Thumbprint Cookies – Classic, buttery, melt-in-your-mouth cookies with a sweet jam center. Easy to make, beginner-friendly, and honestly a holiday cookie plate without these feels incomplete.

The Thumbprint Cookies I’ve Loved Since Childhood

Thumbprint Cookies are one of those recipes I’ve been making for as long as I can remember. I grew up with these on every holiday cookie tray, and now I make them every single Christmas without fail. They’re buttery, soft, and just sweet enough, with that little pop of jam in the center that makes them impossible to stop eating. And the best part is they’re simple. No fancy equipment, no complicated steps, just classic cookies done right.

Ingredients and Tips

• Use softened butter. It should still hold its shape but press easily. Cold butter won’t cream properly and room-temp melted butter makes greasy cookies.
• Only use the yolks. They give the dough richness and help it stay tender and crumbly instead of cakey.
• Use a good jam. This is the flavor center of the cookie, literally. Raspberry, strawberry, or apricot all work great.
• Don’t skip the chill. Cold dough holds its shape in the oven and keeps the cookies from spreading flat.
• Measure the flour correctly. Spoon and level, don’t pack it in. Too much flour dries out the dough.
• If the dough cracks when you press it, it’s fine. A few rustic edges just mean homemade charm, not a problem.

Here’s how it goes. A simple cookie dough mixed in one bowl, a quick chill, a little shaping, and you’re ready to bake. Classic, buttery, jam-filled cookies that always look impressive, even though they’re incredibly easy to make.

Cream the butter and sugar: Beat softened butter with sugar until light and fluffy, about 2 to 3 minutes. It should look pale and creamy. A handheld mixer or stand mixer with the paddle works best. Scrape the bowl as needed so everything mixes evenly.

Add yolks, vanilla, and salt: Mix in the egg yolks, vanilla, and salt. The mixture may look slightly separated at first, but don’t panic, it comes together once the flour is added.

Add the flour: Add the flour and mix on low just until you no longer see streaks. The dough will look soft and a bit crumbly but should press together easily when squeezed.

Wrap and chill: Shape the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes. This makes rolling easier and keeps the cookies from spreading.

Scoop and roll: Use about 1 tablespoon of dough per cookie. Roll into smooth balls, pressing any cracks together as you go. Line your baking sheet and space the cookies a couple inches apart. They don’t spread much, but give them room to bake evenly.

Indent: Press the center gently with your thumb or the back of a rounded teaspoon. If the edges crack slightly, just nudge them back together. You don’t need perfection here.

Fill: Add about ½ teaspoon of jam to each indentation. Enough to fill, but not so much that it spills over during baking.

Bake at 350°F (175°C) for 12 to 15 minutes: They should still look pale on top with just a hint of golden around the edges. That’s your sign to pull them.

Cool: Let them sit on the tray for 5 minutes, they’re very soft when hot, then move to a rack to cool completely.

Try These Cookie Recipes Next

• Shortbread Cookies
• Linzer Cookies
• Snickerdoodles
• Rugelach Cookies
• Checkerboard Cookies

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Thumbprint Cookies

Classic Thumbprint Cookies made with buttery dough and filled with your favorite jam. Soft, tender, and always a holiday favorite.

Course Cookies, Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Chilling Time 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 24

Calories 152kcal

Author Joanna Cismaru

Equipment

• 5-speed Hand Mixer

Ingredients

• 1 cup unsalted butter softened
• ⅔ cup granulated sugar
• 2 large egg yolks
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• 2 cups all-purpose flour
• ½ cup fruit jam or preserves of your choice, e.g., raspberry, strawberry, apricot

US Customary – Metric

Instructions

• In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
• Add the egg yolks, vanilla extract, and salt to the mixture. Beat until well combined.
• Gradually add the all-purpose flour to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
• Form the dough into a ball and wrap it tightly in plastic wrap. Refrigerate the dough for at least 30 minutes to make it easier to handle.
• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Remove the chilled dough from the refrigerator. Roll the dough into 1-inch (2.5 cm) balls, roughly the size of a walnut. Place the dough balls about 2 inches (5 cm) apart on the prepared baking sheet. Use your thumb or the back of a rounded teaspoon to press a shallow indentation into the center of each dough ball.
• Spoon about ½ teaspoon of your chosen fruit jam or preserves into each indentation. Be careful not to overfill, as the jam may overflow during baking.
• Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are just beginning to turn golden. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely.
• Store any leftovers in an airtight container at room temperature for up to 1 week.

Notes

1. Use softened butter, not melted. It gives the cookies the right texture.
2. Only yolks, no whites. The yolks make the dough richer and help it hold together.
3. Spoon and level your flour. Too much flour makes a dry, crumbly cookie.
4. Chill the dough. It helps the cookies keep their shape and prevents spreading.
5. If your jam is really thick, warm it a few seconds so it spoons easily.
6. You can roll the dough balls in sugar before baking for a sparkly finish.

Nutrition

Serving: 1cookie | Calories: 152kcal | Carbohydrates: 18g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 28mg | Potassium: 21mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 257IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

The post Thumbprint Cookies appeared first on Craving Home Cooked.

The only problem with these Frozen Chocolate Banana Bites? They never actually stay in the freezer long enough to be called “frozen.”

Chocolate Covered Banana Bites – Frozen!

This is the kind of “recipe” that feels like cheating. It’s three ingredients, zero baking, and you’ll still look like a Pinterest hero when you pull these treats out at a party. Chocolate covered fruit: nature’s way of telling us dessert doesn’t always have to involve flour, sugar, and an existential crisis.

Ingredients and Tips

• Bananas: Ripe but not mushy, you want sweet, not baby food.
• Chocolate Chips: Semi-sweet is classic, but dark or milk work too.
• Coconut Oil: Totally optional, but makes the chocolate glossy and smooth.
• Toppings: Sprinkles for fun, sea salt for fancy, coconut for tropical vibes.
• 👉 Pro Tip: Use a fork or toothpick to dip so your fingers don’t look like you just finger-painted with Hershey’s.

Peel the bananas and cut them into ½-inch thick rounds. Lay the slices out on a parchment lined baking sheet and pop them in the freezer for about 30 minutes. This makes them firm enough to dip without turning mushy.

In a microwave-safe bowl, combine the chocolate chips and coconut oil (if using). Heat in 20 second bursts, stirring in between, until the chocolate is smooth and glossy.

Take the banana slices out of the freezer and dip each one into the melted chocolate, letting the excess drip back into the bowl. Place the dipped slices back onto the parchment paper.

While the chocolate is still wet, sprinkle on chopped nuts, sprinkles, shredded coconut, or even a pinch of flaky sea salt. Return the tray to the freezer for about 30 minutes, or until the chocolate shell is set.

Substitutions

• No coconut oil? Use butter or skip it entirely.
• Dairy-free? Grab vegan chocolate chips.
• Nut allergy? Stick with sprinkles or shredded coconut.
• No bananas? …Maybe this isn’t the recipe for you.

Try These Delicious Treats Next

• Chocolate Chip Cookie Ice Cream Sandwiches
• No Churn Mango Ice Cream
• Frozen Strawberry Yogurt
• Italian Nut Roll Cookies
• Frozen Mudslide

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Frozen Chocolate Banana Bites

These Frozen Chocolate Banana Bites are the easiest little sweet treat you’ll ever make. Just ripe bananas dipped in silky melted chocolate, topped with a sprinkle of your favorite toppings, and frozen into the perfect bite-sized dessert. They’re creamy, crunchy, chocolatey, and guaranteed to disappear faster than you think.

Course Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Freeze Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 20

Calories 76kcal

Author Joanna Cismaru

Ingredients

• 3 large ripe bananas
• 1 cup semisweet chocolate chips
• 1 tablespoon coconut oil optional, for smoother chocolate
• Sprinkles chopped nuts, shredded coconut, or sea salt (optional, for topping)

US Customary – Metric

Instructions

• Peel bananas and slice into ½-inch thick rounds. Place slices on a parchment-lined baking sheet.
• Freeze banana slices for at least 30 minutes.
• In a microwave-safe bowl, melt chocolate chips and coconut oil (if using) in 20-second intervals, stirring until smooth.
• Dip each frozen banana slice into melted chocolate, letting excess drip off. Place back on baking sheet.
• While chocolate is still wet, sprinkle with toppings if desired.
• Return dipped bananas to the freezer for about 30 minutes, or until chocolate is set.
• Enjoy straight from the freezer for a cool treat!

Notes

1. Bananas: Ripe but still firm bananas work best because overripe ones can get too mushy once frozen.
2. Chocolate: Semisweet chocolate is a classic choice, but you can use dark or milk chocolate too.
3. Coconut Oil: Totally optional, but it helps the chocolate melt smoother and coat the bananas more evenly.
4. Toppings: Get creative with chopped nuts, shredded coconut, colorful sprinkles, or a light dusting of sea salt.
5. Storage: Keep the bites in an airtight container in the freezer for about 1 month. Let them sit at room temperature for 2 to 3 minutes before eating if they’re too hard.

Nutrition

Serving: 1bite | Calories: 76kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 124mg | Fiber: 1g | Sugar: 6g | Vitamin A: 18IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg

The post Frozen Chocolate Banana Bites appeared first on Craving Home Cooked.

This Lemon Blueberry Bread is soft, sweet, and bursting with juicy blueberries in every bite. It has just the right hit of lemon to make it fresh and bright. It’s the kind of loaf that disappears fast in my house.

Easy Lemon Blueberry Bread

If sunshine had a recipe, I’m pretty sure it would taste like this Lemon Blueberry Bread. This is the kind of recipe that lets you eat cake for breakfast without judgment. Call it “bread” and suddenly it’s perfectly acceptable with your morning cup of coffee.

Warning: this bread has a habit of vanishing. You’ll slice it up, turn your back for one second, and suddenly half the loaf is gone. (Science still can’t explain this phenomenon.)

Ingredients and Tips

• All-Purpose Flour: The base that keeps the bread soft and fluffy.
• Leaveners: Baking powder + baking soda for the perfect rise.
• Butter: Softened, because melted would change the texture.
• Lemon: Both zest and juice for max flavor, don’t skimp!
• Sour Cream/Greek Yogurt: Keeps the crumb moist and tender.
• Blueberries: Fresh is best, but frozen works too (just don’t thaw).
• 👉 Pro Tip: Toss your blueberries with a little flour before folding them in. This keeps them from sinking to the bottom like tiny fruity anchors.

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan, then line it with parchment paper for easy removal later. Toss the blueberries with 1 teaspoon of flour to coat them lightly, this trick helps them stay evenly distributed in the bread.

First of all, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat the softened butter and sugar until the mixture is light and fluffy. This step is key to getting that tender crumb.

Beat in the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla extract. Your kitchen should already smell amazing at this point.

Mix in half of the flour mixture, followed by the sour cream (or Greek yogurt), and then the remaining flour mixture. Stir until everything is just combined, overmixing makes bread tough.

Gently fold the floured blueberries into the batter with a spatula, being careful not to crush them.

Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, cover it loosely with foil. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely to room temperature.

In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable. Once the loaf is completely cooled, drizzle the glaze over the top.

Grab a sharp knife, cut yourself a thick slice, and enjoy the bright, fruity goodness.

Substitutions

• Greek Yogurt instead of sour cream for a tangier flavor.
• Limes if you’re out of lemons (hello, Blueberry Mojito Bread?).
• Gluten-Free Flour swap works if it’s a 1:1 blend.
• Orange Zest for a sweeter, less tart vibe.

This Lemon Blueberry Bread is like a slice of sunshine you can eat. It’s moist, fluffy, sweet with just the right amount of tang, and that glaze takes it from “snack” to “showstopper.” Bake it for brunch, gift it to a friend, or hoard the whole loaf for yourself, no judgment here.

Try These Breads Next

• Pumpkin Bread
• Quick Cinnamon Bread (No Yeast)
• Banana Nut Bread
• Chocolate Banana Bread
• Marbled Chocolate Banana Bread

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Lemon Blueberry Bread

This Lemon Blueberry Bread is soft, buttery, and bursting with juicy blueberries in every bite. Bright lemon flavor keeps it fresh and light, while the simple glaze makes it feel a little special. Perfect for breakfast, dessert, or your afternoon coffee break.

Course Bread, Breakfast, Brunch

Cuisine American

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10

Calories 327kcal

Author Joanna Cismaru

Equipment

• Loaf Pan 9.5 x 5 inch (set of 2)

Ingredients

For the Bread:

• 1¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup unsalted butter softened
• 2 large eggs
• 1 tablespoon lemon zest
• ¼ cup lemon juice fresh
• 1 tsp vanilla extract
• ½ cup sour cream or Greek yogurt
• 1 cup fresh blueberries if frozen, do not thaw

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons lemon juice

US Customary – Metric

Instructions

• Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper. Fold the blueberries with 1 teaspoon of flour.
• In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, beat butter and sugar until light and fluffy.
• Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla.
• Add half the flour mixture, then sour cream, then remaining flour mixture, mixing until just combined.
• Gently fold blueberries into the batter.
• Pour batter into prepared pan and bake 50–55 minutes, or until a toothpick comes out clean. Let cool 10 minutes in the pan, then remove and cool completely on a rack.
• Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled bread. Slice and serve!

Notes

1. Fresh vs Frozen Blueberries: You can use either, but if you’re using frozen, don’t thaw them first, just fold them in gently to avoid purple streaks.
2. Sour Cream Substitute: Greek yogurt works just as well if that’s what you have on hand. It keeps the bread moist and tender.
3. Don’t Overmix: Stir the batter until just combined to keep the loaf soft. Overmixing will make it dense.
4. Check Early: Ovens vary, so start checking at the 50-minute mark. A toothpick should come out mostly clean with a few crumbs.
5. Storage: Store leftovers tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 5.
6. Freezing: This bread freezes beautifully. Wrap it tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight at room temperature.

Nutrition

Serving: 1serving | Calories: 327kcal | Carbohydrates: 53g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 66mg | Sodium: 198mg | Potassium: 128mg | Fiber: 1g | Sugar: 34g | Vitamin A: 384IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 1mg

The post Lemon Blueberry Bread appeared first on Craving Home Cooked.

Chocolate Chip Cookie Ice Cream Sandwiches – Golden, chewy chocolate chip cookies wrapped around thick scoops of creamy ice cream, then rolled in colorful sprinkles for the ultimate frozen treat.

The Ultimate Frozen Treat for Cookie Lovers

These Chocolate Chip Cookie Ice Cream Sandwiches are basically summer happiness you can hold in both hands. Soft, chewy cookies hugging a thick layer of creamy ice cream, then rolled in sprinkles, chocolate chips, or nuts for that extra “look at me” factor. They’re as fun to make as they are to eat, which is saying a lot because eating them is, well, the best part.

I’ve been making these for years for BBQs, birthday parties, and let’s be honest, random Tuesdays when life needs sweetening. You can keep it classic with vanilla ice cream or go wild with flavors like mint chip, coffee, or cookie dough. Make them ahead, stash them in the freezer, and you’ve got a stash of ready-to-go desserts that will make you very popular.

Before You Start: Tips & Ingredient Notes

• Butter: Use real unsalted butter, softened to room temperature. Margarine won’t give you the same rich flavor or perfect cookie texture.
• Ice Cream: Full fat ice cream holds its shape better once frozen into sandwiches. Let it soften just enough to scoop, not melt.
• Perfectly Baked Cookies: Slightly underbake for that chewy center. They’ll firm up as they cool, giving you that soft bite even when frozen.
• Uniform Sizes: Use a cookie scoop so your sandwiches are even. It makes stacking and eating so much easier.
• Freezer Time: Don’t skip the chill. Two full hours in the freezer keeps them firm, so they don’t squish out ice cream when you bite.
• Flavor Swaps: Vanilla is classic, but coffee, mint chip, or strawberry can turn these into a whole new dessert.
• Edging Options: Sprinkles are fun, but mini chocolate chips, crushed nuts, or even toasted coconut make them party worthy.

Try These Desserts Next

• No Churn Mango Ice Cream
• Frozen Strawberry Yogurt
• Frozen Pistachio and Date Chocolate Bites
• Whoopie Pies
• Italian Bomboloni

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Chocolate Chip Cookie Ice Cream Sandwiches

These Chocolate Chip Cookie Ice Cream Sandwiches are the ultimate summer treat, featuring soft, chewy cookies filled with creamy ice cream and rolled in your favorite toppings.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Freeze Time 2 hours hours

Total Time 2 hours hours 25 minutes minutes

Servings 8

Calories 984kcal

Author Joanna Cismaru

Ingredients

For the Cookies:

• 1 cup unsalted butter softened
• ¾ cup brown sugar packed
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups semisweet chocolate chips

For the Sandwiches:

• 1 quart vanilla ice cream or your favorite flavor
• Sprinkles, mini chocolate chips, or chopped nuts for edges

US Customary – Metric

Instructions

• Preheat oven to 350°F (175°C). In a large bowl, beat butter, brown sugar, and granulated sugar until creamy. Add eggs and vanilla; mix until combined.
  
• In another bowl, whisk flour, baking soda, and salt. Gradually add to wet ingredients until just combined. Stir in chocolate chips.
  
• Drop dough by heaping tablespoons onto parchment-lined baking sheets. Flatten slightly. Bake 9–11 minutes, until golden. Let cool completely.
  
• Soften ice cream slightly. Scoop about ¼ cup ice cream onto the flat side of one cookie. Top with another cookie and press gently. Roll edges in sprinkles, chips, or nuts if desired.
  
• Place sandwiches on a baking sheet and freeze for at least 2 hours until firm. Serve frozen and enjoy!

Notes

1. Cookies: Slightly underbake your cookies so they stay soft when frozen. Rock-hard cookies are no fun to bite into.
2. Ice Cream: Let the ice cream soften just enough to scoop and spread easily without melting into a puddle.
3. Toppings: Sprinkles, chopped nuts, or mini chocolate chips add extra flavor, texture, and a little wow factor.
4. Make Ahead: Assemble, wrap individually in plastic wrap, and store in the freezer for up to 1 month.
5. Assembly Tip: Work in batches so your ice cream doesn’t melt before you’re done.
6. No Waste: Gather up any leftover cookie dough, reroll, and bake, bonus snacks for the chef.

Nutrition

Serving: 1serving | Calories: 984kcal | Carbohydrates: 111g | Protein: 12g | Fat: 55g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 409mg | Potassium: 581mg | Fiber: 5g | Sugar: 74g | Vitamin A: 1297IU | Vitamin C: 1mg | Calcium: 216mg | Iron: 5mg

The post Chocolate Chip Cookie Ice Cream Sandwiches appeared first on Craving Home Cooked.

No Churn Mango Ice Cream – ultra creamy, bursting with mango flavor, and made with just 5 ingredients. No ice cream maker. No stress. Just sweet, sunny bliss.

The Summer Treat That Tastes Like a Vacation

This is what I make when I want to pretend I’m somewhere tropical, preferably with ocean waves and zero emails. One bite of this mango ice cream and I’m mentally in a hammock with a cold drink, swatting away nothing but the occasional mango juice drip.

It’s no churn (because ain’t nobody dragging out an ice cream machine in July), and it’s honestly one of the creamiest homemade ice creams I’ve ever made. That combo of sweetened condensed milk and whipped cream is magic. Add mango? Game over.

Before You Start: Tips & Ingredient Notes

• Mangoes: Fresh or frozen (thawed) both work great. Ataulfo or honey mangoes are extra sweet and perfect here.
• Condensed milk: Sweetens the ice cream and keeps it smooth. Don’t skip or sub it, it’s key.
• Whipping cream: Whip it to stiff peaks for that fluffy texture. Don’t overmix or it’ll turn buttery.
• Vanilla extract: Adds that warm background note that rounds out the fruitiness.
• Salt: Just a pinch, but don’t skip it. It balances the sweetness and brightens the mango flavor.
• Freezing tip: Use a loaf pan or shallow container for faster, more even freezing. Cover tightly to prevent freezer burn.

More Delicious Summer Treats

• Frozen Strawberry Yogurt
• Frozen Pistachio and Date Chocolate Bites
• Strawberry Cobbler
• Blackberry Cobbler
• Rainbow Fruit Skewers with Yogurt Dip

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No Churn Mango Ice Cream

This No Churn Mango Ice Cream is rich, creamy, and bursting with tropical flavor, no machine needed! Just 5 ingredients and a freezer stand between you and the best mango dessert of the summer.

Course Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Freeze Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 8

Calories 388kcal

Author Joanna Cismaru

Equipment

• Vitamix Blender

Ingredients

• 2 cups ripe mango chunks fresh or frozen, thawed
• 14 ounces sweetened condensed milk 1 can
• 2 cups whipping cream
• 1 teaspoon vanilla extract
• 1 pinch salt

US Customary – Metric

Instructions

• In a blender, puree mango chunks until smooth. Set aside.
  
• In a large bowl, beat heavy whipping cream to stiff peaks.
  
• In another bowl, whisk together sweetened condensed milk, vanilla, salt, and mango puree until smooth.
  
• Gently fold whipped cream into mango mixture until combined and no streaks remain.
  
• Pour mixture into a loaf pan or airtight container. Cover and freeze for at least 6 hours or overnight until firm.
  
• Scoop and enjoy your tropical homemade ice cream!

Notes

• Use ripe mangoes: The riper the mango, the sweeter and more flavorful your ice cream will be. Frozen and thawed works too.
• Whip it good: Beating the cream to stiff peaks is what gives the ice cream that light, airy texture, don’t skip it.
• No streaks allowed: When folding the whipped cream into the mango mix, take your time and mix gently until smooth.
• Container matters: A loaf pan works great, but any shallow, airtight container will help it freeze evenly.
• Want mix-ins? Try adding chopped mango, shredded coconut, or crushed nuts before freezing for extra texture and flavor.

Nutrition

Serving: 1serving | Calories: 388kcal | Carbohydrates: 35g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 84mg | Potassium: 311mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1453IU | Vitamin C: 17mg | Calcium: 185mg | Iron: 0.2mg

The post No Churn Mango Ice Cream appeared first on Craving Home Cooked.

Frozen Strawberry Yogurt – 5 minutes, one blender, and a handful of ingredients. Creamy, fruity, and cold enough to shut up a heatwave.

Summer’s Easiest Dessert

This is what I make when I want dessert now but also don’t want to turn on the oven, stand over the stove, or wait for anything to bake, set, or chill. Frozen strawberry yogurt is my hot weather miracle: it’s basically a shortcut to ice cream without all the heavy cream, sugar crashes, or, let’s be honest, regrets.

I first made this because I had a Costco sized bag of frozen strawberries hogging space in my freezer and half a tub of Greek yogurt teetering on its expiration date. A little honey, a squeeze of lemon, and boom, summer magic in a bowl.

Before You Start: Tips & Ingredient Notes

• Frozen strawberries: Use already frozen berries to keep that thick, scoopable texture. Fresh won’t cut it unless you freeze them first.
• Yogurt: Greek yogurt gives it creaminess and body. Use plain for tang or vanilla if you want it sweeter from the start.
• Honey or maple syrup: Adjust to taste. If your berries are extra sweet, you might need less.
• Lemon juice: Don’t skip this! Just a little brightens up the flavor and keeps it from tasting flat.
• Salt: Tiny pinch, but it matters. Balances the sweetness and makes everything pop.
• Blender/food processor tip: If your machine is struggling, give it a minute to rest or add a splash of milk or water to help it along.

Try These Delicious Desserts Next

• Frozen Pistachio and Date Chocolate Bites
• Tres Leches Cake
• The Best Cinnamon Rolls
• Boston Cream Donuts
• Strawberry Cobbler
• No Churn Mango Ice Cream

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Frozen Strawberry Yogurt

This 5-minute Frozen Strawberry Yogurt is made with just a few simple ingredients and no ice cream maker! Sweet, tangy, and refreshing, it’s the easiest way to cool off this summer.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 80kcal

Author Joanna Cismaru

Equipment

• Vitamix Blender

Ingredients

• 3 cups frozen strawberries
• ½ cup plain Greek yogurt or vanilla for extra sweetness
• ¼ cup honey or maple syrup
• 1 teaspoon lemon juice
• 1 pinch salt

US Customary – Metric

Instructions

• In a food processor or high-speed blender, combine frozen strawberries, yogurt, honey, lemon juice, and salt. Blend until smooth and creamy. Scrape down sides as needed.
  
• Enjoy immediately for soft-serve consistency.
• For a firmer texture, transfer mixture to a container and freeze 2–4 hours. Let sit at room temp a few minutes before scooping.
  

Notes

1. Sweetness level: Adjust the honey or maple syrup depending on how sweet your berries are. Taste and tweak!
2. Texture tips: Serve immediately for soft-serve, or freeze a few hours for firmer, scoopable froyo.
3. Blender getting stuck? Add a splash of milk or water to help it along, just a splash though, not a smoothie.
4. Flavor twist: Add vanilla extract, fresh mint, or a handful of raspberries for a fun variation.
5. Make it dairy-free: Use a plant-based yogurt like coconut or almond to keep it vegan.

Nutrition

Serving: 1serving | Calories: 80kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Cholesterol: 1mg | Sodium: 15mg | Potassium: 118mg | Fiber: 1g | Sugar: 16g | Vitamin A: 20IU | Vitamin C: 43mg | Calcium: 34mg | Iron: 0.4mg

The post Frozen Strawberry Yogurt appeared first on Craving Home Cooked.

Arroz con Leche – creamy, cozy rice pudding with cinnamon, citrus, and serious comfort vibes. Easy, nostalgic, and impossible to stop eating.

The Rice Pudding I Grew Up With

I grew up with this stuff. My mom still makes rice pudding regularly, like clockwork, and honestly, so do I. It’s one of those recipes that never left our table. We’ve had it for dessert, yes, but also for breakfast, and even for those nights when dinner just needs to be something warm, simple, and a little sweet. There’s something about that creamy rice, the cinnamon, the hint of citrus, it just feels like home.

Ingredient Notes & Tips

• Rinse the rice well: This helps remove excess starch so your pudding stays creamy, not gummy.
• Keep the heat low once the milk goes in: Stir often and be patient; this isn’t a recipe you can rush.
• Citrus zest is optional, but lovely: A strip of lemon or orange peel adds subtle brightness to balance the richness.
• Adjust the texture to your liking: Add a splash more milk at the end if it thickens too much.
• Raisins (or cranberries) are totally optional: I love them, Remo avoids them, so it’s your call.

Get rid of the excess starch by rinsing the rice in a fine mesh strainer under cold water until it runs clear.

In a large saucepan, combine the rinsed rice, water, cinnamon stick, and a strip of lemon or orange zest if you’re using it. Bring to a boil, then reduce the heat, cover, and simmer for about 10 minutes, just until most of the water is absorbed.

Pour in the milk and crank the heat to medium. Stir often and don’t walk away, milk likes to stick. Once it starts to bubble gently, lower the heat and let it simmer uncovered for 25 to 30 minutes, stirring occasionally, until the rice is tender and it’s starting to look like pudding.

Remove the cinnamon stick and citrus peel. Stir in the sugar, vanilla, salt, and raisins or cranberries if you’re using them. Cook for another 5 minutes, stirring constantly until the sugar’s fully dissolved and the whole thing looks silky and luscious.

If it looks too thick, stir in a splash of milk. Keep in mind it’ll thicken more as it cools. Spoon into bowls and top with a little sprinkle of ground cinnamon. Serve warm, room temp, or chilled, whatever your mood calls for.

Try These Rice Recipes Next

• Instant Pot Rice
• Chicken Rice Soup
• Rice Pudding
• Coconut Rice
• Coconut Rice Pudding

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Arroz con Leche (Rice Pudding)

This classic Arroz con Leche is rich, creamy, and spiced with cinnamon and citrus. A cozy, comforting rice pudding that’s easy to make and perfect for dessert, breakfast, or a sweet little dinner moment.

Course Breakfast, Dessert

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 313kcal

Author Joanna Cismaru

Ingredients

• 1 cup long-grain white rice
• 4 cups whole milk
• 1 cup water
• 1 stick cinnamon
• 1 strip of lemon or orange zest optional
• ½ cup granulated sugar
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• ½ cup raisins or dried cranberries
• cinnamon for garnish

US Customary – Metric

Instructions

• Place the rice in a fine-mesh strainer and rinse under cold running water until the water runs clear. This helps remove excess starch and prevents the pudding from becoming too thick.
• In a large saucepan, combine the rinsed rice, water, cinnamon stick, and lemon or orange zest if using. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for about 10 minutes, or until most of the water is absorbed.
• Stir in the whole milk. Increase the heat to medium and bring the mixture back to a gentle boil, stirring frequently to prevent sticking.
• Reduce the heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.
• Remove the cinnamon stick and citrus zest from the saucepan. Stir in the granulated sugar, vanilla extract, and salt. If adding raisins or dried cranberries, stir them in now.
• Continue to cook for another 5 minutes, stirring constantly until the sugar is fully dissolved and the pudding reaches your desired consistency.
• If the pudding is too thick, add a little more milk to reach your preferred texture. Keep in mind that it will thicken further as it cools.
• Remove from heat and let it cool slightly. Spoon the arroz con leche into individual serving bowls or cups. Sprinkle ground cinnamon on top for garnish.
• Arroz con Leche can be enjoyed warm, at room temperature, or chilled. If refrigerating, cover the surface with plastic wrap to prevent a skin from forming.

Notes

1. Rice: Long-grain white rice works best. Avoid sticky or short-grain varieties.
2. Milk: Whole milk is best, but 2% or dairy-free alternatives will work.
3. Sweetness: Feel free to adjust the sugar to taste, some like it sweeter, some don’t.
4. Add-ins: Raisins, cranberries, or even chopped dates add a nice chew, but they’re totally optional.
5. Texture: If it thickens too much, stir in a bit more milk, even after it’s cooled.

Nutrition

Serving: 1serving | Calories: 313kcal | Carbohydrates: 59g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 166mg | Potassium: 383mg | Fiber: 2g | Sugar: 25g | Vitamin A: 265IU | Vitamin C: 1mg | Calcium: 219mg | Iron: 1mg

The post Arroz con Leche (Rice Pudding) appeared first on Craving Home Cooked.

These Italian Nut Roll Cookies are the perfect cross between a tender pastry and a jam-filled cookie. Buttery dough, sweet jam, crunchy nuts, and cinnamon all rolled into one nostalgic little treat that looks fancy but is totally doable—even if you don’t own a nonna-approved rolling pin.

This recipe reminds me of something you’d find tucked into a tin at the back of your grandma’s pantry—except these are way fresher. I’ve been making versions of these for years because they’re just so versatile. Swap the jam, switch the nuts, eat half the batch warm… no judgment.

Before You Start

Choosing Your Jam

Apricot and raspberry are my go-tos, but don’t be afraid to experiment. Just avoid anything too runny—it’ll seep out during baking.

Nuts Matter

Walnuts or hazelnuts both shine here, but toast them first for even deeper flavor. And chop them fine—think sprinkle, not boulder. You want that nice swirl, not cookie avalanches.

Cold Butter = Flaky Dough

Don’t skip this! Cutting cold butter into the flour is what gives the dough its tender, melt-in-your-mouth texture. This isn’t croissant dough, but you do want that delicate, crumbly bite only cold butter can give you.

The Chill Time

That hour in the fridge isn’t just to give you a break—it helps the dough firm up, roll smoothly, and hold its shape in the oven.

Jam + Nut Combo Tip

Spread your jam thinly and evenly, and sprinkle the nut mixture generously. Too much jam and it’ll leak; too little and you’ll miss the magic.

The Roll-Up

Tight roll = clean swirl. Press gently but firmly, and don’t forget to pinch those seams. Otherwise, it’s jam city on your baking sheet.

Sharp Knife = Pretty Cookies

Slice while still warm but not hot for neat edges that don’t crumble. A serrated knife is your friend here.

Optional—but Worth It

Dust with powdered sugar once cooled. It adds that bakery-worthy finish and a little extra sweetness to balance the nuttiness.

Whisk your dry ingredients together (flour, sugar, baking powder, salt, lemon zest if you’re feeling zesty). Then cut in the cold butter until it looks like you accidentally dumped flour on a pile of breadcrumbs—perfect. Stir in the eggs and vanilla until it just comes together. Too dry? A splash of cold water will fix it. Wrap, chill, and forget about it for an hour.

Combine chopped nuts, cinnamon, and sugar in a bowl. Split your dough in two. Roll one half into a rectangle, about ¼-inch thick. Spread a thin layer of jam over it (don’t flood it!), then sprinkle with your nut mixture like you’re seasoning with confidence.

Start on the long side and roll it into a log, jelly-roll style. Pinch the seam and ends shut like you mean it. Repeat with the second half of the dough.

Pop those beauties onto a baking sheet and bake at 350°F (175°C) for 30–35 minutes until golden. The smell alone is worth the wait.

Let them cool just enough to handle without burning your fingertips, then slice on the diagonal with a serrated knife. Fancy bakery vibes, achieved. Dust with powdered sugar. Try not to eat five in a row. Or do—I won’t tell.

More Delicious Cookie Recipes

• Danish Butter Cookies
• Shortbread Cookies
• Italian Almond Cookies
• Linzer Cookies
• Butter Cookies
• Amaretti Cookies

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Italian Nut Roll Cookies

These Italian Nut Roll Cookies are tender, buttery, and filled with sweet jam and spiced nuts. Perfect for holidays, gifting, or a cozy treat with coffee, these nostalgic cookies are easier than they look—and worth every step.

Course Cookies, Dessert

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Chilling Time 1 hour hour

Total Time 2 hours hours 5 minutes minutes

Servings 24

Calories 154kcal

Author Joanna Cismaru

Ingredients

For the Dough:

• 2 cups all-purpose flour
• ½ cup granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter cold and cut into small pieces
• 2 large eggs
• 1 teaspoon pure vanilla extract
• zest of one lemon optional

For the Filling:

• 1 cup walnuts or hazelnuts, finely chopped
• ½ cup fruit jam or preserves (apricot, raspberry, or your choice)
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon

US Customary – Metric

Instructions

• In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and lemon zest (if using). Add the cold butter pieces to the dry ingredients.
• Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
• In a small bowl, beat the eggs and vanilla extract together. Add the egg mixture to the flour mixture. Mix until the dough comes together. If it's too dry, add a teaspoon of cold water at a time until it holds together.
• Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
• In a medium bowl, combine the finely chopped nuts, granulated sugar, and ground cinnamon. Set aside.
• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Divide the chilled dough into two equal portions. On a lightly floured surface, roll out one portion into a rectangle approximately ¼ inch (6 mm) thick.
• Spread a thin layer of fruit jam evenly over the dough, leaving a small border around the edges. Sprinkle half of the nut mixture evenly over the jam layer.
• Starting from one of the long edges, carefully roll the dough into a tight log, similar to a jelly roll. Pinch the seams and ends to seal. Repeat with the second portion of dough and remaining filling. Place the logs seam-side down on the prepared baking sheet.
• Bake in the preheated oven for 30-35 minutes, or until the rolls are golden brown.
• Remove from the oven and allow the rolls to cool on the baking sheet for about 10 minutes.
• While the rolls are still warm but cool enough to handle, use a sharp serrated knife to slice them diagonally into ½-inch (1.3 cm) thick cookies. Place the sliced cookies on a wire rack to cool completely.
• Once cooled, dust the cookies with powdered sugar if desired.
• Store any leftovers in an airtight container at room temperature for up to 1 week.

Notes

1. Butter must be cold – No shortcuts here. Cold butter = flaky dough. Soft or melted butter will make the dough greasy and hard to handle. Cube it and chill it if needed.
2. Don’t skip the chill time – The dough needs at least 1 hour in the fridge. This helps it firm up, roll out smoothly, and hold its shape while baking. If it’s too soft, it’ll stick and tear.
3. Rolling tip – Lightly flour your surface, but don’t overdo it—too much flour makes tough cookies. If your dough cracks while rolling, just press it gently back together.
4. Filling flexibility – Use any jam you love, just make sure it’s not too runny. If it is, simmer it for a minute or two to thicken. And go easy—too much filling = jam explosion in the oven.
5. Want to make these ahead? – Roll and fill the logs, then wrap and freeze. When you’re ready, bake straight from frozen (add a few extra minutes) or thaw slightly before slicing.
6. Storage – Keep cookies in an airtight container at room temp for up to a week. Good luck getting them to last that long.

Nutrition

Serving: 1serving | Calories: 154kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 33mg | Potassium: 63mg | Fiber: 1g | Sugar: 10g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

The post Italian Nut Roll Cookies appeared first on Craving Home Cooked.

Custard Raisin Rolls—for when you want something sweet, buttery, and indulgent, but also want to pretend you’re making a sophisticated European pastry instead of just eating cake for breakfast.

These rolls are soft, pillowy, and stuffed with a rich vanilla custard, because let’s be honest—raisins on their own aren’t pulling their weight. (Yes, I know raisins are divisive. No, I don’t want to hear about it. Just swap them for chocolate chips and move on.)

Before You Start – Pro Tips for Success

Alright, let’s set you up for pastry perfection before you accidentally turn these into a sticky, custard-leaking disaster. Follow these tips, and you’ll get soft, bakery-style rolls that make you look like you totally know what you’re doing.

The Dough – Soft, Fluffy, and Worth the Wait

This is a rich dough, meaning it’s got butter, eggs, and sugar. Translation? It’s soft, slightly sweet, and takes its time rising.

• Yeast matters – Use active dry yeast and let it proof first. If it doesn’t get foamy, your yeast is dead (RIP), and no amount of wishful thinking will save it. Start over.
• Flour absorption varies – The dough should be soft and slightly sticky, not dry. If it’s too dry, add a tiny splash of milk. If it’s too wet, add a bit more flour.
• Cold kitchen? Let the dough rise in a slightly warm oven. (Turn it on for a minute, turn it off, and let the dough do its thing inside.)
• How long does it take to rise? First rise – About 1 hour, or until doubled in size. Be patient. Second rise – Another 20 minutes after rolling and slicing. This final puff-up is what makes them light and airy instead of dense.

The Custard

Listen, if you’ve never made homemade custard, don’t panic. This method is fail-proof and gives you a thick, creamy, velvety filling that’s way better than anything from a box.

• Custard powder? Yep. It’s a shortcut, and it works beautifully. Bird’s makes a great one, or you can make your own custard from scratch, here’s my recipe.
• Mix the powder with a little milk first – This prevents lumps before you add it to the hot milk. (Lumpy custard is not the vibe.)
• Cool it completely before using – Warm custard = melty disaster when you try to roll the dough. Trust me.

The Raisins – Let’s Talk About It

Look, I get it. Raisins are controversial. Some people love them, some people would rather eat cardboard.

• I like raisins. Some of you don’t. That’s fine, but don’t just leave them out—swap them for chocolate chips, dried cranberries, or chopped nuts.
• Soak them first – Even if you like raisins, soaking them in warm rum, orange juice, or hot water makes them plump, juicy, and actually enjoyable.

Rolling & Slicing Without the Mess

Here’s where things can get messy fast. But don’t worry—I’ve got you covered.

• Roll the dough evenly – Not too thin, not too thick. About 16 inches square is perfect.
• Don’t overfill the rolls unless you want custard explosions in your oven.
• Use dental floss (unflavored, please) to slice them cleanly—knives tend to squish the dough.

These rolls are bakery-level good, but a few small tricks will take them from “these are nice” to “WHY have I never made these before?!” Plus, I’ve got step-by-step photos to make sure you nail every part of the process.

Proof the yeast – Mix warm milk, a little sugar, and yeast in a bowl. Give it 5 minutes to get frothy and bubbly. If nothing happens? Your yeast is probably dead, and this is your first opportunity to start over before ruining the whole recipe.

Mix the dough – Eggs, melted butter, sugar, and salt go in next, followed by the flour. Stir until a sticky dough forms.

Knead until smooth – About 8–10 minutes of kneading (or let your stand mixer do the work while you scroll on your phone). You’re aiming for soft and slightly tacky, but not gluey.

First rise – let it double – Cover and let it sit for 1 hour, or until it looks like it’s trying to escape the bowl.

Pro Tip: If your kitchen is cold, let the dough rise in a barely warm oven (just turn it on for a minute, then turn it off).

Whisk the custard powder with a bit of milk first – This prevents lumps. You want a smooth paste, not weird clumps floating in hot milk.

Heat the milk & sugar – Bring it to a gentle simmer, then slowly whisk in your custard mixture. Stir like your life depends on it – It’ll thicken in minutes, and once it does, remove from heat and stir in vanilla.

Cool completely – If you spread warm custard on the dough, it will melt and turn into a custard crime scene.

Shortcut Option: If you’re feeling lazy, you could use store-bought vanilla pudding… but trust me, homemade is next-level.

Roll out the dough – Lightly flour your surface and roll it into a 16-inch square. Too thick? The rolls won’t bake evenly. Too thin? They’ll be flimsy and sad.

Spread the cooled custard – Evenly, but leave a little border at the edges, or you’ll end up with a mess when rolling. Sprinkle the raisins – Or swap for chocolate chips, nuts, or whatever makes you happy.

Roll it up tightly – Start from the long edge and roll like you’re making cinnamon rolls. Slice into 12 pieces – Here’s where dental floss works magic! Slide it under the roll, cross the ends over the top, and pull tight for a perfect, clean cut.

Knife users beware: Pressing down with a knife can squish the dough, so use a gentle sawing motion if you go that route.

Place in a greased 9×13-inch pan – Leave a little space between them so they have room to puff up. Cover and let them rise for 20 minutes – Not as long as the first rise, but this final proofing gives them that soft, bakery-style texture.

Running out of time? You can cover and refrigerate overnight, then bake fresh in the morning!

Brush with egg wash – This makes them golden and shiny, instead of looking pale and sad. Sprinkle with almonds – They’ll toast beautifully in the oven, adding a little crunch.

Bake at 375°F for about 20 minutes – You’re looking for golden brown on top, perfectly cooked inside.

Ovens vary! Start checking at 15 minutes—you want them golden, not burned.

Let them cool slightly – I know, waiting is hard. But custard straight out of the oven is basically lava.

Dust with powdered sugar – This makes them look like something from a Parisian bakery, even if you made them in your pajamas.

Best served warm – But let’s be real, they’re also amazing straight from the fridge at midnight.

Go Forth and Bake!

These Custard Raisin Rolls are soft, creamy, and just fancy enough to make you feel like a pastry genius. And if you make these and still get complaints about raisins? Hand that person a plain bread roll and move on.

More Delicious Rolls To Try

• Blueberry Lemon Rolls
• The Best Cinnamon Rolls
• No Knead 1 Hour Cinnamon Rolls
• Fluffy Dinner Rolls
• Honey Rolls

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Custard Raisin Rolls

These Custard Raisin Rolls are like cinnamon rolls, but fancier! Soft, fluffy dough swirled with creamy homemade custard and sweet raisins, then baked to golden perfection. Topped with crunchy almonds and a dusting of powdered sugar, they’re bakery-worthy but totally doable at home. Perfect for brunch, holidays, or when you just need a little pastry magic in your life!

Course Breakfast, Brunch, Dessert

Cuisine Danish, European, French, German

Prep Time 2 hours hours

Cook Time 20 minutes minutes

Rising Time 1 hour hour

Total Time 3 hours hours 20 minutes minutes

Servings 12

Calories 294kcal

Author Joanna Cismaru

Ingredients

For the Dough (Simplified Cinnamon Roll Dough):

• 3½ cups all-purpose flour
• ¼ cup granulated sugar
• 2¼ teaspoons active dry yeast
• ½ teaspoon salt
• ½ cup warm milk about 110°F
• 2 large eggs at room temperature
• ⅓ cup unsalted butter melted

For the Filling:

• ¾ cup raisins

For the Custard:

• 2 cups milk
• 3 tablespoons granulated sugar
• ⅓ cup custard powder
• ½ teaspoon vanilla extract

For the Glaze and Topping:

• ½ egg beaten with 1 teaspoon milk
• 4 tablespoons almond slices or flakes
• 1 tablespoon powdered sugar for dusting

US Customary – Metric

Instructions

• In a small bowl, combine the warm milk with 1 tablespoon of the granulated sugar (taken from the ¼ cup) and the active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
• In a large bowl, whisk together the eggs and melted butter. Add the remaining granulated sugar and salt, then stir in the frothy yeast mixture. Gradually add the flour, mixing until a dough forms.
• Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for about 1 hour or until doubled in size.
• In a small bowl, mix the custard powder with a few tablespoons of milk to form a smooth slurry. In a saucepan, bring the remaining milk and granulated sugar to a boil. Gradually whisk in the slurry, stirring constantly over medium heat until the mixture thickens to a pudding-like consistency. Remove from heat, stir in vanilla extract if using, and allow the custard to cool completely.
• Once the dough has risen, roll it out on a lightly floured surface into a rectangle roughly 16 inches square. (If you prefer a thinner layer, aim for about ⅛ to ¼ inch thickness.)
• Evenly spread the cooled custard over the dough. Sprinkle the raisins (or your choice of add-ins) evenly over the custard layer.
• Starting from one long edge, carefully roll the dough into a tight log. Using a sharp knife, slice the log into 12 equal pieces. Place the slices 9×13-inch baking dish, spacing them slightly apart.
• Cover the pastries lightly with a clean kitchen towel and let them rest for about 20 minutes, allowing a final rise.
• Preheat your oven to 375°F. Brush the tops of the pastries with the egg wash (½ beaten egg mixed with 1 teaspoon milk) and sprinkle 4 tablespoons of almond flakes evenly over them.
• Bake the pastries in the preheated oven for about 20 minutes, or until they are nicely golden and cooked through.
• Remove from the oven and, while still warm, dust lightly with 1 tablespoon of powdered sugar. Allow to cool slightly before serving.

Notes

1. Active dry yeast needs proofing (foamy, bubbly, alive). If nothing happens after 5 minutes, your yeast is dead. Start over.
2. Instant yeast? Skip the proofing and mix it straight into the flour—easy!
3. Dough Consistency – It should be soft, slightly sticky, but not gluey. If it’s dry, add a tiny splash of milk. Too wet? A sprinkle of flour.
4. Knead properly – If using a stand mixer, 8 minutes on medium-low. By hand? 10 minutes of dough therapy.
5. The Custard – Smooth, Not Lumpy – Whisk the custard powder with cold milk first – prevents lumps before it hits the hot milk. Don’t walk away while cooking – It thickens FAST. Stir constantly or risk weird clumps. Cool completely before spreading – Unless you enjoy melted custard chaos.
6. Roll the dough evenly – Too thick = doughy rolls. Too thin = flimsy and sad.
7. Leave a border when spreading custard – Keeps it from squishing out everywhere when rolling.
8. Dental floss trick – Slice the rolls using unflavored dental floss (trust me, it works). Knives squish everything!
9. Best fresh! But they stay soft for 2 days at room temp in an airtight container.
10. Reheat for 10 seconds in the microwave – Like fresh-baked magic.
11. Swap raisins for chocolate chips, dried cranberries, or chopped nuts. Or just eat around them and enjoy the custard-filled goodness.

Nutrition

Serving: 1serving | Calories: 294kcal | Carbohydrates: 47g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 138mg | Potassium: 246mg | Fiber: 2g | Sugar: 11g | Vitamin A: 314IU | Vitamin C: 0.5mg | Calcium: 92mg | Iron: 2mg

The post Custard Raisin Rolls appeared first on Craving Home Cooked.