Fluffy Soft Cinnamon Rolls Bakery
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Date: 2020-05-15
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Comments and reviews: 9
Paul
Love your idea, but If you'll allow me a couple of tips that might make life a little easier? 1) When kneading the dough, instead of using flour use oil on your work surface, I do this for a lot of doughs, it doesn't alter the texture but does stop it from sticking to the work surface. 2) when rolling the dough out, roll it a bit thinner, gets you more spirals in the dough, looks great on the finished bun 3) when going to roll the dough, tack the bottom edge, longest edge closest to you, down onto the work surface by pushing your thumb on the dough and pulling towards you, so you have little bits of dough pinning the edge down, then when you roll it up, pull the dough backwards to give it some tension, and roll it from that point pulling and rolling as you go, again gives a better spiral finish. 4) try brushing the inside with Marmalade instead of butter, or another jam like apricot to give a really nice twist and different flavor to the roll. 5) when leaving in the fridge overnight to cook next morning, two things to note, 1) The dough will still proof in the fridge, slowly but will proof overnight, so it may only need to proof for a small amount of time in the morning, 2) You can if it has risen enough cook it straight from the fridge, just like these cook from frozen things you buy in the store. 6) if proofing in the oven, try just switching the light on, there is enough heat generated in the oven just by the light to proof most doughs. I only use water in the bottom of the oven if I want a crust on a loaf of bread, I never use it to proof as it could make the dough a little soggy with the steam. Just a few things I, as a professional Chef & Baker have learned over the years!
reply
Love your idea, but If you'll allow me a couple of tips that might make life a little easier? 1) When kneading the dough, instead of using flour use oil on your work surface, I do this for a lot of doughs, it doesn't alter the texture but does stop it from sticking to the work surface. 2) when rolling the dough out, roll it a bit thinner, gets you more spirals in the dough, looks great on the finished bun 3) when going to roll the dough, tack the bottom edge, longest edge closest to you, down onto the work surface by pushing your thumb on the dough and pulling towards you, so you have little bits of dough pinning the edge down, then when you roll it up, pull the dough backwards to give it some tension, and roll it from that point pulling and rolling as you go, again gives a better spiral finish. 4) try brushing the inside with Marmalade instead of butter, or another jam like apricot to give a really nice twist and different flavor to the roll. 5) when leaving in the fridge overnight to cook next morning, two things to note, 1) The dough will still proof in the fridge, slowly but will proof overnight, so it may only need to proof for a small amount of time in the morning, 2) You can if it has risen enough cook it straight from the fridge, just like these cook from frozen things you buy in the store. 6) if proofing in the oven, try just switching the light on, there is enough heat generated in the oven just by the light to proof most doughs. I only use water in the bottom of the oven if I want a crust on a loaf of bread, I never use it to proof as it could make the dough a little soggy with the steam. Just a few things I, as a professional Chef & Baker have learned over the years!
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T.
Help! I hope you are still monitoring this video. I've made several of your recipes and they are all spot on. Best cook on the internet. I am making your cinnamon rolls exactly as directed. I have kneaded my dough for 30 min (and put my back into it) and still cannot get the windowpane thingy. What am I doing wrong? I used 5 cups of flour and my dough is absurdly sticky, much more than the tortillas you taught me start out to be. On the tortillas, if I knead long enough, the dough gets soft and supple. But not this cinnamon dough. It still tears with a porous texture when stretched. Could I possibly have needed more flour?
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Help! I hope you are still monitoring this video. I've made several of your recipes and they are all spot on. Best cook on the internet. I am making your cinnamon rolls exactly as directed. I have kneaded my dough for 30 min (and put my back into it) and still cannot get the windowpane thingy. What am I doing wrong? I used 5 cups of flour and my dough is absurdly sticky, much more than the tortillas you taught me start out to be. On the tortillas, if I knead long enough, the dough gets soft and supple. But not this cinnamon dough. It still tears with a porous texture when stretched. Could I possibly have needed more flour?
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Valerie
Hey gi I bet your asleep. I cant sleep soooo I'm making cinnamon rolls. Have you ever add ed vanilla to dough? I made Hawaiian bread they use vanilla and pineapple juice in the dough and it was great. Not so much as to totally taste it just gave in that floral kinda taste. Lol next time. My baby ( corn hog) my gorgeous grandson Jaden loves yours and I wont want to mess with his. Lol he loves these cinnamon rolls says there better and anyone. Yes I got to go. Thank you. I bake when stressed or cant sleep. Yes I'll bake in morning. Oh I froze them once unbaked and they were perfect.
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Hey gi I bet your asleep. I cant sleep soooo I'm making cinnamon rolls. Have you ever add ed vanilla to dough? I made Hawaiian bread they use vanilla and pineapple juice in the dough and it was great. Not so much as to totally taste it just gave in that floral kinda taste. Lol next time. My baby ( corn hog) my gorgeous grandson Jaden loves yours and I wont want to mess with his. Lol he loves these cinnamon rolls says there better and anyone. Yes I got to go. Thank you. I bake when stressed or cant sleep. Yes I'll bake in morning. Oh I froze them once unbaked and they were perfect.
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Tamara
I have them baking in the oven right now. wish I could show you. they are gorgeous! HOWEVER. YOUR RECIPE MEASUREMENTS ARE WAY WAY OFF. I used 4 1/2 cups of bread flour to all of your specified ingredients exactly measured and checked again for accuracy. and when I MIXED in the liquid to dry my dough looked NOTHING NOTHING like yours. I had to open a second can of milk add another egg and added more yeast and sugar OH my god it was a nightmare. I was so upset because I followed your list the one you spoke and the written.
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I have them baking in the oven right now. wish I could show you. they are gorgeous! HOWEVER. YOUR RECIPE MEASUREMENTS ARE WAY WAY OFF. I used 4 1/2 cups of bread flour to all of your specified ingredients exactly measured and checked again for accuracy. and when I MIXED in the liquid to dry my dough looked NOTHING NOTHING like yours. I had to open a second can of milk add another egg and added more yeast and sugar OH my god it was a nightmare. I was so upset because I followed your list the one you spoke and the written.
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Gretchen
This is a lovely recipe and very versatile. I like to make plain rolls with a little butter and jam for breakfast and use this recipe as a guide. I just decrease the sugar to 1/4-1/2 cup and use regular milk (or plant milk) instead of evaporated milk. Makes 12 balls of dough. Brush with egg wash and they're shiny and gorgeous after baking. The whole house smells wonderful. Made hot cross buns for Easter with these rolls. Just put a cross of white icing on top of the rolls after they cooled.
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This is a lovely recipe and very versatile. I like to make plain rolls with a little butter and jam for breakfast and use this recipe as a guide. I just decrease the sugar to 1/4-1/2 cup and use regular milk (or plant milk) instead of evaporated milk. Makes 12 balls of dough. Brush with egg wash and they're shiny and gorgeous after baking. The whole house smells wonderful. Made hot cross buns for Easter with these rolls. Just put a cross of white icing on top of the rolls after they cooled.
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Catherine
I make bread daily & I ve NEVER had a problem with the proofing. I made this dough last night, was waiting for the first proofing to shake the rolls so all I d have to do was re-proof this morning, bake & ice them. well, I gave up waiting(I started the job at 4: 30pm, it s now 2am & the dough hasn t budged in size. like I said, I bake bread daily, my yeast is fine, it frothed up great, I m really disappointed.
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I make bread daily & I ve NEVER had a problem with the proofing. I made this dough last night, was waiting for the first proofing to shake the rolls so all I d have to do was re-proof this morning, bake & ice them. well, I gave up waiting(I started the job at 4: 30pm, it s now 2am & the dough hasn t budged in size. like I said, I bake bread daily, my yeast is fine, it frothed up great, I m really disappointed.
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Kris
Sadly, this dough just didn t work out for me. A quarter of it is sugar and that changes the texture irrevocably. My poor stand mixer ended up red hot trying to get this to change from the texture of pastry to dough, then I kneaded it by hand for another twenty minutes. Sad to have to give up because I really wanted to try an evaporated milk dough. Will have to experiment!
reply
Sadly, this dough just didn t work out for me. A quarter of it is sugar and that changes the texture irrevocably. My poor stand mixer ended up red hot trying to get this to change from the texture of pastry to dough, then I kneaded it by hand for another twenty minutes. Sad to have to give up because I really wanted to try an evaporated milk dough. Will have to experiment!
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Lily
Hi, you roll look so soft and i am going to give it a go. What is the milk powder for, if it's for the taste then can i sub with same quantity of flour, and can i sub the evaporate milk with normal milk? i don't care about the taste so much as i love anything with cinamon, but most importantly they are soft and fluffy. Thanks
reply
Hi, you roll look so soft and i am going to give it a go. What is the milk powder for, if it's for the taste then can i sub with same quantity of flour, and can i sub the evaporate milk with normal milk? i don't care about the taste so much as i love anything with cinamon, but most importantly they are soft and fluffy. Thanks
reply
Sandra
Mine did not rise at all. I used my stand mixer and after 20 minutes the dough was still very sticky. I moved to hand kneading and the dough wasn't sticky but it was tough and rubbery. I used rapid rise yeast in place of the dry active and AP flour instead of Bread flour. I don't know, but I will try again tomorrow.
reply
Mine did not rise at all. I used my stand mixer and after 20 minutes the dough was still very sticky. I moved to hand kneading and the dough wasn't sticky but it was tough and rubbery. I used rapid rise yeast in place of the dry active and AP flour instead of Bread flour. I don't know, but I will try again tomorrow.
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