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Brown Butter Cupcakes with Salted Caramel Frosting

Tender and flavorful brown butter cupcakes give a vanilla cupcake recipe an upgrade with brown butter.  Topped with the best salted caramel frosting!

brown butter cupcake on a plate with a spoon of caramel sauce in the foreground and milk and more cupcakes in the background

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

As a busy mama and self taught baker, I have been making cupcakes for decades. I have loads of tips and helpful information to help you make cupcakes that look as good as they taste, like these chocolate chip cupcakes or raspberry cupcakes. 

The browned butter adds so much flavor and depth to this vanilla cupcake recipe and the salted caramel frosting pairs perfectly with the nutty flavor of brown butter. If you've never baked with brown butter before, you are in for a treat. 

Reader Liz says: ⭐️⭐️⭐️⭐️⭐️ These are delicious! Easy to follow the recipe and my finished product looked just as good as the picture!

This cupcake recipe has a few more steps than some of my recipes.  I know you are busy, so feel free to brown the butter and make the caramel sauce a few days before you want to bake.

This post was originally published in February of 2019 and has been updated with helpful information and new photos. The recipe remains the same.

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💗 why you will love these cupcakes with brown butter 

Easy to make ~ the cupcake batter is made from scratch and comes together quickly.

Simple ingredients ~ made without cake flour, I bet you've got all the ingredients in your kitchen right now.

Salted caramel frosting ~ the buttercream uses a homemade salted caramel sauce.

Caramel drizzle ~ use extra caramel sauce to drizzle over the frosted cupcakes, which makes them look fancy while being easy to do.

💭 why use brown butter in baking?

Brown butter adds a wonderful depth, richness and nutty flavor to baked items. It's also amazing in cookies and other foods; sweet and savory.  See this blondie cookie bar recipe if you need a visual of how to brown butter.

caramel drizzled over the tops of cupcakes set on a parchment lined cutting board

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for brown butter cupcakes

Brown butter ~ brings richness and a nutty flavor to the cupcakes. The unsalted butter gets browned and cooled to a solid state before adding to the cupcake ingredients. If you only have salted butter, leave out the kosher salt.  Unsalted butter is also used in the salted caramel frosting.

All-purpose flour ~ adds structure. If not using a kitchen scale, be sure to use the spoon and level method. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.

Baking powder and soda ~ adds some height to the cupcakes.

Kosher salt ~ helps to balance the flavors, if you only have table salt use half the amount.

Sugars ~ granulated {white} sugar and brown sugar for sweetness and for a little moisture in the cupcakes. Granulated sugar is used for the caramel sauce as well and confectioners’ sugar {or powdered sugar} is used in the frosting. 

Eggs ~ 2 large eggs needed. Having the eggs at room temperature will provide the best results.

Vanilla ~ adds a nice burst of flavor to the cupcakes and frosting. For the best brown butter cupcakes, use a pure vanilla extract or vanilla bean paste.

Milk ~ brings moisture to the baked cupcakes. Having the milk at room temperature will give you the best cupcakes.  I use 1% milk, but 2% or whole milk will also work.

Sour cream ~ making cupcakes with sour cream brings extra moisture by working to shorten the gluten strands in the flour, which results in a tender and soft cupcake. For the best cupcakes, use full fat sour cream and bring it to room temperature. Plain Greek yogurt can be substituted.

Heavy cream or half and half {not shown} ~ optional for a fluffier salted caramel frosting.

🥣 how to make 

Once browned butter has cooled at room temperature and is solid {about 1-2 hours}, preheat your oven to 350°F/177°C.

Prepare a 12 count muffin pan with liners, you may need another pan with two additional liners. Set aside.

brown butter in a mixing bowl, showing brown bits of the butter

Make sure you include all the dark brown bits with the brown butter. That is what brings the nutty flavor.

brown butter and sugars creamed together in a mixing bowl

In your stand mixer fitted with the paddle attachment or with a hand-held mixer, cream your solidified browned butter with the brown sugar, granulated sugar and kosher salt. Start on low until the butter and sugars are incorporated, then increase to medium until fluffy. You may need to scrape the bowl once or twice.

batter in a mixing bowl after the eggs and vanilla have been added

Now add the eggs and vanilla and mix on medium for approximately 1 - 2 minutes. Then scrape up and down the bowl.

cupcake batter with sour cream and milk mostly mixed in

With the mixer on low, add half the flour, baking powder and baking soda and mix until mostly incorporated. Add the milk and sour cream and mix on low until mostly incorporated.

brown butter cupcake batter in a mixing bowl

Scrape up and down your mixer bowl and then add the final half of the flour and mix on low until just combined.

cupcake batter in muffin liners

Divide the batter between the 12 liners, filling them about ¾ full. You’ll get at least 12 cupcakes and potentially up to 14.

Bake for 16-20 minutes or until a toothpick inserted in the center comes out mostly clean.  Allow to cool completely before frosting. Please know these brown butter caramel cupcakes bake with fairly flat tops.

how to make the best salted caramel frosting

salted caramel frosting ingredients

Gather the ingredients for the salted caramel frosting.

butter beaten in a mixing bowl

In a stand mixer with the paddle attachment or with a hand-held mixer, cream butter and vanilla on medium for approximately 2 minutes. You will likely need to scrape the bowl once during this time.

butter and confectioners' sugar beaten together in a mixing bowl

Scrape up and down the sides of the bowl and add the confectioners' sugar in 2 additions. Mix on low until incorporated, then increase the speed to medium-high and beat until well combined. Then add the final half of the confectioners's sugar, mixing on low and then up to medium-high until well combined. You will need to scrape the bowl a couple of times.

salted caramel frosting in a mixing bowl

Add the cool and room temperature salted caramel and mix on medium-high until light and fluffy. Add a pinch of salt if too sweet and 1 - 2 tablespoons of heavy cream or half and half if needed for a fluffier frosting.

You can frost the completely cooled browned butter cupcakes in any way you like. To get the look in these pictures, I used a Wilton 1M tip and a disposable piping bag. The frosting yields just enough to give one rosette to each cupcake. Which is a very good thing in my case as I would just eat any remaining frosting with a spoon or spatula.🙈 It's just that good!!

I used a little of the remaining salted caramel sauce to drizzle over the tops of the frosted brown butter cupcakes. This is completely optional, but in my opinion a little more caramel sauce is never a bad thing!😉

brown butter cupcake in a cupcake liner showing the soft and fluffy texture with a spoon of caramel sauce sitting nearby

💬 frequently asked questions

can I make the cupcakes in advance?

Yes, the brown butter caramel cupcakes can be made a day ahead; store cooled cupcakes in an airtight container at room temperature. 

If you need to bake even farther ahead, the freezer is your best friend when wanting to bake cupcakes ahead of time. Allow cupcakes to cool completely, then store in an airtight container in the freezer for up to 2 weeks. Let the cupcakes defrost, then decorate them.

Or freeze the decorated cupcakes for up to three months.  I freeze them with frosting all the time!  Allow them to defrost at room temperature before serving, this takes about 30-45 minutes.

what can I do with the leftover salted caramel sauce?

Homemade salted caramel sauce is great on top of ice cream, drizzled over espresso brownies or as filling in brown sugar shortbread or peanut butter thumbprint cookies.

why are my cupcakes dry?

Dry cupcakes are often a result of too much flour or over baking. A kitchen scale will ensure that you have the correct amount of flour; this is the scale I use.  Remember your oven is different from mine and baking times may vary slightly.

what if I don't want to make salted caramel frosting?

Chocolate frosting ~ small batch chocolate Swiss meringue buttercream or the chocolate fudge buttercream from my chocolate snack cake would both be great options.

Vanilla buttercream ~ my not-too-sweet American buttercream from vanilla snack cake would pair nicely with these browned butter cupcakes.

👩🏻‍🍳 tips for the best homemade cupcakes

Use room temperature ingredients for the best cupcakes with browned butter.  Depending on the temperature of your kitchen you will want to pull out the milk, sour cream and eggs about 2 hours before baking. {My kitchen is on the cooler side, so I usually go 2-3 hours before baking}.

Weigh the ingredients by using a food scale to ensure you have the correct amounts.

Don't over mix the batter. When cake and cupcake batter is over mixed, it creates a more dense cake crumb. We are going for fluffy and moist!

Use a cookie or ice cream scoop to get even amounts of batter into each liner. This helps the cupcakes to bake uniformly. Fill each cupcake liner about ¾ full of cupcake batter.

Use good liners. These Paper Chef liners are my very favorite brand that I use in my kitchen. {not sponsored, just a fan!}

For the best, moist and tender cupcakes, don't over bake them. Remove them from the oven when a toothpick or cake tester comes out with just a few moist crumbs.

🫙 how to store

Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.

The browned butter cupcakes also freeze well for up to three months. I freeze them with frosting all the time.

The cupcakes taste best at room temperature, so let them sit out for 30 -45 minutes prior to serving. {although I've eaten many cold from the refrigerator too! And my kids like them frozen!}

cupcakes with a drizzle of caramel sauce over the frosting

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Brown Butter Cupcakes with Salted Caramel Frosting. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

🧁 more easy cupcake recipes

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 12 cupcakes

Brown Butter Cupcakes with Salted Caramel Frosting

brown butter cupcake on a plate with a spoon of caramel sauce in the foreground and milk and more cupcakes in the background

Tender and flavorful brown butter cupcakes give a vanilla cupcake recipe an upgrade with brown butter. Topped with the best salted caramel frosting!

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 30 minutes
Bake Time 20 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 20 minutes

Ingredients

brown butter cupcakes

  • ½ cup browned butter* (unsalted butter) cooled at room temperature to solid state (113g)
  • ¼ teaspoon kosher salt
  • ⅓ cup packed brown sugar (67g)
  • ⅔ cup granulated sugar (134g)
  • 2 large eggs, room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 1 ½ cups all-purpose flour (188g)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ cup milk**, room temperature (120mL)
  • ¼ cup sour cream, room temperature (60g)

salted caramel sauce

  • 1 cup granulated sugar (200g)
  • 6 tablespoons unsalted butter, room temperature (85g)
  • ½ cup heavy cream, room temperature (120mL)
  • ½ teaspoon kosher salt

salted caramel frosting

  • 5 tablespoons unsalted butter, room temperature (70g)
  • ½ teaspoon pure vanilla extract
  • 1 ½ cups confectioners' sugar (180g)
  • ½ cup salted caramel sauce (135g)
  • 1 -2 tablespoons heavy cream or half and half, if needed (15-30mL)
  • Pinch of salt if needed

Instructions

  1. To brown the butter: cut cubes of unsalted butter (½ cup/113g) and put in a light colored sauce pan and place over medium-low to medium heat and let it cook until small brown flakes form. You will want to stir or swirl the pan frequently after the butter has fully melted to keep it from burning. The butter will foam and bubble up along the process, just keep stirring/swirling and move the foam aside from time to time to check the color. The butter will turn an amber/brown color and will smell nutty and toasted when it's ready; it should take about 5-8 minutes.  Pour melted butter and all the browned bits into a bowl to cool and solidify. You will have about 95g of butter after browning due to the water loss.
  2. Now is the time to make your salted caramel sauce: Add one cup of granulated sugar (200g) to a medium saucepan and heat over medium, stirring constantly. Use a wooden spoon or a high heat resistant rubber spatula.
  3. The sugar will start to melt. Then it will clump together before melting into a thick amber colored liquid.
  4. When the sugar is fully melted, add the room temperature butter (6 tablespoons/85g). The butter will cause the sugar to bubble rapidly, so use caution in this step.
  5. Whisk the butter into the caramel until it is completely incorporated. I prefer using a whisk to keep the butter and sugar from separating, but your wooden spoon or spatula can work as well. When the butter and sugar are fully incorporated, slowly add the room temperature heavy cream (½ cup/120mL) while continuing to whisk (or stir). Again, the mixture will bubble rapidly, so use caution.
  6. Let the mixture boil for 30-60 seconds.
  7. Remove from the heat and stir in ½ teaspoon of kosher salt. Carefully pour caramel into a heatproof container and allow to cool to room temperature before using. (you can always place it in the refrigerator for 15 minutes or so if needed, but you want it at room temperature before adding it to the frosting).

  8. You will have left over caramel sauce, store covered in the refrigerator for up to two - three weeks.

    To make the cupcakes: Once browned butter has cooled at room temperature and is solid (about 1-2 hours), preheat your oven to 350°F/177°C. Prepare a 12 count muffin pan with liners, you may need another pan with two additional liners. Set aside.

    In your stand mixer fitted with the paddle attachment or with a hand-held mixer, cream your solidified browned butter with the brown sugar (⅓ cup/67g), granulated sugar (⅔ cup/134g) and kosher salt (¼ teaspoon). Start on low until the butter and sugars are incorporated, then increase to medium (speed 6 on KitchenAid) for 2-3 minutes or until fluffy. You may need to scrape the bowl once or twice.

    Now add the eggs (2 large) and vanilla (1 ½ teaspoons) and mix on medium for approximately 1 - 2 minutes. Then scrape up and down the bowl.

    With the mixer on low, add half the flour (total flour amount is 1 ½ cups/188g), baking powder (½ teaspoon) and baking soda (¼ teaspoon) and mix until mostly incorporated. Add the milk (½ cup/120mL) and sour cream (¼ cup/60g) and mix on low until mostly incorporated. Scrape up and down your mixer bowl and then add the final half of the flour and mix on low until just combined.

    Divide the batter between the 12 liners, filling them about ¾ full. You’ll get at least 12 cupcakes and potentially up to 14. Bake for 16-20 minutes or until a toothpick inserted in the center comes out mostly clean.  Allow to cool completely before frosting.

    For the salted caramel frosting: in a stand mixer with the paddle attachment or with a hand-held mixer, cream butter (5 tablespoons/70g) and vanilla (½ teaspoon) on medium for approximately 2 minutes. You will likely need to scrape the bowl once during this time.

    Scrape up and down the sides of the bowl and add the confectioners' sugar in 2 additions (total amount is 1 ½ cups/180g). Mix on low until incorporated, then increase the speed to medium-high (speed 8 on KitchenAid) and beat until well combined, about 2-3 minutes. Then add the final half of the confectioners's sugar, mixing on low and then up to medium-high until well combined. You will need to scrape the bowl a couple of times.

    Add the cool and room temperature salted caramel (½ cup/135g) and mix on medium-high until light and fluffy, approximately 3-4 minutes. Add a pinch of salt if too sweet and 1 - 2 tablespoons of heavy cream or half and half (15-30mL) if needed for a fluffier frosting.

    Then decorate the cupcakes by piping or spooning the frosting on top and drizzle with a little more caramel sauce, if desired.

Notes

*a half cup of butter is what you need to brown, this will be a little under a half cup after browning, which has been accounted for in the recipe.

**I use 1% milk for the brown butter cupcakes, but 2% or whole milk also works.

You will have left over caramel sauce, store covered in the refrigerator for up to two - three weeks. Recipe was slightly adapted from Sally's Baking Addiction.

I used a Wilton 1M for decorating the cupcakes in the photos.

Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. The cupcakes also freeze well for up to three months. I freeze them with frosting all the time. Allow them to defrost at room temperature before serving.

Nutrition Information:

Yield:

14

Serving Size:

1
Amount Per Serving: Calories: 410Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 83mgSodium: 201mgCarbohydrates: 53gFiber: 0gSugar: 42gProtein: 3g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Cakes and Cupcakes

Recipe shared with Meal Plan Monday, Full Plate Thursday and Weekend Potluck

Moist Carrot Cake Bundt Cake

This carrot bundt cake is super moist, perfectly spiced and so flavorful.  Simple to make using a bundt pan and decorated with a quick cream cheese frosting.  This carrot cake bundt cake will be the star of the show for holidays!

slice of carrot cake on a plate with a bite on a fork

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Carrot cake is one of Big E’s favorite cake flavors, one she often chooses at Nothing Bundt Cakes.  But who wants a mini bundt cake when you can have a full size one?! We make this cake for birthdays, Sunday Dinner and it's also a perfect dessert for Easter.

As a busy home baker, this easy to prepare carrot bundt recipe will be your new favorite. It is so quick to make and because it’s a bundt cake, no decorations needed.  The exterior gets a slight crunch from the brown sugar, which is a great compliment to the creamy cream cheese icing.

Much like my carrot cake sandwich cookies, the cream cheese frosting is a perfect match for this homemade cake.  Don’t be surprised when people tell you it’s the best carrot cake they have eaten.

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💗 why you will want to make this carrot cake

  • Spiced with cinnamon, ginger and nutmeg for a classic flavor.
  • Quick recipe ~ about 15 minutes of active time are needed to get this simple carrot cake in the oven.
  • No mixer required ~ neither the cake or the cream cheese icing use a mixer.
  • Fantastic texture ~ the crumb of this carrot bundt cake is SO soft and tender thanks to using oil as our main fat ingredient!
  • Made without nuts and no pineapple so the carrots can shine.
overhead look at a cream cheese glazed bundt cake cut in slices

💭 how do you remove a bundt cake from the bundt pan?

Generously butter a 10-12 cup bundt pan, making sure to get the butter on every nook and cranny of the interior surface.  Then dust over the butter with flour.  Tap the flour around in the bundt, again making sure every surface of the butter is lightly coated in flour.  You can also use a baking release spray here, if your pan advises it.  I have a Nordic Ware pan and it recommends butter or shortening with flour or a baking spray containing flour, but not regular cooking spray. For a visual of a prepared pan, see my milky way cake post.

Remove the bundt cake from the oven when done baking and allow it to sit for 10-15 minutes {set a timer!}, then place a metal cooling rack over the top of the bundt pan and turn the pan over onto the cooling rack and release the cake. If you prepared the pan well, it should slide right out.

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for carrot bundt cake
  • All-purpose flour ~ Too much flour can result in a cake with a dry texture. A kitchen scale is the most accurate way to measure. If using measuring cups; fluff the flour in the container first. Then spoon the flour into the measuring cup and level it off with the back of a knife.
  • Sugars ~ both granulated {white} sugar and brown sugar are used to add sweetness and structure to the carrot cake.
  • Spices ~ ground cinnamon, ginger and nutmeg add some depth to the flavor of this carrot bundt cake. 
  • Oil ~ it’s hard to beat the moisture we get from oil in a cake!  Vegetable or canola oil can be used.
  • Eggs ~ you'll need four large eggs for moisture and structure.  To make sure the batter comes together properly, have your eggs at room temperature.
  • Vanilla ~ balances and brings depth to the flavors of this bundt cake.
  • Carrots ~ use fresh carrots and grate them yourself.  I use the small holes of my box grater to get nice small carrot shreds.  The carrots will seem wet and that is what adds extra moisture to the cake.  Please do not use pre-shredded carrot as they tend to be dry and won’t yield the best, moist carrot cake.
  • Baking soda ~ to help the cake rise and have the best soft texture.
  • Kosher salt ~ balances the flavors. If you only have table salt, use half the amount.
  • Confectioners’ sugar, butter and cream cheese {not shown} for the cream cheese frosting glaze.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

🥣 how to make this simple carrot bundt cake

Preheat the oven to 350°F/177°C.

Generously butter a 10-12 cup bundt pan, making sure to get the butter on every nook and cranny of the interior surface.  Then dust over the butter with flour.  See above in the post or in the recipe card below for more descriptive instructions on using a bundt pan.

sugars, eggs, oil and vanilla whisked in a bowl with a bowl of flour and grated carrots nearby

In a large bowl add the all-purpose flour, baking soda, kosher salt, cinnamon, ginger and nutmeg and whisk to combine. In another large bowl add the vegetable oil, granulated sugar, brown sugar, vanilla and eggs and whisk until no clumps of brown sugar remain.

grated carrots mixed into wet ingredients in a mixing bowl with a spatula

Then fold in the grated carrots with a spatula.

carrot cake batter in a bowl with a spatula

Add the wet ingredients to the dry ingredients and fold together with a spatula until just combined.

cake batter in a bundt pan

Pour the batter into the prepared bundt pan and bake for 40-55 minutes or until a toothpick inserted into the cake comes out clean. This is a dense and heavy cake and takes a bit to bake.

Remember your oven is different than mine and the bake time could vary a little. If the cake looks like it is browning too much, lightly tent it with aluminum foil.

Remove the cake from the oven and allow to sit for 10-15 minutes {set a timer!}, then place a metal cooling rack over the top of the bundt pan and turn the pan over onto the cooling rack and release the cake. 

Allow the bundt cake to cool completely before adding the cream cheese frosting.

how to make the cream cheese frosting glaze

cream cheese, butter and vanilla in a small saucepan

Add the cream cheese, butter and vanilla in a small to medium saucepan. {if you have a microwave, you can do this in a microwave safe bowl}.

butter, cream cheese and vanilla mixed together in a small saucepan

Use a spoon to mix the icing ingredients together. Once well combined, stir in the confectioners' sugar. The mixture will be thick and takes a little stirring to bring it all together.

simple cream cheese frosting glaze in a small saucepan

Then lightly warm the mixture on the stovetop over low heat {or in the microwave} until it reaches a consistency where you can drizzle it.

{I'm too lazy busy, so I don't sift the confectioners' sugar, which will leave a few lumps in the icing. I find they tend to even out once I warm the mixture, but if you want a completely smooth icing you can sift the confectioners' sugar}.

Drizzle the frosting over the top of the cooled cake and allow to set. Big E loves how this icing sets soft and isn't as sweet as many cream cheese frostings.

slice of cake on a plate with a napkin in the foreground and flowers in the background

💬 frequently asked questions

can I make this cake ahead?

Yes!  This carrot bundt cake is super moist and will hold up well. The cake can be made the day before serving.  Allow the cake to cool completely, then wrap tightly and store at room temperature. Make the cream cheese frosting and frost the cake a few hours before serving. Once frosted, you will want to store the cake in the refrigerator.

what if I don’t like cream cheese frosting?

The white chocolate glaze from this raspberry and white chocolate loaf cake would be delicious! {I would double the recipe for the bundt cake}. Or the vanilla glaze from this Oreo pound cake. A simple dusting of confectioners’ sugar just before serving is also a great option {the carrot cake is very moist, so the sugar will melt into it}.

can I add any mix-ins?

Yes, up to one cup of toasted pecans or walnuts can be added.  For coconut or raisins, add a ½ cup. Fold any of these additions in at the end of mixing.

can this be baked in a different pan?

Yes, for cupcakes {you will get about 24}, fill cupcake liners about ⅔ full and bake about 16-20 minutes. For a 9x13 sheet cake, bake about 30-35 minutes. For a layer cake, split the batter between two 9-inch rounds and bake 25-35 minutes.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

👩🏻‍🍳 tips for the best from scratch carrot cake

Use a kitchen scale to ensure you have the correct amount of flour. Adding too much flour can result in a dry carrot cake. If you don't have a scale, fluff the flour in it's container then spoon it into your measuring cup and use the back of a knife to level it.

Grate your own fresh carrots.  Pre-shredded store bought carrots are dry and will not add the right amount of moisture to this cake.

Prepare your bundt pan properly!  See the “how to remove a bundt cake from a bundt pan” above for details.

Be careful not to over bake this cake! Remember your oven is different than mine and baking times may vary slightly.

🫙 how to store

Store any cake leftovers wrapped tightly in the refrigerator for up to 5 days. 

The carrot cake bundt cake can also be frozen for up to 2 months. Wrap the completely cool cake tightly and then place in an airtight container or zip-top bag.   Allow the cake to defrost overnight in the refrigerator and then bring to room temperature before serving.

slice of carrot cake on a plate with a fork holding a bite and red flowers in the background

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Moist Carrot Bundt Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

🍰 more easy cake recipes

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

slice of carrot cake on a plate with a bite on a fork
Print Recipe

Moist Carrot Cake Bundt Cake

This carrot bundt cake is super moist, perfectly spiced an so flavorful. Simple to make using a bundt pan and decorated with a quick cream cheese frosting.
Prep Time20 minutes
Cook Time45 minutes
Cooling Time1 hour
Total Time2 hours 5 minutes
Course: Cakes and Cupcakes
Cuisine: American
Keyword: bundt cake, carrot cake, cream cheese frosting
Servings: 16 slices
Calories: 399kcal
Author: Tasia Harper

Ingredients

carrot cake

  • 2 cups all-purpose flour (250g)
  • 2 teaspoons baking soda
  • ½ teaspoon kosher salt
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 cup +2 tablespoons vegetable oil (265mL)
  • ½ cup granulated sugar (100g)
  • 1 ½ cups packed brown sugar (300g)
  • 2 teaspoons pure vanilla extract
  • 4 large eggs room temperature
  • 2 cups peeled and grated carrots about 4 large (260g)

Cream Cheese frosting

  • 4 ounces cream cheese room temperature (114g)
  • ¼ cup unsalted butter room temperature (57g)
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups confectioners' sugar (180g)

Instructions

  • Preheat the oven to 350°F/177°C.
  • Generously butter a 10-12 cup bundt pan, making sure to get the butter on every nook and cranny of the interior surface.  Then dust over the butter with flour.  Tap the flour around in the bundt, again making sure every surface of the butter is lightly coated in flour.  You can also use a baking release spray here, if your pan advises it.  I have a Nordic Ware pan and it recommends butter or shortening with flour or a baking spray containing flour, but not regular cooking spray. 
  • In a large bowl add the all-purpose flour (2 cups/250g), baking soda (2 teaspoons), kosher salt (½ teaspoon), cinnamon (1 ½ teaspoons), ginger (1 teaspoon) and nutmeg (¼ teaspoon) and whisk to combine.
  • In another large bowl add the vegetable oil (1 cup + 2 tablespoons/265mL), granulated sugar (½ cup/100g), brown sugar (1 ½ packed cups/300g), vanilla (2 teaspoons) and eggs (4 large) and whisk until no clumps of brown sugar remain. Then fold in the grated carrots (2 cups/260g) with a spatula.
  • Add the wet ingredients to the dry ingredients and fold together with a spatula until just combined.
  • Pour the batter into the prepared bundt pan and bake for 40-55 minutes or until a toothpick inserted into the cake comes out clean. This is a dense and heavy cake and takes a bit to bake. Remember your oven is different than mine and the bake time could vary a little. If the cake looks like it is browning too much, lightly tent it with aluminum foil.
  • Remove the cake from the oven and allow to sit for 10-15 minutes (set a timer!), then place a metal cooling rack over the top of the bundt pan and turn the pan over onto the cooling rack and release the cake.  Allow the cake to cool completely before adding the cream cheese frosting.
  • For the cream cheese frosting: combine the cream cheese (4 ounces/114g), butter (¼ cup/57g) and vanilla (1 teaspoon) in a medium saucepan with a spoon. (if you have a microwave, you can do this in a microwave safe bowl). Once well combined, stir in the confectioners' sugar (1 ½ cups/180g). The mixture will be thick and takes a little stirring to bring it all together. Then lightly warm the mixture on the stovetop over low heat (or in the microwave) until it reaches a consistency where you can drizzle it.
  • Drizzle the frosting over the top of the cooled cake and allow to set.

Notes

The cake can be made the day before serving. Allow the cake to cool completely, then wrap tightly and store at room temperature. Make the cream cheese frosting and frost the cake a few hours before serving. Once frosted, you will want to store the cake in the refrigerator.
Do not use cream cheese spread for the frosting. Use brick cream cheese that is sold in 8 ounce blocks.
You want the moisture from freshly grated carrots, so please don't use pre-shredded carrots from the grocery store.
Cover leftovers tightly and store in the refrigerator for up to 5 days. The carrot cake bundt cake can also be frozen for up to 2 months. Wrap the completely cool cake tightly and then place in an airtight container or zip-top bag.   Allow the cake to defrost overnight in the refrigerator and then bring to room temperature before serving.

Nutrition

Serving: 1 slice | Calories: 399kcal | Carbohydrates: 52g | Protein: 4g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 265mg | Potassium: 125mg | Fiber: 1g | Sugar: 38g | Vitamin A: 2917IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

Soft Lemon Coconut Cookies

Lemon coconut cookies are simple drop cookies.  They are pillowy, soft and thick and filled with lemon zest and sweet coconut.  You will love this quick and easy recipe as no chill time is needed.

overhead look at lemon coconut cookies

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

From lemon white chocolate cake, to crispy coconut cookies, lemon snack cake and coconut patties, we might have a thing with coconut and lemon in the two sugar bugs house! Not to mention I have a coconut cake every year for my birthday.

With decades of cookie baking in my back pocket, I have learned a thing or two about baking cookies!  As a busy baker myself, I am always looking for ways to make the best ever cookies that I can make quickly. So I have another no chill cookie recipe for you. They also share the soft and chewy texture of my blueberry white chocolate cookies and coconut sugar cookies and are super easy to put together.

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  • A quick and easy cookie dough.
  • Sweet coconut pairs perfectly with tart lemon, giving a bit of a tropical vibe.
  • The cookies have a thick, pillowy soft and chewy texture.
  • No chill time is needed so no waiting for the cookie dough to firm up in the refrigerator.
stack of thick cookies with purple flowers in the background

💭 how do I know when my cookies are done?

For these lemon coconut cookies, the edges will be set and the center will look barely dry. Cookies continue to bake once they are removed from the oven so for a soft and chewy cookie, you want to remove it before it looks done.

Please remember that a "perfect" cookie texture is different for everyone! If you like a slightly raw cookie middle, bake a minute or two less. If you prefer a crunchy cookie, bake a minute or two more. Your oven is different than mine, so that can make the bake time vary as well. With a new cookie recipe, I always start checking my cookies 1-2 minutes before the recommended bake time.

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for lemon coconut cookies
  • Butter ~ If you only have salted butter, leave out the kosher salt. The butter should be room temperature, which is colder than you think! 65°F is the temperature you should be aiming for. I use my Thermapen to quickly check the butter temperature.
  • Granulated sugar ~ these lemon and coconut cookies are more similar to a drop sugar cookie, so they only use white sugar.
  • Kosher salt ~ to balance the flavors and sweetness. If you only have table salt, use half the amount.
  • Eggs ~ 2 large eggs are needed, room temperature is best, so pull them out of the refrigerator when you pull out the butter.
  • Vanilla ~ pure vanilla extract is my preference, it adds flavor.
  • Baking soda ~ just a little to help the cookies rise.
  • All-purpose flour ~ for structure. If you don't use a kitchen scale {this is the scale I use and love}, use the spoon and level method to ensure you don't have too much flour. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.
  • Lemon Zest ~ two large size lemons should give you what you need. The zest is what brings the burst of lemon flavor to the cookie dough.
  • Lemon juice ~ zest the lemons first, then juice them.
  • Flaked sweetened coconut ~ sweetened coconut flakes can be found in the baking aisle.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

🥣 how to make these easy drop cookies

Preheat oven to 350°F and prepare two sheet pans with parchment paper or silicone baking mats and set aside.

granulated sugar with lemon zest mixed in in a small bowl

Zest the lemons and work the 2 tablespoons of lemon zest into the granulated sugar with your clean fingers.

butter and salt creamed together in a mixing bowl

In the bowl of a stand mixer with the paddle attachment or with a hand held mixer, beat the unsalted butter, lemon zest granulated sugar and kosher salt until combined and lighter in color. Scrape up and down the bowl.

cookie dough in a mixing bowl after the eggs, sugar and lemon juice have been added

Add the eggs, vanilla and lemon juice and beat on medium until combined. The acidity of the lemon juice will cause the mixture to look curdled. Stop and scrape the bowl about 30 seconds into mixing and it should come together better.

cookie dough with a bit of flour still showing in mixing bowl

Now add the baking soda and beat on medium until incorporated. Then add the all-purpose flour and mix on low until some streaks of flour remain.

cookie dough after coconut has been mixed in with a spatula

Add the sweetened coconut flakes and stir in with a spatula.

scoops of lemon coconut cookie dough on a parchment lined baking sheet

Use a cookie scoop or about 2 tablespoons of dough per cookie (41-42g per cookie) and place on the prepared baking pans. I put 9 cookies on each pan. If you would like a flatter finished cookie, use the heel of your hand or a flat bottom cup to flatten the dough to about ¼ inch.

cookies on a cooling rack

Bake for 9-12 minutes or until the edges are set and the center of the cookies look slightly dry. I personally love the slightly more rustic look without flattening these cookies {the cookies on the left have been flattened, while the row on the right has not}.

Allow the cookies to cool on the baking pan for 3-5 minutes, then move to a wire rack to cool completely.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

💬 frequently asked questions

No, please don’t!  Greasing the cookie sheet can cause cookies to spread and have less rise than desired.  I recommend parchment sheets or silicone baking mats for your cookie pans.

why are my cookies dry?

Too much flour, over mixing and over baking are the three biggest culprits in a dry cookie. I am a big believer in using a kitchen scale to weigh my ingredients, which means you have the correct amount of flour.

To avoid over mixing the cookie dough, mix in the flour until a few streaks remain. Then mix in the coconut with a spatula until the dough comes together.

As for over baking, this is probably the number one mistake I see people make when baking cookies. The cookies should have set edges, but still look a little soft in the center when you remove them from the oven.

No, not for this lemon coconut cookie recipe. I know you don't want to wait for cookie dough to chill, so this recipe was created so it can go straight in the oven.

Some recipes do require chilling, so be sure to follow the instructions for the cookie recipe you are making.

pile cookies with lemon slices and coconut

👩🏻‍🍳 tips for the best homemade cookies

  • Be sure your butter is at the correct temperature, which is room temperature for this recipe. That means you should be able to make an indent with your finger, but the butter shouldn't be shiny and your finger shouldn't sink into the butter. Depending on the temperature of your kitchen it will take 1-2 hours.
  • Zest the lemons first and then squeeze them for the fresh juice.  This is my favorite zesting tool and lemon or lime squeezer.
  • I'm a broken record on flour, but using a kitchen scale is going to get you the correct amount. Too much flour can lead to a dry cookie.  I use this OXO scale, but if you are looking for a more economical option this Escali digital scale is also a great one.
  • Use a cookie scoop for uniformly sized cookies. A size 30 scoop is my favorite.
  • Lighter colored pans help cookies to bake more gently, which equals a softer cookie.
  • I'm a big fan of parchment paper for baking. It helps the lemon coconut cookies bake more evenly, helps to keep the cookies from spreading and sticking and makes for easy clean up. King Arthur makes some great precut parchment sheets.
  • Don't over bake the cookies. In my opinion, this is the number one mistake home baker's make. To keep the cookies soft and chewy we want the centers slightly underdone. They will continue cooking as they cool and the centers will firm up.

🫙 how to store

Lemon coconut cookies will stay fresh in an airtight container at room temperature for 3-4 days.

They also freeze well for up to 3 months. Allow to defrost at room temperature for 15-20 minutes.

unclose look at cookies with a bowl of lemons in the background

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Soft Lemon Coconut Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

🍋 🥥 more lemon or coconut recipes

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: 24 cookies

Soft Lemon Coconut Cookies

overhead look at lemon coconut cookies

Lemon coconut cookies are simple drop cookies.  They are pillowy soft and thick and filled with lemon zest and sweet coconut.  You will love this quick and easy recipe as no chill time is needed.

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 15 minutes
Bake Time 12 minutes
Total Time 27 minutes

Ingredients

  • 1 ¼ cups granulated sugar (250g)
  • 2 tablespoons lemon zest, about 2 large lemons
  • 1 cup unsalted butter, room temperature (226g)
  • ½ teaspoon kosher salt
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons fresh lemon juice (30mL)
  • ½ teaspoon baking soda
  • 3 cups all-purpose flour (375g)
  • 1 cup sweetened coconut flakes (120g)

Instructions

  1. Preheat oven to 350°F and prepare two sheet pans with parchment paper or silicone baking mats and set aside.
  2. Zest the lemons and work the 2 tablespoons of lemon zest into the granulated sugar (1 ¼ cups/250g) with your clean fingers.
  3. In the bowl of a stand mixer with the paddle attachment or with a hand held mixer, beat the unsalted butter (1 cup/226g), lemon zest (2 tablespoons) granulated sugar (1 ¼ cups/250g) and kosher salt (½ teaspoon) on low - medium-low until combined, then medium (speed 4 on a KitchenAid) for 2 minutes until lighter and combined. Scrape up and down the bowl.
  4. Add the eggs (2 large), vanilla (1 teaspoon) and lemon juice (2 tablespoons) and beat on medium until combined, about 1 minute. The mixture will get very curdled due to the acidity of the lemon juice, stop and scrape the bowl about 30 seconds into mixing and it should come together better.
  5. Now add the baking soda (½ teaspoon) and beat on medium until incorporated, about 30 seconds.
  6. Then add the all-purpose flour (3 cups/375g) and mix on low (stir on a KitchenAid) until some streaks of flour remain. Add the sweetened coconut flakes (1 cup/120g) and stir in with a spatula.
  7. Use a cookie scoop or about 2 tablespoons of dough per cookie (41-42g per cookie) and place on the prepared baking pans. I put 9 cookies on each pan. If you would like a flatter finished cookie, use the heel of your hand or a flat bottom cup to flatten the dough to about ¼ inch. I personally love the slightly more rustic look without flattening these cookies.
  8. Bake for 9-12 minutes or until the edges are set and the center of the cookies look slightly dry. (I bake one pan at a time). Allow the cookies to cool on the baking pan for 3-5 minutes, then move to a wire rack to cool completely.

Notes

If you only have salted butter, leave out the kosher salt.

If you only have table salt, use half the amount.

Lemon coconut cookies will stay fresh in an airtight container at room temperature for 3-4 days. They also freeze well for up to 3 months. Allow to defrost at room temperature for 15-20 minutes.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 190Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 70mgCarbohydrates: 25gFiber: 1gSugar: 12gProtein: 2g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Cookies

Homemade Coconut Patties

Homemade coconut patties have a sweet coconut filling that is covered in chocolate.  They are simple to make and taste like a mini Bounty Bar or a Mounds mini.

This post was originally published in February of 2019 and has been updated with helpful information and new photos. The recipe remains the same.

stack of chocolate candies with the top candy cut in half showing the coconut filling

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Making candy at home doesn’t have to be hard! With decades of experience creating desserts, I’m going to walk you through making coconut patties from scratch {think peppermint patties, but without the peppermint}.

Chocolate and coconut are a match made in heaven.  Coconut is sweet and luscious and just begs to be married with chocolate, like we do in these almond joy cupcakes, strawberry coconut chocolate bars, coconut brownies and chocolate coconut cream pie.  These homemade coconut patties have a creamy coconut filling that is dipped in rich, melted chocolate.

The biggest trick to this recipe is to keep your coconut mixture cold. This means you will have a couple periods of wait time while the mixture chills in the freezer. I like to mix up the filling the evening before and let it chill overnight, but I have tested it with less chill time and have found 2 hours to be the minimum.

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chocolate dipped coconut patties on a marble counter with a bowl of coconut

💗 why you should make these coconut patties

Perfect for any occasion ~ birthdays, Valentine’s Day, Easter, or an after dinner or party treat.

Simple to make ~ mix the filling, chill, melt the chocolate, dip, chill and enjoy!

No bake dessert ~ for when your oven is working overtime or it’s too hot to bake.

Full of coconut flavor ~ a Mounds or Bounty Bar copycat, they are bursting with coconut flavor and are a great alternative to peppermint patties.

🥥 ingredients and substitutions 

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for coconut patties
  • Butter ~ I use unsalted butter, but salted butter could work here too.  The butter should be room temperature.
  • Confectioners’ sugar ~ also known as powdered sugar, gives structure and sweetness to the homemade candy.
  • Coconut milk powder ~ used to give more coconut flavor. I used coconut milk powder, which I purchased from Amazon. I didn't want to add extra moisture with extra extract and the coconut milk powder adds excellent flavor and lets the mixture have a nice consistency. I use coconut milk powder when making coconut Swiss meringue buttercream, but know not everyone keeps this ingredient on hand, so I tested the recipe without it as well. While I prefer the version with the coconut milk powder, both versions taste delicious and I have instructions in the recipe card notes to make it without the coconut milk powder.
  • Flaked coconut ~ sweetened coconut flakes can be found in the baking aisle.
  • Coconut extract ~ adds another layer of coconut flavor.
  • Evaporated milk ~ NOT to be confused with sweetened condensed milk!  I used a 4 ounce can of Carnation evaporated milk, which is the smallest amount I could find.
  • Chocolate ~ Mr. two sugar bugs prefers them dipped in dark chocolate, while I like them best in milk chocolate. They will be fantastic with either, so use what you prefer the best.  I use Scharffen Berger or Trader Joe’s Pound Plus chocolate bars.
  • Coconut oil ~ helps to thin out the melted chocolate, while also adding a little shine after the chocolate sets.

🥣 how to make the chocolate dipped patties

confectioners' sugar, butter and coconut mixed in a mixing bowl

In a stand mixer fitted with the paddle attachment, or with a hand mixer, beat butter on medium until softened. Scrape down the bowl and add the confectioners' sugar, coconut milk powder and flaked coconut. Mix on low to combine. The mixture will look like coarse meal.

coconut filling in a mixing bowl

With the mixer on low, add in the coconut extract and then the evaporated milk. Switch the mixer to medium-low and beat until well combined. You will need to stop and scrape up and down the bowl at some point to make sure everything is well combined.

coconut mixture on a confectioners' sugar coated piece of parchment paper

Lay out a sheet of parchment or wax paper on your work surface and generously dust with confectioners' sugar. Dump your coconut mixture onto the sugared paper and lightly press it down with your spatula. Add a generous dusting of confectioners' sugar to the top of the dough and place another layer of paper over the top.

parchment paper over candy filling on a cutting board with a rolling pin

Then roll out the coconut mixture to the thickness of your liking. I rolled about ¼ inch thick. Place the rolled out coconut mixture onto a baking sheet and freeze for a minimum of 2 hours. {I typically mix dough in the evening and freeze overnight. The colder the coconut mixture, the easier it is to work with}.

round and heart shaped coconut filling on a parchment lined baking pan

Remove the dough from the freezer and cut into rounds with a circle cookie cutter, I used a 1.5 inch biscuit cutter {I also used a heart shape cookie cutter}. Return the coconut rounds to the parchment/wax paper lined baking sheet and return to the freezer for a minimum of 30 minutes.

🍫 how to cover the coconut candy in chocolate

chopped chocolate and oil in a bowl atop a pot of water on the stove

Melt the chocolate and coconut oil together using a double boiler. Stir until the chocolate and coconut oil are smooth and combined.

hand holding a fork with a candy dipped in chocolate

Working quickly, using a fork or candy making tools, dip each round in the melted chocolate. Gently tap the fork on the edge of the bowl to allow any excess chocolate to drip back into the bowl. Then place on a parchment/wax lined baking sheet. Repeat until all rounds have been covered.

chocolate drizzled over chocolate dipped coconut patties

If desired, use the remaining chocolate to drizzle over the tops of the chocolate dipped patties. {I use a zip-top sandwich bag and just cut off a teeny-tiny part of the corner of the bag}.

Place the coconut patties back into the freezer to allow the chocolate to firm up, about 20 minutes.

Fork or candy making tools.  I have both, but tend to just grab a fork when making them.  I have this set of candy dipping tools.

Parchment or wax paper.  I use pre-cut parchment sheets, but wax paper also works great.  Use for rolling out the coconut filling rounds and for finishing the coconut patties after they have been dipped in chocolate.

Round cookie/biscuit cutter. I use a 1.5 inch cutter from this Ateco set.

 👩🏻‍🍳 tips for making homemade candy

Keep the coconut cold! Keeping the coconut filling as cold as possible will make the cutting of the patties and dipping them in chocolate easier. I like to mix up the filling the evening before and let it chill overnight, but I have tested it with less chill time and have found 2 hours to be the minimum.

Use extra confectioners’ sugar {aka powdered sugar} to aid in the rolling of the candy filling.  If you find the mixture sticking to your cookie cutter, you can coat it in sugar as well.

Prepare for the candy dipping. I like having a parchment lined baking sheet ready to go when I dipping my mini coconut patties into the chocolate.  

Toppings nearby.  If you would like to add sprinkles, chopped nuts or cocoa powder to the tops of the finished candies, do it immediately after covering in chocolate so they will stick.  If using extra melted chocolate to drizzle over the tops of the patties, you can do that after the chocolate has firmed up.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

💬 frequently asked questions

What should I use for dipping the coconut patties in chocolate?

A fork works great, but if you have candy making tools, that works too!

What can I use to cut out the coconut patty rounds?

A 1.5 inch round cookie/biscuit cutter is recommended, but any simple small cookie cutter works as well {I’ve successfully made heart shapes}.  If you don’t have a round cookie cutter, a small glass, like a champagne flute would work.

🫙 how to store

Coconut patties should be stored in an airtight container in either the refrigerator or freezer.  You can place a layer of parchment or wax paper between the layers, if desired.  I did not have trouble with them sticking together, but this will ensure that they don’t!

They will last in the refrigerator up to one week and up to three months {or longer} in the freezer.  We eat them cold.

chocolate candies, some in heart shapes with red and white sprinkles

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Homemade Coconut Patties. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

🥥 more coconut dessert recipes to enjoy

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 24 candies*

Homemade Coconut Patties

stack of chocolate candies with the top cut to show the coconut middle

Homemade coconut patties have a sweet coconut filling that is covered in chocolate. They are a simple to make candy and taste like a mini Bounty Bar.

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 20 minutes
Chill Time 3 hours
Total Time 3 hours 20 minutes

Ingredients

  • 3 tablespoons unsalted butter, room temperature (43g)
  • 2 ¼ cups confectioners' sugar, packed (270g)
  • ¼ cup coconut milk powder** (24g)
  • 1 cup flaked coconut (120g)
  • 1 teaspoon coconut extract
  • 3 tablespoons evaporated milk (45mL)
  • 8 ounces chocolate chopped (dark, semi-sweet or milk)
  • 1 ½ tablespoons coconut oil (23g)

Instructions

  1. In a stand mixer fitted with the paddle attachment, or with a hand mixer, beat butter (3 tablespoons/43g) on medium (speed 6 on a KitchenAid) until softened, about 1 minute. Scrape down the bowl and add the confectioners' sugar (2 ¼ cups/270g), coconut milk powder (¼ cup/24g) and flaked coconut (1 cup/120g). Mix on low to combine, about 1 minute.
  2. The mixture will look like coarse meal.With the mixer on low, add in the coconut extract (1 teaspoon) and then the evaporated milk (3 tablespoons/45mL). Switch the mixer to medium-low (speed 4 on KitchenAid) and beat until well combined, about 1 minute. You will need to stop and scrape up and down the bowl at some point to make sure everything is well combined.
  3. Lay out a sheet of parchment or wax paper on your work surface and generously dust with confectioners' sugar. Dump your coconut mixture onto the sugared paper and lightly press it down with your spatula. Add a generous dusting of confectioners' sugar to the top of the dough. Then roll out the coconut mixture to the thickness of your liking. I rolled about ¼ inch thick.
  4. Place the rolled out coconut mixture onto a baking sheet and freeze for a minimum of 2 hours. (I typically mix dough in the evening and freeze overnight. The colder the coconut mixture, the easier it is to work with).
  5. Remove the dough from the freezer and cut into rounds with a circle cookie or biscuit cutter. (I also used a heart shape cookie cutter, I imagine any shape that isn’t too intricate should work). Return the coconut rounds to the parchment/wax paper lined baking sheet and return to the freezer for a minimum of 30 minutes
  6. Melt the chocolate (8 ounces/227g) and coconut oil (1 ½ tablespoons/23g) together using a double boiler. Stir until the chocolate and coconut oil are smooth and combined.
  7. Working quickly, using candy making tools or a fork, dip each round in the melted chocolate. Gently tap the fork on the edge of the bowl to allow any excess chocolate to drip back into the bowl. Then place on a parchment/wax lined baking sheet. Repeat until all rounds have been covered.
  8. Place the coconut patties back into the freezer to allow the chocolate to firm up, about 20 minutes.

Notes

*Amount of candies will depend on how thick you roll them and the size of your cutter. 24 is a good average.

**if you wish to omit the coconut milk powder, you can increase the confectioners' sugar to 2 ½ cups/300g and increase the coconut extract to 1 ¼ teaspoons. The rest of the recipe remains the same.

Chocolate coconut patties are best kept stored in the freezer in an airtight container for up to 2 months.

Recipe inspired and adapted from Beyond the Butter

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 135Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 21mgCarbohydrates: 18gFiber: 1gSugar: 16gProtein: 1g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Candies

Easy St. Patrick's Day Sugar Cookies

These easy St. Patrick’s Day cookies are a soft, no chill sugar cookie recipe.  The cookie dough is rolled in green sugar and decorated with colored cereal marshmallows and have that nostalgic shamrock shake flavor.

green sugar cookies on a cooling rack with a glass of milk in the background

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Sugar cookies are my very favorite cookie! As a lifetime baker and busy mama, I have decades of sugar cookie making behind me. I make dozens of cut out cookies for holidays like Christmas, Easter and Halloween, but sometimes I crave all the classic sugar cookie flavor in a quick and simple recipe.

I'm sharing my favorite no chill, made with melted butter, no icing decorated sugar cookies that are perfect for St. Patrick’s Day, much like my vanilla mint cookie bars.

two sugar bugs has dozens of sugar cookie recipes with all my secrets for making them. From sprinkle cookies to lemon sugar cookies to strawberry sugar cookies, I've got you covered on flavors!

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  • Easy ~ the dough mixes in one bowl with no mixer needed.
  • Texture ~ these cookies have a soft centers and chewy edges.
  • Flavor ~ with vanilla and a hint of mint, these cookies have that classic vanilla-mint aka shamrock shake taste. 
  • No waiting ~ these drop sugar cookies are made with melted butter and need no chill time. Meaning you'll be eating them in about 30 minutes!
St Patrick's day sugar cookie on a counter with marshmallows around it

💭 where do I get green sugar?

Many grocery stores or craft stores {like Michael’s or Hobby Lobby} sell colored sugar in the cake decorating/baking section.

But I have good news for you, you can make your own colored sugar at home.  It’s super simple to do!! → place the sugar in a zip top bag and add a few drops of food coloring to the sugar {I use this Chefmaster gel coloring} and zip the bag closed. Then use your fingers to massage the food coloring into the sugar.  This will allow you to make the sugar the perfect color shade of your liking!

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

st patrick's day sugar cookie ingredients
  • Granulated sugar ~ granulated {or white} sugar brings that classic sugar cookie flavor. Used in the cookie dough and to roll the cookies in before baking.
  • Unsalted butter ~ gets melted, so no planning ahead. If you only have salted butter, eliminate the salt in the recipe.
  • Kosher salt ~ just a touch to balance the flavors. If you only have table salt, use half the amount.
  • Large egg yolks ~ provides structure and brings the sugar cookie dough together. Save the whites for an egg white omelette or to make meringue cookies.
  • Vanilla ~ adds the classic sugar cookie flavor. You can use vanilla bean paste as a substitute.
  • Mint extract ~ just a touch of peppermint extract gives the cookies a little something special in flavor; it reminds me of the Shamrock shake flavor. If you aren't a fan of or don’t have mint extract you can leave it out with no other changes.
  • Baking powder ~ helps to create thick and chewy holiday sugar cookies. I recommend an aluminum free baking powder.
  • All-purpose flour ~ for structure. If you don't use a scale for measuring {this is the scale I use and love}, make sure to use the spoon and level method to ensure you don't have too much flour. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.
  • Dehydrated cereal marshmallows ~ the tiny marshmallows are used for decorating the cookies. My local market carries the dehydrated marshmallows, but you can also buy them online. If you are more patient than me, you could also pick them out of a box of Lucky Charms cereal.

🥣 how to make no chill sugar cookies

Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.

melted butter and sugar mixed in a bowl

In a medium bowl, add the granulated sugar, melted butter and kosher salt and stir until well combined.

melted butter, sugar, eggs and extracts mixed together in a glass bowl

Now stir in the egg yolks, vanilla and mint extracts, making sure everything is very well combined.

sugar cookie dough in a bowl with cereal marshmallows and green sugar in nearby bowls

Next add the baking powder and mix to combine. Finally stir in the flour until just combined.

cookies rolled in green sugar and topped with cereal marshmallows on a parchment lined baking pan

Take roughly 2 tablespoons of dough {I use a 30 scoop, about 48g dough per cookie} and roll it into a ball, then roll in the green sugar, roll in your hands again and roll a second time in the sugar. Place on the prepared baking pans, spacing 2 inches apart. Then lightly flatten each cookie with a flat bottomed cup and top with the colored marshmallows.

Bake for 10-12 minutes, the edges will be set and the centers may still look a little soft.

“Scoot” the cookies with a biscuit cutter or cup when they are hot out of the oven, if desired.

cookies with colored cereal marshmallows for decoration piled on a cooling rack

Mixing bowl and spatula ~ I'm a big fan of these glass nesting bowls, but also love a stainless set of nesting bowls I've had since my wedding.

Kitchen scale ~ for the most accurate measuring of your ingredients. I use this OXO scale, but if you are looking for a more economical option this Escali digital scale is also a great one.

Light colored baking pans ~ lighter colored pans help cookies to bake more gently, which equals a softer cookie.

Parchment paper ~ I'm a big fan of parchment paper for baking. It helps the drop sugar cookies bake more evenly, helps to keep the cookies from spreading and sticking and makes for easy clean up. King Arthur makes some great precut parchment sheets.

Good cookie spatula ~ I love, love, love using a fish spatula to remove cookies from the baking pan!

Cooling rack ~ allows for air to circulate around the baked cookies, which helps them cool and firm up.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

💬 frequently asked questions

can you decorate these easy sugar cookies with buttercream?

Yes! If you'd like a frosted sugar cookie, frost with my favorite American buttercream.  I would bake the cookies without the dehydrated marshmallow and press them into the buttercream frosting once it’s on the cookie.

You can also use the above frosting for decorating with piping tips. This sugar cookie recipe makes drop cookies, so you will be decorating a round cookie.

can I make this small batch recipe?

Absolutely! Just halve the ingredients.

how long do sugar cookies stay fresh?

These St. Patty’s Day sugar cookies will stay fresh in an airtight container at room temperature for 3-4 days.  To keep them the freshest, make sure your container seals tightly.  Adding a slice of bread to the container can help to keep them soft as the bread will release it’s moisture, which helps the cookies stay hydrated and not dry out.

The cookies will stay fresh for a few months if stored in the freezer.  See the “how to store” section below for how to freeze cookies.

Yes, add ½ cup of sprinkles with the flour!

👩🏻‍🍳 expert tips for the best drop cookies

  • Weigh your ingredients ~ I know I say this all the time, but weighing your ingredients is the most accurate and will give the best results. This is the scale I use in my kitchen.  If you need a more economical kitchen scale, this Escali scale is also a great option.
  • Use real butter, not margarine for the best tasting cookies; sugar cookie recipes are a good time to splurge on a premium butter like Plugrà or Kerrygold.
  • Do not grease your cookie pans, which can make your cookies spread more. Use parchment paper or silicone baking mats instead.
  • Bake on lighter colored baking pans as the St. Patrick’s Day sugar cookies will bake more gently, which equals a softer cookie {these USA Pans are my favorite}.
  • Don't over bake the cookies. In my opinion, this is the number one reason home baker's cookies don't come out like bakery cookies. To keep the cookies soft and chewy we want the centers slightly underdone. They will continue cooking as they cool and the centers will firm up.  Please remember your oven is different than mine and baking times may vary slightly.
  • When adding the dehydrated cereal marshmallows, lightly press them into the cookie dough.  You may need to lightly press them back in after the sugar cookies bake as well.
  • "Scoot" the cookies when they come out of the oven with a large round cookie cutter {I use this Ateco cutter set} or glass if you want perfectly round cookies. Scooting the cookies also helps to make them a bit thicker.

🫙 how to store

Cookies can be stored at room temperature in an airtight container for 3 - 4 days.

You can also freeze the baked cookies once they have completely cooled. This is by far my favorite way to store cookies! The no chill sugar cookies can go in a zip top bag or an airtight container; they will stay fresh in the freezer for up to 3 months {often longer}.

Allow to defrost at room temperature, this takes about 15 minutes.

st pattys day sugar cookies on a cooling rack with a glass of milk

Remember to snap a picture and tag me on Instagram if you make these Soft St. Patrick’s Day Sugar Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

stack of st patrick's day sugar cookies with colored cereal marshmallows
Print Recipe
5 from 1 vote

Easy St. Patrick's Day Sugar Cookies

Soft St. Patrick’s Day sugar cookies are rolled in green sugar, topped with cereal marshmallows and have a nostalgic Shamrock Shake flavor.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Cookies
Cuisine: American
Keyword: drop cookies, st patrick's day, st patty's day cookies, sugar cookies, vanilla mint
Servings: 19 cookies
Calories: 217kcal
Author: Tasia Harper

Ingredients

  • 1 ½ cups granulated sugar (300g)
  • 1 cup unsalted butter melted (226g)
  • ½ teaspoon kosher salt
  • 2 large egg yolks
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon peppermint extract
  • ½ teaspoon baking powder
  • 2 ⅓ cups all-purpose flour (292g)
  • ⅓ cup green granulated sugar * for rolling (67g)
  • Green food coloring if making your own colored sugar
  • Dehydrated colored marshmallows if desired

Instructions

  • *If making your own green sanding sugar, add ⅓ cup granulated sugar/67g to a zip-top bag and add a few drops of green food coloring (I use a gel based color from Chefmaster). Close the bag and then massage the coloring into the sugar until it's evenly distributed and the shade of green you like. This can be done up to a couple of days prior to baking the cookies.
  • Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
  • In a medium bowl, add the granulated sugar (1 ½ cups/300g), the melted butter (1 cup/226g) and kosher salt and whisk until well combined. Now whisk in the egg yolks (2 large), vanilla (2 teaspoons) and peppermint extract (½ teaspoon), making sure everything is very well combined.
  • Next add the baking powder (½ teaspoon) and mix to combine. Finally stir in the flour (2 ⅓ cups/292g) with a spatula until combined.
  • Take roughly 2 tablespoons of dough (I use a 30 scoop/48g dough per cookie) and roll it into a ball, then roll in green sanding sugar, roll in your hands again and roll a second time in the sugar mixture. Place on the prepared baking pans, spacing 2 inches apart. Then lightly flatten each cookie with a flat bottomed cup.  (The dough can be quite soft. If you are having trouble working with it, let it rest 2-3 minutes and it should be easier to work with). Top the middle of each cookie with 4-5 colored marshmallows, if desired, lightly pressing them into the dough.
  • Bake for 9-12 minutes, the edges will be set and the centers may still look a little soft.
  • Cookies can cool completely on the baking sheet or can be moved to a wire cooling rack after 5 minutes.  

Notes

Cookies can cool completely on the baking sheet or can be moved to a wire cooling rack after 5 minutes.  
St. Patrick's Day sugar cookies can be stored at room temperature in an airtight container for 3-4 days or in the freezer for up to 3 months. If frozen, they should defrost at room temperature in 10-20 minutes.

Nutrition

Serving: 1 cookie | Calories: 217kcal | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 74mg | Potassium: 20mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 299IU | Calcium: 12mg | Iron: 1mg

One Bowl Birthday Cake Blondies

Birthday cake blondies are soft, chewy and filled with rainbow sprinkles and white chocolate.  This blondie recipe is made without cake mix and comes together quickly in one bowl.

pile of birthday cake blondies showing the soft centers with sprinkles and white chocolate

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

I have been baking blondies for several decades now and I love how quick and easy they are to create. Blondies recipes are super simple to make; strawberry blondies, brown butter blondies and raspberry blondies are made on repeat at my house. Perfect when life is busy and you don’t have a lot of time.

Given the amount of birthday cake, sprinkle filled recipes I have on two sugar bugs, it *may* tell you that I’m still a little girl at heart! From sprinkle cake to cheesecake to birthday cake cookies, protein bars and funfetti ice cream I love it all!

No cake mix is used for this nostalgic flavor; the addition of white chocolate, sprinkles {for allllllll the birthday vibes!} and a touch of almond for the cake flavor. I know you are busy, so let's make this one bowl, buttery, rainbow sprinkle blondie recipe!

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💗 why you will love these rainbow sprinkle blondies

Nostalgic ~ the white chocolate and sprinkles bring birthday memories.

Easy ~ quick to make in one bowl with melted butter.

Simple ingredients ~ made without cake mix.

Texture ~ chewy and fudgy with melty pools of white chocolate! 

cut blondies on a cutting board with a bowl of white chocolate, a bowl of sprinkles and a glass of milk

💭 what are blondies?

Blondies are a rich, buttery vanilla version of a brownie.  They are meant to be soft and chewy and have a fudgy texture.

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for birthday cake blondies
  • Butter ~ you need melted unsalted butter for the blondies. If you only have salted butter, leave out the kosher salt.
  • Sugar ~ granulated or white sugar and brown sugar is needed for sweetness and structure. I use dark brown sugar, but light brown sugar can also be used.
  • Eggs ~ two large eggs are needed at room temperature.
  • Kosher salt ~ helps to balance all the flavors. If you only have table salt use half the amount.
  • Vanilla and almond ~ pure vanilla extract and almond extract adds another layer of flavor.  If you don’t care for almond, just replace it with vanilla.  I don’t normally endorse imitation vanilla, but it does help with the birthday cake flavor, so use it if you have it.
  • All-purpose flour ~ gives structure to the blondie recipe. For gluten free blondies, use a one-to-one flour replacement.
  • White chocolate ~ a baking bar will melt a little more into the bars, which is super yummy! Ghirardelli is my favorite brand if you want to use white chocolate chips.  Milk or dark chocolate be used, if that is more your vibe.  
  • Sprinkles ~ I prefer jimmies sprinkles. I would stay away from nonpareils {small round balls} as they bleed a lot and will turn the batter an ugly color. I used this Sweet Tooth Fairy sprinkle mix for the birthday blondies in these photos.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

🥣 how to make one bowl blondies

Preheat the oven to 350°F and line an 8x8 baking pan with parchment paper.

melted butter and sugars whisked together in a bowl with flour, eggs, white chocolate and sprinkles in bowls surrounding

In a medium to large bowl, whisk together the melted butter, granulated sugar, packed brown sugar and kosher salt until well combined. The mixture will not be fully cohesive until the eggs are added.

butter, sugars, eggs and extracts whisked together in a bowl

Then add in the eggs, vanilla and almond extract. Scrape up and down the bowl as needed and whisk until combined, about 1 minute.

flour mixed into blondie batter with some large streaks of flour remaining

Next add the all-purpose flour and mix with a spatula until some large flour streaks remain. Then add the chopped white chocolate OR white chocolate chips and sprinkles and gently fold them into the blondie dough until combined.

blondie batter with sprinkles and white chocolate in a baking pan

Drop the batter {it’s thick} into the prepared baking pan and smooth to an even layer. Add a few extra pieces of white chocolate and sprinkles, if desired.

baked blondies in a parchment lined baking tin

Bake for 25 - 35 minutes or until the edges have lightly browned and a tester in the center comes out with just a few moist crumbs. You do not want a clean/dry tester, which means the blondies are over baked.

Allow to cool in the pan on a wire cooling rack. Then cut and enjoy!

💬 frequently asked questions

do I have to use almond extract?

No, the almond extract helps to bring the birthday cake flavor to the recipe.  If you absolutely cannot stand almond extract, you can substitute it with vanilla, but will lose a little of the birthday cake flavor.  I use Cook's Pure Almond extract, which is made from the pits of peaches and apricots and produced in an allergen free facility.  If you have a nut allergy, please do your own research if the almond extract is safe for you to use.

can I double the recipe?

I did not test this, but don't see why you couldn't! If trying it, I would double the ingredients and then bake in a 9x13 pan; the bake time should be similar.

stack of blondies with a bowl of sprinkles in the foreground

👩🏻‍🍳 tips for the best birthday cake blondies

I know I am a broken record here, but measure your ingredients correctly.  For less dishes to wash, use a food scale and skip the measuring cups! This is the scale that I use and love. For a more economical option, this Escali digital scale is great too.

This is a recipe where imitation vanilla can help with that birthday cake flavor.

This recipe for these birthday blondies makes chewy and fudgy blondies.  To create this texture, be sure to not overmix the batter and don’t over bake the blondies! No one likes a dry blondie. It's better to err on the side of less done than over done. The blondies will firm up and continue to cook as they cool. 

Remember your oven is different than mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is.  

For the best blondies, I recommend baking in a light colored 8x8 baking pan.  Dark pans absorb more heat and can cause the edges to burn while the middle is undercooked.  Glass pans also distribute the heat differently and can have similar results to dark colored baking pans.  See the recipe card notes for suggestions with how to use a glass pan.

If you need to speed up the cooling process, once the blondies have cooled enough that you can pick up the pan with your bare hands, place the pan in the refrigerator to cool completely.

🫙 how to store

Birthday cake blondies will stay fresh in an airtight container at room temperature for 3-4 days.

They also freeze well for up to three months; allow to cool completely, then store in an airtight container in the freezer. The blondies should defrost before serving.

overhead look at a birthday cake blondie on a parchment lined cutting board

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these One Bowl Birthday Cake Blondies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

🤍 more blondie bar recipes  

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: 16 bar cookies

One Bowl Birthday Cake Blondies

pile of birthday cake blondies showing the soft centers with sprinkles and white chocolate

Birthday cake blondies are soft, chewy and filled with rainbow sprinkles and white chocolate.  This blondie recipe is made without cake mix and comes together quickly in one bowl.

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 5 minutes
Bake Time 30 minutes
Total Time 35 minutes

Ingredients

  • ¾ cup unsalted butter, melted (170g)
  • ¾ cup granulated sugar (150g)
  • ¾ cup packed brown sugar (150g)
  • ½ teaspoon kosher salt
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract*
  • ½ teaspoon pure almond extract**
  • 1 ¾ cup all-purpose flour (219g)
  • 4 ounces white chocolate, chopped (114g) or ⅔ cup white chocolate chips*** (114g)
  • ½ cup sprinkles (80g)

Instructions

  1. Preheat oven to 350°F (177°C) and line a 8x8 baking pan with parchment paper.
  2. In a medium to large bowl, whisk together the melted butter (¾ cup/170g), granulated sugar (¾ cup/150g), packed brown sugar (¾ cup/150g) and kosher salt (½ teaspoon) until well combined.
  3. Then add in the eggs (2 large), vanilla (2 teaspoons) and almond extract (½ teaspoon). Scrape up and down the bowl as needed and whisk until combined, about 1 minute.
  4. Next add the all-purpose flour (1 ¾ cup/219g) and mix with a spatula until some large flour streaks remain. Then add the chopped white chocolate (4 oz/114g) OR white chocolate chips (⅔ cup/114g) and sprinkles (½ cup/80g) and gently fold them into the blondie dough until combined.
  5. Drop the batter (it’s thick) into the prepared baking pan and smooth to an even layer. Top with a few extra pieces of chopped white chocolate and sprinkles, if desired.
  6. Bake for 25 - 35 minutes or until the edges have lightly browned and a tester in the center comes out with just a few moist crumbs. You do not want a clean/dry tester, which means the blondies are over baked. Allow to cool in the pan on a wire cooling rack.
  7. Then use the parchment to pull the bars out of the pan and cut into desired sizes.

Notes

*Imitation vanilla works really well in this recipe. Pure vanilla extract can also be used.

** If you don't want to use almond extract, replace it with vanilla, but you will lose some of the birthday cake flavor.

*** The white chocolate/chocolate chips can be replaced with your favorite milk or dark chocolate.

Birthday cake blondies will stay fresh in an airtight container at room temperature for 3-4 days. They also freeze well for up to three months; allow to defrost before serving.

I recommend a light colored metal baking pan; glass can take up to double the amount of baking time and can cause the edges to over brown or burn while the middle is still raw. If you only have a glass pan, reduce the oven heat by 25° and know it may take a bit longer to bake.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 311Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 49mgSodium: 65mgCarbohydrates: 41gFiber: 0gSugar: 29gProtein: 3g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Bars and Brownies

Moist Chocolate Chip Loaf Cake

Chocolate chip loaf cake is a twist on a classic vanilla pound cake.  Simple to make, it is a buttery, tender and moist cake, packed with mini chocolate chips and topped with a vanilla icing.

chocolate chip loaf cake slices on a marble board with milk glasses in the background

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Would you believe me if I told you I dreamed about cake last night? True story; not only do I love cake, especially one I don't have to decorate, but I do dream about it too.

I've been baking cakes for multiple decades now and I love a simple loaf cake. I know you are busy, like me, so sometimes a no frills cake is the way to go. One loaded with chocolate makes it even better! Like my chocolate chip cupcakes and chocolate chip sugar cookies, we are using mini chocolate chips to get more morsels of chocolate in each bite!

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🍰 why this is the best chocolate chip loaf

Texture ~ a dense and soft crumb studded with chocolate chips, it’s perfect for a treat with a cup of coffee or tea.

Simple ingredients ~ nothing fancy here!

One layer ~ no fussy decorating needed.

Great for any occasion ~ whether it’s a birthday, holiday or just a random Thursday!

slices of chocolate chip loaf cake on a plates with a fork and a glass of milk

💭 what is the difference between quick bread and loaf cake?

Quick bread is made with a leavening agent {like baking powder or baking soda} and not yeast, which allows it to be made quickly.  Some of the most common quick breads are banana bread and zucchini bread and they are usually baked in a loaf pan.

Loaf cakes are a traditional type of cake, such as a pound cake, that is baked in a loaf pan.

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

chocolate chip loaf cake ingredients

All-purpose flour ~ Too much flour can result in a dry chocolate chip pound cake. If you aren't using a kitchen scale, be sure to spoon and level your flour. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.

Baking powder ~ to help the cake rise and have a nice soft texture.

Unsalted butter ~ used in both the cake and icing.  If you only have salted butter, leave out the kosher salt. The butter should be room temperature so pull it out of the refrigerator an hour or two before starting with the cake recipe.

Kosher salt ~ to balance the sweetness.  If you only have table salt, use half the amount.

Sugars ~ granulated sugar is used for the pound cake and confectioners’ sugar or powdered sugar is used for the icing.

Eggs ~ four large are needed at room temperature.

Vanilla ~ I prefer pure vanilla extract for the best flavor, vanilla bean paste is also delicious here.

Chocolate chips ~ mini chocolate chips are preferred, but standard size chips can also be used.  

Half and half, heavy cream or milk {not shown} - to create the vanilla icing.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

🥣 how to make this easy chocolate chip cake

Line a 9x5 inch loaf pan with parchment paper and set aside. Preheat oven to 325°F.

creamed butter and sugar in a mixing bowl

In a stand mixer with the paddle attachment, cream the unsalted butter for two minutes on medium. Scrape up and down the bowl, then add the sugar and kosher salt and beat on medium for 4-5 minutes.

cake batter after eggs have been added, the mixture looks a little curdled

Next, scrape up and down the bowl and add the eggs one at a time, mixing on medium-low about 30 seconds per egg and scraping the bowl after each egg is mixed in. Add the vanilla with the final egg. The mixture will likely look curdled at this point, but don't let it bother you.

cake batter in a mixing bowl with a spatula

Now scrape up and down the bowl and add the baking powder and mix until incorporated. Turn the mixer to it's lowest setting and slowly add the flour. Stop when about half the flour has been added and scrape the bowl, then add the final half of flour stopping when some streaks of flour still remain. Gently mix in the mini chocolate chips with a spatula. The batter is quite thick.

cake batter in a parchment lined loaf pan

Pour the batter into the prepared loaf pan and spread it evenly with an off-set spatula.

baked pound cake in a parchment lined baking tin

Bake in the preheated oven until a toothpick inserted into the center comes out with some moist crumbs attached. Check the cake around 50 minutes and lightly tent with aluminum foil if the top is browning too much.

You really don't want to over bake this chocolate chip loaf or it will come out dry.

Allow the loaf cake to cool in the pan set on a wire cooling rack for 15 minutes, before using the parchment to remove the cake from the pan to cool completely.

easy vanilla icing

Once the chocolate chip cake has cooled, make the simple icing.

confectioners' sugar, vanilla and butter in a mixing bowl

Place confectioners’ sugar in a bowl and add the room temperature butter and vanilla. Do your best to mix the butter evenly into the confectioners' sugar.

vanilla icing in bowl

Then add the half and half {heavy cream or milk can be substituted}, starting with 1 tablespoon, and stir until a thick icing is formed.  Add a teaspoon of half and half at a time if the glaze is too thick, but you don’t want a super runny glaze.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

💬 frequently asked questions

do I need to use mini chocolate chips?

I prefer mini chocolate chips as they seem to disperse through the cake batter better and are easier to eat when cutting pieces of cake.  That being said, if you only have regular size chocolate chips, they can also be used.

what if I over baked my cake?

Yikes! I've been there. You can try to add moisture to the cake by poking some holes into the top of the cake with a fork or toothpick.Then brush it with a simple syrup. I would do this while the cake is still warm.

To make the simple syrup ~ mix ¾ cup granulated sugar and ½ cup water in a small saucepan over medium-low heat. Stir until the sugar completely dissolves and the mixture is clear. Remove from the heat and allow to cool before using.

what size loaf pan do I need?

I recommend a 1.25 pound loaf pan, which is 9x5, I use this USA loaf pan.  If you have a larger loaf pan, it will work, but the bake time will likely be reduced and the chocolate chip loaf will be shorter.

downward look at pound cake cut in slices on a marble board

👩🏻‍🍳 tips for the best from scratch loaf cake

Use a scale to measure your ingredients for the best results. If you do not have a kitchen scale, see the notes in the ingredient section on how to measure the flour.

Make sure your butter and eggs are at room temperature for the best cake texture. Depending on the temperature of your kitchen, this means pulling the butter and eggs out of the refrigerator one to two hours before starting the recipe.

Don't over mix the batter. Use low speed when combining the wet and dry ingredients and mix until everything is just combined. I usually stop when just a few streaks of dry ingredients remain and use a spatula to finish the mixing.

The cake batter is thick so an off-set spatula works great to smooth it into the pan.

Don't over bake the cake. Loaf cakes take a long time to bake. This cake usually takes about 60 - 62 minutes in my oven. BUT remember, your oven is different from mine and baking times will vary. The easy chocolate chip loaf cake is done when a toothpick comes out clean or with just a few moist crumbs attached.

You can tell if a cake is fully baked with a few different methods ~

  • The top and sides of the cake should be lightly golden.
  • The edges of the cake should just slightly be pulling away from the sides of the pan.
  • A toothpick should come out clean or with just a few moist crumbs attached.
  • The top of the cake should spring back when lightly pressed on.
  • You can check the internal temperature with an instant read thermometer; most cakes will be fully baked at 210°F.

Allow the cake to cool in the loaf pan for 15 minutes, then use the parchment paper to remove the cake from the pan. Set the cake on a wire cooling rack to cool completely before icing.

💡 frosting variations

Leave the cake unfrosted ~ this chocolate chip loaf cake already has lots of flavor from the vanilla and chocolate chips so if frosting isn't your thing, just leave it off.

Chocolate frosting ~ use a half recipe of the chocolate buttercream from this chocolate snack cake.

White chocolate glaze ~ use the glaze from this raspberry and white chocolate loaf cake.

🫙 how to store

Store any leftover cake tightly wrapped on the counter for up to 2 days or in the refrigerator for up to one week. We enjoyed this moist pound cake best at room temperature.

The chocolate chip loaf also freezes well, with or without the glaze. If you know you are freezing the cake, I would wait to glaze it until you defrost it.

Wrap it tightly and store in an airtight container or zip-top bag in the freezer for up to two months. Allow to defrost at room temperature before serving.

slices of cake on a stack of plates

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this moist Chocolate Chip Loaf Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

🍰 more pound cake-like desserts

📖 recipe

Yield: 8-10 slices

Moist Chocolate Chip Loaf Cake

chocolate chip loaf cake slices on a marble board

Chocolate chip loaf cake is a twist on a classic vanilla pound cake.  It's simple to make and buttery, moist and packed with chocolate chips.

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 20 minutes
Bake Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

chocolate chip loaf

  • 1 cup unsalted butter, room temperature (226g)
  • 1 cup + 2 tablespoons granulated sugar (225g)
  • 1 teaspoon kosher salt
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon baking powder
  • 1 ¾ cups all-purpose flour (219g)
  • 1 cup mini chocolate chips (180g) + a few extra for decorating the top of the cake, if desired.

vanilla icing

  • 1 cup confectioners' sugar (120g)
  • 2 tablespoons unsalted butter, room temperature (28g)
  • 1 teaspoon pure vanilla extract or vanilla bean paste
  • 1 tablespoon half and half (15mL)

Instructions

  1. Line a 9x5 inch loaf pan with parchment paper and set aside. Preheat oven to 325°F.
  2. In a stand mixer with the paddle attachment, cream the unsalted butter (1 cup/226g) for two minutes on medium (speed 6 on a KitchenAid). Scrape up and down the bowl, then add the sugar (1 cup+2 tablespoons/225g) and kosher salt (1 teaspoon) and beat on medium for another 4-5 minutes (start on low until the sugar and butter are incorporated before turning to medium), stopping and scraping the bowl 1-2x during the beating.
  3. Next, scrape up and down the bowl and add the eggs one at a time (four large eggs in total), mixing on medium-low (speed 4 on a KitchenAid) about 30 seconds per egg and scraping the bowl after each egg is mixed in. Add the vanilla (2 teaspoons) with the final egg. The mixture will likely look curdled at this point, but don't let it bother you.
  4. Now scrape up and down the bowl and add the baking powder (1 teaspoon) and mix on medium-low for about 30 seconds, until incorporated. Turn the mixer to it's lowest setting (stir on KitchenAid) and slowly add the flour (1 ¾ cups/219g). Stop when about half the flour has been added and scrape the bowl, then add the final half of flour stopping when some streaks of flour still remain. Gently mix in the mini chocolate chips (1 cup/180g) with a spatula. The batter is quite thick.
  5. Pour the batter into the prepared loaf pan and bake in the preheated oven for 60-70 minutes* or until a toothpick inserted into the center comes out with some moist crumbs attached. Check the cake around 50 minutes and lightly tent with aluminum foil if the top is browning too much.
  6. Allow the chocolate chip loaf to cool in the pan set on a wire cooling rack for 15 minutes, before using the parchment to remove the cake from the pan to cool completely.
  7. For the vanilla icing: place confectioners’ sugar (1 cup/120g) in a bowl and add the room temperature butter (2 tablespoons/28g) and vanilla (1 teaspoon). Do your best to mix the butter evenly into the confectioners' sugar. Then add the half and half (heavy cream or milk can be substituted), starting with 1 tablespoon, and stir until a thick glaze is formed.  Add a teaspoon of half and half at a time if the glaze is too thick, but you don’t want a super runny glaze.  Spoon it over the cooled cake.  Garnish with extra chocolate chips, if desired.

Notes

If you only have salted butter, leave out the kosher salt.

If you only have table salt, use half the amount.

To quickly bring eggs to room temperature, place them in a bowl of warm water for 10-15 minutes.

*Please remember your oven is different than mine and baking times may vary slightly.

Store any leftover cake tightly wrapped on the counter for up to 2 days or in the refrigerator for up to one week. We enjoyed this moist pound cake best at room temperature.

The chocolate chip loaf also freezes well, with or without the icing. If you know you are freezing the cake, I would wait to glaze it until you defrost it.

Wrap it tightly and store in an airtight container or zip-top bag in the freezer for up to two months. Allow to defrost at room temperature before serving.

Recipe lightly adapted from The Practical Kitchen's old-fashioned vanilla pound cake.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 466Total Fat: 29gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 139mgSodium: 239mgCarbohydrates: 44gFiber: 1gSugar: 25gProtein: 7g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Cakes and Cupcakes

Fluffy Black Pepper Focaccia

Black pepper focaccia is soft and fluffy bread with a crispy crust and mild spicy kick.  This bread recipe is easy to make at home, great for sandwiches or as a side with soup or salad.

pieces of bread stacked on top of each other in a baking tin

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

two sugar bugs has some homemade bread recipes, but I am hoping to expand this category in the coming year, cinnamon focaccia anyone? We are a bread loving family and there is nothing more intoxicating than the smell of fresh bread baking! Don’t be fooled, I have been baking bread since I was a little girl and I will share my several decades of tricks with you!

Black pepper focaccia is more simple to make at home than you think. The kneading is the most challenging part as the dough is quite wet and sticky, which is what helps it to bake up with a light texture.  

The homemade focaccia has a mild spicy flavor {which you can amp up}, but it’s very family friendly.

💗 why you need this Italian bread recipe

Texture ~ it’s soft and fluffy.  Just begging to be dipped in soup, poached egg yolks or made into a sandwich. 

Easy dough ~ whisk the dry ingredients, add the water and olive oil and mix.

Simple ingredients ~ I bet you have everything you need in your kitchen right now! 

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients needed for black pepper focaccia
  • Bread flour ~ bread flour has a higher protein content, which means you will get more gluten formation and a taller, airy interior in your homemade focaccia.
  • Sugar ~ just a small amount to help the yeast do it’s best work. 
  • Kosher salt ~ adds balance to the bread and keeps it from lacking flavor. If you only have table salt use half the amount.
  • Yeast ~ gives the focaccia it’s rise and helps the bread to get light and fluffy. I use active dry yeast.
  • Black pepper ~ you can’t have black pepper focaccia without it! In my testing, 1 teaspoon of pre-ground black pepper was sufficient and gave a nice subtle spicy flavor.  With freshly cracked pepper, more was needed for the same level of spice.
  • Olive oil ~ the olive oil flavor does come through, so like olive oil cupcakes, be sure to use one with a flavor you like.
  • Water ~ you want warm water, between 100 - 100°F, so that the yeast will activate.  If the water is too hot, it can kill the yeast and if it’s too cold, it will not activate it.  I use my Thermapen to quickly check the temperature.
  • Parmesan cheese ~ adds a little flavor to the bread. Pecorino and asiago are also great choices.  
  • Herbs ~ also adds flavor.  I used thyme {it’s my favorite!}, but rosemary, oregano, chives or a combination of your favorites will work.  You can also leave off the herbs all together.
  • Flaky sea salt {not shown} ~ for finishing the baked focaccia and adding flavor. I like this Murray River Salt.
baked focaccia in a baking pan with fresh thyme

💭 how do I get my bread to rise in a cold house?

If your kitchen is cold like mine, you can create a warm spot! I usually create a warm environment in our Breville Smart Oven. A regular oven also works. Preheat the oven to the lowest temperature setting {ideally less than 200°F, you really don't want it warmer than about 90°F in there}. Leave the oven on for 2-3 minutes, then turn off the oven, but leave the door closed. When the dough is ready to rise, place it in the barely warm oven.

If using this method, make sure you remove the unbaked dough from the oven before preheating it to bake!

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

🥣 how to make one bowl bread dough

Add the bread flour, active dry yeast, granulated sugar, black pepper and kosher salt to a bowl and mix with a fork to combine.

hand holding a thermometer in a measuring cup of water

In a spouted measuring cup add the warm water and olive oil. 

black pepper focaccia dough before kneading

Then drizzle the mixture over the dry ingredients and stir until the dough comes together.  It will be a wet dough.  Let the focaccia dough rest in the bowl for 5 minutes.

On a well floured surface, knead the dough for about 5 minutes or until smooth in texture. {I use between 2-4 tablespoons of flour for kneading}.  The dough is VERY wet and sticky and I HIGHLY recommend using a bench knife to assist in this process! If you don't have a bench knife, try wetting your hands with a little water. King Arthur Baking has some good tips for kneading wet dough.

bread dough in oiled baking pan

When the dough is smooth, take 1-2 teaspoons of olive oil and grease an 8x8 baking pan.  Use the bench knife to transfer the dough to the oiled pan and turn the dough to coat it with the oil.  Cover it with a tea towel and place in a warm spot to rise until doubled in size, about 30-40 minutes.

dough after first rise

Once the focaccia has doubled, use your clean fingers to spread the dough to cover the entire bottom of the pan. 

dough after pulled to fit pan

Cover with the tea towel and place back in your warm spot to rise another 30-40 minutes.

🥖 how to prepare the focaccia bread for the oven

Towards the end of the second rise, preheat the oven to 425°F. 

unbaked dough with olive oil and herbs

Combine olive oil, shredded parmesan cheese and chopped fresh thyme. When the second rise is complete, spread the parmesan olive oil mixture over the dough. Then use your clean fingers to dimple the dough.

baked bread in a baking pan

Place in the preheated oven and bake until golden.  If you’d like to test the bread by temperature, it should be 190°F on a thermometer. Remove the black pepper focaccia from the oven and brush with one more tablespoon of olive oil and then sprinkle with flaky sea salt {another few cracks of pepper can be done here, if you want a more spicy bread}.

Cool for 10-15 minutes, then slice and serve.

💬 frequently asked questions

how do you serve focaccia bread?

You can serve focaccia warm or at room temperature.  It’s great for breakfast, served with soup or salad for lunch or made into a sandwich. 

what is the difference between focaccia and ciabatta?

Focaccia and ciabatta are both Italian breads. Focaccia bread tends to be softer and baked as a flatbread, while ciabatta bread is baked as a loaf and has a chewier texture.

stack of two slices of black pepper focaccia

👩🏻‍🍳 tips for the homemade focaccia bread

I know I am a broken record here, but measure your ingredients correctly.  For less dishes to wash, use a food scale and skip the measuring cups! This is the scale that I use and love.

In my opinion, a bench knife is a necessity for this recipe!  The wet and sticky dough is MUCH easier to knead with the help of one.  I have several of these plastic bench knives; they are inexpensive and helpful in the kitchen. 

When you spread the dough to cover the bottom of the pan after the first rise, be gentle to not remove too much of the air the dough gained, which will result in a more dense homemade bread.

Be careful when creating the dimples in the dough after the second rise.  You want to push through to the bottom of the dough, but don’t break through and tear the bottom of the dough.

Don’t be afraid of the extra olive oil used before and after baking!  It’s part of why this focaccia with black pepper tastes SO GOOD.

Remember your oven is different than mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is.  

The finished black pepper focaccia will have a slightly firm, crusty outside and a soft and fluffy interior with an irregular crumb pattern.

🫙 how to store

Homemade bread is best eaten the day it is made.  If you have leftovers, store it in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 3 days.  Parmesan, pecorino or asiago cheese are all hard cheeses and are considered safe at room temperature for a few days.

Black pepper focaccia can also be frozen.  Wrap tightly and store in an airtight container or zip-top bag in the freezer for up to two months.  Allow to defrost before serving.

slice of focaccia showing crumb while sitting inside a baking pan

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Copycat Black Pepper Focaccia. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

🥯 more easy bread recipes

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

pieces of bread stacked on top of each other in a baking tin
Print Recipe
5 from 2 votes

Fluffy Black Pepper Focaccia

Black pepper focaccia is soft and fluffy bread with a crispy crust and mild spicy kick.  This bread recipe is easy to make at home, great for sandwiches or as a side with soup or salad.
Prep Time15 minutes
Cook Time20 minutes
Rise Time1 hour 20 minutes
Total Time1 hour 55 minutes
Course: Breads
Cuisine: Italian
Keyword: black pepper focaccia, bread, copycat recipe, focaccia
Servings: 9 slices
Calories: 161kcal
Author: Tasia Harper

Ingredients

  • 2 cups bread flour (240g) + more for kneading
  • 1 teaspoon active dry yeast (5g)
  • 2 teaspoons granulated sugar (10g)
  • 1 teaspoon black pepper*
  • ½ teaspoon kosher salt
  • 1 cup warm water 105-110°F (240mL)
  • ¼ cup olive oil divided (50g)
  • 1 tablespoon parmesan cheese shredded**
  • 2 teaspoons fresh thyme*** chopped
  • Flaky sea salt

Instructions

  • Add the bread flour (2 cups/240g), active dry yeast (1 teaspoon/5g), granulated sugar (2 teaspoons/10g), black pepper (1 teaspoon) and kosher salt (½ teaspoon) to a bowl and mix with a fork to combine.
  • In a spouted measuring cup add the warm water (1 cup/240mL at 105-110°F) and olive oil (2 tablespoons/25g).  Then drizzle the mixture over the dry ingredients and stir until the dough comes together.  It will be a wet dough.  Let the focaccia dough rest in the bowl for 5 minutes.
  • On a well floured surface, knead the dough for about 5 minutes or until smooth in texture. (I use between 2-4 tablespoons of flour for kneading).  The dough is VERY wet and sticky and I HIGHLY recommend using a bench knife to assist in this process! If you don't have a bench knife, try wetting your hands with a little water.
  • When the dough is smooth, take 1-2 teaspoons of olive oil and grease an 8x8 baking pan.  Use the bench knife to transfer the dough to the oiled pan and turn the dough to coat it with the oil.  Cover it with a tea towel and place in a warm spot to rise until doubled in size, about 30-40 minutes.
  • Once the focaccia has doubled, use your clean fingers to spread the dough to cover the entire bottom of the pan.  Cover with the tea towel and place back in your warm spot to rise another 30-40 minutes.
  • Towards the end of the second rise, preheat the oven to 425°F.  Then combine 1 tablespoon of olive oil/15g, the shredded parmesan cheese (1 tablespoon) and 2 teaspoons of chopped fresh thyme.
  • When the second rise is complete, spread the parmesan olive oil mixture over the dough.  Then use your clean fingers to dimple the dough.
  • Place in the preheated oven and bake until golden, about 16-20 minutes.  If you’d like to test the bread by temperature, it should be 190°F on a thermometer.
  • Remove the black pepper focaccia from the oven and brush with one more tablespoon of olive oil and then sprinkle with flaky sea salt (another few cracks of pepper can be done here, if you want a more spicy bread).
  • Cool for 10-15 minutes, then slice and serve.

Notes

*I use freshly cracked black pepper and use a generous teaspoon.  If you are using pre-ground black pepper, use a teaspoon.  In my testing, 1 teaspoon of pre-ground black pepper was sufficient and gave a nice subtle spicy flavor.  With freshly cracked pepper, more was needed for the same level of spice.
**Parmesan can be substituted with pecorino or asiago.
***The fresh thyme can be substituted with your favorite fresh herbs; rosemary, oregano and chives are all delicious here.
Store any leftovers in an airtight container or tightly wrapped at room temperature for up to three days.

Nutrition

Serving: 1 slice | Calories: 161kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 0.4mg | Sodium: 140mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.4mg

Crispy Coconut Cookies

Crispy coconut cookies are the best, thin, crisp yet chewy cookies!  This copycat recipe makes it easy to make toasted coconut cookie thins at home.  Give them a little something extra special with a thin dark chocolate coated bottom or leave them as is, you decide!

broken cookie, showing thin chocolate coated bottom in a pile of cookies

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

With decades of cookie making in my back pocket, I also happen to be an expert cookie monster!  Thick and chewy cookies tend to be my preference, but in our entertaining this past year someone left a bag of toasted coconut “Thinsters” from Costco at our house.  When I finally opened the bag and tried one, it was love at first bite and I knew I needed to figure out how to make them at home.

I initially tested this recipe with baking soda, which helped them to spread and get nice and thin, but it left an undesirable after taste.  So I took out the leavening agent and bumped up the toasted coconut and thin coconut cookie heaven was found. 

💗 why you will fall in love with these crisp coconut cookies

  • Like my coconut cake, they are full of coconut flavor!
  • Texture ~ the cookies are crisp, chewy and a tad crunchy.  It’s a great thin cookie texture!
  • Simple ingredients ~ only eight ingredients needed.
  • No chill time ~ just mix, scoop and bake!
crispy coconut cookies on a cooling rack with a bowl of toasted coconut and some flowers

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for crispy coconut cookies
  • Butter ~ I prefer unsalted butter so I can control the salt content in cookie recipes. If you only have salted butter, leave out the kosher salt. The butter should be room temperature, so pull it out an hour or two before baking.
  • Sugar ~ granulated or white sugar is needed.
  • Egg white ~ one large egg white helps to bind the cookie dough together.
  • Kosher salt ~ helps to balance all the flavors. If you only have table salt use half the amount.
  • Vanilla ~ pure vanilla extract adds a depth of flavor.
  • Coconut extract ~ adds another layer of coconut flavor.  If you don’t have coconut extract, it can be left out with no other changes.
  • All-purpose flour ~ gives structure to the crispy coconut cookies. 
  • Coconut flakes ~ chopped and toasted; it adds to the chewy texture of these copycat cookies.  I prefer sweetened coconut flakes, but shredded coconut can also be used.  Unsweetened coconut can also be substituted and will result in a less sweet cookie.

💭 how do you toast coconut?

Toasting the coconut adds some depth and a more pronounced coconut flavor.  To toast the coconut; place coconut on a baking sheet and bake in a 300°F oven for 5-8 minutes or until browned to your liking. Stir the coconut every couple of minutes to encourage even browning.

Coconut can also be toasted in a flat skillet on the stovetop.  Use a medium-low temperature and stir frequently until browned as desired, about 3-5 minutes.

Be sure to keep an eye on the coconut because it can go from nicely toasted to burned very quickly! For this recipe you will measure the coconut prior to toasting it. The coconut can be toasted ahead of time and stored in an airtight container until needed.

🥣 how to make these crisp and chewy cookies

Preheat oven to 300°F place coconut on a baking sheet {I line mine with parchment or aluminum foil} and bake in a 300°F oven for 5-8 minutes or until browned to your liking. Stir the coconut every couple of minutes to encourage even browning. Coconut can also be toasted in a flat skillet on the stovetop.  Use a medium-low temperature and stir frequently until browned as desired, about 3-5 minutes. Remove coconut from oven or skillet and set aside.

Adjust oven temperature to 350°F and line 2 baking sheet pans with parchment paper or silicone baking mats.

creamed butter, sugar and salt in a mixing bowl

In a stand mixer with the paddle attachment or with a handheld mixer, beat the unsalted butter, kosher salt and granulated sugar. Start on low to combine ingredients, then increase to medium and beat for 2 minutes. Scrape up and down the bowl.

cookie dough after egg and extract has been added in a mixing bowl

Then add 1 large egg white, vanilla and coconut extract and beat on medium until combined. Scrape up and down the bowl.

toasted coconut added to mixing bowl

Now add the all-purpose flour and mix on low until just a few streaks of flour remain.

crispy coconut cookie dough in a mixing bowl with a spatula

Use a spatula to fold in the toasted coconut until fully combined.

cookie dough on a parchment lined baking sheet

Use 2 teaspoons of dough per cookie {I use a size 100 scoop/about 12g per cookie} and place 8 - 12 cookies on each baking pan a couple inches apart.

baked cookies on a parchment lined baking sheet

Then lightly flatten each cookie with your clean hand or the flat bottom of a cup. Bake on pan at a time for 8-10 minutes, until the edges are lightly browned.

Allow to cool on the baking pan for 2 minutes before moving to a wire cooling rack to cool completely.

If you'd like to coat the bottom of the cookies with chocolate; melt dark chocolate.

Then use a knife or spoon to spread a thin layer of chocolate on the bottom of each cooled cookie and place the cookie back on the parchment/silicone mat {chocolate side down}. Allow the chocolate to set up, then enjoy!

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

💬 frequently asked questions

what kind of coconut do I need?

Both sweetened or unsweetened coconut will work for this recipe.  I prefer coconut flakes over shredded coconut.  I like to chop both flakes or shredded coconut before toasting it, so the pieces are small in the baked cookies.

A sweetened coconut will yield a sweeter cookie.

can I dip them in chocolate instead of spooning it on?

Yes, you can.  I found dipping to be more messy and gave a thicker layer of chocolate than I was going for.  I prefer the cookies with a thin layer of chocolate, like the Costco cookie thins I created this copycat recipe off of.  

You do you and if you want a thicker layer of chocolate, go for it!

cookies on a cooling rack with a bowl of toasted coconut and flowers

Measure your ingredients accurately. I know I'm a broken record, but using a kitchen scale will ensure you have the right amounts of ingredients. Measuring cups are the normal for baking in America, but I urge you to give weighing your ingredients a try. Once you get used to it, you'll never go back! And it means less dishes to wash!!

Use a cookie scoop for uniform cookies {a size 100 scoop is my favorite for this recipe}.

Once you have scooped the cookie dough, use the flat bottom of a glass {or your clean hand} to lightly flatten the cookie dough ball.  If you want thinner cookies, this is a must!  You can also bang the baked cookies on the oven rack once or twice to help flatten them as you take them out of the oven.

Do not grease your cookie pans, which can make your cookies spread more. Use parchment paper or silicone baking mats instead.

Remember your oven is different than mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is.  

🫙 how to store

These coconut cookie thins can be stored in an airtight container at room temperature for up to five days. The cookies may lose a little of their crispness after 2-3 days, but are still crispy on the edges and chewy in the middles.

They can also be frozen for up to three months in an airtight container or zip top bag.

stack of cookies with a cookie showing the chocolate coated bottom leaned against the side

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Copycat Crispy Coconut Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

🥥 more recipes with coconut

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

broken crispy coconutcookie, showing thin chocolate coated bottom in a pile of cookies
Print Recipe
5 from 2 votes

Crispy Coconut Cookies

Crispy coconut cookies are the best, thin, crisp yet chewy cookies!  This copycat recipe makes it easy to make toasted coconut cookie thins at home.  Give them a little something extra special with a thin dark chocolate coated bottom or leave them as is, you decide!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Cookies
Cuisine: American
Keyword: coconut cookies, coconut thinsters, copycat recipe, thin cookies
Servings: 38 cookies
Calories: 68kcal
Author: Tasia Harper

Ingredients

  • 1 cup sweetened coconut flakes* toasted (120g)
  • ½ cup unsalted butter room temperature (113g)
  • ¼ teaspoon kosher salt
  • ¾ cup granulated sugar (150g)
  • 1 large egg white
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon coconut extract
  • 1 cup all-purpose flour (125g)
  • 2 ounces dark chocolate (56g), if desired for coating the bottom of each cookie

Instructions

  • Preheat oven to 300°F (150°C) place coconut flakes*(1 cup/120g) on a baking sheet (I line mine with parchment or aluminum foil) and bake in a 300°F oven for 5-8 minutes or until browned to your liking. Stir the coconut every couple of minutes to encourage even browning. Coconut can also be toasted in a flat skillet on the stovetop.  Use a medium-low temperature and stir frequently until browned as desired, about 3-5 minutes. Remove coconut from oven or skillet and set aside. Adjust oven temperature to 350°F (177°C) and line 2 baking sheet pans with parchment paper or silicone baking mats.
  • In a stand mixer with the paddle attachment or with a handheld mixer, beat the unsalted butter (½ cup/113g), kosher salt (¼ teaspoon) and granulated sugar (¾ cup/150g). Start on low to combine ingredients, then increase to medium (speed 6 on a KitchenAid) and beat for 2 minutes. Scrape up and down the bowl.
  • Then add 1 large egg white, vanilla (½ teaspoon) and coconut extract (½ teaspoon) and beat on medium until combined, about 1 minute. Scrape up and down the bowl.
  • Now add the all-purpose flour (1 cup/125g) and mix on low until just a few streaks of flour remain.
  • Use a spatula to fold in the toasted coconut until fully combined.
  • Use 2 teaspoons of dough per cookie (I use a size 100 scoop/about 12g per cookie) and place 8 - 12 cookies on each baking pan a couple inches apart. Then lightly flatten each cookie with your clean hand or the flat bottom of a cup.
  • Bake on pan at a time for 8-10 minutes, until the edges are lightly browned. Allow to cool on the baking pan for 2 minutes before moving to a wire cooling rack to cool completely.
  • Continue scooping and baking the cookie until all the dough is gone. Be sure to let your baking pans cool before adding the next batch of cookies. I pop the pan in my freezer for a couple minutes to cool them down, if needed.
  • If you'd like to coat the bottom of the cookies with chocolate; melt dark chocolate** (2 ounces/56g) using the double boiler method or in a microwave, if you are comfortable melting chocolate that way.
  • Use a knife or spoon to spread a thin layer of chocolate on the bottom of each cooled cookie and place the cookie back on the parchment/silicone mat (chocolate side down). Allow the chocolate to set up, then enjoy.

Notes

*I use sweetened coconut flakes, but unsweetened coconut can also be used, just know the cookies will be less sweet with unsweetened coconut.
**My testers preferred dark chocolate, but milk or white chocolate can also be used.
If you only have salted butter, omit the kosher salt.
Crispy coconut cookies can be stored in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months (allow to cool completely, then place in an airtight container or zip-top bag).

Nutrition

Serving: 1 cookie | Calories: 68kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 24mg | Potassium: 25mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 75IU | Calcium: 3mg | Iron: 0.4mg

30 minute Cinnamon Roll Biscuits

Cinnamon roll biscuits are quick and easy to make.  They use biscuit dough stuffed with cinnamon roll filling and a tangy cream cheese icing; made with no yeast and no rise time, you will have a homemade breakfast ready in about 30 minutes.  

cut biscuit showing cinnamon roll filling on a plate with milk in the background

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

I have been baking biscuits for several decades now and I love how quick and easy they are to make. Biscuits are perfect when you are a busy baker.  Big E asks for them for almost weekly.  My sugar bugs and I are all impatient when we want breakfast, which makes this easy biscuit recipe a winner! 

This recipe takes a classic biscuit dough, adds a little vanilla for flavor and layers it with a buttery cinnamon filling.  The result is a flaky, soft cinnamon roll stuffed biscuit that isn’t as sweet or indulgent {or time consuming!} as traditional gooey cinnamon rolls.

I tested rolling this biscuit dough like cinnamon rolls, but the biscuits lost their flaky layers. Plus this version is easier and I'm always up for easy, especially if I'm making them for Christmas morning!

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💗 why you should make these cinnamon filled biscuits

  • Flaky biscuit layers with a gooey cinnamon filling and cream cheese icing.
  • Easy dough ~ the biscuit dough takes about five minutes to mix up.
  • Simple ingredients ~ I bet you have everything you need in your kitchen right now! 
  • No time commitment ~ just mix, cut and bake!
downward look at cream cheese frosting on top of baked biscuits

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for cinnamon roll biscuits
  • Butter ~ you need cold unsalted butter cut into cubes for the biscuits and room temperature butter for the filling and frosting.
  • Sugar ~ granulated or white sugar is needed for the filling and a touch for the biscuit dough.  Brown sugar is needed for the filling.
  • Cinnamon ~ ground cinnamon is needed for the filling.
  • Kosher salt ~ helps to balance all the flavors. If you only have table salt use half the amount.
  • Baking powder ~ helps the biscuits rise and get light and fluffy.
  • Vanilla ~ pure vanilla extract adds a depth of flavor.
  • Half and half ~ adds some indulgence to the biscuit dough.  Milk or buttermilk can be substituted for the half and half.
  • All-purpose flour ~ gives structure to the cinnamon roll biscuits. 
  • Cream cheese and confectioners’ sugar ~ not shown, for the cream cheese icing.  No icing is needed, if you’d rather leave it off.

💭 what is a cinnamon roll biscuit?

A cinnamon roll biscuit is a classic no yeast biscuit dough that is layered with all the cinnamon, sugar, buttery goodness of a gooey cinnamon roll.  Then they are cut and baked with no rise time.  You get flaky layers of biscuit with the sweet cinnamon filling and a cream cheese frosting on the top.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

🥣 how to make one bowl biscuit dough

Start by making the the cinnamon filling. In a bowl combine the soft unsalted butter, brown sugar, granulated sugar and cinnamon and mix until thoroughly combined. Set aside.

Then preheat oven to 400°F and prepare a sheet pan with parchment paper or aluminum foil sprayed with non-stick spray.  Set aside.

flour, baking powder, sugar and salt in a mixing bowl

In a medium bowl, combine flour, baking powder, granulated sugar and kosher salt.  Mix to combine {I use my pastry blender}.

butter cut into dry ingredients with a pastry cutter in a mixing bowl

Then using a pastry blender, fork or clean fingers, cut the butter into the dry ingredients until the mixture looks like coarse meal with some small pea size pieces of butter remaining.

half and half added to dry ingredients in a bowl

Add the vanilla to the half and half and add the mixture to the blended flour and butter mixture.  Stir just until the dough comes together.

biscuit dough patted out on a floured cutting board

Turn the dough onto a lightly floured surface and knead a few times until the dough roughly comes together.  Pat the dough {with your hands} into about and 9x6 inch rectangle. 

cinnamon roll filling over biscuit dough

Spread the cinnamon filling over the dough as evenly as you can.

biscuit dough folded over itself on a cutting board

Then fold the dough into thirds, like you are folding a letter and then gently press back into a 9x6 inch rectangle.

biscuit cutters cutting biscuit dough on a cutting board

Cut the dough into 6 rounds {I use a 2 ½ inch cutter} and place them on the prepared baking pan, letting them lightly touch each other.

cinnamon stuffed biscuit dough on a parchment lined baking pan

Take the scraps and press them together to create two more cinnamon biscuits {they won't be quite as pretty as the first six, but will still taste fantastic}. Sprinkle the tops with a little granulated sugar if desired.

baked cinnamon roll biscuits on a baking pan

Bake for 12-18 minutes, until the tops are lightly golden.  Remove from the oven and allow to cool while you mix the icing.

For the cream cheese icing: in a bowl mix the butter, cream cheese and vanilla until combined. Add the confectioners’ sugar and mix until you have a thick frosting.

Spread the frosting over the warm biscuits. Serve and enjoy!

💬 frequently asked questions

what is the secret to good biscuits?

Cold fats; which is the butter and half and half in this recipe.

can I chill the cinnamon roll biscuits before baking?

Yes. The colder the butter is, the better the chance is that they will rise to be higher and flakier. If you wanted to refrigerate them and then preheat the oven, that would be fine.

can I make these no yeast cinnamon rolls ahead?

Yes, you can prepare the biscuits up to when they are ready to bake.  Then cover and refrigerate overnight. In my testing of this version, they still get flaky, but don't rise as high as they do when baked shortly after preparing.

biscuit with a fork on a plate with flowers in the background

👩🏻‍🍳 tips for the biscuit cinnamon rolls

I know I am a broken record here, but measure your ingredients correctly.  For less dishes to wash, use a food scale and skip the measuring cups! This is the scale that I use and love.

Keep your butter and half and half for the biscuits COLD.  

Try not to overwork the dough and don’t use a rolling pin!  If the dough seems too sticky, add a little extra flour to the counter or board where you are assembling your cinnamon roll biscuits.

Use a sharp biscuit cutter and press straight down when cutting the biscuits. I have this set of Ateco cutters {and often use them for sugar cookies too}.

For easy cleanup, use parchment paper or aluminum foil sprayed with a spray release.

Remember your oven is different than mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is.  

🫙 how to store

These biscuit cinnamon rolls are best eaten the day they are baked.

Store leftovers in an airtight container at room temperature for up to two days or in the refrigerator for up to five days.

layers of cinnamon and cream cheese biscuits on a plate with a fork

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Easy Cinnamon Roll Biscuits. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

🥯 more easy breakfast recipes

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

cut biscuit showing cinnamon roll filling on a plate with milk in the background
Print Recipe
5 from 1 vote

30 Minute Cinnamon Roll Biscuits

Cinnamon roll biscuits are quick and easy to make.  They use biscuit dough stuffed with cinnamon roll filling and a tangy cream cheese icing; made with no yeast and no rise time, you will have a homemade breakfast ready in about 30 minutes. 
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Breads
Cuisine: American
Keyword: biscuit cinnamon rolls, cinnamon filling, no yeast, vanilla biscuits
Servings: 8 biscuits
Calories: 275kcal
Author: Tasia Harper

Ingredients

cinnamon filling

  • 2 tablespoons unsalted butter room temperature (28g)
  • 2 tablespoons packed brown sugar (24g)
  • 1 tablespoon granulated sugar (13g)
  • 1 tablespoon ground cinnamon

Vanilla Biscuits

  • 1 ½ cups all-purpose flour (188g)
  • 3 teaspoons baking powder
  • 1 tablespoon granulated sugar (13g)
  • ½ teaspoon kosher salt
  • 6 tablespoons unsalted butter cold and cut in small pieces (85g)
  • ½ cup half and half* cold (120mL)
  • 2 teaspoons pure vanilla extract

cream cheese icing

  • 1 tablespoon unsalted butter room temperature (14g)
  • 1 ounce cream cheese** (28g)
  • ½ teaspoon pure vanilla extract
  • ¼ cup confectioners' sugar (30g)

Instructions

  • For the cinnamon filling: In a bowl combine the soft unsalted butter (2 tablespoons/28g), brown sugar (2 tablespoons/24g), granulated sugar (1 tablespoon/13g) and cinnamon (1 tablespoon) and mix until thoroughly combined. Set aside.
  • For the vanilla biscuits:  Preheat oven to 400°F and prepare a sheet pan with parchment paper or aluminum foil sprayed with non-stick spray.  Set aside.
  • In a medium bowl, combine flour (1 ½ cups/188g), baking powder (1 tablespoon), granulated sugar (1 teaspoon/13g) and kosher salt (½ teaspoon).  Mix to combine.  Then using a pastry blender, fork or clean fingers, cut the butter (6 tablespoons/85g) into the dry ingredients until the mixture looks like coarse meal with some small pea size pieces of butter remaining.  Add the vanilla (2 teaspoons) to the half and half (½ cup/120mL) and add the mixture to the blended flour and butter mixture.  Stir just until the dough comes together.
  • Turn the dough onto a lightly floured surface and knead a few times until the dough roughly comes together.  Pat the dough {with your hands} into about and 9x6 inch rectangle.  Spread the cinnamon filling over the dough as evenly as you can. Then fold the dough into thirds, like you are folding a letter and then gently press back into a 9x6 inch rectangle. Cut the dough into 6 rounds (I use a 2 ½ inch cutter) and place them on the prepared baking pan, letting them touch each other. Take the scraps and press them together to create two more cinnamon biscuits (they won't be quite as pretty as the first six, but will still taste fantastic). Sprinkle the tops with a little granulated sugar if desired.
  • Bake for 12-18 minutes, until the tops are lightly golden.  Remove from the oven and allow to cool while you mix the icing.
  • For the cream cheese icing: in a bowl mix the butter (1 tablespoon/14g), cream cheese (1 ounce/28g) and vanilla (½ teaspoon) until combined. Add the confectioners’ sugar (¼ cup/30g) and mix until you have a thick frosting.
  • Spread the frosting over the warm biscuits. Serve and enjoy!

Notes

*The half and half can be replaced with buttermilk or milk.
**I typically forget to bring my cream cheese to room temperature, it takes a little more mixing to work into the butter, but know the cream cheese can either be room temperature or cold.
The biscuit cinnamon rolls can be prepared through step 4 and then covered and refrigerated overnight. Preheat your oven the next morning before removing the biscuits from the refrigerator and baking (we want them going into the oven cold).
These biscuit cinnamon rolls are best eaten the day they are baked.
Store leftovers in an airtight container at room temperature for up to two days or in the refrigerator for up to five days.

Nutrition

Serving: 1 biscuit | Calories: 275kcal | Carbohydrates: 30g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 328mg | Potassium: 64mg | Fiber: 1g | Sugar: 11g | Vitamin A: 498IU | Vitamin C: 0.2mg | Calcium: 128mg | Iron: 1mg