I'm a cook in a big Mexican restaurant and I made these no knead cinnamon rolls at work this morning, but I doubled the recipe. I changed it to 4 cups of flour and 1 egg for the single recipe so 8 cups of flour and 2 eggs for the double. Everything else the same. They were the best cinnamon rolls ever. They were gone in no time. Thank you for this wonderful recipe.
@@VerissimusAurelius The reason this worked without an egg is because the only added further enrichment and nothing else I am vegan so instead of using all the milk-based products I just use the vegan ones instead turned out great to
Love this recipe and have made it many many times. One thing I learned it the difference the room temperature makes. The first times I made it, it was in very hot summer days and my kitchen was at about 30o.Celsius. In that 2 hours period, the dough raised a lot (like 3 to 4 times) and came out of the fridge two days latter to be a very very soft dough that I could barely work with (like a 80% hydration dough) .....the final texture was amazing, almost like a croissant, but it was hard to roll that dough..........Then came the cold days and everything was different. With my kitchen at about 20o Celsius, the dough raised much less (only 2X) and came out of the fridge as a hard dough that I had to let rest for 10 min to work with it.....but then the dough was smooth and easy to work with, just like in the video. So, if you want a dough easy to work with, make it at 20o Celsius......or, if you are under 30o C, let is rise for less then 2 hours (just so it is 2x))....but if you want an even more amazing texture, almost like a croissant, then make the dough in a hot day and let it rise for 2 hours and it will grow up to 3 or 4X). I am a home cook, so can't tell you much more than my own experience, but surely both ways give the most amazing cinnamon roll !
Thank you for sharing this, Patricia. Yes, the temperature of the environment / kitchen affects the dough. When it comes to bread fermenting/ proofing, there is no restricted timeline. The telltale sign you use is how your dough looks: if the dough has doubled in size, almost feels lighter and a finger indent doesn’t spring back right away, then it's ready. In sourdough baking, it should also have bubbles or "blister" on the skin. I
For the very first ever baking experience, i've made this and IT WAS WORTH IT!!! my whole family and boyfriend absolutely loves this, thank you for making this video Gemma. Now i know why you love baking, those smile in everyone faces is priceless :D
I’ve been cooking for my family for 25 years and I’ve now made this recipe twice. It is the MOST PERFECT cinnamon rolls/sticky buns I have every made. Makes my husband almost weep with joy :)
Hi Gemma! I am from India and I've been watching your videos for a while. I love your recipes and this one ( no-knead cinnamon rolls) in particular. I have baked them over 20 times using your recipe and method and every time they are delicious and super soft. My family loves them! I have not bought breads from the store since. Best part is that they are so easy to make! So thank you so much for this video and recipe.
I tried this on mother's day 2020 and it was an instant hit. The dough got a bit sticky but nothing a bit of flour couldn't fix. Thank you for the wonderful blog/vlog. It's making this quarantine a lot more easier to deal with.
I made the buns yesterday during our winter weather storm in east-central Pennsylvania. Admittedly it is a long detailed process. I mixed the dough the night before to complement the 12 hour plus rise time needed. The result was AMAZING and THE best-ever. There's a couple help aids that should be called out...one is the cake pan size needed and another is the size of the rolled out dough. An additional detail is for the 'shmear" texture should be softened in the microwave for several seconds so it can be easily spread on the dough. GREAT FLAVORS.
I somehow though I had tried every cinnamon roll recipe out here, then I tried this one. To date its the best, all family member approved. My son said mom you can stop looking and keep this one don't change a thing you could sell these in a restaurant. We all love these !!! Oh how I thank you!! The struggle was real hehehe
These are incredible! They’re hands down the best cinnamon rolls I’ve ever had, and everyone in my family is crazy about them. Thank you So Much for this recipe! 😊
I'm Brazilian, but one of the things that I miss the most is the cinnamon roll from NYC. With your recipe and clear explanation I could make them by myself and enjoy a lot. They were delicious! Thanks ;)
OMG!! These look so good and I've got to make these!! I love cinnamon rolls and have made them out of biscuits dough ever since I was 7 or 8 years old and I and 69 right now. Thanks for sharing these!!! God bless you and stay healthy and safe.
you just made cinnamon rolls easy to make! I love this method and recipe! Thank you so much!! Now I won't have to buy a mixer and wake up early just to make cinnamon rolls. Thanks a bunch!
Just did them: they turned out delicious (much less pretty than Gemma's, because my dough was a bit more liquid), and everyone who's tried them loved them. Well worth the effort. They are also very light. I guess it's the healthy fats and the fact that the dough itself has no sugar. In the future I might try making the smear with honey instead of sugar. In any case, wonderful! I will not be buying processed sweets any time soon :-) Thank you very much for the recipes!
Janet M Thank you. I had no idea. My problem is my brown sugar did not dissolve and it was crunchy. I would like the sugar and cinnamon filling to be softer, like a cream, instead of crunchy. I wonder if I can find brown sugar glace.
Hello Gemma! I made cinnamon rolls using your recipe and they turned out so good, I was invited to my friend's house, so I took them with me, she was blown away by the taste! It was my first time ever baking cinnamon rolls and I'm so thankful to you for sharing this amazing and pretty easy recipe!
I am not at all an experienced cook, but wanted to share that this recipe is amazing! First two were too hard (I overbaked them by as I wasn't sure, my oven is a little moody), but with the perfect temperature, damn, this recipe is GOLD. Thank you so much Gemma, the world is a happier place with you :D
Another winner! Thank you Gemma for this. I have been baking more these days and tried several of your recipes, they all turned out wonderful so far. I have never worked with yeast so this was the first time I tried. I almost gave up when my dough did not rise as much as yours, thinking I completely ruined it. Luckily it turned out ok in the end. Very soft and tender. Thank you :)
I'm delighted it turned out well, Carrie. Working on yeast breads takes some time to get used to, but once you understand how it works, you will enjoy bread baking more. Thank you for sharing.
Tried this several times. For those who are wondering, I use brown sugar instead of honey and reduced water to 50g. Easier to roll and taste delicious. And another, I use chocolate frosting or chocolate ganache for filling. I have a lot leftover when I made cake last time and tastes amazing! 😋 No more glaze for me as it's already sweet and delicious.
OMG Gemma !!! Made these this morning and we weren’t expecting this quality !! Absolutely fabulous !! Only difference was mine were ready at 20 minutes rather than 35-40 which was even better 😊😊. You are a 5* baker and you’re making me one !!! Thank you so much !!
This past weeks I've been trying your best-ever recipes. And oh my, they really stand by their name. It's all a success and turns out really delicious. I've tried your carrot cake, cinnamon rolls, brownies and banana bread, and all of them are totally my favorite. Thank you so much for sharing those wonderful recipes Gemma. Much love.
@Gemma!! I just baked my cinnamon rolls using your recipe.I'm so blown away! It's so soft! It taste amazing!! By far the BEST cinnamon rolls I have ever made! Thank you so much for sharing. Definitely a recipe to use for many many random cravings and parties.
The first two times I tried to make cinnamon rolls were a total fail. That is, until I found your recipe. Oh em gee! These were spectacular!!!! I had to sit down to eat them because I thought my knees were going to buckle. Sooo very delicious. Thank you for this recipe!
Woww the best cinnamon roll recipe i've ever tried! I made this today and as i din hv much patience to wait overnight so i just baked it after proofing at room temp for abt 3-4hrs. The bun came out really soft and fluffy! It tastes so good even without the glaze. 1 thing tho my dough was quite sticky and hard to work with dat i almost gv up. Thank god i din lol.
Well done to you. Different flour can absorb liquids differently so I always give the tip to add some of the liquids, mix together the batter, and then add more to bring it together. You might not need all the liquid.
Hi Gemma! I'm a very late bloomer in getting into baking at 24 (almost 25!) but your channel has proven to be invaluable in teaching me about the art of baking. I also want to compliment not only your lovely recipes but your kind, professional demeanor and the "clean" and well-edited look of your videos. The best baking channel on UA-cam by far! I hope you and your fam have a wonderful festive season. :) Much love from South Africa!
I just tried this today and I must say it is amazing the softest dough I have ever worked with. Thanks for this recipe so easy and comes out really good 🙌🏼
I made your recipe for Cinnamon Rolls yesterday.......OMG!!! I let the dough sit in the refrigerator for 28 hours and made it with ease. Your instructions were very clear to me. My husband said that these were the BEST he had ever eaten and I am sure it is true. I had to stop myself for over indulgence....I will look no further for another Cinnamon Roll recipe....why bother? I did have a problem spreading the cinnamon filling. I was thinking about melting the butter, slightly, then mixing in the dry ingredients and pouring that mixture over the rolled out dough. Do you see any issues from this approach? Thank you again......
The butter/sugar/cinnamon mix should be just soft enough to spread, not melted. Make sure to get your butter to room temperature, really soft and spreadable. This should make it easier for you
Gemma I am the biggest fan of your no-knead recipes. I love working with yeast but sometimes the kneading process can be tiring. Every time I can, I prefer to not kneading my dough and let the dough develop the flavor by adding time. LOVE it too much. MORE no-knead recipes please!
Tried this yesterday and they went amazing! I also used the dough for savory baking and works perfectly aswell :) Little tip; you may need to modify the flour ratio. I have to add more when my eggs are slightly larger. Try to mimic the consistency in the video.
This is awesome. Here in Argentina this are called "ensaimadas" but your technique is completely different and amazing. I'm a sues Chef and but I'm not really good at baking. Your videos are helping me a lot to learn! thanks a lot Gemma!
Fabricio Osuna That's so great to hear! This year, I'm planning a bread series you might really like. Are there any Argentinian desserts you'd like to see made Big & Bold? Thank you for watching!
Gemma Stafford uff... that would be difficult, I guess "pastafrola" is the best you can do. the thing ist tere is no real "argentinian" cooking. Argentina is a country created by inmigrants and we have a huge food heritage. If you ever have the chance to come to Argentina you SHOULD try "asado". The meat here is the best I've tried. If you want the original "pastafrola" recipe you can leave my a message on g+
I took them out of the oven a few hours ago and, let me tell you, every bite is a mouthful of heaven! I didn't think I could do it since me and yeast are not really best friends, but you made it seem so easy and enjoyable that I said to myself, heck, lemme try these babies! Thank you for this recipe, Gemma, and for anyone out there doubting, DO IT, they're delicious and you won't regret it! And, if the dough is sticky don't panick and just add a tad more flour while flattening the dough.
I had to post an update. I was so sad that my yeast didn't appear to double in size. However I did use a clear glass bowl and saw bubbles around the bowl and at the surface. I baked them 3 days later and omg...these are soooooo good. My daughter said...Mama I love the bread....These are so good. They are huge btw..soft and gooey inside and I can go on and on.
I've made these rolls in many years past, but it it is so hard waiting until next day. I had to find a quicker way because with a houseful of five kids, this wonderful batch of goodness just wasn't filling the bill. I went back to this after they were out on their own. In the in the meantime I used the baking powder method...The kids were happy as they ate them from the oven while burning their mouth and washing them down cold milk. I don't even think they noticed the difference. With Gemma's easy recipe in today's world, I've made these several times for Senior citizen get togethers. Oh these are wonderful...good...good.
I'm delighted you enjoyed them. You can also make my quicker version using my Crazy Dough recipe: www.biggerbolderbaking.com/crazy-dough-cinnamon-rolls/. Thank you for being part of the Bold Baking Community! :)
I made these and my son loved them. I used Sukrin Gold instead of actual brown sugar for the filling and powdered Monkfruit instead of powdered sugar for the cream cheese topping. I’ve been reducing my sugar intake, but they still came out great. The instructions were very easy to follow. Thank you very much and many blessings.
I tried making it and the dough is too sticky even on a floured surface...what i did,i cleaned the surface and pour an oil and used my spatula to flatten and when rolling time comes...kinda difficult and it didn't shape well after cutting but the taste is superb!i will make it again and i hope i can make it right.thanks gemma to your yummy recipes!i love also your cookies with different variants😊
Your no knead technique is a life saver! Although my first time baking turned into a burnt mess....I cut out burnt parts and the bread was still yummy😍 Still getting to know my oven and I think I melted too much butter. Lessons learnt for next time.
i remember always using this recipe years ago, i was around 7 years old. recently i remembered how i used to make these and i looked for this video. this is so nostalgic. i can literally remember each thing you say almost by heart. will be making these again today! i’ll tell you how it went
I've made this, idk, like maybe a hundred times!! My in-laws loves this rolls. And personally, I can't try other cinnamon rolls apart from this one. Hahaha! Thank you for your wonderful recipes, Gemma! I've ordered your book and can't wait to use it!!! ❤❤❤❤
Ah, cinnamon rolls. Sweet, mouthwatering, heavenly bakings. They remind me of my grandfather - he used to bake them everytime me or one of his grandchildren was over. I was crazy about them and now that this popped up in my recommended I'm going to make them.
Gemma Stafford I did them. Turned out reallly nice and tasty! This is the best recipe. For the next family meeting I'll encourage my sister to make them together. Thanks for this video Gemma, you're a saint!
I made this today and Gemma you shown the world the best cinnamon roll in the world I followed the recipe and it turned out amazing it was sooo fluffy and same time chewy and gooey the cream cheese gave it a nice tang and OMG I can’t believe Sorry Cinabun but Gemma you rock Pls make a restaurant so we can come taste your food. Gemma u are a legend
Sorry for late reply but I am going to post it with my parents help okie Ur the best 👸🏻🍰 As I am on h holidays I think I will bake Something which I won’t put on more weight Hmmmm maybe Livs Tortilla Wraps Thanks Bye
This is the first time I’m making pastry’s. I just started baking (I’m 9 yrs old) these were great! I made a giant batch for my brother’s first birthday, I left them for 3 minutes and when i was back there was 3 left.only.
Oh I made these beautiful cinnamon buns today, they are so delicious. I left the dough overnight and it more than doubled in bulk. Before tipping out ready to roll I put lots of flour on the bench to stop the wet dough from sticking. There was more flour sprinkled on top for the same reason. Once the flat roll out was done, I brushed off the loose flour and did the same when rolling up the 'sausage' - gently brushed as it rolled up. There is no problem at all with a bit of excess flour here and there, it is incorporated during the cooking process. Heaven on earth these buns!
Funny you should say that. This summer I made one batch of oatmeal/golden raisin cookies and one oatmeal/craisin. 100% of family voted for the craisin! BIG surprise to me...I prefer the golden raisins.
I tried the recipe and the result was AWESOME! The cinnamon rolls were sooooo soft and delicious! My family loved them! Thanks for sharing your recipe!
Thank you for sharing this recipe. My search is over !!!! 💗💗💗 however, although I set my oven to 175C for 35 minutes it turned darker than the golden color I was aiming for. I’ll adjust either my oven temperature or my baking time. But, they were yum 😋
i remember making this! It was a little tricky because the dough became gooey but after a little bit of work it came out *amazing* !! the best cinnamon roll I've ever had!
I just made this, but my dough was very wet after leaving it in the frige overnight. Took me a lot of flour (1/2 cup to 3/4 cup) to make the dough dry enough to handle, and was so worried it'll turn out dry! After baking, it was still soft and delicious though, so that's a relief. I would recommend reducing the temp though. I baked mine at 180 Celsius and it was done (a bit burnt on top) in 27 minutes. Does anyone know what went wrong with the wet dough?
+Charlene Tan We had the same problem. My husband might have rolled them out too flat, then when he tried to roll it he found it was too sticky. He also left the dough rolled out for about an hour before rolling it-because he had to wait for me to get back from the store with the butter for the filling. They are proofing for the final time now, I'll post how they came out later.
Loraine Spencer Let me know how yours turned out! Mine were still pretty soft after baking. I was afraid that it would be very tough, given the amount of extra flour i added! Glad it turned out ok in the end. Just a really messy process with the dough!
Sorry I never answered but they ended up coming out great! A year or so later and I want to make them again. Cinnamon rolls from a can just aren't the same!
Hey Gemma! Tried your donuts recipe and it was amazing. I wonder if I can freeze the unbaked rolls in the fridge so I can bake them fresh other day? Thanks a lot, you are the best.
Hi Christina! You proof and shape, and freeze for safety. When I am at home in Ireland we take them all the way to just baked, then freeze the rolls in the pan we bake them in. This works well, they defrost quickly, and can be refreshed in a hot oven. www.biggerbolderbaking.com/cinnamon-rolls/
Would you consider making a video on gluten-free dough for making something like this? It's been quite the challenge to find a recipe for good, rising gf dough.
Best to use a GF all purpose flour designed to be used with yeast, this is a big problem to get over, gluten is such an important part of yeast baking :)
This is plain flour Anne, or in Ireland we can call it Cream flour. Watch your liquids, some flours absorb liquids better than others! You are looking for a dough which leaves the bowl clean :)
I followed the recipe to the T but my dough didn't rise after 2 hours. I see bubbles and air pockets at the bottom of the bowl, but not too much on the surface.
Hi Brittany! Did the dough increase in size? This is more the indication if the yeast has worked its magic. If it didn't you will have to check if your yeast is still active. A little sugar, warm water, yeast and a few minutes. The mixture should rise and show you that the yeast is still active www.biggerbolderbaking.com/cinnamon-rolls/
I couldn't tell that it increased in size, however I did use active yeast. Contrary, I saw the bubbles around the bottom of the bowl so I was satisfied with that. I stuck them in the fridge and baked them today. Let's just say you have me feeling like the bakery queen.
@brittany butler I think the reason your dough didnt rise appropriately is because you said you used active dry yeast, and you are meant to activate this type of yeast. The yeast used in the video is instant yeast which does not require to be bloomed like the one you used. Hope this helps
I made the exact recipe and it came out very nicely. My recommendation to you is "put your dough in the fridge" because soft doughs are more managable when they are cold and they dont stick much and you can actually roll it then.
Thank you for the kind words. For best results, follow the written recipe here, www.biggerbolderbaking.com/cinnamon-rolls/ Don’t forget to read the tips!
The brown sugar has more molasses in it than white, which will help produce the 'gooey'-ness of the buns. If you have any dark corn syrup or molasses, combine a spoonful or two with your white sugar. Else the white sugar will do. Hope I helped :)
Seriously, what 134 idiots disliked this video!! -.- These no knead recipes are my absolute favorite! Thank you so much! Can't wait to try all of them out! Thank you thank you thank you
Made the dough on Thursday, today is Saturday Feb 25, the dough rolled out easily, no springing back. I cut the rolls with a "bench scraper" vs. a serrated knife, using the bench scraper I was able to cut the rolls with no pulling or smearing of the dough. The trickiest part of this recipe was nothing, it was my first time and it was really beginner or intermediate baker friendly. I'm letting them proof now. I can't wait to bake them and smell the wonderful scent of cinnimon rolls baking.
I tried making them but my dough was so sticky and I don’t know how to salvage it 😭 I tried adding flour everywhere so it doesn’t stick but it never retained shape.
yeet. Yup. that be me...9.29.19. l just took a raisin cinnamon loaf out of the oven. House smells SOOOO good. Going to put the glaze on in a few minutes.
This looks pretty good but for me it's too much farting around. I'll stick to my old ways. They served me well for the last 60 years. My husband was happy with the results of my efforts and that's all that mattered. Course he much preferred pies. And my home made bread.
Lila. D. No other fruit? My mom used to make small cranberry loaves which l loved. But l had a house fire and lost the recipe...plus a whole bunch more. l didn't make it very often so don't remember the recipe.
so sad I made the dough last night and everything was going perfect until I tried to roll the cinnamon buns the dough was so soft and stuck no matter how much flour I sprinkled I couldn't even lift the log to flour underneath it it was a disaster I was so dissapointed :(
Hi Briana, I went back to this recipe today, and adjusted the grams measurement, it seems I misprinted the quantity. If you used grams as a measurement this may be the answer, I am so sorry :)
Brianna Morris hi i before putting the dough in a floured surface, i sprinkled some more flour on the dough and fold then 3 times.then put in a floured surface..my turned verry soft till the third day.
@@joannedsouza6010 Hi, how did you store them to keep them fresh for 3 days? Just need them to be superfresh the morning after. Can I just put them in a platter and cover them with foil?
I just baked it. When I bring out the dough out of the fridge seemed very gooey, so I added more flour to it and turned out the best cinnamon roll I've ever baked. Thanks for sharing the recipe!
YEA! I am happy to hear this. Next time cut the liquids back a little when mixing, just enough to bring the dough together in a clean ball. I love this recipe, always so good! :)
I'm a cook in a big Mexican restaurant and I made these no knead cinnamon rolls at work this morning, but I doubled the recipe. I changed it to 4 cups of flour and 1 egg for the single recipe so 8 cups of flour and 2 eggs for the double. Everything else the same. They were the best cinnamon rolls ever. They were gone in no time. Thank you for this wonderful recipe.
Thanks for sharing, Mary! I am glad this worked well for you
I find her recipes easy to experiment with...I did it with no eggs and they were still good.
@@VerissimusAurelius
The reason this worked without an egg is because the only added further enrichment and nothing else I am vegan so instead of using all the milk-based products I just use the vegan ones instead turned out great to
I agree! I now cook this recipe all the time-really cool! Only, the flour is different everywhere, and I also had to add... Thanks for the recipe!
Thanks
Love this recipe and have made it many many times. One thing I learned it the difference the room temperature makes. The first times I made it, it was in very hot summer days and my kitchen was at about 30o.Celsius. In that 2 hours period, the dough raised a lot (like 3 to 4 times) and came out of the fridge two days latter to be a very very soft dough that I could barely work with (like a 80% hydration dough) .....the final texture was amazing, almost like a croissant, but it was hard to roll that dough..........Then came the cold days and everything was different. With my kitchen at about 20o Celsius, the dough raised much less (only 2X) and came out of the fridge as a hard dough that I had to let rest for 10 min to work with it.....but then the dough was smooth and easy to work with, just like in the video. So, if you want a dough easy to work with, make it at 20o Celsius......or, if you are under 30o C, let is rise for less then 2 hours (just so it is 2x))....but if you want an even more amazing texture, almost like a croissant, then make the dough in a hot day and let it rise for 2 hours and it will grow up to 3 or 4X). I am a home cook, so can't tell you much more than my own experience, but surely both ways give the most amazing cinnamon roll !
Thank you for sharing this, Patricia. Yes, the temperature of the environment / kitchen affects the dough. When it comes to bread fermenting/ proofing, there is no restricted timeline. The telltale sign you use is how your dough looks: if the dough has doubled in size, almost feels lighter and a finger indent doesn’t spring back right away, then it's ready. In sourdough baking, it should also have bubbles or "blister" on the skin. I
@@biggerbolderbaking , Thank you !
Best cinnamon rolls ever!! Finally made these, we are in day 10 of a 21 day lockdown in South Africa due to COVID19.
I'm delighted to hear that, despite the circumstances. Keep safe.
Also from SA💗
Now you're on day 40 of 21
Yay to all the South Africans here.. We're baking ourselves into a carb coma,, 😂
Sinead Van Den Berg lol😂
For the very first ever baking experience, i've made this and IT WAS WORTH IT!!! my whole family and boyfriend absolutely loves this, thank you for making this video Gemma. Now i know why you love baking, those smile in everyone faces is priceless :D
I’ve been cooking for my family for 25 years and I’ve now made this recipe twice. It is the MOST PERFECT cinnamon rolls/sticky buns I have every made. Makes my husband almost weep with joy :)
Thank you for sharing. I'm delighted that your family loves it. Carry on baking!
Hi Gemma! I am from India and I've been watching your videos for a while. I love your recipes and this one ( no-knead cinnamon rolls) in particular. I have baked them over 20 times using your recipe and method and every time they are delicious and super soft. My family loves them! I have not bought breads from the store since. Best part is that they are so easy to make! So thank you so much for this video and recipe.
Thank you for the kind words. I'm delighted this turned out well for you, Saby. Thanks for sharing!!
@@biggerbolderbaking44o4445444 is the bulb
I can't get over how Gemma treats the food she makes like her babies. It's so pure🥺
Thanks for being here.
I tried this on mother's day 2020 and it was an instant hit. The dough got a bit sticky but nothing a bit of flour couldn't fix. Thank you for the wonderful blog/vlog. It's making this quarantine a lot more easier to deal with.
I made the buns yesterday during our winter weather storm in east-central Pennsylvania. Admittedly it is a long detailed process. I mixed the dough the night before to complement the 12 hour plus rise time needed. The result was AMAZING and THE best-ever. There's a couple help aids that should be called out...one is the cake pan size needed and another is the size of the rolled out dough. An additional detail is for the 'shmear" texture should be softened in the microwave for several seconds so it can be easily spread on the dough. GREAT FLAVORS.
I somehow though I had tried every cinnamon roll recipe out here, then I tried this one. To date its the best, all family member approved. My son said mom you can stop looking and keep this one don't change a thing you could sell these in a restaurant. We all love these !!! Oh how I thank you!! The struggle was real hehehe
I made these and they were AMAZING! The whole house smelled like cinnamon!
These are incredible! They’re hands down the best cinnamon rolls I’ve ever had, and everyone in my family is crazy about them. Thank you So Much for this recipe! 😊
My sugar and butter melted all over the pan and burnt 😭 any ideas on what happened?
@@candiesandcats2975
Coloca papel mantequilla o papel de aluminio en la base del pan. Aunque sólo es necesario en los bordes.
I'm Brazilian, but one of the things that I miss the most is the cinnamon roll from NYC. With your recipe and clear explanation I could make them by myself and enjoy a lot. They were delicious! Thanks ;)
+Leonardo Tonasso Delighted to hear that, thanks so much for watching :)
OMG!! These look so good and I've got to make these!! I love cinnamon rolls and have made them out of biscuits dough ever since I was 7 or 8 years old and I and 69 right now. Thanks for sharing these!!! God bless you and stay healthy and safe.
I hope you give them a go, Connie. Thank you for watching!
With the milk, water, eggs and butter its nigh on 100% hydration, thats an awesome recipe, I bet they tasted nice and soft xx
How to know that is 100% hydration?
you just made cinnamon rolls easy to make! I love this method and recipe! Thank you so much!! Now I won't have to buy a mixer and wake up early just to make cinnamon rolls. Thanks a bunch!
Just did them: they turned out delicious (much less pretty than Gemma's, because my dough was a bit more liquid), and everyone who's tried them loved them. Well worth the effort. They are also very light. I guess it's the healthy fats and the fact that the dough itself has no sugar. In the future I might try making the smear with honey instead of sugar. In any case, wonderful! I will not be buying processed sweets any time soon :-) Thank you very much for the recipes!
+Isa M Don't do the honey. It'll run off the dough and the bottom of the bun will be wet and doughy
Janet M
Thank you. I had no idea. My problem is my brown sugar did not dissolve and it was crunchy. I would like the sugar and cinnamon filling to be softer, like a cream, instead of crunchy. I wonder if I can find brown sugar glace.
+Isa M did you use enough butter? I do a little press while i smear the sugar mix on
Janet M
I did use enough butter (actually, I used ghee). Maybe next time I will melt the butter for more time and make sure the sugar dissolves.
+Isa M do we have to grease the baking tray?
Hello Gemma! I made cinnamon rolls using your recipe and they turned out so good, I was invited to my friend's house, so I took them with me, she was blown away by the taste! It was my first time ever baking cinnamon rolls and I'm so thankful to you for sharing this amazing and pretty easy recipe!
+CatSchmid Delighted to hear that. Thanks so much for watching :)
I will give it a go over the weekend since all the ingredients are already in my kitchen 😀
Oh yeah! Baked these this morning.. LIKE A BOSS!! Everyone in this house thinks I’m a hero! 🎖🎯
I am not at all an experienced cook, but wanted to share that this recipe is amazing! First two were too hard (I overbaked them by as I wasn't sure, my oven is a little moody), but with the perfect temperature, damn, this recipe is GOLD. Thank you so much Gemma, the world is a happier place with you :D
This is a lovely message, Maddy! Thank you so much. I'm thrilled you like the recipe and say well done :)
One of the best things about Gemma's channel is she includes the recipe and instructions below the video.
Thank you for the positive review.
@@biggerbolderbaking Your welcome, just being honest. I think UA-cam needs a sniff button so we can smell what you make.
Another winner! Thank you Gemma for this. I have been baking more these days and tried several of your recipes, they all turned out wonderful so far. I have never worked with yeast so this was the first time I tried. I almost gave up when my dough did not rise as much as yours, thinking I completely ruined it. Luckily it turned out ok in the end. Very soft and tender. Thank you :)
I'm delighted it turned out well, Carrie. Working on yeast breads takes some time to get used to, but once you understand how it works, you will enjoy bread baking more. Thank you for sharing.
Dearest Gemma Stafford, I just wanted to say a big thank you for this wonderful recipe! I made the cinnabons for Eid and they turned out amazing.
That's lovely to hear, Mal! Thank you so much for making the recipe. I'm glad you enjoyed them :)
Tried this several times. For those who are wondering, I use brown sugar instead of honey and reduced water to 50g. Easier to roll and taste delicious. And another, I use chocolate frosting or chocolate ganache for filling. I have a lot leftover when I made cake last time and tastes amazing! 😋 No more glaze for me as it's already sweet and delicious.
Can you please share with us how much brown sugar you used as a substitute for honey?
@@godblessyou7376 same weight as the honey, 85 g brown sugar or 1/2 cup.
Meyshia Angela recipe for filling of cinnamon rolls
@@beverlycotton5500 choco frosting:
200g sugar
40g unsweetened cocoa powder
75g softened butter
50g boiling water
30g melted dark chocolate
pinch of salt
mix everything until soft, enjoy!
OMG Gemma !!! Made these this morning and we weren’t expecting this quality !! Absolutely fabulous !! Only difference was mine were ready at 20 minutes rather than 35-40 which was even better 😊😊. You are a 5* baker and you’re making me one !!! Thank you so much !!
Well done, Terry!
Hello. I tried it and its perfection. Thank you for the recipe, the explanation and all the bonus tips. Watching you from South Africa.
Well done to you! Thanks for sharing.
This past weeks I've been trying your best-ever recipes. And oh my, they really stand by their name. It's all a success and turns out really delicious. I've tried your carrot cake, cinnamon rolls, brownies and banana bread, and all of them are totally my favorite. Thank you so much for sharing those wonderful recipes Gemma. Much love.
Wow, you gave it a full go! I'm so excited to hear that - well done! Thanks so much, Bold Baker 😊
Gemma Stafford Cinnabon rolls
@Gemma!! I just baked my cinnamon rolls using your recipe.I'm so blown away! It's so soft! It taste amazing!! By far the BEST cinnamon rolls I have ever made! Thank you so much for sharing. Definitely a recipe to use for many many random cravings and parties.
That is great Lisa, when you get this one right it really is fab! Well done you :)
The first two times I tried to make cinnamon rolls were a total fail. That is, until I found your recipe. Oh em gee! These were spectacular!!!! I had to sit down to eat them because I thought my knees were going to buckle. Sooo very delicious. Thank you for this recipe!
Delighted to hear that, Aaron. Well done you!
Woww the best cinnamon roll recipe i've ever tried! I made this today and as i din hv much patience to wait overnight so i just baked it after proofing at room temp for abt 3-4hrs. The bun came out really soft and fluffy! It tastes so good even without the glaze. 1 thing tho my dough was quite sticky and hard to work with dat i almost gv up. Thank god i din lol.
Well done to you. Different flour can absorb liquids differently so I always give the tip to add some of the liquids, mix together the batter, and then add more to bring it together. You might not need all the liquid.
i just made this recipe it smells soo good and tastes amazing! Thank you so much for another great recipe.
Hi Gemma! I'm a very late bloomer in getting into baking at 24 (almost 25!) but your channel has proven to be invaluable in teaching me about the art of baking. I also want to compliment not only your lovely recipes but your kind, professional demeanor and the "clean" and well-edited look of your videos. The best baking channel on UA-cam by far!
I hope you and your fam have a wonderful festive season. :)
Much love from South Africa!
Thank you for the kind words, Courtney. I’m glad my recipes have been helpful to you.
I just tried this today and I must say it is amazing the softest dough I have ever worked with. Thanks for this recipe so easy and comes out really good 🙌🏼
+zahida zuhair That's great to hear. Thanks so much for watching :)
somehow i always end up using ur recipes. they are just always so easy yet effective. Love ur methods and personality
Thanks a million for the love! I really appreciate it!
btw i love how to pay attention to weight: oz and grams! thank you!
that is a quality dough, it looks so soft, and rise
I made your recipe for Cinnamon Rolls yesterday.......OMG!!! I let the dough sit in the refrigerator for 28 hours and made it with ease. Your instructions were very clear to me. My husband said that these were the BEST he had ever eaten and I am sure it is true. I had to stop myself for over indulgence....I will look no further for another Cinnamon Roll recipe....why bother? I did have a problem spreading the cinnamon filling. I was thinking about melting the butter, slightly, then mixing in the dry ingredients and pouring that mixture over the rolled out dough. Do you see any issues from this approach? Thank you again......
The butter/sugar/cinnamon mix should be just soft enough to spread, not melted. Make sure to get your butter to room temperature, really soft and spreadable. This should make it easier for you
I'm definitely going to try these, and tell you how they turned out! I can't wait!
You are AMAZING! My KitchenAid just gave up on me so this would be perfect.
I'm sorry to hear about your mixer. But yes, you can give this a recipe a go. www.biggerbolderbaking.com/cinnamon-rolls/
Gemma I am the biggest fan of your no-knead recipes. I love working with yeast but sometimes the kneading process can be tiring. Every time I can, I prefer to not kneading my dough and let the dough develop the flavor by adding time. LOVE it too much. MORE no-knead recipes please!
Thank you for your request, Kim! Hopefully you saw my new Bread Series announcement. :)
YOU NEED LIKE 10 MILLION SUBSCRIBERS
Btw I'm subbed
Allie Berkley ikr
Oh my gosh, these look so wonderful, I can't wait to try them. Plus I learned a lot about how gluten works in dough-making. Thanks for sharing!
You are so welcome! Hope you give it a go and enjoy !
Tried this yesterday and they went amazing! I also used the dough for savory baking and works perfectly aswell :)
Little tip; you may need to modify the flour ratio. I have to add more when my eggs are slightly larger. Try to mimic the consistency in the video.
i swear by it !! i leave my dough for 3 days in the fredge and its work magical so soft and smoth
thanks for this recipe, i live in a country where stand mixers are ridiculously expensive (about £900 in the local currency) so this is great
I hope you'll enjoy making this.
Wow these cinnamon rolls look lovely. I making these rolls today. Thank you for sharing.🤗💖
Go for it! For best results, follow the recipe here, www.biggerbolderbaking.com/cinnamon-rolls/
This is awesome. Here in Argentina this are called "ensaimadas" but your technique is completely different and amazing. I'm a sues Chef and but I'm not really good at baking. Your videos are helping me a lot to learn! thanks a lot Gemma!
Fabricio Osuna That's so great to hear! This year, I'm planning a bread series you might really like. Are there any Argentinian desserts you'd like to see made Big & Bold? Thank you for watching!
Gemma Stafford uff... that would be difficult, I guess "pastafrola" is the best you can do. the thing ist tere is no real "argentinian" cooking. Argentina is a country created by inmigrants and we have a huge food heritage. If you ever have the chance to come to Argentina you SHOULD try "asado". The meat here is the best I've tried. If you want the original "pastafrola" recipe you can leave my a message on g+
Fabricio Osuna Thanks, Fabricio! I'm definitely looking forward to the asado. Also, I'll look into the pastafrola.
Gemma Stafford
You can ask me via private message any time. I'll be happy to help.
Diana Moon Isn't it the best?! I have more to come :)
I took them out of the oven a few hours ago and, let me tell you, every bite is a mouthful of heaven! I didn't think I could do it since me and yeast are not really best friends, but you made it seem so easy and enjoyable that I said to myself, heck, lemme try these babies! Thank you for this recipe, Gemma, and for anyone out there doubting, DO IT, they're delicious and you won't regret it! And, if the dough is sticky don't panick and just add a tad more flour while flattening the dough.
Wonderful! Thrilled to hear your success! My goal to get everyone bake with confidence anytime anywhere is being fulfilled !
Keep up your good work !
I had to post an update. I was so sad that my yeast didn't appear to double in size. However I did use a clear glass bowl and saw bubbles around the bowl and at the surface. I baked them 3 days later and omg...these are soooooo good. My daughter said...Mama I love the bread....These are so good. They are huge btw..soft and gooey inside and I can go on and on.
Ive done this recipe today!! Gemma u rock!! They are perfect and sooo delicious I love your channel and I love baking thank u so much
Where is the recipe? You don't tell us in the demonstration how much of each ingredient to use.
These turned out amazingly great and extra fluffy... It's going on my favourites list
Thanks Gemma
I'm delighted you enjoyed them, Christeen! You can save the recipe on my website. :)
Did u preheat the oven
I've made these rolls in many years past, but it it is so hard waiting until next day. I had to find a quicker way because with a houseful of five kids, this wonderful batch of goodness just wasn't filling the bill. I went back to this after they were out on their own. In the in the meantime I used the baking powder method...The kids were happy as they ate them from the oven while burning their mouth and washing them down cold milk. I don't even think they noticed the difference. With Gemma's easy recipe in today's world, I've made these several times for Senior citizen get togethers. Oh these are wonderful...good...good.
I'm delighted you enjoyed them. You can also make my quicker version using my Crazy Dough recipe: www.biggerbolderbaking.com/crazy-dough-cinnamon-rolls/. Thank you for being part of the Bold Baking Community! :)
THESE LOOK SOOO AMAZING!! MASSIVE DROOLING EFFECT HAPPENING HERE :P
OMG I AM SUBSCRIBED! !!!!!!!!!!
Please im not can to leastin english and im no be can to translate this .
Please give me the full ingredients
Yup, the drooling effect continues here!!
i made this and it was aMAZING♡
Yea! happy to hear that :)
U are one of the best bakers ever
+Sammy Kaur Thank you so much, Sammy! I really appreciate your lovely comment. Any favorite recipes so far?
the ice creams r so delicious thank you so much
I made these and my son loved them. I used Sukrin Gold instead of actual brown sugar for the filling and powdered Monkfruit instead of powdered sugar for the cream cheese topping. I’ve been reducing my sugar intake, but they still came out great. The instructions were very easy to follow. Thank you very much and many blessings.
Well done! Thank you so much for sharing the details here which will encourage fellow bold bakers to give this a go and help them with success !
I tried making it and the dough is too sticky even on a floured surface...what i did,i cleaned the surface and pour an oil and used my spatula to flatten and when rolling time comes...kinda difficult and it didn't shape well after cutting but the taste is superb!i will make it again and i hope i can make it right.thanks gemma to your yummy recipes!i love also your cookies with different variants😊
Oh my god, this recipe looks so delicious!
Check out all of my recipes here (www.biggerbolderbaking.com) this is one of the most popular recipes :)
Your no knead technique is a life saver! Although my first time baking turned into a burnt mess....I cut out burnt parts and the bread was still yummy😍
Still getting to know my oven and I think I melted too much butter. Lessons learnt for next time.
i remember always using this recipe years ago, i was around 7 years old. recently i remembered how i used to make these and i looked for this video. this is so nostalgic. i can literally remember each thing you say almost by heart. will be making these again today! i’ll tell you how it went
Hope you get on well and enjoy, Laura!
Did u preheat the oven??
I've tried this recipe and it turned out amazing. thanks a lot Gemma.
foufa arka b
I've made this, idk, like maybe a hundred times!! My in-laws loves this rolls. And personally, I can't try other cinnamon rolls apart from this one. Hahaha! Thank you for your wonderful recipes, Gemma! I've ordered your book and can't wait to use it!!! ❤❤❤❤
Thanks a million, Danica. I'm delighted to know your family loves my recipes.
Time to finally make these on my two weeks quarantine 😋
Go for it!
Ah, cinnamon rolls. Sweet, mouthwatering, heavenly bakings. They remind me of my grandfather - he used to bake them everytime me or one of his grandchildren was over. I was crazy about them and now that this popped up in my recommended I'm going to make them.
Ah! that is so nice to hear. Lovely to have such fond memories of your grandfather, sounds like a wonderful person :)
Gemma Stafford I did them. Turned out reallly nice and tasty! This is the best recipe. For the next family meeting I'll encourage my sister to make them together. Thanks for this video Gemma, you're a saint!
I made this today and Gemma you shown the world the best cinnamon roll in the world I followed the recipe and it turned out amazing it was sooo fluffy and same time chewy and gooey the cream cheese gave it a nice tang and OMG I can’t believe Sorry Cinabun but Gemma you rock
Pls make a restaurant so we can come taste your food. Gemma u are a legend
Well done to you, Aiden! Do you have any photos you can share on the recipe page on my website? What are you going to bake next?
Sorry for late reply but I am going to post it with my parents help okie
Ur the best 👸🏻🍰
As I am on h holidays I think I will bake Something which I won’t put on more weight
Hmmmm maybe Livs Tortilla Wraps
Thanks Bye
This is the first time I’m making pastry’s. I just started baking (I’m 9 yrs old) these were great! I made a giant batch for my brother’s first birthday, I left them for 3 minutes and when i was back there was 3 left.only.
WELL DONE YOU ☺️☺️
Chicca B thanks, 😊
Hahaha, you will have to not leave the room, next time Hannah. Fair play to you!!
edelno5 blaa definitely keep that in mind next time I make these
These look really lovely 🥰
Oh I made these beautiful cinnamon buns today, they are so delicious. I left the dough overnight and it more than doubled in bulk. Before tipping out ready to roll I put lots of flour on the bench to stop the wet dough from sticking. There was more flour sprinkled on top for the same reason. Once the flat roll out was done, I brushed off the loose flour and did the same when rolling up the 'sausage' - gently brushed as it rolled up. There is no problem at all with a bit of excess flour here and there, it is incorporated during the cooking process. Heaven on earth these buns!
New Zealand.
Well done, Julie! Thank you so much for your input! Delighted you like them!
I like to add craisins and boy everyone loves them.
Funny you should say that. This summer I made one batch of oatmeal/golden raisin cookies and one oatmeal/craisin. 100% of family voted for the craisin!
BIG surprise to me...I prefer the golden raisins.
I love your recepes so simple and delicious regards from mexico
Thank you, love Mexico! :)
You're really so talented and well managed ✔✔✔
The way you posted your recipe is AWESOME!!!
Maryam from USA
I tried the recipe and the result was AWESOME!
The cinnamon rolls were sooooo soft and delicious!
My family loved them!
Thanks for sharing your recipe!
Delighted to hear that, Rameen. Glad your family likes this.
Thank you for sharing this recipe. My search is over !!!! 💗💗💗 however, although I set my oven to 175C for 35 minutes it turned darker than the golden color I was aiming for. I’ll adjust either my oven temperature or my baking time. But, they were yum 😋
Chusone Chusone. Buy a good oven thermometer to see if ur oven is accurate.
Same happened with my rolls also
lower the temperatur to 160-165. it is to hot. try that or check after 30 min or both
I love this recipe, can't wait to make it 😋
If you put chocolate chips in them, they're SO GOOD!
+Claire McGuire Now that's just EVIL....genius!
i remember making this! It was a little tricky because the dough became gooey but after a little bit of work it came out *amazing* !! the best cinnamon roll I've ever had!
Fantastic to hear that Bold Baker!
hungry now
Me too :(
Me too
Luweeh's Kitchen o
I just made this, but my dough was very wet after leaving it in the frige overnight. Took me a lot of flour (1/2 cup to 3/4 cup) to make the dough dry enough to handle, and was so worried it'll turn out dry! After baking, it was still soft and delicious though, so that's a relief.
I would recommend reducing the temp though. I baked mine at 180 Celsius and it was done (a bit burnt on top) in 27 minutes.
Does anyone know what went wrong with the wet dough?
+Charlene Tan We had the same problem. My husband might have rolled them out too flat, then when he tried to roll it he found it was too sticky. He also left the dough rolled out for about an hour before rolling it-because he had to wait for me to get back from the store with the butter for the filling. They are proofing for the final time now, I'll post how they came out later.
Loraine Spencer Let me know how yours turned out! Mine were still pretty soft after baking. I was afraid that it would be very tough, given the amount of extra flour i added! Glad it turned out ok in the end. Just a really messy process with the dough!
I had the same problem, the dough wouldn't hold shape. I added a LOT of flour but it was still a mess. Baking now, I'll let you know how it goes.
Charlene Tan
Me too my dough was very wet...😔😔😔
Sorry I never answered but they ended up coming out great! A year or so later and I want to make them again. Cinnamon rolls from a can just aren't the same!
182 people who watched this were on a diet
Alvar Wæhle Or have celiac disease
Alvar Wæhle is
"Were" on a diet yes... but no longer! hehehe
Why do I "stumble" onto these videos when I start my diet?? 😣
or didn't have any sweets handy
you are the best! love that your videos prove baking does not have to be daunting!
Thank you for the kind words.
You only need TIME but I need to eat these now… lol
You can also try my No Yeast Cinnamon Rolls and have them in no time! www.biggerbolderbaking.com/cinnamon-rolls-recipe-no-yeast/
Hey Gemma! Tried your donuts recipe and it was amazing. I wonder if I can freeze the unbaked rolls in the fridge so I can bake them fresh other day? Thanks a lot, you are the best.
Hi Christina! You proof and shape, and freeze for safety.
When I am at home in Ireland we take them all the way to just baked, then freeze the rolls in the pan we bake them in. This works well, they defrost quickly, and can be refreshed in a hot oven.
www.biggerbolderbaking.com/cinnamon-rolls/
Would you consider making a video on gluten-free dough for making something like this? It's been quite the challenge to find a recipe for good, rising gf dough.
Best to use a GF all purpose flour designed to be used with yeast, this is a big problem to get over, gluten is such an important part of yeast baking :)
Nice flavory swell... Thanks for sharing this cinnamon bun tutorial... Very inspiring...
I’m delighted you like it, Travis. Here’s the recipe if you want to give this a go www.biggerbolderbaking.com/cinnamon-rolls/
your dough looks lovely....I wish for mine to turn out the same too...👍👍👍💖💖💖💖
What a beatiful cupcake teaspoon!!!!! I want it!!
I would like to try them first
What a brilliant, no nonsense recipe. Just one question - the recipe says all purpose flour - is that strong flour, or just plain flour?
This is plain flour Anne, or in Ireland we can call it Cream flour. Watch your liquids, some flours absorb liquids better than others! You are looking for a dough which leaves the bowl clean :)
ud
hid aziz
I’ve made this cinnamon roll recipe several times now and it is the Best!! It has become a special treat for our family. Thank you.
Thanks a million!
I am about to make them :) i am going to tell you how they turneu out
how did they turn out?
Alexandra Crista I wanna know
Alexandra Crista well?
I followed the recipe to the T but my dough didn't rise after 2 hours.
I see bubbles and air pockets at the bottom of the bowl, but not too much on the surface.
Hi Brittany! Did the dough increase in size? This is more the indication if the yeast has worked its magic. If it didn't you will have to check if your yeast is still active. A little sugar, warm water, yeast and a few minutes. The mixture should rise and show you that the yeast is still active www.biggerbolderbaking.com/cinnamon-rolls/
I couldn't tell that it increased in size, however I did use active yeast. Contrary, I saw the bubbles around the bottom of the bowl so I was satisfied with that. I stuck them in the fridge and baked them today. Let's just say you have me feeling like the bakery queen.
@@biggerbolderbaking does the rising time change with instant yeast?
Bigger Bolder Baking can you please tell me i tried this recipe everything was perfect but they got hard at the bottom?
@brittany butler
I think the reason your dough didnt rise appropriately is because you said you used active dry yeast, and you are meant to activate this type of yeast. The yeast used in the video is instant yeast which does not require to be bloomed like the one you used.
Hope this helps
tried the recipe a few times but it keeps getting too soft and gooey even after adding more flour, is there any way to solve this?
Put oil on your rolling pin and hands before you work with them. Make sure to wipe of the excess oil though, so it doesn't mess with the recipe
+Katie P. fgh jm kpo🤔😇😗😎😶☺☺🙂🙂🙂🙂🙂🙂😅😍😗😎☺☺😶🙄🙄🙂😎😎😎🙂🤗🤗😎☺☺😋😋😋😋😋☺😇🤗😎😶🤗🤗🤗🤗🤗🤗🤗🤗😇🤗🤗🤗😘😘😅😅😅😅😅😅😄😍😖😜😝😝🙁🙃🙃😷😟😛🤐😕😲😲😯😪😴😪😛🤑🤑🤑😞😭😭
I made the exact recipe and it came out very nicely. My recommendation to you is "put your dough in the fridge" because soft doughs are more managable when they are cold and they dont stick much and you can actually roll it then.
Kim Kam half the water
I explicitly searched for your cinnamon rolls video. Because I know if i have to find a perfect baking recipe, gemma is only option
Thank you for the kind words. For best results, follow the written recipe here, www.biggerbolderbaking.com/cinnamon-rolls/ Don’t forget to read the tips!
Can I use white sugar instead of brown?
Because I don't have it and I can't make it.
The brown sugar has more molasses in it than white, which will help produce the 'gooey'-ness of the buns. If you have any dark corn syrup or molasses, combine a spoonful or two with your white sugar. Else the white sugar will do. Hope I helped :)
Good answer Angitha R - thank you :)
Angitha R I don't have molasses or dark corn syrup :(
Sharo Diyar That's fine, white sugar will still work :D
Angitha R ok thanks 😅
it looks very interesting recepie
Seriously, what 134 idiots disliked this video!! -.-
These no knead recipes are my absolute favorite! Thank you so much! Can't wait to try all of them out! Thank you thank you thank you
+Jayyida Badry Thank you so much, really glad you liked this video :)
+Gemma Stafford Aww! So glad you replied! :)
+Gemma Stafford Aww! So glad you replied! :)
Jayyida Badry I have timer set for 8:00a.
Made the dough on Thursday, today is Saturday Feb 25, the dough rolled out easily, no springing back. I cut the rolls with a "bench scraper" vs. a serrated knife, using the bench scraper I was able to cut the rolls with no pulling or smearing of the dough. The trickiest part of this recipe was nothing, it was my first time and it was really beginner or intermediate baker friendly. I'm letting them proof now. I can't wait to bake them and smell the wonderful scent of cinnimon rolls baking.
I hope they turned out well, Georgia.
I tried making them but my dough was so sticky and I don’t know how to salvage it 😭 I tried adding flour everywhere so it doesn’t stick but it never retained shape.
same, ours was so sticky :((
Anyone here watching this in 2019 September? 😂😂
Yup! 9/28/19. These rolls look pretty good to me. I'll try the recipe this fall.
yeet. Yup. that be me...9.29.19. l just took a raisin cinnamon loaf out of the oven. House smells SOOOO good. Going to put the glaze on in a few minutes.
This looks pretty good but for me it's too much farting around. I'll stick to my old ways. They served me well for the last 60 years. My husband was happy with the results of my efforts and that's all that mattered. Course he much preferred pies. And my home made bread.
Jackie Campbell we made a cranberry loaf today😹
Lila. D. No other fruit? My mom used to make small cranberry loaves which l loved. But l had a house fire and lost the recipe...plus a whole bunch more. l didn't make it very often so don't remember the recipe.
so sad I made the dough last night and everything was going perfect until I tried to roll the cinnamon buns the dough was so soft and stuck no matter how much flour I sprinkled I couldn't even lift the log to flour underneath it it was a disaster I was so dissapointed :(
Hi Briana, I went back to this recipe today, and adjusted the grams measurement, it seems I misprinted the quantity. If you used grams as a measurement this may be the answer, I am so sorry :)
Gemma Stafford what was changed?
Brianna Morris can u tell me where to get the recipe
Brianna Morris hi i before putting the dough in a floured surface, i sprinkled some more flour on the dough and fold then 3 times.then put in a floured surface..my turned verry soft till the third day.
@@joannedsouza6010 Hi, how did you store them to keep them fresh for 3 days? Just need them to be superfresh the morning after. Can I just put them in a platter and cover them with foil?
I just baked it. When I bring out the dough out of the fridge seemed very gooey, so I added more flour to it and turned out the best cinnamon roll I've ever baked. Thanks for sharing the recipe!
YEA! I am happy to hear this. Next time cut the liquids back a little when mixing, just enough to bring the dough together in a clean ball. I love this recipe, always so good! :)