• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Biting at the Bits logo
  • HOME
  • ABOUT
  • RECIPE INDEX
  • CONTACT
  • Nav Social Menu

    • YouTube
menu icon
go to homepage
  • ABOUT
  • RECIPE INDEX
  • CONTACT
  • SPRING
  • Find us on Social!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • ABOUT
    • RECIPE INDEX
    • CONTACT
    • SPRING
  • Find us on Social!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    • Collection of 25 homemade pizza varieties including vegetarian options, meat-vegetable combinations, hawaiian, prosciutto-arugula, marinara, margherita, mushroom, various cheese pizzas, olive, breakfast pizza, capricciosa, zucchini and ham, pepperoni, quattro formaggi, BBQ chicken pizza, and more on different kinds of homemade pizza dough including neapolitan, whole wheat, bread flour, 00 flour, St. Louis Style, pizza fritta, and pinsa Romana.
      Best Pizza Toppings & Pizza Dough Ultimate Guide w/Real Photos
    • A serving platter with light green colored Mexican cilantro rice.
      Restaurant-Style Cilantro Lime Rice (Better Than Chipotle w/Video)
    • The best shrimp burger recipe served up in red burger baskets on a vintage carhop tray - crispy shrimp burgers on two potato buns with burger toppings including spicy wasabi mayo, shredded cabbage, pickles, cilantro and shallots with twice-fried french fries for a real classic drive in burger experience.
      Crispy Shrimp Burger Recipe (Homemade Teochew Shrimp Patties + Video)
    • Homemade Asian sesame dressing in a small Weck Canning jar with toasted sesame seeds and fresh chives floating on top, showcasing its rich amber color and smooth texture.
      Asian Sesame Dressing (Easy 5-Minute Homemade Recipe + Video)
    • Creamy blue crab risotto served in a white pasta bowl with whole cooked blue crab garnish, topped with fresh chives and a single fresh red chili pepper.
      Easy Crab Risotto Recipe (Risotto al Granchio Blu Classico + Video)
    • Homemade Mexican dinner plate featuring cheese enchiladas, creamy refried pinto beans topped with melted cheese and authentic Mexican cilantro rice - better than restaurant enchilada plate.
      Easy Authentic Refried Beans Recipe (From Scratch or Canned w/Video)
    • Traditional homemade lasagna bolognese with eight layers, showcasing rich meat sauce and handmade spinach pasta sheets in classic Italian culinary style.
      Authentic Lasagna Bolognese (Lasagne alla Bolognese +Video)
    • A tray holding a microplane with blood orange zest filling it up sitting in front of fresh blood oranges, empty blood orange halves, freshly squeezed blood orange juice, and a jar of homemade orange sugar.
      Easy Orange Sugar Recipe (Using Sicilian Blood Oranges)
    • A casserole dish filled with cheese enchiladas covered in sauce, melted cheddar cheese, and minced white onions.
      Cheese Enchiladas with Red Enchilada Sauce Recipe (Authentic Tex-Mex + Video)
    • An All-Clad sauté pan filled with homemade red enchilada sauce with a whisk resting in the pan.
      Red Enchilada Sauce Recipe (Authentic Tex-Mex w/Video)
    • My hand holding a widemouth Mason canning jar filled with bright red glistening homeamde cherry pie filling.
      Ultimate Cherry Pie Filling Recipe (10-Minutes, Homemade)
    • Top down view of a widemouth Ball jar filled with creamy homemade almond pulp hummus next to a prep bowl of raw almonds.
      10-Minute Creamy Almond Pulp Hummus (Zero Waste Hack)
    Home » Recipes » Breads

    Mom's Famous Cinnamon Rolls (Best Cinnamon Rolls Ever)

    Published: Oct 22, 2022 · Modified: Dec 10, 2023 by Kelly · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    This easy homemade cinnamon roll recipe is made 100% from scratch (and we happen to think they're the best cinnamon rolls ever).  Anyone who knew my Mom also knew her locally-famous cinnamon rolls. These buttery, fluffy-soft, ooey-gooey cinnamon-swirled sweet rolls were some of the first items to be snatched up at local bake sales and fundraisers (and often she had pre-orders). They're as tender on days two and three as they are the day that they're baked and they freeze really well, making them a great recipe for the holidays or a special brunch. 

    a single cinnamon roll on a dessert plate looking so soft it could be a doughnut
    a single cinnamon roll on a dessert plate looking so soft it could be a doughnut
    heart shaped cake pan filled with day old baked cinnamon rolls still as fluffy and soft as ever with 3 rolls missing from the center and bottom

    One of my earliest childhood memories is helping my Mom make these cinnamon rolls. She'd let me punch down the dough after the first rise, then she'd tell me to "Pinch off a piece and taste it so you know it's good!", before letting me smear the butter all over the rolled-out dough and plaster my hands in it after she'd added the cinnamon and sugar. This recipe is a keeper.

    a single cinnamon roll on a dessert plate looking so soft it could be a doughnut
    Just sliced still raw cinnamon rolls before rising a second time
    fully risen cinnamon rolls in a baking pan ready to be baked
    fully risen puffy cinnamon rolls ready to be baked
    just baked golden brown fluffy cinnamon rolls not yet glazed

    Why We Love These Cinnamon Rolls

    • You only need 9 basic pantry ingredients to make them (10 if you include salt)
    • They're super soft and fluffy (even days after being baked)
    • You can freeze them for an easy weekday breakfast
    • They're perfectly buttery and cinnamon-sugar spiced
    • They taste great dipped into hot coffee
    • Every bite of these is as good as the last (not just the center part)

    How Do I Know When Cinnamon Roll Dough (Sweet Roll Dough) Is Properly Kneaded?

    When working with yeast dough, it's important to make sure it's been properly kneaded in order to form a good gluten network (structure). This is what gives bread its light, soft, and stretchy texture instead of being dense and heavy. When hand-kneading, I typically put all of my weight into each "turn" and knead for 10 to 15 minutes depending on the dough I'm making (15 minutes in this case). I've included a few tips for beginners as well as photos (below) of how the dough will look from the beginning stages of kneading until it's been kneaded properly.

    • The dough should be pliable and soft when it's properly kneaded.
    • It should look smooth and no longer have a shaggy appearance.
    • The dough should not be sticking to your hands.
    • When you press your finger gently into the dough, it should leave a slight indentation. 
    closeup cinnamon roll dough after about to be covered and allowed to rise
    cinnamon roll ingredients on a cutting board

    Mom's Famous Cinnamon Rolls Ingredients

    Here are the only 9 ingredients (10 if you count salt) needed to make the best cinnamon rolls of your life.

    • all-purpose flour or 00 flour
    • instant yeast (or active dry yeast)
    • eggs
    • milk
    • butter
    • sugar
    • cinnamon
    • powdered sugar
    • vanilla
    • salt
    cinnamon roll dough after about to be covered and allowed to rise
    cinnamon roll dough after doubled in size
    my hand print in the super soft fluffy dough

    How to Make Mom's Famous Cinnamon Rolls From Scratch

    As with most great family recipes, my Mom's instructions are to use 3 ½ cups of flour and then "gradually add more flour until the dough no longer sticks to your hands". And for first-timers or new bakers, instructions without exact measurements can be frustrating, and difficult to understand whether or not you're using the correct amounts. I wanted to take as much guesswork out of this for you as I could, so, I weighed and measured everything to make it easier to replicate these cinnamon rolls and get them just right. Use the following as a guide.

    I added exactly 1 ¼ cups + 2 tablespoons (195g) of extra flour in addition to the 3 ½ cups (490g) of flour called for in the recipe. Making the total flour I used in this recipe, 4 ¾ cups + 2 tablespoons. Please keep in mind, depending on the humidity of your environment and the absorption potential of the flour you're working work, you may need to use a little more or less than this total amount.

    I recommend measuring 3 ½ cups (490g) of flour into a bowl with the yeast and the remaining 1 ¼ cups + 2 tablespoons of flour in a separate bowl (using the scoop and level method). Once you have removed the sludgy dough to a work surface, gradually add only the amount of additional flour needed until it no longer sticks to your hands. Use the photos for reference so you know what the dough should actually look like. 

    1. Measure the dry ingredients. In a medium bowl, whisk together 3 ½ cups (490g) flour, and instant yeast, and set aside. *If using active dry yeast, skip this step and add the yeast to the warm milk in step 2 below and allow it to bloom for 5 to 10 minutes before adding the remaining egg, sugar, and butter to the milk and yeast. 
    2. Warm up the milk & combine the wet ingredients. Warm the milk and add butter, sugar, and salt and whisk just until combined. *The milk should be just warm, not hot, or it will kill the yeast. 
    3. Combine the wet & dry ingredients. Add the warm milk mixture to a large mixing bowl and gradually add the flour-yeast mixture mixing to combine using a fork or your hands. Pour the mixture (which will have a sludge-like consistency at this point) onto a lightly floured countertop, Add extra flour as needed until the dough no longer sticks to your hands. *See photos for reference
    4. Knead the dough & let it rise. Knead the dough for 12 to 15 minutes or until soft and supple and when you press your finger into it lightly the indention stays (see step-by-step recipe photos). Allow the dough to rise covered at room temperature in a lightly buttered mixing bowl until doubled in size (about 1 ½ to 2 hours).
    5. Roll out the dough and fill it. When the dough has doubled in size, remove it to a well-floured countertop and lightly punch it down pressing it with your hands to flatten it and start shaping it into a rectangle. Make sure you have enough flour underneath the dough so that it doesn't stick when you start rolling it out. Use a lightly floured rolling pin to roll out the dough into a large rectangle approximately 25x15 inches (70cm x40cm). Using your hand, slather on one stick of butter covering all but ¼ inch around the perimeter of the dough. Sprinkle the cinnamon evenly over the dough, and add the sugar being sure to cover the entire surface. Sprinkle the dough with a tiny bit of salt.
    6. Roll up, seal, and slice the dough into cinnamon rolls. Starting with the shorter left side (see step-by-step photos) roll the dough as tightly as you can by pulling it gently each time as you roll it over onto itself. This will help give you maximum rings in your finished cinnamon rolls. Continue rolling and gently pulling as you go and try to keep the rectangle as straight as possible after each new fold. This will help give you a more uniform final cinnamon roll "log" that can easily be cut into evenly sized rolls.
    7. Slice the cinnamon rolls and let them rise. Using a strand of dental floss (or a very sharp knife), slice each roll as evenly as possible into 2 ½ to 3-inches pieces. Place each roll cut side down into a buttered baking pan about 2 inches (5cm) apart. Cover the rolls loosely with lightly buttered recyclable plastic wrap and allow them to rise in a warm place for about 40 minutes, or until they have risen, become puffy, and no space remains between the rolls.
    8. Make the vanilla icing. Mix the powdered sugar, milk, vanilla, and a pinch of salt until well combined. Set aside until ready to glaze the hot cinnamon rolls.
    9. Bake the cinnamon rolls & add the icing. Just before the cinnamon rolls have finished their second rise, preheat the oven to 400°F/200°C. Remove the plastic wrap, and pop them into the oven to bake for approximately 25 to 27 minutes, or until golden brown on top and cooked through (or a digital thermometer reads 195–200°F (91–93°C). If you notice them browning too quickly, tent them loosely with aluminum foil about halfway through baking time. Remove them from the oven and drizzle the glaze all over the tops while they're still warm. For the best flavor, allow the cinnamon rolls to cool completely (or eat them hot and fresh out of the oven), Enjoy!

    How To Make The Best Homemade Cinnamon Rolls step-by-step recipe photos

    smearing butter inside the bowl to place dough in to rise
    closeup cinnamon roll dough after about to be covered and allowed to rise
    cinnamon roll dough after about to be covered and allowed to rise
    cinnamon roll dough after doubled in size
    my hand print in the super soft fluffy dough
    a buttered baking pan and a bowl of sugar, cinnamon, and butter
    a well floured countertop
    cinnamon roll dough rolled out into a rectangle
    cinnamon roll dough rolled out into a rectangle with butter smeared all over
    cinnamon roll dough rolled out into a rectangle with butter and cinnamon added
    cinnamon roll dough rolled out into a rectangle with butter, sugar and cinnamon added
    my hand pinching the log together to seal it
    cinnamon roll log being cut using dental floss
    cinnamon roll log ready to be cut
    Just sliced still raw cinnamon rolls before rising a second time
    fully risen puffy cinnamon rolls ready to be baked
    cinnamon roll icing in a bowl
    adding glaze to cinnamon rolls
    my hand holding a super fluffy cinnamon roll covered with iciing

    my hand holding a super fluffy cinnamon roll covered with iciing
    cinnamon roll log ready to be cut
    beautiful top down view of a just sliced cinnamon roll
    a pan full of fluffy cinnamon rolls with some missing revealing the fluffy soft dough
    Look how soft and fluffy these cinnamon rolls are and this photo was taken the day after they were baked.

    Ways to Customize Homemade Cinnamon Rolls

    Although these cinnamon rolls don't need anything to make them better, we added some toasted pecans to the glaze which is delicious. Here are a few other ways you can customize cinnamon rolls.

      • Sprinkle ½ cup of chocolate chips over the dough before rolling it up (milk, dark, or white)
      • Sprinkle ½ cup of toasted nuts over the dough before rolling it up (pecans, walnuts, pine nuts, macadamia nuts)
      • Make mini cinnamon rolls to feed a larger group (or for portion control because these are so good you may need it♡)

    A Few More Easy Quick Bread and Muffin Recipes

    Whether you're looking for a quick bread to make for weekend brunch or muffins for your workday commute, here are a few other easy dessert bread recipes to try.

    • Best Ever Strawberry Banana Bread Bread Cake
    • Very Berry Frutti di Bosco Muffins w/Crackle Top
    • Best Ever Classic Banana Bread Bread Cake
    • Best-Ever Chocolate Chip Banana Bread Cake
    • Easy and Moist Pistachio-Pecan Banana Nut Bread
    • Bakery Style Pumpkin Spice Pumpkin Bread (w/Toasted Walnuts)
    • Bakery Style Pumpkin Spice Muffins (No-Mixer Needed)
    • Bakery Style Pumpkin Spice Blueberry Muffins (No-Mixer Needed)
    • Granny’s Perfect Pumpkin Bread w/Toasted Pumpkin Seeds
    • Strawberry Shortcake Scones w/Jam + Clotted Cream
    a single cinnamon roll on a dessert plate looking so soft it could be a doughnut

    Let's get started!

    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    a large visibly fluffy cinnamon roll with pecans on top

    Mom's Famous Cinnamon Rolls (Best Cinnamon Rolls Ever)


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Kelly
    • Total Time: 3 hours 35 minutes
    • Yield: 16 Cinnamon Rolls 1x
    • Diet: Vegetarian
    Print Recipe

    Description

    Anyone who knew my Mom also knew how delicious her famous cinnamon rolls were. These super fluffy delicious, buttery, cinnamon-filled sticky buns were some of the first to be snatched up at local bake sales and fundraisers. Not only are these rolls incredibly soft, but as you'll see by all the photos they stay tender for days after being baked. 


    Ingredients

    Scale

    For the Sweet Roll Dough

    • 3 ½ cups all-purpose flour or 00 flour plus up to 1 ½ cups more flour as needed to create a dough that's not sticky (490g + up to 195g more)
    • 2 ½ teaspoons instant yeast (or active dry yeast) (10g)
    • 1 ¼ cups warmed milk (305g)
    • 4 tablespoons butter (65g)
    • 2 large eggs, room temperature (100g)
    • ½ cup sugar (100g)
    • 1 ¼ teaspoons kosher salt (6.5g)

    Cinnamon Roll Filling

    • 8 tablespoons (1 stick) of butter, room temperature (113g)
    • 2 tablespoons cinnamon, or more or less to taste (16g)
    • 1 ½ cups sugar (300g)
    • a couple of pinches of salt

    For the Cinnamon Roll Icing

    • ¾ cup powdered sugar (85g)
    • 2 tablespoons milk (30g)
    • 2 teaspoons pure vanilla extract (8g)
    • pinch of salt


    Instructions

    As with most great family recipes, my Mom's instructions are to use 3 ½ cups of flour and then "gradually add more flour until the dough no longer sticks to your hands". And for first-timers or new bakers, instructions without exact measurements can be frustrating, and difficult to understand whether or not you're using the correct amounts. I wanted to take as much guesswork out of this for you as I could, so, I weighed and measured everything to make it easier to replicate these cinnamon rolls and get them just right. Use the following as a guide.

    I added exactly 1 ¼ cups + 2 tablespoons (195g) of extra flour in addition to the 3 ½ cups (490g) of flour called for in the recipe. Making the total flour I used in this recipe, 4 ¾ cups + 2 tablespoons (685g). Please keep in mind, depending on the humidity of your environment and the absorption potential of the flour you're working work, you may need to use a little more or less than this total amount.

    I recommend measuring 3 ½ cups (490g) of flour into a bowl with the yeast and the remaining 1 ¼ cups + 2 tablespoons of flour in a separate bowl (using the scoop and level method). Once you have removed the sludgy dough to a work surface, gradually add only the amount of additional flour needed until it no longer sticks to your hands. Use the photos for reference so you know what the dough should actually look like. 

    1. Measure the dry ingredients. In a medium bowl, whisk together 3 ½ cups (490g) flour, and instant yeast, and set aside. *If using active dry yeast, skip this step and add the yeast to the warm milk in step 2 below and allow it to bloom for 5 to 10 minutes before adding the remaining egg, sugar, and butter to the milk and yeast. 
    2. Warm up the milk & combine the wet ingredients. Warm the milk and add butter, sugar, and salt and whisk just until combined. *The milk should be just warm, not hot, or it will kill the yeast. 
    3. Combine the wet & dry ingredients. Add the warm milk mixture to a large mixing bowl and gradually add the flour-yeast mixture mixing to combine using a fork or your hands. Pour the mixture (which will have a sludge-like consistency at this point) onto a lightly floured countertop, Add extra flour as needed until the dough no longer sticks to your hands. *See photos for reference
    4. Knead the dough & let it rise. Knead the dough for 12 to 15 minutes or until soft and supple and when you press your finger into it lightly the indention stays (see step-by-step recipe photos). Allow the dough to rise covered at room temperature in a lightly buttered mixing bowl until doubled in size (about 1 ½ to 2 hours).
    5. Roll out the dough and fill it. When the dough has doubled in size, remove it to a well-floured countertop and lightly punch it down pressing it with your hands to flatten it and start shaping it into a rectangle. Make sure you have enough flour underneath the dough so that it doesn't stick when you start rolling it out. Use a lightly floured rolling pin to roll out the dough into a large rectangle approximately 25x15 inches (70cm x40cm). Using your hand, slather on one stick of butter covering all but ¼ inch around the perimeter of the dough. Sprinkle the cinnamon evenly over the dough, and add the sugar being sure to cover the entire surface. Sprinkle the dough with a tiny bit of salt.
    6. Roll up, seal, and slice the dough into cinnamon rolls. Starting with the shorter left side (see step-by-step photos) roll the dough as tightly as you can by pulling it gently each time as you roll it over onto itself. This will help give you maximum rings in your finished cinnamon rolls. Continue rolling and gently pulling as you go and try to keep the rectangle as straight as possible after each new fold. This will help give you a more uniform final cinnamon roll "log" that can easily be cut into evenly sized rolls.
    7. Slice the cinnamon rolls and let them rise. Using a strand of dental floss (or a very sharp knife), slice each roll as evenly as possible into 2 ½ to 3-inches pieces. Place each roll cut side down into a buttered baking pan about 2 inches (5cm) apart. Cover the rolls loosely with lightly buttered recyclable plastic wrap and allow them to rise in a warm place for about 40 minutes, or until they have risen, become puffy, and no space remains between the rolls. 
    8. Make the vanilla icing. Mix the powdered sugar, milk, vanilla, and a pinch of salt until well combined. Set aside until ready to glaze the hot cinnamon rolls.
    9. Bake the cinnamon rolls & add the icing. Just before the cinnamon rolls have finished their second rise, preheat the oven to 400°F/200°C. Remove the plastic wrap, and pop them into the oven to bake for approximately 25 to 27 minutes, or until golden brown on top and cooked through (or a digital thermometer reads 195–200°F (91–93°C). If you notice them browning too quickly, tent them loosely with aluminum foil about halfway through baking time. Remove them from the oven and drizzle the glaze all over the tops while they're still warm. For the best flavor, allow the cinnamon rolls to cool completely (or eat them hot and fresh out of the oven), Enjoy!

    Notes

    • For anyone new to baking, use the recipe step-by-step photos to help you know when the dough has enough added flour and you can begin kneading. The dough should no longer stick to your hand when you poke it.
    • Make sure the milk mixture is warm, not hot when you add the flour-yeast mixture, or it could kill the yeast.
    • You can use a stand mixer to knead this dough, but I don't because this dough climbs the hook and it I don't feel it gets the proper kneading this way. If you do use a mixer with the dough hook, just be sure to frequently stop the machine to pull the dough back down off of the hook.
    • You may use more or less cinnamon than the 2 tablespoons called for. My Mom never measured and I wouldn't have either if I wasn't creating a post about it. I'm not a huge cinnamon fanatic, but I loved this amount in these sweet rolls. Up to you.

    ALTERNATIVE TEMPERATURES FOR BAKING CINNAMON ROLLS:

    I've outlined an alternative baking temperature for the cinnamon rolls below which you may want to use especially if you have an older oven or one that runs a little too hot. We prefer to bake according to Mom's original recipe (at 400°F/200°C for the full 25-27 minutes) tenting the cinnamon rolls with aluminum foil about halfway through the baking time to keep them from browning too much. For us, this produces just the right amount of sturdy edges with super fluffy interior layers. But you can split the times and temps as I've outlined below and the rolls are even softer.  Preheat the oven to 400°F/200°C. Remove the plastic wrap, and pop the cinnamon rolls into the oven to bake for 15 minutes, reduce the heat to 375°F/190°C and continue baking for about 10 to 15 more minutes, or until golden brown on top and cooked through. Tent them loosely with aluminum foil halfway through baking if you see them browning too quickly. 

    • Prep Time: 45 minutes
    • Rise or Proofing Time: 145 minutes
    • Cook Time: 25 minutes
    • Category: Bread
    • Method: Baked
    • Cuisine: Southern

    Nutrition

    • Serving Size: 1 Cinnamon Roll

    Did you make this recipe?

    Tag @BITINGATTHEBITS on Instagram and hashtag it #BITINGATTHEBITS 

    Recipe Card powered byTasty Recipes

    More Best Bread Recipes

    • Perfect thick-crust pizza dough with pizza toppings (including homemade pizza sauce, shredded mozzarella, and mini buffalo mozzarella balls.
      Best Thick-Crust Pizza Dough Recipe (Using 00 Flour)
    • Just sliced super crispy thin-crust sausage and onion pizza.
      Best Thin-Crust Pizza Dough Recipe (Using Bread Flour)
    • Super crispy sliced whole wheat Supreme pizza with green olives, spicy ventricina salami, salsiccia, prosciutto cotto, mushrooms, red bell peppers, and onions.
      Best Whole Wheat Pizza Dough Recipe (For Thin Crust Pizza)
    • Homemade 00-thin crust pizza with pioppini mushrooms, pepperoni, shallots, mozzarella, buffalo mozzarella, and large green and black olives.
      Best Thin-Crust 00 Flour Pizza Dough Recipe (+Video)

    Reader Interactions

    Made the Recipe? Tell Us What You Think! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    A photo of Kelly doing a pasta making demonstration at The Broadway Panhandler in NYC, NY.

    Hi, I'm Kelly! A private chef helping busy families cook and enjoy tastier, healthier meals at home. Born and raised in Arkansas, I've lived and worked in NYC, Sichuan China, and now Northeast Italy. Each of these places impacts the diverse way we cook, live, and celebrate life. You'll find a bit of everything here whether you're new to cooking, or you've made it all. If you love to eat, you're in the right place!

    A BIT MORE →

    Healthy Comfort Food Recipes

    • A casserole dish filled with cheese enchiladas covered in sauce, melted cheddar cheese, and minced white onions.
      Cheese Enchiladas with Red Enchilada Sauce Recipe (Authentic Tex-Mex + Video)

    • A tray filled with rows of homemade raw tortellini in the traditional style of Bologna.
      Authentic Homemade Italian Tortellini (Tortellini in Brodo)

    • An All-Clad sauté pan filled with homemade red enchilada sauce with a whisk resting in the pan.
      Red Enchilada Sauce Recipe (Authentic Tex-Mex w/Video)

    • Traditional homemade lasagna bolognese with eight layers, showcasing rich meat sauce and handmade spinach pasta sheets in classic Italian culinary style.
      Authentic Lasagna Bolognese (Lasagne alla Bolognese +Video)

    Pizza Night Recipes

    • Just sliced super crispy thin-crust sausage and onion pizza.
      Best Thin-Crust Pizza Dough Recipe (Using Bread Flour)

    • Perfect thick-crust pizza dough with pizza toppings (including homemade pizza sauce, shredded mozzarella, and mini buffalo mozzarella balls.
      Best Thick-Crust Pizza Dough Recipe (Using 00 Flour)

    • Super crispy sliced whole wheat Supreme pizza with green olives, spicy ventricina salami, salsiccia, prosciutto cotto, mushrooms, red bell peppers, and onions.
      Best Whole Wheat Pizza Dough Recipe (For Thin Crust Pizza)

    • Homemade 00-thin crust pizza with pioppini mushrooms, pepperoni, shallots, mozzarella, buffalo mozzarella, and large green and black olives.
      Best Thin-Crust 00 Flour Pizza Dough Recipe (+Video)

    • HOME
    • ABOUT
    • Contact

    Footer

    ↑ back to top

    About

    • PRIVACY & COOKIE POLICY
    • ALL RECIPES

    Newsletter

    • Coming Soon!

    Contact

    • CONTACT

    As an Amazon Associate, I earn from qualifying purchases.

    COPYRIGHT© 2025 BITINGATTHEBITS.COM ALL RIGHTS RESERVED. NO IMAGES OR CONTENT CONTAINED ON THIS SITE MAY BE REPRODUCED IN WHOLE OR IN PART IN ANY MANNER WITHOUT THE EXPRESS WRITTEN PERMISSION OF THE COPYRIGHT OWNER.