Wondering what to dunk them in? Try my Pasta Fagioli soup, this Rigatoni Pasta Bake, or this Italian Sausage Soup!

I’ll be the first to admit that Olive Garden breadsticks are the only reason I go to Olive Garden at all.

There is just something about fresh yeast breads that can’t be beat, and homemade breadsticks, buttery and garlicky, and sprinkled with herbs and Parmesan are at the top of my list.

These breadsticks are soft and fluffy, with Italian seasoning and garlic in the dough, and brushed with garlic butter and sprinkled with Parmesan fresh out of the oven.

They are irresistible on their own, but if you must have something to dunk them in, this Chicken Gnocchi Soup, this Sausage Tortellini Soup and this Lasagna Soup are the perfect additions!

Can I use active dry yeast in this breadstick recipe?

You can definitely use active dry yeast in this recipe, but it will require a couple of changes.

First, you’ll need to proof the yeast by dissolving it in warm water. Active dry yeast has larger granules so it needs to be completely dissolved before adding to your flour mixture.

You will also need to allow for longer rise times, so the complete process will take 3-4 hours.

Can I use whole wheat flour in these breadsticks?

You can definitely use whole wheat flour for this breadstick recipe — I usually do when I am making them for our family.

You can start with 2-3 cups of whole wheat flour for a light whole wheat dinner roll, or use up to 100%. 100% whole wheat breadsticks will still be delicious but will not be as light or fluffy.

When I make these for our family, I tend to stick with 50-75% whole wheat flour. I find adding even a bit of all purpose flour makes them fluffier than 100% whole wheat flour.

How to freeze breadsticks:

These breadsticks are perfect for making ahead and saving in the freezer.

They reheat beautifully and are the perfect addition to so many meals!

To freeze breadsticks, let them cool completely — I usually let mine sit for 1-2 hours on a wire rack on the counter. Place in an airtight plastic bag and freeze for up to 3 months.

To thaw, place on a plate lined with a paper towel to absorb any extra moisture and let sit at room temperature for an hour. You can also thaw them at a low temperature in the microwave, just be careful not to make them too hot or they can dry out.

To serve, I like to brush with additional garlic butter, wrap in foil and bake for 8-10 minutes until warm. They’ll taste just like they were fresh from the oven!

If you don’t want to use foil, you can always warm it on a low oven on a sheet pan, brushed with garlic butter.

More homemade breads you’ll love!

• Mom’s Homemade Buns — these are a hit with anyone who tries them!
• No Knead Artisan Bread — little effort for a big reward.
• Whole Wheat Bread — perfect for toasting and sandwiches!
  

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Homemade Breadsticks

These Homemade Breadsticks are better than Olive Garden! Ready in one hour from start to finish!

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Rise time 20 minutes minutes

Total Time 55 minutes minutes

Servings 24 breadsticks

Calories 176cal

Author Ashley Fehr

Ingredients

• 6-7 cups all-purpose flour divided
• ¼ cup granulated sugar
• 1 tablespoon instant or quick yeast
• 1 tablespoon salt
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• 2½ cups warm water (105-110°F—warm but not hot)
• ½ cup salted butter melted

Garlic Butter

• ¼ cup salted butter melted
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• 1 pinch salt
• 2 tablespoons grated Parmesan cheese

Instructions

• In a large bowl (the bowl of a stand mixer if you’re using one), stir together 1 cup of flour, sugar, yeast, salt, Italian seasoning, and garlic powder. Add the water and butter and stir until combined. Add 2 more cups of flour and stir with a spoon.
• Put the bowl in a stand mixer fitted with the dough hook and gradually add the remaining 3 to 4 cups flour, ½ to 1 cup at a time. As the dough gets closer to being ready, reduce the amount of flour you add at once so that you don’t add too much. (You can make this dough by hand as well. Just stir in the flour gradually, until you can no longer use a spoon, then knead it in by hand, just until a soft, smooth dough forms.) When the dough is soft and slightly tacky, but not sticky, it’s ready.
• Cover and place the dough in a warm, draft-free spot for at least 20 minutes, up to 1½ hours.
• Preheat the oven to 400°F. Line two baking sheets with parchment paper.
• Uncover the dough and divide it into 4 equal pieces. Divide each piece into 6 equal portions so you have 24 pieces. Keep the dough covered to prevent drying out while you roll each breadstick.
• Roll each piece of dough into a smooth ball, pinching the seams in the back and rolling, until smooth. Place the ball on the counter and roll back and forth with both hands to make a cylinder that is roughly 6″ long and 1″ wide.
• Place the breadsticks on the prepared baking sheets, about 1″ apart.
• Bake for 13 to 15 minutes, until light golden brown.

Garlic Butter

• In a bowl, combine the butter, Italian seasoning, garlic powder, and salt. Brush over the breadsticks while warm. Sprinkle with the Parmesan and serve.

Nutrition

Calories: 176cal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 318mg | Potassium: 35mg | Fiber: 1g | Sugar: 2g | Vitamin A: 181IU | Calcium: 14mg | Iron: 2mg

The post Homemade Breadsticks (better than Olive Garden) appeared first on The Recipe Rebel.

Bisquick Dumplings are an awesome hack for adding a little something special to your favorite soup or stew — they’re easy to make and make dinnertime extra hearty!

Around here, we cook from scratch, using whole foods and our most trusted store-bought ingredients, most of the time.

But there are times when you need a quick and easy dinner idea, and these easy soup dumplings is definitely that.

If you’re looking for a quick, homemade dumplings recipe for your soup or stew, check out this Drop Dumplings for Soup recipe — they require just 5-10 minutes prep!

Bisquick Dumplings Ingredients:

This dumplings recipe requires just three ingredients:

• Bisquick
• Milk
• Italian seasoning

Now, the Italian seasoning obviously isn’t necessary but I like to add a flavorful pop to my Bisquick dumplings.

If you need to, you can substitute a non-dairy milk or water for the milk, or even chicken broth for extra flavor!

I’ve added lots of other flavorful mix ins down below!

What can I add to my Bisquick Dumplings for more flavor?

Now that we’ve got the basics down, here are some fun ways to jazz up that box of Bisquick!

• ½ to 1 cup shredded cheese
• freshly chipped chives, parsley, basil or dill
• 1/4-½ teaspoon cayenne pepper
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder or 1 teaspoon of dried onion flakes
• swap the milk for buttermilk for a tangy, more tender dumplings

How to make Bisquick Dumplings:

Dumplings — whether the homemade version in this Instant Pot Chicken and Dumplings or these Bisquick dumplings — are easy to make! Here’s a basic overview:

1. Combine Bisquick (or other dry ingredients), milk and Italian seasoning.
2. Stir until combined but don’t overmix — you want just all of the Bisquick to be absorbed, but no more or you’ll make them tough.
3. Spoon onto a simmering soup or stew, cover with a lid and cook for 10-15 minutes or until puffed and light golden brown on top. No need to stir!

How do I cook Bisquick dumplings?

One of the best things about dumplings is they add something special to so many different meals — soups, stews, chilis, pot pies, you name it. Almost any of these soup recipes will work just fine as a base.

Spoon by heaping tablespoonfuls onto a pot of simmering pot of saucy deliciousness, cover with a lid, and let cook until golden brown.

Here are a few of our favorite ways:

• Drop onto One Pot Chicken Stew or Crockpot Chicken Stew, cover and cook
• Swap the traditional chicken for this Classic Beef Stew
• Kick things up a notch with White Chicken Chili as your base (and maybe add a cup of shredded cheddar cheese to your dumpling mixture!)
• Love some variety? This list of 35+ Crockpot Soup Recipes and 30+ Instant Pot Soup Recipes will give you a new option for every night of the week!

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Easy Bisquick Dumplings

These Bisquick Dumplings are so easy to make and you can simmer them on homemade chicken stew or any soup recipe! Made with Bisquick, milk and Italian seasoning, they are simple and flavorful.

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 137cal

Author Ashley Fehr

Ingredients

• 1 ½ cup BIsquick baking mix (fluffed and levelled in the cup, not packed)
• ½ cup milk (or sub buttermilk)
• ½ teaspoon Italian seasoning

US Customary – Metric

Instructions

• In a medium bowl, stir together Bisquick, milk and Italian seasoning just until combined — don't overmix or they will be tough! The dough should be thick and stretchy (see photos). Add more milk or more Bisquick as needed.
  
• Drop by heaping tablespoons onto simmering soup or stew. Do not stir.
  
• Cover and reduce heat to medium. Cook 10 minutes.
  
• Uncover and cook 5-10 minutes until puffed and light golden brown.
  

Notes

Tips for making dumplings:

• Make sure your soup or stew has a good amount of liquid. Don’t push the dumplings into the soup but make sure to add a bit of extra liquid before adding your dumplings if necessary.
• Since Bisquick has baking soda in it, an acidic ingredient will react with it to make them rise. This is why buttermilk is a great swap for regular milk!
• If you want a golden crust on your dumplings, your best bet is to bake or broil them. For even more browning action, you can add 1 tablespoon of oil to the dumpling dough before scooping onto the soup.

Nutrition

Calories: 137cal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 391mg | Potassium: 81mg | Fiber: 1g | Sugar: 5g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg

The post Easy Bisquick Dumplings appeared first on The Recipe Rebel.

This moist Coconut Bread is made with coconut milk, coconut extract, shredded coconut, Greek yogurt, and pantry staples for a quick tropical treat! It’s topped with a rich cream cheese glaze for the perfect finishing touch. 

Keep it tropical with these coconut desserts — Coconut Lime Tarts, Coconut Date Pudding Cake, and Easy Coconut Cream Pie recipe!

This moist Coconut Bread is soft, sweet, and has just the right amount of coconut flavor!

The rich cream cheese glaze adds just the right amount of indulgence, making it a must-have for any brunch or dessert table.

Serve it with a cup of coffee in the morning or as a treat after dinner! 

Why you’ll love this easy Coconut Bread recipe:

• Perfect for coconut lovers: This sweet bread is loaded with coconut milk, extract, and shredded coconut for a hit of tropical flavor!
• Quick: This recipe only has 10 minutes of prep and is ready in an hour, so it’s perfect for whipping up at a moment’s notice. 
• Moist: The coconut milk, oil, and Greek yogurt keep this bread super moist and fluffy.

Coconut Bread Ingredients:

Coconut Bread

• Granulated sugar: Adds sweetness.
• Canned light coconut milk: Light coconut milk is thinner and has less fat than regular coconut milk, so it’s a bit lighter with a milder flavor.
• Greek yogurt: Keeps the bread moist and adds a little tang to balance the sweetness.
• Oil: Makes sure the bread stays soft and doesn’t dry out. Use any neutral-flavored cooking oil for this recipe, like canola, vegetable, or avocado oil. You could even use melted coconut oil for even more coconut flavor. 
• Eggs: Hold everything together and give the bread structure.
• Coconut extract: Kicks up the coconut flavor for an extra tropical taste! You can omit this, but the coconut flavor will be much more subtle.
• Vanilla extract: Adds depth of flavor.
• Baking powder and baking soda: These leavening agents help the bread rise so it’s nice and fluffy.
• All-purpose flour: Gives the bread its shape and texture while keeping it tender. 
• Sweetened shredded coconut: Adds a little texture and even more coconut flavor. 

Cream Cheese Glaze

• Cream cheese: Creates a rich, creamy base for the glaze. Make sure to use a full-fat cream cheese block, not the kind that comes in a tub, for best results. 
• Powdered sugar: Sweetens and thickens up the glaze. 
• Milk: Thins out the glaze for easy drizzling. You can use any kind of milk here. 

How to make Coconut Bread:

This Coconut Bread is made in one bowl and only takes 10 minutes to prep! For the full list of recipe instructions, scroll down to the recipe card below!

• Whisk together the sugar, coconut milk, yogurt, oil, eggs, coconut and vanilla extracts.
• Add the baking powder, baking soda and salt and whisk until combined.

• Add the flour and coconut and stir to combine.
• Pour it into a lightly greased bread loaf pan and bake.

• Beat the glaze ingredients together.
• Spoon over the top of the loaf.

Variations and Substitutions

• Add nuts: Add chopped nuts like almonds or macadamia nuts to the batter for extra texture.
• Add citrus zest: Mix in some lemon or lime zest to the batter or glaze for a fresh, zesty kick!

How to store this Coconut Bread loaf:

Store the loaf at room temperature for 1-2 days. After that, pop it into the fridge for up to one week!

If you want a warm slice of Coconut Bread, pop it into the microwave for 10 seconds.

How to freeze Coconut Bread:

Coconut Bread, like most quick bread recipes, freezes beautifully, which means it’s perfect for making ahead and saving for a day when you have surprise guests or need something for a potluck!

Simply wrap tightly in plastic wrap or store in an airtight container for up to 3 months before thawing.

To thaw, leave out at room temperature for 3-4 hours or in the refrigerator overnight.

More coconut desserts you’ll love:

• Hot Milk Cake with Broiled Coconut Frosting — a personal favorite!
• Homemade Coconut Cream Poke Cake
• Easy No-Churn Coconut Cream Pie Ice Cream — a summertime treat!
• Gluten-Free Coconut Cake with Cream Cheese Frosting — perfectly moist.

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Coconut Bread with Cream Cheese Glaze

This moist Coconut Bread is made with coconut milk, coconut extract, shredded coconut, Greek yogurt, and pantry staples for a quick tropical treat! It's topped with a rich cream cheese glaze for the perfect finishing touch. 

Course Bread and Baked Goods

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 246cal

Author Ashley Fehr

Ingredients

• 1 cup granulated sugar (200 grams)
• ¾ cup canned light coconut milk
• ½ cup Greek yogurt
• ¼ cup oil
• 2 large eggs
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1½ cups all purpose flour (188 grams)
• ¾ cup sweetened, shredded coconut

Cream Cheese Glaze

• ¼ cup cream cheese (2 oz) room temperature
• ¼ cup powdered sugar
• 1 tablespoon milk

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Lightly grease an 8×4″ loaf pan (a 9″ will work fine, you will just have a lower loaf and need to reduce the bake time by about 10 minutes)
• In a large bowl, whisk together the sugar, coconut milk, yogurt, oil, eggs, coconut and vanilla extracts.
• Add the baking powder, baking soda and salt and whisk until combined.
• Add the flour and coconut and stir just until moistened. 
• Pour into prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. Cover with tin foil for the last 15 minutes of bake time if you want to prevent additional browning.
• Let sit for 10 minutes in the pan before removing to a wire rack to cool completely.

Cream Cheese Glaze

• Beat cream cheese with an electric mixer until smooth.
• Add powdered sugar and milk and beat until smooth, scraping down the sides as necessary. Add additional sugar if needed to reach desired consistency.
• Drizzle over cooled loaf, slice and serve.

Video

Nutrition

Calories: 246cal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 149mg | Potassium: 101mg | Sugar: 22g | Vitamin A: 105IU | Calcium: 38mg | Iron: 1mg

The post Coconut Bread with Cream Cheese Glaze appeared first on The Recipe Rebel.

This Apple Zucchini Bread is the best way to go from summer to fall baking! It’s made with freshly grated zucchini and apples, yogurt, basic pantry staples, and warm spices for a delicious treat!

Want more quick bread recipes? Check out this Healthy Banana Bread recipe, Cinnamon Banana Bread and Banana Nut Bread!

Zucchini Apple Bread is the perfect way to use up that summer zucchini that’s sitting in your fridge and transition into fall baking. 

Pair it with a cup of coffee or serve it as a lighter afternoon snack with a smear of Cinnamon Butter for even more fall flavors!

Why we love this quick bread recipe:

• A mix of summer and fall: Fresh zucchini and apples give you a little taste of both seasons for the perfect transitional breakfast or snack. 
• One bowl: Forget pulling out a bunch of dishes! You only need one large mixing bowl to make this recipe. 
• Quick prep: The batter comes together in 15 minutes, so it’s great when you want to whip up a quick treat!

Apple Zucchini Bread Ingredients:

• All-purpose flour: Gives the bread structure and a tender crumb. 
• Shredded zucchini: Freshly grated zucchini is the best way to incorporate it into the batter!
• Shredded baking apple (like Granny Smith): Granny Smith apples are perfect for that tart, crisp bite, but feel free to swap in Honeycrisp, Fuji, or Pink Lady if you prefer sweet apples. Just steer clear of softer apples, as they can make the bread too soggy.
• Sugar: Adds sweetness to the bread. 
• Plain yogurt or applesauce: This keeps the bread super moist without adding oil or butter. Use whatever you have on hand!
• Eggs: Add structure to the bread. Make sure these are room temperature before adding them to the batter!
• Vanilla extract: Adds depth of flavor. 
• Leavening agents: Baking powder and baking soda help the bread to rise. 
• Ground cinnamon: Brings a depth of warmth to the bread. If you’re not a fan of cinnamon, you could leave it out or swap it with other spices if you like!

How to make the best Zucchini Apple Bread:

This bread comes together so quickly and only uses one bowl! For the full list of recipe instructions, check the recipe card below. 

• Grate the zucchini and apples.
• Whisk together the sugar and yogurt until smooth. Then, add the eggs and vanilla and stir until combined.

• Sprinkle in the baking powder, cinnamon, baking soda, and salt. Stir until everything is evenly mixed.
• Add the flour and whisk to combine.

• Strain the zucchini and apples until dry. Fold them into the batter.
• Transfer batter into a greased loaf pan and bake until the top is golden and a toothpick comes out clean.

Variations and Substitutions:

• Use whole wheat flour: Substitute half the all-purpose flour with whole wheat flour for a heartier, more nutrient-dense loaf.
• Add nuts: Stir in a handful of chopped walnuts or pecans for a nice crunch.
• Add chocolate chips: Add a handful of chocolate chips to the batter for an indulgent twist.
• Make a glaze: Mix a little powdered sugar and milk and drizzle it on top of the bread for a bit of extra sweetness. 

How to store a loaf of quick bread:

To store Apple Zucchini Bread, let it cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 2 days.

For longer storage, refrigerate for up to a week or freeze for up to 3 months. You can either freeze the entire loaf or cut it into individual slices so you can pull them out as needed!

More quick bread recipes:

• Chocolate Chip Banana Bread recipe — the kids’ favorite!
• Cinnamon Apple Bread — if you don’t have zucchini on hand.
• Blueberry Banana Bread — another summertime favorite.
• Lemon Bread Recipe — perfect for winter citrus!

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Apple Zucchini Bread

This Apple Zucchini Bread is the best way to go from summer to fall baking! It's made with freshly grated zucchini and apples, yogurt, basic pantry staples, and warm spices for a delicious treat!

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 182cal

Author Ashley Fehr

Ingredients

• 1¼ cup granulated sugar
• ½ cup plain yogurt or applesauce
• 2 eggs
• 1 tablespoon vanilla extract
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 cups all purpose flour
• 1 small zucchini (shredded) about 1 cup
• 1 baking apple (I like Granny Smith) (shredded) about ¾ cup

Instructions

• Preheat oven to 350 degrees F and lightly grease a 9×5" loaf pan.
• In a large bowl, whisk together sugar and yogurt for 2-3 minutes.
• Add eggs and vanilla and whisk until combined.
• Add baking powder, cinnamon, baking soda and salt and whisk until combined.
• Stir in flour just until no white streaks remain.
• Strain excess juices from shredded zucchini and apple, then add to the bowl and stir in.
• Spread into prepared loaf pan and bake for 50-65 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. If top is browning quickly, simply cover with foil and continue baking.
• Let cool 15 minutes in the pan before removing to a cooling rack. Cool completely before slicing (if you can wait that long!).

Video

Notes

Ingredients and Substitutions:

• Yogurt: feel free to use unsweetened applesauce for more apple flavor, or melted butter instead.
• Add spices: you can add cloves, ginger, allspice, or nutmeg for more warmth and spice.
• Flour: I often make this with 100% whole wheat flour — it works great!

Storage:

• Room temperature: you can store at room temperature for up to 2 days.
• Refrigerator: you can store in the fridge for up to 1 week.
• Freezer: you can freeze for up to 3 months.

 

Nutrition

Calories: 182cal | Carbohydrates: 40g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 156mg | Potassium: 162mg | Fiber: 1g | Sugar: 23g | Vitamin A: 81IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 1mg

The post Apple Zucchini Bread appeared first on The Recipe Rebel.

These 30+ Rhubarb Recipes are perfect for baking, brunches, and entertaining! Discover new ways to use this springtime vegetable in cakes, pies, cocktails, muffins, and more.

If you’ve ever seen rhubarb at the grocery store or farmer’s market and wondered how to use it, this list of rhubarb recipes is for you!

This list has a total of 30 easy rhubarb dessert recipes that transform this tart vegetable into a variety of sweet treats to curb any sweet tooth.

From rhubarb pies to gelato, muffins, and cocktails, there’s nothing you can’t do with this springtime vegetable!

Without further adieu, here are some of my favorite rhubarb recipes that I just know you’ll love! Plus, a few from my favorite bloggers.

Rhubarb Cake with Vanilla Sauce

Loaded with rhubarb and drizzled with warm vanilla sauce, this easy cake is the ultimate Springtime dessert!

Get the recipe here

Rhubarb Streusel Coffee Cake

This moist rhubarb coffee cake is perfect for breakfast or brunch, topped with a delicious toasted pecan and coconut streusel. Such a simple recipe packing loads of delicious flavor!

Get the recipe here

Rhubarb Crumble Tart • Perfect Spring Dessert!

My rhubarb crumble tart is a juicy rhubarb tart recipe with a buttery oatmeal crumble topping ~ it’s the perfect easy spring dessert!

Get the recipe here

Strawberry Rhubarb Crisp Bars

What do you get when you combine crunchy oatmeal cookies and tangy fruit with our favorite ingredient? These Strawberry Rhubarb Crisp Bars! These are the perfect summer finger food for potlucks and dessert.

Get the recipe here

Norwegian Rhubarb and Almond Cake

A light, delicate almond cake full of delicious rhubarb. This craveable recipe makes the perfect breakfast, fruity dessert, or snacking cake!

Get the recipe here

Rhubarb Crisp Recipe

A simple and mouth watering recipe for tart rhubarb filling topped with a layer of crunchy, crispy oatmeal. Rhubarb crisp is a delicious dessert, just begging for a scoop of vanilla ice cream.

Get the recipe here

Rhubarb Muffins

Warm flavors of cinnamon and the tartness of rhubarb give these muffins a little something extra. You’ll love baking up a batch of these for your next occasion!

Get the recipe here

Strawberry Rhubarb Pie

Strawberries and rhubarb give this easy pie recipe the perfect balance of sweet, tart, and juicy summer flavor!

Get the recipe here

Strawberry Rhubarb Custard Dessert

A tender sugar cookie crust filled with chopped tart rhubarb, sweet strawberries and rich, creamy custard gives this dessert the perfect balance of textures and flavors.

Get the recipe here

Strawberry Rhubarb Cobbler

You’ll love this super easy cobbler recipe made with sweet strawberries and rhubarb. The most delicious combination, ready to be served with a scoop of ice cream!

Get the recipe here

Strawberry Rhubarb Crisp

A deliciously sweet and tart rhubarb crisp complete with a tender oatmeal topping. Swap out the berries for any of your favorite fruit combinations for an effortless dessert that just smacks of spring!

Get the recipe here

Sparkling Rhubarb Margarita Recipe

There’s nothing more quenching on a hot afternoon than a homemade margarita! This zesty cocktail recipe is so easy and quick to make. Add in the unique flavors of rhubarb, and you’ve got a one-of-a-kind refreshment!

Get the recipe here

Healthy Rhubarb Apple Muffins

These Healthy Rhubarb Apple Muffins are moist, fluffy, lightly sweetened and make a perfect healthy snack or breakfast. Naturally sweetened with applesauce and maple syrup, these muffins are full of whole grains, fiber and protein, with the sweet and tangy flavor of rhubarb.

Get the recipe here

Rhubarb Raspberry Fool

I pity the fool who doesn’t love this dessert! Made from mostly whipped cream and sweetened raspberries, with the wonderful tartness of fresh rhubarb. I can never get enough!

Get the recipe here

Rhubarb Custard Pie

This summer dessert is both tangy and creamy. Rhubarb custard pie has tart fresh rhubarb and smooth, sweet custard.

Get the recipe here

Rhubarb Sauce

This rich and flavorful rhubarb sauce is bound to become a fast favorite! Delicious as a quick and easy topping for cake, ice cream, yogurt, pancakes and more!

Get the recipe here

Rhubarb Crisp Pie

A classic crisp recipe crossed with homemade rhubarb pie! Made with a buttery oatmeal crumble and sweet rhubarb filling for a light and easy dessert.

Get the recipe here

Rhubarb Slush

A refreshing and fruity summertime drink featuring rhubarb! This frosty slush recipe can be made with or without booze. Either way it’s the perfect treat for sipping by the pool!

Get the recipe here

Rhubarb Curd

Homemade rhubarb curd is perfect to spread over everything from pancakes to toast – or better yet, enjoy a spoonful right out of the jar!

Get the recipe here

No Bake Rhubarb Cheesecake

A light and creamy, easy no-bake cheesecake recipe made with rhubarb. The lovely flavors and incredible texture make this dessert one of a kind, plus you can make it ahead!

Get the recipe here

Riesling Rhubarb Crisp Cake

Turn heads with this stunning homemade rhubarb cake recipe! A luxurious layer cake infused with Riesling flavors, filled with oat crumble, and frosted with a decadent rhubarb buttercream.

Get the recipe here

Rhubarb Panna Cotta

Enjoy rhubarb three ways with this dreamy panna cotta recipe. Lush and creamy panna cotta is the ideal "fancy" dessert that's actually so easy to make!

Get the recipe here

Old-Fashioned Rhubarb Pie

Our favorite Rhubarb Pie recipe is so easy to make and you can’t beat the sweet and tart rhubarb filling paired with our flaky pie crust.

Get the recipe here

Rhubarb Honey Cupcakes

This is the perfect cupcake recipe for spring, made with moist and tender cupcakes filled with a homemade rhubarb jam.

Get the recipe here

Rhubarb Bread

Rhubarb bread is a moist and tender buttermilk quick bread loaded with lots of sweet tart rhubarb and a hint of vanilla.

Get the recipe here

Roasted Strawberry Rhubarb Milkshakes

Roasted Strawberry Rhubarb Milkshakes are a fun way to celebrate spring fruit! Sweet and creamy with the perfect amount of tang from the rhubarb.

Get the recipe here

Healthy Strawberry Rhubarb Baked Oatmeal Recipe

If an easy breakfast is calling, try this delightful version of baked oatmeal featuring strawberries and rhubarb! Seasonal and exceptional.

Get the recipe here

Rhubarb Gelato

Dessert doesn't get more rich and creamy than this homemade gelato recipe! Rhubarb puts an interesting spin on this delicious chilled treat.

Get the recipe here

Rhubarb Cake

Sweet and tart Rhubarb Cake with a cinnamon sugar topping is the best way to use up all the fresh rhubarb from the garden!

Get the recipe here

Rhubarb Tart

Jaws will drop when you serve this gorgeous rhubarb tart! Thin slices of tart, rhubarb top a sweet almond frangipane filling, in a buttery shortbread crust.

Check out this recipe

What is rhubarb?

As it turns out, Rhubarb is considered a spring vegetable.

Rhubarb stalks are sold in grocery stores and farmer’s markets across the U.S. – generally from April to June when the stalks have the sweetest flavors. Rhubarb stalks are green, pink, or red in color, like celery but prettier. The redder the stalk the sweeter the flavor!

Rhubarb is often confused with fruit since it’s sometimes used in sweet recipes like pies, cobblers, tarts, and other dessert treats.

What does rhubarb taste like?

Rhubarb is a fibrous vegetable similar to celery but without the crispness. The texture of rhubarb is more like a bite into a walnut: smooth with a slight crunch. Typically, the stalks are sliced into bite-sized pieces for baking. When properly cooked, rhubarb gives recipes like pies and cobblers a delicious and gentle tartness.

However, eaten raw, rhubarb is extremely bitter and sour. This is why many rhubarb desserts will include other ingredients to soften, sweeten, or balance the flavors (strawberries and sugar are common go-tos).

How to store rhubarb:

You have a couple of methods for storing rhubarb in the fridge and freezer!

Fridge

Fresh rhubarb will last up to one week in the fridge wrapped in plastic wrap! Just make sure you cut off the toxic leaves first.

Freezer

Rhubarb freezes like a dream! This is especially handy if, like me, you’re on a mission to try any and all fruit and rhubarb combinations, all year-round. Your freezer is your friend!

I recommend cutting the stalks into pieces to store airtight in the freezer. Here’s how to freeze fresh rhubarb:

1. Slice the rhubarb and place it in a single layer on a parchment paper-lined baking sheet.
2. Place the whole sheet in the freezer until the rhubarb pieces are frozen solid.
3. Transfer the frozen rhubarb to resealable bags or containers labeled with contents, amount, and recipe details as needed (ie. “2 cups rhubarb, muffins/scones”).

While it’s easy to freeze, rhubarb does tend to turn mushy after defrosting. This makes frozen rhubarb best to use in recipes where it can be added in and then cooked or baked from frozen, such as baking and sauces.

The post 30+ Rhubarb Recipes appeared first on The Recipe Rebel.

This Quick and Easy Pizza Dough requires just 5 minutes of prep! Top with your favorite toppings, bake, and you can have homemade pizza in 30 minutes.

Want more bread recipes? Check out this Cheesy Garlic Bread, French Bread Pizza, and Whole Wheat Bread!

Learn how to make the perfect Pizza Dough recipe with a few basic ingredients and simple steps! If you’ve ever made my no-knead artisan bread, then you can make this recipe. 

You’ll need instant yeast, all-purpose flour, sugar, spices, and oil, as well as a large mixing bowl. No need for a stand mixer! 

Just mix all your ingredients in a bowl, and you’ll have the best homemade Pizza Dough to use for your favorite pizza recipes. 

Why you’ll love this easy homemade Pizza Dough recipe:

• Make-ahead friendly: you can whip up this pizza dough recipe and store it in the fridge or freezer until you’re ready to make pizza.
• Simple: you probably have all the basic ingredients you need to make this recipe in your pantry.
• Homemade: this recipe teaches you how to make your own homemade pizza right at home, so you can say goodbye to delivery!

Homemade Pizza Dough Ingredients:

• Flour: I like using all-purpose flour here—it’s simple and does the job perfectly. If you want to boost the fiber, you can add up to 50% whole wheat flour.
• Yeast: instant or quick yeast is my go-to since it works quickly and doesn’t need to be proofed. You can use active dry yeast if that’s all you have, but make sure to activate it first with water that’s at 105-115ºF and let it sit for 5 minutes before adding the rest of the ingredients.
• Salt: enhances the dough’s flavor and balances out the sweetness from the sugar.
• Sugar: this feeds the yeast, helping the dough rise while giving the crust a subtle sweetness.
• Oregano: adds that classic pizza flavor and gives the dough a subtle herby kick!
• Garlic Powder: brings an extra punch of savory flavor to the dough. 
• Water: since the yeast is activated, the water you use doesn’t have to be 110-115ºF, but it should still be lukewarm!
• Oil: helps the dough stretch without tearing and gives the crust a tender, light texture.

How to make Pizza Dough from scratch:

Just a few simple steps is all it takes to make this homemade Pizza Dough recipe! Scroll down to the recipe card for the full list of instructions.

• Stir together some of the flour, yeast, garlic powder, oregano, salt, and sugar.
• Add the wet ingredients, warm water, and oil, and stir until a wet dough forms.

• Add in just enough flour until a soft but not sticky dough forms — your dough is done!
• Either let the pizza dough rise (thick crust pizza) or roll it out immediately and bake (thin crust pizza).

• If you plan on baking right away, roll out the dough into a circle on a lightly floured surface.
• Add your favorite marinara sauce, toppings, and whatever else you like!

Variations

• Whole wheat pizza dough: swap the all-purpose flour for whole wheat flour or part of the all-purpose flour for part whole wheat flour.
• Thin crust pizza: you can make this pizza crust and roll it out immediately, top and bake! This will give you a relatively thin pizza crust.
• Thick crust pizza: Let your dough rise for about an hour until doubled. Roll it out about 1-1.5″ larger in diameter than your pizza pan. Place your circle of dough on your pan. Bring the excess dough around the edges up and double over, pinching it to make a thicker crust around the edge. Keep going around the pan until you have a higher border of dough all around. Bake as directed.
• Herbs: I like to use oregano, but you can use any other type of dried or fresh herbs you like. Finely chopped rosemary or basil or dried Italian seasoning would work perfectly!
• Garlic Powder: if you don’t have garlic powder, you can use fresh minced garlic or even a bit of garlic-infused olive oil in place of the regular oil for an extra garlic kick.

How to store pizza dough:

You have a couple of options when it comes to storing pizza dough:

1. Make the dough as instructed and let it rise on the counter for up to 4 hours before rolling out the dough.
2. Store the dough ball in an airtight container in the fridge for up to 3 days. Let it come to room temperature on the counter before shaping it. 

Can you freeze pizza dough?

You can absolutely freeze pizza dough!

Simply wrap it in plastic wrap and then place it in a large freezer bag for up to 3 months.

Let the frozen dough thaw at room temperature or in the refrigerator (this will take a few hours), then place it in a greased bowl, cover it, and place it in a warm spot to rise.

It may take a little longer to warm thoroughly and to rise, but it is worth the extra time because it will be just as fluffy as it is fresh!

How to freeze parbaked pizza crusts:

I love parbaking some pizza crusts and storing them in the freezer for quick meals!

Parbaking just means they are partially cooked and then frozen. So you can top them and bake until golden and save yourself some work down the line!

Simply roll it out onto a pan and bake about halfway, usually about 5-6 minutes. It should look slightly dry and puffed but won’t be golden.

Can I make a double batch of this recipe?

Yes! If you want to make a lot of pizza or save the dough for later, you can whip up a double or triple batch and store the other ball of dough in the fridge or freezer if you’re not using it right away. 

Our favorite pizza toppings:

• ham and pineapple is always a favorite here!
• Chicken Alfredo Pizza
• Taco Pizza
• Grilled Cheeseburger Pizza
• Tropical Chicken Pizza
• And basically anything with meat and cheese

Looking for some dessert ideas? Try a dessert pizza!

• Frozen Peanut Butter Cup Dessert Pizza
• Nutella Brownie Fruit Pizza
• Frozen Ice Cream Dessert Pizza (Treatzza Pizza!)

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Easy Pizza Dough

This Quick and Easy Pizza Dough requires just 10 minutes of work! Top with your favorite toppings, bake and you can have homemade pizza in 30 minutes! 

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Rise time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 8 servings

Calories 125cal

Author Ashley Fehr

Ingredients

• 1½-2 cups all-purpose flour (about 195g, divided, plus more for rolling)
• 1 package instant or quick yeast (2¼ tsp)
• ¾ teaspoon salt
• 1 teaspoon granulated sugar
• ½ teaspoon dried oregano
• ¼ teaspoon garlic powder
• ⅔ cup warm water
• 2 tablespoons oil
• Sauce, cheese, toppings, as desired

Instructions

• In a medium bowl, stir together 1 cup of the flour, yeast, salt, sugar, oregano, and garlic powder. Add the water and oil and stir until combined. (It will be very sticky.)
• Gradually add and knead in just enough of the remaining flour so that a soft but not sticky dough forms. (It will still be tacky but shouldn’t stick to your hands.)
• Cover the bowl with plastic wrap or a clean kitchen towel. Set the bowl in a warm, draft-free place to rise for 1 hour or until doubled.
• Preheat the oven to 425°F. Spray your favorite pizza pan with nonstick spray.
• Roll out the dough to fit the pan. Place the dough on the pan and gently stretch to reach the edges. For a thicker crust, fold the edge of the pizza dough back on top of itself to form a ½” border.
• Top with sauce, cheese, and toppings as desired.
• Bake for 12 to 15 minutes, until it is cooked to your preferences.
• Broil for 1 to 2 minutes to brown the cheese, if desired.

Video

Notes

*Because we are using instant yeast instead of active dry yeast, the temperature of the water matters less, because it does not need to be proofed. Warm water still works best (never hot), but instant yeast is not fussy.

Nutrition

Calories: 125cal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Sodium: 220mg | Potassium: 34mg | Calcium: 6mg | Iron: 1.2mg

The post Quick and Easy Pizza Dough appeared first on The Recipe Rebel.

These are the best Cinnamon Buns you’ll ever make! They are soft, fluffy cinnamon rolls with the best gooey caramel sauce in the bottom of the pan. They’re easy to make ahead and freezer-friendly!

Can’t get enough cinnamon rolls? Try this Easy Cinnamon Roll Casserole recipe, Cinnamon Roll Bites, or Healthier Cinnamon Roll Baked Pancake with Maple Cream Cheese Syrup!

These Cinnamon Buns are perfectly soft and fluffy, and my family’s top secret (not really) cinnamon bun sauce coats the bottom of the pan, taking them over the top. The sauce is key to making these the best cinnamon buns you’ve ever had!

With two rises, these cinnamon rolls become super fluffy! A warm cinnamon filling and smooth, and tangy cream cheese frosting make these the real deal.

Why we love this homemade cinnamon roll recipe:

• Classic: Cinnamon rolls are a classic breakfast with a warm cinnamon filling, fluffy dough, gooey caramel sauce, and tangy cream cheese frosting! It’s a breakfast treat you’ll come back to again and again. 
• Make-ahead and freezer-friendly: Who doesn’t love having gooey cinnamon buns ready to eat at a moment’s notice? These Cinnamon Buns can be made a day ahead of time and baked the next morning, or you can freeze the baked rolls and reheat them later!
• Perfect for a special occasion: These buns are perfect for Christmas morning, brunch with family or friends, or any time during the year when you want a homemade breakfast treat!

Dough ingredients:

• Warm water: Activates the yeast by creating the ideal environment to start fermenting, which is crucial for the dough to rise.
• Active dry yeast: The leavening agent that makes the dough rise, giving the cinnamon buns their light and fluffy texture. You can also use instant yeast if you want the dough to rise more quickly!
• Milk: Adds moisture to the dough, making it softer and richer. It also helps with browning during baking.
• Unsalted butter: Butter is the heart of any good cinnamon bun. It makes everything richer—from the dough to the filling and frosting—giving each bite that melt-in-your-mouth texture! Use room temperature butter. 
• Sugar: Sugar feeds the yeast, helping the dough rise, and adds that irresistible sweetness to every layer, especially when it caramelizes during baking.
• Salt: Enhances the overall flavor of the cinnamon buns and balances the sweetness.
• Egg: Adds structure to the dough and helps it to rise higher!
• All-purpose flour: This is the foundation of your cinnamon buns. Flour gives the dough its structure, helping it hold together while still being soft and fluffy.

Sauce, filling, and frosting ingredients:

• Heavy cream: I only recommend heavy cream for this sauce, because it won’t curdle when it’s cooked. This is essential for making the sauce smooth.
• Corn syrup: Corn syrup prevents the sauce from crystallizing, giving you that perfect sticky texture without any graininess.
• Brown sugar: Adds sweetness and a deep, molasses-like flavor to the filling and sauce. It also caramelizes, giving the buns a sticky, gooey texture!
• Ground cinnamon: Provides warmth and spice to the filling. 
• Cream cheese: This is the base for our frosting. Make sure you’re using room temperature cream cheese, as it will mix more smoothly. Full fat or light will work great!
• Vanilla: A splash of vanilla in the frosting adds a lovely, warm flavor that complements the cinnamon and cream cheese.
• Powdered sugar: This gives the frosting its sweet, smooth finish. It melts into the cream cheese, making the frosting perfectly spreadable and delicious!

How to make Cinnamon Buns:

This Cinnamon Bun recipe is super easy to follow! Check out the recipe card for more in-depth instructions.

• Dissolve yeast in warm water until frothy.
• Combine yeast and milk mixtures with the egg.

• Add flour to the mixture.
• Knead the dough until a slightly tacky ball forms.

• Place dough in a large bowl.
• Let dough rise until doubled in size.

• Heat cream, corn syrup, sugar, and butter until boiling, then simmer.
• Pour the sauce into a pan and set it aside.

• Place buns on top of the sauce.
• Let the buns rise until doubled in size, then bake until golden brown and frost as desired.

Tips for making the best cinnamon rolls:

• Bloom the yeast: You want to make sure that your water isn’t too warm or too cold, or it won’t activate the yeast. Thankfully, you can see if your yeast is blooming before you add it to your dough. If it doesn’t bubble and froth, you may want to start again with a fresh packet of yeast.
• Let it rise: you don’t want to skimp on the rise time, as this is what makes your Cinnamon Buns fluffy and soft. I like to place my dough, covered, in the oven with the light on. It provides a warm, draft-free environment that is optimal for proofing dough.
• Roll it up tight: You want to try to keep the dough tight when you’re rolling so that all of that sugary cinnamony goodness will stay inside and not leak out.
• Use the right knife: I prefer to use a serrated knife for slicing cinnamon rolls as there will be less squishing, and your rolls will be rounder and hold in more of that cinnamon sugar filling.

How to store Cinnamon Buns:

On the counter:

The baked Cinnamon Rolls can be stored on the counter for 3-4 days without frosting. Because I use a cream cheese frosting, that can’t be left out. 

If you want to store them at room temperature, simply leave the frosting in a container in the fridge and frost them only when serving.

In the refrigerator:

You can place your pan of rolled, unbaked cinnamon buns in the fridge, covered in plastic wrap, up to 24 hours before baking. Place in the refrigerator before the second rise.

When ready to bake, simply leave it on the counter for 20-30 minutes while your oven preheats, then bake it as directed.

You can refrigerate the baked cinnamon buns for up to 1 week with frosting in the fridge. But I bet they won’t last that long

How to freeze Cinnamon Buns:

You can freeze the prepared pan of unbaked rolls for up to 3 months, but I actually don’t recommend this because I’ve never found them as fluffy as baking them right away.

You can freeze the baked cinnamon rolls with frosting, covered tightly, for up to 3 months. This is the way I prefer to freeze them! You can also leave the frosting off and reheat them gently in the oven at 225 degrees F for 20 minutes, and they will taste fresh out of the oven!

Can I make these gluten-free?

Unfortunately, I don’t have much experience with gluten-free baking, but I encourage you to check out this Gluten-Free Cinnamon Rolls recipe from my friend Erin. They look incredible!

Frosting for Cinnamon Rolls or Cinnamon Buns:

There is really only one answer here: it’s gotta be cream cheese. The way the tanginess of the cream cheese complements the sweet, sticky, gooey sauce…. it’s just unreal. Crazy good.

If you want it to sink into all of those crevices, be sure to spread it on while the cinnamon buns are still warm and let it get a little melty all up on those rolls.

Since these are so ridiculously good, you can skip the frosting and just eat them as is, and I’m pretty sure you’ll have no complaints

More breakfast bread recipes you’ll love: 

• Peanut Butter Streusel Banana Bread — take your banana bread up a notch!
• Lemon Bread Recipe — when you want something tangy and sweet.
• White Chocolate Cranberry Sweet Rolls — a festive twist!
• Maple Glazed Apple Crisp Cinnamon Buns — when you’re feeling a little extra 😉

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The Best Cinnamon Buns

These are the best Cinnamon Buns you’ll ever make! They are soft, fluffy, and have the best gooey caramel sauce in the bottom of the pan. They’re easy to make ahead and freezer friendly!

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 45 minutes minutes

Cook Time 35 minutes minutes

Rising 2 hours hours 30 minutes minutes

Total Time 3 hours hours 50 minutes minutes

Servings 12 servings*

Calories 487cal

Author Ashley Fehr

Ingredients

Cinnamon Bun Dough

• ½ cup warm water (between 105 and 110°F is best)
• 2½ teaspoons active dry yeast
• ½ cup milk
• ¼ cup unsalted butter
• ¼ cup granulated sugar (50g)
• 1 teaspoon salt
• 1 large egg (room temperature)
• 3-4 cups all-purpose flour (about 500g)

Grandma’s Caramel Sauce

• ½ cup heavy whipping cream
• ½ cup golden corn syrup
• ½ cup brown sugar (85g)
• 2 tablespoons unsalted butter

Cinnamon Bun Filling

• ¼ cup unsalted butter, room temperature
• ¾ cup brown sugar (128g)
• 2 teaspoons ground cinnamon

Cream Cheese Frosting

• ¼ cup cream cheese, room temperature (2oz or ¼ package)
• 2 tablespoons unsalted butter, room temperature
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

Cinnamon Bun Dough

• Dissolve the yeast in the water and set aside for 5 to 10 minutes, until frothy.
• In a medium bowl, combine the milk, butter, sugar, and salt and microwave on high for 45 seconds. Whisk until the butter is melted. Set aside until it is lukewarm in temperature.
• In the bowl of a stand mixer (or you can mix and knead by hand), combine the milk mixture and yeast mixture. Stir in the egg.
• With the mixer on low speed and the dough hook on, gradually add in just enough flour so that a soft dough ball forms. (It should slightly tacky, but not sticky.)
• Drizzle some oil in a large bowl. Place the dough ball in the bowl, and turn so that the dough is lightly coated in oil. Cover with plastic wrap and a towel if desired. Let sit in a warm, draft-free place for 1½ hours, or until doubled in size. (The inside of the microwave or the oven with the light on are great options!)

Grandma’s Caramel Sauce

• Just before your dough is ready to roll, make the sauce.
• In a medium saucepan, combine the cream, corn syrup, brown sugar, and butter. Heat over medium-high heat, until it comes to a boil. Reduce the heat slightly and simmer for 2 to 3 minutes, stirring constantly.
• Spray a 9×13″ pan with nonstick spray and pour the sauce into the bottom. Set aside.

Cinnamon Bun Filling

• Preheat the oven to 350°F.
• Once the dough has risen, remove from the bowl onto a lightly floured surface and roll into a 14″ by 18″ rectangle.
• Spread the butter over the dough and sprinkle it evenly with the brown sugar and cinnamon.
• Roll the rectangle up tightly, starting at the long end. Pinch the dough together to form a seam at the end.
• Trim the ends and slice the roll in half. Slice each half in half, so you have 4 equal pieces. Cut each piece into 3 equal sections so you have 12 buns. Place in the prepared pan on top of the sauce.
• Cover the pan with a clean kitchen towel or piece of plastic wrap and allow to rise in a warm, draft-free place, until doubled, about 1 hour.
• Bake at 350°F for 22 to 26 minutes, until light golden brown on top.
• If desired, turn out onto a baking sheet lined with parchment paper and let the caramel sauce run down into the buns. (If you are frosting them, I recommend leaving the gooey sauce at the bottom.)

Cream Cheese Frosting

• In a medium bowl, beat the cream cheese and butter with an electric mixer until smooth.
• Add the sugar and vanilla and beat until combined and fluffy. If desired, add a touch more sugar for a thicker frosting.
• Spread the frosting over the cinnamon buns. Serve warm.

Video

Notes

*This recipe makes 12-18 depending on the size of your rolls and the size of your pan. Try to leave 1″ in between rolls for them to rise and expand (if you don’t, no problem, they just won’t puff as much).

Cinnamon Bun Sauce: this is my Grandma’s recipe and makes for the gooey-ist cinnamon rolls! You don’t have to make the sauce, just be sure to spray your pan well and not to overbake (they will brown on the bottoms more quickly). 

**Cinnamon Bun Filling: I always spread the butter on, then sprinkle the sugar over because that’s what my mom did! You can mix all the filling ingredients together and then spread over the dough if you prefer.

Whole wheat flour: I often make this recipe with 100% or part whole wheat flour, for a breakfast recipe that’s higher in fibre. 

 

 

Nutrition

Calories: 487cal | Carbohydrates: 76g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 63mg | Sodium: 241mg | Potassium: 131mg | Fiber: 1g | Sugar: 43g | Vitamin A: 600IU | Calcium: 57mg | Iron: 2.3mg

The post The BEST Cinnamon Buns Recipe + VIDEO appeared first on The Recipe Rebel.

Cinnamon Banana Bread is so easy to make! Soft, moist banana bread is all dressed up with a warm ribbon of cinnamon sugar baked into the middle and even more sprinkled on top. It smells incredible while it bakes!

Put those bananas on your counter to good use with more easy recipes like Peanut Butter Streusel Banana Bread, Blueberry Banana Bread and Chocolate Chip Banana Bread.

Cinnamon Banana Bread is one of my favorite quick bread recipes! While I make this banana bread recipe year round, it’s especially scrumptious during the cozy fall season when I’m craving all things cinnamon.

Essentially, this is your typical banana bread recipe but with a cinnamon-y twist! A layer of cinnamon sugar is added to the middle of the batter and it’s also sprinkled generously across the top of the bread.

Don’t you just love taking something as simple and classic as banana bread and jazzing it up? This recipe makes it so easy to do!

Why we love this Cinnamon Banana Bread Recipe:

• Easy: Cinnamon Banana Bread takes just 10 minutes to prep, then the oven does all of the work for you. I love a good quick bread recipe!
• Budget Friendly: If you take a quick look at the ingredients below, you’ll see that all of them are baking staples that you may already have on hand. Nothing here will break the bank.
• Autumnal: To me, fall is the most wonderful time of the year because that’s when I get to really enjoy my favorite cinnamon dessert recipes! With that being said, you can make this fabulous quick bread recipe all year long.

Cinnamon Banana Bread Ingredients:

• Bananas – You’ll need bananas like the ones I have pictured above! They should be slightly browned.
• Flour – Spoon your flour into the measuring cup instead of dunking the cup into the bag of flour (or weigh it!). When you dunk the cup, you really pack the flour in there.
• Oil – see my tips for swapping melted butter in the recipe notes.
• Sugar – There’s just enough sugar in the mix to enhance the natural sweetness of the bananas. You’ll also need some for the cinnamon sugar mixture!
• Baking Powder and Baking Soda – Make sure that both of these aren’t expired. Once they’re expired, they’re no longer potent and won’t help the bread rise as it bakes.
• Vanilla – I like to use pure vanilla extract (not imitation) when possible!
• Cinnamon
• Salt – Be very careful to only add the exact amount that’s called for! The job of the salt is to subtly enhance the other flavors.
• Yogurt – Plain Greek yogurt with no added flavors is what you’ll need. Sour cream also works!
• Eggs – These are the binding ingredient that hold everything together.

How to make Cinnamon Banana Bread

Take quick look at just how easy this banana bread recipe is! For more detailed step by step instructions, simply scroll down to the recipe card at the bottom of this page.

• Mash the bananas.
• Mix in sugar, oil, yogurt, eggs and vanilla.

• Add the flour, baking powder, baking soda and salt.
• Stir together the sugar and cinnamon. Spread half of the batter into a loaf pan. Spoon most of the cinnamon sugar on top of the batter.

• Spread the other half of the batter on top. Sprinkle with more cinnamon sugar.
• Bake for 50-60 minutes. Then, cover with foil and keep baking for another 10-20 minutes.

Variations and Substitutions

• Oil: You can use ½ cup of melted butter instead of oil if preferred.
• Greek Yogurt: Need to swap it? No problem! You can use regular yogurt or unsweetened applesauce. Just note that regular yogurt has more water.
• Whole Wheat Flour: I make this recipe often with 100% whole wheat flour and it turns out great every time.
• Bananas: If your mashed bananas are less than 475 grams (or 1 ¾ cups), you can add extra yogurt or applesauce to make up the missing amount. That way, you’ll have the perfect ratio of wet to dry ingredients.

How to store leftover Banana Bread

Store your leftover Cinnamon Banana Bread in an airtight container in at room temperature for about 1-2 days.

If you’re going to store it longer than that, I recommend refrigerating it, which you can do for up to 1 week.

Can I freeze Cinnamon Banana Bread?

You sure can! Freeze individual slices of banana bread (my preferred method) or the whole loaf. It’s important to let the bread fully cool to room temperature prior to freezing in an airtight container for up to 3 months.

Simply let the banana bread adjust to room temperature before serving. If you froze individual slices, they’ll warm up a lot faster than a whole loaf!

More quick bread recipes you’ll love!

• Healthy Banana Bread — a healthier twist with nutritious ingredients.
• Lemon Bread — for the citrus lovers!
• Orange Cranberry Bread — we love this one around the holidays.
• Banana Nut Bread — a classic, but with a nutty twist.

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Cinnamon Banana Bread recipe

Cinnamon Banana Bread is so easy to make! Soft, moist banana bread is all dressed up with a warm ribbon of cinnamon sugar baked into the middle and even more sprinkled on top. It smells incredible while it bakes!

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 14 slices

Calories 207cal

Author Ashley Fehr

Ingredients

• 4 ripe bananas (450-475 grams peeled or 1 ¾ cup mashed)
• ⅔ cup granulated sugar (133 grams)
• ⅓ cup oil
• ⅓ cup plain Greek yogurt (85 grams)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all purpose flour (260 grams)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Cinnamon Sugar

• ¼ cup granulated sugar
• 2 teaspoons cinnamon

Instructions

• Heat the oven to 350 degrees F and spray a loaf pan with non stick spray (I use a glass loaf pan that measures 8×4″ at the bottom and 9×5″ at the top — a 1.5 quart capacity)
• In a large bowl, mash bananas well.
• Whisk in sugar, oil and yogurt. Add eggs and vanilla and stir until combined.
• Add the flour, baking powder, baking soda and salt and stir just until there are no more white streaks.
• Cinnamon Sugar: stir together the ¼ cup sugar and 2 teaspoons cinnamon.
• Spread half of the batter into prepared pan. Spoon most of the cinnamon sugar on top of the batter (reserve 1 tablespoon for the top), then carefully spread the remaining batter over the top.
• Bake for 50-60 minutes, then cover lightly with a piece of foil (when golden brown on top) and continue baking until a toothpick comes out clean, about 10-20 more minutes.
• Remove from oven and allow to cool in the pan for 15-20 minutes before removing and cooling completely on a cooling rack or cutting board.

Notes

Weighing your bananas:
*If your mashed bananas are less than 475 grams (or 1 ¾ cups) you can add extra Greek yogurt or unsweetened applesauce to make up the missing amount, so that you have the right ratio of wet to dry ingredients (and a moist banana bread!)

Substitutions:

• Oil: if you prefer to use butter, you can substitute ½ cup melted butter for the oil.
• Greek yogurt: if you need to swap it, you can use regular yogurt (though it has a higher water content) or unsweetened applesauce.
• Whole wheat flour: I make this recipe often with 100% whole wheat flour. It works great!

 

Nutrition

Calories: 207cal | Carbohydrates: 35g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 24mg | Sodium: 134mg | Potassium: 215mg | Fiber: 2g | Sugar: 17g | Vitamin A: 57IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg

The post Cinnamon Banana Bread appeared first on The Recipe Rebel.

This is the ONLY Banana Bread Recipe you’ll ever need! This moist, fluffy yet dense quick bread is flavored with the perfect amount of mashed bananas. Ten minutes of prep and an hour of baking is all you need to make the perfect banana bread!

Check out more of my favorite quick bread recipes like Orange Cranberry Bread, Lemon Bread, Cinnamon Banana Bread and Coconut Bread with Cream Cheese Glaze.

You may remember when everyone had a Banana Bread craze back in 2020. You know, when we were all stuck inside and collectively became avid bakers? Well, I never left my Banana Bread phase!

After years of experimenting around and having plenty of fun taste tests, I’m finally ready to share the very best Banana Bread recipe. If you take a look at the ingredients, you won’t see anything fancy.

This is a recipe for classic Banana Bread with no extra bells and whistles (in fact, it’s based off of my Banana Nut Bread but I didn’t want the nut-resistant folks to miss out!).

Just moist, dense, and heavenly soft quick bread that rises beautifully in the oven and has the most delightful banana flavor in each bite.

Why we love this Banana Bread Recipe:

• Classic: You just can’t beat classic Banana Bread! This recipe is truly timeless.
• Budget Friendly: If you take a quick look below at the ingredients listed, you won’t see anything that’ll break the bank. In fact, if you bake as often as I do, you likely already have everything you need.
• So Easy: The quick bread batter comes together in about 10 minutes, then the oven does the rest of the work for you.

Banana Bread Ingredients:

• Flour: When measuring flour, spoon it into the measuring cup or weigh it. If you dunk the cup right into the flour bag, you really pack it in there.
• Bananas: As you can see pictured, the best bananas for bread are ones that are just a little past their prime. They have the sweetest flavor and softest texture!
• Eggs: These act as a binder for the bread and help it to rise.
• Sugar: White granulated sugar is what you’ll need to compliment the natural sweetness of the bananas.
• Salt: Just a little bit is sprinkled into the batter to help compliment all of the other flavors.
• Melted Butter: I like to use unsalted butter so there’s not an underlying salty flavor.
• Baking Powder and Baking Soda: Make sure that neither of these ingredients are expired! They should both be used within 6 months of opening to be their most potent.
• Vanilla: I like to use pure vanilla extract when possible, but imitation will work just fine.
• Greek Yogurt: Make sure it’s plain yogurt with no added flavors.

How to make Banana Bread

Look at how simple this Banana Bread recipe really is! For more information about the step by step process, scroll down to the recipe card at the bottom of the page.

• Weigh the bananas for best results.
• Mash the bananas very well.

• Whisk in sugar, melted butter and yogurt.
• Add eggs and vanilla and stir until combined.

• Add the flour, baking powder, baking soda and salt and stir just until there are no more white streaks.
• Spread batter into a pan and bake at 350°F for 50-60 minutes. When browned on top, cover lightly with a piece of foil and continue baking until a toothpick comes out clean. Allow to cool slightly before removing from the pan.

Variations and Substitutions:

• Cinnamon or Spices: I often add cinnamon to banana bread (1/2-1 teaspoon should do it). You can also add cloves, ginger, allspice or a bit of nutmeg for warmth. This is especially nice during the fall!
• Chocolate Chips or Nuts: 1 cup of chocolate chips or your favorite nuts are always a nice addition! Walnuts are my favorite.
• Fresh Fruit: Fresh blueberries or chopped strawberries (about 1 cup) are great to sprinkle into the batter. I do not recommend using frozen fruit – it will add too much moisture to the banana bread.

How to store leftovers:

You can store Banana Bread in an airtight container at room temperature for up to 2 days or in the refrigerator for 5 days! Just make sure it’s fully cooled off before storing to avoid condensation forming.

Can I freeze Banana Bread?

Absolutely! You can freeze the whole loaf or individual slices. Just make sure it’s completely cooled to room temperature prior to freezing in an airtight container.

Keep in mind that if you freeze a whole loaf, it’ll need several hours to defrost. Individual slices will warm up on the kitchen counter pretty quickly.

Serving suggestions:

Banana Bread makes a wonderful breakfast treat with a smear of butter and a drizzle of honey! Enjoy it with a glass of Cold Brew Coffee or a Easy White Chocolate Mocha for the most wonderful start to the day.

You can also enjoy a slice of this quick as a snack or as an after-dinner dessert. Pack it up and bring it to a kids’ sporting event with a Blueberry Smoothie or an Easy Strawberry Smoothie Recipe, along with some Creamy Fruit Salad and you’ll tick all the boxes.

More Banana Bread Recipes You’ll Love!

• Blueberry Banana Bread — perfect for spring berries!
• Healthy Banana Bread — made with Greek yogurt.
• Peanut Butter Streusel Banana Bread — for a decadent treat.
• Chocolate Chip Banana Bread — the kids’ favorite!

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Easy Banana Bread Recipe

This is the ONLY Banana Bread Recipe you'll ever need! This moist, fluffy yet dense quick bread is flavored with the perfect amount of mashed bananas. Ten minutes of prep and an hour of baking is all you need to make the perfect banana bread

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 14 slices

Calories 203cal

Author Ashley Fehr

Ingredients

• 4 ripe bananas (450-475 grams peeled or 1 ¾ cup mashed)
• ⅔ cup granulated sugar (133 grams)
• ½ cup unsalted butter (melted)
• ⅓ cup plain Greek yogurt (85 grams)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all purpose flour (260 grams)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Instructions

• Preheat the oven to 350°F. Spray a loaf pan with nonstick spray. (I use a glass loaf pan that measures 8×4″ at the bottom and 9×5″ at the top—a 1½ quart capacity.)
• In a large bowl, mash the bananas well.
• Whisk in the sugar, butter, and yogurt. Add the eggs and vanilla and stir until combined.
• Add the flour, baking powder, baking soda, and salt and stir, just until there are no more white streaks.
• Spread the batter into the prepared pan and bake for 45 to 50 minutes. When golden on top, cover lightly with a piece of foil and continue baking, until a toothpick comes out clean, roughly 10 to 20 more minutes.
• Remove from oven and allow to cool in the pan for 15 to 20 minutes before transferring to a wire rack or cutting board to cool completely.

Notes

Weighing your bananas:

*If your mashed bananas are less than 475 grams (or 1 ¾ cups) you can add extra Greek yogurt or unsweetened applesauce to make up the missing amount, so that you have the right ratio of wet to dry ingredients (and a moist banana bread!)
Leftovers:

Baked and cooled banana bread will last in an airtight container, ziplock bag, or wrapped in plastic wrap at room temperature for 2 days, in the fridge for up to 5 days, or in the freezer for up to 3 months. To enjoy again, simply microwave to warm if frozen or serve at whatever temperature you like!

Optional additions:

• Cinnamon or spices: I often add cinnamon to banana bread — ½ teaspoon should do it. You can also add cloves, ginger, allspice or a bit of nutmeg for warmth. 
• Chocolate chips or nuts: always a good option! I use about 1 cup in this recipe.
• Fresh fruit: for example, fresh blueberries or chopped strawberries. I do not recommend using frozen fruit as it will add too much moisture to the banana bread. About 1 cup.

Subsitutions:

• Flour: you can use part or all whole wheat flour in this recipe without any changes — I often do!
• Butter: you can substitute the butter for a neutral flavored oil at a 1:.75 ratio (so instead of half cup butter, you need roughly ⅓ cup. 
• Greek yogurt: you can sub the yogurt for unsweetened applesauce if that’s what you have on hand.

 

 

 

Nutrition

Calories: 203cal | Carbohydrates: 31g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 186mg | Potassium: 215mg | Fiber: 1g | Sugar: 14g | Vitamin A: 258IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg

The post Easy Banana Bread Recipe appeared first on The Recipe Rebel.

This Brioche Bun recipe is light, fluffy and perfect on its own or for sandwiches or burgers! Rich and golden in color and flavor!

See the step by step recipe video down in the recipe card.

I confess, I haven’t always been making my own hamburger buns, and I still don’t if I am really in a pinch.

We all need a break sometimes, right?

But when I have a bit of extra time, this Brioche Bun is always the one I turn to!

They are golden brown and have such a rich flavor (thanks to butter and eggs!), that they really make any burger extra special.

These Brioche Buns pair perfectly with my best burgers ever, grilled turkey burgers, or these juicy chicken burgers.

They take a little time, but I promise they are worth it!

Love baking bread? Try this Whole Wheat Bread, these Homemade Crescent Rolls or these Hot Dog Buns next!

What is brioche?

Brioche is a French style of bread that is rich in flavor and golden in color. This is because of the high amount of eggs and butter used in the recipe.

They make one really incredible bun, for burgers, sandwiches or just on their own!

What’s the difference between a brioche burger bun and a regular hamburger bun?

I love using Brioche Buns for burgers when I want something a little extra special. They look and taste like the richest bread you’ve ever had!

A brioche bun, just like brioche bread, is made with significantly more eggs and butter than your average yeast bread.

If you’re looking for a hamburger bun that is a little lighter on the eggs and butter, my Mom’s Homemade Buns are another great option!

How do you make Brioche Buns?

This Brioche Bun recipe requires a little more effort than regular yeast breads, because of the time spent kneading and slowly incorporating the butter. Here are a few tips and tricks to help you see success!

1. Proof your yeast: this means letting it sit in some warm water until frothy. This is how you know your yeast is working and your buns will be light and fluffy!
2. Mix your flour, eggs, sugar and salt in a stand mixer until combined. Add in the yeast mixture and beat on medium-low until a smooth, elastic dough forms — it will be sticky and not form a ball!
3. Add the butter, one tablespoon at a time and incorporate completely. This can be a long process, which is one reason I don’t mix brioche dough by hand — it requires a lot of muscle!
4. Your dough should be sticky, so please don’t go dumping in a bunch of flour! At this point, I like to add a touch of flour until a sticky ball forms. It should be sticky but not stick all over your fingers when you touch it (see the video for more of a visual!). If it is quite sticky, don’t worry because we will dust it with flour when we roll the buns!
5. With instant yeast, the rises are quick — just 30-45 minutes each. If you using active dry yeast, keep in mind that this time could be double.
6. Brioche has a golden crust, on the top and bottom, due in part to the egg wash but also the high amount of butter and sugar in the recipe. For a lighter bottom, opt for a light colored pan and bake one rack above center (if your oven element is on the bottom).

Variations on this recipe:

Can I use active dry yeast?

Absolutely! I choose to use quick yeast or instant yeast almost exclusively, because it works just as well, but a little quicker.

You can swap the quick yeast for active dry and not change anything else, except that it may need additional time to rise.

Can I use whole wheat flour?

Yes, sort of.

If you want incredibly light and fluffy buns, I would encourage you to use mostly all purpose flour, and just add in a small portion of whole wheat.

This will add a little fibre, but not take away from the taste and texture of the buns.

Can I make it vegan? Gluten free?

Unfortunately, since it would require many changes and I am no expert in gluten-free or vegan baking, I haven’t tested it either way.

The butter may be swapped for a firm vegan butter for a dairy free version.

Can I add poppy seeds or sesame seeds?

Absolutely! To jazz these up, you can sprinkle with sesame seeds or poppy seeds immediately after brushing with the egg wash.

Can I make these brioche buns ahead?

Absolutely!

• You can prep the dough, then let it rise overnight in the fridge and continue with the recipe the next day.
• You can proceed with the recipe up to rolling the buns. Then roll, place on a baking sheet, cover completely (ensure the covering won’t stick), and refrigerate overnight. In the morning, take the buns out and allow to warm completely, until the look puffed and doubled. This can take some time since they are cold.
• You can also bake and reheat! Simply store them on the counter, in the fridge or freezer, then place in a 250 degree F oven and heat for 5-10 minutes, until warmed to your desired temperature. For a softer crust, you can wrap in foil.

Can I freeze brioche buns?

Definitely! We often have homemade bread and buns in the freezer.

Let cool at room temperature completely. Then store in an airtight bag and freeze up to 6 months. To avoid freezer burn, enjoy within the first 3 months.

To thaw, place a paper towel or two into the bag with the frozen buns and let sit at room temperature for a few hours until thawed. The paper towel will help to absorb excess moisture and keep buns from becoming soggy.

More things to serve with these brioche hamburger buns!

• This Slow Cooker Pulled Pork is one of our favorite things, especially with a sweet and tangy Homemade Coleslaw Recipe on the side.
• Try these Air Fryer Turkey Burgers or Air Fryer Burgers and some Homemade BBQ Sauce.
• Load them up with Sloppy Joes or this Slow Cooker BBQ Chicken recipe.

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Brioche Bun Recipe

This Brioche Bun recipe is light, fluffy and perfect on its own or for sandwiches or burgers! Rich and golden in color and flavor!

Course Bread and Baked Goods

Cuisine American, canadian, French

Prep Time 40 minutes minutes

Cook Time 15 minutes minutes

Rising time 1 hour hour 15 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 18 buns

Calories 182cal

Author Ashley Fehr

Ingredients

• ¾ cup warm water (not hot!)
• 1 ½ tablespoons instant yeast (2 packages)
• 4 cups all purpose flour (520 grams)
• 4 large eggs (room temperature)
• ¼ cup granulated sugar (50 grams)
• 2 teaspoons salt
• ½ cup unsalted butter (room temperature)
• additional flour for rolling

Egg Wash

• 1 large egg
• 2 tablespoons water

US Customary – Metric

Instructions

Proof the Yeast

• Whisk together warm water and yeast. Set aside for 5-10 minutes until frothy and bubbly.

Make the brioche bun dough

• In the bowl of a stand mixer (this can be done by hand, but will require a lot of endurance! The dough takes about 30 minutes prep time), combine flour, eggs, sugar and salt (I use the dough hook in my stand mixer).
• Add yeast mixture to the bowl and beat with the dough hook on medium-low speed until the dough comes together and is smooth and elastic. This can take 10 minutes or more.
• Add the butter, one tablespoon at a time, beating on medium-low speed until completely incorporated.
• The dough should be very soft and sticky but not stick all over your fingers when you touch it. If necessary, add a small amount of flour (up to ¼ cup or 32 grams), beating in gradually, until tacky and smooth (see video for visual).
• Place dough in large greased bowl and turn over to coat in oil. Cover with plastic wrap and place in a warm, draft-free spot to rise for 30-45 minutes, until doubled.
• Uncover dough and punch down — try to work all of the bubbles out. Roll dough into small rounds (I get 18 buns and my rounds are roughly 65-70 grams each) and place a couple inches apart on parchment lined baking sheets (I prefer light colored pans, as the buns do brown more than others).
• Cover buns with a piece of plastic wrap sprayed with non stick spray (important! Because otherwise the buns will stick to the plastic) and place in a warm spot to rise for 30-45 minutes until puffed and doubled in size.
• Preheat oven to 375 degrees F.
• Make the egg wash: stir together the egg and water and brush gently over the tops of the buns.
• Bake for 15 minutes or until golden (bake on a higher rack away from the oven element for less browning on the bottom). Remove from baking sheet to cool on a wire rack.
• Storage: any buns that are not eaten the day they are baked, I prefer to freeze once cooled completely. Homemade buns don't keep the same freshness as store bought, but they are perfect out of the freezer, thawed quickly in the microwave!

Video

Nutrition

Calories: 182cal | Carbohydrates: 26g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 278mg | Potassium: 53mg | Fiber: 1g | Sugar: 3g | Vitamin A: 224IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 2mg

The post Brioche Bun recipe appeared first on The Recipe Rebel.