How to make Views Famous Cinnamon Rolls | Views Recipe

Hello and welcome to the popular demand

views

club. I'll show you how I

make

these delicious

cinnamon

rolls

. Ingredient four and a half cups of all-purpose flour, you will need 1/4 cup of warm milk 2 large quarters eggs at temperature 1/3 cup of softened butter two and a half teaspoons of yeast one and a half teaspoon of salt half a cup of sugar in a bowl you are going to add your 1/3 cup of butter your eggs and I will beat them, just tell them that they are well incorporated. Once you have mixed the butter into the egg mixture you will slowly add the warm milk, it is just a quick mix so with your flower you will want to continue. and add your salt, you're going to add your sugar, oopsie, you want to add the sugar in there, your dry ingredients, just mix it like this, okay, it's nice and warm in there, you don't want it to be too hot in here.

It just needs to be hot enough for the yeast to absorb everything, so go ahead and add the yeast. I'm going to quickly mix it with this into our mixture. I'm going to start slowly adding our flour. You guys have a KitchenAid at home you already know how to handle these parts you guys I like to do things by hand there's no time that smells good once you add warm milk to the flour you know anything that comes out of that It will be sweet. I'm on YouTube being a foodie, but I get most of my food requests on my Instagram, so if you want to go and check it out, I have a lot of food videos and I post most of my daily life on my story doing good.

We're not going to stick our hands in here just a little bit, pour in the rest, okay, let me turn it over so you can go to town, this is not an overly kneaded dough like you're not. You have to need too much once you incorporate as much as you can, you can let it settle and rise, sometimes you may feel like it became too sticky, it just depends on the eggs you are using. I notice that I'm baking, it depends a lot on your eggs. I'm going to get some flour so I can remove all this dough and I'm going to sprinkle it with my hand, so something like that, what is it?

It's nothing, okay, we have a lock, okay, this is it. half a cup of flour, but I'm going to sprinkle enough until it doesn't stick to my board so maybe it goes with the bottle. Sometimes it is very difficult for me to give you exact portions because I cook by instinct. to work with what I have here, so depending on your region, I'm in a desert area where it's very arid, so I have to work my flower depending on then because I know when I lived in Texas it was very humid everything Most of the The weather was very humid, so my baking skills were very different, very, very different.

That's what I mean by depending on your region it will come out differently smelling your dough, it smells so good, it's all about a little bit of good stickiness. You don't really have to do much, let me go ahead and clean my board and my bowl that we're going to put this in and I'll show you the next step, okay, I clean my board, let me clean my bowl.

make

sure it's completely dry here sprinkle a little bit of oil on the outside so if it sticks it's easy to peel off okay and put our dough on so cover your bowl once you've got it covered you'll want to make sure.

We keep it in a warm place and we'll keep it there for an hour and a half or two so it can rise and we hope it doubles in size, so I'll see you in about an hour. hour and a half, okay, view club, we're in about an hour and a half. I'm going to stay here another 30 minutes and I'm also going to keep my butter in there so it's super smooth, okay for your filling. I will need 1/3 cup of softened butter. I'm going to add 1 teaspoon of vanilla. The Veneto vanilla that I use as a Mexican vanilla blend looks like this.

I have a cup and a half of brown sugar. How pretty. I have three. tablespoons and a half of

cinnamon

, if you like cinnamon

rolls

with that dark cinnamon flavor, you can add three and a half to four and if you don't like it too much, I would say go with two and a half, but for me three. and a half is a perfect amount so it makes this environment very nice hmm set this aside and when you put the vanilla in here it's a little bit harder to mix in here but once it gets to the dough it will smooth out very easily , so we have something like this for your frosting you are going to need half a package of cream cheese six tablespoons or 1/3 cup and yes it has to be very soft so that we can blend it well we also need 1/4 cup of soft butter you know what I love this vanilla mixture so I'm going to make 1 teaspoon and a half cup of powdered icing sugar, if you don't have powdered sugar at home put a cup and a half of regular cane sugar in your blender and blend it a little and It will be really pulverized, not with the consistency of the pastry chef, but very, very similar.

I'm going to use my hand mixer, but I know not everyone has one, so I'll go ahead and handle this. and I would if I didn't have one. Okay, it's always good to buy them around the holidays, so just press the cream cheese and the butter into the sugar because what we're trying to do is try to incorporate everything. this together so that when we spread it it will melt a lot on the top press it yes I did it I need my mixer I'm pretty good okay let's do that we'll set it aside give it a little taste mmm give yourself a caprice pretty good so let's set this aside so we can go ahead and roll out our dough okay this is what we have in the warmest place in my kitchen is the oven don't do it.

Turn on your ovens if you're going to take that method because my kitchen cools down and then stays this nice and warm. This dough is happy, it's so perfect that I don't want to touch it, so what it wants to do is what it wants. sprinkle some flour on your board on your counter, who rules very well, start rolling it out into kind of a rectangle. I always find it hard to get it exact if for some reason your allowance didn't increase too well, but roll, it should. That's okay, because the flavors of the dough and the heat it will get from the oven will help it rise a little.

I want to remind you that I am not a trained chef, I just love to cook especially for my family. I love making treats and I've been cooking since I was a little girl practicing in the kitchen, so your butter and vanilla mixture that we have reserved for the filling you want to spread all over your dough, cover it completely if you want. You don't have enough butter to cover the dough, you will have to melt some more. Okay, these are homemade so they won't be the most perfect shape and I like that because it makes it unique for each member of your family now we're going to add the cinnamon and sugar mixture to this sugar mixture to balance it out.

I'm going to put two pinches of salt, okay, start building that later, oh, you guys can think cloudy for that angle. Cloud it's my pleasure to get you so close to importing sugar all over the dough that you can use your hands to spread it, but I know some people get nervous when I use my hands too much, so I'll let you know that I have one. of these, but I'm very practical, so make sure you cover all the corners, okay, here comes a fun part. What you're going to do, you're going to start from one side and do a little spin in a light pool a spin in a light pool to start the first spin roll in a light pool roll in a light pool okay you can start here and go a little deeper more roll pull roll all roll and roll and we'll take it that way the whole cinnamon roll you get a little bit of terrier it should be okay for some reason when I make them I always get one side that's thicker than the other which works perfect, some for the adults, some for the kids, but my kids are the ones who get the big ones and this dol is very forgiving if you don't have it on long enough you can quickly stretch it out to cover it completely.

I've made the cinnamon rolls where I can't even roll out the dough because I messed up the

recipe

so much before and if you do it right it's very, very forgiving, it looks good, you get it, so what I do first is cut off my ends, place them at a side, I cut it in the center, okay, cut it in half. You can make huge cinnamon rolls like this or you can make smaller ones so I'm going to make another cut right here so you're going to make them depending on what size you want to cut that's how old the butter you have is and a half. .

What's left of the fill on the brush goes back and cuts off the bottom of this. Start placing the cinnamon rolls here, so if you saw I changed one because this one was a little thicker and taller, so I kept the ones about. the same size on the same side of the pan like this and then these I just put them in there okay now that they're ready and we have them cut what we're going to do is we're going to cover them and we're going to let them sit for another 20 to 30 minutes and you'll notice that they will get bigger and it's good to depend on you if you want to let them sit for twenty to thirty forty minutes it will depend on you and how warm your kitchen is so I'll see them in about twenty to thirty minutes.

Well, I left them there for about thirty minutes and let me show you that they grew big time. So what are we going to do now? put them in the oven at 400 degrees and they'll be there for about 14 to 18 minutes we just want them to brown put the cinnamon rolls in the middle of the oven and we'll keep them here for 14 to 18 minutes 400 degrees ugh Hey hey , look at this. I left my cinnamon rolls for 17 minutes. It will depend on your oven. Start reviewing at approximately 14 minutes. Look, they look pretty good. They roll up delicious. They like to double their size. or tripled, uh, it's about time we spread all this frosting on our cinnamon rolls and I see it just doesn't do it justice because you think I see and you think of that sugary substance, this is like creamy cream cheese.

It's amazing, it's ready for you, trying to keep you really happy if you mix the Mexican vanilla mix and the cinnamon, define the smell here like a holiday that tells you to show up to your shared family gathering with cinnamon rolls, who are you? I will be remembered. Oh, I'm not sure which piece I want, but I usually choose the ones with a lot of cinnamon. I'm going to choose this one here, so what you want to do is leave it straight. down, oh, they're so soft, oh, yes, you know I love to eat. I'm going to try what I ate again.

You know how it turned out. I'm not going to toot my own horn. This is Bom Bom, calm down, oh. Yes, my God, this is so bad that you're not going to toot your own horn, but you did. I know you heard it funny. I also made my own horn. That's not so bad. People played for something. Now I see a hole where it's not so good. It's so delicious here, these are probably the best I've ever made. I'm really enjoying all the photos and all the messages mmm, my mouth is so full I can't pronounce all the messages I've been receiving from you. guys and share the

recipe

s that you make, share with me what you're eating, so if you do this and connect your family with your coworkers, whatever you decide to do, be sure to send me a photo or a video. on

views

along the way on Instagram and I'll put them in my story time okay but this is definitely going to be a classic abuse so if you do the view cinnamon rolls go ahead and tag me dad I mean Doc it's that's why you want to add a lot of cinnamon let me see that hmm that's all guys, thank you very much for joining me in this delicious recipe and I'll see you in the next one, bye.