I made the recipe 2 weeks ago. Let me tell you this... the rolls were ah-mazing! I ate 2 as soon as they cooled down and the family fought over the rest. BAHAHAHAHA. Entire pan gone within an hour! So, yeah that happened. Needless to say, they are getting on my nerves asking me to make more. Mission accomplished.
that is awesome haha! I used to make these at work all the time I should've been sick of them already but I'm not coz they're THAT good. Im so glad you and your family like them!
I’m an avid / obsessed home baker, and have watched so many videos on how to make these. Yours is the one I’m going to try this weekend. You’ve included so many helpful tips! Extra points for metric measurements. I can’t wait to get started. Thank you so much.
I love the tip of refrigerating the dough first. Helped so much in cutting a softer stickier dough. I find a stickier dough makes for a better product.
I don't come back on UA-cam to leave comments after watching videos 😅 However! This recipe!! Speechless!! The best pastry I have ever made,thanks to you. So chewy and delicious,so fluffy! I can go on and on. Thanks for sharing this recipe with us.
I just made these and I am shocked at how soft they turned out. That trick with the aluminum foil really helped with trapping in the moisture. Very good recipe, thank you!
Finally! A cinnamon roll recipe with actual helpful tips! All if the other recipes I’ve seen seems to be exactly the same! I’m hoping these tips bring my cinnamon rolls to the next level for the holidays! Thank you! New subscriber here!
I have made cinnamon rolls for years as a Christmas-only treat. Your top tip about covering them initially has been added to my recipe notes to try out next December. I have experienced underdone (a bit too 'doughy') and overdone (a bit too dry) and know that achieving the right balance can be easier said than done, so I am looking forward to trying out this tweak!
I hope you like them! and you're right it's hard to find that perfect balance, I personally like it just a touch underdone in the center for that extra softness. Happy baking!
This is the best recipe, I made them and left them overnight and… 🤯🤯🤯 They were so good, or so I was told because there weren’t any left for me. Amazing video, thank you so much
I have tried many recipes, but yours was a really amazing and very successful experience. The ingredients are well thought out and everything is perfect Thank you with all my heart and I hope you continue to delight us with these amazing recipes Maisaa from Canada
Have you ever tried to pouring whipping cream over your rolls before baking ?? I watched some other videos, and they say it keeps them super soft. I have tried it and I must say they are correct. Thanks so much for your video..
I have tried many Cinnamon rolls recipes and this is the Best!!! Just made a batch and it came out so soft and fluffy 🤗😋👍 I baked 7 and froze another batch without proofing. How long will they last in freezer and how long to thaw prior to proofing?
Cinnamon rolls are my favorite , once I baked from the store Ready dough , that wasn't good at all . I will tray your recipes . Looks so yummy . Thanks.
I really loved the video and plan to use your tips when I make homemade cinnamon for the first time ever this week. I am curious to know how long can the cinnamon rolls last in the freezer and how to thaw them exactly for when I’m ready to bake them?
Hi there the cinny rolls will last for up to 3 months in the freezer. Thaw them out in a baking dish at room temp and once they're bake to room temp they will continue proofing
I used to make a roll, but now I use a 1½ measuring stick and a pizza cutter and roll them one by one. Much more accurate and faster. If you're doing a big batch, you can make one cut across to get two rolls for each width cut.
Love the video, I never thought of covering my rolls with foil at the start of baking always towards the end when they are looking too brown and not quite done. Also putting the dough in a pan to start out with a rectangle is genius. You just upped my roll making in one video! Oh, and I agree with you.......you have to have a shi* ton of cream cheese frostings as well. LOL
Omgggg I’m so so glad I came across ur recipe. It’s amazinggg. This will be my go to recipe FOREVER. THANK U FOR SHARING. loveee the part that we can freeze them for later
I love your videos. I’m so happy I found your channel. You are a talented creator. I also make you tube cooking videos and I just love learning from other amazing people like you! Thank you for sharing new friend.
This is by far the best recipe for cinnamon rolls Ive tried so far. My only issue was removing them from the pan. I did generously grease the pan but they still stuck and were hard to remove. I think lining the pan with parchment paper could easily solve this issue. Next time I will try this and update. Update: So parchment paper lined pan made all the difference. Seems like a small thing but they came out of the pan perfectly.
They look absolutely delicious! Tried them and definitely taste much better than the shop-bought ones. Little tip for anyone struggling to roll out the dough if it's soft and you don't have time to chill it. You can put it between 2 sheets of cling film and then roll that way, this stops them sticking and you can use the lower one to help you roll them just like a sushi roll. Oh, and wash the knife with hot water in between to stop it sticking when you're cutting the buns out of the big roll. Now to go to the kitchen and bake these!
I'm making your rolls right now. I love that it makes a big batch and can freeze some for later. I'll write back after I try one. But I also added a tablespoon of hershey chocolate baking powder and cardamom to my cinnamon spread. I was out of brown sugar so made my own by adding some molasses to pure cane sugar. Lol, it's if ya craving sweet buns you improvise. Also milled my own flour, I dont buy purpose flour. So I milled up soft white wheat berries for probably about half the flour and added KA white bread flour and mixed that up together to create all purpose. This way rolls wouldnt come out tough. And sadly I'm out of cream cheese too so will be icing with vanilla and cardamom, drizzle instead. I bake alot but not many sweets. So I'm sure these buns will taste amazing. I subbed your channel. :)
I just want to encourage you both to keep doing this videos, amazing quality and also great content. I usually watch a lot of Joshua Weissman's videos and Bon Appétit and I have to say you really are just a step away to be as incredible as they are. You have my support and I really hope to see grow and prosper :)
Wow thank you so much for the support and taking the time to write this message that meant a lot! Will try our best to continue creating good content! 🥲
Aw I just found this channel and absolutely adore it. I’m obsessed with cinnamon rolls but haven’t really had time to try and make some myself. Keep up the good work Jennifer, you channel is gonna blow up for sure!
I made a batch today and I followed ur recipe exactly an it came out great my kids loved this method....it was really fluffy and soft this is how I will be making it from now on but my problem is it got stuck to the pan because the sugar to the bottom got hard...how can I improve this
I’m a little confused. You do the second rise then put them in the refrigerator over night? They don’t rise in the fridge? Then bring to room temp the next morning and bake? I’m excited to try your tips. Great video. Thank you
hi there yes I left the rolls out to rise and put them in the fridge because I think longer fermentation yields better so it's really a personal preference thing, you can certainly shape them proof them and bake them off right away without leaving them in the fridge overnight. If you do leave them in the fridge they will continue to proof a little bit but very slowly, the reason why I chose to proof them before fridge is so I can bake them right away after they come back to room temp which will probably only takes 10-15 mins. Hope you like the recipe and happy baking!
I am a rookie baker. I love to watch videos to learn tips. I recently started making cinnamon/raison rolls and your video popped up. Your tip about spreading the dough in a cookie sheet and putting in the refrigerator is excellent. I will try that next time and also try the aluminum foil for half my baking time. I also like the idea of letting them sit in the refrigerator overnight after the 2nd rise. Thanks. I watched this video three times. Question: On the frosting I wonder why the milk is added?
Hi Terry glad you find the video helpful! I learned both those tips from work and I think they improve the cinnamon rolls so much! I added the milk to thin out the frosting a little so it's easier to spread, happy baking!
Hi. Thank you for this awesome video. Question: can i frozen the baked rolls? Then once thawed in room temperature, i can just microwave or air fryer to warm those rolls? TIA
I made these and froze them after they baked and frosted. Wrap individually in saran wrap. Freeze all together in a zip lock. Then take one from the freezer, unwrap, nuke for 30 seconds, tastes like fresh. But if you use too much icing and nuke too long it gets messy. I didnt use much icing so the 30 seconds worked out ok and there was just enough icing to be good. Warm stuff tastes sweeter anyway.
Thanks for the aluminum foil tip. I'm making cinnamon rolls tomorrow. I want to know if it's a good idea to add a little heavy whipping cream over the tops of my cinnamon rolls before baking? I saw this tip on another pastry chef's channel. She says, it will make your cinnamon rolls really soft after baking them. Kind of like a Cinnabon cinnamon roll. Thank you for a excellent video 📹 👏 and excellent tips! 👏
hi I've actually never tried the heavy cream hack but I know someone that has and he said it makes the rolls very gooey, and speaking of cinnabon I actually have a video on how to make cinnabon style cinnamon rolls check it out if you're interested :)
Hi do you have further tips for freezing the rolls? When i took the rolls put of the freezer they didn't rise at all. I left them out for 1.5 hours. I live in a tropical country (temp then was 29C). Thanks :)
Once you remove them from the freezer they will need to come back to room temp, once they reach room temp they will continue proofing, unless the yeast is dead which you can check by blooming it in liquid prior to mixing the dough. Hope this helps!
you can use bread flour but just note that the cinnamon rolls will come out more bready and chewy because bread flour is higher in protein, I'd recommend using a blend of ap and bread. You can use salted butter just cut out the salt the salt that's in the recipe
Is it possible to leave the dough in the refrigerator for a few hours after lifting the dough, placed it in a straight-sided form? I'll take it to work in the morning to put the stuffing on with the guys. Or what is the best thing for me to do? At what stage should I put the dough in the refrigerator? I want to prepare the dough to continue cooking with the children. Thank you💙
I just made cinnamon rolls today, they were pretty good but I think I over cooked them, when I checked temp they were at 200 degrees, the next time I will cover for 10 min and uncover for 10 and then check temp again. Also I will make them 1 3/4 in thick. What do you think?
Hi! How do you go about defrosting and baking these from frozen? How long do they need to sit out for the second rise after being thawed? I'd love to have some of these on hand for after we have our second baby!
Say the night before you’re going to bake them, take them out of the freezer and thaw them in the fridge. On the day you’re baking take them out of the fridge and let them come back to room temp and continue proofing till puffy and almost double in size. How long it takes will depend on how warm your kitchen is, the warmer is it the faster it’ll proof. Typically speaking they’ll take about 45 mins to 1 hour at 85F
@@Jennhsiao thank you so much! I'm trying these this weekend but it's only myself, husband, and toddler and we don't need that many calorie bombs! Lol Next week I'm trying your flaky buttermilk biscuit recipe! I found it on Reddit so don't forget to post your creations on r/bread or r/baking I'm a newb to baking and very excited to make both of these recipes :)
Can you please let me know about the freezable ones you put aside? Did you leave out to proof first (the 2nd time once rolled) before freezing, or straight in the freezer, thaw when needed and cook as normal?
Silly me… after the dough hook finished it’s thing, it didn’t feel elastic enough. I had forgotten the egg! I put it in then, mixed and then kneaded for two more minutes.. it felt nice and elastic and the window test passed. It’s now rising… We’ll see if it works! 🤞
I enjoy your channel! I make cooking videos too and find your work inspirational! I defiantly have to try this recipe! Thank you for sharing! I liked & subscribed and hope we can learn from one another! Happy New year!
after shaping them into rolls just place them on a baking tray and put them directly in the freezer. They will last up to 3 months. when ready to bake remove from freezer and let them come back to room temp and proceed the next step as usual
I made the recipe 2 weeks ago. Let me tell you this... the rolls were ah-mazing! I ate 2 as soon as they cooled down and the family fought over the rest. BAHAHAHAHA. Entire pan gone within an hour! So, yeah that happened. Needless to say, they are getting on my nerves asking me to make more. Mission accomplished.
that is awesome haha! I used to make these at work all the time I should've been sick of them already but I'm not coz they're THAT good. Im so glad you and your family like them!
I’m an avid / obsessed home baker, and have watched so many videos on how to make these. Yours is the one I’m going to try this weekend. You’ve included so many helpful tips! Extra points for metric measurements. I can’t wait to get started. Thank you so much.
How did they turn out?
You are the only person on UA-cam, I've found that tells you how to store until ready to bake.
😉
I love the tip of refrigerating the dough first. Helped so much in cutting a softer stickier dough. I find a stickier dough makes for a better product.
Me too. I always rather it be sticky than hard and tough. Especially bread.
Very yummy thanks for sharing your nice video lods have a nice day.
I don't come back on UA-cam to leave comments after watching videos 😅 However! This recipe!! Speechless!! The best pastry I have ever made,thanks to you. So chewy and delicious,so fluffy! I can go on and on. Thanks for sharing this recipe with us.
I just made these and I am shocked at how soft they turned out. That trick with the aluminum foil really helped with trapping in the moisture. Very good recipe, thank you!
Finally! A cinnamon roll recipe with actual helpful tips! All if the other recipes I’ve seen seems to be exactly the same! I’m hoping these tips bring my cinnamon rolls to the next level for the holidays! Thank you! New subscriber here!
thank you so much! glad you find the tips helpful 🥰
Hey Dena. Did you get to try them? How did they turn out?
Thank you for the extra tips. The chill time and cover 25m bake time will make a nice change.
These are the best cinnamon rolls thank soy so much to be honest an to share the same recipe! ❤Not everyone does it
I have made cinnamon rolls for years as a Christmas-only treat. Your top tip about covering them initially has been added to my recipe notes to try out next December. I have experienced underdone (a bit too 'doughy') and overdone (a bit too dry) and know that achieving the right balance can be easier said than done, so I am looking forward to trying out this tweak!
I hope you like them! and you're right it's hard to find that perfect balance, I personally like it just a touch underdone in the center for that extra softness. Happy baking!
This is the best recipe, I made them and left them overnight and… 🤯🤯🤯 They were so good, or so I was told because there weren’t any left for me. Amazing video, thank you so much
Outstanding.... I feel like I just wanted an episode of ATK... Great tips, I will be making this weekend....
Extra props for grams....
Wow thank you! Glad you find it informative 😃
Thanks for the great recipe 😊
Thanks for sharing your recipe and tips. I made the BEST cinnamon buns using your recipe 😋
tried this recipe today, the rolls turned out amazing! the tips are very helpful 🙂
thank you glad you enjoyed them!
I just found your videos. I just love your personality!! Thank you for sharing!
I have tried many recipes, but yours was a really amazing and very successful experience. The ingredients are well thought out and everything is perfect
Thank you with all my heart and I hope you continue to delight us with these amazing recipes
Maisaa from Canada
thank you Maisaa! your comment made my day and I'm so glad you like the cinnamon rolls!
Hello ,home made is all ways better good job ❤
Have you ever tried to pouring whipping cream over your rolls before baking ??
I watched some other videos, and they say it keeps them super soft.
I have tried it and I must say they are correct.
Thanks so much for your video..
I have tried many Cinnamon rolls recipes and this is the Best!!! Just made a batch and it came out so soft and fluffy 🤗😋👍 I baked 7 and froze another batch without proofing. How long will they last in freezer and how long to thaw prior to proofing?
Cinnamon rolls are my favorite , once I baked from the store
Ready dough , that wasn't good at all . I will tray your recipes .
Looks so yummy . Thanks.
same here! I love cinnamon rolls too I think it's just one of those things that taste wayyy better when it's homemade! hope you enjoy this recipe
You guys are really cute together. Good job on this video. The cinnamon rolls look great!
Hi there 👌❤ by any chance do you have a recipe for sourdough cinnamon rolls?
Na natatakam ako habang nanunood salamat lods sa pagbahagi ng iyong kaalaman.
I really loved the video and plan to use your tips when I make homemade cinnamon for the first time ever this week. I am curious to know how long can the cinnamon rolls last in the freezer and how to thaw them exactly for when I’m ready to bake them?
Hi there the cinny rolls will last for up to 3 months in the freezer. Thaw them out in a baking dish at room temp and once they're bake to room temp they will continue proofing
I used to make a roll, but now I use a 1½ measuring stick and a pizza cutter and roll them one by one. Much more accurate and faster. If you're doing a big batch, you can make one cut across to get two rolls for each width cut.
And also, GREAT TIPS!! Thank you!!
Love the video, I never thought of covering my rolls with foil at the start of baking always towards the end when they are looking too brown and not quite done. Also putting the dough in a pan to start out with a rectangle is genius. You just upped my roll making in one video! Oh, and I agree with you.......you have to have a shi* ton of cream cheese frostings as well. LOL
So glad you found this video helpful! I do love my cinnamon roll with A CRAZY AMOUNT of frosting, because why not!
Wow, you are so lovely, and a great sense of humor. Thank you.
I LOVE your cat!!! 😻
The cinnamon rolls look amazing!!! Going to make them this weekend! 😺🙌🏻💜
I have tried so many cinnamon roll recipes. But this one is the best. Thank you for sharing this ♥️
thank you! I'm glad you like them!!
Omgggg
I’m so so glad I came across ur recipe. It’s amazinggg. This will be my go to recipe FOREVER.
THANK U FOR SHARING.
loveee the part that we can freeze them for later
What size did you roll the rectangle out to. ❤
I love your videos. I’m so happy I found your channel. You are a talented creator. I also make you tube cooking videos and I just love learning from other amazing people like you! Thank you for sharing new friend.
Thanks for sharing. I love homemade cinnamon rolls.
Me too they’re the best!
This is by far the best recipe for cinnamon rolls Ive tried so far. My only issue was removing them from the pan. I did generously grease the pan but they still stuck and were hard to remove. I think lining the pan with parchment paper could easily solve this issue. Next time I will try this and update.
Update: So parchment paper lined pan made all the difference. Seems like a small thing but they came out of the pan perfectly.
Thanks
Thanks for sharing your recipe
Can i make this using bread flour?
I made this with a Dutch oven and oh my Lord it tasted so good!
I tried the recipe it worked wonderfully ate half before i could remove them from the baking pan ... love u for all the tips..
So glad you like them!!
I just subscribed to your channel
I'm trying these today. I will let you know how they turned out
Excellent... clear and FUN!
Woooow I tried it yesterday then baked it today woooow 👌👌👌👏👏👏 literally the best recipe & tips i have tried
Thanx for the tips especially patting the dough out in a pan and placing in the fridge. Now I gotta order a couple of those plans
I love those pans they’re great for cooking too! Glad you find the tips helpful
Hey! Amazing work! Just wanted to ask if we want to make half of this then would we just have to reduce the recipe by half?
They look absolutely delicious! Tried them and definitely taste much better than the shop-bought ones. Little tip for anyone struggling to roll out the dough if it's soft and you don't have time to chill it. You can put it between 2 sheets of cling film and then roll that way, this stops them sticking and you can use the lower one to help you roll them just like a sushi roll. Oh, and wash the knife with hot water in between to stop it sticking when you're cutting the buns out of the big roll. Now to go to the kitchen and bake these!
Can I do this recipe with a hand mixer? Is it okay if it doesn't have medium or low speed? Pls reply thankssss
I so loved the cat 😻😻😻😽
Me too!!
Just made today. My son loved it! It was soooo good
I'm making your rolls right now. I love that it makes a big batch and can freeze some for later. I'll write back after I try one. But I also added a tablespoon of hershey chocolate baking powder and cardamom to my cinnamon spread. I was out of brown sugar so made my own by adding some molasses to pure cane sugar. Lol, it's if ya craving sweet buns you improvise. Also milled my own flour, I dont buy purpose flour. So I milled up soft white wheat berries for probably about half the flour and added KA white bread flour and mixed that up together to create all purpose. This way rolls wouldnt come out tough. And sadly I'm out of cream cheese too so will be icing with vanilla and cardamom, drizzle instead. I bake alot but not many sweets. So I'm sure these buns will taste amazing. I subbed your channel. :)
Nice tip on how to tell if the dough is ready
Thank you!
I just want to encourage you both to keep doing this videos, amazing quality and also great content. I usually watch a lot of Joshua Weissman's videos and Bon Appétit and I have to say you really are just a step away to be as incredible as they are.
You have my support and I really hope to see grow and prosper :)
Wow thank you so much for the support and taking the time to write this message that meant a lot! Will try our best to continue creating good content! 🥲
Aw I just found this channel and absolutely adore it. I’m obsessed with cinnamon rolls but haven’t really had time to try and make some myself. Keep up the good work Jennifer, you channel is gonna blow up for sure!
thank you 🥺I highly recommend you give these cinnamon rolls a try when you do have the time cause they're worth it!
One can only hope. 🤣
Have you ever added heavy cream when baking your rolls?
how do you get a print out version?
I don’t have any unsalted butter can I just use salted butter?
I will try inshaallah
They look great, thanks for sharing.
I made a batch today and I followed ur recipe exactly an it came out great my kids loved this method....it was really fluffy and soft this is how I will be making it from now on but my problem is it got stuck to the pan because the sugar to the bottom got hard...how can I improve this
Thank you for sharing!!
Home made cinnamon rolls its full of love care and sweet I love your recipe cream method I will inshaallah
I’m a little confused. You do the second rise then put them in the refrigerator over night? They don’t rise in the fridge? Then bring to room temp the next morning and bake? I’m excited to try your tips. Great video. Thank you
hi there yes I left the rolls out to rise and put them in the fridge because I think longer fermentation yields better so it's really a personal preference thing, you can certainly shape them proof them and bake them off right away without leaving them in the fridge overnight. If you do leave them in the fridge they will continue to proof a little bit but very slowly, the reason why I chose to proof them before fridge is so I can bake them right away after they come back to room temp which will probably only takes 10-15 mins. Hope you like the recipe and happy baking!
@@Jennhsiao thank you so so much. 💗💗
@@Jennhsiao This is very good idea coz I want to eat them for Breakfast but I don’t want to get up early to make them.
Hi, I found your channel by accident and I just love it. Please do a video on how to make doughnuts. Happy New Year 💞🎉
Yasssss donuts! That’s a great idea definitely adding that to my list!
After you freeze the dough, how do you get it ready for baking?
like shaping dough in pan tip
I am a rookie baker. I love to watch videos to learn tips. I recently started making cinnamon/raison rolls and your video popped up. Your tip about spreading the dough in a cookie sheet and putting in the refrigerator is excellent. I will try that next time and also try the aluminum foil for half my baking time. I also like the idea of letting them sit in the refrigerator overnight after the 2nd rise. Thanks. I watched this video three times. Question: On the frosting I wonder why the milk is added?
Hi Terry glad you find the video helpful! I learned both those tips from work and I think they improve the cinnamon rolls so much! I added the milk to thin out the frosting a little so it's easier to spread, happy baking!
Iam going to make cinnamon rolls 😋 again 😃
6:09 Just curious but why do you combine butter and cinnamon sugar?
Hi. Thank you for this awesome video. Question: can i frozen the baked rolls? Then once thawed in room temperature, i can just microwave or air fryer to warm those rolls? TIA
I made these and froze them after they baked and frosted. Wrap individually in saran wrap. Freeze all together in a zip lock. Then take one from the freezer, unwrap, nuke for 30 seconds, tastes like fresh. But if you use too much icing and nuke too long it gets messy. I didnt use much icing so the 30 seconds worked out ok and there was just enough icing to be good. Warm stuff tastes sweeter anyway.
The best ever . Thanks for sharing ♥️
DENTAL FLOSS IS A GREAT CUTTER
What size is your baking dish? Thank you.
Wow, our host went from a cat, to a woman, to a man. Bit of a trip for this early in the morning. Must say he has soft hands!
lol we like to give our audience a little bit of everything! He does have very smooth and soft hands!
Thanks for the aluminum foil tip. I'm making cinnamon rolls tomorrow. I want to know if it's a good idea to add a little heavy whipping cream over the tops of my cinnamon rolls before baking? I saw this tip on another pastry chef's channel. She says, it will make your cinnamon rolls really soft after baking them. Kind of like a Cinnabon cinnamon roll.
Thank you for a excellent video 📹 👏 and excellent tips! 👏
hi I've actually never tried the heavy cream hack but I know someone that has and he said it makes the rolls very gooey, and speaking of cinnabon I actually have a video on how to make cinnabon style cinnamon rolls check it out if you're interested :)
@@Jennhsiao Thank you. 😊 I will check out your Cinnabon roll video.
Cute kitty 🧡
Hi do you have further tips for freezing the rolls? When i took the rolls put of the freezer they didn't rise at all. I left them out for 1.5 hours. I live in a tropical country (temp then was 29C). Thanks :)
Once you remove them from the freezer they will need to come back to room temp, once they reach room temp they will continue proofing, unless the yeast is dead which you can check by blooming it in liquid prior to mixing the dough. Hope this helps!
Looks real good. Would like to try but all I have is active dry yeast. Can it be used? If so what adjustments in your recipe are required?
www.thespruceeats.com/baking-yeast-dry-and-fresh-yeast-measurements-1446706
Hey beautiful, funny gal!! If I use “bread flour” vs “all purpose” does it matter?
Have you tried the heavy whipping cream hack for the store bought ones?
For how long I can freeze them for ?
Thnx for the recipe
This video has my heart. I am making cinnamon rolls for Christmas Eve!
I’m making them for Christmas morning! Hope you have a wonderful holiday!
cook the pillbury ones in a waffle maker. they are grewat that way
What's the name of that towel at 3:38? The particular one you're using, the design/artwork is nice.
Hi! Thank you for all the ahmayzing tips like the foil.. can i ask though, can i use maybe bread flour and salted butter?
you can use bread flour but just note that the cinnamon rolls will come out more bready and chewy because bread flour is higher in protein, I'd recommend using a blend of ap and bread. You can use salted butter just cut out the salt the salt that's in the recipe
@@Jennhsiao thank you!! Appreciate the reply.. making mine tonight🙌🏻 can’t wait
What type of butter did you use for the cinnamon filing part? unsalted or salted?
Unsalted
Although I think that in case you do not have, you can add the normal but you will have to omit the extra salt
Thank you for the recipe. May I know the size of the baking pan you used?
9x13
oh yum this looks amazing!! The cream cheese frosting .. can we store em in the fridge? If yes, how long are they good to reuse? Thankyou! :)
the cream cheese frosting will last in the fridge for 2 weeks but you can always freeze it for up to 3 months!
@@Jennhsiao thankyou! How long are the rolls good for if we store it that way in the freezer pre-bake?
Is it possible to leave the dough in the refrigerator for a few hours after lifting the dough, placed it in a straight-sided form? I'll take it to work in the morning to put the stuffing on with the guys.
Or what is the best thing for me to do? At what stage should I put the dough in the refrigerator? I want to prepare the dough to continue cooking with the children.
Thank you💙
I just made cinnamon rolls today, they were pretty good but I think I over cooked them, when I checked temp they were at 200 degrees, the next time I will cover for 10 min and uncover for 10 and then check temp again. Also I will make them 1 3/4 in thick. What do you think?
Hi! How do you go about defrosting and baking these from frozen? How long do they need to sit out for the second rise after being thawed? I'd love to have some of these on hand for after we have our second baby!
Say the night before you’re going to bake them, take them out of the freezer and thaw them in the fridge. On the day you’re baking take them out of the fridge and let them come back to room temp and continue proofing till puffy and almost double in size. How long it takes will depend on how warm your kitchen is, the warmer is it the faster it’ll proof. Typically speaking they’ll take about 45 mins to 1 hour at 85F
@@Jennhsiao thank you so much! I'm trying these this weekend but it's only myself, husband, and toddler and we don't need that many calorie bombs! Lol
Next week I'm trying your flaky buttermilk biscuit recipe! I found it on Reddit so don't forget to post your creations on r/bread or r/baking
I'm a newb to baking and very excited to make both of these recipes :)
Hi what type of milk did you use?
I am so making these!! What size pan works for 12. I think I'm cutting mine 1 1/2".
Hard to tell what size pan you have your 9 in. 😂
I love this video. Is there any possibility to exchange the egg? I want to try a vegan version because I am allergic to eggs. Thank you
Yes you can leave out the egg and replace it with 2 Tablespoons of milk ( on top of the milk that’s already in the recipe )
Confused now much butter goes into the dough?
Can you please let me know about the freezable ones you put aside? Did you leave out to proof first (the 2nd time once rolled) before freezing, or straight in the freezer, thaw when needed and cook as normal?
I threw them in the freezer and when I want them I thaw them out then continue the second rise and bake off
Will make these for a party and they wont be eaten until hours later. Any tips on how to warm them up or keep them soft?
Silly me… after the dough hook finished it’s thing, it didn’t feel elastic enough. I had forgotten the egg! I put it in then, mixed and then kneaded for two more minutes.. it felt nice and elastic and the window test passed. It’s now rising… We’ll see if it works! 🤞
I enjoy your channel! I make cooking videos too and find your work inspirational! I defiantly have to try this recipe! Thank you for sharing! I liked & subscribed and hope we can learn from one another! Happy New year!
OMG, love this recipe! By the way, how do you store them at the fridge and freezer and how long does it last?
after shaping them into rolls just place them on a baking tray and put them directly in the freezer. They will last up to 3 months. when ready to bake remove from freezer and let them come back to room temp and proceed the next step as usual
@@Jennhsiao OMG you replied, thanks!