Homemade Cinnamon Buns Like in a Bakery
Hi! The Cinnamon buns! How to make homemade cinnamon buns like in a bakery!
ALL INGREDIENTS
DOUGH
- 370 g flour
- 50 g sugar
- 6 g instant dry yeast
- 6 g salt
- 185 g whole milk
- 1 egg
- 65 g cubed, softened butter
FILLING
- 75 g softened butter
- 40 g white sugar
- 35 g brown sugar
- 1/2-1 teaspoon ground cinnamon
GLAZE
-40 g white sugar
- 40 g brown sugar
- 50g water
INSTRUCTIONS
1. STEP 1.THE DOUGH.
Add all ingredients, excepted butter to the bowl. Knead on low speed for 10 minutes until the dough comes together.
Add the butter and knead for 15-20 min until the dough is smooth and pulls away from the sides of the bowl.
Proof at for 90 min or until doubled in size.
2. STEP 2. FILLING.
Add filling ingredients to a bowl and mix it until smooth.
Once the dough has doubled in size - roll out the dough into rectangle. Spread filling on top of the dough. Fold dough and divide into 12 strips.
Make the buns and place in a greased muffin tin.
Proof for 30-45 min.
Preheat the oven to 350 F/180 C.
Bake it for about 18-20 min.
3.STEP 3. GLAZE.
Add glaze ingredients to a pot and bring to a boil. Boil for about 2-3 min. Set aside.
Add the syrup on top of the buns and enjoyyyyy!
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Professional Baker Teaches You How To Make CINNAMON BUNS!
Chef Anna Olson teaches you how to make amazing and sticky cinnamon buns! Follow along and then try the recipe below for yourself!
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Ingredients
Dough
1 ¼ (310 ml) cup 2% milk, just above body temperature (105 F)
2 ¼ tsp (1 pkg or 8 g) instant dry yeast
¼ cup (50 g) sugar
1 large egg at room temperature
¼ cup (60 g) unsalted butter, melted
3 ½ cup (525 g) all-purpose flour
¾ tsp (4 g) salt
Goo
½ cup (115 g) unsalted butter
1 cup (200 g) packed light brown sugar
½ cup (125 ml) maple syrup
Filling & Assembly
⅔ cup (140 g) packed light brown sugar
1 Tbsp (10 g) ground cinnamon
3 Tbsp (45 g) unsalted butter, melted
Directions
Dough
1. For the dough, measure all the ingredients into a bowl and stir with a wooden spoon, or blend in a stand mixer fitted with the hook attachment until evenly combined. If mixing by hand, turn the dough out onto a work surface and knead until smooth, about 5 minutes, or if in a mixer, knead for about 3 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let rise until doubled in size, 90 minutes to 2 hours.
Goo
1. For the goo, add the butter, brown sugar and maple syrup in a saucepan over medium heat, stirring until melted and the mixture is bubbling. Pour this into a greased 9-x-13-inch pan the prepared pan and set aside.
Filling & Assembly
1. For the filling, stir the brown sugar and cinnamon together and set aside. Have the melted butter ready.
2. Turn the risen dough onto a lightly floured surface and roll it out into a rectangle about 18-x-12 inches. Brush the entire surface of the dough with the melted butter and sprinkle with the cinnamon brown sugar mixture. Roll up the dough from the longer side and then cut the roll into 12 pieces. Place these into the prepared pan, evenly spaced, cover with plastic wrap or tea towel and let rise for an hour.
3. Preheat the oven to 350 F (175 C). Uncover the risen sticky buns and bake them for 40-45 minutes, until they are a rich golden brown. It is recommended to cool the sticky buns for 15 minutes in the pan before inverting to serve.
4. The sticky buns are best served the day they are baked.
Tip: If you want to enjoy the sticky buns first thing in the morning, prepare the buns to the point of cutting the dough and putting them in the goo in the pan, then cover and place in the fridge overnight. Take the buns straight from the fridge and place in a cold oven. Set the temperature to 350 F (175 C) and bake for 45 minutes. By the time the oven gets to temperature, the buns will have raised the perfect amount.
Bakes in a 9-x-13-inch pan
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Ninety Minute Cinnamon Rolls
In this video, you'll see how to make delicious cinnamon rolls from scratch using a quick-rising dough. These are shockingly simple to make. Soft, sweet, and cinnamony—these top-rated cinnamon rolls are an instant classic!
Ninety Minute Cinnamon Rolls
Original recipe makes 12 rolls
Ingredients:
-3/4 cup milk
-1/4 cup margarine, softened
-3 1/4 cups all-purpose flour
-1 (.25 ounce) package instant yeast
-1/4 cup white sugar
-1/2 teaspoon salt
-1/4 cup water
-1 egg
-1 cup brown sugar, packed
-1 tablespoon ground cinnamon
-1/2 cup margarine, softened
-1/2 cup raisins (optional)
Instructions:
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm
Homemade cinnamon rolls: soft, fluffy, gooey, DELICIOUS | Recipe in description
Homemade Cinnamon Rolls recipe below! These are my favorite, soft, fluffy, gooey cinnamon rolls. I spent a lot of time working on this recipe. I looove cinnamon rolls. So I really wanted this recipe to have a perfectly soft, fluffy dough, but I didn’t want to have to chill the dough overnight. So, many iterations later and here we are! So good, every time.
Homemade Cinnamon Rolls Recipe
For the dough:
3/4 cup 2% milk
1/4 cup + 1 tablespoon ultra fine sugar (aka caster sugar)
2 1/4 teaspoons yeast
3 cups bread flour
1/2 teaspoon salt
1/4 cup warm heavy cream
1/4 cup warm, softened butter (not hot)
1 egg
Warm the milk to slightly warmer than room temperature (but not hot). Mix in the sugar until dissolved. Add in the yeast and set aside until the mixture has thickened and looks foamy. We want to let this rest a while ~20 minutes. Mix in the egg.
In a separate bowl, mix the flour and salt. Add the butter and heavy cream. Mix until somewhat combined (about 30 seconds with an electric mixer). Then add the yeast mixture. Mix together until a dough is formed and is pulling cohesively away from the bowl. If it feels grainy continue kneading.
Transfer to a clean bowl that has been lightly greased with vegetable spray. Cover and let rise for 60-90 minutes or until doubled in size. Roll the dough out into a rectangle 1/8” thick.
For the filling:
1/3 cup softened butter
3/4 cup brown sugar
2 teaspoons cinnamon
1 teaspoon vanilla
Cream all the filling ingredients together in a small bowl. Spread the cinnamon mixture on the dough you rolled out.
Cut inch-wide strips along the long side of the rectangular dough. Roll each strip into what will become an individual cinnamon roll. Place the cinnamon rolls in a well-greased 9x13 pan with a bit of space in between each one. Let them rise for another hour.
Bake the cinnamon rolls at 350F for about 30 minutes or until golden brown on top.
Cinnamon roll frosting:
4 ounces cream cheese
1/2 cup butter
2 cups powdered sugar
2 teaspoons vanilla
Mix all the frosting ingredients together using a whisk or electric mixer. Spread on top of the cinnamon rolls. Enjoy!!
#cinnamonrolls #cinnamonbuns #cinnamonrollsrecipe #recipe #dessertrecipe #cinnamon #dough #cinamonroll #bakingvideo #bakingreel #baking #sogood #homemadecinnamonrolls
The Ultimate Fluffy Cinnamon Rolls
Soft, fluffy cinnamon rolls, smothered in a thick, sumptuous layer of sweet vanilla cream cheese frosting. My whole family goes wild for these. Perfect for breakfast (you can overnight prove them), brunch, afternoon snack, or dessert!
Free printable recipe including additional hints tips and notes is available on our site:
Ingredients:
Dough:
180 ml (¾) cup full fat milk (whole milk)
60 g (4 tablespoons) unsalted butter chopped into small cubes
55 g (¼ cup) granulated or caster sugar
2 ½ teaspoons easy bake dried yeast or dried quick rise yeast
1 large egg room temperature (*Note 1)
1 egg yolk from a large egg room temperature
360 g (3 cups) strong white bread flour
¾ teaspoon salt
Cinnamon Sugar Filling:
60 g (4 tablespoons) unsalted butter softened
90 g (⅔ cup) light brown sugar (muscovado sugar)
2 tablespoons ground cinnamon
4 tablespoons flour (bread flour or plain/all-purpose flour) for shaping the dough
Cream Cheese Topping:
180 g (6.3 oz) full fat cream cheese
70 g (4 ½ tablespoons) unsalted butter softened
180 g (1 ½ cups) confectioners' sugar /icing sugar/powdered sugar, sifted
1 teaspoon vanilla bean paste or 1 ½ teaspoons vanilla extract
Instructions:
1. Add the milk and butter to a microwaveable bowl and heat for about 1 minute, stirring once, halfway through heating, until the butter has JUST melted. The milk should feel warm, but not hot. Alternatively, you can heat in a saucepan, with the butter, until just warm.
2. Pour the warm milk and butter in the bowl of a stand mixer. (*Note 2)
3. Add the sugar, yeast, egg and egg yolk. Mix together for a few seconds, until just combined. I do this with my dough hook, so I don't have to change out the mixer attachment later.
4. Add the flour and salt into the mixture and mix again, on a slow setting (so the flour doesn't fly out) using the dough hook, for about 30-60 seconds, until combined.
5. Turn up the speed to medium, and knead the dough, with the dough hook attachment for 10 minutes. The dough should be sticky (this stickiness now will result in softer cinnamon rolls later).
6. Remove the mixer bowl from the stand mixer and cover with cling film (plastic wrap) or a wax wrap. Leave the dough to prove/rise in a warm place (a warm room) for 60-90 minutes, until the dough has doubled in size.
7. Line a rectangular baking dish - approx. 11.5 inches x 8.5 inches with baking parchment. I use a rectangular pyrex dish.
8. Sprinkle 3 tablespoons of the flour on a clean work surface and tip out the proved dough. Sprinkle the top of the dough with the remaining 1 tablespoon of flour.
9 .Shape the dough, using your hands into a rectangle, approx 16x10 inches, with the longest side closest to you (parallel to the edge of the work surface).
10. Spread the butter all over the top of the dough rectangle, right up to the edges, using the back of a spoon.
11. Mix together the sugar and cinnamon and sprinkle it all over the butter. You can use your hands to ensure it's spread evenly.
12. Carefully roll up the dough, from the longest side, rolling it away from you.
13. Use a long piece of natural cotton or unflavoured dental floss to cut off the very ends of the rolled up dough, on both sides. This will ensure the rest of the cinnamon rolls are neat and even (*Note 3). Now use the cotton to slice the dough roll into 12 even cinnamon rolls.
14. Arrange the cinnamon rolls in the prepared baking dish so they're evenly distributed (4 rolls by 3 rolls).
15. Cover the dish with clinfilm or a wax wrap and leave to prove/rise for a further 30-60 minutes, until they've increased in size (the rolls should all be touching after this rise).
16. Preheat the oven to 170C/340F. Once the cinnamon rolls have risen, remove the clingfilm and place in the oven.
17. Cook for 20-22 minutes, until light golden brown.
18. Meanwhile, make the cream cheese topping. Place the cream cheese in a large mixing bowl and give it a whisk (electric or manual whisk is fine) to loosen it up.
19. Add the softened butter, confectioners' sugar and vanilla bean paste and whisk again (start slow, so the confectioners's sugar doesn't fly out), until you have a smooth cream cheese frosting. Put to one side.
20. When the cinnamon rolls have finished baking, remove from the oven and leave to cool for 5 minutes.
21. Spoon the cream cheese frosting on top of the still-warm cinnamon rolls (doing this while it's still warm will ensure the cinnamon rolls stay lovely and soft).
22. Serve warm or at room temperature.
#CookingShow #Recipe #baking
How to Make Homemade Cinnamon Rolls #Shorts | Easy Cinnamon Roll Recipe
Find and print the FULL recipe here:
In this episode of In The Kitchen With Matt, I will show you how to make homemade cinnamon rolls. This easy cinnamon roll recipe will have you making delicious cinnamon rolls from scratch in no time. Like Cinnabon? You will love these! Nothing beats homemade. They are super easy to make, if I can do it, you can do it. Let's get baking!
#shorts #YouTubeshorts #cinnamonrolls
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Cinnamon Rolls Recipe:
Dough:
2¾ cups all-purpose flour or bread flour (340 to 350 g)
¼ cup sugar (56 g)
2 tbsp. unsalted butter (30 g)
1 egg
1 package instant yeast (or 2¼ tsp. of active dry yeast) (7 g):
½ cup water (118 ml)
¼ cup milk (59 ml) (whole milk, 2%, 1% Skim, or even almond milk)
1 tsp. salt (4 g)
Filling:
⅔ cup brown sugar (149 g)
¼ cup (½ stick) butter (56 g)
1 tbsp. ground cinnamon (15 g)
1 tsp. vanilla extract (5 ml)
Vanilla glaze:
1½ cups powdered (confectioner's) sugar (190 g)
¼ cup (½ stick) butter (56 g)
1 tsp. vanilla extract (5 ml)
2-3 tbsp. milk (30 to 45 ml)
Tools used:
Bowls
Whisk:
Rolling Pin:
Silicone Basting Brush:
13x9inch pan:
Floss
Plastic wrap
Bake in preheated oven 375 degrees F. for 15 to 20 minutes until golden brown on the top.
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