Our soft and fluffy homemade Orange Roll recipe couldn’t be more simple or delicious. They’re baked in a muffin pan and have a delicious orange glaze on top.

Looking for more bread recipes? Try Chocolate Banana Bread, Cranberry Orange Muffins, or Lemon Blueberry Bread!

Why I love this recipe:

• Family Tradition: This recipe holds a special place in my heart. I make it every year for family parties, special occasions, and especially Thanksgiving and Christmas, just like my mom did for our family growing up.
• Muffin Tin: The rolled dough is baked in a muffin pan, making the rolls easier to eat and form. This recipe is SO simple!
• Homemade Filling and Glaze:  Making the glaze and filling is the easiest part and also the most delicious, with bursts of orange flavor.

How to make Orange Rolls:

Make Dough: Combine water, yeast, and sugar and let rest for 5 minutes, until foamy. Add eggs, butter, salt, flour, and yeast mixture in a mixing bowl with dough hook. Knead for 3 minutes on medium speed, then let rest, covered, for 10 minutes. Repeat 2 more times. Divide dough into 3 balls.

Make Filling: Roll each dough ball into a 15″x8″ rectangle. Mix ½ cup softened butter with ½ cup of sugar and the zest of 2 oranges. Spread mixture evenly over all three rectangles of bread dough.

Roll each rectangle lengthwise into a long tube (similar to cinnamon rolls). Use a sharp serrated knife to cut the dough into 1 1/2″ sections.

Bake: Place each small dough roll into a greased muffin tin. You could also lay them in a greased baking dish, like cinnamon rolls, if you prefer. Cover lightly with greased plastic wrap and rise for 30 minutes. Bake at 400 degrees F for 10-12 minutes. Remove from oven.

Make Orange Glaze: Whisk powdered sugar, orange zest, and orange juice until smooth. Drizzle over warm orange rolls.

Storage and Freezing Instructions:

To Store: Orange rolls are best enjoyed fresh, the day they are made. Store leftovers in an air-tight container for 1-3 days, or freeze.

To Freeze: Baked orange rolls can be frozen for up to 3 months. Thaw overnight in the refrigerator and warm in the microwave for a few seconds.

More Sweet Roll Recipes:

• Pumpkin Cinnamon Rolls
• Perfect Cinnamon Rolls
• Overnight Cinnamon Rolls
• Lemon Blueberry Rolls

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Orange Rolls

This homemade Orange Roll recipe is baked in a muffin pan and couldn't be more simple! They are warm, fluffy, and have a delicious orange glaze drizzled on top.

Course Breakfast, Dessert, Side Dish

Cuisine American, holiday

Prep Time 1 hour hour 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 36

Calories 156kcal

Author Lauren Allen

Cost 6

Ingredients

Rolls:

• 1 3/4 cups warm water
• 2 Tablespoons active dry yeast
• 1/3 cup granulated sugar
• 2 large eggs
• 1/2 cup butter (1 stick), melted
• 1 teaspoon salt
• 5 cups all-purpose flour

Filling:

• 1/2 cup butter (1 stick), softened
• 1/3 cup granulated sugar
• zest of 2 large oranges

Orange Glaze:

• 2 cups powdered sugar
• 1/2 teaspoon orange zest (from fresh orange)
• 2 Tablespoons freshly squeezed orange juice

Instructions

• Make dough: In a small bowl, add water, yeast and sugar. Let rest for 5 minutes, until foamy on top. In a large mixing bowl fitted with a dough hook, add eggs, butter, salt, flour and yeast mixture.
• Knead the dough with your mixer on medium speed for 3 minutes. Cover bowl with a towel and let dough rest for 10 minutes.
• Knead dough again for 3 minutes. Let rest for 10 minutes.
• Knead dough one more time for three minutes. Let rest again for 10 minutes.
• Divide the dough into 3 balls. Lightly flour your counter-top and roll each dough ball out into a 15''x8'' rectangle.
• Make filling: Mix ½ cup softened butter with ½ cup sugar and the zest of 2 oranges. Spread this mixture evenly over the three rectangles of bread dough.
• Roll-up each rectangle lengthwise into a long tube (similar to how you would roll cinnamon rolls). Use a sharp serrated knife to cut the dough into 1 1/2'' sections.
• Put each small dough round into a greased muffin tin. (You could also lay them in a greased baking dish, like cinnamon rolls, but we always make them in muffin tins!)
• Cover dough lightly with greased piece of plastic wrap and allow dough to rise once more, for 30 minutes. Bake at 400 degrees F for about 10-12 minutes. Remove from oven and drizzle with glaze.
• Glaze: Whisk powdered sugar, orange zest and orange juice until smooth. Drizzle over warm orange rolls.
• Orange rolls are best enjoyed fresh, the day they are made. Store leftoevers in an air-tight container for 1-3 days, or freeze.

Video

Notes

To Make Ahead: Make the roll dough and instead of kneading and resting, knead with a mixer for 5-7 minutes, then transfer to a well greased large bowl. Cover bowl with a lid or tightly with greased plastic wrap and refrigerate for several house or overnight. Remove from fridge allow to rest on counter for 1 hour before rolling out dough and adding filling. 

To Freeze: Allow the rolls to cool completely after cooking (before topping with glaze).  Place in a ziplock freezer bag in the freezer for up to 3 months.  To reheat, microwave the muffins for 15-20 seconds and top with fresh orange glaze.

Nutrition

Calories: 156kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 114mg | Potassium: 25mg | Sugar: 11g | Vitamin A: 175IU | Vitamin C: 0.5mg | Calcium: 6mg | Iron: 0.8mg

I originally shared this recipe November 2013. Updated August 2019 and December 2023.

Comforting and easy Chicken Noodle Casserole recipe with a simple homemade white sauce, cheese, chicken, and egg noodles. My entire family enjoys every bite of this meal.

Want more kid-friendly recipes? Try these Pizza Quesadillas, Crispy Bean and Cheese Burritos, Mini Meatloaf, or Chicken Pot Pie!

What I love about this recipe:

A winner with everyone: it’s not often that everyone in our family of six loves what I made for dinner, but this Chicken Noodle Casserole is a big exception. It has those cozy and delicious flavors we all love from chicken noodle soup, but made even more “comfort food” worthy in casserole form.

Leftovers: It makes a ton, so I like to meal prep lunch the next day with roasted veggies on the side, or freeze the leftovers for another meal.

How to make easy Chicken Noodle Casserole:

Cook Egg Noodles.

Make Sauce and Cheese Mixture: Melt butter in an extra large saucepan then add flour, salt, pepper, garlic powder, and dried basil. Cook, stirring, for 1-2 minutes. Slowly whisk in chicken broth, stirring until mixture thickens. In a large mixing bowl, stir together cottage cheese, egg, 1 cup of mozzarella cheese, then ½ cup parmesan cheese.

Combine: Add remaining ingredients; chicken, noodles and cheese mixture then stir to combine. Bake in the pot, if desired, or pour into a large casserole dish.

Bake: Add a sprinkle of additional cheese on top and bake until the cheese is golden and the mixture is bubbling at the edges. Allow this cheesy chicken noodle casserole to cool for at 10-15 minutes before serving, to allow it some time to thicken as it cools.

Serve With:

• Balsamic Roasted Carrots or Roasted Vegetables
• A green salad like our Brussels Sprouts Salad, Apple Pecan Salad or Radicchio Salad,
• Olive Garden breadsticks or Homemade Rolls

Make Ahead and Freezing Instructions:

To Make Ahead: You can make this old fashioned chicken and noodles casserole up to 24 hours ahead of time. Slightly undercook the egg noodles then assemble, cover tightly with foil and refrigerate. Remove from fridge 30 minutes before baking.

To Freeze: Only boil noodles for 4 minutes then assemble and bake according to directions, and allow to cool. Cover really well with a double layer of aluminum foil and freeze for up to 2 months. When ready to eat, bake from frozen for 1 ½ hours (still covered with foil.) Then uncover and bake for another 20-40 minutes or so, or until it’s hot and bubbly.

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Chicken Noodle Casserole

Comforting and easy Chicken Noodle Casserole recipe with a simple homemade white sauce, cheese, chicken, and egg noodles. My entire family enjoys every bite of this meal!

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 431kcal

Author Lauren Allen

Ingredients

• 12 ounces egg noodles , cooked al dente
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 1 teaspoon dried basil
• 4 cups low-sodium chicken broth
• 24 ounces cottage cheese , small curd
• 1 large egg , beaten
• 2 cups shredded mozzarella cheese , divided
• 3/4 cup freshly grated parmesan cheese , divided
• 4 cups cooked chicken , chopped
• fresh chopped parsley for garnish, optional

US Customary – Metric

Instructions

• Cook egg noodles in a large pot of boiling water, just until al dente, or even 1-2 minutes less. (The noodles will continue to cook later, when baked). Drain, rinse with cold water and set aside. Preheat oven to 350 degrees F. 
• Melt butter in an extra large saucepan over medium to medium high heat. Add flour, salt, pepper, garlic powder, dried basil. Cook, stirring, for 1-2 minutes.
• Slowly whisk in chicken broth, about a cup at a time, until mixture is thickened, about 5-10 minutes. Remove from heat.
• In a large mixing bowl stir together cottage cheese, egg, 1 cup of mozzarella cheese, and ½ cup parmesan cheese.
• Add chicken, noodles and cheese mixture to the saucepan and stir to combine. Taste and add additional salt, pepper or dried basil, if needed.
• Pour mixture into a 9×13’’ baking dish (or you can bake it right in an oven-safe saucepan it is in). Top with remaining mozzarella and parmesan cheese.
• Bake, uncovered, for 30-40 minutes or until golden on top and bubbly. Cool for 10-15 minutes before serving.

Video

Notes

Make Ahead Instructions: You can make this recipe up to 24 hours ahead of time. Slightly undercook the egg noodles. Assemble, cover tightly with foil and refrigerate. Bake as directed (you may need to add 10-15 minutes to the baking time).

Freezing Instructions: Only boil noodles for 4 minutes. Assemble and bake according to directions, and allow to cool. Cover really well with a double layer of aluminum foil and freeze for up to 2 months. When ready to eat, bake from frozen for 1 ½ hours (still covered with foil.) Then uncover and bake for another 20-40 minutes or so, or until it’s hot and bubbly.

Nutrition

Calories: 431kcal | Carbohydrates: 28g | Protein: 31g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 124mg | Sodium: 730mg | Potassium: 346mg | Fiber: 1g | Sugar: 2g | Vitamin A: 556IU | Vitamin C: 0.002mg | Calcium: 223mg | Iron: 2mg

I originally shared this recipe December 2017. Updated March 2020 and November 2023

Original Recipe inspired from Betty Crocker.

This easy Cottage Pie recipe has a flavorful gravy with ground beef, ground sausage, and mixed vegetables topped with fluffy mashed potatoes and cheddar cheese.

Want some more of my favorite meals? Try Taco Soup, Chicken Tetrazzini, Chicken Casserole, or Harissa Pasta!

Why I love Cottage Pie:

• Comfort Food – There is just something about old-fashioned comfort foods that warm my heart…and belly and Cottage pie is on my favorite’s list (right there with Chicken Pot Pie and Lasagna).
• Delicious – Even my pickiest eaters enjoy this meal because the meat and gravy filling is flavorful and perfectly complimented by the mashed potatoes.
• Practical – I love that I can whip this up with pantry ingredients anytime, and it’s one of my favorite things to use up my leftover Mashed Potatoes. It also makes an excellent freezer meal, so go ahead and double it.

Cottage Pie vs. Shepherd’s Pie

The main difference between Cottage Pie and Shepherd’s pie is cottage pie uses ground beef, and Shepherd’s pie uses ground lab. Both pies are cooked with vegetables and gravy and baked under a layer of mashed potatoes. To make Shepherd’s pie using this recipe, simply substitute ground lamb.

How to make Cottage Pie:

Make Mashed Potatoes (or use leftover mashed potatoes): Boil potatoes in a saucepan with 2 inches of water until fork tender, about 12-15 minutes. Drain water and allow potatoes to steam in the pot with a lid for a few minutes. Mash lightly with potato masher, then add butter, sour cream, milk, parmesan cheese, and salt and pepper and combine.

Prepare meat Gravy: Brown ground beef and sausage in a 12 inch oven safe skillet, breaking it into small pieces as it cooks. Drain some of the grease and remove meat to a plate. Sauté onion, celery, and carrots in the pan for 5-8 minutes, until tender. Add garlic and flour then toss together. Cook for 1 minute. Add beef broth, tomato paste, Worcestershire sauce, herbs, and bay leaves then stir. Simmer for 5 minutes then taste and adjust seasonings as needed. Remove bay leaves then stir in frozen peas, corn, and cooked meat.

Assemble: Spoon the mashed potatoes over the meat mixture to completely cover the top. Sprinkle with shredded cheddar cheese.

Bake for about 30 minutes, until golden and bubbling. Allow to cool for 15 minutes before serving to allow the gravy sauce in the meat mixture to cool and thicken.

Variations:

Shepherd’s Pie: Use ground lamb in place of ground beef.

Vegetarian: Omit meat and either double the vegetables or add a cup of cooked barley, farro, or wild rice.  Use vegetable stock instead of beef stock, and substitute wine vinegar for Worcestershire if desired.

Gluten-Free: Replace flour by mixing 1 tablespoon of cornstarch to the beef broth before adding to the pan.

Making Ahead, Storing, and Freezing Instructions:

To Make Ahead:  Cook the meat gravy and mashed potatoes and store separately in the fridge for up to 3 days. Rewarm the mashed potatoes in the microwave with a little splash of milk, to re-soften them, and then assemble before baking.

To Freeze: Cover with plastic wrap and aluminum foil and freeze for up to 2 months. Thaw completely before baking until warmed through.

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Cottage Pie (or Shepherd’s Pie)

This easy Cottage Pie recipe has a flavorful gravy with ground beef, ground sausage, and mixed vegetables topped with fluffy mashed potatoes and cheddar cheese.

Course Main Course

Cuisine British, English, Irish

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 8

Calories 589kcal

Author Lauren Allen

Cost 12

Equipment

• Potato Masher
• oven-safe skillet
• Meat Chopper

Ingredients

For the Filling:

• 1 lb lean ground beef
• 1 lb ground sausage (I use Jimmy Dean pork sausage)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 small yellow onion , chopped
• 2 ribs celery , chopped
• 1-2 carrots , chopped (about 1 cup)
• 3  cloves garlic , minced
• 1/4  cup  all-purpose flour
• 2 1/2 cups low-sodium beef broth
• 2  tablespoons  tomato paste
• 1  cube beef bouillon
• 2  tablespoons  Worcestershire sauce
• 1  teaspoon  fresh thyme , chopped (or ¼ teaspoon dried thyme)
• 1 teaspoon fresh rosemary , chopped (or ¼ teaspoon dried rosemary)
• 2  bay leaves
• ½ cup frozen corn
• ½ cup frozen peas

For the mashed potatoes

• 2 1/2 pounds Russet potatoes , Yukon gold or russet potatoes
• ¼ cup  sour cream
• ½ cup milk
• 4  tablespoons butter
• salt and pepper , to taste
• ½ cup freshly grated parmesan cheese
• ½ cup shredded cheddar cheese , for topping

US Customary – Metric

Instructions

• Preheat the oven to 375 degrees F.
• Make mashed potatoes: Add potatoes to a saucepan with 3 inches of water. Cover and bring to a boil. Cook until fork tender, about 12-15 minutes.
• Drain the water and leave the potatoes in the pot. Cover with the lid and allow to steam for a few minutes.
• Mash the potatoes lightly with a potato masher (avoid over-mixing the potatoes). Add butter, sour cream, milk, parmesan cheese and salt and pepper and stir just until smooth. Set aside.
• Make the meat gravy: In a large, oven-safe* 12 inch skillet with sides, add the ground beef and ground sausage (or ground lamb, to make shepherd's pie). Season with salt and pepper.
• Cook over medium heat until browned, breaking the meat into small pieces with a wooden spoon as it cooks.  Drain some of the grease (reserving some in the pan) and remove meat to a plate.
• Add the onion, celery and carrots to the pan and sauté for about 5-8 minutes, until tender. Add garlic and flour and toss to combine. Cook for 1 minute.
• Add the beef broth, bouillon cube, tomato paste, Worcestershire sauce, herbs, and bay leaves and stir to combine.
• Bring to a simmer and cook for 5 minutes. Taste and add extra seasonings, if needed. Remove bay leaves and stir in frozen peas, corn, and cooked meat.
• Assemble: Spoon the mashed potatoes over the meat mixture to completely cover the top. Sprinkle with shredded cheddar cheese.
• Bake for about 30 minutes, until golden and bubbling. Allow to cool for 15 minutes before serving, to allow the gravy sauce in the meat mixture to cool and thicken.
• Store leftovers in the refrigerator for 3-5 days. 

Video

Notes

Serving size is about 1 ¼ cups.

Skillet size: If you don’t have large enough oven-safe skillet, assemble cottage pie in a 9×13 inch pan.

For Shepherd’s Pie: Substitute ground lamb. 

Vegetarian:  Omit meat and either double the vegetables or add a cup of cooked barley, farro, or wild rice.  Use vegetable stock instead of beef stock, and substitute wine vinegar for Worcestershire if desired.

Gluten-Free: Replace flour by mixing 1 tablespoon of cornstarch to the beef broth before adding to the pan.

Make Ahead Instructions:  Cook the meat gravy and mashed potatoes and store separately in the fridge for up to 3 days. Rewarm the mashed potatoes in the microwave with a little splash of milk, to re-soften them, and then assemble before baking.

Freezing Instructions: Cover with plastic wrap and aluminum foil and freeze for up to 2 months. Thaw completely before baking until warmed through.

Nutrition

Serving: 8g | Calories: 589kcal | Carbohydrates: 41g | Protein: 30g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1249mg | Potassium: 1298mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2610IU | Vitamin C: 14mg | Calcium: 189mg | Iron: 4mg

I originally shared this recipe October 2019. Updated November 2023.

This easy Mashed Potatoes recipe will take your homemade mashed potatoes from average to fantastic! Follow my simple tips and step-by-step photos for the most perfect light, fluffy mashed potatoes!

If you have an Instant Pot, you could also try my Instant Pot Mashed Potatoes or learn How to Use an Instant Pot.

Why I love this recipe:

• Light and fluffy: We always use Yukon Gold or Russet Potatoes for the best mashed potatoes, and I’ve listed three “Pro Tips” below, to help you avoid thick, gluey and bland mashed potatoes.
• The ultimate side dish: There are endless ways to serve Mashed Potatoes, and I challenge you to find someone who doesn’t like them (when made properly). Elevate them by serving them with Chicken Cordon Bleu or Braised Short Ribs. Make old fashioned comfort food like Hamburger gravy or Pot Roast.
• Leftovers! You can easily reheat mashed potatoes in the microwave. Just add a splash of milk to soften them, and some more seasonings if needed. Transform mashed potato leftovers into a new meal by serving over Cottage Pie.

How to make perfect Mashed Potatoes:

Peel Potatoes or you can leave the skins on, if you prefer.

Cook Potatoes: Cut the potatoes in half then add them to a large pot with about 4 inches of water (they don’t need to be completely covered). Cover pot with a lid, and cook, covered, until fork tender, but firm, about 15-20 minutes. You don’t want them mushy or falling apart.

Drain and Steam: Once they are fork tender, drain water completely from the pot and leave potatoes in the pot, covered with a lid, for about 10 minutes. This allows them to steam and dry, which helps us achieve a fluffy texture when they’re mashed.

Season: Add butter, milk, sour cream and seasonings.

Mash. Use a potato masher to mash the big pieces, and then use an electric mixer to beat them on medium speed for about 30 seconds, until light and fluffy. Avoid over-mixing them or they will get starchy and gummy.

Serve the best mashed potatoes warm, garnished with fresh parley, or melted butter, if you want. Top with Chicken Gravy or Turkey Gravy, if desired.

Pro Tips:

1. Rest potatoes after cooking. Drain the water from the pot, but leave the potatoes in the pot with the lid on. This gives them time to steam, which will result in fluffier potatoes.
2. Don’t over-mix! As you mix potatoes, it causes them to release their starch. This is necessary for creamy mashed potatoes, but too much mixing releases too much starch and causes them to be thick and gluey.
3. Taste before serving: I like to add a scoop of Better then Bouillon chicken base for great flavor, or add more salt and pepper, sour cream, or melted butter, until you reach the flavor you want. nt to add more salt and pepper, or an extra scoop of sour cream, or a little melted butter.

Make Ahead and Reheating Instructions:

To Make Ahead: Add a little extra milk to the finished potatoes to make sure they’re really soft and not too thick. The potatoes will absorb moisture as they rest. Spoon them into a casserole dish or large container then cover and refrigerate for 1-2 days.

To Reheat: Remove from fridge 1 hour before baking. Taste and add additional seasonings as needed, or milk, to make sure they are soft. Bake, covered, at 350 degrees for 20-30 minutes or until warm. You could also reheat them in a saucepan on the stove, or in the microwave.

Serve With:

• Prime Rib
• Rack of Lamb
• Filet Mignon
• Slow Cooker Ribs
• Marinated Flank Steak
• Braised Short Ribs
• Creamy Lemon Chicken Piccata

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Mashed Potatoes

This easy Mashed Potatoes recipe will take your homemade mashed potatoes from average to fantastic! Follow my simple tips and step-by-step photos for the most perfect light, fluffy mashed potatoes!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 231kcal

Author Lauren Allen

Equipment

• Potato Masher
• Hand mixer

Ingredients

• 5 medium Russet or Yukon Gold potatoes* , peeled, or skin on
• 1/4 cup butter , room temperature
• 1 teaspoon chicken bouillon paste* (optional)
• ½ – 3/4 cups evaporated milk , warmed (or use cream or half and half)
• 1/4 cup sour cream
• salt and freshly ground black pepper , to taste

US Customary – Metric

Instructions

• Cook Potatoes: Cut potatoes in half and place in a large pot with about 4 inches of water (they don't need to be completely covered). Cover pot with a lid, and cook, covered, until fork tender, about 15-20 minutes. You don't want them "mushy" or falling apart.
• Drain and steam: Drain water completely from pot and leave potatoes in the pot, covered with a lid, for about 10 minutes. This gives them time to dry out, which helps them to be extra fluffy.
• Season: Remove lid and add butter, chicken bouillon, evaporated milk, sour cream and salt and pepper.
• Mash with a potato masher. Taste and add more salt and pepper, if needed, or more milk, until they are creamy, fluffy and smooth. I use an electric mixer to beat them on medium speed for a few seconds, until light and fluffy. But, be careful not to over-mix them or they will get starchy and gummy.

Video

Notes

Potatoes:  Russet or Yukon gold potatoes are the best for traditional fluffy mashed potatoes. Red potatoes will yield a thicker, chunkier mash. Avoid using fingerling potatoes. Choose firm potatoes with no sprouting, and without green on them. 

Chicken Bouillon Paste: It adds great flavor! You could also add granulated chicken bouillon or some garlic powder. 

Make Ahead Instructions: Add a little extra milk to the finished potatoes to make sure they’re really soft and not too thick. The potatoes will absorb moisture as they rest. Spoon them into a casserole dish or large container then cover and refrigerate for 1-2 days.

Reheating Instructions: Remove from fridge 1 hour before baking. Taste and add additional seasonings as needed, or milk, to make sure they are soft. Bake, covered, at 350 degrees for 20-30 minutes or until warm. You could also reheat them in a saucepan on the stove, or in the microwave.

Nutrition

Calories: 231kcal | Carbohydrates: 35g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 177mg | Potassium: 826mg | Fiber: 2g | Sugar: 4g | Vitamin A: 323IU | Vitamin C: 10mg | Calcium: 97mg | Iron: 2mg

*I originally shared this recipe November 2017. Updated October 2019 and November 2023.

This easy Buttermilk Cornbread recipe has been our go-to for years because of its perfect moist and tender texture and flavor. It’s made with just 8 simple ingredients and turns out wonderfully every time!

Want more bread recipes? Try Garlic Knots, Buttermilk Biscuits, The Best Homemade Rolls, or Easy Homemade Breadsticks.

Why I love this Buttermilk Cornbread:

• Easy: I usually have the ingredients on hand and it comes together quickly for an easy side dish to serve with soup, chili, BBQ pork sandwiches, meatloaf, Goulash, Jambalya or Baked Salmon.
• Moist: No one likes dry and crumbly cornbread, and thanks to the buttermilk this cornbread is moist and cake-like.
• Versatile: Use this recipe to make cornbread muffins, or try my other cornbread variations, like skillet cornbread and jalapeño cornbread!

Ingredients Needed:

How to make Buttermilk Cornbread:

Melt butter in skillet or in the microwave. Remove from heat and stir in sugar and then add eggs and beat until well blended.

Combine buttermilk with baking soda and then stir into mixture.

Stir in cornmeal, flour, and salt until combined, but don’t over-mix the batter. You don’t want any big lumps of flour or cornmeal, but the batter doesn’t need to be completely smooth.

Bake. Pour batter into a greased 8 inch square pan and bake at 375 for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. 

Enjoy homemade cornbread with butter and honey or jam. Serve alongside Slow Cooker Ribs, White Chicken Chili, Beef Stew, or Steak Kabobs.

Freezing Instructions:

Freeze baked and cooled buttermilk cornbread in an airtight freezer safe bag or container for up to 3 months. Thaw in the refrigerator overnight then rewarm gently in the microwave. 

Recipe Variations:

• Muffins: Fill the muffin cups 2/3 full. Bake at 400 degrees F for 15-20 minutes.
• Buttermilk Cornbread Cast Iron: Follow my instructions for skillet cornbread!
• Corn Flour or Polenta: I would not recommend substituting either corn flour or polenta for the cornmeal in this recipe! The cornmeal is a star ingredient that gives the bread it’s unique texture and flavor.
• Jalapeño Cornbread

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Buttermilk Cornbread 

This is the BEST Buttermilk Cornbread recipe, made with a few simple ingredients and it bakes perfectly every time. It's tender, slightly sweet, moist and cake-like.

Course bread, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 9

Calories 284kcal

Author Lauren Allen

Cost 3

Ingredients

• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1/2 cup butter
• 2 eggs
• 1 cup buttermilk*
• 1/2 tsp baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 tsp salt

US Customary – Metric

Instructions

• Preheat oven to 375 degrees. Grease an 8 inch square pan.
• Melt butter and add to a mixing bowl. Stir in sugars until well combined. Add eggs and stir well.
• Combine buttermilk with baking soda and stir into the bowl.
• Add cornmeal, flour, and salt and stir until combined. Avoid over-mixing–the batter doesn't need to be completely smooth.
• Pour batter into the prepared pan. Bake at 375 degrees F for 22-30 minutes, or until a toothpick inserted in the center comes out clean.

Video

Notes

*Buttermilk Substitution – If you don’t have buttermilk, no problem! Add one tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill the cup with milk to the 1 cup line. 

Storing: Leftover cornbread can be stored in an airtight container at room temperature for up to one week. (It will dry out the longer it sits out, so I think it’s best enjoyed the day of baking.)

Freezing Instructions: You can freeze cornbread in an airtight, freezer safe bag or container for up to 3 months. Thaw in the refrigerator overnight and rewarm gently in the microwave. 

Variations:

• Muffins: Fill the muffin cups 2/3 full. Bake at 400 degrees F for 15-20 minutes. I especially love to freeze cornbread muffins, so that I can easily grab one and pop it right in the microwave for a few seconds.
• Buttermilk Cornbread Cast Iron: Follow my instructions for skillet cornbread!
• Corn Flour or Polenta: I would not recommend substituting either corn flour or polenta for the cornmeal in this recipe!  The cornmeal is a star ingredient that gives the bread it’s unique texture and flavor.

 

Nutrition

Calories: 284kcal | Carbohydrates: 36g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 66mg | Sodium: 316mg | Potassium: 133mg | Fiber: 2g | Sugar: 13g | Vitamin A: 412IU | Calcium: 48mg | Iron: 1mg

*I originally shared this recipe September 2010. Updated August 2019, July 2021 and October 2023.

This Cinnamon Roll Biscuits has all of the delicious flavor we love from regular cinnamon rolls, without the time commitment. They’re soft, gooey, and absolutely delicious.

Looking for more bread recipes? Try these Buttermilk Biscuits, Cranberry Orange Scones, Orange Rolls, Healthy Banana Bread, or Perfect Cinnamon Rolls!

Why I love this recipe:

• Quick – No yeast, no rising time, done in less than an hour from start to finish!
• Delicious – I love the soft and flakey texture that the biscuits create. They taste like heaven with every bite.
• Pantry Ingredients – No unusual ingredients here, making them easy to make anytime.

How to make Cinnamon Roll Biscuits:

Make Dough: Add flours, sugar, baking powder and salt to a bowl and stir to combine. Grate in frozen butter. Add cream cheese and use forks or a pastry blender to cut the fats until there are no big chunks. Make a well in the mixture and slowly pour in 1 ½ cups buttermilk, mixing the dough until it comes together. Add a little more buttermilk if needed.

Fold, and roll out dough: Pour dough out onto a floured counter top and press it into a rectangle. Use a rolling pin to roll it out gently on top. Fold the dough in thirds over itself (like a brochure). Roll slightly with rolling pin, to seal the fold. Repeat two more times. Place dough on parchment and place in fridge while you make the filling.

Make Cinnamon Filling: Mix the ingredients until smooth. Set aside.

Roll Out Biscuits: Remove dough from fridge and use a rolling pin to roll the dough into a 12×16 inch rectangle. Spread with cinnamon topping. Roll tightly, lengthwise, into a log. Cut into nine equal slices.

Bake: Place homemade cinnamon biscuits in a metal 9×13” baking pan, or baking sheet and bake for 20-25 min. Cool for 10 minutes before spooning frosting on top.

Cream Cheese Frosting: Beat butter and cream cheese together until smooth. With the mixer on low speed, slowly add the powdered sugar until combined. Add vanilla and mix until frosting is light and fluffy. Frost gooey cinnamon biscuits and serve with a side of fruit.

Make Ahead and Freezing Instructions:

To Make Ahead: The biscuit dough or the assembled (unbaked) cinnamon roll biscuits will keep in the fridge 24 hours before baking.

To Freeze: The dough can be frozen in an airtight container for up to 3 months. Thaw completely in the fridge before baking. Baked biscuits can be frozen, once cooled, for up to 3 months in an airtight freezer container.

More Breakfast Favorites:

• Hashbrown Breakfast Casserole
• English Muffins
• Zucchini Bread
• Healthy Banana Muffins
• Chocolate Banana Bread
• Orange Julius Recipe
• Chocolate Overnight Oats
• Cottage Cheese Pancakes

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Cinnamon Roll Biscuits

This Cinnamon Roll Biscuits recipe is soft, gooey, and absolutely delicious! They have no yeast, no rising, but the best flavor and soft, flaky texture! You'll never make normal cinnamon rolls again!

Course Breakfast, brunch, Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 9

Calories 622kcal

Author Lauren Allen

Cost 6

Ingredients

• 2 cups all-purpose flour
• 2 cups cake flour*
• 1 1/2 Tablespoons granulated sugar
• 2 Tablespoons baking powder
• 1 ½ teaspoons kosher salt
• ½ cup unsalted butter , frozen
• 4 oz cream cheese , cold, cut into pieces
• 1 1/2 cups buttermilk

Cinnamon Filling:

• 5 Tablespoons unsalted butter , softened
• 1/4 cup light brown sugar
• 2 Tablespoons ground cinnamon
• 1/2 teaspoon ground nutmeg

Cream Cheese Frosting:

• 4 oz cream cheese , softened
• 4 Tablespoons unsalted butter , softened
• 1 ½ cups powdered sugar
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

• Preheat oven to 350 F.
• For the Biscuits: Add flours, sugar, baking powder and salt to a bowl and stir to combine. Grate in frozen butter. Add cream cheese and use forks or a pastry blender to cut the fats until there are no big chunks. Make a well in the mixture and slowly pour in 1 ½ cups buttermilk, mixing the dough until it comes together. Add a little more buttermilk if needed.
• Fold Dough: Pour dough out onto a floured counter top and press it into a rectangle. Use a rolling pin to roll it out gently on top. Fold the dough in thirds over itself (like a brochure). Roll slightly with rolling pin, to seal the fold. Repeat two more times. Place dough on parchment and place in fridge while you make the filling.
• Make Cinnamon Filling: Mix the ingredients until smooth. Set aside.
• Roll Out Biscuits: Remove dough from fridge and use a rolling pin to roll the dough into a 12×16 inch rectangle. Spread with cinnamon topping. Roll tightly, lengthwise, into a log. Cut into nine equal slices.
• Bake: Place biscuits in a metal 9×13'' baking pan, or baking sheet and bake for 20-25 min. Cool for 10 minutes before spooning frosting on top.
• Cream Cheese Frosting: Beat butter and cream cheese together until smooth. With the mixer on low speed, slowly add the powdered sugar until combined. Add vanilla and mix until frosting is light and fluffy.

Video

Notes

Cake Flour: the addition of cake flour makes the biscuits very soft and tender (not as dense as regular biscuits). In a pinch you can use all-purpose flour instead.

Make Ahead Instructions: Biscuit dough, or the assembled (unbaked)  cinnamon roll biscuits will keep in the fridge 24 hours before baking. 

Freezing Instructions: The dough can be frozen in an airtight container for up to 3 months. Thaw completely in the fridge before baking. Baked biscuits can be frozen, once cooled, for up to 3 months in an airtight freezer container.

Inspired from Callies Hot Biscuits, and breakfast at Millers All Day, in Charleston, SC.

Nutrition

Calories: 622kcal | Carbohydrates: 75g | Protein: 9g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 798mg | Potassium: 169mg | Fiber: 2g | Sugar: 31g | Vitamin A: 1076IU | Vitamin C: 0.1mg | Calcium: 265mg | Iron: 2mg