Are you missing Disney World right now?
If so, you’re not alone! Every time we leave the parks, we start missing them all over again. Thankfully, here at DFB, we have a great way to help relive our trip after we get home — Disney recipes! We have recipes for TONS of fan-favorite foods from around the parks on our site, and today we’re sharing some of the best recipes from EPCOT specifically. Let’s get cooking!
These sweet and sticky buns are always the star of the show at breakfast at Garden Grill! Now you can make them at home (if you rotate around your kitchen table reeeeeally slowly you can pretend you’re actually there!)
To Make the Cinnamon Smear:
- 1 1/4 cup margarine, softened
- 2 teaspoon cinnamon
- 2 1/4 cup brown sugar
- 2 eggs
For the Sweet Cinnamon Dough:
- 1 cup milk
- 2/3 ounce fresh yeast/cake yeast/compressed yeast, crumbled (approximately 3 tablespoons loosely packed)
- 1/4 cup sugar
- 1/2 cup butter, softened
- Pinch of salt
- 1 teaspoon cinnamon
- 3 cups bread flour
- 2 room temperature eggs
For Some Delicious Icing:
- 1 teaspoon milk
- 1 1/2 cups confectioners’ sugar
- 4 Tablespoons butter, softened
- 1 teaspoon vanilla extract
Making the Cinnamon Smear:
- Cream together margarine, cinnamon, and brown sugar in a medium bowl.
- Add eggs one at a time, scraping bowl after adding each egg. Mix well and place in the refrigerator.
Preparing the Cinnamon Sweet Dough:
- Heat milk in a small saucepan to 90 – 95 degrees Fahrenheit. Remove from heat, add yeast, whisk until dissolved, then set aside.
- Mix sugar, butter, salt, cinnamon, eggs, and flour in a large bowl, until smooth.
- Add yeast mixture slowly, stirring until dough comes easily away from sides of the bowl.
- Knead dough on a lightly floured surface for 5 to 10 minutes.
- Place dough in a large bowl and cover bowl with plastic wrap. Let dough rest 10 minutes or until doubled in size.
- Coat bottom and sides of 12-inch cake pan or 9 x 13-inch pan with butter.
- Punch down dough, knead it a few times, roll out on a floured surface into a 15 by 10-inch rectangle.
- Spread cinnamon smear over dough. Roll up dough beginning at the 15-inch side and pinch edge together to seal.
- Cut into 1-inch slices, quarter each slice, then place pieces close together in the pan.
- Cover and let the dough rise in a warm place until doubled in size, about 45 minutes.
- Preheat oven to 350 degrees, bake about 30 minutes or until golden brown.
Making the Icing:
- Mix milk, confectioners’ sugar, softened butter, and the vanilla extract together in a small bowl until smooth.
- Drizzle over the warm buns!
You don’t need to be a master sushi chef to make this sweet treat for all ages!
- 2 cups sushi rice, cooked per package directions
- 1 tablespoon cream of coconut
- 16 soy wrappers
- 16 fresh strawberries, hulled and quartered
- 1/2 cantaloupe, cut into four-inch-long by 1/4-inch-wide rectangles
- 1/2 pineapple, peeled and cored cut into four-inch-long by 1/4-inch-wide rectangles
- toasted coconut, for garnish
- Let sushi rice cool slightly; stir in cream of coconut. Set aside to cool to room temperature.
- Lay one soy wrapper on a flat surface. Place about 1/4 cup sushi rice on the soy wrapper, pressing with moistened fingers to cover the whole sheet.
- Place one piece each of pineapple and cantaloupe, and four pieces of strawberry in the center of the rice-covered sheet.
- Starting at one end, fold about 1/3 of the roll-up, then roll the sheet into a cylinder, keeping the fruit in the middle. Moisten soy wrapper to seal.
- Cut into 4 equal pieces. Repeat with remaining ingredients.
- Garnish with toasted coconut.
We can smell this corn long before we walk up to the Trowel and Trellis booth. It smells SO GOOD. Now you can get those yummy smells at home too!
For the Grilled Street Corn:
- 2 cups of vegan cojita cheese, crumbled
- chili lime seasoning, to taste
To Make the Corn Brine:
- 1 gallon of water
- 1 cup of granulated sugar
- 1/2 cup of course salt
- 8 corn cobs
For the Vegan Garlic Spread:
- 1 cup of vegan margarine
- 1 tablespoon of chopped shallots
- 1 tablespoon of lemon juice
- 1/8 teaspoon of tamari sauce
- 1/4 teaspoon of chopped garlic
- 1/2 teaspoon of fresh chopped parsley
- 1/2 teaspoon of fresh chopped chives
- 1/2 teaspoon of course salt
For the Corn Brine:
- Place water, salt, and sugar in a large bucket.
- Gently peel the corn husks back, but do not remove. Remove silks and pull leaves back over corn kernels. Place corn cobs in brine and soak for 24 hours.
To Make the Vegan Garlic Spread:
- Combine margarine, shallot, lemon juice, tamari, garlic, parsley, chives, and salt in saute pan.
- Place in saute pan and cook over medium-low heat until the margarine is melted.
- Keep warm until ready to serve.
For the Grilled Street Corn and Plating:
- Preheat grill to 350°F. Place wrapped corn on grill and cook, turning every 5 minutes, for 15-20 minutes, until corn is at desired texture.
- Peel corn leaves back and wrap the foil on the bottom of each corn cob to use as a handle.
- Dip corn in margarine spread, coating on all sides. Sprinkle crumbled vegan cojita cheese and dust with chili lime seasoning.
You gotta have a liiiittle bit of baking know-how and patience to make these beauties. Your patience will be rewarded!
- 1 package active dry yeast
- 1 1/2 cups warm water
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 cups all-purpose flour
- 2 eggs
- 2 tablespoons water
- coarse salt
- prepared mustard (optional)
- Stir and dissolve yeast in warm water in a large mixing bowl.
- Stir in salt, sugar, and 2 cups of flour. Beat until smooth.
- Stir in enough of the remaining flour to make the dough easy to handle.
- Turn dough onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes.
- Cut dough into 3 oz pieces and roll into a ball.
- Allow resting for 10 minutes.
- Roll out dough into strings and then twist dough pieces in the middle.
- Pick up the dough string with two hands each hand holding one end. Attach the ends to the dough in a pretzel shape.
- Place pretzel on a baking sheet and allow to proof until pretzels double in thickness.
- Whisk the eggs with water. Brush the egg wash on top of pretzels after they have proofed.
- Sprinkle with coarse salt. Put on baking sheets and bake at 400 degrees for 10-12 minutes, until golden brown.
- Dip in prepared mustard if desired. Enjoy!
Fancy pants mac and cheese. Nuff said. We just helped you figure out din ner tonight. YO WELCOME! 😉
- 3/4 pounds elbow macaroni or rigatoni
- 3 cups whole milk
- 4 tablespoons unsalted butter
- 1/3 cup flour
- 1 pinch nutmeg
- 1/2 cup heavy cream
- 1 1/2 cups shredded Gruyère cheese
- 2 tablespoons freshly grated Parmesan cheese
- Coarse salt and freshly ground black pepper – to taste
- Preheat oven to 400 degrees Fahrenheit. Butter a large baking dish; set aside.
- Begin cooking macaroni until just al dente, or slightly underdone. Drain and set aside when done.
- While the macaroni cooks, heat milk in a small saucepan over medium heat – do not let simmer.
- Melt butter in a medium saucepan. Add flour to melted butter.
- Stir 1 to 2 minutes, until the butter-flour mixture is golden. Slowly whisk in warm milk.
- Add nutmeg, salt, and pepper.
- Cook sauce, whisking often until thickened – about 10 minutes. Remove from heat.
- Add heavy cream and half of the Gruyère cheese. Stir until cheese is completely melted.
- Combine macaroni with cheese sauce. Pour the macaroni and cheese into the large baking dish.
- Top with the remaining half of Gruyère and Parmesan. Cover dish with foil.
- Bake 10 minutes.
- Remove foil and continue baking until cheese is golden brown.
- Remove from oven and let cool for at least 10 minutes before serving.
Want a German take on mac and cheese? BAM! Got you covered too. (This one is SO. GOOD.)
- 2 cups heavy cream
- 2 eggs
- 1/4 teaspoon salt
- Pinch ground white pepper
- Pinch nutmeg
- 4 ounces Swiss cheese, shredded
- 4 ounces white cheddar cheese, shredded
- 1 pound cooked elbow macaroni
- Preheat oven to 375F. Spray a 16×9-inch baking dish with nonstick spray.
- Combine cream, eggs, salt, pepper, and nutmeg in a large bowl, whisking to combine. Toss cheeses together in a small bowl until combined; remove 1 cup cheese and set aside. Stir remaining cheeses into cream mixture.
- Cook macaroni until just tender; drain and add cream mixture, stirring immediately. Pour mixture into prepared baking dish. Cover with foil.
- Bake 30 minutes. Remove foil, and sprinkle reserved cheese over top of noodles. Bake 15 minutes longer.
- Cool 10 minutes before cutting into squares. Serve warm.
Time to get fancy! This sounds intimidating but we assure you it’s totally not! Your house will smell heavenly with the yummy smells of slowly cooking beef and veggies.
- 1 tablespoon butter
- 6 ounces smoked bacon, diced
- 3 pounds beef brisket, trimmed and cut into 2-inch pieces, or stew meat
- Salt and pepper, to taste
- 4 cloves garlic, minced
- 1 large white onion, diced
- 1 large carrot, peeled and cut into 1/2-inch slices
- 1 pound crimini mushrooms, quartered
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped thyme
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 3 cups red wine (Merlot, Pinot Noir, or Chianti)
- 2 cups beef broth
- 1/2 cup sherry vinegar
- 12 small fresh or frozen pearl onions, peeled
- 2 tablespoons fresh chopped parsley, divided
Crushed Red Skinned Potatoes:
- 1 tablespoon salt, plus more, to taste
- 3 pounds red-skinned potatoes, washed
- 1/2 cup sour cream
- 1/2 cup unsalted butter, softened
- 2 tablespoons sherry vinegar
- White pepper, to taste
For Beef Bourguignon:
- Heat butter and bacon in a large Dutch oven over medium heat and cook until bacon is brown and beginning to crisp. Remove bacon with a slotted spoon and set aside.
- Pat beef dry and season generously with salt and pepper. Sear in a Dutch oven with butter and bacon fat, 1-2 minutes per side, until browned. Remove from pan with a slotted spoon and set aside.
- Add garlic, onion, carrots, and mushrooms and sauté for 6 minutes, until vegetables begin to soften. Stir in rosemary and thyme.
- Add tomato paste and cook, stirring often, for 3 minutes, until paste begins to caramelize, but does not burn.
- Return beef and bacon to pan. Add flour and stir constantly for 5 minutes. Add wine, beef broth, and vinegar and stir to deglaze the pot. Add pearl onions and bring to a boil over high heat. Reduce to a simmer and cook, covered, stirring occasionally, for 1 1/2 hours until meat is tender and sauce is thickened. Add 1 1/2 tablespoons of parsley and season with salt and pepper, to taste.
- Keep warm until ready to serve.
For Red Skinned Crushed Potatoes:
- Bring a large stockpot of water to a boil. Add 1 tablespoon salt and the potatoes and boil for 10-15 minutes, until soft. Drain potatoes.
- Return potatoes to pot and mash with a hand masher or electric mixer until just broken. Add butter, sour cream, vinegar, and mash until potatoes are mashed but still lumpy.
- Season with additional salt and white pepper, to taste.
Divide potatoes among 6 bowls. Ladle beef bourguignon on top of potatoes and garnish with remaining chopped parsley.
This is comfort food at its finest. Meat, veggies, mashed potatoes, and cheese. Simple and comforting.
- 1/4 cup butter
- 1 cup diced onion
- 1 1/2 pounds lean ground beef
- Salt and freshly ground pepper to taste
- 1/4 teaspoon ground savory (Yeah, I don’t know what this is, either. Check here for substitutions.)
- 1 cup brown gravy (homemade or instant)
- 2 cups mashed potatoes
- Additional butter
- Heat 1/4 cup butter in a 9-inch skillet.
- Add onion and cook until lightly browned, stirring consistently.
- Add beef, salt, pepper, and savory (or whatever you’re using instead) and continue cooking 5 minutes longer.
- Stir in gravy and heat until bubbling.
- Spoon into a buttered, 8-cup flat casserole dish. (My dad always used a circular dish, or you could use ramekins as they do at Rose and Crown.)
- Top meat mixture with mashed potatoes.
- Dot with pieces of butter.
- Bake at 400°F for 15 to 20 minutes or until potatoes are lightly browned.
Just because the weather is warming up doesn’t mean you can’t enjoy a big warm bowl of cheesy soupy goodness tonight for dinner.
- 1/2 pound of bacon, cut into 1/2-inch pieces
- 1 medium red onion, cut into 1/4-inch pieces
- 3 celery ribs, cut into 1/4-inch pieces
- 4 tablespoons butter
- 1 cup all-purpose flour
- 3 cups chicken stock
- 4 cups milk
- 1 pound white cheddar cheese, grated
- 1 tablespoon Tabasco sauce
- 1 tablespoon Worcestershire sauce
- Coarse salt, freshly ground pepper to taste
- 1/2 cup warm Canadian golden lager or any pale lager-style beer
- Chopped scallions or chives, for garnish
- In a 4- or 5-quart Dutch oven, start to cook bacon. Make sure to stir it over medium heat for about 5 minutes or until it’s lightly browned.
- Add red onion, celery, and butter. Sauté until the onion has softened for about 5 minutes.
- Add flour and cook your ingredients, stirring constantly, for about 4 minutes over medium heat. Whisk in the chicken stock and bring to a boil for 1 minute. Reduce the heat to a simmer and cook for 15 more minutes, stirring occasionally.
- Add milk and continue to simmer for 15 minutes. Do not boil after the milk is added.
- Remove your soup from the heat and add cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper. Blend with an immersion blender until the cheese is melted and the soup is smooth. Stir in warm beer. If the soup is too thick, thin with some warm milk.
- Garnish your with chopped scallions or chives and serve!
Think of this like fancy apple pie. Fruit is healthy, right? 😉 Either way, this is downright delicious.
- 3 medium Granny Smith apples, peeled and thinly sliced
- 1/4 cup raisins
- 4 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 4 tablespoons plain bread crumbs
- 8 ounces phyllo dough, thawed (about 20 sheets)
- 3/4 cup butter, melted
- 1 cup heavy cream, slightly whipped, optional
- Preheat oven to 400°F.
- Gently mix apples, raisins, sugar, and cinnamon in a medium bowl; set aside.
- Toast bread crumbs in a small sauté pan over medium heat. Stir constantly until golden brown, about 5 minutes. Transfer to a small bowl and let cool.
- Place a kitchen towel on a large work surface. Spread one sheet of phyllo dough on the kitchen towel and lightly brush the entire surface with melted butter. Layer another sheet on top, butter, and continue the process until all sheets are stacked.
- Sprinkle the toasted bread crumbs along the longest side of the top sheet of buttered phyllo dough. Spread apple mixture on top of the bread crumbs.
- Roll the strudel, jelly-roll fashion, using the towel to help shape the dough, starting from the apple mixture side to the opposite end. While rolling, make sure that apples do not spill from the ends. Place seam side down on the baking sheet and brush with remaining melted butter.
- Using a large spatula, place strudel on an ungreased baking sheet. Bake approximately 25 to 30 minutes or until the dough is golden brown.
- Let cool at room temperature for 30 to 45 minutes. Slice strudel with a serrated knife into 6 portions; top with whipped cream, if desired.
Cook’s notes: Frozen phyllo dough is readily available in supermarkets. It’s best thawed overnight in the refrigerator in original packaging. (If you thaw at room temperature the dough becomes very moist and sheets will stick together.) If the dough cracks or tears, just trim. If you are mid-recipe, just put another sheet over the damaged sheet; once baked, the tear won’t be noticeable.
There you have it, 10 delicious recipes straight from EPCOT that you can make at home. If you’re missing a stroll around World Showcase, then this is the perfect cure! Stay tuned to DFB for more Disney recipes and all the food news (and regular news) straight from Walt Disney World!
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What’s your favorite item on this list? Tell us in the comments!