After making these yesterday and baking them this morning, I can 100% confirm best Cinnamon rolls i've ever had. The bread and filling was PERFECT, nothing ran out from the inside thanks to the overnight tip and my dough rose WAY more than I was expecting which made gigantic rolls. Sadly I messed up on my frosting, using slightly too much cream cheese, an easy fix for next time. Thank you SO MUCH for this video, I appreciate you alot.
Made these last night and baked them this morning… BEST CINNAMON ROLL RECIPE EVER! Just had them for my father’s birthday breakfast and the whole family was blown away on how amazingly chewy and addictive these were! Creaming the butter and cinnamon sugar makes all the difference for a perfectly even filling and for the perfect ratio of cinnamon goodness in each bite. The lemon zest in the frosting adds wonderful depth to the overall taste. This is now my go to cinnamon roll recipe 10/10 ! 👏🏼👏🏼
Brian, I made these first time exactly as you instructed and they worked perfectly. My wife wanted them for her birthday. She adored them thanks for the recipe and instruction vid. Outstanding.
I baked these yesterday!!!!!!!!!!!! Wow! Nothing beats these soft, luscious clouds of delight!! What a great tip about blending the butter and cinnamon filling together before spreading it on the dough. I didn't have any "goo" leakage at all. ZERO. Thank you. You create recipes like Ina. NEVER FAIL. Every one of your recipes has been a winner in our house. And, it's always on a first attempt. I am always excited to see what you'll come up with next. What will I try this week? Your enchiladas are calling to me. I keep thinking about what Lauren said. Hahahaha!
You can also cut the dough with floss! It’s much easier. You hold one end of the floss in each hand, slide the middle under the dough roll, and then overlap the strings over the top and pull! It slices very cleanly this way
Just made these, and damn, this was phenomenal. I am proofing 2 buns overnight for the next day and made 2 immediate buns. I could not stop eating, and I am not the biggest sweet lover. Thank you!
I made these today and...wow they are amazing. Definitely the best I ever had. I had them in the fridge for roughly 3 hours and they rose a ton. The only thing I added was a pinch of allspice and nutmeg to the filling.
This recipe is FANTASTIC. Big up to Stella Parks and to Brian for the demo. A few notes: * I don't have a stand mixer, and it took ~30 min of kneading to get decent gluten formation, so be prepared for that if you are like me. * I didn't have plain yogurt on hand, but I did have vanilla flavored. Worked perfectly. I'd stay away from fruit-flavors, though, in case that's not obvious. * With my oven, I had to bake for ~55 min covered, then 15 or so uncovered to get everything cooked through. However, I did nine medium rolls in my 8x8 instead of 4 large ones. That may or may not have been a factor. * I baked right away (no overnight rise) and I didn't really have much leakage of the filling out of the bottom. They were perfectly fine. YMMV.
I am not a handy person in the kitchen at all. I love cinnamon rolls so i thought i would give this a try. Followed the recipe except i used the bread machine to make the dough. By the time i got the rolls cut and headed for the pan i figured i was headed for a huge fail. Dough a little on the wet side and i had enough to make 6 giant rolls. Fired them into the fridge overnight, again thinking this was a fail but i might as well put them in the over. Cooked them up, added the frosting and they were fantastic! Everything a cinnamon roll should be and more. Aboslutely delicious.Thank you Brian.
Bro, creaming the sugar with the cinnamon and butter has been an absolute game-changer! I made this recipe just the other day (actually had the dough chilling in the fridge for 2 days due to timing/opportunity/circumstance) and they are a hit! This is my new Cinnamon Roll recipe that I make for the holidays.
I just made these, I've tried other recipes, but this one came out perfect! I didn't leave them in the fridge and baked them right away and they came out so soft and moist!
Made these for Thanksgiving morning. Made mine a little smaller and cooked them a little lighter. After many years of trying. Finally found my go to recipe. They are amazing. Thank you.
"There's a Spencer's right next to you, man" is a whole-ass vibe that I somehow cannot mortally comprehend, and yet understand it perfectly with dread in my heart
Made these this weekend. Did not disappoint. I actually preemptively put 2 in the freezer after some cold fermenting because we knew it would be impossible to stop after just one. Looking forward to those next weekend!
I made the these 2 days ago, and tortured my family by not baking them till today. I was going to bake them tge day after making them, like you said to do, but being retired and lost track of day's, messed up the schedule. Oh sweet Saturday, the day we all waited for. They're delicious, the lemon zest in the icing just took them over the top. Great recipe!
Hey, made these rolls about 5 times already. They surely scratch that itch every time 😊 However the amount of flour doesn't work for me. I'm using AP with 10.5% protein, and had to increase the amount by 35-40% in order to bring the dough to a managable state. The rest works as expected: magnificent rise and lots of moisture
Tried for the first time today. So far, it's kicking my ass. I'm definitely not a newbie with baking. I used an Ankarsrum mixer and it took at least 45 minutes to get any kind of development. Added a couple spoons of vital wheat gluten and it finally came together. Rested it for a few hours, and rolled it. Also cut back on the cinnamon in the filling. 20g is an insane amount. In the fridge for the night. Now we wait.
I live where winter is really cold, northern Ontario. House temp is ~13 deg C. Here's what I had to do to get this recipe to work: 1. The dough was left overnight, on the counter, at room temp, for 14 hours or so, for first rise. 2. Because of the temp, the filling was impossible to spread without shredding the dough, so I added liquid (brandy, 10-15 g) and beat it again till it was spreadable, just before spreading. Thanks, Mr. Lagerstrom, best basic cooking blog I have found. I have had excellent results, and found many useful tips.
Ok I made this today, not 4 giant ones but 8 regular sized ones by rolling dough to 18x15 I shouldn’t have skipped the refrigeration step because a fair amount got out and I’d like it more saucy next time but let me say that this dough is 5 stars! better than any bakery … thank you algorithms for this channel and thank you Brian for sharing!!
INCREDIBLY TALENTED!!! Your channel is definitely gonna reach 1 million within 3 months BET !! ✋🏼 just had to tell you how much I enjoy your content and how clean it is . And not to forget these amazing cinematic shots !! Everything is just on point and perfect !! We hope to see you in the highest levels soon !! Maybe even with your own tv show ! Amazing chef !
Another great video, your my favorite source of baking information. I noticed you said that your butter knife was the best thing you had for spreading the cinnamon/sugar mix. What I improvised was what I call a “Spooder”. To make one take a medium heavy SS soup or serving spoon and use a hammer to flatten it out you can also put a slight bend in the handle to get the angle that’s comfortable. I once ran a commissary where we produced thousands of sandwiches daily and my preparation staff was ready to vote for me into the presidency as this task of adding the appropriate condiments to the sandwich was time consuming and slowed the production line. On the larger serving spoon spooders we also put a cutting edge with a Diamond sharpener using 250 grit then finish with 1000 grit. This allowed us to speed up the process by using the same implement to spread and cut sandwich prior to wrapping. But back to your video keep it up when I was at the CIA I hated baking as their instructor made it into a time consuming task and most of us lost interest. You have started a new hobby for me and people are amazed by the results I’m getting. You have baking fun again.
Hey Bri, Amazing recipe. I’ll admit, it took a few tries to get it right. At first my dough was not coming together at all. I did some digging, and checked out the comments from the recipe you drew inspiration from, and it turns out that if you use yogurt with pectin in the ingredients the dough will not come together at all. Also, Flesichman Rapid Rise did not seem to work well for me either. I switched to Red Star instant, picked up some 100% Greek yogurt with no additives or extra ingredients, and the recipe came together beautifully.
We have been having trouble getting the dough to come together as well. It eventually does, but it takes like 25-30 minutes in the stand mixer. Still turns out great, but a lot of work. I’m wondering if the pectin might be the reason.
I’d be willing to bet the yogurt was the reason. I don’t think I tried the proper yogurt with the original yeast I was using, but I read that most folks had better luck with Red Star type yeast. I’m telling you, though, it was night and day when I tried the yogurt with no pectin.
Another absolute winner! This is one of the most beautiful doughs. Also after leaving dough to proof overnight in fridge can confirm that I had zero leakage from the buns. The baking paper on the bottom was clean.
Pro Tip: You can cut the raw cinnamon bun log with dental floss after you made the indent. Take floss that's long enough to run through the diameter of the log along with 8 inches on each end, run the cut floss under the log, cut on your indent. Here the two ends of the floss crossover each other.
I held off on making these initially because I did not want the huge rolls. I ended up making these last night and rolled the dough to a 10 x 16 and cut 12 rolls for a 9 x 13 pan ( lined with parchment) I had plenty of goo for the filling. The dough was not as stiff as yours, but I just added plenty of flour to the work surface and gently folded the dough until I could work with it. I did place the pan in the fridge overnight and the next morning I put the covered cold pan into a cold oven and started the pre heat to 350. After the oven reached 350, I baked them for 20 minutes then I removed the foil and baked another 17 minutes. These were a light golden brown, not the deep brown of Bri's, but the temp of the rolls was good at 198 F and I prefer a lighter roll. These did rise nicely and the rolls are super tender with a nice buttery taste. Bri is right, the filling stayed in the rolls and did not leak on the pan. Thanks for the recipe.
Made the cinnamon rolls already once and they came out very very good. You must have a MAJOR sweet tooth to put that much powdered sugar in your frosting. I can't even imagine how sweet that must be. I put about 1/4 to 1/3 cup and that was about perfect on the roll. I really love desserts but can't stand how much sugar is put in most things that you buy. Great rolls.
This video deserves so many more views. I love how you push the envelope, I would have taken those things out at 50 minutes, but you went for the reddish-golden brown that you go for in your baguette and rustic breads videos.
Making these now and super excited to try them when they're done. One thing though, my dough took like 20 mins in my stand mixer before it would pass the windowpane test. It was very wet and looked like it had more moisture than yours. Perhaps due to a different brand of yoghurt or something. Either way, I hope it works out. EDIT they turned out great!
Wow, I'm sold by the filming of the unrolling bit! I always wait and wait for people to show how the rolls look on the inside but hardly anybody ever shows that properly. Hopefully going to give these a try soon!!
I'm a cinnamon roll aficionado who just got his hands on a stand mixer after years of wanting one. This was my first project. Best cinnamon rolls I've ever had, bar none. Holy shit, Bri.
Baked these this morning for a birthday and it's another success. Not too sweet and just hits the spot. Mine didn't rise as much as I wanted to, so I think I'll proof for longer next time (this time was 8hr in fridge)
Baked again, but changed a couple of elements. With the dough being so enriched with butter, I found that it was basically solid after coming out of the fridge for the second proof. I allowed it to come up to room temp and finish proofing on the counter for about an hour before baking, which definitely improved things. I also split into 12 rolls, but they were pretty small. I think in the future I would split into 8 for better sizing. I also thinned out the icing with some water and milk to get a consistency that I preferred which I would recommend
I made these the day before for Christmas AM 2022. They are indeed the best I have had. I got 6 huge rolls, but already had my square pan greased, so tried to shove them all in. In retrospect, probably would have been good to get a slightly bigger dish. Also eliminated the lemon since my wife does not like lemony deserts, just the plain cream cheese was phenomenal. Imagine you could use orange or other flavors to mix it up a bit. Great video and recipe.
You are one awesome chef. Every single recipe I've done and followed you to the letter has been an overwhelming success! I cannot say that about others I have watched on YT. You are my premier go to chef!!!! Thank you!
Thanks for the recipe!! My family has proclaimed them the best rolls. They asked if they could be caramel rolls next time. Do you have a favorite recipe for caramel? Thanks again!
Trying this right now by weight... however I know I need more flour here in iowa. Anywho so far so good with increased times on everything, unfortunately I will cook at 10hrs... we shall see. Thank you Bri for the recipie to develop. I added a touch of nutmeg (19g cheap cinnamon 1g nutmeg) and alot more flour. Very dry here now.
Have you tried the Yudane method with cinnamon rolls? I have made pecan caramel cinnamon rolls for decades (My husband of 30 years would tell you with a straight face, part of his motivation to propose was my cinnamon rolls) I just tried that method and he took them to his office (they are my guinea pigs and enjoy it 😉) They have had the recipe I've used forever and the response I got today was overwhelmingly it was outstanding from people that have had my 'normal' recipe and loved that one. So they know the difference between them. Your recipe looks good, I just have never been a 'frosting' fan (though, with the added lemon zest, I might become one). Thank you for that, I may take your method/recipe and add the Yudane method and see what it produces.
Just made these this morning, wow they are good! They were still a little underdone in the center at first, so I had to throw them back in for longer. But since I'd already iced them, the icing got pretty crispy which was actually kinda good 😅.
WOW. These look A-MAZING. And what I find shocking?! is that virtually all of the rise was accomplished via oven spring VS the usual "2nd proofing" (ie after overnighting in the fridge which slows the yeast activity down due to the low temperature.) Makes me wonder if ALL 2nd proofing for overnight rises in the fridge are actually completely unnecessary and that baking straight from the fridge is what actually stimulates that crazy oven spring you got-even with a rich dough. (YES, Stella Parks SERIOUSLY rocks.)
Just got these into the fridge. I spread the dough out a little larger so I could get 9 human scale buns in my 9” square pan. The dough seemed a lot stickier than the vid shows, but I just left it in the mixing bowl to rise and it was easy to handle 2 hours later. I used unsalted butter for the dough and salted for the filling, ‘cause the recipe didn’t specify and I figured 6 of one and a half dozen of the other would even out the flavour. The kitchen smells fabulous just from making the filling, so when they’re baking I expect I’ll swoon. I’ll let you know tomorrow morning how it all worked out.
I just made the dough and for some odd reason, it’s not rising at all. For having worked with yeasted dough for years and never having problems, I am kind of shook. My yeast is fine, I used it last week to make hamburger buns and your sandwich bread, and I followed your recipe verbatim. The only difference, if you can even call it that, is that I used Greek yogurt. You never mentioned which yogurt you used, so I presume it was the reg runny type. Other than that, I am at a loss. Really wanted to make these for my fam 😓 I guess I am doing it all over again 😞
mr Bri. only found your channel a few weeks ago, and you've become my favourite cooking show on youtube. i love the format, clear and concise instructions, and the choice of dishes. please, for the love of god, dont start singing in a high pitched voice halfway through your videos! **looking at you joshua weissman** keep up the great content friend! i wish you success for years to come.
I think eating them is a combo of all three, unrolling, cutting and biting. As soon as your fingers are covered in that fantastic icing, it's a free for all!!!!!!
Have been binging your videos and absolutely love them. Also, have been watching coffee vids and I have come to realize that I need a kitchen scale, I appreciate the grams, accuracy = consistency
Made it for my family today (was resting on the refrigerator from yesterday) and it was incredible. Next time i will cut the sugar by 2 because it was very sweet. Have a good day sir, thank you
If I wanted to make like 9 smaller ones of these instead of 4 giant ones - how could I do that? How big should I make the rectangle and how long should I bake it for? Thanks in advance, if you answer this! I’m hoping to make them soon! 🤗
Nive recipe. Some times I make cinnamon rolls from butter dough, but none the less I always make shure that the rolls don't touch eath other in the oven - giving it a lovely crispy edge all around.
Hey Bri, hope all is well. We have our own classic recipe that we love but we have a question, what does the yogurt do for the buns? Love to hear more. Thank you as always love your episodes. Dee & Ace
Was not able to finish as I ate around this delectable delight towards the middle. Partly because was hotter as I reached middle. First time the pan was not covered with candied filling. The pan was almost clean. Chose two bread pans. Fresh from oven two mornings in a row. Ive shared your video with many friends. My wife is picking up supplies to make many of your salads this week. Only problem is which one to start with. Sweet potato or spaghetti squash?
Great recipe, many thanks! Made those yesterday. But I got to admit, that it´s much sweater, than all pastries in Germany, where I come from and live. Anyway, defininetly delicious!
Hey Bri! Amazing videos! Found your channel a few days ago and have been falling asleep with you, uh... I mean falling asleep to your videos every night since. Great editing, music, love your humor, enthusiasm and mannerisms. Kind of reminds me of me! Well a younger version me. Anyway... Keep up the great work! Thanks for enriching my life. Making the cin rolls this weekend... can't wait! I'll do a cinn roll dance as I eat them unrolled ... my son, of course, will roll his eyes. 🙄
Hey Bri, I’m using Fleischman instant yeast for this. I followed everything to a T for the dough part, but my dough is not even close to slapping the sides of my stand mixer at 10 min. Any idea what could be the problem?
I already love this recipe, because I get ridiculously excited thinking about baking cinnamon rolls at home, but any other recipe I've come across so far, makes for like 12 rolls at least. And that's much more than I need. (Not that I wouldn't consume it...but I don't need that.)
Nice. I usually soak dried black currants in sweet sherry or Masala for a day or so in the fridge & add it to the filling & use sweetened whipped cream as the topping. I am a very happy pig. I like your show.
Great recipe! heres some things you might consider trying: pour some half and half/cream over the cinnamon rolls before cooking. let them rise 1-2 hours at room tempature after the overnight rise in the fridge.
First of all, I've only subscribed a few days ago. Second, I've watched almost 20 recipes so far. I made all of the muffin recipes, they're delicious, you're a genius. I'm making these little cinna babies tonight to pop right in the oven tomorrow morning. However, I'm out of yogurt. Its all gone into the muffins. Gone like the girl in a country song, no more in sight! I'm trying this recipe with a tweak-going to make a batch with sour cream and make a recipe exact batch tomorrow. I wonder what the taste difference is going to be!!!!
I wonder if these cinnamon rolls can be frozen before you bake them. Assemble them and put them in the freezer. I know you cant freeze them for very long ,like 3 months tops. But have you ever tried freezing them.
Hey dude, just an FYI, your website says that the dough is 100 g or 1 cup of sugar for this recipe. as a cup has 200 g and I know that you post your recipe ingredients here as well. I double check here to see if it was a cup or 200 g here. It’s listed as 1/2 cup so now I know but you might want to fix it on your website. Love your videos and your dorkiness!
i work at cinnabon (part time) and although it's really different from how we make it at cinnabon - looks good!!! (I think the version at cinnabon is way too complex to make at home + too much waiting) ~ we also indent our rolls then cut with a sharp knife - no dental floss needed (and we cut off the ends so that it's nice and uniform)
And just a bit of info ~ we put room temp butter onto the dough then sprinkle on a mix of cinnamon and soft brown sugar on top (for normal rolls) but for mini rolls we make a spreadable mix kinda like yours!
Making these for the bomb cyclone blizzard tomorrow. They just went into the fridge for the overnight proof. Wish I could share a photo of those beautiful spirals. This is the first of your recipes that the hubs helped out on. Pretty sure he’s a convert now.
i m trying this recipe right now and my dough is actually more liquid... than yours... I basically can t roll it. Maybe it s my flour that is too weak but what should I do? Add more flour? It looks like a strong Bechamelle now. thanks a lot @Brian
Hmm, my dough was much thinner than yours (becouse of the yogurt I used ???), and I struggled with rolling and forming, but at the end it turned really nice, cheers from Poland.
I’m having an issue with your recipe. I am doing it by hand so it should just take a little more time to get together and produce the window effect but this dough even with some resting time during kneeding is just kind of tearing apart not staying together. It has a great feel to it (very elastic) but it’s just not staying together when stretched. Again I followed the directions to a “T” what could be going wrong?
When I made my filling it just melted away and turn to sticky bun but now I know what I did wrong I didn't put in the fridge to let the filling set up. Thank you.
Hot question in my house: how do you eat your cinnamon rolls? Do you unroll them, cut into them, or just bite 'em?
Sometimes I just bite into them. The big ones I unroll.
@@joiem9993 I pretty much go at them like a psycho. I usually don’t remember how I ate it.
Unroll.....is there a better way? Nope
of course we unroll.. what are we some kind of wierdos?? By the way you're gonna make me fat!
Bro...you GOTTA unroll the roll..ya know? BTW...the core is the absolute best part of the roll!!
After making these yesterday and baking them this morning, I can 100% confirm best Cinnamon rolls i've ever had. The bread and filling was PERFECT, nothing ran out from the inside thanks to the overnight tip and my dough rose WAY more than I was expecting which made gigantic rolls. Sadly I messed up on my frosting, using slightly too much cream cheese, an easy fix for next time. Thank you SO MUCH for this video, I appreciate you alot.
So glad thanks for trying Kitsu!
Was 450g enough flour for you?
@@peoplepeople21 indeed, it was enough flour. Just follow the recipe as close as possible and they turn out so good, I promise
@@Kisakuru thanks, I think I figured out the problem. My gluten content of my flour wasn't high enough
@@BrianLagerstrom you used a block of cream cheese. Would fluffier cream cheese like Temp-Tee work?
Made these last night and baked them this morning… BEST CINNAMON ROLL RECIPE EVER! Just had them for my father’s birthday breakfast and the whole family was blown away on how amazingly chewy and addictive these were! Creaming the butter and cinnamon sugar makes all the difference for a perfectly even filling and for the perfect ratio of cinnamon goodness in each bite. The lemon zest in the frosting adds wonderful depth to the overall taste. This is now my go to cinnamon roll recipe 10/10 ! 👏🏼👏🏼
Brian, I made these first time exactly as you instructed and they worked perfectly. My wife wanted them for her birthday. She adored them thanks for the recipe and instruction vid. Outstanding.
Happy birthday to your wifey
I baked these yesterday!!!!!!!!!!!! Wow! Nothing beats these soft, luscious clouds of delight!! What a great tip about blending the butter and cinnamon filling together before spreading it on the dough. I didn't have any "goo" leakage at all. ZERO. Thank you. You create recipes like Ina. NEVER FAIL. Every one of your recipes has been a winner in our house. And, it's always on a first attempt. I am always excited to see what you'll come up with next. What will I try this week? Your enchiladas are calling to me. I keep thinking about what Lauren said. Hahahaha!
You can also cut the dough with floss! It’s much easier. You hold one end of the floss in each hand, slide the middle under the dough roll, and then overlap the strings over the top and pull! It slices very cleanly this way
Just made these, and damn, this was phenomenal. I am proofing 2 buns overnight for the next day and made 2 immediate buns. I could not stop eating, and I am not the biggest sweet lover. Thank you!
I made these today and...wow they are amazing. Definitely the best I ever had. I had them in the fridge for roughly 3 hours and they rose a ton. The only thing I added was a pinch of allspice and nutmeg to the filling.
These are awesome. I made 8-10 smaller rolls and didn't brown them quite as much as you did. Definitely a new favorite in my house
Yeah, I think his went too long in the oven.
They were dry spritz with water before baking.
This recipe is FANTASTIC. Big up to Stella Parks and to Brian for the demo. A few notes:
* I don't have a stand mixer, and it took ~30 min of kneading to get decent gluten formation, so be prepared for that if you are like me.
* I didn't have plain yogurt on hand, but I did have vanilla flavored. Worked perfectly. I'd stay away from fruit-flavors, though, in case that's not obvious.
* With my oven, I had to bake for ~55 min covered, then 15 or so uncovered to get everything cooked through. However, I did nine medium rolls in my 8x8 instead of 4 large ones. That may or may not have been a factor.
* I baked right away (no overnight rise) and I didn't really have much leakage of the filling out of the bottom. They were perfectly fine. YMMV.
I am not a handy person in the kitchen at all. I love cinnamon rolls so i thought i would give this a try. Followed the recipe except i used the bread machine to make the dough. By the time i got the rolls cut and headed for the pan i figured i was headed for a huge fail. Dough a little on the wet side and i had enough to make 6 giant rolls. Fired them into the fridge overnight, again thinking this was a fail but i might as well put them in the over. Cooked them up, added the frosting and they were fantastic! Everything a cinnamon roll should be and more. Aboslutely delicious.Thank you Brian.
Bro, creaming the sugar with the cinnamon and butter has been an absolute game-changer! I made this recipe just the other day (actually had the dough chilling in the fridge for 2 days due to timing/opportunity/circumstance) and they are a hit! This is my new Cinnamon Roll recipe that I make for the holidays.
I just made these, I've tried other recipes, but this one came out perfect! I didn't leave them in the fridge and baked them right away and they came out so soft and moist!
Made these for Thanksgiving morning. Made mine a little smaller and cooked them a little lighter. After many years of trying. Finally found my go to recipe. They are amazing. Thank you.
"There's a Spencer's right next to you, man" is a whole-ass vibe that I somehow cannot mortally comprehend, and yet understand it perfectly with dread in my heart
Made these this weekend. Did not disappoint.
I actually preemptively put 2 in the freezer after some cold fermenting because we knew it would be impossible to stop after just one. Looking forward to those next weekend!
Thanks for giving them a try. They are way too good and it was smart to stop yourself.
I made the these 2 days ago, and tortured my family by not baking them till today. I was going to bake them tge day after making them, like you said to do, but being retired and lost track of day's, messed up the schedule. Oh sweet Saturday, the day we all waited for. They're delicious, the lemon zest in the icing just took them over the top. Great recipe!
That's awesome. So glad you liked them!
Awesome thanks so much for making them!
Hey, made these rolls about 5 times already. They surely scratch that itch every time 😊
However the amount of flour doesn't work for me. I'm using AP with 10.5% protein, and had to increase the amount by 35-40% in order to bring the dough to a managable state. The rest works as expected: magnificent rise and lots of moisture
Tried for the first time today. So far, it's kicking my ass. I'm definitely not a newbie with baking. I used an Ankarsrum mixer and it took at least 45 minutes to get any kind of development. Added a couple spoons of vital wheat gluten and it finally came together. Rested it for a few hours, and rolled it. Also cut back on the cinnamon in the filling. 20g is an insane amount. In the fridge for the night. Now we wait.
I live where winter is really cold, northern Ontario. House temp is ~13 deg C. Here's what I had to do to get this recipe to work: 1. The dough was left overnight, on the counter, at room temp, for 14 hours or so, for first rise. 2. Because of the temp, the filling was impossible to spread without shredding the dough, so I added liquid (brandy, 10-15 g) and beat it again till it was spreadable, just before spreading. Thanks, Mr. Lagerstrom, best basic cooking blog I have found. I have had excellent results, and found many useful tips.
Ok I made this today, not 4 giant ones but 8 regular sized ones by rolling dough to 18x15 I shouldn’t have skipped the refrigeration step because a fair amount got out and I’d like it more saucy next time but let me say that this dough is 5 stars! better than any bakery … thank you algorithms for this channel and thank you Brian for sharing!!
How did cooking times change?
INCREDIBLY TALENTED!!! Your channel is definitely gonna reach 1 million within 3 months BET !! ✋🏼 just had to tell you how much I enjoy your content and how clean it is . And not to forget these amazing cinematic shots !! Everything is just on point and perfect !! We hope to see you in the highest levels soon !! Maybe even with your own tv show ! Amazing chef !
Man thanks so much for the encouragement. I really hope you are night. Thanks for being here.
Made this, and it was GLORIOUS. I have been trying to find a great cinnamon roll recipe for years, and this one was perfect!
Thanks for trying, very glad it worked for you.
Another great video, your my favorite source of baking information. I noticed you said that your butter knife was the best thing you had for spreading the cinnamon/sugar mix. What I improvised was what I call a “Spooder”. To make one take a medium heavy SS soup or serving spoon and use a hammer to flatten it out you can also put a slight bend in the handle to get the angle that’s comfortable. I once ran a commissary where we produced thousands of sandwiches daily and my preparation staff was ready to vote for me into the presidency as this task of adding the appropriate condiments to the sandwich was time consuming and slowed the production line. On the larger serving spoon spooders we also put a cutting edge with a Diamond sharpener using 250 grit then finish with 1000 grit. This allowed us to speed up the process by using the same implement to spread and cut sandwich prior to wrapping.
But back to your video keep it up when I was at the CIA I hated baking as their instructor made it into a time consuming task and most of us lost interest. You have started a new hobby for me and people are amazed by the results I’m getting. You have baking fun again.
"Gentle Authority" I think that is possibly the best description I've ever heard! I will be using it and claiming it as my own! 😏😘👌
It’s yours homie!
Hey Bri,
Amazing recipe. I’ll admit, it took a few tries to get it right. At first my dough was not coming together at all. I did some digging, and checked out the comments from the recipe you drew inspiration from, and it turns out that if you use yogurt with pectin in the ingredients the dough will not come together at all. Also, Flesichman Rapid Rise did not seem to work well for me either. I switched to Red Star instant, picked up some 100% Greek yogurt with no additives or extra ingredients, and the recipe came together beautifully.
We have been having trouble getting the dough to come together as well. It eventually does, but it takes like 25-30 minutes in the stand mixer. Still turns out great, but a lot of work. I’m wondering if the pectin might be the reason.
I’d be willing to bet the yogurt was the reason. I don’t think I tried the proper yogurt with the original yeast I was using, but I read that most folks had better luck with Red Star type yeast. I’m telling you, though, it was night and day when I tried the yogurt with no pectin.
I literally was about to start testing lower calorie recipes for these so your timing is impeccable. Lol. Love it, looks absolutely delicious.
I look forward to seeing that one.
Holly cow its exercise for cheat meals!
Another absolute winner! This is one of the most beautiful doughs. Also after leaving dough to proof overnight in fridge can confirm that I had zero leakage from the buns. The baking paper on the bottom was clean.
Pro Tip: You can cut the raw cinnamon bun log with dental floss after you made the indent. Take floss that's long enough to run through the diameter of the log along with 8 inches on each end, run the cut floss under the log, cut on your indent. Here the two ends of the floss crossover each other.
Just tried this and it worked flawlessly! Thanks!
Sewing thread also works great. I haven’t tried dental floss, but it could be better since it is wax coated.
it's an actual crime that this only got 7,500 views. The editing, coupled with your humor is awesome. Love the vibe! Keep doing you.
Thanks for saying that, and for watching. Hopefully i'll rack up the views one of these days.
I think at least 6500 were from me
@@BrianLagerstrom and you did!
I held off on making these initially because I did not want the huge rolls. I ended up making these last night and rolled the dough to a 10 x 16 and cut 12 rolls for a 9 x 13 pan ( lined with parchment) I had plenty of goo for the filling. The dough was not as stiff as yours, but I just added plenty of flour to the work surface and gently folded the dough until I could work with it. I did place the pan in the fridge overnight and the next morning I put the covered cold pan into a cold oven and started the pre heat to 350. After the oven reached 350, I baked them for 20 minutes then I removed the foil and baked another 17 minutes. These were a light golden brown, not the deep brown of Bri's, but the temp of the rolls was good at 198 F and I prefer a lighter roll. These did rise nicely and the rolls are super tender with a nice buttery taste. Bri is right, the filling stayed in the rolls and did not leak on the pan. Thanks for the recipe.
Made the cinnamon rolls already once and they came out very very good. You must have a MAJOR sweet tooth to put that much powdered sugar in your frosting. I can't even imagine how sweet that must be. I put about 1/4 to 1/3 cup and that was about perfect on the roll. I really love desserts but can't stand how much sugar is put in most things that you buy. Great rolls.
This video deserves so many more views. I love how you push the envelope, I would have taken those things out at 50 minutes, but you went for the reddish-golden brown that you go for in your baguette and rustic breads videos.
How can these cook for an hour? I seriously bake mine for 15 minutes normally.
@@matthewjewkes9659 are they usually cooked by the time you take them out? 💀
Do you bake them at 495°F?
Making these now and super excited to try them when they're done. One thing though, my dough took like 20 mins in my stand mixer before it would pass the windowpane test. It was very wet and looked like it had more moisture than yours. Perhaps due to a different brand of yoghurt or something. Either way, I hope it works out.
EDIT they turned out great!
Wow, I'm sold by the filming of the unrolling bit! I always wait and wait for people to show how the rolls look on the inside but hardly anybody ever shows that properly. Hopefully going to give these a try soon!!
I was stoked watching you bake these Cinnamon Rolls … it’s AMAZING how well you do these recipes but it’s great & entertaining …
I'm a cinnamon roll aficionado who just got his hands on a stand mixer after years of wanting one. This was my first project. Best cinnamon rolls I've ever had, bar none. Holy shit, Bri.
Baked these this morning for a birthday and it's another success. Not too sweet and just hits the spot. Mine didn't rise as much as I wanted to, so I think I'll proof for longer next time (this time was 8hr in fridge)
Baked again, but changed a couple of elements. With the dough being so enriched with butter, I found that it was basically solid after coming out of the fridge for the second proof. I allowed it to come up to room temp and finish proofing on the counter for about an hour before baking, which definitely improved things. I also split into 12 rolls, but they were pretty small. I think in the future I would split into 8 for better sizing. I also thinned out the icing with some water and milk to get a consistency that I preferred which I would recommend
I made these the day before for Christmas AM 2022. They are indeed the best I have had. I got 6 huge rolls, but already had my square pan greased, so tried to shove them all in. In retrospect, probably would have been good to get a slightly bigger dish. Also eliminated the lemon since my wife does not like lemony deserts, just the plain cream cheese was phenomenal. Imagine you could use orange or other flavors to mix it up a bit. Great video and recipe.
You are one awesome chef. Every single recipe I've done and followed you to the letter has been an overwhelming success! I cannot say that about others I have watched on YT. You are my premier go to chef!!!! Thank you!
Thanks for the recipe!! My family has proclaimed them the best rolls. They asked if they could be caramel rolls next time. Do you have a favorite recipe for caramel? Thanks again!
Trying this right now by weight... however I know I need more flour here in iowa. Anywho so far so good with increased times on everything, unfortunately I will cook at 10hrs... we shall see. Thank you Bri for the recipie to develop. I added a touch of nutmeg (19g cheap cinnamon 1g nutmeg) and alot more flour. Very dry here now.
Have you tried the Yudane method with cinnamon rolls? I have made pecan caramel cinnamon rolls for decades (My husband of 30 years would tell you with a straight face, part of his motivation to propose was my cinnamon rolls) I just tried that method and he took them to his office (they are my guinea pigs and enjoy it 😉) They have had the recipe I've used forever and the response I got today was overwhelmingly it was outstanding from people that have had my 'normal' recipe and loved that one. So they know the difference between them.
Your recipe looks good, I just have never been a 'frosting' fan (though, with the added lemon zest, I might become one). Thank you for that, I may take your method/recipe and add the Yudane method and see what it produces.
Just made these this morning, wow they are good! They were still a little underdone in the center at first, so I had to throw them back in for longer. But since I'd already iced them, the icing got pretty crispy which was actually kinda good 😅.
Finally, somebody who knows how to properly grease a pan. You can also just use the butter wrapper before you toss it out.
I’m trying this recipe for the first time. I usually go with Josh Weissmans and those are incredible so I can’t wait to see the result
WOW. These look A-MAZING. And what I find shocking?! is that virtually all of the rise was accomplished via oven spring VS the usual "2nd proofing" (ie after overnighting in the fridge which slows the yeast activity down due to the low temperature.) Makes me wonder if ALL 2nd proofing for overnight rises in the fridge are actually completely unnecessary and that baking straight from the fridge is what actually stimulates that crazy oven spring you got-even with a rich dough. (YES, Stella Parks SERIOUSLY rocks.)
Made these this morning….. I am a believer in all things Brian Lagerstrom
Just got these into the fridge. I spread the dough out a little larger so I could get 9 human scale buns in my 9” square pan. The dough seemed a lot stickier than the vid shows, but I just left it in the mixing bowl to rise and it was easy to handle 2 hours later. I used unsalted butter for the dough and salted for the filling, ‘cause the recipe didn’t specify and I figured 6 of one and a half dozen of the other would even out the flavour. The kitchen smells fabulous just from making the filling, so when they’re baking I expect I’ll swoon. I’ll let you know tomorrow morning how it all worked out.
I just made the dough and for some odd reason, it’s not rising at all. For having worked with yeasted dough for years and never having problems, I am kind of shook. My yeast is fine, I used it last week to make hamburger buns and your sandwich bread, and I followed your recipe verbatim. The only difference, if you can even call it that, is that I used Greek yogurt. You never mentioned which yogurt you used, so I presume it was the reg runny type. Other than that, I am at a loss. Really wanted to make these for my fam 😓
I guess I am doing it all over again 😞
My sister told me to watch your channel I’m glad she did ! Your awesome
Aloha from Laupahoehoe hawaii 🌴🌞
Wow, first comment from Hawaii I can remember, thanks for being here!
Baked these Xmas morning! Very joyous. Decadent and delicious. Made the log too long so went for 6 wonky ones in the 8x8. Turned out great
These are so good! Not too many dishes too, which is nice. It took me around 15-20 minutes to knead my dough but they’re delicious.
quick question: after removing from fridge overnight, we don't need to let it rise?
your videos are whole EXPERIENCES
mr Bri.
only found your channel a few weeks ago, and you've become my favourite cooking show on youtube.
i love the format, clear and concise instructions, and the choice of dishes.
please, for the love of god, dont start singing in a high pitched voice halfway through your videos! **looking at you joshua weissman**
keep up the great content friend! i wish you success for years to come.
Thanks Chuckles Appreciate you being herr
I think eating them is a combo of all three, unrolling, cutting and biting. As soon as your fingers are covered in that fantastic icing, it's a free for all!!!!!!
I made these today and they were AMAZING! Thanks as always. Every recipe I have tried of yours has been great!
Have been binging your videos and absolutely love them. Also, have been watching coffee vids and I have come to realize that I need a kitchen scale, I appreciate the grams, accuracy = consistency
Made it for my family today (was resting on the refrigerator from yesterday) and it was incredible. Next time i will cut the sugar by 2 because it was very sweet. Have a good day sir, thank you
Looks good brian. Is there a way to make these gluten free?
These are thee best Cinnamon buns ever! I have made 6 batches in the last month!
Woah! Amazing
Just, made them. Turned out perfectly. Thank you for an awesome honest recipe!
So glad to hear it. Thanks for trying them.
Made these 4 times now!! Love the frosting!! Lemon kick is nice!!
If I wanted to make like 9 smaller ones of these instead of 4 giant ones - how could I do that? How big should I make the rectangle and how long should I bake it for? Thanks in advance, if you answer this! I’m hoping to make them soon! 🤗
And there is a Spencer's right next to you man! lol Priceless!
It’s a sad place. But tasty
Our entire home smells incredible and absolutely edible!
This one is awesome! The best recipe I was able to find. Thanks, Brian!
I did this for the third time and the recipe has become one of my all time faves! Thank you very much!
after exhaustively looking for a cinnamon roll recipe on RUclips I can definitively say, these are the best looking cinnamon rolls on RUclips.
Nive recipe. Some times I make cinnamon rolls from butter dough, but none the less I always make shure that the rolls don't touch eath other in the oven - giving it a lovely crispy edge all around.
Dental floss is the business to slice the rolls, bro. (I dont really talk like that) ive never whipped the cinnamon filling. Such great idea.
Thanks, Bri! My wife loves me just a tiny bit more every time I make these! And after the first time I had to double the recipe🤣
Hey Bri, hope all is well. We have our own classic recipe that we love but we have a question, what does the yogurt do for the buns? Love to hear more. Thank you as always love your episodes. Dee & Ace
I made these and they turned out great. Thank you for the recipe breakdown!
Great to hear! Thanks for watching
have you ever tried makeing them into smaller rolls?
I love how dude says "measure" one whole stick of butter
haha yeah thats weird.
Was not able to finish as I ate around this delectable delight towards the middle. Partly because was hotter as I reached middle. First time the pan was not covered with candied filling. The pan was almost clean. Chose two bread pans. Fresh from oven two mornings in a row. Ive shared your video with many friends. My wife is picking up supplies to make many of your salads this week. Only problem is which one to start with. Sweet potato or spaghetti squash?
Let me know how they work out, Those early video's were brutal to watch sorry!! haha
oooh...that's a tough one. id go with spaghetti squash. both winners though if you can get through my early video quality 😂
We also but coco powder and some biscuit and maybe coffee sometime in the filling you should try it it's so good
Great recipe, many thanks! Made those yesterday. But I got to admit, that it´s much sweater, than all pastries in Germany, where I come from and live. Anyway, defininetly delicious!
What type of yeast did you use?
Fresh yeast I guess, now I am trying it with dry one.
Hey Bri! Amazing videos! Found your channel a few days ago and have been falling asleep with you, uh... I mean falling asleep to your videos every night since. Great editing, music, love your humor, enthusiasm and mannerisms. Kind of reminds me of me! Well a younger version me. Anyway... Keep up the great work! Thanks for enriching my life.
Making the cin rolls this weekend... can't wait! I'll do a cinn roll dance as I eat them unrolled ... my son, of course, will roll his eyes. 🙄
Thanks so much for watching, I am glad you are digging the content, let me know how the cinnies turn out.
Hey Bri,
I’m using Fleischman instant yeast for this. I followed everything to a T for the dough part, but my dough is not even close to slapping the sides of my stand mixer at 10 min. Any idea what could be the problem?
I had the same problem! Someone please help. I really want to make these, but couldn’t get the dough right.
I had the same problem!! I followed the recipe to a T!
I already love this recipe, because I get ridiculously excited thinking about baking cinnamon rolls at home, but any other recipe I've come across so far, makes for like 12 rolls at least. And that's much more than I need. (Not that I wouldn't consume it...but I don't need that.)
Other recipes tells you to proof them again before baking them. Would you please explain why you omitted that step? Thanks
Nice. I usually soak dried black currants in sweet sherry or Masala for a day or so in the fridge & add it to the filling & use sweetened whipped cream as the topping. I am a very happy pig. I like your show.
Great recipe!
heres some things you might consider trying:
pour some half and half/cream over the cinnamon rolls before cooking.
let them rise 1-2 hours at room tempature after the overnight rise in the fridge.
You gotta say why
First of all, I've only subscribed a few days ago. Second, I've watched almost 20 recipes so far. I made all of the muffin recipes, they're delicious, you're a genius. I'm making these little cinna babies tonight to pop right in the oven tomorrow morning. However, I'm out of yogurt. Its all gone into the muffins. Gone like the girl in a country song, no more in sight! I'm trying this recipe with a tweak-going to make a batch with sour cream and make a recipe exact batch tomorrow. I wonder what the taste difference is going to be!!!!
How were the muffins compared to other ones you have baked
What was the difference between the sour cream and yogurt? Anything noticeable taste/texture-wise?
I wonder if these cinnamon rolls can be frozen before you bake them. Assemble them and put them in the freezer. I know you cant freeze them for very long ,like 3 months tops. But have you ever tried freezing them.
I think we’re gonna make these Christmas Eve for Christmas morning!
That’s awesome, all of my relatives are planning on that as well. Godspeed, let me know how they go!
Going to do the same...
Hey dude, just an FYI, your website says that the dough is 100 g or 1 cup of sugar for this recipe. as a cup has 200 g and I know that you post your recipe ingredients here as well. I double check here to see if it was a cup or 200 g here. It’s listed as 1/2 cup so now I know but you might want to fix it on your website. Love your videos and your dorkiness!
i work at cinnabon (part time) and although it's really different from how we make it at cinnabon - looks good!!! (I think the version at cinnabon is way too complex to make at home + too much waiting) ~ we also indent our rolls then cut with a sharp knife - no dental floss needed (and we cut off the ends so that it's nice and uniform)
And just a bit of info ~ we put room temp butter onto the dough then sprinkle on a mix of cinnamon and soft brown sugar on top (for normal rolls) but for mini rolls we make a spreadable mix kinda like yours!
Looks GR8! Love it that it’s ready to put in oven in morning! TNX, for sharing!
I made these at the fire station today. They were AMAZING! 8 happy firefighters. Thanks for the awesome recipe.
Love that. Glad everyone liked them!
Making these for the bomb cyclone blizzard tomorrow. They just went into the fridge for the overnight proof. Wish I could share a photo of those beautiful spirals. This is the first of your recipes that the hubs helped out on. Pretty sure he’s a convert now.
Follow up: These. Are. Amazing.
First time I've seen the filling being made this way, I'm glad I found your channel, I'll try this.
Oh, goodness. I can make that this weekend. My beehind is going to puff up. Thanks!
i m trying this recipe right now and my dough is actually more liquid... than yours... I basically can t roll it. Maybe it s my flour that is too weak but what should I do? Add more flour?
It looks like a strong Bechamelle now.
thanks a lot @Brian
Would it be possible take these into 9 or 12 smaller rolls? I have 10 people in my family.
Hmm, my dough was much thinner than yours (becouse of the yogurt I used ???), and I struggled with rolling and forming, but at the end it turned really nice, cheers from Poland.
I’m having an issue with your recipe. I am doing it by hand so it should just take a little more time to get together and produce the window effect but this dough even with some resting time during kneeding is just kind of tearing apart not staying together. It has a great feel to it (very elastic) but it’s just not staying together when stretched. Again I followed the directions to a “T” what could be going wrong?
When I made my filling it just melted away and turn to sticky bun but now I know what I did wrong I didn't put in the fridge to let the filling set up. Thank you.