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!

Cinnamon Roll Butter Swim Biscuits 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.

• 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.

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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 minutes

Cook Time 30 minutes minutes

Total Time 40 minutes 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

More Cinnamon Roll-Inspired Recipes

Breakfast

Cinnamon Roll Casserole

45 minutes

Recipe Skill Levels

Cinnamon Roll Cheesecake

8 hours 30 minutes

Desserts

Hawaiian Roll Cinnamon Rolls

23 minutes

Desserts

Cinnamon Pull-Apart Bread

1 hour 40 minutes

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.

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

Desserts

Hawaiian Roll Cinnamon Rolls

23 minutes

Breakfast

Quick and Easy Cinnamon Rolls

1 hour 20 minutes

Recipe Skill Levels

Easy Air Fryer Cinnamon Rolls (From a Can!)

15 minutes

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!

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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

Breakfast

Delicious Cinnamon Roll Pancakes Recipe

25 minutes

Desserts

Cinnabon Cinnamon Roll Cake

35 minutes

Breakfast

Cinnamon Roll Casserole

45 minutes

Desserts

Cinnamon Roll Dessert Pizza

40 minutes

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

Breakfast

Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze

1 hour 10 minutes

Desserts

Caramel Apple Cinnamon Rolls

1 hour 20 minutes

Breakfast

Pumpkin Cinnamon Rolls

2 hours 50 minutes

Breakfast

Orange Rolls

2 hours 15 minutes

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.

This 4-ingredient churro fudge is pure magic! It’s buttery, cinnamon sugary bliss that tastes like a churro and fudge had a baby. It’s easy to make and even easier to gift (if you can resist eating it all first!).

Butter is Better

I chose butter over vanilla because, honestly, white chocolate and sweetened condensed milk already bring plenty of vanilla flavor to the party. The butter, though, adds that cozy, rich depth and helps everything melt together like a dream. The result? Churro fudge that’s smoother, creamier, and just flat out better than the rest.

Ingredients for Churro Fudge

• White Chocolate: Avoid baking chips or anything labeled “vanilla flavored,” they won’t melt as well. Choose real white chocolate with at least 30% cocoa butter (look for an ivory or pale yellow color). Brands like Guittard, Ghirardelli, Lindt, or Callebaut work great, or chop up quality bars instead of using chips.
• Sweetened condensed milk or its coconut version will both work beautifully in this recipe.
• Cinnamon Sugar: Store-bought is fine, but it’s easy to make your own. Mix ½ cup granulated sugar with 2 tablespoons ground cinnamon.
• Sweetness Level: For less sweetness, use less cinnamon sugar inside or on top. Note that it will lessen the classic churro flavor.

How to Make 4 Ingredient Churro Fudge

Making this churro fudge could not be easier! Just melt, mix, and chill, no fancy steps needed. Here’s how to bring this sweet treat together in minutes. Love fudge? Make my 2 Ingredient, Grinch, or my super popular Fantasy fudge next!

1. Heat: Spray an 8 x 8-inch pan with nonstick spray and line it with parchment paper, leaving an extra 1-2 inches on all sides. Set aside. Add the white chocolate, sweetened condensed milk, and butter to a medium saucepan and heat over medium low heat. Stir until fully melted and smooth, about 4 minutes.
2. Add Cinnamon Sugar: Remove from the heat, then stir in 4 tablespoons of cinnamon sugar into the fudge mixture.
3. Add to Baking Pan: Pour the fudge into the baking pan and smooth the top.
4. Chill: Spoon the remaining 3 tbsp of cinnamon sugar over the top, then swirl it into the churro fudge with a knife. Cover the pan with foil or plastic wrap and chill in the fridge for at least 2 hours, or until solid.

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Cinnamon Sugar Churro Fudge

All the sweet, cinnamon-sugar magic of churros turned into smooth, melt-in-your-mouth fudge. Only 4 ingredients and ready in minutes!

Course Dessert

Cuisine American

Keyword 4-ingredient churro fudge, 4-ingredient fudge, christmas treats, churro fudge, churro fudge recipe, cinnamon roll fudge, cinnamon sugar fudge, easy fudge recipe, fudge, Fudge Recipe, fudge with sweetened condensed milk

Prep Time 10 minutes minutes

chill time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 16 servings

Calories 246kcal

Author Alyssa Rivers

Equipment

• 1 8 x 8-inch baking pan

Ingredients

• 3 cups high-quality white chocolate chips or chunks
• 1 (14-ounce) can sweetened condensed milk
• 2 tablespoons salted butter
• 7 tablespoons cinnamon sugar divided

Instructions

• Lightly spray an 8 x 8-inch baking pan with nonstick cooking spray and line the pan with parchment paper, leaving a 1-2 inch overhang on either side. Set aside.
• Add 3 cups high-quality white chocolate chips, 1 (14-ounce) can sweetened condensed milk, and 2 tablespoons salted butter to a medium saucepan and heat over medium-low heat, stirring constantly until fully melted and very smooth, about 4 minutes.
• Remove from the heat and stir 4 tablespoons of the 7 tablespoons cinnamon sugar into the fudge mixture.
• Pour the fudge mixture into the prepared baking pan and smooth over the top. Spoon the remaining 3 tablespoons of cinnamon sugar evenly over the top, then swirl it into the fudge with a knife.
• Cover the pan with aluminum foil or plastic wrap and chill in the refrigerator for at least 2 hours, or until solid.

Video

Nutrition

Calories: 246kcal | Carbohydrates: 33g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 65mg | Potassium: 163mg | Fiber: 0.05g | Sugar: 33g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 0.1mg

More Easy Fudge Recipes

Craving more fudge? Try these easy, sweet treats. Quick to make, fun to share, and sure to please!

Easy

Million Dollar Fudge

2 hours 15 minutes

Desserts

Rocky Road Bars

2 hours 7 minutes

Desserts

Reese’s Fudge

20 minutes

Desserts

Cookies and Cream Fudge

15 minutes

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.

Caramel Apple Cinnamon Roll 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.

• 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.

• 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.

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.

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.

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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 minutes

Cook Time 25 minutes minutes

Rise 30 minutes minutes

Total Time 1 hour hour 20 minutes 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

Desserts

Brown Sugar Cinnamon Baked Apples

35 minutes

Recipe Skill Levels

Apple Bread

1 hour 10 minutes

Beverages

Easy Crockpot Apple Cider

2 hours 10 minutes

Sometimes you just need warm, gooey cinnamon rolls without the hours of waiting. These Hawaiian Roll Cinnamon Rolls are the cozy little hack that brings all the cinnamon-sugar joy with half the effort.

Ingredients Needed

• Butter: Use salted butter, or add a few pinches of salt if you use unsalted butter.
• Brown Sugar: I prefer dark, but you can use light brown sugar.
• Add Nuts: Add ½ cup of chopped nuts like pecans or walnuts to the cinnamon sugar mixture for a nutty twist!
• Pumpkin Spice: Add ½ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves for that pumpkin spice flavor.

How to Make Hawaiian Cinnamon Rolls

I’m obsessed with cinnamon rolls, but I’m not always in the mood for all the work. This recipe takes just 5 minutes of prep, and you’ll have gooey, soft cinnamon rolls ready in under 30 minutes! Have extra Hawaiian rolls? Make my Hawaiian Roll Breakfast Casserole next!

1. Prep: Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside. Without breaking the rolls apart, slice the King’s Hawaiian rolls in half horizontally. Carefully lift the top half off the bottom half, keeping both halves intact. Place the bottom half of the rolls, cut side up, in the prepared baking pan.
2. Butter Bottom Half: Spread 5 tablespoons of the softened butter over the bottom half of the rolls. Combine the brown sugar, cinnamon, and salt in a small bowl. Sprinkle about ⅔ of the mixture evenly on top of the butter.
3. Top and Bake: Place the top half of the rolls onto the cinnamon sugar, then spread the remaining 3 tablespoons of butter over the top, followed by the remaining ⅓ of the cinnamon sugar. Cover with aluminum foil and bake for 12 minutes. Remove the foil and bake for an additional 5 minutes to brown the tops.
4. Cream Cheese Frosting: While the rolls are baking, prepare the frosting. Beat the cream cheese, butter, powdered sugar, and vanilla together in a medium bowl using a hand mixer until smooth. Let the rolls sit for 2-3 minutes before frosting them and serving.

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Hawaiian Roll Cinnamon Rolls

Soft, gooey, frosted, and ready in under 30 minutes. These Hawaiian Roll Cinnamon Rolls are the shortcut you’ll be obsessed with.

Course Breakfast, brunch, Dessert

Cuisine American, hawaiian

Keyword easy hawaiian cinnamon rolls, hawaiian cinnamon rolls, hawaiian roll cinnamon rolls, hawaiian roll cinnamon rolls recipe, hawaiian rolls recipe, kings hawaiian rolls cinnamon rolls, shortcut cinnamon rolls

Prep Time 5 minutes minutes

Cook Time 18 minutes minutes

Total Time 23 minutes minutes

Servings 12 rolls

Calories 184kcal

Author Alyssa Rivers

Ingredients

• 1 (12-count) package Hawaiian rolls
• ½ cup softened salted butter
• ⅔ cup brown sugar light or dark
• 1 tablespoon ground cinnamon
• ⅙ teaspoon salt

Frosting

• 2 ounces softened cream cheese
• 1 tablespoon softened salted butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
• Without breaking the rolls apart, slice 1 (12-count) package Hawaiian rolls in half horizontally. Carefully lift the top half off the bottom half, keeping both halves intact. Place the bottom half of the rolls cut-side up in the prepared baking dish.
• Spread 5 tablespoons of the ½ cup softened salted butter over the bottom half of the rolls.
• Combine ⅔ cup brown sugar, 1 tablespoon ground cinnamon, and ⅙ teaspoon salt in a small bowl and sprinkle about ⅔ of the mixture evenly on top of the butter. Place the top half of the rolls onto the cinnamon sugar, then spread the remaining 3 tablespoons of butter over the top, followed by the remaining ⅓ of the cinnamon sugar.
• Cover with aluminum foil and bake for 12 minutes. Remove the foil and bake for an additional 5 minutes to brown the tops.
• While the rolls are baking, prepare the frosting by using a hand mixer to beat 2 ounces softened cream cheese, 1 tablespoon softened salted butter, 1 cup powdered sugar, and 1 teaspoon vanilla extract together in a medium bowl until smooth.
• Let the rolls sit for 2-3 minutes before spreading the frosting over them and serving.

Video

Notes

• Storage: Keep leftovers in an airtight container or tightly wrapped in the fridge for up to 5 days.
• Reheat: Warm in the microwave in 20–30 second bursts until heated through.
• Make Ahead: Assemble through step 4, cover, and refrigerate overnight. Add 3–4 minutes to the bake time the next day.

Nutrition

Calories: 184kcal | Carbohydrates: 23g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 122mg | Potassium: 29mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 331IU | Vitamin C: 0.02mg | Calcium: 24mg | Iron: 0.2mg

More Cinnamon Roll Recipes

Breakfast

Quick 45 Minute Cinnamon Rolls

45 minutes

Desserts

Cinnabon Cinnamon Roll Cake

35 minutes

Desserts

Cinnamon Roll Dessert Pizza

40 minutes

Breakfast

Delicious Cinnamon Roll Pancakes Recipe

25 minutes

I’m never one to wait for fall to make my pumpkin chocolate chip bread. I just can’t resist that sweet, chewy bread loaded with rich chocolate chips. You guys shouldn’t wait either, make this today! Trust me!

Pumpkin Chocolate Chip Bread Ingredients

• Add nuts: Swap half of the chocolate chips for nuts for added texture
• Pumpkin: Use pumpkin puree, not pumpkin pie filling.

Pumpkin Chocolate Chip Bread Recipe

Baking this pumpkin chocolate chip bread is my favorite way to kick off fall! It’s simple, cozy, and I like to think I’m making great life choices when pumpkin is the main ingredient. Like in my 2 ingredient pumpkin cake!

1. Combine Wet Ingredients: Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 5-inch loaf pan with nonstick cooking spray and set aside. In a large bowl, mix together eggs, sugar, oil, pumpkin, buttermilk, and vanilla extract. Mix until evenly combined.
2. Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, cloves, and ginger.
3. Stir Together: Gently fold the flour mixture into the wet, mixing until just combined. A few lumps are okay, but don’t overmix. Stir in the chocolate chips.
4. Bake and Enjoy! Pour the batter into the prepared pan, then bake for 55-60 minutes. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs. Cool in the pan for 10 minutes before removing to a wire rack to cool completely before slicing.

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Pumpkin Chocolate Chip Bread

Soft, moist pumpkin bread loaded with warm spices and chocolate chips is perfect for breakfast, dessert, or a cozy snack!

Course Bread, Dessert

Cuisine American

Keyword pumpkin chocolate chip bread, pumpkin chocolate chip bread recipe, pumpkin chocolate chip loaf, pumpkin loaf

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 slices

Calories 342kcal

Author Alyssa Rivers

Ingredients

• 2 cups flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• ¼ teaspoon ginger
• 2 eggs
• ½ cup oil
• 1 ¼ cups sugar
• ¼ cup buttermilk
• 1 (15-ounce) can pumpkin 1 ½ cups
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

• Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 5-inch loaf pan with nonstick cooking spray and set aside.
• In a large bowl, mix together, 2 eggs, 1 ¼ cups sugar, ½ cup oil, 1 (15-ounce) can pumpkin, ¼ cup buttermilk and 2 teaspoons vanilla extract. Mix until evenly combined.
• In a medium bowl, whisk together 2 cups flour, ½ teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and ¼ teaspoon ginger.
• Gently fold the dry mixture into the wet, mixing until just combined. A few lumps are okay, don't overmix. Stir in 1 cup semi-sweet chocolate chips.
• Pour the batter into the prepared pan. Bake for 55-60 minutes. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs. Cool in the pan for 10 minutes before removing to a wire rack to cool completely before slicing.

Notes

To Store or Freeze: Once cooled, wrap bread tightly or place in an airtight container. Store at room temperature for 3–4 days, in the fridge for up to 1 week, or freeze for up to 3 months.

Nutrition

Serving: 12g | Calories: 342kcal | Carbohydrates: 45g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 196mg | Potassium: 128mg | Fiber: 2g | Sugar: 27g | Vitamin A: 69IU | Vitamin C: 0.02mg | Calcium: 46mg | Iron: 2mg

More Pumpkin Desserts to Try

Desserts

The World’s Best Pumpkin Roll

1 hour 41 minutes

Desserts

Pumpkin Cream Cheese Truffles

2 hours 30 minutes

Desserts

Pumpkin Cheesecake Snickerdoodles

1 hour 42 minutes

Desserts

Pumpkin Roll Bars

55 minutes

Once you try these strawberry cinnamon rolls, they’ll be a family staple! The secret? Freeze-dried strawberries and lemon zest in the glaze! They are seriously so good!

Ingredients Needed

• Filing Tip: If you can’t find canned pie filling, double my homemade strawberry sauce recipe and add 4 teaspoons cornstarch and 2 teaspoons water to thicken.

• Glaze Tip: Freeze-dried strawberries are the key to the incredible strawberry flavor. If you can’t find them, use strawberry jam or jelly, but reduce the half & half to keep the glaze thick.

How to Make Strawberry Cinnamon Rolls

Even though this recipe uses homemade dough, these strawberry cinnamon rolls are super easy to make. The hardest part is waiting for them to come out of the oven!

Dough

1. Melt Butter: In a small saucepan over medium-low heat, add the milk and butter. Stir until the butter has melted and remove from heat. Let stand until lukewarm temperature.
2. Dry Ingredients: In a large bowl or the bowl of a stand mixer, whisk together 2 ¼ cups of the flour, yeast, sugar, and salt.
3. Combine: Add the egg and water and use a stand mixer fitted with the dough hook attachment to mix until combined.
4. Slowly Add Milk: Slowly add the milk mixture and the remaining 1 cup of flour to the dough until combined.
5. Knead: Knead on medium speed for 6-7 minutes until smooth and pulling away from the bowl. If too sticky, add 1-2 tablespoons of flour and knead 2-3 more minutes. To knead by hand, mix ingredients, then knead on a floured surface for about 10 minutes. Form into a ball, place in the bowl, and let rest for 10 minutes. place it back into the bowl. Set it aside to let it rest for about 10 minutes.
6. Roll Out Dough: On a lightly floured surface, roll out the strawberry cinnamon roll dough into a large 9 x 15-inch rectangle that is about ¼-½ inch thick.

Strawberry Filling

7. Spread: Spread the strawberry pie filling evenly over the dough. Combine the cinnamon and sugar in a small bowl, then sprinkle it evenly on top of the strawberry filling.
8. Roll: Roll up the 15-inch side into a log and pinch the seams. To avoid the filling squeezing out the other side, try lifting the rolled side up and placing it down on top of the filling before pulling it back towards you to make the roll tighter. Repeat this for the entire process of rolling the dough to prevent losing all the filling.
9. Slice: Use a very sharp knife to slice the rolled dough into 12 even rolls. I recommend using a clean kitchen towel or several paper towels to wipe the knife clean between each cut.
10. Let Rolls Rise: Place the rolls in a 9 x 13 x 2-inch baking pan, cover with a damp cloth, and set them aside to rise in a warm place for 30 minutes.
11. Bake: While the rolls rise, preheat the oven to 375 degrees Fahrenheit. Bake for 30 minutes or until just golden brown on the tops.

Lemon Cream Cheese Glaze

12. Mix Glaze and Frost Rolls: In a medium bowl, combine the cream cheese, butter, and powdered sugar until smooth. Add the half & half, lemon juice, lemon zest, and freeze-dried strawberry powder and mix until combined.
13. Add Glaze: Spread over the warm strawberry cinnamon rolls after they cool for 10 minutes or so.

Print

Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze

These delicious strawberry cinnamon rolls are made with pie filling and a quick and easy dough. The flavor is out of this world amazing!

Course Breakfast, Dessert

Cuisine American

Keyword best cinnamon rolls, cinnamon roll recipes, fluffy cinnamon rolls, homemade strawberry cinnamon rolls, lemon glaze cinnamon rolls, quick and easy cinnamon roll recipe, strawberry cinnamon roll recipe, strawberry cinnamon rolls, strawberry cream cheese frosting

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12 Servings

Calories 383kcal

Author Alyssa Rivers

Ingredients

Dough

• ¾ cup milk
• ⅓ cup softened unsalted butter
• 2 ¼ cups all-purpose flour,
• 2 teaspoons instant yeast
• ¼ cup granulated sugar
• ½ teaspoon salt
• 1 large egg
• ¼ cup water
• 1 cup all-purpose flour +2 tablespoons if the dough is very sticky

Filling

• 1 (21-ounce) can strawberry pie filling
• 2 teaspoons ground cinnamon
• ½ teaspoon granulated sugar

Strawberry Lemon Cream Cheese Glaze

• 4 ounce cream cheese softened
• 3 Tablespoons salted butter softened
• 1 cup powdered sugar
• 2 tablespoons freeze-dried strawberries crushed into powder about .5-ounces freeze-dried strawberries
• 3 tablespoons half & half
• 2 teaspoons lemon juice
• 1 tablespoon lemon zest about 1 large lemon

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 heat. Let stand until lukewarm temperature.
• In a large bowl or the bowl of a stand mixer, whisk together 2 ¼ cups all-purpose flour, 2 teaspoons instant yeast, ¼ cup granulated sugar, and ½ teaspoon salt.
• Add 1 large egg and ¼ cup water and use a stand mixer fitted with the dough hook attachment to mix until combined.
• Slowly add the milk mixture and 1 cup all-purpose flour to the dough until combined.
• Knead on medium speed for 6-7 minutes or until the dough is smooth and pulls away from the sides of the bowl. If the dough is very sticky and won’t pull away from the sides even after 6-7 minutes, add 1-2 tablespoons of flour and knead again for 2-3 minutes. You can alternatively make the dough by hand. Stir all the ingredients together in a large bowl before kneading it on a lightly floured surface until smooth, about 10 minutes or so.
• Form the dough into a ball and place it back into the bowl. Set it aside to let it rest for about 10 minutes.
• On a lightly floured surface, roll the dough into a large 9 x 15-inch rectangle that is about ¼-½ inch thick.

Filling

• Spread the 1 (21-ounce) can strawberry pie filling over the dough. Combine the 2 teaspoons ground cinnamon and ½ teaspoon granulated sugar in a small bowl, then sprinkle it evenly on top of the strawberry filling.
• Roll up the 15-inch side into a log and pinch the seams. To avoid the filling squeezing out the other side, try lifting up the rolled side and placing it down on top of the filling before pulling it back towards you to make the roll tiger. Repeat this for the entire process of rolling the dough to prevent losing all the filling.
• Use a very sharp knife to slice the rolled dough into 12 even rolls. I recommend using a clean kitchen towel or several paper towels to wipe the knife clean between each cut.
• Place the rolls in a 9 x 13 x 2-inch baking pan, cover with a damp cloth, and set them aside to rise in a warm place for 30 minutes.
• While the rolls rise, preheat the oven to 375 degrees Fahrenheit. Bake for 30 minutes or until just golden brown on the tops.

Glaze

• In a medium bowl, combine 4 ounce cream cheese softened, 3 Tablespoons salted butter softened, and 1 cup powdered sugar until smooth. Add 3 tablespoons half & half, 2 teaspoons lemon juice, 1 tablespoon lemon zest, and 2 tablespoons freeze-dried strawberries crushed into powder and mix until combined. Spread over the warm rolls after they cool for 10 minutes or so.

Video

Notes

Originally posted April 15, 2014

Updated on August 31, 2023

Update March 18, 2025

Nutrition

Calories: 383kcal | Carbohydrates: 60g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 177mg | Potassium: 139mg | Fiber: 3g | Sugar: 28g | Vitamin A: 431IU | Vitamin C: 42mg | Calcium: 59mg | Iron: 2mg

More Tasty Strawberry Recipes

If you loved these strawberry cinnamon rolls, then you’ve got to try a few more of my favorites strawberry desserts! Like my strawberry cake from scratch!

Desserts

Strawberry Brownies

35 minutes

Desserts

Strawberry Pretzel Salad

4 hours 20 minutes

Desserts

Strawberry Trifle

1 hour 45 minutes

Recipe Skill Levels

The Easiest Fresh Strawberry Pie

45 minutes

Crunchy and sweet, red hot cinnamon popcorn is like caramel corn with a hint of cinnamon! The butter and sugar mellow out the bold cinnamon flavor of red hots, resulting in a buttery, lightly spiced treat. It’s less intense than cinnamon bears but just as addictive. Perfect for fans of caramel corn and red hots!

Bright Red, Flavorful Popcorn

This festive popcorn is so beautiful and makes the perfect addition to any Valentine’s, Galentine’s, or Christmas party. It tastes amazing and is easy to make with minimal ingredients. If you’re a fan of hot tamales, but they can be too spicy, this is the snack for you! It has the perfect amount of cinnamon without overwhelming heat!

Ingredients for Red Hot Cinnamon Popcorn

How to Make Red Hot Cinnamon Popcorn

When my sweet tooth hits, I love having a poppable snack like cinnamon popcorn! It only takes 10 minutes to prep! Be sure to plan ahead because it takes some time to bake and then cool.

1. Prep: Preheat the oven to 250 degrees Fahrenheit. Spray a large, deep roasting pan or a large oven-safe Dutch oven with pan spray and add your popped popcorn to it. Set aside.
2. Melt Butter: Add the butter to a medium-sized heavy-bottomed pot and heat over medium heat.
3. Heat Ingredients: Once the butter is melted, add the corn syrup, sugar, salt, and red hots candy to the saucepan.
4. Stir and Boil: Cook over medium-low heat, stirring constantly, until the red hots are melted and the mixture is boiling. Stop stirring and let it boil for 2 minutes.
5. Stir in Baking Soda: Turn off the heat and stir in the baking soda. The red hot mixture can bubble up a bit at this stage. Make sure the pot you use has high sides, and you stir continuously until the bubbling up subsides.
6. Coat Popcorn: Pour the red hot mixture over the popcorn and stir it as best you can until the popcorn is as evenly coated as you can get it.
7. Bake, Stir, Cool: Bake the cinnamon popcorn for 1 hour, stirring thoroughly every 15 minutes. Once the hour is up, turn out the popcorn onto sheet pans lined with parchment paper and let it cool completely before breaking into pieces and serving.

More Delicious Snack Recipes

Here are some of my other favorite snack recipes to try—perfect for any craving or occasion! Whether you’re in the mood for something sweet, savory or a little of both, these snacks are sure to hit the spot.

Recipe Skill Levels

Fire Crackers

8 hours 5 minutes

Appetizers

Bacon Crackers

25 minutes

Recipe Skill Levels

Sweetheart Valentine’s Buddies

15 minutes

Recipe Skill Levels

Baked Cinnamon Sugar Apple Chips

1 hour 10 minutes

Print

Red Hot Cinnamon Popcorn

Crunchy and sweet, cinnamon popcorn is like caramel corn with a hint of cinnamon! The butter and sugar mellow out the bold cinnamon flavor of red hots, resulting in a buttery, lightly spiced treat.

Course Dessert, Snack

Cuisine American

Keyword christmas treats, Cinnamon Candy Popcorn, Cinnamon Popcorn, Cinnamon Popcorn Recipe, Holiday treat, Red Hots Popcorn

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 14 cups

Calories 241kcal

Author Alyssa Rivers

Ingredients

• 14 cups air-popped popcorn ½ cup kernels worth
• ½ cup butter
• 11 ounces red hots or cinnamon imperials, 2 (5.5-ounce) boxes of Red Hots or 1 ½ cups
• ½ cup corn syrup
• ½ cup granulated sugar
• ½ teaspoon salt
• ½ teaspoon baking soda

Instructions

• Preheat the oven to 250 degrees Fahrenheit. Spray a large, deep roasting pan or a large oven-safe Dutch oven with pan spray and add 14 cups air-popped popcorn to it. Set aside.
• Add ½ cup butter to a medium-sized heavy-bottomed pot and heat over medium heat.
• Once the butter is melted, add 11 ounces red hots or cinnamon imperials, ½ cup corn syrup, ½ cup granulated sugar, and ½ teaspoon salt. Cook over medium-low heat, stirring constantly, until the red hots are melted and the mixture is boiling.
• Stop stirring and let it boil for 2 minutes. Turn off the heat and stir in ½ teaspoon baking soda. The red hot mixture can bubble up a bit at this stage, so make sure the pot you use has high sides, and you stir continuously until the bubbling up subsides.
• Pour the red hot mixture over the popcorn and stir it as best you can until the popcorn is as evenly coated as you can get it.
• Bake the cinnamon popcorn for 1 hour, stirring thoroughly every 15 minutes. Once the hour is up, turn out the popcorn onto sheet pans lined with parchment paper and let it cool completely before breaking into pieces and serving.

Nutrition

Calories: 241kcal | Carbohydrates: 46g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 183mg | Potassium: 38mg | Fiber: 2g | Sugar: 35g | Vitamin A: 224IU | Calcium: 4mg | Iron: 0.4mg

This Sock It to Me Cake is a moist, buttery Southern bundt cake with a delicious cinnamon–sugar pecan layer swirled through the middle. It became popular because of Duncan Hines in the 1960s and 1970s, and you’ll understand why once you try it!

Just Like My Grandma Made It

As a kid, I never understood why adults loved nuts in their desserts. Now that I have a more adult taste, I get it! Pecans mixed with butter, sugar, and cinnamon are one of my favorites! Take that and swirl it through a buttery cake, ‘sock it to me’! If you love recipes with this flavor profile as much as I do, you could try my Sticky Buns, cinnamon French toast bake, or my Hawaiian Roll Cinnamon Rolls.

Ingredients Needed

You probably already have everything you need to make this moist, delicious cake in your kitchen!

How to Make Sock It To Me Cake

This cake comes together quickly but takes a while to bake. Just make sure you take the time to prep your bundt pan so your cake comes out clean!

1. Prep: Preheat the oven to 325 degrees Fahrenheit. Prepare a bundt pan by coating the inside with melted shortening and a light dusting of flour. Tap out any excess. Or you can use a baking spray that has flour in it. Sift the flour, baking soda, and salt in a medium bowl and set aside. In a stand mixer, beat the butter and sugar until light and fluffy. Scrape down the sides and bottom of the bowl as needed.
2. Beat: Add the eggs one at a time. Beat well after each addition. Add the sour cream and vanilla. Scrape down the bottom and sides of the bowl.
3. Combine: At low speed, gradually add the flour mixture and combine it fully.
4. Sock is to me Cake Streusel Filling: Combine the pecans, brown sugar, and cinnamon in a small bowl.
5. Spread: Pour half of the batter into the prepared pan and spread it out evenly. Sprinkle the pecan mixture evenly over the batter.
6. Bake: Top with the remaining cake batter and smooth it over the top. Bake for about 80 minutes or until a toothpick comes out nearly completely clean from the center of the cake. It Should only have a few crumbs clinging to it. Let the cake cool in the pan for only 5 minutes before inverting it onto a cooling rack and removing the pan to let it cool completely.
7. Glaze: Once the cake has cooled, make the glaze. Whisk the powdered sugar and milk in a small bowl until smooth. Drizzle over the top of the cake.

Yummy Cakes to Try

Desserts

Cinnamon Coffee Cake

1 hour 5 minutes

Desserts

Tom Cruise Coconut Cake

2 hours

Desserts

Cinnabon Cinnamon Roll Cake

35 minutes

Print

Sock It To Me Cake

This Sock It to Me Cake is a moist, buttery Southern bundt cake with a delicious cinnamon-sugar pecan layer swirled through the middle.

Course Dessert

Cuisine American

Keyword Cinnamon Pecan Bundt Cake, Duncan Hines sock it to me cake, Sock it To Me Cake, Sock It To Me Cake Recipe

Prep Time 30 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 12 servings

Calories 654kcal

Author Alyssa Rivers

Ingredients

Cake

• 3 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 3 cups granulated sugar
• 1 cup unsalted butter
• 6 large eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract

Filling

• 1 cup chopped pecans
• ½ cup packed brown sugar
• 2 teaspoons ground cinnamon

Glaze

• 1 cup powdered sugar
• 3 tablespoons milk

Instructions

• Preheat the oven to 325 degrees Fahrenheit. Prepare a bundt pan by using a paper towel to coat the inside with melted shortening and a light dusting of flour (or granulated sugar) over that, tapping out the excess. You may alternatively use a baking spray that has flour in it.
• Sift together 3 cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt in a medium bowl and set aside.
• In a stand mixer, beat 3 cups granulated sugar and 1 cup unsalted butter until light and fluffy, scraping down the sides and bottom of the bowl as needed.
• Add 6 large eggs one at a time and beat well after each addition, followed by 1 cup sour cream and 1 tablespoon vanilla extract. Scrape down the bottom and sides of the bowl.
• On low speed, gradually add in the flour mixture until fully combined.
• Combine 1 cup chopped pecans, ½ cup packed brown sugar, and 2 teaspoons ground cinnamon in a small bowl.
• Pour half of the batter into the prepared bundt pan and spread it out evenly.
• Sprinkle the pecan mixture evenly over the batter before topping with the remaining batter and smooth it over the top.
• Bake for about 80 minutes, or until a toothpick comes out nearly completely clean from the center of the cake, with only a few crumbs clinging to it. Let the cake cool in the pan for only 5 minutes before inverting it onto a cooling rack and removing the pan to let it cool completely.
• Once the cake has cooled, make the glaze by whisking 1 cup powdered sugar and 3 tablespoons milk together in a small bowl until smooth. Drizzle over the top of the cake.

Video

Nutrition

Calories: 654kcal | Carbohydrates: 96g | Protein: 8g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 187mg | Potassium: 152mg | Fiber: 2g | Sugar: 70g | Vitamin A: 723IU | Vitamin C: 0.3mg | Calcium: 64mg | Iron: 2mg

This creamy Eggnog Milkshake is decadent and super flavorful. It takes four simple ingredients and 5 minutes of your time. If you thought you liked eggnog before, you are going to absolutely love it after trying this shake.

Eggnog Milkshake Ingredients

If you love the McDonald’s eggnog shake, you are going to love this recipe. There are only four ingredients, and it takes 5 minutes to throw together.

• Vanilla Ice Cream: The base of the shake that combines perfectly with the eggnog to make the best creamy cold milkshake.
• Eggnog: You can use storebought or make your own!
• Ground Nutmeg: Adds extra flavor to this yummy treat.
• Ground Cinnamon: I love adding more cinnamon to my eggnog milkshake for the best spice and flavor.

How to Make an Eggnog Shake

You will love how simple this eggnog milkshake recipe is. You simply throw everything into the blender and mix it up! You’re going to love how the creamy eggnog gives this shake the best texture.

1. Combine: Add the ice cream, eggnog, nutmeg, and cinnamon to a blender.
2. Blend: Blend on high speed until smooth and creamy. Pour into serving glasses, add a cute straw, and top with whipped topping and a dusting of freshly grated nutmeg before serving.

More Eggnog-Inspired Dessert Recipes

I love anything that has to do with eggnog during the holiday season. This milkshake is one of the best ways to enjoy eggnog. Here are a few of my other favorite ways to enjoy it during Christmas.

Recipe Skill Levels

Eggnog Poke Cake

55 minutes

Desserts

Eggnog Cookies

22 minutes

Recipe Skill Levels

Eggnog Cake

1 hour 20 minutes

Desserts

Eggnog Fudge

30 minutes

Print

Eggnog Milkshake

This creamy Eggnog Milkshake is decadent and super flavorful. It takes four simple ingredients and 5 minutes of your time. If you thought you liked eggnog before, you are going to absolutely love it after trying this shake.

Course Beverage, Dessert, Drinks

Cuisine American

Keyword christmas milkshake, Eggnog Dessert, Eggnog Milkshake, Eggnog Milkshake Recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 525kcal

Author Alyssa Rivers

Equipment

• 1 Blender

Ingredients

• 3 cups vanilla ice cream
• 1 cup eggnog
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon

Instructions

• Add 3 cups vanilla ice cream, 1 cup eggnog, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cinnamon to a blender.
• Blend on high speed until smooth and creamy.
• Top with whipped cream and a dusting of freshly grated nutmeg before serving.

Nutrition

Calories: 525kcal | Carbohydrates: 57g | Protein: 13g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 162mg | Sodium: 227mg | Potassium: 606mg | Fiber: 2g | Sugar: 52g | Vitamin A: 1096IU | Vitamin C: 3mg | Calcium: 422mg | Iron: 0.5mg