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rosanna
pansino

Rosanna Pansino

ROSANNA PANSINO, YouTube’s Top Baker & Cookbook Author

“I like to call this the baking season, this is where I bake probably the most out of the entire year.”

ROSANNA PANSINO

Rosanna Pansino has been sharing her love of baking with her YouTube and cookbook fans for years and we’re so excited to share her favorite cinnamon roll and holiday pizza recipes made with Fleischmann’s® Yeast.

Ro’s easy recipes are the perfect way to give your baking a playful, seasonal twist. All three of these recipes can be made with common ingredients, and they don’t require any fancy equipment to yield incredible results.

Caramel-apple Cinnamon Rolls

Caramel-Apple
Cinnamon Rolls

This delicious fall treat brings two amazing fall items together...caramel apples and fresh-from-the-oven cinnamon rolls.

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Pull-apart Candy Cane Pizza

pull-apart
CANDY CANE PIZZA

Easy to bake and even easier to share, this candy cane pizza will make any meal around the holidays fun and festive.

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Pull-apart Pizza Tree

pull-apart
Pizza Tree

Give pizza night a festive flair with this easy, snackable recipe. Each piece of fluffy dough has a surprise of gooey mozzarella inside.

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“There is just something different about homemade dough... It’s just the best.”

rosanna pansino

Caramel-Apple Cinnamon Rolls

This delicious fall treat brings two amazing fall items together...caramel apples and fresh-from-the-oven cinnamon rolls.

Caramel-Apple Cinnamon Rolls

difficulty

Beginner

Yield

12–15 rolls

Prep Time

45 minutes

Rise Time

40 minutes

Bake Time

30 minutes

difficulty

Beginner

Yield

12–15 rolls

Prep Time

45 minutes

Rise Time

40 minutes

Bake Time

30 minutes

ingredients

dough

  • 5 cups all-purpose flour, plus more for rolling
  • ¼ cup sugar
  • 2 envelopes Fleischmann's® RapidRise® Yeast
  • 2 teaspoons salt
  • 2 cups milk
  • ¼ cup butter (room temperature)
  • 2 eggs

filling

  • ⅔ cup dark brown sugar
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 5 tablespoons butter (softened)
  • 1 cup diced apples (Granny Smith)

topping

  • 1 cup dark brown sugar
  • ½ cup butter
  • ½ cup heavy cream
  • 2 tablespoons diced apples (Granny Smith)

DIRECTIONS

For the dough:

  • Preheat the oven to 350°F, and line and grease the baking pan with parchment paper.
  • In a large bowl, whisk together 3 cups of flour, sugar, Fleischmann's® RapidRise® Yeast and salt.
  • In a small bowl, add the milk and butter. Heat until very warm, about 120°F–130°F.
  • Add the butter mixture to the dry ingredients and mix well with a spatula.
  • Add the eggs and 2 cups of flour and mix again.
  • On a lightly floured surface, knead the dough for about 5 minutes or until smooth.
  • Place the dough back in the bowl and cover with plastic wrap. Let it rest for 10 minutes.

FOR THE FILLING:

  • In a small bowl, mix together the brown sugar, cinnamon, and nutmeg.

MAKING THE ROLLS:

  • On a floured surface, roll out the dough to a 14”x 20” rectangle about ¼” thick.
  • Use a pastry brush or back of a spoon to spread the softened butter evenly over the dough.
  • Sprinkle the filling evenly over the dough, making sure all areas are covered. Then top with the diced apples.
  • Roll up the dough, “jelly roll” style, and cut 12 rolls that are 1-½” thick.
  • Place the rolls in the prepared pan. Cover and let it rise for 30 minutes.
  • Bake at 350°F for 30 minutes.

tip

When filling the rolls, be sure to leave ½” border at the top of the dough so the rolls can seal, keeping all that delicious filling inside.


MAKING THE TOPPING:

  • In a medium saucepan, melt the butter over medium heat.
  • Add the brown sugar and heavy cream. Whisk constantly until dissolved.
  • Bring to a boil for 2 minutes.
  • Remove from the heat and let it cool for 10 minutes.
  • Pour the sauce over the cinnamon rolls.
  • Top with the diced apples.

tip

Before you sprinkle the fresh apples on top, toss them with a squeeze of lemon juice to prevent them from browning.

the tradition

Growing up, Rosanna’s family had apple trees in the backyard and they would bake every kind of apple treat imaginable. This recipe swirls up those memories into an irresistible cinnamon roll.

Not-so-secret ingredient?

RapidRise® Yeast.

Fleischmann’s® RapidRise® Yeast gives these recipes a distinctly fluffy, chewy texture. And, it’s a total time-saver because it activates quickly, without the need to dissolve first. RapidRise® only requires one rise, so that means less time baking...and more time savoring all that homemade goodness.

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pull-apart Candy Cane Pizza

Easy to bake and even easier to share, this candy cane pizza will make any meal around the holidays fun and festive.

Pull-apart Candy Cane Pizza

difficulty

Beginner

Yield

Serves 4–6

Prep Time

35 minutes

Rise Time

10 minutes

Bake Time

20 minutes

difficulty

Beginner

Yield

Serves 4–6

Prep Time

35 minutes

Rise Time

10 minutes

Bake Time

20 minutes

ingredients

dough

  • 1 cup flour, plus more for rolling
  • 1 envelope Fleischmann's® RapidRise® Yeast
  • 1-½ teaspoons sugar
  • ¾ teaspoon salt
  • ⅔ cup very warm water (120° to 130°F)
  • 3 tablespoons corn oil

topping

  • ⅓ cup pizza sauce
  • ½ cup shredded mozzarella
  • 20 slices turkey pepperoni
  • Basil leaves
  • Parmesan cheese

DIRECTIONS

For the dough:

  • Preheat the oven to 425°F. Line a baking pan with parchment paper.
  • In a large bowl, whisk together the flour, Fleischmann's® RapidRise® Yeast, sugar and salt.
  • Add the warm water and corn oil and mix together until well combined.
  • On a lightly floured surface, knead the dough for about 3 minutes. The dough should form a ball and will be slightly sticky.
  • Place the dough back in the bowl and cover with plastic wrap. Let it rest for 10 minutes.

To Assemble:

  • On a floured surface, roll out the dough to a 6”x 20” rectangle about ¼” thick.
  • Gently slide a piece of parchment paper underneath the dough.
  • Using the knife, cut out 3” tall triangles about ½” apart on the bottom of the rectangle.
  • Spread the pizza sauce on the top of the dough.
  • Sprinkle the mozzarella cheese evenly.
  • Place the pepperoni slices on top, slightly overlapping each one.
  • Fold the cut ends over the toppings. Press the ends together and tuck the excess dough underneath.
  • Carefully curve the top end of the dough to the left to make a candy cane shape.
  • Bake in the oven for 15–20 minutes.
  • Sprinkle with parmesan cheese and garnish with basil leaves. Serve warm.

tip

If you don’t have parchment paper, simply roll the dough out and transfer it to a lightly oiled cookie sheet. Then, cut and shape the dough.

the tradition

Ro knows pizza! Making Italian food, especially pizza, from scratch is the traditional meal for holiday celebrations in the Pansino family.

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Tried this recipe? Share with our community. #FLEISCHMANNSYEAST @FLEISCHMANNSYEAST

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pull-apart Pizza Tree

Give pizza night a festive flair with this easy, snackable recipe. Each piece of fluffy dough has a surprise of gooey mozzarella inside.

Pull-apart Pizza Tree

difficulty

Beginner

Yield

Serves 4–6

Prep Time

35 minutes

Rise Time

10 minutes

Bake Time

20 minutes

difficulty

Beginner

Yield

Serves 4–6

Prep Time

35 minutes

Rise Time

10 minutes

Bake Time

20 minutes

ingredients

dough

  • 1 cup flour, plus more for rolling
  • 1 envelope Fleischmann's® RapidRise® Yeast
  • 1-½ teaspoons sugar
  • ¾ teaspoon salt
  • ⅔ cup very warm water (120° to 130°F)
  • 3 tablespoons corn oil
  • 5 string cheese sticks
  • 1 egg
  • 1 tablespoon water

topping

  • ¼ cup melted butter
  • ½ cup finely grated butter
  • 1 tablespoon basil (sliced finely)
  • 1 tablespoon parsley (chopped finely)
  • ½ tablespoon dried rosemary
  • Red pepper flakes
  • Parmesan cheese
  • Marinara sauce, for dipping

DIRECTIONS

For the dough:

  • Preheat the oven to 425°F, line the baking pan with parchment paper.
  • In a large bowl, whisk together the flour, Fleischmann's® RapidRise® Yeast, sugar and salt.
  • Add the warm water and corn oil and mix together until well combined.
  • On a lightly floured surface, knead the dough for about 3 minutes. The dough should form a ball and will be slightly sticky.
  • Place the dough back in the bowl and cover with plastic wrap. Let it rest for 10 minutes.

To Assemble:

  • Cut the mozzarella sticks into 1” pieces and set it aside.
  • On a floured surface, form the dough into a soft ball and divide into two.
  • Roll the dough into a long rectangle and cut into 2” squares. You will need 22 total.
  • Take a piece of mozzarella cheese and wrap it with the cut dough. Form it into a ball and place it seam side down on the lined baking sheet. Repeat with the remaining dough and cheese pieces to form a tree shape.
  • In a small bowl, beat together the egg and water to make an egg wash.
  • Use the pastry brush to cover the dough with the egg wash.
  • Bake in the oven for 18–20 minutes.
  • In a medium bowl, mix together the melted butter, parmesan cheese, basil, parsley and rosemary until well combined.
  • While warm, brush the topping generously on top of the pizza balls.
  • Sprinkle with red pepper flakes.
  • Serve warm with marinara sauce.

tip

Don’t have cheese sticks on-hand? Go for part-skim mozzarella cut into 1-inch cubes.

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!

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Tried this recipe? Share with our community. #FLEISCHMANNSYEAST @FLEISCHMANNSYEAST

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