World’s Best Homemade Cinnamon Rolls

Who needs buns of steel when you could have buns of cinnamon? These are the World’s Best Homemade Cinnamon Rolls and once you try them you’ll never go back.

This post is going to be full of pictures, and not much else because who needs stories about Mom bribing us with cinnamon rolls to get us to eat the potato soup which later turned into a tradition? No one, because everyone really just wants the recipe so let’s get on with the world’s best cinnamon rolls. Boom!

Ingredients for Homemade Cinnamon Rolls

This ingredients list might look long at first glance, but several of the items overlap between the three different components and most of the items will be things you already have at home. Here is what you will need:

For the Dough

• Warm Water: helps activate the yeast, should be between 105° and 115°F
• Heavy Cream: adds to the squishiness of the rolls, whole can be substituted
• Instant Yeast: I prefer instant yeast over active dry yeast and would recommend not substituting it.
• Sugar: feeds the yeast to active it
• Buttermilk: adds to the fluffiness of the rolls
• Sea Salt: enhances all the flavors in the cinnamon rolls
• Eggs: provides structure to the rolls and helps binds all the ingredients
• Canola Oil: adds a little more fat while helping the cinnamon rolls stay tender
• Butter: adds richness to the dough
• All Purpose Flour: provides the structure for rolls
• Soy Lecithin: and emulsifying agent that helps fat and water stay together that helps create the most perfect rolls, can be omitted if needed but it really makes a difference!

For the Filling

• Unsalted Butter: don’t melt it, leave it at room temperature
• Brown Sugar: adds richness and pairs well with cinnamon
• White Sugar: adds additional sweetness
• Cinnamon: adds that signature warm flavor to cinnamon rolls
• Cornstarch: helps keep the filling thick and extra gooey

For the Frosting

• Cream Cheese: adds a delicious tang to the frosting
• Unsalted Butter: adds richness to the cream cheese icing
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Lemon Cake with Lemon Cream Cheese Frosting

This lemon cake with lemon cream cheese frosting has a soft crumb and is packed with delicious lemon flavor. The cream cheese frosting is sweet and tangy, making it the perfect pairing for the lemon cake!

Easy Lemon Cake Recipe (From Scratch!)

I absolutely love lemon desserts. Lemon tastes bright and sunshine-y, and I think the slight tang is so delicious in cakes and cupcakes.

So today I’m sharing this lemon cake with lemon cream cheese frosting. It’s a moist lemon cake made in a 9×13-inch pan that’s frosted with a tangy lemon cream cheese frosting. It’s an easy lemon cake recipe, and it takes much less effort than making lemon cupcakes or a lemon layer cake.

What I loved so much about this homemade lemon cake recipe is that the lemon flavor tastes bright and fresh, without being tart or bitter. It’s deliciously sunny, and flavorful without being overpowering. If you love lemon desserts, this lemon cake with lemon cream cheese frosting is the perfect recipe for you.

I hope you enjoy it as much as we did!

What’s Needed to Make Homemade Lemon Cake?

To make the lemon cake from scratch, you’ll need:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• Sour cream
• Buttermilk
• Lemon juice and zest

And to make the lemon frosting, you’ll need:

• Unsalted butter
• Cream cheese
• Powdered sugar
• Lemon juice
• Salt
• Milk

You can find the measurement for each ingredient in the recipe card at the end of the post.

How to Make Lemon Cake with Lemon Frosting

This homemade lemon cake with lemon cream cheese frosting is a cinch to make! Here are the basic steps to mastering this recipe:

1. Prep: Preheat the oven and grease a 9×13 pan.
2. Dry Ingredients: Sift or whisk together all the dry ingredients in a medium bowl (flour, baking powder, baking soda and salt).
3. Rub: In a small bowl, combine the sugar with the lemon zest and rub the sugar and zest together with your fingers. This activates the oils in the zest creating bigger and bolder flavor.
4. Wet Ingredients: In a large bowl with an electric mixer (or in the bowl of a stand mixer using the paddle attachment), beat together the sugar and lemon zest mixture with the butter until light and fluffy. Beat in the eggs and vanilla until combined.
5. Stir: Turn the mixer to low speed and add the sour cream, lemon juice and buttermilk and mix until combined.
6. Combine: Slowly add in the dry ingredients and mix until a few streaks of flour remain.
7. Bake: Pour the cake batter into the prepared baking dish and bake as

Cranberry Orange Cake with Cream Cheese Frosting

This cranberry orange cake with cream cheese frosting is bursting with holiday flavors. Perfectly moist with the softest cake crumb – the combination of sweet oranges and tart cranberries makes it perfect for Christmas.

It’s not even Christmas until you’ve had some sort of orange cranberry baked good. Am I right? The flavors and scent of those two fruits together just sings! Have you tried our orange cranberry bliss bars?? Or our cranberry orange bubble bread (perfect for Christmas morning!)?? Now you can try this orange cranberry cake too!

Oh hi there! My name’s Fiona and I’m so excited to meet you! I blog over at Just So Tasty, and today’s my first guest post on Oh Sweet Basil.

I love baking, eating cake, and listening to country music. (Is that embarrassing? The country music part I mean???) And making tasty treats for the people I love is one of my absolute favorite things.

I was so excited when Carrian asked me to share recipes on Oh Sweet Basil, so today I’m starting off with this easy Cranberry Orange Cake with Cream Cheese Frosting. It’s a perfectly moist vanilla sheet cake infused with fresh oranges and dotted with tart cranberries. Then it’s frosted with tangy cream cheese icing and decorated with sugared cranberries and orange zest.

What Do I Need to Make Cranberry Orange Cake?

Here is just a quick list of the ingredients so you can get an overview of what you will need. All the measurements and details can be found in the recipe card down below.

Sugared Cranberries

• Granulated Sugar
• Water
• Fresh Cranberries

Cranberry Orange Cake

• Dry Ingredients: Cake Flour, Baking Powder, Baking Soda, and Salt
• Wet Ingredients: Unsalted Butter, Granulated Sugar, Egg Whites, Vanilla Extract, Milk, Sour Cream
• Cranberries tossed in Flour to keep them from sinking in the cake
• Orange Zest and Juice (fresh)

Cream Cheese Frosting

• Unsalted Butter
• Cream Cheese
• Powdered Sugar
• Whipping Cream or Milk
• Orange Zest

How to Make Cranberry Orange Cake

There are three different parts to this recipe – the sugared cranberries (used for aesthetic reason and are optional), the cake and the frosting. Here are the basic steps for making this cake:

Sugared Cranberries

1. Dissolve some of the sugar into the water in a medium sized saucepan over medium heat to create a simple syrup.
2. Stir in the fresh cranberries until they are well coated and then remove the berries with a slotted s

Cinnamon Roll Pigs in a Blanket Dunkers [+ Video]

Oh, mama! We made this cinnamon roll pigs in a blanket recipe for breakfast the other day and it’s our new go to breakfast!

For this recipe we wrap a cinnamon roll around a sausage link to make the most delicious sausage dunkers. We will teach you how to make a maple butter sauce for dipping them in too. The combination of sweet and savory in a breakfast recipe is totally my jam! Remember our cinnamon bread bacon stuffing at Thanksgiving?

This is a sponsored conversation written by me on behalf of Johnsonville Italian Sausage. The opinions and text are all mine.

What are Pigs in a Blanket?

Pigs in a blanket are an appetizer or breakfast food consisting of small sausages wrapped in pastry.

I think everyone has heard of “pigs in a blanket” right? I certainly have and then when Cade and I were talking about what to do for our next post with Johnsonville, we knew we wanted to make a kid friendly Christmas breakfast recipe and I suddenly realized I don’t know anything. Then I said, what about our own version of pigs in a blanket, you know with the pancakes.

And Cade informed me that most pigs in a blanket recipes are actually hot dogs or franks in crescent dough or puff pastry. What?! All these years and I didn’t know! Well, this is still our breakfast take, cinnamon roll pigs in a blanket dunkers with a maple butter sauce.

That’s right, maple butter sauce. Cinnamon Rolls. And of course, breakfast sausage links.

Ingredients for Cinnamon Roll Pigs in a Blanket

For the sausage dunkers, all you need is 2 ingredients! So simple! For the maple butter sauce, you’ll need just a handful of ingredients, most of which you’ll have already at home. Here is what you will need:

• Grands Cinnamon Rolls
• Johnsonville Turkey Fully Cooked Breakfast Sausage: we chose to use precooked sausages to save on time but you can cook your own sausage if you prefer

White Chocolate Cranberry Bliss Bars

Say goodbye to dry blonde brownies and sink your teeth into these chewy white chocolate cranberry bliss bars! They are loaded with cranberries and white chocolate chips and topped with a tasty cream cheese frosting.

I’ve been on a mission to create a soft and chewy blonde brownie, and this is it! I made them different than any recipe I could find and I really think this way is the BEST!

Growing up I never really cared about cranberries. They weren’t even on my radar in fact. But the older I get the more it’s creeping in as one of my can’t-live-without ingredients. They are so good in salads, rice dishes, desserts etc and so how could I not make the famous Starbucks Cranberry Bliss Bars recipe? Except, this one is actually delicious.

I know, I know, that seems harsh, but their bars are a bit underwhelming and dry in my opinion. When looking up and testing recipes I just kept thinking, this needs to be one of those bars that you just sink your teeth into all slow and delicious. You know what I mean? But blondies, or blonde brownies I should say, seem to be nothing but dry, especially the next day.

Cue the cream cheese. I knew with less water content and more fat than butter that I could possibly make a superior bar and that’s exactly what I did. Cade wasn’t at all convinced and now he keep