Making Cinnabon Cinnamon Rolls At Home | But Better

people like Josh, that's not possible, well, that's what this series is about,

making

myself impossible, possible. Do you think a small

cinnamon

roll will be a problem? Today we're going to make Cinnabon

cinnamon

rolls

, but

better

now, this is one that a lot of people are afraid to touch they think you just can't improve them right you can't correct wrong wrong wrong that's not really a very good tune but you get the point it's not my job to make tunes it's my job to swing my cinnamon roll goes off so that's what we're going to do, with all that being said let's do this show so apparently we're going to find a Cinnabon, a lot of them are in malls.

I know friend, I wouldn't be. I'm okay now because it's kind of like there's the Cinnabon under Schlotzsky's where's the Schlotzsky's? It's over there, why would they do that? They literally said we're going to put a sign here but it's actually over there let me go give it some weight. I think it's time to try it. I got, oh, I told you this had weight that's really gross how isn't it I wish it would fall off it smells good like dough and sugar and cinnamon a little bit this is freshly baked today and it's like a rock that's not good what is that ?

It makes my mouth water, although it smells really good, so I'll give you that look of how dry it is and the string of poop is still hanging out, it tastes good, it could be a little more cinnamon the price it just tastes like sugar, yeah, yeah we have it in the bag okay, so to make these synonymous muffins we will do something a little different, first start with the medium bowl, to which you will add four cups or 580 grams of all-purpose flour 1/2 cup 107 grams of granulated sugar and 3/4 teaspoon or 6 grams of fine sea salt, then realize that you are going to do this in a sustained blender.

Bolan, also, your current bulb was never big enough, so put it in a mixer bowl and give it that. a little bit of whiskey until it's well combined, you're going to add 1/3 cup per 84 grams of softened unsalted butter, grab two forks and just mix that in there and it will be fully incorporated with the dry flour that you would also use. your fingers to press that also now separately. I have a cup or 235 grams of warm milk, whole milk that's around 100 degrees Fahrenheit, to that you're going to add two and a quarter teaspoons or seven grams of instant yeast and it just just started to dissolve because we're using instant, you don't need to let it sit at all.

Unless you're worried it's dead, in which case yes, place the flour mixture in the stand mixer and begin mixing on medium-low speed using the spiral dough hook. How is your yeast milk? Two whole eggs and one egg yolk. Well, just let it mix on medium low speed for about two or three minutes or until you get a nice smooth dough. Look, I know a lot of people will be like Josh, shoot. don't have a cold stand mixer then you can do this with your hands it's just a little harder now once the dough comes together take it out of the stand mixer make sure to give the hook a little flavor mass, does this seem dangerous to you? because that's right, don't drop the dough on a lightly floured work surface and just knead it a little bit for about 30 seconds to a minute just to help soften it and form that gluten structure now that the dough is going to be a little bit loose and okay, roll it into a light ball, put it in a greased bowl and cover it with a damp towel or plastic wrap and let it rise at room temperature for an hour and a half or until doubled, make sure to give it a little. so a personality okay come on give it some love maybe some kisses now once your dough is ready let's mix our cinnamon sugar to make that you will need a cup or 225 grams of brown sugar 1 tablespoon of 14 grams and muscovado. sugar which is optional and two and a half tablespoons or 17 grams of ground cinnamon give it a little whiskey until well combined, now lightly flour or on the work surface, punch and empty the dough into pieces, flatten it and then roll it into a big rectangle, it's a little bit over a quarter of an inch thick, so you want it to be pretty thin and look, this rectangle is going to be big like 27 inches long or so, but Felis yeah the length really matters yeah , then you are going to spread 1/3 cup or 84 grams of softened unsalted butter over the entire surface, make sure this butter is very, very soft, otherwise it will not spread and will break the dough, then take the sugar with cinnamon and spread it evenly over the surface of the dough. use all the filling and then roll it tightly from bottom to top to get a nice thick log and then use the serrated blade with scalloped edges and not all the way to the edges because the edges mean they tear the poop off. outside of this, so it's no good anyway, cut it into segments about two inches thick, you should end up with 12 solid

rolls

, give or take, a couple of scrapers, okay, grease a nine by 13 baking dish , all the description link for mine. line the bottom of the pan with your cinnamon rolls, it should look nice and even rows of three, it's great if they touch, you want it, make sure to look at their little tails towards each other now, once the whole pan is full with cinnamon rolls, cover lightly with plastic. wrap and let rise at room temperature for about 30 to 45 minutes or until they are one and a half times their original size, remove the plastic wrap and then just pop those bad boys in the oven at 375 Fahrenheit or 190 Celsius for 15 to 20 minutes or until they have risen beautifully, golden brown cinnamon rolls, take them out and let them cool in their bowl for about 15 minutes now to make your vanilla cream cheese frosting.

You will start with four ounces or 115 grams of heavy cream cheese and beat on high speed. speed until nice and smooth, then mix in three quarters of a cup or 90 grams of powdered sugar until completely smooth, then mix in three tablespoons or 45 milliliters of whole milk. You may need a little more, but this should be enough once you get a nice thick but consistency. still drizzle a bowl inside a word glaze, add half a vanilla bean of its seeds, you can save the pod to later beat it and you will have the glaze well, so at this point your muffin should be cold, but still quite . hot now you can go ahead and drizzle your cream cheese frosting, use it all up, which is a cinnamon roll, no, what we gotta do is try it, we're too hot, what I'm saying, let's try to sing the name of the role, bro, and I don't do it.

Say that, look at the bottom of this caramelized like a candy apple bottom, geez, I don't even know what I'm saying. I don't even want to say anything about this right now, just try the recipe because it's astronomically

better

. the first bite I promise you will be like always today because back okay so today we can Bikram back by popular demand thank you very much for requesting it okay we have number one and we have number two here is number one that it's in the bag and then number two right before I take off my mask one or two Howell says number two was better because it was softer yeah it wasn't dry at all it was just a good sausage again you just can't stop, you want to call If you're the world famous cinnamon roll, then you're going to have to get through me and today I don't think it worked.

Where you broke my best episode 14, we won, but do you want to know what else is ultra thick? sticky we're guys and that's it so we made it Cinnabon Cinnamon Rolls now here's the full breakdown all good there are two parts to this story obviously cinnamon rolls need to be hot to be at their best okay heated. was a clear winner, it really was a tough one for most people, it's like Cinnabon cinnamon rolls are supposed to be big and fresh and therefore it's hard to compete with them because it's the freshly baked quality that it makes them better but you forgot one very specific component and that's love when you roll out that dough and you go to bed and you go to sleep with it there's just no other comparison now you don't actually have to sleep with your dough but the point is that you can make much better cinnamon rolls just by taking the time to make them yourself and that's the beauty of this series, that's why we're doing this, we're teaching everyone the right way, there's nothing special about it so anyway, all that being said, if you liked this. video or learned something leave a like subscribe and see you next time don't forget to grab the little one's handles