Best Breakfast & Brunch Recipes - Easy Ideas! | The Recipe Critic https://therecipecritic.com/breakfast-recipes/ Tried and True Recipes for Families | Food Blog Mon, 16 Mar 2026 18:03:35 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://therecipecritic.com/wp-content/uploads/2019/02/cropped-favicon-32x32.png Best Breakfast & Brunch Recipes - Easy Ideas! | The Recipe Critic https://therecipecritic.com/breakfast-recipes/ 32 32 53477294 Cinnamon Roll Butter Swim Biscuits https://therecipecritic.com/cinnamon-roll-butter-swim-biscuits/ https://therecipecritic.com/cinnamon-roll-butter-swim-biscuits/#respond Sat, 28 Mar 2026 12:00:00 +0000 https://therecipecritic.com/?p=335005 These cinnamon roll butter swim biscuits are my cheat code to making “cinnamon rolls.” They bake up soft and fluffy…]]>

These cinnamon roll butter swim biscuits are my cheat code to making “cinnamon rolls.” They bake up soft and fluffy with a sweet cinnamon swirl and icing on top. They disappear almost as fast as you can make them!

someone lifting a piece of cinnamon roll butter swim biscuit out of the pan.

Reasons You’ll Be Making These on Repeat

  • Soft and Fluffy: Because the dough bakes right in butter, the biscuits come out tender with golden edges and a soft, pillowy center every time.
  • Cinnamon Roll Shortcut: The cinnamon sugar swirl and sweet icing give you all the cozy cinnamon roll vibes without kneading dough or waiting for it to rise.
  • Perfect Sweet-Buttery Balance: The slightly savory biscuit base makes the cinnamon swirl and icing taste even richer and sweeter in every bite.

Cinnamon Roll Butter Swim Biscuits Ingredients

Overhead shot of labeled cinnamon roll butter swim biscuit ingredients.
  • Buttermilk: If using homemade buttermilk, you may need to add 2–3 extra tablespoons of flour since it’s thinner and can make the dough wetter.
  • Sweeter: If you want a really sweet biscuit, go ahead and bump up the sugar to ⅓ cup instead of 2 tablespoons.
Overhead shot of labeled cream cheese icing ingredients.
  • Drizzle: If you want to pour the icing instead of spreading it, microwave it for 15–20 seconds, stir well, then pour it over the warm biscuits.

Cinnamon Roll Butter Swim Biscuit Recipe

Some days I am in the mood for a cinnamon roll, but don’t have the energy! These butter swim biscuits, inspired by cinnamon rolls, are what I’ve been making instead! All the yummy cinnamon roll goodness, but way easier!

  1. Prep: Preheat the oven to 425°F. Spray a 9 x 9-inch pan with nonstick cooking spray, then set it aside. Prepare the filling by combining the brown sugar, cinnamon, and cream in a small bowl, and set aside.
  2. Dry Ingredients: Add the flour, baking powder, salt, and sugar to a large bowl and whisk to combine.
  3. Combine: Add buttermilk to the flour mixture and stir until nearly fully combined.
  4. Swirl: Add the cinnamon sugar mixture and stir it in just until the cinnamon is swirled throughout the batter. Just don’t mix completely together.
  5. Butter & Spread: Add the melted butter to the bottom of the prepared baking pan. Add the biscuit dough to the pan and spread evenly.
  6. Score & Bake: Score the dough into 9 equal squares before baking. Bake for 28–32 minutes, until a toothpick inserted in the center comes out with a few crumbs.
  7. Cream Cheese Glaze: While the biscuits cool slightly, combine the cream cheese and butter in a medium bowl until smooth.
  8. Mix & Spread: Add powdered sugar and mix until combined. Spread over the tops of the warm cinnamon roll butter swim biscuits, and serve immediately.
Bowl of cinnamon sugar mixture all mixed together.
Dry ingredients added to a large mixing bowl.
Buttermilk added to the dry ingredients and mixed together.
Cinnamon sugar mixture combined with the buttermilk biscuit mixture.
Melted butter added to the baking dish and biscuit mixture on top.
Biscuit mixture scored into 9 pieces.
Cream cheese mixed in a bowl for the icing.
Butter and powdered sugar added to the cream cheese to make the icing.

Alyssa’s Pro Tip

Pan tip: If using a metal pan, reduce the oven temperature to 400°F. If using an 8×8-inch pan, place it on a parchment-lined baking sheet. This will catch any butter that may bubble over.

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Cinnamon Roll Butter Swim Biscuits

These cinnamon roll butter swim biscuits bake in butter with a gooey cinnamon swirl and sweet icing on top.
Course Breakfast, brunch
Cuisine American, Southern
Keyword biscuits, Cinnamon Butter Swim Biscuits, Cinnamon Butter Swim Biscuits Recipe, cinnamon roll butter swim biscuits, cinnamon sugar biscuits, cinnamon sugar butter swim biscuits, easy biscuits, easy cinnamon biscuits, sweet biscuits
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9 Biscuits
Calories 423kcal
Author Alyssa Rivers

Equipment

  • 1 9 x 9-inch baking dish For a metal baking dish, reduce the oven temperature to 425 degrees Fahrenheit

Ingredients

Biscuits

  • ½ cup packed brown sugar
  • 4 teaspoons ground cinnamon
  • 3 tablespoons heavy cream
  • 2 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 ½ teaspoons salt
  • 2 tablespoons granulated sugar
  • 2 cups buttermilk
  • ½ cup melted unsalted butter

Cream Cheese Icing

  • 2 ounces softened cream cheese
  • 2 tablespoons softened salted butter
  • 1 cup powdered sugar

Instructions

Biscuits

  • Preheat the oven to 425 degrees Fahrenheit. Spray a 9 x 9-inch pan with nonstick cooking spray and set aside.
  • Prepare the cinnamon sugar filling by combining ½ cup packed brown sugar, 4 teaspoons ground cinnamon, and 3 tablespoons heavy cream in a small bowl, and set aside.
  • Add 2 ½ cups all-purpose flour, 1 tablespoon baking powder, 1 ½ teaspoons salt, and 2 tablespoons granulated sugar to a large bowl and whisk to combine.
  • Add 2 cups buttermilk to the flour mixture and stir until nearly fully combined. Add the cinnamon sugar mixture and stir it in just until the cinnamon is swirled throughout the batter, but not completely mixed together.
  • Add ½ cup melted unsalted butter to the bottom of the prepared baking pan. Add the biscuit dough to the pan and spread evenly.
  • Score the dough into 9 equal squares before baking. Bake for 28–32 minutes, until a toothpick inserted in the center comes out with a few crumbs.

Cream Cheese Icing

  • While the biscuits cool slightly, combine 2 ounces softened cream cheese and 2 tablespoons softened salted butter in a medium bowl until smooth.
  • Add 1 cup powdered sugar and mix until combined. Spread over the tops of the warm biscuits and serve immediately.

Notes

Leftover Instructions
  • Storage: Store leftover biscuits in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 7 days.
  • Reheating: Reheat individual biscuits in the microwave for 15-30 seconds.
  • Freezing: Let the baked biscuits cool completely, then freeze them unfrosted in a freezer-safe container for up to 3 months. Thaw at room temperature for 2–3 hours, then top with fresh cream cheese icing.

Nutrition

Calories: 423kcal | Carbohydrates: 59g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 632mg | Potassium: 147mg | Fiber: 1g | Sugar: 31g | Vitamin A: 642IU | Vitamin C: 0.1mg | Calcium: 178mg | Iron: 2mg
Pan of cinnamon roll butter swim biscuits baked, iced and ready to eat.

More Cinnamon Roll-Inspired Recipes

Someone lifting a slice of the cinnamon roll butter swim biscuits out of the pan.
]]> https://therecipecritic.com/cinnamon-roll-butter-swim-biscuits/feed/ 0 335005 Double Chocolate Muffins https://therecipecritic.com/chocolate-muffins/ https://therecipecritic.com/chocolate-muffins/#respond Mon, 15 Dec 2025 13:00:00 +0000 https://therecipecritic.com/?p=285960 Costco doesn’t make their famous double chocolate muffins anymore, so I had to crack the code and make a version…]]>

Costco doesn’t make their famous double chocolate muffins anymore, so I had to crack the code and make a version at home. These copycat muffins are rich, moist, and loaded with deep chocolate flavor!

Close up shot of two chocolate muffins stacked on top of each other with melty chocolate.

Reasons You’ll Love This Recipe

  • Costco Copycat: Do your kids miss the chocolate muffins from Costco? This is the perfect homemade version!
  • Super Easy and Totally Delicious! With just a few pantry staples and barely any prep, you can have a fresh batch ready in no time.
  • Great Addition to Any Brunch or Gathering: I like to serve them as part of a brunch spread with my favorite breakfast casserole or sheet pan eggs and bacon.

Ingredients for Chocolate Muffins

Overhead shot of labeled chocolate muffin ingredients.
  • Buttermilk: If you don’t have buttermilk on hand, you can make your own using this recipe!
  • Dutch Process Cocoa: This ingredient is the secret to that deep, dark chocolate flavor. Regular cocoa powder will work, but your muffins will be lighter in color and taste.
  • Chocolate Chunk Choices: Chopped baking chocolate melts best, but chips work too. Mix it up with milk, white, or peanut butter chips.
  • Which is better, Butter or Oil? Oil keeps these chocolate muffins extra moist, but you can swap in melted butter if you prefer.

How to Make Chocolate Muffins From Scratch

This chocolate muffin recipe is easier than you might think! With just a few simple steps, you’ll have rich, moist, tender muffins ready to enjoy. You don’t even need a mixer!

  1. Whisk Dry Ingredients: Preheat the oven to 425ºF. Line a muffin pan with muffin liners and spray lightly with nonstick cooking spray. Set aside. Add the cocoa powder, flour, baking powder, baking soda, and salt to a medium bowl. Whisk until combined. Set aside.
  2. Stir in the Sugars and Oil: Add the brown sugar, sugar, and oil to a large bowl and mix until combined. Add the buttermilk, sour cream, and vanilla and mix until combined.
  3. Eggs: Add the eggs and mix until combined.
  4. Combine Wet and Dry Ingredients: Add the flour mixture to the buttermilk mixture and mix until fully combined.
  5. Add Chocolate: Fold in the chopped chocolate by hand.
  6. Bake: Scoop the batter evenly into the prepared muffin tin, filling the wells about ⅔ of the way full. You can add additional chopped chocolate on top if you’d like. Bake for 6 minutes at 425ºF before lowering the temperature to 375ºF and baking for an additional 11-13 minutes. Remove the pan from the oven and let the muffins cool for about 5 minutes in the pan. Then, remove the chocolate muffins to a baking wire rack to finish cooling completely.

Reason For Different Baking Temps

Why start baking at 425ºF and then finish at 375ºF? Starting at 425ºF helps the muffins rise and form a domed top; dropping to 375ºF lets the centers bake evenly.

Mixing bowl with flour, baking soda, baking powder, salt and cocoa powder in a mixing bowl.
Sour cream and buttermilk added to the mixing bowl with the sugars and oil mixed together.
Two eggs added to the buttermilk, oil and sugar mixture.
Dry ingredients added to the bowl with the buttermilk mixture.
Chocolate chunks added to the chocolate muffin batter.
Overhead shot of the chocolate muffin batter in each muffin liner in the muffin tin.

Alyssa’s Pro Tips

My Favorite Muffin Liners: I use paper liners called tulip liners for these muffins! They let you fill the muffin cups higher, resulting in gorgeous, tall muffins just like the ones from your favorite bakery.

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Chocolate Muffins

These chocolate muffins are rich, moist, and packed with deep chocolate flavor, making them the perfect treat for breakfast, snack time, or dessert.
Course Breakfast
Cuisine American
Keyword bakery-style chocolate muffins, chocolate breakfast, chocolate muffin recipe, Chocolate Muffins, chocolate muffins recipe, double chocolate muffins, easy chocolate muffins, homemade chocolate muffins, moist chocolate muffins
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings 12 muffins
Calories 306kcal
Author Alyssa Rivers

Ingredients

  • ¾ cup Dutch process cocoa powder
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup packed dark brown sugar
  • ⅓ cup granulated sugar
  • ½ cup vegetable oil
  • ½ cup buttermilk
  • ½ cup sour cream or plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ¾ cup roughly chopped semi-sweet chocolate or chocolate chips

Instructions

  • Preheat the oven to 425 degrees Fahrenheit. Line a muffin pan with muffin liners and spray lightly with nonstick cooking spray. Set aside.
  • Add ¾ cup Dutch process cocoa powder, 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ¾ teaspoon baking soda, and ½ teaspoon salt to a medium bowl and whisk until combined. Set aside.
  • Add ½ cup packed dark brown sugar, ⅓ cup granulated sugar, and ½ cup vegetable oil to a large bowl and mix until combined.
  • Add ½ cup buttermilk, ½ cup sour cream, and 1 teaspoon vanilla extract and mix until combined. Add 2 large eggs and mix until combined.
  • Add the flour mixture to the sugar mixture and mix until fully combined. Fold in ¾ cup roughly chopped semi-sweet chocolate by hand.
  • Scoop the batter evenly into the prepared muffin pan, filling the wells about ⅔ of the way full. You can add additional chopped chocolate on top if you would like.
  • Bake for 6 minutes at 425 degrees Fahrenheit before lowering the temperature to 375 degrees Fahrenheit and baking for an additional 11-13 minutes.
  • Remove the pan from the oven and let the muffins cool for 5 minutes or so in the pan before removing them to a baking rack to finish cooling completely.

Notes

Storage Instructions
  • Room Temperature: Store leftover muffins in an airtight container at room temperature for up to 5 days.
  • In the Refrigerator: For longer storage, store in the fridge for up to 8 days. You can reheat them in the microwave for 10-15 seconds for a warm muffin!
  • In the Freezer: Freeze in an airtight container or freezer bag for up to 3 months. Let the muffins thaw to room temperature by setting them on the counter for a few hours.

Nutrition

Calories: 306kcal | Carbohydrates: 36g | Protein: 5g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 247mg | Potassium: 209mg | Fiber: 3g | Sugar: 19g | Vitamin A: 121IU | Vitamin C: 0.1mg | Calcium: 78mg | Iron: 2mg
Overhead shot of double chocolate muffins scattered on parchment paper.

More Easy Muffin Recipes

Chocolate muffins are great for a quick breakfast, a tasty after-school snack, or even a sweet treat. Here are some of my favorites that kids will love too!

]]> https://therecipecritic.com/chocolate-muffins/feed/ 0 285960 Christmas Morning Breakfast Casserole https://therecipecritic.com/christmas-morning-breakfast-casserole/ https://therecipecritic.com/christmas-morning-breakfast-casserole/#comments Sun, 07 Dec 2025 13:00:00 +0000 https://therecipecritic.com/?p=322741 Wake up to a breakfast that feels like a warm hug! This Christmas morning casserole turns sausage, eggs, cheese, and…]]>

Wake up to a breakfast that feels like a warm hug! This Christmas morning casserole turns sausage, eggs, cheese, and fluffy biscuits into the easiest, hearty breakfast you can’t get enough of!

Christmas morning casserole all baked and ready to serve.

One-Pan Christmas Cheer

  • Stress-Free: Assemble it the night before and bake in the morning for a holiday breakfast without the chaos.
  • Only 5 Ingredients: This delicious recipe uses only 5 simple ingredients, making assembly and prep only 20 minutes!
  • Bite-Sized Bliss: Fluffy biscuit pieces soak up eggs and cheese just right, giving each bite the perfect balance of flavors.

Christmas Morning Casserole Ingredients

Overhead shot of labeled ingredients.
  • Cheese Swaps: Feel free to use any cheese you love. Pepper Jack adds a little kick, and smoked Gouda gives a rich, smoky flavor.
  • Seasonings: Add ½–1 tsp salt and ¼–½ tsp black pepper, or try ½ tsp garlic or onion powder for extra flavor.
  • Fresh Garnish: Chopped chives or green onions make a tasty addition and a pretty garnish.
  • Serving Suggestions: Serve with hot sauce or a creamy gravy for extra indulgence.
  • Biscuit Options: You can use two smaller cans of biscuits instead of one large can. Cut the smaller biscuits in half rather than quarters.

Christmas Morning Breakfast Casserole Recipe

This Christmas casserole is a holiday morning staple. With simple prep, one pan, and straight into the oven, it’s a hearty, cheesy, and crowd-ready dish. For a complete breakfast, serve with warm cinnamon rolls and fresh fruit.

  1. Brown Sausage: Preheat the oven to 350ºF, then spray a 9 x 13-inch or 3-quart baking dish with nonstick cooking spray and set aside. Cook and crumble breakfast sausage in a large skillet over medium heat until browned and no pink remains, about 7 minutes. Drain off any grease.
  2. Cut Biscuits: Cut biscuits into quarters.
  3. Fill Baking Dish: Add the cut-up biscuits to the baking dish and top with the cooked sausage.
  4. Add Cheese: Evenly sprinkle shredded cheddar cheese over the top of the sausage and biscuits.
  5. Make Egg Mixture: Whisk together eggs and milk in a medium bowl, then pour the milk mixture evenly over the top.
  6. Bake: Cover with aluminum foil and bake for 45-50 minutes, until the eggs are set. Remove the foil and bake for 5 minutes or so, until lightly browned on top. Let the Christmas morning casserole sit for 5-10 minutes before serving.
Sausage cooking in a skillet.
Biscuits cut up on a cutting board.
Cooked sausage and cut up biscuits together in a baking dish.
Cheese sprinkled over the top of the sausage and biscuits.
Eggs and milk whisked together in a mixing bowl.
Egg mixture poured over the top of the Christmas breakfast casserole.

Make Ahead Instructions

This Christmas breakfast casserole is easy to assemble a night or two before, so you can pop it in the oven as soon as you wake up Christmas morning! For another easy make-ahead breakfast, check out my breakfast enchiladas!

  1. Assemble the casserole completely, but do not bake.
  2. Cover tightly with plastic wrap, foil, or a fitted lid.
  3. Refrigerate: You can leave it in the refrigerator for up to 2 days.
  4. Bake: When ready to cook, bake as directed in step 6.
  5. Extra Bake Time: You may need to add a few extra minutes to the bake time since the dish starts cold.
Print

Christmas Morning Casserole

An easy make-ahead Christmas casserole that’s hearty, comforting, and perfect for feeding your family!
Course Breakfast, brunch
Cuisine American
Keyword Biscuit Breakfast Casserole, Christmas Breakfast, Christmas morning breakfast casserole, Christmas morning casserole, Christmas morning casserole recipe, christmas recipes, easy breakfast casserole, holiday breakfast, overnight breakfast casserole, sausage and biscuit casserole, sausage breakfast casserole, sausage egg and cheese casserole
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 380kcal
Author Alyssa Rivers

Equipment

  • 1 9 x 13-inch baking dish or 3-quart baking dish

Ingredients

  • 1 pound breakfast sausage
  • 1 (16.3-ounce) tube Grand's canned biscuits
  • 6 large eggs
  • 1 cup milk
  • 2 cups shredded cheddar cheese

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and spray a 9 x 13-inch or 3-quart baking dish with nonstick cooking spray and set aside.
  • Cook and crumble 1 pound breakfast sausage in a large skillet over medium-high heat until thoroughly browned and no pink remains, about 7 minutes. Drain off any grease.
  • Cut 1 (16.3-ounce) tube Grand's canned biscuits into quarters, then add them to the baking dish and top with the cooked sausage.
  • Add 2 cups shredded cheddar cheese evenly over the top of the sausage and biscuits.
  • Whisk together 6 large eggs and 1 cup milk in a medium bowl, then pour evenly over the top.
  • Cover with aluminum foil and bake for 45-50 minutes, until the eggs are set. Remove the foil and bake for 5 minutes or so, until lightly browned on top. Let the casserole sit for 5-10 minutes before serving.

Video

This Christmas morning casserole turns sausage, eggs, cheese, and fluffy biscuits into the easiest, hearty breakfast you can’t get enough of!

Notes

Storage & Reheating Instructions
• Storage: Cool completely, then refrigerate in an airtight container for 3 to 4 days.
• Reheating: Microwave individual portions for 1 to 2 minutes, or warm the full dish in a 350°F oven until heated through.

Nutrition

Calories: 380kcal | Carbohydrates: 20g | Protein: 16g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 770mg | Potassium: 260mg | Fiber: 1g | Sugar: 2g | Vitamin A: 386IU | Vitamin C: 0.3mg | Calcium: 194mg | Iron: 2mg
Serving of Christmas breakfast casserole.

More Holiday Breakfast Recipes

]]> https://therecipecritic.com/christmas-morning-breakfast-casserole/feed/ 1 322741 All Things Cinnamon Rolls https://therecipecritic.com/all-things-cinnamon-rolls/ https://therecipecritic.com/all-things-cinnamon-rolls/#respond Tue, 02 Dec 2025 01:00:00 +0000 https://therecipecritic.com/?p=321300 Consider this your cinnamon roll home base. Recipes are organized by skill level, from quick beginner rolls to overnight bakery-style…]]>

Consider this your cinnamon roll home base. Recipes are organized by skill level, from quick beginner rolls to overnight bakery-style ones, plus fun variations the whole family will love. You will also find helpful tips for dough, rising, shaping, and frosting, so every batch turns out amazing.

Someone lifting a cinnamon roll our of a baking dish.

Want Something Easy? Start Here.

New to baking? Start with these simple recipes to build your confidence. They’re easy, reliable, and the perfect way to get comfortable before moving on to the next level.

Quick 45 Minute Cinnamon Rolls

4.82 from 133 votes
Quick 45 Minute Cinnamon Rolls is made with homemade dough, filled with ground cinnamon and a brown sugar mixture rolled and baked in less than an hour. Drizzle a sweet glaze over top making this the VERY BEST holiday breakfast!
View Recipe


Quick & Easy Options

Dough Readiness Tips (kneading + shaping)

  • Dough should be smooth, stretchy, and pass the windowpane test.
  • It should feel springy and bounce back from a light poke.
  • When rolling out, stretch the corners to keep a rectangle. If the dough springs back, rest it 5–10 minutes and continue.

Ready for Bakery Style?

Take things up a notch. These cinnamon roll recipes keep all the classic goodness, but ask for one or two extra steps that level up your baking without making it feel like work.

Overnight Cinnamon Rolls

No ratings yet
Overnight Cinnamon Rolls is a recipe you need in your recipe book. It is the best breakfast that is worth waking up to in the morning!
View Recipe

Cinnamon Roll Breadtwists

5 from 1 vote
These simple and delicious cinnamon roll breadtwists are fun and make the process of rolling and cutting cinnamon rolls easier. You just twist the dough and bake!
View Recipe

Yeast + Rising Tips

  • Active Dry: If using active yeast, dissolve it in warm liquid.
  • Instant: If using instant yeast, mix it directly into flour. *Instant yeast rises faster.
  • Rising: Let the dough rise until doubled. It should look puffy and spring back slowly when lightly pressed. *Don’t let the dough rise more than double.

Love The Flavor and Want to Mix It Up?

If you’re as obsessed with that cinnamon-and-sugar magic as I am, you’ll want it on everything. These recipes take that classic combo and spin it into fun, unexpected twists.

Variations on a Cinnamon Roll

How to Keep the Filling from Coming Out

Roll the dough snugly and use butter that’s soft but not melting. Mix a tablespoon of flour or cornstarch into the cinnamon sugar so it stays inside the swirl.

Mastered the Original? Try Something New

Ready for something different? I’ve got lots of different types of cinnamon rolls that use the same basic techniques but switch up the flavor.

Change Up Your Classic Cinnamon Roll

Flavor Swaps

Use the classic dough base and swap fillings such as pumpkin, caramel apple, or berry-lemon.

Don’t Forget To Frost The Cinnamon Rolls

If I’m honest, the frosting is the whole reason I show up for cinnamon rolls. It’s the magic. Here are a few ways to top yours so you get exactly the vibe you want!

Cinnamon Roll Icing

5 from 1 vote
A smooth, creamy cinnamon roll icing that melts perfectly into warm rolls. Quick to make and easy to spread.
View Recipe

Cream Cheese Frosting

5 from 1 vote
A classic! Cream cheese adds the perfect balance to all that cinnamon-roll sweetness.
Click Here For the Recipe

Buttercream Frosting

No ratings yet
It's always good to have a classic buttercream in your arsenal! It's not just for cinnamon rolls; you can use it to frost cakes, cookies, and more!
Click Here For the Recipe

Frosting Warm Rolls

Frost while the rolls are still warm, but not too hot, so the frosting slightly melts into every swirl.

Cutting Tips & Tricks

A few simple tricks make slicing cinnamon rolls cleaner, easier, and way less messy.

  • Always use a sharp knife! Cut with a gentle sawing motion.
  • Dental Floss: You can also use dental floss for clean, even cuts. Make sure it isn’t scented.
  • Slice Before Rolling: If it is easier, you can slice the dough into strips before rolling.

Bookmark This Page!

I’m always updating it with new ideas, so you’ll never run out of ways to make Cinnamon Rolls exciting again!

]]> https://therecipecritic.com/all-things-cinnamon-rolls/feed/ 0 321300 Banana Bread Pudding https://therecipecritic.com/banana-bread-pudding/ https://therecipecritic.com/banana-bread-pudding/#comments Fri, 07 Nov 2025 13:00:00 +0000 https://therecipecritic.com/?p=293262 If you love classic bread pudding, you’ve got to try banana bread pudding. Sweet banana flavor, a soft custardy center,…]]>

If you love classic bread pudding, you’ve got to try banana bread pudding. Sweet banana flavor, a soft custardy center, and golden edges that taste like heaven. It’s easy to throw together and is perfect for brunch or even dessert!

Overhead shot of cooked banana bread pudding drizzled with caramel and topped with sliced fresh bananas.

What Makes This Recipe a Keeper

  • Yummy Comfort: Each bite tastes like warm banana comfort. It’s a sweet, creamy, and flavorful new take on classic bread pudding!
  • Simple Ingredients! Made with basic pantry staples and ripe bananas, it’s an easy, budget-friendly dessert.
  • Versatile Treat: Delicious for brunch, dessert, or even an afternoon pick-me-up. Serve banana bread pudding warm, drizzled with caramel, or a scoop of ice cream!

Ingredients for Banana Bread Pudding

Overhead shot of labeled ingredients.
  • Bananas: The riper, the better. Let them get good and spotty for maximum sweetness, or speed it up by sealing them in a paper bag for a day or two.
  • Bread: French bread works best, but any white bread is fine. Great for using up rolls, loaves, or even stale buns. Sourdough adds extra flavor.
  • Topping: Optional, but a drizzle of caramel, lightly sweetened whipped cream, or creme anglaise takes it over the top.

How to Make Banana Bread Pudding

Okay, it’s time to bake up something sweet and comforting! Prep it ahead, pop it in the oven, and it’s the perfect addition to your holiday breakfast. Make my slow cooker breakfast casserole, and delicious bacon to go with it!

  1. Toss Bread and Butter: Preheat the oven to 350ºF and spray a 2-quart baking dish with nonstick cooking spray. Set aside. Add the diced bread to a large bowl and toss with the melted butter.
  2. Mix Eggs and Sugar: Add the eggs and sugar to a medium bowl and beat with a hand mixer on medium speed for about 1 minute until it lightens in color.
  3. Finish the Custard: Add the milk, vanilla, cinnamon,  nutmeg, salt, and mashed bananas and mix until combined.
  4. Toss Banana Slices with Bread: Add the sliced bananas to the bowl with the bread and toss to combine.
  5. Cover the Bread with Custard: Pour the egg mixture over the bread, then use your hands to gently mix it until all the bread is soaked in the egg mixture.
  6. Bake: Let this mixture sit for about 5 minutes before transferring it to the prepared baking dish. Rearrange the bread pieces as needed to evenly fill the dish. Bake for 35-40 minutes, until the bread is golden brown and the edges of the pudding pull away slightly from the pan. Remove the banana bread pudding from the oven and let it cool for at least 10 minutes before serving with whipped cream, creme anglaise, or caramel sauce.
Someone pouring melted butter over the dried bread.
Someone using a hand mixer to whip up the eggs and sugar.
Adding the seasonings and mashed banana to the egg mixture.
Sliced banana added to the bowl of bread.
Someone stirring the milk mixture into the bread and bananas.
Bread pudding ingredients added to the baking dish ready to go in the oven.

Alyssa’s Recipe Tip

Using Fresh Bread: If your bread is fresh, dry it out first. You can either leave it uncovered for a day or two, or bake the cubes at 300ºF for 15–20 minutes, stirring halfway through.

Print

Banana Bread Pudding

A cozy twist on classic bread pudding made with ripe bananas. Soft, sweet, and perfectly golden on top. It works for brunch or dessert!
Course Breakfast, brunch, Dessert
Cuisine American
Keyword Banana bread pudding, banana bread pudding recipe, banana bread pudding with caramel sauce, banana breakfast ideas, bread pudding, bread pudding ideas, bread pudding with bananas, easy banana bread pudding
Prep Time 20 minutes
Cook Time 40 minutes
resting time 10 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 375kcal
Author Alyssa Rivers

Ingredients

  • 1 loaf dried bread, cut into 1 ½-inch pieces about 1 loaf of French bread (11-12 cups)
  • 3 tablespoons melted unsalted butter
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 ½ cups milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup mashed bananas about 1 large banana
  • 1 ½ cups sliced bananas about 2 ½ large bananas

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and spray a 2-quart baking dish with nonstick cooking spray. Set aside.
  • Add 1 loaf dried bread, cut into 1 ½-inch pieces to a large bowl and toss with 3 tablespoons melted unsalted butter.
  • Add 4 large eggs and 1 cup granulated sugar to a medium bowl and beat with a hand mixer on medium speed for about 1 minute until it lightens in color.
  • Add 1 ½ cups milk, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon salt, and ½ cup mashed bananas and mix until combined.
  • Add 1 ½ cups sliced bananas to the bowl with the bread and toss to combine.
  • Pour the egg mixture over the bread and use your hands to gently mix it until all of the bread has been soaked in the eggs.
  • Let this mixture sit for about 5 minutes before transferring it to the prepared baking dish. Rearrange the pieces of bread as needed to evenly fill the dish.
  • Bake for 35-40 minutes, until the bread is golden brown and the edges of the pudding pull away slightly from the pan.
  • Remove the bread pudding from the oven and let it cool for at least 10 minutes before serving with whipped cream, creme anglaise, or caramel sauce.

Notes

Make Ahead, Storage, & Reheating Instructions
  • Make Ahead: Cover tightly with plastic wrap and refrigerate up to 1 day before baking. Add 10–15 minutes to the bake time since it’ll be chilled.
  • Store: Keep leftovers covered or in an airtight container in the fridge for up to 5 days.
  • Freeze: Wrap tightly in plastic and foil, then freeze up to 3 months. Thaw in the fridge for 1–2 days before baking.
  • Reheat: Warm single servings in the microwave in 30-second bursts, or heat the whole dish at 350ºF for 10–15 minutes until hot in the center.

Nutrition

Calories: 375kcal | Carbohydrates: 63g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 110mg | Sodium: 428mg | Potassium: 317mg | Fiber: 2g | Sugar: 35g | Vitamin A: 368IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 3mg
Bowl with a serving size of the banana bread pudding.

More Easy Sweet Casseroles

]]> https://therecipecritic.com/banana-bread-pudding/feed/ 1 293262 Belgian Waffles https://therecipecritic.com/belgian-waffles/ https://therecipecritic.com/belgian-waffles/#comments Tue, 28 Oct 2025 12:00:00 +0000 http://therecipecritic.com/?p=36601 There’s nothing like my homemade Belgian waffles! They’re crisp on the outside, soft and fluffy on the inside, with deep…]]>

There’s nothing like my homemade Belgian waffles! They’re crisp on the outside, soft and fluffy on the inside, with deep pockets for all the syrup and butter. The secret is whipping the egg whites for that light, airy texture!

Belgian waffles with strawberries, blackberries, and whipped cream.

A Reader’s Review

I made these on a whim this morning and my family all agreed that they were the best waffles! Thank you, this one is a keeper.

– Sariah

Why You’ll Never Go Back to Box Mix

  • Light and Fluffy Every Time: Whipping the egg whites gives these waffles that perfect combo of crispy edges and soft, airy centers.
  • Classic Belgian Texture: Thick batter and deep pockets create that Belgian style. Golden, fluffy, and ready to hold all your syrup and toppings.
  • Family-Approved: After making tons of batches, this recipe has become a family favorite. It’s consistent, reliable, and better than box mix!

Belgian Waffle Ingredients

Overhead shot of labeled ingredients.
  • Oil: Use a neutral oil like vegetable or canola, or swap for cooled, melted butter for a richer flavor.

Homemade Belgian Waffles Recipe

I used to think boxed mix was the way to go for easy pancakes and waffles, until I made this waffle recipe! I have never looked back! These come together with not much more effort, and the results are well worth it!

  1. Dry Ingredients: In a large bowl, whisk all-purpose flour, sugar, baking powder, and salt, then set aside
  2. Separate Egg Whites & Yolks: Crack and separate 2 large eggs. Place the egg yolks and whites into two different mixing bowls.
  3. Whip Egg Whites: Beat the egg whites with a hand mixer until stiff peaks form. Be careful not to over mix! Set aside.
  4. Combine Wet Ingredients: Add milk, vegetable oil, and vanilla extract to the bowl with the yolks, then whisk to combine.
  5. Combine Wet & Dry Ingredients: Add the flour mixture to the milk mixture and stir until just incorporated.
  6. Fold & Cook: Gently fold the beaten egg whites into the batter. Preheat the Belgian waffle maker according to the instructions and spray it with non stick cooking spray. Pour the batter into the hot waffle iron, then cook until golden on the outside. Top with your favorite toppings!
Dry ingredients added to a bowl.
Eggs divided into two bowl. Egg whites in one, and egg yolks in the other.
Egg whites whipped up with a hand mixer.
Wet ingredients added to a bowl and whisked together.
Wet and dry ingredients added together.
Whipped egg whites added to the Belgian waffle batter.

Alyssa’s Pro Tip

Egg Whites! Don’t skip separating the eggs and beating the whites! Beaten egg whites create a fluffy waffle by incorporating air into the batter!

Print

Belgian Waffles

Crispy on the outside, soft and fluffy inside! These classic Belgian waffles are a family favorite and better than anything from a mix.
Course Breakfast
Cuisine American
Keyword belgian waffles, belgian waffles from scratch, belgian waffles recipe, homemade belgian waffles, waffle recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 waffles
Calories 413kcal
Author Alyssa Rivers

Ingredients

  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 large eggs separated
  • 1 ¾ cups milk
  • ½ cup vegetable oil or canola
  • 2 teaspoons vanilla extract

Instructions

  • In a large bowl, whisk together 2 cups all-purpose flour, ¼ cup granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt. Set aside
  • Crack and separate 2 large eggs. Place the egg yolks and whites into two different mixing bowls.
  • Beat the egg whites with a hand mixer until stiff peaks form. Be careful not to over-mix! Set aside.
  • Add 1 ¾ cups milk, ½ cup vegetable oil or canola, and 2 teaspoons vanilla extract to the bowl with the yolks, whisking well to combine.
  • Add the flour mixture to the milk mixture and stir, just until incorporated.
  • Gently fold the beaten egg whites into the batter.
  • Preheat the waffle iron according to the manufacturer's instructions and spray it with non-stick cooking spray. Pour the batter into the hot waffle iron. Cook until golden on the outside.

Video

Notes

Storing & Reheating Instructions
  • Refrigerate: Store waffles in an airtight container or ziplock bag for 3–4 days.
  • Freeze: Let waffles cool completely, then store in a freezer-safe bag for up to 3 months.
  • Reheat: Microwave for 15 seconds, then toast for 1–2 minutes until warm and crisp.

Nutrition

Calories: 413kcal | Carbohydrates: 44g | Protein: 8g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 455mg | Potassium: 174mg | Fiber: 1g | Sugar: 12g | Vitamin A: 195IU | Calcium: 220mg | Iron: 2mg

What To Top Your Belgian Waffles With

The Belgian Waffles are perfect for loading up with all the toppings! Fresh fruit with whipped cream, or fancy butters like my Cinnamon Honey Butter, or Apple Butter. My favorite is classic buttermilk syrup. Here are a few more syrups to try!

Stack of Belgian waffles on a plate.
]]> https://therecipecritic.com/belgian-waffles/feed/ 10 36601 Hawaiian Roll Breakfast Casserole https://therecipecritic.com/hawaiian-roll-breakfast-casserole/ https://therecipecritic.com/hawaiian-roll-breakfast-casserole/#comments Mon, 20 Oct 2025 12:00:00 +0000 https://therecipecritic.com/?p=314593 This Hawaiian roll breakfast casserole is the perfect blend of sweet and savory! Fluffy Hawaiian rolls, hearty sausage, and eggs…]]>

This Hawaiian roll breakfast casserole is the perfect blend of sweet and savory! Fluffy Hawaiian rolls, hearty sausage, and eggs come together in just minutes for a breakfast everyone will love.

Why This Casserole Belongs on Your Table

  • Quick & Easy: You only need 10 minutes to throw this casserole together. It’s perfect for busy mornings or lazy weekends.
  • Secret Ingredient? Don’t skip the maple syrup, it’s the secret that takes this from good to oh wow.
  • Holiday Favorite: It’s perfect for Christmas morning or any holiday brunch.

Ingredients You’ll Need

  • Breakfast Sausage: My favorite choice for this casserole! You can also swap in diced ham, crispy bacon, or leave the meat out for a vegetarian version.
  • Maple syrup: Pure maple syrup gives the best flavor and balance of sweetness, but imitation syrup will work.
  • Vegetables (optional): Add 1–2 cups of diced veggies like bell peppers, mushrooms, or onions for extra flavor and color.

How to Make Hawaiian Roll Breakfast Casserole

Ready to make the best breakfast bake? Honestly, this one’s made for Christmas morning. Prep everything and toss it in the oven when you wake up! Grab some extra Hawaiian rolls and make my super easy Hawaiian roll cinnamon rolls!

  1. Slice the Rolls: Preheat the oven to 375ºF and spray a 9 x 13-inch baking dish with nonstick cooking spray. Dice the Hawaiian rolls into 1-inch cubes and add to the prepared baking dish.
  2. Add Sausage: Cook the breakfast sausage in a large skillet over medium heat. Break it up as it cooks until no pink remains, about 5-8 minutes. Spread the cooked sausage over the top of the diced rolls.
  3. Add Cheese: Add the cheddar cheese on top of the sausage.
  4. Combine the Egg Mixture and Bake: Whisk together the eggs, half and half, maple syrup, salt, and pepper in a medium bowl. Pour over the top of the cheese and sausage. Cover with foil and Bake for 30 minutes. Remove the foil and bake for an additional 8-10 minutes, or until the eggs are fully cooked and the top is lightly browned. Serve warm.

Alyssa’s Recipe Tip

Make-Ahead: Prep the casserole the night before for an easy morning! Just let it rest at room temperature for 30–60 minutes before baking so it heats evenly. If it’s still a bit chilled, simply add a few extra minutes to the bake time.

Print

Hawaiian Roll Breakfast Casserole

Sweet Hawaiian rolls meet savory sausage, eggs, and cheese in this easy breakfast casserole. Perfect for holidays and weekends!
Course Breakfast, brunch
Cuisine American
Keyword Amish Breakfast Casserole, Amish Breakfast Casserole Recipe, breakfast bake, breakfast casserole, breakfast recipe, hawaiian roll breakfast bake, hawaiian roll breakfast casserole, hawaiian roll breakfast casserole recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 servings
Calories 373kcal
Author Alyssa Rivers

Equipment

  • 1 9 x 13-inch baking pan

Ingredients

  • 1 (12-count) package Hawaiian rolls
  • 1 pound breakfast sausage
  • 2 cups shredded cheddar cheese
  • 8 large eggs
  • ¾ cup half and half
  • ⅓ cup real maple syrup
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  • Preheat the oven to 375 degrees Fahrenheit and spray a 9 x 13-inch baking dish with nonstick cooking spray.
  • Dice 1 (12-count) package Hawaiian rolls into 1-inch cubes and add to the prepared baking dish.
  • Cook 1 pound breakfast sausage in a large skillet over medium heat, breaking it up as it cooks until no pink remains, about 5-8 minutes.
  • Spread the cooked sausage over the diced rolls. Spread 2 cups shredded cheddar cheese evenly over the top of the sausage.
  • Whisk together 8 large eggs, ¾ cup half and half, ⅓ cup real maple syrup, ½ teaspoon salt, and ¼ teaspoon ground black pepper in a medium bowl, then pour over the top of the cheese and sausage.
  • Cover with foil and Bake for 30 minutes. Remove the foil and bake for an additional 8-10 minutes, or until the eggs are fully cooked and the top is lightly browned. Serve warm.

Notes

  • In the Refrigerator: Store leftovers in an airtight container in the fridge for 3-5 days.
  • To Reheat: To reheat, microwave individual servings in 30-second increments until warmed through, or heat the entire casserole in the oven at 350ºF for 15 minutes, or until heated through to 165ºF in the center.
  • In the Freezer: Yes, this is perfect for freezing. Make and bake your breakfast casserole. Once it has completely cooled down, place it in an airtight container or wrap it in a couple layers of plastic wrap, followed by a layer or two of heavy-duty aluminum foil. Lay flat in your freezer for up to 1 month. Thaw from frozen in the refrigerator overnight. Warm individual servings in the microwave until warmed through.

Nutrition

Calories: 373kcal | Carbohydrates: 22g | Protein: 18g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 185mg | Sodium: 602mg | Potassium: 195mg | Fiber: 0.01g | Sugar: 10g | Vitamin A: 451IU | Vitamin C: 0.4mg | Calcium: 181mg | Iron: 1mg

More Easy Breakfast Casseroles

Love easy breakfasts? Try more tasty casseroles that make mornings simple and stress-free. Each one is warm, filling, and sure to please the whole crew!

]]> https://therecipecritic.com/hawaiian-roll-breakfast-casserole/feed/ 9 314593 Super Easy Biscuits and Gravy Casserole https://therecipecritic.com/sausage-and-biscuit-casserole/ https://therecipecritic.com/sausage-and-biscuit-casserole/#comments Mon, 13 Oct 2025 12:00:00 +0000 https://therecipecritic.com/?p=118041 Forget the usual biscuits and gravy, this version takes everything you love and turns it into a hearty casserole. Creamy…]]>

Forget the usual biscuits and gravy, this version takes everything you love and turns it into a hearty casserole. Creamy sausage gravy, buttery biscuits, and zero stress.

Casserole dish with biscuits and gravy casserole baked to perfection and a wooden spoon taking a scoop out.

A Reader’s Review

My family loves this recipe! It’s our new Christmas morning breakfast, and I also make it for dinner. Thanks so much for a yummy, easy recipe!

– Dottie

Your New Favorite Biscuits and Gravy Upgrade

  • Flavor Packed: Baking the biscuits in the gravy gives you buttery bottoms, golden tops, and the best flavor in every bite.
  • Simple Brunch Idea: Fancy enough for holidays but easy enough for any morning. It feeds a crowd, stays warm, and everyone will love it!
  • Southern Classic: You’ll get all the flavor of the classic in a casserole! Brown the sausage, layer it up, and bake! It’s comfort food made simple.

Biscuits and Gravy Casserole Ingredients

Overhead shot of labeled ingredients.
  • Biscuits: Pre-made biscuits make this quick and easy, but homemade biscuits also work. Cook them with the sausage and gravy, whole or cut into pieces.
  • Sausage: Use your favorite flavor of sausage. You can use turkey, chicken, or even spicy sausage.
  • Custom: Add mushrooms, cooked bacon, or shredded cheese to the sausage gravy for some pizazz!

How to Make Biscuits & Gravy Casserole

If you love biscuits and gravy, you’ll love the casserole version! Rich sauce with buttery biscuits baked together for a simple, hearty breakfast or dinner!

  1. Prep: Preheat oven to 350 degrees Fahrenheit and spray a 9×13 inch pan with nonstick cooking spray and set aside. In a small bowl, whisk together all purpose flour, kosher salt, garlic powder, onion powder, and black pepper.
  2. Cook Sausage: Add the breakfast sausage to a large skillet over medium high heat, cook and crumble until no longer pink.
  3. Make Roux: Add the unsalted butter to the pan and melt. Whisk in the flour mixture, stirring until coated.
  4. Add Milk, Cream, & Simmer: Slowly add the whole milk and whipping cream. Reduce the heat to low and simmer until the gravy has thickened.
  5. Add Gravy to Baking Dish: Pour the gravy into the prepared 9×13 pan.
  6. Add Biscuit Pieces & Bake: Add the cut biscuits to the sausage gravy mixture, then bake for 20-30 minutes, or until the biscuits are golden brown.
Seasonings and flour in a small bowl.
Sausage cooking in a skillet.
Flour mixture spread over the cooked sausage.
Milk and cream added to the sausage and flour mixture.
Sausage gravy added to the bottom of the baking dish.
Pieces of the cut up biscuits on top of the sausage gravy.

Make Ahead Instructions

When you make this ahead, you can wake up, pop the biscuits and gravy casserole in the oven, and enjoy a hot breakfast without the morning rush.

  1. Assemble the casserole (according to the instructions up to the point where you are supposed to bake it) the night before.
  2. Refrigerate covered overnight.
  3. Bake as directed, but add an additional 10–15 minutes in the morning to make sure it is heated through.
Print

Biscuits and Gravy Casserole

Fluffy biscuits and creamy, peppery sausage gravy come together for a rich, comforting breakfast perfect for any occasion.
Course Dinner
Cuisine American
Keyword breakfast casserole, sausage and biscuit, sausage and biscuit casserole
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 People
Calories 371kcal
Author Alyssa Rivers

Ingredients

  • 1 pound ground breakfast sausage
  • ¼ cup all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 2 ½ cups whole milk
  • ½ cup whipping cream
  • 1 tube Pillsbury Grand Biscuits, cut into quarters

Instructions

  • Preheat oven to 350 degrees Fahrenheit and spray a 9×13 inch pan with nonstick cooking spray and set aside.
  • In a small bowl, whisk together ¼ cup all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon black pepper.
  • Add 1 pound ground breakfast sausage to a skillet over medium-high heat, cook and crumble until no longer pink. Add 2 tablespoons unsalted butter to the pan and melt. Whisk in the flour mixture and stir until coated.
  • Slowly add 2 ½ cups whole milk and ½ cup whipping cream. Reduce the heat to low and simmer until the gravy has thickened.
  • Pour the gravy into the bottom of the prepared pan. Add 1 tube Pillsbury Grand Biscuits, cut into quarters on top of the sausage and gravy mixture, and bake for 20-30 minutes or until the biscuits are golden brown.

Video

Notes

Storage Instructions

  • Fridge: Store leftovers up to 4 days in the pan covered with foil or in an airtight container.
  • Freezer: Freeze up to 2 months in a freezer-safe container. Thaw in the fridge overnight before baking.
  • Reheat: Warm in the microwave or bake at 300°F until heated through.
  • Make Ahead: Assemble the night before, refrigerate, and bake 10–15 minutes longer in the morning to heat through.
  • Biscuit Recipe Link: You can make homemade biscuits with this recipe.

Nutrition

Calories: 371kcal | Carbohydrates: 12g | Protein: 13g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 642mg | Potassium: 336mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 616IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 1mg
Bowl with a serving of biscuits and gravy casserole.

More Breakfast or Brunch Ideas

You can turn any breakfast into a dinner or a hearty brunch. Serve with Lemon Poppyseed Muffins, or Cinnamon Coffee Cake, and Honey Lime Poppyseed Fruit Salad for the perfect meal.

]]> https://therecipecritic.com/sausage-and-biscuit-casserole/feed/ 4 118041 Italian Sausage Egg Bites (Starbucks Copycat) https://therecipecritic.com/italian-sausage-egg-bites-starbucks-copycat/ https://therecipecritic.com/italian-sausage-egg-bites-starbucks-copycat/#comments Sun, 07 Sep 2025 12:00:00 +0000 https://therecipecritic.com/?p=311502 These copycat Starbucks Italian Sausage Egg Bites are our new favorite! I had to recreate, and honestly, they taste even…]]>

These copycat Starbucks Italian Sausage Egg Bites are our new favorite! I had to recreate, and honestly, they taste even better than Starbucks. With more sausage and flavor in every bite, they’re perfect for busy mornings!

Stack of Starbucks copycat Italian sausage egg bites.

Skip the Drive-Thru, Thank Me Later

  • Better than Starbucks: More sausage, more flavor, and no skimping on the good stuff.
  • Budget-friendly: A whole batch costs less than two trips through the drive-thru!
  • Meal prep win: Make a batch once, store in the fridge or freezer, and reheat for grab-and-go breakfasts all week.

Starbucks Italian Sausage Egg Bite Ingredients

Overhead shot of labeled Starbucks Italian sausage egg bite copycat ingredients.
  • Change the Cheese: You can swap out the cheese to your liking! Try gruyere, cheddar, pepper jack, or Swiss cheese.
  • Veggies: You can add sautéed onions, red peppers, or spinach for extra flavor.
  • Sun-Dried Tomatoes: Drain the sun-dried tomatoes well! Tip: Use a paper towel to absorb any excess oil!
  • Sausage: You can use spicy or mild sausage!

Italian Sausage Egg Bite Recipe (Starbucks Copycat)

My family is obsessed with Starbucks bacon egg bites, so when they released a sausage version, I had to try! Starbucks skimped on the sausage, so I loaded my version up! You don’t even need a fancy sous-vide machine to make these!

  1. Prepare & Water Bath: Preheat the oven to 300°F with the rack placed in the center. Place a second rack just beneath it and add an empty baking sheet. Fill the empty baking sheet with water to create steam in the oven. Spray a muffin pan well with nonstick cooking spray and set aside. In a blender, add the eggs, cottage cheese, salt, pepper, and dried basil.
  2. Blend: Blend for 15-20 seconds until smooth.
  3. Combine: Transfer the egg mixture to a large bowl and stir in the shredded cheese, sun-dried tomatoes, and the cooked and crumbled Italian sausage. Use a measuring cup to scoop the egg mixture into the wells of the muffin tin, filling them no more than ⅔ of the way full. Try to disperse the sausage evenly throughout the muffin wells.
  4. Bake: Place the muffin tin on the middle rack of the oven and bake for 30-35 minutes or until the center of the egg bites is set. Remove Starbucks egg bites from the oven and let them cool completely before removing from the pan.
Eggs, cottage cheese, and seasonings inside a blender.
Ingredients all blended up in the blender.
Cooked sausage, sun-dried tomatoes, and shredded cheese added to the egg mixture.
Sausage and egg mixture added to muffin tin, ready to be baked.

Alyssa’s Pro Tip

How do I get them out of the pan? You can loosen the sides from the pan by running a small silicone spatula around the edges before gently lifting them.

Print

Copycat Starbucks Italian Sausage Egg Bites

These homemade Italian Sausage Egg Bites are packed with flavor, loaded with sausage, and even better than Starbucks.
Course Breakfast
Cuisine American
Keyword egg bites recipe, italian sausage egg bites recipe, starbucks copycat egg bites
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 Servings
Calories 180kcal
Author Alyssa Rivers

Ingredients

  • 8 large eggs
  • ⅔ cup whole-fat cottage cheese
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon dried basil
  • ¼ cup diced sun-dried tomatoes drained, no oil
  • 1 ½ cups shredded Monterey Jack cheese
  • 1 cup cooked and crumbled Italian sausage

Instructions

  • Preheat the oven to 300 degrees Fahrenheit with the rack placed in the center of the oven. Place a second rack just beneath it and add an empty baking sheet. Fill the empty baking sheet with water to create steam in the oven. Spray a muffin pan well with nonstick cooking spray and set aside.
  • In a blender, add 8 large eggs, ⅔ cup whole-fat cottage cheese, ¼ teaspoon salt, ¼ teaspoon ground black pepper, and 1 teaspoon dried basil. Blend for 15-20 seconds until smooth.
  • Transfer the egg mixture to a large bowl and stir in 1 ½ cups shredded Monterey Jack cheese, ¼ cup diced sun-dried tomatoes, and 1 cup cooked and crumbled Italian sausage. Use a measuring cup to scoop the egg mixture into the wells of the muffin tin, filling them no more than ⅔ of the way full. Disperse the sausage evenly throughout the muffin wells.
  • Place the muffin tin on the middle rack of the oven and bake for 30-35 minutes or until the center of the egg bites is set. Remove from the oven and let them cool completely before removing from the pan. You can loosen the sides from the pan by running a small silicone spatula around the edges before gently lifting them.

Notes

Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30–50 seconds.
Freezer-Friendly: Freeze on a parchment-lined baking sheet until solid (about 2 hours), then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge or microwave in 30-second intervals at 50% power.

Nutrition

Calories: 180kcal | Carbohydrates: 2g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 139mg | Sodium: 358mg | Potassium: 195mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 1mg
Overhead shot of Starbucks copycat Italian sausage egg bites cooked in muffin tin.

More Easy Breakfast Ideas

]]> https://therecipecritic.com/italian-sausage-egg-bites-starbucks-copycat/feed/ 5 311502 Caramel Apple Cinnamon Rolls https://therecipecritic.com/caramel-apple-cinnamon-rolls/ https://therecipecritic.com/caramel-apple-cinnamon-rolls/#comments Wed, 03 Sep 2025 12:00:00 +0000 http://therecipecritic.com/?p=9533 These Caramel Apple Cinnamon Rolls are soft, gooey, and baked with cozy fall flavor in every bite. The homemade dough…]]>

These Caramel Apple Cinnamon Rolls are soft, gooey, and baked with cozy fall flavor in every bite. The homemade dough bakes up perfectly fluffy, and the rich caramel topping makes them feel extra special.

Single caramel apple cinnamon roll on a plate.

A Reader’s Review

I made these last night for the boys in my family going out hunting. I had to try one and WOW they are amazing. I was scared of making them, but once I started, just so easy. Thanks so much for sharing.

Jayme

Rollin’ Into Your New Favorite Treat

  • Beginner-friendly dough: The dough is really easy to make and turns out soft and tender every time.
  • A caramel apple twist: Fresh apples baked inside with a luscious caramel glaze on top.
  • Cozy, fall flavor: These are the ultimate fall sweet rolls! They will fill your kitchen with the most delicious smell of apples and cinnamon.

Caramel Apple Cinnamon Roll Ingredients

Overhead shot of labeled caramel apple cinnamon roll dough ingredients.
  • Yeast: This recipe uses instant yeast. If you use active dry, stir it into warm water with a little sugar and let it sit until foamy (about 5–10 minutes) before adding. The dough will also need a longer rise time.
Overhead shot of labeled filling ingredients.
  • Apples: Granny Smith is my favorite for tartness, but Honeycrisp or any firm apple works. Dice them small so they roll up easily. I keep the skin on for better shape, but you can peel it if you prefer.
Overhead shot of labeled caramel glaze ingredients.
  • Store-Bought Sauce: If you are short on time, store-bought caramel sauce will work great.

Caramel Apple Cinnamon Roll Recipe

Making these Caramel Apple Cinnamon Rolls is my favorite way to kick off fall! Other recipes I like to make in the fall are my pumpkin cheesecake snickerdoodles, caramel rolls, and pumpkin roll.

Dough

  1. Melt Butter: In a small saucepan over medium-low heat, add milk and softened unsalted butter. Stir until the butter has melted and remove from the heat. Let it stand until lukewarm temperature.
  2. Dry Ingredients: In a large mixing bowl, whisk together 2 ¼ cups of the 3 ¼ cups all-purpose flour, instant yeast, granulated sugar, and salt.
  3. Combine: Add the flour mixture to the bowl of a stand mixer with the dough hook attachment. Add the egg and water and start mixing on medium-low speed. Slowly add the milk mixture and remaining flour until the dough starts to form and becomes smooth. Let the dough rest for 10 minutes.
  4. Roll Dough: On a lightly floured surface, roll the dough into a large 9×15-inch rectangle. About ¼-½ inch thick.
Milk and butter melting in a pot on the stove.
Dry ingredients mixed together in a bowl.
Egg and milk added to the dry ingredients to make ball of dough.
Dough rolled out into a rectangle.

Alyssa’s Pro Tip

Why aren’t my rolls fluffy? Dense rolls usually come from adding too much flour when the dough feels sticky. Try kneading longer instead. Over-proofing or under-kneading can also keep them from getting light and fluffy.

Filling

  1. Make Cinnamon Sugar Filling: In a small bowl, combine the cinnamon, nutmeg, and brown sugar for the filling. Spread the softened unsalted butter onto the dough, keeping it about a ½ inch away from the edge.
  2. Add Diced Apples: Sprinkle the cinnamon and brown sugar evenly over the softened butter. Sprinkle with chopped Granny Smith apples.
  3. Roll Up Dough: Roll up the dough from the long side into a log and pinch the seams. Cut into 9-12 slices, depending on how thick you want your cinnamon rolls.
  4. Rise & Bake: Place in a greased 9×13-inch pan or 9-inch pie pan, cover with a damp cloth, and let rise for 30 minutes. While the cinnamon rolls are rising, preheat the oven to 375°F. Bake for 25 minutes, or until the tops are just golden brown.
Rolled out dough covered in butter.
Cinnamon sugar mixture and apple slices spread over the butter on the dough.
Caramel apple cinnamon roll dough and filling rolled up into a log.
Caramel apple cinnamon rolls sliced, placed in a pan, and read to rise.

Alyssa’s Pro Tip

Rising Tip: Let rolls rise in a warm spot. For quicker results, warm the oven to 200°F, turn it off, then place covered rolls inside until doubled in size.

Caramel Glaze

  1. Melt Butter & Sugar: In a medium saucepan, melt the unsalted butter, brown sugar, and sweetened condensed milk until the sugar dissolves.
  2. Glaze Baked Rolls: Bring to a boil over medium-high heat for about 2-3 minutes. Drizzle over the warm cinnamon rolls.
Sweetened condensed milk, sugar, and butter in a saucepan.
Caramel apple cinnamon roll glaze in a pan.

All Things Cinnamon Rolls

I know how much everyone loves cinnamon rolls! So I’ve rounded up every version, from quick and easy to more advanced homemade! You can find them all in one place! With Lots of tips and tricks!

Find all my cinnamon roll favorites here
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Caramel Apple Cinnamon Rolls

Soft, fluffy cinnamon rolls filled with tender apples and warm spices, then topped with a rich caramel glaze.
Course Breakfast, Dessert, Side Dish
Cuisine American
Keyword apple cinnamon rolls, Caramel Apple Cinnamon Rolls, Caramel Apple Cinnamon Rolls Recipe, cinnamon roll recipe
Prep Time 25 minutes
Cook Time 25 minutes
Rise 30 minutes
Total Time 1 hour 20 minutes
Servings 12
Calories 406kcal
Author Alyssa Rivers

Equipment

  • Oven
  • Baking Pan

Ingredients

Dough

  • ¾ cup milk
  • ⅓ cup softened unsalted butter
  • 3 ¼ cups all-purpose flour
  • 2 teaspoons instant yeast
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • 1 egg
  • ¼ cup water

Filling

  • 1 tablespoon cinnamon
  • ¼ teaspoon nutmeg
  • ¾ cup packed brown sugar
  • 5 tablespoons softened unsalted butter
  • 1 chopped Granny Smith apple About 1 cup

Caramel Glaze

  • ¼ cup unsalted butter
  • ½ cup brown sugar
  • ¼ cup sweetened condensed milk

Instructions

Dough

  • In a small saucepan over medium-low heat, add ¾ cup milk and ⅓ cup softened unsalted butter. Stir until the butter has melted and remove from the heat. Let stand until lukewarm temperature.
  • In a large mixing bowl, whisk together 2 ¼ cups of the 3 ¼ cups all-purpose flour, 2 teaspoons instant yeast, ¼ cup granulated sugar, and ½ teaspoon salt.
  • Add the flour mixture to a stand mixer with the dough hook attached. Add 1 egg and ¼ cup water and start mixing on medium-low speed. Slowly add the milk mixture and remaining flour until the dough starts to form and becomes smooth. Let the dough rest for 10 minutes.
  • On a lightly floured surface, roll the dough into a large 9×15-inch square. About ¼-½ inch thick.

Filling

  • In a small bowl, combine 1 tablespoon cinnamon, ¼ teaspoon nutmeg, and ¾ cup packed brown sugar for the filling. Spread 5 tablespoons softened unsalted butter onto the dough, keeping it about a ½ inch away from the edge.
  • Sprinkle the cinnamon and brown sugar evenly over the top of the softened butter. Sprinkle with 1 chopped Granny Smith apple.
  • Roll up the dough from the long side into a log and pinch the seams. Cut into 9-12 slices, depending on how thick you want your cinnamon rolls.
  • Place in a greased 9×13-inch pan or 9-inch pie pan, cover with a damp cloth, and let rise for 30 minutes.
  • While the cinnamon rolls are rising, preheat the oven to 375 degrees Fahrenheit. Bake for 25 minutes or until the tops are golden brown.

Caramel Glaze

  • In a medium saucepan, melt ¼ cup unsalted butter, ½ cup brown sugar and ¼ cup sweetened condensed milk until the sugar dissolves.
  • Bring to a boil over medium-high heat for about 2-3 minutes. Pour over the warm cinnamon rolls.

Notes

  • Storing: Place in an airtight container or zip-top bag and store in the refrigerator for 2 to 3 days.
  • Freezing: Wrap each cinnamon roll individually in foil, then place in a freezer bag. Store in freezer for 1 to 2 months.
  • Reheating: Reheat in the oven at 350°F until warm for best results or microwave for 1 to 2 minutes.

Nutrition

Calories: 406kcal | Carbohydrates: 62g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 127mg | Potassium: 177mg | Fiber: 3g | Sugar: 34g | Vitamin A: 501IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 2mg

More Cinnamon Apple Recipes

Overhead shot of baked and glazed caramel apple cinnamon rolls.
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