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Amazing Cinnamon Rolls Recipe - YouTube
Channel: Preppy Kitchen
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have you been disappointed by dry bready
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cinnamon rolls after thinking oh my gosh
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this looks amazing and can't wait to eat
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it so have i
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but today we're gonna solve this problem
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with the ultimate cinnamon roll recipe
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these are
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soft pull apart into like clouds of
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amazingness you're going to fall in love
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with them i promise hey you're watching
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preppy kitchen where i john canel teach
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you how to make delicious homemade
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dishes to share with your family and
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friends these cinnamon rolls are calling
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my name so let's get started first off
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we're adding three and a half cups or
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420 grams of all-purpose flour into the
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bowl of our stand mixer i'm using a
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scale because that is the most accurate
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and easy way to do it one teaspoon of
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salt
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a quarter cup of light brown sugar and a
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quarter cup of granulated sugar that's
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50 grams of each one teaspoon of
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cinnamon and i'm gonna grate just a
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little bit of fresh nutmeg in here so
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that's
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kind of up to you i say a pinch in the
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recipe but my fingers can hold a lot
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okay and last but very much not least we
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have a package of instant yeast that's
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fast acting instant yeast
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not active yeast it's the same thing
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really but the difference is the granule
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size so the yeast are in smaller pieces
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here in active yeast or bigger granules
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so you have to dissolve them in water
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brian is obsessed in all capital letters
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with finding like the perfect cinnamon
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roll
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so we've been traveling near and far
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to get some and i'm finally like i'm
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just going to make them
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give the ingredients a whisk
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there are a couple places locally that
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have nice ones but mine are my favorite
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i've got to tell you
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there's a lot of fun stuff in there
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not bready no bready
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set it aside there you go now onto the
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wet ingredients
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in a medium bowl we're going to add half
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a cup of sour cream half a cup or 120 ml
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of milk
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a tablespoon of a nice vanilla extract
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now we're going to give this a really
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quick whisk
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this is going to go into the microwave
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and if you have a thermometer take it to
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110 if not you want it to be like you
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know hot when you put your finger in so
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it's like not scalding
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you want the yeast to be activated you
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don't want it to be like shut down
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because you're adding ice cold liquid in
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there very important
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all right
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just reached 110 degrees that was two
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thirty second bursts in the microwave
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i'm gonna add our egg in i'm also gonna
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whisk in 6 tablespoons of unsalted
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butter at room temperature give it a
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whisk and butter will dissolve if it
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doesn't dissolve just a little bit more
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time in the microwave
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i'm all set up with my dry mixture back
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on the stand mixer with a dough hook
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attached so we're going to add this in
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here while the well
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let's add it in
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before the mixer runs because it gets a
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little dicey with this big disk run it
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with the dough hook on low and let the
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dough come together it'll take a minute
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okay this looks pretty good
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so right now
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it's tacky but it's not sticking to my
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fingers that's good
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and you know it's falling off the dough
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hook nice and slow
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we really packed this dough with a lot
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of butter a lot of milk and the milk
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fats and everything else
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so it's quite enriched which means that
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it is going to be rising up into this
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cakey amazing wonderful thing
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but right now it's gonna be a little bit
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sticky and it's gonna take a little bit
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longer to rise and if it was just like
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water and flour
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clean surface right here and now we're
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going to give it a nice flowering
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sprinkle sprinkle sprinkle this is a
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very hungry dough so it'll be happy to
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have a well-floured surface
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it's gonna drop out of the bowl
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almost in one piece
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and we're gonna knead it i'm going to be
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kneading it until it springs back in the
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center and you know it has like a nice
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cohesive silky look to it it's not like
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lumpy and sad
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when i need the dough
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bring it in and push it out so it's very
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tactile and pleasant to do
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you're helping to activate that gluten
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it's nice and warm
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something about warm dough with the
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yeast uh i love it
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there's some bread accounts on instagram
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where it's like the most gorgeous bread
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and sourdough that's perfect and they
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talk about like this and that and that
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and the proofing and etc etc
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listen
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i like nice things as much as anybody
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else but if you get like a mindset of
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things having to be totally perfect
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you're just not going to do them very
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often so we're going to need this until
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it springs in the center and already you
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can see it's not like sticking it's not
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sticking to the counter it's holding a
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nice bun shape and if i press it it
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springs back so we're almost there look
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at that press and spring back can you
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over knead bread yeah i mean you can
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overdo anything but once you see that
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it's kind of like nicer and silky and
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it's springing back you know you're
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about done in fact
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i'm happy with the way this looks right
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now
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and i'm considering it done
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now it has to proof and it's in a double
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and get much bigger in size so i'm gonna
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find a nice clean bowl for it and oil it
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down
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i'm just gonna add like a couple drops
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of vegetable oil here
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work it around here and that's just so
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the dough doesn't stick we want to find
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a place for it to hang out that's nice
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and toasty you can turn your oven on to
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120 let it heat up and then turn it off
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pop it in there and that's usually a
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nice place for it to go or if you have a
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warming drawer use that
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and if anything else just
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you know maybe put it on a couple or a
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couple towels so it's not right on a
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stone countertop i'm going to check back
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on this in about an hour and a half and
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see where it is
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you can cover your bowl with plastic
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wrap a damp towel or one of these little
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reusable bonnets which i bought and love
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so just
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pop this on and it's going into my oven
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that's turned off but like nice and
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toasty for the filling i'm mixing three
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tablespoons of granulated sugar three
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tablespoons of light brown sugar and a
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tablespoon of cinnamon
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mash it up mix it up
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this is a bowl that's too small and a
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whisk that's too big but we do what we
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do
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if you have any lumps of brown sugar
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you can kind of break them up but it's
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not a big deal because that sugar is
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going to all melt once it's all mixed up
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set it aside
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oh but before i
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flower this i want to show you
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what happened
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oh hello remember that cute little baby
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it's all grown up now and this
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did take a minute it was almost three
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hours although i was kind of like having
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dinner and enjoying myself for a minute
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so i came back to this recipe
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it takes a while longer to rise up than
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the sad dry bready cinnamon buns because
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this is just packed with butter and like
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the sour cream and all these delicious
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things that enrich the bread just
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the yeast has to work a little harder
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and longer so sorry yeast
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in a pinch you would probably leave it
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overnight what we're gonna do
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is
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make the cinnamon rolls and leave those
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overnight because they're like overnight
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rolls honestly in the morning
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nothing happens before my coffee but i
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could poop like i could pop something
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into the oven
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okay let's punch this down the punching
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just releases the air bubbles a bit and
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then flip it out flour the top as well
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and now we're going to roll it out
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kind of into a rectangle this is where
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you want to be a strategic roller and
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try and really get some corners pulled
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out so you can
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you know do some kind of pizza action
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over here
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you can see those little pieces of
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nutmeg okay i'm going to roll this out
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nice and thin
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it will puff up overnight and
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you know kind of the bigger it is the
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more rolls you're gonna get
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i'm gonna go grab some very room
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temperature butter like soft pliable
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butter
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be right back this is the butter you
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want look at this this is nice and soft
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nice and spreadable i should say the
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recipe calls for four tablespoons of
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butter but if you roll out an extra
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large sheet you might need some more
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it's not a big deal so i'm using a small
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offset spatula but you can use a knife
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or a large offset spatula whatever makes
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you happy to spread some butter out i
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don't need that much
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i just need enough to kind of hold the
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sugar and
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make everybody happy
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now we liberally sprinkle this liberally
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sprinkle this
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with our cinnamon sugar and as you can
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see we ended up using all of that
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cinnamon sugar
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what we're going to do is roll this up
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so start off right at the edge and you
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want a nice tight roll so just take a
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moment and kind of work it work it work
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your work your work work good and now
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what bugs me is when there's like a
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little gap in the cinnamon sugar and you
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can't see the full roll ah there's one
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of those times where it's totally okay
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to be all in your feelings
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for going out
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because if i have control over the
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cinnamon roll everything's gonna be okay
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all right now just roll but then make
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sure it's tight don't get too loose here
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so just as you go pull it back if you
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feel that it's getting loose
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this is a big cinnamon roll okay now
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it's all being
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nice and smooth
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ah oh my gosh this makes me so happy
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i can't even tell you
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how do you cut your sim roll this is
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like so narrow so small
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what you do is you can either use a
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sharp knife or
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if you want to be a genius just use
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dental floss it's so easy that way you
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should also get your buttered
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baking dish ready i'm using like an
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eight by eight ish dish it has rounded
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corners so it's hard to be specific
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we're using some dental floss to get
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nice clean cuts with no knives on your
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counter and i'm going to cut them about
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every two inches or so maybe a little
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bit less
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the first ones that have a beautiful
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spire in the center these are going to
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have lots of rolls just the way i like
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it and you can use
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use the last one as a guide
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so they're all basically the same height
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this reminds me i'm going to floss
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tonight
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if you're using a knife to cut them you
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kind of have to de-smush them so
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this is just an easier way to have that
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nice beautiful roll i mean look at that
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but who would say no to this huh so
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excited for you
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and you can let me know in the comments
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if you enjoy cinnamon rolls like
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year-round or if it's only like during
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the holidays or like special occasion
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like somebody's birthday
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all right so i greased up my baking dish
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with butter not grease hello
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and now i'm going to plop these in they
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will expand so you do want to give them
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some room to grow so try
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and not smush them too close together
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after your rolls are in your greased
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baking dish you can do one of two things
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let them rise in a warm place for like
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one to two hours you'll see them kind of
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like puff up in size and know they're
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ready to go into the oven or if you're
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like me what you can do is
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cover them tightly with foil and then
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place them into the fridge overnight as
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soon as you wake up in the morning take
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them out and place them in a warm cozy
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place you can do the oven trick again
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with 100 degrees situation and then
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we're gonna come back so
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the magic of editing i'll see you in the
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morning
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good morning
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when i woke up first thing i popped
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these into a warm place i actually put
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them in the warming door i didn't
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realize there was one over there but
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there is so and they went for like an
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hour and a half two hours and they
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warmed up they puffed up and this is the
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result
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look how beautiful that is this is like
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uh amazing they're gonna go
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into the oven now at 3 50 for up almost
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half an hour
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after 20 minutes if you see the tops are
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browning a bit just pop the foil back on
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just loosely like that and it'll let
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them bake up but they won't get too
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brown into the oven you go while the
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cinnamon rolls are baking up and
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smelling delicious we're going to be
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whizzing up some super easy
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cream cheese glaze so into our processor
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and i have my little it's like a little
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mini bowl inside of that because i'm not
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making that much
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two tablespoons of room temperature
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butter
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four ounces of cream cheese in you go a
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nice pinch of salt a teaspoon of lemon
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juice fresh please
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i'm going to add in a tablespoon of a
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nice vanilla
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finally one tablespoon of milk
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okay
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pop this on whiz up and we're going to
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add more milk as needed for a nice
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consistency
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oh you know what i forgot
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i forgot the sugar people
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two things one you could make this the
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night before when you're a little bit
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more fresh hello i cannot believe i was
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gonna not add sugar to this huh
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and always taste test what you have
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before you're finished all right pulse
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this in
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right this gets set aside until my buns
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are ready when they are almost done my
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cinnamon rolls baked for just over half
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an hour like 33 minutes and 20 minutes
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in i tinted the sides like this tenting
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is just covering loosely with tin foil
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so these end pieces didn't get burnt but
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the center still had time to rise up and
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bake through now what we're gonna do is
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cover these cinnamon rolls with a little
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bit of frosting that's a little bit and
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just smooth it out let it fill in
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oh my gosh i wish you could smell this
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it makes me
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it makes me so happy god it tells you
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if you're making this for a brunch
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everyone's gonna be your new best friend
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you could totally serve this asap right
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away but
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you know it's a good idea to let it just
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cool down a bit because it's going to be
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like molten hot inside so
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give it a rest
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we still have a good amount of frosting
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here so when we're done we can do one
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final just little extra glaze and i like
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to do it on each individual servings the
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glaze is kind of dripping down the sides
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and like nice and gooey
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not too hot
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cinnamon rolls have cooled down
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sufficiently and i'm ready to get into
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this
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who could say no to a little bit more
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glaze
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can you tell i like cream cheese
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frosting
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i am so ready for a bite i can't even
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tell you but if you like this recipe
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check out my chocolate chip banana bread
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recipe it is everything you want from a
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banana bread and
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more i promise also there's like no
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leavening time so you can have it right
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away
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brian better come out here and claim
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some of these cinnamon rolls right away
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because i'm about to do some major
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damage thanks so much for watching if
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you like my videos hit that like button
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subscribe and i'll see you in the next
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video
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