Cinnamon Bun Bath Truffle Recipe

Difficulty: ★★

Any specialty products used (such as fragrances, colourants and glitter) are from our Fizz Fairy website and are linked to be found and purchased through the site. If you'd like to see the reel for this recipe - head to our Instagram for a a great visual on how these are made!

As the weather turns crisp and cozy, your skin deserves a little extra love - and these Cinnamon Bun Bath Truffles are the ultimate fall indulgence. Packed with natural shea butter and creamy cocoa butter, they melt into your bath to deeply moisturize, soften, and nourish dry skin, leaving it feeling silky-smooth and pampered long after you towel off.

Each truffle is good for up to four luxurious baths - just break off a piece, drop it in the water, and let it fizz, foam, and release its rich butters. They smell absolutely incredible, just like fresh-baked cinnamon buns, and are even topped with a drizzle of real cocoa butter for that mouthwatering, bakery-fresh look.

They’re almost too cute to use… but far too irresistible not to.

Cinnamon Bun Bath Truffle Recipe 

Yield: 8 x 8oz Cinnamon Buns

Cinnamon Bun Ingredients:

• 25 oz Baking Soda
• 7 oz Citric Acid
• 2.5 oz Cream of Tartar
• 13 oz SLSA
• 4.5 oz Deodorized Cocoa Butter
• 6 oz Shea Butter
• 0.5 oz Polysorbate 80
• 1.5 oz Liquid Glycerin 
• 0.8 oz Cinnamon Frosting Fragrance Oil*
• 4 tsp. Glitter Gold Mica
• 1 tsp. Brown Bronze Mica
• 2 tsp. Dark Bronze Holographic Eco Glitter
• *0.8 oz Vanilla Stabilizer (if using Cinnamon Frosting or another fragrance oil with high vanillin content)

Icing Ingredients:

• 3 oz Deodorized Cocoa Butter

Equipment:

• Scale
• Large Microwavable Bowls 
• Measuring Cup (or other heat-safe container)
• Measuring Spoons
• Wax/Parchment Paper
• Microwave
• Spoons for mixing
• Whisk
  
• Knife
• Small Paint Brush
• Plastic Freezer Bag (or Piping Bag with Simple Circle Tip)
• Scissors
• Safety Equipment (Gloves, Protective Eyewear, Mask)
• Optional but handy: Thermometer

Instructions:

1. In a small heat-safe container, you want to add your shea butter, and deodorized cocoa butter. It's best to cut your butters up into smaller chunks ahead of time, so that they melt more quickly and evenly. Place the container in the microwave to melt the butters using 30-60 bursts. The cocoa butter can take a little while to melt. Be careful when removing it from the microwave, as it may be very hot! I tend to take mine out even if the cocoa butter hasn't melted completely, as it will continue to melt after it's removed from the microwave.
2.  While your butters are melting, you can add your dry ingredients to a large mixing bowl. Combine your baking soda, citric acid and cream of tartar. Mix these ingredients using a whisk or gloved hands, breaking apart any clumps of baking soda as you mix. Alternatively, you can add these ingredients to the bowl through a metal sifter, to ensure there will be no clumps in your mix.
   
3. Very carefully, add your SLSA to the mixing bowl. Add the SLSA very slowly and gently, as it is very fine and powdery, and it can become airborne very easily. You will want to wear a mask during this step to avoid breathing in any SLSA. While it isn’t dangerous, it is irritating to the throat and can make you cough. Then you can slowly mix the SLSA together with the other dry ingredients, again using a whisk or gloved hands.
4. To your melted butters, you can now add the glycerin, polysorbate 80, and fragrance oil. If you are using a fragrance oil with a high vanillin content, such as the Cinnamon Frosting fragrance oil we used here, you will want to add your vanilla stabilizer at this point as well. Mix well.
5. Now add about ⅓ of the melted butter mixture to your dry ingredients. The hotter the liquid ingredients are when added, the softer the final “dough” will be, and potentially be harder to work with as well. I like to add my butters at about 170°F, and allow them to cool first if they're any hotter than this. Use your hands to incorporate the wet and dry ingredients together. Continue adding 1/3 of the melted butter mixture and mixing until everything is fully incorporated and combined.
6. The final texture will be very similar to bread dough – soft, workable, and slightly sticky. The texture of the mixture depends on the temperature of the butters. The warmer the dough, the softer it will be. I find a dough temperature of about 85-100°F to be a great moldable texture, be it for making bubble scoops are another solid bubble bath variant. Later, if your dough becomes too cool to work with, you can place the entire mixture into the microwave for 10-15 seconds to warm it.
7. We will now colour the entire mix. I added about 4 tsp. of our glitter gold mica, and 1 tsp of our brown bronze mica. Feel free to alter this ratio as you’d like, looking for a colour that looks close to dough, or a cinnamon bun! Remember that lighter is better, as you will be painting them to make them look freshly baked and golden. Mix using gloved hands until the mica is fully incorporated and your dough is thoroughly coloured.
8. Cut out some ~6"x6" squares out of your wax paper. We will use these to make our cinnamon buns on. I find them handy as they allow you to easily move the buns around, and you can also quickly microwave them if they become too cool and hard to work with.
9. Now it’s time to weigh out your cinnamon buns. For this recipe, you should have about 64oz of total mix, so you can divide it into 8 x 8oz balls of dough. I place a wax paper square on my scale, tare and add some dough until it reaches 8oz, and repeat. It would be easy to adjust this recipe to make smaller cinnamon buns and have a larger yield - such as 16 4oz cinnamon buns!
10. One at a time, you’re now going to mold your dough ball into the shape of a cinnamon bun. I like to press the top down a little to begin, to create the general shape of the bun. Next, you can start in the middle of the top of the bun and insert your knife a few millimetres, and use your knife to create a spiral pattern, slowly working your way out towards the edges of the bun. I recommend making a spiral design you’re happy with first, and then going back in with your knife to open the spiral a little more, by gently wiggling your knife in-between the channel you’ve created. At the end of the spiral, i like to bring my knife down the side of the cinnamon bun, creating the look of the outer piece of dough being slightly separated, to make it look even more realistic. Repeat with your remaining cinnamon buns. 
    
11. Repeat the process with your remaining dough! If at any point your dough becomes too cool and hard to work with, simply microwave it for 5-10 second bursts to warm it up again. Once you’ve completed all your cinnamon buns, you want to allow these to dry overnight before painting them.
12. The following day, I like to paint my cinnamon buns to make them look even more realistic and golden brown - fresh out of the oven! I do this the same way I would paint a bath bomb, using mica mixed with isopropyl alcohol. If you would like some tips or additional information on how I do this, you can check our my 10 Bath Bomb Painting Tips Blog Post. I use the same gold mica to gently wash over the buns, and the brown bronze mica to make certain parts of the edges look a little more baked and crispy. While they're still wet, I add some bronze holographic eco glitter for a little cinnamon-like shimmer. You can feel free to experiment here - try to think of where a cinnamon bun would naturally bake a little darker, such as around the edges and on the top.
13. Allow your painted cinnamon buns to sit for another 24 hours before adding the icing on top. For the icing, you want to melt your 3oz of deodorized cocoa butter in the microwave, in a heat-safe container, using 30-second bursts. You will need the cocoa butter to become completely liquid, and then transfer it to a durable ziploc bag or piping bag with a small circle piping tip. Monitor it while it begins to solidify once again - you want the consistency to be similar to icing. Once you have this consistency, cut a small hole in the edge of your ziploc bag if using one, and then drizzle the icing over your cinnamon buns.

These cinnamon buns can each be used for up to 4 baths, depending on preference. I instruct customers to cut up their cinnamon bun into a crumble beforehand, and store it in an air-tight bag or container, so that it's ready to use when they bathe. When they want to use some of their truffle, they can place some of the crumble into a metal strainer which can then be held under the faucet for a luxurious, frothy bath. These cinnamon buns have a shelf life of about a year, if stored in a cool, dark location. Enjoy!

However you choose to recreate this recipe is up to you - there are so many incredible choices to make when it comes to these! If you do try this recipe, make sure you tag us so we can adore and share your creations! Please leave any comments or questions below and thanks for reading!

- Lindsay at Fizz Fairy

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