Homemade Cinnamon Roll Mix–Just Add Water!

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Hey y’all. [music] Today we’re making just add water cinnamon roll mix. Okay, so the first thing we’re going to do is put together the part that is for the cinnamon roll itself. So you’re going to need a quart jar. And to our jar, we’re going to add in 2 [music] tablespoon of powdered milk. Then we’re going to add in three tablespoons of sugar. And you want to make sure that you keep your yeast separated from the salt and the sugar. So I’m putting the salt and sugar on the bottom. We’ll put the yeast on the top. So then we’re going to add in 1 and 1/2 teaspoon of salt. And then we are going to add in our flour. I am using allpurpose flour. >> [music] >> You’re going to add in 3 and 1/2 cups of your allpurpose flour. Now, when I make something like a bread, a lot of times I will weigh my flour. I don’t normally do that for things like cinnamon rolls. [music] So, I just fluff my flour up and then I scoop it out and then I level it off. It works for me, but do it whatever way you feel comfortable doing it. So, we’re adding in 3 [music] and 1/2 cups, okay, allpurpose flour. So once you get that added into your jar, the last thing that we need to add in is our yeast. [music] For this recipe, I am using instant yeast. You can do the packets of yeast that you buy at the store. If you do those, you need one packet. [music] I am using a bigger pack because I do a lot of bacon, so I usually have a lot of yeast on hand. [music] So if you have a big container like this, you’re going to do two and 1/4 [music] teaspoon of yeast. That’s the same amount as what is in one packet. Okay. [music] So, once you get that in your jar, you are good to go. You can put the lid on. If you want to vacuum seal this, you can. If you’re not going to keep it on your shelf for a super long time, there’s really no need to vacuum seal [music] it, but do whatever makes you comfortable. So, the next part that we’re going to do is the filling for our cinnamon rolls. So, this at le these little bitty jars, if you’re going to store this for a long time, I would suggest putting the everything into jars because it’s going to last a lot longer than a baggie. But I used this mix probably [music] within about a month or two of making it. So, I a ziplockc bag is fine for that short length [music] of time, but again, if you’re going to store this for a while on your shelf, then add [music] this to jars instead. So, what I added to my baggie is a half a cup of brown sugar. And then you’re going to need um about two to three teaspoon of cinnamon. All I had clean was this tablespoon [music] at the that moment. So, I just put a little less than um a tablespoon of cinnamon in there. If you like a lot more cinnamon, you can use more. If you don’t like quite as much, don’t add as much. So, just seal your little baggie up. And then I try to mix it up just a little bit to kind of get my cinnamon mixed in a little bit with my brown sugar. [music] It’s not necessary, but I usually do that just a little bit. So now we have our cinnamon roll mix and our filling ready to [music] go. So the last part of this that you’re going to need is your icing. So I’m going to get some powdered sugar. And I make my own powdered sugar and brown sugar. I’ll try to remember to link um that video for y’all in case you want to make your own. It’s super super easy. Um but for this, you’re going to need one cup of um powdered sugar. And it tastes better if you make a mess and pour it all over your counter. I don’t know if y’all knew that or not, but you know, clearly that’s the case [music] in my kitchen. It’s been a while since I flung powdered sugar everywhere. But, you know, I thought I would [music] bring that back for y’all for anybody who was missing the big messes that I make. So, to that bag, you just add one cup of powdered sugar. And I like a cream cheese icing. [music] So, I am going to add in 2 tablespoon of heavy cream powder or cream not heavy cream, cream cheese powder. Um, I get this from Amazon for anybody who is looking for it. I’m sure there are stores that, you know, uh, sell it somewhere, but for me, it’s just easier to order order order it off of I cannot talk Amazon. And because it’s a little bit clumpy sometimes, I did go ahead and um, put it through my little fine mesh strainer. And that way I could al eliminate alleviate whatever word I’m trying to find. Um any lumps and clumps [music] and all that stuff. So that is what I added in there. And then we’re going to add in um just a tablespoon of powdered milk. And then we’re going to add in just a teeny pinch of salt. And that is all that we’re going to add in here for our icing. Like I said, um if you are going to store this for a long time, you’re going to want to put that in a jar instead of a Ziploc bag. [music] Okay? But if you’re just giving it as a gift for somebody who may use it in the next couple of weeks, month or so, whatever, then it’ll be fine in little Ziploc bags. [music] And you can fancy this up and make it look beautiful. Drop it down in a little Christmy gift bag or whatever if you’re giving these as gifts. So, you know, I’m going to show y’all how to make it cuz I got to show you what it’s going to look like so you know it [music] actually works, right? Cuz that’s what I like to see if I’m watching a video. So, when you’re ready to make this, you’re going to dump the contents of your jar into your mixing bowl. Now, I’m going to use my stand mixer, but if you want to do this by hand, you can definitely do that, but you are still going to need to knead it. Okay? And I’m just scraping my salt and sugar off the bottom of the jar because I had it packed down in there pretty tight. [music] Um, so that’s what you see me doing right there. I’m just trying to make sure everything came out. And [music] so to our mixing bowl, we are going to add just water. Just water. We’re only using water outside of the stuff we put together. Just water. I know it [music] sounds crazy, but trust me, it works. So, what you’re going to need is 1 and 1/4 cups [music] of warm water. And when I say warm water, what I mean is it needs to be about 110 to 115° F. [music] Excuse me. If it’s any hotter, you risk killing your yeast. And if it’s not warm enough, then you may not, you know, it may not activate your yeast. Okay? [music] So, just make sure that you get it close to that temperature. And in all honesty, that’s right out of my faucet. Um, my faucet is about that temperature. So that’s what works for me. So if you know what the temperature of your faucet is, you can do that. Otherwise, get some sort of a little thermometer and check the uh what am I saying? The temperature. So once you get everything mixed in, and I don’t know why I mix that before I mixed it with the mixer. I sometimes I temporarily lose my mind in the kitchen, y’all. So you’re just going to mix this until it forms a dough ball. It needs to go for about 6 to 8 minutes. If you’re doing it by hand, you will also need to do this for six to eight minutes. So, you see how it’s pulled away from the side of our bowl? It’s a little tacky, but it’s not sticking to my fingers. That’s where we want it to be. [music] Okay. So, once we get it to this stage, we’re going to need to let this rise. Okay. So, we’re going to disassemble our little mixer here. [music] And you can do this all in your mixing bowl, but I needed my mixing bowl for something else, a different recipe. So, I’m going to put this into a separate bowl. So, don’t think I’m just out here using up all the dishes in my kitchen all willy-nilly. There was a reason for it. But, you can absolutely do this in your mixing bowl if you want to. So, you’re just going to grease a bowl. [music] You can use either cooking spray or you can use butter or if you just have some oil and you want to just brush some oil in there, whatever. Any of that will work. And then you’re just going to add your little dough ball. I try to kind of get mine into into a little dough ball shape. Um you’re going to put it down in your bowl. And then I put just a little bit of oil on top of my ball just in case I lose my mind and forget that it’s in there and it rises enough to touch whatever I’ve covered it with. So, and of course that’ll depend on the size of your bowl, too. So, once we get it here, we’re going to cover it up. And then we are going to put this somewhere warm. I set mine in my microwave with the door closed, but obviously not on for about an hour or until it [music] doubles in size. Okay. So, once it has doubled in size, we [music] are ready to make our cinnamon rolls. So, y’all know I have my nifty little silicone mat down here because I have tile countertops that uh are not very good when you’re trying to roll things out. But whatever surface you use, you’re going to dump your dough out. You don’t need any extra flour. It shouldn’t be sticky. [music] So, I’m just kind of giving it a head start by pressing it out a little bit. And then I’m going to take my rolling pin and we’re going to roll it. Um, it needs to be roughly 12 by 15 in. [music] I rolled mine out bigger than that so I end up with more cinnamon rolls. We’ll you’ll see that in a minute. Um once you get your dough rolled out, you’re going to add in your little packet of brown sugar and cinnamon. Now, traditionally, when you make cinnamon rolls, some people mix this with melted butter and then like spread it on, but what I normally do is spread soft butter on my dough and then add my cinnamon and sugar. But I wanted to try this as a fullon just add water. You don’t need anything else except for what we put in the jar. So I left the butter out. But if you I mean most people do have butter. If you want to add butter on there, you can leave an edge. See up there at the top I didn’t put any cinnamon and sugar because we need that edge to help seal this together when we roll these up. So you’re just going to roll this all the way up. Just keep on going until you get to the end. And then you’re going to pinch your seam [music] together so that your cinnamon rolls don’t fall apart, don’t like fall open, you know? So once you do that, you’re going to need a 9 by13 pan. I’m going to spray that with some cooking spray. Again, if you want to rub it with oil or butter, whatever you have, whatever your preference is, that it’ll work just fine as long as it’s greased in some fashion. So then we’re going to cut our cinnamon rolls. It should make, if you roll it out to 12 by 15 in, it should make about 12 cinnamon rolls, but mine I rolled it out thinner, you know, cuz I’m a rebel. And I ended up with 16 cinnamon rolls. So mine are just a little bit smaller, but it’s fine. It’s still going to cook the same. It’ll be fine. It doesn’t have to be perfect. [music] Okay. And yes, I cut on my mat, but I was very careful not to like put the tip of my knife down there and cut my mat. So, once you get your cinnamon rolls in your pan, we’re going to cover these back up again. We’re going to sit them somewhere warm for about another 30 to 40 [music] minutes or so. Just give them a little bit of time to rise up, you know, a little bit. And you see that my sugar has started to liquefy because it was somewhere warm. It’s fine. It’s going to do that when it goes into the oven anyway. Um, so once we get here, we’re going to put these in the oven at 375° F for about 18 to 20 minutes. Just watch yours and when they get light golden brown, then they are good to come out. It took mine about 20 minutes, but everybody’s oven is a little bit different, so just keep an eye on them. So, the last step for our cinnamon rolls, we are going to make our [music] icing. So, we’re going to take the contents of our little icing bag that we put together. [music] You’re going to dump that into a little small bowl. And then we’re just going to [music] add some water to this to make delicious cream cheese icing. So, you’re going to start out with 2 tablespoon [music] of water. Do not add more than that. You’re going to think you want to if you’ve never worked with powdered sugar, but I promise you it takes very, very little liquid [music] to make powdered sugar turn to liquid. Okay? So, 2 tablespoon of water. Mix it until it all comes together. And then if you feel like it’s too thick, you can add a little bit more water if you want to. Just a tiny bit more. [music] But I felt like the consistency was perfect with two tablespoons. So, while [music] my cinnamon rolls are still warm, I go ahead and take my icing and I just drizzle it over my cinnamon rolls and then I rub it over there. I like to do it when it’s warm because then your icing kind of sinks down into [music] your cinnamon rolls and kind of gets in all those little nooks and crannies and makes it extra yummy and gooey, you know? So that’s why I like to do mine when they’re warm. But [music] do yours however you want to. If you like a cinnamon, you know, a a icing that sits on top, then, you know, you do you. But that is our little cinnamon rolls. I worked on this for a while trying to get this to come out good for y’all. And I know a lot of y’all like to do um the homemade Christmas gifts. So, I wanted to make sure that I got this to y’all. So you can make them or you can try them out first and then make them or whatever you want to do with them. But now you have them if you want to gift some cinnamon rolls. So that um is our little just add water cinnamon roll. I hope that y’all enjoyed this video and that you’re going to make these. All right, that’s all I have for y’all today and I will catch y’all on the next one. Bye [music] y’all. >> [music]