Author: Lauren Allen

Old-Fashioned Sour Cream Donuts

Three old fashioned sour cream donuts stacked on top of a plate, ready to enjoy.This Old-Fashioned Donuts recipe is tender in the middle with the perfect crisp on the outside. It has a yummy glaze and is made without any special equipment. Want more yummy desserts? Try Dulce de Leche Cake, Biscoff Cookies, Sticky Toffee Pudding, No-Bake Cheesecake, or Bananas Foster. How to make Sour Cream Donuts: Make Dough:…

Three old fashioned sour cream donuts stacked on top of a plate, ready to enjoy.

This Old-Fashioned Donuts recipe is tender in the middle with the perfect crisp on the outside. It has a yummy glaze and is made without any special equipment.

Want more yummy desserts? Try Dulce de Leche Cake, Biscoff Cookies, Sticky Toffee Pudding, No-Bake Cheesecake, or Bananas Foster.

Three old fashioned sour cream donuts stacked on top of a plate, ready to enjoy.

Old Fashioned Donuts

I’m a big sucker for an old-fashioned cake donut and these are really fun to make from scratch. You don’t need a special donut pan, or any weird ingredients, and they come together pretty quick.

There’s something about the crisp edges, and soft, cake-like inside that’s so delicious. What’s your favorite donut?

How to make Sour Cream Donuts:

Make Dough: Sift cake flour, baking powder, salt, and nutmeg in a small bowl. In a large bowl, beat butter and sugar, then add egg yolks, mixing well. Starting and ending with the dry ingredients, alternate adding dry mixture, and sour cream, a little at a time to the dough. Wrap dough in plastic wrap and chill in refrigerator for 1 hour.

Two images showing dry ingredients being added to an egg batter then after it's a finished dough.

Cut Out Donuts: Roll out donut dough to about ½ inch thickness on a floured surface. Use a donut cutter or two round biscuit cutters to cut as many donuts out as possible, you should get about 12.

Two images showing dough before and after it's rolled out and cake donuts are being cut out with a donut cutter.

Fry Donuts: Heat 2 inches of canola oil to 325°F in a heavy bottomed pot. Fry two donuts at a time, making sure to not overcrowd. Cook on each side for about 2 minutes, watching carefully so they don’t burn. Remove from oil and place on a paper towel lined plate.

Two images showing how to make old fashioned donuts by frying each donut then letting the oil drip off on a paper towel lined plate.

Glaze: Whisk all glaze ingredients together in a shallow bowl. Dip each cake donut in the glaze, covering on each side then place on a wire rack above a baking sheet. Let donuts sit for 15-20 minutes until glaze is set. Old fashioned donuts are best enjoyed fresh, but if you have leftovers you can keep them in an airtight container at room temperature for a few days.

Two images showing sour cream glazed donuts on a wire rack before and after they are dipped in the glaze.

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Three old fashioned sour cream donuts stacked on top of a plate, ready to enjoy.
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Old Fashioned Sour Cream Donuts

You can make delicious Old-Fashioned Donuts from home, without any special equipment. They're easy and fun to make and will be the highlight of your next party.
Course Breakfast, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Chill 1 hour
Total Time 1 hour 35 minutes
Servings 12 donuts
Calories 288kcal
Author Lauren Allen
Cost 6

Ingredients

Donuts:

Glaze:

US Customary – Metric

Instructions

  • Dry Ingredients: In a small bowl sift together the cake flour, baking powder, salt, and nutmeg.
  • Wet Ingredients: In a large mixing bowl, beat the butter and sugar together until well combined (the texture will be sandy). Add the egg yolks and mix well. 
  • Combine in batches: Add the dry ingredients in three batches, alternating with the sour cream, and ending with flour. 
  • Chill: Wrap the dough in plastic wrap then chill for 1 hour.
  • Form Donuts: Remove the dough from the fridge and roll it out on a floured surface to about ½ inch thickness. Use a donut cutter (or two round biscuit cutters) to cut as many donuts out as possible. You should get around 12.
  • Fry: Pour about 2 inches of canola oil into a heavy bottomed pot. Heat the oil to 325° F. Fry 2-3 donuts at a time, being careful not to overcrowd the pot. Fry for about 2 minutes on each side, then remove to a paper towel-lined plate.
  • Glaze: Whisk together glaze ingredients in a shallow bowl, until smooth. Place a wire cooling rack above a sheet pan. Dip donuts in the glaze, covering on each side, and place on the wire rack. Let sit for 15-20 minutes until glaze is set.

Notes

Storing Instructions: Donuts are best enjoyed immediately, but may be stored in an airtight container at room temperature for a few days.

Nutrition

Calories: 288kcal | Carbohydrates: 62g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 317mg | Potassium: 40mg | Fiber: 1g | Sugar: 44g | Vitamin A: 100IU | Vitamin C: 0.003mg | Calcium: 47mg | Iron: 0.4mg

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*I originally shared this recipe July 2014. Updated July 2018 and October 2024.

Original recipe adapted from Handle the Heat

Thanksgiving Stuffing

The BEST Thanksgiving Stuffing recipe baked in a white casserole dish with a wooden spoon lifting some up.I’m convinced our homemade Thanksgiving Stuffing recipe is the BEST out there, and it’s very easy to make using dried bread cubes, fresh herbs, veggies and sausage. This beloved stuffing joins our other Thanksgiving staples each year, like my Easy Thanksgiving Turkey, Homemade Dinner Rolls, Sweet Potato Casserole, Mashed Potatoes, and Cranberry Sauce. How to…

The BEST Thanksgiving Stuffing recipe baked in a white casserole dish with a wooden spoon lifting some up.

I’m convinced our homemade Thanksgiving Stuffing recipe is the BEST out there, and it’s very easy to make using dried bread cubes, fresh herbs, veggies and sausage.

This beloved stuffing joins our other Thanksgiving staples each year, like my Easy Thanksgiving Turkey, Homemade Dinner Rolls, Sweet Potato Casserole, Mashed Potatoes, and Cranberry Sauce.

The BEST Thanksgiving Stuffing recipe baked in a white casserole dish with a wooden spoon lifting some up.

Stuffing So Good, You’ll Be Thankful for Leftovers

There are two important factors of an exceptional stuffing recipe and that is a light and fluffy texture (no soggy, rubbery stuffing happening here!) and LOTS of fresh flavor. This homemade stuffing is absolutely incredible, and you’ll be happy to learn it tastes even better when prepped ahead of time, which means more free time on Thanksgiving!

We technically should call this stuffing recipe “dressing”, since it is not cooked stuffed inside the turkey. I don’t recommend stuffing it in the cavity of your turkey because by the time it reaches a safe temperature to eat (165°F), the turkey breast meat will be overcooked.

How to make Stuffing:

Dry Bread: Slice the loaf of bread into 1/2″ cubes and allow them to dry out on a baking sheet on the counter for 2-3 days, or heat in the oven at 200°F for an hour or two, tossing occasionally, until dry and hard.

Brown Sausage: Cook sausage in a pan, breaking into small pieces with a wooden spoon. Drain the grease and pat with paper towels to remove more grease.

Two images showing bread cubes drying out on a pan then a pan of ground sausage, cooked and broken into small chunks.

Cook Veggies: Dice the onion and celery finely. Grate the carrot and squeeze it tightly inside a paper towel. Mince the parsley and sage. Heat butter in a large pan then cook onions and celery for 2-3 minutes, until translucent. Add carrots and cook for 2 more minutes. Gently stir in the sage, allowing it to wilt.

Combine: In a large bowl, combine bread cubes, sausage, cooked veggies, parsley, and butter, tossing to combine.

Two images showing fresh vegetables being sautéed in a pan then after all the ingredients are combined for a sausage stuffing recipe.

Add Chicken Broth: Gradually drizzle chicken broth over the bread mixture, stirring gently as you go, starting with 1 ½ cups. You want the bread lightly moistened, but not overly wet. Add more chicken broth as needed.

Bake: Pour stuffing into a 9×13 inch pan or similar size dish then cover with aluminum foil. Bake Thanksgiving stuffing at 350°F for 30 minutes then uncover and bake 10-15 minutes longer.

Two images showing chicken broth being drizzled on top of a homemade stuffing recipe then after it's baked and golden.

Make-Ahead and Freezing Instructions:

Store leftover sausage stuffing in the refrigerator for 3-4 days.

To Make Ahead: You can dry the bread cubes up to 2 weeks ahead, stored covered at room temperature. Make the stuffing and store, unbaked, in the refrigerator 2-3 days ahead. Remove from fridge to rest on counter for 30 minutes before baking as directed.

To Freeze: Store in a freezer-safe container or baking dish and freeze for up to three months. Thaw overnight in the fridge, then bake as directed, adding 10-15 minutes if needed, until warm.

Recipe Variations:

  • Vegetarian Stuffing: omit sausage and use vegetable broth.
  • Vegan: omit sausage, use vegetable broth, and use 2/3 cup oil instead of butter.
  • Add-Ins: Toss in some dried cranberries, raisins, pecans, walnuts, or pine nuts.
  • Different Bread: Mix it up by using different types of artisan bread, just make sure the bread is dense and good quality.
  • Cornbread Dressing

More Thanksgiving Side Dish Recipes:

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The BEST Thanksgiving Stuffing recipe baked in a white casserole dish with a wooden spoon lifting some up.
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Thanksgiving Stuffing

Easy homemade Stuffing made with dried bread cubes, fresh herbs, vegetables, sausage, and chicken broth. It's the best Thanksgiving side dish to make in advance!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Bread drying time: 2 hours
Total Time 2 hours 55 minutes
Servings 12
Calories 333kcal
Author Lauren Allen
Cost 6

Ingredients

  • 1 loaf hearty white bread* , cut into 1/2' cubes (12 cups fresh or 10 cups dried)
  • 1/2 of a yellow onion , finely diced (about 1 cup)
  • 1 medium carrot , grated
  • 3-4 ribs celery , finely diced (about 1-½ cups)
  • ½ lb ground sausage
  • 3/4 cup butter*
  • 1/4 cup fresh chopped parsley , finely minced
  • 3 teaspoons fresh sage , finely minced
  • 2- 2 1/2 cups low-sodium chicken broth* , or stock (you may need up to 2 ½ cups total broth)
  • salt and freshly ground black pepper , to taste
US Customary – Metric

Instructions

  • Cut and Dry Bread Cubes: With a sharp serrated knife cut the loaf of bread in 1/2” cubes. Spread bread cubes out onto a baking sheet and allow to dry out. at room temperature for 2-3 days, OR in the oven at 200 degrees F 1-2 hours, tossing occasionally until dry.
  • Chop veggies: Finely dice the onion and celery. Grate the carrot and squeeze it out tightly inside a paper towel.  Mince the parsley and sage.
  • Cook Sausage: In a large sauté pan, brown the sausage breaking it into small pieces as it cooks. Remove sausage to a paper towel lined plate, to soak up any excess grease. Remove most of the grease from pan.
  • Cook veggies: add butter to pan over on medium heat. Once melted, add onion and celery and cook for 2-3 minutes until onion is translucent. Add carrot and cook for 2 more minutes. Add the sage and gently stir in, allowing the sage to wilt and release its flavor.
  • Combine: Add dried bread cubes to an extra large mixing bowl. Sprinkle fresh parsley on top, then add sausage and toss to combine. Pour sauté pan with the butter and veggies over the dried bread cubes and sausage and toss to combine.
  • Gradually add chicken broth: Start with 1 ½ cups of the chicken broth and drizzle it very slowly all over the bread mixture, stirring gently as you go. It is important not to pour the liquid in all at once or it will make soggy spots in the bread. Add more chicken broth as needed, until all of the bread is lightly moistened, but the mixture is not overly wet. Season with salt and pepper, to taste.
  • Bake: Add stuffing to a greased 9×13 inch pan (or similar size casserole dish). Cover with aluminum foil. Bake at 350 degrees F for 30 minutes. Uncover and bake an additional 10-15 minutes.
  • Store leftover stuffing in an airtight container in the refrigerator for 3-4 days. 

Video

Notes

Bread: For best results use hearty, slightly dense white bread (possibly from the grocery bakery). Avoid light and airy sandwich bread, like “Wonder bread”, or the bread will easily get soggy. The bread cubes can be dried out and stored in a resealable bag at room temperature up to 2 weeks in advance. You could also use half white bread cubes and half cornbread, for Cornbread Dressing.
Butter: Salted or unsalted butter will work. If using salted butter, use low sodium chicken broth, and add additional salt later, if needed.
Make Ahead Instructions: You can dry the bread cubes up to 2 weeks ahead, stored covered at room temperature. Make the stuffing and store, unbaked, in the refrigerator 2-3 days ahead. Remove from fridge to rest on counter for 30 minutes before baking as directed.
Freezing Instructions: Store in a freezer-safe container or baking dish and freeze for up to three months. Thaw overnight in the fridge, then bake as directed, adding 10-15 minutes if needed, until warm.
Vegetarian Stuffing: omit sausage and use vegetable broth.
Vegan Stuffing: omit sausage, use vegetable broth, and use 2/3 cup oil instead of butter.
Add-Ins: Toss in some dried cranberries, raisins, pecans, walnuts, or pine nuts.

Nutrition

Calories: 333kcal | Carbohydrates: 30g | Protein: 10g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 521mg | Potassium: 251mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1369IU | Vitamin C: 3mg | Calcium: 140mg | Iron: 2mg

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I originally shared this recipe October 2019. Updated November 2021 and October 2024.

Roasted Pumpkin Seeds

A bowl full of roasted pumpkin seeds with salt and cayenne pepper, cooked until golden brown.Can’t think of a seasonal snack I love more than our flavorful Roasted Pumpkin Seeds. They’re crunchy, healthy and so easy to make. After you scoop the seeds out, don’t forget to use the rest to make your own pumpkin puree, or make a delicious dinner inside the pumpkin! Roasted Pumpkin Seeds That’ll Disappear Faster…

A bowl full of roasted pumpkin seeds with salt and cayenne pepper, cooked until golden brown.

Can’t think of a seasonal snack I love more than our flavorful Roasted Pumpkin Seeds. They’re crunchy, healthy and so easy to make.

After you scoop the seeds out, don’t forget to use the rest to make your own pumpkin puree, or make a delicious dinner inside the pumpkin!

A bowl full of roasted pumpkin seeds with salt and cayenne pepper, cooked until golden brown.

Roasted Pumpkin Seeds That’ll Disappear Faster Than You Can Say “Healthy”

These Roasted Pumpkin Seeds Will Be Your New Snack Obsession

These Pumpkin Seeds Are A Seed-sational Surprise

Healthy Snacking, Roasted Style

While my kids carve the pumpkin, I roast the pumpkin seeds!

My littles know that the pumpkin “guts” have their own treasures inside, and they love helping clean and roast the pumpkin seeds. They make the tastiest, crunchy snack, seasoned with some basic spices, and roasted in the oven. Pro tip: Buy a smaller pumpkin so the seeds aren’t super big. Snack on them fresh from the oven, throw them in a salad, or on top of Roasted Cauliflower. Roast them plain, to add to morning Muesli or Granola. Use them as a garnish on Roasted Tomato Soup or our Tahini Chicken Bowls.

How to Roast Pumpkin Seeds:

Rinse Seeds: Scoop seeds from inside pumpkin and rinse well in a colander. Pat dry then spread seeds out on a baking sheet and let them dry out overnight.

Two images showing pumpkin seeds scooped out of the pumpkin then after they are rinsed in a colander to prepare for the best roasted pumpkin seeds recipe.

Roast: Preheat oven to 300°F then drizzle olive oil over the seeds. Sprinkle with salt then bake for 35-45 minutes until golden, stirring every 15 minutes.

Two images showing how to roast pumpkin seeds by allowing them to dry out overnight then adding seasoning and cooking pumpkin seeds until golden brown.

Storing and Freezing Instructions:

To Store: Keep roasted pumpkin seeds in an airtight container in a cool, dry place for up to 2 weeks.

To Freeze: Transfer toasted pumpkin seeds to a freezer safe container then store in the freezer for up to 3 months.

Pumpkin Recipes to Try:

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A bowl full of roasted pumpkin seeds with salt and cayenne pepper, cooked until golden brown.
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Roasted Pumpkin Seeds

Delicious and flavorful Roasted Pumpkin Seeds are easy to make and a delicious crunchy, healthy snack.
Course Snack
Cuisine American
Diet Gluten Free, Low Calorie
Prep Time 15 minutes
Cook Time 45 minutes
Drying time 12 hours
Total Time 13 hours
Servings 5
Calories 168kcal
Author Lauren Allen
Cost $7

Ingredients

US Customary – Metric

Instructions

  • Clean and dry seeds: Remove seeds from pumpkin. Rinse well in a colander, cleaning off any of the orange pumpkin pulp, and pat dry. Spread seeds out on a baking sheet and allow them to sit out overnight to dry.
  • Roast: Preheat oven to 300 degrees F. Drizzle dry pumpkin seeds with olive oil and salt. Bake for 35-45 minutes, stirring every 15 minutes, until golden.

Video

Notes

Storage Instructions: Store pumpkin seeds in an airtight container in a cool, dry place for up to 2 weeks.
Freezing Instructions: Transfer to a freezer safe container and store in the freezer for up to 3 months.

Nutrition

Calories: 168kcal | Carbohydrates: 3g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Sodium: 2mg | Potassium: 207mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 4IU | Vitamin C: 0.5mg | Calcium: 12mg | Iron: 2mg

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I originally shared this recipe October 2020. Updated October 2024.

Harvest Bowls

A harvest bowl recipe with tender chicken, brussels sprouts, sweet potato, pecans, pomegranate seeds, and a sliced avocado on top of a bed of coconut rice.This Harvest Bowl recipe has coconut rice with roasted vegetables, tender chicken, and an easy sweet curry sauce on top. It’s healthy, delicious, and my favorite Fall meal! I have so many great “bowl” recipes! Try Egg Roll in a Bowl, Tahini Chicken Bowls, Hot Honey Salmon Bowls, or Hawaiian Bowls! How to make Harvest…

A harvest bowl recipe with tender chicken, brussels sprouts, sweet potato, pecans, pomegranate seeds, and a sliced avocado on top of a bed of coconut rice.

This Harvest Bowl recipe has coconut rice with roasted vegetables, tender chicken, and an easy sweet curry sauce on top. It’s healthy, delicious, and my favorite Fall meal!

I have so many great “bowl” recipes! Try Egg Roll in a Bowl, Tahini Chicken Bowls, Hot Honey Salmon Bowls, or Hawaiian Bowls!

A harvest bowl recipe with tender chicken, brussels sprouts, sweet potato, pecans, pomegranate seeds, and a sliced avocado on top of a bed of coconut rice.

All the fall flavor you crave, in the form of a Harvest Bowl.

If I had to pick one meal to eat on repeat this time if year, it’s this chicken harvest bowl recipe. It has my favorite combo of Brussels sprouts, sweet potatoes, and pomegranate and I love the added flavor from coconut rice. Everyone can assemble their own bowl, customizing it to their liking. I can’t wait for you to try it!

How to make Harvest Bowls:

Roasted Veggies: Chop sweet potato and cut Brussels sprouts in half. Place on a large baking sheet and drizzle with olive oil, salt, and pepper. Cook for 18-30 minutes, until tender. Coconut Rice: Combine coconut milk, water, sugar, and salt in a large saucepan then bring to a boil. Stir in rice, bring to boil, then turn to low and cover then cook for 20 minutes. Let coconut rice stand for 10 minutes then take off lid and fluff with a fork.

Two images showing a sheet pan with roasted brussels sprouts and sweet potatoes then a pot of coconut rice with toasted coconut on top.

Sweet Curry Sauce: Combine sauce ingredients in a saucepan and cook over medium heat, while stirring until thickened. Remove from heat.

Two images showing a harvest bowl dressing in a saucepan before and after it's cooked and thickened.

Cook Chicken: Season chicken on all sides with salt, pepper, and curry powder. Grill or sauté on medium high heat until cooked through, only flipping once. Remove to plate.

Assemble Harvest Bowls: Add rice to serving bowls and top with grilled chicken, Brussels sprouts, sweet potatoes, pecans, pomegranate seeds, and sliced avocado. Spoon sauce on top.

Two images showing chicken tenders cooked until golden in a cast iron pan then a Fall harvest bowl assembled and ready to eat.

Recipe Variations:

  • Rice: You can substitute any rice including rice pilaf, brown rice, sushi rice, jasmine, basmati, or white rice for this Fall harvest bowl.
  • Vegetables: Feel free to roast any vegetables on hand including butternut squash, carrots, zucchini, and broccoli.

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A harvest bowl recipe with tender chicken, brussels sprouts, sweet potato, pecans, pomegranate seeds, and a sliced avocado on top of a bed of coconut rice.
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Harvest Bowls

This Harvest Bowl recipe has coconut rice with roasted vegetables, tender chicken, and an easy sweet curry sauce on top. It's healthy, delicious, and my favorite Fall meal!
Course Main Course
Cuisine American, Indian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 832kcal
Author Lauren Allen
Cost 20

Ingredients

Coconut Rice:

Sweet Curry Sauce:

US Customary – Metric

Instructions

  • Roast Veggies: Preheat oven to 425 degrees F. Spread out chopped sweet potato and halved Brussels sprouts over a large baking pan. Drizzle with olive oil and season with a little salt and pepper and toss to coat. Roast until the vegetables are tender and starting to brown, about 18-30 minutes.
  • Coconut Rice: Cook the coconut rice while the vegetables are roasting. Add water, coconut milk, sugar, and salt to a large saucepan. Bring to a boil, then stir in rice. Return to a boil. Reduce heat to low, cover and cook for 20 minutes. Remove from heat and let stand 10 minutes. Remove lid and fluff rice with a fork.
  • Sweet Curry Sauce: Add all sauce ingredients to a small saucepan. Whisk well to combine, particularly to dissolve the cornstarch. Cook over medium heat until simmering and just begins to thicken. Remove from heat.
  • Cook Chicken: Season chicken with salt and pepper and a little curry powder on all sides. Sauté or grill over medium-high heat, flipping once, until cooked on both sides. Remove to a plate to rest.
  • Assemble Harvest Bowls: Add a big spoonful of coconut rice to a bowl. Top with grilled chicken and a spoonful each of sweet potatoes, Brussels sprouts, pecans, pomegranate arils, and sliced avocado. Drizzle a small spoonful of sauce over the top. Serve immediately.

Video

Notes

Rice: You can substitute any rice including rice pilaf, brown rice, sushi rice, jasmine, or white rice.
Vegetables: Use what you have on hand including butternut squash, carrots, green beans, zucchini, or broccoli.

Nutrition

Calories: 832kcal | Carbohydrates: 105g | Protein: 17g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 541mg | Potassium: 991mg | Fiber: 10g | Sugar: 37g | Vitamin A: 8289IU | Vitamin C: 31mg | Calcium: 86mg | Iron: 4mg

I originally shared this recipe November 2015. Updated October 2021 and October 2024.

Homemade Dinner Rolls

A basket of the best homemade dinner rolls with butter gleaming on top, ready to enjoy.The best Homemade Dinner Rolls are soft, fluffy, and absolutely irresistible. They’re surprisingly easy to make, using basic pantry ingredients. If you love bread and roll recipes, try Garlic Knots, Cinnamon Rolls, Homemade Breadsticks, or Buttermilk Biscuits! How to make Homemade Rolls: Dough: Proof yeast by mixing warm water, yeast, and a pinch of sugar…

A basket of the best homemade dinner rolls with butter gleaming on top, ready to enjoy.

The best Homemade Dinner Rolls are soft, fluffy, and absolutely irresistible. They’re surprisingly easy to make, using basic pantry ingredients.

If you love bread and roll recipes, try Garlic Knots, Cinnamon Rolls, Homemade Breadsticks, or Buttermilk Biscuits!

A basket of the best homemade dinner rolls with butter gleaming on top, ready to enjoy.

Foolproof Homemade Dinner Rolls

Loud shrieks are guaranteed to fill our house every time my kids see me making homemade dinner rolls. They give that cozy, home-y vibe that nothing else can match. And, why bother with mediocre store-bought rolls when these are so easy to make? They freeze great for future meals, or “roll sandwiches, which happen to be everyone’s favorite school lunch. Do yourself a favor and make a double batch!

How to make Homemade Rolls:

Dough: Proof yeast by mixing warm water, yeast, and a pinch of sugar and rest for 5-10 minutes, until it’s foamy on top. Add remaining sugar, warm milk, butter, egg, and salt and mix to combine. Slowly add flour while it mixes on low speed. Knead in mixer for about 5-6 minutes, until smooth and elastic. Be careful to not add too much flour. The sides of the dough will start pulling away. It will be soft and slightly sticky when touched with a clean finger.

Two images showing yeast when it's bubbly and activated in water and sugar then after the other ingredients are added to make a dough for a soft bread rolls recipe.

First Rise: Spray a large bowl with cooking spray then place dough in the bowl, turning over once to coat the dough. Cover with a clean kitchen towel allow to rise for 1 to 1.5 hours in a warm place.

Roll and shape: Divide the dough in half and roll each dough ball into a rectangle about 1/4″ thick. Cut the dough lengthwise into two pieces with a pizza cutter or sharp knife. Slice the dough again into six strips across to equal 12 rectangles. Roll each small rectangle up and place seam-side down on a lined baking sheet.

Two images showing yeast dough after it has risen, then after it's punched down, rolled out into a rectangle and cut into 12 sections for easy homemade rolls.

Second Rise: Cover rolls with a thin kitchen towel and rise again for 1 to 1.5 hours, until doubled.

Bake: uncover and bake 375°F for 12-14 minutes, until golden brown. Remove from oven and brush the tops with butter.

Two images showing a sweet dinner rolls recipe after they are shaped and placed on a baking sheet, then after they are baked, brushed with butter, and cooling on a wire rack.

Make Ahead and Freezing Instructions:

To Make Ahead: Make the dough and place in an air-tight container in the fridge for up to 1 day, before rolling out and shaping.

To Freeze Baked Rolls: Store baked rolls in an air-tight container for up to 3 months. Thaw at room temperature, or rewarm briefly in the oven of microwave.

To Freeze Dough: Place dough (before first rise) in an air-tight container in freezer for up to 3 months. Thaw completely in the fridge or at room temperature before rolling and shaping. To freeze roll dough after the rolls have been shaped, place them on a baking sheet in the freezer for 30 minutes to “flash freeze”, then transfer to a freezer-safe container for up to 3 months. When you’re ready to bake, arrange them on a baking tray and let them rise for several house, covered with a towel, at room temperature until double in size. Bake as instructed.

More Recipes to Try:

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A basket of the best homemade dinner rolls with butter gleaming on top, ready to enjoy.
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Homemade Dinner Rolls

Our favorite dinner roll recipe has been the highlight of family dinners for years and produces the most soft and fluffy Dinner Rolls, every time.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Rise time 2 hours
Total Time 2 hours 30 minutes
Servings 24
Calories 131kcal
Author Lauren Allen
Cost 2

Ingredients

US Customary – Metric

Instructions

  • Proof Yeast: Combine warm water, yeast, and ¼ tsp sugar. Allow to rest for 5-10 minutes until foamy. (If it doesn't get foamy, you need newer yeast).
  • Mix Dough: Pour yeast mixture into the bowl of an electric stand mixer (or a large mixing bowl if kneading by hand). Add remaining warm milk, ⅓ cup sugar, butter, egg, salt and one cup of flour and mix until combined.
  • Knead: While mixing on low speed, slowly add additional flour, mixing until the dough begins to pull away from the sides of the bowl. Mix or knead by hand until dough is smooth and elastic, about 5-6 minutes. You may not use all of the flour called for. The dough should pulll away from the sides and bottom of the bowl, be soft, and just slightly sticky when touched with a clean finger.
  • First Rise: Grease a large bowl with cooking spray or a tiny bit of oil. Place the dough in the bottom of the bowl and turn it once to coat all sides. Cover bowl with a dry kitchen towel and allow to rise in a warm place until double in size, about 1 to 1 ½ hours.
  • Roll Out: Divide dough into two equal portion and roll each dough ball out on a lightly floured surface into a large rectangle, about 1/4’’ thick.
  • Shape Rolls: Use a pizza cutter or knife to cut the dough, lengthwise, into two pieces. Then slice the dough into six strips across so you end up with 12 equal-sized rectangles. Roll each small rectangle up and place, seam-side down, on a lightly greased or lined baking sheet.
  • Second Rise: Cover rolls with a dry kitchen towel and allow to rise again until double in size, about 1 to 1 ½ hours.
  • Bake: Preheat oven to 375 degrees F. Uncover rolls and bake for 12 – 15 minutes, until cooked and very lightly golden brown. Remove from oven and brush tops with butter.
  • Store leftover dinner rolls in an airtight container or bag at room temperature for about 1-2 days, or I recommend freezing them, for best quality (see notes).

Video

Notes

Make Ahead Instructions: Make the dough and place in an air-tight container in the fridge for up to 1 day, before rolling out and shaping.
To Freeze Baked Rolls: Store baked rolls in an air-tight container for up to 3 months. Thaw at room temperature, or rewarm briefly in the oven of microwave.
To Freeze Dough: Place dough (before first rise) in an air-tight container in freezer for up to 3 months. Thaw completely in the fridge or at room temperature before rolling and shaping. To freeze roll dough after the rolls have been shaped, place them on a baking sheet in the freezer for 30 minutes to “flash freeze”, then transfer to a freezer-safe container for up to 3 months. When you’re ready to bake, arrange them on a baking tray and let them rise for several house, covered with a towel, at room temperature until double in size. Bake as instructed.

Nutrition

Calories: 131kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 173mg | Potassium: 52mg | Fiber: 1g | Sugar: 4g | Vitamin A: 107IU | Vitamin C: 0.001mg | Calcium: 22mg | Iron: 1mg

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Recipe originally adapted from Cooking Classy.

I originally shared this recipe August 2017. November 2019 and October 2024.

Jalapeño Poppers

An easy Jalapeño Poppers recipe stuffed with a cream cheese and cheddar cheese mixture then wrapped in crispy bacon.Our easy bacon wrapped Jalapeño Poppers recipe is stuffed with a creamy and flavorful filling with a layer of crispy bacon. They’re easy to make and vanish at every gathering! If you love fun appetizers, try our Bacon Wrapped Dates, Blistered Shishito Peppers, Cowboy Caviar, or Pizza Sliders. How to make Jalapeño Poppers: Par Cook…

An easy Jalapeño Poppers recipe stuffed with a cream cheese and cheddar cheese mixture then wrapped in crispy bacon.

Our easy bacon wrapped Jalapeño Poppers recipe is stuffed with a creamy and flavorful filling with a layer of crispy bacon. They’re easy to make and vanish at every gathering!

If you love fun appetizers, try our Bacon Wrapped Dates, Blistered Shishito Peppers, Cowboy Caviar, or Pizza Sliders.

An easy Jalapeño Poppers recipe stuffed with a cream cheese and cheddar cheese mixture then wrapped in crispy bacon.

It’s about time I shared some Jalapeño Poppers!

Considering Jalapeño Poppers are an appetizer I never pass up from a restaurant menu, I don’t know why I’ve waited so long to create my own version. It’s finally time, and the wait is worth it. These are dangerous on so many levels, and you wont be disappointed! I love that they’re baked, not fried, and you can prep them ahead, which is convenient because if you’re making these, it must mean there’s a party going on!

How to make Jalapeño Poppers:

Par Cook Bacon to render some of the fat. Line a sheet pan with foil and lay bacon on top. Bake for 20 minutes then remove to a paper towel-lined plate. Discard grease and foil from tray. Slice the jalapeños in half, lengthwise, and remove the seeds and ribs.

A baking sheet lined with aluminum foil with bacon on top, cooked until crispy.

Filling: In a medium bowl combine cream cheese, cheddar cheese, garlic powder, onion powder, paprika, salt, and pepper.

Assemble: Spoon a small scoop of filling mixture into each jalapeño half, filling it just to the top (don’t over-stuff) then wrap bacon around each jalapeno, securing with a toothpick.

Two images showing cream cheese, cheddar cheese, and spices in a bowl then after it's combined and stuffed inside halved jalapeños and wrapped in bacon for a stuffed jalapeño pepper recipe.

Cook: Line baking sheet with foil then place a wire cooling rack on top. Arrange poppers on tray then bake at 400°F for about 20 minutes or until bacon is crispy and browned. Serve immediately.

Two images showing bacon wrapped jalapeño poppers on a metal rack over a baking sheet, then after they are moved to a plate to serve.

Make Ahead, Freezing, and Air Fryer Instructions:

To Make Ahead: Assemble a few hours or up to one day ahead of time. Remove from fridge 30 minutes before cooking.

To Freeze: Place assembled jalapenos in a freezer safe container and freeze for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time, if needed.

To Cook in Air Fryer: Assemble jalapeños (no need to par-bake the bacon). Preheat air fryer to 325ºF then cook for 12 to 14 minutes or until bacon is crispy.

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An easy Jalapeño Poppers recipe stuffed with a cream cheese and cheddar cheese mixture then wrapped in crispy bacon.
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Bacon Wrapped Jalapeño Poppers

This bacon wrapped Jalapeño Poppers recipe is stuffed with a creamy and flavorful filling inside a layer of crispy bacon. They are so easy to make and vanishes instantly at every gathering!
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 Jalapeño Poppers
Calories 112kcal
Author Lauren Allen
Cost $12

Ingredients

US Customary – Metric

Instructions

  • Preheat the oven to 400 degrees.
  • Par Cook Bacon: Line a sheet pan with foil and lay bacon on top. Bake for 20 minutes. Remove from oven and place bacon on a paper towel-lined plate. Discard grease and foil from tray.
  • Prep Jalapeños: Slice the jalapeños in half lengthwise and remove the seeds and ribs.
  • Make Filling: In a medium bowl combine cream cheese, cheddar cheese, garlic powder, onion powder, paprika, salt and pepper.
  • Assemble: Spoon a small scoop of filling mixture into each jalapeño half, filling it just to the top (don’t over-stuff). Wrap bacon around each jalapeño, and secure with a toothpick.
  • Cook: Line baking sheet with foil and place a wire cooling rack on top. Arrange poppers on tray and bake for about 20 minutes or until bacon is crispy. Serve immediately.

Notes

Air Fryer Instructions: Assemble jalapenos (no need to par-bake the bacon). Preheat airfryer to 325ºF and cook for 12 to 14 minutes until bacon is crispy.
Make Ahead Instructions: Assemble a few hours or up to one day ahead of time. Remove from fridge 30 minutes before cooking.
Freezing Instructions: Place assembled jalapeños in a freezer safe container and freeze for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time, if needed.

Nutrition

Calories: 112kcal | Carbohydrates: 3g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 239mg | Potassium: 82mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 502IU | Vitamin C: 20mg | Calcium: 88mg | Iron: 0.2mg

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Pizza Casserole

An easy pizza casserole recipe with a scoop being lifted to show the cheesy pasta with pepperoni, olives, bell peppers, and meat.This easy Pizza Casserole recipe is a mash-up of a supreme pizza and a cozy baked pasta. It’s so simple to make and a delicious meal the whole family will enjoy. Want more pasta recipes? Try Manicotti, Chicken Marsala Pasta, Pastalaya, Truffle Mac and Cheese, or Baked Ziti! How to make Pizza Casserole: Prep Ingredients:…

An easy pizza casserole recipe with a scoop being lifted to show the cheesy pasta with pepperoni, olives, bell peppers, and meat.

This easy Pizza Casserole recipe is a mash-up of a supreme pizza and a cozy baked pasta. It’s so simple to make and a delicious meal the whole family will enjoy.

Want more pasta recipes? Try Manicotti, Chicken Marsala Pasta, Pastalaya, Truffle Mac and Cheese, or Baked Ziti!

An easy pizza casserole recipe with a scoop being lifted to show the cheesy pasta with pepperoni, olives, bell peppers, and meat.

Our favorite pizza toppings turned into a cozy Pizza Casserole.

This pizza pasta recipe is a treasured one from my mother-in-law; all of her kids grew up loving it, and mine feel the exact same way! I like that I can sneak in a bunch of veggies and I can prep the entire thing in the morning and bake it when we are ready for dinner.

How to make Pizza Casserole:

Prep Ingredients: Cook pasta, drain and set aside. Cook ground beef in a large skillet over medium heat, breaking into small pieces with a meat chopper or wooden spoon. Drain grease.

Combine: Add meat, pepperoni, onion, bell pepper, parmesan cheese, oregano, mushrooms, garlic, and olives to a large mixing bowl. Add cooked pasta and sauce and mix to combine.

Two images showing cooked penne noodles in a colander then cooked ground beef and sausage, pepperoni, olives, and chopped bell peppers in a bowl.

Bake: Add mixture to a greased a 9×13″ casserole dish (or similar size pan). Sprinkle 1-2 cups of mozzarella cheese on top, depending on your preference. Bake at 350°F for 25-30 minutes, until the cheese is bubbly.

Two images showing a pizza pasta recipe before and after it's baked with cheese on top.

Make Ahead And Freezing Instructions:

To Make Ahead: Assemble the casserole, cover with plastic wrap and refrigerate for several hours. Remove plastic wrap and bake as directed.

To Freeze: Assemble casserole in a freezer-safe baking dish.Cover with a double layer of aluminum foil and freeze for up to 3 months. Thaw completely in the fridge overnight then bake as directed. (Tip: I like to add extra sauce to the pasta if freezing it, since the noodles naturally soak some of it up as it freezes).

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An easy pizza casserole recipe with a scoop being lifted to show the cheesy pasta with pepperoni, olives, bell peppers, and meat.
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Pizza Casserole

Enjoy your pizza, pasta-style, with all your favorite pizza toppings baked into a cozy casserole with cheese and marinara sauce. It is so simple to make always a family favorite.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 654kcal
Author Lauren Allen
Cost $15

Equipment

Ingredients

US Customary – Metric

Instructions

  • Cook penne pasta according to package instructions. Drain and set aside.
  • Brown ground beef and sausage in a large skillet over medium heat. Remove grease. 
  • Combine: Add cooked meat to a large mixing bowl. Add pepperoni, bell pepper, onion, parmesan cheese, oregano, garlic, mushroom and olives. Add noodles and pasta sauce then toss to combine. 
  • Bake: Pour mixture into a greased 9×13'' pan. Sprinkle 1-2 cups of mozzarella cheese on top, (depending on how much cheese you like). Bake at 350 degrees F for 25-35 minutes or until cheese is melted and bubbling. 

Video

Notes

Make Ahead Instructions: Assemble the casserole, cover with plastic wrap and refrigerate for several hours. Remove plastic wrap and bake as directed.
Freezing Instructions: Assemble casserole in a freezer-safe baking dish.Cover with a double layer of aluminum foil and freeze for up to 3 months. Thaw completely in the fridge overnight then bake as directed. (Tip: I like to add extra sauce to the pasta if freezing it, since the noodles naturally soak some of it up as it freezes).
 

Nutrition

Calories: 654kcal | Carbohydrates: 51g | Protein: 32g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1807mg | Potassium: 729mg | Fiber: 5g | Sugar: 6g | Vitamin A: 762IU | Vitamin C: 13mg | Calcium: 197mg | Iron: 4mg

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*I originally shared this recipe August 2015. Updated April 2020 and October 2024.

Meal Plan (200)

A collage of 5 recipes from meal plan 200.Using a weekly meal plan is the best way to cook healthier for your family and save money and time! This week’s menu includes our popular Greek Burger with Feta Aioli, Manicotti, Chicken Cordon Bleu, Pad Thai, White Chicken Chili, and, for dessert, Flourless Chocolate Cake! Did you know you can customize this meal plan,…

A collage of 5 recipes from meal plan 200.
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Customize this Meal Plan

Using a weekly meal plan is the best way to cook healthier for your family and save money and time! This week’s menu includes our popular Greek Burger with Feta Aioli, Manicotti, Chicken Cordon Bleu, Pad Thai, White Chicken Chili, and, for dessert, Flourless Chocolate Cake!

Did you know you can customize this meal plan, swap out recipes, and make your own shopping list? Register for a FREE account or login to get started!

A collage of 5 recipes from meal plan 200.

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Monday: Greek Burger with Feta Aioli $18.25

Tuesday: Manicotti $17.63

Wednesday: Chicken Cordon Bleu $11.82

Thursday: Pad Thai $10.53

Friday: White Chicken Chili $19.02

Dessert: Flourless Chocolate Cake $10.34

Shopping list for meal plan 200.

Prep Ahead Instructions

Prep ahead instructions for meal plan 200.

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Prep Ahead Instructions

Our meal plans come with prep-ahead instructions for every recipe. Even 5 minutes of cutting veggies or prepping a sauce ahead of time will make all the difference in your attitude about making dinner that night. 

5 Kitchen Gadgets on Sale Right Now!

  • Making Chicken Cordon Bleu is quick and easy with this marble rolling pin. It makes pounding the chicken effortless, and at only $16.70, it’s a kitchen essential!
  • If you haven’t tried my Flourless Chocolate Cake yet, you need to! It’s rich, fudgy, and hands-down the easiest cake you’ll ever make. For a hassle-free cleanup, grab these 8-inch cake pan liners—they’re a game changer!
  • Run, don’t walk! This cast iron pre-seasoned skillet is on sale for just $19.90—over 40% off! I love using it to cook one of my all-time favorite dishes: Greek Burgers. It gives them the perfect sear every time!
  • When preparing the cheese filling for my Manicotti recipe, I always use my trusty 4-sided box grater. It’s perfect for grating all kinds of cheeses—whether it’s your standard mozzarella or fine cheeses like Parmesan. A must-have for any kitchen!
  • My love for Thai food runs deep! When I’m making my family’s favorite Pad Thai, I always use this stainless steel colander to drain the noodles perfectly. And at only $13.95, it’s a steal!

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cropped-Hawaiiian-Bowls-Web-8.jpgDay 1
Day 2
Mongolian beef on a plate with rice and chopped green onion on top.Day 3
Chicken Fajita Pasta served in a skillet with a scoop of salsa on top.Day 4
Five chicken taquitos lined on a plate with a bowl of salsa on the side.Day 5

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Coconut Cream Pie

An easy Coconut Cream Pie recipe in a pie dish with one slice being lifted to show the creamy custard layer and fluffy whipped cream and toasted coconut sprinkled on top.The best Coconut Cream Pie recipe has a delicious and creamy filling and flaky pie crust, topped with a whipped cream frosting. It’s absolutely delicious and a crowd favorite! Nothing beats a homemade pie recipe! You have to try Lemon Cream Pie, Banana Cream Pie, No-Bake Cheesecake, German Chocolate Pie, Key Lime Pie, or Grasshopper…

An easy Coconut Cream Pie recipe in a pie dish with one slice being lifted to show the creamy custard layer and fluffy whipped cream and toasted coconut sprinkled on top.

The best Coconut Cream Pie recipe has a delicious and creamy filling and flaky pie crust, topped with a whipped cream frosting. It’s absolutely delicious and a crowd favorite!

Nothing beats a homemade pie recipe! You have to try Lemon Cream Pie, Banana Cream Pie, No-Bake Cheesecake, German Chocolate Pie, Key Lime Pie, or Grasshopper Pie!

An easy Coconut Cream Pie recipe in a pie dish with one slice being lifted to show the creamy custard layer and fluffy whipped cream and toasted coconut sprinkled on top.

The Perfect Old-fashioned Coconut Cream Pie.

There’s no dessert I love more than homemade pie. Thanksgiving is like my “superbowl” for pie making, and I always make dozens of my favorites, including this easy coconut cream pie recipe. The filling is creamy and flavorful, and I strongly recommend you use my perfect pie crust recipe, for best quality taste.

Coconut Cream Pie Ingredients:

All of the ingredients measured out to make the best coconut cream pie recipe.

How to make Coconut Cream Pie:

Toast Coconut (may be done ahead): Add coconut to a large skillet and warm over medium-low heat, stirring and tossing frequently, until the flakes are mostly golden brown. Watch it closely because it happens quickly and you don’t want it to burn. Remove from heat and transfer to a bowl to cool completely. Store covered at room temperature for up to several days.

Two images showing how to toast coconut by heating it in a nonstick pan until golden brown.

Coconut Cream Filling: Combine egg yolks, cornstarch, and ¼ cup milk in a bowl and set aside. Pour remaining 1 cup milk, coconut milk, salt, and granulated sugar in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally.

Two images showing eggs, cornstarch, and milk in a bowl then a pot on the stove with milk, salt and sugar.

Temper Eggs: Slowly pour a ladleful of the hot milk mixture into a bowl with the beaten eggs, mixing constantly. This gradually warms and tempers the eggs so they don’t scramble. Repeat with another spoonful of milk. Add the egg yolk mixture into the saucepan, stirring constantly. Stir vigorously for 2-3 minutes, until thickened.

Two images showing how to temper eggs for a coconut custard pie by mixing some filling with the eggs then pouring the egg mixture in and stirring until thickened.

Finish Filling: Remove from heat and stir in butter, vanilla, and coconut extract. Fold in ¾ cup of the toasted coconut.

Two images showing toasted coconut dumped on top of a coconut cream pie filling then after it's mixed and poured in a baked pie crust.

Cool: Pour warm filling into cooled, baked pie crust then immediately place a piece of plastic wrap directly on the surface (to prevent a skin from forming). Refrigerate for at least 4 hours, or overnight. Top with whipped cream and remaining toasted coconut.

Two images showing a homemade coconut cream pie with whipped cream on top and toasted coconut sprinkled on top, then one slice on a plate with a fork taking a bite.

Make Ahead Instructions:

To Make Ahead: assembled coconut cream pie will keep well covered in the refrigerator for 2-3 days.

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An easy Coconut Cream Pie recipe in a pie dish with one slice being lifted to show the creamy custard layer and fluffy whipped cream and toasted coconut sprinkled on top.
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Coconut Cream Pie

The best Coconut Cream Pie recipe has a delicious and creamy filling on a flaky pie crust, topped with a whipped cream frosting. It's absolutely delicious and a crowd favorite!
Course Dessert
Cuisine American
Prep Time 3 hours
Cook Time 20 minutes
Total Time 3 hours 20 minutes
Servings 12
Calories 420kcal
Author Lauren Allen

Equipment

Ingredients

For Topping:

US Customary – Metric

Instructions

  • Toast coconut (can be done ahead): Add coconut to a large skillet. Cook over medium-low heat, stirring and tossing frequently, until the flakes are mostly golden brown. Watch it closely because it happens quickly and you don’t want to burn it. Remove from heat then transfer to a bowl to cool completely. Store at room temperature for up to several days.
  • Mix egg yolks, cornstarch and ¼ cup of milk in a bowl. Set aside
  • In a medium saucepan combine remaining 1 cup milk, canned coconut milk, granulated sugar and salt. Set mixture over medium heat, and bring to a simmer, stirring occasionally. 
  • Temper eggs: While mixing eggs with a whisk, slowly spoon a ladleful of simmering milk into the bowl with the beaten eggs, mixing well, to temper the eggs (warm them up slowly). Repeat with another spoonful of simmering milk.
  • Combine: Pour the egg yolk mixture into saucepan, stirring constantly. Cook, stirring vigorously, for 2-3 minutes, until thickened.
  • Remove from heat and stir butter, vanilla extract and coconut extract, stirring until butter has melted. Stir in ¾ cup of the toasted coconut (reserve the rest for topping on the finished pie).
  • Cool: Pour coconut cream filling into cooled, baked pie crust. Place a piece of plastic wrap or parchment paper directly over the surface of the pudding (to prevent a skin from forming), and refrigerate for at least 4 hours, or overnight. 
  • Whipped cream: Add cream, powdered sugar and vanilla to a bowl then mix with electric whisks until peaks form. Pipe or smooth whipped cream over pie filling. Top with remaining toasted coconut.

Notes

*Crust: You could also use graham cracker crust or Vanilla Wafer Crust
*Butter: The old version of this recipe we used 3oz cream cheese. After years, I’ve come to prefer the texture and flavor that the butter adds.

Nutrition

Calories: 420kcal | Carbohydrates: 33g | Protein: 5g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 163mg | Potassium: 203mg | Fiber: 2g | Sugar: 21g | Vitamin A: 648IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg

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*I originally shared this recipe November 2014. Updated April 2019 and October 2024.

Pumpkin Roll

An easy Pumpkin Roll recipe with three slices cut to show the perfect spiral.The best and easiest Pumpkin Roll recipe with a moist and tender crumb, filled with smooth cream cheese frosting. I have the best trick to make this simple and completely mess-free! Do you love pumpkin recipes? Try Pumpkin Spice Eggnog, Pumpkin Chocolate Chip Cookies, Pumpkin Snickerdoodles, or Pumpkin Cake! How to make a Pumpkin Roll:…

An easy Pumpkin Roll recipe with three slices cut to show the perfect spiral.

The best and easiest Pumpkin Roll recipe with a moist and tender crumb, filled with smooth cream cheese frosting. I have the best trick to make this simple and completely mess-free!

Do you love pumpkin recipes? Try Pumpkin Spice Eggnog, Pumpkin Chocolate Chip Cookies, Pumpkin Snickerdoodles, or Pumpkin Cake!

An easy Pumpkin Roll recipe with three slices cut to show the perfect spiral.

Our Pumpkin Roll is No-Fuss, No-Mess, All Flavor

Don’t be intimidated to make pumpkin roll! It’s the most basic sheet cake, rolled up to look fancier than it is. And we don’t mess with your Grandma’s old-fashioned method of dumping the cake on a towel covered in powdered sugar –what a mess! My method is the easiest and works great every single time! If you want to take this dessert to the next level, try using homemade pumpkin purée.

How to make a Pumpkin Roll:

Prep Pan: Preheat oven to 350°F. Lightly pray a 10×15” pan with cooking spray, then line with parchment paper and leaving an extra inch of parchment paper hanging over the long sides so you can easily lift it up after it bakes. Lightly spray the parchment paper with non-stick spray.

Make Batter: Combine flour, salt, cinnamon, baking soda, and pumpkin pie spice in a bowl. Mix eggs, vanilla, sugar, and pumpkin in a separate bowl, until smooth. Pour dry ingredients into wet ingredients, just stirring until combined.

Two images showing eggs, sugar, pumpkin, and vanilla in a glass bowl then after it's combined with dry ingredients to make a homemade pumpkin roll cake batter.

Bake: Pour batter in prepared pan, spreading into an even layer. Bake for 13-16 minutes, or until a toothpick comes out clean. Watch it closely since every oven is different. Remove from oven. Lift the parchment paper up and place on a heat-safe flat surface. While cake is hot, start at a short end and slowly roll the cake inside the parchment paper all the way. Let cool completely on a wire cooling rack.

  • Tip: It’s very important to roll up the cake when it’s hot from the oven, so it doesn’t crack. The hot cake is soft, pliable, and will roll and set in this shape, so it doesn’t crack.
Two images showing how to make a pumpkin roll by first baking a pumpkin cake in a jelly roll pan with parchment paper, then after it's lifted and is rolled with the parchment paper.

Add Filling: Mix cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it’s fluffy and smooth. Carefully unroll cooled pumpkin cake then gently smooth the filling in an even layer. Roll up the pumpkin swiss roll back up, without the parchment paper and cover with plastic wrap. Refrigerator for at least 1 hour before serving.

Two images showing a cream cheese frosting in a bowl then after it's spread on a pumpkin cake roll then rolled back up.

Serve: Dust the top of the pumpkin roll cake with powdered sugar, if desired. Cut into slices and serve. Keep leftovers covered in the refrigerator for up to 3 days.

Two images showing the best Pumpkin Roll recipe on a serving tray then after a slice is cut and served on a white plate.

Make Ahead and Freezing Instructions:

To Make Ahead: The assembled pumpkin roll with cream cheese filling can be made and refrigerated, covered, for 1-2 days. Or if you just want to make the cake part ahead of time, you can bake it, roll it in parchment paper to cool, then refrigerate it while it’s rolled in the parchment paper for one day before spreading the frosting. Keep leftovers covered and in the refrigerator.

To Freeze: Wrap in plastic wrap and aluminum foil then freeze for up to 3 months. Thaw completely overnight in the refrigerator before slicing and serving.

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An easy Pumpkin Roll recipe with three slices cut to show the perfect spiral.
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Pumpkin Roll

This easy Pumpkin Roll Recipe has a soft, moist texture and is filled with smooth cream cheese frosting. I am teaching you my best trick to make this classic dessert simple and completely mess-free!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Refrigerate 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 8
Calories 360kcal
Author Lauren Allen
Cost $5

Equipment

Ingredients

Filling:

US Customary – Metric

Instructions

  • Preheat oven to 350 degrees F.
  • Prep Pan: Lightly grease a jelly roll pan (10 x 15'') with non stick cooking spray. Place parchment paper on top so it sticks, leaving an extra inch of parchment sticking up on both long sides of the pan so that you can easily lift the cake out after baking. Lightly grease the parchment paper.
  • Dry ingredients: In a large bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice.
  • Wet Ingredients: In a separate bowl, mix the eggs, sugar, vanilla and pumpkin until smooth.
  • Combine: Add dry ingredients to the bowl and stir just until combined and no dry streaks remain. Spread the batter evenly in the prepared pan.
  • Bake for 12-15 minutes until a toothpick inserted in the center comes out clean. Every oven is different, so watch it closely.
  • Roll: Immediately lift the payment paper and hot cake out of the pan and onto a flat (heat-safe) surface. While the cake is hot, starting at a short end, gently and slowly roll the cake (and parchment paper!) all the way up. Allow it to cool completely, on top of a wire cooling rack. (This allows it to cool underneath the roll, and keeps the cake from sweating).
  • Frosting: While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is fluffy and smooth. Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake, leaving a 1-inch border.
  • Roll up the frosted cake without the parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour, before serving.
  • Serve: Dust the top with powdered sugar, if desired. Cut into slices and serve.

Video

Notes

Make Ahead Instructions: The assembled pumpkin roll with cream cheese filling can be made and refrigerated, covered, for 1-2 days. Or if you just want to make the cake part ahead of time, you can bake it, roll it in parchment paper to cool, then refrigerate it while it’s rolled in the parchment paper for one day before spreading the frosting. Keep leftovers covered and in the refrigerator.
Freezing Instructions: Wrap pumpkin roll in plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw completely overnight in the refrigerator before slicing and serving.

Nutrition

Calories: 360kcal | Carbohydrates: 53g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 350mg | Potassium: 124mg | Fiber: 1g | Sugar: 42g | Vitamin A: 3749IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg

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I originally shared this recipe October 2014. Updated September 2017, October 2019 and October 2024.

Original recipe adapted from Mel’s Kitchen Cafe. I’ve added more spices.