Ultimate Cinnamon Rolls 2 ways! | America's Test Kitchen vs My Mom's
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- Опубліковано 8 вер 2024
- Today I show you guys how to make Cinnamon Rolls two ways! America's test Kitchen followed by my childhood favorite ones from mom! Follow me on Instagram, Tiktok, and Snapchat @Jon_HitchCook
FULL RECIPE
CREAM CHEESE FROSTING
2 oz cream cheese, softened
7 tablespoons butter, softened
1/2 teaspoon vanilla extract (forgot to mention this)
2 tablespoons milk
1 1/2 cups confectioners sugar (powdered sugar)
1/4 teaspoon salt
America's Test Kitchen: Ultimate Cinnamon Buns
Dough
4 1/4 cups (21 1/4 ounces) All-Purpose Flour
1/3 cup cornstarch
2 1/4 teaspoons instant or rapid-rise yeast
1 1/2 teaspoons salt
3/4 cup (6 ounces) Whole milk, Room temperature
3 large eggs
1/2 cup (3 1/2 ounces) granulated sugar
12 tablespoons (6 ounces) unsalted butter softened (I know I said 1 stick which was a mistake, it's 1 1/2 sticks)
Filling
1 1/2 cups packed light Brown Sugar (10 1/2 ounces)
1 1/2 tablespoons ground cinnamon
1/4 teaspoon salt
4 tablespoons (2 ounces) unsalted butter softened (this number is honestly bullshit because I ran out of butter immediately! It was closer to 1 stick
METRIC MEASURMENT
Dough
510 grams All-Purpose Flour
40 grams Cornstarch
7 grams instant or rapid-rise yeast
6 grams salt
175 ml Whole Milk, Room Temperature
3 large eggs
100 grams granulated sugar
170 grams unsalted butter softened
Filling
330 grams packed light brown sugar
8 grams ground cinnamon
2 grams salt
56 grams unsalted butter, softened (refer above)
Bake at 350 for 35 minutes on the middle rack rotating halfway through.
MOMS HOMEMADE CINNAMON ROLLS
2 1/2 cups white all-purpose flour
1 1/2 teaspoons salt
2 Tablespoons dry yeast
1 1/4 cups lukewarm water (95-105 F)
1/2 cup Vegetable oil
1/3 cup Light Brown sugar
2 eggs
3 cups Freshly ground Whole Wheat Flour
METRIC MEASUREMENTS
300 grams White all-purpose flour
6 grams salt
18 grams instant dry yeast
295 ml lukewarm water
120 ml vegetable oil
56 grams light brown sugar
2 eggs
360 grams whole wheat flour
Bake at 175 Celsius for 35 minutes
Combine yeast and water, mix well and let proof for 10 minutes
Combine everything else into a kitchenaid Bowl along with the yeast/water once its proofed
Mix together and add 1 cup of whole wheat flour. Allow to mix and slowly sprinkle in another cup. Begin to pay attention to the dough so you don't dry it out. Slowly add the last cup in small increments.
Knead until dough is smooth and elastic
Pour out onto an oiled counter and roll into 1/4" thick rectangle and divide into two.
Follow steps in the video before placing your oven rack to the middle and preheating oven to 350 degrees Fahrenheit. Bake for 25-35 minutes or until buns are golden brown.
Very good video, honey!! You did a wonderful job and I loved the slow-mo of adding flour. I thought the test kitchen ones were gorgeous.
Awee thanks mom! 😍😘
Gotta say, mom's one was the better of the two. Loved the video btw!
I think so too! Can’t beat moms 🤤
Awwwww!! 💖💖💖💖💖
Love the video!! Thanks for sharing the recipe but I believe mom’s is gonna be the best of all time! 💕
It’s really hard to beat moms! 😍🙊
Our family loves your Mom's cinnamon rolls. We actually prefer the whole wheat add. Thanks for sharing! It's our go to recipe now.
Glad I watched this. I was about to make the Test Kitchen variety, but I don’t want a super heavy roll. I’ll keep looking. Thank you🙂
Sorry for the pause in posting everyone! Summer has been a little hectic and I ran into motivational blocks but I hope you enjoy this one. Hope to get back into the groove of posting now! Thanks so much for watching and let me know what you think of this format of leaving the measurements out of the actual video! Of course, all precise measurements are included in the description if you would like to see the full recipes. Thanks again!
This is awesome! Thank you for listing the ingredients! It is so helpful. Two thumbs up!! Mom's had only one rise, great for saving time.
Thank you so much! And absolutely, I know I love seeing the ingredients in the description. Hope you stay tuned for more ☺️
I've made the America's Test Kitchen version of the cinnamon bun. I lightly toasted pecans chopped them very very very very very very fine added them to the brown sugar and cinnamon mixture before spreading on top of the dough. What I did differently was instead of making a large cinnamon buns you can easily make 10 to 12:00 size buns. You can also increase the amount of icing to make it even more delicious.
I really like the comparison videos! And cinnamon rolls are one of my favs lol!
yassss they both turned out great!
You did such a nice job with these recipes! Do you think it’s possible to make the dough without a mixer and hook? I only have the small hand-held type…
Yes definitely! I have only ever made dough by hand. You will knead the dough rather than hook doing the work. 🙂
Gracias
Very nice👍👌👏
i've been wanting to make these again! I read in the comments (on ATK) that someone used the dough from the ATK "sticky buns" and made cinnamon rolls using that instead too.
oh, i've also used their brioche recipe to make rolls too. But I used poppy seed filling instead. Another variation :)
I never thought to do that I will have to try it!
I routinely make all types of dough with yeast, never a problem. I cannot get enriched dough like this to rise. Yeast is fine, proofed with no problem.
Yes the world of bread can be quite frustrating! Does it not rise at all?
This helps me out so much! Question tho, did you end up changing the amount of cornstarch in the test kitchen recipe?
Yes for me the consistency of the cinnamon roll was off so I lowered it a tad. I would work around with it to your personal taste.
I see the Alaska SWAG is making an appearance!!
Gotta represent man! It's becoming one of my favorite shirts!
Süper 💯💯💯💯💯💯💯💯💯💯💯💯💯💯💯💯💯💯💯💯💯💯💯💯💯💯💯💯.
The oven with fan or not?
Good question! This was not a convection bake oven so no fan
The American taste amazing🤩..... again here after 1 month😅😋
@@meginuho9248 I’m so happy to hear you tried it! That makes this all worth it, thank you! ☺️