Cinnamon rolls with marshmallow glaze
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- Опубликовано: 23 мар 2022
- Thanks to Kove Audio for sponsoring this video! Get 67% off or more on the Kove Mini Commuter with my code AMINI67: koveaudio.com/amini67 | Best discount subject to change after March
**RECIPE, MAKES 6 ROLLS**
For the dough
bread flour, about two cups, 250g (AP flour is fine, but I like 00 bread flour for this)
1/3 cup (80mL) milk
1 packet (7g, 2.25 teaspoons) yeast (you could use half that)
2 tablespoons (30g) butter
1/4 cup (50g) sugar
1 egg
half a teaspoon (3-4g) salt
small glug of vanilla
For the filling
1/3 cup (65g) brown sugar (or white sugar with a glug of molasses, which is the same thing)
small pinch of salt
melted butter (you'll only need a little for the filling, but it's nice to have extra for other steps, so I'd melt a couple tablespoons)
1 tablespoon (8g) ground cinnamon (that's a lot - you could use less)
For the marshmallow glaze
1 egg white (leftover from the dough)
1/3 cup sugar (65g)
a squeeze of corn syrup, honey, or any other syrup that isn't primarily sucrose
vanilla
1 tablespoon (15g) butter
Warm the milk to body temperature, perhaps with a small pinch of sugar to further feed the yeast. Stir in the yeast and let bloom for a few minutes until frothy.
Melt the butter and stir in the sugar to cool it back down. Separate the egg, reserve the white for the glaze, and put the yolk in with the sugar and butter. (If making a full dozen rolls you could just use one whole egg.) Add the salt and vanilla to the butter mixture and stir smooth.
Stir as much flour as you can easily stir into the milk mixture with a spoon (it was a little less than a cup for me), and do the same with the butter mixture (mine took maybe 2/3 of a cup). Cover and let sit for about a half hour until the milk dough has puffed up a lot.
Knead the two doughs together until homogenous, dusting on additional flour as needed until you get a reasonably smooth dough that's just a little sticky. Cover and let rise until doubled, about 2 hours.
While you're waiting, you can mix up the filling ingredients. Be careful to add only enough melted butter to get a damp sand consistency - too much butter and the filling will melt out in the oven.
Transfer the risen dough to a board, dust with flour and roll out into a rectangle about a foot (30 cm) wide. Roll the bottom long end very thin - this will be the flap you use to seal the roll. Brush the surface with melted butter, avoiding that flat at the bottom. Pat on the filling as evenly as possible, again avoiding the bottom flap.
Smear some water on the bottom flap to serve as glue, then roll it up, starting from the thicker long end. Don't roll too tightly. Position the seam on the bottom of the roll, and maybe coat it with melted butter if you have some left. At this point you could cover and refrigerate the roll until later.
Trim off and discard the ends of the roll, then slice about 1.5 inches (4 cm) thick. Gently transfer the rolls to a parchment-lined baking sheet, cut-side-up. If you have time, cover them and let them proof one more time, about a half hour (definitely make time for this if you sliced the rolls straight from the refrigerator).
Bake at 400ºF/200ºC, convection if you have it, until just starting to go golden brown around the edges, 10-15 minutes.
While you're waiting, you can make the frosting. Whisk the egg white, sugar and syrup together in a saucepan over moderate heat. Whisk continuously until the eggs cook and you get a mayonnaise-like consistency. Kill the heat and whisk the butter as it slowly melts in. Whisk in a splash of vanilla and you're done.
Wait for the rolls cool and solidify for a few minutes before topping with the glaze - I just like to dunk the whole top of the roll straight into the pot. 
Хобби
Adam, you mentioned on Instagram that there are at least 5 drafts of this recipe. Have you considered doing a Monday video that goes into all the drafts in a given recipe, what you liked and didn't, and how you decided what changes to make to achieve those outcomes, especially the research piece? I know I'd love it for my own recipe creation, and I think it fits well with both your occasional "my process" videos as well as your recipe development/ownership series.
I HAD THE EXACT SAME THOUGHT! i wanna see how the sausage is made you know! like i wanna see how he decides how he curates a recipe!
YES
Great idea!
Agreed. The process to get to this point is just as important, and I'll bet it's damned interesting, too.
Yoooooo this sounds incredible
"I love this frosting, my Wife hates it!"
Props for the honesty 10/10
h o n s t y
honsty
honsty
honsty
Hey just so you all know, every one of you spelt honesty wrong. What a weird coincidince.
For better or worse, Adam's is the voice I hear in my head while I cook. Usually saying something like "Now remember, this is going to cover a lot of food, so you want it to taste too strong" or "That one's almost too dark, I wish I'd cooked it less."
I relate to this.
Whenever I'm too lazy to do an extra step for something, I hear Adam's voice in my head saying "I'm not convinced that makes a difference"
Mine is Kenji :)
> Now remember, this is going to cover a lot of food, so you want it to taste too strong"
I *just* said this to myself today thinking the gochujang marinade I made was too spicy. It'll probably be perfect.
Update: it was in fact perfect.
Now I'm also imagining these sentences with his voice
Saw the white sugar come out and instantly said in my head "Yes Adam, we know brown sugar is just white sugar with molasses in it. We get it!" lol.
He should trademark that phrase
I'm pretty sure it's mandatory at this point, like Chef John with cayenne or Brad Leone with allicin.
More like Chef John's "around the outside, around the outside, aournd the outside."
I like my cinnamon rolls to look more brown. I hate pasty cinnamon rolls.
That might be true in the USA, but in Europe brown sugar is not the same as white sugar with molasse
I love how he's one of those cooking channels that encourages you to improvise
And not just that, tries to give you *some idea how that'll work out for you*.
ruclips.net/video/9w8IIx6UoSA/видео.html
I like to have a lot of butter in my filling for cinnamon rolls, I pretty much cream the sugar and butter together. I bake mine in a dish, so the stuff that ends up leaking out coats the bottoms of the rolls and then caramelizes a bit. Very tasty.
Same way I do it as well! Most recipes call for a lot more sugar than my family's pallete can handle so I halved it the first time I made cinnamon rolls and they came out very gooey and caramelized. My family likes it that way so I've just been doing that since.
That's how we do it in Sweden aka the "original" way
ruclips.net/video/9w8IIx6UoSA/видео.html
I live for those candied bottoms
Exactly 🙏🏼
I like your “weird procedure”, didn’t know butter and sugar inhibit rise. Tips like that keep me coming back.
Thank you, Adam. Great stuff as always!
I am going to try your marshmallow glaze, interesting!
yeah idk about the butter, but the sugar acts kinda like salt and sucks all the water into it (and out of the yeast cells) via osmosis. normally storebought yeast comes with its own sugar mixed in, so it only really needs the flour and water to get fermenting.
He literally adds a big pinch of sugar right before the yeast, yeast eat the sugar to ferment and make bubbles. Unlike what Dane said you should check your yeast package and see if it's self activating.
ruclips.net/video/9w8IIx6UoSA/видео.html
fats shorten gluten development, therefore interferes with dough rise
@@MrMsMister But if you add too much then it does what Dane said, same reason why things like cookies can be left out of the fridge, so much sugar in them that the bacteria can't eat the other stuff like the butter
One tip: add cardamom to the dough. It will give a lovely "warm" scent and taste and compliments the cinnamon. It's what is scandinavians do!
How much do you usually add for a batch the size that Adam’s made? I’m interested in making Swedish desserts (I tried kladdkaka and I loved it) and I heard that they’re one of the biggest consumers of cardamom in the world :-)
@@unreciever_ maybe a teaspoon, maybe even less. Definitely less than the cinammob
@@unreciever_ also please don't forget to remove the frosting!
@@ekus1647 Hah, thanks for the advice, I'm glad to receive pointers even one year later! Next time I make Scandinavian-style cinnamon rolls I will be sure to leave the frosting out :)
One thing I've learnt with using Cinnamon is if you start saying things in your head like “That's ridiculous, there's far too much Cinnamon is in that bowl. Insane!” then whatever you're making is going to taste amazing 😁
ruclips.net/video/9w8IIx6UoSA/видео.html
Like garlic for me
Even after I messed up a few steps of the recipe the buns still cameout insanely rich and buttery. I had to tell my wife the recipe only made 3 buns as I gulped my fourth bun down while wiping off some of the filling off my face.
i love these synonym rolls, just like how my grammar made them
😭
Symonym? Dylan, is that you?
With icing spelling over the sides?
Instead of getting rid of the end pieces just cut the ends large enough for one roll and place them on a sheet pan with the end side facing down. No waste 👍🏻
The cook's treat. Then again, all of these are.
Yup. I do that all the time.
Snack for the chef
"If you want precise measurements, go watch someone else!"
My grandma's motto.
Going by feel truly is the best way to bake, tho.
My sister: How much goes in there?
Me: however much you feel you need in there.
My sister: what's that in cups?
Me: feel it in your heart.
My sister: . . .
Me: touch the stars 🌟
americans will always find a way to go "Acktually not using a scale is superior" lmfao
@@AlkonKomm yeah and then wonder why their recipe comes out scuffed every other time
@@AlkonKomm eh, I personally prefer a scale for 'new' recipes, but I'm Bosnian and grew up with a grandma who didn't have running water in her house for most of her life, let alone a scale :D
so getting the "just add x and feel it" answer was the standard for any recipe I asked my gran for.
@@AlkonKomm I'm not American and this method works perfectly for me
Congratulations Adam, you immediately had me hooked with that title.
L
Fr
The fact that you have to explain what 00 flour is really impresses in me the point that it can be drastically different to shop for ingredients in different countries
I just made them and they are the best cinnamon rolls I ever had. My Girlfriend agrees as well. Next time a skip on any glace or frosting because they are already sweet enough. Thanks for the grest work you do. Great down to earth cooking with very thoughtful and sometime scientific explanations!
Mybye try nib sugar next time :)
I discovered, to my disappointment, that the King Arthur 00 "Pizza flour" had a protein content of 8.5%, which is softer than most AP flours. It's essentially unbleached cake flour. Not sure why they made that decision. Of course if it works for the recipe it works, but it's not because of any extra gluten.
that's a typical trait of non-specialized "pizza flours", they fixate on the fine grind of italian flours, and while that's also important, the protein content and water absorption ability is what truly counts
yes, common misconception that 00 flour is high protein when it's the opposite. i've been wondering what's going on with that. i suspect it arose from the obsession with biscotti and it just got incorporated into other things because it was lying around
@@5naxalotl I mean, proper italian 00 flour made for pizza is high protein, 11 grams per 100g minimum and those made for pizza in teglia romana or focaccia for example can have 13-15 grams
@@dicecard921 yeah, i looked it up. 00 is just a size. if it's durum wheat it will be high protein but low gluten, which behaves like like a soft flour (durum is hard wheat [ie literally hard to grind] but soft flour ie not stretchy). not sure but i think the pizza flours causing confusion might have a lot of durum
Hey I know you don’t concern yourself with comments often but I just wanted to say that you’ve been such a inspiration to my cooking journey. You made me realize how easy it is to have fun while in the kitchen thank you
L
Cooking and baking is fun
@@kaironic8231 trap
@@Jirachi_OFFICIAL me
@@kaironic8231 no the other one;/
This is definitely my kind of baking recipe! I tend to avoid baking normally because everything has to be so exact. Being able to riff on different ideas while cooking is probably my favorite part of it.
ruclips.net/video/9w8IIx6UoSA/видео.html
I'll try making that marshmallow glaze!
As a side note, here's a tip for those that maybe don't have an exceptionally sharp kitchen knife to slice the dough: you can use sewing thread so the spiral doesn't deform. Just pass the thread under the dough, pass each end over to the opposite side (just like a knot) and pull steadily and not to fast.
Dental floss works as well.
Kinda feel like everybody knows this at this point, including him. Almost every cinnamon roll video or recipe you find will tell you to use dental floss.
I love the thread trick! My grandma always used it. Didn’t know it was a well known thing. Cool
Holy crap! I just made these.... OMG! They are sooo good! Made them last night cooked them up this morning! I'm a fan of the marshmallow icing! Thank you!
I use a traditional glaze for my cinnamon rolls but add some good honey. Gives it a warmer flavor and it's a good use for the honey bourbon stuff I always by at farmer markets.
Wow you read my mind! I was thinking just the other day that I needed to make cinnamon rolls because I haven't had them in years. Truly a blessing from you Adam
I was literally about to do some cinnamon rolls tomorrow...
ruclips.net/video/9w8IIx6UoSA/видео.html
Adam you are like the NileRed of Cooking/Food Science. I love it!
My late aunt's cinnamon roll secret was that she cut them and put them into a muffin tin to bake to keep them together. works really well! Internet, feel free to steal this technique in her honour.
Tip for cutting your rolls: I’ve had members of my family use very thin string (honest to god, it was sometimes unflavored dental floss) to slide underneath and wrap around the log of dough very tight. The pressure would eventually pinch off a roll, and I think it helps keep the filling inside. It might crush the layers a bit, but if your string is thin enough I’m sure it doesn’t do that too much.
I always drool when I see someone making Cinnamon Rolls. But every time I have one I get like 3-4 bites in before I get sick of it!😂
Made these tonight; I just couldn’t resist. I am a cinnamon roll lover. I have found several recipes I like, but this was easily the best one. Family loves it as well. It’s one of the few cinnamon roll recipes that don’t turn into a cakey roll
Adam: dont use too much butter
Also adam: *positively drowns the roll in butter then rubs suggestively*
Adam is conflicted LOL. You can tell he can’t help himself.
Weird, I have a cinnamon roll recipe from the 1950s or thereabouts which uses a very similar method of doing a bulk ferment before adding the butter and sugar. It makes about 2 dozen rolls and uses a whole stick of butter, so proportionally it is the same. I have even done a sourdough version of this and it is really great.
Adam you literally make my day! You’re such an amazing RUclipsr! 10/10 personality
I’m a cream cheese frosting guy myself. Looks interesting, like a brioche cinnamon roll.
I always thought cinnamon rolls were just a brioche base dough with cinnamon dust.
This is a wonderful demonstration of the science of preferment baking (in this case a sponge) while using those words only once. So good for beginners. I will be linking this video to all my new baker friends when they ask how I make my delicious brioche-y yeast doughs.
Though honestly, I LOVE when I can spread my filling heavy and then some of the butter and sugar leaks to the bottom of the pan and caramelizes. It's like a cross between cinnamon roll and crispy kouign amann.
Thank you, can't wait to make them, they look so good.
Never made cinnamon rolls before, made these, turned out delicious! Even though I forgot the layer of butter before the filling, and also the convection apparently made them not pale at all, so to speak, but it didn't taste burned. Definitely hope to try this again
these look so good! also, a cream cheese frosting type glaze pairs so well with cinnamon rolls def worth a try !
I always feel like baking stuff like this is super hard, but your video makes it seem so easy, I might actually give this a shot!
It is super fun I hope you made them
i use a 9x13” pan for all my buns then let them rise and add 1/2 cup heavy whipping cream. Pour all over the risen buns and bake. They soak up the cream to make fluffy soft buns.
Here in Sweden it is common to pur cardamom straight in the dough, standard recepie no frosting or such
Det finns dock olika typer av vetebullar som har glasyr på toppen bland annat butterkaka och rimbobullen.
Sen så har vi tusentals olika typer av bullar med samma grund deg som kanelbullar.
First time I've made any dough with yeast
Can confirm if you follow Adam's instructions about how to make the dough it's incredibly easy and these turned out to be the best cinnamon rolls I've ever had
Wonderful recipe as always!
Thank you for this delicious recipe 😋
Congratulations Adam, another one to the saved list!
Did you seen that the molasses was looking like a bear?
Amazing:)
I love cinnamon rolls but instead of a roll I make a braid then roll it in to a bun, makes much better looking buns and can fit more sugar. Strongly recomend trying
these look amazing!
OMG I haven't even seen the video and already think this is the best idea ever!
Need a video on how you clean your pots and pans. They always look perfect.
Made these righ after i watched the vidoe. Great recipe Adam and great glaze
Although you don't give precise measurements, you explain what you're looking for in the dough and *why* you're doing things a certain way. I find that infinitely more helpful than just having measurements and an accompanying blog post lol. I learned more about cinnamon rolls in ten minutes than in several years of baking. And the lessons can be carried over to other baked goods as well
These look amazing. 😋
Third “glaze” option that is a favorite in our household; beat cream cheese and powdered sugar. We love the tang!
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If, at 6:53, you had instead bisected the roll, placed the two halves next to each other (one cut-side up and the other down) and twisted them together and and coiled it all into a loaf pan, you would have a Cinnamon Babka: a Jewish American classic!
I definitely need to try your technique of adding the fat after the first rise with my babka recipe now. Haven't finished the video yet so I don't know what the marshmallow icing is like but now I'm thinking about it as a Babka filling and using the Cinnamon as a streusel topping instead...
there is the version of monkey bread too. just add the icing...
and if his grandmother had wheels, she would be a bicycle.
who cares???
she does but that’s a wheelchair
Cinnamon babka is not an inferior babka. What do people have next to their salt and pepper cinnamon again and again.
And if change the glaze to nib sugar you made a längd.
Another banger video featuring the ideal balance of education and entertainment, thank you
There's a reason they're called CINammon Rolls and not HOLY Rolls
I love your recipes
I swear this guy always what recipe I'm about to make. I think about it and the I see a video of it posted an hour ago, and it's always him.
Just tried these for the first time, turned out amazing! Everyone loved the egg-based glaze. I didn't color anyone's perceptions by mentioning the word "marshmallow", and none of us thought it was really marshmallowy at all. Just tasty!
In Sweden, we throw in some cardamom in the dough to complement the cinnamon and to give warmth to the experience.
I WAS JUST THINKING ABOUT MAKING THESE BUT WSS SAD THAT YOU DIDNT HAVE A VIDEO OMG
I just got out of my surgery.
I hope when I'm home I can make this recipe.
I love me my sweets.
Tip: do cinnamon rolls the Nordic way and add crushed black cardamum in the dough
how much?
@@czlowiek_w_spoleczenstwie for a dough of twelve buns I'd add two teaspoons
Why you make such delicious recipes. Now i have to try cook it.
I love that Adam keeps getting sponsors, half because it means he deserves the pay, and uh, half because his ad breaks are pretty entertaining haha
I usually put it in a cake pan that’s enough to have little gaps between each cinnamon roll. This way when they can rise up sideways then upwards
Adam, trust me on this one... Convert this recipe to add 30% yudane (1:1), and you have a winner. The trouble is you will probably not have enough flour to do your trick with the butter, eggs and sugar. Use the excess flour to build gluten in the pre-ferment, by kneading it in. Then once the yudane has cooled, combine the eggs and sugar into it, and knead it into the pre-ferment dough. Then once gluten is properly formed (smooth and stretchy) then combine the butter into it the messy way (I know you wanted to avoid this, but it's so worth it).
he did this with his newest dinner rolls
i tried adding some lemon jouice to the glaze and it turned out very tasty
I so appreciate you taking a complex approach but I will have to be honest. A classic recipe with bread flour always comes out amazing with no issue of dough rising to double or more it’s size, usually lots of butter in the filling anyways. I like the buns more moist, gooey so I use the heavy cream hack (poured in at the 10-15 min mark of baking) then buttercream glazing right after baking and then more glaze after it has reached room temp. Your “marshmallows” sounds intriguing, I might give it a try next time.
No mixer and hand kneaded, this is great
glad to finally see a recipe that doesn’t make 2 dozen of cinnamon rolls. i had o do some intense math the last time i made it from mother recipe. THANK YOU!
i dont even bake! but i found this very informative and fun to watch
Look very delicious I love cinnamon rolls
Well, I was going to make cinnamon rolls tomorrow, and I was thinking about what recipe to use. Interesting... I kinda have to try this out now...
simply genius
The 00 flour is interesting. My understanding is that it has a lower ash content so that results in a softer product, though that could just be myth. Different types of flours from around the world why they differ could be an interesting video :)
I think your kids are very lucky to have you! I know my father cooked a lot when we were kids and we were very happy when my father cooked, he not cooked every day but when he did he did it better than my mom and we were all very happy 😊
Same. My dad was chef like. My mom can cook decently but My Dad is better. He didn't cook everyday but when he did. We loved it.
The butter rubbing is my favorite part.
Omg this is amazing
Adam needs a Pizza recipe V 3 with autolyse in the process
i love it!
This is a genius solution to an issue I’ve had before
I learned a recipe and a new word. Eponymous.
Nice! Now try to make the superior German cinnamon roll with a rich, yeasted crossaint pastry. Shape them just like regular cinnamon rolls, then squash them in the middle with a stick/wooden spoon, almost dividing them in two, then bake. No glaze needed. You now have made the famous Hamburg speciality Franzbroetchen!
Melted butter on cinnamon rolls is incredible btw.
Adam, you should try making egg fried rice it's very authentic, tastes amazing and is super fun to make.
“We report you decide “ I love it
YESSSSS MY PRAYERS HAVE BEEN ANSWERED 🙏🏼🙏🏼🙏🏼🙏🏼
It’s a third recipe from Adam I made, and it’s a third that does not let down! They are sweet as hell tho, so remember that when you’re about to make 40 of them (I multiplied recipe times 3 and used side cutted pieces to, got 41 rolls, some bigger, some smaller, but every was from 4cm cut).
love your vids man
Great content, Adam!
Not gonna lie, I haven't watched your videos in forevr and never subscribed to you. but I remember you from the new york pizza video. the moment I saw it was you I never clicked so fast on a video lol, knew it was gonna be good and I wasn't let down, keep up the great work!
Neat maybe I'll try your method to make a almost brioche
Looks cakey as hell.
you have posted this video a few hours after I made cinnamon rolls for the first time in my life, are you some sort of psychic
Might make these for the valentine's day party we'll be throwing
Nice, will try recipe
That's a lot of butter my dude. Yum!
making these for the kids in the basement, wish me luck Adam!
PS: They love your videos!
wait-
Fatten them up and eat them
please let me out
**screams of the damned**
@@real9564 you'll be screaming once you start losing on roblox games kiddo
Ok this is awesome.
I have one simple but very odd request: can you teach us a recipe for cinnamon-roll French toast? I used to get that for breakfast at a diner near my house like… 15 years ago, but they closed a few years back and I’ve never been able to find another restaurant that serves it. I know you’d absolutely knock it out of the park if you gave it a try, and I just want to be able to try one of my favorite childhood meals again with a fancier, high-quality twist to it.
Obviously, I’m one dude in the comments section, my word is not law. But I would be eternally grateful for a recipe presented in your always-comprehensible, no-nonsense style for this.