Thank you Leo! These are like Scandinavian style buns. I love these! Here in the US most places serve cinnamon rolls which are delicious but can be over the top decadent ( and no cardamom ). I live in Orlando and I’ve been practicing making these for a year. Because I can’t find a bakery here that makes them.I love the taste and texture of these not too sweet and the cardamom is what makes them such a cozy treat to have with coffee.Your video is so helpful. I’ll check back in when I try making them with this video. I really need more practice.😊
oh wow they look so good! and you make them look so easy! i cant wait to try...ive made many cinnamon rolls but none like this! thank you for sharing the recipe!
I really enjoyed watching your programme on tube. Cakes or anything sweet I love. I have gone back to baking myself because when I see the price in the shops for a cake I just think to myself that I could make it myself. Keep up the good work you are going to go far because you can see the passion you have for your job in bakery.
The first bakery where I worked used full brioche dough for cinnamon rolls, so bashing out the cold dough is extremely familiar. 😂 You make it look so easy for a batch that size!
Most times when the cook is shown tasting their own food it seems like they are acting like it’s good, but you can tell he really impressed himself with the result 👌🏽👌🏽 And what an inspiring method for shaping the rolls and using agave as the glaze 🤯
Lovely video Leo! Thank you for the clear explanation. I follow you on Instagram and wanted to say that you inspire me as a baker and a small business. Thank you and keep it up 😊♥️
This is awesome! I have a yr of pastry experience & I'm always trying to learn more! I'm a cook by trade, but I've always been fascinated with baking! Everything looks delicious! 🥰
Hey Leo!!! This is so good and you made the process simple and straight forward. This is the life changing cinnamon bun I’ve been looking for!!! Thank you so much!!! Can’t wait to go to London to enjoy those baked by you!!!
Hi Leo! This video is excellent and the recipe is so simple to follow - thank you! Really enjoyed making them for the first time yesterday. Would they work well if you shaped them, wrapped the tray in plastic bag and then put them in the fridge overnight and straight into the oven the following morning? (This is the method I generally use with my sourdough). I feel like this might make them a bit easier to make earlier in the day? Thanks!
I love this! I will be doing my next batch of cinnamon rolls like this. I usually make one giant roll and then try and cut them without squishing them. I even squish them a little when I use dental floss. I love the idea of getting three different looking beautiful buns in one go. I usually butter my dough once it's rolled out and then I sprinkle my cinnamon, brown sugar and cardamom atop that but I will give your method a go. I like the folding it like an envelope too. Thanks so much for sharing!
Hi Leo. Just lucky to have stumbled on your video. I love these buns and I am a small home baker. Just want to know if you grind the cardamom seeds to powder first before adding.
I don't have Instagram but I did send them to your Facebook page messenger! All I was missing was the pearl sugar but it's on order now. Very delicious!
Wow, I enjoyed every bit of this video, very clear and informative. Thank you Leo for taking your time to do this 🫶🏾… can’t wait to try it😋😋😋, will definitely send you a picture once I do 😊
Hello Again Leo! You are a good teacher! These rolls are delicious and soft! Your instructions were spot on because I was sooo excited (and relieved) when I saw the buns wobbling after final proofing!! I don’t have much experience baking bread so I’m excited. I think I need more practice 😅 though, because I ran into a little difficulty early on. I am from tropical country and it is very hot. About halfway through the 8mins I brought the dough together by hand because it wasn’t coming together in my Kitchen Aid mixer. Not sure I did the right thing but added a bit more water because the dough felt really firm and did not look as pliable as the one in your video. Although it could be the flour available in my area, do you have any recommendations or guidelines? How long would you recommend keeping them at room temp after being baked? Thank you.
Thank you, Ann, for the feedback. It is much appreciated. It could be flour-type, and sting bread flour is good for them. Hopefully, I will plan a live video of them for Tay Tune next month.
Hi Leo, I have a small professional oven (not industrial) what temperature should I use to bake the cinnamon? I know you said it in the video, but I couldn't understand it. (I'm not an English speaker) thanks in advance! great video!
Question when is your dough rising? I usually mix let double then work it out. Let rise again then bake. Maybe I’m missing where you’re saying it’s doing that. Unless it’s not needed. Thank you!!!
Thank you for sharing and teaching. Just double checking we can reduce the flour by half(to make a smaller batch) but the rest of the ingredients remain the same quantities?.
Your manners are so kind thanks for for your upbringing
Thanks for my parents 🙏🏾
thank you for sharing your techniques and skills... 🙏
My pleasure
You take your time and you make sure things are clean
I will use the shaping technique, thanks so much. What an art. Best from Oregon.
Thank you Leo! These are like Scandinavian style buns. I love these! Here in the US most places serve cinnamon rolls which are delicious but can be over the top decadent ( and no cardamom ). I live in Orlando and I’ve been practicing making these for a year. Because I can’t find a bakery here that makes them.I love the taste and texture of these not too sweet and the cardamom is what makes them such a cozy treat to have with coffee.Your video is so helpful. I’ll check back in when I try making them with this video. I really need more practice.😊
My pleasure. Yes they are Scandi oh Th Cardamnon makes such difference. If ever in the UK but hit me
You are soo talented and work hard. A big inspiration. Thank you for teaching us.
🙏🏾🙏🏾👊🏾
Yum! I can almost smell them.❤
🥰🥰🥰
Thank you for sharing your process, it is really giving me hope that i will be able to cook them as well. Your videos are awesome!
oh wow they look so good! and you make them look so easy! i cant wait to try...ive made many cinnamon rolls but none like this! thank you for sharing the recipe!
Thanks 🙏🏾🫶🏾
Hi Leo I live in tropical country the temp here goes around 32-36C, if I'm trying your recipe like how many hours should I proof my cinnamon buns?
The last proof for you should be between 1:30-2 hours.
Watch the buns when they wobble. They are ready to bake
@@leothebaker thank you so much 🙌🏻
Hi Leo what flour do you use?
@@khadijakhaki8653 bread flour.
Oh! They look so good! ❤
I really enjoyed watching your programme on tube.
Cakes or anything sweet I love. I have gone back to baking myself because when I see the price in the shops for a cake I just think to myself that I could make it myself.
Keep up the good work you are going to go far because you can see the passion you have for your job in bakery.
I am glad you enjoyed. Aww thank you 🙏🏾🙏🏾
Thank you for sharing and you are taken out time to be simple
🫶🏾🫶🏾🫶🏾🙏🏾
Thank you for the recipe, i especially like making cinnomin rolls or buns when its raining outside💕🌨
My pleasure 😊 comfort food 🫶🏾🫶🏾
Thank you so much for this tutorial video, You are a great coach and well said.
Super teacher!! THX for the lesson
Great recipe! Perfect explanation! Greetings from Brazil!
Awesome Lucas 🌟
I enjoy watching you bake.
The first bakery where I worked used full brioche dough for cinnamon rolls, so bashing out the cold dough is extremely familiar. 😂 You make it look so easy for a batch that size!
🤗🤗
You're golden young man ❤❤❤your pure talent is a gift from the universe thank you for sharing your techniques for perfect bake
Hello Mr. Leo. Thanks for the recipe. Looking forward to trying it this weekend. 👍😊😊
Pleasure, tag me, I would love to see ❤
Most times when the cook is shown tasting their own food it seems like they are acting like it’s good, but you can tell he really impressed himself with the result 👌🏽👌🏽 And what an inspiring method for shaping the rolls and using agave as the glaze 🤯
🫶🏾🫶🏾
Very nice 👌 Thank you 😊 🙏
🫶🏾
Thank God I've discovered this channel! Absolute hidden gem 💝 Can't wait to use this recipe, thank you Leo!
Enjoy x❤️
love this so much💗
🫶🏾🫶🏾
Hi Mr. Leo! This looks delicious. Thanks for your valuable time teaching us how to make these delicious buns!
My pleasure ❤
I'm do happy that i found your channel. Binge watching all day long ❤❤❤
Yay! Thank you! 🙏🏾
Lovely video Leo! Thank you for the clear explanation. I follow you on Instagram and wanted to say that you inspire me as a baker and a small business. Thank you and keep it up 😊♥️
Thank you ❤❤
You are such a good teacher …. Excellent recipe and excellent way of teaching us … even a first timer can make it … love from Pakistan ❤
Thats awesome to hear ❤️
Thats awesome to hear ❤️
Wonderful the instructions are practical and well explained steps will try and make some thanks, I've shared the video.
Awesome, thank you for sharing 🫶🏾🫶🏾
@@leothebaker Please can you do cakes as well hope its not too much to ask. Thanks
@@monalisawm I do them, the normal ones. I have no patience for decorations
Another delicious looking recipe, I'll have to get the ingredients when I go into town again! 😊
This is awesome! I have a yr of pastry experience & I'm always trying to learn more! I'm a cook by trade, but I've always been fascinated with baking!
Everything looks delicious! 🥰
Awesome 🤩. Thank you
Thanks for sharing this amazing recipe Leo. 🙏🏾
❤️
Cant stop watching your videos Bruv… you were born for this
👊🏾
Thanks for sharing, great video! 🎉🎉I’m excited to try the recipe
Enjoy 😉
Great buns, keep up your great work
very straight to the point. thank you it helped a lot. 😄
❤️❤️❤️
Hey Leo!!! This is so good and you made the process simple and straight forward. This is the life changing cinnamon bun I’ve been looking for!!! Thank you so much!!! Can’t wait to go to London to enjoy those baked by you!!!
Awe thank youbik glad you enjoyed the workshop 🫶🏾
The next time i visit the UK i must taste your baking😊
You should!🤗🤗
Thanks for sharing am definitely going to give this a try 😅
You’re welcome 😊
Thank you for this recipe 😀
My pleasure 😊
@@leothebaker just tried it out today and they were amazing!
@@drcissyatwine oh they are just something else 🫶🏾
I had to subscribe.Thanks for the recipe and even the method.I am going to make this today for the first time.Cinnamon is healthy.
Perfect,well explained and straight forward.looks delicious.Thank you so much,you doing great job.
Thank you
Hi Leo! This video is excellent and the recipe is so simple to follow - thank you! Really enjoyed making them for the first time yesterday.
Would they work well if you shaped them, wrapped the tray in plastic bag and then put them in the fridge overnight and straight into the oven the following morning? (This is the method I generally use with my sourdough). I feel like this might make them a bit easier to make earlier in the day? Thanks!
Great video. I'm looking forward to trying it.
🫶🏾 you gonna love it
Muchas gracias, la mejor receta que he visto. Saludos y felicidades por tu gran trabajo.
Thank you ❤️
great video!!! thank you for sharing!
Thanks for watching!
Love watching you bake, thanks for sharing your recipe, can't wait to try it out!
🫶🏾🫶🏾 you gonna love them
These look so awesome! Thanks for showing your recipe and how you go about making these :)
My pleasure 😊
I love this! I will be doing my next batch of cinnamon rolls like this. I usually make one giant roll and then try and cut them without squishing them. I even squish them a little when I use dental floss. I love the idea of getting three different looking beautiful buns in one go. I usually butter my dough once it's rolled out and then I sprinkle my cinnamon, brown sugar and cardamom atop that but I will give your method a go. I like the folding it like an envelope too. Thanks so much for sharing!
My pleasure 😇 have fun making them
Love your videos and thank you for demonstrating this. They look super delicious!! Your videos are like a breath of fresh air always.
Thank you 🙏🏾. I’m glad you finding fulfilling 🫶🏾
Thank you for sharing😊
My pleasure 😊
You see from the video how light your texture is
Those look fantastic.
They are!
Thanx you so much for sharing!!
You are welcome
Thanks for sharing🙏 you’re a great teacher ❤❤❤ God bless you
Thank you for the feedback ❤️
Hi Leo. Just lucky to have stumbled on your video. I love these buns and I am a small home baker. Just want to know if you grind the cardamom seeds to powder first before adding.
Welcome to the channel. It's better to grind and do three teaspoons
Hi Leo, is that 3 tbsp cinnamon powder you poured in the filling? Looks kinda more.
@@bibitolaboseoyedemi3394 In the video, I'm using pods, not ground; they are stronger flavour grinder
@@leothebakerthank you
Those look divine! ❤
🫶🏾🫶🏾
I am so inspired by your videos
I am starting a small bakery using your recipes.
Thank you Leo❤
Oh fantastic 😉🫶🏾
Thanks so much Leo for this ❤
My pleasure
I am trying these at the moment very inspirational can't wait to try them
Tag me on Instagram when you them ready 🌟
I don't have Instagram but I did send them to your Facebook page messenger! All I was missing was the pearl sugar but it's on order now. Very delicious!
@@brandenthomas5487 yes got your message x
Thanks
Thabk you, kindly! My daughters and I really enjoyed this, very well done! We cant wait to try it!
Thank you, I'm glad you enjoyed 🫶🏾
Thank you for sharing! Love your videos! Actually going to try to convert to sourdough AFTER I do this!
Have fun!x
Just came across your channel and am loving everything that you do.
Welcome onboard. Thank you
Welcome onboard. Thank you
Awesome Leo, Thanks. Ive been waiting for this.
You're very welcome
Υπέροχα σιναμον ρολς,τα εξηγείς πολύ όμορφα,υπεροχη συνταγή
Thank you for the feedback x
Thank you for sharing!
My pleasure!
Yummie!!! 🤣👍 Thanks!!
😂😂
Great job Leo. Thanks for sharing 👍
Thanks for watching! X
i tried your way. it was really good!
Glad you liked it!! ❤️
Thanks for the recipe. I will try it🙏🏼
Do ❤❤ pleasure
Great video, thank you Leo. Can I put shaped buns in the fridge overnight and bake in the morning?
Thank you, sure you can. I was just doing a live shopping them to bake tomorrow
Thank you. Keep doing what your doing. Awesome to watch 😊
Wow, I enjoyed every bit of this video, very clear and informative. Thank you Leo for taking your time to do this 🫶🏾… can’t wait to try it😋😋😋, will definitely send you a picture once I do 😊
I am glad you enjoyed ❤️, yes please do x
I love your work ❤I am also a bakery chef
👊🏾
I want to ask the variation with fresh yeast and bread improver
Thank you very much for sharing i love't
Thank you! By the way, what's the protein % of your flour?
That is 12% ❤️
Thank you for sharing!!!
This looks delicious!!!
So good!
Thanks Leo!
Thanks for sharing ❤
Hello Again Leo! You are a good teacher! These rolls are delicious and soft! Your instructions were spot on because I was sooo excited (and relieved) when I saw the buns wobbling after final proofing!! I don’t have much experience baking bread so I’m excited.
I think I need more practice 😅 though, because I ran into a little difficulty early on. I am from tropical country and it is very hot. About halfway through the 8mins I brought the dough together by hand because it wasn’t coming together in my Kitchen Aid mixer. Not sure I did the right thing but added a bit more water because the dough felt really firm and did not look as pliable as the one in your video. Although it could be the flour available in my area, do you have any recommendations or guidelines? How long would you recommend keeping them at room temp after being baked? Thank you.
Thank you, Ann, for the feedback. It is much appreciated. It could be flour-type, and sting bread flour is good for them.
Hopefully, I will plan a live video of them for Tay Tune next month.
Thank you your family all included
🫶🏾🫶🏾
If I just use half of your recipe, can I use the same width and length or I have to reduce it?
Hi Leo, thanks for this detailed workshop. Which temperature should you bake the cinnamon rolls? Have a nice day :)
Hey bake at 190c
@@leothebaker thank uuuu!
Could you use ground cardamom or is it black cardamom pods they are difficult to find in the U.S. thinking about trying online
Hi Leo is it okay if I change the water to milk ? Is there difference?
Hi Leo, I have a small professional oven (not industrial) what temperature should I use to bake the cinnamon? I know you said it in the video, but I couldn't understand it. (I'm not an English speaker) thanks in advance! great video!
Use 190c and check after 10mnt bake if the bottom is not coloured if it is put a tray underneath and colour the top
Which cinnamon do u recommend? Chinese or Siri lankan?
Question when is your dough rising? I usually mix let double then work it out. Let rise again then bake. Maybe I’m missing where you’re saying it’s doing that. Unless it’s not needed. Thank you!!!
First, rise in the fridge and roll out, then let it rise again, then bake
14:56 Can it stay longer in the fridge as in will it still be ok? Thanks for sharing 🙏
You can leave overnight as well. ❤
Thank you for sharing and teaching. Just double checking we can reduce the flour by half(to make a smaller batch) but the rest of the ingredients remain the same quantities?.
If you half the flour you need to half everything 👌🏾
Thankyou❤️🌞🌻☕️
looks so tasty!!
It is!
Amazing ❤
Thank you for the demonstration. It is very helpful! Is there a reason why you don't include egg in your dough? Thank you.
Yes, so that many can enjoy them. Some people are allergic to eggs, especially here in the UK
I will try this recipe
Sure 😊
Sprial or planetary mixer for best results for this type of dough?
Either
Hello Leo! Thanks for sharing. Can we use instant yeast? If so, what’s the amount?
You r welcome.
Check the description Ann.
I’m new to baking. What is proofing please?
To ride the dough