Not even a word of a lie your cinnamon roll recipe has had everyone knocking on my door because my house smells so good lol. I have been using your recipe for years now and it is by far the BEST recipe out there if you like fluffy, buttery cinnamon rolls. The only thing I do different is I whip my frosting to mimic the Cinnabon fluffy frosting. Chefs kiss 🤌🏻
@@consueloharo-4911it's too much to put in a short. Go to his page under videos. You won't regret it. I'm ignorant when it comes to baking but this man makes me look good e.v.e.r.y.t.i.m.e!
This short just reminded me why I have dental floss in my bottom kitchen drawer! I forgot I went through a cinnamon roll phase. After seeing this I will be going back into that phase lol. Thanks!
Ingredients For the Dough: ▢ ¾ cup warm milk (110-120F) (180mL) ▢ ¼ cup granulated sugar (50g) ▢ 2¼ teaspoons active dry yeast (.25oz/7g packet) ▢ 3½ cups all-purpose flour plus more for dusting (420g) ▢ ¼ cup packed light brown sugar (55g) ▢ 6 tablespoons unsalted butter melted (90ml) ▢ 1 large egg room temperature ▢ 1 tablespoon vanilla extract ▢ 1 teaspoon salt ▢ ½ teaspoon cinnamon For the Filling: ▢ ¼ cup unsalted butter room temperature (57g) ▢ ⅓ cup light brown sugar (73g) ▢ 1 tablespoon cinnamon For the Glaze: ▢ 4 ounces cream cheese room temperature (113g) ▢ 2 tablespoons butter room temperature ▢ 1 teaspoon vanilla extract ▢ Pinch of salt ▢ 2 cups powdered sugar (240g) ▢ 1 to 2 tablespoons milk Instructions In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook attachment, stir together the warm milk, granulated sugar, and yeast. Let stand until foamy, about 5 minutes. Add the remaining ingredients. Begin mixing on low speed until the mixture starts to come together. Increase the speed to medium-low and continue kneading until the dough is springy and tacky to the touch but doesn’t stick to your fingers, 8 to 10 minutes. Transfer the dough to a lightly oiled large bowl. Cover and let rise in a warm place (about 75F) until doubled in size, about 1½ to 2 hours. Lightly grease a 9×13-inch baking pan with butter or baking spray Turn out the dough onto a well-floured surface. Roll the dough into roughly a 12-x18-inch rectangle. For the filling: Spread the butter onto the dough in a thin and even layer, leaving a ½-inch border down one long side of the dough. (make sure your butter is very soft! If it’s still firm, microwave it in 5-second increments until easily spreadable.) In a small bowl, stir together the sugar and cinnamon. Sprinkle the cinnamon sugar all over the butter. Starting at one long end opposite the unbuttered border, roll up the dough into a tight log. Cut the log into 12 equal pieces (about 1½ inches wide) using a sharp serrated knife or unflavored dental floss. Place the rolls cut side down evenly spaced in the prepared baking dish. Loosely cover and let rise in a warm place until almost doubled in size, about 1 hour. Preheat the oven to 350F while rising. Uncover and bake for 20 to 25 minutes or until lightly browned on top. Place on a wire rack to cool. For the Glaze: While the rolls are baking, combine the cream cheese, butter, vanilla and salt in a medium mixing bowl. Beat together on medium speed until smooth. Sift in the powdered sugar and beat on low speed until well combined. For a thinner consistency, beat in 1 to 2 tablespoons of milk. When the rolls are right out of the oven, spread a third of the glaze over the hot rolls. Let cool for 5 minutes, then spread the remaining glaze on top. The rolls are best enjoyed warm but can be covered and stored at room temperature for 2 days. Notes Dust the work surface with flour. A lightly floured surface will keep the dough from sticking to the counter when kneading and rolling it out. Always flour the rolling pin as well, too, to keep the dough from sticking to it. Use dental floss or a serrated knife to slice the dough. Both will cleanly cut the rolled dough, allowing for great presentation and easy rising. Kneading options. If you have a stand mixer, knead the dough with the dough hook attachment. Otherwise, you can knead the dough on a lightly floured surface or counter. Give the dough a good long kneading - at least 8 to 10 minutes - or until it stretches evenly and doesn’t stick to your hands or the counter. Proof the dough in a warm but not hot place. The ideal proofing temperature is around 75°. I often proof the rolls in the oven with the heat off but the oven light on. Other great places are on a sunny counter, on top of the refrigerator, or in any other warm place in your house or kitchen. Spread the rolled dough with very soft, room-temperature butter. If it is still firm, microwave it in 5-second intervals until it is easily spreadable. Use a 9×13-inch ceramic or glass baking pan. This size will allow the rolls the room they need to rise and spread without the centers popping out so the rolls can bake evenly. Using ceramic or glass creates the softest rolls. Metal conducts heat better and can dry out the rolls on the edges and corners of the pan. They will still bake up fine in metal, but they won’t all be as soft. Frost the rolls in two steps. This will allow the frosting to melt into the layers of the swirl while also accumulating on top. Swipe ⅓ of the cream cheese frosting over the hot buns immediately after they come out of the oven; spread on the rest of the frosting 5 minutes later, after the buns have cooled slightly. Make the rolls ahead of time. This is the perfect recipe to assemble at night and bake the next morning. Fill the rolls, cut them, and place in the prepared baking pan before covering them with plastic wrap and refrigerating for up to 18 hours. Making them ahead like this allows you to skip the second rise, as they will rise in the fridge. When ready to bake the buns, remove the pan from the oven and let them come to room temperature for an hour. Once at room temperature, bake as directed, uncovered in a preheated oven. ENJOY!!
i figured it out: you have to go to any of his long form recipe videos and can look in the description of those and then there will be a link to his website with all the recipes he posts
My GF is allergic to cinnamon so we make our own rolls and use Oreos….grind up the cookies to replace the cinnamon and use all the filling from the middle heat it up and use it as the icing it was SOOO worth to make the dough and everything from scratch I don’t even want regular cinnamon rolls again lol
John u Akways Get Me Going with All this Goodness. Love seeingbu Love Food and Inspiring my Own Taste Buds. Keep Inteiguing and Captivating me as One of ur Many Supporters, Carry On!
They really look delicious! As if you were savoring them..they look buttery and fluffy! The icing, proteiny with cream and feta cheeses and slightly sweet, they’d be perfect like that!
I made this, it was annoying that the recipe in your website is not the same as the one you made on the video, I followed the video one and it went down PERFECT , I made also the Dulce de leche ones, with a simplified version of this one and I loved too! You are awesome!
The liquid that canned chickpeas are stored in is known as aquafaba and you can use it in a lot of different recipes as a vegan substitute for egg whites.
I was thinkin about cinnamon rolls. I'm pregnant, i see this video and now its a sign and I have to go make some. Dammit.
Congratulations to you & your husband!
Omg same! I'm also pregnant and I always run into food videos. Now I have to start making everything I see.
Same!
La recette please
@@RachidaGuerroug-ye9ub Eu moro no Brasil e não sei aonde está a receita.
ALGUEM PODERIA DIGITAR ELA AQUI POR FAVOR?❤❤
Not even a word of a lie your cinnamon roll recipe has had everyone knocking on my door because my house smells so good lol. I have been using your recipe for years now and it is by far the BEST recipe out there if you like fluffy, buttery cinnamon rolls. The only thing I do different is I whip my frosting to mimic the Cinnabon fluffy frosting. Chefs kiss 🤌🏻
But where’s the dough recipe?
Where is the recipe? I don’t see it anywhere?
@@consueloharo-4911it's too much to put in a short. Go to his page under videos. You won't regret it. I'm ignorant when it comes to baking but this man makes me look good e.v.e.r.y.t.i.m.e!
Add Pumpkin purée to your dough!!
That’s what I do for holidays!! Simply the best! And I add caramelized pecans also!!
VOGLIAMO LA RICETTA !!!!!!
LA PRETENDO !
This short just reminded me why I have dental floss in my bottom kitchen drawer! I forgot I went through a cinnamon roll phase. After seeing this I will be going back into that phase lol. Thanks!
How do you put the floss around it? It always breaks down for me lol
Ingredients
For the Dough:
▢ ¾ cup warm milk (110-120F) (180mL)
▢ ¼ cup granulated sugar (50g)
▢ 2¼ teaspoons active dry yeast (.25oz/7g packet)
▢ 3½ cups all-purpose flour plus more for dusting (420g)
▢ ¼ cup packed light brown sugar (55g)
▢ 6 tablespoons unsalted butter melted (90ml)
▢ 1 large egg room temperature
▢ 1 tablespoon vanilla extract
▢ 1 teaspoon salt
▢ ½ teaspoon cinnamon
For the Filling:
▢ ¼ cup unsalted butter room temperature (57g)
▢ ⅓ cup light brown sugar (73g)
▢ 1 tablespoon cinnamon
For the Glaze:
▢ 4 ounces cream cheese room temperature (113g)
▢ 2 tablespoons butter room temperature
▢ 1 teaspoon vanilla extract
▢ Pinch of salt
▢ 2 cups powdered sugar (240g)
▢ 1 to 2 tablespoons milk
Instructions
In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook attachment, stir together the warm milk, granulated sugar, and yeast. Let stand until foamy, about 5 minutes.
Add the remaining ingredients. Begin mixing on low speed until the mixture starts to come together. Increase the speed to medium-low and continue kneading until the dough is springy and tacky to the touch but doesn’t stick to your fingers, 8 to 10 minutes.
Transfer the dough to a lightly oiled large bowl. Cover and let rise in a warm place (about 75F) until doubled in size, about 1½ to 2 hours.
Lightly grease a 9×13-inch baking pan with butter or baking spray
Turn out the dough onto a well-floured surface. Roll the dough into roughly a 12-x18-inch rectangle.
For the filling:
Spread the butter onto the dough in a thin and even layer, leaving a ½-inch border down one long side of the dough. (make sure your butter is very soft! If it’s still firm, microwave it in 5-second increments until easily spreadable.)
In a small bowl, stir together the sugar and cinnamon. Sprinkle the cinnamon sugar all over the butter.
Starting at one long end opposite the unbuttered border, roll up the dough into a tight log. Cut the log into 12 equal pieces (about 1½ inches wide) using a sharp serrated knife or unflavored dental floss.
Place the rolls cut side down evenly spaced in the prepared baking dish. Loosely cover and let rise in a warm place until almost doubled in size, about 1 hour.
Preheat the oven to 350F while rising.
Uncover and bake for 20 to 25 minutes or until lightly browned on top. Place on a wire rack to cool.
For the Glaze:
While the rolls are baking, combine the cream cheese, butter, vanilla and salt in a medium mixing bowl. Beat together on medium speed until smooth. Sift in the powdered sugar and beat on low speed until well combined. For a thinner consistency, beat in 1 to 2 tablespoons of milk.
When the rolls are right out of the oven, spread a third of the glaze over the hot rolls. Let cool for 5 minutes, then spread the remaining glaze on top. The rolls are best enjoyed warm but can be covered and stored at room temperature for 2 days.
Notes
Dust the work surface with flour. A lightly floured surface will keep the dough from sticking to the counter when kneading and rolling it out. Always flour the rolling pin as well, too, to keep the dough from sticking to it.
Use dental floss or a serrated knife to slice the dough. Both will cleanly cut the rolled dough, allowing for great presentation and easy rising.
Kneading options. If you have a stand mixer, knead the dough with the dough hook attachment. Otherwise, you can knead the dough on a lightly floured surface or counter. Give the dough a good long kneading - at least 8 to 10 minutes - or until it stretches evenly and doesn’t stick to your hands or the counter.
Proof the dough in a warm but not hot place. The ideal proofing temperature is around 75°. I often proof the rolls in the oven with the heat off but the oven light on. Other great places are on a sunny counter, on top of the refrigerator, or in any other warm place in your house or kitchen.
Spread the rolled dough with very soft, room-temperature butter. If it is still firm, microwave it in 5-second intervals until it is easily spreadable.
Use a 9×13-inch ceramic or glass baking pan. This size will allow the rolls the room they need to rise and spread without the centers popping out so the rolls can bake evenly. Using ceramic or glass creates the softest rolls. Metal conducts heat better and can dry out the rolls on the edges and corners of the pan. They will still bake up fine in metal, but they won’t all be as soft.
Frost the rolls in two steps. This will allow the frosting to melt into the layers of the swirl while also accumulating on top. Swipe ⅓ of the cream cheese frosting over the hot buns immediately after they come out of the oven; spread on the rest of the frosting 5 minutes later, after the buns have cooled slightly.
Make the rolls ahead of time. This is the perfect recipe to assemble at night and bake the next morning. Fill the rolls, cut them, and place in the prepared baking pan before covering them with plastic wrap and refrigerating for up to 18 hours. Making them ahead like this allows you to skip the second rise, as they will rise in the fridge. When ready to bake the buns, remove the pan from the oven and let them come to room temperature for an hour. Once at room temperature, bake as directed, uncovered in a preheated oven.
ENJOY!!
❤🎉 gracias
@@guadalupeduran225 No problem!
Wow, thank you 💕❤️
You forgot dental floss thread😂
The dough recipe please ???!!!!!!!
I want the reply plzzzz
Go to preppy kitchen
I do this using pizza dough and I never seem to be able to make enough of it! Out of 48 cinnamon rolls I got 2!!! 😂😂
Yeah man, i did these for Christmas and they were delicious. Keep it up!
They really are the best! I'm tearing up just thinking about them 🥹
I made these a few months ago and we LOVED them! Thank you for such a fabulous (but attainable) recipe.
where’s the recipe?
i figured it out: you have to go to any of his long form recipe videos and can look in the description of those and then there will be a link to his website with all the recipes he posts
@@abigailwiater9678 thank you!!
Tried many of his recipes. They were all great. My go to guy for sure!! 🥰
I have been looking for a recipe that spreads the layers thin with tons of butter and cinnamon sugar. This looks perfect!
That’s great, could you link the video on the description please?
My GF is allergic to cinnamon so we make our own rolls and use Oreos….grind up the cookies to replace the cinnamon and use all the filling from the middle heat it up and use it as the icing it was SOOO worth to make the dough and everything from scratch I don’t even want regular cinnamon rolls again lol
I always love when we get besotted engagement stories where one or both parties are like "I have a fiancé!! Im engaged!!" because awwww
First time I didn’t hear him say happy baking!💀
Good Morning! We will definitely try it. Thank you.
😋 😋 delicioso!
A sea of frosting. Love the dental floss cutting - so crisp!
Yummmmm, looks so delicious😋
They are
On my list for Christmas! ❤
This is so zesty and I’m living for it
Everything you make looks so beautiful & I know tastes scrumptious ❤
Oh my.....these look wonderful!
You give a whole new meaning to food porn….I’m here for it
This recipe right here is a keeper. I’ve made it several times and it’s so damn good
OMG that looks so scrumptious 😋 totally amazing 🤩
Damn. Now that was some good looking stuff. Best thing I have ever seen anyone make in a UA-cam short. Damn good job
I was thinking about cinnamon rolls, definitely going to make this
John u Akways Get Me Going with All this Goodness. Love seeingbu Love Food and Inspiring my Own Taste Buds. Keep Inteiguing and Captivating me as One of ur Many Supporters, Carry On!
i’ve made these and highly recommend they were insane - i recommend for frosting to use a brown ice sugar instead of white for a caramel flavour!
I love your recipes ❤
I’ll make them! It’s beautiful!
That was a beautiful video. I now really want cinnamon rolls.
Where is the recipe?
OMG! That's so delicious.🤤😍💕I only get to have a cinnamon roll when I go to the mall.
Waaaooow is delicious 😋! I love ❤️ it. Nice recipe. Thanks 🙏, I will make it/❤️🌟⭐️♥️💜🌈💓🤗👋😋💜💜💜😋😋😮😊💓💓
Where’s the receipe
Looks great! Thanks❤ for
They look so amazing
How good! Delicious! Thank you! I wish you a miraculous new year 2024! Be happy! Dana from Bucharest Romania ☺️❤️🌹🚀🌌💥
I haven’t had cinnamon rolls in forever! They look so freaking good!
Looks amazing🤤🤤🤤
See .. it should be soft and fresh …❤
Glasses gives the creator a Superman look 😎
They look wonderful
They really look delicious! As if you were savoring them..they look buttery and fluffy! The icing, proteiny with cream and feta cheeses and slightly sweet, they’d be perfect like that!
Those look so good
Ive made this recipe at least 3 times. So good!!!!
I really want to eat them now!!! ❤❤❤ This is pure magic ✨
Great video!! Make me want one now
I feel attacked! LoL
Attacked with deliciousness. 😜
They look so Delicious l can’t wait to Mae my own and l
Just know these taste so good great job!😊
This was a cinematic masterpiece
Wow, so soft
Pillowy soft buttery melt in your mouth wonders 😩😩
Best Cinnamon Heart Attack 🥶
Please can we have the recipe 🙏 please
Slice with dental floss lol😂
Hi, please could you make white chocolate cupcakes next?
Never made homemade cinnamon rolls and now i see this is a must
Eu já fiz esse pão e realmente é uma delícia.😋
Wow! I'm drooling over here.😅
Looks yummy going to make these soon
Fabulously beautiful video!
Yum especially with the taste of mint from the floss.
Stop it now i want one😊....looks soooo yummy😋 you had me at cream cheese frosting ❤❤❤
He sounds to happy hes like "the besst cinammon rollzz are pillowwy soft melt in yyourr mouth wooondderzs"
Ok these look absolutely delicious 😍😍😍
Ohhhhh, I like that your not stingy with the frosting... Yessss😋
Looks delicious 😋
Looks amazing! Can someone tell me where to find this recipe??
On his channel, just search it :)
How about Sticky buns? Lots of rasins inside and on the bottom. ❤
I learned this is HomeEc in High School. So good
The sound is much improved!!!
I'm gonna make these for Christmas ❤
Looks good i love cinnamon rolls
Should I use cinnamon dental floss 😅
A good idea
The arms rolling the dough though...
That’s what I thought. No hairy arm roll, please. 😂
As a swede, nice job
Even me looking at them making me hungry
I made this, it was annoying that the recipe in your website is not the same as the one you made on the video, I followed the video one and it went down PERFECT , I made also the Dulce de leche ones, with a simplified version of this one and I loved too! You are awesome!
🤤 those shots convince me to try them
Yummy! 😋 🤤
New to your videos. And the recipe is located where?
Oooh yummy.. i need this recipe plzzzzz
The liquid that canned chickpeas are stored in is known as aquafaba and you can use it in a lot of different recipes as a vegan substitute for egg whites.
Dental floss was honestly the last thing I expected to hear 😂
Damn you, now i have to make them!!
Someone said u should cut the dough b4 u roll it and now i can't stop thinking abt it 😂😂😂
動画と同時にコメント欄にレシピ載せて頂けたら助かります。
Try putting small dice apple in before rolling
Cinnamon rolls🤤.. I wanna eat a cinnamon roll every single morning ❤
What if Dr.Pal sees this video
As someone who doesn’t like cinnamon rolls, this made me crave some!
My mom has been making the same Tasty cinnamon rolls recipe for years now, I’m gonna ask her to try this one!
I obsessed with cinnamon rolls. Definetly one of my biggest weaknesses. Up there with creme brulee, tiramisu, pots de creme...ummm
I love cinnamon
I enjoyed this 😂😂❤❤❤
Wow that floss hack looks like a game changer!
If I bring the delicious coffee ☕, would you bring me the Cinnamon Rolls?
❤I will look for your recipe for this. I heard your voice and knew it was you🌀
What a handsome man 😊