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[1 - 1] hey what's up today I'm going to show

[1 - 3] you a recipe for the easiest actually

[3 - 5] good cinnamon rolls you can make at home

[5 - 8] this recipe doesn't require a stand

[8 - 10] mixer and it goes from mix to oven in

[10 - 12] only about 90 minutes most of that time

[12 - 14] being passive plus the form factor for

[14 - 16] these cinnamon rolls is pretty unique

[16 - 18] and kind of quirky but awesome to get

[18 - 21] started into a saucepan I'll drop 115 G

[21 - 23] or one whole stick of butter and just

[24 - 26] melted gently a few seconds later I'll

[26 - 27] kill the heat so the butter doesn't get

[27 - 30] too hot then I'll drop in 225 g of plain

[30 - 33] Greek yogurt big shout out to Stella

[33 - 34] Parks from brav tart by the way for

[34 - 36] showing me how perfect yogurt is for a

[36 - 38] cinnamon roll it's got protein moisture

[39 - 41] acidity and fat all at the same time and

[41 - 43] it makes for a really rich tender

[43 - 44] cinnamon roll with just a little bit of

[44 - 47] twang next I'll add in5 G of milk and

[47 - 48] then stir everything to combine try to

[48 - 51] keep the temperature here between 85 and

[51 - 53] 90 F if the mixture gets too hot it's

[53 - 55] going to make it impossible to develop

[55 - 56] the gluten in just a second from here

[56 - 59] I'll drop my butter Girt milk mixture

[59 - 61] into a bowl along with 7 G or one

[61 - 64] packets worth of instant yeast then I'll

[64 - 65] stir that to combine since we're going

[65 - 66] to be hand mixing this dough it really

[66 - 68] helps to make sure that the yeast is

[68 - 70] fully hydrated before we add in the dry

[70 - 72] stuff speaking of that next in goes 450

[72 - 75] G of allpurpose flour 100 g of sugar 2 G

[75 - 77] of baking soda and 8 G of salt from here

[77 - 79] I'll grab a sturdy spoon and just stir

[80 - 82] the wet stuff into the dry stuff and

[82 - 85] once it is it should look like this

[85 - 88] that's not dough yet so to continue this

[88 - 90] mix I'm going to switch from a spoon to

[90 - 92] a soaking wet hand then I'll squeeze

[92 - 94] everything together until it unifies

[94 - 96] into a homogeneous Mass from there I'll

[96 - 98] switch over to a kneading motion right

[98 - 100] in the bowl use whatever movement feels

[100 - 102] natural to you here you just want to

[102 - 103] make sure that you're getting some

[103 - 105] effort or Force put into the dough

[105 - 107] because that's what ends up linking the

[107 - 108] gluten proteins in total I'll give this

[108 - 111] dough 3 minutes of assertive elbow

[111 - 113] greasing then I'll bring in just a

[113 - 114] little bit more strength and

[114 - 116] organization to the gluten by rounding

[116 - 118] and tucking this dough into a tidy

[118 - 120] little ball I know this isn't the

[120 - 122] prettiest dough that we've ever made on

[122 - 123] this channel but trust me you guys are

[123 - 126] going to when you see what this

[126 - 127] turns into in about an hour and a half

[127 - 129] now I'll drop a lid on the bowl and

[129 - 131] check back in 15 minutes 15 minutes

[131 - 133] later when I come back you can see that

[133 - 135] this dough is not strong enough to hold

[135 - 137] itself together let alone be rolled up

[137 - 139] full of cinnamon sugar so I'm going to

[139 - 141] need it one more time for 3 minutes and

[141 - 143] if you're wondering hey Bri why didn't

[143 - 144] we just need this dough more in the

[145 - 146] first step well this dough has a lot of

[147 - 149] sugar fat and milk products in it and

[149 - 151] those inhibit gluten formation giving

[151 - 153] the dough a short rest allows it to

[153 - 155] hydrate and activate more gluten protein

[155 - 157] this means that during the second need

[157 - 159] we have more potential glutens in there

[159 - 161] to link up so we can get the dough quite

[161 - 163] a bit stronger than if we had needed it

[163 - 165] for 6 minutes up front and after about 3

[165 - 166] minutes this dough should be able to

[166 - 169] stand up to the tug test and it does so

[169 - 170] I'm going to drop it back in the bowl

[170 - 172] then round it into a tidy ball one more

[172 - 174] time then the lid goes on and I'll

[174 - 176] ferment it for 75 more minutes to mix

[177 - 178] this dough in a stand mixer if you've

[178 - 180] got one I would say rip it on medium

[180 - 182] high speed for 8 to 10 minutes one

[182 - 184] caveat when you're mixing highly enrich

[184 - 186] Do's like this one in a stand mixer

[186 - 188] friction becomes an issue and you can

[188 - 190] heat up this dough and potentially

[190 - 191] degrade the gluten Network so if you

[191 - 193] decide to use your stand mixer instead

[193 - 195] of heating the yogurt mixture to 85 to

[195 - 198] 90f I would say heat it to 75 to 80 just

[198 - 199] to be safe now while the hand mix dough

[200 - 202] is rising let's make the cinnamon sugar

[202 - 204] filling for that I'll drop 115 G of a

[204 - 206] very soft butter into a bowl then I'll

[206 - 210] hit it with 150 g of brown sugar 20 G G

[210 - 212] of cinnamon and 1 G of salt next I'll

[212 - 215] grab a spatula and smear the butter into

[215 - 217] the sugar and cinnamon if your butter is

[217 - 219] nice and soft that shouldn't take more

[219 - 220] than about a dozen stirs and once the

[220 - 223] butter sugar looks like damp sand I'm

[223 - 225] going to move from a spatula to a spoon

[225 - 228] then whip this butter sugar vigorously

[228 - 229] to try and cream it out a little bit

[230 - 232] creaming is a process that kind of fuses

[232 - 234] the butter and sugar together in a way

[234 - 235] that stirring doesn't it's usually done

[236 - 237] with a stand mixer for things like

[237 - 239] cookies but in this context it helps

[239 - 240] keep the butter for melting out the

[240 - 242] bottom of the cinnamon roll of course we

[242 - 243] can't cream by hand like we would be

[243 - 246] able to with the stand mixer but 60

[246 - 247] seconds of whipping this butter mixture

[247 - 249] with a spoon gets us pretty close and

[250 - 252] gives us a product that stays put inside

[252 - 253] the roll a lot better than if we had

[254 - 255] just stirred the butter with the sugar

[255 - 257] now after 75 minutes of rising I'm going

[257 - 260] to come back and preheat my oven to 375f

[261 - 262] then check back on my dough as you can

[262 - 265] see it's just about doubled in size and

[265 - 267] it's looking nice and strong before I

[267 - 269] roll out this beauty of a dough I want

[269 - 270] to thank Bob Bob's Redmill for Milling

[270 - 272] the flour that I used to mix it I

[272 - 274] switched over to using exclusively Bob's

[274 - 276] products well before they sponsored any

[276 - 278] of my videos and I've been on that stuff

[278 - 281] for well over 4 years now the unbleached

[281 - 282] white allpurpose flower that I'm using

[282 - 284] this video just never steers me wrong I

[284 - 286] love it because it's very high quality

[286 - 288] it goes through a ton of testing to

[288 - 290] ensure product safety and most

[290 - 292] importantly for me it's a consistent

[292 - 293] product that's really important for

[293 - 295] baking at home in general but it's

[295 - 297] especially important for me Who develops

[298 - 300] recipes for other people to use so the

[300 - 302] flowers got to be the same every single

[302 - 305] time and Bobs is beyond being a total

[305 - 306] simp for the unbleached white

[306 - 308] all-purpose flow I also love all the

[308 - 311] other flowers grains and cereals that

[311 - 313] Bobs Mills special shout out goes to the

[313 - 315] gluten-free one to one flow and Bob

[315 - 317] super fine almond flour since Lauren's

[317 - 319] gluten-free these are in heavy rotation

[319 - 321] at my house in fact we just used that

[321 - 323] one to one flour to do a GF version of

[323 - 325] my chocolate chip cookie recipe and it

[325 - 328] hit real right you can conveniently find

[328 - 330] Bob's gluten-free flowers and all of

[330 - 332] Bob's other products on Amazon check out

[332 - 334] the link to my Amazon storefront down in

[334 - 336] my description to see some of my

[336 - 338] favorite Bob's products I'm looking at

[338 - 340] you palenta this is a great company with

[340 - 342] great products and I'm really stoked to

[342 - 343] be partnering with them if you want to

[343 - 345] check out their products again click the

[345 - 346] link in my description you're going to

[346 - 348] love them thank you Bobs now to roll out

[348 - 349] these cinnamon rolls I'm going to flip

[349 - 351] this dough onto a lightly flowered work

[351 - 353] surface Degas it a little bit with the

[353 - 355] flat of my hand to pop any large bubbles

[355 - 357] then a touch more flow to keep things

[357 - 359] from sticking then I'll grab my pin and

[359 - 361] roll roll this out with a few slow

[362 - 364] deliberate movements to spread the dough

[364 - 365] evenly one thing that hand mixing has

[366 - 368] over stand mixing here is that the dough

[368 - 370] is weaker which is bad for most things

[370 - 372] but it's actually quite nice for

[372 - 373] cinnamon rolls because it makes it

[373 - 375] really easy to spread out strong doughs

[375 - 377] tend to snap back and can get a little

[377 - 379] bit tough and toothsome from being

[379 - 380] overworked with a rolling pin at this

[380 - 382] point I'm just going to push this pin

[382 - 384] out into the corners to get the oval

[384 - 386] turned into more of a rectangle then

[386 - 388] I'll get the other corner and once I've

[388 - 390] got this evenly spread out and rolled to

[390 - 392] about a/ in thick I'll call it good

[392 - 394] widthwise I'm looking for about 12 in

[394 - 397] and length 16 to 17 next I'll drop down

[397 - 400] all of my hand creamed sugar butter and

[400 - 402] I'll use a spatula to spread that out as

[402 - 404] evenly as I can try not to use downward

[404 - 406] pressure to spread this out because

[406 - 408] that's just going to smush the dough and

[408 - 410] not really move the butter instead try

[410 - 412] to keep the back of the spatula flat and

[412 - 415] glide it over the butter in Long shallow

[415 - 417] low motions think of it like spreading

[417 - 419] creamy peanut butter on a piece of white

[419 - 421] bread the more you press it the more the

[421 - 422] white Bread's going to get torn up and

[422 - 425] once the suy butt is spread from edge to

[425 - 426] edge I'm going to roll this thing up for

[426 - 429] that I'll grab just the tip of the end

[429 - 431] and barely fold it over like maybe an

[432 - 434] inch Max then I'll tuck that in and

[434 - 436] crimp it down and from there I'll push

[436 - 438] forward 90° or about 2 in then I'll pull

[438 - 440] back towards myself while tucking things

[440 - 443] in again I'll roll forward 2 in then

[443 - 445] pull the dough back towards myself

[445 - 447] slightly to keep things nice and tight

[447 - 449] I'll also pinch slightly as I do that

[449 - 451] this movement might seem a little bit

[451 - 453] fussy and overly deliberate but it makes

[453 - 456] a huge difference in terms of structural

[456 - 458] Integrity this creates a tight spiral

[458 - 460] with a lot of tension which leads to a

[460 - 463] huge oven spring and a beautiful spiral

[463 - 464] look in the final roll this movement is

[464 - 466] actually very similar to how you would

[466 - 468] shape a bagette as you roll you're

[468 - 470] pulling back to create internal tension

[470 - 472] and that really helps it explode in the

[472 - 474] oven and once I get towards the top here

[474 - 476] I'm going to slide the whole thing down

[476 - 478] in front of me then I'm going to shore

[478 - 479] up the ends then I'm going to roll the

[479 - 482] whole thing over the seam while pushing

[482 - 483] down slightly to make sure that gets

[483 - 486] sealed up that's also a bag at move now

[486 - 487] to break this into individual rolls I'm

[487 - 490] going to grab my razor sharp lagger

[490 - 492] Strom 8 in chef's knife and cut off both

[492 - 494] of the ends if you want a sick knife and

[494 - 495] help support this channel these are

[495 - 497] available for sale Now link in

[497 - 499] description once the ends are cleaned up

[499 - 501] I'm going to wipe my knife clean with a

[501 - 502] damp towel to keep the sugar from

[502 - 503] smearing then I'm going to cut the

[504 - 506] entire thing in half if you don't have a

[506 - 508] super sharp knife like this one I would

[508 - 510] say try a serrated knife ooh baby look

[510 - 513] at that nice spiral next I'll cut both

[513 - 515] halves into three pieces giving me six

[516 - 518] rolls in total then I'm going to grab a

[518 - 520] muffin pan specifically I've got a 6C

[520 - 523] count jumbo pan here certainly you could

[523 - 524] cut your rolls down into TW if you have

[524 - 526] a smaller muffin pan or if you prefer

[526 - 528] softer sides you could bake this in an 8

[529 - 530] to 9 in brownie pan I'll show you the

[530 - 532] process for that in just a second next

[532 - 534] I'll spray my muffin or cupcake pan with

[534 - 536] some pan spray then I'll load in my cut

[536 - 538] cinnamon rolls for this recipe I prefer

[538 - 540] a muffin pan because I think it makes

[540 - 542] for a really unique aesthetically

[542 - 544] pleasing texturally Dynamic product for

[545 - 546] now I'm going to load these cinnamon

[546 - 549] rolls right into my 375f oven to bake

[549 - 553] for 40 to 55 minutes cut to one of the

[553 - 555] best time lapses in the history of this

[555 - 558] channel but also possibly of all time oh

[558 - 562] and after 45 to 50 minutes at 375 it's

[562 - 564] time to pull these bad babies out of the

[564 - 568] oven dude these are sickeningly sick

[568 - 570] looking look look at the level of golden

[570 - 572] brown o look at the spiral look at the

[572 - 575] bubbly cinnamon sugar you guys now I'm

[575 - 577] going to need to set these up on a wire

[577 - 578] rack to cool down so they don't get too

[578 - 580] browned in the pan and I'll come back

[580 - 582] with icing in 10 minutes to make these

[582 - 585] cinnamon rolls in a brownie pan first

[585 - 586] I'm going to roll them up into a

[586 - 588] slightly longer tube that's about 18 to

[588 - 591] 20 in instead of the 12 to 24 then I'll

[591 - 593] cut it down into nine pieces and load it

[593 - 596] into a sprayed 8 to 9 in brownie pan 3x3

[596 - 598] next I'll bake these things covered with

[598 - 601] foil for 35 minutes then at the 35

[601 - 603] minute Mark I'll remove the foil this

[603 - 604] keeps the cinnamon rolls from getting

[604 - 606] all wacky in the oven cut to some rolls

[606 - 608] that I baked without foil those are

[608 - 610] downright zany and they're not going to

[610 - 613] bake evenly after deoiling I'll bake for

[613 - 614] 10 to 15 more minutes or until they

[614 - 617] reach the desired level of golden brown

[617 - 618] once they're baked I'll slide them over

[618 - 621] to a wire rack to cool then slather them

[621 - 623] with cream cheese icing how do you make

[623 - 626] that well into a bowl I'll combine 25 G

[626 - 629] of cream cheese with 75 G of heavy cream

[629 - 630] next next I'll whisk the cream cheese

[630 - 633] into the cream to work out any lumpiness

[633 - 635] then I'll grab 150 g of powdered sugar

[635 - 638] and drop that on top then a tiny pinch

[638 - 640] of salt from here I'll whisk until

[640 - 642] everything is combined and this looks a

[642 - 643] little bit thick so I'm going to add it

[643 - 646] about 10 G of water or cream and that'll

[646 - 648] give this icing just a little bit more

[648 - 650] of a saucy texture now the most

[650 - 652] aesthetically pleasing way to use this

[652 - 653] icing on these cinnamon rolls is to

[653 - 655] gently drizzle a couple of ziggies right

[655 - 657] on top this is great for getting likes

[657 - 660] on Instagram but for me the real way to

[660 - 662] ice these things is to just smear the

[662 - 665] icing all over the top and the sides get

[665 - 666] it in the spirals get it all over your

[666 - 670] fingers and just slop it on there this

[670 - 672] just makes for an epic eating experience

[672 - 674] the icing saturates the exterior and

[674 - 677] soaks deep into the cracks and crevices

[677 - 679] bringing that sweet twangy hit from the

[679 - 681] cream cheese to almost every bite now

[681 - 683] let's taste this thing the big question

[683 - 685] is how do you do the first bite do you

[685 - 687] peel it open or you just go Whole Hog

[687 - 691] into the side of it here we

[695 - 698] [Laughter] go what texturally this thing is

[698 - 700] go what texturally this thing is extremely Dynamic you get some

[700 - 702] crystallized crunchy sugar right on the

[702 - 704] bottom then you get a little bit of a

[704 - 706] biosi I don't want to say chewy but you

[707 - 708] get a little bit of a toothsome bread

[708 - 710] bite on the outside and then it's just

[710 - 713] squishy gooey cinnamon roll all the way

[713 - 715] through it's so good if you want another

[715 - 718] easier version of a classic baked good

[718 - 720] check out this video for my easiest

[720 - 724] actually good back at I'll see you there