I get into people like the pop of the tube of some minerals but they're terrifying reign is over it's time for a new king homemade brioche sandals [Music] now the first thing you might have noticed if you're already subscribed to me which by the way if you're not what are you doing go hit that button and subscribe and I will give you a thousand homemade I'm that normal I'm sorry but you will get lots of amazing recipes like this one and you get to see my beautiful face that's a great deal you're back in the
cabinet a couple of people mention the fact that I did not put the camera back in the cabinet I don't really know what I want to do perspective wise in this new apartment but I hope that you like it this is a great make-ahead recipe of cinnamon rolls if you're gonna have like a breakfast the next morning and you want cinnamon rolls and this is a perfect recipe for that I feel like this recipe just kind of explains itself so I won't lag on too much with this commentary and let's go ahead and do the
thing in which you're here for now first things first is we're gonna need to bloom our yeast now if you want to use instant yeast or sourdough starter they can be used interchangeably but the timetable will change I chose active dry yeast to do that you're gonna add 10 grams or two and a half teaspoons of active dry yeast to 175 grams or three quarters of a cup of milk that is at 100 degrees Fahrenheit which I would consider lukewarm now there's a quarter cup or 55 grams of granulated sugar that you'll be using in
the dough later just use a small pinch from that sugar and add that to your yeast mixture just to help kind of get the bloom going stir it slightly and let it sit for about 10 minutes or until turns foamy now alternatively with the sourdough starter you're literally just gonna add your mature starter which will be 228 grams of mature starter you can follow this recipe accordingly if you use mature starter but just be aware that everything will take longer to rise etc so you may want to do it in a warm environment now to
get the dough started you're gonna add 570 grams or three and three quarters of a cup of bread flour to a stand mixer fitted with a dough hook attachment notice how I didn't spill it this time which is a first for this channel from there you're gonna add that 55 grams or a quarter cup of granulated sugar that you just took a pinch from earlier three grams or half a teaspoon of fine sea salt whisk those ingredients together to get them thoroughly incorporated now with your mixer on low speed add your bloomed active dry yeast
mixture or your sourdough starter depending on which you're using one or the other then while mixing add four room-temperature eggs one egg at a time while mixing sort of just giving it a little bit of time in between each egg to sort of incorporate it into the dough now you may have to stop it and scrape the bottom a little bit to help coax that dry flour in the bottom up into the dough now the dough may seem a tad dry at this point but don't add any water just yet first you're going to add
168 grams or three-quarters of a cup of unsalted butter that is room temp make sure that it's softened at room temp and you're just gonna add that to the mix while the mixer is going at medium low speed one spoonful at a time until all of the butter is used if that doesn't fix the whole dryness problem and it's still a little bit clumpy and dry then you can add water one tablespoon at a time until it comes together once all your butter is incorporated you've got a nice looking dough you're going to turn your
mixer speed up to medium speed and allow it to knead the dough for anywhere between six and ten minutes or until the dough begins to look nice and smooth then you're just gonna transfer that dough to another bowl for it to rise using your hands sort of rotate the dough and fold the bottom into itself over and over until you sort of get a rough sort of ball shape then add it to your bowl and then contemplate whether or not that bowl is big enough or not transfer it to another Bowl and then realize that
bowl is actually smaller then transfer it to the original bowl cover with plastic wrap and then let it rest for 15 minutes once it's rested for fifteen minutes you're gonna perform something called stretching fold so to do that we're gonna grab an edge of the dough carefully with your hand picking it up stretching it and then folding it all the way over to the other side of the dough rotate the bowl and repeat that on all four corners of the dough until you kind of have a little ball shape and the dough begins to resist
a little then inevitably transfer it to the large bowl that you had been neglecting the entire time you know it's a piece of advice just put put it in a big enough bolt don't don't do what I did with that I transferred that dough like four times then cover that bowl once more with plastic wrap or a damp towel and let it rest at room temperature for 45 minutes then remove your plastic wrap very lightly flour a work surface dump your dough out onto the surface and you're basically gonna do the same thing that you
did in the bowl grab one corner and then fold it in and hold it in place with one hand and then just repeat that all the way around the dough until you sort of encapsulated all the edges and created an evenly shaped ball as you can see here then roll it over so the seam side is facing down and then using your pinkies sort of sort of dragged the dough across the board towards you and and you're creating surface tension by pulling and sort of allowing the dough to fold up into itself as you're pulling
it towards you rotate and pull rotating full until you get a nice evenly sized ball shape transfer it to your neglected bowl cover it tightly with plastic wrap and place it in the refrigerator overnight and magically it is the next day now at this point you're going to want to start by making your cinnamon sugar filling for the cinnamon rolls now the recipe for this makes quite a lot of cinnamon sugar it makes way more than you're gonna need for the cinnamon rolls but I like to make extra so that I have more for future
cinnamon rolls and just you know to have run the house it's nice to have cinnamon sugar in the house trust me so you're gonna start with one cup packed or 200 grams of light brown sugar 2 tablespoons or 36 grams of ground cinnamon and then just whisk that together until everything is nice and thoroughly incorporated trust me you will want to make the big batch you'll thank yourself later put it in your oatmeal all right now it's time to assemble it all start by moderately flowering a work surface carefully scrape and dump your dough out
onto your floured work surface and make sure you're using the dough fresh out of the refrigerator while it's still cold because that makes this process way easier lightly flour a rolling pin in the top of your dough and roll the dough until it is 1/2 inch thick sort of rectangle shape if you can get it into a rectangle I mean it doesn't need to be perfect and if the dough becomes sticky in any areas while you're doing this just lightly dust it with flour and continue rolling once all that's done you're going to spread 56
grams or a quarter cup of softened butter all over the surface of the dough leaving a half inch border then coat the surface of your dough in the cinnamon sugar mix very generously you're probably going to end up using about a third of your mixture so don't overdo it if you put too much you'll know because when you start to roll it up though it'll spill out the sides you'll want to coat it in a pretty thick layer don't just don't use all the cinnamon sugar once you've coated the whole piece of dough leaving a
small border gently and moderately tightly roll the dough all the way up to the top and just lightly seal the bottom so that it doesn't split open too much until you get a nice sort of like Log serpent shape I like to trim the very edges off to make it look a little more even but that's totally option now using a serrated knife cut this log into 1 and 1/2 inch thick rounds now you can go a little thinner a little thicker if you want just be aware that the thicker you go the fatter they'll
be in the thinner you go that'll be a little smaller and no big deal once you slice them all place them on a lightly greased baking sheet spaced about an inch apart from each other cover an equally sized rim baking sheet or loosely covered in plastic wrap to prevent them from drying out obviously want to make sure the baking sheet is not actually touching them the whole point of this is so that they don't dry out while they're proofing then place them in a cold oven with light turned on and allow them to proof for
two hours or until they're nearly doubled in size oh and don't forget to save that cinnamon sugar for you know science and boom look at that now once they're fully proofed you're gonna place them in an oven at 350 degrees for 15 minutes then rotate the tray and bake for an additional 15 minutes totalling at 30 minutes or until they are golden brown now while we're waiting for those to bake we're gonna make our cream cheese icing so you're gonna take 3 tablespoons or 42 grams of melted butter and whisk that into a hundred and
40 grams or 1 cup of powdered sugar then add 2 tablespoons or 30 milliliters of whole milk 3 ounces or 85 grams of cream cheese and then just whisk all of that until it is thoroughly combined and completely smooth and you've got cream cheese icing now if it's a little bit too thick you can always thin it out by adding a little bit of milk a teaspoon at a time be very careful because it'll thin out really quickly now once the cinnamon rolls are done baking you're just gonna let them cool for 10 minutes before
glazing them and then you know after that I think you know what time it is [Music] and that is it homemade brioche cinnamon rolls if you want to sit down with the tray of cinnamon rolls not that I did that but there's nobody else in this house so I'm not saying that I'm not going to but I probably will don't forget the DM photos of your creations using my recipes to meet on Instagram especially these cinnamon rolls I really want to see how these turn out for you guys I love seeing what you guys are
making and you guys have been sending me so much love on there and so I really appreciate that my Instagram is in the description below but anyway if you enjoyed this video or you learn something leave a like subscribe and I will see you next week [Music]
