Cinnamon Rolls From Scratch | Cook with me VLOG

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Hey there Darlings welcome back to the farmer table my name is Jess it’s really early it’s well okay to be fair it’s not that early it’s the time I normally wake up on an average day but it is a rainy Saturday morning which is making it feel

Terribly early it’s about 6:30 in the morning and today is my son Toby’s 12th birthday so I am up before everyone else so that I can start his favorite breakfast which is homemade cinnamon rolls I figured I would turn the camera on and share the process with you guys I

Have got to make coffee because I haven’t even gotten that far in my morning yet so I’ve been making the same cinnamon roll recipe for several years now I actually it’s from a website called two peas in their pod um she shares the story of that these are her

Dad’s cinnamon rolls and I remembered the recipe because she called them Perry rolls after her dad well I’ve made this for several years since she originally posted it however long ago and I found it probably on Pinterest or something like that and then and then recently I

Couldn’t find where I had printed out the recipe and so I’m like scouring online looking for you know Dad cinnamon rolls or Perry rolls and I’m not finding that post eventually I ended up sharing about it and some of my viewers ended up directing me back to her website I found

It again I made sure that I saved it in multiple places uh but I will put a link to this blog post so you guys can go check it out I encourage you to always print your recipes put them in a binder so we’re going to get started on this

This morning after I first have some coffee that’s important so the first thing I’m going to do is start my yeast proofing um the recipe calls for 4 and 1/2 teaspoons which is 1 and 1/2 tablespoons um of dry yeast I’ve got 1 cup of lukewarm water

Here you want to make sure it is warm enough but not too hot um because if it’s too hot it will kill the I’m put 1 and 1/2 tablespoons of this in here to start it proofing and I’m going to put a little bit of sugar in with it right here we go

I’m just going to set this here on the counter and give it about 10 minutes it’s going to get nice and foamy so I buy my yeast bulk at stores like Costco or restaurant supply stores and you buy those little packages if you’re using those this recipe actually calls for two

Of the packets uh but that is the most most expensive way to buy yeast so if you’re going to get into any sort of regular baking um I highly suggest going to a place like a Costco or a Sam’s or even if you have a restaurant supply

Store we have a us food chef store that I’ll go into and you can buy yeast bulk and um I put it in a jar and I store this in my freezer and it stays fresh for a really long time if you keep it in

The freezer I just take it out to put together for a recipe put it right back in the freezer and it lasts months that way it could last longer than that I don’t know I just I use it up in a few months always even buying like the 1B

Packages cuz I do a lot of baking but if you are getting serious about baking a lot of anything with yeast buy your yeast bulk all right while my yeast is proofing I am going to put some more ingredients in the bowl of my mixer uh the way this recipe works is you

Actually mix like your butter and your sugar and a little bit of flour with like very hot water that kind of melts it all so I usually start this right when I start the East proofing because you have to actually let the water cool down a little bit before you can put the

Proof yeast in this is a tip that won’t be for everybody but it’ll probably be beneficial for some of you we make a lot of our butter from our cows and like this recipe calls for 6 tablespoons of butter and in a lot of cases I just kind

Of eyeball that more or less I’m probably fairly okay guessing it may be a little off in baking being a little off matters more than in cooking so what I always do because homemade ingredients don’t come with those little handy measurements that show you exactly what

6 oz looks like where to cut the stick to get 6 oz I always just Google the conversion to weight so in this case like 6 tablespoons of butter is 85 G and I Google it once I write it down on my printed out recipe and that

Way I have that information in my recipe binder a kitchen scale is in my opinion one of those very early tools that anybody who’s going to be doing a whole lot of cooking from scratch I think would really benefit from having of course you can get by without it but it makes

Things especially baking a lot easier so I just guessed it and eyeballed it and I’m at 97 G so I was definitely over not by a lot but all right there we go with my butter I’m going to do a cup of granulated sugar it says a tablespoon of salt round

About I don’t ever stick a measuring spoon in my salt here I’ve got hot water that I was making my coffee with I need two cups of this that I’m going to mix in here and it is going to melt my butter and sugar and we want to just mix

This up um and I’m just looking for my butter and my sugar to melt and I need to wait for this mixture to cool off so uh we want it lukewarm this butter this big old 85 G hunk of butter was really cold so it’s going to bring the

Temperature down on this pretty quickly okay so this is going in the stand mixer now and I’m going to add 2 cups of flour I’m going to put the beater blade on and of course you can mix this by and too till it’s smooth and now I’m going

To add back in my yeast so you see how foamy that is that’s good activated yeast it’s good and bubbly on top if you go to proof your yeast and it does not do that it does nothing don’t add a bunch of ingredients to it cuz it’s not

Going to rise all right let’s go ahead and put this back on and in this bowl I’m going to go ahead and beat two Eggs add these in now I want to switch over to the the dough hook I am using whole wheat flour in these you can use allpurpose I’ve done it with them whole wheat flour is going to be more dense I don’t really shy away from that if you want like your really

Traditional like all white fluffy cinnamon roll you would go with like allpurpose flour or bread flour uh for me with the whole wheat we’re going to cover this in icing and sugar and it’s going to be really sweet so nobody’s going to complain about that and it’s

The flower I have so good morning 12-year-old good morning I’m making you cinnamon rolls for breakfast thank you how’s it feel to be 12 good good feels good yeah nice now from here I need to add in the rest of the flour this recipe calls for a total of N9 cups

Of flour that says you can do up to 10 so I’m turning the dough hook On my dough started to come together very nicely at about 8 cups of flour which is a cup short of what the recipe actually calls for however I am using whole wheat flour instead of the allpurpose that the recipe calls for so I’m going to stop

Adding at this point and let it knad for 2 minutes now this recipe tells you to turn this out on the counter and knead it on the counter I am assuming the reason why it doesn’t tell you to just knad it in the mixer is because this is

A very large recipe and I would assume that most people’s mixers probably can’t handle you know 9 to 10 cups of flour with all of those ingredients and need it very well uh mine is a little high capacity so it probably could but I am

Going to go ahead and turn this out on the counter just for the sake of following the rules I’ve got um a large bowl here this is like a dope dough proofing Bowl any large bowl or container works I’m going to spray this um with some avocado oil spray grease it

Do whatever it is that you like to do for that and here I’m put a little bit of flour on the counter I do typically avoid doing this in most cases but cinnamon rolls you know don’t make them very much go ahead and turn this

Out get some flour on my hands and I’m just going to work this dough until it becomes nice and supple my dough is going to look a little a little bit different because this is whole wheight flow it’s going to be is a little more textured um than if you were using an

Allpurpose flower which would get a little more smooth but as you can see here I’m getting a nice nice smooth looking texture all right about I don’t know minute and a half or two of kneading by hand and I’ve got this nice lovely smooth dough ball and to drop it in here

When I grease a bowl like this I put a dough ball in it I always want to flip it over once just make sure the whole thing is greased a little bit so that if it does rise if I’ve got like plastic wrap or a towel on top it’s not going to

Stick to it all right I’ve got a damp flower sack towel I’m going to cover this up and it needs to rise for about 30 minutes until it’s doubled uh if your house is real cold you can stick it in the oven with a light on you can put it

Some people will get a heating mat um you can put it on top of the fridge if it’s a little warmer up there my house is warm enough this morning that it’ll be okay sitting on the counter you are going to need some softened butter um

When it comes to making the filling so go ahead and make sure that’s set out at this point it won’t really have really time to soften a lot while this Rises but it’s best to set it out the night before if if you remember that I didn’t

And while we wait for the first R we drink coffee my kids are the kind of people that want to eat food like 32 seconds after they open their eyes so we actually do not make senon rolls for breakfast very much at all because it takes about 2 hours start to finish with

The Rises and all of that uh what you can do and what I have done in the past when I have myself together which isn’t often is you can actually do the dough roll them out do the filling roll them them up cut them and before you let them

Rise again you freeze them all you have to do is pull those frozen cinnamon rolls that are already formed and everything out of the freezer and let them sit on the counter until they rise up just a little bit and then bake them and then they’ll finish Rising the rest

Of the way um after they’re baked I think I usually pull them out for about 30 minutes or so before I bake them so it’s still not a super fast breakfast but that definitely takes the making a mess part out early in the morning and

What I have done like what I did through this fall because we ended up with multiple like bake sale situations through my kids school where I was being called asking to donate something and I’m not a big Baker I don’t like tedious tasks that have to be exact I like

Cooking more than baking I obviously I can bake but I just don’t like it so what I did is I put multiple trays of cinnamon rolls in the freezer so that every time I got a call asking for a donation I was able to just pull those

Out bake them and take them down to the school without making a mess every time you can’t tell the difference between ones that were frozen ones that you just like took the straight process through um once they’re both baked they’re exactly the same so there’s like no

Downside of freezing them other than the fact that they obviously are taking up space in your freezer all right my dough is about doubled in size now I’m going to go ahead and mix together the filling so I need half a cup of soft butter got

That here and I need one and and 1/2 cups of brown sugar now I didn’t have any brown sugar made up so I’m going to make some real quick brown sugar is just molasses mixed into regular sugar um that’s how brown sugar is made so it’s about a tablespoon of molasses to every

Cup and of course you can do more or less depending on how dark brown you want your sugar to be but you just mix it in it’s a little tedious I I like to do in the mixer I’ll do this and I’ll make a big batch at once but I didn’t

Have any made up right now it’s a little darker than I needed to but it’s fine so for making brown sugar you just want to make sure that you don’t have any clumps of molasses in there so she got to mix it really good all right now

I’m going to mix this in with the butter and I’m going to put 2 tablespoons of cinnamon um as well into this mix you can put a cup of raisins in it if you like raisins you can also put nuts in it I don’t do either one of

Those things because my kids are picky about texture and they prefer it just the cinnamon sugar mix now in the past with this recipe I have upped the amount of filling before just because spreading this out can be a little bit difficult and so I’ve just

Made more uh you can do that if you like your cinnamon rolls to have like more of the cinnamon sugar essentially to the bread ratio you can up to double this but know that the more of the stuff you put inside the more like gooey your

Cinnamon rolls are going to be so if you want them to have like an actual hold together structure you wouldn’t want to double this you would just want to spread it out thin if you like really gooey cinnamon rolls that are kind of falling apart and staying really soft

Then go right ahead you can go up to double mix this in oh I wasn’t recording all right I just you missed the satisfying part of turning the dough out sorry um put some flour on the counter I’ve turned my dough out which is doubled it’s nice and soft break it into two

Pieces and I want to start with I just stick this back in the bowl cuz we’re going to do two rolls and then cut them get a rolling pin before I start rolling good morning sir morning um is I like to kind of form my dough into

Something of a rectangle to begin with just like this and then I’m going to just start rolling it in both directions and I’m looking for this rectangle to be about 22 in long and about 13 in wide and you want to try to maintain that rectangular shape as much as

Possible I mean it might not be perfect but you want it to be pretty close to a rectangle all right now that I’ve got that I want to use about half this mixture cuz remember we’re doing two rolls this is easier to do with your hands you want to spread this out

Evenly cinnamon rolls are tasty all right now I’m going to go ahead and roll this up the long way now you could roll this the other way and you would have much fatter cinnamon rolls I like to do this way because they’re still big enough you can

Always kind of push it down if you want them to be a little wider like this so if you’re going to cut this with a knife um you may want to wrap it in some parchment paper and stick it in the freezer for like 10 minutes to just like

Firm it up and make it a little easier to cut I actually use thread you can also use um unflavored dental floss if you have that and we’re going to take this thread and shimmy it underneath our roll and then use this to actually cut these into evenly sized rolls I’ve got a

Greased pan here now this this is the point that if you want to freeze these to bake later that you would freeze them just like this um I like cooking my cinnamon rolls packed together in a pan so that when they rise up and then cook

They’re going to kind of be all touching and kind of cooking together that makes for softer cinnamon rolls if you like tougher like more structured cinnamon rolls you can do them on like a cookie sheet something that doesn’t have the walls and you can space them out a

Little bit and that way you’re going to get those crisper edges we kind of like them and gooey and and this helps create that so that even the ones around the edges stay pretty soft I do a thoroughly average job of doing anything evenly so here’s my kind of slightly wonky size

Cinnamon rolls um obviously this is a large recipe what I usually do because germ and I don’t eat gluten so we don’t eat these uh these are just the kids and this is a lot of cinnamon rolls even for my five Sons this is enough so you

Repeat this exact same process with the other half of the loaf and those are the ones that I will usually freeze so I just take this damp towel cover this now this is our second Rise we’re going to let these go for about 30 minutes or

Until they double in bulk and then just repeat the exact same process with the other half of your dough obviously if you don’t need these this many you can totally cut the recipe in half though I kind of am of the mind that if you’re

Going to go ahead and make the mess and get all the stuff out and do these things I like doubling the recipe so that I have another batch in the freezer uh but it’s also nice whenever you’ve got like a crowd that you that you’re looking to feed that this recipe does

Cover so many so Toby actually asked that I would just go ahead and bake the other cinnamon rolls so that they can have them for snack today so we’re going to have a cinnamon roll filed day I went ahead and did a second tray I cut these

A little bit thicker so I’m going to leave these in to rise I actually have to go out to the barn and milk My Goats when I get back in we’ll bake them oh at this point we do need to go ahead and preheat the oven to

350° I’m a little disheveled I had to wrestle a goat we just got our milk stat built and so it’s new to them and goats cows honestly most of the farm animals are deeply suspicious of anything that’s new so they weigh I don’t know they weigh

Less than I do but not by a whole lot and I was out there by myself having to coers a suspicious goat onto a mil St it was very physical all right these have risen I’m going to put them in the oven takes about 20 to 30 minutes again this

Is going to be tweaked a little bit to your preference um whether you like your cinnamon rolls firmer or not so we want them to be golden brown on top and then we want the ones in the middle to be like fully done and not doughy while the

Rolls bake I’m going to mix together the icing this is not something that I typically measure when I make icing however there is a recipe on the cinnamon roll recipe I think she calls for like 1/4 cup of butter to 4 cups of powdered sugar and then some vanilla and

Like enough milk to hit the texture I’m making more than that cuz if we’re going to eat cinnamon rolls we want them heavily iced put essentially a half a cup of butter so a stick and I’m going to do I don’t know probably like five or six cups of powdered

Sugar got vanilla extract here I do make this this is why I sent a massive vodka bottle um I have a video showing how to do this we measure vanilla with our heart too here you can see I’m adding a splash of milk at a time just until the icing

Comes together pausing to scrape the sides down and make sure it’s fully Incorporated ated so you’ll see there’s just a tiniest bit of clumping in here if I used the Whisk attachment I probably could avoid that however the paddle attachment is already dirty and so

That’s the one that I’m using cuz I will pretty much use the wrong tool if it means not having to wash something else I’ve got my icing ready here another option instead of milk and vanilla you can do H orange juice and orange zest you can throw vanilla in with that too

And then you have like an orange icing for sticky buns which is really nice or you can do a cream cheese icing which you essentially do cream cheese instead of butter whenever you mix together your powdered sugar and you do vanilla and milk with that also looks really good

It’s going to taste real marshmallowy with those ingredients timer just went off so here’s this pan I am going to let that bigger pan go just a little bit longer they were still just a little Squishy in the middle but here we’re going to go ahead and Ice these so years

Ago when I was about I don’t know 18 or 19 my uh I call her my mother-in-law my my ex-mother-in-law but we’ve stayed together now we’re celebrating our 20 year anniversary this year I adore her and I remember we were making cinnamon rolls one day and they

Came right out of the oven and she went to grab the icing and I said well hey don’t you want to let them cool off first before you ice them because that that’s just going to melt the ice in and she was like well I don’t want to eat

Them cool I want to eat them warm and I like oh that makes perfect sense so always ice my cinnamon rolls warm now and of course it does melt the icing but as they cool it kind of sets back up which is fun and this way it does like

Seep down into all of the nooks and crannies which is nice okay here’s the second pan yes all right birthday boy you ready for your cinnamon rolls yes ma’am oh that looks so good oh I went okay well I won covered in sauce they’re they’re all big

And covered in sauce good are we going to be able to have two yeah if you want to you can all right there’s a good look at the can we do at the table yeah we can go over to the table all right Toby

You want to give it a try for your your birthday cinnamon rolls your first cinnamon roll as a 12-year-old they’re really good they’re good what do you guys think you want to give it a try I already triy it you already tried it good

H you could let it cool off a little bit no it’s too good for that all right I’m glad youall like it happy birthday Toby thank you thank love you love you all right you guys thank you for hanging out with me this morning in my kitchen let me know

If you try these lovely cinnamon rolls what you think of them I bless you guys until next time