cinnamon rolls are hard but i tried

welcome back into my kitchen how did you get in here didn't even see you enter you're very sneaky but thank you for coming back for another episode of me frantically cooking and sweating and making bad jokes skip the small talk let's get right into this thing I asked you guys what I could possibly make in my kitchen with a knife and a stand mixer because I want to use my stand mixer and I may or may not have a new knife a weirdly overwhelming amount of you guys said cinnamon rolls you're borderline right okay you're borderline right you do have to cut cinnamon rolls so that they become roles like individual ones and you do have the option to use a stand mixer actually the recipe I'm using doesn't even use a stand mixer but I think I have to know if I can't use the stand mixer what's all this been about so get over here oh she a thick boy we got to get our stuff together so we need flour sugar oat milk coconut oil cinnamon some other stuff this thing for sure preferably one that you can hold two handed and we're doing hot for foods vegan cinnamon rolls [Music] we are gonna want our water to be roughly a hundred degrees Fahrenheit because we're gonna mix it with some active dry yeast and sugar and that's going to sit and activate for a little bit one more thing about today's recipe is I'm not gonna finish it today for you it's all gonna happen in one video how convenient what a great video that must be that it took multiple days to make nope it's still a bad video but it's gonna take two days because I have to prep it and then when the cinnamon rolls are all rolled up and cut I have to let them proof for like a day it is officially like 95 degrees every day which means the Flies are trying to get into our house and we're just like get out there just like lettuce in flies be like let me in I'm hot and me be like SWAT SWAT miss so I'm going to pour a cup of hot water into our measuring container we're gonna put one pack of active dry yeast and as well we're gonna do a quarter cup of sugar which activates the yeast I know that because I'm a scientist and we're gonna let this sit for I think like ten minutes and while we do that we're gonna get ourselves three cups of flour three Trice so I got three cups of flour this is not in the recipe but in an attempt to make this not just like a crumbly [ __ ] show I'm gonna put just a tiny bit of xanthan gum in here now we're gonna put a teaspoon of salt but since I can't find the teaspoon I'm gonna do four quarter teaspoons some coconut oil which is easy to scoop out of the container if it is a warm climate where you live and we're gonna melt the coconut oil down so it's a liquid and not a weird runny solid we're gonna stir around our dry ingredients and then what we're gonna want to do is create like a little well in the center and that's what we're gonna put our wet ingredients inside this little well don't fall down the well okay cinnamon buns are something that my mom used to make me that I really enjoyed as a child and I never actually made them up until today I've never made cinnamon buns except when I was helping my mom in the kitchen which really meant just like eating from the bowl and licking the spoon and you know you were a kid you know you know how it is kids I'm all right next you're just gonna have a nice little conversation with the yeast cooking is all about love and communication are you ready I don't think it's ready yet oh and I know I said that this week I was gonna try my hand at jackfruit but I'm struggling to get inspired with a jackfruit recipe I kind of feel like all of the jackfruit recipes I'm seeing are a little bit the same and I want my first crack at making really good jackfruit meat substitute to be kind of banging and kind of like different than what you're seeing out there so I wanted to give that episode a little more time so I decided we'll take a break we'll go down sweet Street and make us some cinnamon rolls because no one's gonna be mad at this no one's gonna be now that I did this today and I'm gonna make them nice and thick like real thick with like two or three C's oh they're gonna be Pinterest approved because we're gonna put them in a cast-iron pan all right the yeast is ready and the coconut oil is ready so we are going to pour the yeast and the coconut oil so you're gonna just kind of fold the wet and the dry together until they're all mixed and nice and one happy delicious dessert family this is not how it looks in the video this is not Pinterest my hands are not clean and tidy and attractive what the hell is going on in it no no more flour this is how we solve our problems okay when things are just really [ __ ] weird and look at my hands oh my god you just add carbs to your problems and then they become less of problems remember why you came here okay it was not for professional cooking or anything that's remotely acceptable but rather for the energy of a hungry Aries and the creativity of one who doesn't know how to do anything it's actually not that bad right now like the texture of this dough feels for what I'm used to relatively kept and put together I'm gonna put some of the remaining coconut oil in here just kind of oil it up so nothing sticks because this is where we're gonna keep the dough for a little bit let it rise this is where the patience that I don't have needs to appear magically we're gonna take our nice-looking actually and pretty malleable ball of dough this is actually really fun physically I'm playing hot potato with myself because I have my friends put it in here I'm back don't worry I didn't leave you I'm gonna put some plastic wrap not the music kind on top and then a little bit of a towel to keep the plastic wrap and we are gonna just let this sit at room temperature over here that's where our dough is gonna sit and then this mess is just gonna clean itself up magically when I go like this okay so we have two hours to wait hey Google set a timer for two hours or don't at school you're probably busy don't so in two hours which is gonna be 1910 we're gonna take that out cut and roll baby get those things in the fridge I believe overnight we'll check that later I don't know just hang on okay right now we have something very special to unbox this is an unboxing video with in a cooking video let me show you so one day I was on the internet and I found this guy named dawn who makes knives with his hands he is like a knife maker and I instantly was just blown away about how cool and beautiful the knife's he made looked and being someone who cooks recreationally and enjoys using a good knife I thought how cool would it be if I got my own handmade knife specifically to use right here in this kitchen when we make these videos I don't know I thought it'd be cool so I reached out I was like hey I want a knife and he was like cool I'll make you one and here we are the knife is here I literally haven't even opened it I cut open the tape but I have not looked at this knife until now I wanted to open it on camera so let us do that I'm gonna open it so you can see it first and better whoa it's so sharp - now that's the foam okay I'm gonna read them no there's a note it says type chef's knife steel RW l 34 stainless handle african blackwood series aries kitchen that is so cool what oh my god are you kidding me right now this is so beautiful it has his signature and then it says Aries kitchen on the blade this is so absolutely insanely cool let's pop this off oh my god it feels incredible like this handle oh my god this is my knife baby I don't know this feels super special now I just need to not cut myself with it shouts out to dawn I'll link him if you guys are interested whoa are you kidding me anyway a new weapon slash tool has been added to the areas kitchen arsenal don't worry I'll be very careful with it and if I enough I'm a little less than very careful it's okay because I know where the band-aids are see you guys in two hours I guess okay the dogs have been walked and the dough has proofed and we're back ready to make things happen Kermit's crying in the background cause he wants dinner sorry bud got to finish this then you can eat so let's see how this turned out whoa it's huge it's so big oh my god all right so we're gonna flour our work surface generously and enjoy the ambiance of Kermit crying in the background and we're just going to like peel this out it shouldn't stick there we go it's not sticking I'm gonna sprinkle some flour and we're gonna get our rolling pin I'm pretty much doing this recipe kind of exactly how Lauren did it we're just gonna and I think we want to get it into like a long square and make it pretty thin so we're gonna like shape it like less circular more square also I think you can let it like when you're done making the rolls I think you let it prove for like two hours if you don't have time but I think we're gonna leave it overnight the difference between gluten-free flour and regular flour well one of them is can't really like lift and stretch dough the way you might like to let's try to get last bit of flour off of the surface and we're gonna take some vegan butter and just kind of spread it Oh across the top cover the surface while Kermit stands below and licks little drops of butter off the ground because he's a nasty boy the butter is for flavor I think but also mainly to just get this sugar mixture to stick on the cinnamon roll the cinnamon mixture by the way is prepared it is sugar and cinnamon and we're going to try to cover the whole surface with the cinnamon sugar this is actually delicious by the way I took a little bite of it just to make sure it wasn't Cinnamon soldier it's common mistake this is what's gonna be on the inside of your cinnamon roll so this is important be generous with this don't be mean generous you're gonna roll this puppy so this is this is where it's gonna get kind of dicey I feel like I want to make these thick so I might roll it this way no we're supposed to roll the long way let's roll the long way this is not gonna be pretty ya'll just warning you I'm gonna use this spatula to kind of get the parts that might be sticking off the surface because inevitably at some point in the recipe my flour is just gonna fail me like it's doing at the current moment okay this isn't exactly a tight roll but you know we had to do it to him when it's thick sometimes it's not tight there's a hole right here everything's fine everything's fine it's possibly not fine at all oh man so this is just a big old snake now a long little slithery guy and we're putting it on the cutting board because we just got ourselves a brand new knife handmade by the way okay and we're not gonna cut on the kitchen surface with a brand new knife we're gonna cut right down the middle oh what a good first cut huh what a good first cut okay so now we're gonna move this here move it out there there we go oh my god this knife okay well this is I think the hardest part we're gonna put a little bit of the vegan butter in the pan just kind of spread it around because we don't want nothing sticking and this is where we're gonna leave the cinnamon rolls to chill and proof overnight we're not gonna proof it in the fridge we're gonna want to proof it at room temperature just covered you're gonna want to give them space actually because they're gonna grow significantly overnight I'm choosing just the MVPs here okay this is gonna be the non Pinterest pan over here because it's not cast-iron and it doesn't look hip but this is where we're gonna put the leftovers similar to the HBO show called the leftovers which is poppin these are the second string players right here nothing wrong with second string so not nearly as pretty decently okay we're gonna see in the morning how all of this pans out but the good news is we can look at how much flour I have on me oh my god how am I this messy how is it even possible I'm just gonna say okay baking is a [ __ ] it's an absolute [ __ ] this is what we're going to bed with knowing full well it could just turn into a disaster tomorrow but we will find out in the morning I'll see you with the coffee in my hand in like 14 hours okay grab your caffeine grab your water bottle grab a beverage take a nice zip of it and then set it down somewhere where you can't spill it because I'm gonna show you what our cinnamon rolls look like after proofing overnight yeah let's check the b-team just as weird and bad you know what this looks like this looks like food in a video game when you look at it closer and it's just like flat and there's it looks like a picture almost there's no 3d space about it it's just literally like a picture of food this is what that looks like flat food in the video again there's literally nothing left to do but cook them okay they might look better when we cook who knows we're gonna cook these for 25 minutes on 350 and while that's going here get out of here we're gonna ring big red back out cuz we're gonna make some frosting okay so for the vanilla white frosting which I think you're probably used to seeing on a cinnamon roll we're gonna get some powdered sugar I do about a tablespoon of non-dairy milk which is Oh milk for us half a teaspoon of vanilla extract and some of our softened but not completely melted vegan butter now we're gonna say mixer do you think ma'am I don't know what to do here like do I have to tell Jesus not to tilt the whole thing Oh just moved oh my god I got it off for the caramel sauce fourth a cup which if you guys didn't know is a half a half I learned that recently 1/2 1/2 a cup of oat milk all right there you need 3 tablespoons of vegan butter 1/4 a teaspoon of sea salt which I'm just gonna use my hands for then the most important part which is a cup of brown sugar okay so right now while this is cooking it's supposed to stick it up and bubble a little bit and then that's kind of how you know it's done it'll be like a thick drizzle instead of just liquid or whatever the last thing we you need for these cinnamon rolls is pecans except for the fact that I don't want to put pecans on my cinnamon roll so we're not gonna get our pecans out we're gonna leave them in the pantry and if you don't have in the pantry no problem at all he can't be ruining recipes with nuts you know what I mean okay I'm gonna change the title of this video to how to make two-dimensional food like in a video game tell me that doesn't look flat oh no it looks like it's showing you a picture what the heck this is pretty bad this actually might be my first admitted defeat honestly I guess the question becomes now what do we do do we just put all the frosting this is literal caramel it is so good I just made caramel holy crap okay here we go caramel drizzle time [Music] [Music] like I think it's hilarious that this looks like two-dimensional food I don't know why like maybe it's an illusion from the way I'm seeing it man maybe you guys can't see it but this it just doesn't look right these are our cinnamon buns cinnamon buns smile for the thumbnail I don't know what I made you into and I'm sorry you look like you're not really enjoying yourself figured it's time to probably try see what the hype or lack thereof is all about it's pretty good I've never had Cinnabon or anything like that so I don't know what to compare to I will say it definitely needs frostings because it's kind of like dry without it oh yeah I was really good maybe I did it wrong maybe I proofed it wrong I thought you're not supposed to put it in the fridge maybe you were supposed to I'm sure I'll find out in the comments we have some family coming over today and I am I'm actually pretty glad I made these because I don't think like anyone wouldn't enjoy it we're not reinventing the wheel here okay this isn't some innovative crazy beautiful recipe but it is Aries kitchen and when you go to Aries kitchen you never know what you're gonna get baby Aries kitchen is like a box of gluten-free and vegan chocolates you never know what you're gonna get and they also might be burnt and melted anyway I'm sure Jenna will taste these later she's not around to taste them on camera I feel like she would like these also shout out to my trainer for not firing me as a client I hope you guys enjoyed this if you made these good luck and I hope that they turned out better than mine which they honestly probably did I think taste is obviously number one like what we make it has to taste good and then if it looks good too it helps makes a fun video this didn't really look that good looks like video game food or a piece of paper cut out in the shape of a circle tape down in the bottom of a pan I mean this is like ps2 graphics I appreciate you guys watching thank you for hanging out in the area's kitchen let me know in the comments what you guys want to see next week shots out to dawn for my new knife I [ __ ] love it I'm very excited to keep using it give me some knife heavy recipes I want to show you I want to show you that cut in dude I think the most impressive part of this recipe is that I just straight-up made caramel like this is caramel I've never done that before it's so easy to do oh by the way I forgot to tell you the whole recipe has no calories don't check that by [Music]

Channel: julien solomita

Views: 1,770,482

Keywords: jenna, julien solomita, vlogs, vlogs by julien, how to, how to vlog, clouds, cermet, paesh, peach jenna julien, jenna and julien, girlfriend, video blog, challenge, italian greyhound, cinematic vlog, bunny, greyhound, vegan, vegan recipe, vegan cooking, diy vegan, diy, julien cooking, gluten free, aries, aries kitchen, chef, julen, julien, best, meals, cinnamon roll, cinammon roll julien, vegan cinnamon roll, diy cinnamon roll, vegan cinnabun

Id: _eWLCp1VQqk

Length: 19min 11sec (1151 seconds)

Published: Mon Jul 15 2019