drizzle of warm caramel or white chocolate.

CINNAMON ROLL SHEET PAN FAQ 

MAKE AHEAD

After slicing the rolls, arrange them on your sheet pan and cover with plastic wrap. You want it to be airtight, so wrap the plastic all the way around the pan to keep it snug.

Slide the pan into the fridge overnight, then transfer to the counter in the morning. Remove the plastic (replace it with a clean kitchen towel) and allow the rolls to rise for 60-90 minutes before baking.

You can also freeze sheet pan cinnamon rolls before and after baking! 

If unbaked, wrap the pan tightly with plastic wrap and foil and freeze for up to 3 months. Thaw in the fridge, then let them rise at room temp before baking.

Once baked, simply store the rolls (without icing) in an airtight container for the same amount of time. Warm in the microwave before frosting.

After over a decade of recipe testing, I’ve found that sheet pan cinnamon rolls are a game-changer for any baker looking for speed without sacrificing that classic fluffy interior. 

The larger surface area helps them bake faster and more evenly, and rolling the dough tightly ensures those beautiful spirals hold their shape. 

By using rapid rise yeast, we streamline the prep, and by keeping the dough slightly tacky, we ensure soft, bakery-style results. 

The internal bake temperature of 195–200°F is the sweet spot to guarantee a fully cooked roll without drying out the edges.

TOOLS NEEDED

• Stand mixer with paddle & dough hook attachments
• Large mixing bowl
• 10×15-inch sheet pan
• Rolling pin
• Serrated knife or unflavored dental floss
• Whisk and spatula
• Measuring cups and spoons

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Sheet Pan Recipes

Sheet Pan Brownies

Sheet Pan Baked Nachos with Ground Beef

Sheet Pan Pancakes (4 Ways!)

Easy Sheet Pan French Toast

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Sheet Pan Cinnamon Rolls

Sheet Pan Cinnamon Rolls are easy to make from scratch and only need one rise, so you can spend less time baking and more time indulging!

Course Dessert

Cuisine American

Method Oven

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

rise time 1 hour hour 10 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 12

Calories 268cal

Author Donna Elick

Ingredients

For the Dough:

• 4 to 4 1/2 cups all-purpose flour plus more for dusting
• 1/3 cup granulated sugar
• 1 envelope 2 1/4 teaspoons rapid rise instant yeast
• 1 teaspoon kosher salt
• 1 cup whole milk
• 6 tablespoons unsalted butter
• 1 large egg room temperature

For the Filling:

• 1/2 cup packed light brown sugar
• 1 tablespoon ground cinnamon
• 1/4 cup salted butter softened

For the Frosting:

• 4 ounces cream cheese softened
• 1/4 cup unsalted butter softened
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract

Instructions

• Prepare the Dough: In the bowl of a stand mixer, whisk together 4 to 4 1/2 cups all-purpose flour, 1/3 cup granulated sugar, 1 envelope 2 1/4 teaspoons rapid rise instant yeast, and 1 teaspoon kosher salt.
• Warm the Milk & Butter: In a microwave-safe bowl, heat the 1 cup whole milk and 6 tablespoons unsalted butter together for 30–60 seconds until warm to the touch but not hot (about 110°F). If the mixture is too hot, let it cool for a few minutes before adding it to the dry ingredients.
• Mix & Knead the Dough: Add the warmed milk mixture and 1 large egg to the dry ingredients. Mix with the paddle attachment until a soft dough forms. Switch to the dough hook and knead on medium speed for 6–8 minutes, or until the dough is smooth, soft, and slightly tacky to the touch. It should feel supple and slightly springy, bouncing back when gently pressed with a fingertip. If the dough is too sticky and clings excessively to your hands, add up to 1/2 cup additional flour, one tablespoon at a time, until it becomes easier to handle. *Avoid adding too much flour, as this can result in dry cinnamon rolls.
• Rest the Dough: Transfer the dough to a large, oiled bowl. Cover with plastic wrap or a clean kitchen towel and let rest for 10 minutes.
• Prepare the Filling: In a small bowl, whisk together the 1/2 cup packed light brown sugar and 1 tablespoon ground cinnamon. Set aside.
• Roll & Fill: Roll the dough out on a lightly floured surface into a 10 x 15-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture over the top.
• Roll & Slice: Starting from the long side, roll the dough into a tight log. Pinch the seam to seal. Using a sharp serrated knife or unflavored dental floss, cut into 12 even pieces.
• Second Rise: Place the rolls on a greased sheet pan about 1–2 inches apart. Cover with a clean kitchen towel and let rise in a warm place for 60–90 minutes, or until doubled in size.
• Cold Kitchen Tip: If your kitchen is cold, preheat the oven to 150°F, then turn it off. Place the rolls inside with the oven door cracked open for 30 minutes. Close the door for the remaining rise time.
• Bake: Preheat the oven to 350°F. Bake the rolls for 20–25 minutes, or until golden brown and cooked through. The internal temperature should be between 195–200°F.
• Make the Frosting: While the rolls bake, beat 4 ounces cream cheese, 1/4 cup unsalted butter, 1 cup powdered sugar, and 1 teaspoon pure vanilla extract together in a mixing bowl using electric mixers or a stand mixer fitted with the paddle or whisk attachment. Beat until light and fluffy.
• Cool & Frost: Let the rolls cool for about 20 minutes before spreading the frosting over the top. Serve warm and enjoy!

Notes

Make-Ahead Instructions: After slicing the rolls, place them on the sheet pan, cover with plastic wrap, and refrigerate overnight. In the morning, allow them to rise at room temperature for 60–90 minutes before baking as usual.

Storage: Store cinnamon rolls in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Freezing: To freeze unbaked cinnamon rolls: Place the sheet pan in the freezer, then wrap tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and allow them to rise for 60–90 minutes before baking.

To freeze baked cinnamon rolls: Store in an airtight container in the freezer for up to 3 months.

Reheating: Warm in the microwave for 30 seconds or until heated through.

Customization Ideas: Add chopped nuts, raisins, or chocolate chips to the filling. Drizzle with caramel or chocolate for an extra indulgent touch.

Nutrition

Serving: 1 | Calories: 268cal | Carbohydrates: 27g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 271mg | Sugar: 26g | Fiber: 0.4g | Calcium: 55mg | Iron: 0.2mg

Originally published August 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 Sheet Pan Cinnamon Rolls appeared first on The Slow Roasted Italian.

I love the flavor of pumpkin rolls. I’ve made this for Thanksgiving dinner, and people loved having them as a simple side dish on the Thanksgiving table!

They’re fun homemade rolls to make, and the dough ingredients are simple, too! 

The best part about making these buttery soft rolls is that they’re good fresh or the next day as well!

This is the perfect bread recipe with a hint of pumpkin flavor, and it’s a great replacement to the classic dinner roll.

You can add more or less of the pumpkin spice flavor as well to turn this into your favorite dinner roll recipe! 

I love to add some more pumpkin pie spice sometimes to the rolls, and I’ll also add extra butter to the top of the rolls.

Their fluffy texture makes them fun to eat – and everyone always loves that pop of pumpkin flavor! 

Pumpkin Dinner Rolls

Savory turkey, super creamy brown gravy, salty stuffing… Don’t you want something light and sweet on the table this Thanksgiving? 

These pumpkin dinner rolls are just the thing to balance your entire turkey day meal! 

How much flavor can you trap in one dinner roll? A whole lot! 

Sticky honey, warm spices, and wonderfully nutty pumpkin puree are all baked into soft, fluffy, melt-in-your-mouth pumpkin yeast rolls.

I just love Thanksgiving sides — I could eat them all year!

And I’m always looking for ways to use pumpkin purée outside of the usual dessert recipes, so pumpkin buns are an easy 5-star winner for me!

Ingredient Notes and Substitutions

• Warm Milk – The keyword here is warm — not hot! Warm milk gets the yeast going and makes the pumpkin bread rolls mouthwateringly moist. 
  
  Hot milk would kill the yeast, and cold milk would take too long to work!
  
• Honey – A honey that’s as close to raw and pure will give you the best flavor and texture. Aside from that, the type of honey you use is up to you!
  
• Pumpkin Purée – Not pumpkin pie filling!! The pie filling has all sorts of flavorings and sugar added to it! You need 100% pumpkin purée for this recipe.
  
  It’s fairly easy to make your own purée. Don’t forget to strain out the fibers and remove the excess juice if you do. 
  
  And be sure to use a pie pumpkin — those are the small varieties, not the larger carving type. 
  
• All-Purpose Flour – Keep a little extra on hand to flour your work surface and get the dough to just the right consistency. 
  
  I needed to add 3 additional cups to my dough to create a smooth consistency. It shouldn’t be sticky or tacky.
  
• Butter – Need a dairy alternative? Use plant-based butter with no worries! Your honey dinner rolls will be just as tasty.
  
• Active Dry Yeast – If you only have instant yeast on hand, that’s fine. The only difference is that you won’t need to let it activate. 
  
  Still, you want to use warm milk — not hot or cold — to let it do its thing!

How to Make the Best Pumpkin Bread Rolls

• Use warm milk to activate the yeast. 

To get the yeast to “do its thing,” the milk should be between 110° and 115°F.

• Master the proofing process.

Letting the dough rise properly is so important to getting that pillowy texture we all want! 

My favorite tip — preheat your oven to a relatively low temperature, no higher than 200°F, for just a couple of minutes. 

Then, turn it off and let the dough for pumpkin yeast rolls rise in the warm oven!

• Don’t overbake.

Pull homemade buns from the oven as soon as they are golden brown and puffy.

They may still appear a bit shiny — and that’s just fine! If you wait until they look totally dry, they’ll be too dry to eat.

Make Ahead Instructions

You can make the dough for pumpkin dinner rolls the night before. 

Let the dough proof once, divide into individual rolls, then refrigerate them on a baking sheet under some aluminum foil.

You’ll need to let the honey dinner rolls rise one more time, about an hour to completely double in size, before baking.

Pumpkin Buns FAQ

Freezing Pumpkin Yeast Rolls

If you freeze the unbaked yeast rolls, be sure to wrap them well to avoid freezer burn. Also, you’ll need to give them even more time to thaw before you can bake them.

For best results, you want to let them thaw in the fridge overnight, then allow them to finish proofing at room temp. 

If you forget to move them to the fridge (we’ve all been there!), then they’ll take even longer to rise at room temperature — up to 5 hours.

Speed up the process by letting them rise in a preheated oven. 

Enjoy!
With love, from our simple kitchen to yours. 

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Fluffy and Soft Honey Pumpkin Dinner Rolls Recipe

Pumpkin Dinner Rolls are soft, fluffy, and sweet! Pair my quick and easy pumpkin yeast rolls recipe with all your Thanksgiving favorites!

Course Bread

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Rise Time 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 24 rolls

Calories 206cal

Author Donna Elick

Equipment

• stand mixer
• rimmed baking sheet
• cutting board

Ingredients

• 4 1/2 teaspoons active dry yeast 2 packets
• 1 cup warm milk 110° to 115°F.
• 1/2 cup honey
• 1 cup pumpkin puree not pumpkin pie filling
• 2 large eggs
• 8 tablespoons melted butter divided
• 1 tablespoon kosher salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 7 cups all-purpose flour divided

Instructions

• To the bowl of a stand mixer fitted with a dough hook attachment, add yeast, warm milk, and honey. Swirl with your fingers or a spoon to dissolve the yeast. Allow the mixture to sit until the yeast starts to bubble and becomes aromatic, about 5 minutes.
• Add pumpkin, eggs, and 6 tablespoons melted butter. Mix on medium speed until mostly combined. Add salt, cinnamon, nutmeg and 4 cups of flour. Mix on low speed until smooth.
• Add enough of the remaining flour to form a soft dough that pulls away from the sides and bottom of the bowl. (I had to use the entire 3 additional cups.)

  You should have a ball of tacky (but not sticky) dough at this point. When you touch the dough and pull your fingers away there should not be any dough on your fingers.

  If it is sticky, add a little more flour, 1 tablespoon at a time, until it becomes tacky (does not leave dough on your fingers when you touch it). Run the mixer to knead the dough for about 5 minutes.
• Turn dough out onto a floured board and knead about 10 turns, then form it into a loose ball. Place dough into the stand mixer bowl (which should be mostly clean from the dough being kneaded in it).

  Cover bowl with plastic wrap and a clean kitchen towel. Let dough rise in a warm place until doubled in size, about 1 hour.
• Punch dough down and place it on a countertop; form dough into a loose ball. We are going to cut this ball into 24 (somewhat) even pieces.

  First, use a bench scraper or butter knife to cut the dough into 4 quarters.

  Roll each quarter into a log, then cut each log into 3 equal pieces. Finally, cut each piece into 2 equal pieces. When you are done cutting, you will have 24 pieces.
• Place rolls on a greased 13"x19" jelly roll pan or rimmed baking sheet (or two 9×13-inch pans). *At this point you can refrigerate the dough and continue the recipe the next day. See Notes.
• Cover and let rolls rise until doubled in size, about 45-60 minutes.

  Preheat the oven to 350°F. Bake pumpkin rolls for 15-20 minutes, or until golden brown.
• Brush tops and sides with remaining 2 tablespoons melted butter. Allow to cool before serving.

Notes

• You can substitute almond milk for regular milk and plant-based butter if you need a dairy free option.

To Make Recipe without a Stand Mixer
You can mix the dough with a wooden spoon by hand if you do not have a stand mixer. Add milk, yeast and honey to a bowl.

Once the yeast blooms, mix in the pumpkin, eggs, cinnamon, nutmeg and 6 tablespoons butter. Once it comes together, add in the salt and the flour. Mix with a spoon to combine. Turn dough out onto floured countertop and knead for 3 to 5 minutes, until dough is no longer sticky. Proceed with remaining instructions.

Overnight Method
Once the dough is formed into balls and placed on the baking sheet, you can place them in the refrigerator covered with aluminum foil to finish the next day.

When you’re ready to continue, remove the pan of dough from the refrigerator and remove aluminum foil. Allow rolls to come to room temperature and rise until doubled in size. This can take longer than 45-60 minutes, as the dough has to warm up before it begins to rise. Then, proceed with recipe as written.

Nutrition

Serving: 1dinner roll | Calories: 206cal | Carbohydrates: 36g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 343mg | Sugar: 6g | Fiber: 2g | Calcium: 27mg | Iron: 2mg

Originally Published November 2015, updated and republished October 2024

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 Fluffy and Soft Honey Pumpkin Dinner Rolls Recipe appeared first on The Slow Roasted Italian.