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Food For Less Near Me

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NEW YORK — Ah, the bacon, egg and cheese. The traditional bodega breakfast sandwich is a staple in quite a few a New Yorker’s eating plan. It truly is straightforward to make, simple to consume on the go and low-priced — although not as low-priced as it used to be.

To hold up with today’s stages of inflation because of to the pandemic and Russia’s war with Ukraine, bodega entrepreneurs are confronted with no choice but to raise the rates of their famously minimal-priced breakfast sandwiches.

“Bacon, egg and cheese — you are not able to consider that sandwich absent,” explained Francisco Marte, who owns a bodega in the Bronx. “That is the beloved sandwich for the New Yorkers.”

Marte has had to increase charges on every little thing from sugar to potato chips — and the price of his bacon, egg and cheese sandwich is up from $2.50 to $4.50.

At the wholesale level, inflation climbed 11.3% in June in contrast with a year before, the U.S. Department of Labor reported. Producer price ranges have surged just about 18% for merchandise and almost 8% for providers in comparison with June 2021.

“These matters materialize. And typically, in ordinary occasions, the supply chain is equipped to take up some of that shock,” stated Katie Denis, a spokesperson with the Consumer Models Association, a trade team symbolizing foods, individual treatment and cleansing corporations. “Ideal now, you can find just no slack.”

Frances Rice, who stopped by Marte’s bodega for a bacon, egg and cheese, claims she’s attempting to perform out how to cope with significantly less slack in her finances as selling prices increase. She claims there is usually a silver lining.

“It signifies that I invest in a great breakfast and extend it to lunch and don’t take in yet again right up until I get dwelling, which implies I lose pounds,” she claimed. “Bought to appear at the brighter side of points, because you know what? Possibly way, if you got to go, you have got to fork out. If you’re hungry, you have to try to eat.”

    Hector Perez places the last touches on a bacon, egg and cheese sandwich at a bodega in the Bronx portion of New York, Friday, July 22, 2022. The charge of New York City’s favorite breakfast is on the increase. The bacon, egg and cheese sandwich is straightforward to make, easy to eat on the go and low-cost — even though not as low cost as it made use of to be. (AP Picture/Seth Wenig)
  
  photo  Hector Perez prepares a bacon, egg and cheese sandwich at a bodega in the Bronx segment of New York, Friday, July 22, 2022. The charge of New York City’s favourite breakfast is on the rise. The bacon, egg and cheese sandwich is simple to make, easy to try to eat on the go and low cost — despite the fact that not as low cost as it utilised to be. (AP Photo/Seth Wenig)
  
  photo  Hector Perez places the ultimate touches on a bacon, egg and cheese sandwich at a bodega in the Bronx part of New York, Friday, July 22, 2022. The price tag of New York City’s preferred breakfast is on the increase. The bacon, egg and cheese sandwich is straightforward to make, effortless to consume on the go and inexpensive — despite the fact that not as low-cost as it used to be. (AP Photograph/Seth Wenig)
  
  photo  Francisco Marte reacts to a suppliers invoice just after obtaining a shipping at his bodega in the Bronx portion of New York, Friday, July 22, 2022. The charge of New York City’s beloved breakfast is on the increase. The bacon, egg and cheese sandwich is straightforward to make, effortless to try to eat on the go and low-priced — although not as low-priced as it made use of to be. (AP Picture/Seth Wenig)
  
  photo  People walks in and out of a bodega in the Bronx section of New York, Friday, July 22, 2022. The cost of New York City’s favored breakfast is on the rise. The bacon, egg and cheese sandwich is uncomplicated to make, simple to try to eat on the go and affordable — although not as low-cost as it applied to be. (AP Image/Seth Wenig)
  
  photo  Hector Perez prepares to wrap a bacon, egg and cheese sandwich at a bodega in the Bronx area of New York, Friday, July 22, 2022. The value of New York City’s most loved breakfast is on the rise. The bacon, egg and cheese sandwich is easy to make, uncomplicated to try to eat on the go and affordable — whilst not as low-priced as it utilized to be. (AP Image/Seth Wenig)
  
52 Best Zucchini Recipes From Zoodles Marinara to Vegan Enchiladas

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On its own, zucchini is a relatively humble ingredient—especially compared to its more popular summer produce peers (see: juicy heirloom tomatoes, sweet corn on the cob, or richly-colored eggplant). But what zucchini lacks in pizzazz, it makes up for in versatility and adaptability. We have recipes for savory pies and galettes to breakfast-approved quick breads. And that’s not to mention tons of hearty mains (pasta or paella, anyone?) and potluck-ready sides.

Here are our 52 favorite zucchini recipes—so no matter how you plan on using up your extra summer squash, you’ve got plenty of options.

1. Grilled Zucchini With Big Beans, Kale & Mustard Vinaigrette

This zucchini and bean salad will be the star of any summer potluck party, thanks to a mustardy, lemony dressing that gives the vegetables even more flavor.

2. Vegan Zucchini Flatbread With Roasted Garlic Pesto

Raw zucchini often doesn’t get the hype it deserves. This flatbread celebrates the summer vegetable in its uncooked state by pairing it with an ultra-savory roasted garlic pesto.

3. Marinated Zucchini, Kalamata Olive & Mozzarella Salad

This recipe contest winner knows exactly what it’s doing. Lemony dressing? Check. Creamy mozz? Check. Salty olives? You know it.

4. Zucchini Caesar With Cheese Crisps

For a modern take on a Caesar salad, swap out the romaine and bring in raw zucchini. A Genius substitute, if we do say so ourselves.

5. Zucchini Carpaccio With Avocado & Pistachios

Carpaccio often refers to raw beef, but in this case, it’s all about zucchini. A lemony marinade, plus avocado and pistachios, make it irresistible.

6. Smacked Zucchini Salad

A zucchini take on a Chinese smacked cucumber salad. Its dressing, with chile oil and black vinegar, comes together in the blink of an eye—and hitting vegetables with a rolling pin is pretty fun, too.

7. “Unstuffed” Zucchini With Pasta & Pancetta

Take the best parts of stuffed zucchini (eg. panko breadcrumbs and generous amounts of Parmesan cheese) and turn it into tonight’s dinner. Pick your favorite pasta and toss it with crispy pancetta and sautéed zucchini, pistachios, and chile flakes for a family-friendly meal that everyone will love.

8. Grilled Zucchini Orzo

Orzo serves as the sultry, silky base for this pasta salad’s bold flavors—charred, grilled zucchini, tangy goat cheese, and grilled alliums.

Grilled Zucchini Orzo

9. Easy Summer Pasta

This ratatouille-esque pasta features, yes, zucchini, but also cherry tomatoes, eggplant, and mozzarella cheese. Cookbook author Izy Hossack likes whole-wheat penne here, but feel free to swap in white.

Easy Summer Pasta

10. Vegan Lasagna With Roasted Vegetables

Vegan lasagna? It’s a thing, thanks to Gena Hamshaw’s superpowers—and tofu and nutritional yeast.

11. Orecchiette With Zucchini, Tomato & Ricotta

A fresh-as-can-be recipe that comes together in the time it takes to boil pasta. Don’t be shy with the basil or milky ricotta to dollop on top.

12. Spaghetti alla Nerano

“This legendary pasta made of spaghetti and fried zucchini was apparently invented in 1952 by Maria Grazia, who owned a restaurant in Nerano that bears her name,” writes our contributor Emiko. “So many have tried to recreate this seemingly humble dish of pasta and local summer zucchini that it has become known as Spaghetti alla Nerano to distinguish it from any other spaghetti with zucchini.”

13. Zucchini Pasta With Marinara

Is this technically pasta? Well, no. Is it totally worth making? Of course. If you don’t have a spiralizer, just use a vegetable peeler to create long, pappardelle-like noodles.

Zucchini Pasta Marinara

14. Zucchini Quinoa Burgers

This veggie burger isn’t trying to be just like meat. It’s trying to be like zucchini and quinoa—and chickpeas and pumpkin seeds! And we think that’s a very good thing.

Zucchini Quinoa Burgers

15. Grilled Cheese With Zucchini, Basil & Gruyere

Who knew that, all this time, our grilled cheese sandwiches had been longing for zucchini? We didn’t. But thank goodness they’re together now—and so happy, look at them!

16. Curried Red Lentil Zucchini Soup

This spiced lentil soup features zucchini two ways—first, pureed into the soup broth, and second, sprinkled on top as an oh-so-pretty garnish.

17. Persian Zucchini Stew With Chicken Khoresh Kadoo

“Khoresh kadoo, or Persian zucchini stew, is a delicious summer stew made with fresh zucchini and tomatoes,” writes recipe developer Shadi Hasanzadenemati. Serve it with lots of hot white rice.

18. Vegetarian Paella

No chorizo here! This paella is all about the vegetables—carrots, peas, green beans, artichoke hearts, red peppers, and, of course, zucchini—making it a hearty and satisfying plant-based main.

Vegetarian Paella

19. Grilled Trout & Summer Squash With Smoky Scallion Labneh

Zucchini plays a supporting, but absolutely necessary, role in this showstopping trout dish, which is served with a lemony labneh sauce.

20. Zucchini With Basil, Mint & Honey

“If you pamper this little garden diva,” writes our co-founder Amanda Hesser, “zucchini will return the favor and make a dish to remember.” This dish—with basil, mint, and honey—does just that.

21. Canal House’s Marinated Zucchini

First, zucchini gets charred in an extra-hot skillet and then, gleefully, gets doused in a basil-laden vinaigrette. This is wonderful next to any grilled meat or fish.

22. Meatballs With Tomato & Zucchini

Wait, where’s the zucchini? In the meatballs. “You soften onion, garlic, tomato, and zucchini in olive oil,” writes our co-founder Merrill Stubbs, “then fold it into the meat for meatballs that are tender and juicy enough to eat all on their own.”

23. Sautéed Zucchini With Mint, Basil & Walnuts

If it isn’t obvious yet: Zucchini loves herbs. Here, it hangs out with its old friends mint and basil—and invites another reliable buddy, walnuts, to the party.

24. Zucchini With Spicy Anchovy Butter

If any recipe will make you love boiled zucchini (yes, boiled!), it’s this one—with lots of butter, dialed up with salty anchovies and spicy pepper flakes.

25. Stuffed Zucchini Tartlets

Tucked into a cheesy puff pastry base are zucchini stuffed with leeks, Parmesan, and breadcrumbs. They’re as delicious as they are adorable.

26. Cheddar, Potato & Caramelized Onion Galette

This rich galette—topped with white cheddar, potatoes, and caramelized onions—turns the humble zucchini into a luxurious, cheesy treat.

27. Ratatouille Galette

Ratatouille is one of those ideal late summer dishes, perfect for when you want to eat something cozy and nourishing—and stuffing it in a super flaky pie crust only makes it better. Zucchini and summer squash star in this savory pie, alongside bell peppers, eggplant, and tomatoes.

Ratatouille Galette

28. One-Skillet Succotash Pot Pie

As we say goodbye to summer days, this savory pie—loaded with zucchini, fresh corn, cherry tomatoes, and green beans—is exactly what you’ll want to be eating when the leaves start to change.

29. Zucchini Lasagna

We know: A lasagna without pasta doesn’t sound much like lasagna at all. However, this recipe, which substitutes zucchini for noodles, is so delicious, you’ll be willing to break a few rules.

Zucchini Lasagna

30. Zucchini Soufflés

Soufflés are one of those things that sound intimidating, but, with the right technique, are totally doable in a home kitchen. This one is made with grated zucchini and Parmesan, resulting in an extra-fluffy savory starter.

Zucchini Soufflés

31. Zucchini-Lemon Cookies

Using only eight ingredients, these cookies are super simple to make. Zucchini provides a subtly earthy dimension to these sweet bites and is enhanced by the aromatic, almost-floral lemon zest.

Zucchini-Lemon Cookies

32. Zucchini Stuffed With Lamb & Vegetables

Always a bridesmaid, never a bride. So often a side dish, stuffed zucchini has the potential to be the star of your dinner table when paired with a hearty filling like this one made with lamb skirt steak, poblano and bell peppers, tomatoes, and fresh corn.

33. Zucchini Involtini With Swiss Chard & Ricotta

Involtini—which typically consist of eggplant sliced wrapped around a ricotta and Parmesan filling—are highly adaptable and (unsurprisingly) delicious when made with zucchini. These use a filling of ricotta and Swiss chard, but feel free to play around with the ingredients based on whatever seasonal produce you have on hand.

34. Zucchini Frittata With Caramelized Red Onion & Goat Cheese

Frittatas are the perfect crowd-friendly brunch food, and this recipe is no exception. Made with both sliced zucchini and the plant’s gorgeous yellow flowers, this recipe offers a way to use both parts of the plant at once.

35. Mom’s Famous Zucchini Gratin

This zucchini gratin is full of good stuff: garlic, scallions, shallot, crème fraîche, and not one, but two cheeses.

36. Tian de Courgettes au Riz

The foundation of this Julia Child recipe is two pounds of zucchini, which get grated, salted, and squeezed into oblivion. Add some rice, onions, and cheese, and you have yourself a new favorite.

37. Zucchini Verde Vegan Enchiladas

“These have no cheese and are packed with a triple threat of green things: zucchini, poblano, and tomatillos,” writes Love and Lemons. “There’s tofu in the filling…and instead of cheese on top, a lime cashew cream gets drizzled on.”

38. Stuffed Zucchini With Freekeh Pilaf & Currants

When a person is stuffed, it’s uncomfortable. But when a zucchini is stuffed, it’s delicious. These zucchinis are loaded up with a spiced freekeh pilaf, though you can substitute any similar grain, like bulgur, quinoa, or couscous.

39. Middle Eastern Zucchini Fritters

Is it even zucchini season if you don’t make fritters? Creamy, tangy feta and a whole bunch of herbs (see: dill, parsley, and scallions) make these ones extra special.

40. Waffled Zucchini Parmesan Fritters

If the answer to Can you waffle it? is yes, then the answer to Should you waffle it? is also yes. Case in point: these waffled zucchini fritters with a crispy-cheesy crust.

41. Roman Zucchini Fritters With Parmigiano Cheese

Zucchini coins get dipped in a garlicky, herby, Parmesan-y batter, then fried until golden-brown. Sprinkle more cheese on top for good measure and serve as an app or side dish.

42. Zucchini Pancakes

If you like potato pancakes, then you’ll love these zucchini ones—with parsley, lemon zest, and an optional spoonful of thick yogurt. Bonus points if you spoon more yogurt on top.

Zucchini Pancakes

43. Zucchini Pickles

Any place you’d put cucumber pickles, try zucchini pickles instead. We’re talking: cheeseburgers, tuna salad sandwiches, chickpea salad sandwiches, salads…

44. Zucchini Butter

All you need for this slather-it-on-everything spread is a boatload of zucchini and a modest amount of olive oil (or butter) and shallots.

45. Maple Zucchini Relish

Don’t be deterred by the two cups of maple syrup. This is a unique, but extremely smart, way to use the ingredient (and your pancakes will understand).

46. Cinnamon-Sugar Crusted Zucchini Bread

Don’t know what to do with an overload of zucchini? Make this quick bread, which is a surefire way to use up your leftover stock. This version elevates the usual breakfast treat by adding a crackly layer of cinnamon sugar across the top.

47. Vegan Carrot-Zucchini Bread

Combining two of our favorite vegetables—carrot and zucchini—into a single quick bread makes for the ultimate breakfast or afternoon snack.

48. Zucchini Muffins With Oat Milk Glaze

Zucchini muffins are like zucchini bread’s younger, slightly more fun cousin. Bonus: these ones feature a generous drizzle of oat milk-based glaze.

49. Buckwheat Zucchini Muffins

These zucchini muffins are an energizing breakfast treat: Not only are they packed with vegetables, but they also include nutrient-rich ingredients like buckwheat flour, oat flour, and walnuts.

50. New Favorite Zucchini Bread

Looks like a classic zucchini bread on the outside, is actually filled with olive oil, orange zest, and fresh rosemary on the inside.

51. Morning Person Zucchini Bread

So many zucchini recipes are as sweet and sticky as cake. This one is not. Made with all whole-wheat flour, oats, walnuts, and golden raisins, we think it’s the perfect breakfast.

52. Dark Chocolate & Walnut Zucchini Bread

Chocolate and zucchini sound like odd bedfellows, but they really love each other. This loaf gets its extra-deep flavor from both cocoa powder and chopped bittersweet chocolate.

What’s your favorite zucchini recipe? Tell us in the comments!


We updated this post in August 2022 with more zucchini recipes.

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Bite the bacon instead of the lime. Picture: Alex Golden/Axios

If you ask me, tacos belong at any food of the working day — and surely at Saturday brunch.

The scene: The Shire Gastropub is at the downtown Rogers address that was previously house to Moonbroch Pub. The glance and come to feel — eclectic, informal bar — is comparable, but the menu is new, as are the management and owners.

  • The pub strategies themed nights, live music and trivia in addition to its arcade and pool tables.
The pickled onions and cilantro — indeed. Image: Alex Golden/Axios

The verdict: The chorizo egg tacos are just the appropriate total of spice for breakfast and usually are not too greasy. You get a few, and they occur with some fulfilling breakfast potatoes.

  • I also sampled the orange ricotta pancakes, which are good for individuals with a (little) sweet tooth in the early morning.

1 entertaining detail: I couldn’t resist viewing what the breakfast shot was about. You do a shot of Jameson with butterscotch and adhere to it with a shot of orange juice and a slice of bacon. Hilarious.

Of observe: The invoice for two meals, an a la carte facet and the shot tallied up to just shy of $40 put up-tax and idea.

When and where: Brunch is served 11am-3pm on Saturdays and Sundays.

  • The put is open 4-10pm Tuesday by means of Thursday, 2pm-midnight Friday, 11am-midnight Saturday and 11am-3pm Sunday at 117 W. Walnut St. in Rogers.

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Zucchini Casserole

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This post may contain affiliate links. Read my disclosure policy.

This easy Zucchini Casserole is perfect for bringing to potlucks all summer. Just mix the ingredients, bake, and enjoy!

Zucchini Casserole
Zucchini Casserole

This healthy zucchini casserole has been a hit with zucchini lovers for over a decade. I shared this the first year I started this blog in 2008 and have been making it ever since. The texture resembles a quiche, making it the perfect side dish for brunch, lunch, or dinner. I have dozens of pages full of zucchini recipes that you can check out if you have more zucchinis than you know what to do with. Some of my favorites try are this Zucchini Lasagna, Zucchini Noodles, Zucchini Boats and more!

Zucchini Casserole

How do I substitute Bisquick?

Bisquick Substitute Recipe:

  • 1 cup flour
  • 1 ½ tsp baking powder
  • ½ tsp kosher salt
  • 1 tbsp oil or melted butter

Combine all the ingredients and use it in place of bisquick. Double or triple as needed.

What to Serve with Zucchini Casserole

If you’re hosting brunch, pair the casserole with fresh fruit and turkey breakfast sausage. For dinner, serve it as a side with grilled chicken, fish, or steak and add some roasted potatoes or rice to round out the meal.

How to Reheat Zucchini Casserole

Refrigerate leftover zucchini casserole for up to three days and reheat it in the microwave until warm.

Most Asked Questions:

Below are answers to readers’ most frequently asked questions throughout the years!

Do you peel zucchini before grating it?

You do not need to peel the zucchini before grating it since the skin is so thin.

How do you drain grated zucchini?

Once you have four cups of grated zucchini, squeeze it dry with a dish towel. You can also leave it to sit on the counter between a couple of towels for an hour or two – the moisture will slowly seep out of it. Getting all the liquid out is critical so that the casserole isn’t mushy or watery.

Can I make zucchini casserole in a smaller pan?

I recommend baking this casserole in a 9” x 13” baking pan so it evenly cooks in the middle. If you want thicker casserole slices, you can try baking it in a 9” x 9” pan, but you may need to reduce the oven temperature and increase the baking time.

How do I make gluten-free zucchini casserole?

Use gluten-free Bisquick.

Can you freeze egg yolks?

As a matter of fact, you can! This zucchini casserole recipe calls for three egg whites, and since I hate wasting food, I always try to find a use for the leftover yolks. You can add them to scrambled eggs or omelets or freeze them for later use.

  1. First, add a pinch of salt or about one-third of a teaspoon of sugar (depending on if you’re using them for sweet or savory dishes in the future) so that the egg proteins don’t thicken.
  2. Then freeze the yolks in an ice cube tray and later transfer them to a zip-locked bag or container.

 Variations:

  • Squash: Have a surplus of yellow squash? Substitute it for the zucchini.
  • Seasoning: Add Italian seasoning, garlic or onion powder, or smoky paprika for extra flavor.
  • Herbs: Mix in whatever fresh or dried herbs you have on hand. Basil, rosemary, and thyme would all be delish.

Easy Zucchini Casserole

More Zucchini Recipes You’ll Love:

Zucchini Casserole

2

83 Cals
4 Protein
11 Carbs
3 Fats

Prep Time: 10 mins

Cook Time: 45 mins

Total Time: 55 mins

This easy Zucchini Casserole is perfect for bringing to potlucks all summer. Just mix the ingredients, bake, and enjoy!

  • 4 cups grated zucchini, squeezed dry with a towel after
  • 1 1/4 cups Heart Smart Bisquick, *see note below to substitute
  • 1/3 cup minced onion
  • 3 large egg whites, beaten
  • 1 large egg, beaten
  • 1 tbsp olive oil
  • 1/4 cup grated Parmesan cheese, good quality
  • 1 tsp kosher salt and fresh black pepper, to taste
  • 1 tsp parsley

  • Preheat oven to 350°F.

  • Mix everything together in a bowl.

  • Spray 9 x 13-inch baking dish with cooking spray and pour mixture.

  • Bake until golden brown and a toothpick inserted in the center comes out clean, approximately 45 to 50 minutes.

  • Cut into 12 equal pieces.

Bisquick Substitute Recipe:

  • 1 1/4 cup all purpose wheat or gluten-free flour mix
  • 1 ½ tsp baking powder
  • ½ tsp kosher salt
  • 1 tbsp oil or melted butter

Combine all the ingredients and use it in place of bisquick.

Serving: 1square, Calories: 83kcal, Carbohydrates: 11g, Protein: 4g, Fat: 3g, Sodium: 253mg, Fiber: 1g, Sugar: 2g

WW Points Plus: 3

Keywords: zucchini casserole, zucchini recipes

 

 

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This shortcut recipe for quick no yeast cinnamon rolls makes buttery, homestyle rolls that fluff up beautifully—and in record time! Since you’re skipping the yeast, you can also skip the traditional dough rising and kneading and have cinnamon rolls in about 40 minutes. They’re perfect for the times you crave homemade cinnamon rolls, and don’t want to wait!

no yeast cinnamon rolls with cream cheese icing on top.

You know when you wake up and think, “I wish I could have homemade cinnamon rolls right now,” and then you remember you have to wait a million hours for dough to rise and you cry into your boring bowl of cereal? …No? Just me?

I’ve been on a quest to develop a recipe for quick cinnamon rolls that maintain all the flavor and fluff without the patience and work that yeast requires. (Because, in reality, I’m tired but still want to bake something. LOL.) My homemade cinnamon rolls take about 4 and 1/2 hours, or need to be prepped the night before. Even my easy cinnamon rolls require patience, rising, and kneading.

So if you want from-scratch cinnamon rolls NOW, make today’s no yeast version.

These No Yeast Cinnamon Rolls Are:

  • Convenient if you’re busy and tired but still want homemade cinnamon rolls.
  • Ready in less than 45 minutes.
  • Soft, fluffy, and buttery.
  • NOT dense! Surprisingly not dense at all!
  • Packed with sweet brown sugar and cinnamon spice.
  • Slathered with tangy cream cheese icing.
  • Perfect as a special breakfast without all the work and waiting.

Plus, there’s NO kneading, NO rising, and the dough comes together in just 1 bowl. And you can bake them in a pie dish, cake pan, or even as cinnamon roll muffins. This recipe is dynamite.

spreading cream cheese icing on a round pan of cinnamon rolls.
cinnamon roll in glass dish with bite taken out.

Key Ingredients & Why This Recipe Works

I used my easy cinnamon rolls dough as the starting point for today’s no yeast version. It’s a popular recipe and I knew it would be perfect as the foundation. From there, I made the following changes:

  • Baking Powder & Baking Soda: Since we’re skipping yeast, we need to replace it with another leavener. (Unless you want to eat cinnamon hockey pucks for breakfast!) I tried the dough with only baking powder at first, but quickly learned the dense rolls benefitted from a little baking soda as well. With the crutch of baking soda, the next batch browned a little nicer and fluffed up more.
  • More Melted Butter: Like my chocolate chip cookies, this recipe excels with melted butter! The melted butter helps create a chewy bread-like texture, plus it seeps into every nook and cranny so you can really taste the buttery goodness. Compared with my regular cinnamon rolls recipe, I added a little extra butter for more flavor.
  • Cold Buttermilk: Since we’re using a little baking soda, we need an acid in the dough. Buttermilk does the job, plus it also adds a little tang, a little fluff, and a little softness. (Like it does in pancakes!) And grab the buttermilk right from the refrigerator because cold milk keeps the otherwise soft and buttery dough workable.

Baking soda, melted butter, and buttermilk are also key ingredients in my no yeast bread recipe.

After a few trials and errors, I was shocked with the final result. These no yeast cinnamon rolls taste similar to the yeasted version and only took me about 40 minutes total. Obviously they’re not as flaky and doughy as the traditional, but I don’t think anyone would EVER notice or complain that there’s no yeast. (My 10+ taste testers ooh’d and ahh’d without batting an eye!)

Here are all of the ingredients you need for the dough & filling:

flour, butter, egg, baking powder, sugar, and other ingredients on marble counter.

How to Make Quick No Yeast Cinnamon Rolls

You can go from craving to eating warm, gooey from-scratch cinnamon rolls in record time. Here’s how my recipe works:

  • Make the dough: Whisk the dry ingredients together, then add in the wet ingredients. The dough should be quite soft, but not overly sticky.
  • Shape the cinnamon rolls: Roll the dough into a 10×14-inch rectangle. This measurement doesn’t need to be exact, so don’t stress. Spread butter on top and then sprinkle with cinnamon and brown sugar. Tightly roll up the dough and cut into 12 pieces. Place in a greased pan.
  • Bake: Bake until the rolls puff up and look golden brown, about 22–26 minutes.
  • Make the icing: While the cinnamon rolls bake, make the icing using cream cheese, butter, confectioners’ sugar, and vanilla extract.
  • Eat: Slather the icing on your warm cinnamon rolls and enjoy!

Here are step-by-step photos so you know what to expect:

egg, butter, and dry ingredients in glass bowl and then shown again all mixed together.

The assembly steps are exactly like regular cinnamon rolls, only without the rise time.

dough rolled out on marble counter with cinnamon and brown sugar on top.
dough rolled up into log filled with cinnamon and brown sugar.

Before cutting, you can mark the 14-inch log with a knife to ensure you have 12 even rolls. That’s what I usually do:

cutting cinnamon rolls and shown again placed into glass pie dish.
12 no yeast cinnamon rolls in glass pie dish.
3 cinnamon rolls on wooden plate.

Success Tip: Expect a Soft Dough

Do not incorporate more flour than you need in this dough. I want you to embrace a soft dough. Instead of mixing more flour INTO the dough to make it workable, use extra flour when shaping the rolls. If the dough is sticking to your counter and rolling pin as you work, dust it all with more flour.

Bottom line: Mixing in more flour than you need could result in crumbly, dense rolls. Instead, use it when assembling the rolls.

Cream Cheese Frosting

This cream cheese icing uses a little more butter and a little less confectioners’ sugar than the icing I typically use on cinnamon rolls. But I love that it doesn’t use gobs of confectioners’ sugar; it’s a nice creamy, buttery, tangy blanket for your rolls. You could also try the maple version used on these pumpkin cinnamon rolls, or for a simpler topping, try this vanilla icing instead.

Can I Bake These as Cinnamon Roll Muffins?

Yes! If you love the slightly crusty, chewy exterior of a cinnamon roll that’s been baked closest to the edge of the pan, try baking these no yeast cinnamon rolls as muffins. After cutting your 12 rolls, place them in a greased standard 12-count muffin pan. Each roll gets that crusty edge all the way around, and they puff up beautifully when they bake. Such a fun recipe!

cinnamon rolls in muffin pan before and after baking.
cinnamon roll muffin in muffin pan with bite taken out of it.

And if you’re on a roll (ha!), try these cinnamon roll cookies too. 😉

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Description

This shortcut recipe yields a dozen classic, homestyle cinnamon rolls that fluff up beautifully—without any yeast, kneading, or rise time. They’re perfect for the times you crave homemade cinnamon rolls, and don’t want to wait!

Dough

Filling

Cream Cheese Icing

  1. Preheat the oven to 375°F (190°C) and grease a round 9-inch pie dish or 9-inch cake pan. (See Notes for muffin pan instructions.) For extra buttery rolls, I like to grease the baking dish with 1–2 teaspoons of melted butter instead of non-stick spray.
  2. Make the dough: Whisk the flour, granulated sugar, baking powder, baking soda, and salt together. Add the egg, buttermilk, and melted butter. Mix with a wooden spoon or rubber spatula until a dough forms. Dough will be very soft and slightly sticky. If it’s too sticky and wouldn’t roll, add more flour, 1 Tablespoon at a time, until dough seems workable. Do not add more flour than you need; a soft dough is good.
  3. Place dough on a floured work surface and, using a lightly floured rolling pin, roll dough into a 10×14-inch (25x35cm) rectangle.
  4. Fill the rolls: Spread softened butter (the softer it is, the easier it is to spread!) all over the dough. Mix the brown sugar and cinnamon together. Sprinkle all over the top. Roll it up tightly into a 14-inch log. Using a very sharp knife, cut into 12 rolls; each roll is slightly wider than 1 inch. Arrange rolls in the prepared pan.
  5. Bake the rolls: Bake for 22–26 minutes, until lightly browned around the edges. If you notice the tops are getting too brown too quickly, loosely tent the pan with aluminum foil and continue baking. If you want to be precise about their doneness, their internal temperature taken with an instant read thermometer should be around 195–200°F (91–93°C) when done. Remove pan from the oven and place pan on a wire rack as you make the icing. (You can also make the icing as the rolls bake.)
  6. Make the icing: In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy. Add the butter and beat until smooth and combined, then beat in the confectioners’ sugar and vanilla until combined. Using a knife or icing spatula, spread the icing over the warm rolls and serve immediately. 
  7. Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Notes

  1. Make Ahead Instructions: If absolutely needed, you can make the dough and assemble the rolls the night before. Cover and refrigerate, then bring to room temperature before baking as directed. The rolls don’t puff up quite as nicely since the baking powder initially activates once wet. For best results, bake right away.
  2. Freezing Instructions: Baked rolls can be frozen for up to 2–3 months. Thaw overnight in the refrigerator and warm up before enjoying.
  3. Buttermilk: Buttermilk is required for this recipe, but in a pinch you can make your own DIY version of buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 3/4 cup. Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
  4. Cinnamon Roll Muffins: You can bake these rolls in a greased standard 12-count muffin pan. No need for muffin liners. Bake time is about 20 minutes.
  5. Icing Alternatives: If cream cheese isn’t your favorite, you could top the rolls with vanilla icing, the brown sugar icing from these pumpkin donuts, maple icing from maple cinnamon rolls, or even the caramel icing from apple cinnamon rolls. Lots of options!

Keywords: no yeast cinnamon rolls

How to Join the August Sally’s Baking Challenge

Make the no yeast cinnamon rolls as directed or in a muffin pan (see recipe Note for that variation). If you aren’t into this recipe, here is the alternate baking challenge recipe:

  1. Any previous challenge recipe you haven’t made yet OR
  2. White Chocolate Raspberry Cheesecake Bars

After you make the cinnamon rolls or alternate recipe, email us your recipe photo. For a bonus entry, leave a review on the recipe below.

By emailing your recipe photo to us, you are automatically entered in the baking challenge. 1 winner receives a $250 Amazon Gift Card. The challenge is open to the whole world. Challenge ends on August 31st at 5pm Eastern. The winner will be selected at random, emailed the prize, and posted in the September Baking Challenge blog post on September 1st.

Visit the Sally’s Baking Challenge page if you have any questions about Sally’s Baking Challenge.

Breakfast
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Conchas are a Mexican bread, a sweet bread (Pan Dulce) that are served at panaderías. This concha bread is a soft, enriched dough that has a lovely buttery and sweet flavor.

Conchas/Pan Dulce are delicious when paired with hot chocolate

Let’s talk about Mexican conchas which are also known as pan dulce!

Sweet Bread literally translates to pan dulce in Spanish. While concha in English translates to seashell. Makes sense given that conchas look like seashells!

When I moved back to California after I graduated college, I realized I literally knew nothing about Mexican food. I, of course, had eaten a good amount of Mexican food when I lived in the OC as a little kid. But I don’t think I understood what I was eating. I also don’t think we ate a huge variety of Mexican food. And to be honest, my mom cooked most of the meals we ate. We weren’t a super “go-out-to-eat” type of family. That woman was on a budget!

Ingredients for Concha dough

When I finally moved back to Los Angeles, after college, I started to really understand and learn the different varieties of Mexican food and it was cool. I learned the differences between food from Baja, Mexico City, Colima, the Yucatan and Oaxaca. And my actual trips to Mexico have been even more educational.

One of my favorite places I went to in Mexico City was a panadería where they served the warmest, freshest conchas with the crispiest tops.

Concha dough being mixed up
Concha dough formed into balls for their second rise

The Anatomy of Conchas/Pan Dulce

If you’ve never had a concha/pan dulce, they consist of this: on the bottom there is a brioche-like dough that’s rolled into rounds. The top is a streusel-like shell that is mixed until it’s super smooth, and then patted into a thin round and draped over the dough. Next, a concha-shaped cutter is pressed into the top. Since I don’t own one, I used a knife to score it. The slats won’t be perfect but  once the concha/pan dulce is baked up, you won’t be able to notice. Then, the dough is baked after a quick rise.

The tops of the conchas are scored to give it that signature "seashell" look

The top is crunchy and crisp, the bottom half, fluffy and soft. They’re typically eaten at breakfast time with a mug of hot chocolate or coffee.

The Origins of Conchas and Pan Dulce

While conchas/pan dulce are for sure Mexican, their origins go back to Europe. Many panaderias were influenced by the French, who migrated there for who knows why, bringing their doughs and techniques to Mexico. Mexican chefs adapted these doughs and created many of the goods you see in panaderias today.

Conchas/Pan Dulce straight out of the oven
Conchas/Pan Dulce paired with hot chocolate
Conchas/Pan Dulce

I love learning about history in food. It’s truly fascinating, especially in Latin America. A few weeks ago, I bought a few books (they’re on their way to me), that will teach me a thing or two about our food history.

I’ll share more info when I learn it! In the mean time, let’s make some Mexican pan dulce/conchas!

And of course, pair it with a few cups of fancy hot chocolate! 

Conchas/Pan Dulce fresh out of the oven

Print Recipe

Conchas Recipe (Pan Dulce – Sweet Bread)

Conchas are also known as Pan Dulce and Sweet Bread. This Mexican breakfast item is made of a fluffy, butter brioche-like dough topped with a streusel topping that is scored. These colorful Mexican breakfast item is a crowd favorite. 

Course: Breakfast

Cuisine: Mexican

Keyword: concha receta, concha recipe, Mexican Conchas, Mexican sweet bread, pan dulce

Prep Time: 25 mins

Cook Time: 20 mins

1 hr

Total Time: 45 mins

Serving Size: 12

Ingredients

Concha Dough:

  • 3 tablespoons warm water
  • 2 1/2 teaspoons active dry yeast
  • 1/2 cup melted butter
  • 1 tablespoons vegetable oil
  • 1/3 cup white granulated sugar
  • 3/4 cup evaporated milk (you can also use regular whole milk)
  • 2 teaspoons kosher salt
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 2 large eggs at room temperature
  • 4 cups all-purpose flour

Streusel Topping:

  • 1/2 cup unsalted butter, at room temperature
  • 2/3 cup white granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoons pure vanilla extract
  • 2 tablespoons cocoa powder
  • Food Coloring Gel

Instructions

To Make the Concha Dough:

  • To the bowl of a stand-up mixer with the hook attachment (you can also do this in a large bowl and knead it by hand!), add the warm water. Pour the active dry yeast on top and mix in into the water. Allow to stand until foamy, about 5 to 7 minutes. If it doesn’t get foamy then you’ll need to do it again. 

  • When the active dry yeast is foamy, pour in the vegetable oil, melted butter, granulated sugar, evaporated milk, salt, vanilla, ground cinnamon and eggs. Break up the eggs with the back of a spatula and allow the dough hook to mix it up a bit, about 30 seconds. 

  • Next, pour the flour in all at once and run the machine for about 5 minutes on medium speed, until the dough is soft and smooth. If you’re doing this by hand, once the dough comes together, you’ll want to dump it out onto your floured counter and knead it for about 10 minutes, until it’s nice and smooth. 

  • Rub a large bowl with oil or spray it with cooking spray and place the dough in the center of the bowl. Cover it with a clean kitchen towel and allow it to rise for about 1 hour, until doubled in size. 

To Make the Streusel-Topping:

  • In the bowl of stand-up mixer with the paddle attachment (you could also mix this by hand if you don’t have a mixer), add the butter, sugar, flour and vanilla extract. Mix until smooth, about 1 minute. 

  • Divide the dough in two. To one part of the topping, add a drop of food coloring gel. To the other topping, add the cocoa powder and knead until it’s cohesive. 

To Assemble the Conchas:

  • Once the dough has risen, divide the dough into 12 equal parts. Or better yet, weigh them into balls of 100g. Form the balls of dough into rounds. Repeat until you’ve worked through all of the dough. 

  • Take about 2 tablespoons of the topping and rollout using our palms, flatting it into a thin round. Drape it over the round of dough, patting down lightly. Using a knife, cut grooves in the topping like a clam shell. You can also do other types of cuts like criss cross, circles, etc. Cover and let rise until nearly doubled, about 30 minutes. 

  • Preheat oven to 350 degrees. Bake for about 18 to 20 minutes, or until lightly golden brown. Allow to cool. Serve with hot chocolate or coffee. 

Notes

Using Instant Yeast:
If you’d like you can use Instant Yeast. Instant Yeast is a bit different than dry active yeast because you mix it into the dry ingredients (vs. activating it in liquid). If you’d like to use Instant Yeast with this recipe, you would mix the first nine ingredients together and then combine the all-purpose and Instant Yeast together. Add the all-purpose flour mixture to the wet ingredients.  
Directions to Freeze: 
Pan Dulce freezes easily. To freeze, bake them and allow them to cool completely. Place on a baking sheet and transfer to the freezer and chill for 1 hour. Transfer the pan dulce to a freezer-safe container and/or freezer-safe bag and freeze for up to 3 months. To thaw, place on a baking sheet on a kitchen counter. 
Equipment: 
Nordic Ware Baking Sheets | Parchment Paper | Paring Knife | KitchenAid Stand-Up Mixer | Concha Stamp 

Nutrition

Serving: 12g | Calories: 289kcal (14%) | Carbohydrates: 39.7g (13%) | Protein: 6.8g (14%) | Fat: 11.2g (17%) | Saturated Fat: 6.1g (38%) | Cholesterol: 56mg (19%) | Sodium: 472mg (21%) | Potassium: 125mg (4%) | Fiber: 1.5g (6%) | Sugar: 7.4g (8%) | Vitamin A: 100IU (2%) | Vitamin C: 0.1mg | Calcium: 20mg (2%) | Iron: 0.2mg (1%)

Did you make this recipe? Tag me today!

Tag @acozykitchen on Instagram & hashtag it #acozykitchen

If you make these conchas, let me know on Instagram! 

Looking for more Latin-inspired recipes? Here are some other favorites:

Breakfast
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On:

(KSLA) – These are the colleges we have acquired will be serving free of charge or lowered lunch and breakfast this impending faculty year.

A lot of educational facilities will be offering free foods by means of the Neighborhood Eligibility Provision (CEP) by an software, when some educational facilities are not requiring learners to utilize and all pupils can take in for cost-free.

[MORE BACK-TO-SCHOOL CONTENT]

  • Ashdown School District, Very little River County – Need to use
  • De Queen College District, Sevier – Cost-free
  • Mineral Springs Faculty District, Howard County – Free of charge
  • Spring Hill School District, Hempstead – Need to utilize
  • Foreman University District, Very little River County – Will have to use
  • Nashville College District, Howard County – Ought to utilize
  • Lafayette County School District – Free of charge for Elementary, Must utilize for significant school
  • Genoa Central Faculty District – Ought to utilize
  • Caddo Parish College District – Cost-free as a result of CEP
  • Bossier Parish University District – No cost as a result of CEP
  • Webster Parish College District – Totally free by means of CEP
  • Desoto Parish College District – Free by means of CEP
  • Claiborne Parish College District – Free by means of CEP
  • Bienville Parish School District – Free of charge by means of CEP
  • Red River Parish University District – Free by way of CEP
  • Natchitoches Parish School District – No cost by means of CEP
  • Sabine Parish University District – Absolutely free by means of CEP

To see all districts taking part in the Community Eligibility Provision, make sure you go to https://cnp.doe.louisiana.gov/CEP/.

  • Dekalb County Faculty District – Will have to use
  • Hooks ISD – Have to apply
  • Hubbard ISD – Must apply
  • Atlanta ISD – Totally free
  • Malta ISD – Will have to use
  • Bloomburg ISD – Absolutely free
  • Hughes Springs ISD – Will have to apply
  • McLeod ISD – Will have to implement
  • Elysian Fields ISD – Have to apply
  • Hallsville ISD – Must implement
  • Harleton ISD – Ought to utilize
  • Marshall ISD – No cost
  • Jefferson ISD – Free
  • Pewitt Consolidated ISD – Totally free
  • Carthage ISD – Ought to use
  • Tatum ISD – Have to utilize
  • Excelsior ISD – Totally free
  • Joaquin ISD – Have to use
  • Timpson ISD – Must utilize
  • Longview ISD – Should utilize
  • Leary ISD – Have to utilize
  • Liberty-Eylau – Have to apply
  • Linden-Kildare Consolidated – Need to implement
  • Pleasurable Grove ISD – Have to apply
  • Simms ISD – Have to utilize
  • Texarkana ISD – Decide on colleges are absolutely free, some will have to Have to utilize
  • Hugh Springs ISD – Should utilize
  • Queen City ISD – Totally free for elementary school, when center college and significant college students have to use
  • Karnack ISD – Ought to implement
  • Waskom ISD – No cost for elementary school and middle school, large school students have to utilize
  • Beckville ISD – Must use
  • Shelbyville ISD – No cost
  • Tenaha ISD – Need to utilize
  • Mount Enjoyable ISD – No cost

This list will be up to date as we learn of a lot more university districts featuring cost-free lunch or breakfast.

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