Chef Mia

The Ultimate Gooey Cinnamon Rolls Recipe (Easy & Fluffy!)

Discover the secret to the best homemade cinnamon rolls you’ll ever bake! This recipe guides you through creating incredibly soft, fluffy rolls with a warm, buttery cinnamon-sugar filling, all topped with a rich and creamy cream cheese frosting. They are unbelievably gooey and decadent, making them the perfect treat for a cozy weekend breakfast, holiday brunch, or a sweet afternoon snack. Your kitchen will smell absolutely divine! Get the full step-by-step recipe and bake a batch today!

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cinnamon Rolls Recipe (The Best, Easiest & Gooiest)

  • Author: Chef Mia
Print Recipe

Description

The ultimate cinnamon rolls recipe for the softest, fluffiest, and gooiest homemade cinnamon rolls you’ve ever had. This foolproof guide guarantees perfect, bakery-quality results with a rich cream cheese frosting.

Ingredients

Scale
  • 1 cup whole milk warmed to 110°F
  • 2 1/4 teaspoons active dry yeast 1 standard packet
  • 1/4 cup granulated sugar
  • 1 large egg plus 1 egg yolk, at room temperature
  • 1/4 cup unsalted butter melted
  • 3 cups all-purpose flour plus more for dusting
  • 1/2 teaspoon salt

Instructions

  1. Warm the milk to 110°F. In a stand mixer bowl, combine warm milk, yeast, and 1 tbsp sugar. Let sit for 5-10 minutes until foamy.
  2. To the yeast mixture, add the remaining sugar, melted butter, egg, and egg yolk. Whisk to combine. Attach the dough hook and add the flour and salt.
  3. Knead on medium speed for 7-8 minutes until the dough is smooth and pulls away from the sides. Place dough in a greased bowl, cover, and let rise in a warm place for 60-90 minutes, or until doubled.
  4. While the dough rises, mix the filling ingredients (melted butter, brown sugar, cinnamon) in a small bowl to form a paste.
  5. Punch down the risen dough. On a floured surface, roll it into an 18×12-inch rectangle. Spread the filling evenly over the dough.
  6. Tightly roll the dough into a log and cut into 12 equal rolls. Place in a greased 9×13-inch pan.
  7. Cover and let the rolls rise for 30-45 minutes until puffy. Preheat oven to 375°F (190°C).
  8. Bake for 20-25 minutes until golden brown. Let cool slightly.
  9. To make the frosting, beat the softened cream cheese and butter until smooth. Add powdered sugar and vanilla and beat until light and fluffy.
  10. Spread the frosting generously over the warm cinnamon rolls and serve immediately.

Notes

For Overnight Rolls: After placing rolls in the pan (Step 6), cover tightly and refrigerate for up to 18 hours. The next day, let them rest at room temperature for 45-60 minutes before baking. Storage: Store in an airtight container at room temperature for up to 3 days.

Easy Blackberry Jam Recipe No Pectin: Canning Blackberries & Blackberry Jam

This Easy Blackberry Jam Recipe No Pectin is a great way to start canning blackberries. Preserve the natural flavors of fresh blackberries in jars of sweet and tangy jam. Perfect for spreading on toast, scones, or using in your favorite recipes. Discover the joy of canning fruit and enjoy the taste of summer all year round. Elevate your jam-making skills and create a pantry staple with this simple blackberry jam canning recipe.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blackberry Jam Recipe Without Pectin

  • Author: Chef Mia
Print Recipe

Description

Blackberry jam is a classic preserve made with just berries, sugar, and time. This no-pectin version highlights the bold flavor of summer blackberries in a thick, spreadable jam that’s perfect on toast or stirred into yogurt.

Ingredients

Scale
  • 6 cups mashed blackberries, see note
  • 4 cups granulated sugar
  • 2 tablespoons lemon juice, optional, see notes

Instructions

  1. Prepare the canning setup: Wash and sterilize 6 to 7 half-pint jars. Place new lids in hot water (not boiling) and prepare your boiling water bath canner. Keep everything hot until ready to fill.
  2. Crush the berries: Rinse and sort your fresh blackberries, removing any stems or debris. Use a potato masher to crush them in a large mixing bowl or directly in the jam pot. It generally takes 2 cups whole fruit to make 1 cup mashed.
  3. Combine fruit and sugar: Place the crushed blackberries in a large, deep jam pot. Stir in the sugar and optional lemon juice (if using, see notes). Mix thoroughly to help the sugar dissolve slightly before heating.
  4. Bring to a boil: Turn the heat to medium-high and bring the mixture to a steady boil, stirring frequently to prevent scorching. Blackberry jam tends to foam quite a bit, so stay nearby and stir often.
  5. Cook to gel stage: Continue boiling the jam, stirring constantly, until it thickens and reaches gel stage. This typically takes 20 to 30 minutes, but times vary. Test for doneness using one or more of the following methods (see notes).
  6. Remove from heat and skim foam: Once gel stage is reached, remove the pot from heat and skim off any remaining foam if desired.
  7. Ladle into jars: Carefully ladle the hot jam into prepared jars, leaving ¼ inch headspace. Wipe the rims with a clean damp cloth, apply lids and screw on bands until fingertip tight.
  8. Process in a water bath canner: Place the jars in the boiling water bath canner, ensuring they’re fully submerged with at least 1–2 inches of water above the lids.Process both pint and half pint jars for 10 minutes, or 15 minutes if above 6,000 feet in elevation.
  9. Cool and store: After processing, remove jars and let them sit undisturbed for 12–24 hours. Check seals, label, and store in a cool, dark place for up to 18 months.

Notes

Blackberry Measurements: Generally, 1 cup crushed berries is equal to 2 cups whole fruit. A cup of crushed fruit is about ½ pound, so for this recipe you’ll need about 3 lbs whole fruit or 12 cups as purchased.
Lemon Juice (Optional): Blackberries are naturally high in acid, so added lemon juice isn’t required for safety. However,
of fresh lemon juice can brighten the flavor and help balance sweeter cultivated berries. Skip it if your berries are already quite tart.
Testing for Gel Stage:
Place a spoon and plate in the freezer. When you think the jam is ready, spoon a small amount onto the plate. After 30 seconds, run your finger through it. If it wrinkles and holds a line, it’s done.
Jam sets at
. Subtract
of elevation. Use an instant-read thermometer to check.
Dip a spoon into the jam, hold it sideways over the pot, and watch how the jam falls. If it falls off in a sheet or a slow blob (not individual droplets), it’s likely ready.
Foam Management: Blackberry jam foams quite a bit. You can add
during cooking to reduce foaming, which is safe even for canning, but may slightly affect long-term flavor. Skimming foam off after cooking works just as well.
Yield Variations: This batch usually yields
, but final volume depends on the berries’ moisture content and how thick you cook the jam. Longer cooking = thicker jam = lower yield.
Sugar Adjustments: You can use as little as
for a lower-sugar jam, but it may take longer to reach gel stage and yield will be reduced. This recipe strikes a balance between fruit-forward flavor and good yield. Alternatively, you can make an “old fashioned” high sugar preserve by using 5 to 6 cups sugar. That’s way too much for my tastes, but it is an option.
Storage: Properly sealed jars will last
in the pantry. Once opened, refrigerate and use within 2–3 weeks.

Nutrition

  • Calories: 72kcal
  • Sugar: 18g
  • Protein: 0.3g

Sourdough Discard Banana Bread – Moist, Tangy & No-Waste!

This Sourdough Discard Banana Bread is soft, moist, and packed with rich banana flavor and a subtle tang from your sourdough starter. It’s the perfect way to use up sourdough discard without wasting a drop! Great for breakfast, snacks, or cozy baking days. Save this easy no-waste recipe now!

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sourdough Discard Banana Bread

  • Author: Chef Mia
Print Recipe

Instructions

    Oatmeal Banana Bread

    Discover the ultimate gluten-free recipe with our scrumptious oatmeal banana bread! Easy to make, this is a healthy dessert idea and delicious for the whole family. Your new go-to treat awaits! This is one of the breakfast recipes you’ll want to try over and over again.

    Print

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Oatmeal Banana Bread

    • Author: Chef Mia
    Print Recipe

    Description

    This Oatmeal Banana Bread is moist, flourless, and sweet. It’s a healthy dessert or just an easy breakfast recipe when you’re craving something sweet.

    Ingredients

    Scale
    • 3 medium ripe bananas
    • 2 large eggs
    • 1/4 cup maple syrup or honey
    • 1 tsp vanilla extract
    • 1 tsp baking soda
    • 2 cups rolled oats
    • 1/4 cup chocolate chips

    Instructions

    1. Preheat the oven to 180C/350F. Spray a 5’’x9’’ loaf pan with oil or grease it with butter.
    2. In a large bowl, mash the bananas.
    3. Add in eggs, maple syrup, vanilla extract, and baking soda, and mix all of the ingredients as well as you can using a whisk.
    4. Add the rolled oats and chocolate chips and combine all the ingredients.
    5. Pour the batter into the loaf pan and add some chocolate chips.
    6. Bake in the oven for 30-35 minutes and let it cool down inside the loaf pan before serving.

    Nutrition

    • Calories: 129kcal
    • Sugar: 12g
    • Protein: 3.3g

    Strawberry Cinnamon Rolls with Cream Cheese Icing: A Fruity Delight

    Indulge in these easy, homemade strawberry cinnamon rolls with a delicious twist! Made from scratch, these fluffy and soft rolls are filled with a sweet strawberry filling and topped with a luscious strawberry cream cheese glaze. Perfect for strawberry lovers, this fruity and delicious recipe is sure to become a favorite for breakfast or dessert. These rolls are a delightful way to savor the flavors of fresh strawberries.

    Print

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Strawberry Cinnamon Rolls

    • Author: Chef Mia
    Print Recipe

    Description

    Strawberry cinnamon rolls filled with homemade strawberry compote and topped with a creamy strawberry cream cheese glaze. Soft, fluffy rolls with real strawberry flavor (makes 12 rolls).

    Ingredients

    Scale
    • 260 ml (1 cup) warm milk
    • 10 g (1 tbsp) instant dry yeast
    • 540 g (4 ¼ cups) flour
    • 65 g ( cup) granulated sugar
    • 1 tsp salt
    • 1 egg, room temperature
    • 80 g ( cup) unsalted butter, very soft
    • 250 g ( 1 ¾ cups) strawberries
    • 50 g (¼ cup) granulated sugar
    • Juice of half a lemon
    • 100 g (½ cup) cream cheese – Philadelphia
    • 40 g (3 tbsp) unsalted butter, softened
    • 60 g (½ cup) powdered sugar
    • 1 tsp vanilla extract
    • 2 tbsp strawberry puree, cold (from the filling)

    Instructions

    1. Place the fresh or frozen strawberries in a saucepan with the lemon juice and granulated sugar.
    2. Cook over medium heat for about 10 minutes, stirring occasionally, until the mixture thickens until thick and jam-like.
    3. Remove from heat and blend with an immersion blender or in a food processor until smooth.
    4. Cover with plastic wrap and refrigerate until cool.
    5. In the bowl of your stand mixer fitted with a dough hook, combine the dry ingredients: flour, granulated sugar, salt, and instant dry yeast. (If using active dry yeast, rehydrate it in warm milk for 10 minutes before starting the recipe.)
    6. Mix with the dough hook, then add the warm milk, softened butter, and the egg, and the egg.
    7. Knead for 5 to 7 minutes on medium speed until the dough is smooth and slightly pulls away from the sides of the bowl.
    8. Cover the dough with a cloth and let it rise for about 2 hours, until doubled in size. (See notes for overnight rising in the fridge or accelerated rising in the oven.)
    9. Roll out the dough on a lightly floured surface to form a large rectangle, about 40 x 30 cm. Spread a layer of cooled strawberry filling evenly over the surface.
    10. Cut the dough into 12 strips using a pizza cutter. Gently roll up the strips and place them in a large, greased baking dish.
    11. Cover again with a cloth and let rise for about 30 minutes to 1 hour.
    12. Preheat the oven to 180°C (350°F) and bake the rolls for about 20-25 minutes until lightly golden and soft. Allow the cinnamon rolls to cool slightly in the dish.
    13. In a bowl, beat the cream cheese, softened butter, powdered sugar, vanilla, and strawberry puree with an electric mixer for 1-2 minutes until smooth and pink.
    14. Spread the glaze over slightly warm rolls.

    Notes

    Storage: Store strawberry cinnamon rolls in an airtight container in the fridge for up to 4 days. Reheat briefly before serving for best texture.
    Tips:

    2026 Exorecipes. All rights reserved.

    Contact Us

    Privacy Policy

    About me