one bowl

These warm, gooey cinnamon rolls are my secret weapon around the holidays, because the all-in-one recipe takes only one bowl, and the rolls can be made in advance to bake and frost without any fuss.

One-Bowl, Overnight Cinnamon Rolls Recipe | BraveTart

For the Frosting:

plain, full-fat cream cheese

(10 milliliters) vanilla extract

sugar

For the Filling:

unsalted butter

light brown sugar (3/4 cup, gently packed; 170 grams)

ground cinnamon (about 2 tablespoons; 15 grams)

nutmeg

For the Dough:

all-purpose flour

sugar (about 1/2 cup; 100 grams)

instant yeast,

baking soda

unsalted butter (8 tablespoons; 115 grams)

milk (8 tablespoons; 115 grams), any percentage will do

For the Frosting: Combine cream cheese and vanilla with half the powdered sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then sprinkle in the rest of the sugar a little at a time. Once it is incorporated, increase to medium and beat until creamy and pale ivory, about 5 minutes. Transfer to a zip-top bag or disposable pastry bag and set aside until needed, up to 24 hours at room temperature. (If your kitchen is chilly and the frosting hardens in that time, briefly microwave the bag to restore its creamy texture before use.)

For the Filling: Prepare filling with the same bowl and beater, mixing butter, brown sugar, cinnamon, nutmeg, and salt on low speed until moistened. Increase to medium and beat the dark paste until creamy, light in color, and very soft, about 5 minutes. Transfer to a zip-top bag or disposable pastry bag and set aside until needed, up to 24 hours at room temperature.

For the Dough: Wipe the bowl with a paper towel, then whisk together flour, sugar, yeast, salt, and baking soda until thoroughly combined. Melt butter in a 2-quart saucier over low heat, then stir in milk and yogurt, warming to about 80°F (27°C). Add to flour and stir to form a very dry and shaggy dough. With the hook attachment, knead on low until silky-smooth and elastic, able to be gently stretched into a thin but rough sheet without tearing, about 20 minutes.

First Rise: Cover bowl with plastic and set dough to rise until puffy, light, and doubled in bulk, about 90 minutes at roughly 70°F (21°C). If the dough feels dense, firm, or overly resilient, rest 15 minutes before testing again (this is more likely in chilly months).

Shaping: Turn dough onto a lightly floured surface, dust with flour, and roll into a 13-inch square. Snip a corner from the bag of cinnamon filling, squeeze over the dough, and spread into an even layer with an offset spatula. Sprinkle pecans on top and roll to form a 12-inch log, ending seam side down.

Slide an 8-inch strand of thread, unflavored dental floss, or butcher's twine under the dough until you reach the middle. Cross the ends over the top and pull tight to divide the log in two. Cut each half into six 1-inch slices and arrange in a parchment-lined 9- by 13- by 2-inch aluminum baking pan (or two 8-inch by 3-inch round cake pans).

Second Rise: Cover rolls with foil and refrigerate overnight, or up to 48 hours. Adjust oven rack to middle position and preheat to 350°F (180°C); meanwhile, let cinnamon rolls stand at room temperature until oven is hot.

To Bake and Serve: Bake, covered, until cinnamon rolls are puffed and firm but pale, about 45 minutes. (If using darker pans, check on the cinnamon rolls after 30 minutes.) Remove the foil and continue baking until lightly browned, about 15 minutes more. Snip a corner from the bag of frosting, squeeze over the cinnamon rolls, and spread into an even layer with the back of a spoon. Serve immediately, and leave no survivors; life’s too short for day-old cinnamon rolls.

This <a style="background-color: transparent;color: #078422" href="https://amzn.to/2QJOtV8" target="_blank" rel="nofollow noopener" data-tasty-links-no-disclosure="">Instant Pot</a> Vegan Chili is the BEST vegan chili recipe you will eat or need this year! It’s so EASY to make, uses only a few simple ingredients, and is ready in no time at all. Guaranteed to satisfy vegans, vegetarians, and meat-eaters.

Instant Pot Vegan Chili

1 onion, diced

minced

chipotle pepper

Tbsp chili powder

tsp cumin

tsp smoked paprika

tsp oregano

vegetable broth

can of fire roasted tomatoes

can of black beans,

tbsp maple syrup

Salt

Hit the &#8220;Saute&#8221; button on your Instant Pot. When it&#8217;s ready add the onions, garlice, chili powder, cumin, smoked paprika, oregano, and chopped chipotle pepper in adobo sauce. Add 2 Tbsp. of water or veggie broth to the pot to prevent sticking if necessary. Give everything a stir let toast for 2 minutes.

Add all remaining ingredients to the Instant Pot, stir and make sure everything is well combined, lock the lid, and seal the vent.

Set to cook on manual high pressure for 5 minutes.

When time is up, do a &#8220;quick release&#8221; by turning the release valve to &#8220;venting&#8221; and remove the lid.

Sereve in individual bowls with desired toppings.

Store in the fridge up to 3 days or in the freezer for a month.

Excellent meal! Flavors were well developed and so filling!!

We loved this Chili. So easy to make and super healthy. Loved the Smokey chipotle flavour!

This was wonderful! And you are right, so much better the second day!!

Absolutely love the smell and taste of this simple recipe. I make different chilis all the time-this one is a "make again"!

Me again...twice in one day. I made this today as well. I added some mushrooms and served over spaghetti squash. Sooooo good. Keep them coming!

Just found your site last week and love it! I made this chili and your corn bread tonight and both were excellently! My husband and I have been WFPB for two years and your corn bread is the first real success I’ve had in taste and texture. I also made your cauliflower walnut taco filling for a party and everyone raves about it. Thanks for the great recipes. I’m excited again about cooking.

Nice seasoning. I added frozen corn and leftover brown rice for a touch of sweetness and a bit more body.

Just made this, it’s delicious! 
Thank you!

Patricia

Love this recipe. I’ve added carrots and prefer changing the ratio of black beans to kidney beans. I’ve also found that increasing time helps ensure the carrots are cooked and the chili is the thickness we prefer. Yummy- served with polenta bread!

Everyone loved it, even the one who panicked when I suggested going vegan again in the New Year!

I made this for dinner tonight and loved it! Shane, I'm so glad I saw your beer bread recipe (which I made a few days ago) and started following you.

Hi, Melissa. If you can't find a good one just eliminate this ingredient and use a little extra smoke paprika and a pinch or two of cayenne. Should do just fine. Congrats! Hope you enjoye the recipe. Blessings.

Thank you, Shane ! I made your chili with your cornbread for dinner last night ! Both were AMAZING ! I used twice the chipotles in adobo LOL So delicious ! You were right -- this is THE chili recipe ! &lt;3

Hi, Cheri! I wouldn't say it is "over the top" spicy but it does have a little kick. The best way to cut back on the spice would be to simply leave out the chipotle pepper. That's what gives it the kick. I'm glad you're making it and hope you enjoy it. Good luck!

This is a fabulous recipe! I made it for my dinners this week, and it is filling and satisfying - especially since I haven’t been feeling well this week. I made it on the stovetop. I had a can of fire roasted tomatoes with green chiles which I pureed for about five seconds in my Nutribullet to make more of a “sauce” - I have severe texture issues sometimes and particularly with “mushy” tomatoes. :-) I then added probably a cup or so of water. (I don’t measure much with my cooking!) I used one can each kidney and black beans, then added about 1/4 cup split red lentils I had hanging around in the pantry. No chipotle pepper, but plenty of chili seasoning, some extra cumin, smoked paprika, minced garlic, dash of red pepper flakes and cayenne for a little back heat, and it turned out delicious. I like it spicy! Thank you for your recipes, I’m so glad I found your site! I’ve begun using several of your recipes as jumping off points for my own concoctions. Keep ‘em coming!

Love this! And it’s great when I can find all the ingredients at the store. I used a small chipotle pepper From the can because I was nervous about the level of heat, and ended up with almost no heat. I appreciate that I can put more in next time and I won’t be scared. It’s so delicious!

This has become a go to recipe for our household- both vegetarians and a meat eater. I’ve added carrots and changed the proportion of black beans to kidney ( also used other beans depending what I had available) and an extra 5-8 minutes cooking time. Served with a polenta bread- love this meal! Thanks

Made this for dinner tonight. It was so delicious that I think I have to make it again tomorrow!! Thank you for the great recipes.

Very flavorful and simple to make! Don't even miss the meat. Thanks for the delicious healthy recipe!

Loved this chili! Super easy and delicious! Made it with your cornbread recipe and enjoyed it for a few meals.

I made this chili last night and it was soooooo good! And even better the next day for breakfast. Chipolte peppers and maple syrup in chili? Who knew! 
I've tried some other instapot vegan chili recipes and they were good, but this recipe is my new go to. And you know it's good chili when the meat eaters in the house don't comment about the lack of meat!

Made this chili with the tofu sour cream and avocados as toppings and your vegan cornbread as a side. Everything turned out so good! Looking forward to leftovers for lunch tomorrow!

Praise be the chipotle pepper in adobo, love the heat and flavor this brings to this chili. Easy to throw together this affordable and delicious weeknight meal!

This is my go-to Chili recipe! I love how versatile it is too. The recipe as-written is so tasty, but sometimes I’ll throw in a chopped red bell pepper and celery just for variety. Yummy!

Just made the chili. It is really good! Very easy. Next time I’ll make a double batch. Thank you!

I love this recipe as do my vegetarian sons and non vegetarian husband!
I’m not a big kidney bean fan so I changed the proportions of beans around and have also made with other beans, depending what’s in pantry, I also added sliced carrots for additional sweetness &amp; texture and cut back on Chipotle just for our tastes.
But definitely a go to and comfort recipe! Thank you

https://content.jwplatform.com/videos/z2JZV1d3.mp4

This Waffle Recipe is quick, easy, and makes ultra fluffy and crisp Belgian style waffles! Serve immediately or make-ahead for freezer friendly breakfasts.

Waffle Recipe

buttermilk (room temperature)

vanilla extract

eggs (room temperature)

unsalted butter (melted and cooled slightly)

cornstarch (spooned and leveled)

baking powder

cinnamon

salt

In a large bowl, whisk together buttermilk, vanilla, eggs, and melted butter.

Whisk in flour, cornstarch, sugar, baking powder, baking soda, cinnamon, and salt. Don&#039;t overmix!

Let batter sit for 10 minutes.

Cook on waffle maker according to manual (each waffle maker will require different amounts of batter and cooking time.)

Serve with your favorite waffle toppings: maple syrup, whipped cream, mixed berries, powdered sugar, etc. and enjoy!

https://content.jwplatform.com/videos/k2uxs35q.mp4

This Waffle Recipe requires just one bowl, 11 ingredients, and 15 minutes. Light and fluffy, golden-brown, crispy, and absolutely delicious, these waffles are perfect immediately OR awesome as make-ahead freezer waffles.

Waffles

Whether you're juicing standard supermarket lemons or their seasonal Meyer cousins, save the rinds for this vibrant yellow syrup. It's pure sunshine in a bottle, made from nothing but sugar dissolved by the acidic pulp—no cooking required! Since there's no added juice, it tastes more sweet than sour, but is balanced by the subtle bitterness of lemon oil.

Fresh Lemon Syrup Recipe

(1 cup; 200 grams) sugar

Cut each lemon into a few chunks and toss with sugar in a large glass, ceramic, or stainless steel mixing bowl. Cover tightly and let stand at room temperature, stirring once every 45 minutes or so, until sugar has completely dissolved, about 3 hours (or up to 12 if timing is an issue).

Using a cheesecloth-lined or fine-mesh stainless steel strainer set over a nonreactive bowl, strain syrup. Working in batches, transfer rinds to a stainless steel potato ricer and squeeze to release any extra syrup, allowing it to pass through strainer into bowl; discard rinds. Refrigerate syrup for up to 3 months in a glass bottle or pint jar.

Throw the box mix away immediately and make these perfectly decadent Fudgy Chewy Brownies that melt in your mouth with each bite!  So easy to make and made in one bowl!

Fudgy Chewy Brownies

unsalted butter (melted)

brown sugar (packed)

tbsp oil

tsp pure vanilla extract

all purpose flour

cocoa powder

tsp baking soda

tsp salt

Preheat oven to 350 degrees.

In a medium sized bowl, add melted butter, granulated sugar and brown sugar and mix with your hand mixer on medium speed.

Add eggs one at a time, mixing after each addition to incorporate.

Mix in oil and vanilla extract.

Combine flour, cocoa powder, baking soda, and salt in a bowl. Reduce speed of mixer.

In intervals, add flour mixture to wet mixture until all ingredients are incorporated.

Add brownie batter to baking non-stick sprayed 8×8 sized baking pan.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out just barely clean.  Don’t overbake.

Remove brownies and cool on cooling rack.  Cut and serve.

It’s Kosher for Passover and gluten free and perfect for all year round.  Let’s get chocolatey!

The Gooeiest Ever Passover Brownies

½ cup butter

semi-sweet chocolate, chips

brown sugar

white sugar

eggs

coconut flour

These one bowl strawberry muffins are to DIE for - they&#x27;re packed with flavor with a hint of cinnamon.

Cinnamon Strawberry Muffins

flour (I usually use white wheat)

½ tsp baking soda

plain yogurt

Grease or line a 12-cup muffin tin and set aside.

Whisk together dry ingredients in a mixing bowl. Add the remaining ingredients and stir until just combined. Divide batter between prepared muffin tin cups

Bake for 28-30 minutes until golden brown or a toothpick comes out cleanly

Here's what you need: unsalted butter, semi-sweet chocolate chips, granulated sugar, brown sugar, vanilla extract, salt, large eggs, all-purpose flour, dark cocoa powder, nonstick cooking spray

The Best One-Bowl Brownies Recipe by Tasty

unsalted butter, 2 sticks

chocolate

nonstick cooking spray, for greasing

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Add the butter and 1 cup (175 g) of chocolate chips to a large microwave-safe bowl. Microwave for 1½ minutes, then let sit for 3 minutes before whisking together.

Add the granulated and brown sugars, vanilla, and salt. Whisk to combine.

Sift the flour and cocoa powder into the bowl and fold in with a spatula. Add the remaining chocolate chips and fold to incorporate.

Line a 9-inch (23-cm) square baking pan with parchment paper and grease with nonstick spray. Spread the batter evenly in the pan.

Bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached.

https://vid.tasty.co/output/107934/landscape_480/1536100673

Thick and chewy rice noodles coated in a slightly sweet, savoury, and really satisfying hoisin sesame sauce. Mix it all up and slurp away! You’ll only need 1 pot, 1 bowl, 8 Ingredients, and 15 minutes (or less) to make this dish.This has easily become a staple weekday meal for this busy days since it’s so easy to put together. These noodles can also be made gluten-free by using gluten-free hoisin sauce.

Chewy Rice Noodles in Hoisin Sesame Sauce

tbsp hoisin sauce

sesame paste

tbsp warm water

maple syrup (or other sweetener)

garlic (minced)

sesame seeds

rice

Bokchoy or other vegetables

Soy sauce

Chili garlic sauce

scallion

Place all the sauce ingredients in a bowl. Mix until well incorporated. Set aside.

Note: it’s important that you have the sauce ready before cooking the noodles since you’ll want to immediately add in the freshly cooked noodles to the sauce right after cooking.

Sauce

Heat a small pot with water. Once it boils, add in the veggies (if using). Cook until tender. Set aside.

In the same pot, cook the noodles until chewy.

The noodles will turn into a solid white colour when ready. Best to try it too to see if it&#039;s cooked enough to your liking! I prefer mine really chewy.

Remove from the pot and then drain out the water.

Immediately transfer the noodles to the sauce.

Noodles and Veg

Mix the noodles well to coat evenly. Feel free to add soy sauce and chili sauce, if you’d like, to taste.

Top with the chopped scallion and the blanched veggies (if using).

Enjoy and slurp away!

To Serve

Check out this easy weeknight recipe for the best bliss bowls from Delish.com!

Balsamic Bliss Bowls

c. cherry tomatoes

Extra-virgin olive oil, for drizzling

balsamic vinegar, for drizzling

kosher salt

black pepper

lb. Boneless Skinless Chicken Breast

Italian seasoning

c. brown rice

mozzarella

red pepper flakes

Flaky sea salt

c. baby spinach

lemon, halved

Balsamic glaze, for drizzling

Super easy and delicious! (Definitely makes more than one serving!) I always have enough for lunch the next day. Thanks for the wonderful recipe! :)

Really good! The tomatoes add sweetness and it's really easy to make. Everyone enjoyed it.

https://streaming.hearstdigitalstudios.com/manual_upload/5900e1c3d5593031a3e72224/mp4/Bliss_Bowls_FINAL_1493230035_4000_hd_v3.mp4

Once upon a time, soda bread was baked over hot coals in a covered skillet, trapping steam from the dough to produce a wonderfully crusty loaf of bread—a setup anyone can re-create in a Dutch oven. Teamed up with low-protein all-purpose flour and volatile baking soda, buttermilk hits the sweet spot of gluten and carbon dioxide formation, creating a moist and fluffy soda bread that's chewy and crusty all at once.

Real Irish Soda Bread Recipe

all-purpose flour,

(6 grams) baking soda (see note)

low-fat cultured buttermilk (2 1/4 cups; 510 grams), well shaken

Adjust oven rack to middle position and preheat to 450°F (230°C) at least 15 minutes in advance. Roughly cover the bottom of a deep 10-inch cast iron or enameled Dutch oven with a sheet of parchment paper; no need to trim.

Combine flour, salt, and baking soda in a large bowl and whisk a full minute to combine. Stir in buttermilk with a flexible spatula until dough is fully moistened and no pockets of flour remain. For extra-fluffy results, stop folding as soon as dough comes together. For extra-chewy results, fold dough about 20 seconds more. Scrape sticky dough into prepared Dutch oven and smooth with a spatula into a rough boule-like shape. Score deeply into quarters with a sharp knife or razor, cleaning the blade between each slice.

Cover and bake until well risen and golden, 45 minutes. Remove lid and continue baking until chestnut brown, with an internal temperature of 210°F (99°C), 12 to 15 minutes longer. Invert onto a wire rack, discard parchment, turn right side up, and cool until crumb has set, about 30 minutes. Cut thick slices to accompany hearty soups and stews, or slice thinly for sandwiches. (This will be easier if bread is allowed to cool 2 hours more.) Store up to 24 hours in an airtight container and toast to freshen bread before serving.

Adapted from the kitchn’s recipe for lofty buttermilk pancakes. The recipe below differs only by method not by ingredients. Check out the kitchn’s post if you want to try their egg-separating method — don’t worry, you don’t have to beat any whites! 
When cooking these pancakes on the Baking Steel griddle, I suggest heating your griddle before you begin making your batter. I have a flat-top cooking surface, and I have the best results warming the griddle up slowly over low to medium heat for about 15 to 20 minutes. If you have a gas range, you will be able to control the temperature better.
Finally, the best trick I’ve learned for cooking pancakes is to go small — I use my 2-tablespoon measuring cup to portion out batter. The pancakes cook quickly and evenly when I use this small scoop.
If you want to use sourdough discard in this recipe, simply cut back some of the flour and water, preferably by weight. So, for example, if you want to use 100 grams of  sourdough discard (at 100% hydration) in this recipe, cut back 50 grams of the flour and 50 grams of the buttermilk. That would call for using 270 grams of flour and 418 grams of buttermilk. 

Top 36 one bowl recipes from across the web

The most viewed one bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

One-Bowl, Overnight Cinnamon Rolls ...

Instant Pot Vegan Chili

Waffle Recipe

Fresh Lemon Syrup Recipe

Fudgy Chewy Brownies

The Gooeiest Ever Passover Brownies

Cinnamon Strawberry Muffins

The Best One-Bowl Brownies Recipe b...

Chewy Rice Noodles in Hoisin Sesame...

Balsamic Bliss Bowls

Real Irish Soda Bread Recipe

The BEST One-Bowl Buttermilk Pancak...

Vegan Blueberry Crisp

One-Bowl, All-Purpose Maple Mustard...

Hot Cross Bun Baked Oatmeal (vegan,...

Almond Butter Gingerbread Cookies (...

Simple Sourdough Discard Crackers (...

Honeyed carrot soup

One-bowl vegetarian kibbeh with vin...

Vodka Butter Pie Crust

Light & Fluffy Sheet Pan Pancakes

How to Make Gluten Free Ravioli!

How to Make Gluten Free Ravioli!

Healthy Vegan Buffalo Sauce (no oil...

The Best Almond Flour Cookies

Easiest 1 Bowl Shoyu Udon (Soy Sauc...

One-Bowl Buttermilk Birthday Cake

Better Than Classic Pound Cake (One...

Healthy Chocolate Chip Cookies (egg...

Small Batch Brown Butter Chocolate ...

Easy Thai prawn curry

Easy Chicken Salad

Garlic Honey Soy Sauce

One Bowl Spiced Gingerbread Muffins

Chewy Condensed Milk Brownies

Vegan Gluten-Free Chocolate Cookies...

Top 36 one bowl recipes from across the web

The most viewed one bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

One-Bowl, Overnight Cinnamon Rolls ...

Instant Pot Vegan Chili

Waffle Recipe

Fresh Lemon Syrup Recipe

Fudgy Chewy Brownies

The Gooeiest Ever Passover Brownies

Cinnamon Strawberry Muffins

The Best One-Bowl Brownies Recipe b...

Chewy Rice Noodles in Hoisin Sesame...

Balsamic Bliss Bowls

Real Irish Soda Bread Recipe

The BEST One-Bowl Buttermilk Pancak...

Vegan Blueberry Crisp

One-Bowl, All-Purpose Maple Mustard...

Hot Cross Bun Baked Oatmeal (vegan,...

Almond Butter Gingerbread Cookies (...

Simple Sourdough Discard Crackers (...

Honeyed carrot soup

One-bowl vegetarian kibbeh with vin...

Vodka Butter Pie Crust

Light & Fluffy Sheet Pan Pancakes

How to Make Gluten Free Ravioli!

How to Make Gluten Free Ravioli!

Healthy Vegan Buffalo Sauce (no oil...

The Best Almond Flour Cookies

Easiest 1 Bowl Shoyu Udon (Soy Sauc...

One-Bowl Buttermilk Birthday Cake

Better Than Classic Pound Cake (One...

Healthy Chocolate Chip Cookies (egg...

Small Batch Brown Butter Chocolate ...

Easy Thai prawn curry

Easy Chicken Salad

Garlic Honey Soy Sauce

One Bowl Spiced Gingerbread Muffins

Chewy Condensed Milk Brownies

Vegan Gluten-Free Chocolate Cookies...

The most viewed one bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine