Homemade Buttery Brioche Cinnamon Rolls
HTML-код
- Опубликовано: 5 окт 2018
- If you're like me, and you have an undying love for butter (especially in baked goods) then you've come to the right place. You've got an ultra buttery homemade brioche dough, smothered with butter and cinnamon sugar, and then drizzled with a butter and cream cheese rich frosting. I mean come on. You are welcome. All Cinnamon Rolls should now be made with brioche
FOLLOW ME:
Instagram: / joshuaweissman
Facebook: / thejoshuaweissman
Twitter: / therealweissman
Website: joshuaweissman.com/
---------------------------------------------------------------
Music - / saib_eats
---------------------------------------------------------------
Ingredients you'll need:
Brioche Dough:
3/4 cup (175g) whole milk @ 100degrees Fahrenheit
2 1/2 teaspoons (10g) active dry yeast
3 3/4 cups (570g) bread flour
1/2 teaspoon (3g) fine sea salt
1/4 cup (55g) granulated sugar
3/4 cup (168g) unsalted butter
4 whole eggs, room temperature
Cinnamon Sugar FIlling:
4 tablespoons (56g) unsalted butter, room temp
1 packed cup (198g) light brown sugar
2 tablespoons (34g) ground cinnamon
Icing:
1 cup (140g) powdered sugar
3 oz (85g) cream cheese
3 tablespoons (42g) unsalted butter, melted
2 tablespoons (30 ml) whole milk plus more if needed 
Хобби
lol this guy is like binging with babish with the sorted food intro plus Vinny from bonappetite's editing AND he gives measurements in imperial and metric what a guy
n V what a description
He doesnt edit like vinny tho
You just named all three of my favorite RUclips cooking channels
Oh my gosh yessss I LOVE binging with Babish- him and josh are both very sarcastic and informative and entertaining 😍
He is the true god.
It makes me so happy that you are giving measurements in weights as well as volume. We all know weights are way better for baking than volumes.
Thanks for this.
@Shriya SRINIVASAN weights are way more accurate than volumes. There are so many variables with volume, the humidity of your environment, packed VS un packed, risk of air bubbles, and various others.
If you are a Baker invest in digital scales they are worth their weight in gold.
MrMouldybread Yes of course! Always happy to do it. I prefer things in grams over volume in most recipes. I also just wana make sure I have everyone covered. Glad that it’s valuable/useful for you guys!! :)
Unfortunately it's pretty rare to find a RUclips channel that provides good measurements. Cups are a gamble
Shriya SRINIVASAN because there are more Europeans than Americans
I appreciate that he does both measurements because not everyone can measure in weight or volume. I wish I had a scale for weighing ingredients but I don't at the moment. So it helps me be able to do the recipes until I can get the equipment to make things by weight. There are so much better recipes in weight. Lots of British Recipes I wanna try.
You have the burn on your arm like a true baker. ;)
Don't you just love it when your arm hits the side of the oven and you run over to the sink and watch the burn inflate and deflate
Andy Du *ExUsE mE WhAT tHe FuCk*
Raul Philip Goco yeah the burnt skin inflates even under cold water and the deflated slowly. It’s like watching a timelapse
@@raulphilipgoco403 youre basically cooking your skin lol
@@andydu723 No!!???
Anyone else made these without a mixer? Most intense arm workout of all time😂😂
Any advice on making without mixer?
@@laurencox6509 Using a large bowl, mix everything in the order that Josh does it (with your hands, spatula, wooden spoon, etc.) then when it comes together transfer the dough onto a work surface and incrementally add in the butter as you are hand kneading it. The butter must be ROOM TEMP! If it's even 5 degrees below room temp it will take that much longer to work into the dough.
Honestly though don't be frightened about not having a mixer. If you have an arm and some kind of kitchen utensil you are officially a stand mixer.
I did too, but I'm made them again and this time I had a mixer 😂😂😂
Literally so tough !!! Until you add the butter ! I was sweating sooo much !! But its rewarding once it gets smooth !
My shoulder is still hurting 😂😂
Don’t understand how you don’t have more subscribers.
well, our wish has come true.
Shuuuuuuuuuuussshhh
lol he has 4 million subs XD
@@ronmka8931 when i wrote this I think he was under 100k
So, I used this to make a variation in which the filling was turbinado sugar, 2 T cardamom, and 2 T fresh orange zest. Made a thin icing/glaze out of fresh orange juice, powdered sugar, and grand marnier. It was amazing.
This is a great idea!!! Thanks.
my mom used to cook professionally and she always makes homemade cinnamon rolls (because i don’t like canned ones) and they’re so doughy and amazing and cinnamony
uHm what the FUCK are canned cinnamon rolls? disgraceful why are humans so dumb
@@karoline9835 they nasteee I don't even honestly understand why people like them because they just taste to artificial
queen bunny 🐰 👑 wait what did I even say lmao
Thank you for giving both size and weight for the ingredients. it really helps, i wish more bakers and chefs did this.
I really like to coat buns with egg wash twice, once when you set the buns to proof and once right before putting them in the oven, making sure to get all around the sides too. That ensures that they stay moist and rise properly, both in and out of the oven, and gives a nice and glossy surface when baked. You can also put on toppings like almond shavings or something right before they go in the oven.
PERFECT!!! This is THE pastry recipe I needed to make tomorrow's Sunday brunch complete. Thank you MUCH!! Keep up the top-notch video production!!
HOLY CRAP! I just tried this recipe and it blows my mind how incredibly tender, fluffy and buttery this cinnamon rolls are! And they’re super easy to make. My family and I loved them! Thank you, Joshua!😄🌟
This is the first time I’m trying one of Joshuas recipes, but it’s definitely not going to be the last!
Made these this morning for out of town guest. Came out PERFECT!
When I made the dough last night is was storming, so it was very humid. I had to add a little more flour.
Betty-Kay Konikoff do you think something will happen if I use all purpose flour?
@@vivianr5384 I was wondering the same
@@keerthigaddam2210 I did his other recepie of rolls (like cinnamon rolls but with honey and other things) and it turned out amazingg. With all purpose flour
@@vivianr5384 thankss!
The best cinnamon roll recipe I have ever used, and thats saying a lot! Thank you Joshua!
Thank you for this recipe! I had some trouble on my past recipes with the cinnamon sugar part but now I'm golden with yours!
I just made these for Christmas morning because my family does cinnamon rolls every Christmas. I just want to say these are the best cinnamon rolls I have ever had and the fact that you make it look so easy is wonderful. Thank you
I just want you to know that it's moments like the one with the bowls that makes your channel stand out. Really did put a smile on my face so thank you for that.
Also, I tried this recipe out on the weekend using my sourdough starter. These are the nicest cinnamon buns I've ever made.
hey, I noticed you said you used the sour dough starter, did you still use milk and how long did they take to rise?
How much starter to use instead of the yeast? Please let me know
Thank you for this video, can't wait to make these rolls! Also, I love that you keep your little goofs in the footage and comment on them sarcastically, they crack me up so much. It's always a pleasure watching your videos. Thanks again.
bookworm62591 thank you! Definitely used so many bowls I had to show all of you. 😊
I love brioche. Quite messy with buttery dough but i enjoy the moment. I knead it by hand. Just made it few days ago but I fried it & turn it to bombolini 😊
i just made CB using your cold brew tutorial and holy WOW it is so smooth and amazing and im honestly so happy. thank you for your work
just made these and the kitchen smells so good! they look so beautiful frosted to. This recipe is definitely one for the books!
It's good to see you back in a cabinet😉
So glad I discovered you. Love ur content. You help me learn how to cook and make me laugh at the same time.
I made these for my birthday last week and they were so good!
Cinnamon rolls are my favorite breakfast sweets. I have to make them, they look so amazing.
i almost watched all of your videos in a day, they are amazing!!
when I hear the word brioche incorporated with food, I KNOW it's finna be bomb
It is 2020 and i made this during the pandemic. Can't explain how great this recipe is. These really are the best cinnamon rolls one can make. So light/fully/crusty/cinnamonny .. OMG!!!
The massive amount of precisional prep-time that goes into food likes this gives me a new-found appreciation for the culinary arts, and I already had a lot.
Made mine sourdough, made a maple cream cheese glaze and added candied pancetta 👌 thank you for the inspiration
Long time listener, first time caller. Amazing recipe, I have been making it with my starter and it comes out delicious. Not sure about 34 grams of cinnamon equalling 2 TSP, but my cheap scale could be off.
Joshua, thank you for what you do. You are an inspiration.
Michael Panos did you still add the milk to the recipe? or did the starter replace both the yeast and the milk as a mixture,
@@alexasison7898 Sorry for the delay. Didn't see you there. I just used my starter, no milk. It doesn't seem to give it a sour taste, it comes out quite nice.
Yeah its at least 5 big tablespoons instead of 2. I also found it weird and am glad that I went with the scale and not the spoon😂
OMSTARS! That was incredible and you made it seem so easy too! I love Cinnabon and now I'll never have to drive to long island to get some ever again. Thank you!
I made these yesterday and baked them off today. His directions are so straight forward even I who use to be a former yeast killer was successful with this bake lol. My kitchen smelled AMAZING when I pulled them out of the oven . I'm a fan and have subscribed ! Thanks for the great recipe and video !
They look very yummy! 🤤 Also, the ml and grams are super helpful for European viewers :)
And everyone else in the world.
As brazilian, I loved the soundtrack... and the recipe :)
I just saw the video and the fact that he used a brazilian soundtrack for the video made myself so happy
What is the name of the song? I LOVED IT, but couldn't seem to find the right one on soundcloud
@@makalacrawford4271 Brazil- Saib :)
As a human being, I also liked your soundtrack
you are such an inspiration, a real down to earth guy. Thanks for sharing all your sincerity and the beautiful bakes. I often use your recipes for my church bakes. I am from Malaysia. You have inspired me to try, test and combine methods. Thanks and God bless you Joshua immensely with His grace and love. May you find real love in Christ.
Joshua,
Thank you for this recipe!
Been aching to make these since '97...
A Master Baker from NYC taught me and about 20 odd Baker's how to make these from his Sourdough Mother...
We made more than 5,000
(no joke)
of these over 19 hours
(solid mixing, kneading, baking, frosting..)
for a family gathering in the mountains of MT, lol...
So no Kitchen Aid, mixers, or electric,
... Just our arms and hands and muscles...
I COULD NOT eat enough of these to keep up my calories.
Most amazing cinnamon rolls in my life.
Can't wait to get my hands in the dough, and teach my kids!
Thank you for reminding this old lady the EXACT technique I was taught in 97...
You seriously rock with the baking and the food!!! Love you
Mr. Weissman,
Wow, your detailed content with that great production is tops! ...and yeah, do cabinet.
may I request a 100% rye VOLLKORNBROT? :)
vollkornbrot ist ganz schrecklich🤢
Mixed by hand and had to add quite a bit of flour to these in the beginning because the dough was real wet, but well worth the effort. These turned out bomb. Best thing I've ever baked.
Thanks!
I did the same, didn't want the noise of mixer to interfere with the grandmonsters watching movies.
Will bake in the morning with more confidence.
Edit: Turned out wonderful! Merry Christmas. 🎄
Thank you for scale weight. I started using it for baking and everything comes out so much better. I might make traditional sticky buns with this recipe.
You are wonderful.....two types of measures, good speed and delivery of your clear melodic voice. Nice music at the end...you make it look easy. Go ,go ,go!
Made these for Christmas and everyone loved them. My cousin said she’d pay for them at a bakery and my mom said she’d fight someone for them. Wonderful recipe, will be making these again
I feel like you're that cute metalhead that makes cinnamon rolls❤
A Metallica vibe.
Love the fact that you also add the measurements in grams, helps out alot, thanks!
Ur videos are aesthetic and amusing I LOVE THEM
damn, joshua, I just found your channel this week and now binge watching all of your vids. please keep on doing what you're doing! I highly enjoy your vids and recipes!
omg i am too!!!! and same!!!
Shuuuuuuuussshh
@@HH-mx3th why are you spamming this on every comment about him here
1:13 imagine people seeing from the window, how you are talking to your cabinet 🤣
They know he's about to make something good then
I made these and they were the best I've ever had!!!
i made the same dough recipe, but for the filling, i mixed extra butter with the cinnamon and sugar, and then lightly spread this at the bottom of the tray as well... it made the cinnamon roll extra "saucy"
I've followed his recipe for pasta as well as cinnamon rolls I got to say I'm not disappointed with the results like I normally am with some recipes. Definitely will continue to follow and recreate his recipes...
Can't wait to give these a try with our new sourdough starter. Thank you for both of them.
I doubt you’ll see this but I have been binging a load of your content recently and all of your cinnamon roll videos. Gonna get the dough on the go for making fresh bois tomorrow morning. Thanks for all the recipes (p.s pecan pie is next on my list)
I just discovered this channel and I instantly subscribed. As a Brazilian, the fact that Joshua used Bossa Nova as the music intro of this video made me even prouder of hitting that subscribe button.
Dude. I love you. Furthermore, my SO loves you too since I told her where I suddenly got so inspired to start cooking more at home.
Instead of cream cheese icing, I grew up with my Mom putting maple icing on my cinnamon rolls. It's amazing.
"to your neglected bowl" 😂😂
just did this recipe and my buns came 100% perfect! thank you!
Esto enserio funciona!!! Es la mejor receta que he intentado hacer! 100% recomendado 😎
Uau!! Brazilian song!!!!!
Nice food u cook there
Oh thank God you're one fo few people I've seen that actually used CREAM CHEESE icing. Also damn I love brioche I gotta make this soon :D
My neighbor is the sweetest guy... he mows my yard for me since i have health issues. In return i supply him & his son with baked goods & homemade cinnamon rolls are his favorite. He is gonna love these.
Every time I make these my dough is huge, fluffy and nearly out of the bowl before the next morning! Just means giant cinnamon rolls❤❤ awesome recipe truly delicious
Could you freeze these before the final proof? Then only cook as many as you need?
Making these right now. Letting it rest for the 15 mins. I found that there was too much butter and it was making the dough too wet, so i cut it short a little and had to add about half a handful of flour to make it look like yours. Looks great so far! Will update when all said and done.
They came out good! Icing is so yummy, and the cinnamon rolls are soft and fluffy on the inside and a little crunchy on the outside. Mmmm. Recommend. And so easy to make really
The Humble Peach nice
I second that, I found that mine also got way too wet.
I made these today and the turned out AMAAAAAAAAAAAIZING.... Omg the BEST cinammon rolls EVEEEEER.... yummmm (As i Binge eat)... Thank you for this majestic recipe ❤️❤️❤️❤️❤️❤️❤️❤️❤️
I'm a fellow subscriber and I love your videos!!! I made my first ever sourdough bread after watching your channel. Thanks!!!
Love the way you edit and make your videos. Definitely one of my fave channels atm!
Toyah Sammut thank you so
Much
I gained 10 lbs just watching this! Thank you for showing the conversion to sourdough as well. Keep me in the cabinet so you can take me out when you cook!
Amethyst19 see a doctor
Oh my goodness. This is so so good. I will have to try these!
Wow! 3 year old video. Refreshing to see Josh before he became jaded and decided to mock everything. I actually learned something!
Oh shoot. There's no beard and mustache. Im shook.
Lol
so am i
Here's a fun hack for the filling:
- Make 1 1/2 times as much and cream with 6 tbsp butter (it should remind you of streusel)
- Sprinkle half of the mixture onto the rolled out dough, then spread it onto the dough as best you can before rolling it into the dough.
- Use the remaining filling to fill in the gaps as best you can (there will be thin gaps, that is OK), spreading and rolling that as well.
- Enjoy the best cinnamon roll filling ever!!!
I think this is the first recipe I'll be making when my new oven gets installed!
Thanks josh, i use to do the rolls to show my love for my kids.
Everyone, this is a shoutout to those who want the best for Joshua, promote him on every video of bon appetit and binging with babish. He deserves it
What is the minimum time for the “overnight” rise? I finished at 5PM the steps before it, should i do the rest tomorrow morning?
I think now is long enough
Your channel is spot on bro. Keep up the awesome work
I love love love how you do things! ❤️
do you have the sourdough ver of this?
Life hack: instead of combining cinnamon and sugar then putting that on butter and the dough, combine cinnamon sugar and softens butter first, for a moister, and better tasting ( raw and cooked ) filling
Hello me and my grandson made your cinnamon rolls and they came out fantastic never before when I cook I always burn it or it is rock hard I could build a house with it but these came out perfect thank you
The best cinnamon rolls I ever made! Thanks Joshua!
Whoever reads this. Know that someone loves you and life is for living and enjoying
no its not im lonely and sad
@@ot.productions7835 lol same
Non sequitur, but much appreciated. Best of well wishes Blueberry Muffin
@@NeonPlatinumZ lmao
@@NeonPlatinumZ me either
Do you (or anyone else, for that matter) have any recommendations for making this without a stand mixer?
Ambra Stallings use your hands when needed! A lot more effort but still doable.
I did end up working the butter in by hand. My cinnamon rolls turned out amazing!
I kneaded this by hand and followed the recipe to a T! Enjoyed the whole process. It made a large batch (more than enough for a family of 5) so it lasted us 3 days
I love how I can make brioche bread with ingredients I have at home. I just love that.
So, if we use sourdough starter do we still add luke-warm milk? And do you know how much longer (ish) it takes for the rise to happen? Thanks!
N.Augeard Yes to using the lukewarm milk still. You may need to pull back on it a touch but I didn’t have to. Just add it bit by bit until it comes together. So it will probably take 2-4 hours in the beginning portion (so do your two stretch and folds spaced apart by an hour). Then overnight it in the fridge. Proofing will take about 4 hours in a slightly warm environment (75-78 degrees Fahrenheit). Bake time is the same. :)
Amazing, thanks :)
@@JoshuaWeissman I'm rather confused about just adding 200g of starter, since that not only ups the hydration a lot but also the flour. Wouldn't the result be more bland since the rich ingredients end up making a smaller portion of the dough?
@@iroveashe I usually reduce the liquid and flour accordingly when I use my starter. 200 Gramm Starter means I would use 100 Gramm less of each :)
When cutting it into pieces after rolling it instead of a knife my mom always uses a string. She slides it underneath and just pulls the two ends in opposite directions till they cut through it. I always thought it was neat the way she does that part. Does anyone else us that method?
I do the same technique with embroidery floss
I do it with dental floss.
it s the best method my guy
I made a half batch of this and it's glorious! I tried another recipe once, failed, and I was put off by cinnamon rolls. Everything turned out okay even though I used 2% milk, salted butter, and baked for a tiny bit too long (crispier than I like). Thanks Joshua!
I just found this video recently. I made the Cinnamon rolls, and they came out really good.
Bruh I have an anxiety attack when I'm forced to open those cans of cinnamon rolls. Idk why they terrify me so bad.
It's funny cause I have all the ingredients for this unintentionally. So uhhhh, I'm gonna be doing some bakin'.
Hi Joshua, I saw your video for sourdough starter for the first time. I looked at several more. I LOVE your work. I am your newest fan!
Most food made on food related videos just makes you want to eat it but this is one of those that inspires you to make it
😭😭😭💕💕💕💕💕💕
My family is from Denmark and they’re called Cinnamon Snails there (:
I’ll definitely make these for Christmas in addition to some of your others!!
P.S omg I was called out... not like this... please lmao I was joking I swear 😂
Samantha imma just say it. The name sounds disgusting
"Now the dough may seem a tad dry at this point"
- looking at my exceptionally wet dough-
'What did I measure wrong...'
(Eggs. It was eggs. I used large eggs, but I'm assuming the recipe calls for medium/small eggs)
This is exactly what's happening to my dough right now. How did you fix it? Did you still added all of the butter?
@@chickenpastel11 I still added the reccomended amount of butter, but i just added more flour. My rolls are still proofing as we speak, so I can't really comment on how well it turns out in the end, but they're taking a long time to rise (it's winter here and I can't proof them in an oven with a light on, so I imagine that's partly why it's taking so long)
@@chickenpastel11 I also used large eggs but the dough wasn't really wet for me, what really killed me was my super tired and dumb self using melted room temperature butter instead of softened room temperature butter. Managed to kinda fix the problem by taking the dough out of the bowl after a minute of mixing in the stand and kneading it with my soft spatula thing(idk the name of the utensil) while my partner cleaned and dried the stand mixer bowl. After adding a decent amount of extra flour in small intervals with a bit of extra sugar I got it to be the right consistency. It's currently on the overnight fridge step so I can't say for sure that it's saved but it does seem that way at the moment.
@@Dragime wait how did they turn out?
@@bellacostello5706 Oh god I never answered this, sorry!
They ended up having a very eggy flavour, but texture-wise they were nice and soft and fluffy! It was still very much brioche, just a lot more of an egg kick than I'm used to.
If I made this mistake again, I'd add more flour gradually to help lessen the eggy flavour, but keep an eye on the amount of flour added so I can add extra of the other ingredients so the ratios aren't too out of wack (I just kept adding flour until it wasn't wet anymore but I think this threw the ratios out enough that it wasn't buttery enough for me liking). I'd also recommend using one egg less because I used quite large eggs (about 60g per egg, including shell!) but it was a bit too late for me.
This such A GREAT RECIPE!!! THANKS FOR THAT!!!!
It makes me so happy that you also mention metric. Means that I don't have to do math to follow your recipes!
I love this guy. He reminds me of a nicer version of Heath Ledger’s joker! :)
Right lol
binging with babish and alton brown had a baby
i love your song choices hahaha that's why i subscribe. could soothe me when trying one of your recipes. keep up the good work joshua!
and yeah you also give metric measurements. love it
Oh. My God. Those look delicious! And thank you soo much for the metric measurements, I love you for that. Subscribing! ^^