it's a joy to watch you bake.. so much love coming from your hands .. i've been baking for about 40 years , and really appreciate all the effort and energy and love that it takes to make these luscious goodies.. 👍👍👍
Hey, you got it. www.nisbets.co.uk/schneider-wooden-rolling-pin-680mm/gt018?vatToggle=incvat&cm_mmc=PLA-_-21488580166-_--_-&cm_mmca1=go_21488580166____m_&kpid=go_cmp-21488580166_adg-_ad-__dev-m_ext-_prd-GT018_sig-Cj0KCQiAo5u6BhDJARIsAAVoDWs-Ay7laS8DH5GKmtcQPZyTClFns_MjgM2p8hRS460Ml2vcYRLYoC4aAt09EALw_wcB&plaid=1&gad_source=1&gbraid=0AAAAAD_ES7o37kqnDA3f6EpSSa0tKu27Y&gclid=Cj0KCQiAo5u6BhDJARIsAAVoDWs-Ay7laS8DH5GKmtcQPZyTClFns_MjgM2p8hRS460Ml2vcYRLYoC4aAt09EALw_wcB. Similar my one I got from Amazon but not available anymore
Looks perfect! so you proof the dough around 2 hours in fridge after cutting and shaping you proof them for how many hours? in the vid you're saying about 4 hours but that's when they come out of the freezer right? @leothebaker
After you mix, put in the fridge between 4-6 or overnight Then after shaping proof around 2hours depending on your room temp could be less or more. Ideal temp is 27c, 2 hours should be enough untill they wobble
Love your videos Leo! I have a question: It's winter where I am. Do I have to proof in the fridge instead of at room temperature? Thank you again so much, will convert the measurements and looking forward to trying this recipe! 🙌🏽🥹💜
Hi Gabrielle, The first proof is always in the fridge, and after you shape proof room temp of you have controlled temp proofer you can do on 27c for 2 hours. Or until they wobble
Yeah. You can add 100g, but I don't use buns for allergen reasons with some customers, making them friendly to everyone. You can add that it makes a massive difference
Love watching you sharing recipes. Great advice reference the ingredients. The big rolling pin had a mind of its own. You see me Rolling. 😁😂 Delicious. I will be with you in 20 minutes. 😆 Great video. Share the love. Like. Subscribe and Share. You know you want to.
Creativity and baking in 1 video. Thanks for sharing. You have teaching genes "excellent"
Thank you. I got them from my papa, a retired maths teacher
Excellent video! Thank you for your wonderful demonstration of how to make these mouth watering beautiful buns.
Не знаю английского,смотрю БЕЗ субтитров и всё понимаю!Вы не только классный пекарь,но и замечательный учитель!👍👏❤️😋
Thats is an excellent compliment. Thank you
Your directions are great and appreciate the different styles. Thank you.
These cinnamon rolls look delicious and beautiful. ❤
Thank you 😋
You are a very generious man for sharing the recipe and the demonstration on how to make them . thank you
My pleasure
No music just relaxing professional Video, much love to you Sir!
it's a joy to watch you bake.. so much love coming from your hands .. i've been baking for about 40 years , and really appreciate all the effort and energy and love that it takes to make these luscious goodies.. 👍👍👍
My pleasure 😊 ❤️❤️
Looks so good, cinnamon buns and scones are my favourite. Will try this for the holidays
🫶🏾🫶🏾
Oooh first viewer. Thanks man, I like your baking and I will try out the buns. They look good! Early happy christmas!
Hope you enjoy it, happy Xmas too.
🎉So Soft & Pretty & Smells Good Too ❤ I will use your recipe soon, thanks a lot dear baker Blessings to you this Season of Joy 💫🙏🏽💫
Thank you too 🫶🏾
Awesome tutorial. I especially l especially the different shaping techniques. I also luv your accent😊.
Haha thank you.
Very likeable guy!! Loved the video!
This was wonderful to watch and I’m all inspired to make my own now, thank you, look forward to the next one 🌟
Wonderful!
Assisti seus vídeos desde o início, Léo, sua evolução é excelente! 👏
Obrigado 🙏🏾 pelo apoio.
Gracias por compartir, tanto, y tan exquisitas recetas. Mis felicitaciones por tu gran y excelente trabajo. 🙏👏👏👏🤗
Gracias ❤️
Hi Leo👋 Great video!🌟 Thanks so much🙏💕
You are so welcome
Very awesome! Thank you for the recipe
My pleasure 😊
Thank you for sharing!!
You are so welcome!
Thank you
Yummy yummy.
recently found you leo and love your videos, so down to earth! i work about 30 minutes from sevenoaks so may pop down one day!!!
Sure, come down ❤️🫶🏾
Thank you! This was so informative!
Leonel, thank you for the recipe! I'd rather come to the UK & have you bake cinnamon rolls for me, but as am in Iowa, I get to
make them myself!💜
One day, I will bake for you, for now, treat yourself x
looks so tasty!!! good tutorial❤
Thank you 😋
Thank you for sharing ❤
That big rolling pin has a mind of its own ~ it wants to be used. Ha!
Thanks, can you please share your childhood bread that made you find your passion in baking 😊 in a video latter
This one, but I can do it later on, too
ua-cam.com/video/iMtawARHW-Y/v-deo.htmlsi=5QkjjWhZqiHHgaKz
cinnamon bun, my favorite . 💌
Thank you for sharing 😊😊😊
Looks great and I believe I'm going to give these a try for Christmas Morning.
Thank you for sharing!
Amanzing
Thank you so much. I really appreciate your sharing your skills
🫶🏾❤️
Thank you love it❤
Looks so good👍🏽👍🏽
So good
Tq vvv much. You are so kind
You are amazing
❤️
Thanks for sharing 👍🏿
No problem 👍
Absolutely delish. Thank you!
❤️
Yummy❤❤❤
Thankyou for sharing, regards from Indonesia
I love your videos. They inspire me to start baking again
👍🏾👍🏾👍🏾👍🏾
Thanks so much! I will try ❤
👍🏾👍🏾👍🏾
Merry Christmas in advance.🎉❤
🫶🏾🫶🏾🫶🏾👍🏾
Found gold
👍🏽👍🏽👍🏽
such a good recipe:)
So good!
Olá Léo,
Sabes que vais ser professor, né?😊
Muito obrigada
I gotta try this 🤩
You should! So good
Yeeeeeeeeees ❤
Semangat.. ❤ semoga kau sukses kedepannya
Thank you
😊😊😊👋👋👋👏👏
thank you for sharing, will be trying it. Have you ever mixed clear gel with your cinnamon filling for the gooeyness?
I am going to try this!
You should
Love it buddy. Can you share a link to the big rolling pin? That’s definitely my next purchase lol
Hey, you got it.
www.nisbets.co.uk/schneider-wooden-rolling-pin-680mm/gt018?vatToggle=incvat&cm_mmc=PLA-_-21488580166-_--_-&cm_mmca1=go_21488580166____m_&kpid=go_cmp-21488580166_adg-_ad-__dev-m_ext-_prd-GT018_sig-Cj0KCQiAo5u6BhDJARIsAAVoDWs-Ay7laS8DH5GKmtcQPZyTClFns_MjgM2p8hRS460Ml2vcYRLYoC4aAt09EALw_wcB&plaid=1&gad_source=1&gbraid=0AAAAAD_ES7o37kqnDA3f6EpSSa0tKu27Y&gclid=Cj0KCQiAo5u6BhDJARIsAAVoDWs-Ay7laS8DH5GKmtcQPZyTClFns_MjgM2p8hRS460Ml2vcYRLYoC4aAt09EALw_wcB. Similar my one I got from Amazon but not available anymore
Oi Leo
Bom dia.
Vou tentar fazer essa receita obrigada.
Vc já usou outro tipo de Açúcar? Sem ser caster sugar?
Ainda, mas podes tentar com outro tipo de açúcar irá dar bom resultado
Leonel, thanks for the tutorial, excellent job. Do have help or you do all you're baking alone?
I’m doing solo 🫶🏾
Looks perfect! so you proof the dough around 2 hours in fridge after cutting and shaping you proof them for how many hours? in the vid you're saying about 4 hours but that's when they come out of the freezer right?
@leothebaker
After you mix, put in the fridge between 4-6 or overnight Then after shaping proof around 2hours depending on your room temp could be less or more. Ideal temp is 27c, 2 hours should be enough untill they wobble
I think your rolling bin is a bit jealous of the little one. Lol.
Love your videos Leo! I have a question:
It's winter where I am. Do I have to proof in the fridge instead of at room temperature?
Thank you again so much, will convert the measurements and looking forward to trying this recipe! 🙌🏽🥹💜
Hi Gabrielle,
The first proof is always in the fridge, and after you shape proof room temp of you have controlled temp proofer you can do on 27c for 2 hours. Or until they wobble
Hello. Should there be sugar in the dough too? I realize that the 400grams of caster sugar you mentioned in the video is for the filling only.
I recall something about almond meal in one of your posts about cinnamon rolls but I cant find it and am curious how it fits.
Thanks
Yeah.
You can add 100g, but I don't use buns for allergen reasons with some customers, making them friendly to everyone.
You can add that it makes a massive difference
Question if I make recipe in half do I cut the mixing time in half?
Thank you for sharing I am using your recipe.
Mixing time remains the same
@ Thank you.
Can we use instant dry yeast?!
Love watching you sharing recipes.
Great advice reference the ingredients.
The big rolling pin had a mind of its own.
You see me Rolling. 😁😂
Delicious. I will be with you in 20 minutes. 😆
Great video.
Share the love. Like. Subscribe and Share. You know you want to.
Hahaha thanks.
Can you bake with another type of flour? not wheat...Thank U
I have not yet tried them myself, but I can't see why you wouldn't
Pro
🫶🏾🫶🏾
Do you sell from a storefront? Could you please add your location to your profile so we can buy some? I can almost smell the videos! 😍
Hey, I do pop-ups.
In Sevenoaks, Kent.
LeotheBaker.com
what country are you in?
I’m in uk 🇬🇧 Sevenoaks
@ Nice, 👍 when I visit i’m stopping by, God bless.