Hiii Janet! Awww...I'm so happy to hear that your mom enjoyed these cinnamon rolls. How blessed you are to have each other! Thank you for all your support and kind words❤🙏
I’m never gonna lose weight. 😂 those look so yummy!! I’ve been very hesitant to make cinnamon rolls - we’ll because I want to lose weight not gain it. And because so many recipes look hard. Thanks for sharing. I will give this one a try.
Hiii Julie! Thanks so much for saying hi and I hope you are having a great week so far. Thanks for your kind words and I can't wait for you to give this a try! ❤🌻
I just found your videos now... Why did I just bump into you NOW..... I'm loving all your method and way of baking, especially not using a mixing stand... You changed my scared little heart to be brave and just give it a go. No, but seriously, can I have a bite of those rolls 😋🤤 will def give this AND your sourdough bagels a go. I'll keep you updated!!
AMAZING recipe! And super easy🤩 I’m making some today! for the second time in the first 5 days of you posting this… they are insanely addictive. Highly recommend everyone to try and make it ! SO GOOD !! 🥲🥲🥲
Hiii Agustina! WOOO HOO I'm so happy to hear that you enjoy these cinnamon rolls. HAHA...I made so many batches of this and can definitely attest to how addicting they are! Thank you for all your support and I hope you have a wonderful week ahead ❤🙏
Hii Ann! Thanks so much for checking out my video and I can't wait for you to try this. I'd love to hear how it turns out for you! Be well and happy baking ❤🙏
Hiii Zayn! Thanks for checking out my video and that's a great suggestion! I get asked about a soft crust sourdough a lot. My sourdough potato bread (ruclips.net/video/pnzio9UVkT4/видео.html) has a much softer crust but I do add commercial yeast to the dough. I will be testing out various ways to make a 100% sourdough soft crust bread though. Be well and happy baking!
Hii! That's a great question and yes, you definitely can use active fed starter. The fermentation process will be a bit faster so I recommend doing the overnight proof (once the rolls are cut and in the pan) in the fridge instead of at room temperature to ensure that it doesn't overproof by the morning. I hope that helps!
Hi Rosie the blue ribbon baker🏆. You have out done yourself with these rolls they look amazing. I am sure they taste even better. But like the ugly duck you have really intimidated me with this one😱😱. Maybe some day, they look too good not to try. Too bad I don't live close to you😅
Hiii DC! It's great to hear from you and I hope you are having a good week so far! HAHA yes, definitely give it a go one day. I promise it's worth it and easier than it seems. I wish I could send everyone fresh baked samples!! Be well ❤🙏
Hiii DDK! Thanks for saying hi and I hope you are well! I tried a lot of batches without the tangzhong and the texture wasn't as pillowy as I wanted. I finally got the soft and fluffy texture I was after with the tangzhong so I highly recommend it! Be well ❤🙏
Hiii Ashley! Thanks for checking out my video and for your kind words! I really hope you give this recipe a try and I'd love to hear what you think. As far as sourdough cinnamon rolls go, these are the best I've made. Be well and happy baking! ❤
Trying this recipe out today! Does anyone know how long they would keep stored out of the fridge once baked? Thank you SO much for the recipe! Looks Delicious!!!
Hiii Toni! It's great to hear from you as always and I hope you have been well. I can't wait for you to try this recipe and would love to hear how it turns out for you. Aww thanks so much for sharing my channel with your friends! I'm ever so grateful for your support and hope they all love the baked goodies too! ❤🙏
Hi Rosie, I really want to make this recipe because it’s the only recipe that would work with my schedule (baby and toddler 😅). However I don’t keep my starter in the fridge, I keep it in room temperature and feed once a day. Would the baking schedule be the same if I used a active starter? Or should I use my discards from the fridge? Tia for your answer!
Hiii! Thanks so much for checking out my video and that's a great question! Ahh yes, I find this schedule really convenient as well and most of my sourdough recipes follow this structure. If your discard is less than a week old, you can use it with the same baking schedule. If you want to use your active starter, you could either use half the amount in the recipe or mix the dough around noon or early afternoon instead of in the morning. Another option could be sticking to the same schedule with an active starter but just doing the overnight proof in the fridge to make sure it doesn't overproof by the morning. I hope that helps! Be well and happy baking ❤🙏
Thank you so much for your response! I’ve made the dough and I did use my discard from the fridge. But using active starter and cold proofing is another great option! Thank you for the suggestions and I will let you know how it turns out!
Hi Rosie. Love your easy to follow recipes and I love that you rarely use milk in your recipes as although I’m not dairy free, I never have milk on hand. Question about halving the recipe - would the tongzhong also be in half? I made the full amount but before I mix the dough, wanted to check. Thanks!
Hiii! Thanks for checking out my video and I'm so sorry for my delay in response. You've probably already made the rolls by now but yes, please cut the tanzhong in half as well. It might be hard to make such a small amount of tangzhong though so if you want to make the full amount, just use half of it for the recipe. I hope that helps!
Thank you for your reply! I did half it and froze the other half. Tasted fantastic. Not too sweet. I think I over baked so parts weren’t as pillowy but easy to follow recipe so thank you!
@rosieskithenadventures ..Hi Rosie I just tried these, I did have to refrigerate them overnight and let them sit out about 30m before baking.. I kept checking them after 40m but they never seemed to look browned or cooked.. they also didnt seem to puff up in the oven much.. felt like I had to keep adding time because they kind of looked "raw" or like dense and uncooked dough.. I can't figure out why or what happened: I used a thawed, unfed starter, and got 4-5 folds thruout the day.. dough looked smooth, elastic and Had air bubbles when I rolled out. It did seem to stick to board and retreat a bit when I rolled..?
Hii Chantal! I'm so glad you tried these and I'm so sorry to hear that they didn't bake up as expected. Every oven is a bit different so you might need to use a higher baking temperature, perhaps 25 deg F higher. I hope that helps and have a wonderful weekend!
Hi! I think it might be a little overproof? Check your room temperature during the day when you perform the folds... it happened to me with other recipes with sourdough in summer time. overproof dough is more sticky, don't hold their form and when you bake it, seems dense and not cooked, no matter the time in the oven. Hope it helps :)
Hii! I'm so sorry for my delayed reply! Yes, you can definitely add some yeast if your starter is not strong enough yet. A teaspoon of yeast will help it rise a lot faster. Let the dough double in volume first, which could take 1-2 hours, and then roll it out and cut into rolls. Let the rolls double in volume in the baking pan and they are ready to bake! If you wanted to bake these the next morning instead of same day, just put the assembled rolls into the fridge instead of letting them rise at room temperature. I hope that helps!
My mom loves these cinnamon rolls… she’s 97 and has a sweet tooth. Thank you for this excellent recipe.
Hiii Janet! Awww...I'm so happy to hear that your mom enjoyed these cinnamon rolls. How blessed you are to have each other! Thank you for all your support and kind words❤🙏
This is so wholesome❤
I just subscribed!! I plan on doing my first sourdough starter this fall. Can’t wait to learn more from you!! Thanks for sharing your talent! 👩🏻🍳 ❤
Oh my gosh made 2 pans of these. Absolutely delicious! Thank you!
Hiiii Joy! I'm so glad you tried this recipe and enjoyed it. Be well and happy baking
Yummy!! I've got to try some of these rolls.
I’m never gonna lose weight. 😂 those look so yummy!! I’ve been very hesitant to make cinnamon rolls - we’ll because I want to lose weight not gain it. And because so many recipes look hard. Thanks for sharing. I will give this one a try.
Just came across this video. Trying it this weekend!!
Hiii Laura! Thanks so much for checking out my video and I can't wait for you to try this. Be well and happy baking
Thanks Rose
Really enjoyed this! Your explanations are so clear and helpful👍🙏🔔🤝🫶💚⚘️💚
Aww thanks so much for your support!
These look fantastic thank you for sharing your recipe
Hiii! Thanks so much for checking out my video! Have a wonderful weekend
😋
This looks scrumptious !
I will try it soon ! 🩶
Hiii Julie! Thanks so much for saying hi and I hope you are having a great week so far. Thanks for your kind words and I can't wait for you to give this a try! ❤🌻
Great video! I need to try this recipe asap!
I just found your videos now... Why did I just bump into you NOW..... I'm loving all your method and way of baking, especially not using a mixing stand... You changed my scared little heart to be brave and just give it a go.
No, but seriously, can I have a bite of those rolls 😋🤤 will def give this AND your sourdough bagels a go. I'll keep you updated!!
Hello thank you for the recipe i just baked it today but it turned out moist from inside
Hiii! Thanks for checking out my video and I'm so happy you tried this recipe!
I am definitely trying this recipe this weekend 😊 Thank you 😊
Hii Maria! YAAY! I'm so excited for you to try this recipe and I hope you have a wonderful weekend
@@RosiesKitchenAdventuresthis recipe is amazing 😊 I tried a couple before yours, and your recipe is top notch. Thank you so much 😊
So tasty..so delicious recipe ❤
Hii! Thanks so much for checking out my video and I'm so glad you enjoyed the recipe!
My first t8me watching. So glad I found you ❤
Hiii Sherry! Thanks so much for checking out my video and I hope you have a wonderful weekend!
Can't wait to try...
Hiii! Thanks so much for checking out my video and I'm so excited for you to try these!
AMAZING recipe! And super easy🤩
I’m making some today! for the second time in the first 5 days of you posting this… they are insanely addictive. Highly recommend everyone to try and make it ! SO GOOD !! 🥲🥲🥲
Hiii Agustina! WOOO HOO I'm so happy to hear that you enjoy these cinnamon rolls. HAHA...I made so many batches of this and can definitely attest to how addicting they are! Thank you for all your support and I hope you have a wonderful week ahead ❤🙏
Omg! This looks divine!!! 🤤🤤😋😋😋
Hiii! Aww thanks for your kind words and I hope you give this a try! Be well ❤🙏
I’ve never seen cinnamon roll made with sourdough starter! I’ll Definitely try it! Thank you so much for sharing your recipe!🤗
Hii Ann! Thanks so much for checking out my video and I can't wait for you to try this. I'd love to hear how it turns out for you! Be well and happy baking ❤🙏
How can you keep dough from over proofing? One day isn’t enough time and it over proofs in the fridge over night.
Can I use young sourdough discard?
Can you please do a video about soft crust sourdough bread? Thanks
Hiii Zayn! Thanks for checking out my video and that's a great suggestion! I get asked about a soft crust sourdough a lot. My sourdough potato bread (ruclips.net/video/pnzio9UVkT4/видео.html) has a much softer crust but I do add commercial yeast to the dough. I will be testing out various ways to make a 100% sourdough soft crust bread though. Be well and happy baking!
Can we use active fed starter?
Hii! That's a great question and yes, you definitely can use active fed starter. The fermentation process will be a bit faster so I recommend doing the overnight proof (once the rolls are cut and in the pan) in the fridge instead of at room temperature to ensure that it doesn't overproof by the morning. I hope that helps!
💐
Hii Maria! Thanks for checking out my video! ❤
Hi Rosie the blue ribbon baker🏆. You have out done yourself with these rolls they look amazing. I am sure they taste even better. But like the ugly duck you have really intimidated me with this one😱😱. Maybe some day, they look too good not to try. Too bad I don't live close to you😅
Hiii DC! It's great to hear from you and I hope you are having a good week so far! HAHA yes, definitely give it a go one day. I promise it's worth it and easier than it seems. I wish I could send everyone fresh baked samples!! Be well ❤🙏
Thank you Rosie, yes so far, my week is good. I hope yours is too. Maybe you should start selling online Rosies Remarkable Rolls. 😊😊
@@DC-yz4mv HAHAHA I love the RRR!
I am glad you liked the RRR
I will be trying this recipe once my starter is ready! I am enjoying your recipes and your pleasant demeanor 🙂
Aww I'm so happy to hear you enjoy my recipes and I can't wait for you to try this one! Be well and happy baking
I've never seen cinnamon rolls made with a Tangzhong roux! This is really interesting!
Hiii DDK! Thanks for saying hi and I hope you are well! I tried a lot of batches without the tangzhong and the texture wasn't as pillowy as I wanted. I finally got the soft and fluffy texture I was after with the tangzhong so I highly recommend it! Be well ❤🙏
Omg this looks amazing! I’m been on the hunt for years for the perfect cinnamon roll recipe
Hiii Ashley! Thanks for checking out my video and for your kind words! I really hope you give this recipe a try and I'd love to hear what you think. As far as sourdough cinnamon rolls go, these are the best I've made. Be well and happy baking! ❤
Trying this recipe out today!
Does anyone know how long they would keep stored out of the fridge once baked?
Thank you SO much for the recipe! Looks Delicious!!!
Can we use a stand mixer ( for bread making ) instead of 5 times folding throughout the day? ( maybe 2 times only? 😅) thank you ❤
Can I use young sourdough discard?
Can I use young sourdough discard?
As usual you have great ideas. I am so excited to make this one. Thanks again. I am telling all my friends about your amazing channel.
Hiii Toni! It's great to hear from you as always and I hope you have been well. I can't wait for you to try this recipe and would love to hear how it turns out for you. Aww thanks so much for sharing my channel with your friends! I'm ever so grateful for your support and hope they all love the baked goodies too! ❤🙏
Hi Rosie, I really want to make this recipe because it’s the only recipe that would work with my schedule (baby and toddler 😅). However I don’t keep my starter in the fridge, I keep it in room temperature and feed once a day. Would the baking schedule be the same if I used a active starter? Or should I use my discards from the fridge? Tia for your answer!
Hiii! Thanks so much for checking out my video and that's a great question! Ahh yes, I find this schedule really convenient as well and most of my sourdough recipes follow this structure. If your discard is less than a week old, you can use it with the same baking schedule. If you want to use your active starter, you could either use half the amount in the recipe or mix the dough around noon or early afternoon instead of in the morning. Another option could be sticking to the same schedule with an active starter but just doing the overnight proof in the fridge to make sure it doesn't overproof by the morning. I hope that helps! Be well and happy baking ❤🙏
Thank you so much for your response! I’ve made the dough and I did use my discard from the fridge. But using active starter and cold proofing is another great option! Thank you for the suggestions and I will let you know how it turns out!
Hi Rosie. Love your easy to follow recipes and I love that you rarely use milk in your recipes as although I’m not dairy free, I never have milk on hand. Question about halving the recipe - would the tongzhong also be in half? I made the full amount but before I mix the dough, wanted to check. Thanks!
Hiii! Thanks for checking out my video and I'm so sorry for my delay in response. You've probably already made the rolls by now but yes, please cut the tanzhong in half as well. It might be hard to make such a small amount of tangzhong though so if you want to make the full amount, just use half of it for the recipe. I hope that helps!
Thank you for your reply! I did half it and froze the other half. Tasted fantastic. Not too sweet. I think I over baked so parts weren’t as pillowy but easy to follow recipe so thank you!
@@user-zx7ns1nh9o Oh that's awesome!! BRAVO!
I really need to try this recioy❤ thank you
Hii! Thanks so much for checking out my video and I can't wait for you to try this recipe!
What size dish did you use to bake in?
It's about a 9X9 inch casserole dish. Thanks for checking out my video!
@rosieskithenadventures ..Hi Rosie I just tried these, I did have to refrigerate them overnight and let them sit out about 30m before baking.. I kept checking them after 40m but they never seemed to look browned or cooked.. they also didnt seem to puff up in the oven much.. felt like I had to keep adding time because they kind of looked "raw" or like dense and uncooked dough.. I can't figure out why or what happened: I used a thawed, unfed starter, and got 4-5 folds thruout the day.. dough looked smooth, elastic and Had air bubbles when I rolled out. It did seem to stick to board and retreat a bit when I rolled..?
Hii Chantal! I'm so glad you tried these and I'm so sorry to hear that they didn't bake up as expected. Every oven is a bit different so you might need to use a higher baking temperature, perhaps 25 deg F higher. I hope that helps and have a wonderful weekend!
@@RosiesKitchenAdventures ok. Guess I'll try that next time.
Hi! I think it might be a little overproof? Check your room temperature during the day when you perform the folds... it happened to me with other recipes with sourdough in summer time. overproof dough is more sticky, don't hold their form and when you bake it, seems dense and not cooked, no matter the time in the oven. Hope it helps :)
@@anadominguez5033 Great point!
Hiw do i get the recipe?
Hiii Mary! The recipe is in the description box. I apologize there isn't an easier way to access it. Be well and happy baking
I need thos recipe
Hiii Mary! Thanks for checking out my video! The recipe is in the description box but I apologize there isn't an easier way to access it. Be well
Hi! Thank you
Hiii Healther! Thanks so much for checking out my video!
Can I add yeast 😅
No strong sourdough yet
Hii! I'm so sorry for my delayed reply! Yes, you can definitely add some yeast if your starter is not strong enough yet. A teaspoon of yeast will help it rise a lot faster. Let the dough double in volume first, which could take 1-2 hours, and then roll it out and cut into rolls. Let the rolls double in volume in the baking pan and they are ready to bake! If you wanted to bake these the next morning instead of same day, just put the assembled rolls into the fridge instead of letting them rise at room temperature. I hope that helps!