Beautiful rolls! I need more practice to make them look as nice as yours. I make mine like my mother did. Measure nothing. Spread a generous layer of butter over the shaped dough, sprinkle on a nice layer of brown sugar followed by a layer of cinnamon. I then spread butter to coat the bottom of the dish, sprinkle a nice layer of brown sugar over the butter, add a layer of cinnamon over that, place the rolls in there then pour a little maple syrup in between them, about 1 to 1-1/2 cups. Let them raise. Bake. Then when finished baking invert the whole mess onto a baking sheet. Viola! Sticky rolls! A definite sugar bomb!
@Jessica Gavin: is the 2nd proofing at least half an hour, at most an hour? Or does it just matter that they double in size? Also, I don't have a stand mixer so I've had to learn the knead and rest method for the dough to make all my breads. This is my first time making a cinny roll recipe by hand. With a relatively high protein A/P flour like KA's, I'll come back and report if it works. If it does, I'll then try substituting a flax egg in the recipe because I can't eat eggs. This one I'm using a cow's milk substitute because my son is lactose intolerant. I'm crossing my fingers and toes!
I made the cinnamon rolls and the recipe I followed required 4 1/2 cups of bread flour using 2 1/2 tbsp of dry active yeast and a 1st step rise time of 1hr (at the time I hadn’t researched other ) but my rolls have a somewhat sour/bitter undertone (like theres alcohol in them)....Is it that I added too much yeast to my dough (the recipe wasn’t clear as to whether the dough required a tablespoon or teaspoon of yeast)?
It doesn't sound like you made my recipe. The recipe you used had way too much yeast, that's why it taste sour (too much fermentation). I use 2 1/4 teaspoons of instant dry yeast.
@@JessicaGavin Hi thank you so much for your response. No I didn't, I used a different recipe but when I was watching yours I noticed that you used a lot less yeast than I used in the recipe I followed. So I was just wondering whether that's what caused the sour taste in my cinnamon buns. So how many teaspoons of active yeast should I have used to 4 1/2 cups of bread flour?
@@cki6479 make sure you proof your yeast in water and sugar before using if you didnt the first time. 2 tablespoons of yeast is a ton for 4 cups of flour. a little goes a long way.
Wow this recipe is AMAZING! Thank you so much! I made it without the egg, salted butter, and for milk I used almond vanilla and it tasted SO GOOD! I could already imagine how it would be if I followed it to the tea 🥺 AMAZING!
This is my family’s favorite breakfast treat! Let me now what questions you have. 😍
Daughter and I, used your drizzle on top our sticky buns Jessica. Yum-yum.
These cinnamon rolls look perfect! Good treat!
Thanks!
Looks yummy! Will definitely be making these for the kiddos Christmas morning. TFS! Merry Christmas to you and yours!!
Your kids are going to love it! Merry Christmas to you too!
Is it necessary to sift the flour when preparing the dry ingredients? I've been wanting to make this for weeks now! Thanks Jessica!
Hi! No, you don’t need to sift the flour. I can’t wait to hear what you think about the recipe! ❤️
👍👍👍 you make it look very easy. Im going to give this a wirl. I hope they come out as good as yours. 🤗
Looks so delicious thanks for sharing full watched it 👍🌺🌺😋😋🌹🌹🌹🌸🌸🌸
Thanks for watching Marya!
These cinnamon rolls were wonderfully yummy! I’m looking forward to making them again. I fully enjoyed learning the science behind this recipe ♥️
Yay! Thanks for watching!
I accomplished and it was delicious and I will try this recipe with Bread Flour to taste the difference. Thanks for your step play of this recipe.
This recipe was easy to make and delicious!
Yay! Glad to hear 😊
That looks scrumptious! Merry Christmas Jessica. 🎄🎅❄⛄
Thanks! Merry Christmas to you too!
how long is your final proofing? before you bake
What am I supposed to do if I don’t have something to measure the butter milk sugar and water (temperature )
Beautiful rolls! I need more practice to make them look as nice as yours. I make mine like my mother did. Measure nothing. Spread a generous layer of butter over the shaped dough, sprinkle on a nice layer of brown sugar followed by a layer of cinnamon. I then spread butter to coat the bottom of the dish, sprinkle a nice layer of brown sugar over the butter, add a layer of cinnamon over that, place the rolls in there then pour a little maple syrup in between them, about 1 to 1-1/2 cups. Let them raise. Bake. Then when finished baking invert the whole mess onto a baking sheet. Viola! Sticky rolls! A definite sugar bomb!
Do you have an altered version for active dry yeast? For some reason instant is hard to come by around here 😅
these were really yummy and fluffy
Yay! Glad you liked them 😊
@Jessica Gavin: is the 2nd proofing at least half an hour, at most an hour? Or does it just matter that they double in size?
Also, I don't have a stand mixer so I've had to learn the knead and rest method for the dough to make all my breads. This is my first time making a cinny roll recipe by hand. With a relatively high protein A/P flour like KA's, I'll come back and report if it works.
If it does, I'll then try substituting a flax egg in the recipe because I can't eat eggs. This one I'm using a cow's milk substitute because my son is lactose intolerant.
I'm crossing my fingers and toes!
Just to double in size, that’s the most important
I am a new subcriber and had to try these and they are wonderful.... thank you for sharing
Yum!
How can we make it without the egg?
I made the cinnamon rolls and the recipe I followed required 4 1/2 cups of bread flour using 2 1/2 tbsp of dry active yeast and a 1st step rise time of 1hr (at the time I hadn’t researched other ) but my rolls have a somewhat sour/bitter undertone (like theres alcohol in them)....Is it that I added too much yeast to my dough (the recipe wasn’t clear as to whether the dough required a tablespoon or teaspoon of yeast)?
It doesn't sound like you made my recipe. The recipe you used had way too much yeast, that's why it taste sour (too much fermentation). I use 2 1/4 teaspoons of instant dry yeast.
@@JessicaGavin Hi thank you so much for your response. No I didn't, I used a different recipe but when I was watching yours I noticed that you used a lot less yeast than I used in the recipe I followed. So I was just wondering whether that's what caused the sour taste in my cinnamon buns. So how many teaspoons of active yeast should I have used to 4 1/2 cups of bread flour?
@@cki6479 make sure you proof your yeast in water and sugar before using if you didnt the first time. 2 tablespoons of yeast is a ton for 4 cups of flour. a little goes a long way.
@@cki6479 only for active dry of course. Instant goes straight into the dough
@@masonparis2170 thank you so much for this. I will try this out :-)
Wow this recipe is AMAZING! Thank you so much! I made it without the egg, salted butter, and for milk I used almond vanilla and it tasted SO GOOD! I could already imagine how it would be if I followed it to the tea 🥺 AMAZING!
Sounds great!
@@JessicaGavin LOL
After letting it rise the first time the dough was still floppy and soft