Tasty Homemade Cinnamon Rolls Recipe - Ooey Gooey!
HTML-код
- Опубликовано: 16 июл 2024
- This is the easiest tasty homemade cinnamon rolls recipe ever. Warm, soft, cinnamony goodness that will take you back to your childhood! (If you grew up with cinnamon rolls, that's it!). This homemade cinnamon bun, scroll, roll (or whatever you call it) recipe was developed through trial and error between my sis Rebecca and me, and we think it's a winner! Let me know what you think. All recipes in metric and US measurements.
**RECIPES & METHOD BELOW**
For those new to my channel (subscribe now bit.ly/SubscribeToJillianButler), I am Jillian Butler from Sydney Australia. A few years back, I left my corporate job to pursue my passion for food and baking. I started a successful cake shop in Sydney that I ran for 7 years and there were lots of lessons that I learned along the way. Now, after selling the business, I’m making more and more videos to share the insider baking secrets of professionals. I hope you enjoy it as much as I love sharing it with you. Shorter videos and inspiration available on my Insta reels! @jillianthefoodie #jillianthefoodie and Facebook pages / jillianthefoodie
RECIPE AND METHOD BELOW:
THE TOOLS
KitchenAid Mixer: amzn.to/2MzLKKY
KitchenAid Dough Hook: amzn.to/2lIjAlE
Glass Mixing Bowl: amzn.to/2MxMsbN
Wet ingredients
120g (1 stick + 1 extra knob) butter, melted
1 cup (250mL) milk
1 egg (Large)
1 teaspoon (t) vanilla essence or extract (best you can afford)
50 mL water (room temp)
Dry Ingredients
600g flour
1 teaspoon (t) fine salt
½ cup (115g) sugar
10g (1½ sachets) instant yeast
Filling
1 cup (200g) packed brown sugar
2 Tablespoons (T) cinnamon
½ cup (1 stick) butter or margarine, room temp and softened
Cream Cheese Icing
150g (⅔ cup) cream cheese
150g (⅔ cup or 1⅓ sticks) butter
200g (2 cups) icing sugar
1T vanilla
Dough prep
Using Wet Ingredients list - In a big bowl, warm your milk to lukewarm, add a sprinkle of the sugar and all of the yeast.
Separately, melt butter, add water, vanilla, egg, and sugar - whisk together. Add these ingredients into the milk bowl and set it on top of a warm oven, covered in a towel until it begins to burp and be happy.
Using the Dry Ingredients list - Put all of your dry ingredients into a clean mixing bowl. Pour wet ingredients on top of the dry ingredients and combine at low speed with a dough hook for 2 minutes. Increase speed to medium-high and mix for 5 minutes. Perform the scientific baker's window test (watch my video) by pinching off a little bit of dough and try spreading it apart gently with your thumbs and forefingers without tearing it. If it tears easily, mix the dough for another 1 minute and test again. When you can spread the dough thin enough to look like the surface of a balloon then it's ready to go!
Shape your dough into a smooth ball and rest, covered for 15-45 minutes or until the dough has almost doubled. Punch your dough down and divide it into four balls. Cover each ball with your towel while you roll out and work with one (or the dough forms a crust as it starts to dry out).
Filling prep
Combine brown sugar with cinnamon in a bowl. Set aside.
Cream Cheese Icing Prep
In a mixer, combine cream cheese and softened butter. Cream together until light and fluffy. Add icing sugar and vanilla, mix the icing on low speed until the icing sugar is incorporated, then increase the speed to make the icing fluffy. Chill
Rolling The Dough Out
Roll each dough ball out into a rectangular shape (landscape orientation) to the size of a half sheet pan (18 x 13” or 46 x 33cm). Spread liberally with butter or margarine leaving a 1” clean strip at the longest edge closest to your body (edge of the bench). Spray the clean strip with water to act as glue. Then sprinkle a ¼ of the cinnamon mixture on top of where you spread your butter.
Starting with the longest edge that’s furthest away from you, begin rolling the dough gently towards you taking care to roll it evenly and consistently until it resembles a long dough log.
Cut your roll in 2” strips and place them a spiral edge up inside of a lined greased baking pan.
For a second time rest your dough covered for 30-60 minutes (or until the dough has almost doubled) so the yeast critters can start to activate the rise again.
Bake in a 350oF (160oC) oven for 20-30 min or until golden brown on the top and fluffy on the bottom. If it's still doughy and gooey on the bottom of the rolls then bake for another 10 minutes.
As soon as the cinnamon rolls are out of the oven, cover them in as generous a lashing of the cream cheese icing so it melts into the cracks. Then pull apart and enjoy the best cinnamon roll ever!!!
#CakeTips #JillianButler #MoistCakeTips #JillianButlerRecipes
I love your Cinnamon rolls!! When I was working in the city my friend and I would drop in regularly and have them. I miss them so much 😔
Holmie - that's so good to hear! Jillian's Cakery will soon be called Sydney Cakery - we sold to our head baker in January of this year! Cinnamon Rolls are still fabulous!
Thank you for uploading & sharing the video.....
I went to the shop and had one of these today. it was AMAZING! Can't wait to try some more goodies!
Looks amazing deffo gonna try them 😍
So awesome!!!!! Yummy
OMG!!! I can almost taste these... I am mixing the ingredients as I watch 😋😋
Waiting on a good carrot cake, butter pound cake, and a not dry apple pie recipe. Will be keeping a look out for your next videos, your a joy to watch. Good luck!👍
oh stop it jillian. my mouth is watering for these now lol. thank you :)
Jillian your cinnamon rolls look absolutely delicious!
Jillian, I did try to refrigerate the ready rolls for the next morning , but the sugar melted and the bottom of my tray was sooo watery. How long do I have to freeze them before cutting them and putting in the oven to bake. I prefer to prepare the dough day before
I tried making those cinnamon rolls today. They were delicious. Thumbs up for this wonderful tutorial.
Love your work, Consuelo!! Did you manage to take a photo before you ate them? J
Hi Jillian 😄. Thanks for sharing & congratulations on your new channel. Great receipt, I thought I could smell it 😀😀 lol. Thanks 😄
I hope i can bake like you hehe i keep on trying and im beginer i watch your all videos hehe Thanks for the tips
You'll grow...best of luck...love from pakistan
The recipe looks amazing! I have a question though, when I’ve previously baked cinnamon rolls they turn out kinda dry. The recipe I used was similar to the one you’ve shared. So any tips on what I could’ve done wrong? Oh and I made small sized rolls not the large ones, so does the size affect the moistness?
Much love from Pakistan 😊
Hi..i love this video
Did u use all purpose flour or bread flour?
Awesome. We need more videos from u. Plz donut recipe if possible. Tnx
These look yummy. How many cups of flour is 600g. Are you using all purpose flour? Thank you.
Congratulations on your RUclips channel and best wishes. Would love to see your recipe for lamingtons. Regards from Ecuador. 💕
Thanks Sara. I'll add lamingtons as one of my upcoming videos. We make a really good one at my shop, so I can't wait to share. Give my love to Ecuador from Australia.
Thanks so much!! Love back to Australia! 💕
These look yummy!! How many rolls does each ball of dough make? And a question......Can the rolls be formed, refrigerated, and then baked in the morning? Can any yeast dough be done that way?
Hi again! This one can make up to 15 small cinnamon rolls if you make a longer (and thinner) rectangle when you start your assembly. Personally, I like them big (size matters!) and I makes 7-8 cinnamon rolls baked in a 10" round cake pan. Line the bottom of your cake pan with baking paper and spray the sides with non-stick cooking spray, such as Pam or Crisco. Or you can even rub the sides with butter!
Post a photo of your finished product if you can hold off eating them all!! Cheers!
Also, we freeze the rolls prior to cutting and then bring them to room temperature to cut each roll as we need them. Then we place them into their (lined and sprayed) cake pans and rest them on top of our ovens to proof and bring the yeast back to life.
You can also precut the rolls and place them in the fridge overnight and follow the same steps to proofing and bake them off. They turn out beautifully!!
Make some more videos
Thanks, Rhonda...a new video is on its way. Very very soon. J
I love cinnamon rolls. Thank you for your video. But when I have a cinnamon roll, I end up hungrier.
Which brand gives the most cinnamon flavour? I've tried everything but I can't find anything that taste or smell very cinnamony. 😞
Great question Fatima! I've done a lot of research on different cinnamons and I find that the BEST flavoured cinnamon is a Vietnamese cinnamon. Costco sells a Kirkland brand Cinnamon that is so beautiful cinnamony, sweet and aromatic that I use it for EVERYTHING!!! amzn.to/2voWBBo
Thanks for reaching out!
You are so beautiful