Over the weekend I had a few extra jalapenos and made this quick beer bread. It was so good that I made it again the next day! It’s one of those recipes that makes you think, “I should make this more often!”

Why You’ll Love This Recipe

• Easy jalapeño cheddar beer bread with no yeast so it’s ready to bake in minutes.
• Bold flavor from sharp cheddar and fresh jalapeños with a soft, tender crumb.
• Great with chili, soups or BBQ and just as good sliced for snacking!

Ingredients for Jalapeno Cheddar Beer Bread

• Bread flour or all purpose flour
• Sugar
• Baking soda
• Kosher salt
• Sharp cheddar cheese
• Jalapeños
• Beer – Use your favorite, I am using Shiner Bock
• Butter

How to Bake Jalapeño Cheddar Beer Bread

1. Preheat the oven. Line a 9 x 5 loaf pan with parchment paper and butter it well.
2. In a large bowl, mix flour, sugar, baking soda and kosher salt.
3. Stir in shredded cheddar and diced jalapeños until evenly combined.

4. Pour in the beer and melted butter. Stir just until the dough comes together. Do not over mix.

5. Spoon the dough into the prepared pan and spread it evenly.
6. Top with extra cheddar cheese and jalapeno slices if desired.

7. Bake for 55 minutes to 1 hour or until the top is deep golden brown and a toothpick comes out clean.
8. Remove from pan to a wire rack to cool slightly. Slice and serve warm with butter and a drizzle of honey or at room temperature.

Tips for the Best Beer Bread

Use sharp cheddar for the best flavor. It makes a big difference.
Adjust the heat by adding or removing jalapeño seeds.
Lighter beers keep the flavor mild, darker beers add a deeper taste.
Stir just until combined. Over mixing will make the bread dense.

This is one of those recipes that earns a spot on repeat. It’s simple, dependable and easy to tweak depending on what you have on hand. Try it once and you’ll see how often it ends up on the table.

Have you tried this Jalapeno Cheddar Beer Bread? Leave a comment and star rating below to let everyone know how it turned out.

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Jalapeno Cheddar Beer Bread

Jalapeno Cheddar Beer Bread is an easy bread recipe that comes together in one bowl and bakes up with a golden crust, cheesy pockets and just enough kick to keep you going back for another slice.

Course Breads

Cuisine American

Keyword beer bread, bread without yeast

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8

Calories 387kcal

Author Milisa

Ingredients

• 3 cups bread flour or all purpose flour
• ⅓ cup sugar
• 1 tablespoon baking soda
• ½ teaspoon kosher salt
• 2 cups shredded cheddar cheese divided use
• ½ cup diced jalapenos plus more slices for top of bread
• 12 ounces beer any brand will work, we used Shiner Bock
• ¼ cup melted butter

Instructions

• Preheat oven to 350°.
• Line a loaf pan with parchment paper and coat with butter.
• Add flour, sugar, baking soda and salt to a mixing bowl and stir together.
• Set 1/4 cup of cheddar cheese aside. Mix in remaining shredded cheddar with jalapenos.
• Add 12 ounces of beer and melted butter.
• Mix until well combined.
• Pour batter into prepared pan and spread evenly.
• Top with reserved shredded cheese and jalapeno slices if desired.
• Bake for 55 minutes to 1 hour or until a toothpick inserted in center comes out clean.
• Remove loaf to a wire rack to cool slightly.
• Slice and serve warm with butter and a drizzle of honey or at room temperature.

Notes

Variations

Try pepper jack instead of cheddar for extra heat.
Add cooked bacon for a smoky flavor.
Mix in a pinch of garlic powder or onion powder for a savory boost.

Storage

Keep the bread wrapped at room temperature for up to 2 days.
Refrigerate for up to 5 days and reheat slices in the oven or toaster.
Freeze sliced bread for easy portions and reheat as needed.

Nutrition

Serving: 1g | Calories: 387kcal | Carbohydrates: 45g | Protein: 13g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 789mg | Potassium: 96mg | Fiber: 1g | Sugar: 9g | Vitamin A: 522IU | Vitamin C: 7mg | Calcium: 211mg | Iron: 0.5mg

More Quick Bread Recipes You’ll Love

Jalapeno Cheddar Cornbread

Cheddar Beer Bread

Irish Brown Bread

Cornbread

The post Jalapeno Cheddar Beer Bread appeared first on Miss in the Kitchen.

Why You Will Love this Recipe

• Cozy cinnamon and nutmeg flavors for holiday mornings.
• One bowl recipe – made with electric mixer or whisk and ready for the oven in minutes.
• Perfect for gifting to neighbors and friends or adding to Christmas trays.

Ingredients for Spiced Walnut Bread

• Vegetable oil
• Egg
• Buttermilk
• Vanilla Extract
• All purpose flour
• Sugar
• Baking soda
• Baking powder
• Fine sea salt
• Ground cinnamon
• Ground nutmeg
• Toasted walnuts
• Non stick spray

How to Make Spiced Walnut Bread

1. Prep the pan: Spray a 9 x 5 loaf pan with non stick spray. Line with parchment paper to make it easy to remove.
2. Mix the wet ingredients: In a large bowl whisk vegetable oil, egg, buttermilk and vanilla until smooth or use electric mixer on medium speed.
3. Add the dry ingredients: Stir in flour, sugar, baking soda, baking powder, salt, cinnamon and nutmeg. Mix just until combined.
4. Fold in the walnuts: Fold in toasted walnuts until combined.

5. Bake: Pour the batter into the prepared loaf pan. Top with a few more walnuts if desired. Bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
6. Cool and slice: Let the bread cool in the pan for 5 minutes then move to a wire rack to cool completely.

Serving Ideas

Enjoy a warm slice with butter or cream cheese. This loaf is perfect for holiday brunch, gifting or adding to a dessert tray with cookies and candies.

This Spiced Walnut Bread brings all the cozy holiday flavor in an easy one bowl recipe. Whether you bake it for your family or wrap it up for someone special, it is sure to be a seasonal favorite you will want to make again and again.

Have you tried this Spiced Walnut Bread Recipe? Leave a comment and star rating below to let me know how it turned out.

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Spiced Walnut Bread

Spiced Walnut Bread is an easy holiday loaf filled with warm cinnamon, nutmeg and toasted walnuts. Perfect for gifting or cozy breakfasts.

Course Desserts

Cuisine American

Keyword quick bread, walnut loaf

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 8

Calories 509kcal

Author Milisa

Ingredients

• ¾ cup vegetable oil or avocado oil
• 1 large egg
• ¾ cup buttermilk
• 1 teaspoon vanilla extract
• 1 ½ cups all purpose flour
• 1 cup granulated sugar
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 ¼ cups toasted walnuts finely chopped – divided use
• non-stick spray

Instructions

• Preheat oven to 350°.
• Spray a 9 x 5 inch loaf pan with non stick spray and line with parchment paper if desired.
• In a large bowl whisk vegetable oil, egg, buttermilk and vanilla until smooth or use electric mixer on medium speed.
• Add flour, sugar, baking soda, baking powder, salt, cinnamon and nutmeg. Mix just until combined.
• Fold in 1 cup chopped walnuts.
• Pour into prepared pan and top with remaining walnuts.
• Bake for 55 minutes to 1 hour or until a toothpick inserted in the center comes out clean.
• Cool in the pan for 5 minutes, move to a wire rack to cool completely before slicing.

Notes

Nuts: Use any variety of nuts that you have on hand. Pecans, cashews or mixed nuts will work. 

Storage: Store cooled loaf wrapped tightly with plastic wrap at room temperature 1-2 days or refrigerate up to 5 days.

Mini Loaves: Bake in mini loaf pans, adjusting cooking time to 20-25 minutes. Recipe will yield 3-4 mini loaves.

Nutrition

Calories: 509kcal | Carbohydrates: 47g | Protein: 7g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 206mg | Potassium: 149mg | Fiber: 2g | Sugar: 27g | Vitamin A: 76IU | Vitamin C: 0.3mg | Calcium: 71mg | Iron: 2mg

More Quick Breads You’ll Love

Poppy Seed Bread

Whole Wheat Banana Bread

Pumpkin Bread

Apple Bread

The post Spiced Walnut Bread appeared first on Miss in the Kitchen.

I love making these puff pastry cheese straws for holidays or anytime I need something easy to set out with dinner. They take just a few minutes to put together and they always disappear faster than anything else on the table.

Why You Will Love This Recipe

• Great for holiday entertaining or last minute guests.
• Only a handful of simple ingredients and works as an appetizer or side for any meal.
• Crispy, flaky, cheesy flavor in every bite.

Step by Step Directions for Puff Pastry Cheese Twists

1. Add eggs, dijon, granulated garlic and black pepper to a small bowl.
2. Beat well with a fork or whisk.

3. Unfold puff pastry onto a clean surface, gently flattening out the seams.
4. Brush a thin layer of egg mixture over the pastry.
5. Mix cheeses together and sprinkle 1 cup over the top. Lightly pat cheese into the egg mixture.

6. Fold puff pastry in half.
7. Cut into 1 inch strips with a sharp knife or pizza cutter.

8. Twist each strip and place onto a parchment lined baking sheet.
9. Brush with remaining egg wash and sprinkle with remaining cheese.

8. Bake for 18-20 minutes or until golden brown.
9. Remove from oven and cool for 5 minutes before serving.

You will also like our southern Cheese Wafers for an easy appetizer for parties and game day gatherings.

These Puff Pastry Cheese Twists are the kind of appetizer that disappears fast. They look fancy but take only minutes to prep and bake, making them ideal for holidays or any time you need something easy and delicious.

Whether you serve these cheese straws with dinner or pass them around at a party, they are always a hit.

Have you tried this Puff Pastry Cheese Twists Recipe? Leave a comment and star rating to let me know how it turned out.

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Puff Pastry Cheese Twists

Puff Pastry Cheese Twists are the easy holiday appetizer everyone loves. Buttery puff pastry baked with cheddar and parmesan for the perfect crunchy bite. So simple to make and always a crowd favorite.

Course Appetizers

Cuisine American

Keyword bread, puff pastry appetizers

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 10

Calories 242kcal

Author Milisa

Ingredients

• 1 sheet frozen puff pastry thawed according to package directions
• 2 large eggs
• 1 tablespoon dijon mustard
• 1 tablespoon granulated garlic
• 1 teaspoon black pepper
• 1 ½ cups sharp cheddar cheese grated
• ½ cup parmesan cheese grated

Instructions

• Preheat oven to 400° and line a rimmed baking sheet with parchment paper.
• In a small bowl, add eggs, dijon mustard, garlic and pepper.
• Beat together with a fork until eggs are beaten and mixture is well combined.
• Unfold puff pastry onto a clean surface, pressing the seams flat.
• Brush with egg mixture.
• Mix cheeses together and sprinkle 1 cup over the egg mixture. Press lightly into egg mixture.
• Fold in half.
• Cut into 1 inch strips.
• Twist each strip and place onto the lined baking sheet about 1 inch apart.
• Brush with egg mixture and sprinkle with remaining cheese.
• Bake for 18-20 minutes or until golden brown.
• Cool slightly before serving.

Notes

Serve at hot or at room temperature.

Double the Recipe: Use 2 sheets of puff pastry and double the amount of cheese. There will be enough eggs left to do an additional sheet of puff pastry.

Cheese: Try different cheeses like gruyere, mozzarella or pepper jack.

Storage: Store cooled puff pastry twists in an airtight container at room temperature 1-2 days. 

Nutrition

Calories: 242kcal | Carbohydrates: 12g | Protein: 9g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Cholesterol: 58mg | Sodium: 283mg | Potassium: 61mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 265IU | Vitamin C: 0.02mg | Calcium: 190mg | Iron: 1mg

More Easy Cheesy Appetizers You’ll Love

Ham and Cheese Party Puffs

Cheese Dreams

Cheesy Ranch Pickle Cruffins

Cheesy Pickle Bread

The post Puff Pastry Cheese Twists appeared first on Miss in the Kitchen.

I got this recipe from a neighbor over 30 years ago and every time I make it, I wonder why I don’t make it more often. It is so delicious and couldn’t be any easier to make.

Why You’ll Love This Recipe

• Perfect for Christmas trays or serving for Thanksgiving and Easter brunch.
• Simple ingredients you already have on hand and can be made with or without a mixer.
• Two loaves so you can keep one and share one and it freezes beautifully.

How to Make Poppy Seed Bread

This Poppy Seed Bread is simple to make and full of bright flavor from the sweet citrus glaze. It’s a great recipe to bake for breakfast, dessert or holiday gifting and always turns out soft, tender and delicious.

Have you tried this Poppy Seed Bread Recipe? Leave a comment and star rating to let everyone know how it turned out for you.

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Poppy Seed Bread

Soft and tender Poppy Seed Bread with a sweet orange glaze. Easy to make and perfect for holiday gifting or sharing with friends.

Course Breads, Desserts

Cuisine American

Keyword holiday bread recipe, quick bread recipe

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 16

Calories 390kcal

Author Milisa

Ingredients

• 1 ⅛ cup vegetable oil
• 1 ½ cups milk
• 3 large eggs
• 2 teaspoon vanilla extract
• 1 ½ teaspoons almond extract
• 3 cups all purpose flour
• 2 ¼ cups granulated sugar
• 1 ½ tablespoons poppy seeds
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons fine sea salt
• non stick baking spray

Orange Glaze

• ⅓ cup orange juice
• ½ cup granulated sugar
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract

Instructions

• Preheat oven to 350°.
• Spray 2 9 x 5 loaf pans with non stick spray and line with parchment paper if desired. Set aside
• In a large mixer bowl, add oil, milk, eggs, vanilla extract and almond extract. Beat at low speed with an electric mixer until combined or use a whisk if you don’t have a mixer.
• Add flour, sugar, poppy seeds, baking powder and salt. Mixing just until combined.
• Pour half of the batter into each pan.
• Bake for 55 minutes to an hour or until a toothpick inserted in the center comes out clean.
• Remove from oven.
• While the bread bakes, make the glaze by combining orange juice, sugar, vanilla extract and almond extract in a small saucepan. Bring to a boil, whisking until sugar is dissolved. Remove from heat and set aside until bread is baked.
• Poke holes in the top of the bread with a wooden skewer or fork.
• Drizzle glaze over the bread.
• Cool bread in the pan for about 15 minutes before removing to cool completely on a wire rack.
• Allow poppy seed bread to cool completely before slicing.

Notes

• Storage: Keep wrapped at room temperature for up to three days or refrigerate up to 1 week.
• Freeze in a double wrap for up to three months.
• Mini Loaves: This recipe will make 6-8 mini loaves, adjust baking time to about 25- 30 minutes.

Nutrition

Serving: 1slice | Calories: 390kcal | Carbohydrates: 54g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 281mg | Potassium: 91mg | Fiber: 1g | Sugar: 36g | Vitamin A: 98IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 1mg

More Quick Breads to Try

Easy Pumpkin Bread

Chocolate Banana Bread

Whole Wheat Banana Bread

Apple Bread

The post Poppy Seed Bread appeared first on Miss in the Kitchen.

My niece made a request for Pumpkin Banana Muffins and since I love all things pumpkin, I couldn’t stop thinking about all of the warm fall flavors. If you love banana bread, this is going to be a new favorite.

Why You’ll Love This Muffin Recipe

• Light and Fluffy: These muffins are light and fluffy, not too dense even though they are made with wheat flour.
• Naturally Sweetened: Maple syrup gives just the right touch of sweetness without refined sugar.
• Perfect for Busy Mornings: Great for make-ahead breakfasts, snacks or even lunchbox treats.

Ingredients for Pumpkin Banana Muffins

• Whole wheat flour – substitute all purpose flour if desired
• Pumpkin pie spice – really packs in the fall flavors – use ground cinnamon and nutmeg if you don’t have pumpkin spice.
• Baking powder
• Baking soda
• Kosher salt
• Mashed bananas
• pure pumpkin puree (not pumpkin pie filling)
• Pure maple syrup
• Olive oil – Vegetable oil, avocado oil or coconut oil will also work
• Eggs

Step-by-Step Instructions for Banana Pumpkin Muffins

1. Preheat oven and line a muffin pan with muffin liners or grease well with non-stick cooking spray.
2. Add dry ingredients: add the whole wheat flour, pumpkin pie spice, baking powder, baking soda and salt directly into a large mixing bowl. Whisk until combined.
3. Combine wet ingredients : in another mixing bowl, stir together mashed bananas, pumpkin puree, maple syrup, olive oil and eggs until well blended. Pour into the dry ingredients.

1. Stir together just until combined, being careful not to overmix.

1. Scoop or spoon batter into muffin cups, filling about ¾ full.
2. Bake until golden brown and a toothpick inserted in the center comes out clean.
3. Cool: Remove from muffin tin to a wire rack before serving.

Recipe Tips & Variations

• Mix-Ins: Add in chopped pecans, walnuts, dried cranberries, raisins or mini chocolate chips.
• Make it extra cozy: Sprinkle the tops of the muffins with nuts or oats for a crunchy topping.
• Storage: Keep muffins in an airtight container at room temperature up to 3 days or refrigerate up to 5 days. They also freeze well for up to 3 months.

These Pumpkin Banana Muffins are the perfect balance of cozy fall flavor and wholesome goodness. They’re easy enough to whip up on a Sunday afternoon and make mornings so much easier all week long. Enjoy them warm with a little butter, or pack them for an on-the-go snack that tastes like autumn in every bite.

If you try this Pumpkin Banana Muffins Recipe, leave a comment and star rating below. I’d love to hear how they turned out for you!

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Pumpkin Banana Muffins

Pumpkin Banana Muffins are soft, wholesome, and naturally sweetened with maple syrup. A cozy fall breakfast or snack made with ripe bananas and pumpkin puree.

Course Breads

Cuisine American

Keyword pumpkin recipe, quick bread

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Servings 12

Calories 189kcal

Author Milisa

Ingredients

• 1 cup bananas mashed (about 3 medium bananas)
• 1 cup pumpkin puree (not pumpkin pie filling)
• ½ cup pure maple syrup
• ⅓ cup olive oil or any preferred cooking oil
• 2 large eggs
• 2 cups whole wheat flour
• 1 tablespoon pumpkin pie spice
• 1 ½ teaspoons baking powder
• ½ teaspoons baking soda
• ½ teaspoon kosher salt

Instructions

• Preheat oven to 400°. Line a muffin tin with paper liners or spray with non-stick baking spray.
• Add the whole wheat flour, pumpkin pie spice, baking powder, baking soda and salt to a large mixing bowl.
• In another mixing bowl, stir together mashed bananas, pumpkin puree, maple syrup, olive oil and eggs until well blended.
• Stir together just until combined, being careful not to over mix.
• Use a muffin scoop or spoon batter into muffin cups, filling about ¾ full.
• Bake for 18-20 minutes until golden brown and a toothpick inserted in the center comes out clean.
• Remove muffins to a wire rack to cool slightly.

Notes

• Mix-Ins: Add in chopped pecans, walnuts, dried cranberries, raisins or mini chocolate chips.
• Make it extra cozy: Sprinkle the tops of the muffins with nuts or oats for a crunchy topping.
• Storage: Keep muffins in an airtight container at room temperature up to 3 days or refrigerate up to 5 days. They also freeze well for up to 3 months.

Nutrition

Calories: 189kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 210mg | Potassium: 205mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3234IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg

More Muffin Recipes to Try

Easy Banana Muffins

Breakfast Muffins

Peach Pie Cruffins

Mini Pumpkin Cruffins

The post Pumpkin Banana Muffins appeared first on Miss in the Kitchen.

Quick Snapshot

Ready In: 1 Hour – No mixer needed
Servings: 8 –10 slices
Best For: Breakfast, brunch, snack, or a better-for-you treat

Why You’ll Love This Banana Bread

• Naturally sweetened with maple syrup – if you are trying to avoid processed sugar, give this a try.
• Moist and hearty with ripe bananas and whole wheat flour.
• Perfect texture from chopped walnuts in every bite.

Ingredients You’ll Need

• Ripe Bananas – the more brown spots, the better
• Egg – helps bind the loaf
• Pure Maple Syrup – adds deep, natural sweetness
• Olive Oil – for moisture and a tender crumb
• Vanilla Extract – rounds out the flavors
• Whole Wheat Flour – adds fiber and nuttiness
• Baking Powder + Baking Soda – for a good rise
• Kosher Salt – to balance the sweetness
• Chopped Walnuts – use toasted nuts for a toasty crunch in every slice

How to Make Whole Wheat Banana Bread

1. Preheat your oven to 350°F. Grease a 9×5 loaf pan or line with parchment paper.
2. Mash the bananas in a large bowl. Stir in the egg, maple syrup, olive oil, and vanilla until well combined.

3. Add in the dry ingredients. Sprinkle in whole wheat flour, baking powder, baking soda, and salt. Stir just until the batter comes together—don’t overmix.
4. Fold in the walnuts. Save a few to sprinkle over the top if you like.

4. Pour the batter into the loaf pan. Smooth the top and add extra walnuts if desired.
5. Bake for 45–55 minutes. A toothpick should come out clean from the center.
6. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.

Recipe Tips & Variations

• No maple syrup? Honey works too, but it’ll change the flavor slightly.
• Want muffins? Divide batter into a lined muffin tin and bake 18–22 minutes.
• Add-ins: Try cinnamon or mini chocolate chips for extra flavor.
• No Bananas? Try our Spiced Walnut Bread for a delicious quick bread.

This Whole Wheat Banana Bread is a go-to for using up ripe bananas and getting a little extra goodness into your day. Bake a loaf and enjoy a better-for-you treat that doesn’t skimp on comfort.

💬 Love banana bread as much as we do?

Leave a comment & rating below if you bake this whole wheat banana bread recipe!

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Whole Wheat Banana Bread

This easy Whole Wheat Banana Bread is moist, flavorful, and refined sugar-free—made with ripe bananas, olive oil, maple syrup, and crunchy walnuts.

Course Breads

Cuisine American

Keyword banana walnut bread

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Servings 10

Calories 233kcal

Author Milisa

Ingredients

• 4 bananas ripened
• 1 egg
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons olive oil
• 1 ½ cups whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup walnuts chopped

Instructions

• Preheat oven to 375°.
• Line a 5 x 9 inch loaf pan with parchment paper or spray with baking spray.
• Mash the bananas in a large bowl. Stir in the egg, maple syrup, olive oil, and vanilla until well combined.
• Add in the dry ingredients. Sprinkle in whole wheat flour, baking powder, baking soda, and salt. Stir just until the batter comes together—don’t overmix.
• Fold in the walnuts. Save a few to sprinkle over the top if you like.
• Pour the batter into the loaf pan. Smooth the top and add extra walnuts if desired.
• Bake for 45–55 minutes. A toothpick should come out clean from the center.
• Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store cooled banana bread wrapped in plastic wrap at room temperature 1-2 days or refrigerated up to 4 days.

• Substitute honey for maple syrup.
• Want muffins? Divide batter into a lined muffin tin and bake 18–22 minutes.
• Add-ins: Add 1 tablespoon ground cinnamon for extra flavor.

Nutrition

Calories: 233kcal | Carbohydrates: 31g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 276mg | Potassium: 310mg | Fiber: 4g | Sugar: 11g | Vitamin A: 58IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 1mg

The post Whole Wheat Banana Bread appeared first on Miss in the Kitchen.

Homemade cornbread is so easy to make and once you try it, you’ll be skipping the jiffy cornbread mix. This quick bread recipe takes on extra flavor with some shredded cheddar and diced jalapeños.

Cornbread is the perfect compliment to comfort food meals like Pinto Beans, Chicken Tortilla Soup or a hearty Beef Stew. This recipe has a crunchy crust and buttery taste. If you aren’t a fan of sweet cornbread, feel free to skip the sugar.

Ingredients Needed For Jalapeno Cheddar Cornbread

• Shortening ~ Bacon Grease works too and creates the crunchiest crust.
• All Purpose Flour ~ Blends with the cornmeal to create the best texture.
• Cornmeal ~ Not cornmeal mix or self rising.
• Baking Powder ~ The leavening for fluffy cornbread.
• Kosher Salt ~ enhances the cornmeal flavor.
• Cheddar Cheese ~ Pepper Jack works great too.
• Jalapeños ~ Adds a spicy kick to the cornbread.
• Butter ~ For buttery flavor and keeps it moist.
• Milk ~ Whole milk works best to bind the ingredients and create a moist crumb. Buttermilk works too, add an additional 1/4 cup.
• Egg ~ Binds the ingredients.

Step By Step Directions For Jalapeno Cornbread

STEP 1 Shred the cheese. Dice the jalapeños, discarding seeds and membranes.

STEP 2 Add shortening or bacon grease to a 9 inch round cake pan, 9 x 9 baking dish or cast iron skillet. Place in the oven while it preheats to 425°. The melted oil and hot pan will create a crunchy crust like to other.

STEP 3 Meanwhile, add flour, cornmeal, sugar, baking powder and salt to a large bowl. Whisk mixture until well combined.

STEP 4 Next, add in the wet ingredients: milk, melted butter, egg, cheese (reserving 1/2 cup for the top) and jalapeños.

STEP 5 Stir with a wooden spoon just until combined.

STEP 6 Use an oven mitt to remove the pan from the oven when it is preheated. Shortening will be melted and may be slightly smoking. Place on an trivet and fill with cornbread batter, smoothing evenly.

STEP 7 Top with remaining cheddar cheese.

STEP 8 Use the oven mitt to return to the oven for 17- 20 minutes or until a toothpick inserted comes out clean.

STEP 9 Remove from oven and serve hot or at room temperature with additional butter if desired.

Recipe Notes and Variations

• Variations: Use any type of cheese you have on hand, sharp cheddar cheese, pepper jack cheese or Monterey jack cheese. Green onions are also a great addition.
• Storage: cooled cornbread in an airtight container or wrapped in aluminum foil or plastic wrap at room temperature up to 2 days or in refrigerator up to 5 days. Freeze in a freezer bag up to 3 months. Thaw at room temperature.
• Reheat: cornbread in a foil covered pan in the oven for 10 minutes or until heated through.
• Muffins: Make Jalapeño Cheddar Cornbread Muffins by scooping batter into a greased muffin tin. This batter should make about 12 muffins. Bake for 15- 17 minutes or until a toothpick inserted comes out clean.

You’ll also love this easy Jalapeno Cheddar Beer Bread that goes with just about everything and makes a great snack.

Serving Suggestions: Cornbread is the perfect side dish with soups, stews, chili, fried chicken, or your favorite casseroles. Drizzle with honey for a sweet and savory treat.

Add this buttery Jalapeño Cheddar Cornbread recipe to your next meal for a flavorful side dish that will compliment just about any menu.

Have you tried this Jalapeno Cheddar Cornbread recipe? Leave a comment and rating below.

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Jalapeno Cheddar Cornbread

Jalapeño Cheddar Cornbread is a quick and easy addition to serve with just about any meal.

Course Breads

Cuisine American

Keyword cheesy cornbread, homemade cornbread with jalapenos and cheese, Jalapeno Cornbread, Mexican cornbread, spicy cornbread

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 9 Servings

Calories 357kcal

Author Milisa

Ingredients

• 1 tablespoon shortening or bacon grease
• 1 cup cornmeal
• 1 cup all purpose flour
• ½ cup sugar optional
• 1 tablespoon + 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 ½ cups shredded cheddar cheese divided
• ½ cup diced jalapeños seeds and membranes discarded
• 1 cup whole milk
• 1 large egg
• ⅓ cup melted butter

Instructions

• Add shortening to a 9 inch cake pan or cast iron skillet. Place in the oven and preheat to 425°.
• Add cornmeal, flour, sugar, baking powder and salt to a mixing bowl and stir together.
• Next, add 1 cup shredded cheese, diced jalapeños, milk, egg and melted butter.
• Stir just until combined, do not over mix.
• When oven is preheated, shortening will be melted and hot, use oven mitts to remove the pan from the oven. Pour batter into the pan and smooth evenly. Top with remaining cheese.
• Use oven mitts to return pan to the oven.
• Bake for 17 – 20 minutes or until a toothpick inserted comes out clean. Cornbread should be golden brown on top and around the edges.
• Remove from oven. Slice and serve hot or at room temperature with additional butter if desired.

Notes

Store cooled cornbread wrapped in an airtight container or wrap in aluminum foil at room temperature up to 2 days or refrigerate up to 5 days. Freeze in a freezer bag up to 3 months, thaw at room temperature.

Reheat cornbread in a foil covered pan in the oven for 10 minutes or until heated through.

Muffins: Make Jalapeño Cheddar Cornbread Muffins by scooping batter into a greased muffin tin. This batter should make about 12 muffins. Bake for 15- 17 minutes or until a toothpick inserted comes out clean.

Serving Suggestions: Perfect with soups, stews, chili, fried chicken, or your favorite casseroles.

Nutrition

Serving: 1g | Calories: 357kcal | Carbohydrates: 39g | Protein: 10g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 445mg | Fiber: 2g | Sugar: 15g

The post Jalapeño Cheddar Cornbread appeared first on Miss in the Kitchen.

Try these easy cranberry orange sweet rolls for a weekend breakfast, holiday brunch or for an easy breakfast on Thanksgiving or Christmas morning. The dough is taken from my buttermilk biscuits recipe and it is so simple to make with pantry ingredients and no rising time.

Ingredients Needed for Quick Cranberry Orange Rolls

• All Purpose Flour: Bread flour will also work.
• Baking Powder: To make the rolls light and fluffy, no yeast required for this recipe.
• Kosher Salt: Balances out the sweetness of the filling.
• Butter: Chilled butter makes the flakiest rolls, salted or unsalted works.
• Buttermilk: If you don’t have buttermilk on hand, substitute with a scant cup of milk stirred together with 1 tablespoon vinegar or lemon juice.
• Orange Marmalade: Jams and marmalades make the best filling for sweet rolls and the orange flavor is bright and delicious.
• Dried Cranberries: Pairs perfectly with the orange marmalade and gives these sweet rolls a festive flavor.
• Toasted Walnuts: Substitute pecans or almonds if you prefer them or skip the nuts altogether if you have allergies.
• Powdered Sugar: For the quick icing, which is optional.
• Milk: For the icing, heavy cream or orange juice also works.

How to Make Quick Orange Cranberry Rolls Recipe

1. Add flour, baking powder and salt to a large mixing bowl, stirring to combine.
2. Cut butter into chunks and add to the flour mixture. Crumble the butter into pea-sized pieces using your fingers, a fork or pastry cutter.
3. Stir in the buttermilk, mixing until dough comes together.

4. Place dough onto a lightly floured surface. Press into a rectangle, about 1 inch thick.
5. Fold the dough in half, pressing into a rectangle, repeat until dough has been folded 4 times.

6. Use a rolling pin to lightly roll dough into a 15 inch x 6 inch rectangle.
7. Spread orange marmalade over the dough in an even layer.
8. Sprinkle with cranberries and then chopped walnuts.

9. Starting on the long side, roll the dough up.
10. Use a serrated knife to slice into 1 1/2 inch thick rolls.
11. Butter an 11 x 9 inch baking dish.
12. Place rolls into the baking dish and slightly flatten with your hands.
13. Bake for 17- 20 minutes or until rolls are cooked through.
14. Remove from oven.

15. Whisk the powdered sugar and milk together in a small bowl.

16. Drizzle over warm rolls.
17. Serve warm or at room temperature.

Tip for Dried Cranberries: If cranberries are dry and shriveled, place in a bowl and pour 1 cup of boiling water over the dried cranberries. Stir and break apart cranberries that are stuck together. Set aside for 5 minutes. Drain well before using. The cranberries will plump right up!

Recipe Notes

• Storage: Store in an airtight container in the refrigerator 2-3 days.
• Reheat: Cook sweet rolls in a toaster oven or microwave for a few seconds.
• Make Ahead: If you would like to make these the night before, cool completely. Cover with plastic wrap and store on the counter. Cover lightly with aluminum foil and reheat in a 325° oven for 10- 15 minutes.

More Easy Sweet Rolls to Try

• Apple Cinnamon Rolls are quick and easy to make with crescent dough!
• Peach Pie Cruffins are croissant muffins made with peach jam and crescent dough.
• Mini Pumpkin Cruffins are perfect for fall and filled with pumpkin, cinnamon and brown sugar.
• Gingerbread Scones are so simple to make and are the perfect addition to any holiday breakfast or brunch.
• Poppy Seed Bread with Orange Glaze is perfect to bake and share for the holidays.

Treat yourself and your loved ones to these irresistible cranberry orange rolls for an easy and delicious way to start any holiday morning or weekend brunch.

Have you tried this recipe? We would appreciate a comment and rating below.

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Quick Cranberry Orange Rolls

Quick Cranberry Orange Rolls are light and fluffy rolls filled with orange marmalade, dried cranberries and crunchy walnuts. This easy sweet rolls recipe is made without yeast and ready in under an hour!

Course Breakfast

Cuisine American

Keyword holiday breakfast, orange rolls, sweet rolls

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 10

Calories 429kcal

Author Milisa

Ingredients

• 2 cups all purpose flour plus more for rolling the dough
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• ½ cup butter cold, plus more to butter the pan
• 1 cup buttermilk
• 1 cup orange marmalade
• 1 cup dried cranberries
• 1 cup walnuts toasted, chopped
• 1 cup powdered sugar
• 2 tablespoon milk or orange juice

Instructions

• Preheat oven to 400°.
• Add flour, baking powder and salt to a large mixing bowl, stirring to combine.
• Cut butter into chunks and add to the flour mixture. Crumble the butter into pea-sized pieces using your fingers, a fork or pastry cutter.
• Stir in the buttermilk, mixing until dough comes together.
• Place dough onto a lightly floured surface. Press into a rectangle, about 1 inch thick.
• Fold the dough in half, pressing into a rectangle, repeat until dough has been folded 4 times.
• Use a rolling pin to lightly roll dough into a 15 inch x 6 inch rectangle.
• Spread orange marmalade over the dough in an even layer.
• Sprinkle with cranberries and then chopped walnuts.
• Starting on the long side, roll the dough up.
• Use a serrated knife to slice into 1 1/2 inch thick rolls.
• Butter an 11 x 9 inch baking dish.
• Place rolls into the baking dish and slightly flatten with your hands.
• Bake for 15- 17 minutes or until rolls are cooked through.
• Remove from oven.
• Whisk the powdered sugar and milk together in a small bowl.
• Drizzle over warm rolls.
• Serve warm or at room temperature.

Notes

• Storage: Store in an airtight container in the refrigerator 2-3 days.
• Reheat: Cook sweet rolls in a toaster oven or microwave for a few seconds.
• Make Ahead: If you would like to make these the night before, cool completely. Cover with plastic wrap and store on the counter. Cover lightly with aluminum foil and reheat in a 325° oven for 10- 15 minutes.

Nutrition

Calories: 429kcal | Carbohydrates: 66g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 362mg | Potassium: 136mg | Fiber: 2g | Sugar: 41g | Vitamin A: 350IU | Vitamin C: 2mg | Calcium: 133mg | Iron: 2mg

The post Quick Cranberry Orange Rolls appeared first on Miss in the Kitchen.

I make garlic breadsticks pretty often, they are so simple to make and are a great addition to Italian dinners like lasagna, rigatoni and spaghetti. They also make the best snack dipped in marinara sauce or parmesan ranch dressing.

Ingredients for Homemade Breadsticks Recipe

• Warm Water – 95 – 100°
• Instant or Active Dry Yeast
• Sugar
• Olive Oil
• All Purpose Flour or Bread Flour
• Kosher Salt
• Butter
• Minced Garlic
• Parmesan Cheese 

How to Make Homemade Breadsticks

1. Pour warm water into a large mixing bowl and add in yeast, sugar and oil. Stir together. I like Red Star Yeast Platinum for making bread. It is instant yeast but dry active yeast will also work just fine. 
2. Add 2 cups of flour and salt. Use a dough hook attachment to mix on low until ingredients come together. Knead for 3- 5 minutes until dough pulls away from the sides of the bowl, adding additional flour as needed 1/4 cup at a time.

3. Grease a large bowl and add breadstick dough, turning to coat. Cover bowl with plastic wrap and set in a warm, draft- free place for about 1 hour and let the dough rise until doubled in size. 
4. Punch down dough and divide in half and then each half into 4 pieces, creating 8 equal pieces. Flatten each piece into a rectangle and then roll up from the long side. Press the seams together and place onto a greased or parchment paper lined baking sheet. 
5. Loosely cover with plastic wrap or a damp towel and set aside to rise 30 minutes.
6. Preheat oven to 375°. 
7. Prepare the garlic butter by melting butter with grated garlic cloves, cook over low heat for 2-3 minutes. 

8. Bake breadsticks for 15- 17 minutes until golden brown.

9. Remove from oven and brush breadsticks with additional garlic butter and sprinkle with parmesan cheese if desired.

Recipe Notes

• Storage: Place leftover breadsticks in an airtight container at room temperature for 1- 2 days or in the refrigerator for up to 5 days. Place in a freezer bag and freeze up to 3 months.
• Reheat: Cook breadsticks at 300° for about 5-8 minutes on a baking sheet or wrapped in aluminum foil.
• Shaping: You can roll the dough out after the first rise into a rectangle. Use a pizza cutter to cut into 1 1/2 inch strips and cover for second rise before baking. This method will produce Pizza Hut breadsticks. 

If you are looking for a copycat Olive Garden breadsticks recipe, this is our favorite and they are great along with Sausage Potato Soup that tastes just like Zuppa Toscana.

Add these delicious breadsticks to your menu this week. You will love how simple the dough is to work with and they are always a great compliment to any pasta dinner, soup or pizza night.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

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Breadsticks

Delicious garlic butter breadsticks made from scratch. A simple recipe to serve with any pasta dinner.

Course Breads

Cuisine American

Keyword easy breadsticks, garlic breadsticks, homemade breadsticks, Olive Garden breadsticks

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Additional Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 8 breadsticks

Calories 439kcal

Author Milisa

Ingredients

• 1 cup warm water 95 – 100°
• 1 package Red Star Platinum Yeast 2 1/4 teaspoons or active dry yeast
• 1 tablespoons sugar
• 1 tablespoons olive oil plus more for greasing the bowl
• 2 1/2- 3 cups all purpose flour
• 1 teaspoon kosher salt

for the garlic butter:

• ½ cup butter melted
• 2 garlic cloves grated or finely minced
• 1 tablespoon parmesan cheese grated

Instructions

• Pour warm water into a large mixing bowl and add in yeast, sugar and oil. Stir together. I like Red Star Yeast Platinum for making bread. It is instant yeast but dry active yeast will also work just fine.
• Add 2 cups of flour and salt. Use a dough hook attachment to mix on low until ingredients come together. Knead for 3- 5 minutes until dough pulls away from the sides of the bowl, adding additional flour as needed 1/4 cup at a time.
• Grease a large bowl and add breadstick dough, turning to coat. Cover bowl with plastic wrap and set in a warm, draft- free place for about 1 hour and let the dough rise until doubled in size.
• Punch down dough and divide in half and then each half into 4 pieces, creating 8 equal pieces. Flatten each piece into a rectangle and then roll up from the long side. Press the seams together and place onto a greased or parchment paper lined baking sheet.
• Loosely cover with plastic wrap or a damp towel and set aside to rise 30 minutes.
• Preheat oven to 375°.
• Prepare the garlic butter by melting butter with grated garlic cloves, cook over low heat for 2-3 minutes.
• Bake breadsticks for 15- 17 minutes until golden brown.
• Remove from oven and brush breadsticks with additional garlic butter and sprinkle with parmesan cheese if desired.

Notes

Storage: Place leftover breadsticks in an airtight container at room temperature for 1- 2 days or in the refrigerator for up to 5 days. Place in a freezer bag and freeze up to 3 months.

Reheat: Cook breadsticks at 300° for about 5-8 minutes on a baking sheet or wrapped in aluminum foil.

Shaping: You can roll the dough out after the first rise into a rectangle. Use a pizza cutter to cut into 1 1/2 inch strips and cover for second rise before baking. This method will produce Pizza Hut breadsticks. 

Nutrition

Serving: 1g | Calories: 439kcal | Carbohydrates: 67g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 395mg | Potassium: 99mg | Fiber: 2g | Sugar: 2g | Vitamin A: 359IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 4mg

The post Breadsticks appeared first on Miss in the Kitchen.

Lemon desserts like the classic Lemon Bars, Lemon Pound Cake and Lemon Curd are staples for our family holidays and get togethers and these Lemon Sweet Rolls are a new favorite.

My favorite part about these sweet rolls is the lemon sugar filling has a bit of crunchy texture that pairs perfectly with the light and fluffy rolls. When you add the tangy lemon cream cheese icing, it takes this treat to a new level of delicious.

Ingredients for Lemon Sweet Rolls Recipe

• Warm Water
• Granulated Sugar
• Dry Active Yeast
• Butter
• All Purpose Flour
• Sea Salt
• Lemon Zest
• Cream Cheese
• Lemon Juice
• Powdered Sugar

Step-By-Step Directions for Lemon Sweet Rolls with Cream Cheese Icing

1. In a large bowl add warm water (95° – 100°) with granulated sugar and yeast. Stir to combine and set aside for about 5 minutes until mixture is bubbly.
2. Add 2 cups of flour and mix together with a wooden spoon or dough whisk.
3. Add an additional 1/2 cup to 1 cup of flour along with the salt, mix well. Add more flour 1/4 cup at a time until dough comes together to form a ball.

4. Place dough onto a lightly floured surface and knead for 3-5 minutes, adding more flour 1 tablespoon at a time as needed.
5. Grease a large bowl with butter and place the dough into the bowl, turning it over to grease the top. Cover with plastic wrap and place in a warm place to rise for one hour or until doubled in size.

6. Make the lemon sugar filling: Zest 2-3 lemons and add a cup of granulated sugar. Mix together with your fingers until well combined. Set aside.

7. When dough has risen, punch it down and knead out the air bubbles on a lightly floured surface. Roll into a rectangle, about 12 x 6 inches. I usually end up with more of an oval than a rectangle, it doesn’t have to be perfection.
8. Spread softened butter onto the dough in a thin layer.
9. Sprinkle lemon sugar over the dough in an even layer and gently pat into the dough.
10. Use a pizza cutter to cut into 1 inch strips.
11. Roll the strips into a sweet roll shape.

12. Place rolls about 2 inches apart into a greased baking dish.
13. Cover with plastic wrap and set in a warm place to rise 30 minutes to 1 hour.
14. Bake sweet rolls for 15-18 minutes until lightly browned.
15. Remove rolls from the oven and place the pan on a wire rack to cool slightly.
16. Make the cream cheese icing by mixing softened cream cheese with lemon juice and powdered sugar. Beat with an electric mixer until smooth.
17. Spread icing onto warm lemon rolls.

18. Top with additional lemon zest if desired.
19. Serve warm or at room temperature.

Recipe Notes

• Make Ahead: Lemon sweet roll dough can be made the day before, refrigerated and baked the next day. After shaping the rolls and placing into the baking dish, cover with plastic wrap and refrigerate. About 1 hour before baking, remove from refrigerator and allow to rise until doubled in size. Bake as directed.
• Storage: Sweet rolls can be stored at room temperature for 1-2 days if tightly covered in plastic wrap. Refrigerate in an airtight container for 3-4 days.

More Delicious Sweet Rolls You Will Love

• Homemade Cinnamon Rolls
• Peach Pie Cinnamon Rolls
• Blackberry Pie Sweet Rolls
• Apple Walnut Cinnamon Rolls
• Cranberry Orange Rolls

Make a batch of these Lemon Sweet Rolls with cream cheese icing for a light and fluffy sweet roll that is bursting with bright lemon flavors.

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Lemon Sweet Rolls

Lemon Sweet Rolls are light and fluffy breakfast pastries filled with lemon sugar and topped with cream cheese icing. A great addition to breakfast time or a delicious make ahead dessert.

Course Breads

Cuisine American

Keyword sweet rolls, lemon rolls, lemon cream cheese rolls

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Additional Time 1 hour hour 30 minutes minutes

Servings 12

Calories 325kcal

Author Milisa

Ingredients

For the Rolls

• 1 cup warm water 98° – 100°
• ⅓ cup granulated sugar
• 2 tablespoons butter melted
• 1 package active dry yeast
• 3 ½ cups all purpose flour
• ½ teaspoon sea salt

Lemon Sugar Filling

• 2 tablespoons butter softened
• 1 tablespoon lemon zest plus more for garnish
• 1 cup granulated sugar

For Icing

• 4 ounces softened cream cheese
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

Instructions

• In a large bowl add warm water with 1/3 cup granulated sugar and yeast. Stir to combine and set aside for about 5 minutes until mixture is bubbly.
• Add 2 cups of flour and mix together with a wooden spoon or dough whisk.
• Add an additional 1/2 cup to 1 cup of flour along with the salt, mix well. Add more flour 1/4 cup at a time until dough comes together to form a ball.
• Place dough onto a lightly floured surface and knead for 3-5 minutes, adding more flour 1 tablespoon at a time as needed.
• Grease a large bowl with butter and place the dough into the bowl, turning it over to grease the top. Cover with plastic wrap and place in a warm place to rise for one hour or until doubled in size.
• Make the lemon sugar filling: Zest 2-3 lemons and add a cup of granulated sugar. Mix together with your fingers until well combined. Set aside.
• When dough has risen, punch it down and knead out the air bubbles on a lightly floured surface. Roll into a rectangle, about 12 x 6 inches. I usually end up with more of an oval than a rectangle, it doesn’t have to be perfection.
• Spread softened butter onto the dough in a thin layer.
• Sprinkle lemon sugar over the dough in an even layer and gently pat into the dough.
• Use a pizza cutter to cut into 1 inch strips.
• Roll the strips into a sweet roll shape.
• Place rolls about 2 inches apart into a greased 9 x 13 baking dish.
• Cover with plastic wrap and set in a warm place to rise 30 minutes to 1 hour.
• Preheat oven to 375°.
• Bake sweet rolls for 15-18 minutes until lightly browned.
• Remove rolls from the oven and place the pan on a wire rack to cool slightly.
• Make the cream cheese icing by mixing softened cream cheese with lemon juice and powdered sugar. Beat with an electric mixer until smooth.
• Spread icing onto warm lemon rolls. Garnish with additional lemon zest if desired.
• Serve warm or at room temperature.

Notes

• Make Ahead: Lemon sweet roll dough can be made the day before, refrigerated and baked the next day. After shaping the rolls and placing into the baking dish, cover with plastic wrap and refrigerate. About 1 hour before baking, remove from refrigerator and allow to rise until doubled in size. Bake as directed.
• Storage: Sweet rolls can be stored at room temperature for 1-2 days if tightly covered in plastic wrap. Refrigerate in an airtight container for 3-4 days.

Nutrition

Serving: 1g | Calories: 325kcal | Carbohydrates: 61g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 159mg | Potassium: 57mg | Fiber: 1g | Sugar: 32g | Vitamin A: 244IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 2mg

The post Lemon Sweet Rolls appeared first on Miss in the Kitchen.