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Buttercream Roll

Buttercream Roll

Melt the butter and let it cool. Mix eggs with sugar for about 5 minutes, gradually incorporate with a spatula flour previously mixed with baking powder and salt. Slowly add the cooled butter. We pour the obtained composition

in a tray (25/35) lined with baking paper. Put in the preheated oven for about 15-20 minutes. The result will be a thinner countertop J. When it is ready, we turn it over on a kitchen towel, remove the baking paper and roll it with a towel. Set aside and let cool completely.

Put water and sugar in a bowl on the fire and let it boil until the sugar completely melts and thickens a little, obtaining the consistency of a syrup. Let cool.

We break the chocolate into pieces and melt it on a steam bath. When it is melted, take it off the steam, add the soft butter and start mixing. Gradually pour the milk and continue to mix. Add powdered sugar and vanilla core, mix until smooth.

Slowly open the worktop and syrup it. Fill with ¾ from the cream, roll and coat with the rest of the cream. Garnish with chocolate flakes.

Good appetite!

Barring any major disasters, baked goods are pretty forgiving. Even if something goes wrong, its usually OK. It turns out that one of my favorite chocolate cakes is just my regular chocolate cake without the baking powder or baking soda. How do I know? Because one time I was making my regular chocolate cake and forgot the baking powder and baking soda. Oops.

And don’t get me started on substitutions. As long as I am cooking for fun and not for an order, I’m constantly making substitutions! Don’t have cake flour? Use all purpose. It will be different, but I promise you, it’s fine. Don’t have milk? Do you have sour cream, buttermilk, yogurt or mayonnaise? Any of those will do (well, mayo is for desperate times and generally works best in combination with one of the other subs.) Out of sugar? Do you have maple syrup or honey? You’re good. The only thing I try not to mess with is the baking soda / baking powder. Because, science.

Cinnamon Rolls with Vanilla Bean Buttercream

  • Prep Time: 3 hours (includes rise time)
  • Cook Time: 35 minutes
  • Total Time: 3 hours 35 minutes
  • Yield: 12 rolls 1 x


Soft and tender Cinnamon Rolls with Vanilla Bean Buttercream, with a secret ingredient that sets these cinnamon rolls apart from any other. These are the ultimate comfort food if you ask me. You & # 8217re going to love these!



  • 1 ¼ cups whole milk
  • ½ cup vegetable or canola oil
  • ¼ cup packed brown sugar
  • 1 pkg. active dry yeast (2¼ tsp.)


  • 1 ½ sticks butter, softened
  • 1 cup packed brown sugar
  • 1 1/2 tablespoons ground cinnamon


  • 1/2 cup butter, softened
  • 3 cups powdered sugar
  • 4 to 5 tablespoons heavy cream (or more depending on the consistency you like)
  • 1 ½ teaspoons vanilla bean paste
  • pinch of salt



  1. In a microwave safe bowl heat milk, oil, and brown sugar for 70 seconds. Transfer to the bowl of an electric mixer then whisk in yeast and let sit until foamy, about 5 minutes.
  2. In a small bowl, add oats and hot water and mix until water is absorbed. Set aside.
  3. Add 2 cups flour and eggs to yeast mixture and whisk until combined. Using dough hook now add remaining 2 to 2 1/2 cups flour, softened oats, and salt. Mix on low until incorporated, then increase speed to medium and mix until dough pulls away from the side of the bowl, about 7 minutes.
  4. Transfer dough to a bowl coated with nonstick spray, cover with plastic wrap, and let rise in a warm place until dough doubles in size, about 1 to 1 1/2 hours punch down dough.


  1. Combine butter, brown sugar, cinnamon.
  2. Coat a 9 × 13-inch baking pan with butter. Transfer dough to a floured surface and gently press to remove air bubbles. Divide dough in half and roll one piece into a 10 × 16-inch rectangle.
  3. Spread half the filling over dough, leaving a ½-inch border. Starting at the short end, roll dough, jelly roll-style, into a log. Repeat filling and rolling with second dough half. Place logs on a cookie sheet or platter and freeze 10 minutes to firm.
  4. Slice each log into six rolls and place in prepared pan. Cover rolls with a towel and let rise until puffy, about 1 hour.
  5. Bake at 375 ° until brown, 30–35 minutes. Let rolls cool slighlty then frost with vanilla bean buttercream.


  1. Beat butter until smooth, then add powdered sugar, cream, vanilla bean paste, and salt. Mix until smooth and well combined.

Did you make this recipe?

Recipe Source: Adapted from Cuisine at Home October 2012 Issue


Made these for a family brunch and everyone went crazy for them. I love the vanilla bean- something about those little brown flecks! I & # 8217ve only made cinnamon rolls one other time and so I was nervous but they turned out SO good. Thanks for the yummy recipe.

Thanks Kami! So glad you made these and loved them! I wish I had one in front of me right now! Happy New Year! We sure miss you guys!

These look so goooooooood ❤️ !!
Can I use instant yeast instead of old fashioned oats ?? can I use a blender to mix the wet ingredients & ampoat mixture together to make sure that the mixture is lump-free then knead by hand?
Thanks in advance!

I & # 8217m sorry..I mean instant oats not yeast

Hi Nada, I have only made this recipe using old fashioned oats so I couldn & # 8217t tell you how they will turn out using instant oats. I know using the two different oats in cookies will slightly change the texture and chewiness of a cookie, so it may do the same for these cinnamon rolls. As for mixing the ingredients in a blender, I & # 8217m sure that would work. Are you planning on making these without a mixer? If you are using a mixer, there really is no need to use a blender because by the time the dough is mixed completely, the oats are mixed in and the dough is lump free.

I & # 8217ve just made it in a blender and the mixture seemed to be smooth in the blender but when I mixed it with the flour it felt like the dough has small chunks in it even after continuous kneading for 15 minutes by hand ?? is that normal??

The dough for these cinnamon rolls is fairly smooth, other than a few, small bits of oatmeal. Because you made these differently than the instructions, I & # 8217m not sure what to tell you why your dough had small chunks in it. So sorry. I hope they still turned out and tasted delicious.

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Hi! I'm Jodi, welcome to 5 Boys Baker where I share my love of chocolate & sweets and everything in between.
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It is nice to meet you!

Hi! I & # 8217m Jodi, a mom of five boys and lover of chocolate, sweets and everything in-between. Here you’ll find simple, delicious recipes that are all tried and true.

The real trick lies in aligning the fondant to the icing. And in order to do this, you will need to leave the crumb coat to set, while you roll out your fondant. Once it is ready to go, then the magic will take place.

You need to cover your crumb coat with water in order for the fondant to stick. But the question is, how can you do this without ruining the perfect look you have achieved? Many people use regular spritzer bottles, but Krazy Kool Cakes and Designs has some great advice.

Even though it may sound like the most logical of solutions, spray bottles don’t actually diffuse enough mist. This means that it will leave some areas of your cake without any moisture, and some with water blobs.

Nevertheless, pressing down on the pump will give out a very irregular spray. This will lead to air bubbles between your fondant and your icing.

The solution for this is to use a Flairosol Water Spray Bottle. The aerosol gives out a fine mist of which, you’ll only need one coat all over the cake to evenly distribute the moisture. Equal moisture means equal fondant.

However, remember to always spritz your cakes right before you proceed to put the fondant over them. This way, the water will not dry out and will still remain fresh.

Of course, you don’t need to do this, if you just make cakes once in a while. But if you are an amateur cake decorator, you might want to get this gadget to solve this annoying problem. Have you tried it? If so, tell us in the comment section below!

Recipe Summary

  • 1 cup light corn syrup
  • 1 cup shortening
  • ½ teaspoon salt
  • 1 teaspoon clear vanilla extract
  • 2 pounds confectioners' sugar

In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.

To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

Chocolate Swiss Meringue Buttercream Recipe


  • 1 cup granulated sugar
  • 4 egg whites
  • Pinch of salt
  • 4 oz. bittersweet chocolate bar, chopped
  • 1½ cups (3 sticks) butter, softened and cut into ½ in. pieces
  • 2 teaspoons vanilla extract

Note: Before we get started, keep in mind that meringue buttercream requires a lot of mixing - that is what gives it its luscious texture!

Stand mixers are key when making meringue buttercream because electric hand mixtures are not durable enough. This is because an electric mixer could burn out before your meringue is ready.

Also, you probably don’t want to hold a hand mixer for 30 minutes!

Part 1: Making the Meringue

1. Combine the salt, egg whites and sugar in the top pan of a double boiler.

To ensure you get the best results, stick with real eggs for this recipe. The Wilton Test Kitchen has tried this recipe with egg white substitutes and there’s no comparison to using real eggs.

It’s also important to make sure your mixing bowl and utensils are completely clean and grease-free. Any fat can disrupt the meringue from forming, so make sure everything is washed, clean and dry before starting!

2. Whisk the egg mixture constantly until it reaches 160 degrees F on a candy thermometer and the sugar is fully dissolved.

This should take anywhere from 15 to 25 minutes. If you don’t have a candy thermometer, you can check to see if the sugar is dissolved by placing a drop between two fingers. If the sugar is still grainy, keep cooking.

3. Once your egg mixture is ready, transfer it to the bowl of your stand mixer.

4. Using the whisk attachment, beat the egg mixture at a high speed until it cools to room temperature, about 15 to 30 minutes. The time will vary depending on the temperature of your kitchen and could take longer than 30 minutes if it’s a warm day.

You can speed up the cooling process by holding an ice pack to the side of the bowl. As the mixture cools, you’ll start to see a change in consistency. That’s your meringue forming!

You will know your meringue is ready when it’s cooled to room temperature and stiff glossy peaks form. This means that when the whip attachment is pulled up, the meringue stands up straight.

Part 2: Melting the Chocolate

As your meringue mixes, you can start melting the chocolate.

1. In a medium microwaveable bowl, melt the chopped chocolate at half (50%) power for 1 minute. Stir to distribute the heat.

Continue to microwave on 50% power in 30-second intervals, stirring between each interval, until chocolate is melted (you can also melt your chocolate on top of the stove in a heavy saucepan over low heat).

This should take anywhere from 15 to 25 minutes. If you don’t have a candy thermometer, you can check to see if the sugar is dissolved by placing a drop between two fingers. If the sugar is still grainy, keep cooking.

3. Stir until smooth and set aside to cool slightly.

While it may be tempting to use chocolate chips for this, we suggest sticking with the baking chocolate bar. Chocolate chips contain stabilizers to help maintain their shape and have a tendency to burn when used for melting. Save chips for cookies instead.

We used a bittersweet baking bar for our frosting. If you prefer, you can also use semi-sweet or milk chocolate.

Part 3: Adding the Butter and Flavoring

1. When your meringue is ready, remove the whisk attachment and attach the paddle attachment. We don’t want to incorporate too much air into the buttercream at this stage.

The paddle attachment will help mix in the butter without deflating (or inflating) our buttercream.

This next step is one of the most important in Swiss meringue buttercream - and perfectly softened butter is crucial. If the butter is too cold, it will not emulsify into the meringue. If the butter is too warm, your buttercream may become soupy.

Check out our post on How to Soften Butter to make sure your butter is at room temperature.

2. Gradually add the butter, 1 piece at a time, beating on medium speed. Allow each piece of butter to fully incorporate before adding another.

Scrape down the bottom and sides of the bowl as necessary.

3. Add the vanilla extract and beat until combined.

Since we’re basically adding a fat to a liquid, the mixture will look curdled at first. This is nothing to panic about. The goal is to emulsify the two components and, before you know it, the mixer will smooth out to the proper consistency.

4. Once your buttercream is smooth, gradually pour in the melted chocolate and beat until well-combined, scraping down the bottom and sides of the bowl as needed.

Lemon Buttercream Roll Cake

Finally tried a roll cake recipe adapted from Teacher Meng’s Yummy Roll Cake Book which I bought from my last JB trip.

Love this book so muchie! Cannot believe I baked this soft and yummilicious roll cake (because I made bad ones so many times I almost gave up! BUT I persevered). I made some tangy lemon buttercream to go along and it was (in my opinion) a perfect teacake. I can foresee more swiss roll bakes from now on! Keke!

Lemon Butter Cream Roll Cake
(Recipe by 老师 的 美味 蛋糕 卷)
Makes one 31cm x 21cm cake (I baked it in my 26x26cm square cake tin)

80g egg yolks (about 4 eggs)
20g beaver Sugar
30g Corn Oil
1 tbsp lemon juice
2 tbsp water
Zest of 1/2 a lemon
65gm plain flour

150g egg whites (about 4 eggs)
80gm beaver sugar

Lemon buttercream
80gm softened Butter
40gm Icing Sugar
20gm Lemon Juice
20gm Water Zest of 1/2 a lemon

Lemon butter cream (I normally prepare cake fillings before doing the sponge cake. Leave the cream into fridge for later use till cake is baked & cooled for use.)
1. Sift in icing sugar into softened butter and mix well with a spatula first before beating under high speed till fluffy and creamy.
2. Combine lemon juice, lemon zest and water in a bowl and and pour lemon juice mixture into butter mixture.
3. Beat to combine well and it is ready for use.

1. Preheat oven to 170 deg C. Line baking tray with baking paper, leaving about an inch of extra baking paper up the sides of the baking tray.
2. Beat egg yolks and sugar till well mixed and sugar has dissolved. Add in oil, water, lemon juice, lemon zest and mix well.

How to Make The Best Buttercream Frosting

First step is to measure the powdered sugar. I use my food scale. (If you don’t have a food scale the equivalent would be 4 cups.) You can sift the powdered sugar if it is really lumpy. I don’t always do this. Instead I will mix the powdered sugar on low for 30 seconds to break up any large lumps.

Add 1 cup (2 sticks) of softened butter. I only ever use real butter, but you can use whatever you have on hand. Although I think margarine changes the taste, your buttercream frosting made with margarine will still be better than canned frosting.

Add 2-3 teaspoons of vanilla. My family loves vanilla so I am a little heavy handed with it. I’ll start with 2 teaspoons and then add more at the end.

Mix the butter and the vanilla on low.

Add the powdered sugar to the mixer. Start your mixer (or beaters) on the lowest setting. I usually put a clean dishtowel around my mixer to keep the sugar from flying out. Keep on low until the butter and sugar are incorporated and then kick your mixer up to medium high.

Once fully incorporated at the milk and continue mixing.

ALWAYS ALWAYS ALWAYS taste your frosting. My husband is the best frosting taster. He will always tell me if the consistency is wrong, if it needs more vanilla or more milk. If you are adding food coloring now is the time to do it. Make sure the food coloring gets fully incorporated. (Most of the time I do this part by hand.)

How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough Best Buttercream Frosting to cover a 9 & # 8243 x 13 & # 8243 sheet cake or a two-layer 8 & # 8243 cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag like we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl.

The Best Buttercream Frosting is truly THE BEST! We promise you will get compliments on whatever you put this frosting on.

Buttercream Roll - Recipes


Sugar for rolling the cake in

150 g butter, room temperature

1 teaspoon of vanilla powder

1 teaspoon of cold coffee

Heat the oven to 425 degrees Fahrenheit.

Beat eggs and sugar in a bowl. Add the potato starch, cocoa and baking soda. Mix to a smooth batter.

Pour the batter into a rectangle on a baking sheet on top of a baking tray. Bake in the oven for 6-7 minutes.

Spread a little sugar over a new baking sheet. Flip the cake over the new baking sheet, and gently pull off the old baking sheet. Let the cake cool.

Mix butter, egg yolk, icing sugar, cold coffee and vanilla powder with an electric mixer.

Trim the edges of the cake to make them more even, then spread butter cream in an even, thick layer over the cake. Roll the cake gently.

Roll the cake in plastic wrap and let sit in the fridge for a few hours. When it & rsquos time to eat, remove it from the fridge an hour before serving and cut the cake into even pieces. Enjoy!

Chocolate Gingerbread Cake Roll With Peppermint Buttercream Recipe

Gingerbread is loved by many during the holidays, but it's not the fanciest looking dessert. However, turn it into this chocolate gingerbread cake roll with peppermint buttercream and you’ll have an impressive Christmas dinner dessert everyone will want you to make year after year.


  • Chocolate Gingerbread Cake Roll
  • 3 large eggs
  • 1/2 cup dark brown sugar
  • 2 tablespoons melted unsalted butter
  • 1/2 cup molasses (don & rsquot use blackstrap it tends to be bitter)
  • 3/4 cup all-purpose flour
  • 1/4 cup Hershey & rsquos Special Dark Cocoa Powder
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt (I use sea salt)
  • Powdered sugar and additional cocoa for the towel
  • Peppermint Buttercream Filling
  • 1 cup (2 sticks) softened butter
  • 3 cups powdered (confectioner & rsquos or icing) sugar
  • 1/8 teaspoon (a pinch) of sea salt
  • 1 teaspoon vanilla extract (can also use peppermint flavoring but may want to use less)
  • 1 & ndash 2 tablespoons heavy cream
  • 10 & ndash 15 Hershey & rsquos Kisses Candy Cane Mint candies, finely chopped
  • Optional Garnishes
  • Fresh whipped cream
  • Hershey & rsquos Cocoa Powder or spices
  • Hershey & rsquos Kisses Candy Cane Mint candies


Preheat oven to 350 & degF.
Line an 18? x 13? half sheet pan (or jelly roll pan) with either parchment paper or foil and grease. I use non-stick baking spray.
Place eggs into a large bowl or bowl of a stand mixer and beat on high for 3 & ndash 5 minutes until eggs are frothy and a darker yellow color.
Turn down the speed to low and beat in brown sugar, butter and molasses until thoroughly combined.
In a separate bowl, whisk together flour, cocoa, baking powder, cinnamon, cloves, ginger, nutmeg, and salt then stir into wet ingredients until thoroughly combined.
Spread the cake batter evenly into the lined and greased pan. It may seem like a thin layer of batter, but it & rsquos supposed to be.
Tap the pan a few times against your counter to release any air bubbles and then place into the preheated oven.
Bake at 350 & degF for 10 & ndash 12 minutes until the cake is completely done. If using a jelly roll pan, you may need to bake a few minutes longer as the cake will be a bit thicker due to the smaller pan. Remember that for cake rolls it is better for the cake to be overdone versus underdone so they are easier to roll without cracking.
While the cake bakes, sprinkle a large clean kitchen towel generously with powdered sugar. I also like to sprinkle a bit of cocoa powder into the powdered sugar since this is a chocolate cake. Don & rsquot be afraid to use a lot as the sugar is what keeps the cake from sticking to the towel.
Once the cake is done, immediately turn it out onto the sugar-lined towel.
Slowly remove the foil or paper from the cake, sprinkle a little more powdered sugar on top of the cake, then roll it up tightly in the towel starting at one of the shorter ends.
Let the cake cool completely, which may take 2 & ndash 3 hours.
In the meantime, make the peppermint buttercream by combining softened butter and powdered sugar in a large bowl or stand mixer bowl.
Using the whisk attachment, mix on low until the butter and sugar are mixed together well and then increase speed to medium-high and beat for at least 3 minutes.
Decrease speed to low and add in salt and vanilla or peppermint extract. Add in 1 to 2 tablespoons heavy cream to reach a very spreadable consistency.
Stir in chopped Hershey & rsquos Kisses Candy Cane Mint candies.
Cover and refrigerate until cake roll is ready to fill.
Once the cake is completely cool, unroll, brush off any excess sugar, and frost with peppermint buttercream as evenly as possible.
Starting at one of the small ends, slowly roll the cake back up (without the towel this time). Some buttercream may spill out of the ends, just clean it off and consider it a baker & rsquos snack. Slice off the ends to make the cake roll even if needed. At this point, you can place on a platter and serve immediately or wrap with plastic wrap and refrigerate until serving.
When ready to serve you can garnish with additional powdered sugar, or make it extra pretty by topping with fresh whipped cream (also great to cover up any cracks) that you sprinkle with additional cocoa powder or spices you used in the cake. I also like to serve each slice with an additional Hershey & rsquos Kisses Candy Cane Mint candy.
Cover and refrigerate any leftovers for up to 3 days.


This cake can be made the day before serving, just make sure not to top it with whipped cream until just before serving.

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