Love baking bread from scratch? You might also enjoy my Biscuit Recipe, Whole Wheat Bread and Dinner Rolls.

The Best Focaccia Bread Recipe

If you’ve never tried baking focaccia before, you are in for a real treat. This focaccia bread has wowed numerous people around our dinner table, including myself! There’s just something about the soft, chewy texture and herby, salty topping that keeps you going back for more.

Some recipes for focaccia require overnight dough chilling or multiple rounds of stretching and folding the dough over a period of a few hours, but not this recipe. This focaccia bread recipe is as simple as it gets! There’s no kneading, chilling or dough stretching required and the active prep time is quick and easy.

This focaccia bread is one of my very favorite baking recipes. I hope you love it as much as we do!

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Focaccia Recipe Ingredients

How to Make Focaccia Bread

Proof the yeast. In a large mixing bowl, stir together the warm water, honey and yeast. Let the mixture rest for about 5 minutes, until it is foamy and/or bubbly. If nothing happens after 5-10 minutes, you should start over with new yeast since the yeast is likely dead.

Mix the dough. Add the flour, 2 tablespoons of olive oil and the salt to the yeast mixture. Mix until combined and then continue stirring and folding the dough over on itself for 1 minute. The dough will be very sticky.

Let the dough rise. Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for 1-2 hours, until doubled in size.

Transfer the dough to the baking pan. Grease the baking pan with olive oil and transfer the dough to the pan. Letting the dough rest for 10 minutes can relax it and make it easier to spread out over the bottom of the pan.

Second rise. Cover the pan and let the dough rise for 45 minutes.

Dimple the dough. Use oiled fingers to dimple the dough by pressing your fingers down into the dough all the way to the bottom of the pan. Do this in different spots all around the bread. Then drizzle on the remaining tablespoon of olive oil and sprinkle on the fresh rosemary and flaky sea salt.

Bake for 22-26 minutes, until the bread is golden brown on top. Let cool for about 15 minutes (if you can wait!), then slice and enjoy.

Recipe Variations

• Garlic Butter: Bake focaccia for 15 minutes after dimpling the dough (do not drizzle on the final tablespoon of olive oil or sprinkle with sea salt or rosemary – yet.) While the focaccia bakes, melt 2 tablespoons of butter and stir in 2 cloves of minced garlic. Brush this over the partially baked focaccia, then sprinkle on the rosemary (if desired) and sea salt. Bake for 7-11 more minutes, until focaccia is golden brown on top.
• Parmesan: Sprinkle grated Parmesan cheese over the bread as soon as it comes out of the oven.
• Herbs/Seasonings: You can substitute dried Italian seasoning for the fresh rosemary. Or experiment with other fresh or dried herbs that you enjoy.
• Olive: Press halved kalamata olives into the top of the focaccia before baking.

Serving Suggestions

Focaccia bread goes well with almost any meal. I love to serve it with Italian favorites like Chicken Cacciatore and Lasagna. It’s the perfect side dish to serve alongside a pot of soup. Try a hearty Minestrone Soup or Tortellini Soup. Focaccia makes an amazing sandwich bread, too. Our favorite is Grilled Vegetables and Basil Pesto served on sliced focaccia bread.

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Focaccia Bread

This Focaccia Bread is sure to impress everyone at your dinner table! It has the perfect chewy, airy texture and the best flavor. With no kneading required and minimal hands-on prep time, this focaccia recipe is incredibly easy to make. We love it with rosemary and sea salt, or try one of the other flavor variations listed in the notes below.

Course Bread

Cuisine Italian

Keyword focaccia, focaccia bread, focaccia recipe

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Rise/Rest Time 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 12 servings

Calories 190kcal

Ingredients

• 1 ½ cups warm water 105-115°F
• 2 teaspoons honey or granulated sugar
• 2 ¼ teaspoons active dry yeast one ¼ ounce packet
• 3 ½ cups all-purpose flour or bread flour, 420 grams
• 5 tablespoons olive oil divided, plus more for greasing hands
• 1 teaspoon salt
• 1 tablespoon chopped fresh rosemary leaves
• flaky sea salt

Instructions

• In a large mixing bowl, combine the warm water, honey and yeast. Whisk gently to combine. Let rest for about 5 minutes, until foamy/bubbly. If the mixture doesn't foam or bubble, start over with new yeast, as the yeast is likely dead.
• Add the flour, 2 tablespoons of olive oil and 1 teaspoon salt to the bowl. Mix with a rubber spatula or wooden spoon until well combined. Then continue stirring and folding the dough over on itself for 1 minute. The dough will be very sticky.
• Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for 1-2 hours, until doubled in size.
• Grease the bottom and sides of a 9×13-inch baking pan (a metal pan is best, but glass will also work) with 2 tablespoons of olive oil. Use oiled hands to transfer the dough to the baking pan, spreading the dough out so that it mostly covers the bottom of the pan. If the dough is resistant to stretching out, let it rest for about 10 minutes to relax the dough and then try again.
• Cover the pan with a clean kitchen towel and let the dough rise for 45 minutes.
• Meanwhile, preheat oven to 425° F.
• After the dough has risen for 45 minutes, use oiled fingers to dimple the dough by pressing your fingers down into the dough all the way to the bottom of the pan. Do this in different spots all around the bread. Then drizzle the remaining 1 tablespoon of olive oil over the dough. Sprinkle on the fresh rosemary and flaky sea salt.
• Immediately transfer the bread to the preheated oven and bake for 22-26 minutes, until golden brown on top. Let cool for at least 15 minutes before slicing and serving.
• Focaccia is best the day it is made but it will still be tasty on the second day.

Video

Notes

Recipe Variations:

• • Garlic Butter: Bake focaccia for 15 minutes after dimpling the dough (do not drizzle on the final tablespoon of olive oil or sprinkle with sea salt or rosemary – yet.) While the focaccia bakes, melt 2 tablespoons of butter and stir in 2 cloves of minced garlic. Brush this over the partially baked focaccia, then sprinkle on the rosemary (if desired) and sea salt. Bake for 7-11 more minutes, until focaccia is golden brown on top.

• • Parmesan: Sprinkle grated Parmesan cheese over the bread as soon as it comes out of the oven.

• • Herbs/Seasonings: You can substitute dried Italian seasoning for the fresh rosemary. Or experiment with other fresh or dried herbs that you enjoy.

• • Olive: Press halved kalamata olives into the top of the focaccia before baking.

Nutrition

Calories: 190kcal | Carbohydrates: 29g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 195mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 0.04mg | Calcium: 6mg | Iron: 2mg

Read Focaccia Bread for the full recipe. Originally posted at Kristine's Kitchen

Banana Bread Recipe

Who doesn’t love a slice of banana bread, with its soft, sweet interior and crisp, golden top? Along with these Banana Muffins, this banana bread recipe is one of my favorite ways to use up ripe bananas. It’s one of the easiest baking recipes, with just minutes required to mix the ingredients together before popping it in the oven.

The secret to the best banana bread is to use lots of mashed banana for moisture and flavor and just enough sugar to bring sweetness without overpowering the other flavors. This recipe uses both brown sugar and granulated sugar, which gives the banana bread a more nuanced flavor. The brown sugar brings notes of caramel to the bread, which is amazing paired with the banana, butter and cinnamon.

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The hardest part of this banana bread recipe is waiting for the loaf to cool before slicing into it. The heavenly aroma of freshly baked banana bread is so enticing that I usually can’t resist slicing into the loaf while it’s still warm. If you can wait, the flavors are even better on the second day after they’ve had a chance to mingle and develop. Enjoy a slice with a cup of coffee or tea, or a cold glass of milk.

Banana Bread Recipe Ingredients

The ingredient list for this banana bread recipe is made up of simple ingredients that you likely have on hand in your kitchen.

• Flour: Use all-purpose flour. You can substitute all or half of the flour with whole wheat flour, if desired. Or try this Healthy Banana Bread recipe – it’s a reader favorite!
• Baking Soda: Helps the bread to rise.
• Salt: Salt is an essential baking ingredient. It enhances all of the flavors.
• Cinnamon: Complements the banana flavor.
• Butter: Brings rich, buttery flavor. Melting the butter makes it easy to incorporate it into the batter.
• Bananas: You’ll need 4-5 ripe bananas. The riper the bananas, the more sweetness they’ll bring to the bread.
• Brown Sugar and Granulated Sugar: I like to use more brown sugar than white sugar because I love the caramel flavor that the brown sugar brings to the bread. If you use dark brown sugar it will give you a richer caramel flavor. You can use all granulated sugar if you prefer a simpler classic banana bread flavor.
• Eggs: Eggs provide structure, flavor and help the bread to rise.
• Vanilla Extract: For an added touch of warm sweetness.

How to Make Banana Bread

Here’s an overview of how to make this easy banana bread recipe. It’s so simple, and no mixer is required. Find the full recipe with ingredient amounts in the recipe card below.

1. First, prepare your baking pan by greasing it with cooking spray or butter and lining it with parchment paper. Leave a little overhang of parchment paper – this makes it so easy to lift the bread out of the pan.

2. Whisk together the dry ingredients: flour, baking soda, salt and cinnamon.

3. Then, whisk together the wet ingredients: melted butter, mashed banana, both sugars, eggs and vanilla.

4. Pour the dry ingredients into the wet and mix with a rubber spatula until just combined.

5. Pour the batter into the prepared baking pan and bake at 350° F for 55-65 minutes, until a toothpick inserted into the center of the bread comes out clean.

Banana Bread Recipe Variations

• Banana Nut Bread: Fold in 1 cup of chopped walnuts or pecans.
• Chocolate Chip Banana Bread: Stir in 1 cup of chocolate chips (reduce the amount to 2/3 cup if using mini chocolate chips).
• Chocolate Swirl Banana Bread: Try this Chocolate Banana Bread recipe.
• Add a Streusel Topping: Use the walnut-oat streusel from this Apple Bread recipe. Or, for a more indulgent topping, make the topping from this Cherry Crumble Pie (I recommend halving the pie topping recipe).
• Use Frozen Bananas: Let them thaw at room temperature and drain off all excess moisture before using.

More Banana Bread Recipes

• Healthy Banana Bread
• Chocolate Banana Bread
• Blueberry Banana Bread
• Brown Butter Banana Bread

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Best Banana Bread Recipe

This Banana Bread is moist, sweet and full of rich banana flavor. It's easy to make and perfect for breakfast or a snack. The brown sugar brings a touch of caramel flavor to the bread; you can replace it with granulated sugar if you prefer a simpler classic banana bread flavor.

Course Bread, Breakfast, Quick Bread

Cuisine American

Keyword banana bread, banana bread recipe

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 10 servings (1 loaf)

Calories 271kcal

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup unsalted butter melted and cooled slightly
• 1 ¾ cups mashed ripe banana 4-5 bananas
• ½ cup packed brown sugar light or dark
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Optional: 1 cup chopped walnuts, pecans or chocolate chips

Instructions

• Preheat oven to 350° F. Spray a 4.5 x 8.5-inch (or 9×5-inch) loaf pan with cooking spray. Line the bottom and two long sides of the loaf pan with a piece of parchment paper, leaving a little overhang on the two long edges. This makes it easier to remove the bread from the pan.
• In a medium mixing bowl, whisk together the flour, baking soda, salt and cinnamon.
• In a large mixing bowl, combine the melted butter, mashed banana, brown sugar, granulated sugar, eggs and vanilla. Whisk until well combined.
• Pour the dry ingredients into the wet. Mix with a rubber spatula until just combined, being careful to not overmix. If you want to add nuts or chocolate chips, add them when the flour is almost mixed in and gently stir to combine.
• Pour the batter into the prepared baking pan. Bake for 55-65 minutes, until a toothpick inserted into the center of the bread comes out clean. Let bread cool in the pan for 15 minutes and then use the parchment paper overhang to remove it to a wire rack to finish cooling. It's best to let the bread cool for at least 30 minutes before slicing; if you slice it when it's hot it will crumble.

Video

Notes

• For a less sweet banana bread, reduce the total sugar to 1/2 cup. For a sweeter bread, use 1 cup of total sugar (I recommend using half brown sugar and half granulated sugar).
• Banana bread can be stored in an airtight container at room temperature or in the refrigerator for up to 4 days. Or, wrap tightly and freeze in an airtight container for up to 3 months. To freeze slices of banana bread, separate the slices with a piece of parchment paper to prevent them from sticking together.

Nutrition

Calories: 271kcal | Carbohydrates: 42g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 57mg | Sodium: 243mg | Potassium: 195mg | Fiber: 2g | Sugar: 21g | Vitamin A: 357IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg

Read Banana Bread for the full recipe. Originally posted at Kristine's Kitchen

I try not to label recipes as, “The Best,” unless I really mean it. I confidently call this healthy banana bread the best. It has the sweetness, moisture and flavor that you are looking for in a loaf of banana bread, healthy or otherwise.

I can’t even tell you how many times I have tested this recipe to make sure it is just perfect before sharing it here. I’ve tried out different amounts of banana, butter, sweetener and flour. I’ve made this banana bread with and without milk. I’ve found the perfect balance of ingredients and can’t wait for you to try this healthy banana bread recipe for yourself.

Healthy Banana Bread Recipe Ingredients

You’ll love the simple ingredient list for this recipe.

• Butter: I like to use real butter even in healthy baking recipes because you just can’t beat the rich, buttery flavor that it brings to baked goods. In this recipe, I’ve used a modest 5 tablespoons.
• Honey: For sweetness. You can substitute pure maple syrup if desired.
• Ripe Bananas: Be sure to use very ripe bananas for the best banana flavor. You’ll need about 3 1/2 large or 5 medium bananas.
• Eggs: The eggs provide structure and flavor and help the bread to rise.
• Baking Soda: Helps the loaf to rise as it bakes.
• Salt: Enhances all of the flavors.
• Cinnamon: Complements the banana flavor.
• Vanilla Extract: For an extra touch of sweetness.
• White Whole Wheat Flour: This whole grain flour has a milder flavor and texture than regular whole wheat. Sometimes white whole wheat flour can be hard to find; you can substitute regular whole wheat flour or all-purpose flour if needed.

How to Make Healthy Banana Bread

This whole wheat banana bread is made in one bowl, except for mashing the banana. I always mash my bananas in a separate bowl using a fork. You can also mash the bananas in a stand mixer.

First, whisk together the melted butter, honey and mashed banana. Then, whisk in the eggs.

Once the wet ingredients are well combined, add the baking soda, salt, cinnamon and vanilla to the bowl. I like to add the vanilla last so that I can use the same measuring spoon that I used for the dry ingredients without washing in between.

Use your whisk to mix the batter up really well before adding the flour. You want to make sure that there are no clumps of baking soda or salt left in the batter.

Finally, add the flour to the bowl. Use a rubber spatula to mix in the flour until it is just combined. Mix until you don’t see any more streaks of flour and then stop. Over-mixing the batter will make your banana bread dense instead of light and soft.

When I bake quick breads like this banana bread, I prepare my loaf pan by cutting a sheet of parchment paper to fit in the pan, as you see in the photo above. Lining the pan with parchment as well as greasing the pan will make sure that your banana bread comes out of the pan easily, without sticking to the bottom of the pan.

Recipe Variations

• To make dairy-free banana bread, substitute coconut oil for the butter in the recipe.
• To make banana nut bread, mix chopped walnuts or pecans into the batter after adding the flour.
• Craving chocolate? Mix some chocolate chips into the batter to make chocolate chip banana bread. Or try this Chocolate Banana Bread.
• If you like blueberries in your banana bread, try my healthy Blueberry Banana Bread Recipe.

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The Best Healthy Banana Bread Recipe

This healthy banana bread is truly the best! It's so moist, full of rich banana flavor and incredibly easy to make. This bread freezes well for quick breakfasts and snacks; see the notes below for storage instructions.

Course Breakfast

Cuisine American

Keyword healthy banana bread, healthy banana bread recipe

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 servings

Calories 193kcal

Ingredients

• 5 tablespoons unsalted butter or coconut oil
• ½ cup honey or pure maple syrup
• 1 ¾ cups mashed ripe banana about 3 ½ large or 5 medium bananas
• 2 eggs
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• 1 teaspoon vanilla extract
• 2 cups (250 grams) white whole wheat flour or regular whole wheat flour or all-purpose flour

Instructions

• Preheat oven to 350° F. Spray a 9×5-inch loaf pan with cooking spray. Lay a sheet of parchment paper across the bottom and up the sides of the pan (see photo in post above).
• Melt the butter in a large glass bowl in the microwave (or melt butter in a pot on the stove and transfer to a large mixing bowl).
  
• Add the honey and mashed banana to the bowl and whisk to combine. Whisk in the eggs.
  
• Add the baking soda, salt, cinnamon and vanilla to the bowl. Whisk until very well combined.
  
• Add the flour and mix with a rubber spatula until just combined. You want all of the flour to be incorporated into the batter, but try not to over-mix.
  
• Transfer the batter to the prepared baking pan. Bake for 55-65 minutes, until a toothpick inserted into the center of the loaf comes out clean. Check on the banana bread after 35 minutes and loosely cover with foil as needed to prevent the top from over-browning.
  
• Let the bread cool in the pan for 10 minutes and then transfer it to a wire rack to finish cooling.
  

Video

Notes

• To make dairy-free banana bread, use coconut oil instead of butter in the recipe.
• Store banana bread at room temperature/in the refrigerator for up to 4 days or in the freezer for up to 3 months. Allow bread to cool completely before freezing.

Nutrition

Serving: 1/12 loaf | Calories: 193kcal | Carbohydrates: 33g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 200mg | Potassium: 162mg | Fiber: 2g | Sugar: 15g | Vitamin A: 205IU | Vitamin C: 3.1mg | Calcium: 21mg | Iron: 0.7mg

Read The Best Healthy Banana Bread Recipe for the full recipe. Originally posted at Kristine's Kitchen

The Best Pizza Dough Recipe

We have been making this pizza dough recipe every week for years, and I can’t believe it’s taken me this long to share it here! If you’ve been looking for a tried and true pizza dough recipe, you’ve found it!

This pizza dough bakes up to make homemade pizza with a deliciously chewy crust and a crispy bottom. It’s incredible topped with our easy pizza sauce recipe, melty cheese, and a variety of pizza toppings.

Below you’ll find our guide to making pizza dough and baking a pizza, plus tips for making the dough ahead of time.

Ingredients You’ll Need

Here’s what you’ll need to make this pizza dough recipe. This recipe makes two balls of pizza dough, enough for two 14-inch pizzas. If you only want to bake one pizza, you can freeze one ball of dough for later.

• Warm Water: I usually heat the water in a glass liquid measuring cup in the microwave, but you can also use the stove or get warm water directly from the tap. Use an instant read thermometer to check that the temperature of the water is between 110 and 115° F. This is the optimal temperature to activate the yeast.
• Yeast: Using rapid rise or instant yeast will allow the pizza dough to rise faster. You can also use regular active dry yeast, but may need to allow for a longer rise time.
• Sugar: A small amount of granulated sugar helps to activate the yeast. You can substitute honey, if desired.
• Olive Oil: Adds richness and flavor to the dough and helps to make the dough soft.
• Salt: The salt is essential for making a flavorful pizza dough.
• Flour: The key to making a chewy pizza dough is to use a flour with a high protein content. We like to use 00 pizza flour, which is specifically designed to make chewy pizza crust. (You can find this type of flour on Amazon or at Whole Foods.) Bread flour also has a high protein content and works well to make pizza dough. If you only have all-purpose flour, you can use it; your pizza crust will just be slightly less chewy.

How to Make Pizza Dough

The easiest way to make pizza dough is to use a stand mixer. If you don’t have a stand mixer, you can stir together the ingredients and knead the dough by hand.

First, stir together the warm water, sugar and yeast in the bowl of a stand mixer. Let the mixture rest for 5-10 minutes. The yeast should start to bubble and/or foam.

Add the olive oil, salt and flour to the bowl. Mix on low speed using the paddle attachment until the ingredients are combined.

Switch to the dough hook and knead the dough on low speed for 8 minutes. After about 5 minutes of kneading, turn the mixer off and press on the dough with your finger. If the dough is very sticky, add a little more flour, one tablespoon at a time, until the dough is only slightly sticky.

Transfer the dough to a floured work surface and divide it into 2 balls. Cover with a clean kitchen towel and let rest for at least 30 minutes, until doubled in size.

While the dough rises, preheat the oven to 500° F, with an oven rack one space above the bottom position.

Making and Baking the Pizza

Now you’re ready to roll out the dough and make your pizza!

To start, punch down the dough to release any air bubbles. Shape it back into a ball and use a rolling pin to roll it out into a 14-inch diameter circle. Transfer to a greased pizza steel or baking sheet. You can fold the edges of the pizza dough over a bit towards the center of the pizza to create a thicker crust around the edges.

Then, spread on pizza sauce, sprinkle on cheese, and add toppings as desired.

It’s best to bake pizzas one at a time so that they cook evenly. The crust will crisp better on the bottom and the cheese will brown nicely on top. In a 500° F oven, the pizza will take about 7-9 minutes to cook.

Pizza Dough Recipe Tips

• If the dough isn’t rolling out well into a round, let it rest for 5 minutes and then try again. The rest time allows the dough to relax so that it will stretch easier.
• Bake pizzas on a greased pizza steel or baking sheet. If using a baking sheet, you can roll the dough out into an oval shape.
• Make sure that your oven is completely preheated to 500 degrees F so that it is very hot. This will give you a crispy crust. Do not use parchment paper, since it is not oven safe above 425 degrees.
• If you have a pizza oven that goes above 500° F, that is even better. Reduce the cook time as needed if baking the pizzas at a higher temperature.
• If you would like to make whole wheat pizza, try this Whole Wheat Pizza Dough recipe.

Pizza Recipes

• BBQ Chicken Pizza
• Pear, Feta and Walnut Pizza
• Cheese Pizza Bites
• Garlic Knots – not exactly a pizza recipe, but they are made with pizza dough!

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Homemade Pizza Dough

This pizza dough recipe is sure to become your go-to! It's easy to make and makes the best chewy, crispy pizza crust. This recipe makes two balls of pizza dough, to make two 14-inch pizzas. If desired, you can freeze half or all of the dough for later; see the recipe notes below for freezer instructions.

Course Bread

Cuisine Italian

Keyword homemade pizza dough, how to make pizza dough, pizza dough, pizza dough recipe

Prep Time 40 minutes minutes

Cook Time 16 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 2 14-inch pizzas

Calories 262kcal

Ingredients

• 1 ½ cups warm water 110-115° F
• 1 tablespoon rapid rise or instant yeast
• 2 teaspoons granulated sugar
• 2 tablespoons olive oil
• 1 ½ teaspoons salt
• 4 cups 00 pizza flour or bread flour or all-purpose flour

Instructions

Make the Pizza Dough

• Add warm water, yeast and sugar to the bowl of a stand mixer. Stir gently to combine. Let stand for 5 to 10 minutes until yeast becomes active. Yeast should be bubbly. (Instructions on making dough by hand, without a mixer are included in the notes below.)
• Add the olive oil, salt and pizza flour to the bowl. Begin mixing on low speed using a paddle attachment until combined.
• Next, remove paddle attachment and knead the dough with the dough hook on low speed.
• Check the dough after 5 minutes of kneading. If the dough is more than a little sticky when pressing on it with your finger add an additional tablespoon of flour. Continuing kneading to incorporate all flour for an additional 3 minutes.

  After about 8 minutes of kneading, the dough should spring back when lightly pressing on it.
• Transfer the dough to a clean, dry and lightly floured work surface. If the dough is overly sticky, light rub with flour.

  Split the dough in half and shape each half into a ball. (Freeze half of the dough if only making 1 pizza).

  Cover each dough ball with a clean kitchen towel and let rest for at least 30 minutes until doubled in size.
• Preheat oven to 500° F and place an oven rack one space above the bottom rack position.

  Oil pizza steels or baking sheets with a high temperature cooking spray or vegetable oil. Do NOT preheat the pizza pans.

Shape the Dough

• Punch the dough down to release any large air bubbles. Shape the dough into a ball by tucking the sides under.
• Use a rolling pin and a lightly floured work surface to roll the dough out into a 14-inch diameter circle. Roll from the center outward in all directions for a circular shape. Use a more oval shape if you are using a baking sheet in place of a circular pizza pan.
• Place the rolled out pizza dough onto the prepared pizza pan. If the edges are larger than the pizza pan, fold them over a bit (towards the pizza) to form a nice thick crust on the edges. Repeat with the other half of the dough on a second pizza pan if making two pizzas.

Assemble and Bake Pizzas

• Add pizza sauce, cheese and toppings as desired. Bake pizzas, one at a time, for 7 minutes. You may need to bake an additional 1 – 2 minutes until the crust and cheese are lightly browned. Let pizzas rest for 5 minutes before slicing and serving.

Video

Notes

• To make dough by hand (without a stand mixer): Follow the instructions above, stirring the ingredients together instead of mixing with the mixer. Knead the dough using your hands on a lightly floured work surface until it is smooth, stretchy and springs back when you press it with your finger.
• To bake pizza without a pizza steel: If you do not have pizza steels or pans, use a large baking sheet and roll the dough in a more oval shape to fit.  
• To freeze pizza dough: After you finish kneading the dough, you can freeze all or half of the dough. Divide the dough in half and shape each half into a ball. Dust lightly with flour and store in a zip-top bag for up to one month. When you are ready to use the pizza dough, thaw it overnight in the refrigerator. Then place the dough on a lightly floured surface, cover it with a clean kitchen towel, and let it rest for about 2 hours at room temperature before rolling it out.
• To refrigerate unbaked pizza dough: After kneading the dough, you can refrigerate it for up to 24 hours before using. Let the dough rest at room temperature for about 2 hours before rolling it out (place it on a lightly floured surface and cover it with a clean kitchen towel while it rests).
• Nutrition information is for pizza dough only because sauce, cheese and toppings will vary.

Nutrition

Serving: 1/4 pizza | Calories: 262kcal | Carbohydrates: 47g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 438mg | Potassium: 67mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.001mg | Calcium: 10mg | Iron: 1mg

Read Pizza Dough Recipe for the full recipe. Originally posted at Kristine's Kitchen

Is there anything better than a homemade cinnamon roll, warm from the oven? Soft, gooey and filled with cinnamon and sugar, these cinnamon rolls are what breakfast dreams are made of. I am so excited for you to try them!

I’ve tested this recipe again and again to get it just right. It’s now tried-and-true perfect and ready to share with you, just in time for the holidays! Even beginners to baking with yeast will have success with this recipe. While it takes some time to make cinnamon rolls from scratch because of the dough rise time, each step is easy to follow.

Cinnamon rolls are one of my favorite treats to bake for my family for a special breakfast. My kids devour these and request them often. I hope your family enjoys this recipe as much as we do. ♥

Why You’ll Love this Recipe

• Perfect Yeast Dough: This soft, fluffy, buttery made-from-scratch dough makes the best cinnamon rolls.
• Gooey Cinnamon Roll Filling: Butter, cinnamon and both white and brown sugar make this cinnamon roll filling perfectly sweet and ooey gooey good!
• Two Icing Options: Choose a decadent sweet and tangy cream cheese icing or a simple powdered sugar icing. We love them both!
• Make Ahead Option: I’ve included instructions for how to make the cinnamon rolls the night before and bake them in the morning. This is the perfect way to make freshly baked cinnamon rolls on Christmas morning.

Cinnamon Roll Recipe Ingredients

The ingredients are broken down into three parts: what you need for the dough, the cinnamon-sugar filling, and the icing.

Yeast Dough for Cinnamon Rolls

• Whole Milk: Using whole milk creates a rich, flavorful dough. Warm the milk to 105-115° F. This is the ideal temperature to activate the yeast. Don’t combine the yeast with milk that is hotter than 115° F, because doing so could kill the yeast.
• Yeast: The yeast activates when it’s mixed together with the warm milk and a bit of sugar; the active yeast is what makes the dough rise. I usually use instant yeast. Active dry yeast can also be used but may require a longer rise time.
• Granulated Sugar: You’ll mix one teaspoon of sugar in with the milk and yeast to activate the yeast. The rest of the sugar is used to sweeten the dough.
• Salt: Enhances all of the flavors. Don’t skip it! Without salt, the cinnamon rolls will be lacking in flavor.
• Egg: Adds richness to the dough and makes it soft and tender.
• All-Purpose Flour: You can substitute bread flour for chewier cinnamon rolls.
• Butter: Gives the dough rich, buttery flavor and a soft texture.

Cinnamon Roll Filling

• Butter: Let it soften to room temperature so that it spreads easily onto the rolled out dough. The butter helps the cinnamon sugar to stick to the dough. As it melts in the oven with the sugar, it creates a delicious gooey filling.
• Light Brown Sugar: Using a majority of brown sugar in the filling brings a richer, more complex flavor.
• Granulated Sugar: Adds pure sweetness.
• Cinnamon: We’re using a full 1 1/2 tablespoons of cinnamon to bring plenty of cinnamon flavor the the cinnamon rolls.

Cream Cheese Frosting or Simple Icing

The cinnamon rolls that you see in the photos in this post are frosted with cream cheese frosting. It’s ultra decadent, and the best combination of sweet and tangy. You’ll find the recipe in the recipe card below. If you want a lighter frosting option, see the notes at the bottom of the recipe card for a simple icing recipe, made with powdered sugar, milk and vanilla extract. My family loves the cinnamon rolls either way, but most often we prefer the simple icing.

How to Make Cinnamon Rolls

1. First, proof the yeast. Combine the warm milk, yeast and 1 teaspoon of sugar in the bowl of a stand mixer and let stand 5 minutes, until the yeast foams or bubbles.
2. Then add the remaining sugar, salt, egg and flour. Mix on low speed with the paddle attachment until combined. Then mix in the butter.
3. Use the mixer with the dough hook attachment to knead the dough for 8 minutes, until it is smooth and only slightly sticky to the touch. If the dough is very sticky, add a little more flour, 1 tablespoon at a time.
4. Cover the bowl with a clean kitchen towel and let the dough rise for 1 hour, or until it doubles in size.
5. Transfer the dough to a lightly floured work surface and fold it a few times to shape it into a rectangle. Then use a rolling pin to roll the dough out into an 18×12-inch rectangle.
6. In a small bowl, stir together both sugars and the cinnamon for the filling.
7. Spread the softened butter out over the rolled out dough. Leave about 1/2-inch on one long edge without butter. Sprinkle the cinnamon sugar over the buttered dough.
8. Working from a long edge, roll the dough up into a log, pinching it closed at the seam.
9. Use a sharp knife or flavorless dental floss to cut the dough into 12 equal rolls. Place the rolls in a greased 9×13-inch baking dish.
10. Cover and let rise for 30 minutes.
11. Bake the cinnamon rolls at 350° F, until golden brown on the edges, 20-25 minutes.
12. Let cool for 10 minutes and then add the frosting. Serve the cinnamon rolls warm or at room temperature.

Cinnamon Rolls Recipe Tips

• Before beginning the recipe, let the butter (both for the dough and filling) and egg come to room temperature. If you’re making the cream cheese frosting, you’ll also want the cream cheese and butter for the frosting to be softened to room temperature.
• Use an instant read thermometer to measure the temperature of the warmed milk before adding the yeast. The milk should be between 105-115° F to activate the yeast.
• Use the spoon and level method to measure the flour. Lightly spoon the flour into your measuring cup and then level off the top. Do not scoop with the measuring cup, since this can pack in too much flour.
• Be careful to not add too much flour to the dough. Start with 3 cups of flour, and if the dough is very sticky mix in 1 tablespoon more at a time until the dough is just slightly sticky. Adding too much flour will give you a tough dough.
• If you don’t have a stand mixer, you can stir the dough together in a large bowl with a wooden spoon. When it gets too hard to mix with the spoon, finish mixing it with your hands. Then knead it by hand on a lightly floured work surface.
• If the dough keeps shrinking back when you are rolling it out, let it rest for a few minutes and it will relax. I usually mix together the cinnamon sugar filling while I wait.

Make Ahead Instructions

Cinnamon rolls are a perfect make ahead breakfast! The night before, make the dough, let it rise, roll it out and shape the rolls. Immediately after putting the cut cinnamon rolls in the baking dish, cover the dish with plastic wrap and refrigerate overnight. In the morning, when you are ready to bake, take the cinnamon rolls out of the refrigerator and let them come to room temperature for 30 minutes while the oven preheats. Then remove the plastic wrap and bake as directed in the recipe.

How to Store

• Leftover cinnamon rolls with cream cheese frosting should be stored in the refrigerator. They will last for up to 4 days stored in an airtight container in the fridge.
• If you frosted the rolls with the simple confectioner’s sugar icing, they can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
• You can also freeze baked cinnamon rolls, either before or after adding the icing. Store them in an airtight container in the freezer for up to 3 months. Thaw them in the refrigerator overnight or for an hour or so at room temperature and then gently warm in the oven or microwave before serving.

More Brunch Ideas

Wondering what to serve with your cinnamon rolls? These are some of our favorite special breakfast recipes:

• Breakfast Casserole
• Crustless Quiche
• How to Cook Bacon in the Oven
• Breakfast Potatoes
• Baked French Toast Casserole

Print

Cinnamon Rolls

These Cinnamon Rolls are simply the best! They're soft, fluffy and filled with a generous amount of gooey cinnamon sugar filling. Slather the baked rolls with our sweet and tangy cream cheese frosting or drizzle on our simple and sweet icing – find both icing recipes below. This cinnamon roll recipe is perfect for the holidays or a special weekend breakfast.

Course Breakfast

Cuisine American

Keyword cinnamon roll recipe, cinnamon rolls

Prep Time 45 minutes minutes

Cook Time 22 minutes minutes

Rise Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 37 minutes minutes

Servings 12 servings

Calories 356kcal

Ingredients

For the Dough

• 1 cup warm milk 105-115° F, whole milk is best
• 2 ¼ teaspoons instant yeast* or one packet
• ⅓ cup plus 1 tablespoon granulated sugar divided
• 1 teaspoon salt
• 1 large egg at room temperature
• 3 cups all-purpose flour plus more if needed
• 4 tablespoons unsalted butter at room temperature, cut into 4 pieces

For the Filling

• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 ½ tablespoons ground cinnamon
• 4 tablespoons unsalted butter softened to room temperature

Cream Cheese Frosting*

• 4 ounces brick-style cream cheese at room temperature
• 2 tablespoons unsalted butter at room temperature
• 1 ¼ cups confectioners' sugar powdered sugar
• ½ teaspoon vanilla extract
• small pinch of salt

Instructions

Make the Dough

• In the bowl of a stand mixer, combine the warm milk, yeast and 1 tablespoon granulated sugar. Whisk gently. Set aside for 5 minutes, until the mixture starts to bubble and/or foam.
• Add the remaining ⅓ cup sugar, salt, egg and flour. Mix on low speed with the paddle attachment until combined. Then mix in the butter pieces on low speed.
• Switch to the dough hook and knead the dough on low speed until it is smooth and only slightly sticky to the touch, about 8 minutes. The dough is supposed to be slightly sticky, but if it is very sticky you can add a little more flour, 1 tablespoon at a time. Avoid adding too much flour, because this will make the rolls more dense instead of light and fluffy. The dough should stick to your finger a little bit when you touch it but not be so sticky that you won't be able to roll it out.
• Cover the bowl with a clean kitchen towel and let the dough rise for 1 hour, or until doubled in size.

Make the Filling & Shape the Rolls

• Transfer the dough to a lightly floured work surface and fold it a few times, shaping it into a rectangle. Use a rolling pin to roll it out into an 18×12-inch rectangle. If the dough resists rolling out into a large enough rectangle, let it rest for a few minutes and it will relax.
• To make the cinnamon sugar filling, in a small bowl, stir together the brown sugar, granulated sugar and cinnamon.
• Spread the 4 tablespoons of softened butter evenly over the rolled out dough, leaving about ½-inch of dough on one long edge without butter. Sprinkle the cinnamon sugar mixture evenly over the buttered dough.
• Starting with the long edge opposite the edge without cinnamon-sugar, tightly roll up the dough into a log, pinching closed at the seam. Then use a sharp knife or flavorless dental floss to cut the log into 12 equal rolls. Place each roll in a greased 9×13-inch baking dish.
• Cover the rolls with a clean kitchen towel and let rise for 30 minutes.
• Meanwhile, preheat oven to 350° F.

Bake and Make Frosting

• Bake the cinnamon rolls in the preheated oven for 20-25 minutes, until golden brown on the edges. Let them cool for 10 minutes before frosting.
• Meanwhile, prepare the cream cheese frosting (or use the simple icing recipe in the notes below). Using an electric mixer, beat the softened cream cheese and butter together on medium low speed until creamy, 1-2 minutes.
• Add the powdered sugar and beat on low speed until combined, scraping down the sides of the bowl as needed. Add the vanilla extract and salt and beat on medium-low speed until incorporated and frosting is creamy.
• Spread the icing over the cinnamon rolls. Serve warm or at room temperature.

Video

Notes

• Active dry yeast may be used instead of instant yeast, but may require longer rising time. Let the dough rise until doubled in size for the first rise and 30 minutes to 1 hour for the second rise if using active dry yeast.
• To make a simple icing instead of cream cheese icing: In a small bowl, stir together 1 cup confectioner’s sugar, 2 tablespoons milk and 1/2 teaspoon vanilla extract. If the icing is too thick, stir in up to one more tablespoon milk. Drizzle over warm cinnamon rolls.
• To make cinnamon rolls without a stand mixer, you can mix the dough in a large bowl using a wooden spoon. When it becomes too hard to mix with a spoon, switch to mixing with your hands. Then knead the dough by hand on a lightly floured work surface.
• Make Ahead Instructions: You can make the cinnamon rolls the night before and then bake them in the morning. Make the dough, let it rise, roll it out and shape the rolls. Immediately after putting the cut cinnamon rolls in the baking dish, cover the dish with plastic wrap and refrigerate overnight. When you are ready to bake, take the cinnamon rolls out of the refrigerator and let them come to room temperature for 30 minutes while the oven preheats. Then remove the plastic wrap and bake as directed in the recipe.
• Storage Instructions: With cream cheese frosting: cover with plastic wrap and store in the refrigerator for up to 4 days. If you frosted the rolls with the simple confectioner’s sugar icing, they can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
• To Freeze (before or after icing): Store in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight or for an hour or so at room temperature and then gently warm in the oven or microwave before serving.

Nutrition

Serving: 1cinnamon roll | Calories: 356kcal | Carbohydrates: 58g | Protein: 7g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 279mg | Potassium: 137mg | Fiber: 2g | Sugar: 32g | Vitamin A: 352IU | Vitamin C: 0.05mg | Calcium: 86mg | Iron: 2mg

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