Came across your video after seeing a reel some time last week and boy are you a breath of fresh air on the RUclips. My husband and I sat here on Sunday afternoon and watched video after video, man you're a hard worker and doing all these lovely creations all on your own, that's awesome. More blessings to you bro🙏 May God continue to bless you with the strength and endurance for your journey to increase your business 🙌
Love that there's no distracting music. Just simple clear instructions. I thought I was a good baker, but you have next level skills. I guess that's to be expected when you do it everyday. I'm going to give these a go, but maybe a smaller batch!
it's a joy to watch you bake.. so much love coming from your hands .. i've been baking for about 40 years , and really appreciate all the effort and energy and love that it takes to make these luscious goodies.. 👍👍👍
you are my favorite and most inspirational youtuber brother. i love baking so much and you have shown me that I can do it too. appreciate you man and much love
Made them today, they came out great! Thanks for the great recipe. For anyone else making them; my proofing gave less volume than shown here, but they expanded a lot during baking and became very fluffy.
Happy newyear to you! You're video inspired me to make cinnamon buns on newyears day. Dough is in the fridge as we speak😊. How ling does it need to proof when buns are made? Thanks for sharing!
Hey, you got it. www.nisbets.co.uk/schneider-wooden-rolling-pin-680mm/gt018?vatToggle=incvat&cm_mmc=PLA-_-21488580166-_--_-&cm_mmca1=go_21488580166____m_&kpid=go_cmp-21488580166_adg-_ad-__dev-m_ext-_prd-GT018_sig-Cj0KCQiAo5u6BhDJARIsAAVoDWs-Ay7laS8DH5GKmtcQPZyTClFns_MjgM2p8hRS460Ml2vcYRLYoC4aAt09EALw_wcB&plaid=1&gad_source=1&gbraid=0AAAAAD_ES7o37kqnDA3f6EpSSa0tKu27Y&gclid=Cj0KCQiAo5u6BhDJARIsAAVoDWs-Ay7laS8DH5GKmtcQPZyTClFns_MjgM2p8hRS460Ml2vcYRLYoC4aAt09EALw_wcB. Similar my one I got from Amazon but not available anymore
Looks perfect! so you proof the dough around 2 hours in fridge after cutting and shaping you proof them for how many hours? in the vid you're saying about 4 hours but that's when they come out of the freezer right? @leothebaker
After you mix, put in the fridge between 4-6 or overnight Then after shaping proof around 2hours depending on your room temp could be less or more. Ideal temp is 27c, 2 hours should be enough untill they wobble
Love your videos Leo! I have a question: It's winter where I am. Do I have to proof in the fridge instead of at room temperature? Thank you again so much, will convert the measurements and looking forward to trying this recipe! 🙌🏽🥹💜
Hi Gabrielle, The first proof is always in the fridge, and after you shape proof room temp of you have controlled temp proofer you can do on 27c for 2 hours. Or until they wobble
Nice videos bro! A question for you, how it’s called this kind of dough that doesn’t have eggs in it? Bc usually cinnamon rolls or buns are made with a brioche like type of dough what differences you found doing it like this? Appreciate and best wishes from ccs Venezuela!!
Yeah. You can add 100g, but I don't use buns for allergen reasons with some customers, making them friendly to everyone. You can add that it makes a massive difference
Love watching you sharing recipes. Great advice reference the ingredients. The big rolling pin had a mind of its own. You see me Rolling. 😁😂 Delicious. I will be with you in 20 minutes. 😆 Great video. Share the love. Like. Subscribe and Share. You know you want to.
Creativity and baking in 1 video. Thanks for sharing. You have teaching genes "excellent"
Thank you. I got them from my papa, a retired maths teacher
@@leothebaker
🇮🇩🇮🇩🇮🇩
Just found your channel.
Thank you shared this and you shared too recipe description
Came across your video after seeing a reel some time last week and boy are you a breath of fresh air on the RUclips. My husband and I sat here on Sunday afternoon and watched video after video, man you're a hard worker and doing all these lovely creations all on your own, that's awesome. More blessings to you bro🙏 May God continue to bless you with the strength and endurance for your journey to increase your business 🙌
Amen and amen
You are a very generious man for sharing the recipe and the demonstration on how to make them . thank you
My pleasure
Your laminating machine is beautiful
Thanks for sharing your Cinnamon rolls recipe
Не знаю английского,смотрю БЕЗ субтитров и всё понимаю!Вы не только классный пекарь,но и замечательный учитель!👍👏❤️😋
Thats is an excellent compliment. Thank you
These pro tips are excellent. Thank you for sharing your knowledge.
Love that there's no distracting music. Just simple clear instructions. I thought I was a good baker, but you have next level skills. I guess that's to be expected when you do it everyday. I'm going to give these a go, but maybe a smaller batch!
it's a joy to watch you bake.. so much love coming from your hands .. i've been baking for about 40 years , and really appreciate all the effort and energy and love that it takes to make these luscious goodies.. 👍👍👍
My pleasure 😊 ❤️❤️
No music just relaxing professional Video, much love to you Sir!
you are my favorite and most inspirational youtuber brother. i love baking so much and you have shown me that I can do it too. appreciate you man and much love
Omg. My mouth is watering!
I'm so proud of you. I just saw your video. Motivational for other young adults. God bless you.🙏
Excellent video! Thank you for your wonderful demonstration of how to make these mouth watering beautiful buns.
Your directions are great and appreciate the different styles. Thank you.
Thank you for the lesson. I am going to give them a try❤
Thank you for sharing!!
You are so welcome!
Looks so good, cinnamon buns and scones are my favourite. Will try this for the holidays
🫶🏾🫶🏾
These cinnamon rolls look delicious and beautiful. ❤
Thank you 😋
Thank you for sharing ❤
Hello from Brazil !! Tnks for sharing your precious job. God bless you!!
Tq vvv much. You are so kind
Thank you for sharing. Your instructions are clear and I love how there is no background music. Just you baking. We love it.
Thanks so much 😊
Thank you!!
Thank you
Oooh first viewer. Thanks man, I like your baking and I will try out the buns. They look good! Early happy christmas!
Hope you enjoy it, happy Xmas too.
Fantastic recipe.Looks absolutely delicious.
This was wonderful to watch and I’m all inspired to make my own now, thank you, look forward to the next one 🌟
Wonderful!
🎉So Soft & Pretty & Smells Good Too ❤ I will use your recipe soon, thanks a lot dear baker Blessings to you this Season of Joy 💫🙏🏽💫
Thank you too 🫶🏾
looks so tasty!!! good tutorial❤
Thank you 😋
Very awesome! Thank you for the recipe
My pleasure 😊
Gracias por compartir, tanto, y tan exquisitas recetas. Mis felicitaciones por tu gran y excelente trabajo. 🙏👏👏👏🤗
Gracias ❤️
Looks great! Mixing the butter sugar and cinnamon together is a good idea. Also I will try your shapes. Beautiful!
Awesome tutorial. I especially l especially the different shaping techniques. I also luv your accent😊.
Haha thank you.
Can't wait to try this recipe. I enjoy all your videos, Thanks for sharing❤
Looks great and I believe I'm going to give these a try for Christmas Morning.
Thank you for sharing!
Made them today, they came out great! Thanks for the great recipe. For anyone else making them; my proofing gave less volume than shown here, but they expanded a lot during baking and became very fluffy.
Assisti seus vídeos desde o início, Léo, sua evolução é excelente! 👏
Obrigado 🙏🏾 pelo apoio.
Looks so good👍🏽👍🏽
So good
Thank you so much. I really appreciate your sharing your skills
🫶🏾❤️
Thanks, can you please share your childhood bread that made you find your passion in baking 😊 in a video latter
This one, but I can do it later on, too
ruclips.net/video/iMtawARHW-Y/видео.htmlsi=5QkjjWhZqiHHgaKz
Thank you for your sharing 🙏
cinnamon bun, my favorite . 💌
You are amazing
❤️
Very likeable guy!! Loved the video!
Hi Leo👋 Great video!🌟 Thanks so much🙏💕
You are so welcome
😘❤️
Yummy❤❤❤
I love your videos. They inspire me to start baking again
👍🏾👍🏾👍🏾👍🏾
Thank you love it❤
Thankyou for sharing, regards from Indonesia
Thank you for sharing 😊😊😊
Thank you! This was so informative!
Thanks for sharing 👍🏿
No problem 👍
❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤..bro am learning alot from u God bless 🙌 🙏 ✨️ u
recently found you leo and love your videos, so down to earth! i work about 30 minutes from sevenoaks so may pop down one day!!!
Sure, come down ❤️🫶🏾
Amanzing
Absolutely delish. Thank you!
❤️
Thanks so much! I will try ❤
👍🏾👍🏾👍🏾
Love your videos, quick question, how did you proof the buns for?❤
I gotta try this 🤩
You should! So good
such a good recipe:)
So good!
Your so great❤❤❤
Found gold
thank you for sharing, will be trying it. Have you ever mixed clear gel with your cinnamon filling for the gooeyness?
Happy newyear to you! You're video inspired me to make cinnamon buns on newyears day. Dough is in the fridge as we speak😊. How ling does it need to proof when buns are made? Thanks for sharing!
I am going to try this!
You should
Merry Christmas in advance.🎉❤
🫶🏾🫶🏾🫶🏾👍🏾
Your such a great baker. Are you self taught or did you go to school? Keep baking😀
Yeeeeeeeeees ❤
Love it buddy. Can you share a link to the big rolling pin? That’s definitely my next purchase lol
Hey, you got it.
www.nisbets.co.uk/schneider-wooden-rolling-pin-680mm/gt018?vatToggle=incvat&cm_mmc=PLA-_-21488580166-_--_-&cm_mmca1=go_21488580166____m_&kpid=go_cmp-21488580166_adg-_ad-__dev-m_ext-_prd-GT018_sig-Cj0KCQiAo5u6BhDJARIsAAVoDWs-Ay7laS8DH5GKmtcQPZyTClFns_MjgM2p8hRS460Ml2vcYRLYoC4aAt09EALw_wcB&plaid=1&gad_source=1&gbraid=0AAAAAD_ES7o37kqnDA3f6EpSSa0tKu27Y&gclid=Cj0KCQiAo5u6BhDJARIsAAVoDWs-Ay7laS8DH5GKmtcQPZyTClFns_MjgM2p8hRS460Ml2vcYRLYoC4aAt09EALw_wcB. Similar my one I got from Amazon but not available anymore
Oi Leo
Bom dia.
Vou tentar fazer essa receita obrigada.
Vc já usou outro tipo de Açúcar? Sem ser caster sugar?
Ainda, mas podes tentar com outro tipo de açúcar irá dar bom resultado
Looks perfect! so you proof the dough around 2 hours in fridge after cutting and shaping you proof them for how many hours? in the vid you're saying about 4 hours but that's when they come out of the freezer right?
@leothebaker
After you mix, put in the fridge between 4-6 or overnight Then after shaping proof around 2hours depending on your room temp could be less or more. Ideal temp is 27c, 2 hours should be enough untill they wobble
Semangat.. ❤ semoga kau sukses kedepannya
Thank you
👍🏽👍🏽👍🏽
Love your videos Leo! I have a question:
It's winter where I am. Do I have to proof in the fridge instead of at room temperature?
Thank you again so much, will convert the measurements and looking forward to trying this recipe! 🙌🏽🥹💜
Hi Gabrielle,
The first proof is always in the fridge, and after you shape proof room temp of you have controlled temp proofer you can do on 27c for 2 hours. Or until they wobble
Leonel, thanks for the tutorial, excellent job. Do have help or you do all you're baking alone?
I’m doing solo 🫶🏾
Leonel, thank you for the recipe! I'd rather come to the UK & have you bake cinnamon rolls for me, but as am in Iowa, I get to
make them myself!💜
One day, I will bake for you, for now, treat yourself x
Nice videos bro! A question for you, how it’s called this kind of dough that doesn’t have eggs in it? Bc usually cinnamon rolls or buns are made with a brioche like type of dough what differences you found doing it like this? Appreciate and best wishes from ccs Venezuela!!
Love you
That big rolling pin has a mind of its own ~ it wants to be used. Ha!
Question if I make recipe in half do I cut the mixing time in half?
Thank you for sharing I am using your recipe.
Mixing time remains the same
@ Thank you.
Olá Léo,
Sabes que vais ser professor, né?😊
Muito obrigada
Can we use instant dry yeast?!
😊😊😊👋👋👋👏👏
Hi .. I n one of the comment, you mentioned that the flour used is T65 french type .. what is T65 flour .. thank you
Hello. Should there be sugar in the dough too? I realize that the 400grams of caster sugar you mentioned in the video is for the filling only.
I recall something about almond meal in one of your posts about cinnamon rolls but I cant find it and am curious how it fits.
Thanks
Yeah.
You can add 100g, but I don't use buns for allergen reasons with some customers, making them friendly to everyone.
You can add that it makes a massive difference
Can you bake with another type of flour? not wheat...Thank U
I have not yet tried them myself, but I can't see why you wouldn't
Oi Leonel! To reduce the transparency of the dough, I would use half milk and half water. Is not using milk and eggs intentional for costs?
You don't need yeast in the recipe?
What’s the recipe for the dough?
Does this work if I half the recipe? Also when proofing do they need to be covered?
Yes can do half. You need to cover them
Don't need to cover them
@ Alright. No need to cover them right?😅
Can I know what kind of flour or name you're using?
I used T65 here French flour
I think your rolling bin is a bit jealous of the little one. Lol.
Love watching you sharing recipes.
Great advice reference the ingredients.
The big rolling pin had a mind of its own.
You see me Rolling. 😁😂
Delicious. I will be with you in 20 minutes. 😆
Great video.
Share the love. Like. Subscribe and Share. You know you want to.
Hahaha thanks.
what country are you in?
I’m in uk 🇬🇧 Sevenoaks
@ Nice, 👍 when I visit i’m stopping by, God bless.
Do you sell from a storefront? Could you please add your location to your profile so we can buy some? I can almost smell the videos! 😍
Hey, I do pop-ups.
In Sevenoaks, Kent.
LeotheBaker.com
Pro
🫶🏾🫶🏾
Thank you for teaching us . I will definitely try at home. Please great people let's subscribe and get Leo to 1m subscribers
Thank you