hey I'm John canel today I'm preppy kitchen we're making some easy amazing cinnamon rolls so let's get started first off in the bowl of your stand mixer add 1 cup or 240 Ms of warm milk it should be about 110° and if the bowl of your mixer was ice cold go ahead and either microwave it or run it under some hot water and then pour it out so all the heat doesn't get leeched out right away to help wake our yeast up I'm adding one4 cup of granulated sugar I also want one packet or 2
and 1/4 teaspoon of active dry yeast not instant yeast this lets you do a double rise if you use instant yeast that only gives you one rise before the yeast are like I'm done I did my job there's no more so whenever you're making something with yeast make sure you triple check the label and use the correct kind give this a mix and we're going to set this aside just for about 5 minutes or until it's frothed up if it doesn't froth up your yeast are not okay and you need start over again you cannot
use bad yeast while our yeast Rises up we're going to get our dry ingredients together so into a large bowl I'm measuring out 4 and 2/3 cups of allpurpose flour that's 560 G I'm using a scale for this because that'll give me the best results you want your cinnamon rolls to have as little flour as possible and still hold together I also want to measure out a third of a cup or 73 G of light brown sugar and this stuff is so prone to having lumps make sure you just crumble that up if you're measuring
this with a measuring cup you really have to pack it down and make those lumps all the worse so if you're doing that really make sure that you crumble it up on your hands look at that ridiculous your mixture would have to work so hard to break that up I also want 1 and 1/2 teaspoons of salt I'm also adding in half a teaspoon of cinnamon if you have any other favorite spices you'd like totally feel free to use those I could see a lot of things like all spice or carbon being great in here
just use a/4 teaspoon you also want to melt half a cup of butter so go ahead and pop that into a microwave safe bowl and go at 50% power in 10 to 15 second bursts while you're waiting for your yeast to bloom go ahead and give your dry ingredients a nice mix just to distribute everything and Hunt around for brown sugar lumps my Butter's melted and my yeast has risen so let's add all of this into our mixer and get to work you can use a hand mixer if you want for this recipe you'll just
be standing over the bowl for a while and and if you really want you could do this all by hand when I make pizza with the boys I have them do everything by hand and it's a really nice way to just take some time in the afternoon and have a tactile moment half a cup or 113 G of melted butter pour that all over this of course will give you so much buttery richness and really make your dough just pillowy soft it's going to be great one large egg one tablespoon of vanilla goes a long
way this will make this so nice pop your mixer on low let this dough come together and once you have like a nice Shaggy mixture it can go all the way up to medium and you'll be kneading until this dough is tacky but doesn't stick to your fingers that's the test and I'll show you what it looks like my dough Has Come Together up to medium low and this will be going for about 8 to 10 minutes kind of depends on your mixture just keep an eye on it at the 8 Minute Mark it's a
nice time to take a look at your dough and see how it is it's smooth and silky but oh that's nice so it feels sticky or tacky but it's not sticking to my clean fingers which means that it's done and ready to rise grab a big bowl and lightly oil it just using your fingers to push the oil up to the edge transfer that dough over I like to turn the dough over just once so the oil parts on top Loosely cover your bowl and we're going to pop this into a warm place to rise
until it's doubled in size there are so many delicious things in here like butter and milk that your yeast has to work a little bit harder it'll be 1 and 1/2 to 2 hours until it's doubled just be patient because it's totally worth it there you go towards the end of your rise time we're going to make our filling it is so easy but criminally delicious in a medium Bowl we're going to combine half a cup or 110 G of brown sugar and I also want 1 and 1/2 tablespoons of cinnamon by the way half
a tablespoon is 1 and 1/2 teaspoons grab a fork and we're just going to mix this together if you wanted to you could add so many things to this think of this as your blank slate do you want to have some finely chopped toasted pecans yes you could have some orange zest in here other spices you love like all spice or cardamom the list goes on so feel free to personalize with your favorites as soon as our fillings mixed up we're going to set this aside lightly flour our countertop and get ready to spread our
dough just about 2 hours later my dough has doubled in size look how beautiful that is we're going to dump this out onto a lightly flowered counter and roll it into a 12x 24 in rectangle and if you want you could totally use a pastry mat for this it'll make getting things up really foolproof okay the little tip is that you always want the dough to be um upside down meaning the side that's dried slightly is on the countertop it'll make things really easy this did a 360 or a 180 so it's no it did
a 180 it's trying to sabotage our delicious cinnamon roll experience luckily this dough is so rich and buttery that it really sticks to itself that's a nice thing with my flower hands I'm padding and shaping at first you don't really need to do that much rolling right [Music] everybody so we said 12 x 24 oh look perfect 12 but it needs to be longer this Tailor's tape is one of my best friends in the kitchen you're my best friend now you might be wondering how will we get this delicious filling to stick to our amazing
dough the answer is 6 tablespoons of the softest butter a cow could make so for this you don't want it to be room temperature you want it to be very well softened meaning with just a gust of wind could make an indent so this is lovely in room temperature I'm going to pop this into the microwave on half power for 10 seconds until it's like almost melted not melted but just a hair's Breath Away much better here we go so you can see with the spatula it's so soft I'm going to dot the butter over
various parts of my dough and now it's time to spread things out into a nice even layer you do want to really make sure that your butter is soft here though only because if it's a little too hard you could kind of like press into the dough and make it too thin or even tear it oh my gosh I can smell all the components the dough the butter and the cinnamon sugar and it's intoxicating that's the Clone I would wear jean by bring the butter right up to three of the edges but leave one of
the short edges blank just give it half an inch of of no butter my Surface is all buttered up so now it's time to spread my cinnamon sugar over a nice even layer oh it looks so beautiful I love this my cinnamon Sugar's on I'm going to spread this into a nice even layer with my hands now we're ready to roll so this side with less butter and cinnamon sugar is your end the other long side is your beginning so you're going to fold that edge over and then start rolling with your Clean Hands and
forearms roll that over and as you roll you can tighten it up a bit grab a 9x13 in baking dish I'm going to butter the side and bottom really lightly I want to cut this log into 2in slices so just Mark things off before you get to cutting now grab a length of unwaxed dental floss or string and you're going to cut sections of it by basically strangling your cinnamon roll this way you can cut and still get that beautiful spiral without smooshing it down I'm going to set those aside as I cut because there
is a crucial step if you want them to look pretty if you've ever seen cinnamon rolls in a magazine or a Blog and they look like impossible like a big spiral coming up you're like how do they do that the food safe way that we're going to use is by taking the bottom pushing it up a little bit with your thumb and then pinching so you pinch the bottom down this causes the center to pop up the nonf food safe way they would use like in a magazine if they're not going to eat the food
is to pop a little ball of rolled up uh foil at the bottom which really Puffs them up but no one wants to pick foil out of their cinnamon roll so pop up with your thumb just a little bit and then pinch the bottom together and place pop pinch and place make sure to give these guys Room to Grow because they will be puffing up Loosely cover and it's time for a second Rise 1 hour in a nice cozy place they'll be significantly puffed in the meantime preat your oven to 350 so it's nice and
ready I checked on my cinnamon rolls after an hour and realized that I had not turned on my warming drawer and it's too cold for them to rise so I gave them a little bit more time after the drawer was on and they've puffed up these guys are ready to go into the oven 350 for 20 to 25 minutes or until they're puffed and golden throughout while our cinnamon rolls are baking and by the way they smell so good we're making a l ious cream cheese icing starting with 2 tbsp of softened butter into a
medium Bowl along with 4 oz of a softened cream cheese should not be cold it should be on the gooey side a pinch of salt for contrast and a teaspoon of vanilla mix it up to combine and then we're going to add our powdered sugar lovely to sweeten things up and soften this icing we're also going to add in 2 cups of powdered sugar sugar I'm going to mix this up on low and add 1 to 2 tablespoons of milk as needed the consistency is up to you you could have a thicker frosting or a
really gooey icing that seeps all the way into your cinnamon rolls there's a little milk in there increase speed to medium just to break up any little balls of powdered sugar you have that looks perfect to me it's really gooey but still has some substance to it nice and soft if you're making this icing in advance just cover it up until it's ready my rolls just came out of the oven so we're going to spread about a third of the frosting on top so it seeps into all the nooks and crannies just use the back
of a spoon so you can kind of get all those Corners together and add a thin layer of frosting all over the top that is buttery tender gooey delicious kissed with cinnamon I don't know if you could do better than this I hope you get a chance to make this recipe and if you like this video hit that subscribe button and check out my breakfast street playlist
