Bread and Muffins Archives | What Molly Made

Pillowy Soft Cinnamon Rolls

Molly Thompson — Tue, 24 Mar 2026 14:50:58 +0000

Why These Cinnamon Rolls Are So Soft

These are soft because the dough is built differently from most recipes. Instead of relying only on butter alone, this recipe uses:

Honey to lock in moisture: Honey is hygroscopic, meaning it pulls in and holds moisture. That’s why they stay soft instead of drying out the next day.
Greek yogurt to keep the crumb tender: it gently weakens gluten and holds onto moisture, which creates a tender, plush texture (instead of a chewy or bready)
Bread flour for tall, stretchy layers: it gives cinnamon rolls more structure so they rise taller and form soft, pull-apart layers instead of baking up flat or dense.
and a warm cream soak that melts into the rolls while baking

The result is soft, pull-apart cinnamon rolls that stay fluffy even after they cool. Not just warm-out-of-the-oven soft. Actually soft the next day.

If you’re planning a full brunch spread, I love pairing these with something savory like everything bagel casserole or savory bread pudding so it doesn’t feel overly sweet.

What Makes Cinnamon Rolls Pillowy (Not Bready)

Pillowy cinnamon rolls come down to air structure.

Bready rolls have a few large air pockets.
Pillowy rolls have thousands of tiny ones.

That’s why the dough is only allowed to get puffy during the first rise, not fully doubled. You want the yeast to save its strength for the second rise after shaping, which creates those soft, layered spirals.

This is one of my favorite tricks. It makes a huge difference.

It’s the same trick I use for my mini cinnamon rolls.

The One Step That Changes Everything

Adding butter at the right time is what keeps these soft and tall.

Most recipes mix everything together at once. That gives you soft dough, but flatter rolls.

Here, the dough is kneaded first, then the butter is added slowly at the end. That builds structure first, then softens it. You end up with cinnamon rolls that are fluffy, layered, and still melt-in-your-mouth tender.

How to Tell If Your Dough Is Right

This dough should feel soft, smooth, and slightly tacky. It will stick just a little to the bottom of the bowl but not your hands.

After the first rise:

it looks puffy
slightly domed
springs back slowly when pressed

It should not fully double. Trust me on this.

If you’re newer to yeast, this is a great recipe to start with before trying my cottage cheese dinner rolls.

My Trick for Proofing Cinnamon Rolls

If your kitchen runs cool or you want a more consistent rise, this is the easiest way to do it.

Turn your oven to the lowest setting and let it preheat for a few minutes, then turn it off. Crack the oven door open slightly and place the covered dough or rolls inside. It creates a warm, gentle environment that helps the dough rise evenly without overheating.

I use this all the time, especially in the winter, and it makes a huge difference in how soft and fluffy the rolls turn out.

I use it for all of my sweet bread recipes including pumpkin cinnamon rolls, pecan sticky buns, and protein cinnamon rolls.

Don’t Skip the Heavy Cream

Right before baking, you’ll pour warm heavy cream around the rolls, not over the tops.

As they bake, the cream soaks into the dough and creates a soft, almost custardy texture in the center. This is what gives you that bakery-style gooeyness without making them soggy.

How to Get Tall Cinnamon Rolls

Rolling tightly is key.

Instead of slicing a big log, this method cuts strips and rolls each one individually. It keeps the centers from unraveling and gives you those tall, even spirals.

Things I Definitely Would NOT Do

There are a few things that will quietly ruin cinnamon rolls, even if everything else is right. I’ve tested this so many times, and these are the ones that actually make a difference.

I would not use cold ingredients. Cold eggs and yogurt slow down yeast activity and make it harder for the dough to come together smoothly. Room temp ingredients helps the dough mix evenly, rise properly, and bake up soft and fluffy.

I would not let the dough fully double on the first rise: It seems like the right thing to do, but it leads to bready rolls. You want the dough to be puffy and rise slightly, but not double. The yeast still has energy for the second rise, which is what creates that soft, layered texture.

I would not add a bunch of extra flour: This dough is supposed to be soft and slightly tacky. Adding too much flour makes the rolls dense and dry. If it’s sticking a little, that’s exactly what you want.

I would not over bake them: They should be lightly golden, not deeply browned. The centers should look just set. Your best bet is to use an instant read thermometer and insert it into the center. It should read 190 degrees F.

I would not rush the second rise: This is where the texture actually happens. The rolls should look puffy and slightly expanded before they go in the oven.

How to Keep Cinnamon Rolls Soft Overnight

Two things matter most:

don’t over bake
store them covered

They’re done when the tops are lightly golden and the center looks just set, around 185–190°F inside.

Because of the honey and dairy in the dough, these stay soft for up to 2 days at room temperature. After that I’d store them in the fridge. After one of my tests we warmed these up from the fridge 5 days later and they were still soft and gooey!

Make Ahead Instructions

After shaping the rolls, cover the pan tightly and refrigerate overnight.

In the morning, let them sit at room temperature for 45–60 minutes, until puffy. Pour the cream around the rolls, then bake as directed.

Perfect for holidays, brunch, or when you just don’t want to deal with dough first thing!

If you love prepping ahead for busy mornings, you’d also like my overnight blueberry waffle casserole or my high protein breakfast burritos. Same idea, less stress in the morning.

Step-by-Step Instructions (With Photos)

Step 1. Activate the yeast: Whisk warm milk, yeast, and sugar together and let sit until foamy.

Step 2. Mix the dough: Add honey, sugar, yogurt, eggs, and vanilla. Mix, then add flour and salt until a shaggy dough forms. Let rest 10 minutes.

Step 3. Knead: Switch to the dough hook and knead until smooth and elastic.

Step 4. Add butter: Add softened butter one tablespoon at a time until fully incorporated and the dough is soft and stretchy.

Before 1st rise.

After 1st rise.

Step 5. First rise: Let rise until puffy but not doubled.

Step 6. Fill and shape: Roll into a large rectangle, spread the cinnamon filling, cut into strips, and roll into spirals.

Before 2nd rise.

After 2nd rise.

Step 7. Second rise: Let the rolls rise until noticeably puffy and touching.

Step 8. Add cream and bake: Pour warm cream around the rolls and bake until lightly golden and just set in the center.

Step 9. Frost: Spread cream cheese frosting over the warm rolls and serve.

FAQs

What makes cinnamon rolls soft and gooey?

Soft cinnamon rolls come from a combination of hydration and structure. Ingredients like milk, yogurt, and honey help retain moisture, while proper kneading and proofing create a light, airy texture instead of a dense crumb.

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour. The rolls will still be soft, but slightly less tall and chewy. Bread flour creates more structure, which helps the rolls rise higher and form better layers.

Can I make these cinnamon rolls overnight?

Yes. After shaping the rolls, cover them tightly and refrigerate overnight. In the morning, let them sit at room temperature for 45–60 minutes until puffy, then pour the cream around the rolls and bake.

What to Serve With Cinnamon Rolls

If you’re making these for brunch, I like to pair them with something savory like [high protein egg casserole] or [sheet pan breakfast potatoes] to balance out the sweetness.

More Breakfast Recipes

If you’re planning a weekend breakfast or brunch, here are a few more favorites:

Pillowy Soft Cinnamon Rolls

These pillowy soft cinnamon rolls bake up tall, fluffy, and perfectly gooey with a melt-in-your-mouth texture. Made with honey, yogurt, and a simple cream soak, they stay soft for days instead of drying out. If you’ve struggled with dense or bready cinnamon rolls, this is the one that actually fixes it.

Course Breakfast

Cuisine American

Diet Vegetarian

Keyword christmas breakfast, cinnamon rolls, holiday breakfast, thanksgiving breakfast

Prep Time 30

Cook Time 25

Rise Time 1 30

Total Time 2 25

Servings cinnamon rolls

Calories

Author Molly Thompson

Ingredients

Cinnamon Roll Dough

¾ cup whole milk warmed to 110-113°F
2 ¼ teaspoons instant yeast 1 standard packet
¼ cup granulated sugar divided
⅓ cup honey
½ cup full-fat plain Greek yogurt or sour cream, room temperature
2 large eggs + 1 egg yolk room temperature
1 teaspoon vanilla bean paste or vanilla extract
4 ¼ cups bread flour
1 ½ teaspoons salt
6 tablespoons unsalted butter very soft but not melted
½ cup heavy cream warmed

Cinnamon Filling

½ cup unsalted butter very soft but not melted
1 cup light brown sugar packed
2 Tablespoons cinnamon
¼ teaspoon kosher salt
½ teaspoon vanilla bean paste or vanilla extract

Cream Cheese Frosting

4 oz full-fat block cream cheese softened to room temperature
4 tablespoons unsalted butter softened to room temperature
1 ¼ cups powdered sugar
1 teaspoon vanilla extract
Pinch salt to taste
1-2 Tablespoons heavy cream or milk, as needed

Standard – Metric

Instructions

Activate the yeast: Warm the milk in the microwave for 30-40 seconds, until it’s 110-113°F. Add it to the bowl of a stand mixer (or large bowl) with the yeast and 1 tablespoon (12g) sugar. Whisk it together and let sit for 5 minutes until foamy.
¾ cup whole milk, 2 ¼ teaspoons instant yeast, ¼ cup granulated sugar
Mix the wet ingredients: Add the honey, remaining sugar (38g), Greek yogurt, eggs, egg yolk, and vanilla. Mix briefly with the paddle attachment to combine.
⅓ cup honey, ½ cup full-fat plain Greek yogurt, 2 large eggs + 1 egg yolk, 1 teaspoon vanilla bean paste
Add the dry ingredients and rest the dough: Add the bread flour and salt. Using the paddle attachment, mix on low speed until a shaggy dough forms, about 2 minutes. Let the dough rest uncovered for 10 minutes to relax the gluten and allow the flour to absorb some of the moisture.
4 ¼ cups bread flour, 1 ½ teaspoons salt
Develop the gluten: After resting 10 minutes, switch to the dough hook and knead on medium speed for 5–6 minutes, until smooth and elastic. It should pull away from the sides of the bowl.
Add the butter: With the mixer running on low, add the softened butter 1 tablespoon at a time, allowing each piece to fully incorporate before adding the next. Continue kneading 4-6 minutes until the dough is smooth, stretchy, slightly tacky, and sticks somewhat to the bottom of the bowl.
6 tablespoons unsalted butter
First rise: Transfer dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm place for 45-60 minutes, until puffy, but not fully doubled in size. I like to turn on my oven to the lowest temperature (about 200°F) then turn off the heat and place the dough inside with the door cracked to let it rise.
Make the filling: While the dough rises, mix the softened butter, brown sugar, cinnamon, salt, and vanilla into a spreadable paste in a medium bowl.
½ cup unsalted butter, 1 cup light brown sugar, 2 Tablespoons cinnamon, ¼ teaspoon kosher salt, ½ teaspoon vanilla bean paste
Spread the filling: Grease a 9×13-inch light metal baking pan. Turn the dough onto a lightly floured surface and roll lengthwise into a 24×18-inch rectangle. Dollop the filling evenly on the rolled out dough and use the back of a spoon or offset spatula to spread it in an even layer over the dough, all the way to every edge.
Roll the cinnamon rolls: Starting on the long (24-inch) edge, use a pizza cutter to cut the dough into 12 even 2-inch strips. For even strips (without measuring), I like to cut down he middle of the rectangle, then cut each half down the middle (you’ll have 4 pieces). From there, cut each piece twice (to get 3 strips), so you end up with 12 total. Tightly roll the strips into rolls then arrange them in the prepared baking pan.
Second rise: Cover the cinnamon rolls tightly and rise again for 45 minutes to 1 hour, until noticeably puffy and almost doubled in size. Preheat the oven to 350°F.
Add the cream and bake: Warm the heavy cream slightly (about 15 seconds in the microwave). Slowly pour around and between the rolls, not directly over the tops. Bake for 25-30 minutes, until lightly golden brown on top. The internal temperature should be about 185–190°F. Let them cool for 10 minutes.
½ cup heavy cream
Make the frosting: beat the cream cheese and butter together until smooth. Add the powdered sugar, vanilla, and salt and mix until creamy. Add 1–2 tablespoons cream or milk to reach a soft, spreadable consistency. Spread frosting over the warm cinnamon rolls.
4 oz full-fat block cream cheese, 4 tablespoons unsalted butter, 1 ¼ cups powdered sugar, 1 teaspoon vanilla extract, Pinch salt

Notes

Measure flour correctly: Spoon and level or weigh. Too much flour will make the rolls dense. If the dough is very sticky you can add 1 Tablespoon of flour.

Using all-purpose flour: You can substitute all-purpose flour. The rolls will still be soft, but slightly less stretchy and pillowy. Bread flour has more protein which creates more structure, which helps keep them light and fluffy.

Dough texture matters: It should be soft and slightly tacky, not dry. Avoid adding extra flour unless absolutely necessary.

Use room temperature ingredients: Eggs and yogurt should not be cold for proper mixing and rise.

Don’t fully double the first rise: Stop when the dough is puffy so the second rise creates a soft, layered texture.

Add butter after kneading: This keeps the rolls tall and fluffy instead of flat.

Pour cream around, not over: This keeps the centers soft without making the tops soggy.

Watch the bake, not the clock: Remove when lightly golden and centers look just set (190–195°F).

Avoid over baking: Slightly underbaked is better than dry.

Bread flour recommended: For best height and soft, pull-apart layers. All-purpose works but is slightly less fluffy.

Cut evenly for even baking: Cut the strips as even as possible for even baking. If you don’t want to cut into strips first, roll the entire dough log then use floss or a sharp knife to avoid squishing the rolls.

Make ahead (overnight): Follow the instructions to make the dough, fill, and roll. Place them in the baking pan and cover tightly. Store in the fridge overnight. Remove from the fridge 50 minutes before baking. Bake as directed.

Freeze the dough: Follow the instructions to make the dough, fill, and roll. Cover with plastic wrap and foil and freezer for up to 2 months. Thaw overnight in the fridge. Remove from the fridge 50 minutes before baking. Bake as directed.

Store covered: Keeps rolls soft for up to 2 days at room temperature.

Nutrition

Serving: 1cinnamon roll

Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn

The post Pillowy Soft Cinnamon Rolls appeared first on What Molly Made.

Mini Cinnamon Rolls (Pillowy Soft)

Molly Thompson — Fri, 06 Mar 2026 17:01:39 +0000

Mini cinnamon rolls are soft, pillowy bite-size cinnamon rolls baked together in a 9×13 pan and finished with cream cheese frosting. They take about 2 hours start to finish and are made with bread flour, honey, yogurt, butter, and a cinnamon sugar filling for bakery-style texture.

The dough is rolled into a large rectangle, cut into thin strips, and rolled into tiny spirals so you get dozens of mini rolls in one pan. Right before baking, pour warm cream between the rolls to create tender and gooey mini rolls that stay soft for days.

These mini rolls are perfect for holiday brunch, baby showers, Christmas morning, or feeding a crowd, because everyone can grab one or two without committing to a giant cinnamon roll.

After testing cinnamon roll dough dozens of ways over the years, this version consistently produces the softest, most pillowy rolls with visible pull-apart layers.

How to Make Mini Cinnamon Rolls

Instead of slicing one large log like traditional cinnamon rolls, this method creates 60 tiny rolls that you roll and bake together into soft pull-apart layers.

The quick overview:

Make the enriched dough
Let it rise until puffy
Roll into a large rectangle
Spread cinnamon sugar filling
Cut into thin strips
Roll each strip into mini spirals
Let them rise again
Pour warm cream between the rolls and bake
Frost and enjoy!

The result is dozens of soft mini rolls with caramelized cinnamon layers and goeey centers.

Why These Mini Cinnamon Rolls Stay Soft for Days

The dough for these mini rolls are the exact same as the classic soft cinnamon roll. The technique is where they go from class to mini. But that dough still matters! This recipe uses 5 specific techniques that keep the rolls moist and fluffy for days instead of drying out overnight.

Honey retains moisture: Honey is hygroscopic, meaning it attracts and holds moisture. Using honey in the dough keeps the rolls soft for 2 to 3 days longer than sugar alone.
Yogurt creates a tender crumb: Greek yogurt slightly weakens gluten development. This makes the dough more tender and less chewy (exactly what we want).
Bread flour gives the rolls structure: Bread flour contains more protein than all purpose flour. That extra strength helps the rolls rise tall while still staying soft.
Butter is kneaded in after gluten develops: Adding butter during kneading coats the gluten strands and creates the delicate pull apart layers you see when tearing the rolls. This technique produces the soft, almost stringy bakery style crumb around the edges.
Warm cream soak creates a custardy interior: Right before baking, warm heavy cream is poured between the rolls. As the rolls bake, the cream melts into the dough and creates an ultra soft interior texture.

How to Shape Mini Cinnamon Rolls

Mini cinnamon rolls are shaped by cutting the dough into thin strips and rolling each strip individually. This method produces many small rolls that bake together evenly.

Here is exactly how to do it.

Roll the dough into a 20×18 inch rectangle.
Spread the cinnamon sugar filling evenly across the dough.
Cut the dough into three long strips running horizontally.
Cut those strips into 1 inch pieces vertically.
You should end up with about 60 small dough strips.
Roll each strip tightly into a mini spiral and arrange them in the pan.

Do your best to keep each strip roughly 1 inch. If they’re wider or uneven, some of the cinnamon rolls will be taller than others and can affect the bake time. You can use a ruler or tape measure to score the dough so you know where to cut.

Step-by-Step Instructions: With Photos at Each Step

Step 1. Activate the yeast: Warm the milk to 110 to 113°F. Add it to a stand mixer bowl with the yeast and 1 tablespoon of sugar. Whisk and let sit for about 5 minutes until foamy.

Step 2. Mix the wet ingredients: Add the honey, remaining sugar, yogurt, eggs, egg yolk, and vanilla. Mix briefly with the paddle attachment until combined.

Step 3. Add the dry ingredients and rest the dough: Add the bread flour and salt and mix on low speed until a shaggy dough forms, about 2 minutes. Let the dough rest for 10 minutes. This allows the flour to hydrate and relaxes the gluten.

Step 4. Develop the gluten: Switch to the dough hook and knead on medium speed for 5 to 6 minutes until the dough becomes smooth and elastic. The dough should pull away from the sides of the bowl.

Step 5. Add the butter: With the mixer running on low, add softened butter one tablespoon at a time. Allow each piece to fully incorporate before adding the next.

Continue kneading for 4 to 5 minutes until the dough is smooth, stretchy, and slightly tacky.

Step 6. First rise: Transfer the dough to a greased bowl and cover. Let rise in a warm place for 45 to 60 minutes until puffy.

The dough does not need to fully double in size.

Before First Rise

After First Rise

Step 7. Make the cinnamon filling: Mix the softened butter, brown sugar, cinnamon, salt, and vanilla into a smooth spreadable paste.

Step 8. Roll and fill the dough: Roll the dough into a 20×18 inch rectangle. Spread the filling evenly all the way to the edges.

Step 9. Cut and roll mini cinnamon rolls: Cut the dough into three long horizontal strips. Then cut those strips into 1 inch sections.

Roll each strip into a tight spiral and place them into a greased 9×13 baking pan.

Step 10. Second rise: Cover and let the rolls rise 15 to 30 minutes until puffy. Mini rolls should look slightly underproofed before baking because they expand quickly in the oven. Preheat the oven to 350°F.

Before 2nd Rise

After 2nd Rise

Step 11. Add the cream and bake: Warm the heavy cream slightly. Pour it between the rolls, not over the tops.

Bake for 18 to 22 minutes until lightly golden brown and the internal temperature reaches 185 to 190°F. Let cool for 10 minutes.

Step 12. Make the frosting and serve: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt and mix until creamy. Add cream as needed until spreadable.

Spread frosting over the warm cinnamon rolls.

The Secret to Pillowy Cinnamon Rolls

The most important technique in this recipe is developing the dough first, then kneading in the butter.

After testing this multiple ways, adding butter during kneading creates a crumb with delicate strands that pull apart in sheets around the edges.

Instead of dense bread texture, the rolls develop soft layered gluten strands coated with butter, which produces that bakery style softness.

How to Tell When Mini Cinnamon Rolls Are Ready to Bake

Mini cinnamon rolls should look puffy but slightly underproofed before baking.

If they fully double before baking, they can collapse or become dense.

Because mini rolls are small, they finish rising quickly once they hit the oven.

Common Mistakes When Making Mini Cinnamon Rolls

Adding too much flour: Too much flour creates dense rolls. The dough should feel slightly tacky but smooth.
Overproofing the rolls: If the rolls rise too long before baking, they may collapse or lose their structure.
Skipping the cream soak: The warm cream creates the soft custardy texture between rolls. Skipping it will make the rolls drier.
Baking too hot

Make Ahead and Storage Tips

Make ahead overnight: Assemble the rolls and cover the pan tightly. Refrigerate overnight. Let them sit at room temperature for 45 to 60 minutes before baking.
Storing leftovers: Store covered at room temperature for up to 2 days or refrigerate for 4 to 5 days.
Reheating: Warm individual rolls in the microwave for 15 to 20 seconds.
Freezing: Freeze baked unfrosted rolls for up to 2 months.

Frequently Asked Questions

Why are my cinnamon rolls dense?

Dense cinnamon rolls usually happen when too much flour is added or the dough was not kneaded long enough to develop gluten.

Can I make mini cinnamon rolls the night before?

Yes. Make the dough, rise, then assemble the rolls. Arrange them in the pan and cover tightly and refrigerate overnight. Let them sit at room temperature for 45 minutes before baking.

Why pour cream over cinnamon rolls before baking?

The warm cream melts into the dough during baking and creates a soft, almost custard like texture between the rolls.

Can I freeze mini cinnamon rolls?

Yes. Freeze baked unfrosted cinnamon rolls for up to 2 months and thaw before reheating.

Mini Cinnamon Rolls

Mini cinnamon rolls are soft, pillowy bite-size cinnamon rolls baked together in a 9×13 pan and finished with cream cheese frosting. The dough is enriched with honey and yogurt for tenderness, kneaded with butter for delicate layers, and baked with a warm cream soak that keeps the rolls moist and fluffy for days. Perfect for holiday brunch, baby showers, or feeding a crowd.

Course Breakfast

Cuisine American

Diet Vegetarian

Keyword holiday breakfast, kid friendly

Prep Time 55

Cook Time 22

Rise Time 1 15

Total Time 2 32

Servings mini cinnamon rolls

Calories 112kcal

Author Molly Thompson

Ingredients

Dough

¾ cup whole milk warmed to 110-113°F
2 ¼ teaspoons instant yeast 1 standard packet
⅓ cup honey
¼ cup granulated sugar divided
½ cup full-fat plain Greek yogurt or sour cream, room temperature
2 large eggs + 1 egg yolk room temperature
1 teaspoon vanilla bean paste or vanilla extract
4 ¼ cups bread flour
1 ½ teaspoons salt
6 tablespoons unsalted butter very soft but not melted
½ cup heavy cream warmed slightly

Cinnamon Filling

½ cup unsalted butter very soft
1 cup light brown sugar packed
2 Tablespoons ground cinnamon
¼ teaspoon salt
½ teaspoon vanilla bean paste or vanilla extract

Cream Cheese Frosting

4 oz full-fat block cream cheese softened to room temperature
4 tablespoons unsalted butter softened to room temperature
1 ¼ cups powdered sugar
1 teaspoon vanilla extract
pinch salt
1 Tablespoon heavy cream or milk as needed

Standard – Metric

Instructions

Activate the yeast (5 min): Warm the milk in the microwave for 30-40 seconds, until it’s 110-113°F. Add it to the bowl of a stand mixer (or large bowl) with the yeast and 1 tablespoon (12g) sugar. Whisk it together and let sit for 5 minutes until foamy.
¾ cup whole milk, 2 ¼ teaspoons instant yeast, ¼ cup granulated sugar
Mix the wet ingredients (2 min): Add the honey, remaining sugar (38g), Greek yogurt, eggs, egg yolk, and vanilla. Mix briefly with the paddle attachment to combine.
⅓ cup honey, ½ cup full-fat plain Greek yogurt, 2 large eggs + 1 egg yolk, 1 teaspoon vanilla bean paste
Add the dry ingredients and rest the dough (12 min): Add the bread flour and salt. Using the paddle attachment, mix on low speed until a shaggy dough forms, about 2 minutes. Let the dough rest uncovered for 10 minutes to relax the gluten and allow the flour to absorb some of the moisture.
4 ¼ cups bread flour, 1 ½ teaspoons salt
Knead to develop the gluten (6 min): After resting 10 minutes, switch to the dough hook and knead on medium speed for 5–6 minutes, until smooth and elastic. It should pull away from the sides of the bowl.
Add the butter and knead again(6 min): With the mixer running on low, add the softened butter 1 tablespoon at a time, allowing each piece to fully incorporate before adding the next. Continue kneading 4-5 minutes until the dough is smooth, stretchy, slightly tacky, and sticks somewhat to the bottom of the bowl.
6 tablespoons unsalted butter
First rise (45 min): Transfer dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm place for 45-60 minutes, until puffy, but not fully doubled in size. I like to turn on my oven to the lowest temperature (about 200°F) then turn off the heat and place the dough inside with the door cracked to let it rise.
Make the filling (5 min): While the dough rises, mix the softened butter, brown sugar, cinnamon, salt, and vanilla into a spreadable paste in a medium bowl.
½ cup unsalted butter, 1 cup light brown sugar, 2 Tablespoons ground cinnamon, ¼ teaspoon salt, ½ teaspoon vanilla bean paste
Roll the dough and spread the filling (8 min): Grease a 9×13-inch light metal baking pan. Turn the dough onto a lightly floured surface and roll into a 20×18-inch rectangle with the long edge facing you. Dollop the filling evenly on the rolled out dough and use the back of a spoon or offset spatula to spread it in an even layer over the dough, all the way to every edge.
Cut and roll the cinnamon rolls (15 min): Starting on the short (18-inch) edge, use a pizza cutter to cut the dough into 3 even 6-inch strips (you should be cutting parallel to your counter). Next, cut the long edge into 1-inch strips all the way up through each of the 3 sections. You should ned up with 60 small strips (20 in each section). Tightly roll the strips into mini cinnamon rolls then arrange them in the prepared baking pan. I do 10 rolls down and 6 across.
Second rise (30 min): Cover the cinnamon rolls tightly and rise again for 15-30 minutes, until noticeably puffy and almost doubled in size. Preheat the oven to 350°F.
Add the cream and bake (25 minutes): Warm the heavy cream slightly (about 15 seconds in the microwave). Slowly pour around and between the rolls, not directly over the tops. Bake for 22-25 minutes, until lightly golden brown on top. The internal temperature should be about 185–190°F. Let them cool for 10 minutes.
½ cup heavy cream
Make the frosting (5 min): beat the cream cheese and butter together until smooth. Add the powdered sugar, vanilla, and salt and mix until creamy. Add 1–2 tablespoons cream or milk to reach a soft, spreadable consistency. Spread frosting over the warm cinnamon rolls.
4 oz full-fat block cream cheese, 4 tablespoons unsalted butter, 1 ¼ cups powdered sugar, 1 teaspoon vanilla extract, pinch salt, 1 Tablespoon heavy cream or milk

Notes

Use a scale for best results: Bread dough is very sensitive to flour measurement. If possible, weigh the flour (510g) instead of measuring by cups to prevent dense rolls.

The dough should be slightly tacky: After kneading, the dough should feel soft and slightly sticky to the touch but still pull away from the sides of the bowl (not the bottom). Avoid adding extra flour unless the dough is extremely wet.

Add the butter slowly during kneading: The butter is kneaded into the dough after the gluten develops. This technique coats the gluten strands and creates the delicate, pull-apart layers in the finished rolls.

Mini rolls should look slightly underproofed before baking: Because mini rolls are small, they expand quickly in the oven. If they fully double before baking, they may collapse or bake up dense.

Pour the warm cream between the rolls
Pour the cream around and between the rolls, not directly on top. The cream melts into the dough while baking and creates an ultra-soft interior texture.

Bake until the centers reach 185–190°F: The rolls should be lightly golden on top and fully cooked in the center. An instant-read thermometer helps prevent underbaking.

For overnight cinnamon rolls: Assemble the rolls, cover tightly, and refrigerate overnight (instead of the second rise). Let them sit at room temperature for 45–60 minutes before baking.

Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Warm individual rolls in the microwave for 15–20 seconds before serving.

Sheet Pan Option (for more space between rolls): If you prefer mini cinnamon rolls with more space between them and slightly crispier edges, bake them on a rimmed sheet pan instead of a 9×13 pan. Arrange the rolls about 1½–2 inches apart so they have room to expand. Because they aren’t packed tightly together, they may bake 1–2 minutes faster, so start checking around 16–18 minutes. Note that the rolls will be less pull-apart and slightly more golden around the edges compared to baking them close together in a pan.

Nutrition

The post Mini Cinnamon Rolls (Pillowy Soft) appeared first on What Molly Made.

High-Protein Cottage Cheese Biscuits

Molly Thompson — Fri, 26 Sep 2025 15:09:21 +0000

The Best Breakfast Protein Biscuits

When I made these for the first time at 33 weeks pregnant, my 5- and 3-year-olds gobbled them up and said “you can’t even taste the green parts.” Sneaky protein and greens are always a win-win for me.

So if you want something delicious, high-protein, and easy to make, these biscuits with protein hit the mark. A few highlights:

Packed with protein from milk, cheese, cottage cheese, and ham.
Just like classic flaky biscuits thanks to an easy fold technique. They’re super tall, tender, and layered.
Perfect for breakfast sandwiches: they already have 10g of protein, but add in scrambled eggs and veggies and you easily hit your protein goals.
Family-friendly: mild garlic-chive flavor (kid-approved!), but also easy to customize.

Bonus: They’re great for pregnancy! According to dietitians, dairy provides vitamin B12, iodine, choline, calcium, which are nutrients moms and babies need.

Love high-protein cottage cheese recipes? Try cottage cheese bagels, cottage cheese flatbread, or cottage cheese pancakes next.

Tested Tips Before You Start

Always measure flour properly (fluff, spoon, level) so dough isn’t too dry.
Don’t over mix the dough! It will be crumbly as you mix it but will come together when you turn it out onto the counter.
Press the biscuit cutter straight in and out (no twisting) so you get the tall flaky layers.
Bake the biscuits touching! This encourages them to rise taller rather than spreading wide.

Ingredients You’ll Need

Each ingredient adds flavor and function. Here’s what to use and why:

All-purpose flour: gives them structure. I tested these with gf flour, too!
Baking powder + baking soda: aluminum-free avoids that metallic aftertaste.
Shredded cheddar cheese: rich and flavorful, plus adds extra moisture and some protein.
Ham (cooked, diced): for a bit more protein and savory flavor.
Chives: fresh flavor without overpowering, but you could omit.
Avocado oil or melted coconut oil: the fat adds tenderness to the dough.
Cottage cheese (blended smooth): the moisture + protein helps keep biscuits lighter and adds protein. You can’t taste the cottage cheese flavor!
Whole milk: adds a bit more dairy protein and helps the tops brown. Milk is high in quality protein, iodine, and B vitamins (all things I’m looking for during this pregnancy!).
Honey: for just a hint of sweetness.
Topping: melted butter + honey: for flavor and glossy finish (highly recommend!).

Bonus: this recipe has shredded cheddar, cottage cheese, and milk! I specifically developed this with being pregnant in mind because dairy foods provide important nutrients that help support a healthy pregnancy! Peep my bump in the photo above:).

Jump to Recipe

How to Make Protein Biscuits

Step 1. Dry Ingredients: Whisk the dry ingredients and seasoning then stir in the cheddar, ham, and chives.

Step 2. Wet Ingredients: Create a well in the center then add the wet ingredients. Stir to combine with a fork then start to bring in the dry ingredients until it’s all combined. It will be shaggy and wet in spots.

Step 3. Turn Out + Fold: Dump dough onto floured surface and press together to get all of the loose bits. Flatten into a 3/4-inch thick rectangle then fold one side into center, the other side over it (like a book). Repeat.

Step 4. Cut the Biscuits: Press cutter straight down (no twist) into dough to cut ~3-inch rounds. Re-roll scraps and repeat.

Step 5. Bake. Arrange biscuits touching in a 10-inch cast-iron skillet. Brush tops with milk and bake for ~15 minutes.

Step 6. Finish with Topping: Whisk melted butter & honey in a bowl then brush generously on top of the warm protein biscuits. Sprinkle with flaky salt.

This recipe is sponsored by American Dairy Association Mideast. All thoughts and opinions are my own. Thank you to brands like theirs who believe in our mission and recipes so we can continue to share free ones with you. Visit their website for dairy nutrition facts, cooking tips and to learn about dairy farming.

More High-Protein Breakfast Recipes

Protein Biscuits

Savory breakfast protein biscuits loaded with cheddar, ham, & chives! These flaky, high-protein biscuits are make-ahead friendly and give you an easy protein boost (10g per biscuit), thanks to the blended cottage cheese in the dough. Bake these flaky, tender biscuits in under 30 minutes!

Course Breakfast, Brunch

Cuisine American

Diet Kosher

Keyword high protein

Prep Time 10

Cook Time 15

Total Time 25

Servings biscuits

Calories 204kcal

Author Molly Thompson

Ingredients

2 cups all-purpose flour
1 Tablespoon baking powder aluminum-free
1/4 teaspoon baking soda
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1 cup shredded cheddar cheese
1 cup cooked diced ham
1/3 cup finely diced chives
2 Tablespoons avocado oil or melted coconut oil
1 cup cottage cheese blended smooth
1/4 cup milk plus more for brushing
2 teaspoons honey
Topping: 2 Tbsp melted butter + 1 Tbsp honey or hot honey, and flaky salt

Instructions

Preheat the oven to 425°F.
Whisk the flour, baking powder, baking soda, garlic powder, and salt in a large bowl. Stir in the shredded cheese, chives, and ham so it’s coated in the flour mixture.
2 cups all-purpose flour, 1 Tablespoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon garlic powder, 1 teaspoon kosher salt, 1 cup shredded cheddar cheese, 1 cup cooked diced ham, 1/3 cup finely diced chives
Create a well in the center and add the avocado oil, blended cottage cheese, milk, and honey. Fold everything together with a large spoon until it starts to come together, but still shaggy and wet in some spots. Do not overwork.
2 Tablespoons avocado oil, 1 cup cottage cheese, 1/4 cup milk, 2 teaspoons honey
Turn the dough (and any crumbles) out onto a floured work surface and use generously floured hands to bring the dough together. Flatten it out into a 3/4-inch thick rectangle. Fold one side into the center and the other side on top (like a book) then flatten out into a 3/4-inch thick rectangle again. Repeat folds one more time. This gives you the flaky layers.
Using a 3-inch round biscuit cutter, cut into the biscuit straight down and up, without twisting. Re-roll the dough and repeat until the dough is gone and you have 10 biscuits.
Arrange closely in a 10-inch cast-iron skillet, or so they’re touching on a parchment lined baking sheet. Brush tops with milk. Bake for 15-17 minutes, or until they’re risen and golden brown on the tops.
While they’re baking, whisk together the butter and hot honey (or regular honey). Generously brush on top of the warm biscuits, sprinkle with flaky salt, and serve warm.

Notes

Storage: Store leftovers in airtight container at room temperature 1-2 days or in the fridge for up to 4 days. Freeze cooled biscuits wrapped for up to 2 months. Reheat in the oven or air fryer for the crispiest edges. But I’ve also reheated these in the microwave and added a slice of butter and they’re amazing.

Make-ahead: You can mix dough ahead, refrigerate for 4-6 hours, then bake. Bring back to room temp a bit so the cold dough doesn’t affect rise.

Meal prep for pregnancy/postpartum: This recipe is high in protein and includes three types of dairy. Dairy foods like milk, cheese and yogurt provide essential nutrients that support a healthy pregnancy and child brain development. They also freeze and reheat so well (perfect for post-partum prep!). Follow the storage and reheating tips above!

Nutrition

Variations & Swaps

Make it meatless: omit the ham and leave as is or swap with sauteed red peppers.
Gluten-free: use 1:1 gluten-free flour (I like Bob’s Red Mill 1:1 Gluten-Free flour).
Jalapeno cheddar: use 1 seeded and minced jalapeno instead of chives.
Spinach & feta: add 1-2 cups of chopped spinach and swap the cheddar for feta.

Recipe FAQs

Are these safe for pregnancy?

Yes, the recipe uses pasteurized dairy (milk, cheese, cottage cheese) and cooked ham. I love that these protein biscuits supply nutrients like calcium, vitamin B12, iodine, and choline (all important in pregnancy!).

Can I freeze them?

Yes! Bake and let them cool completely. Wrap them in cling wrap and freeze in an airtight container. Reheat in the oven to keep them crispy.

What if I don’t have a cast-iron skillet?

Use a parchment-lined baking sheet and arrange them so they’re all touching! You can also use any oven-safe skillet you have on hand.

How do I know when they’re done?

Look for golden brown tops and crisp edges. You can tap the top lightly. It should feel set (not doughy) and the bottom should be slightly golden. You can also use a meat thermometer. Biscuits are done when the internal temp reaches 200-210°F.

Are these biscuits a full meal?

These biscuits are higher in protein than traditional biscuits. However, nutritionists recommend aiming for 25-30g for breakfast, so I like to pair them with over medium eggs and avocado or a side of greek yogurt or a cottage cheese breakfast bowl.

The post High-Protein Cottage Cheese Biscuits appeared first on What Molly Made.

Stuffed Bagel Bites

Molly Thompson — Tue, 18 Mar 2025 10:35:10 +0000

Homemade Stuffed Bagel Bites are Easier Than You Think!

If you love bagels, and want something quick, easy, and high-protein, this recipe is for you! Made with just three simple ingredients for the dough, they come together fast—no yeast or rising required.

The chewy bagel dough is based off of my viral cottage cheese bagels recipe. You get a perfectly chewy, golden-brown bite filled with creamy, melty cream cheese. Whether you bake or air fry them, they turn out delicious every time.

They’re healthier (and cheaper) than Dunkin Donuts bagel minis and perfect for meal prep, a grab-and-go breakfast, or easy snack.

How to Make Stuffed Bagel Bites

Blend the cottage cheese until smooth.

Combine cottage cheese with flour and baking powder.

Divide into 8 equal parts and flatten into discs.

Add cream cheese to the center, fold the dough around it, and pinch the seems.

Brush the tops with an egg wash and sprinkle with everything but the bagel seasoning.

Bake at 350 for 25-30 minutes or air fryer for 13-15 minutes.

Love high-protein breakfast recipes? Try baked protein pancake bowls, cottage cheese egg bites, blended overnight oats, or protein breakfast burritos next.

Recipe Tips

Sticky Dough – Dust your hands and work surface with flour. Knead 1 Tbsp of flour into the dough at a time until it’s dry enough to handle. Letting the dough rest for 5 minutes can also help it firm up.
Seal the Dough Properly – Pinch the seams tightly to prevent the cream cheese from leaking out. Wet your fingertips slightly to help seal the dough.
Try a Stand Mixer – you can also knead the dough in the bowl of a stand mixer with the dough hook attachment.
Check for Doneness – Insert a toothpick into the side of a bagel bite—if it comes out clean and there’s no raw dough, they’re ready!
Adjust Browning – you want a crispy golden brown crust, but tent with foil if they brown too quickly before the inside is fully cooked.

More Breakfast Recipes You’ll Love

Breakfast

Healthy Breakfast Recipes

Breakfast

High-Protein Breakfast

Protein French Toast

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Stuffed Bagel Bites

Mini stuffed bagel bites are quick and easy to make with a 3-ingredient dough and a rich cream cheese filling. They’re soft, slightly chewy, and packed with protein—all without the need for yeast or boiling! Bake or air fry them until golden brown, then enjoy warm as a snack or meal prep breakfast.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Keyword bagels, kid friendly, meal prep, protein bagels, quick breakfast

Prep Time 10

Cook Time 30

Total Time 40

Servings stuffed bagel bites

Calories 106kcal

Author Molly Thompson

Ingredients

1 cup full-fat cottage cheese or plain Greek yogurt
1 cup all-purpose flour gluten-free flour if needed
1 teaspoon baking powder
4 oz block cream cheese cut into 8 cubes
1 large egg beaten, for egg wash
Everything bagel seasoning to taste

Instructions

Preheat the oven or air fryer to 350°F. If baking in the oven, line a large baking sheet with parchment paper.
Add the cottage cheese to a high-speed blender and blend until smooth, stopping to scrape down the sides as needed. Skip this step if using Greek yogurt. Transfer the blended cottage cheese to a large mixing bowl.
1 cup full-fat cottage cheese
Add the flour and baking powder and stir with a spoon or rubber spatula until mostly combined. Switch to your hands to mix and fold as needed until a sticky dough forms. It’s ready when the dough starts to pull away from the sides of the bowl.
1 cup all-purpose flour, 1 teaspoon baking powder
Turn the dough out onto a generously floured work surface. Knead the dough for 1-2 minutes, until it’s mostly smooth. Add 1 Tablespoon of flour as needed until it’s no longer sticky.
Divide the dough into 8 equal portions and flatten the dough pieces into a flat discs about 4 inches in diameter. Place a cube of cottage cheese in the center and fold the sides of though around the cream cheese to seal it. Pinch the seams and double check the dough didn’t break anywhere to prevent any cream cheese bursts out. Wet your fingertips with warm water to help pinch the seams as needed.
4 oz block cream cheese
Place the bagel bites seam side down and brush the tops with the beaten egg. Sprinkle generously with everything bagel seasoning.
1 large egg, Everything bagel seasoning

Bake

Place the stuffed bagel bites on the prepared baking sheet. Bake for 25-30 minutes, until the tops are golden brown and the centers are cooked through and no longer doughy. Tent with foil if the tops are too brown before the inside is cooked. Cool slightly and serve warm.

Air Fryer

Spray the air fryer basket with nonstick cooking spray. Place the bagel bites in the basket and air fryer at 350°F for 13-15 minutes, until golden brown and cooked through and no longer doughy. Cool slightly and serve warm.

Notes

Greek Yogurt vs. Cottage Cheese. I’ve tested these with both plain Greek yogurt and cottage cheese. The cottage cheese has a slightly richer chewier texture in my opinion, but there is less prep work (and washing) if you use Greek yogurt. I recommend either, so use what you have on hand!

Gluten-Free. Use a 1:1 baking flour replacement, like Bob’s Red Mill or King Arthur’s Measure for Measure flour.

Flour. You can swap the flour for bread flour or self rising flour (omit the baking powder). While I haven’t tested this, I’ve seen others have success with almond flour for a low carb option.

Sticky Dough.The texture of the dough can vary based on the type of flour you use and the brand and type of cottage cheese you use. Continue to knead and add a sprinkle of flour at a time until it’s dry enough to work with.

More Flavors. Brush them with melted butter and toss them with cinnamon sugar. You could also sprinkle asiago cheese on top before baking.

DIY Everything Bagel Seasoning. Combine 2 Tbsp sesame seeds, 1 Tbsp poppy seeds, 1 Tbsp dried minced garlic, 1 Tbsp dried minced onion, 1 Tbsp kosher salt, and 1 tsp black sesame seeds.

Store. Store leftovers in an airtight container in the fridge for 3-4 days.

Freeze. Freeze unbaked bagel bites on a sheet pan, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a few extra minutes. You can also freeze baked bagel bites, thaw overnight in the fridge, and reheat.

Reheat. Bake in the oven at 300°F for 5-7 minutes or in the air fryer for 3-5 minutes until warm.

Nutrition

The post Stuffed Bagel Bites appeared first on What Molly Made.

Cottage Cheese Dinner Rolls

Molly Thompson — Mon, 28 Oct 2024 17:27:51 +0000

You only need 7 ingredients to make these ultra soft cottage cheese dinner rolls. They have cottage cheese blended into the dough for extra tenderness and you top them with rich honey butter right out of the oven. Follow my simple steps if you’re new to baking bread and enjoy these homemade dinner rolls for a cozy family dinner or holiday side.

Need another bread? Try sourdough dinner rolls or cottage cheese bagels next!

The rolls begin with a blend of warm milk and cottage cheese, giving them an extra-soft texture without being overly rich. Just like pumpkin cinnamon rolls and pecan sticky buns, the added fat creates an enriched dough that’s really soft and tender.

A hint of honey in both the dough and topping adds just the right amount of sweetness. Serve them fresh and warm, and get ready for these rolls to be requested time and time again.

They take some time to rise and bake so follow my tips to have fresh warm rolls done exactly when you serve dinner!

Why You’ll Love These Cottage Cheese Rolls

Incredibly soft thanks to the bread flour and cottage cheese.
Rich buttery, sweet topping.
Bakes to perfectly golden brown.
A tender stretchy texture!
Perfect for Thanksgiving (and other holidays) or weeknight side.

Love cottage cheese recipes? Try cottage cheese flatbread, cottage cheese egg bites, or cottage cheese queso next!

Ingredients You Need

Here’s a quick look at the ingredients you’ll need to make these honey butter dinner rolls. Head to the recipe card for exact measurements.

Whole Milk & Cottage Cheese: Blended together, they make a creamy base for the dough.
Honey or Sugar: Sweetens the rolls just a bit and activates the yeast.
Instant Yeast: Allows the dough to rise beautifully.
Butter: Adds richness to both the dough and the honey butter topping.
Egg: Gives structure to the dough.
Bread Flour: Has a higher protein content for a chewier roll. Use King Arthur’s gluten-free bread flour if needed.

Need another holiday side? Try homemade broccoli casserole,

How to Make Cottage Cheese Dinner Rolls

Here are the simple steps, with photos, to make this cottage cheese rolls recipe. Skip to the recipe card for the printable version.

Step 1. Blend Cottage Cheese. Add the cottage cheese and milk to a blender and blend until smooth.

Step 2. Add the Yeast. Add the sugar and sprinkle the yeast on top. Wait for 10 minutes to make sure it froths and activates.

Step 3. Mix the dough. Add the remaining dough ingredients and mix until combined and shaggy.

Step 4. Knead the Dough. Switch to the dough hook and knead for 5 minutes to develop the gluten.

Step 5. Cover and Rise. Cover with a kitchen towel and store in a warm dry place to rise until it doubles in size, 1-2 hours.

Step 6. Shape and Rise Again. Divide the dough into 15 even balls and place in a greased baking dish. Cover and rise for another hour, until doubled.

Step 7. Bake and Serve. Bake for 18-22 minutes, until the tops are golden brown. Rotate in the oven if one side is becoming too brown. The tops will be somewhat firm when they come out of the oven. Brush with honey butter and they will soften.

Dinner Roll Flavors

Add Fresh Herbs: Try rosemary, thyme, or parsley for a savory twist.
Cinnamon Honey Butter: Add a pinch of cinnamon to the honey butter for a cozy flavor.
Brown butter sage: swap the butter for brown butter and add chopped sage to the dough.
Whole Wheat Flour: Substitute half of the bread flour with whole wheat for a nuttier flavor.
Cheddar dinner rolls: add 1 cup shredded cheddar cheese and chopped chives to the dough.

How to Make them Ahead of Time

These rolls require about 3 hours of rising and 20 minutes of baking, which you may not have in one day. Here are a few options to make them in advance!

Overnight: prepare the dough, let it rise the first time, then shape them into rolls. Cover and refrigerate them for up to 16 hours. Let them sit at room temperature for 1-2 hours before baking.

Freeze: prepare the dough, let it rise the first time, shape them into rolls, then cover and freeze in the baking pan. Let them thaw and rise at room temperature for 4-5 hours before baking.

Freeze baked rolls: allow them to cool completely then pull them apart and freeze them on a baking sheet. Transfer to a freezer bag and freezer for up to 2 months. Thaw overnight in the fridge and warm them as desired.

Expert Tips

Measure Flour Accurately: Spoon the flour into your measuring cup, then level it off with a knife. Better yet, weigh the flour!
Use the right temperature ingredients: For the best rise, make sure the milk and blended cottage cheese mixture are around 110°F. If it’s too cool or scolding, the yeast may not activate properly.
Don’t Skip the Second Rise: Allowing the dough to rise a second time after shaping is key for airy, fluffy rolls.
Rise in a warm place: use the oven if yours has a proofing setting. You can also preheat it to the lowest temperature then turn it off and add the dough to the oven with it off.
Watch While Baking: Rotate the pan halfway through baking, and tent with foil if the tops are browning too quickly.

Recipe FAQs

Can I make these rolls ahead of time?

Yes, you can make the dough a day ahead. Prepare the dough, Let it rise once, then refrigerate it. Shape the rolls the next day and let them come to room temperature and rise before baking.

Can I use active dry yeast instead of instant yeast?

Yes, but the rise times will take a bit longer! The dough should double in size so go off that rather than the rise times.

What if I don’t have a stand mixer?

You can knead the dough by hand on a floured surface. It may take a bit longer, but the results will be just as delicious.

More Side Dishes

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Cottage Cheese Dinner Rolls

Soft and fluffy honey butter dinner rolls with a touch of sweetness from honey and an ultra-tender crumb thanks to cottage cheese. See the full blog post above this for step-by-step photos of each step in the process.

Course Side Dish

Cuisine American

Diet Vegetarian

Keyword cottage cheese, Thanksgiving side dish

Prep Time 15

Cook Time 20

Rise Time 3

Total Time 3 35

Servings rolls

Calories 218kcal

Author Molly Thompson

Ingredients

3/4 cup whole milk
1 cup whole milk cottage cheese
2 Tablespoons honey or granulated sugar
2 1/4 teaspoons instant yeast (one standard packet)
3 Tablespoons unsalted butter very soft
1 large egg room temperature
1 teaspoon kosher salt
3 1/2 – 4 cups bread flour
6 Tablespoons salted butter very soft
3 Tablespoons honey

Standard – Metric

Instructions

Blend the cottage cheese and milk until smooth. Transfer to a microwave safe bowl and heat until 110°F, about 45 seconds. Pour the cottage cheese mixture into the bowl of a stand mixer with the yeast and 1 Tablespoon of honey or sugar. You can do this in a large bowl by hand with a wooden spoon if you don’t have a stand mixer. Cover with a kitchen towel and let it sit for 5 minutes.
3/4 cup whole milk, 1 cup whole milk cottage cheese, 2 Tablespoons honey
Add the remaining tablespoon of sugar, butter, egg, salt, and 2 cups of the flour. Beat together with the paddle attachment until it starts to come together. Scrape down the sides of the bowl and add the remaining 1 1/2 cups of flour. Beat on medium speed until the dough starts to pull away form the sides of the bowl, 1-2 minutes. The dough should be soft, shaggy, and slightly sticky.
2 Tablespoons honey, 2 1/4 teaspoons instant yeast, 3 Tablespoons unsalted butter, 1 large egg, 1 teaspoon kosher salt, 3 1/2 – 4 cups bread flour
Once the dough pulls away from the bowl, switch to the dough hook and knead for 5 minutes. If you don’t have a stand mixer, turn the dough out onto a floured work surface and knead by hand. Add 1 Tablespoon of flour to the dough if it becomes too stick as you knead.
Lightly grease a large bowl with oil or nonstick spray. Transfer the dough to the bowl and turn it in the bowl to coat the dough in the oil. Cover with a kitchen towel and let rise in a warm place until it doubles in size, 1-2 hours. I like to turn my oven on to the lowest setting then turn it off and proof the dough in the warm oven (or use a proof setting).
Grease a 9×13-inch pan or two square or circle cake pans. Press the dough down gently with your fist to release some of the air. Divide the dough into 15-16 equal dough balls. I like to use a dough scraper to cut the dough ball in quarters and then cut each quarter into quarters again. Shape each piece of dough into a ball by pulling the edges and pinching them in the center. Arrange them when the smoothest side up in the prepared baking pan (I placed them 3x5b ut 4×4 works too). Cover and rise in a warm place for 1 hour, until they’re puffy and doubled in size.
Preheat the oven to 350°F and adjust the oven rack to the lowest position.
Bake the rolls in the preheated oven for 18-22 minutes, or until the tops are golden brown, rotating them in the oven halfway through. Tent with foil if they’re browning too much. The rolls will have a firm top when they come out of the oven but will soften after adding the butter.
While they bake, mix the very soft salted butter and honey in a small bowl with a fork or spoon. When the rolls are done, spread a generous amount of butter on top of each warm roll. Serve the rolls with any remaining honey butter on the side.
6 Tablespoons salted butter, 3 Tablespoons honey

Notes

Gluten-Free. While I haven’t tried and tested this, I’ve heard great things about King Arthur’s 1:1 gluten-free bread flour!

Flour. You can use all-purpose flour instead of bread flour. The bread flour gives them a little more chew, but both are delicious.

Yeast. Instant yeast is best to shorten rise times, but you could use active dry yeast instead. Rise times will be slightly longer, so base it off when the dough doubles in size.

Overnight: prepare the dough, let it rise the first time, then shape them into rolls. Cover and refrigerate them for up to 16 hours. Let them sit at room temperature for 1-2 hours before baking.

Freeze dough: prepare the dough, let it rise the first time, shape them into rolls, then cover and freeze in the baking pan. Let them thaw and rise at room temperature for 4-5 hours before baking.

Nutrition

The post Cottage Cheese Dinner Rolls appeared first on What Molly Made.

Gluten-Free Cornbread

Molly Thompson — Fri, 20 Sep 2024 20:47:25 +0000

This gluten-free cornbread is tender and moist with a perfectly golden brown crust. There’s only 5 minutes of prep time and 30 minutes of bake time before you have the perfect side dish for savory soups and chilis. Make it in a skillet, baking dish, or as muffins!

Need a soup to serve? Try it with turkey pumpkin chili, sweet and spicy chili, or crock pot steak chili.

There is nothing like the buttery crust, slightly sweet center, and tender and moist crumb of homemade cornbread.

It goes along perfectly with cozy soups like healthy cowboy soup or ground turkey vegetable soup. But you could also serve it as a side with Instant pot country style ribs or Instant pot pulled pork for BBQ night.

Whip up the batter quickly while the oven preheats and bake it up to golden brown perfection in 30 minutes. No one will know this cornbread is gluten free, and I promise it will become a staple in the rotation.

Why You’ll Love this Gluten-Free Cornbread

5 minutes of prep and 30 minutes of bake time.
Extra moist with a tender crumb.
Versatile side dish with soups and mains.
Perfectly golden brown top.
Easy to make dairy-free or vegan.
Made with pantry staples.

Is Cornbread Gluten Free?

No cornbread is not typically gluten-free. Most cornbread recipes call for a mix of cornmeal, which is gluten free, and all purpose flour, which is not. That’s why this recipe calls for 1:1 gluten free flour and certified gluten-free cornmeal. It’s just as easy and delicious as regular cornbread!

Need another gluten-free soup topping? Try homemade baked tortilla chips!

Ingredients You Need

Here are the simple ingredients you need to make this gluten free cornbread recipe . Skip to the recipe card for exact measurements.

Butter: unsalted is best. You can also use vegan butter.
Yellow cornmeal: this is naturally gluten-free on it’s own but can be processed in facilities with gluten so make sure the package says certified gluten-free. Bob’s Red Mill is a good option.
Gluten-free flour: any gluten free flour blend like Bob’s Red Mill or King Arthur’s works.
Sugar: offsets any bitterness from the corn flour. You could also use honey.
Baking soda and powder: to help it rise.
Eggs: acts as a binder to hold it together.
Buttermilk: the acid in the buttermilk creates a really tender crumb.
Whole milk: to add richness.

Recipe Variations

All purpose flour: you can use regular all purpose flour if you aren’t gluten free
Gluten-free dairy-free cornbread: swap the butter for vegan butter and buy plant-based buttermilk or make your own with plant milk and lemon juice. Use any kind of dairy-free milk instead of whole milk.
Vegan cornbread: follow the same instructions to make it dairy-free and substitute the egg for an egg replacement like Just Egg.
Add cheese: mix in 1 cup of fresh shredded cheddar cheese.
Other mix-ins: stir crumbled bacon, chives, sliced jalapenos, sweet corn kernels, fresh herbs, or creamed corn.

How to Make Gluten Free Cornbread

Here are the simple steps, with photos, to make this gluten-free cornbread recipe. Skip to the recipe card for the printable version.

Step 1. Melt the Butter. Add cubed butter to a 12-inch cast iron skillet and place it in the oven while it preheats to warm the pan and melt the butter.

Step 2. Dry Ingredients. Whisk together the cornmeal, gluten-free flour, sugar, salt, baking powder, and soda.

Step 3. Wet Ingredients. Whisk in the eggs buttermilk and milk until no clumps remain.

Step 4. Add the Butter. Once the butter is melted, pour in all but 1 Tablespoon, leaving the remaining Tablespoon in the skillet.

Step 3. Pour Into the Skillet. Pour the cornbread batter into the skillet with the remaining butter.

Step 4. Bake. Bake it at 350°F for 30-35 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.

Can I Make Gluten Free Cornbread Muffins?

Yes, this recipe is perfect for making cornbread muffins! Spray a 12-count muffin tin with nonstick spray. Instead of melted the butter in the oven, melt it in the microwave and stir it directly into the batter. Fill the muffin cups all the way and bake at 350 for 17-19 minutes.

Recipe FAQs

What if I don’t have a cast iron skillet?

You can use a 9×13-inch casserole dish. Follow the same instructions to melt the butter in the dish, making sure you coat the entire bottom of the dish with the melted butter.

Can I buy gluten-free cornbread mix?

I’ve tried several brands of gluten-free cornbread mix like Krusteaz, Trader Joes, Bob’s Red Mill, and King Arthurs. They aren’t bad, but nothing compares to homemade gluten free cornbread!

Expert Tips

Use a cast iron skillet when possible! It gives you the golden edges and crispy crust.
Make your own buttermilk with whole milk and lemon juice or white vinegar if you don’t have it on hand.
Tent the cornbread with foil if it’s starting to brown too much on the top before the center is done.
Don’t overcook it! A toothpick inserted in the center should come out clean or with a few moist crumbs.

How to Serve Gluten Free Cornbread

One of my favorite ways to use this cornbread is to make it into gluten-free cornbread stuffing for the holidays. I also love it as a side dish with main dishes and soup recipes like:

Chili recipes: beanless chili, sweet and spicy chili, healthy crock pot white chicken chili, turkey pumpkin chili
BBQ recipes: slow cooker BBQ pulled chicken, baked BBQ chicken thighs, Instant Pot country style ribs
Soups and stews: Instant Pot taco soup, healthy chicken tortilla soup, sweet potato beef stew, sausage lentil soup

How to Store

Store leftover cornbread in an airtight container at room temperature for up to 1 days or in the fridge for up to 5 days.

To freeze, wrap the cornbread in plastic wrap then place in an airtight container or freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge.

To reheat, bake at 350 for 10-12 minutes, until heated through, or warm individual pieces in the microwave.

More Gluten-Free Recipes

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Gluten Free Cornbread

This is the best gluten free cornbread recipes with an extra moist and tender crumb and golden brown top. Serve it with your favorite soups or BBQ for the perfect side dish.

Course Bread, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Keyword soup side dish

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories

Author Molly Thompson

Ingredients

1/2 cup unsalted butter cubed
2 cups yellow cornmeal gluten-free certified
1 cup all purpose gluten free flour I used Bob's Red Mill 1:1 Flour
1/3 cup sugar
2 teaspoons kosher salt
1 Tablespoon baking powder
1 teaspoon baking soda
4 large eggs lightly beaten
2 cups buttermilk
1 cup whole milk

Instructions

Preheat the oven to 400 degrees. Place the cubed butter in the bottom of a12-inch cast iron skillet. Place the skillet in the oven while it’s preheating to melt the butter while you prepare the batter.
1/2 cup unsalted butter
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the eggs, buttermilk, and milk.
2 cups yellow cornmeal, 1 cup all purpose gluten free flour, 1/3 cup sugar, 2 teaspoons kosher salt, 1 Tablespoon baking powder, 1 teaspoon baking soda, 4 large eggs, 2 cups buttermilk, 1 cup whole milk
Carefully remove the skillet from the oven and pour the melted butter into the batter, leaving about 1 Tablespoon in the pan. Whisk the butter into the batter. Reduce the oven temperature to 375°F.
Pour the batter into the hot skillet. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30-35 minutes. Cover with foil if it’s starting to brown too much on the top.
Cool slightly and cut into squares or slices. Store leftover cornbread at room temperature for up to 2 days or in the fridge for up to 5 days.

Notes

Cornbread Muffins. Spray a 12-count muffin tin with nonstick spray. Instead of melted the butter in the oven, melt it in the microwave and stir it directly into the batter. Fill the muffin cups all the way and bake at 350 for 17-19 minutes.

Regular Pan. You can use a 9×13-inch casserole dish. Follow the same instructions to melt the butter in the dish, making sure you coat the entire bottom of the dish with the melted butter. Start checking for doneness around 25 minutes.

Buttermilk. Make homemade buttermilk if you don’t have it on hand. Add 2 Tablespoons of lemon juice or white vinegar to a measuring cup and fill it the rest of the way with milk. Let is sit for 5 minutes.

Dairy-Free. Swap the butter for vegan butter and buy plant-based buttermilk or make your own with plant milk and lemon juice. Use any kind of dairy-free milk instead of whole milk.

Vegan Cornbread. follow the same instructions to make it dairy-free and substitute the egg for an egg replacement like Just Egg.

Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn

The post Gluten-Free Cornbread appeared first on What Molly Made.

Cinnamon Swirl Pumpkin Bread

Molly Thompson — Tue, 03 Sep 2024 09:00:00 +0000

This is the cinnamon pumpkin bread is ultra moist and tender with big swirls of cinnamon sugar throughout and a slightly crunchy cinnamon sugar topping. It takes classic pumpkin bread to the next level with tons of fall flavors!

Need another fall breakfast? Try pumpkin cinnamon rolls, healthy pumpkin coffee cake, or maple pecan sticky buns next.

Why You’ll Love this Cinnamon Pumpkin Bread
Ingredients You Need
How To Make Cinnamon Pumpkin Bread
Make Them Into Muffins
Mix-Ins and Variations
How to Store
More Quick Bread Recipes
Cinnamon Pumpkin Bread Recipe

Moist and delicious pumpkin bread is a must-make fall treat along with pumpkin cookies and pumpkin cinnamon rolls. A slice of warm cinnamon pumpkin bread with butter and a cup of coffee (or iced pumpkin spice latte) is the perfect start to a day.

This sweet and fall-spiced bread has the most tender crumb and a thick cinnamon swirl throughout. Just like banana nutella muffins, top it off with cinnamon sugar for the perfect sweet and cozy crunch.

This easy pumpkin bread will always be a hit. Whether you’re making it for out of town Thanksgiving guests or a casual fall breakfast, everyone loves the cozy spices.

Why You’ll Love this Cinnamon Pumpkin Bread

Full of fall flavors.
Soft, tender crumb.
The perfect amount of pumpkin.
Delicious cinnamon swirl inside.
Crunchy cinnamon sugar on top.

Looking for another pumpkin recipe? Try healthy pumpkin muffins, pumpkin banana bread, or healthy pumpkin pancakes next.

Ingredients You Need

Here are the simple steps to make this cinnamon swirl pumpkin bread. Jump to the recipe card for exact measurements.

Flour: regular or 1:1 gluten-free flour works great too.
Pumpkin pie spice: homemade or store bought!
Leavens: baking powder and baking soda help it rise.
Eggs: use room temperature if possible.
Butter: I like quality unsalted butter! I’ve also made this with plant-based butter for a dairy-free option.
Vanilla: for flavor.
Pumpkin puree: for real pumpkin flavor and color, just like in these pumpkin streusel muffins.
Brown sugar: the molasses in brown sugar adds richness and texture.
Cinnamon and white sugar: for the cinnamon swirl!

Have more pumpkin pie spice? Use it in gluten-free pumpkin muffins, turkey pumpkin chili or pumpkin pie oatmeal next!

How To Make Cinnamon Pumpkin Bread

Here are the simple steps to make this pumpkin cinnamon bread. Jump to the recipe card for full instructions.

Make the batter: whisk together the wet ingredients then add the dry ingredients and mix well until just combined.
Swirl: Pour half of the batter evenly into the bottom of a greased loaf pan. Add a thick layer of cinnamon sugar then finish with the rest of the batter. Use a knife to swirl the batter back and forth a few times. Top with additional cinnamon sugar.
Bake: bake for about an hour at 350°F until a toothpick comes out clean.
Serve: Allow them to cool slightly then slice into thick pieces and top with the salted maple butter if desired.

Make Them Into Muffins

Line a 12 count muffin tin with paper liners and spray with non stick spray. Follow the same instructions, filling them and swirling the middle. Bake at 425 for 7 minutes then reduce the heat to 350°F and continue baking for 12-14 minutes, or until a toothpick inserted in the center comes out clean.

Mix-Ins and Variations

Chocolate: mix in mini chocolate chips, regular chocolate chips, or chopped dark chocolate into the batter.
Cinnamon chips: mix cinnamon chips into the batter for more cinnamon flavor.
Nuts: chopped nuts like pecans or walnuts would add a delicious crunch.
Dried fruit: use dried cranberries for more fall flavor.
Coconut sugar: I’ve swapped in coconut sugar for the batter and cinnamon swirl and it worked well.

How to Store

Allow the bread to cool completely. You can cut the loaf into slices or leave it whole. Tightly wrap it in plastic wrap, foil or a beeswax wrap. Place in an air tight container for up to 2 months. Thaw overnight in the fridge and warm up in the microwave when you’re ready to serve.

More Quick Bread Recipes

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Cinnamon Pumpkin Bread

This easy cinnamon pumpkin bread is moist and delicious, with a soft crumb and sweet cinnamon swirl throughout. Top it with cinnamon sugar for the perfect crunchy topping.

Course Bread, Breakfast, Dessert

Cuisine American

Diet Gluten Free

Keyword gluten free, pumpkin

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 253kcal

Author Molly Thompson

Ingredients

Pumpkin Bread

1 1/2 cups pumpkin puree
1/2 cup unsalted butter melted
1 cup light brown sugar packed
2 large eggs room temperature
1 teaspoon pure vanilla extract
1 3/4 cup all-purpose flour gluten-free if needed
1/2 tsp baking powder
1 tsp baking soda
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt

Cinnamon Swirl

3 teaspoons cinnamon
1/2 cup granulated sugar

Instructions

Preheat the oven to 350°F and grease a loaf pan with nonstick cooking spray and line the long edge with parchment paper, leaving some overhang on the sides.
Whisk the together the pumpkin puree, melted butter, brown sugar, eggs, and vanilla in a large bowl.
1 1/2 cups pumpkin puree, 1/2 cup unsalted butter, 1 cup light brown sugar, 2 large eggs, 1 teaspoon pure vanilla extract
Add the flour, baking powder, baking soda, pumpkin pie spice and salt, and mix until just combined.
1 3/4 cup all-purpose flour, 1/2 tsp baking powder, 1 tsp baking soda, 1 1/2 teaspoons pumpkin pie spice, 1/2 teaspoon kosher salt
In a separate small bowl, mix together the cinnamon and granulated sugar to make the cinnamon swirl.
3 teaspoons cinnamon, 1/2 cup granulated sugar
Spoon half the pumpkin bread batter into the prepared loaf pan. Sprinkle generously with the cinnamon sugar, reserving 2 tablespoons for topping the loaf. Add the remaining batter over the sugar. Run a knife down the center of the loaf 1-2 times to gently swirl the sugar. Sprinkle the remaining cinnamon sugar over top of the batter.
Bake in the preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean. Begin checking it at 50 minutes and tent the bread with foil if the top is starting to look too brown.
Remove from the oven and allow it to cool in the pan for 15 minutes then use the parchment overhang to remove it from the pan and finish cooling on a wire rack.

Video

Notes

Muffins. Line a 12 count muffin tin with paper liners and spray with non stick spray. Follow the same instructions, filling them and swirling the middle. Bake at 425 for 7 minutes then reduce the heat to 350°F and continue baking for 12-14 minutes, or until a toothpick inserted in the center comes out clean.

Mix-Ins. Add chocolate chips, cinnamon chips, chopped nuts, or dried fruit to the batter if desired.

Gluten-Free. Use a 1:1 gluten-free baking flour, like Bob’s Red Mill or King Arthur.

Dairy-Free. Swap the butter for a vegan butter.

Nutrition

The post Cinnamon Swirl Pumpkin Bread appeared first on What Molly Made.

Paleo Zucchini Bread (Moist, Grain-Free)

Molly Thompson — Tue, 02 Jul 2024 09:00:00 +0000

The Best Paleo Zucchini Bread for a

This paleo zucchini bread has been a go-to in our house every summer, especially when the garden is overflowing with zucchini. It’s soft, perfectly spiced, and just sweet enough thanks to ripe banana and a touch of maple syrup.

I tested this recipe multiple times, and it’s nearly identical in texture to my popular paleo banana bread, but with the added bonus of sneaky veggies.

My husband and kids love it. I love that it freezes well and can be served warm with a smear of ghee or almond butter for a satisfying, healthy treat. Here’s a few more reasons to bake it:

Moist, fluffy, and never dry
Naturally sweetened and refined sugar-free
Gluten-free, dairy-free, and grain-free
Freezer-friendly and meal-prep approved
Kid-tested and lunchbox approved

Want more paleo breads and muffin recipes? Try cinnamon streusel paleo carrot muffins, best almond flour banana bread, and healthy pumpkin muffins.

Making the Most of Fresh Zucchini

Fresh garden zucchini is a staple in our house June through July. I’m always looking for ways to add it to dinners like buffalo chicken zucchini boats or sides like grilled zucchini salad and air fryer zucchini chips.

But, zucchini is actually a perfect ingredients to use in desserts like breads and muffins. And this is the best paleo zucchini bread you will every have!

It’s really moist with just enough sweetness you’ll think you’re eating a rich dessert but it’s actually filled with really good quality ingredients! It’s virtually identical to my beloved paleo banana bread recipe.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “Made this to bring to a party, people loved it! Super moist and yummy.” — Sydney E

Ingredients You’ll Need

Banana: to sweeten and bind it. You could also use 1/2 cup unsweetened applesauce.
Almond flour: Use blanched almond flour from almonds that are peeled before grinding.
Dark chocolate chips: they’re optional, but delicious. Be sure to use a paleo-approved brand, like Hu Kitchen.
Eggs, maple syrup, coconut oil, coconut flour, baking soda, salt, cinnamon, and zucchini

Jump to Recipe

Add to Instacart

How to Make Paleo Zucchini Bread

Prep the zucchini: Grate the zucchini with a cheese block. Do not peel. Place the zucchini on top of a stack of paper towels or a kitchen towel and squeeze the shredded zucchini to remove as much moisture as you can.
Wet ingredients: Mix the mashed banana, eggs, coconut oil and maple syrup. Then add the prepped and shredded zucchini.
Dry ingredients: Stir in the dry ingredients and gently mix to combine. Fold in the chocolate chips if using.
Bake: Spray and line a loaf pan with parchment paper and pour the batter into it. Sprinkle with some extra chocolate chips. Bake at 350°F for 35-40 minutes.

Molly’s Tips

Make sure to remove the moisture from the shredded zucchini.
Use room temperature ingredients for best results.
You can’t swap the almond flour and coconut flour for another type. They’re specifically used to get the right quick bread texture.
Warm up a slice and top it with ghee or grass-fed butter to serve.

How to Store

Store leftover paleo zucchini bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Freeze zucchini bread for up to 3 months. Thaw overnight in the fridge and warm in the microwave before serving.

More Paleo Desserts

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Paleo Zucchini Bread

This paleo zucchini bread recipe is super moist, easy to make, and so delicious. It's light and tender and filled with zucchini for a nutrient boost. Use up your garden zucchini and add some chocolate chips if you want! If you follow a paleo diet or are just clean eating, this recipe is for you!

Course Snack

Cuisine Breakfast

Diet Gluten Free, Low Lactose, Vegetarian

Keyword bread recipe, paleo, zucchini

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 196kcal

Author Molly Thompson

Ingredients

4 eggs room temperature
1/2 cup mashed banana (1 large) or applesauce
¼ cup pure maple syrup
3 Tablespoons coconut oil melted
1 1/4 cups almond flour
1/4 cup coconut flour
1 1/4 teaspoons baking soda
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1 cup grated zucchini from about 1 medium zucchini
½ cup dark chocolate chunks optional

Instructions

Preheat oven to 350°F and grease and line a 9×5 inch loaf pan with parchment paper non-stick spray. Set aside.
Grate the zucchini and spread the zucchini out on a few layers of paper towels. Place more paper towels on top and press out as much water as possible. Set aside.
1 cup grated zucchini
In a large bowl or stand mixer fitted with the paddle attachment, beat together the eggs, mashed banana, maple syrup, and coconut oil on medium speed for 1-2 minutes. Fold the zucchini into the mixture with a rubber spatula.
4 eggs, 1/2 cup mashed banana (1 large) or applesauce, ¼ cup pure maple syrup, 3 Tablespoons coconut oil
Add the almond flour, coconut flour, baking soda, salt, and cinnamon to the wet ingredients and stir gently. Fold in the chocolate chunks.
1 1/4 cups almond flour, 1/4 cup coconut flour, 1 1/4 teaspoons baking soda, 1/2 teaspoon sea salt, 1 teaspoon ground cinnamon, ½ cup dark chocolate chunks
Pour the batter into the prepared baking pan and spread evenly. Sprinkle with additional chocolate chunks.
Bake in preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool on a wire rack for 35-45 minutes. Lift the the bread out with the sides of the parchment paper and place back on the cooling rack to cool completely.
To store, place in an air tight container in the refrigerator for up to 6 days or in the freezer for up to 3 months.

Nutrition

FAQs

Can I make it nut free?

Unfortunately no because this recipe relies on almond flour. A nut-free version would require a complete reformulation.

Can I use honey instead of maple syrup?

Yes, but it will slightly change the flavor.

Do I need to peel the zucchini?

Nope! The skin is thin and adds color and fiber.

Can I make it egg-free?

This recipe hasn’t been tested with flax eggs, but you could use a flax egg or egg replacement.

The post Paleo Zucchini Bread (Moist, Grain-Free) appeared first on What Molly Made.

Blueberry Muffins with Crumble Topping

Molly Thompson — Fri, 14 Jun 2024 12:00:00 +0000

Bakery Style Blueberry Muffins with Perfect Crumble Topping

There’s nothing better than biting into a soft, fluffy blueberry muffin with a sweet, buttery crumb topping. These muffins taste just like they came from a bakery—moist, packed with juicy blueberries, and topped with a golden, cinnamon streusel that takes them to the next level.

If you ever struggle with muffins that are too dense, too dry, or a streusel that melts into the batter, don’t worry. This foolproof recipe includes the best baking tips for a high-rise muffin top, and ensures your crumble topping stays perfectly crisp and golden every time.

If you love crumb topping, try coffee cake muffins, brown butter blueberry coffee cake, or gluten-free coffee cake next!

This blueberry muffin recipe is one of the best muffins I’ve ever had. The texture is soft and tender and the sweet, crumbly topping melts in your mouth.The burst of fresh berries makes them that much better. The muffin tops are hands down my favorite part!

Ingredients Notes

Crumb Topping

Granulated sugar and brown sugar: the combination adds sweetness and texture.
Melted butter: I like to use Kerrygold unsalted butter.
Flour: I tested these with Bob’s Red Mill 1:1 gluten-free flour too!

Blueberry Muffins

Flour: gluten-free works too.
Brown sugar: light or dark brown sugar both work.
Cinnamon, vanilla, and salt: for flavor again!
Baking soda and powder: to help them rise.
Milk: For a super fine crumb you can swap this for sour cream or greek yogurt.
Butter: use quality butter for the best flavor!
Eggs: to bind the batter together.
Blueberries: fresh blueberries are best but frozen blueberries work too (do not thaw).

How to Make Blueberry Muffins with Crumble Topping

Combine the crumb topping ingredients in a bowl.

Stir together the dry ingredients.

Whisk the wet ingredients in a separate large bowl.

Add the dry ingredients to the wet and mix until just combined.

Fold in the fresh or frozen (do not thaw) blueberries.

Rest the batter for 15 minutes, or up to an hour for best results.

Fill muffin tin almost all the way full. Pile with crumble topping.

Bake at high heat for 7 minutes then reduce the heat and finish baking.

Tips for the Best Blueberry Muffins

Bake the muffins at a higher temperature the first portion of the baking period then turn the oven temp down for the rest of the time.
Don’t over mix the batter. In fact, a little lumpy muffin batter is good, may even be ideal.
My muffin-expert friend, Beth, recommends filling every other muffin tin for tall domes.
Let the muffin batter rest for at least 15 minutes. If you have the time, cover them and refrigerate overnight. The flour absorbs the wet ingredients so the starches swell.
Pile these easy blueberry muffins sky high with crumble.You’re going to feel like it’s a lot of crumble. Don’t panic and trust that all the crumble is very necessary to this recipe. More crumble = better muffin.

How to Store

Allow the muffins to cool completely then store them in a freezer bag or airtight container at room temperature for a few days or in the fridge for up to one week.

Freezer: follow the same instructions as above and store in the freezer for up to three months. Thaw overnight and reheat in the microwave if desired.

More Muffin Recipes

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Blueberry Muffins with Crumble Topping

These blueberry muffins with crumb topping are bursting with fresh blueberries and piled high with streusel topping for the perfect sweetness and cozy cinnamon flavors. Make this simple recipe when you’re craving a bakery style muffin!

Course Breakfast

Cuisine American

Diet Vegetarian

Keyword blueberry, easy muffins

Prep Time 23

Cook Time 17

Total Time 40

Servings muffins

Calories 473kcal

Author Molly Thompson

Ingredients

Crumb Topping

⅓ cup granulated sugar
⅓ cup brown sugar
1 teaspon cinnamon
¼ teaspoon salt
½ cup unsalted butter melted and cooled
1½ cups all purpose flour gluten-free if needed

Blueberry Muffins

1½ cups + 2 Tablespoons all purpose flour gluten-free if needed
½ cup brown sugar packed
2 teaspoons baking powder
1 teaspoon cinnamon
¼ tsp baking soda
¼ teaspoon salt
¾ cup milk any kind
⅓ cup unsalted butter melted and cooled
1 teaspoon vanilla extract
2 eggs room temperature
1 cup blueberries

Standard – Metric

Instructions

Line a 12-cup muffin tin with 10 paper liners or coat with nonstick spray. Set aside.
To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter then add flour. Stir using a rubber spatula just until moist.
⅓ cup granulated sugar, ⅓ cup brown sugar, 1 teaspon cinnamon, ¼ teaspoon salt, ½ cup unsalted butter, 1½ cups all purpose flour
In a medium bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.
1½ cups + 2 Tablespoons all purpose flour, ½ cup brown sugar, 2 teaspoons baking powder, 1 teaspoon cinnamon, ¼ tsp baking soda, ¼ teaspoon salt
In a separate large bowl, whisk together milk, melted butter, vanilla and eggs. Add the dry ingredients to the wet ingredients and stir using a rubber spatula until just incorporated, being careful not to over mix. The mixture will be thick.
¾ cup milk, ⅓ cup unsalted butter, 1 teaspoon vanilla extract, 2 eggs
Add the blueberries to the bowl the dry ingredients were in and toss with 2 Tablespoons of flour. Fold them into the muffin batter to combine.
1 cup blueberries
Cover with a towel and let the batter rest for 15-20 minutes. During this time, preheat the oven to 425°F.
Use a large cookie scoop to carefull scoop the batter evenly into the prepared muffin tins almost all the way full. Sprinkle each muffin with as much crumb topping as you can fit. You can gently press it into the batter to help it stick, but down't over do it because we want to keep as much air in the batter as possible.
Bake muffins in preheated oven for 7 minutes, then reduce the heat to 350 degrees and bake another 11-14 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and allow to cool in muffin tin for 15 minutes then remove from pan and cool completely on wire rack.

Notes

Gluten-free: use 1:1 gluten-free flour (I like Bob’s Red Mill or King Arthur’s Measure for Measure)

Dairy-free: use vegan butter and almond milk.

Storage: cooled muffins will last in an airtight container in the fridge for 3 days, in the fridge for 5 days and the freezer for up to 3 months.

Nutrition

Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn

The post Blueberry Muffins with Crumble Topping appeared first on What Molly Made.

Coffee Cake Muffins with Cinnamon Swirl + Crumb Topping

Molly Thompson — Fri, 14 Jun 2024 09:00:00 +0000

Bakery-Style Coffee Cake Muffins (With Cinnamon Swirl & Crumb Topping)

If you love classic coffee cake but want something easier to serve and store, these coffee cake muffins are the answer. Each one is soft and moist inside, thanks to the right balance of wet ingredients and a smart resting period before baking.

The cinnamon swirl bakes into rich ribbons throughout the muffin, while a generous layer of brown sugar crumb topping bakes up golden and crisp on top.

This recipe is easy enough for beginner bakers, includes gluten-free and dairy-free substitutions, and bakes up tall and bakery-worthy, no stand mixer required. You’ll also love how well these freeze and reheat for busy mornings!

Looking for more cozy, crumbly, baked goods? Don’t miss gluten-free coffee cake, coffee cake cookies, or blueberry muffins with crumble topping, or browse our best healthy muffin recipes for more options.

Ingredients You’ll Need

All-Purpose Flour: Swap in 1:1 gluten-free flour for a celiac-friendly version.
Brown Sugar & Granulated Sugar: You’ll use both in the batter, the swirl, and the crumb topping.
Cinnamon: Woven into the batter, swirl, and topping for layered warmth.
Unsalted Butter: Use high-quality butter for the best flavor. We also tested these with dairy-free butter and they worked beautifully!
Milk: Whole milk or almond milk both work. You can also sub in Greek yogurt or sour cream.
Eggs: Room temperature helps blend evenly into the batter.
Vanilla Extract & Salt: Essential flavor boosters.
Baking Powder & Baking Soda: The combo helps muffins rise with soft centers and tall domes.
Powdered Sugar + Milk: Just a simple icing to drizzle on top.

Jump to Recipe

Love coffee cake? Try gluten-free coffee cake, brown butter blueberry coffee cake and pumpkin streusel muffins next.

How to Make Coffee Cake Muffins

Make the Streusel Topping. In a large mixing bowl, combine both sugars, cinnamon, and salt. Whisk in the melted butter, then stir in the flour until it resembles clumpy sand. Set aside.

Mix the Wet Ingredients. In a separate bowl, whisk together milk, melted butter, vanilla extract, and eggs. This is your wet base.

Combine the Dry Ingredients. In another bowl, whisk together the flour mixture: flour, brown sugar, baking powder, baking soda, cinnamon, and salt.

Fold the Batter Together. Add the flour mixture to the wet ingredients and gently fold with a rubber spatula. Don’t over mix. Let the batter rest for 10 minutes- this activates the leavening and gives you tall muffin tops. After testing multiple batches, we found this step significantly improved rise and texture.

Prepare the Swirl and Fill the Tins. Mix brown sugar and cinnamon in a small bowl for the swirl. Fill each muffin cup halfway, sprinkle with the swirl, then top with more batter until the muffin cups are nearly full.

Top and Bake. Generously spoon the crumb topping over each muffin. Press gently so it sticks. Bake at 425°F for 5–7 minutes, then lower to 350°F and bake for 16–18 minutes. Muffins are done when a toothpick comes out with a few moist crumbs.

Ice and Cool. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with icing and serve warm or at room temperature.

Tips for the Best Coffee Cake Muffins

Fill muffin cups generously. These are meant to be indulgent – don’t hold back on batter or crumb topping!
Let the batter rest. This simple trick helps the muffins rise tall and dome beautifully.
Start at high heat. That burst of heat activates the baking powder quickly for bakery-style muffins.
Don’t overmix. Stir just until the dry ingredients are incorporated to avoid tough muffins.
Use room temperature eggs. This helps everything combine smoothly for a soft, uniform crumb.

How to Store & Freeze

Store: Store coffee cake muffins in an airtight container at room temperature for 3-4. Place a paper towel on top of them before closing the lid to prevent them getting soggy.

Refrigerate: For longer storage, keep them in an airtight container in the fridge for up to 1 week.

Freeze: place them on a baking sheet in the freezer for an hour. Transfer to a freezer bag or airtight container freeze for up to 2 months.

Reheat: Let them thaw overnight in the fridge and reheat in the microwave.

If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!

More Muffin Recipes You’ll Love

Coffee Cake Muffins with Cinnamon Swirl + Crumb Topping

These bakery-style coffee cake muffins have a rich cinnamon swirl, soft tender crumb, and thick streusel topping. They're just like classic coffee cake, but in grab-and-go form. Made with simple pantry ingredients and a tested batter-rest method, they bake tall, stay moist, and freeze beautifully for busy mornings.

Course Breakfast, Dessert, Snack

Cuisine Breakfast

Diet Vegetarian

Keyword coffee cake, coffee cake muffins, easy muffins

Prep Time 10

Cook Time 20

Rest Time 10

Total Time 40

Servings muffins

Calories 327kcal

Author Molly Thompson

Ingredients

Crumb Topping

1/3 cup granulated sugar
1/3 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter melted
1 1/2 cups all purpose flour gluten-free if needed

Coffee Cake Muffins

1 1/2 cups all purpose flour gluten-free if needed
1/2 cup brown sugar packed
2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
1/3 cup unsalted butter, melted
2 teaspoons vanilla
2 large eggs

Cinnamon Swirl

1/2 cup brown sugar
2 teaspoons cinnamon

Icing

1/4 cup powdered sugar
2-3 teaspoons milk

Standard – Metric

Instructions

Preheat the oven to 425°F. Line a 12-cup muffin tin with paper liners then spray with nonstick spray. Set aside.
Crumb topping: Combine the sugars, cinnamon and salt in a medium bowl. Whisk in melted butter then stir in the flour using a rubber spatula. Set aside while you make the muffin batter.
1/3 cup granulated sugar, 1/3 cup brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon salt, 1/2 cup unsalted butter, 1 1/2 cups all purpose flour
Dry ingredients: In a medium bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
1 1/2 cups all purpose flour, 1/2 cup brown sugar, 2 teaspoon baking powder, 1 teaspoon cinnamon, 1/4 teaspoon baking soda, 1/4 teaspoon salt
Wet ingredients: In a large bowl, whisk together the milk, melted butter, vanilla and eggs.
3/4 cup milk, 1/3 cup unsalted butter, melted, 2 teaspoons vanilla, 2 large eggs
Finish the batter and rest: Add the dry ingredients and stir with a rubber spatula until just incorporated, being careful not to over-mix. Let the muffin batter rest for 10 minutes. This activates the baking powder and develops the gluten for tall muffin tops.
Scoop and bake: In a small bowl, combine the brown sugar and cinnamon for the cinnamon swirl. Carefully scoop half the batter into the prepared muffin pan. Sprinkle the cinnamon swirl in the middle of each then top with the remaining batter almost all the way to the top.
1/2 cup brown sugar, 2 teaspoons cinnamon
Add crumb topping and bake: Generously top each with the reserved crumb topping, using your fingers to gently press the crumbs into the batter to help it stay in place while baking. It will be a lot of crumb topping on each muffin. Bake muffins at 425°F for 7 minutes, then reduce the heat to 350°F degrees and bake another 16-18 minutes, until set and a toothpick inserted in the center comes out with a few moist crumbs.
Icing: Combine powdered sugar and milk in a medium bowl and whisk until smooth. If the glaze is too thin, add more confectioners' sugar as needed.
1/4 cup powdered sugar, 2-3 teaspoons milk
When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin using a small spoon.

Video

Notes

Let the batter rest. This simple trick helps the muffins rise tall and dome beautifully.
Start at high heat. That burst of heat activates the baking powder quickly for bakery-style muffins.
Don’t overmix. Stir just until the dry ingredients are incorporated to avoid tough muffins.
Use room temperature eggs. This helps everything combine smoothly for a soft, uniform crumb.
Fill muffin cups generously. These are meant to be indulgent – don’t hold back on batter or crumb topping!

Nutrition

FAQs

What’s the difference between coffee cake muffins and regular muffins?

Coffee cake muffins are topped with streusel and often include a cinnamon sugar swirl, inspired by traditional coffee cake.

Can I make these gluten-free?

Yes! Use a 1:1 gluten-free flour blend like Bob’s Red Mill. We tested this version and it turned out soft and moist.

Why didn’t my crumb topping stay on?

Be sure to press it gently into the batter before baking. If it’s too loose, it may slide off during the rise.

Why are my muffins dry?

Overmixing or overbaking are common causes. Also, be sure to use enough fat (butter or oil) and don’t skip the resting step.

Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn

The post Coffee Cake Muffins with Cinnamon Swirl + Crumb Topping appeared first on What Molly Made.