Absolute star, making these tonight for my pregnant wife who’s going through a cinnamon bun stage! Come back to TH-cam, we miss you Jack, you’ve made our house so so much better now that we don’t have to rely on all that nasty shop bought ultra-processed stuff. Our little toddler loves all that we bake thanks to your expert guidance! ❤
My 14 year old daughter watched this video with me and said, "Oh yeah, we're going to this guy's bakery." "In England?!?" I said, because we live in Harpers Ferry, West Virginia, USA. "Yup" she said. :)
Corners, thread, parchment paper and scrapper techniques in this video ... if these are any indication as to what the future holds if we hang with Jack we're in for a hell of a great ride.
OMG @ cutting those with thread. I nearly fell off my chair! The angst I have gone through trying to get the perfect cuts on those cinnamon logs...you've no idea. And BOOM!! You did it just like that. Amazing, Jack. Whether or not you invented the thread cut doesn't matter. I'd never seen that anywhere. You da bomb :D
That tip on how to get a rectangle is great & crunching up the parchment paper is so simple yet it never crossed my mind. Thanks for the great tips. Oh, and my family love your cinnamon buns whenever I make it. Thanks for sharing.
Jack you never dissapoint...been making these pretty successfully for about 6 yrs now...but love learning new techniques to make things better! Love the bit about leaving the bottom seam bare...now let me get my mise together and then crank up the Ankarsrum....don't judge me y'all...I do triple batches so I can bless the neighbors ...and hubby's employees....and carpal tunnel don't play👍🏽 Happy baking! 🫓🍞🥐🥖🥨🥯
Great video, picked up extra tips for sure. One variation I use is to mix the butter, sugar and cinnamon together so I'm not dealing with it falling off like the dry sugar on top. I bake mine in non stick round cake pans, easy to take out without dealing with parchment paper.
Jack, for my newbie bread makers I changed the recipe slightly by incorporating the butter, sugar and cinnamon all together, which made it just one simple step that fitted into our short two hour class timeframe. I now use this method all the time. Best cinnamon buns ever!!!
Dear Jack.. I can bake the best cakes, but the worst breads, buns or anything yeast and dough (I really dont enjoy it cause I am bad at it).. you really helped me troubleshoot what went wrong.. such as my dough ect... Now I love making my own bread😘🥰
The rolling technique was the forehead slap moment for me! I mean, duh! I have made tons of pastries and always struggled with getting the corners nice and even (puff pastry in particular). My wife will be happy; I'm making this recipe this weekend. I love the channel, so much so that I purchased your book.👍
Great tips..I knew about the cotton cutting method..and use it.. I add apple purée down the middle of the roll and it cuts the sweetness whilst making it delicious…( you could add softened Apple slices) .🇬🇧
I do NOT know how I missed this one. I’ve been making cinnamon rolls Christmas morning for 25 plus years. And yet this video taught me so so much that I’m going to have to make them again this week just to try out all I’ve learned. THANK YOU!!
Brilliant❣️ Love the corner tip!!! And the thread cutting tip!!!! Have your scraper too! Love your site, videos and all your baking materials!!! I bake 2-3 times a week with your sourdough recipe!!! You are the best! Thanks Jack!!!♥️🥖
Excellent "Jack-O" (as usual ;-) !! Iv'e been baking these little beauties for years, and always get AMAZING coments! Some have argued that mine were "store bought", or from a bakery! I alwasy, of course, take it as a compliment. I do like your regular icing, and yes, cream cheese icing is also deish as well. TIPS: I like to put just a kiss of citrus, usually orange zest, and a squeeze of the pre-washed (important) oil from the orange peel. I like raisins, most do not, so, I also make mine with very lightly toasted (brings out the nutty flavor) pecans. Some like it both ways ;-) Also, though some find it a bit odd, a pinch of salt and freshly ground pepper add an under tone of "spice" without disrupting the flavor profile of the cinnamon! All in all, keeping these simple is the true beauty of them... Nothing to outlandish here Mate! Cheers, Craiger
I've made a lot of these in Finland, and just want to say that this is a very good video. We tend to bake these spread out on trays so they are not touching. Sometimes, the end of the roll will come off in the oven and the end result will look bad. To help this, you can pull/stretch the end of the strip away from the roll, then wrap and tuck it under the bun. It should then stay in place in the oven, and the end result is a perfectly round bun.
Thanks for this Jack. I make your cinnamon buns regularly as we have them for breakfast. I’ve now discovered that I having been making them upside down, so no wonder they come out so weird looking but delicious. I also make your hot cross buns for breakfast but have taken cross off now and call them tea cakes. Love your recipes x
Yummy! I didn't actually realize you already had a cinnamon bun recipe - I thought I had entered 'cinnamon' in the search box once & it didn't seem to come up with it, but I realize now I was wrong! So happy right now lol 👍
thanks for those rolling tips...how did I not know that!? I've always struggled to keep it as a rectangle! but the thread trick...yep...I use dental floss and you're right..it is SO satisfying!!! glad I'm not the only one who thinks that! ;) Now I'm motivated to make these on this upcoming rainy weekend! THANKS!
You are a genius! You're tips and tricks are spot on and recipes work flawlessly! I followed your instructions and on my first go, aced it! Posted a picture of my cinnamon buns on FB and was asked by a friend if I'd bake some for a meeting for her! Thank you!
I really like the tip about cutting with cotton thread, you got such a clean cut! The cinnamon buns we make here in Sweden are very similar, except we brush the buns with eggs and sprinkle with nib sugar before they go into the oven. :) We also let them prove and bake in separate paper baking cups so they don't merge when in the oven.
Definitely using that thread cutting technique. I've used a scraper to cut mine before, squashes them a bit though they normally spring back to a round shape while proving. I make mine on flattened out muffin cases instead of in a tin, makes them easier to split up and freeze.
Beautiful Buns, great tips. I always have a problem rolling out my dough into a rectangle. After watching this video I think your method will take care of it for me. Thank you-thank you-thank you! The one thing I do differently that seems to work well (for me) is I mix the softened butter and cinnamon brown sugar together into a paste, a smear if you will. It avoids getting the cinnamon sugar all over the place when sprinkling it over the butter and when rolling up the dough. I'm not as neat as you are, LOL. But what ever works for you, right? The buns always come out fluffy and yummy. I also use a cream cheese frosting on the finished buns.
Hey Jack, thx for the reminder to bake some cinnamon buns and all the great tips how to shape perfectly which I tried to put to good use Keep up your good work ;)
Your brightness or contrast for large portions make this video really hard to watch, but keep up the good work. I learned something and I'm into baking cinnamon rolls... with apple,pecans and caramel.
Happy to see you Jack! In these strange times we're living in, I sometimes wonder who's been detained.😁 Back in the last century 😉 I used to be the one to make the cinnamon rolls in the restaurant where I worked. Still never did that cool thing with the corners! That's Brilliant!👍 We used to play around with the icing/glaze making it with coffee or orange juice (my favorite). Thank you Jack and best thoughts. 🇺🇸💜🇬🇧🤗
Fantastic. I make babka and have used melted butter up till now, which is really messy For those if you who don't know, it's basically cinnamon buns in loaf form, twisted or plaited and baked in a tin. Spreading soft butter seems so much better AND the trick to leave the bottom clean and create a seal is going to be life changing for me, I'm sure.
Already had a batch started when this showed up. Didn't quite get the corner technique right but I did put the (most excellent) scraper (ever) to good use applying the butter😁
Ahh, another cracking video! I have got one of my daughters (12) as interested in all your recipes and tips as I am, my eldest son (16) and his younger brothers imitate the "roll that themetune" at any opportunity (hand gestures included) and the rest of the family love the results of us all hooked on your videos. Win-win all round! As an aside, as a mum who spends a lot of time in the kitchen (baking, bien sur), I had my eyes on those tins and the little rectangular dish. Would you be able to share where you got those from? Keep up your fantastic work - we've watched every single video over the past 3 years and put most of it into practice. Here's to many more!
I JUST noticed you have developed the Gordon Ramsey monologue bounce when you talk (at the start and end of the vid) 😁😁 the sign of being great? You tell me! Glad to see you back man. Can anyone post his recipe vid for these rolls??
Thanks for the great video Jack! Full of great tips like rolling into a rectangle, parchment paper, and cutting with string. These were amazing! One question... How should I keep these fresh? Wrapped up on the counter or placed in the fridge because of the cream cheese frosting?
I would keep the buns in a ziploc bag and fresh them through the oven before eating. Keep the frosting separate in the fridge when you’re ready for it 👌🏻
Great video, Jack! Try this: Douse those babies with some cream before baking. The result is miraculous. Thanks so much for the corners trick - it's brilliant!
Don't mean to change your recipe but can I use all white flour? And would the measurements stay the same?? Loving all your techniques and suggestions 😀😀
Brilliant, a master class in 12 minutes! Jack is the best teacher that I’ve ever come across for no nonsense straight up how to bake. Could you mention when / if you might refrigerate the dough so that the rolls could be baked in the morning? After Shaping or before?
You could do it overnight after kneading, then after shaping the buns would take WAY longer to rise from cold. OR you COULD shape them, pop them in the fridge, and then let them puff slowly overnight. That way is a little more risky and might take some practice but would be AMAZINGLY practical if you nailed it 👌🏻
That bit with rolling out the corners was a revelation! (This one simple bake contains a lot of good tips.)
And cutting them using thread! Wow!
Absolute star, making these tonight for my pregnant wife who’s going through a cinnamon bun stage! Come back to TH-cam, we miss you Jack, you’ve made our house so so much better now that we don’t have to rely on all that nasty shop bought ultra-processed stuff. Our little toddler loves all that we bake thanks to your expert guidance! ❤
My 14 year old daughter watched this video with me and said, "Oh yeah, we're going to this guy's bakery." "In England?!?" I said, because we live in Harpers Ferry, West Virginia, USA. "Yup" she said. :)
🤣🤣
That corner rolling tip is fantastic! I am always struggeling to get a circle into a square and a square into a circle.
Corners, thread, parchment paper and scrapper techniques in this video ... if these are any indication as to what the future holds if we hang with Jack we're in for a hell of a great ride.
👍agree.
I totally agree!!!!
Buckle up! 👍😁
I call shotgun! Don't forget the snacks...lol
Watching Jack work is strangely therapeutic and satisfying. His actions are so swift.
OMG @ cutting those with thread. I nearly fell off my chair! The angst I have gone through trying to get the perfect cuts on those cinnamon logs...you've no idea. And BOOM!! You did it just like that. Amazing, Jack. Whether or not you invented the thread cut doesn't matter. I'd never seen that anywhere. You da bomb :D
Glad to see you back, Jack. I was beginning to suffer withdrawal symptoms.
Brilliant tip for rolling the dough. Thought you were on hols or something - happy to see your cheeky face again!
That tip on how to get a rectangle is great & crunching up the parchment paper is so simple yet it never crossed my mind. Thanks for the great tips. Oh, and my family love your cinnamon buns whenever I make it. Thanks for sharing.
Jack you never dissapoint...been making these pretty successfully for about 6 yrs now...but love learning new techniques to make things better! Love the bit about leaving the bottom seam bare...now let me get my mise together and then crank up the Ankarsrum....don't judge me y'all...I do triple batches so I can bless the neighbors ...and hubby's employees....and carpal tunnel don't play👍🏽 Happy baking! 🫓🍞🥐🥖🥨🥯
That corner trick is a bloody game changer! Thank you!
WOW... All my comments are already listed below but my favorites are the square corners and the thread!!!!! A million thanks.
Top 3 Lessons:
1. You can roll circles into squares
2. You can use thread to cut the dough
3. Jack is SO STRONG!
Great tip on using the parchment paper!
frankly I learned a lot tricks and skills from you more than I learned in the class. You are legend
Nice one 🤗
The corner trick is brilliant and so is the thread for cutting. Thanks Jake 💞
Great video, picked up extra tips for sure. One variation I use is to mix the butter, sugar and cinnamon together so I'm not dealing with it falling off like the dry sugar on top. I bake mine in non stick round cake pans, easy to take out without dealing with parchment paper.
Jack your such an inspiration, I love the way you roll the corners .
I've been baking cinnamon rolls for years now, and this video is the best one, for absolutely sure.
Jack, for my newbie bread makers I changed the recipe slightly by incorporating the butter, sugar and cinnamon all together, which made it just one simple step that fitted into our short two hour class timeframe. I now use this method all the time. Best cinnamon buns ever!!!
How to roll from a circle to square to rectangle...GENIUS!!! I have been self taught and struggled to make corners. No more struggle...THANK YOU!!!
You make this look so easy Jack and the corner trick is the best. They are perfection. ❤️
Dear Jack..
I can bake the best cakes, but the worst breads, buns or anything yeast and dough (I really dont enjoy it cause I am bad at it).. you really helped me troubleshoot what went wrong.. such as my dough ect...
Now I love making my own bread😘🥰
You always make me smile! Can’t wait to make those and use the thread to slice😉👍
The rolling technique was the forehead slap moment for me! I mean, duh! I have made tons of pastries and always struggled with getting the corners nice and even (puff pastry in particular). My wife will be happy; I'm making this recipe this weekend.
I love the channel, so much so that I purchased your book.👍
My buns will never be the same. Simple yet amazingly helpful - Jack comes to the rescue once again!
Great tips..I knew about the cotton cutting method..and use it.. I add apple purée down the middle of the roll and it cuts the sweetness whilst making it delicious…( you could add softened Apple slices) .🇬🇧
Love it. Makes me want to make them in the morning. Just am waiting on some brioche to finish rising in my loaf pans this afternoon.
I do NOT know how I missed this one. I’ve been making cinnamon rolls Christmas morning for 25 plus years. And yet this video taught me so so much that I’m going to have to make them again this week just to try out all I’ve learned. THANK YOU!!
Brilliant❣️ Love the corner tip!!! And the thread cutting tip!!!! Have your scraper too!
Love your site, videos and all your baking materials!!! I bake 2-3 times a week with your sourdough recipe!!! You are the best! Thanks Jack!!!♥️🥖
Jack, that's absolutely brilliant! I love the technique, I must try this soon!
Can you make an updated version but with sourdough starter ? 🙏🏾 the visual queues you give us when kneading by hand is helpful.
Rolling out squares and cutting spirals without squashing them? Brilliant tips.
Love the cutting technique. I've made cinnamon rolls for years but learn something every time I watch your videos.
Excellent "Jack-O" (as usual ;-) !! Iv'e been baking these little beauties for years, and always get AMAZING coments! Some have argued that mine were "store bought", or from a bakery! I alwasy, of course, take it as a compliment. I do like your regular icing, and yes, cream cheese icing is also deish as well. TIPS: I like to put just a kiss of citrus, usually orange zest, and a squeeze of the pre-washed (important) oil from the orange peel. I like raisins, most do not, so, I also make mine with very lightly toasted (brings out the nutty flavor) pecans. Some like it both ways ;-) Also, though some find it a bit odd, a pinch of salt and freshly ground pepper add an under tone of "spice" without disrupting the flavor profile of the cinnamon! All in all, keeping these simple is the true beauty of them... Nothing to outlandish here Mate! Cheers, Craiger
That trick with the parchment paper is a great idea!
Love the thread 🧵 cutting technique. I’m about to buy a massive pasta board for bread and pasta and no blade shall touch its surface.
Thanks for the recipe jack! I’ve been making many different cinnamon bun recipes lately. Can’t wait to give yourself go :)
Love the cotton thing!
I've made a lot of these in Finland, and just want to say that this is a very good video. We tend to bake these spread out on trays so they are not touching. Sometimes, the end of the roll will come off in the oven and the end result will look bad. To help this, you can pull/stretch the end of the strip away from the roll, then wrap and tuck it under the bun. It should then stay in place in the oven, and the end result is a perfectly round bun.
Thanks for the content! I find this very soothing and enjoy your passion for baking
Thanks for this Jack. I make your cinnamon buns regularly as we have them for breakfast. I’ve now discovered that I having been making them upside down, so no wonder they come out so weird looking but delicious. I also make your hot cross buns for breakfast but have taken cross off now and call them tea cakes. Love your recipes x
Amazing Jill ☺️🙌🏻
Oh! So many GREAT tips on making and baking cinnamon rolls! Thanks so much for sharing your expertise! Love your personality!
You’re welcome Joanne 🤗🤗🤗
Yummy! I didn't actually realize you already had a cinnamon bun recipe - I thought I had entered 'cinnamon' in the search box once & it didn't seem to come up with it, but I realize now I was wrong! So happy right now lol 👍
I love the string cutter idea. Simple yet so efficient (and satisfying! ) Thanks, Jack!
You’re welcome. I invented it. 😏
thanks for those rolling tips...how did I not know that!? I've always struggled to keep it as a rectangle! but the thread trick...yep...I use dental floss and you're right..it is SO satisfying!!! glad I'm not the only one who thinks that! ;) Now I'm motivated to make these on this upcoming rainy weekend! THANKS!
I would like the cinnamon bun recipe but it’s no longer available. Does anyone have it? Thanks
Outstanding Jack! I like mine with pecans and raisins! Thanks for the cutting and rolling tips too! ❤
You are a genius! You're tips and tricks are spot on and recipes work flawlessly! I followed your instructions and on my first go, aced it! Posted a picture of my cinnamon buns on FB and was asked by a friend if I'd bake some for a meeting for her! Thank you!
AMAZING Sharon, nice one ☺️🙌🏻
That is amazing!!!! I totally "get" what you're saying too. This sounds like something very unique and I'm excited to see the end product.
I really like the tip about cutting with cotton thread, you got such a clean cut! The cinnamon buns we make here in Sweden are very similar, except we brush the buns with eggs and sprinkle with nib sugar before they go into the oven. :) We also let them prove and bake in separate paper baking cups so they don't merge when in the oven.
Thank you so much for the shaping tip! I have been using it at work and it has seriously cut down on my waste.
Some great tips which I will certainly be using.
Exactly the help I needed for my cinnamon rolls. Thanks!
Awesome as always Jack 🙏
Thank you! Love your videos. Informative and I like your jokes.
love your tips more than the baking itself lol thank you
Definitely using that thread cutting technique. I've used a scraper to cut mine before, squashes them a bit though they normally spring back to a round shape while proving. I make mine on flattened out muffin cases instead of in a tin, makes them easier to split up and freeze.
Glad you're back. Great tips yet again. Thanks
My pleasure flossie 🤗
Beautiful Buns, great tips. I always have a problem rolling out my dough into a rectangle. After watching this video I think your method will take care of it for me. Thank you-thank you-thank you! The one thing I do differently that seems to work well (for me) is I mix the softened butter and cinnamon brown sugar together into a paste, a smear if you will. It avoids getting the cinnamon sugar all over the place when sprinkling it over the butter and when rolling up the dough. I'm not as neat as you are, LOL. But what ever works for you, right? The buns always come out fluffy and yummy. I also use a cream cheese frosting on the finished buns.
Hey Jack, thx for the reminder to bake some cinnamon buns and all the great tips how to shape perfectly which I tried to put to good use
Keep up your good work ;)
Your brightness or contrast for large portions make this video really hard to watch, but keep up the good work. I learned something and I'm into baking cinnamon rolls... with apple,pecans and caramel.
Now I want to try making some just to be be able to cut the dough with a piece of thread!! Very satisfying indeed :)
Going to make these savoury with tapenade as filling.
Happy to see you Jack! In these strange times we're living in, I sometimes wonder who's been detained.😁
Back in the last century 😉 I used to be the one to make the cinnamon rolls in the restaurant where I worked. Still never did that cool thing with the corners! That's Brilliant!👍
We used to play around with the icing/glaze making it with coffee or orange juice (my favorite).
Thank you Jack and best thoughts. 🇺🇸💜🇬🇧🤗
Wow I never thought of coffee icing! 😋 thanks Trish 🤗🤗🤗
I am so using this thread method next time. Cheers.
Fantastic. I make babka and have used melted butter up till now, which is really messy
For those if you who don't know, it's basically cinnamon buns in loaf form, twisted or plaited and baked in a tin.
Spreading soft butter seems so much better AND the trick to leave the bottom clean and create a seal is going to be life changing for me, I'm sure.
Already had a batch started when this showed up. Didn't quite get the corner technique right but I did put the (most excellent) scraper (ever) to good use applying the butter😁
Finally found malted flour in South Africa and made these today. Fantastic recipe!
Oh please share where you found malted flour in SA?
Ahh, another cracking video! I have got one of my daughters (12) as interested in all your recipes and tips as I am, my eldest son (16) and his younger brothers imitate the "roll that themetune" at any opportunity (hand gestures included) and the rest of the family love the results of us all hooked on your videos. Win-win all round! As an aside, as a mum who spends a lot of time in the kitchen (baking, bien sur), I had my eyes on those tins and the little rectangular dish. Would you be able to share where you got those from?
Keep up your fantastic work - we've watched every single video over the past 3 years and put most of it into practice. Here's to many more!
Could you do a video on your views on breadmakers?
I make cinnamon rolls all of the time, and this video contained so many good tips I'm looking forward to trying. Thank you!
Love watching your video, lively..fun and full of good tips
Jackie boy, you've done it again. Several good techniques here. A Master Class really! TY!
YESSS 🤗🤗🤗
I’m so amazed by how you so simply make a Square/ rectangle from a ball of dough, I’ve always struggled and it never came out quite right 😂
That looks delicious! I love your recipes.
Thank you Jack you good teacher iam new to the channel but I don’t see how you do dough can you make a new video of cinnamon roll? Thank you.
I JUST noticed you have developed the Gordon Ramsey monologue bounce when you talk (at the start and end of the vid) 😁😁 the sign of being great? You tell me! Glad to see you back man. Can anyone post his recipe vid for these rolls??
very clever with the cotton, Jack, great tip
Bake with Jack book..tba 😜💯
Thanks!
Ah you found it! Thanks so much for this Patti :-)
Wonderful tips & techniques, thanks🤗❤️🇨🇦
Thanks for the great video Jack! Full of great tips like rolling into a rectangle, parchment paper, and cutting with string. These were amazing! One question... How should I keep these fresh? Wrapped up on the counter or placed in the fridge because of the cream cheese frosting?
I would keep the buns in a ziploc bag and fresh them through the oven before eating. Keep the frosting separate in the fridge when you’re ready for it 👌🏻
Great video, Jack! Try this: Douse those babies with some cream before baking. The result is miraculous. Thanks so much for the corners trick - it's brilliant!
WOW cool idea! I need to give this a go ☺️👌🏻 thank you!
Fantastic tips in this video Jack! I'm not a fan of cinnamon, however this has given me great ideas for savoury alternatives 👍
Thank you Jack, great tips, loved the tip with the string!
What is the advantage of proofing so long?
Brilliant idea using thread to cut 👍
That was completely my idea Brenda. 🤫
Perfect as usual. 🎉
Don't mean to change your recipe but can I use all white flour? And would the measurements stay the same?? Loving all your techniques and suggestions 😀😀
How do you get the parchment paper in all the corners of a round tin 🤔🤔🤔🤔😂
Such a helpful video. We will be practicing these tips real soon. Thank you!!
Hi Jack, love love love your video and the buns… can they be kept in the freezer after baking??
Why did you bake this with water (steam)? What does the humidity do for this?
I was just thinking about making cinnamon rolls 😋😋😋
I know 😳🤯
I use laminated dough to make the danish kanelsnegle, cinnamon snails.
Ooooh nice!
Brilliant, a master class in 12 minutes! Jack is the best teacher that I’ve ever come across for no nonsense straight up how to bake.
Could you mention when / if you might refrigerate the dough so that the rolls could be baked in the morning? After Shaping or before?
You could do it overnight after kneading, then after shaping the buns would take WAY longer to rise from cold. OR you COULD shape them, pop them in the fridge, and then let them puff slowly overnight. That way is a little more risky and might take some practice but would be AMAZINGLY practical if you nailed it 👌🏻
thank you, thank you! so much technique in one video!!
What is the recipe for cinamon rolls?