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Boursin Cheese Mashed Potatoes

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Boursin Cheese Mashed Potatoes are a perfect flavor pairing ready in 30 minutes. Try my trick for getting potatoes cut crazy fast.  Adding some savory cheese makes these potatoes extra special for holiday dinners without a lot of extra hassle.

Boursin Cheese Mashed PotatoesDo you know how many of our stories start out, “We were at Costco…”? We go there most weeks now if that gives you a clue. A few weeks ago when we were at Costco (see, I warned you), they had a sample of prepared mashed potatoes mixed with Boursin cheese. It was heaven even though the prepared mashed potatoes were mediocre.

Boursin cheese is always a favorite treat in our home but it had never crossed my mind to try it on potatoes. The combination is absolutely perfect. The cheese is creamy and mild with plenty of herbs and seasonings which gives the potatoes a hint of magic almost like the memory of twice baked potatoes.

I fell for it hard and informed Jonathan that the world must know of this combination! I went to find a three pack of cheese and he headed back to produce for a giant bag of yellow potatoes! I justified this action perfectly by insisting I would serve some of the cheese when my brother and his wife visited in a few days.

I made potato magic in the kitchen with the yellow potatoes, stirred in the cheese and then promptly used my finger to scoop it out of the mixing bowl because it was either too yummy or I was too greedy to go find a spoon. This might be a recipe that should come with a warning label!

I consider this is a great every day dish but if you want something special for Easter this weekend these potatoes would be perfect! It sure is easier than scalloped.

These also reheat nicely in the microwave. For breakfast I warmed up a scoop of the leftover potatoes and topped it with three scrambled eggs. I grated a little Tillamook white cheddar over the top of that, and dressed the entire dish with some low fat Tillamook Sour Cream, and some salsa.

Somewhere during the cooking process it dawned on me that I was making some sort of naked breakfast burrito. It was so good for breakfast (and Jon is gone) I had it again for dinner. It has just been one of those days.

I do make a lot of potatoes here and the part I hate is cutting them. Jonathan suggested I try an apple corer and actually it works very well! It takes me less than 1/4 of the time to use the corer and the potatoes cooked up great! I will say I bought a heavy duty all metal one for this purpose. This is the one I purchased.

Please leave me a comment and let me know how this trick works for you!

4.34 from 3 votes
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Boursin Cheese Mashed Potatoes

Boursin Cheese Mashed Potatoes are a perfect flavor pairing ready in 30 minutes. Try my trick for getting potatoes cut crazy fast.
Course Potato
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 364 kcal
Author Mirlandra Neuneker

Ingredients

  • 3 pounds gold potatoes such as yukon gold
  • 1/2 tsp. salt
  • 1/3 cup heavy cream
  • 5 Tbsp. butter
  • 1 tsp. Better than Bouillon Chicken Bouillon
  • 1 tsp. black pepper coursely ground
  • 1 Boursin cheese (5.2oz box) your favorite flavor (Garlic & Herb and Shallot & Chive are favorites)
  • additional Boursin cheese to garnish optional
  • fresh chives to garnish optional
US Customary - Metric

Instructions

  1. Cover a large pot of water and put it on the stove to boil.
  2. Peel potatoes. For fastest cutting use and apple corer to slice each potato. For medium sized potatoes lay the potato on its side and press down. For large potatoes, slice the potato in half and place the halves on a cutting board flat side down. Then cut with corer. If any pieces are twice as big as others cut them in half.
  3. Place potato chunks in boiling water with the salt. Bring to a boil again and then turn down to a simmer and cook for about 20 minutes until the potatoes are just fork tender.
  4. Meanwhile, microwave cream and butter for 45 seconds until warm and at least partly melted. Stir in bouillon and black pepper. Set aside.
  5. When potatoes are ready, drain in a calendar. Put potatoes in a stand mixer fitted with a whip. Add cream mixture. Beat on low speed until about half the lumps are gone. Scrape down the sides.
  6. Cut Boursin cheese into at least 12 pieces and add to the mixture. Beat on low again until mixture is smooth, less than 45 seconds. Do not overbeat or potatoes will develop a glue like texture.
  7. Garnish with additional Boursin cheese and fresh chives if desired. Serve hot.
Nutrition Facts
Boursin Cheese Mashed Potatoes
Amount Per Serving
Calories 364 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Cholesterol 44mg 15%
Sodium 274mg 11%
Potassium 957mg 27%
Total Carbohydrates 29g 10%
Dietary Fiber 5g 20%
Protein 6g 12%
Vitamin A 10%
Vitamin C 31.3%
Calcium 8.3%
Iron 41.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

If you liked this recipe, you might also enjoy my Loaded Baked Potato Soup!  Click here for the recipe.

LoadedBakedPotatoSoup

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How to Make and Store Blackberry Syrup

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Blackberry syrup is easy to make at home when you have extra berries in the summer or with frozen berries come winter. Perfect on pancakes or ice cream.Blackberry syrup is easy to make at home when you have extra berries in the summer or with frozen berries come winter. Perfect on pancakes or ice cream.

Blackberry Syrup – It’s What’s For Breakfast!

Maple syrup is wonderful and it’s definitely a staple at our breakfast table. However, it is never the only syrup in my arsenal. Yes, I just said I have an arsenal of syrups… That might be part of the reason why our household of two adults and two children has three refrigerators…

Berry syrups are an absolute must with breakfast from time to time. I like them best in winter months when the sky is gray and there has been snow on my flower beds for six week, and the idea that there will be fresh fruit in my yard again feels like a myth!

I think a good berry syrup should have a balanced sweet/ tart taste, and the authentic flavor of the berry it is made from. This blackberry syrup is a strong, deep-flavored syrup that dances on the tongue with the memory of August days. I intended it to be a low sugar recipe. It produces a subtly sweet syrup which highlights the powerful, fresh taste of blackberries. If you find it too tart, you can adjust by adding add more sugar. One benefit is that the more sugar you add, the more syrup you will have. Of course that means the less berry flavor per spoonful in your syrup. . . Bottom line, make sure to taste the syrup to ensure it is the right mixture for YOU! May your winter breakfasts be berry wonderful!!!

How Long Will Blackberry Syrup Keep?

This syrup can be refrigerated for up to two weeks or frozen for up to six months.  Sugar acts as a preservative and helps prevent mold.  If you want to keep your syrup in the fridge a bit longer or you are worried about preserving it add some more sugar.

Can Blackberry Syrup be Canned and Used for Gifts?

Yep!  By all means.  This is a wonderful gift or stocking stuffer.  I always love to can extra summer treats and bring them as hostess gifts during the holiday season.  We often go to big family gatherings over the holidays and it is nice to have a cost effective gift that is elegant and delicious to hand out!  For complete instructions on processing the syrup using the water bath canning method check please visit Ball’s website. 

5 from 1 vote
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Blackberry Syrup

Servings 3 cups

Ingredients

  • 3 lbs of blackberries
  • 2 cups of sugar
  • Juice of 2-3 lemons

Instructions

  1. Place all the ingredients in a heavy-bottomed pot. Bring to a boil on medium, stirring occasionally with a flat wooden spatula. Make sure to scrape the bottom frequently with the spatula to prevent sticking.
  2. Cook for 30-45 minutes depending on the thickness of syrup you enjoy. The more you cook, the more it will be reduced and the thicker the syrup. If you are making a sweeter version this is a good time to taste for sugar and adjust to your liking.
  3. Place a fine mesh sieve on a bowl with tall sides. Pour the fruit mixture into the sieve and let it drain for a few minutes. Use the back of a spoon to press the syrup through the sieve, leaving the seeds behind.
  4. I press for a few minutes and then when the task feels challenging I consider it finished.

Blackberry syrup is easy to make at home when you have extra berries in the summer or with frozen berries come winter. Perfect on pancakes or ice cream.If you love blackberries, you might also want to try my simple 10 Minute Blackberry Jam!

10 Minute Blackberry Jam

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Garlic Butter Sautéed Asparagus

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Garlic Butter Sautéed Asparagus is a fast and easy side dish perfect for weeknight dinners and holiday feasts. Everything you need (except the asparagus) is probably already in your fridge! Check out my tips for picking out perfect asparagus in the store (bottom of recipe).

Garlic Butter Sautéed Asparagus is a fast and easy side dish perfect for weeknight dinners and holiday feasts. Everything you need (except the asparagus) is probably already in your fridge! Check out my tips for picking out perfect asparagus in the store (bottom of recipe).

The truth is I’ve been making my sautéed asparagus the same way for years! I keep it simple with butter, salt and pepper.  It is amazing and perfect!  But this year I decided to branch out a bit more and try some new things.  I didn’t go crazy but I did come up with several new options we have enjoyed putting into the rotation!

This Garlic Butter Sautéed Asparagus was a huge hit with Jonathan.  I think it reminded him of a more Asian style vegetable dish.  We both like the simplicity of prep and being able to toss it together while cooking something else on the stove or in the oven.

If you are unfamiliar with asparagus make sure to check out the tips at the bottom of the recipe.  You will be picking out the perfect bundle of spears in no time!

Have a great week.  Thanks for stopping by to cook with me!

Tools In This Post:  Most kitchens need two good skillets.  I’m using this set from Calphalon for my basic pans.

You know what goes well with Garlic Butter Sautéed Asparagus?  Roast Beef!

This Roast Beef only takes five minutes to get in the oven and comes out perfectly every time. Even cheap cuts of meat are sensational!

Garlic Butter Sautéed Asparagus is a fast and easy side dish perfect for weeknight dinners and holiday feasts. Everything you need (except the asparagus) is probably already in your fridge! Check out my tips for picking out perfect asparagus in the store (bottom of recipe).
5 from 1 vote
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Garlic Butter Sautéed Asparagus

Garlic Butter Sautéed Asparagus is a fast and easy side dish perfect for weeknight dinners and holiday feasts. Everything you need (except the asparagus) is probably already in your fridge! Check out my tips for picking out perfect asparagus in the store (bottom of recipe).
Course Side Dish
Cuisine American
Cook Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 102 kcal
Author Mirlandra

Ingredients

  • 1 pound asparagus see note
  • 3 Tbsp. salted butter
  • 2 tsp. minced garlic optional
  • ¼ cup water
  • ½ tsp. salt
  • ½ tsp. fresh ground black pepper coarsely ground
US Customary - Metric

Instructions

  1. Trim the root ends from the asparagus spears about 1” or enough to remove any white part.
  2. Heat butter and garlic in a large skillet over medium high heat just until the garlic starts to turn light brown.
  3. Add the trimmed asparagus, water, salt and pepper. Toss with tongs or spatula occasionally. Cook 4-6 minutes until the asparagus is just tender with the smallest crunch and the pan is starting to go dry.
  4. Taste for salt and pepper and serve hot.

Recipe Notes

How to Choose Asparagus: In the store look for spears of asparagus that are about the width of a pencil or at the largest a narrow sharpie. Choose a bundle that has firm green tips and is not slimy. The asparagus should look fresh and nice.

Nutrition Facts
Garlic Butter Sautéed Asparagus
Amount Per Serving
Calories 102 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 23mg 8%
Sodium 320mg 13%
Potassium 229mg 7%
Total Carbohydrates 4g 1%
Dietary Fiber 2g 8%
Sugars 2g
Protein 2g 4%
Vitamin A 22.7%
Vitamin C 7.7%
Calcium 3%
Iron 13.5%
* Percent Daily Values are based on a 2000 calorie diet.

Garlic Butter Sautéed Asparagus is a fast and easy side dish perfect for weeknight dinners and holiday feasts. Everything you need (except the asparagus) is probably already in your fridge! Check out my tips for picking out perfect asparagus in the store (bottom of recipe).

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Pineapple Crisp: The Perfect Pineapple Side Dish or Dessert

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If you love roasted pineapple or fruit crisps this is the dish for you! The flavor of buttery roasted pineapple with a hint of cinnamon was made to be turned into a fruit crisp with a crunchy brown sugar topping. Serve this with vanilla ice cream for dessert or as a pineapple side dish next to ham for an Easter treat!

If you love roasted pineapple or fruit crisps this is the dish for you! The flavor of buttery roasted pineapple with a hint of cinnamon was made to be turned into a fruit crisp with a crunchy brown sugar topping. Serve this with vanilla ice cream for dessert or as a pineapple side dish next to ham for an Easter treat!

I have a long standing relationship with apple crisp that is pretty close in nature.  It is one of the desserts I make 4-6 times a year – a lot for somebody who bakes so many different things all the time.  Recently I’ve been on a pineapple kick and I started thinking… Pineapple crisp!

The first one I made was a bit soggy but the second one was wonderful.  I love the combination of brown sugar topping with the sweet buttery pineapple.  It is a great dessert by itself or great side dish next to ham.  I’m thinking this one belongs on the Easter menu!

Now that I’ve mastered pineapple crisp I’m starting to think about a pineapple, orange cobbler.  But then again – maybe I should stop while I’m ahead!

Have a great week.  Thanks for stopping by to cook with me!

Tools In This Post:  Cut a lot of pineapple?  I love my easy pineapple slicer.  Slice of the top, screw in the slicer, and presto you have the entire beast cut!  Then I drink the juice out of the skin because YUM.  There are several brands that make this tool – I like OXO here because it is strong compared to the cheap models.

 

This Honey, Brown Sugar and Cinnamon Glazed Ham goes SO well with Pineapple Crisp!

This easy glazed ham has a delicious crust covered in honey, brown sugar and spices. Even a novice cook can bake an excellent ham with this simple recipe. All the tips you need to pick out a great ham are included.

If you love roasted pineapple or fruit crisps this is the dish for you! The flavor of buttery roasted pineapple with a hint of cinnamon was made to be turned into a fruit crisp with a crunchy brown sugar topping. Serve this with vanilla ice cream for dessert or as a pineapple side dish next to ham for an Easter treat!
5 from 1 vote
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Pineapple Crisp: The Perfect Pineapple Side Dish or Dessert

If you love roasted pineapple or fruit crisps this is the dish for you! The flavor of buttery roasted pineapple with a hint of cinnamon was made to be turned into a fruit crisp with a crunchy brown sugar topping. Serve this with vanilla ice cream for dessert or as a pineapple side dish next to ham for an Easter treat!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 676 kcal
Author Mirlandra

Ingredients

Pineapple Filling:

  • 2 pounds pineapple chunks + any juice see note
  • 3 Tbsp. corn starch
  • ½ cup brown sugar
  • ½ tsp. cinnamon
  • 1/8 tsp. salt
  • 2 Tbsp. butter

Crisp Topping:

  • 1 cup packed brown sugar
  • 1 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 1 Tbsp. cinnamon
  • 11 Tbsp. salted butter melted
US Customary - Metric

Instructions

  1. Preheat the oven to 375 F.
  2. If your pineapple is frozen, thaw on counter or in microwave. Reserve all the juice from cutting or thawing. Cut all the pieces into small, bite sized chunks and place in a large, heavy bottom pot.
  3. In a small bowl combine the corn starch and reserved juice, whisking until all lumps are gone (if you have no juice use 2/3 cup cold water). Pour the mixture over the pineapple chunks. Add the ½ cup brown sugar, ½ tsp. cinnamon, the 1/8 tsp. salt, and the 2 Tbsp. butter. Bring the mixture to a boil over medium-high heat, stirring often enough to prevent burning. While it cooks proceed with the topping.
  4. In a medium bowl stir the brown sugar, flour, oats and cinnamon until well mixed. Pour the melted butter over and use a fork to stir until the butter is well incorporated and mixture is lumpy / wet.
  5. After the filling has come to a boil, pour it into a 9”x9” casserole pan. Use your hands to scatter the topping mix evenly over the filling.
  6. Bake for 25- 30 minutes until the crisp is bubbly at the edges and the topping is golden-brown.
  7. Crisp can be served piping hot or served at room temperature (it will firm up more at this temperature). Serve as a side dish for holiday meals with roasted ham or as a dessert with French Vanilla ice cream or whipped cream.

Recipe Notes

What kind of Pineapple is best?  I like using fresh pineapple or frozen (that has been thawed) for this dish.  Canned pineapple does not have a good flavor / texture for this recipe.  We eat a lot of pineapple so I tend to buy the big bags of frozen at Costco.   

Nutrition Facts
Pineapple Crisp: The Perfect Pineapple Side Dish or Dessert
Amount Per Serving
Calories 676 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 16g 80%
Cholesterol 68mg 23%
Sodium 275mg 11%
Potassium 112mg 3%
Total Carbohydrates 52g 17%
Dietary Fiber 3g 12%
Sugars 18g
Protein 4g 8%
Vitamin A 16%
Calcium 6.1%
Iron 10.8%
* Percent Daily Values are based on a 2000 calorie diet.

If you love roasted pineapple or fruit crisps this is the dish for you! The flavor of buttery roasted pineapple with a hint of cinnamon was made to be turned into a fruit crisp with a crunchy brown sugar topping. Serve this with vanilla ice cream for dessert or as a pineapple side dish next to ham for an Easter treat!

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Oven Roasted Garlic Parmesan Potatoes

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These Garlic Parmesan Potatoes have that perfect mix of garlic, butter, cheese and seasonings. They are a quick side dish to toss together for a weeknight dinner or a holiday meal. Adding the butter at the end gives them SO much extra flavor.

These Garlic Parmesan Potatoes have that perfect mix of garlic, butter, cheese and seasonings. They are a quick side dish to toss together for a weeknight dinner or a holiday meal. Adding the butter at the end gives them SO much extra flavor.

My mom started giving me an allowance when I was about 2.  I got a quarter a week (big money in the 80s!) and liked to take my coins to the farmer’s market to buy potatoes and tomatoes.  I think if you could be born with food in hand mine would have been potatoes!

While I’ve never met a way to cook potatoes I didn’t like, roasted is always high on my list!  It does a great job of concentrating the potato for that rich roasted flavor I love and only takes a few minutes to prep a side dish for the oven – no fuss, no muss.

I used to roast potatoes exclusively in oil but these days I toss a bit of butter on in the end.  Unlike mashed potatoes a little goes a long way and taking that extra step gives you tons of wonderful flavor.  If I’m feeling a bit fancy I toss on some fresh herbs at the end for color and more flavor.  Bing, bang, boom and DONE!

Have a great week.  Thanks for stopping by to cook with me!

Tools In This Post: I keep a bottle of this Italian Herb Blend on hand at all times. It is my go to instead of fresh herbs that are more expensive and hard to keep handy. Usually you can find this in the produce section of the grocery store for $4 or under. If not badger the grocery store or order off of Amazon.

I like to serve these potatoes with this Bacon Wrapped Pork Tenderloin! 

We love this simple bacon wrapped pork tenderloin! The creamy onion sauce and bacon make this easy dinner look fancy without the extra work. Serve it with a salad or rice and veggies for a fast, easy meal.

These Garlic Parmesan Potatoes have that perfect mix of garlic, butter, cheese and seasonings. They are a quick side dish to toss together for a weeknight dinner or a holiday meal. Adding the butter at the end gives them SO much extra flavor.
5 from 2 votes
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Oven Roasted Garlic Parmesan Potatoes

These Garlic Parmesan Potatoes have that perfect mix of garlic, butter, cheese and seasonings. They are a quick side dish to toss together for a weeknight dinner or a holiday meal. Adding the butter at the end gives them SO much extra flavor.
Course Side Dish
Cuisine American
Prep Time 7 minutes
Cook Time 30 minutes
Total Time 37 minutes
Servings 6
Calories 362 kcal
Author Mirlandra

Ingredients

  • 3 pounds small gold potatoes petite or baby size work well
  • 2 Tbsp. olive oil
  • ½ cup freshly grated Parmesan cheese
  • 2 tsp. black pepper coarsely ground
  • 2 tsp. garlic powder
  • 2 tsp. onion salt
  • 1/2 tsp. paprika
  • 2 tsp. freeze dried Italian herb blend I use Litehouse brand
  • 6 Tbsp. salted butter melted
  • Fresh parsley or chives to garnish optional
US Customary - Metric

Instructions

  1. Preheat the oven to 400 F.
  2. Spray a baking sheet with nonstick spray.
  3. Wash the potatoes and slice in half. Place in a single layer on the baking sheet.
  4. Sprinkle everything else except the butter over the potatoes. Gently toss to coat.
  5. Bake for 25 – 30 or until golden and crisp. The potatoes should be very tender when pierced with the tip of a knife. Stir in butter until melted. Taste for salt and serve garnished with fresh parsley or chives if desired.
Nutrition Facts
Oven Roasted Garlic Parmesan Potatoes
Amount Per Serving
Calories 362 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 8g 40%
Cholesterol 31mg 10%
Sodium 744mg 31%
Potassium 50mg 1%
Total Carbohydrates 2g 1%
Vitamin A 11.6%
Calcium 1.1%
Iron 1.9%
* Percent Daily Values are based on a 2000 calorie diet.

These Garlic Parmesan Potatoes have that perfect mix of garlic, butter, cheese and seasonings. They are a quick side dish to toss together for a weeknight dinner or a holiday meal. Adding the butter at the end gives them SO much extra flavor.

✕

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Copycat Cracker Barrel Blueberry Pancakes

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These crowd pleasing Cracker Barrel Blueberry Pancakes are ready in minutes and crazy good. The buttermilk pancakes are perfect in texture and flavor while wild blueberries add sweet bursts of tangy flavor. Top with my simple Wild Blueberry Syrup or your favorite topping.

These crowd pleasing Cracker Barrel Blueberry Pancakes are ready in minutes and crazy good. The buttermilk pancakes are perfect in texture and flavor while wild blueberries add sweet bursts of tangy flavor. Top with my simple Wild Blueberry Syrup or your favorite topping.

What is it about pancakes???  They captivate our breakfast longings SO much that we have entire chains of restaurants devoted to them!  One of the best parts of my Saturday morning is coming downstairs to find my husband in the kitchen with flour, buttermilk and the pancake griddle.  It just makes me happy nose to toes.

I first started making Copycat Cracker Barrel Pancakes three years ago to feed my inner pancake beast and since then it has become one my favorite recipes and one of the most beloved by all of you here at MK.  This spring it just seemed like it was time to do a blueberry version and of course a blueberry syrup recipe too!  Like the original, this blueberry version is amazingly good and wonderful simple.

May your breakfasts be joyful always!

Have a great week.  Thanks for stopping by to cook with me!

Tools In This Post:  This is the type of ice cream scoop I use to make the pancakes. Any 4oz scoop of this style will do.

You Might Also Need

Copycat Cracker Barrel Blueberry Syrup

Mmmm pancakes with blueberry syrup! This syrup is easy to make at home and much better than the beloved syrups served at Cracker Barrel or IHOP! It has more flavor, less sugar and no high-fructose corn syrup! This is the stuff heavenly Saturday mornings are made of.

Copycat Cracker Barrel Pancakes

These Copycat Cracker Barrel Pancakes are a bit better than the ones served at the restaurant. Only 5 ingredients, and instructions to make a homemade mix.

Sticky Bun Breakfast Syrup

These crowd pleasing Cracker Barrel Blueberry Pancakes are ready in minutes and crazy good. The buttermilk pancakes are perfect in texture and flavor while wild blueberries add sweet bursts of tangy flavor. Top with my simple Wild Blueberry Syrup or your favorite topping.
5 from 1 vote
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Copycat Cracker Barrel Blueberry Pancakes

These crowd pleasing Cracker Barrel Blueberry Pancakes are ready in minutes and crazy good. The buttermilk pancakes are perfect in texture and flavor while wild blueberries add sweet bursts of tangy flavor. Top with my simple Wild Blueberry Syrup or your favorite topping.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 312 kcal
Author Mirlandra

Ingredients

  • 2 cups all-purpose flour see note on measuring
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 3 Tbsp. granulated sugar
  • 2 eggs
  • 2 1/3 cups buttermilk 1% is what you are looking for here
  • 2 cups frozen wild blueberries see note
  • Butter for the pan
US Customary - Metric

Instructions

  1. Preheat a pancake griddle to 350. Peel the paper off of one end of a stick of butter and set on a plate next to the griddle for greasing. Measure blueberries and set next to the griddle.
  2. Whisk eggs and buttermilk together in a medium bowl. Add flour, baking soda, salt, and sugar. Whisk just until combined.
  3. Rub butter in a circle on the griddle and drop 1/2 cup of batter into the butter spot. I like to use a large ice cream scoop for this. As soon as the batter hits the griddle, level it out and smooth it quickly into a circle with the back of the ice cream scoop. Sprinkle as many blueberries as you like into the pancake.
  4. The pancakes should be flipped when the 4th bubble pops. This will take about 2 - 3 minutes on most griddles. Flip the pancake and cook on the second side until no longer doughy.
  5. Between pancakes it helps to take a paper towel or cotton cloth and wipe away any blueberry residue.
  6. Every time you put new batter on the griddle you need to butter it again.
  7. Pancakes should be served piping hot off the griddle. Stacking them up or holding them in an oven can cause them to lose the crunchy outside and / or become tough.

Recipe Notes

How to Measure Flour: The best way to measure flour is to spoon it into the measuring cup and then level it off. This will help ensure you don’t pack too much flour into these tender pancakes.

Choosing Blueberries: You can use any kind of blueberries here but the standard ones are big and make giant craters in pancakes. I love using the wild variety because they are a small berry with great flavor. They are perfectly suited to pancakes. Many stores will carry some variety of wild or Main wild blueberry in the freezer section. Usually they will be more expensive than standard cultivated berries. I paid $4 / pound in my area.

Serving Size: This recipe will make 12 pancakes. Adults will generally eat 2-3 and young children will eat about 1.

Nutrition Facts
Copycat Cracker Barrel Blueberry Pancakes
Amount Per Serving
Calories 312 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 64mg 21%
Sodium 887mg 37%
Potassium 190mg 5%
Total Carbohydrates 43g 14%
Dietary Fiber 1g 4%
Sugars 12g
Protein 9g 18%
Vitamin A 4.7%
Calcium 12.2%
Iron 12.2%
* Percent Daily Values are based on a 2000 calorie diet.

These crowd pleasing Cracker Barrel Blueberry Pancakes are ready in minutes and crazy good. The buttermilk pancakes are perfect in texture and flavor while wild blueberries add sweet bursts of tangy flavor. Top with my simple Wild Blueberry Syrup or your favorite topping.

✕

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Cookie Butter Glazed Ham

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Tired of the same old ham glaze? Try an easy sweet glaze made from cookie butter! This recently popular spread has all the right flavors and spices to compliment a ham. Check out the recipe for tips and tricks to picking out the perfect ham to glaze.

Tired of the same old ham glaze? Try an easy sweet glaze made from cookie butter! This recently popular spread has all the right flavors and spices to compliment a ham. Check out the recipe for tips and tricks to picking out the perfect ham to glaze.

Prepare to laugh at me.  Cookie Butter Glazed Ham came about because Jonathan’s team at HP challenged me.   A challenge is just a grown up dare.  Apparently the 13  year old girl that once swallowed a live minnow is still alive and well somewhere inside of me!

A  few weeks ago Jonathan came home from work with a new recipe idea.  J and I have been cooking together for the better part of a decade and I’m pretty used to this  – and to the concept that many of his food ideas come under the heading of outlandish.  But I also can’t deny that many of them are also quite good – and often better than they initially sound.

Of course we just happened to have a big ham in the fridge (also Jonathan’s fault – the man acquires hams as if they might stop growing pigs!) and we just happened to have a potluck coming up at church.  If I ever wonder about a recipe I just run it thorough the potluck test!

So – will it potluck?  YES!  Most people had never heard of cookie butter but they really enjoyed the ham with a cookie butter glaze.

It is different and unique but it is also delicious!  And I love the idea of making something new that none of the guests have had before!  Also it happens that Easter Sunday 2018 falls on April Fool’s Day…  This really might be the year for a yummy but totally different ham!  Nobody will know if you are having a joke or serving a wonderful dinner until they try it!

Have a great week.  Thanks for stopping by to cook with me!

Tools In This Post:  When you cook a ham with the face smack down on a glass or metal pan the meat cooks unevenly.  You need some sort of rack to place the meat on for air flow.  I like a pan like this because I can use it for ham, turkey, prime rib and all my other roasting needs.

 

This Healthy Mug Soup is another of Jonathan’s other crazy ideas that turned out to be really great.  

Tired of the same old ham glaze? Try an easy sweet glaze made from cookie butter! This recently popular spread has all the right flavors and spices to compliment a ham. Check out the recipe for tips and tricks to picking out the perfect ham to glaze.
5 from 2 votes
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Cookie Butter Glazed Ham

Tired of the same old ham glaze? Try an easy sweet glaze made from cookie butter! This recently popular spread has all the right flavors and spices to compliment a ham. Check out the recipe for tips and tricks to picking out the perfect ham to glaze.  (Cook time depends on size of ham.)
Course dinner
Cuisine American
Prep Time 10 minutes
Resting Time 15 minutes
Total Time 10 minutes
Servings 15
Calories 202 kcal
Author Mirlandra

Ingredients

  • 1 bone in ham spiral cut or not, about 7-11 pounds
  • ½ cup cookie butter I’m using the one from Trader Joes
  • ¼ cup brown sugar packed
  • 4 Tbsp. butter
US Customary - Metric

Instructions

  1. Preheat oven to 275 F. Line roasting pan with foil and place a rack on it.
  2. Remove all packaging from ham including any clear plastic over the bone. Score the ham if desired.
  3. Place ham flat / open side down on the rack of a roasting pan. Cover tightly with foil.
  4. Roast at 275 F for 12-15 minutes per pound until the coolest part of the ham is 140 F with a thermometer.
  5. Remove the ham from oven and increase temp to 425 F. Discard the foil covering the ham.
  6. Microwave the cookie butter 30-60 seconds until softened. Stir in brown sugar and butter.
  7. Brush glaze over ham making sure to push it into cracks if you scored the ham.
  8. Bake at 425 F. for 10-15 minutes.
  9. Remove from oven and allow to rest for 10 minutes before transferring to a serving platter.

Recipe Notes

Choosing a Ham:

Water Content - Always read the label before buying a ham. Many have a large amount of water added which means you are buying a lot of water and less meat. For this reason I often choose the Kirkland spiral cut ham at Costco. It is labeled as a “natural juices” ham which means it has less than 8% additional water from the brining process. It is still tender and juicy after roasting. A Cooks ham can contain 23% added water which means that ¼ of your ham is actually water. Also the more water in the ham, the less like lovely ham flavor you get.

Type of Ham - Hams come as giant full hams with shank and butt end attached – usually about 15 pounds! Or they come as either shank or butt. The Shank portion has more fat and is easier to carve. Many people prefer the flavor of this because of the additional fat. The butt end is usually leaner but more difficult to carve because of the bone structure. You will have to get in there a bit with your fingers.

Nutrition Facts
Cookie Butter Glazed Ham
Amount Per Serving
Calories 202 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 8mg 3%
Sodium 29mg 1%
Potassium 4mg 0%
Total Carbohydrates 7g 2%
Sugars 6g
Vitamin A 2%
Calcium 0.4%
Iron 0.1%
* Percent Daily Values are based on a 2000 calorie diet.

Tired of the same old ham glaze? Try an easy sweet glaze made from cookie butter! This recently popular spread has all the right flavors and spices to compliment a ham. Check out the recipe for tips and tricks to picking out the perfect ham to glaze.

✕

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Copycat Cracker Barrel Blueberry Syrup

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Mmmm pancakes with blueberry syrup! This syrup is easy to make at home and much better than the beloved syrups served at Cracker Barrel or IHOP! It has more flavor, less sugar and no high-fructose corn syrup! This is the stuff heavenly Saturday mornings are made of.

Mmmm pancakes with blueberry syrup! This syrup is easy to make at home and much better than the beloved syrups served at Cracker Barrel or IHOP! It has more flavor, less sugar and no high-fructose corn syrup! This is the stuff heavenly Saturday mornings are made of.

A few weeks ago I was doing some yummy recipe research at Cracker Barrel.  (The entire family loves it when I do this kind of research.)  My project of the day was trying blueberry pancakes which came with a cute jar of Dickinsons Wild Main Blueberry Syrup.

The syrup was really nice but heavy on the sugar and lite on the blueberry flavor.  Of course the label reveals three kinds of sugar after blueberries  – two of which are sugars food can generally do without in my not so humble opinion.

My mission when we arrived at the restaurant was pancakes but I went home thinking I could make a better syrup too!  Well it turns out I was right!  Blueberry syrup is easy to make at home either with whole berries or smooth.  The results are way better than what I got at the restaurant and my syrup actually had a lot of fruit in it.  It is still a sweet syrup but not so sweet as to loose the wonderful blueberry flavor.

I will note that most people won’t be able to find Wild Main Blueberries easily and if you can the price point is usually steep.  Many stores do carry “wild blueberries” in the frozen section which will give you the great wild berry flavor Main berries are prized for without the cost of the true Main version. Of course you can also use regular cultivated blueberries and still have wonderful syrup – the choice is entirely up to you!

Have a great week.  Thanks for stopping by to cook with me!

Tools In This Post:  I like this syrup with a few berries in it for texture.  If you want a smoother syrup you can use an immersion blender like this at the end.  These are also handy tools for jam, soups and sauces.

Need a great pancake recipe to go with your syrup?  These Copycat Cracker Barrel Pancakes are about my most popular recipe ever and one we make for breakfast most weeks. 

These Copycat Cracker Barrel Pancakes are a bit better than the ones served at the restaurant. Only 5 ingredients, and instructions to make a homemade mix.

Mmmm pancakes with blueberry syrup! This syrup is easy to make at home and much better than the beloved syrups served at Cracker Barrel or IHOP! It has more flavor, less sugar and no high-fructose corn syrup! This is the stuff heavenly Saturday mornings are made of.
5 from 2 votes
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Copycat Cracker Barrel Blueberry Syrup

Mmmm pancakes with blueberry syrup! This syrup is easy to make at home and much better than the beloved syrups served at Cracker Barrel or IHOP! It has more flavor, less sugar and no high-fructose corn syrup! This is the stuff heavenly Saturday mornings are made of. (Makes 2 cups of syrup.)
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Calories 76 kcal
Author Mirlandra

Ingredients

  • 2 cups blueberries see note
  • ½ cup granulated sugar
  • 1 cup water
  • 1 Tbsp. cornstarch
US Customary - Metric

Instructions

  1. Combine the cornstarch and 2 Tbsp. of the water in a small bowl and set aside.
  2. Add the rest of the water to a medium saucepan with the blueberries and sugar. Bring to a boil over medium-high heat stirring occasionally.
  3. Reduce heat to bring the syrup down to a simmer and cook for 10 minutes.
  4. Stir the cornstarch mixture in making sure to stir until everything is well mixed. Continue to stir occasionally and simmer until the sauce thickens a little bit. A few of the berries will be whole still which gives this syrup a fun texture. You can always choose to puree the remaining berries with an immersion blender or a drink blender.
  5. Store in the refrigerator for several weeks or in the freezer for several months.
  6. Serve cold or warm however you prefer.

Recipe Notes

Type of Blueberries: You can use any kind of blueberries to make this syrup. They can be fresh or frozen. Some people prefer using wild blueberries because they have a slightly more intense and tangy taste than cultivated blueberries. I like using wild blueberries for syrup because they are small and you get nice thick syrup with little blueberries in it. That being said, the cost of frozen wild blueberries is generally about twice as much as frozen cultivated blueberries.

Nutrition Facts
Copycat Cracker Barrel Blueberry Syrup
Amount Per Serving
Calories 76
% Daily Value*
Sodium 2mg 0%
Potassium 28mg 1%
Total Carbohydrates 19g 6%
Sugars 16g
Vitamin A 0.4%
Vitamin C 4.3%
Calcium 0.2%
Iron 0.6%
* Percent Daily Values are based on a 2000 calorie diet.

Mmmm pancakes with blueberry syrup! This syrup is easy to make at home and much better than the beloved syrups served at Cracker Barrel or IHOP! It has more flavor, less sugar and no high-fructose corn syrup! This is the stuff heavenly Saturday mornings are made of.

✕

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Creamy chicken and rice casserole 113 by 170 for email forms

Sign up here for your free plan and start rocking dinner!

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Baked Pineapple Casserole (Without Cheese)

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This Baked Pineapple Casserole is a Southern classic that makes you think of a really good French toast casserole with fruit and brown sugar. It is usually served as a side dish with ham (which is amazing) but can also be made for breakfast or brunch. Serve it warm or cold and watch it steal the show at Easter!

This Baked Pineapple Casserole is a Southern classic that makes you think of a really good French toast casserole with fruit and brown sugar. It is usually served as a side dish with ham (which is amazing) but can also be made for breakfast or brunch. Serve it warm or cold and watch it steal the show at Easter!

Last week I had never even heard of Baked Pineapple Casserole.  I was doing some research on pineapple recipes and discovered it out of the blue!  Most of the recipes I saw had cheddar cheese – yes, I know, it sounds pretty crazy!!!  But there were a few that didn’t.  The combo still sounded kind of different to me but I thought it was worth trying.

The first batch I made reminded me of a french toast casserole or a tropical bread pudding.  Everybody said it was a dish commonly served with ham and if I were going to make stuffing to go with ham THIS is exactly what it would taste like!

It is also what I think of when I think of Southern food.  Lots of butter, don’t hold the sugar, made for a potluck and just a bit eccentric.  I took my first batch to a potluck (seemed fitting) and people were already asking for the recipe.  This one is a hit for sure!

Have a great week.  Thanks for stopping by to cook with me!

Tools In This Post:  Rubber spatulas are inexpensive and really important to things like bowl scraping and folding.  You don’t need expensive or name brand ones.   Any silicon spatula that is one piece and heat resistant should work well!  The two piece ones come apart and are hard to clean.  Sometimes you will want to use the spatula somewhere hot so make sure you buy a set that can handle the heat!

If you bake a pineapple casserole, chances are you might want to bake a good Honey, Brown Sugar and Cinnamon glazed Ham too! 

This easy glazed ham has a delicious crust covered in honey, brown sugar and spices. Even a novice cook can bake an excellent ham with this simple recipe. All the tips you need to pick out a great ham are included.

This Baked Pineapple Casserole is a Southern classic that makes you think of a really good French toast casserole with fruit and brown sugar. It is usually served as a side dish with ham (which is amazing) but can also be made for breakfast or brunch. Serve it warm or cold and watch it steal the show at Easter!
0 from 0 votes
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Baked Pineapple Casserole (Without Cheese)

This Baked Pineapple Casserole is a Southern classic that makes you think of a really good french toast casserole with fruit and brown sugar. It is usually served as a side dish with ham (which is amazing) but can also be made for breakfast or brunch. Serve it warm or cold and watch it steal the show at Easter!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 328 kcal
Author Mirlandra

Ingredients

  • 1/2 cup unsalted butter softened
  • 3/4 cup packed brown sugar
  • 4 large eggs
  • ½ tsp. vanilla
  • 20 oz can crushed pineapple drained
  • 8 slices white bread I’m using a rectangular shaped loaf
US Customary - Metric

Instructions

  1. Preheat oven to 350 F and butter or spray a 9”x12” casserole dish.
  2. In a large mixing bowl, use a mixer to beat the softened butter and brown sugar together until smooth.
  3. Add the eggs one at a time, beating after each addition until fully incorporated. Scrape the sides of the bowl as needed.
  4. Drain the pineapple and drink the juice! Add the drained pineapple to the egg mixture.
  5. Place the slices of bread on cutting board in a stack. Use a serrated bread knife to remove the crusts and discard them (or leave them on if you prefer). Cut the remaining bread into small cubes about ½” x ½”.
  6. Gently fold (see note) the bread into the egg mixture until everything is well combined.
  7. Pour the mixture into the pan.
  8. Bake uncovered for 45 – 50 minutes until the casserole is bubbly and the top has turned golden brown.
  9. Serve hot, warm or cold with ham or pork roast or even as a breakfast treat! This makes six large squares or 8 medium ones.

Recipe Notes

Folding is a way of mixing in ingredients gently. Take a rubber spatula and slide it into the bottom of your mixture then lift and turn it over the bread. Basically this is just a very gentle way of stirring that keeps air in the bread. This recipe is very forgiving so you don’t have to fuss a lot but if you are curious there are lots of videos online that demonstrate the process.

Nutrition Facts
Baked Pineapple Casserole (Without Cheese)
Amount Per Serving
Calories 328 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 8g 40%
Cholesterol 112mg 37%
Sodium 155mg 6%
Potassium 59mg 2%
Total Carbohydrates 12g 4%
Sugars 1g
Protein 5g 10%
Vitamin A 9.5%
Calcium 8.1%
Iron 7.1%
* Percent Daily Values are based on a 2000 calorie diet.

This Baked Pineapple Casserole is a Southern classic that makes you think of a really good French toast casserole with fruit and brown sugar. It is usually served as a side dish with ham (which is amazing) but can also be made for breakfast or brunch. Serve it warm or cold and watch it steal the show at Easter!

Adapted from here.

✕

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Creamy chicken and rice casserole 113 by 170 for email forms

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Better than Cinnabon Cinnamon Rolls (With Buttercream Glaze!)

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Cinnabon cinnamon rolls are fine but they can’t come close to touching these epic cinnamon rolls! Each roll is full of cinnamon brown sugar and slathered in a gooey buttercream glaze. Best of all? They are easy to throw together in your bread machine! 20 minutes of active time for the best cinnamon rolls of your life!

Cinnabon cinnamon rolls are fine but they can't come close to touching these epic cinnamon rolls! Each roll is full of cinnamon brown sugar and slathered in a gooey buttercream glaze. Best of all? They are easy to throw together in your bread machine! 20 minutes of active time for the best cinnamon rolls of your life!

Cinnamon rolls may be my weakness.  Actually any warm baked good is probably my weakness but let’s not tell, OK?  These days Cinnabon cinnamon rolls seem to be everywhere.  Every time I smell one I want one but the few times I’ve bought them they have been horribly disappointing.  The texture is mediocre and the flavor is pitiful.  Yes, I said it – the flavor of Cinnabon cinnamon rolls is pitiful.

Anybody who knows me will tell you I have opinions about food!  Let’s not call me picky – but selective or choosy might cover it.  A really great cinnamon roll needs three things:

1. Texture

2. Flavor

3.  The PERFECT glaze

If you miss on one the rest is a lost cause.  I want the texture to be soft, supple and perfectly chewy.  The flavor needs to include enough butter and cinnamon to actually hit the mark and there had better be brown sugar in there to really send it!  Finally I want those rolls slathered (while HOT) with a great icing.  No powdered sugar/milk/vanilla combo for my rolls.  No!  I want a buttercream frosting thinned down to a glaze that perfectly coats the rolls.  Not too sweet, not too buttery, not too anything!  I know I have a bit of a Goldilocks thing going on here but we are talking about cinnamon rolls.  Perfection just isn’t too much to ask!

And, at the end of the day I’m a busy girl.  I want my cinnamon rolls and I also want my time!  I love this recipe because you can actually put out great rolls with about 20 minutes of active work time.  Thanks bread machine and of course my little trick with dental floss!

Have a great week.  Thanks for stopping by to cook with me!

Tools In This Post:  I’ve been using a cost efficient Oster Bread Machine for about 15 years.  They do a great job and are simple to use.  They also stack up very well against most of the $300 high end machines unless there is a specialty setting you want such as a spout that adds fruit and nuts at a certain time or a folding paddle.  I don’t believe in owning a lot of appliances but this one is worth it in time savings.  We also make more bread items because I can just prep the dough here and go!

I’m a big fan of using my bread machine to make great dough and then forming it however I like.  These Texas Roadhouse Rolls are a bread machine winner that will change your life!  Great bread is a life changer right? 

These Copycat Texas Roadhouse Dinner Rolls are amazingly soft and the Cinnamon Honey Butter puts them over the top! Only 10 minutes of active work!

Cinnabon cinnamon rolls are fine but they can't come close to touching these epic cinnamon rolls! Each roll is full of cinnamon brown sugar and slathered in a gooey buttercream glaze. Best of all? They are easy to throw together in your bread machine! 20 minutes of active time for the best cinnamon rolls of your life!
5 from 2 votes
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Better than Cinnabon Cinnamon Rolls with Buttercream Glaze

Cinnabon cinnamon rolls are fine but they can't come close to touching these epic cinnamon rolls! Each roll is full of cinnamon brown sugar and slathered in a gooey buttercream glaze. Best of all? They are easy to throw together in your bread machine! 20 minutes of active time for the best cinnamon rolls of your life!
Course Bread / Breakfast / Brunch / Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Calories 513 kcal
Author Mirlandra

Ingredients

Dough

  • 10 oz water
  • 1 tsp salt
  • 4 Tbsp. salted butter
  • 4 cups all purpose flour
  • ½ cup packed brown sugar
  • 1 Tbsp. yeast

Filling

  • ½ cup salted butter melted
  • 1 cup packed brown sugar
  • 1 Tbsp. ground cinnamon

Buttercream Glaze:

  • ½ cup salted butter melted (or ½ cup unsalted plus ¼ tsp. salt)
  • 2 cups powdered sugar
  • 2 Tbsp. milk
  • 1 tsp. vanilla extract
US Customary - Metric

Instructions

Bread Machine Instructions (See below to make dough without a machine.)

  1. Add the dough ingredients to your bread machine, set the machine for the dough cycle and start it. Proceed with the recipe after the dough is ready.
  2. Spray a 9”x11.5” baking pan with nonstick spray and set by your work area.
  3. Dust a clean counter with flour. Remove the dough from machine and roll into roll into large rectangle (2’ by 3’).
  4. Pour the melted ½ cup butter unto the rolled out dough and brush to edges with the back of a spoon. Mix the brown sugar and cinnamon up in a bowl and scatter evenly on the melted butter.
  5. Starting at one of the long edges, roll the dough into a tight log.
  6. Cut a piece of unflavored dental floss to about 1 ½’. First cut off about 1” of the log at each end using the dental floss. Slide the floss under the log, bring the two ends together over log, and pull in opposite directions to make nice clean slices. This works way better than a knife. The end pieces can be tucked into the pan or discarded.
  7. Next use the floss to slice the log in half. Cut each of those halves in half. Then cut each of those four chunks into three rolls each. This makes a total of 12 rolls.
  8. Place the cut rolls into the pan. If you saved the ends they can be fit next to any smaller rolls.
  9. Preheat the oven to 350F just for 1-2 minutes and then turn it off. Cover the pan of rolls with plastic wrap and place in the oven for about 30 minutes or until puffed. (Alternately place in another space that is consistently warm and away from any drafts.)
  10. Remove the rolls from oven and preheat to 350F. When the oven comes to temp remove plastic wrap from rolls and bake for 25-30 minutes until tops are browning and dough is fully cooked. (If you are not sure use a fork to gently lift the center of one of the rolls towards the middle of the pan. If the dough is gooey gently push back down and bake 5 more minutes. If it is cooked, remove rolls and frost.
  11. As soon as the rolls come out of the oven stir powdered sugar into melted butter until no lumps remain. Add milk and vanilla and stir until the glaze is the consistency of a runny frosting. Use a large spoon to spread / drizzle the glaze evenly over the tops of the hot rolls.
  12. Eat hot with milk or coffee. Store leftovers in a sealed container at room temperature up to 3 days. Rolls can be warmed gently in the microwave for about 30 seconds each if you want to serve the leftovers warm.

To Make Dough Without a Bread Machine

  1. In a large, microwave safe bowl heat water and butter in the microwave for 30-60 seconds just until it is pleasantly warm to your finger and the butter is partially melted.

  2. Whisk in brown sugar, salt, and yeast. Some lumps of butter may remain.

  3. Whisk in 1/2 cup of flour.

  4. Use a wooden spoon to stir in the remaining 3 1/2 cups of flour until a dough forms.

  5. Using a dough hook, knead the dough in a stand mixer for 5 minutes or knead by hand (spray a large wooden board and your hands liberally with canola cooking oil spray. Knead the dough on the greased board for 5 minutes. Set the board aside to use again for rolling the dough out.

  6. Form the dough into a ball and place in an oiled mixing bowl. Turn dough to coat and cover loosely with plastic wrap. Set the bowl in a warm place until the dough has doubled, about 60 - 90 minutes.

  7. When the dough is ready go back to #2 at the top follow the directions there to finish the rolls. 

Nutrition Facts
Better than Cinnabon Cinnamon Rolls with Buttercream Glaze
Amount Per Serving
Calories 513 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 12g 60%
Cholesterol 51mg 17%
Sodium 368mg 15%
Potassium 64mg 2%
Total Carbohydrates 53g 18%
Dietary Fiber 2g 8%
Sugars 19g
Protein 5g 10%
Vitamin A 11.9%
Calcium 2.7%
Iron 11.5%
* Percent Daily Values are based on a 2000 calorie diet.

Cinnabon cinnamon rolls are fine but they can't come close to touching these epic cinnamon rolls! Each roll is full of cinnamon brown sugar and slathered in a gooey buttercream glaze. Best of all? They are easy to throw together in your bread machine! 20 minutes of active time for the best cinnamon rolls of your life!

✕

Free Simple Weeknight Meal Plan

Creamy chicken and rice casserole 113 by 170 for email forms

Sign up here for your free plan and start rocking dinner!

We won't send you spammy emails. Just amazing cooking ideas! Powered by ConvertKit