Happy Baking with Vicky

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08/26/2026

The announcement you’ve all been waiting for… 👀

After years of making, testing, tweaking, selling, and obsessing over cinnamon buns, I’m FINALLY sharing everything I know with you.

If you’ve been waiting for the Cinnamon Bun Course, or you’re currently in the course on Skool, I’ll be in touch with you later tonight with all the details. 🤍

I’ll also be posting a little update about why I’ve decided to shut down the Skool community and move everything to a MUCH simpler, more user-friendly way to get my cinnamon bun recipe, resources, and everything you actually need to make them at home.

Basically… I may have made this whole thing a little more complicated than it needed to be. 😂

So we’re simplifying.

More details tonight. And if you’ve been waiting for the recipe… it’s FINALLY happening.

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08/18/2026

Here are the cinnamon bun lessons I wish someone explained to me way earlier… especially as a self-taught baker.

1. Sticky dough does **not** automatically mean add more flour. It could be underdeveloped, too warm, or the butter might not be fully incorporated yet.

2. Dough temperature matters way more than people realize. Brioche can go from soft and workable to greasy and impossible just because it got too warm.

3. The windowpane test actually matters. It tells you whether the gluten is strong enough to hold all that butter, sugar, eggs, and fermentation.

4. Proofing time is an estimate, not a rule. Your dough does not care that the recipe says 90 minutes. Watch the dough, not the clock.

5. Cold dough is your friend. Chilled brioche is easier to roll, shape, and keep tight without turning into a sticky mess.

6. Filling consistency matters. You want it soft and spreadable, not melted and running everywhere.

7. Rolling tighter does not automatically mean prettier buns. You still need room for the dough to expand during proofing.

8. Even cuts matter for more than looks. Different-sized buns proof and bake differently.

9. Underproofed and overproofed buns can both look “wrong,” but for totally different reasons. Learning the visual cues changes everything.

10. The cinnamon bun is not finished when it comes out of the oven. Mine goes: **bake → vanilla simple syrup → warm cinnamon glaze → cool → vanilla bean icing.**

The biggest shift for me was realizing I didn’t just need a better cinnamon bun recipe. I needed to actually understand what the dough was doing.

Save this for your next batch, and tell me which one surprised you most.

Cinnamon bun baking tips, brioche dough science, proofing cinnamon rolls, bakery-style cinnamon buns, baking troubleshooting.

08/15/2026

Almost fall baking season 🍂🤎 which means I’m officially entering my cinnamon, butter, brown sugar, bake-everything era.

Who else is ready for fall baking?

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08/10/2026

Being a female business owner is amazing because eventually you develop an unreasonable amount of confidence that you can, in fact, just do it yourself 😂

Build the business. Figure it out. Move the equipment. Learn as you go.

Female entrepreneur • woman-owned business • small business owner • bakery owner • entrepreneurship • women in business

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08/10/2026

Honestly, after owning a bakery and REALLY diving into baking science, I’m kind of shocked by how much harder some home baking equipment makes it to get bakery-level results.

I got so spoiled by commercial bakery equipment 😭

Like aluminum sheet pans and baking pans. Aluminum conducts heat really well, so you get fast, even heat transfer, which makes such a difference when you’re trying to bake consistently.

Or my stainless steel rolling pin. If my kitchen gets warm and my brioche dough starts getting too warm, I can literally put the rolling pin in the fridge or freezer for a few minutes and use the cold metal to help keep my dough temperature down while I’m rolling.

And honestly… the CLEANLINESS of commercial equipment. Stainless steel work surfaces, metal tools, aluminum pans. They’re durable, easy to clean and don’t hold onto things the way some other materials can.

Once you understand the science behind baking, you start realizing your equipment isn’t just equipment. It’s another variable.

So now I’m slowly turning my home kitchen into a bakery again lol.

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08/09/2026

Lucky for you guys, I’m making it possible for you to make these cinnamon buns in your own kitchen very very soon 😂🤎

The wait is almost over. I’m officially opening up the Cinnamon Bun Masterclass this Thursday!!

There’s going to be free content + paid content, and I’ll be sharing way more details over the next few days because there is a lot coming lol.

But if you want to get on the waitlist now, the link is in my bio!!

HomemadeCinnamonRolls Brioche BriocheDough BriocheRecipe DoughRecipe YeastDough BreadBaking BakingFromScratch HomeBaker BakerTok BakingTok BakersOfInstagram BakingTips BakingClass BakingCourse OnlineBakingClass CinnamonBunMasterclass LearnToBake BakeryStyle BakeryStyleCinnamonRolls HappyBaking

08/09/2026

Nothing says “I planned this well” like rolling out cinnamon buns at 3 a.m. At least they’re worth losing sleep over 🤍

And the timing is fitting because the Cinnamon Bun Masterclass is opening in just a few days 👀

If you’ve been wanting to learn how to make soft, gooey, bakery-style cinnamon buns from scratch, it’s almost time.

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05/14/2026

Big updates are coming to the classroom, and I’m so excited to share what’s next. 🤍

Whether you bake for fun at home or want to turn your baking hobby into a source of income, the updated classroom is being built with you in mind.

New courses, pricing options, printable guides, separate learning paths, and Bake With Me online classes are all coming soon.

Comment CLASSROOM and follow to find out more details in the next video.

05/09/2026

Tag the person you would share a cinnamon roll with 🤍

bakingclass homebaker cinnamonrolls bakingfromscratch desserttable brunchideas buncakes

05/06/2026

POV: you’re one poke away from cinnamon bun perfection 🤌✨

The finger poke test tells all… soft, pillowy, and almost ready for that golden oven glow.

Comment below, do you think these buns are ready for the oven? 👇🔥

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West Chester, PA

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+14842220192

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