How to Roll Out and Shape Cinnamon Roll Dough | Viewer Request
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- Опубліковано 29 вер 2024
- Learn how to roll out and shape cinnamon roll dough. We will go through the basics of rolling out and shaping cinnamon roll dough in case you are struggling.
The ingredients you’ll need are as follows:
For the Dough
* 2 cups (300g) flour
* ½ cup (120mL) buttermilk
* ¼ cup (56g) softened butter
* ¼ cup (50g) sugar
* 1 large (50g) egg
* 1 tsp (3.5g) yeast
* ½ tsp (2.5g) salt
For the Filling
* ¼ cup (56g) brown sugar
* 2 tbs (28g) softened butter
* 2 tsp (4g) cinnamon
* 1 tsp (3g) flour
For the Topping
* 1 cup (125g) powdered sugar
* 2 tbs (30mL) milk
* ¼ tsp (1.25mL) vanilla extract
Knead dough 10 minutes or until smooth. Let double in size.
For the entire recipe that has detailed information including nutrition, click here: jacksonsjob.co...
Recipe Tips:
* If using a darker pan, reduce temperature 25F (4C) and bake an additional 5 - 10 minutes to prevent over browning.
* Bake 20 - 30 minutes or until rolls are golden brown and center reaches 190F (88C.)
Recipes were created by weighing ingredients. For best results, use a scale and not measuring cups. The recipe can be subject to change. Be sure to check website for any alterations.
Happy Baking!
I agree with the comment that said they found this video to see the size to make them and got so much more info - me too! Making my grandma's rolls for a family gathering and this video will help so much, thank you!
You are very welcome! How wonderful of you to share your grandma’s rolls with your family! I bet they will be thrilled to get them. 🤗👩🏼🍳
Loved the tip about cutting with dental floss or string!
Glad it was helpful! I learned it years ago from another baker.
Alrighty, I already see where I would have gone off the rails 😆 I was shocked at how much you handled the dough and how long it took. I would tried to hurry it along. I'm used to biscuits, batter breads etc. Where you can't let it sit around for any length of time. Inexperience with yeast doughs would have killed my cinnamon roll making adventure. I'm going to give it a try tomorrow! (Saturday) wish me luck 🤞
You can totally do this! And what is funny is I would often overwork muffins and biscuits as I was so used to yeasted breads. 😆 I slowed down the process for you and tried to make some common mistakes so you can see how long it can take and maybe even longer. Once you get the hang of it, you can get them ready in about 5-10 minutes. Also, I think I said the words “cinnamon rolls” like 5000 times in that video. 😳😆🤣🤦🏻♀️. Oh, and don’t feel bad if you gave to really dust the rolling pin with flour if it’s wooden. Some doughs seem to want to marry them. 😂😂😂. Let me know if you need more help. You’ll get there in no time! 🤗
@@Jacksonsjob I make my loaf bread like I was competing in a cup stacking contest. I turn the proofed dough out and shape it so fast, I feel like 🙌 when I get the dough in the pan 🤣 I think it has to do with trying to make both sour dough starter and no- knead bread in the summer heat down here. The yeast worked so fast it was through and dying before most recipes said to check it. Just the opposite of what most people complain about, too much rise too quick instead of too slow. 🙃
I’m thinking you may want to cut the yeast back by 1/4 - 1/2 tsp in the summer months for recipes to see if it helps you slow the process down. I have the opposite problem in the winters up here. Some bread that only takes 90 minutes to rise can take 3 hours or more when it gets really cold as I don’t like to heat the house much. 😂
You need to get yourself a bench scraper for shaping the edges when rolling the dough out
Hi Geezer, they are beneficial and I own one but my channel is geared toward the beginner or occasional baker. I want them to succeed in baking with what they have on hand which is usually bare bones. As a result I do not utilize equipment like bench scrapers, stand mixers or food processors in my videos. There are channels out there that do utilize and embrace all kitchen gadgets that will suit gear-heads better. That’s the beauty of UA-cam. A little learning for all types. Happy baking! 😊👩🏼🍳
This video is just great! You get right to the point and your calm informative manner made your message clear and easy to understand. Thank you from a beginner farmer's market baker 😊
Glad you found it useful. 😊 And I love farmer’s markets! Did you find anything good this week? I love getting local honey this time of year.
I couldn't agree with your comment more!
Thank you, Ethel! Have a lovely day!
The more you handle the dough the tougher your rolls will be. Roll them out, fill them, cut them and bake them. The texture will be delicious!
That’s a wonderful tip. Thanks for sharing.
Thank you for taking the time to reach me. I believe you have saved me much aggravation and time. I love cinnamon rolls but not all of them. Not everyone (grocery stores) make them properly. Thanks again.
That is wonderful, Lloyd! It’s really hard to find a fresh made one that compares to homemade, you are absolutely correct in that! I hope you are enjoying fabulous cinnamon rolls as I type this!
I needed this video so bad tonight. I think I let mine rise too long after forming the ball because it definitely didn’t have resistance.
It happens to the best of us. Sometimes you can salvage the dough by having a shorter rise time after shaping. You’ll know when it is over risen as the rolls will kind of “deflate” in the oven and become wrinkly as they cool.
Thank you for the tips- wondering- how do you prevent them from spilling out/top as they bake… they start growing too much in the top and don’t look flat
Usually this happens because of one of three things or a combination of the three: you needed to rise your dough a little bit longer before baking, you rolled them a little too tightly and they expand up instead of out and up, or your pan is just a little too small for all of your rolls. This happens a lot when you use a glass casserole dish as the sides are more sloped than a metal cake pan. Hope this helps!
I came on here hoping to find the size I needed, and learned so much more! THANK YOU!
Glad it was helpful! Enjoy your cinnamon rolls. Aren’t they just one of the best things ever? 🤗
Wonderful video for someone, like myself, who has only done cinnamon rolls from a can!
The canned cinnamon rolls are so easy and very good, so I can’t blame you for using them. 😋 But the moment you try homemade ones, you may never want to go back to canned. 😂 Let me know if you need anymore help. They are my favorite thing to bake. 😊
Thank you!! This was so helpful!
You are very 🤗 welcome!
thank you so much! was able to roll my dough out with ease!! now i need to learn how to roll out a circular dough for pies haha!
That's fabulous. :) Enjoy the cinnamon rolls! The circles are a little more tricky. Try this: push the dough into a circle with your hands before chilling it. Place the dough on a lightly floured surface. Then place your rolling pin in the center of the dough and roll straight up. Turn the dough 90 degrees (a quarter turn.) Sprinkle more flour underneath as needed. Again, return your rolling pin to the center of the dough and roll straight up. Turn 90 degrees, go to center roll up, and repeat. You'll keep turning and rolling up and eventually get a really nice even circle. If you need more help, let me know and I'd be glad to make a quick video on it to show you how as I am going to be making some pie crusts soon. 😁
@@Jacksonsjob your instructions sound pretty clear! I dont plan to make a pie again until christmas eve but i will give this method an attempt when i do 😊 if you do happen to create a video before then or in the future, that would be SUPER helpful though!
@@raquelneal914 Good luck on your pie baking! I learned the method watching a baking show years ago but I can't remember which one as I was so many! I'll put it on my to do list to make a video on it when I make the pie crust. I'm trying to figure out whether or not I want to attempt a lemon meringue pie or just stick with lemon squares. I haven't made a pie in a few years, so I may attempt one!
Hello Sarah, just wanted to thank you for several of your tips for making great cinnamon rolls. I watched my mother for years make them, but didn't really pay attention to all of the tools she used. I have struggled with using a metal bench scraper to cut the individual rolls. As you said they were scrunched up and I ended up having to reshape each roll. What a difference that serrated knife made! I did find that I had to wipe it off a few times in between rolls. I was using a buttermilk dough, so it was a bit sticky. Thank you also for stating the internal temperature, I was just baking them by look, and usually got mixed results. I liked the fact that you also suggested shaping the dough into your rectangle even before using the rolling pin. Such a common sense thing that I didn't think of 😯. Thanks again!
Hello Aymezee, you are very welcome! 🤗 Buttermilk cinnamon rolls are the best! Those are my favorite kind. I hope the tips help you make them extra special. I love that you have so many memories of your mom making them over the years. That’s what is so special about baking. All the memories you make.
Thank you for this video, I didn't believe the knife thing when I read my recipe, and I regretted it, so thank you again for showing me how it's done lol
We’ve all been in your shoes with the knife and squished rolls.🫠😳🤔🤣 I’m glad you found the video useful!
Thank u.
My Mother was a Baker of Wedding and theme cakes,her cookies were so good too.
For me I like to cook food more than desert.
I decided to make Best vegan Cinnamon Buns.
by Terri Edwards.
Your mom was very artistic! Cake decorating is a skill I will never master. 😂 I personally like to bake bread more than desert. My husband loves to do a lot of the cooking. So we make a good team. Those vegan cinnamon buns are pretty good, actually! I eat a lot of plant based food and those are one of the better dessert recipes out there.
I think 2 cups of flour isn't 300g. Closer to 240g. Just a heads up. Great video!
Several times sifted flour in some brands of flour can weigh 120 grams per cup, yes. This amount will vary by manufacturer. They have machines that fluff up their flour prior to measuring.
However, most people do not pre-sift their ingredients. Most scoop and level off. The average US cup can vary quite a lot based on how a person measures, but the average comes up to be 150 grams when taking into account how most people, especially beginners measure their ingredients. I have a video and several posts on why I chose 150 grams as opposed to 120 if you are interested. I create all my recipes by weight and then I test them with US cups. Both will work, but for best results, use the grams and milliliters as they have been written.
When following someone else’s recipe that says 1 cup = 120 grams, you should follow their instructions. They likely pre-sift their flour or go by the bag without testing the actual weights and use what the bag claims. However, for my recipes 1 cup = 150 grams. I hope this helps explain why my measurements are different to others. Happy baking! 🤗
@@Jacksonsjob So is your recipe still 300g by weight? Thanks for your reply.
Yes, 300 grams is correct.
I am showing BREAD flour is 136g for a Cup? So two would be 272grams?
@EmmaDee
I write my recipes by weighing it in grams and milliliters. The grams measurement will give you the most accurate results. But I do test it with American measurements.
However, US cup measurements are flawed due to the brand of flour, the type of measuring scoop used and the method in which you scoop the flour out.
When I scoop out the flour, it always comes out to 150 grams per cup or within a gram or two. I use the dip and level method which most beginners use. I want my recipes to be beginner friendly. On average, this method comes out to 150 grams with the several brands of flour I have personally used.
Also, I only use all-purpose or plain flour. I want the recipes to be affordable for the beginner or those with lesser incomes. Bread flour will toughen these cinnamon rolls because of the protein content as this recipe wasn’t designed for bread flour and it will absorb too much of the moisture. I hope this helps explain my method!
Also, when following other recipes, be sure to use their measurements and guidelines as they often go by industry standards. Happy baking!
I’m having the worst time because my butter/cinnamon melts to the bottom and basically caramelizes.
Oh no! Are you using my recipe or someone else’s? If you are using mine, I can help you troubleshoot. If you are using someone else’s, if you can give me the ingredients, I can help you to determine what is going on.
For my own, I recommend adding flour to the cinnamon sugar mixture to help it “thicken” the sugar as it melts. It slows down the caramelization. And I also use less butter as the butter can make the sugar mixture slide out of the dough into the pan and caramelize like you are experiencing.
Another reason for this happening is rising the dough in a proving drawer or in a warm place. You are melting the butter too quickly and rising the bread too fast that it causes a lot of the mixture to slide out as it rises.
One thing you can do to combat this is after you roll up the dough but before you slice it, is to place the dough onto a baking sheet or other flat surface and pop it in the fridge covered for 20-30 minutes or even overnight. It will help solidify the butter, cinnamon sugar mixture. It will slow down the second rise, but it really helps keep the mixture in place where it belongs.
Finally, if you “double” the amount of sugar or butter for a recipe, this often leads to the sticky bun type consistency you are experiencing. I hope some of these explanations of why it can happen helps!
@@JacksonsjobI’m using yours but didn’t understand why the flour in the cinnamon sugar part. You are a life saver.
Sorry I didn’t see this last reply, Emma! It got stuck in a filter on UA-cam I wasn’t aware of until now. 🤦🏻♀️ I hope that your cinnamon rolls are rolling well. 🤣
Lots of Information for a beginner baker,tanx/blessings. What size is your baking pan? Tanx again
The two baking pans were 9 x 13-Inch (roughly 23x33 cm.) I hope that helps!
@@Jacksonsjob 🥰
Brilliant! 👏🏻👏🏻👏🏻👏🏻
Thank you. 🤗
why do other recipes make you proof the yeast first if it's not necessary?
That is typically due to the type of yeast. With active dry yeast, it is necessary to proof as you have to “activate” it to begin working. You do this by following the directions given by a manufacturer, which usually includes heating the liquid to a certain temperature to “wake” up the yeast and tell it to start working. With instant dry yeast, you do not need to proof it. It is ready to work without any other preparation.
To date myself, active dry yeast was much more common to find that instant dry and cheaper for many years. Because of this, many recipes geared for the everyday person included the proofing process. As recipes have been handed down for generations, the yeast process stayed the same. This is likely because not everyone realizes you don’t have to proof instant dry yeast which has become the most prevalent type found today.
Other reasons some recipes proof yeast is to speed up the rising process, to check to ensure the yeast is still alive or to simply hydrate the granules in the yeast as the dry pieces of yeast sometimes show up in dryer doughs like bagels and can give an odd texture to the crust.
In short: Active dry yeast? Always proof to activate. Instant dry yeast? Totally an optional step.
I hope this helps, Yasmine.
@@Jacksonsjob Thank you! so in your recipe if I used active dry yeast, I would just take maybe 1/4 cup out of the buttermilk to proof it?
Yes, you typically only need a little bit of liquid. I want to say the temperature is typically lukewarm, around 110F (43C) to activate the yeast. Don’t be surprised if the buttermilk separates when you heat it. This is common, especially in the microwave or when heated rapidly. It will still be fine for baking. It would taste odd drinking split buttermilk, but for bread dough, it works out just fine.
Very helpful. Thank you
You are very welcome!