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Home for
Holiday Baking
with Rosanna Pansino

Rosanna Pansino

ROSANNA PANSINO YouTube Baker & Host of Baketopia

“I have used Fleischmann’s® Yeast for years...basically, anything with a dough, I’m using Fleischmann’s® Yeast.”

ROSANNA PANSINO

Rosanna loves using Fleischmann’s® Yeast—the go-to for any dough. It’s her first choice for holiday baking recipes like cinnamon rolls, dinner rolls, pizza and more!

Count on Fleischmann’s® Yeast for quality, delicious results—every recipe and every batch.

Caramel-apple Cinnamon Rolls

Pumpkin Spice
Cinnamon Rolls

Just what it sounds like. A batch of fluffy fall heaven topped with Cream Cheese Maple Glaze.

jump to recipe
Pull-apart Candy Cane Pizza

Honey Sage Milk Bread
Dinner Rolls

Soft, light and fluffy! They have a permanent spot on Rosanna Pansino’s holiday table.

jump to recipe
Pull-apart Pizza Tree

Sicilian-Style
Pizza

Dress it down or dress it up, Sicilian-Style Pizza is a tradition best served family-style.

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“Baking is definitely my love language, especially baking from scratch—it’s really special when you make something homemade for somebody!”

rosanna pansino

Pumpkin Spice Cinnamon Rolls

Just what it sounds like. A batch of fluffy fall heaven with Cream Cheese Maple Glaze.

Pumpkin Spice Cinnamon Rolls

difficulty

Beginner

Yield

12 rolls

Prep Time

45 minutes

Rise Time

35 minutes

Bake Time

25-28 minutes

difficulty

Beginner

Yield

12 rolls

Prep Time

45 minutes

Rise Time

35 minutes

Bake Time

25-28 minutes

ingredients

PUMPKIN SPICE DOUGH

  • 1 packet Fleischmann’s® RapidRise® Instant Yeast
  • ¼ cup granulated sugar
  • 3-¼ cups all purpose flour, plus more for rolling
  • 1 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • ¾ cup warm water (120°F–130°F)
  • 1 tablespoon whole milk
  • 2 tablespoons melted butter
  • ⅔ cup pumpkin puree
  • 1 large egg, room temperature

FILLING

  • ¾ cup brown sugar
  • 1-½ teaspoons ground cinnamon
  • 1-½ teaspoons pumpkin pie spice
  • 4 tablespoons softened butter

CREAM CHEESE MAPLE GLAZE

  • 3 oz. cream cheese, softened
  • ¼ cup butter, softened
  • 1 tablespoon vanilla extract
  • 1 tablespoon heavy cream
  • 2 tablespoons maple syrup
  • 1 cup powdered sugar

directions

FOR THE DOUGH:

  • In a large bowl, whisk together the yeast, sugar, flour, salt and pumpkin pie spice.
  • In a small bowl, mix together the water, milk, butter, and pumpkin puree and heat until very warm (120°F–130°F).
  • Add the wet ingredients to the dry ingredients and mix well using a spatula.
  • Add the egg and mix well.
  • On a lightly floured surface, knead the dough for about 5 minutes or until smooth. The dough should be soft but not too sticky.
  • Cover with a clean cloth and let it rest for 5 minutes.

FOR THE FILLING:

  • In a medium bowl, mix together the brown sugar, cinnamon and pumpkin pie spice. Set aside.

FOR THE ROLLS:

  • Preheat the oven to 350°F and lightly grease the baking dish.
  • Roll out the dough into a 16" x 14" rectangle. Brush the dough with the softened butter and sprinkle the pumpkin pie spice mixture evenly on top.
  • Roll the dough starting from the bottom to the top.
  • Cut 12 rolls about 1-½" thick and place them in the baking dish.
  • Cover with a clean cloth and let it rise for 30 minutes.
  • Bake in the oven for 25–28 minutes, until the tops are lightly golden.
  • Remove from the oven and let sit for 10 minutes.

FROSTING & FINISHING:

  • In a medium bowl, beat together the cream cheese and butter using a hand mixer.
  • Add the vanilla extract, heavy cream and maple syrup.
  • Slowly add the powdered sugar and mix until well combined.
  • Drizzle the glaze on top of cinnamon rolls.

tip

Fleischmann’s® Rapid Rise® Instant Yeast allows you to add the yeast directly to the dry ingredients, so there’s no need to proof yeast prior to adding to the recipe. Just ensure liquid ingredients are between 120° and 130°F—so when combined with dry ingredients, the mixture will be the perfect temperature to activate the yeast.


the tradition

Rosanna is on Team Cinnamon Rolls. This recipe features a twist on the classic with warm and cozy pumpkin spice.

Every batch, go with Fleischmann’s® RapidRise® Instant Yeast.

Whether you’re baking for family, friends or just the joy of it, choose Fleischmann’s® RapidRise® Instant Yeast. It gives these recipes a great rise that you can count on every batch and every season. And it acts fast, requiring only one rise, so that means less time baking...and more time savoring all that homemade goodness.

Honey Sage Milk Bread Dinner Rolls

Soft, light and fluffy! These have a permanent spot on Rosanna Pansino’s holiday table.

Honey Sage Milk Bread Dinner Rolls

difficulty

Beginner

Yield

10 rolls

Prep Time

50 minutes

Rise Time

25 minutes

Bake Time

25–28 minutes

difficulty

Beginner

Yield

10 rolls

Prep Time

50 minutes

Rise Time

25 minutes

Bake Time

25–28 minutes

ingredients

MILK BREAD STARTER

  • 3 tablespoons water
  • 3 tablespoons whole milk
  • 2 tablespoons bread flour

HONEY SAGE BUTTER

  • 6 tablespoons unsalted butter
  • 10 medium sage leaves
  • 3 tablespoons honey

MILK BREAD DOUGH

  • 1 packet Fleischmann's® RapidRise® Instant Yeast
  • 2-½ cups bread flour, plus more for rolling
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ½ cup plus 2 tablespoons warm whole milk (120°–130°F)
  • 1 large egg, room temperature
  • 1 tablespoon honey
  • 1 tablespoon corn oil, for greasing pan
  • 2 tablespoons butter, melted

DIRECTIONS

FOR THE MILK BREAD STARTER (TANGZHONG):

  • In a medium saucepan, add the water, milk and flour and whisk until well combined. Place over medium heat and whisk constantly until it thickens, about 3 to 5 minutes.
  • Transfer to a bowl, let it cool completely and set aside.

FOR THE HONEY SAGE BUTTER:

  • In another medium saucepan, melt the butter over medium high heat. Add the sage leaves and fry for 2–3 minutes until crispy, flipping halfway through cooking.
  • Remove from heat then drain the leaves on paper towels.
  • Chop the leaves finely and set aside 1-½ teaspoons of leaves.
  • Add the remaining chopped leaves and 3 tablespoons of honey to the melted butter and mix well.
  • Transfer to a small bowl and cool completely.

FOR THE DOUGH:

  • In a large bowl, whisk together the yeast, flour, sugar and salt.
  • Add the warm milk and mix until well combined.
  • Add the egg, Milk Bread starter, 4 tablespoons of the honey sage butter mixture, 1 tablespoon of honey and chopped sage. Mix well until a dough forms.
  • On a lightly floured surface, knead the dough for about 3 minutes. The dough should be soft but not too sticky.
  • Cover with a clean cloth and let it rest for 5 minutes.

FOR THE ROLLS:

  • Preheat the oven to 375°F and lightly grease a 9" round pan.
  • Divide the dough evenly into 10 pieces and roll into balls.
  • Place the balls in the baking pan and brush the top with the melted butter.
  • Cover with a clean cloth and let it rise for 20 minutes.
  • Bake in the oven for 25–28 minutes or until golden brown.
  • Remove from the oven and brush the top with the remaining honey sage butter.

tips

  • Brush the tops of the rolls with the reserved honey sage butter right before serving for the ultimate buttery sheen.

  • A great feature of the milk bread rolls is that they stay moist and fluffy longer than traditional rolls. Try using any extra rolls for the best holiday slider sandwich ever.

the tradition

The milk bread, or tangzhong, process is widely used in Japan and China to give breads and rolls an amazing, light and fluffy texture. It does this by kickstarting hydration in the flour.

Sicilian-Style Pizza

Slice into this holiday staple! Because Sicilian-Style Pizza is a tradition best served family-style.

Sicilian-Style Pizza

difficulty

Beginner

Yield

(1) 8-slice pizza

Prep Time

35 minutes

Rise Time

5 minutes

Bake Time

15–20 minutes

difficulty

Beginner

Yield

(1) 8-slice pizza

Prep Time

35 minutes

Rise Time

5 minutes

Bake Time

15–20 minutes

ingredients

DOUGH

  • 3 packets Fleischmann's® RapidRise® Instant Yeast
  • 2 teaspoons sugar
  • 4-¾ cups all purpose flour, plus more for rolling
  • 1 teaspoon salt
  • 2-¼ cups warm water (120°F–130°F)
  • 2 tablespoons corn oil

TOPPING

  • 2 tablespoons butter, melted
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • 1 cup marinara sauce
  • 1-½ cups shredded mozzarella cheese
  • 2 tablespoons shredded parmesan cheese
  • ¼ cup pepperoni slices
  • ¼ cup mozzarella pearls
  • Fresh basil, thinly sliced for garnish

DIRECTIONS

For the dough:

  • In a large bowl, whisk together the yeast, sugar, flour and salt.
  • In a small bowl, add the water and 2 tablespoons of corn oil. Heat until very warm, about 120°F–130°F.
  • Add the wet ingredients into the dry ingredients and mix well with a spatula.
  • On a lightly floured surface, knead the dough for about 5 minutes or until smooth. Dough should be soft but not too sticky.
  • Cover with a clean cloth and let it rest for 5 minutes.

To Assemble:

  • Place an oven rack at the lowest setting and preheat the oven to 450°F. Lightly grease the baking sheet with corn oil.
  • Roll out the dough roughly to the size of the baking sheet.
  • Transfer the dough to the baking sheet and use your fingers to push the dough to the edges.
  • In a small bowl, mix together the melted butter, garlic powder and salt.
  • Cover the entire dough with the garlic butter using a pastry brush.
  • Spread the marinara sauce on top using a spoon or a spatula.
  • Sprinkle the mozzarella and parmesan cheese evenly on top.
  • Top with the pepperoni slices and mozzarella pearls.
  • Bake in the oven for 15–20 minutes or until the crust is golden brown.
  • Thinly slice the fresh basil and garnish on top.

tips

  • If you don’t have mozzarella pearls on hand, simply substitute fresh mozzarella cubed into 1-inch pieces.

  • For the best flavor, wait to slice the basil leaves until after the pizza comes out of the oven.

Ro’s tradition:

It isn’t just pizza that’s been passed down through Rosanna’s family—it’s the tradition of making it from scratch and finding joy in kneading dough by hand. Nothing like it!

bake more with Rosanna Pansino

youtube
Caramel-Apple Cinnamon Rolls
facebook
Pull-Apart Candy Cane Pizza
instagram
Pull-Apart Pizza Tree

Pumpkin Spice Cinnamon Rolls

Just what it sounds like. A batch of fluffy fall heaven with Cream Cheese Maple Glaze.

Difficulty: Beginner

Yield: 12 rolls

Prep Time: 45 minutes

Rise Time: 35 minutes

Bake Time: 25-28 minutes

Ingredients

Pumpkin Spice Dough

1 packet Fleischmann’s® RapidRise® Instant Yeast

¼ cup granulated sugar

3-¼ cups all purpose flour, plus more for rolling

1 teaspoon salt

1 tablespoon pumpkin pie spice

¾ cup warm water (120°F–130°F)

1 tablespoon whole milk

2 tablespoons melted butter

⅔ cup pumpkin puree

1 large egg, room temperature

Filling

¾ cup brown sugar

1-½ teaspoons ground cinnamon

1-½ teaspoons pumpkin pie spice

4 tablespoons softened butter

Cream Cheese Maple Glaze

3 oz. cream cheese, softened

¼ cup butter, softened

1 tablespoon vanilla extract

1 tablespoon heavy cream

2 tablespoons maple syrup

1 cup powdered sugar

Directions

For the dough:

  1. In a large bowl, whisk together the yeast, sugar, flour, salt and pumpkin pie spice.
  2. In a small bowl, mix together the water, milk, butter, and pumpkin puree and heat until very warm (120°F–130°F).
  3. Add the wet ingredients to the dry ingredients and mix well using a spatula.
  4. Add the egg and mix well.
  5. On a lightly floured surface, knead the dough for about 5 minutes or until smooth. The dough should be soft but not too sticky.
  6. Cover with a clean cloth and let it rest for 5 minutes.

For the filling:

  1. In a medium bowl, mix together the brown sugar, cinnamon and pumpkin pie spice. Set aside.

For the rolls:

  1. Preheat the oven to 350°F and lightly grease the baking dish.
  2. Roll out the dough into a 16" x 14" rectangle. Brush the dough with the softened butter and sprinkle the pumpkin pie spice mixture evenly on top.
  3. Roll the dough starting from the bottom to the top.
  4. Cut 12 rolls about 1-½" thick and place them in the baking dish.
  5. Cover with a clean cloth and let it rise for 30 minutes.
  6. Bake in the oven for 25–28 minutes, until the tops are lightly golden.
  7. Remove from the oven and let sit for 10 minutes.

Frosting & finishing:

  1. In a medium bowl, beat together the cream cheese and butter using a hand mixer.
  2. Add the vanilla extract, heavy cream and maple syrup.
  3. Slowly add the powdered sugar and mix until well combined.
  4. Drizzle the glaze on top of cinnamon rolls.

Tip

Fleischmann’s® Rapid Rise® Instant Yeast allows you to add the yeast directly to the dry ingredients, so there’s no need to proof yeast prior to adding to the recipe. Just ensure liquid ingredients are between 120° and 130°F—so when combined with dry ingredients, the mixture will be the perfect temperature to activate the yeast.

Honey Sage Milk Bread Dinner Rolls

Soft, light and fluffy! These have a permanent spot on Rosanna Pansino’s holiday table.

Difficulty: Beginner

Yield: 10 rolls

Prep Time: 50 minutes

Rise Time: 25 minutes

Bake Time: 25-28 minutes

Ingredients

Milk Bread Starter

3 tablespoons water

3 tablespoons whole milk

2 tablespoons bread flour

Honey Sage Butter

6 tablespoons unsalted butter

10 medium sage leaves

3 tablespoons honey

Milk Bread Dough

1 packet Fleischmann's® RapidRise® Instant Yeast

2-½ cups bread flour, plus more for rolling

1 tablespoon sugar

1 teaspoon salt

½ cup plus 2 tablespoons warm whole milk (120°–130°F)

1 large egg, room temperature

1 tablespoon honey

1 tablespoon corn oil, for greasing pan

2 tablespoons butter, melted

Directions

For the milk bread starter (tangzhong):

  1. In a medium saucepan, add the water, milk and flour and whisk until well combined. Place over medium heat and whisk constantly until it thickens, about 3 to 5 minutes.
  2. Transfer to a bowl, let it cool completely and set aside.

For the honey sage butter:

  1. In another medium saucepan, melt the butter over medium high heat. Add the sage leaves and fry for 2–3 minutes until crispy, flipping halfway through cooking.
  2. Remove from heat then drain the leaves on paper towels.
  3. Chop the leaves finely and set aside 1-½ teaspoons of leaves.
  4. Add the remaining chopped leaves and 3 tablespoons of honey to the melted butter and mix well.
  5. Transfer to a small bowl and cool completely.

For the dough:

  1. In a large bowl, whisk together the yeast, flour, sugar and salt.
  2. Add the warm milk and mix until well combined.
  3. Add the egg, Milk Bread starter, 4 tablespoons of the honey sage butter mixture, 1 tablespoon of honey and chopped sage. Mix well until a dough forms.
  4. On a lightly floured surface, knead the dough for about 3 minutes. The dough should be soft but not too sticky.
  5. Cover with a clean cloth and let it rest for 5 minutes.

For the rolls:

  1. Preheat the oven to 375°F and lightly grease a 9" round pan.
  2. Divide the dough evenly into 10 pieces and roll into balls.
  3. Place the balls in the baking pan and brush the top with the melted butter.
  4. Cover with a clean cloth and let it rise for 20 minutes.
  5. Bake in the oven for 25–28 minutes or until golden brown.
  6. Remove from the oven and brush the top with the remaining honey sage butter.

Tips

Brush the tops of the rolls with the reserved honey sage butter right before serving for the ultimate buttery sheen.

A great feature of the milk bread rolls is that they stay moist and fluffy longer than traditional rolls. Try using any extra rolls for the best holiday slider sandwich ever.

Sicilian-Style Pizza

Slice into this holiday staple! Because Sicilian-Style Pizza is a tradition best served family-style.

Difficulty: Beginner

Yield: (1) 8-slice pizza

Prep Time: 35 minutes

Rise Time: 5 minutes

Bake Time: 15-20 minutes

Ingredients

Dough

3 packets Fleischmann's® RapidRise® Instant Yeast

2 teaspoons sugar

4-¾ cups all purpose flour, plus more for rolling

1 teaspoon salt

2-¼ cups warm water (120°F–130°F)

2 tablespoons corn oil

Toppings

2 tablespoons butter, melted

1 teaspoon garlic powder

½ teaspoon salt

1 cup marinara sauce

1-½ cups shredded mozzarella cheese

2 tablespoons shredded parmesan cheese

¼ cup pepperoni slices

¼ cup mozzarella pearls

Fresh basil, thinly sliced for garnish

Directions

For the dough:

  1. In a large bowl, whisk together the yeast, sugar, flour and salt.
  2. In a small bowl, add the water and 2 tablespoons of corn oil. Heat until very warm, about 120°F–130°F.
  3. Add the wet ingredients into the dry ingredients and mix well with a spatula.
  4. On a lightly floured surface, knead the dough for about 5 minutes or until smooth. Dough should be soft but not too sticky.
  5. Cover with a clean cloth and let it rest for 5 minutes.

To assemble:

  1. Place an oven rack at the lowest setting and preheat the oven to 450°F. Lightly grease the baking sheet with corn oil.
  2. Roll out the dough roughly to the size of the baking sheet.
  3. Transfer the dough to the baking sheet and use your fingers to push the dough to the edges.
  4. In a small bowl, mix together the melted butter, garlic powder and salt.
  5. Cover the entire dough with the garlic butter using a pastry brush.
  6. Spread the marinara sauce on top using a spoon or a spatula.
  7. Sprinkle the mozzarella and parmesan cheese evenly on top.
  8. Top with the pepperoni slices and mozzarella pearls.
  9. Bake in the oven for 15–20 minutes or until the crust is golden brown.
  10. Thinly slice the fresh basil and garnish on top.

Tips

If you don’t have mozzarella pearls on hand, simply substitute fresh mozzarella cubed into 1-inch pieces.

For the best flavor, wait to slice the basil leaves until after the pizza comes out of the oven.