Tips On Making THE BEST CINNAMON ROLLS | Shared By A Professional Baker

It’s fall, you see that orange and yellow leaves falling, and out of no where you get that cinnamon roll craving but you don’t want the stuff that comes in a tube, look no further and watch this video and learn how to make the best cinnamon rolls of your life. Follow the simple tips shared by a professional baker in the video and you’ll be on your way to cinnamon roll heaven in no time!

Here are some helpful tips for you if you’re a beginner baker!
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#CINNAMONROLLS
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Cinnamon Rolls
Yields 10-13 rolls
95 g Granulated sugar (1/2 cup)
9 g Salt( 1.5 teaspoon)
135 g Unsalted softened butter ( 9 Tablespoons)
1 egg
250 g Warm milk, about 100˚~110˚F body temp (1 cup)
6 g Instant yeast (2 teaspoons)
570 g all purpose flour ( 4 cups)

Cinnamon filling:
1.5 cup brown sugar
1.5 Tablespoon ground cinnamon
3 Tablespoons Softened butter

Cream Cheese Frosting:
8 oz cream cheese
3 tablespoon butter
2.5 cup powdered sugar 350 g
1/2 teaspoon salt
2 tablespoons milk
1 t vanilla extract or paste

Hey guys welcome back to what we eat tonight so in today’s video i am going to show you how to make cinnamon rolls you’re probably thinking there is already a ton of cinnamon roll recipes on youtube so why would i want to make another one well let me tell you one thing

I am really good at making cinnamon rolls so back in may and april when all the restaurants were only allowed to do to go the restaurant that i work out were making a lot of frozen take and bake items and cinnamon rolls was one of them

And let me tell you one thing people went absolutely nuts over these we were like selling all of them every single day and i was making hundreds and hundreds of cinnamon rolls every week just because people are buying them like crazy you wouldn’t think that cinnamon rolls was one of the essentials

But i guess it is people have people have a soft spot for them because they are really tasty as a professional baker i do have a few tips on how to make them light and fluffy and super delicious so make sure you stick around to find out

What those tips are and i’m going to show you exactly how i make them at work so you can make them at home first you’re going to need 570 grams of all-purpose flour 95 grams of sugar and 9 grams of salt 6 grams of dry yeast i’m using instant ease not

Active dry 135 grams of softened unsalted butter 250 grams of milk that’s warm to about 100 to 110 fahrenheit degrees you’ll need one egg some ground cinnamon obviously an 8 ounce pack of cream cheese some vanilla extract or paste and lastly brown sugar and sorry i totally forgot

To include powdered sugar in this shot but you’ll need some of that as well we’re going to start by making the dough in a stand mixer bowl add in the sugar salt and butter turn it on medium speed and cream the butter and sugar until they’re light and fluffy or about 2 minutes

Scrape down the sides of the bowl and crack in one egg add the yeast to the milk and give it a stir next with the mixer on low speed we’re going to alternate adding in the flour and milk in three additions until a rough dough is formed the dough is

Going to look very shaggy like this scrape the sides and switch to a dough hook attachment and put on medium low speed and let it knead for about 5 minutes the dough is ready when it slaps the side of the bowl and clings onto the dough hook as you can see here

Here’s tip number one avoid adding additional flour just because the dough is soft and sticky unless it’s so sticky that it becomes unmanageable adding too much flour will dry your dough and result in tough cinnamon rolls another way to tell if the dough is ready is you could tear up a little

Piece of dough and stretch it like this if you can stretch it without breaking right away that is a good sign that the dough is well kneaded with nice gluten development this is called the windowpane test next grab a large clean bowl and oil the inside

Form the dough into a ball and place it inside a bowl and cover it with a towel and let it proof in room temperature until it doubles in size this could take anywhere between one and a half to three hours depending on the temperature of your kitchen once the dough is finished proofing

Punch out the air that’s inside the dough this is a good way to take out your aggression okay here comes tip number two dump the dough onto a grease quarter size sheet tray and flatten it out like so by doing this you could basically pre-shaping the dough into a rectangle

It will be a lot easier to roll out later if the dough has a rectangular shape rather than in a round shape tip number three cover it with plastic wrap and pop it in the fridge for about 45 minutes or until the dough is hardened once

Again this dough is very very soft so chill dough will be a lot easier to work with Meanwhile let’s make our cinnamon sugar in a large bowl combine 3 4 cup of brown sugar and one and a half tablespoons of ground cinnamon give it a good mix some people take cinnamon as a health supplement but its health benefits remain unproven although there is some evidence that may

Help with diabetes too much of it can be toxic to the liver and kidneys so watch out of course the real flavor people crave is that sweet delicious frosting so let’s get started making that in a stand mixer bowl dump in 350 grams of powdered sugar add an eight-ounce package of cream

Cheese along with three tablespoons of butter one teaspoon of good vanilla extract or vanilla paste turn the mixer on low and mix until the powdered sugar is fully incorporated into the cream cheese mixture then turn it on high and mix until it’s fluffy turn off the mixer and

Add in 2 tablespoons of milk turn it back on and mix for another minute or so and there’s your frosting make sure you don’t eat it all before you frost the rolls next get your baking tray ready grease it generously with butter flour your work surface and remove the

Chilled dough from the sheet tray flour the dough as well and start rolling it out to a 16 by 13 inch rectangle it is a little less than a quarter inch thick you don’t want the dough to be too thin see how easy that is when the dough is

Already in the rectangular shape also a bench scraper is a great tool to keep your dough in shape once the dough is rolled out spread about three tablespoons of softened butter all over the dough and then sprinkle the cinnamon sugar on top evenly make sure to leave about a

Quarter inch around the edges and just kind of pat it down like this make sure all the cinnamon sugar is sticking to the butter then gently start rolling the dough from top to bottom notice how i’m rolling the dough from one side to the other while bringing the dough down this is a

Good way to ensure the cinnamon roll is nice and tight pinch the sides together tip number four use a sawing motion with a sharp serrated knife to cut the cinnamon rolls so the rows don’t pinch i’m slicing the roll into 13 even pieces that are about one and a quarter inch

Thick thicker pieces equal bigger rolls so you can decide how many pieces you want to cut it into transfer the rolls into the butter baking dish and tip number five make sure you leave some room between each row so they have room to expand when you give them enough room to proof

They will rise nice and evenly which will result in soft and fluffy buns exactly what we want i’m saving four rows and freezing them for later when i have another cinnamon roll craving alright now that this is done you have two options one is to go ahead and give your rolls

The final rice and bake them off or two letting them rise and rest in the fridge overnight which yields a better and more complex flavor i choose the overnight method but you pick whichever fits your needs and schedule the best alright so here it is next day this is

What i did the night before i had my cinnamon rolls and my pan and i let them sit out and proof until they’re double in size and i just wrap them up and then put them in the fridge next morning i just took them out let them come back

To room temperature and now you can see they’re nice and puffy these are ready to bake but before baking them i would say this is probably the most important tip it might seem like nothing but it makes such a huge difference and this is tip number six the most important of all

Cover the rolls with aluminum foil during the first 25 minutes of baking by covering them you’re basically steaming them and trapping all the moisture inside which will ensure your rolls don’t dry out trust me i just want to learn this from experience Okay we didn’t mention this earlier but we are also baking off a tray of store-bought pillsbury cinnamon rolls we are going to do a taste test with our homemade version and see if it’s worth all the fuss bake the cinnamon rolls in a preheated 350 degrees fahrenheit oven covered with

Foil for 25 minutes let’s go ahead and pop in the store-bought ones as well these don’t require any proofing so i’m a little concerned but oh well we’ll see 25 minutes later take out the store-bought ones okay these actually grew quite a bit in the oven so all right

Remove the foil from the homemade ones and bake for another 10 to 12 minutes until they get a little color final tip they should be slightly underdone kind of like when you’re baking brownies the middle part will appear to be slightly doughy but that’s exactly what you want over baking them will make

Them dry as the desert once they come out of the oven let them rest for 15 minutes here’s what i like to do i like to pre-cut them with a serrated knife do not use a spatula or you’ll smooshed and destroyed the texture oh my god these smell and look amazing

And hopefully you don’t need all the frosting generously apply each roll with that delicious and tangy cream cheese frosting you want to do this while the rolls are still warm spread them out evenly making sure you cover all the nooks and crannies guys check out my buns i mean well you just

Look at these and don’t forget the store-bought ones you want to ice them with the icing that came inside the tube I’m an american boy i like cinnamon rolls so i’m not sure i like cinnamon rolls that come from a can All right guys it’s time for my favorite part let’s test these cinnamon rolls so on the left hand side we have the homemade version and then this this is the store-bought version 189. you get eight rolls but by the looks of it you can see that this i put a ton

Of frosting on it because i like a lot of frosting because i’m gonna quote my co-worker if this thing is not a calorie bomb then it’s not worth eating you need a lot of frosting and that’s the perks of making these at home is you can put as much frosting on them

As possible all right cinnamon roll challenge which one is better the homemade or the pickles 189 oh yeah that hits the spot these are really good soft fluffy warm sweet frosting frosting has an oomph to it the whole cinnamon roll has some real oomph to it gives you that mouthful of breakfast pastry flavor all natural you can tell some love and care went into this

Now the store bought one pillsbury I have a little bit of a soft spot for this because every christmas morning once a year my mom would go out of her way to buy these and it made christmas quite special i i do enjoy this this brings me back i mean if you like these that’s totally fine

I think these are okay if you’re on a camping trip or you’re staying somewhere else in an airbnb where you can’t make your own cinnamon rolls and you’re like i really want some cinnamon rolls right now then you go to the store and pick up one of these and bake them

These are great just how convenient they are so if you want like much better superior cinnamon rolls definitely go for a day somebody just spend one day make a bunch of these freeze them up and just take them out whenever you want and bake them off and you have fresh cinnamon rolls

You don’t have to buy these cutest kittens if you like cinnamon rolls if you like today’s video make sure you like our video and subscribe to our channel follow us on instagram and we will see you next time bye Cute boy You