Soft Fluffy Gooey Cinnamon Roll Recipe

 

How is it possible to be gooey, soft and fluffy all at the same time?

These super fluffy, soft, pillowy cinnamon rolls have been perfected over 15 years of real home cooking and years of commercial cooking (when I owned the cafe). This is the actual small batch recipe I have used and tweaked over the years.

They are filled with the perfect amount of cinnamon filling and then topped with lashings of dreamy vanilla cream cheese frosting.

They can be frozen and defrosted in a microwave in 40 seconds. Plus you can partially make the dough the night before and finish a second rise and bake in the morning. 

This is the ultimate cinnamon roll recipe!

If you have never baked with yeast before don't be afraid, it's actually pretty easy as long as you follow the recipe and steps. I have found the following tips super helpful to ensure a consistent rise every time.

1. Make sure the yeast is within use by date. 

2. Proof your yeast - This is a process where you add the dry yeast to liquid and activate it (with sugar in this recipe) to see if it blooms. Imagine going through the whole process of mixing and kneading bread for 10 or more minutes, putting it in a warm place to rise and having a ball of dough that is hard and heavy instead of elastic and springy. Proofing your yeast is a surefire way to test that it is still active.

3. Don't overheat the yeast during the rise process. When I was young I remember my first try baking with yeast I used hot water and killed the yeast. I thought if gently warming yeast worked then hot could only work better and faster. Nope, uh-uh, No! Luke warm is the way to go here.

4. Use bread flour. This one is not essential but I find that my rolls hold up better with bread flour. When I use all purpose or plain flour the rolls collapse down on themselves a little during the cooling process. They still taste amazing and to be honest the slightly sunken tops are a good way to hold more frosting. But for perfect rolls which are softer and fluffier, bread flour will get a better result.

5. Knead your dough until elastic and it springs back. If you don't knead your bread enough it will be dense and not rise as well. If you have a stand mixer this is easy to achieve with a dough hook. If you are doing it by hand don't be tempted to skimp on this step.

6. Double rise but....don't over rise. Rolls that have been left to rise too long will result in a tougher texture roll. The taste may be overly yeasty and sour and the dough may collapse during cooking. It's another example of more is not always better.

*Bonus Controversial Tip - It is possible to use yeast that is past its best before date. If you follow Tip 2 and proof your yeast and it blooms it is ok to use. 

I follow these couple of tips and consistently get great soft fluffy inside and golden baked outside results. 

I think everyone should try cooking with yeast at least once. The feeling of pride when you take your first bite of home baked bread made from scratch with your own hands is pricelessly rewarding in so many ways.

Happy Baking

XX

Linda M 

Best Fluffy Soft Cinnamon Roll Recipe - makes 12 cinnamon rolls

170grams warm water (heat in microwave from 10-20 seconds until barely warm)

1 packet dry yeast (7g)

85g caster sugar

460g bread flour

1 tsp salt

1 egg

40g melted butter

Mix together water, yeast and 1Tbsp sugar and set aside to bloom. This usually takes around 4 minutes for me.

In a large bowl mix together flour, remaining sugar, salt, butter, egg and proofed yeast mixture and mix until just combined and then knead until smooth and elastic and the dough bounces back when pressed lightly. If you have a stand mixer this Will take around 10 minutes on low speed.

Place in a lightly oiled bowl, cover and set aside in a warm spot to rise for 1 1/2 hours or until doubled in size. It was winter for the ones I made in the picture so I covered my bowl with plastic wrap and set it in the oven on 50C (around 120F).

Dust the bench down with flour and roll the dough out into a rectangle of around 45 X 30 cm (18 by 12 inches).

Shape the dough into a rectangle as you roll it. I like to pick my dough up and at the start turn it so it does not stick to the bench and rolls out an even thickness.

Spread on filling (recipe below). Roll up into a long log then cut 12 rolls 1 1/2 inches each. 

(this picture only has 6 rolls the recipe is for 12 rolls as per below picture)

Put into greased tray and rise a second time for around 30 minutes.

Don't over rise - you want perfectly puffy rolls, they should not have large bubbles.

Bake at 180-190C for 12-18 minutes until the rolls are golden brown. If you tap them with your nails they will be hard on the top and sound a little hollow.

Frost with cream cheese frosting (recipe below). When I had the cafe I would turn the rolls out onto a tray lined with parchment paper and then flip back over onto a wire rack lined with parchment paper and allow the rolls to cool before frosting them for a neater looking finished roll. However you can frost them and eat them still warm fresh out of the oven and the result is a gooey delicious roll like the picture at the top of this blog post.

Cinnamon swirl filling

70g (2+ 1/2 oz) unsalted butter, softened

1 cup brown sugar

2 Tbsp ground cinnamon

1/4 tsp salt

Mix all ingredients together, I use my stand mixer and beat until it mixes up fluffy like a frosting.

Cream Cheese Frosting

70g (2+ 1/2 oz) unsalted butter

70g (2+1/2oz) cream cheese

2 cups icing (powdered) sugar (In Australian can use Icing Sugar Mixture)

2 tsp Vanilla extract

Mix all ingredients together for a few minutes until light and fluffy. I use a stand mixer.

Original photos and recipe from the Bubble and Sweet blog ©Linda McCubbin 2025. I love when people share my blog ideas and give credit. Please feel free to link back to my blog for non commercial purposes or contact me. Affiliate links and adds may earn me money, however all ideas and opinions are my own.

Linda Mccubbin is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US in 2011 (under my previous name Linda Vandermeer).

Raspberry Heart Linzer cookies

One of the things about owning a cafe was I rarely found enough time to blog or develop new recipes. Once customers found something they liked, I would be churning out the same cookies day after day. I can't call it a problem though as these Linzer cookies were always super popular and often sold out.

The cookies are lovely, buttery but still manage to be light with a hint of vanilla and cinnamon and once filled are not overly sweet and the perfect treat to have with afternoon coffee or tea. 

At the cafe they were filled with raspberry jam or lemon curd (raspberry was the biggest seller) and at Christmas we would change the heart cut out to a mini Christmas tree.

The cookie recipe calls for Almond Meal which is simply ground almonds. I actually often buy my almond meal from Costco and find it to be of good quality, I prefer the one with the skins removed but if you can only find ground almond still with their skin on the recipe would still work.

If you like you can freeze the dough in smaller batches before baking if you like, although I did scale my recipe back for you to make a smaller batch than I normally would.

The cookies can be stored for a few days, but I find them best if stored without the jam filling and then filled not long before you plan on eating them.

*I usually pop the unused egg whites into a ziplock bag in the freezer to use later to make meringue or macarons.

The dough is quite buttery so make sure you use the kitchen bench and rolling pin well with flour. I use an offset metal spatula to lift the cookies onto my baking tray.

I hope you enjoy these as much as my family and friends do.

xx

Linda

Linzer Cookie Recipe makes 16-18 double cookies filled with jam (7cm or 2 3/4")

170g unsalted butter (6oz) 1 1/2 sticks

100g caster sugar (3 1/2 oz)

1tsp vanilla extract

1/2 tsp ground cinnamon 

1 egg yolk

160g plain flour (5 5/8 oz)

75g ground almond meal (2 5/8 oz)

pinch salt

To finish

around 1/2 cup raspberry jam 

icing sugar (powdered sugar) for dusting 

Mix butter, sugar, vanilla and cinnamon on low until combined with an electric mixer (I use a stand mixer) then increase speed to high and cream until light and fluffy.

reduce speed of mixer to medium low and mix in egg yolk until combined. Scrap down the sides with a spatula as needed.

At low speed mix in the flour, almond meal and salt and mix until combined.

Put some plastic wrap on the counter, tip the cookie dough onto the plastic, wrap securely and pop in the refrigerator until it's firm enough to work with. 

Dust counter and rolling pin with flour, cut away 1/4 of the dough and roll out until 1/4 inch thick. Cut out circles and place on baking tray. 

Try cutters like this from Amazon (link to product)

On half of the circles cut out/remove a smaller heart shape in the centre as per the picture.

Bake at 160 C for 12-15 mins or until just turning golden. Allow to cool on trays.

Split the cooked and cooled cookies into 2 lots, the whole round cookies and the cookies with hearts cut out. Using a sieve, dust icing sugar (powdered sugar) onto the heart cut out cookies.

Place the whole circle cookies so the bottoms are facing up (the side that was on the bottom during cooking). Heat the jam in the microwave and then spoon 1/2 to 1 tsp jam on each round cookie and spread almost to the edge with a knife or spatula. Press the sugar dusted heart cookie on top of the jam.

Store in an airtight container for up to 3 days.

Perfect Lunch Box Apple Muffins

I'm always looking for easy to make kinda healthy food for the kids lunches.

Maybe like me, you are not completely organised but have good intentions.

I am not that mum that has the freezer filled with super healthy organic treats ready to pack and go it a pinch.

Sometimes if we are being fancy I top them with 

Cream Cheese frosting and raspberries

But I do have a few recipes up my sleeve that I can mix up and make in under 10 minutes, bake while I'm in the shower and have ready for the school lunches that day. They might not get endorsed by any fancy celebrity diet chefs but they are fast, I have the stuff in my pantry and I figure it's way ahead of a packet of processed stuff any day.

Plus they make 12 so I use them for afternoon tea and school lunch the next day with the few left overs for me :)

cupcake cases Greengate 

Quick Mix Apple Cinnamon Muffin makes 12 regular sized muffins
Note if you are out of buttermilk substitute milk mixed with a little vinegar, that's what I did with the ones in the picture.

3 small apples or 2 medium - grate approx half and cut the remainder in small pieces
2 cups self raising flour
1/2 cup firmly packed brown sugar
2 tsp cinnamon
3/4 cup buttermilk (#see note above if you are out)
1/2 cup vegetable oil (I use light olive oil)
1 egg
1 Tbsp butter melted (optional)
1 Tbsp cinnamon sugar (optional)

Preheat the oven to 160 C (325 F).

Line a regular 12 hole muffin tin with baking cases.

Place flour, sugar, cinnamon, buttermilk, oil, egg and apple into a large bowl and mix until just combined.

Spoon evenly into the prepared muffin tin.

Place the muffin tin into preheated oven and bake for 22-24 mins or until golden on top, if you insert a skewer no mixture should stick to the skewer.

(Optional)One muffin at a time brush the top of each muffin with a little melted butter and then sprinkle cinnamon sugar onto the top.

*Sometimes if we are being fancy I top the muffins with a little swirl of cream cheese frosting and a raspberry but it squishes too much for lunchbox treats so it's just an at home thing.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Affiliate links may earn me money and contribute to supporting this blog.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Cherry spice cupcake recipe

(Tins and bowls Greengate from Simply Sweet Home)

So I love cake, I mean we all love cake don't we, but I usually love it even more when my cake is pretty and tastes good too.

I guess I'm kinda a bit shallow as I will nearly always go for the prettied up version given a choice.

Sophie Vintage bowl CLICK HERE

Which brings me to these cupcakes in the pictures.

I'm going to have to be honest and tell you, I preferred these cupcakes plain without frosting.

I know, I know my shallow facade is crumbling faster than I can polish off a cookie.

Red Coco Red tin shaker (used as cutlery holder) CLICK HERE

I guess in the end it's what's inside that counts to me.

But the good news is that if you bake these cupcakes in gorgeous little bowls like I did, they will look pretty with just a sprinkle of powdered/icing sugar and a few fresh cherries and you can let their natural beauty shine.

Anyhoo, I know I have shared that I adore Greengate stoneware here quite a few times, but seriously. Look at this stuff!

I picked up this latest lot at a new Australian shop Simply Sweet Homes CLICK HERE

Those little bowls are AWESOME they look so delicate, but I use them to bake all the time and then pop them in the dishwasher and they are still as good as new.

Set of 3 tins coco red CLICK HERE

Cherry spice cupcake recipe
Recipe will make 5 medium size bowl cupcakes (3/4 cup capacity) or 12 regular cupcakes. The cupcakes in the picture are decorated with a simple cream cheese frosting.

3/4 cup self raising flour (US 3/4 cup plus 1 rounded Tbsp)
2/3 cup caster sugar (US 2/3 cup plus 1 Tbsp)
140 g (5oz) unsalted butter softened
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1 tsp vanilla extract
3 eggs rood temperature
1 cup pitted cherries

Optional to serve
Fresh cream whipped
Cherries
Icing/powdered sugar

Preheat oven to 160 C (fan forced) (320 F). Position rack in center of oven.

In a large mixing bowl combine all ingredients except the cherries and mix until well combined and there are no lumps. Fold the cherries into the mixture.

Spoon mixture into bowls or cupcake cases.

Place cupcakes into the oven and cook for approx 24-27 minutes for the bowls or 20-23 min for the regular cupcakes. The cupcakes will be golden when ready and a skewer inserted will come out dry.

Allow to cool.

Serve with a dollop of fresh whipped cream, fresh cherries and a sprinkle of powdered/icing sugar.

Sophie Vintage mini latte cup CLICK HERE

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores. 

This post is not sponsored however I am related to the owner of Simply Sweet Homes.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.  

Vintage Royal Albert Enchantment China and a pretty afternoon tea

One day I spied some Royal Albert Enchantment china on Pintrest. It was so pretty and I was immediately  smitten.

It didn't have a name or even brand in the comments, but I searched and searched and finally found it.

I don't use it everyday, but now and then I pull it out. The other day I made up some cinnamon scrolls and decorated them with pearl sixlets, little blue flowers and sprinkles to match and we had a sweet afternoon tea.

I think the new vintage look Christina Re forks and spoons match perfectly.

I'd love if you let me know if you have any favorite vintage china patterns or maybe a favorite pintrest board to check out.

 Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.  

Sugar spice cranberry pecan and popcorn mix

Quick- must Pin or Bookmark this! It makes fabulous gifts for Father's day or Christmas ;)

The weather has turned and it's cold all of a sudden. Plus windy and rainy....brrrrr.

I'm not a cold loving person unlike Mr Sweet who spent a good deal of his youth in Canada. Although he does love the beach he grumbles his way through hot summer nights, more often than not turning on the air-conditioning while I huddle for warmth under the covers.

In fact the first time I was snowed on as a teenager, even though it was ever so lightly, I cried from the cold. Of course I have toughened up now and worked out that tears do not actually help warm you up. Also there is much to be said for warming up next to a fireplace and drinking hot chocolate with marshmallows. Every (snow)storm has it's silver lining.

Another benefit of cold weather is that the wonderfully frangrant smell resulting from baking anything with spices seems doubly enticing. Add some rainy weather and it might just quadruple.

Anyhoo snow is unheard of around here but it certainly has been wet and windy which made baking this late night experiment even more fun.

Mr Sweet's mother has been gifting us with an almost endless supply of dried cranberries and for some reason when I received the last batch I thought they would be a fabulous addition to sugar and spice pecan nuts.

So off to the shop I popped to buy the pecans which oh my goodness were so expensive. With 3 kids sometimes I have to be economical so I decided to replace half of my old recipe with popcorn :)

Anyhoo the finished produce was quite delicious with the lightly tart cranberries a lovely contrast to the sweet and sugary spiced nuts. (recipe below).

Win A Camera Bag 

Don't forget I have a super competition for Australian and New Zealand residents to win a gorgeous Jo Totes Camera bag from Cambags (CLICK HERE to hop over to the competition post).

Cranberry spice pecan popcorn
Makes around 3 cups. If you like you can use omit the popcorn and cranberries and just make regular sugar spiced nuts.

1 1/2 cups pecan nut halves already shelled
1 1/2 cups popcorn already popped (mine was microwaved buttered)
1/2 cup dried (sweetened) cranberries
1 egg white
1 tsp vanilla extract
1/2 cup sugar
1/2 tsp ground cinnamon

Preheat oven to 175C (350 F). Line a tray with baking paper (parchment paper).

In a large bowl mix together the pecans, popcorn and cranberries.

In a small bowl whisk the egg white with a fork until a little frothy, add the vanilla and whisk for another 15 or so seconds until well combined and frothy.

Pour over nut mixture and mix quickly until evenly distributed, add the sugar and cinnamon and mix well.

Spoon the mixture onto the prepared baking tray and pop in oven for 22 - 28 minutes mixing with a gentle folding method every 5 or so minutes.

Allow to cool before eating (well in theory I might not always do that). Can be stored for a week in an airtight container at room temperature.

Linked to:

I'm Lovin' it @ Tidy Mom

Apple Spice and all things nice cupcakes in Tickle the Imagination

Apple and Spice.......

and all things nice,

that's what these cupcakes are made of.

Recipe for these seriously moist and moreish Apple Spice cupcakes with delicious cinnamon cream cheese frosting recipe on pages 30 - 34 in the new edition of Tickle the Imagination magazine out now.

Plus there is a cute little write up on me and my craft space on pages 90-91 with some pic's and a little interview, plus lots of other awesome stuff that's not about me on the other pages:

CLICK HERE to get to the free online Tickle the Imagination Magazine.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores:

Link to Amazon:

Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! 

Or at Fishpond (free shipping Australia)

 

 Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!

Cranberry Christmas cake - Gluten free cooking

I have to be honest generally when I see a cake that is gluten free I mostly shudder. I'm not talking about macarons, or meringues or many of those treats that are meant to be made without the inclusion of flour.

I mean the modified versions of traditional cakes.

Sometimes they are done really well and sometimes..........well it's best not to talk about it.

This cranberry cake is from the first list in that it is meant to be made without the inclusion of flour like a traditional dense and moist flourless nut cake.

But with the exciting addition of cranberries and cinnamon.

The idea for this cake came to be after I was given a kilo of dried frozen cranberries and wondered what in heavens I would do with so many.

I was just about to start work on my lollipop and candy inspired Christmas Cake for this year and with the addition of a little red food color to match the bright exterior this new cake creation was perfect.

 (DIY tutorial on how to make this 3D cake here:  Lollipop and Candy Christmas Cake )

Shop the photo vendors
White plates and bowl from Ikea
Gold fork Christina Re (I picked mine up at DJ's)
Vintage pink tea cup set, cake server and tea strainer
Pink Tea Towel (vintage) Ulster and Weaver 

Sweets on a Stick

and if anyone is looking for last minute Christmas presents in Brisbane, the Bleeding Heart Cafe has copies of my book available right now for purchase. You can email inquiries to: info@bleedingheart.com.au

Flourless Cranberry cake
To make your cake red simply add 1/2tsp red gel food color to the mixture when adding vanilla, if required add more color until the desired shade is achieved.

1 1/2 cups dried cranberries
3 cups water
1 stick cinnamon

175g (6 1/8 oz) almond meal (ground almonds)
50g (1 3/4 oz)hazelnut meal (ground hazelnuts)
200g (7oz) sugar
1 tsp baking powder (gluten free)
5 large eggs
1 tsp vanilla extract


Place cranberries, cinnamon stick and water into a pan, bring to a low simmer and cook uncovered for 1 hour, remove from heat and allow to cool. Discard cinnamon stick, drain mixture through a sieve and reserve cranberry compote (you can reserve liquid to drink or as a drinks mixer if you like).

Preheat oven to 170C ( F) and grease and line a 20cm round baking tin. (I used a springform).

In a large mixing bowl combine almond meal, hazelnut meal, sugar and baking powder.

In a food processor, pulse the cranberries for about 30 seconds.

Add the eggs one at a time and vanilla processing after the addition of each egg. The mixture will be quite frothy and light.

Add the nut mixture and process until well combined. Use a spatula to scrape around the bottom of the bowl to ensure all mixture is combined.

Pour cake batter into prepared tin and bake for 1 hour.

Allow to cool for 5 minutes in tin and then turn out to cool on a wire rack.

Recipe, photo's and post by Linda Vandermeer author of Sweets on a Stick: More than 150 Kid Friendly recipes for cakes, candies, cookies and pies on the go. You can pick it up at all good online book shops including these shops:

Or here at fishpond (Aus/NZ)