Making Cinnabon Cinnamon Rolls At Home

 

people like Josh that's not possible

well that's what this series is all

about making me impossible possible you

think a little cinnamon roll is gonna be

a problem today we're gonna be making

Cinnabon cinnamon rolls but better now

this is one that a lot of people are

afraid of touch they think they're just

you can't make them better right you

can't right wrong wrong wrong that's not

really a very good melody but you get

the point it's not my job to do melodies

it's my job to swing my cinnamon roll

soars so that's what we're gonna do so

with all that said let's make this show

so apparently finding a Cinnabon a lot

of them are in malls I know buddy

wouldn't be it I'm alright now because

it's kind of

there's the Cinnabon underneath

Schlotzsky's where's the Schlotzsky's

it's over there why would they do that

they literally said we'll put a sign

here but it's actually over dere over

there let me go get it some weight to it

I think it's time for the tasting we got

oh I told you this had weight to it that

that's really gross how that's not I

wish that would fall smells nice dough

and sugar and cinnamon bit

this is fresh-baked today and it's like

rock that that is not good what is that

all right my mouth is watering though

cuz smells really good so I'll give them

that look how dry this is and it's still

dangling the poop string it tastes good

it could be a little more cinnamony

pricing only tastes like sugar yeah we

already got it in the bag okay so to

make these synonym rolls we're gonna do

something a little bit different first

start with the medium-sized bowl to that

you're gonna add four cups or 580 grams

of all-purpose flour 1/2 a cup 107 grams

of granulated sugar and 3/4 of a

teaspoon or 6 grams of fine sea salt

then realize that you're gonna do this

in a sustained mixer Bolan also that

your current bulb was never large enough

so put it in a stand mixer bowl give

that some whisky business until

thoroughly combined to that you're gonna

add 1/3 a cup for 84 grams of unsalted

softened butter take two forks and just

kind of blend that in there and took

it's thoroughly incorporated with the

dry flour you'd also use your fingers to

press that together as well now

separately I've got one cup or 235 grams

of lukewarm milk whole milk that is

around 100 degrees fahrenheit to that

you're gonna add two and a quarter

teaspoon or seven grams of instant yeast

and just simply started to dissolve

because we're using instant you don't

need to let it sit unless you're worried

that it's dead in which case yes pop the

flour mixture onto the stand mixer begin

mixing on medium low speed using the

spiral dough hooky thing how's your

yeasty milk two whole eggs and one egg

yolk good just let that mix on medium

low speed for about two to three minutes

or until you get a nice smooth dough now

look I know a lot of people are gonna be

like Josh shoot I don't have a stand

mixer

cool then you can totally do this by

hands just a little bit more difficult

now once that dough pulls together pull

it off your stand mixer make sure to

give the dough hook a little taste does

this look dangerous to you because it is

don't

plop your dough onto a lightly floured

work surface and just give it a little

knead for about 30 seconds to a minute

just to help really smooth it out and

get that gluten structure formed now

that dough's gonna be a little bit

loosey-goosey and that's okay roll that

into a light ball pop it into a greased

Bowl and cover it with a damp towel or

plastic wrap and let it rise at room

temperature for one and a half hours or

until doubled make sure to give a little

so a personality all right come on give

it some love some maybe some kisses now

once your dough is ready let's mix

together our cinnamon sugar to do that

you're gonna need one cup or 225 grams

of brown sugar 1 tablespoon of 14 grams

and Muscovado sugar that's optional and

two and a half tablespoons or 17 grams

of ground cinnamon give that some

whiskey business until thoroughly

combined

now lightly flour or work surface punch

down and dump out your chunky dough

flatten it and then roll it into a large

rectangle it's a little bit over a

quarter of an inch thick so you want a

pretty thin and look this rectangle is

gonna be big like 27 inches long roughly

but felis does do length really matter

it does yeah then you're gonna spread

1/3 a cup or 84 grams of unsalted

softened butter all across the surface

of it make sure that this butter is

really really soft otherwise it's not

gonna spread and it's gonna tear your

dough then take your cinnamon sugar and

spread all of it evenly across the

surface of your dough you should use all

your filling then tightly roll it up

from the bottom all the way up to the

top so you get a nice beautiful thick

log then using the serrated blade with

scalloped edges and not to the edges

because to the edges are meaning they

tear the poop out of this so it's no

good anyway slice it into segments that

are about two inches thick you should

end up with 12 solid rolls give or take

a couple scratchers that's okay lovely

grease a nine by 13 baking dish all the

link of the description for mine line

the bottom of the pan with your cinnamon

rolls should get nice and even rows of

three it's cool if they touch you want

that make sure to face their little

tails towards each other now once your

whole pan is filled with cinnamon rolls

lightly cover with plastic wrap and let

that rise at room temperature for about

30 to 45 minutes or until they're one

and a half times original size remove

your plastic wrap then just pop those

bad boys into the oven set to 375

Fahrenheit or 190 Celsius for 15 to 20

minutes or until they get beautifully

risen plump golden brown

cinnamon rolls pull those up and let

those cool in their container for about

15 minutes now to make your vanilla bean

cream cheese glaze gonna start with four

ounces or 115 grams of

fat cream cheese whip on high speed

until nice and smooth then blend 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 suffice once

you get a nice thick but still drizzle a

bowl inside a word glaze add half of a

vanilla bean script of its seeds you can

save the pod for later whisk that in and

you've got your glaze okay so at this

point in time your bun should be cooled

but still quite warm now you can just go

ahead and drizzle on your cream cheese

glaze use all of it that is a cinnamon

roll no we got to do is taste it we got

to hot what I say let's try me singing

name role bruh and I don't say that look

at the bottom of this caramelize 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 at this point

just try the recipe because it's just so

astronomically better the first bite I

promise you're gonna be like

every time today because back all right

so today we can Bikram's back by popular

demand thank you so much for requesting

okay so we have number one and we have

number two here's number one that's on

the bag and then number two just before

I take the mask off one or two Howell

say number two was better because it was

softer yeah I wasn't dry at all it wa

just a good wiener again you just can't

stop you want to call yourself the

world-famous cinnamon roll then you're

gonna have to go through me and today I

don't think that really worked out where

you broke my better episode 14 we wi

but do you want to know what else is

ultra-thick e sticky

we're guys and that is it so we made it

Cinnabon cinnamon rolls now here's the

whole breakdown the whole thing right

there's two pieces of this story

obviously the cinnamon rolls need to be

warm in order to be their best

all right warmed bow it was a clear

winner it really was a hard thing for

most people is like Cinnabon cinnamon

rolls are supposed to be big fresh and

therefore it's hard to compete with them

right because it's the fresh-baked

quality that makes them better but you

forgot about one very specific component

and that is love when you roll that

dough out and you lay down and 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 it far better

cinnamon rolls by just taking the time

to make them yourself and that is the

beauty of this series that is why we're

doing this we are teaching everybody

just the right way there's nothing

special about it so anyway with all that

said if you enjoyed this video or you

learned something leave a like subscribe

and I will see you next time didn't

forgot to grab the handles the small