Sourdough bread is a time-honored delight, crafted through the alchemy of flour, water, and wild yeast. Characterized by a tangy flavor and a chewy texture, this artisanal bread boasts a golden-brown crust and an airy, hole-studded crumb. Facebook Pinterest Instagram Etsy What sets sourdough apart is its reliance on a natural fermentation process, where a live culture of wild yeast and lactobacilli transforms the dough. From the satisfying crackle of its crust to the nuanced aroma that fills the kitchen, each loaf tells a tale of patience, craftsmanship, and the artistry of traditional breadmaking. Try making a starter from scratch, or get a jump start and order my dried starter ! Simple instructions for rehydrating, ready to bake with in just a few days! Order My Sourdough Starter . How to Make Sourdough Bread: There are 5 simple steps to making sourdough bread. Step 1, mix the Dough:  This is simply mixing your water, sourdough starter, salt and flour in bowl, mixing into a shaggy dough. Step 2, stretch and folds and bulk fermentation: You will complete 4 sets of stretch and folds during your bulk fermentation period. Each stretch and fold will be 30 minutes apart. With each set of stretch and folds, you work the gluten to strengthen the bread dough. Step 3, final rise: After the final set of stretch and folds, let the dough ferment for 3-6 hours in a warm spot. It should rise about 30-50% but not double in size. Just watch the dough more than the clock. Before putting it in the fridge, it should: Rise about 30-50% Look puffy with bubbles, Feel jiggly and lighter. Step 4, cold ferment the dough:  With this recipe you’ll cold ferment the dough in the fridge, ideally for 24 to 48 hours. This slows the fermentation down, and creates the wonderful sour tase. Step 5, scoring & baking:  After the dough has cold fermented, you’ll turn it out onto a piece of parchment paper, dust with flour, deeply score it; then transfer it to a COLD Dutch o ven . Ingredients: Flour Water Salt Optional: You can add anything you would like! Garlic, herbs, cinnamon, raisins, cheese, jalapenos. The best part about making bread yourself?  It’s 100% natural.  There are no chemicals or nasty preservatives in homemade sourdough sandwich bread. This post may contain affiliate links. Read our disclaimer . Sourdough Benefits Why is sourdough bread good for you?  Sourdough breads are fermented breads made with wild yeast. The fermentation process helps digestibility and nutrients absorption more than regular bread can. Sourdough Lowers blood sugar levels:  One of the benefits of sourdough bread is that it helps keep blood sugar levels more stable than your basic white bread. The bacteria in the sourdough starter alter the structure of the bread molecules, making the body absorb them slower and lowering the bread’s glycemic index. This means that insulin levels will not spike as high after eating sourdough bread. The Recipe:

If you’re a fan of the rustic charm and wholesome flavor of sourdough bread, then you’re in for a treat with this Honey Oat Sourdough Bread recipe. Combining the natural tang of sourdough with the sweetness of honey and the hearty texture of oats, this bread is perfect for both savory and sweet pairings. Follow along as we guide you through the process of making this delightful loaf from scratch. Instagram Pinterest Facebook Etsy What sets sourdough apart is its reliance on a natural fermentation process, where a live culture of wild yeast and lactobacilli transforms the dough. From the satisfying crackle of its crust to the nuanced aroma that fills the kitchen, each loaf tells a tale of patience, craftsmanship, and the artistry of traditional breadmaking. Try making a starter from scratch, or get a jump start and order my  dried starter ! Simple instructions for rehydrating, ready to bake with in just a few days! Order Sourdough Starter Sourdough Benefits Why is sourdough bread good for you?  Sourdough breads are fermented breads made with wild yeast. The fermentation process helps digestibility and nutrients absorption more than regular bread can. Sourdough Lowers blood sugar levels:  One of the benefits of sourdough bread is that it helps keep blood sugar levels more stable than your basic white bread. The bacteria in the sourdough starter alter the structure of the bread molecules, making the body absorb them slower and lowering the bread’s glycemic index. This means that insulin levels will not spike as high after eating sourdough bread. Honey Oat Sourdough Bread Ingredients: 425g bread flour 50g whole wheat flour 350g water 100g active starter 10g salt 25g honey 25g oats Mixing Dough : In a large bowl, combine the water and active starter.Add honey, oats, bread flour, whole wheat flour, and salt. Mix until a shaggy dough forms.Let the dough rest for 30 minutes. (Don’t worry if it looks dry.) Stretch and Fold: Perform 4 sets of stretch and folds, one round every 30 minutes.To stretch and fold, with slightly wet fingertips, grab a portion of the dough and stretch it upward. Fold the dough over toward the center of the bowl. Rotate the bowl 1/4 turn and repeat. Continue until you complete a full circle. Bulk Fermentation: After the final set of stretch and folds, let the dough ferment for 3-6 hours in a warm spot. It should rise about 30-50% but not double in size. Just watch the dough more than the clock. Before putting it in the fridge, it should: Rise about 30-50% Look puffy with bubbles, Feel jiggly and lighter. Shaping: Gently stretch the dough into a rectangle and fold it back onto itself like a book to create tension.Form the dough into a round loaf, pinching the bottom together.Wet the top of the loaf and roll it in oats.Proofing: Place the shaped loaf seam side up into a floured banneton or a towel-lined bowl dusted with flour.Cover and refrigerate for 24-48 hours for cold fermentation. Baking: Preheat your oven to 450°F with a Dutch oven inside.Take the dough out of the fridge and flip it onto a piece of parchment paper.Dust the top of the loaf with flour and score it deeply.Place the loaf with parchment into the Dutch oven. Add a few ice cubes to create steam.Cover with the lid and bake for 50 minutes.Remove the lid and bake for another 5-10 minutes to brown the crust to your liking.The bread is done when it reaches an internal temperature of 200°F or above. Cooling: Let the bread cool fully before slicing.Enjoy your homemade honey oat sourdough bread! The Recipe:

English muffins are one of those things many people assume are complicated to make, but they’re actually surprisingly simple. No oven required, no fancy shaping, and just a handful of basic ingredients. These homemade English muffins cook right on the stovetop and turn out soft inside with that classic lightly crisp, golden crust. Split them open and you’ll find those beautiful little nooks and crannies that are perfect for melting butter, jam, or honey. Once you make them from scratch, it’s hard to go back to the packaged ones. And the best part? You probably already have everything you need in your kitchen. Pinterest Instagram Facebook Etsy Why You’ll Love This Recipe This Homemade English Muffin Recipe is so easy, you will be amazed at how good they are! • Made with simple pantry ingredients • Cooked on the stovetop, no oven needed • Soft, fluffy texture with classic nooks and crannies • Perfect for breakfast sandwiches • Freezer friendly These are wonderful fresh, but they’re even better the next day toasted with butter. Homemade English Muffin Recipe Ingredients ½ cup milk ¾ cup warm water 1 tsp honey or sugar 1 tsp instant yeast 2 tbsp melted butter 2¼ cups all-purpose flour 1 tsp salt Cornmeal, for dusting Instructions In a large bowl or stand mixer, combine warm milk, warm water, honey (or sugar), and yeast. Add melted butter, flour, and salt, mixing until a soft, slightly sticky dough forms. If needed, add a little more flour, 1 tablespoon at a time. Knead 5–8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise about 1 hour, until doubled. Divide dough into 8 pieces, roll into balls, and gently flatten into thick disks. Place on a cornmeal-dusted baking sheet and sprinkle tops with more cornmeal. Cover and let rise 20–30 minutes. Heat a skillet or griddle over low to medium-low heat. Cook muffins 6–8 minutes per side (covered), until golden and cooked through. Let cool before splitting. For the best texture, split with a fork to create classic nooks and crannies. Serving Ideas Homemade English muffins are perfect for: • Butter and jam • Peanut butter and honey • Breakfast sandwiches • Eggs Benedict • Mini pizzas The Recipe: Did you try making these Homemade English Muffins? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

There’s something about warm, buttery breadsticks that just feels like comfort. The kind you pull apart while they’re still steaming, swipe through sauce, and absolutely don’t count how many you eat. These Olive Garden Style Breadsticks are made completely from scratch at home using my go-to sandwich bread base with a few tweaks! They’re fluffy, buttery, lightly garlicky, and dangerously easy to make. Pinterest Facebook Instagram Why I Love Making These at Home There’s something special about recreating restaurant favorites in your own kitchen. Not because we don’t enjoy going out, but because homemade just hits different. When you make them yourself: You control the ingredients They’re fresher They’re warmer And somehow… they disappear faster These are perfect for: Pasta night Soup and salad dinners Hosting company Or honestly, just because you want fresh bread Olive Garden Style Breadsticks Ingredients Dough 1 ¾ cups warm milk (100–110°F) ¼ cup sugar (or honey) 1 tablespoon active dry yeast ¼ cup butter, melted 1 egg 2 ½ teaspoons salt 4–5 cups bread flour Garlic Butter Topping 3 tablespoons melted butter ½ teaspoon garlic powder ½ teaspoon salt (adjust to taste) Instructions 1. Activate the Yeast In a stand mixer bowl, combine warm milk and sugar. Sprinkle yeast on top and let sit 5 minutes, until foamy. (If it doesn’t foam, check that your milk wasn’t too hot and your yeast is fresh.) 2. Make the Dough Add melted butter, egg, salt, and 2 cups flour. Mix to combine. Gradually add 2 more cups flour, mixing well. Add more flour a tablespoon at a time until the dough is soft and slightly tacky, but not sticky. Knead 5–7 minutes, until smooth and elastic. 3. First Rise Place dough in a greased bowl. Cover and let rise 1 hour, or until doubled. 4. Shape Punch down dough and divide into 16 pieces. Roll each into a 10-inch log and place 2 inches apart on a greased baking sheet. Cover and let rise 15-20 minutes, until puffy. 5. Bake Preheat oven to 400°F. Bake 12–15 minutes, until lightly golden. Do not overbake — they should stay soft. 6. Finish Mix melted butter, garlic powder, and salt. Brush generously over warm breadsticks immediately after baking. Notes Milk Temperature Matters: Warm milk should be 100–110°F. Too hot can kill the yeast, too cool may not activate it properly. Don’t Over-Flour: The dough should be soft and slightly tacky. Adding too much flour will make dense breadsticks. Soft, Not Brown: Pull them from the oven when they’re just lightly golden. Overbaking will make them dry instead of soft and fluffy. Butter While Hot: Brush with garlic butter immediately after baking so it soaks in and keeps the tops tender. Freezer Friendly: Let cool completely, then freeze in an airtight bag. Reheat wrapped in foil at 300°F until warm. Brush with extra butter before serving. Make Ahead Option: Shape the breadsticks, cover, and refrigerate for a few hours before baking. Let them come to room temperature and puff up before placing in the oven. Whether you’re serving them with pasta, soup, or just enjoying one warm with extra butter, I hope this recipe becomes one you come back to again and again. If you make them, I’d truly love to hear what you paired them with, and how many disappeared before everyone made it to the table! The Recipe: Did you try making these Olive Garden Breadsticks? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

Make the best homemade chicken stock in 45 minutes! Full of flavor, nutrients and can be frozen or pressure canned! Pinterest Facebook Instagram A pot of simmering homemade bone broth infused with onion skins, vegetable scraps, and chicken bones, ready to become a flavorful base for soups or stews. This is my favorite way to make Instant Pot Chicken stock, its so easy and there's no waiting for a pot of stock to simmer on the stove for 6 hours! I save all of my chicken and turkey bones, along with my veggie scraps, I freeze them until I'm ready to make stock. Then I can pop them in the instant pot, cover with water and i have stock in 45 minutes! This may be a quick way to do it, but the flavor is still so rich! You can freeze the broth for up to 6 months, or it can be safely pressure canned. Homemade bone broth cooling in jars on a kitchen counter, with fresh farm eggs and a potted plant in the background adding a homely touch. No Waste Instant Pot Chicken Stock! Save These Scraps: Store scraps in a freezer bag until you have enough: Chicken or turkey carcasses Onion skins & ends Garlic skins & ends Carrot peels & tops Celery ends & leaves Mushroom stems Herb stems (parsley, thyme, cilantro) Leek greens Tomato cores (a few)  Storage Freeze in freezer safe jars or containers for up to 6 months. Pressure can to make it shelf stable. Jars of homemade chicken broth cooling on a patterned cloth, showcasing a rich, amber color and airtight lids. The Recipe: Did you try making this Instant Pot Chicken Broth? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

If you’ve ever thought jam making sounded complicated or intimidating, I’m here to tell you, it doesn’t have to be. Jam is one of the most beginner-friendly canning projects you can start with, and you don’t even need store-bought pectin to make it work. If you’re new to canning, this is a great place to start. Jam is forgiving, the process is straightforward, and the results are rewarding. Pinterest Facebook Instagram Why Skip Store-Bought Pectin? Making jam without commercial pectin: Lets the fruit shine in flavor Uses simple, pantry-friendly ingredients Works well for small batches Is perfect for traditional or old-fashioned jam making Easy 3-Ingredient Jam (No Pectin Needed) Ingredients 2 lbs fruit (fresh or frozen) 1 lb sugar ¼ cup bottled lemon juice or ½ tablespoon citric acid Note: If using citrus fruits, it’s best to use a 3:2 fruit-to-sugar ratio instead. Instructions Prepare the jam Place the fruit, sugar, and lemon juice (or citric acid) into a large stock pot. Turn the heat to medium-low and allow the fruit to warm while the sugar dissolves, stirring occasionally. Bring to a boil Once the sugar has fully dissolved, increase the heat to medium. Stir regularly and maintain a gentle boil for 20–25 minutes, or until the jam reaches 217°–222°F (103°–106°C). Fill the jars Ladle the hot jam into hot, sterilized canning jars, leaving ¼ inch headspace. Wipe the rims, apply lids and rings, and tighten finger-tip tight. Water bath can Place jars into a water bath canner, ensuring they’re covered by at least 1 inch of water. Bring to a full rolling boil, cover, and process for 15 minutes, adjusting for altitude as needed. Cool & check seals Once timer is done, Turn off the heat, remove the lid, and let jars sit in the canner for 5 minutes. Remove jars and allow them to cool undisturbed for 12–24 hours. Check seals, remove rings, label, and store. Best Fruits for Jam Without Pectin Because this recipe relies on a fruit’s natural pectin, some fruits will set more easily than others. That doesn’t mean low-pectin fruits won’t work — they just may produce a softer, spoonable jam (which is still delicious). High-Pectin Fruits (Set the Easiest) These are great choices if you’re new to no-pectin jam making: Apples (especially slightly under-ripe) Crabapples Quince Cranberries Gooseberries Currants Citrus peels (when used properly) Medium-Pectin Fruits (Reliable with Proper Cooking) These usually set well with the 2:1 ratio and a full boil: Blackberries Raspberries Blueberries Strawberries Plums Apricots Cherries Grapes Low-Pectin Fruits (Softer Set) These fruits benefit from longer cooking time or being paired with higher-pectin fruit: Peaches Pears Pineapple Mango Figs Nectarines Rhubarb Tips for Better Set Without Pectin Use slightly under-ripe fruit when possible Don’t skip the lemon juice or citric acid Cook low-pectin fruits a little longer Combine low-pectin fruit with apple, cranberry, or citrus peel Remember: jam thickens more as it cools Notes & Tips Gel set may vary depending on the fruit’s natural pectin level Jam will continue to thicken as it cools Stir often to prevent scorching This method works well for berries, stone fruit, and many mixed fruit combinations Whether you’re filling your pantry shelves, gifting jars to friends, or simply learning a new kitchen skill, making jam without pectin is one of those simple pleasures that feels both practical and nostalgic, a reminder that good food doesn’t have to be complicated. The best canning lids, ForJars Canada Use code SPROUTING10 to save! The Recipe: Did you try making this Easy 3-Ingredient Jam (No Pectin Needed)? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

There’s something deeply comforting about homemade cinnamon rolls. The slow rise, the swirl of cinnamon sugar, and that first bite of warm, fluffy dough covered in cream cheese frosting, it’s the kind of baking that turns an ordinary morning into something special. These cinnamon rolls are soft, pillowy, and rich without being heavy. They’re perfect for slow weekends, holidays, or anytime you want to fill your kitchen with the smell of something truly homemade. Pinterest Facebook Instagram Why I love This Recipe The dough is soft and forgiving Honey or sugar both work beautifully Bread flour gives structure without making them tough, but all purpose works fine too! The rolls bake up fluffy with perfect layers The frosting melts right into the warm rolls Soft & Fluffy Homemade Cinnamon Rolls Ingredients Dough 1¾ cups warm milk (100–110°F / 38–43°C) ¼ cup honey or sugar 1 tbsp active dry yeast ¼ cup butter, melted 1 egg 2½ tsp salt 4–5 cups bread flour Filling ⅓ cup butter, softened ½ cup brown sugar 2 tbsp cinnamon Cream Cheese Frosting 8 oz cream cheese, room temperature 2½ cups powdered sugar 1 tsp vanilla extract How to Make Cinnamon Rolls Activate the yeast In a stand mixer bowl, combine warm milk, honey (or sugar), and yeast. Let sit for 5 minutes , until foamy. Make the dough Add melted butter, egg, salt, and 2 cups of flour . Mix until combined. Add 2 more cups of flour , one cup at a time, mixing well after each addition. The dough should be soft and slightly sticky. If needed, add more flour 1 tablespoon at a time . Knead & first rise Knead for 5–7 minutes  until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour , or until doubled. Prepare the filling Mix softened butter, brown sugar, and cinnamon until smooth and fluffy. Shape the rolls Punch down dough and roll into a 16×12-inch rectangle . Spread filling evenly, leaving a ½-inch border . Lightly brush the border with water, then roll tightly into a log. Second rise Slice into 8 large or 12 smaller rolls  and place cut-side up in a greased 13×9-inch pan . Cover and let rise 1½–2 hours , until puffy. Bake Bake at 350°F (175°C)  for 20–25 minutes , until golden and baked through. Cool 10 minutes  before frosting. Frost & serve Beat frosting ingredients until light and fluffy. Spread over warm (not hot) rolls. Serve warm. Serving & Storage These rolls are best enjoyed warm, but leftovers can be stored covered at room temperature for a day or refrigerated for up to 4 days. Reheat gently before serving. Overnight & Make-Ahead Tips If you want fresh cinnamon rolls in the morning or need to prep ahead for a holiday, here’s how: Dough Overnight:  After kneading, cover the dough tightly and refrigerate overnight. In the morning, let it come to room temperature and complete the first rise before shaping. Shaped Rolls Overnight:  Shape your rolls, place them in the greased pan, cover tightly, and refrigerate overnight. The next day, let them sit at room temperature for 20–30 minutes while the oven preheats, then bake as usual. You may need to add a few extra minutes to the baking time. Frosting Tip:  Make the cream cheese frosting ahead of time and store in the fridge. Spread it over warm rolls right before serving for the perfect creamy finish. Freezing: Freeze rolls after shaping but before the final rise, From the Fridge : Let sit at room temp until puffy, about 1 hr, bake at 350°F (175°C) for 20–25 min until golden, then frost. From Frozen: Thaw overnight in fridge, let sit 1–2 hrs at room temp until puffy, bake 350°F (175°C) for 25–30 min, then frost. This way, you can enjoy freshly baked, gooey cinnamon rolls with minimal morning prep. Printable Tags How to: Download the PDF from the link. Open in a program like Adobe Acrobat or Preview. Print at 100% scale on card stock  (do not “fit to page”). Let ink dry a few seconds, then cut, add sure ribbon and tie onto jars. Pro Tip:  Print a test page on plain paper first to check alignment. The Recipe: Did you try making these Soft & Fluffy Homemade Cinnamon Rolls? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

This Spinach Artichoke Star Pull-Apart Bread  is soft, fluffy, cheesy, and made for sharing. It starts with a simple enriched dough and gets layered with a creamy spinach artichoke filling, then twisted into a beautiful star that pulls apart effortlessly. It looks impressive, but it’s surprisingly simple to make, perfect for holidays, gatherings, or anytime you want a centerpiece bread that doubles as an appetizer. Pinterest Facebook Instagram Why I Love This Recipe It’s comforting, shareable, and always a showstopper. Everyone pulls off their own piece, and the creamy spinach artichoke filling paired with soft, homemade bread is just hard to beat. It’s the kind of recipe that feels special without being fussy — exactly what good homemade food should be. Spinach Artichoke Star Pull-Apart Bread Ingredients Dough Ingredients 1¾ cups warm water  (100–110°F / 38–43°C) ¼ cup honey or sugar 1 tablespoon active dry yeast ¼ cup butter, melted 1 large egg 2½ teaspoons salt 4–5 cups bread flour Spinach Artichoke Filling 1 (14 oz) can artichoke hearts , drained and chopped ½ cup sour cream ½ cup mayonnaise 8 oz cream cheese , room temperature 1 cup freshly grated Parmesan cheese , loosely measured 1 clove garlic , minced ½ cup frozen spinach , thawed and very well squeezed dry How to Make It: Make the Dough In the bowl of a stand mixer, combine warm water and honey (or sugar). Sprinkle yeast over the top and let sit for 5 minutes , until foamy. Add melted butter, egg, salt, and 2 cups of flour . Mix to combine. Gradually add remaining flour until the dough is soft and slightly tacky , but not sticky. Knead 5–7 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise 1 hour , or until doubled in size. Make the Filling In a mixing bowl, combine sour cream, mayonnaise, cream cheese, spinach, artichokes, garlic, and ¾ cup of the Parmesan . Mix until smooth. Refrigerate while shaping the dough, a chilled filling is easier to work with. Shape the Star Punch down the dough and divide into 4 equal pieces . Roll each piece into a 10–11 inch circle . Place one circle on a parchment-lined baking sheet. Spread a thin, even layer of filling, leaving a ½-inch border . Repeat with the second and third circles, adding filling each time. Place the fourth circle on top without filling . Place a small cup or bowl in the center and gently press to mark a circle (do not cut through). Cut & Twist Using a sharp knife or bench scraper, cut the dough into 16 equal strips , stopping at the center circle. Take two adjacent strips and twist them away from each other twice , then pinch the ends together. Repeat all the way around to form an 8-point star. Cover loosely and let rise 20–30 minutes , until slightly puffy. Bake Preheat oven to 375°F (190°C) . Whisk together egg and water and gently brush over the dough. Bake for 25–30 minutes , until golden brown and baked through. If it browns too quickly, tent loosely with foil. Let cool 10 minutes before serving. Notes & Tips Use thick filling:  Make sure spinach is very well squeezed dry. Don’t overfill:  A thin layer prevents leaking during proofing. Chill if needed:  If the dough feels very soft, refrigerate the shaped star for 10–15 minutes before baking. Serve warm:  Best enjoyed fresh from the oven. Make-Ahead Option Assemble the star completely, cover tightly, and refrigerate overnight . Remove from fridge 45–60 minutes  before baking to allow it to puff slightly. Bake as directed The Recipe: Did you try making these Spinach Artichoke Star Pull-Apart Bread ? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

Bright, festive, and bursting with flavor, these cranberry cinnamon rolls are a perfect holiday treat (or any special morning!). Tart cranberries, sweetened with sugar or honey and flavored with orange and cinnamon, swirl through soft, fluffy rolls, finished with an orange cream cheese frosting. Whether you’re baking for family, friends, or just yourself, these rolls are a little slice of homemade magic. Pinterest Facebook Instagram Why I Love This Recipe I love this recipe because it’s the perfect balance of sweet, tart, and cozy  all in one bite. The tart cranberries pair beautifully with the warm cinnamon and soft, pillowy dough, while the orange cream cheese frosting adds a bright, festive finish. It’s also versatile and forgiving , you can make it ahead of time, refrigerate overnight, or even freeze the rolls for later. The dough is soft but manageable, the filling is easy to tweak to your taste, and the aroma while baking fills the kitchen with a feeling of comfort and celebration. Whether it’s for a holiday morning, a special brunch, or just a treat to share with family, these rolls feel homemade, special, and a little magical  every time. Cranberry Rolls with Orange Cream Cheese Frosting Ingredients Dough 1¾ cups warm milk (100–110°F / 38–43°C) ¼ cup honey or sugar 1 tbsp active dry yeast ¼ cup butter, melted 1 egg 2½ tsp salt 4–5 cups bread flour Filling 2 cups cranberries (fresh or frozen) ½ cup sugar or honey ½ cup orange juice 2 tsp cinnamon 1 tsp vanilla extract Pinch of salt Cream Cheese Frosting 8 oz cream cheese, room temperature 2½ cups powdered sugar 1 tsp vanilla extract Zest of 1 orange (optional for extra flavor) 1–2 tbsp orange juice (to desired consistency) How to Make Cinnamon Rolls Activate the yeast In a stand mixer bowl, combine warm milk, honey (or sugar), and yeast. Let sit for 5 minutes , until foamy. Make the dough Add melted butter, egg, salt, and 2 cups of flour . Mix until combined. Add 2 more cups of flour , one cup at a time, mixing well after each addition. The dough should be soft and slightly sticky. If needed, add more flour 1 tablespoon at a time . Knead & first rise Knead for 5–7 minutes  until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour , or until doubled. Prepare the filling In a small saucepan over medium heat, combine cranberries, sugar (or honey), orange juice, cinnamon, vanilla, and salt. Cook 10-12 minutes , until cranberries start to soften and completely break down. Let cool before spreading. Shape the rolls Punch down dough and roll into a 16×12-inch rectangle . Spread filling evenly, leaving a ½-inch border . Lightly brush the border with water, then roll tightly into a log. Second rise Slice into 8 large or 12 smaller rolls  and place cut-side up in a greased 13×9-inch pan . Cover and let rise 1½–2 hours , until puffy. Bake Bake at 350°F (175°C)  for 20–25 minutes , until golden and baked through. Cool 10 minutes  before frosting. Frost & serve Beat cream cheese, powdered sugar, vanilla, orange zest, and orange juice until light and fluffy. Spread over warm rolls and enjoy! Serving & Storage These rolls are best enjoyed warm, but leftovers can be stored covered at room temperature for a day or refrigerated for up to 4 days. Reheat gently before serving. Notes & Tips Fresh or frozen cranberries both work; thaw and drain frozen cranberries before cooking. Adjust sugar/honey to taste if you prefer sweeter or tarter filling. For extra flavor, add a pinch of nutmeg or allspice to the filling. Rolls can be frozen before or after baking for up to 2 months. Overnight & Make-Ahead Tips Dough Overnight:  Cover kneaded dough and refrigerate overnight. Let come to room temperature and complete the first rise before shaping. Shaped Rolls Overnight:  Shape rolls, place in pan, cover, and refrigerate overnight. Bake directly from the fridge, adding a few extra minutes. Frosting Ahead:  Make frosting in advance and store in fridge; spread over warm rolls just before serving. This way, you can enjoy freshly baked, gooey cinnamon rolls with minimal morning prep. Printable Tags How to: Download the PDF from the link. Open in a program like Adobe Acrobat or Preview. Print at 100% scale on card stock  (do not “fit to page”). Let ink dry a few seconds, then cut, add sure ribbon and tie onto jars. Pro Tip:  Print a test page on plain paper first to check alignment. The Recipe: Did you try making these Cranberry Cinnamon Rolls with Orange Cream Cheese Frosting ? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

Sometimes, the simplest things are the most satisfying. This Whipped Cinnamon Honey Butter  is sweet, buttery, and just lightly spiced with cinnamon, a little bit of magic that turns toast, muffins, or warm rolls into something special. It’s the kind of thing that feels homemade and cozy, perfect for breakfast, brunch, or gifting during the holidays. Plus, it’s ridiculously easy to make  with just a few ingredients you probably already have in your kitchen. Pinterest Facebook Instagram How to Use Spread on warm bread, toast, muffins, or rolls Stir into oatmeal or porridge Dollop into hot drinks  like coffee or cocoa for a cozy twist Why I Love This Recipe It’s simple, sweet, and versatile. The cinnamon and honey make it feel just a little fancy, but it’s basically effortless. It’s also perfect for gifting —whipped, creamy, and ready to brighten someone’s breakfast or holiday morning. You can make a quart or pint jar , or even scale down for single gifts. The texture is soft and spreadable right out of the fridge, but you can let it sit a few minutes at room temperature to make it extra creamy. Whipped Cinnamon Honey Butter Ingredients Yield: about 1½ cups (340 g) of whipped cinnamon honey butter, enough to fill a pint-sized jar for gifting or to enjoy at home. 1 cup (227 g) unsalted butter, softened 1/2 cup (170 g) honey 1 teaspoon cinnamon 1 teaspoon salt How to make it: Make sure your butter is softened  to room temperature for easy whipping. In a medium bowl, combine butter, honey, cinnamon, and salt. Whip It Use a hand mixer or stand mixer to whip until light and fluffy , about 3–5 minutes. Scrape down the sides as needed to ensure everything is well incorporated. Taste & Adjust Taste and add more honey or cinnamon if desired. Store Transfer to a clean jar or container with a lid. Keep refrigerated . Use within 2–3 weeks  for best flavor. Storage & Shelf Life Refrigerator:  Keep in a sealed jar or container; will stay fresh for 2–3 weeks . Room Temperature:  Can sit out for short periods while serving, but do not store at room temperature long-term . Softening:  Let sit a few minutes at room temperature before spreading for extra creaminess. Tip:  Always use a clean utensil to scoop butter to help maintain freshness. Printable Tags How to: Download the PDF from the link. Open in a program like Adobe Acrobat or Preview. Print at 100% scale on card stock  (do not “fit to page”). Let ink dry a few seconds, then cut, add sure ribbon and tie onto jars. Pro Tip:  Print a test page on plain paper first to check alignment. The Recipe: Did you try making this Whipped Cinnamon Honey Butter ? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

There’s something about homemade liqueurs that feels extra special, especially during the holidays. They’re simple, indulgent, and feel like a little act of care poured into a bottle. This homemade Baileys is creamy, smooth, lightly chocolatey, and perfectly balanced with coffee and vanilla. It comes together in minutes, keeps beautifully in the fridge, and makes a wonderful gift or cozy treat to have on hand. Once you make it yourself, you’ll see just how easy (and better) homemade really is. Pinterest Facebook Instagram Why Homemade Baileys Works One of the most common questions is whether homemade Baileys lasts longer than the dairy used to make it. The answer is yes . This recipe keeps well because: Alcohol acts as a preservative Sweetened condensed milk is high in sugar and shelf-stable Sugar and alcohol together slow bacterial growth significantly Once combined, the cream no longer behaves like plain dairy. When stored properly and made with fresh ingredients, this homemade Baileys keeps safely for weeks. Homemade Baileys (Irish Cream) Ingredients 1 cup (227 ml) heavy cream or half & half 1 can (14 oz / 395 ml) sweetened condensed milk 3 tablespoons chocolate syrup 1 teaspoon instant coffee granules 1 teaspoon pure vanilla extract 1⅔ cups (400 ml) Irish whiskey   Blender Method Add all ingredients to a blender. Blend for 20–30 seconds, until completely smooth and the coffee granules are fully dissolved. Pour into clean bottles or jars, seal tightly, and refrigerate. Immersion Blender Method Add all ingredients to a large jar, bowl, or pitcher with tall sides. Use an immersion blender to blend until smooth and creamy, about 30–45 seconds. Scrape down the sides if needed, then blend briefly again. Transfer to bottles or jars and refrigerate. Storage & Shelf Life Store refrigerated at all times Keeps for 2–3 months Shake well before using  (natural separation is normal) Always discard if it smells sour, looks curdled, or tastes off. For gifting, I recommend labeling with a conservative 2-month best-by date . Printable Tags How to: Download the PDF from the link. Open in a program like Adobe Acrobat or Preview. Print at 100% scale on card stock  (do not “fit to page”). Let ink dry a few seconds, then cut, add sure ribbon and tie onto jars. Pro Tip:  Print a test page on plain paper first to check alignment. The Recipe: Did you try making this Homemade Baileys (Irish Cream) ? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

This easy Homemade Chocolate Syrup recipe uses just a few pantry staples and comes together in minutes. Whether you're drizzling it over pancakes, stirring it into milk for a dreamy chocolate drink, or topping off a scoop of vanilla ice cream, this syrup will quickly become a family favorite. Pinterest Facebook Instagram Why You'll Love This Homemade Chocolate Syrup (Without Refined Sugars) Naturally sweetened with maple syrup or honey No refined sugar Super chocolatey and smooth Keeps for up to 3 months in the fridge Makes a perfect gift! Homemade Chocolate Syrup (Without Refined Sugars) Ingredients: Yield:  2 cups 1 hot cup water 2/3 cup maple syrup or honey 1 cup cocoa powder , unsweetened is best ½ tsp salt   1 tsp vanilla extract How to Make It Dissolve the Sweetener: In a medium saucepan, combine the water and your choice of maple syrup or honey. Stir until fully dissolved. Whisk in Cocoa and Salt: Add the cocoa powder and salt, and whisk thoroughly. Keep cooking over medium heat, stirring often, about 3-4 minutes. Don’t let it boil, gentle heat is key! Finish with Vanilla: Remove the pan from heat and stir in the vanilla extract. It will smell amazing  at this point, resist the urge to dive in with a spoon (okay, maybe just one taste). Cool and Store: Let it cool to room temperature; it will thicken more as it cools. Pour into a clean jar or bottle and refrigerate. It’ll keep for 2–3 weeks, if it lasts that long! Serving Ideas Stir into hot or cold milk for homemade chocolate milk Drizzle over pancakes, waffles, or crepes Pour it over ice cream or brownies Add a spoonful to coffee for a quick mocha Use as a dip for fruit like strawberries or bananas For a deeper flavor, try using dark cocoa powder. Want it thicker (more like fudge sauce)? Let it simmer a bit longer or reduce the water slightly. Vegan? Just use maple syrup instead of honey! Printable Tags How to: Download the PDF from the link. Open in a program like Adobe Acrobat or Preview. Print at 100% scale on card stock  (do not “fit to page”). Let ink dry a few seconds, then cut, add sure ribbon and tie onto jars. Pro Tip:  Print a test page on plain paper first to check alignment. The Recipe: Did you try making this Homemade Chocolate Syrup? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!