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No Knead Cinnamon Rolls - thee best (and easiest) recipe you will ever try.

Cinnamon Rolls (Easy Recipe: No-Knead, No Machine)

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Hi Bold Bakers! This week, I’m sharing with you my favorite no-knead method for making yeast dough. I think you’ll enjoy this technique because you don’t need a mixer, and the results are incredible. We’ll be making BIG & BOLD Cinnamon Rolls and I hope these become some of your favorites as much as they are mine. So let’s get baking!


4.6 from 52 reviews
Best-Ever Cinnamon Rolls (Easy Recipe: No-Knead, No Machine)
 
Author:
Serves: 9
Ingredients
  • Dough
  • 3½ cups (1 lb 1oz/ 480g) All-Purpose Flour
  • 2 teaspoons salt
  • 3 teaspoons dried yeast
  • 1 cup (7oz/200g) milk
  • ⅓ cup(3 oz/90g) water
  • 2 large eggs
  • ¼ cup (3oz/85g) honey
  • ¼ cup (2oz/60g) melted butter or vegetable oil
  • Note: Add the liquids until the mix comes together in a clean ball, then stop. Flour absorbs liquids in different ways, according to how, when and even where it is milled.
  • For the Filling:
  • ½ cup (4oz/120g) butter
  • 1¼ cups ( 7 ½ oz /210g) packed light brown sugar
  • 2½ tablespoons ground cinnamon
  • 1 cup (4oz/100g)toasted pecans
  • Cream Cheese Glaze:
  • 4 oz (110g ) Cream cheese, room temperature
  • 1 cup (120g) Powdered sugar
  • ¼ cup (1/2 stick/ 2oz)) Butter, room temperature
  • ½ Tsp Vanilla extract
Instructions
  1. To make the dough, combine all of the dry ingredients in a very large bowl.
  2. In a separate jug add in the milk, water, honey and butter. Heat it in the microwave until it is warm (at blood temperature) and the butter has melted. Whisk in the eggs quickly.
  3. Stir the wet into the dry to make a sticky dough. You can simply mix with a spoon until there are no flour lumps yet. Scrape down the dough from the sides of the bowl.
  4. Cover the bowl, and let the dough rise for 2 hours at cool room temperature. It will triple in size
  5. After this, REFRIGERATE THE DOUGH FOR AT LEAST 8 HOURS, preferrably over night. It can be refrigerated for up to 3 days before using.
  6. When you're ready to make your cinnamon rolls, make the filling. Combine the butter, brown sugar and cinnamon in a bowl. Stir until smooth. Set aside.
  7. Transfer the dough to a floured work surface, and roll it into a rectangle approximately ¼" thick. It will be long so you can always do it in 2 goes.
  8. Spread the filling over the dough, leaving a narrow margin around the edges uncovered.
  9. Starting with a long edge, gently roll the dough into a log. Don't roll it too tightly; if you do, the centers of the buns will pop up as they bake.
  10. Slice the rolls 2” thick and set them with their cinnamon face up
  11. In a deep baking pan lined with parchment space the buns in the pan.
  12. (AT THIS POINT YOU CAN REFRIGERATE TO BAKE OFF THE FOLLOWING DAY IF YOU WISH)
  13. Cover the pan, and allow the rolls to rise until they're have grown into each other and are puffed up, about 30-1 hour. (depending on how hot your kitchen is)
  14. (Towards the end of the rising time, preheat the oven to 375oF/ 190oC)
  15. Uncover the pan, and bake the buns for 40 to 45 minutes, till they're a deep golden brown. Rotate the tray during baking so they can get golden brown all over.
  16. While they are baking make your glaze: In a large bowl (or you can use a hand mixer) beat the cream cheese, butter, sugar and vanilla together with a whisk until well combined.
  17. Remove the pan from the oven and let it rest for 20 minutes. Once cooled remove from the pan and onto a cooling rack .
  18. Spread your cream cheese glaze generously over the cinnamon rolls, and devour immediately,

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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647 Comments

  1. Sarah on February 11, 2018 at 10:28 am

    I had a question, mine are still in the oven, but I have noticed the dough really did not rise well, they look very dense. I am thinking it is one of two issues. I am high altitude dry climate, is there something I need to do to adjust for this? Second, I did use active dry yeast and think based on some other comments I needed to use warm water to get the yeast to activate? I rated midpoint not because I don’t like the recipie, but because it should have a note of what to do for high altitude cooking and what to do if you are using active dry yeast. They smell delicious so I hope they turn out decent anyway.

    • Gemma Stafford on February 13, 2018 at 11:51 am

      Hi Sarah,
      Good point, particularly about the high altitude baking. I started a baking apprenticeship in Lake Tahoe, which is at about 6,000 ft! It took a while for me to figure out what was going on, this is not a problem where I come from!
      1. Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
      2. Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
      3. Increase liquid: for each cup, add 2 to 4 tablespoons.
      4. Increase oven temperature by 25 degrees F.
      The most important thing to recognize is how the oven behaves. This changes depending on the altitude, so the rules change too. Local knowledge is very useful, and this was what helped me. Ask where you live, that will help.
      About the yeast, here is my little lecture on the subject!
      Dry Yeast: It is the most convenient of the two types. It is granulated and comes in little 1/4-ounce packets, 9 g. (approximately 2-1/4 teaspoons) or loose in a jar. Once exposed to the air, it should be stored in the refrigerator.
      Types of Dry Yeast: There are two types of Dry Yeast, regular, active and the other is Instant,rapid or fast acting. Instant/fast acting yeast can be added directly to the flour, but it can also be sponged before using.
      Baking with Yeast: Yeast is basically used in bread making. Breads are many and varied, and dough can be as plain as a simple white flour with few additions, or enriches as in Brioche, croissants, soft rolls etc. Brown flour/spelt flour will work well with yeast, especially if they have been formulated to do so. The Gluten in these flours is less available than in white flour, so they often have vital wheat added for best results. Adding extra sugar also helps with these flours.
      Gluten Free flour will not work, unless it is formulated to do so.
      Sponging: This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar. Or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
      Using a mixer: If you are using a mixer with a dough hook, you should have a ‘foot’ form, attaching the dough to the bottom of the bowl, this will ensure a good texture to the dough. If it seems over-wet, add more flour.
      Flour in different places behaves in different ways, depending on how, where, when and the type of wheat grain being milled. It takes very little extra liquid to make a dough too wet to handle. Learn how to add it so that it is just right.

  2. Neha Gambhir on February 10, 2018 at 2:14 am

    Hi Gemma,
    Thanks for the lovely recipe. I tried these quite a few times and final rolls come out great. My only stumbling block with the part where dough need to be refrigerated overnight. I am using active dry yeast and proof it in warm water rather than adding directly to flour. My dough rises beautifully first time around and almost triples but it falls flat and becomes crumbly during refrigeration. I always have to knead it again for gluten to develop which kind of defeats the entire purpose.

    The final rolls are still good enough, any suggestions of what I have been doing wrong ?

    • Gemma Stafford on February 10, 2018 at 4:49 am

      Hi there Neha,
      I think your room temperature is very warm!
      This will cause the dough to overdevelop in the first proofing. Do not allow this to happen. When the dough has almost doubled, then refrigerate to slow it down and allow it to ferment. Anything else is too much. Then it will sit for a couple of days if you need it to. I am delighted you are using this recipe, and sponging the yeast is exactly right for that type of yeast. Well done you, it is a learning curve, but you are doing great!
      Gemma 🙂

  3. Thales Machado on February 7, 2018 at 4:50 am

    Hi, I’m from Brazil and in the first time I’ve made this, they didn’t turn out looking good as I expected. I think that the measurements in cups don’t work for my cups here in Brazil. The dough turn out really watery and hard to work with, but it tasted great. I’m actually trying to make it today and I making sure that evertything is going to be scaled in ounces. The dough is looking so much better than the past time and I can’t wait to try them. Thank’s for sharing the recipe, Gemma!

    • Gemma Stafford on February 7, 2018 at 5:43 am

      Hi there,
      Thank you for letting me know.
      When making bread, add the liquids until the dough comes together in a clean ball, then stop!
      This resolves the problem too. I am happy you are getting a better result this time, now I hope you enjoy them,
      Gemma 🙂

  4. Tiffini on February 5, 2018 at 4:16 pm

    I just have one question. I’m planning on making these but I usually have left overs in my house. With that icing on it I am not sure of the best way to store these to keep the best result?

    • Gemma Stafford on February 5, 2018 at 8:58 pm

      Hi Tiffini,

      Even though they have the frosting feel free to store them at room temp.

      Best,
      Gemma.

    • Barb Doll on February 6, 2018 at 6:30 am

      I actually leave the rolls without frosting after baking and people frost their own after they come warm out if the oven. I then keep them stored on the counter wrapped up or covered and the frosting in the fridge. Whenever someone wants one the warm their roll and add frosting that sits out while the roll is warming in the oven.

      • Gemma Stafford on February 6, 2018 at 8:28 am

        Hi Barb,
        Thank you for this input, and a great idea it is too. The frosting lasts really well in the fridge, so it can indeed be used as needed.
        Good job!
        Gemma 🙂

  5. Tabitha on February 5, 2018 at 4:17 am

    Hi Gemma,

    I am so discouraged, I have made this nearly a dozen times now. The first two times it worked perfectly. Since then, every time I take the dough out to roll and proof, they collapse. I’ve tried different AP flours, different yeasts, wet mix is at warm temperature when I add it to the dry mixture, sometimes the first proof rises a lot and sometimes just a little, I don’t understand where it’s going wrong. Any help would be appreciated!

    • Gemma Stafford on February 6, 2018 at 10:17 am

      Hi tabitha,
      I am sorry to hear this. Let us pull it apart.
      Types of Dry Yeast: There are two types of Dry Yeast, regular, active, which is best sponged, and the other is Instant,rapid or fast acting. Instant/fast acting yeast can be added directly to the flour, but it can also be sponged before using.
      Sponging: This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar. Or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
      When the dough has had it’s first proofing, and fermenting, then it is knocked back, so it will collapse. Then it is rolled, and filled, and shaped for baking. Then comes the second proofing. This is where the rolls/breads come to where you want them for baking, usually about double in size, but can be more.
      Then you bake, without disturbing the dough. If you handle the dough at this stage it will fall back again, and need proofing again.
      HAVE THE OVEN READY! This is really important for most breads.
      Did you hear anything new here, it may be a misstep in the proofing, I hope I have explained it well for you,
      Gemma 🙂

  6. Kyne on January 29, 2018 at 8:46 pm

    Hi Gemma,

    Just got one question. Would there be a difference with the taste if I take off the honey on the recipe? What would be the substitute if i don’t have honey ?

    Thank you in advance for answering. Btw, I tried your best ever brownie recipe and it turned out really really good! love the taste. my kids loved it too!

    • Gemma Stafford on January 29, 2018 at 8:50 pm

      Hi Kyle,

      Really glad you liked the brownies!!

      So if you don’t have honey you can use maple syrup. That will work well too.

      Best,
      Gemma.

      • Kyne on January 29, 2018 at 8:52 pm

        Can I leave it out instead?

        • Gemma Stafford on January 30, 2018 at 4:55 am

          Hi Kyne,
          Yes, you can leave it out, but it can be replaces with sugar of some sort, agave liquid would be good, but granulated sugar/caster sugar will work too. Use the same measurement, all will be well.
          I am happy that the brownies worked well for you,
          Gemma 🙂

    • Shelly on February 2, 2018 at 10:31 am

      Hi Gemma,
      I have a question not related to this post. Actually I want to ask that, what is “cream of tartar” I have seen your One or two recipes where you have used it.And can use anything else other than that in those recipes??? This thing is not available where I live.. And by the way I Love all your recipes ❤

      • Gemma Stafford on February 4, 2018 at 3:49 pm

        Hi,

        This is a great question. So I use it rarely but it is an important ingredient. If you don’t have it replace it with double the amount of lemon juice or white vinegar.

        Gemma.

  7. Priscy on January 29, 2018 at 6:33 am

    SOMETHING IS DEFINITELY WRONG WITH THIS RECIPE. I tried twice doughis too too wet. I tried adding more flour won’t do it. Too sticky and becomes a glued mess.
    I followed exactly as described. First time I even waited 3 days. Dough is too dam sticky. Extremely disappointed!!!!

    • Gemma Stafford on January 29, 2018 at 11:48 am

      Hi there,
      thank you for being in touch.
      When you are adding liquids to a flour you stop when the dough comes together. It takes very little extra liquid to be too much, very little to be too little!
      The flour in different places absorbs liquids in different ways, depending on type of wheat, time of year, and even how it is milled. This does not sound probable, but people all over the world have successfully made this recipe, and some not! It really is as easy as that. I think I will go back to the recipe again and make a note to say this. This is a great recipe, I hope you do not give up.
      Gemma 🙂

  8. Guðrið on January 16, 2018 at 2:29 pm

    Ups, wrong button…. 😀

  9. Guðrið on January 16, 2018 at 2:27 pm

    Hi Gemma 🙂

    It is always a pleasure too see what you dish up with on youtube.

    But I have one question. I can not buy all purpose flour here where I live. What can I use instead?

    Looking forward

    • Gemma Stafford on January 17, 2018 at 2:46 am

      Hi there,
      Different names for the same flour. All purpose flour is known as plain flour. In some places there will be one called cream flour, and these are really the same thing. All of these are white,wheat flour. I think you will find this one,
      Gemma 🙂

  10. Vidya on January 8, 2018 at 12:53 pm

    Hi Gemma,

    Your recipe looks delicious (as always 😋) Which of the egg subsitutes would work best in this recipe ? Thanks.

    • Gemma Stafford on January 8, 2018 at 5:20 pm

      Hi Vidya,

      Really glad you like this recipe. So replacing eggs is a tough one for a yeasted dough. I have no experience doing it myself so I would be worried about giving you the wrong in. I do know some people just leave them out and that has worked for them.

      Gemma.

  11. Janet on January 6, 2018 at 7:35 pm

    The recipe in YouTube (https://www.youtube.com/watch?v=oTdU13pryV0&list=FL2_MPean1FVKvPbWQhOQHdA&index=8), you use 1/2 tablespoon salt and 3/4 tablespoons dried yeast .
    But the recipe in this page, you use 2 teaspoons salt and 3 teaspoons dried yeast.
    Is any different between these two recipes? Thanks~

    • Gemma Stafford on January 7, 2018 at 3:27 am

      Hi Janet,
      Follow the written recipe here. Actually you can reduce the yeast in this dough if you wish, it is a fermented dough, and it begins to form its’ own yeast as it gets the time.
      You cannot really know from the video what the ingredients are, we edit the videos to make them more watchable, cut out the detail, and use the website as a valuable resource for you, with all sorts of extras.
      I hope you like this recipe, add the liquids carefully until the dough comes together in a clean ball, a little more or less liquid can make the dough too wet, or too dry, that is the secret.
      Gemma 🙂

  12. Bevland on January 2, 2018 at 3:29 pm

    Excellent recipe! My husband and grandchildren are already begging for more!! Thank you for great recipes!

    • Kevin Kurtz on January 2, 2018 at 10:05 pm

      Thrilled to hear that 🙂

  13. Jerseygirl8756 on January 1, 2018 at 8:31 am

    I can never eat cinnamon rolls from a can again. Thank goodness this is an easy recipe. It takes time, but soooo worth it.

    • Gemma Stafford on January 2, 2018 at 5:17 am

      Hi there,
      Good! That is the idea, it does take a bit of time, but you can be sleeping!
      Thank you for your kind review,
      Gemma 🙂

  14. Valerie sultan on December 28, 2017 at 4:35 pm

    I try this recipe and for time first got it, love it jajaj I didn’t even get to try they ran fast😁

    I try giving all the stars because I think it deserves it but can’t seem to get it marked

    • Gemma Stafford on December 29, 2017 at 4:08 am

      Thank you Valerie,
      This is a great recipe, and I am happy that you like it,
      Gemma 😉

  15. Aparna Jain on December 28, 2017 at 4:10 pm

    Hi Gemma,

    Thank you for this wonderful recipe inspiration. I made vegan cinnamon rolls using your technique. I used soy milk, vegan butter, and flax eggs to replace the animal products and the results were phenomenal! The tip to stop pouring liquid once a ball is formed was essential in making the perfect dough. I’m glad I read the tip and followed it, the final dough was easy to spread and roll.

    Thank you again,
    Aparna

    • Gemma Stafford on December 29, 2017 at 4:09 am

      Hi there,
      Thank you,so good that you managed this dough so well, especially using substitutes.
      Thank you for letting us know, it will help our vegan followers,
      Gemma 🙂

  16. Barb Doll on December 23, 2017 at 10:48 pm

    Gemma,
    Absolutely love this recipe. What I really like is how fast it goes together and that I can make it in advance of needing it which decreases the work I need to do on that day of baking. These come out so gooey yummy hot – it’s hard for anybody to resist! By the way made these at Thanksgiving and already have the dough chilling for Christmas morning now.
    Thank you!
    Barb

    • Gemma Stafford on December 24, 2017 at 11:38 am

      Hi Barb,

      Delighted you like them. They seem to be a favorite around the holidays 🙂

      Gemma.

  17. Venla Shank on December 22, 2017 at 1:58 pm

    I plan to make the dough tonight for Christmas morning. If I roll them out Christmas Eve, would I let them rise again before refrigerating them overnight to bake Christmas morning. And then would I need to have them rise again before placing them in the oven? Can’t wait to try these!

    • Gemma Stafford on December 23, 2017 at 8:53 pm

      Hi,

      So hers what you do : Roll them, fill them, cut them and then place them on a buttered tray.
      Wrap well in cling wrap and pop straight into the fridge.
      Take out of the fridge at least 2 1/2 hours before you plan to bake them off. They will proof at this time and rise up.
      Then BAKE!

      hope this helps,
      Gemma.

      • Barb Doll on December 23, 2017 at 10:51 pm

        Gemma,
        Could I leave them out overnight in the house to bake off in the morning?

        • Gemma Stafford on December 24, 2017 at 11:33 am

          Hi Barb,

          Yes you can. Then just pop them in the oven the next morning.

          Happy Christmas,
          Gemma.

  18. Sue Cooper on December 20, 2017 at 3:02 pm

    Hello Gemma,

    Can I use Whole Wheat Flour instead of All Purpose?

    • Gemma Stafford on December 21, 2017 at 10:59 am

      Hi Sue,
      Whole wheat flour is really a different ingredient, it is heavy, and the gluten is high, but not so available as in white flour.
      If you wish to sue this I think you should use 1/2 and 1/2 for best results.
      I think it is worth a shot, and you should get reasonable results, but it may need a little extra time to proof,
      Gemma 🙂

  19. Yoshi Miko on December 14, 2017 at 1:20 pm

    I tried this recipe twice and I love it. The first one was too salty for me with 2 teaspoons of salt and a salted butter… and, my second attempt is a success.

    • Gemma Stafford on December 15, 2017 at 5:03 am

      Good yo hear Yoshi, it is all about learning from the experience of doing, well done you,
      Gemma 🙂

  20. Adelia on December 8, 2017 at 9:05 pm

    Hi Gemma, I was thinking of making these cinnamon rolls but would like to use my machine instead of waiting for the gluten to develop. How long would I need to knead the dough for to achieve the same results? Or should I use another recipe that requires a machine? Thank you!

    Cheers,
    Adelia

    • Gemma Stafford on December 9, 2017 at 2:30 pm

      Hi Adelia,

      You would knead if for around 7-10 minutes how this dough is so super soft that it wouldn’t be possible to knead it.

      Hope this makes sense.
      Gemma.

  21. Ruby Southward on December 7, 2017 at 4:32 pm

    Can I just leave out the honey, and if not what can I substitute for it.

    • Gemma Stafford on December 8, 2017 at 4:09 am

      Hi Ruby,
      Yes, a little brown sugar, Will do it for you,
      Gemma 🙂

      • Ruby on December 10, 2017 at 5:48 pm

        Thank you so much for the info, and your dog is adorable!!

        • Gemma Stafford on December 11, 2017 at 2:26 am

          Thank you Ruby, you know how to get to me! My dog is adorable, and he knows it, lol,
          Gemma 🙂

  22. Rachel on December 5, 2017 at 9:53 am

    I absolutely love this recipe! It is such comfort food for me, and definitely is getting me through finals week in college! I have never found an easier, more flavorful recipe.

    I have also been experimenting with using fresh ground whole wheat, and it is just as delicious, but a bit less light and airy. I think doing half white and half wheat might help with that though.

    Thank you so much for making a bread-making process so easy and accessible!

    • Gemma Stafford on December 6, 2017 at 4:53 am

      Hi Rachel,
      Yes, you are right, 1/2 and 1/2 will work better, but it is great that you have discovered this yourself.
      The reason for this is simple really. The gluten in the wholewheat flour is not as available as it is in the finely milled flours. Some manufacturers add vital wheat to the whole wheat flour to give a strong flour. A method called ‘sponging’ works nicely for whole wheat, look that up, and you will really have mastered a new/old method. Google it. It involves adding 1/2 of the flour to all of the yeast and water mix, and allowing it to sponge before adding the remainder of the flour, proofing, and baking. It is a bit of a process, but I think you would like it!
      Gemma 🙂

  23. VictorBarcelona on November 24, 2017 at 1:59 pm

    Greetings Emma!

    Unexpectedly, discovered you on YouTube channel thanks to their recommendation and boy I am glad I took their advice and signed up to your incredible website. Your husband Kevin and yourself really display a love of baking with this enriched/abundance of recipes to share with the world.

    You are my new “Shero” seriously, this cinnamon roll recipe is one for the ages and I made it the first time and brought it to a Thanksgiving Day party and people devoured it. Kudos to you and your team! I think you need to take a bow on this one!

    I wasn’t expecting to make this for Thanksgiving, but I saw your video and it rocked and motivated me to give it a try. I had all the ingredients except the no rolling pin, but I took your tip on how to use a wine bottle to roll the dough and it worked to perfection.

    Lots of improvising for me on the first time I did this, I will spare you the details, but suffice to say all was well with time and adding more flour to the dough. (Confession, I added more liquid than I needed, my error for not reading your instructions carefully, my bad!) I was very enthusiastic to make this. It still came out perfect and I learned a lot in the process.

    Modifications/Mods/Tips
    I modified the cinnamon to be a homemade Apple spice consisting of:

    3 tablespoons ground cinnamon
    3 teaspoons ground nutmeg
    2 teaspoons allspice

    I did use pecans, but I crushed them in my old converted coffee grinder. Think of it as pecan dust.

    I also added 2 small Granny Smith apples, cored and sliced into 16 (1/2-inch) slices and then I diced them up from there.

    I made the glaze correctly, but I only used half of it and froze the other portion to be used on my cinnamon rolls I make for the next party I attend.

    Unforced Errors by me/Mistakes:

    Again I did not read the instructions properly, I roll it up from the WRONG edge (short) instead of the LONG EDGE.

    I added too much liquid, I learned when to stop, all flour is not created equally.
    Again, thank you for sharing your passion for baking and helping me learn (expand) new techniques to my culinary skills. I don’t bake as much as the ordinary person except cooking fish in parchment paper in the oven and an occasional pie or reheating.

    I look forward to reading and trying more of your wonderful recipes, tips and techniques…I am not sure I am a bold baker, but I will give it a try…

    Keep that passion alive and here’s to your family’s good health and happiness!

    • Gemma Stafford on November 25, 2017 at 3:40 am

      Hi there,
      Wow! What a lovely comment to find here today, I am really happy that you are using the recipes, and learning too. You have cheered me up!
      I am just back from Ireland, so on Irish time, a little jet lagged, so happy now!
      Carry on baking, we have lots more to come,
      Gemma 🙂

      • VictorBarcelona on November 25, 2017 at 7:16 pm

        Greetings Gemma!

        I apologize for my misspelling of your first name in my initial note.

        Welcome back to your other home on the North American continent and thanks for the encouragement to continue to experiment with all the delightful stuff on your site!

        Now, I will carry on to making some holiday ice cream, thanks to your introduction. Ice cream is my kryptonite and no eggs involved sucked me in like a strong gravitational pull…Thanks Gemma for sharing all this goodness! I am here for the long haul!

        Best to ya!

        • Gemma Stafford on November 26, 2017 at 3:05 am

          Thank you victor, you have a lovely style or writing too, good for you,
          Gemma 🙂

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