Amazing Cinnamon Rolls Recipe

Have you been disappointed with dry

cinnamon

rolls

after thinking, "OMG, this looks

amazing

and I can't wait to eat it, me too?", but today we are going to solve this problem with the ultimate

cinnamon

rolls

recipe

, these They are soft and separate like clouds of wonder you are going to fall in love with them I promise you hey you are watching preppy cooking where I John Canel teach you how to make delicious homemade dishes to share with your family and friends these cinnamon rolls are calling my name like that What are we going To start, first we add three and a half cups or 420 grams of all-purpose flour to the bowl of our mixer.

I'm using a scale because it's the most accurate and easiest way to do it. A teaspoon of salt. a quarter cup of light brown sugar and a quarter cup of granulated sugar, that's 50 grams of each, a teaspoon of cinnamon and I'm going to grate just a little bit of fresh nutmeg here, so that's up to you, I say a pinch the

recipe

but my fingers can hold a lot ok and last but not least we have a packet of instant yeast which is fast acting instant yeast not active yeast it's actually the same thing but the difference is the size of the granules, so the yeast is smaller. pieces here in active yeast or larger granules, so you have to dissolve them in water.

Brian is majorly obsessed with finding the perfect cinnamon roll, so we've been traveling near and far to get it and he finally told me. I'm just going to have you blend the ingredients. There are a couple of places locally that have good ones, but mine are my favorites. I have to tell you, there are a lot of fun things there. There is no bread, there is no bread. Set it aside. Now let's move on to the wet ingredients in a medium bowl. We're going to add half a cup of sour cream. Half a cup or 120 ml of milk.

A tablespoon of good vanilla extract. Now let's beat it very quickly. It's going to go in the microwave and if you have a thermometer, take it to 110, if not, you want it to be like it's hot when you put your finger in so it's not boiling, you want the yeast to activate, it doesn't. I want it to be like off because you're adding an icy liquid in there, very important, okay, I just hit 110 degrees, which was two thirty second bursts in the microwave. I'm going to add our egg. I'm also going to beat in 6 tablespoons of unsalted butter at room temperature, beat in and the butter will dissolve if it doesn't dissolve a little longer in the microwave.

I'm ready with my dry mix back in the mixer with a dough hook attached. so we're going to add this here while the well, we're going to add it before the mixer runs because it gets a little dangerous with this big disc, run it through with the dough hook on low and let the dough come together, it's going to take a minute okay this looks pretty good so now it's sticky but it's not sticking to my fingers that's good and you know it's falling off the dough hook nice and slow we really packed this dough with a lot of butter, a lot of milk and milk fats. and everything else, so it's pretty enriched, which means it's going to rise to this

amazing

, wonderful thing, but right now it's going to be a little sticky and it's going to take a little bit longer to rise, and if it was like water. and flour the clean surface here and now we're going to give it a nice dusting of flowers, dusting, dusting, this is a very hungry dough, so it's going to be happy to have a well-floured surface, it's going to fall out of the bowl almost in one go. piece and we are going to knead it.

I'm going to knead it until it springs back into the center and you know, it has a nice cohesive, silky look. It's not lumpy or sad when I need the dough, bring it. and push it so that it is very tactile and pleasant to do. You are helping to activate gluten. It's nice and warm. Something about warm yeast dough. I love it. There are some bread accounts on Instagram where it's like the most beautiful bread and sourdough. That's perfect and they talk about this and that and that and the tests and etc. Listen, I like pretty things as much as the next person, but if you have the mindset that things have to be totally perfect, you're just not going to do it.

They do them very often, so we're going to need this until it jumps in the center and you can see it's not like it's sticking, it doesn't stick to the counter, it has a nice little bun shape and if I press it, it jumps back up, so we are. It's almost there, look at that press and come back. Can you knead bread? Yeah, I mean, you can overdo anything, but once you see that it's nicer and silkier and it's coming back, you know you're almost done. In fact, I'm happy. With the way this looks now and I'm considering it ready, now it has to be tested and it's double and it's going to get a lot bigger so I'm going to find a nice clean container for it and grease it.

I'm going to add like a couple drops of vegetable oil here, work my way around here and that's just so the dough doesn't stick. We want to find a place for it to hang that is nice and toasty. You can turn the oven on to 120 and let it heat up. pick it up and then turn it off, put it in there and that's usually a good place to put it or if you have a warming drawer, use that and if there's anything else, you know, maybe put it on a couple or a couple of towels, so don't Alright. on a stone counter, I'll check back in about an hour and a half and see where it is.

You can cover your container with plastic wrap, a damp towel, or one of these little reusable hats I bought and love so much. put this in and it's going to go into my oven which is off, but it's nice and toasty for the filling. I'm mixing three tablespoons of granulated sugar, three tablespoons of light brown sugar and one tablespoon of cinnamon, crush it, mix it, this is a bowl. that's too small and too big a whisk, but we do what we do, if you have lumps of brown sugar, you can break them up, but it's not a big deal because the sugar will melt once it's all mixed together.

Put it aside, oh, but before I bloom this, I want to show you what happened, oh, hello, remember that cute baby, he's grown up now and this took a minute, it was almost three hours, although I was like I was having dinner and having fun . a minute so I came back to this recipe, it takes a little longer to rise than sad dry cinnamon rolls because they are full of butter and they like sour cream and all this delicious stuff that makes the bread richer, just the yeast has to be works a little harder and longer, sorry, yeast in a pinch, you'd probably leave it overnight.

What we're going to do is make the cinnamon rolls and leave them overnight because they're like overnight rolls honestly nothing happens in the morning before my coffee but I could poop like I can put something in the oven okay , let's hit this. The punch just releases the air bubbles a little bit and then we turn it over and flour the top as well and now we're going to roll it out into kind of a rectangle. This is where you want to be a strategic player and try to get some corners so you can do some kind of pizza action.

Here you can see those little pieces of nutmeg. Okay, I'm going to unfold this right. and thin, it will swell overnight and you know, the bigger it is, the more rolls you will get. I'm going to go get some room temperature butter, like soft, pliable butter. Now I'm back, this is the butter you want to see. This is nice, soft, pleasant and spreadable. I should say that the recipe calls for four tablespoons of butter, but if you roll out an extra large sheet, you may need a little more, no big deal, so I'm using a small spatula, but I can use a knife or a large spatula, whatever makes you happy to spread a little butter, I don't need that much, I just need enough to hold the sugar and make everyone happy, now let's sprinkle this generously, sprinkle this generously with our cinnamon. sugar and as you can see we ended up using all that cinnamon sugar what we're going to do is roll it up so start right at the edge and you want a nice tight roll so take a moment and work.

Work, work, work, work, work well and now what bothers me is when there is a little space in the cinnamon sugar and you can't see the whole roll. Ah, there's one of those moments when it's totally okay to be all in your feelings. to get out because if I have control over the cinnamon roll, everything will be fine, now just roll it up, but then make sure it's tight, don't let it loose too much, so when you go, pull it back if you feel it's loosening. It's a big cinnamon roll, okay, now everything is being nice and smooth, ah my God, this makes me so happy I can't even tell you how to cut the pretend roll, this is so tight, so small, what you do is that you can do it. use a sharp knife or if you want to be a genius just use dental floss, it's very easy that way you should also prepare your baking dish with butter.

I'm using like an eight by eight fish pan, it has rounded corners so it's difficult Specifically, we're flossing to get nice clean cuts without knives on the counter and I'm going to cut them about every two inches maybe a little less, the first ones that have a beautiful needle in the center. I'm going to have as many rolls as I like and you can use the last one as a guide so they're all basically the same height. This reminds me that I'm going to floss tonight if you're using a knife. To cut them you have to remove the dough, so this is an easier way to have that beautiful roll.

I mean, look at that, but who would say no to this? I'm very excited for you. You can let me know in the comment if you like cinnamon rolls all year round or if it's just during the holidays or special occasions like someone's birthday, so I greased my baking dish with butter, not grease, hello, and now I'm going to place them on them. They will expand, so you want to give them some room to grow, so try not to squish them too much after the buns are in the greased baking dish. You can do one of two things: let them grow in a warm place for one or two. hours you will see them puff up and know they are ready to go in the oven or if you are like me what you can do is cover them tightly with aluminum foil and then place them in the refrigerator overnight as soon as you wake up in the morning , take them out and place them in a warm and cozy place.

You can do the oven trick again with a temperature of 100 degrees and then we'll come back to let the magic of editing see you in the Good morning, when I woke up first thing in the morning, I put them somewhere warm. I actually put them on the warming door. I didn't realize there was one there, but there is and they were there for about an hour and a half, two hours. and they heated up, they swelled and this is the result, look how beautiful, this is incredible. Now they will go in the oven at 3 50 for almost half an hour after 20 minutes, if you see that the top is browning. a little bit, just put the foil back loosely like this and you'll let them bake, but they won't brown too much in the oven.

Wow while the cinnamon rolls are baking and smelling delicious, we're going to be buzzing. I put some super easy cream cheese frosting in our processor and I have my little, it's like a little mini bowl inside of that because I'm not making that much, two tablespoons of room temperature butter, four ounces of cream cheese, it gives it a good pinch. of salt a teaspoon of fresh lemon juice please I'm going to add a tablespoon of a good vanilla finally a tablespoon of milk okay do this and we'll add more milk as needed to get a good consistency.

You know what I forgot I forgot about the sugar people two things one you could make this the night before when you're a little cooler hi I can't believe I wasn't going to add sugar to this uh and always try what you have before We're done okay , press this to the right, this is set aside until my rolls are ready, when they are almost done, my cinnamon rolls baked for a little over half an hour, about 33 minutes and 20 minutes, I dyed the sides like this tent was covering. Loosely packed with aluminum foil so these ends don't burn, but the center still had time to rise and bake.

Now, what we're going to do is we're going to cover these cinnamon rolls with a little bit of frosting, which is a little bit soft. it comes out let it fill oh my god i wish you could smell this it makes me so happy god it tells you if you're making this for brunch everyone will be your new best friends could you please serve this asap could you? TRUE? but you know it's a good idea to let it cool a little bit because it'll be kind of molten on the inside so give it a break we still have a good amount of frosting here so when we're done we can do one last one. just a little extra frosting and I like to make it on each individual serving, the frosting drips down the sides and the cinnamon rolls, nice and gooey, not too hot, they've cooled enough and I'm ready to get into this, who Could I say no? with a little more frosting, can you tell I like cream cheese frosting?

I'm so ready for a bite I can't even tell you, but if you like this recipe, check out mychocolate chip banana bread recipe, it's everything you want from a banana. bread and more, I promise there is no yeast time either, so you can have it right away. Brian better get over here and claim some of these cinnamon rolls right away because I'm about to do some major damage. Thank you very much for watching if you want. My videos hit the like button Subscribe and see you in the next video.