Alix Makes Cinnamon Rolls With Madelaine Petsch

i'm just gonna preface that i flew in this morning at 4am which is why i'm just so crazy today but honestly what's kind of sad is i did not fly in at 4am and i feel like i'm kind of keeping up with your crazy hey guys it's alex so today is a super special day because one i'm gonna be making cinnamon rolls and two i don't have to do it alone no she doesn't it's madeline what's up you might recognize madeleine as cheryl blossom on riverdale i'm in the mid for chaos but today she is going to be helping me make cinnamon rolls for taste madeleine is actually vegan i am her whole entire life these are going to be so good i always like a challenge as you guys may know and i haven't made much vegan food in my life you can tell me if they taste different i guess i'll be the judge of that hope this isn't a river fail [Music] we're back and we're ready to bake madeleine do you do much baking i'm gonna be honest the last time that i baked i baked vegan cinnamon rolls once with one of my co-stars and it went terribly wrong we did like a wrap you're like slapping the dough and it was just not good well luckily i am a expert in the kitchen okay we're gonna start with our wet ingredients oh lovely so sugar is technically considered a wet ingredient yeah actually it is because if you dissolve sugar it like turns into a liquid so we have our vegan almond milk vegan butter organic sugar and yeast okay wow to our bowl this is already too official for me this almond milk is room temperature and the butter is just melted so it's a little bit warm we're doing this sugar we'll hold on that let's mix this up first this smells disgusting yeah it's alive is it vegan then technically that's like another ethical question do a little sprinkle sprinkle all across the surface of the perfect born to sprinkle yeast baby okay now we have to wait so as we said yeast is alive so it needs to activate so it foams right it starts to foam yeah oh my gosh well i made these a year ago oh right so tell me a little bit about yourself don't you what do you want to know how long have you worked at tasty for uh just over two years now that's a lot of videos do you cook well as a vegan you kind of have to but i'm not gonna say i'm good at it i'm more of like i eat for nutrition purposes i eat for just pure enjoyment see it's really foaming up it's like kind of like i think that's you shaking the table making it look like it's alive but yeah oh timer yeast is ready we've got the flour i've got the flour into our wet mixture there you go get that right in there salt will kill your yeast so you don't really want to have that are we creating them like are we murdering right now well no we're trying not to murder these places so you can add that in okay pro salt adder thank you wooden spoon stir away show me how you do it yeah show me how you do it you know it's really hard there's a specific technique i just feel like this is where i would start messing it up it's stirring so i'm gonna switch you out because my arm's tired good thing i didn't get my workout today man you guys make this look so easy like this is actually you know we do we do we cut out all the mistakes keep going girl keep going i'm working up a sweater in the kitchen baby literally i cancelled my gym membership because i get it all day long this looks great and that is a vegan cinnamon roll honestly basically do a little scrapey scrape a little taffy tap and then a little plastic wrap so we want to cover this up and let this dough rest for about an hour well we have an hour to kill so let's get to know you a little bit it's good to know you a little bit they already know me well enough what's the go-to meal that you cut so i do like a red lentil pasta with like sauteed garlic and olive oil and then some like steamed spinach there you go she's a pro guys so you said you were a big fan of tasty what is your favorite video oh my god don't make me pick was a giant macaroon macaron giant macaron i like them all though honestly it's like this is my morning routine i get a little cup of coffee from downstairs i walk back upstairs and then i watch my little tc videos how do you take your coffee pea milk pea milk p-e-a peanuts i was like what do vegans eat nowadays this gets a little weird i actually very much prefer almond and coconut milk to regular milk so you know what i'm kind of a vegan kind of so we're gonna unwrap this this is when it starts getting really intense though right it is a little tight yeah but you know what i'll walk you through it can't wait we're gonna put a half a cup of flour onto our dough wow there you go it's a lot of sprinkling in this recipe i'm gonna test it out i'm just going to work the flour into the dough i'm like mesmerized so it's not sticky i'm going to turn this out onto our table i can get that extra flour out on there because it'll be good for kneading a seasoned pro i know dough why do we keep writing i don't know don't do it again you can over knead right isn't that a thing you don't want to over knead it because it would be really tough to work with how do you know it's over needed it's just you know a feeling you've got to get that touch when you're kneading you want to work with the heel the thing that's the heel of your palm of your palm well if it's not it is now so just kind of like work it do a little pulley tug yeah there you go do it do you remember this part from a year ago i don't think i did this part i didn't have a rolling pin either so we have to get a little creative you know you can actually use a wine bottle i didn't know that at the time we want to make it a nice kind of like round ball you were doing this so quickly and not even looking she's like [Music] and then i'm gonna put a towel on it and it will disappear just kidding we just want to let that sit for about five minutes so it kind of loosens up because it would be really hard to roll out okay set another timer oh cute i didn't realize i could do that cause i'm wearing an apron our dough is still here the rolling out of the dough another step that i skipped what what did you do we're gonna sprinkle some flour down just to make sure our dough doesn't get stuck to the surface and then we're going to use our roll this is a massive rolling pin i'm going to give you like a border of flour okay and that's what you should get to need to get to there all right no pressure oh it looks good oh yeah do i just keep doing that two rolls out of that oh that's okay just put it back you can do a little oop oh wow oh you know a little fancy there you go it's all in the wrist you know don't be afraid to just get your hands in there if you need to kind of reshape where it's going what shape should it be we want a rectangle rectangle okay okay so let's do this way yeah that way there you go yeah you know what we're looking pretty good it's rustic it's it is rustic that's my word for when things are looking beautiful yeah oh she's so pretty she's she's very beautiful rustic so we're gonna take all that butter that's the beauty of a cinnamon butter so i'm just gonna lather this softened butter kind of on to our dough do you eat a lot of vegan butter i mean like on my toast sometimes do like a nice coconut oil wow i'm so much more vegan than i thought you are like pretty much a vegan can i go for that let's do it should be faster i feel like i should be no you're whoa double done when you use your hands the warmth of your hands will kind of melt the butter so it's a little bit easier it sounds like you really want to use your hands oh you want to go just go here we'll do it kind of pretty good see you get the spatula and i'll do the hands gorgeous i love this is the best part of your job eating it oh for sure yeah we eat all day long that's such a great thing is it now we have more sugar if you want to give that a good sprinkle all over our dough oh it's really sprinkly you could probably just it's going really well brown sugar has molasses in it so it won't sprinkle as nicely as a granulated sugar but it gives a really great like deeper flavor than white granulated sugar would so beautiful it's like little gold flakes all that sugar delish make it rain sugar base and now the cinnamon our final ingredient wow cinnamon smells real good you really can't mess this up that's the beauty that's why you picked this one for me two months together make an excellent team we want to get a really tight roll so i'm just going to kind of tuck this side in and then work my way down and then i'll start working my way back oh wow it's like a very small roll no it will grow the cinnamon roll would be great but i didn't realize you do it so tight if it's not tight then you're not going to get that nice spiral looking roll you know go slow baking doesn't have to be stressful you know just use this time to think about all the good things in life yeah sugar spice and everything nice that's basically what a cinnamon roll is wow you're so right there we go perfect okay and you actually did that perfectly because we want to land it on the seam side down let's chop off these ends first because that's just kind of doughy you know you don't want to eat that i'm going to cut this in half first but again i like to eyeball things so we'll have i'd like you to cut the first one just like no sizes i'm just gonna cut this rule okay it's actually it looks a lot more difficult than i thought it would be but you know you can kind of reshape it how cute is that it's really cute we should name him sammy the cinnamon roll well we're going to eat you soon but sorry now just shove them in now we can just place them in yeah i mean there's no rhyme or reason absolutely strudel oh i love that you never use that in the kitchen i've never heard that all right perfect look at how cute look at my hair so cute honestly your hands are probably going to be really soft so we're going to cover this up with plastic wrap so now we wait again how long this time 30 minutes cinnamon rolls are an all-day process they are oh my oh my the thing i love about when things kind of proof and rise is they look so much more beautiful because it kind of fills in the gaps right stuff and now it's time to bake oh wow this is the best part so it starts smelling good yeah now we're going to bake these for about 35 minutes in a 350 degree oven super simple wonderful beautiful ta-da all right so now that our rolls are in the oven we're gonna make our icing so it's actually super simple just some more organic powdered sugar this time i thought that was flour this whole time i've been looking at it i was like oh that's why i was looking at it so i'm actually going to mix it in our liquid measuring cup because you can do the honors almond milk yeah it smells like nuts huh and then a little bit of vanilla it looks like not a lot of liquid but once you mix it up it will melt are you ready for this i don't know if i am i don't know if you are either they're beautiful they're so cute look it's sammy smee so cute the rent of the litter here's the runt of the litter but you know i'm sure he's gonna be delicious do you know what your favorite part of this cinnamon roll is absolutely i do one two three it's like having two of her in the kitchen right you can't come to tasty and not have a true tasty moment is this my tasty moment this is this is the drizzle shot rustic remember what i love is not like covering them completely with icing because we still want to see the spiral they look so good they smell even better i want to eat one now should we eat one i'm just going to go at it with my hands i'm actually going to rip out oh duh cheers oh my gosh i'm so excited center [Music] i could not tell you that these are vegan so much for coming in madeleine i had a great time rolling with you right back at you are you inside i don't know how you sign up tasty videos tell me what you did like i you're done

Channel: Tasty

Views: 3,060,277

Keywords: BuzzFeed, BuzzFeed Tasty, K_fe, KtKp, Madelaine Petsch, Riverdale, Tasty, baking, breakfast, butter, buzzfeed, cinnamon, cinnamon rolls, dessert, food, homemade, how to, indulgent, madelaine, madelainepetsch, tasty, vegan, vegan baking, vegan cinnamon rolls

Id: wUM3zJSl0w4

Length: 12min 18sec (738 seconds)

Published: Wed Nov 21 2018