📖 Find the written recipe in the link below the video ⤴ 🌾 If you would like to support my work click here ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/
These were a BIG HIT at Thanksgiving - in fact I am making yet another double batch today for my niece who is visiting from the UK (two-year work assignment) to visit her family. My sister is a cinnamon roll connoisseur - she just ate the cinnamon roll this morning (two days after I baked them) and she said these are the BEST I have ever made!!!! Thanks again for sharing this recipe.
Made these yesterday for my wife's birthday and got a "wow" reaction. Was a bit nervous when starting to incorporate the butter, couldn't believe it would go back to a smooth elastic dough
I like to add some lemon juice to the cream cheese glaze. For the filling I like to add some chocolate chips. Your video is as always, awesome. The rolls look great also.
I cut mine with a piece of dental floss. Slide it underneath, cross the ends over the top and pull. Makes perfect cuts without collapsing the rolls. Great video!
I made these for Easter. I swapped half of the Yudane for an aged poolish I've been cultivating. They were excellent. You're channel has been instrumental in my baking. I am in no way am expert, however understanding a few fundamental principles has allowed me to experiment, it's amazing how with only four ingredients, the final product can change dramatically depending on which technique is used. Keep up the good work.
Made these tonight and they were fantastic! My dough was a little scary looking at first, but I trusted the process and it came out perfectly. I am a home-based baker who is just starting out with trying to sell my goods. I have learned a lot from your tutorials! It’s much appreciated:)
AAAAHHHHH, I love the tip about folding under the end to keep it from unraveling and leaking!!! Excellent idea. I'm making these tomorrow... I know they will be AWESOME!
Baked these this afternoon - YUM! I did make 12 smaller rolls which allows me to share with family and neighbors (and keep a few for me 👍). Did I say YUM before? Because - WOW, soft and tender crumb with the cinnamony-sugary-butter swirl and just a dollop of the frosting - perfection!! Thanks for this recipe - I may just have to make this for our family Thanksgiving. Photos have been posted in "Charlie's Baking Buddies".
@@ChainBaker I baked a double batch for Thanksgiving - made a total of 16 (larger than my previous bake, just a bit smaller than your version). I agree, so much softer and fluffier this time. I packed them (along with containers of cream cheese frosting) as a "to-go" item for everyone to take home after dinner. Photos have been posted on "Charlie's Baking Buddies".
@@Jeepy2-LoveToBake Hi, did you need any extra cinnamon sugar for that many rolls or the dough/spices ratio is the same? Hope you are having a great day
@@TitanBichota I have made a total six batches of these rolls, with sizes ranging from 8-12 per batch. I did not increase the cinn/sugar ratio. Everyone loved them (family and co-workers). I have already been requested to make a 3X batch for our family Christmas potluck
Thanks for this. I have been making Cinnamon Rolls with Tangzhong/Udane for a couple of years now, for sale at our local farmers market - very successfully. This recipe though is a game changer. I have changed the Udane/Tangzhong to a 2:1 ration (water to flour) for ease of mixing prior to refrigeration. Because of the volume of dough I need, I make A MULTIPLE the recipe in a 30 quart Rotary Mixer. It comes out great and the finished rolls are amazing!!! THANKS AGAIN!!!!
I made 100g of Yudane, in anticipation of this recipe early morning on Sunday (USA). Magically that was exactly the amount needed, and the rolls came out gorgeous! Holding them feels like holding a cinnamon cloud!
You made 100g yudane, so was that 50g boiling water and 59g of flour? The recipe says 100g water 100g flour which would be 200g yudane. I'm asking because I made this with 200g yudane and it came out dense. Of course there are other reasons why this may have happened. But I was thinking of reducing the size of the yudane. So did you use a total weight of 100g yudane?
@@JohnSantosuosso I am guessing it came out dense, because you didn't proof it enough, or you didn't knead the dough enough to create enough gluten for trapping gas into the dough layers.
Seeking for "what is yudane" brought me to your channel, which is amazing! With lot of hints, tricks and hacks for baking even Mexican bread and tortillas! (Add to your list of future projects the "cemita bread", btw). Cinnamon rolls brings me to my childhood, and using yudane looks like makes them even better! Thanks for the advice. I will use yudane for more of the bread I bake. Saludos!
The recipe calls for white bread flour, but he is in Europe. The flour in North America typically has a higher protein content, so all purpose flour here is typically a similar protein content to European bread flour. You might also have to play with the amount of liquid to add, North American flour tends to be kinda dryer, and can take higher hydration. I guess all that means is that you have to make a lot of cinnamon rolls to get it just right ;)
These are amazing. Thanks for showing me how to make them. I upped the cream cheese a bit for more tang. You must have a serious sweet tooth. Chilling the frosting for a little bit let me frost the rolls after cooling for about 15 minutes so i could eat them warm. As is tradition. 😊
I just think that Yudane method is more better than tanzhong method. I figured out Yudane method thanks to this channel. Please keep up with good work. You are really talented baker.
These were the best thing I ever ate until I made your cruffins. Charlie you are the bomb ! Helping us to bake better with simple ingredients and your methods are fantastic. Thanks again .
Thank you again for this recipe - I will be making your regular Super Soft Yudane Rolls to bring to Thanksgiving - perhaps I'll also make some of these wonderful Softest Yudane Cinnamon Rolls, too! If I actually charged people for any of my bakes, I'd be able to donate more - haha!
These are the ultimate ones at the moment 😁 You're already extremely generous ☺️ thank you! 🥰 You'd be rolling in it if everyone was paying for the goodies you treat them with 🤑
@@ChainBaker You are very welcome - it is well deserved as we all know you won't post a video until the recipe is perfected. 🤩🤩 I can add this to my list of "delicious bakes" on IG. My friends and family use it as their "menu" when I ask - "is there something you would like for me to bake?" 😉
Gonna make these right after I finish writing this comment. It’s 19:00 GMT; I wonder if I will have time… Your recipes never disappoint. I’ve never heard yudane known as a ‘scold’, so thanks for informing me. Scold is Icelandic for poet!
Baked a triple batch (slightly smaller) - based on a comment you made about prepping the cinnamon rolls and placing in the fridge for an overnight cold-proof (I also reduced bulk fermentation by 1/3). They baked beautifully - brought to the office to share fresh cinnamon rolls and cream cheese frosting. Photos have been posted on "Charlie's Baking Buddies".
Hi! I’ve been trying to find the perfect “overnight cinnamon roll” recipe for a while. I’d love to prep them in the evening and bake in the morning! Could you please explain a little more of how and when you put them in the fridge? Any info would be so helpful as I’m still relatively new to baking! ☺️ Thank you!!
@@toriwilliams6264 There was a comment from ChainBaker to a question from Crazboos about an overnight proof in the fridge - I copied the comments below - Good Luck. Crazboos: Hi. Can I refrigerate the dough at any time to bake at a later date. Possibly before I cut the rolled up cinnamon log before the final 2 hour proofing. If so when can that be done exactly? Thank you in advance. ChainBaker's reply was: You can refrigerate it right after it's cut. Then bake it straight out the fridge on the next day. If you are going to do it this way, then reduce the bulk fermentation time by about 1/3.
@@Jeepy2-LoveToBake thank you so much for putting all of this together for me! :) I’ve been so timid of putting dough in the fridge overnight, I don’t want to mess anything up! I will try this.
@@toriwilliams6264 if you follow ChainBaker’s other recipes as provided, you will be a success. He doesn’t always provide an “overnight” technique for his recipes, sometime the overnight cold-proofing is part of the recipe. I am prepping a double batch of his Whole Wheat/Rye w soaker bread recipe right now and it includes a 24-hr cold ferment process, then you still have to shape and proof it for another 4 hours before baking. Good luck with the recipe - if you want a more sticky bun, check out his recipe for sticky sauciest pecan buns.
Great video, thank you for sharing. :-) I have been folding mine over instead of rolling the dough and cutting long sections and then making two cuts into each individual cut to then braid it, tuck the braid and then bake in a muffin tin. They turn out beautiful. Also... if it helps... maybe not but I found cutting the log to be easier using non-flavored dental floss. Pull it under the log, grab both sides of the floss and bring together at the top, cross the floss and in one smooth motion pull and you'll have a uniform cut every time. :-)
Interesting, this Yudane Method I use all the time when making Pieorgi or so called dumplings. For the pierogi dough I put boiling water to flour and I knead it until smooth, and let it rest for 20 min, then I cut into pieces and roll it to wrappers and start filling it. I will try these cinnamon rolls with this method. Thank you ❤
I've made them a couple of days ago. Big hit among my friends! They really were very, very soft (the rolls, I mean 🙂). From now on, this is going to be THE recipe for my rolls!
"Squishy goodness " is the next level..... This will be amazing for sure! I going to try this and then possibly french bread..( french toast I mean).. I see lots of hiking in the near future
About to turn on the oven and bake these! I've made your giant cinnamon monster bun twice so mixed it up this time. Usually don't eat white chocolate but one of the best chocolates i've eaten was a white chocolate ball dusted with cardamon and had an almond inside it. So i changed the cinnamon for cardamon. Was going to add chopped almonds in the filling but as i'm typing this realized i forgot. Doh! Will chop some up and add to the white chocolate frosting haha. Thanks for everything, mate.
Awesome work bro! I'm learning a lot from you. Just a question, how would you adapt this recipe to include a pre-ferment step? Also, would it be worth the work to do that?
I made the Fluffy rolls (which can be found on yt) which use the Tangzhong method. Shortly after making them I saw your video on Tangzhong vs. Yudane and decided that if I make the fluffy rolls again I'd try Yudane. Using Tangzhong did produce cinnamon rolls that are quite fluffy.
Milkbread cinnamon rolls are also pretty soft. Softer than i could make the sponge ones. Might just be that my milkbread skills are better than my cinnaroll skills, though :). Gonna try this one and compare!
I wasn't sure of the difference between the tangzhong and yudane method. I was sure you previously had a video of buns/rolls with the tangzhong enhancer. Guess not. So I had to go back and re-watch your video that directly compares the two methods. I'm sold now on the yudane because of how much easier it appears to be with as good, if not slightly better results. Thank you for this.
I do enjoy your videos and appreciate the amount of knowledge you're giving to people. I've seen you talking about different pre-fermentation doughs like poolish. Also you talked about Yudane in making bread and specially buns. sooo... I've been wondering if we combine poolish with yudane in one recipe for a burger bun! I'm wondering how it would turn out in the end. good luck, mate
@@ChainBaker hmm also I just figured out that baking with whey (sweet whey) as a replacement for liquids in the dough can make a dough better due to higher protein. what do you think about that
7:12 If you're doing the Clap Method of surface cleaning, make sure to remove utensils from the area. I clapped to clean up a few days ago and my rolling pin and dough hook disappeared along with the mess on the counter.
Putting these on my to do list for next weekend! And thanks for including farenheit temps in your videos too, I dont have to pause your video and ask Alexa to convert to farenheit 😂 😂
Video proof that bad boys can also be soft and puffy. I will try this version and compare to your earlier recipe. I think this will take the blue ribbon. 🌊
I'm making these right now! Really fun to make and they came together just like you demonstrated. Great video! Would this dough be a good one to make a cinnamon swirl bread loaf with? Thanks for the great videos, you really upped my baking game!
I've been making your sponge cinnamon rolls recipe with yudane. Good to see you make a video on yudane method. I also been wondering how does cinnamon roll dough fair after overnight cold fermentation, just haven't got to try it yet. Out to find best taste and texture balance for rolls.
for cold fermentation you'd have to adjust the amount of yeast in the recipe. there's not really a practical way to know how much more or less it is, since there are way too many variables involved (potency and vitality of the strain you use, temperature of the fridge, even the hardness of water, aka content of calcium and other minerals, has an influence on bacterial metabolism) there are spreadsheets to find on google thar give you a rough idea how yeast population behave at different temperatures though, so if you decide to go through that route, do let us know how your experiment worked out
Discovered your channel recently and you've become my go to everything baking! I'm really thankful to you for creating such informative content. I'm going to give this a try, unfortunately I have a typical deck oven with no fan, what temperature should I be baking these cinnamon rolls at? Any help will be really appreciated 🙏🏻
Edit: i tried it, the rolls was absolutely delish :3 but the frosting was way too sweet for my liking, i ended up not use it, just eat the rolls with morning coffee it’s perfect 😊 I’m about to try to make a sourdough cinnamon roll this week, but i think since it’s my first cinnamon roll i think i need to tryout an instant yeast recipe first, and because it’s using a flour trick (?) (that Yudane thing, i only know Tangzhong) it must be really soft (like tangzhong does to my regular bread) will do try :D thank you
Hello to you!! I’m just subscribe…..happy to see all your uniqueness and delicioussss recipes……question do you have crepes recipes??….as well as vegetarian filling for puff pastry??……please reply……take care….stay safe….be happy……Rebeca…..Canada ❤
No crepes, but I do have fermented pancakes - th-cam.com/video/h3SnfA-vj5Q/w-d-xo.html Here are two vegetarian puff pastry recipes 1) th-cam.com/video/4qC9d2d7rqo/w-d-xo.html 2) th-cam.com/video/rccx-0y1l4M/w-d-xo.html
Hi ChainBaker! First of all thank you for your content it's so great to learn various baking techniques from you. I just have a tiny problem however, my dough wasn't smooth at all after I combined the yudane and the rest of the ingredients. It wasn't smooth and it was pretty sticky. What could be the problem? Thank you 🙏🏻
Perhaps your flour is weaker?! Adding more flour should fix it. Don't worry too much about smoothness. It can be slightly sticky and rough. Folding during bulk fermentation should go a long way towards making it smoother and tighter.
The glazing aside, this is exactly how you make the original classic swedish cinnamon bun, the Kanelbulle. Ofc the original ones are baked in paper muffins forms to be handled easier everywhere. And yes, they really are enjoyed everywhere in every setting and context and place in Sweden. Really the whole scandinavia though, because Norway Finland and Denmark are almost eating them as much as swedes.
Wow this great. If am already using tangzhong method and I also add scolding for another part of the flour, would that be ok? Or too much for them to hold up shape
Thank you for the new cinnamon roll recipe using yudane. These will be perfect for Thanksgiving. Probably going to try an overnight rise in the frig so I can bake these in the morning. @ChainBaker - Have you ever tried SAF Gold Star yeast? It seems to work better with enriched doughs like these cinnamon rolls.
I am trying too make my perfect cinnamon rolls for a while now. They are almost there, but once i put then in the oven they collapse and leave gaps between the layers which doesn't look nice. Now i've red that a too wet dough can cause this. My dough is pretty wet since i thought wetter dough gives better results. Could this be the anwers? Do you have any experience with this? :( Btw i love your videos and your scientific approach to baking made me want to make my own cinnamon roll recipe in the first place.
Ich habe das Rezept heute ausprobiert und bin begeistert; fluffig wie beim Bäcker nur besser weil selber gemacht. Das Topping ist etwas Süß, ich habe die guten Stücke einfach ohne serviert . Diese Cinnamonrolls gibt es jetzt öfter😁 Ist bread flour= Mehl Typ 550?
I just made these (waiting for final proof) but I added a preferment to see if I could reduce the final proof time and still have good flavor. Hope it doesn’t mess it up lol
@@ChainBaker true I did 2 batch ,one with yudane overnight, one as you mentioned in your original recipe, it's hard to find some difference, thx a lot to sharing Ur knowledge in baking .
📖 Find the written recipe in the link below the video ⤴
🌾 If you would like to support my work click here ⤵
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🍞 Share your bread pictures here ⤵
www.flickr.com/groups/chainbaker/
These were a BIG HIT at Thanksgiving - in fact I am making yet another double batch today for my niece who is visiting from the UK (two-year work assignment) to visit her family. My sister is a cinnamon roll connoisseur - she just ate the cinnamon roll this morning (two days after I baked them) and she said these are the BEST I have ever made!!!! Thanks again for sharing this recipe.
Made these yesterday for my wife's birthday and got a "wow" reaction. Was a bit nervous when starting to incorporate the butter, couldn't believe it would go back to a smooth elastic dough
Made them last night. So worth it. Very soft. Wife said they were the best she'd ever had. Such a good recipe.
Proud to say that I was the one suggesting that to Charlie! Thanks for testing it, awesome video as always! Yannis from Greece! ;)
😉
Tucking the loose ends under the rolls...all the wasted years! Thanks for the tips and tricks Charlie! I'll be making these this weekend.😋♥️
I have just went on binge watching about yudane in your channel 😄
There's more coming soon 😁
I like to add some lemon juice to the cream cheese glaze. For the filling I like to add some chocolate chips. Your video is as always, awesome. The rolls look great also.
I cut mine with a piece of dental floss. Slide it underneath, cross the ends over the top and pull. Makes perfect cuts without collapsing the rolls. Great video!
I made these for Easter. I swapped half of the Yudane for an aged poolish I've been cultivating. They were excellent.
You're channel has been instrumental in my baking. I am in no way am expert, however understanding a few fundamental principles has allowed me to experiment, it's amazing how with only four ingredients, the final product can change dramatically depending on which technique is used.
Keep up the good work.
Sounds great! :)
Made these tonight and they were fantastic! My dough was a little scary looking at first, but I trusted the process and it came out perfectly. I am a home-based baker who is just starting out with trying to sell my goods. I have learned a lot from your tutorials! It’s much appreciated:)
What a great method. You've unlocked what amounts to brioche by hand.
Here's a proper brioche th-cam.com/video/h_03N1BrOIY/w-d-xo.html ✌️😉
Thank you I really have to make these. You talked perfect and explained you process so it could be understood. I really appreciate this.
AAAAHHHHH, I love the tip about folding under the end to keep it from unraveling and leaking!!! Excellent idea. I'm making these tomorrow... I know they will be AWESOME!
Baked these this afternoon - YUM! I did make 12 smaller rolls which allows me to share with family and neighbors (and keep a few for me 👍). Did I say YUM before? Because - WOW, soft and tender crumb with the cinnamony-sugary-butter swirl and just a dollop of the frosting - perfection!! Thanks for this recipe - I may just have to make this for our family Thanksgiving. Photos have been posted in "Charlie's Baking Buddies".
I'm happy you enjoyed them 🥰 they'll be perfect for Thanksgiving. If you make them larger they'll be even softer 😉
@@ChainBaker Thanks for the recommendation - will make "full-size" as per the recipe for Thanksgiving!
@@ChainBaker I baked a double batch for Thanksgiving - made a total of 16 (larger than my previous bake, just a bit smaller than your version). I agree, so much softer and fluffier this time. I packed them (along with containers of cream cheese frosting) as a "to-go" item for everyone to take home after dinner. Photos have been posted on "Charlie's Baking Buddies".
@@Jeepy2-LoveToBake Hi, did you need any extra cinnamon sugar for that many rolls or the dough/spices ratio is the same? Hope you are having a great day
@@TitanBichota I have made a total six batches of these rolls, with sizes ranging from 8-12 per batch. I did not increase the cinn/sugar ratio. Everyone loved them (family and co-workers). I have already been requested to make a 3X batch for our family Christmas potluck
Thanks for this. I have been making Cinnamon Rolls with Tangzhong/Udane for a couple of years now, for sale at our local farmers market - very successfully. This recipe though is a game changer. I have changed the Udane/Tangzhong to a 2:1 ration (water to flour) for ease of mixing prior to refrigeration. Because of the volume of dough I need, I make A MULTIPLE the recipe in a 30 quart Rotary Mixer. It comes out great and the finished rolls are amazing!!! THANKS AGAIN!!!!
Awesome! 😎
I made 100g of Yudane, in anticipation of this recipe early morning on Sunday (USA). Magically that was exactly the amount needed, and the rolls came out gorgeous! Holding them feels like holding a cinnamon cloud!
You made 100g yudane, so was that 50g boiling water and 59g of flour? The recipe says 100g water 100g flour which would be 200g yudane. I'm asking because I made this with 200g yudane and it came out dense. Of course there are other reasons why this may have happened. But I was thinking of reducing the size of the yudane. So did you use a total weight of 100g yudane?
@@JohnSantosuosso I am guessing it came out dense, because you didn't proof it enough, or you didn't knead the dough enough to create enough gluten for trapping gas into the dough layers.
Yudane/Tangzhong was a game changer for cinnamon rolls. I have used a complicated Tangzhong method previously but am making these today. Thanks!
this guy has every recipe a baker would ever need, awesome work man
I already made these twice, ima go for another round
Cheers! Happy baking 😎
They look amzing! I use whole milk instead of water and they come out very very soft
Seeking for "what is yudane" brought me to your channel, which is amazing! With lot of hints, tricks and hacks for baking even Mexican bread and tortillas! (Add to your list of future projects the "cemita bread", btw).
Cinnamon rolls brings me to my childhood, and using yudane looks like makes them even better! Thanks for the advice. I will use yudane for more of the bread I bake. Saludos!
You landed in the right place! Charlie is the Master Yoda-ne of baking!
The recipe calls for white bread flour, but he is in Europe. The flour in North America typically has a higher protein content, so all purpose flour here is typically a similar protein content to European bread flour. You might also have to play with the amount of liquid to add, North American flour tends to be kinda dryer, and can take higher hydration. I guess all that means is that you have to make a lot of cinnamon rolls to get it just right ;)
These are amazing. Thanks for showing me how to make them.
I upped the cream cheese a bit for more tang. You must have a serious sweet tooth. Chilling the frosting for a little bit let me frost the rolls after cooling for about 15 minutes so i could eat them warm. As is tradition. 😊
Oh boy! These assassinamon rolls will kill my diet!
Thanks, it's amazing! I don't make frosting like you, but I make cream from 250g mascarpone + 50g warm milk + 1 table spoon with top of icing shugar.
I just think that Yudane method is more better than tanzhong method. I figured out Yudane method thanks to this channel. Please keep up with good work. You are really talented baker.
OMG...I never knew you can use the Yudan method to make cinnamon rolls! Thank you for sharing!
Grazie.
Thank you 🤩
wow cinnamon rolls LOOK AMAZING
These were the best thing I ever ate until I made your cruffins. Charlie you are the bomb ! Helping us to bake better with simple ingredients and your methods are fantastic. Thanks again .
😁👍
Thank you again for this recipe - I will be making your regular Super Soft Yudane Rolls to bring to Thanksgiving - perhaps I'll also make some of these wonderful Softest Yudane Cinnamon Rolls, too!
If I actually charged people for any of my bakes, I'd be able to donate more - haha!
These are the ultimate ones at the moment 😁
You're already extremely generous ☺️ thank you! 🥰
You'd be rolling in it if everyone was paying for the goodies you treat them with 🤑
@@ChainBaker You are very welcome - it is well deserved as we all know you won't post a video until the recipe is perfected. 🤩🤩 I can add this to my list of "delicious bakes" on IG. My friends and family use it as their "menu" when I ask - "is there something you would like for me to bake?" 😉
@@Jeepy2-LoveToBake that is perhaps the BEST use for an Instagram account! 🤩
@@ChainBaker I agree!!
This recipe looks really good and the tips for baking the rolls is spot on. Thanks!
I love Cinnamon rolls, and looking at this, I’m drooling. Have to make it next weekend
Gonna make these right after I finish writing this comment. It’s 19:00 GMT; I wonder if I will have time…
Your recipes never disappoint. I’ve never heard yudane known as a ‘scold’, so thanks for informing me.
Scold is Icelandic for poet!
Charlie may have said "scald."
@@perniciouspete4986 Oh, homophones!
This is my absolute favorite! I’ve tried lots of recipes. Soon as I finish the last batch from your channel, this is next.
Baked a triple batch (slightly smaller) - based on a comment you made about prepping the cinnamon rolls and placing in the fridge for an overnight cold-proof (I also reduced bulk fermentation by 1/3). They baked beautifully - brought to the office to share fresh cinnamon rolls and cream cheese frosting. Photos have been posted on "Charlie's Baking Buddies".
Hi! I’ve been trying to find the perfect “overnight cinnamon roll” recipe for a while. I’d love to prep them in the evening and bake in the morning! Could you please explain a little more of how and when you put them in the fridge? Any info would be so helpful as I’m still relatively new to baking! ☺️ Thank you!!
@@toriwilliams6264 There was a comment from ChainBaker to a question from Crazboos about an overnight proof in the fridge - I copied the comments below - Good Luck.
Crazboos: Hi. Can I refrigerate the dough at any time to bake at a later date. Possibly before I cut the rolled up cinnamon log before the final 2 hour proofing. If so when can that be done exactly? Thank you in advance.
ChainBaker's reply was: You can refrigerate it right after it's cut. Then bake it straight out the fridge on the next day. If you are going to do it this way, then reduce the bulk fermentation time by about 1/3.
@@Jeepy2-LoveToBake thank you so much for putting all of this together for me! :) I’ve been so timid of putting dough in the fridge overnight, I don’t want to mess anything up! I will try this.
@@toriwilliams6264 if you follow ChainBaker’s other recipes as provided, you will be a success. He doesn’t always provide an “overnight” technique for his recipes, sometime the overnight cold-proofing is part of the recipe. I am prepping a double batch of his Whole Wheat/Rye w soaker bread recipe right now and it includes a 24-hr cold ferment process, then you still have to shape and proof it for another 4 hours before baking.
Good luck with the recipe - if you want a more sticky bun, check out his recipe for sticky sauciest pecan buns.
Hello!!! What is "bulk fermentation" .
Is the dough's first fermentation?i have to reduce the time ?
Late to the party again... I'm here because I made your blueberry-lemon rolls recently and they were amazing!
Great video, thank you for sharing. :-)
I have been folding mine over instead of rolling the dough and cutting long sections and then making two cuts into each individual cut to then braid it, tuck the braid and then bake in a muffin tin. They turn out beautiful. Also... if it helps... maybe not but I found cutting the log to be easier using non-flavored dental floss. Pull it under the log, grab both sides of the floss and bring together at the top, cross the floss and in one smooth motion pull and you'll have a uniform cut every time. :-)
Rarely I'll take hints on baking from youtube but your videos are great! I will test this recipe next time I'll make cinnamon rolls.
Thanks
Thank you, Greg! 😎
Interesting, this Yudane Method I use all the time when making Pieorgi or so called dumplings. For the pierogi dough I put boiling water to flour and I knead it until smooth, and let it rest for 20 min, then I cut into pieces and roll it to wrappers and start filling it. I will try these cinnamon rolls with this method. Thank you ❤
I've made them a couple of days ago. Big hit among my friends! They really were very, very soft (the rolls, I mean 🙂). From now on, this is going to be THE recipe for my rolls!
Looks great . thanks . I use unbleached sugar which contains Molases for a bit more character .
"Squishy goodness " is the next level..... This will be amazing for sure!
I going to try this and then possibly french bread..( french toast I mean).. I see lots of hiking in the near future
Man your a genius! Awesome channel, I just discovered it!
I'm just a regular home baker like everyone else here :) Welcome to the channel!
@@ChainBaker Cool! I thought you were a professional baker.
I'm a full time chef. Baking is what I spend my free time on 😉
About to turn on the oven and bake these! I've made your giant cinnamon monster bun twice so mixed it up this time. Usually don't eat white chocolate but one of the best chocolates i've eaten was a white chocolate ball dusted with cardamon and had an almond inside it. So i changed the cinnamon for cardamon. Was going to add chopped almonds in the filling but as i'm typing this realized i forgot. Doh! Will chop some up and add to the white chocolate frosting haha. Thanks for everything, mate.
These look so incredibly soft. Definitely looking forward to tasting them. 😋
I absolutely love your channel. Completely changed my baking game. Is it ok to use a stand mixer for this recipe?
Cheers! 🤩
Here's my mixer guide th-cam.com/video/a0sbfWRhSU8/w-d-xo.html
hey ChainBaker! You're my eyes opener in the Dough Universe 😃🥰
🌌🚀🥖😎
Craving cinnamon rolls for tomorrow's breakfast. Of course I came here for the best technique / recipe. Wish me luck...
You can do it! 😎
@@ChainBaker Thanks!
Definitely trying this, thanks for the vid!
Definitely I'm making these, I discovered Yudane thanks to you and it has been a real game changer for my baking 💪
Finally made them. Came out to be super soft and delicious. Thanks a lot for your efforts. ❣❣
Awesome! :)
Thanks! I’m an American friend! I think I better get in the kitchen and make some cinnamon rolls! 😋
Awesome work bro! I'm learning a lot from you. Just a question, how would you adapt this recipe to include a pre-ferment step? Also, would it be worth the work to do that?
Instead of a pre-ferment I would suggest cold bulk fermentation. th-cam.com/video/x-8UoEgtt48/w-d-xo.html
Спасибо ! Булочки очень нежные! попробую их приготовить! 👍👍👍 Thank you ! The buns are very soft! I'll try to make them!👍👍
I made the Fluffy rolls (which can be found on yt) which use the Tangzhong method. Shortly after making them I saw your video on Tangzhong vs. Yudane and decided that if I make the fluffy rolls again I'd try Yudane.
Using Tangzhong did produce cinnamon rolls that are quite fluffy.
Milkbread cinnamon rolls are also pretty soft. Softer than i could make the sponge ones. Might just be that my milkbread skills are better than my cinnaroll skills, though :). Gonna try this one and compare!
Learning so much. TY
I wasn't sure of the difference between the tangzhong and yudane method. I was sure you previously had a video of buns/rolls with the tangzhong enhancer. Guess not. So I had to go back and re-watch your video that directly compares the two methods. I'm sold now on the yudane because of how much easier it appears to be with as good, if not slightly better results. Thank you for this.
Tangzhong can be more useful for higher hydration breads because it allows for more liquid to be added. They both have their advantages.
Greetings from Vienna 🥇🥇🥇
I do enjoy your videos and appreciate the amount of knowledge you're giving to people.
I've seen you talking about different pre-fermentation doughs like poolish.
Also you talked about Yudane in making bread and specially buns.
sooo... I've been wondering if we combine poolish with yudane in one recipe for a burger bun!
I'm wondering how it would turn out in the end.
good luck, mate
That sounds interesting! I'll add it to my projects list :)
@@ChainBaker hmm also I just figured out that baking with whey (sweet whey) as a replacement for liquids in the dough can make a dough better due to higher protein. what do you think about that
I have heard of this before but have not tried it yet. Another one for the list!
I'll sure try. Thanks
I really recommend chilling the dough after you roll it out. 20 mins is enough. Will make a dough a lot easier to work with and cut.
Perfect timing! I need to make these for Christmas morning so I start with the warm-up batches now 😋
these were wonderful!
Just in time for Thanksgiving! thank you 🙏🏽
Beautiful !!!
7:12 If you're doing the Clap Method of surface cleaning, make sure to remove utensils from the area. I clapped to clean up a few days ago and my rolling pin and dough hook disappeared along with the mess on the counter.
😄
*Delicious* 😋
Looks amazing bro
Oh my god, these look amazing 😋
Putting these on my to do list for next weekend! And thanks for including farenheit temps in your videos too, I dont have to pause your video and ask Alexa to convert to farenheit 😂 😂
God these are beautiful. Will have to make one day.
Video proof that bad boys can also be soft and puffy. I will try this version and compare to your earlier recipe. I think this will take the blue ribbon. 🌊
😁
I'm making these right now! Really fun to make and they came together just like you demonstrated. Great video!
Would this dough be a good one to make a cinnamon swirl bread loaf with?
Thanks for the great videos, you really upped my baking game!
Definitely! It would make an awesome loaf 😎
I always use this method or the tang gong.
I've been making your sponge cinnamon rolls recipe with yudane. Good to see you make a video on yudane method.
I also been wondering how does cinnamon roll dough fair after overnight cold fermentation, just haven't got to try it yet. Out to find best taste and texture balance for rolls.
for cold fermentation you'd have to adjust the amount of yeast in the recipe. there's not really a practical way to know how much more or less it is, since there are way too many variables involved (potency and vitality of the strain you use, temperature of the fridge, even the hardness of water, aka content of calcium and other minerals, has an influence on bacterial metabolism)
there are spreadsheets to find on google thar give you a rough idea how yeast population behave at different temperatures though, so if you decide to go through that route, do let us know how your experiment worked out
I love a good korvapuusti! I know they aren't exactly the same but they are similar
Discovered your channel recently and you've become my go to everything baking! I'm really thankful to you for creating such informative content. I'm going to give this a try, unfortunately I have a typical deck oven with no fan, what temperature should I be baking these cinnamon rolls at? Any help will be really appreciated 🙏🏻
I increase the temperature by 10% as a general rule for fan vs no fan ✌️😎
Edit: i tried it, the rolls was absolutely delish :3 but the frosting was way too sweet for my liking, i ended up not use it, just eat the rolls with morning coffee it’s perfect 😊
I’m about to try to make a sourdough cinnamon roll this week, but i think since it’s my first cinnamon roll i think i need to tryout an instant yeast recipe first, and because it’s using a flour trick (?) (that Yudane thing, i only know Tangzhong) it must be really soft (like tangzhong does to my regular bread) will do try :D thank you
The frosting was too sweet for me too. And it took me less than 100 gm of confectioners sugar to make the right consistency of frosting
I added lemon zest and a few drops of lemon juice to balance the sweetness
Hello to you!! I’m just subscribe…..happy to see all your uniqueness and delicioussss recipes……question do you have crepes recipes??….as well as vegetarian filling for puff pastry??……please reply……take care….stay safe….be happy……Rebeca…..Canada ❤
No crepes, but I do have fermented pancakes - th-cam.com/video/h3SnfA-vj5Q/w-d-xo.html
Here are two vegetarian puff pastry recipes
1) th-cam.com/video/4qC9d2d7rqo/w-d-xo.html
2) th-cam.com/video/rccx-0y1l4M/w-d-xo.html
Hello to you!?…..thank you for the reply
Hi ChainBaker! First of all thank you for your content it's so great to learn various baking techniques from you. I just have a tiny problem however, my dough wasn't smooth at all after I combined the yudane and the rest of the ingredients. It wasn't smooth and it was pretty sticky. What could be the problem? Thank you 🙏🏻
How long did you knead for?
@@zoharkiks likely less than 10 minutes and i gradually added a little flour but it was still sticky
Perhaps your flour is weaker?! Adding more flour should fix it. Don't worry too much about smoothness. It can be slightly sticky and rough. Folding during bulk fermentation should go a long way towards making it smoother and tighter.
The glazing aside, this is exactly how you make the original classic swedish cinnamon bun, the Kanelbulle. Ofc the original ones are baked in paper muffins forms to be handled easier everywhere. And yes, they really are enjoyed everywhere in every setting and context and place in Sweden. Really the whole scandinavia though, because Norway Finland and Denmark are almost eating them as much as swedes.
Wow this great. If am already using tangzhong method and I also add scolding for another part of the flour, would that be ok? Or too much for them to hold up shape
There is no good reason to use both methods in the same recipe. You'll be wasting your time. One of them is good enough ✌🏼
These cinnamon rolls look amazing !!!
Can i use milk instead of water ? I need to increase the amount of milk ?
Yes. Milk is only 90% water, so you will need just a little more :)
@@ChainBaker thank you !!!!
Thank you for the new cinnamon roll recipe using yudane. These will be perfect for Thanksgiving. Probably going to try an overnight rise in the frig so I can bake these in the morning.
@ChainBaker - Have you ever tried SAF Gold Star yeast? It seems to work better with enriched doughs like these cinnamon rolls.
I use the same yeast for everything and it works just fine. And it's the only yeast in my local supermarket 😄
Edit: it's Doves Farm instant dry yeast.
I am trying too make my perfect cinnamon rolls for a while now. They are almost there, but once i put then in the oven they collapse and leave gaps between the layers which doesn't look nice. Now i've red that a too wet dough can cause this. My dough is pretty wet since i thought wetter dough gives better results. Could this be the anwers? Do you have any experience with this? :(
Btw i love your videos and your scientific approach to baking made me want to make my own cinnamon roll recipe in the first place.
Sounds like they may be over proofed. Try baking sooner. Or just try this recipe and see how it compares. The scald makes them ultra soft!
I uh, didn’t read the directions and added the butter in earlier xD but I was still able to knead the dough….eventually.
These look unreal! Would the dough recipe work well for Belgian Buns also?
I don't see why not! 😉
For a second there I was full-on expecting these to be made with rough puff pastry ;)
😁
Would the scald method produce the same results?
They're basically the same method.
Ich habe das Rezept heute ausprobiert und bin begeistert; fluffig wie beim Bäcker nur besser weil selber gemacht. Das Topping ist etwas Süß, ich habe die guten Stücke einfach ohne serviert . Diese Cinnamonrolls gibt es jetzt öfter😁 Ist bread flour= Mehl Typ 550?
Es freut mich das es Ihnen gefallen hat! :) Ja, das Mehl, das ich verwende, sollte zu T550 passen.
These look delicious! How much 100% sourdough starter should I substitute for the yeast?
I would use 20% of the flour in this recipe to make a leaven.
Thanks for the quick response. Will let you know how they turn out!
I just made these (waiting for final proof) but I added a preferment to see if I could reduce the final proof time and still have good flavor. Hope it doesn’t mess it up lol
Update: They were amazing with the poolish. 💯 recommend trying haha
Awesome! 😎
I used your "flying sponge" recipe and found the flour well hydrated and the rolls lasted soft of a few days....
Thank you so much for your lovely recipes. I just had a question, won't adding yeast and salt together kill it?
Not at all. Here is a video about it - th-cam.com/video/ez95TmSKG04/w-d-xo.html
I have been following Ur recipes , interesting videos, for that particular recipe isn't better to refrigerate the yudane overnight?
You can refrigerate it, but there is no need I would say.
@@ChainBaker true I did 2 batch ,one with yudane overnight, one as you mentioned in your original recipe, it's hard to find some difference, thx a lot to sharing Ur knowledge in baking .
It is so worth the effort….next time a double batch!
So my kid wants me to make orange cinnamon rolls now. How much zest and where to add it would everyone recommend?
Add the zest of 1 orange to the dough and add more zest to the frosting. You can even replace some of the water in the dough with orange juice.
Thanks, she'll be thrilled!
I added some of the zest to the frosting as well. I was told they turned out great! Thank you again.
Will this work using the no knead method?
Definitely! Just mix it real well to begin with.