Showing posts with label cinnamon scroll. Show all posts
Showing posts with label cinnamon scroll. Show all posts

Sunday, August 17, 2025

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).

Sunday, September 28, 2014

Sweet's gardening party with pink and grey party table


Sweet's 8th birthday party this year was a pretty grey and pink dessert table with a garden theme to tie in with the main party activity which was.......gardening.


We purchased some packets of easy grow flower seed and pots that eventually break down and the kids got to fill the pots with soil and plant the seeds. The pots were just the right size to fit into cupcake boxes which made packing up and taking home both pretty and easy.

I was lucky enough to find some little trowels the week before the party for $1 each at the local supermarket which the kids took home along with their little garden boxes.


If your not trying to be as economical as me this would work as well with a few punnets of plants instead of the seeds, but I managed to get enough for 12 kids along with a few of those sunflower and tomato ready to grow pots (that I used as party prizes for other games) for under $20.

All the rest of the stuff I used to decorate the gardening table with I already had (see that pink polka dot fabric it was from Bubble's 5th birthday party I blogged about 5 years ago).

Apron and string in tin - Greengate
Garden pots, seeds - Big W discount department store
Trowels - Coles supermarket
White plant stand with blackboard - Bunnings hardware
Pink polkadot cupcake boxes and pinwheels - Choice discount variety store



Party Table

The party table colour theme was based on the lovely grey with pink rose and white dot fabric I used as a table covering. I picked it up because it was so pretty intending to have dresses made for the girls, it was from Lincraft at around $8 a meter.

I had a fake window/mirror shutter I had from a while back I got in a closing down sale and was part way through restoring an old wooden plate rack I picked up on Ebay, so I added them to the table. The pink riser that the candy jars are on is a bathroom caddy I picked up at a discount dollar store last year and painted pink for another party.

Then when I was out one day I spied those big moss balls and I don't know why but I got them. For some reason I really like them, anyhoo they added some colour to the table and a bit of texture the big one was $10 and the 2 smaller ones $5 each from Vast Interiors.



The day before the party I picked up a stack of flowers to pop in little pitchers and vases scattered around the table. It was a pretty relaxed table.

Overhead are some pink hanging lanterns which don't quite make it into the photo's.

Party table menu

Decorated cookies - royal icing stripe cookies with fondant rose accent and fondant pink quilted cookies with white royal icing dots (Click here for free tutorial to make similar quilted cookies)


Birthday cake  - Ombre butter cream decorated cake in shades of storm and pink sunset - Italian meringue butter cream with strawberry cake. The butter cream was applied with an offset spatula to evoke the feeling of an artist's pallet.


Candy - Chocolate sixlets, marshmallows and bon bons. There were also pink pig sours on top of the white plate rack and I bought out a selection of other lollies for the kids to fill up their own take home loot bags.


Homemade raspberry macarons (Click here for recipe) served in a Greengate Sophie Vintage bowl.


Cinnamon scrolls with pink cream cheese frosting- we are loving cinnamon scrolls at the moment so we prettied them up with sugar flowers, butter cream piped leaves and sugar sprinkles. What more can I say - yum (click here for a cinnamon scroll recipe)


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.  



Monday, September 15, 2014

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.