Cinnamon Rolls (Buns) Recipe Demonstration - Joyofbaking.com

[Music] hi I'm Stephanie gave Joey baking com today we're going to make cinnamon rolls or you may know them as cinnamon buns and this is what it looks like this is a enriched white yeast bread that has a wonderfully soft and tender crumb we're gonna fill it with a mixture of brown sugar some ground cinnamon and lots of butter and excellent plain but today we're going to drizzle on the top a powdered sugar glaze so the first thing that we're going to do is warm some ingredients so you will need a saucepan and the first thing is one cup that's 240 milliliters or 240 grams of milk and you could use whole milk or you could use a reduced like 2% I wouldn't use the fat for you here you want a little bit of fat and we're going to add a third of a cup 75 grams of butter I'm using unsalted butter and I've cut it into small pieces just so it melts faster and also a third of a cup 65 grams of granulated white sugar and just a half a teaspoon two grams of salt now what we're going to do is just heat this up on you know medium-low heat we just want it to luke warm lukewarm meaning 120 degrees Fahrenheit which is 49 degrees Celsius if you want you to be really accurate you could use a thermometer for this or you know what I do I don't normally use my thermometer I just put a little right on the inside of my wrist kind of like you know when you're with a baby you test the milk to see if it's not too hot you put on the inside of your wrist same sort of thing so it's just very lukewarm so either way it's look simple right there's still little butter not quite melted but it will if I let it sit for a second I'm just gonna try it yep just lukewarm so now I'm just gonna pour it you don't have to at home but I'm just gonna pour this in here that okay so now I'm just gonna have to go away for a second to get my mixer and then when we come back we will start our dough so now for our bread dough if you have a stand mixer like I have here we're going to start with the paddle attachment but you'll also need a dough hook if you have a hand mixer that has those two attachments you could do it that way or really you can do it by hand it's a little bit of kneading but you can do it that way the first thing that you will need is two and a quarter cups which is 295 grams of all-purpose flour or plain flour put that in there we're going to need more flour a little later and then for our yeast now you could use active dry yeast sometimes it comes in a box with those little packets inside or sometimes you can buy it like in a jar if you're buying in the Box you will need 1/4 ounce package which is 7 grams or if you buy it loose like in a little jar you will need 2 teaspoons of active dry yeast or you could use instant yeast 2 teaspoons 6 grams of SAF I like to use the gold instant yeast but you can use the red if that's also you you do have options there and then I'm going to add 3 tablespoons 21 grams of dried milk powder I like to add that to bread dough sometimes because it does help with the color with the flavour because it's a milk powder and also it it helps keep the bread nice and moist now you don't have to a lot of times if I don't have it in the house I just leave it out so you can just leave it out now I'm just going to mix this together low-speed [Applause] so with the yeast today I use both types the actor dry sometimes and sometimes I use the instant but I will tell you today I'm using the SFA sa app gold instant u yeast but really I've done it both I don't find any difference so it's up to you so now what I'm gonna do is have the mixer on low speed and I'm gonna gradually add my milk just to have a unlike first speed [Music] okay and if you found that you did heat your milk up a little too hot like when you put on your wrist just let your milk sit on the counter until it's lukewarm because you don't want to kill your yeast if it's way too hot you don't want that we won't get a good rise from our dough so now what I'm going to do is I'm going to add three large eggs I have my eggs at room temperature that's 150 grams so I'm going to again just on low speed I'm going to add one and then second and then a third [Music] okay and as always you know periodically stop scrape the sides and the bottom make sure everything gets mixed together so now what we're gonna do is beat our dough here for three minutes I do have my timer set your timer for three minutes I'm going to beat it on medium high speed that's going to develop strength in our dough so three minutes my time [Music] that was three minutes so now we are going to switch over to our dough hook and I'm going to add another two and a quarter cups 295 grams of the all-purpose plain flour now normally that's about the right amount but I usually have another bowl quarter of a cup 30 grams of flour just in case I need it because you know your flour the absorbs or peon rate can you know depending on how the flour was stored so maybe you'll need a little more so now what we're gonna do is we're going to knead the dough we want a really nice soft and silky and not sticky dough so I'm gonna say between three and five minutes on second speed and then we'll check it at that point actually I'm gonna go I find it does take five minutes so that's what I'm gonna do today but you might want to with your mixer might be a little different check it at three [Music] okay so well it's been about five minutes when I feel it yeah feels good now like I said if you found it like really sticky you might have to add just a little more flour so I'm just gonna if you have one of these screw plastic scraper it's really good for cleaning the sides of your bowl I'm gonna put a little flour down here and if you like like sometimes I like to knead by hand so I finish it off with by doing that but it's really nice and smooth and silky elastic if you want to I'm do what is called the windowpane test need a little water on your hands take a little bit of dough and don't pull it like kind of twist it like that and we want to be able to pull it if if you find just gently go around and pull stretch it I should say and we don't want it to if you find your dough is breaking ripping then you need to beat it a little more that's a sign it needs more neat needs more kneading but this looks good pull them together so we did need it enough so that's what you're looking for like I said if at this point it was starting to rip and you might want to just knead by hand or put it back in your machine yeah that's good so we are done so now large bowl I you could spray the inside of your bowl with one of those nonstick spray I'm just using I'm going to put a little bit of just - flavorless oil vegetable or corn or canola or whatever you have really even a light olive oil and then I just take a pic town I mean there is butter in our dough so it's doesn't tend to stick but we want to make sure it doesn't stick to our bowl and then what I do is put it in there like that and then flip it so then there's a little oil on the top and we're gonna cover it with plastic wrap now fur we're gonna proof this whenever you do like an enriched bread dough which means it has the butter and the eggs the dough tends to take longer to proof I'm gonna say about an hour and a half it could take less or could take a little more depending on your temperature of your kitchen but you want to let it proof at room temperature by room temperature I mean 73 to about 75 degrees Fahrenheit which is 23 24 C because it like I said if it's like your kitchen is like colder than that it'll take longer to prove conversely if it's warmer than that it take less but what we're looking for it it will not quite double in size but become nice and puffy and soft well if your kitchen is really cold one idea is you can put it in your oven turned off oven I put your oven light on and then put your bread dough in there now you may have to monitor maybe after about a half hour because sometimes depending I find that the just at that oven light will really warm up the inside of the oven so sometimes after about a half hour I do turn the light off because it can get pretty hot in there so what we're gonna do is gonna let this proof and then when we come back we will continue on so we're back for reference it's been about an hour and a half and my room temperature is 75 degrees Fahrenheit which is 24 C so this is what your dough should look like nice and soft and then don't like punch it down I know there's used to be they'd say just punch a dip just gently really see her okay and now I'm gonna let that rest straight on the counter while we make our filling so in a just a bowl I have 3/4 of a cup which is 155 grams of light brown sugar if you are measuring using the cup measurement kind of press down the brown sugar into the cup to get rid of any air pockets and then I'm going to add you know you have to have brown sugar and cinnamon so 1 tablespoon 6 grams of ground cinnamon of course if you don't want as much or you want more you can vary that and then I am adding a quarter of a cup 30 grams of all-purpose flour plain flour and just kind of mix that together if you wanted to I mean I'm making the filling right now but if you can do it ahead of time and then just cover it and put it into the refrigerator like if you wanted to make it that even the day before and you could do that and it looks good and then we are going to add half a cup 113 grams of cold I'm using unsalted butter you could use salted butter I did just cut it into little pieces because then we got to cut the butter into the sugar mixture and it's easier if it's in little pieces not one big chunk okay now you could work the butter into the brown sugar with your fingers or you could use a fork or I'm using a pastry blender it's my favorite tool and just cut it in until you have coarse crumbs let's press down if you're using one of these and you'll have to scrape it off for once tomorrow okay that looks good and I'm just gonna give it a quick stir make sure everything's moistened okay so now we have the filling we have our bread dough our pan you will need a 9 by 13 inch which is 23 by 33 this one has two inch sides five centimeter so you can I'm just gonna butter my pan I just melted you know about a tablespoon of butter 15 grams and then just pastry brush but just brush the bottom the sides but you could you could use one of those nonstick sprays or you could just lightly oil it I'm using a metal pan today but sometimes I use glass you may notice just depending on whether you're using a metal or a glass may take a little like a minute or two difference in cooking time but that's all I need that person that's about it so now we got our pan we are ready I'm gonna lightly flour my surface we are going to roll our bread dough into a 12-inch square 30 centimeters sound put your dough on your surface and just oh I love it so now with a rolling pin I'm just going to roll it out periodically lift and turn it to make sure it's not sticking and plus you want it to let it shrink back if it wants to and I do have my trusty ruler here I think that's about right I rolled it just a little larger than 12 inches 30 centimeters cuz just so that you know if you kind of have some spring back I guess that's work yeah okay so now once you have your dough rolled out what I like to do is I've got a little light cream or half-and-half and just with a pastry brush I'm gonna brush the surface that way when I put the cinnamon sugar on there it'll help it stick you could just use water or really if you want to be naughty or decadent you could even put a thin layer of pastry cream or some maybe apricot preserves that have been heated and strained thinned out a bit you want to add a little more flavor the we'll just use some cream here and then take now leave about an an inch here that's two and a half centimeters cuz when we roll it up that way we can seal it scatter your so we're you could also add I just like my brown sugar and cinnamon you could add some chopped nuts or raisins you know walnuts or pecans or dark raisins currants oat say 50 grams somewhere around there but you know I just like mine plain so I didn't think you could add some dried fruit here you know I've been making this I got this recipe Oh back in the 90s I clipped it out of a magazine and I used to make it when the kids were younger I used to make it every Christmas kind of a tradition it's one of those recipes as I've had for a long time so now just kind of even that out and press just gently press in try to get pretty even so then everybody will get lots of that sugar mixture so now we're going to roll it up I like to start at this end or the you know whatever end you've left I'd like it here the one where we're going to seal it so I'll start at this end you don't want to roll too tight if you roll like really tight than what you may find is the center's pop up so it's not like when you're rolling the sponge and you kind of push back a lot to really get a tight rule so I'm just gonna make sure I have brushed that again with some cream and then I'll keep that on the bottom and kind of press down to seal it yeah yeah yeah I'm about 12 inches 30 centimeter so I'm gonna I like large cinnamon rolls buns I think in Canada they I used to always say cinnamon buns but when I moved to the states people would look at me and go when I'd asked for a cinnamon bun they kind of look at me strange so cinnamon roll in the states I think that's the difference at least I found that so I'm going to cut this in half on your knife that's six about six inches you can I'll be honest I usually just eyeball this it when I'm not on camera let's cut down and if we want to be precise we can then go three okay I'm going to eyeball the last one but if you wanted to make them smaller you could you made make twelve now this kind of cinnamon roll it's not like those once you get in the mall the Cinnabon that are very kind of gooey this is more like brand which is what I like so then we're gonna just space these four rows of two okay there we go so now there's a couple choices here or we're gonna do first is I got a piece of plastic wrap I'm gonna just spray it with a nonstick spray you could just lightly oil it and then I'm gonna put that over the top just loosely so that way when they rise if they do rise up and hit that plastic wrap they won't stick so we know there's two choices I'm going to proof these today and at room temperature remember 73 to 75 Fahrenheit 23:24 see they will take about an hour to what's going to happen they'll kind of grow together and almost double in size but you know option time like I said I typically made these a lot for Christmas morning so what I would do is do these the night before do it to this like this and then just put your whole pan into the fridge overnight and what will happen you'll have a slow rise and then in the morning all you got to do is take them out of the fridge put them on the counter let them come to room temperature and then you can bake them off so it's great do ahead but today we're going to actually let them rise right now so I'm gonna say it an hour until they're almost a double they're kind of all grow together and then just before you know when you see that they're about ready to bake off you want to pre-heat your oven to 375 degrees Fahrenheit which is 190 degrees Celsius so we'll see you back in an hour so it's been about an hour and we are ready to bake our cinnamon rolls so again have your oven preheated to 375 degrees Fahrenheit just 190 degrees Celsius and then you can see aren't they gorgeous if you kind of press your finger we'll leave a little indentation then it will slowly come back up so what I like to do before I bake them off is I just have a little this is I think I have like cream half an half or heavy cream actually use a little milk and I'm just going to lightly brush them that it's the tops I like to brush them with the cream because it does help with browning there we go so we are ready to bake them off everyone's oven is a little different I do find if you're using a metal or a glass there could be a little difference in the temperature but I'm gonna say 20 25 minutes I do like to rotate the pan front to back about halfway through baking gives you a nice even bake because typically your oven does have hot spots so you will get they will rise a bit called oven spring when you put in something yeast a yeast bread it get a bit of rise they will turn a beautiful golden brown if you take a toothpick and insert it like in here it will come out clean and give a little tap kind of sounds hollow and a really good way is if you have a thermometer you can just stick it into like this part say right here and you should get a reading of 188 Fahrenheit which is 87 degrees Celsius so you know lots of little ways after a while if you do it often you will just know just by looking at them so I'm gonna say 20 to 25 minutes [Music] so our cinnamon rolls are done so put your pan on a wire rack don't they'll encourage and the kitchen smells of yeast and cinnamon it's just so good so now I did check I took them out and then checked the temperature it was at about 188 Fahrenheit 87 Celsius and you're better to air slightly on you don't want to over bake these because then they're dry so it's better to be on the the a little under bake then they would just be a little more soft and I like to when they as soon as they come out is again brush the tops with more of your cream so gorgeous and I am going to take them flip them out of the pan and that way so usually when it's off that brown sugars will sink down it might on to the bottom of the pan which I don't want so we're going to take them out right away so I'm just gonna run just to make sure nothing's sticking here okay and whoops sure yeah we're just gonna flip it over that way you can see there is some in the pan but not too much so at this point I'm just gonna leave them like that to cool off I actually don't typically at home put the powder glaze on but today we will some people really like that extra little bit of sugar so I'm gonna let these cool down for probably you know close to room temperature so let's say 20 minutes and then when we come back we'll invert it the other way and we will put on our powdered sugar glaze so I did let my cinnamon rolls cool down to almost room temperature so I would say probably it was 30 minutes so now what I'm gonna do is just flip them back up like so oh just love cinnamon so now like I said you don't need to do the powdered sugar glaze I often don't but there's a lot of people that like it so what I have here is three-quarters of a cup 90 grams of confectioner's sugar you may know that is powdered or icing sugar and to that I'm just going to add you know I'm going to start with a what probably one to two tablespoons of you can either use a half and a half a light cream heavy cream milk so I'll just start with one C now some people I actually like my cinnamon buns to cool down before I put the glaze over and then the glaze kind of sits on top some people actually like to put a little more in there happen maybe half the tables but some people like to put the glaze on the cinnamon rolls while they're still hot and that way the glaze actually kind of soak into the buns and kind of make them more soft and gooey so I you know I'll leave that up to you which way you want to do it if you like it to do it while they're still hot you might want to make a little more glaze than this because you'll need lots I'm just gonna drizzle it over the top so you want to you don't want it too thick yeah kind of runs off that's the way I like it so now I'm just going to drizzle it over the top I must admit when you put the glaze on it does kind of dress somehow makes them look even more appetizing than they already are right I think that's about the right amount of glaze that's why I like them so there we have it it just looks so pretty so now I you can take a knife and just separate them and then you have see really nice soft the bread is kind of like a brioche not quite as rich we didn't put that much butter like a brioche that's way more butter but this has the butter and the eggs so it's quite rich and scut as you can see it's so soft I just like to I don't know about you but I always like to unravel the inner front feeling okay I'm not thinking about calories then sometimes I put a little more batter on there I won't today Oh like I said it's an enriched bread it's you know a little more rich and say a white sandwich bread but it's not as rich as say the brioche to me it's just perfect and that the cinnamon brown sugar mixture with some butter it just really nice now of course they are at their very best the day freshly made right but I find in Kim two or three days and what I like to do that's why a lot of times I don't put the icing is all cut them in half and then I'll put them on a baking sheet and broil the top and toast the tops under the broiler and then I put some butter they're just so good you got to try that and then that kind of freshens them up so even like even the third day they're even they're little stale if you toast them perfect I don't know which way I like better this or toast it so you must try these and until next time I'm Stephanie Jaworski of Joey baking calm [Music]

Channel: Joy of Baking

Views: 124,713

Keywords: dessert, baking, cooking, recipe, food, kitchen, homemade, howto, diy, joyofbaking, Joy of Baking, Stephanie Jaworski, Rick Jaworski, cinnamon rolls, cinnamon rolls recipe, how to make cinnamon rolls, how to make cinnamon rolls from scratch, cinnamon buns, how to make cinnamon buns, cinnamon buns recipe

Id: CSO_V4J05F4

Length: 34min 22sec (2062 seconds)

Published: Thu Jan 30 2020