I've made these twice now. The first time they came out denser than I would like which I attribute to two things...my butter and egg mixture wasn't quite warm enough...I think it was 107 ...and I used the full 2.75 cups of flour right from the start. The second time I reserved a quarter cup and then added it slowly at the end of the mixing process...I didn't have to add any after. I very consciously made sure my dough was only just barely not too sticky before I let it rise. Much better results. Thank you for the recipe. I've been intimidated by recipes for cinnamon buns for years, and this one was simple.
Thanks for an amazing recipe!! I've always had trouble with cinnamon rolls. Past recipes have been so time consuming with mediocre results. I don't have a stand mixer so I just used my hands to mix and knead the dough and the results were still great. I'm so happy I found this! All other recipes have been deleted. Great video, as usual.
Always enjoy watching your channel. Great video as always. I too add cornstarch in my cinnamon rolls too and you are correct, it makes all the difference. One tip I learn from Disney bakers is I use vanilla pudding mix (dry) in place of cornstarch. It adds more vanilla flavor to the dough. I also add some pudding mix to the filling. I find it helps keep the filling inside the roll instead of running out the bottom. Keep up the great work!
Thank you so much. I was able to follow this video (watching it over and over as I did this) haha but it worked perfectly and my butter browned perfectly. The chocolate chip cookie recipe from "The Perfect Cookie" book came amazing. The butter-browning really does take it to the next level - so thank you for your video!!
I've made this recipe with rapid rising yeast before and they were 5/5 !⭐ I'd like to make it again but with regular yeast but I have 2 questions: 1》Instead of throwing the yeast in with the dry ingredients do I have to proof it with the milk mixture? 2》Do I have to let it rest longer than 10 mins after mixing?
I’m glad you enjoyed them! You can make it with regular yeast. I recommend following the instructions in my chocolate sweet rolls as they are very very similar. 😊 ruclips.net/video/UXk_NzZJlh8/видео.html
@@SugarSpunRun, Hi I just made them today and they were really good! It was just as good as this one. I just replaced the chocolate with the cinnamon filling from this recipe. Thanks for the recipe. 😁
Hi Sam. Can these be refrigerated over night raw? I want to make them the night before and bake them in the morning. Thanks for your wonderful recipes!
Hey Sam! I just finished making these for my 3 little kiddos and wow they turned out so beautiful! Thank you so much for this perfect recipe!! God bless you and your family!! I love all your recipes too btw you're one of my favorite cooking channels!! 🙏💕😊
Those look amazing. I really need to make some cinnamon rolls some time again. Btw, I'm happy to see that you are getting more comfortable with yeast dough. I'm just going to pretend me constantly bombarding you with pictures of delicious bread and other yeast recipes at least played some small part in it ;)
I've been making yeast dough for years and I've never used a stand mixer for them. You can either use an electric hand mixer (with dough hooks) or go completely manual and do it all by hand. If you are going for the latter, I recommend using a large spoon (with a comfortable grip) to get the dough started. Once it gets too tough to mix with the spoon, transition to kneading it by hand. There are many different techniques for this, but what worked well for me is to stretch the dough a bit, fold it over itself, push down and form it into a ball again. Simply repeat this until a smooth dough forms. You may want to dust your hands with some flour to prevent it from sticking too much. Even when using the electric hand mixer you may need to transition to manual kneading at the end, if the dough gets too tough for the hand mixer (most hand mixers are meant for mixing light cake batters, beating egg whites or whipping heavy cream and such, not heavy kneading), but it can still save some time and mess, since the dough is going to be the most sticky at the beginning when there are still a lot of very dry and very wet spots. Once it has more or less mixed into a uniform mass you should be able to easily knead it by hand.
What happens if I only have regular dry yeast, not instant? We are supposed to get snow this weekend so I’m hoping to make your bread bowls for clam chowder and these yummy cinnamon rolls. Thanks!
If you want to use active dry yeast I would recommend following my instructions for my chocolate sweet rolls but just use the dough instructions. 🙂 Here's the link to that recipe! ruclips.net/video/UXk_NzZJlh8/видео.html
My cinnamon rolls did not rise as big as yours after being in a 200 degree oven for 15 minutes. I did follow the prior steps and ingredients. I do not have a stand mixer, did it by hand, so I wonder if that was the issue. I did ask my family to buy me one if they want me to continue to make these from scratch 😆
@@SugarSpunRun they were delicious! They did have a good rise. However, I think I could knead more! I’ll try that next time. This is now my go to recipe!
The best you can do there is make sure the water/milk is warm but not hot. Really it’s tough to do without a thermometer. If it gets too hot it kills the yeast, if it’s too cool the yeast won’t react like it’s supposed to.
For the second rise I never let it sit that long, especially for this recipe which used instant yeast. You’d be more likely to end up with over proofed rolls.
First rise wouldn’t need to be nearly that long for an instant yeast recipe either. If using active dry yeast see my classic/overnight cinnamon rolls, they do need to double and sit usually at least an hour for the first rise/until doubled.
These are delish! I’ve made them so many times already and used them as gifts. Even a few aunts randomly start talking about how good the buns are lol
I’m so glad everyone has enjoyed them so much! 😊
I've made these twice now. The first time they came out denser than I would like which I attribute to two things...my butter and egg mixture wasn't quite warm enough...I think it was 107 ...and I used the full 2.75 cups of flour right from the start. The second time I reserved a quarter cup and then added it slowly at the end of the mixing process...I didn't have to add any after. I very consciously made sure my dough was only just barely not too sticky before I let it rise. Much better results. Thank you for the recipe. I've been intimidated by recipes for cinnamon buns for years, and this one was simple.
I'm glad to hear you ultimately enjoyed them. :)
You are amazing! I don't look for recipes on any other channel now that I have found yours. Every one of them that I've made has been a no-fail!!!!
Thank you so much! I am so honored to be your go to! :)
same here !!
Thanks for an amazing recipe!! I've always had trouble with cinnamon rolls. Past recipes have been so time consuming with mediocre results. I don't have a stand mixer so I just used my hands to mix and knead the dough and the results were still great. I'm so happy I found this! All other recipes have been deleted. Great video, as usual.
I’m so glad you enjoyed them! It can be so frustrating when things don’t turn out so I’m glad these did. 😊😊
My favorite ! I’ll definitely try these 😊
I hope you love them! :)
Always enjoy watching your channel. Great video as always. I too add cornstarch in my cinnamon rolls too and you are correct, it makes all the difference. One tip I learn from Disney bakers is I use vanilla pudding mix (dry) in place of cornstarch. It adds more vanilla flavor to the dough. I also add some pudding mix to the filling. I find it helps keep the filling inside the roll instead of running out the bottom. Keep up the great work!
Thank you so much! 😊
I really enjoy your videos! Thank you!
You're welcome! Thank you for following along! :)
I love all your recipes! Thanks so much for these videos. Will make this week. Merry Christmas!
Thank you so much, Jennifer. I hope you love them! Merry Christmas to you too. :)
Thank you so much. I was able to follow this video (watching it over and over as I did this) haha but it worked perfectly and my butter browned perfectly. The chocolate chip cookie recipe from "The Perfect Cookie" book came amazing. The butter-browning really does take it to the next level - so thank you for your video!!
You are very welcome! I’m so glad you enjoyed it. 😊
I am from Brazil, and i love your recepies... Thanks.
Thank you! :)
They look so good ! I may have to attempt this.
I hope you do and I hope you love them! 😃
I made these and oh my goodness! The best!
I’m so glad you enjoyed it! 😊
I just made these. They taste soooo good. 😊
I'm so glad you enjoyed them so much! :)
I just made them, they’re delicious 👌🏼
I'm so glad you enjoyed them! 😊
Yum thank you for sharing.
Enjoy!
I've made this recipe with rapid rising yeast before and they were 5/5 !⭐ I'd like to make it again but with regular yeast but I have 2 questions:
1》Instead of throwing the yeast in with the dry ingredients do I have to proof it with the milk mixture?
2》Do I have to let it rest longer than 10 mins after mixing?
I’m glad you enjoyed them! You can make it with regular yeast. I recommend following the instructions in my chocolate sweet rolls as they are very very similar. 😊 ruclips.net/video/UXk_NzZJlh8/видео.html
@@SugarSpunRun, Hi I just made them today and they were really good! It was just as good as this one. I just replaced the chocolate with the cinnamon filling from this recipe. Thanks for the recipe. 😁
That’s awesome! I’m glad you enjoyed them so much. Now you have 2 awesome cinnamon roll recipes to use. 😊
Hi Sam. Can these be refrigerated over night raw? I want to make them the night before and bake them in the morning. Thanks for your wonderful recipes!
Unfortunately with the yeast in this recipe I wouldn’t recommend it
Hey Sam! I just finished making these for my 3 little kiddos and wow they turned out so beautiful! Thank you so much for this perfect recipe!! God bless you and your family!! I love all your recipes too btw you're one of my favorite cooking channels!! 🙏💕😊
Thank you so much! I'm so glad you enjoyed them so much! :)
Those look amazing. I really need to make some cinnamon rolls some time again.
Btw, I'm happy to see that you are getting more comfortable with yeast dough. I'm just going to pretend me constantly bombarding you with pictures of delicious bread and other yeast recipes at least played some small part in it ;)
I love seeing pictures of everyone’s creations! I hope you love these cinnamon rolls! 😃
That look good
Thank you so much! :)
@@SugarSpunRun u welcome
Can half of this dough be frozen? just so I can make a smaller batch? we're a family of 2
I haven’t personally tried freezing it, but I think it could work. 😊
Would it be ok to make these without a stand mixer? Looks so amazing! Thanks!
Yes, I think that this would be just fine to do by hand (you'll just get a bit of an arm workout).
I've been making yeast dough for years and I've never used a stand mixer for them. You can either use an electric hand mixer (with dough hooks) or go completely manual and do it all by hand. If you are going for the latter, I recommend using a large spoon (with a comfortable grip) to get the dough started. Once it gets too tough to mix with the spoon, transition to kneading it by hand. There are many different techniques for this, but what worked well for me is to stretch the dough a bit, fold it over itself, push down and form it into a ball again. Simply repeat this until a smooth dough forms. You may want to dust your hands with some flour to prevent it from sticking too much.
Even when using the electric hand mixer you may need to transition to manual kneading at the end, if the dough gets too tough for the hand mixer (most hand mixers are meant for mixing light cake batters, beating egg whites or whipping heavy cream and such, not heavy kneading), but it can still save some time and mess, since the dough is going to be the most sticky at the beginning when there are still a lot of very dry and very wet spots. Once it has more or less mixed into a uniform mass you should be able to easily knead it by hand.
What happens if I only have regular dry yeast, not instant? We are supposed to get snow this weekend so I’m hoping to make your bread bowls for clam chowder and these yummy cinnamon rolls. Thanks!
If you want to use active dry yeast I would recommend following my instructions for my chocolate sweet rolls but just use the dough instructions. 🙂
Here's the link to that recipe! ruclips.net/video/UXk_NzZJlh8/видео.html
@@SugarSpunRundo you always use all purpose flour?
Hm, this is very different from what I am used to. Is this how you typically make cinnamon rolls in USA?
Hi. Can I use 1% low-fat milk?
That should work here. :)
Sam,for liquid ingredient need 3 or 4 tbsp? Because u said 3 tbsp but in the description box is 4 tbsp?
Sorry for the confusion. Use 4 Tbsp. :)
Thank u sam😘🙏🏻
Part of my problem has been my rolls caramelize too much on bottom so putting butter in bottom of pan would make it worse, right?
Hmmm I think that probably would make it worse. Is your oven running hot?
@@SugarSpunRunnope I’ve learned to put a bit of flour into the filling.
Thank you
Please make video for vegans cinnamon roll.🙏
Unfortunately vegan isn’t my specialty. 😔
What if we don’t want to add eggs? Can eggs be skipped?
I really wouldn’t recommend it here
My cinnamon rolls did not rise as big as yours after being in a 200 degree oven for 15 minutes. I did follow the prior steps and ingredients. I do not have a stand mixer, did it by hand, so I wonder if that was the issue. I did ask my family to buy me one if they want me to continue to make these from scratch 😆
Hmmm was your yeast still good? Mixing by hand shouldn't cause any issues. Did the final product turn out ok?
@@SugarSpunRun they were delicious! They did have a good rise. However, I think I could knead more! I’ll try that next time. This is now my go to recipe!
I want to make these, but not having a thermometer to check the temp is freaking me out lol. What should I do since I don’t have one? 😭
The best you can do there is make sure the water/milk is warm but not hot. Really it’s tough to do without a thermometer. If it gets too hot it kills the yeast, if it’s too cool the yeast won’t react like it’s supposed to.
Sugar Spun Run Ok, thank you this is helpful.
@@destinyyy____ Hey I'm a bit late, but just stick your finger in the milk. If it's like your body temperature you're good to go
oh btw you should brush whisked egg on the rolls before they go in the oven
You can certainly do that, but I don't find its necessary here. If you do try this recipe, let me know what you think! 🙂
@@SugarSpunRun I just might.. Could you make european cinnamon buns?
What if you don’t have a stand mixer?
It can be done by hand but will require a lot more stirring on your end and potentially some kneading on the counter to get the proper consistency
seems like you didnt allow dough to proof, other recipes call for 90 to 120 minutes, all say dough will double in size.
For the second rise I never let it sit that long, especially for this recipe which used instant yeast. You’d be more likely to end up with over proofed rolls.
@@SugarSpunRun I was referring to first rise, perhaps I missed something.
First rise wouldn’t need to be nearly that long for an instant yeast recipe either. If using active dry yeast see my classic/overnight cinnamon rolls, they do need to double and sit usually at least an hour for the first rise/until doubled.