IMPORTANT TIMESTAMPS: Blooming yeast 0:20 Making the dough 1:03 Kneading the dough 2:57 Cream cheese frosting 4:55 Cinnamon-brown sugar filling 7:40 Rolling out the dough 8:47 Rolling up the dough 10:49 Cutting the rolls 11:41 Overnight proof info 12:27 Baking and frosting the cinnamon rolls 13:00
Damn there are so many things I love about you: how you explain every single step so beautifully while also conveying all those interesting nuggets of knowledge, that you give the measurements in grams and milliliters which makes everything so much easier for a guy from Berlin and of course your passion for all of it. Subscribed and glad to have found you!
I am SUPER happy that I found you, like, presentation is immaculate, you go through everything step by step and leave no stone un-turned, and everything looks delicious! Keep up the awesome cooking, how the heck don't you have more subs?!
Wow, thank you! That's super nice of you to say. In regards to subs...I'm kind of at the mercy of RUclips. Spreading the word helps though so share my channel with everyone you know 🙂.
I really enjoy this new format and the lack of music. When I’m trying to copy a recipe, the background music can become incredibly annoying as I repeat certain sections of the video. Great job, love where the channel is going
Thanks man. It's been fun trying a new format. I like it too. I'd like to try and mix the two together...some b-roll with music and parts where I talk and give instruction, but without background music.
I really like the way you seriously explain all the little steps and details. Always wanted to try out your recipes, but can't as I have an egg allergy. Anyway went ahead today and made this with some more fat and liquids to replace the egg. Perfect recipe and I had delicious rolls for breakfast. If it's possible please share egg replacer in your recipes. Thanks!
Snowy cold morning here in northern Nevada. Perfect for this recipe! The only thing I did different was to line my pan with parchment paper. Cinnamon rolls are notorious for sticking to the bottom.
I found you via Adam Ragusea, and I love how it's alot more relaxed to watch. Just showing the process and explain as you go; feels more natural. Don't get me wrong, Adam's videos are great but they're very highly edited an feel a bit over produced at some points, which I'm happy to say is far from being a flaw here.
Thanks for making a recipe that (sort of) doesn't require a stand mixer and includes substitutions for hard-to-find ingredients like dried buttermilk powder! I especially appreciated seeing the struggle trying to get the cream cheese frosting to come together by hand - I tried that with a Serious Eats bravetart recipe a couple of weeks ago and it failed miserably. Would be interested in seeing a how-to or troubleshooting video on making cream cheese frosting. How long did you spend kneading your dough by hand? There were several cuts and I don't think you mentioned it.
Great video but something I would suggest is to show us what the finished product is going to look like at the beginning of the video. Some nice b roll footage of the cinnamon rolls while you're talking about the 3 things we need to make it would really draw me in
Thanks for the feedback Clark. I use that format on a lot of my other videos, but figured I jump right into it on this one. Mixing it up, trying different styles.
Hey, I love the recipe!! I have a question if anyone can answer. I would like to make this right away when I wake up in the morning before work. Could I pull it out of the fridge and bake it right away? You mentioned in the video that you left it for a few hours, could the step be omitted? Thanks!
At the beginning of the vdo, you kneaded the dough by hands, will it be ok to use the stand mixer? What is the difference of two methods? I am new in baking, by the way.
These look awesome, and I'm keen to try making them. Question though: Is there a workaround that would allow me to forego the cream cheese in the frosting?
Yes, you can make icing without cream cheese. I've never made one because cream cheese icing is my go to, but a quick search pulled up this recipe from julieblanner.com 2 Cups powdered sugar 2 Tbsp butter melted 2 tsp vanilla 4 Tbsp milk can substitute with heavy cream or half and half Here's the direct url: julieblanner.com/cinnamon-roll-icing/
I tried your focaccia bread recipe and it turn out perfect. I am going to try your cinnamon bun. I just need to know if I sub the active yeast with instant yeast, and use milk instead of powder buttermilk, do I still need to warm the milk? Thanks.
Thanks for the kudos! I actually set a PayPal for the channel this week. kitchencraftfood@gmail.com. I'll include this info from here on out in the description box below the video. Stay well!
anishka marwah extended fermentation times improve gluten development and flavor, but a shorter room temp fermentation will still give you a solid product.
Powdered Buttermilk, 40g (4 Tbsp. or 1.5 oz.). Here in the gulf we don't have Powdered Buttermilk. We have liquid Buttermilk. Can you let me know how much liquid Buttermilk to use. Thank you.
Can you use a mixer to make the entire recipe? I don't have a wood mixing bowl. What is the purpose of using a wood bowl to make your dough over metal, glass or other kind of bowl? Do I need one?
You can definitely use a mixer for the entire recipe. I'm only mixing by hand because a lot of folks don't have one so I want to demonstrate that it's possible.
I dribble...a lot 🙂. Yeah, I think any yeasted dough lean or enriched benefits from some length of fermentation. The fats in the dough seem to slow that process down so the extended time helps in my opinion. I'm no expert baker though. The only downside is that it's a heavier dough so it'll easily collapse if over proofed. Made that mistake before when proofing brioche.
Everyone always compares their cinnamon rolls tasting better than Cinnabon...I'm a pastry chef, and I've never liked the texture of their rolls. They're too tough and most often overbaked. My goal has always to use Cinnabon as a point of reference to NOT be anything like. To me, cinnamon rolls are supposed to be like soft, luscious, fluffy buttery laced pillows.
I have it rising now. Does anybody find this dough wet? I actually weighed everything, and I had to add at least another 1/2 c flour. Is the directions written down anywhere?
Thanks for catching that cardamom measurement. I updated it. Regarding the dough being too wet - it is supposed to be sticky, but not a sloppy mess. Brand/type of flour, ambient environment (humidity/temperature) and knead time are all factors that can alter the dough and make it easier/harder to work with. The dough recipe as is works perfectly in my kitchen, which is always around 70°F and fairly dry. For the icing, it will tighten a bit as it rests, but it sounds like your preference is for a thicker version.
Oh gosh, you don’t need to put SALT in your icing or your filling. You don’t need to put LEMON in your vanilla icing either. Those extra ingredients just confuse your taste buds. These are CINNAMON rolls and we want cinnamon, sugar, butter, dough.
Great video! Just an fyi, Cinnabon does not use lemon zest. Take it from me. They just use cinnamon, brown sugar and softened butter on the dough. Another thing they do or I used to do is roll the sprinkled cinnamon once on the dough to slightly flattened the cinnamon to prevent breaks in the dough from bits of hard cinnamon. Although lemon zest isn’t used, I will definitely try it on top with strawberry filled glaze cinnamon rolls.
IMPORTANT TIMESTAMPS:
Blooming yeast 0:20
Making the dough 1:03
Kneading the dough 2:57
Cream cheese frosting 4:55
Cinnamon-brown sugar filling 7:40
Rolling out the dough 8:47
Rolling up the dough 10:49
Cutting the rolls 11:41
Overnight proof info 12:27
Baking and frosting the cinnamon rolls 13:00
Thanks for the timestamps! They're really useful for referencing the video after the first time I watch it
Can I do this 3 days before my event and freeze the dough. Then bake then on the day I need them?
I'm going to try these next week! I appreciate how you give multiple measurements for each ingredient.
You're very welcome!
Damn there are so many things I love about you: how you explain every single step so beautifully while also conveying all those interesting nuggets of knowledge, that you give the measurements in grams and milliliters which makes everything so much easier for a guy from Berlin and of course your passion for all of it. Subscribed and glad to have found you!
Wow! Thanks so much for that amazing comment! Glad to have as part of the community!
Agreed
Made this for my mother on mother's day because she loves cinnabon. She loved it! So good!! Almost tastes like cinnabon
Wonderful! So glad you liked the recipe!
love that wooden bowl!
Yeah me too !!
Came here looking for this comment 🙂
I am SUPER happy that I found you, like, presentation is immaculate, you go through everything step by step and leave no stone un-turned, and everything looks delicious! Keep up the awesome cooking, how the heck don't you have more subs?!
Wow, thank you! That's super nice of you to say. In regards to subs...I'm kind of at the mercy of RUclips. Spreading the word helps though so share my channel with everyone you know 🙂.
I really enjoy this new format and the lack of music. When I’m trying to copy a recipe, the background music can become incredibly annoying as I repeat certain sections of the video. Great job, love where the channel is going
Thanks man. It's been fun trying a new format. I like it too. I'd like to try and mix the two together...some b-roll with music and parts where I talk and give instruction, but without background music.
Cinnamon rolls are amazing, I must admit I have never ever made them myself from scratch but I want to. Those look fabulous 😍😍😍😍
Thanks a bunch! Seems daunting, but they're actually pretty easy to make.
Love your videos and honesty when something doesn’t work out. Just subscribed. Very well done video. Clear instructions!
Thanks so much. I really appreciate the support!
I really like the way you seriously explain all the little steps and details. Always wanted to try out your recipes, but can't as I have an egg allergy. Anyway went ahead today and made this with some more fat and liquids to replace the egg. Perfect recipe and I had delicious rolls for breakfast. If it's possible please share egg replacer in your recipes. Thanks!
Going to give these a go for Christmas Day morning, such a clear recipe - thank you!
You're very welcome. Thanks for watching and Merry Christmas!
Snowy cold morning here in northern Nevada. Perfect for this recipe! The only thing I did different was to line my pan with parchment paper. Cinnamon rolls are notorious for sticking to the bottom.
So glad that u put all measurements here including the celcius degress, definitely will try it 🥰
Hope you like it!
I also use fork in stirring flour mixture. I found it useful😍
I found you via Adam Ragusea, and I love how it's alot more relaxed to watch. Just showing the process and explain as you go; feels more natural. Don't get me wrong, Adam's videos are great but they're very highly edited an feel a bit over produced at some points, which I'm happy to say is far from being a flaw here.
Welcome to the community! Love Adam's channel too, but yeah, we have very different styles. Hope you stick around for a bit!
That dough looks gorgeous!
Great video! Great explanations.... great recipe! no background music.. no nothing. subscribed📌
Awesome. Thanks!
They look so delicious, I'm definitely going to try it out.
Great! Let me know how they turn out.
New subscriber here 😊
love your style, very neat indeed 😎
Cheers from Montreal !
Welcome aboard! Thanks for the support!
That's amazing and your editing skills are so good.
Thank you so much!!
Thanks for making a recipe that (sort of) doesn't require a stand mixer and includes substitutions for hard-to-find ingredients like dried buttermilk powder! I especially appreciated seeing the struggle trying to get the cream cheese frosting to come together by hand - I tried that with a Serious Eats bravetart recipe a couple of weeks ago and it failed miserably. Would be interested in seeing a how-to or troubleshooting video on making cream cheese frosting.
How long did you spend kneading your dough by hand? There were several cuts and I don't think you mentioned it.
Thanks for the comment. I kneaded this particular dough by hand for about 5 minutes.
I love ur video, very natural,
Thank you so much!
Great video, I love the meme-y text inserts
Thanks! Glad to hear you like this format.
Very informative will definitely try it
You done it very well it's yummy.
Great video but something I would suggest is to show us what the finished product is going to look like at the beginning of the video. Some nice b roll footage of the cinnamon rolls while you're talking about the 3 things we need to make it would really draw me in
Thanks for the feedback Clark. I use that format on a lot of my other videos, but figured I jump right into it on this one. Mixing it up, trying different styles.
Great video. I'll have to make them soon. I really like the floss trick. New format was good. I like the comments.
Thanks Doug! I was wondering whether or not the comments would be received well.
Make sure the floss isn’t _minty!_ 🤭
Me: But If I make these I WILL eat them all.
Also me: Definitely going to make them.
I challenge you!
@@KitchenCraftFood A mukbang vid it is!
Taylor Craig Newbold would love to see that!
Yummy 😋always creative god give you health and wellness 😍thanks for the best chef in the world 😘thanks for all recipes 😘😍❤️👍
Nice recipe and video editing. Looking fwd to trying it out.
Thank you!
Очень красиво и вкусноооо👍👍👍👌👌👌👏👏👏😋😋😋
Hi i'am from Indonesia like watching your video and will try your receipe 🤩😉
Thank you visiting my channel! Stay well!
Hey, I love the recipe!! I have a question if anyone can answer. I would like to make this right away when I wake up in the morning before work. Could I pull it out of the fridge and bake it right away? You mentioned in the video that you left it for a few hours, could the step be omitted?
Thanks!
amazing clear videos
Thank you
Great vid!
At the beginning of the vdo, you kneaded the dough by hands, will it be ok to use the stand mixer? What is the difference of two methods? I am new in baking, by the way.
by hand or mixer, either will work just fine. Hope you give the recipe a try!
These look awesome, and I'm keen to try making them. Question though: Is there a workaround that would allow me to forego the cream cheese in the frosting?
Yes, you can make icing without cream cheese. I've never made one because cream cheese icing is my go to, but a quick search pulled up this recipe from julieblanner.com
2 Cups powdered sugar
2 Tbsp butter melted
2 tsp vanilla
4 Tbsp milk can substitute with heavy cream or half and half
Here's the direct url: julieblanner.com/cinnamon-roll-icing/
@@KitchenCraftFood Thanks! I'm making your foccacia for dinner Thursday, and I'll have a go at the cinnamon rolls for Sunday breakfast. Cheers!
ReallyGreat Illustrated Video! I saved:)
Waaw i like it
I tried your focaccia bread recipe and it turn out perfect. I am going to try your cinnamon bun. I just need to know if I sub the active yeast with instant yeast, and use milk instead of powder buttermilk, do I still need to warm the milk? Thanks.
It's not really necessary to warm the milk if you're using instant yeast, but I'd make sure it's around room temperature.
Kitchen & Craft thank you
@@jen-watchcookeat You're very welcome!
Drooling.....but not enough frosting!! 🤪🤪🤪🤪
Would be nice to have some extra for dipping 😀.
Looks good 👍
Thanks Eddie!
Thanks for this lol I'm now super craving and I can't get flour lol
Hi I was just wondering if I am using whole milk will I still use the yeasty water? I am slightly confused.
Amazing video Tim as usual.
Can’t wait to try it in the coming days.
Still waiting for that PayPal account btw 😆
Thanks for the kudos! I actually set a PayPal for the channel this week. kitchencraftfood@gmail.com. I'll include this info from here on out in the description box below the video. Stay well!
Just receive your donation. Thanks so much for supporting my channel. It really means a lot to me! Stay well!
Hi,
Is there a reason to leave them overnight or is it fine to bake once proofed at room temperature?
anishka marwah extended fermentation times improve gluten development and flavor, but a shorter room temp fermentation will still give you a solid product.
Well, I guess I'll have to try your cinnamon roll recipe too. If I must! (Drool) Btw....i love my handmixer! Are they just not cool anymore?
Hand mixers are great! I'd use mine, but it's slowest speed is still way too fast for most things.
Powdered Buttermilk, 40g (4 Tbsp. or 1.5 oz.). Here in the gulf we don't have Powdered Buttermilk. We have liquid Buttermilk. Can you let me know how much liquid Buttermilk to use. Thank you.
Can you use a mixer to make the entire recipe? I don't have a wood mixing bowl. What is the purpose of using a wood bowl to make your dough over metal, glass or other kind of bowl? Do I need one?
You can definitely use a mixer for the entire recipe. I'm only mixing by hand because a lot of folks don't have one so I want to demonstrate that it's possible.
Tim, do enriched doughs benefit from fermentation or is it counter-productive? Oh, and you dribble like an NBA All Star :-)
I dribble...a lot 🙂. Yeah, I think any yeasted dough lean or enriched benefits from some length of fermentation. The fats in the dough seem to slow that process down so the extended time helps in my opinion. I'm no expert baker though. The only downside is that it's a heavier dough so it'll easily collapse if over proofed. Made that mistake before when proofing brioche.
In the kitchen nowwwwwww🤓
Hi is it okay if I don't add in the Powdered butter milk? Or anything to substitute it? TIA
You'll need some form of dairy to encourage some light browning and to keep the dough tender. I would use whole milk as a substitute.
@@KitchenCraftFood is it OK if I use instant yeast instead of active dry yeast?
@@xingzi86 Absolutely!
@@KitchenCraftFood can i use Milk pownder?
Can I make it half recipe? How about the yeast, it’s goin to be 1tsp?
You can definitely make a half recipe as long as you have a properly sized pan. Just half the ingredient measurements including the amount of yeast.
Kitchen & Craft
Thank you!❤️
I cannot find the printable recipe on the website!
Sorry. Haven’t added this one yet. Soon though!
Ummm, new kitchen tool- tape measure 😂 never would’ve thought of that
Everyone always compares their cinnamon rolls tasting better than Cinnabon...I'm a pastry chef, and I've never liked the texture of their rolls. They're too tough and most often overbaked. My goal has always to use Cinnabon as a point of reference to NOT be anything like. To me, cinnamon rolls are supposed to be like soft, luscious, fluffy buttery laced pillows.
What is butter milk powder??
Just dehydrated and pulverized buttermilk. You can find it in the baking section of your grocer near the regular milk powder.
I have it rising now. Does anybody find this dough wet? I actually weighed everything, and I had to add at least another 1/2 c flour. Is the directions written down anywhere?
AND I had to add 1 more cup of sifted powdered sugar. Also. you have for the cardamon 1/4 t, in video you said pinch or 1/8 t.
Thanks for catching that cardamom measurement. I updated it.
Regarding the dough being too wet - it is supposed to be sticky, but not a sloppy mess. Brand/type of flour, ambient environment (humidity/temperature) and knead time are all factors that can alter the dough and make it easier/harder to work with. The dough recipe as is works perfectly in my kitchen, which is always around 70°F and fairly dry.
For the icing, it will tighten a bit as it rests, but it sounds like your preference is for a thicker version.
#teamStandMixer
Yeah, I caved!
The funniest thing is that you shaved inbetween takes ! 😅😂🤙
I always overlook that when doing multi day shoots!! 🤣🤣
Oh gosh, you don’t need to put SALT in your icing or your filling. You don’t need to put LEMON in your vanilla icing either. Those extra ingredients just confuse your taste buds. These are CINNAMON rolls and we want cinnamon, sugar, butter, dough.
Actually, that little it of salt and acid from the lemon heighten the cinnamon flavor.
Great video! Just an fyi, Cinnabon does not use lemon zest. Take it from me. They just use cinnamon, brown sugar and softened butter on the dough. Another thing they do or I used to do is roll the sprinkled cinnamon once on the dough to slightly flattened the cinnamon to prevent breaks in the dough from bits of hard cinnamon. Although lemon zest isn’t used, I will definitely try it on top with strawberry filled glaze cinnamon rolls.
The bottom is burnt!
Tina, just go away.