@@marcvivancosbalada4452 I'm sorry I didn't realize I'll gonna add the egg in the comment, actually you saved me lol because I was about to go buy the ingredients today with this list
@@wan.e.ssa1111 haha no worries, its not a complaint, actually thanks a lot for taking the time to put it together, helps a lot for those like me who dont like to use cups or these type of measurements and only use grams or ml
This recipe is actually UNREAL its so good. I think this is the best recipe ive ever made, and i have made many in my lifetime! It’s worth all of the effort!!!
I made your cinnamon bun recipe from one of your older videos. I must say that was the best dough I have ever worked with. My cinnamon rolls turned out beautifully. I didn’t have a mixer because I made them for my daughter who was in college living in an apartment with very few utensils and no mixer. I can’t imagine how you could make those cinnamon rolls better. Thanks for sharing.
@@chickennugget3477 I make them without a mixer aswell, and u lit er uh lee just mix with a spoon or wtv u have,it works just as great I promise:) just more tiring haha
i actually made these last year with the old recipe and they were absolutely the best thing i made all year, if anyone is thinking if its worth it - IT MOST DEFINITELY IS
I tried making these and they were AMAZING! my family LOVED them. to be honest I'm not that good with baking and mostly everything I do turns out a disaster or gets burnt.. but this was probably the first recipe that worked out fine! I used instant yeast and didn't leave it for so long to rise, I also used coconut brown sugar instead of normal light brown sugar, and it turned out great! plus i made half the amount of icing bcz i didnt have enough cream cheese and it was quite enough! thank you for this recipe!!!
Love this recipe! Instead of spreading the dough with butter, I spread some cocoa almond butter spread or Nutella! It's delicious everytime! Thank you John, for this recipe and your wonderful channel!
0:30 I use both, and the instant also works just fine through two rises. Actually, it puffs up a lot on the second rise. Just so anyone watching wants that info. 👍🏼
I used instant rise yeast and everything turned out fine for those wondering :)) also used tub butter for spreading on the dough before the brown sugar mixture
Hi from Czechia. I tried your recipe and it went great, just made a different icing as my mum doesn't like the taste of cream cheese (1/2 cup or 115g of softened butter + 3 cups or 360g of powdered sugar + 15 ml of vanilla extract (optional) + 2 tbs of milk ( more milk = more fluid consistency, but better to have it more thicker as it melts on freshly baked rolls). It tastes exactly like trdelník, thank you for sharing this recipe ❤
@@misa_czeee1931 Jo, jako lehce naředěný máslový krém (nejlépe na pár minut hodit do kuchyňského robotu, aby poleva byla co nejjemnější). Osobně mám raději cream cheese, ale kvůli mamce jsem udělala tohle. Jinak jako cream cheese používám Philadelphii (někde jsem našla, že to jde i z Lučiny, ale chuťově to není ono).
Best cinnamon rolls I’ve ever made. Full disclosure; I only put 60 g of brown sugar in the dough mixture and added 1 Tbsp of corn syrup (I saw somewhere that it’s supposed to help keep baked goods fresher longer), and also baked them at the recommended 350, but covered with foil for first 15 minutes, then 15 more minutes uncovered. I tell you, everyone said they are the best they’ve ever had. So soft and fluffy, so tender, so absolutely scrumptious. The amount of butter and spice is spot on, the dough is glorious, and the cream cheese glaze… chef’s kiss! 🥰. Thank you, John, for another successful recipe.😊
@@Topcorner-f1k what? You can sift it, stir it, or whisk it before filling your measuring cup with a spoon… although if you use a scale there’s no need. Anywho, all I know is I love this recipe, my family really enjoys when I make it. If you can’t figure it out, sorry for your loss. But if you give it a try, even if you have never baked before, you can end up with something really delicious. Good luck.
Thank you, Bakechef781. Me too! Researched it and it just rises a bit faster and doesn't need to be proofed before using. King Arthur Instant Yeast is the bestselling yeast they offer. King Arthur Baking actually addresses the difference on their site.
Yeah…instant yeast is incredibly robust. I find that I have to cut back the amount I use if I use it in the place of active dry. Apparently it is processed using more gentle methods so the number of live cells in instant yeast can be much higher than in active dry yeast. In 2020 when there was a yeast shortage, a local bakery sold some of their bulk instant yeast to the public and for quite a while it was the only thing that I had to bake with. Wow! It packs a punch! I had no problem using it in recipes that required a double rise and I found that I could use about a quarter of the amount if I was making high hydration, long, cold fermented dough.
to make it easier mix together the filling ingredients and then spread it-you still may need to soften it a touch until spreadable using a few seconds in microwave plus the act of mixing helps!YUMMY!!!
I made this today and I cannot believe how well it turned out. So airy and light. And I loooved strangling the dough with the floss wire.😂. Thanks for the recipe
Thank you for the recipe. I made it and it was delicious. I also did your recipe pf éclaire and they were so good. Now I know when I need to bake to come to your channel because you give exactly what you do and it’s good unlike some “fake” videos. Thank you
I used this recipe for my cinnamon rolls, but I added whiskey to both the cinnamon filling and the frosting. I also soaked the rolls in heavy cream to make them super soft and topped them with caramelized pecans (chopped pecans+pinch of salt and sugar) and OMG, I’m obsessed!
I make my own brown sugar and it never clumps. I’ll never buy town sugar again. It’s so easy, 1 cup sugar, one tablespoon molasses and adjust to your taste.
I make my own for two reasons: I'm not a big baker anymore so making brown sugar as I need it works for me. Also, it never seems like there's exactly the right amount in a bag so I either have to open a second bag or have a little left over - both of which then dry out! I don't think there's anything wrong with bagged brown sugar, it's just preference.😺
yeah, I noticed a while back the recipe in the blog changed and didn't match the video, so I guess they filmed a new one to update it. There are a few changes in amounts of flour, sugar and butter as far as I remember, as well as no sour cream.
Lovely. In Sweden we use room temperatured butter in our cinnamon roll dough, not melted, and fresh yeast. And for the filling; we mix the butter with sugar and cinnamon and spread it over the dough. And no icing on top. Usually "pärlsocker" ( whats the english Word for that? 😊) I love bakning cinnamon rolls, and after the dough has been in the mixer I turn it on the baking table and cover it with a clean towel and let it relax for 20 minutes. Then roll it out with a rollingpin ( wrong Word maybe? 😂) and spread the yummy filling over it and roll it together. And then cut it like you did with dental floss and I then put them on a baking tray and cover with a towel and let them prove and rise for about 1.5-2 hours. (I use room temperature Milk in the dough, not warm)❤❤
De eee licious... I enjoy watching your amazing and teachable videos. I follow step by step and the product is super.. i have to watch your channel every day. I shop separately to try your recipes daily.. a mom of 3, gotta do home cooked meals.amd baked snacks for the kids
Don’t quote me on this yet, but after putting the rolls on a greases pan. I let it sit for 10 minutes at room temp. Then refrigerate and keep overnight. The next day take it out let it rise for 45 minutes to an hour out of the fridge and I think we should be good to bake, but I’ll update this comment tomorrow. 🫡!
I refrigerated overnight as well. I took them out and put in the oven on the proofing setting for about 90 minutes. Took them out, turned the temp to 350, and baked for 35 min. Turned out fantastic! I will definitely make these again! Thanks John!!
Hey John. I love to make these and just made a batch last week. I forgot the vanilla extract. Big difference. You did too. But I needed this recipe thanks.
I am getting a group of 5 teenagers together in a couple of weeks, and this is going to be the recipe I'm going to use. I think you will get new followers after this!! ❤
I’m not sure if it was because I used instant yeast but I cooked for 30 min and they were still under baked but still delicious. It’s probably my oven. I’ll try them again with an oven thermometer. I added cardamom to the glaze delicious 😋
In case anyone was interested, I did the maths and each bun is coming in at ~515kcal. I bet these taste absolutely delish, nice one John, will be trying soon!
its so sad to me that such delicious foods have to be so high-calorie and sugary😭 i wish i could eat cinnamonrolls forever without worrying about my health😅
@@sobiyaanwar3447 hi sobiya, so by my counting we're looking at 1580kcal for the topping, so let's say that equates to 130 kcals per bun. So, that should mean if my earlier maths was correct that a bun without the icing is 385kcal. But I've had homemade cinnamon rolls before, and I've gotta tell you, it's worth having them with the icing!! 😂
Great looking recipe. I use to make cinnamon rolls from an angel biscuits recipe my mom gave me. I just increased the sugar in the dough and added vanilla. These look better.
Hi John, so excited to try out your recipe! What is the brand of this mixer you use. I need one ASAP .) Kindest Regard, Rebekke from The Netherlands (living in Altea Spain)
Hi John! I'm planning to bake Cinnabon rolls for our Christmas party and wanted to ask if I should leave them on the counter or put them in the fridge. I intend to bake them one day in advance of the party. I'm a bit concerned about the cream cheese going bad or spoiling. Greetings from Germany! 🇩🇪
@@PreppyKitchenhey a method to use to make sure bread is always soft is a tangzong witch is some water milk flour on the stove to make a frosting consistency
I often make the recipe the night before, place the rolls in a buttered pan in the fridge and take them out in the morning, at least one hour before baking, to get them to room temperature.
Sorry if this question has already been answered, but can you prepare the dough the night before and let the second rise happen overnight? I made these on Thanksgiving morning and they were a huge hit, but Christmas morning we go to Mass at 10 am and I’m not sure I’ll be able to get it complete if I wait until Christmas morning.
Hi John, first and foremost I love your videos. You’re delightful and I wish you huge continued success. But I had a poor outing with this cinnamon roll recipe yesterday and I don’t know why. Everything was going fine up until the second rise of the buns. I kept them in a slightly warm draft-free place (my oven with the light on) and they were in there for an hour and did not rise at all. I was very perplexed as it was a warm day yesterday and the kitchen wasn’t cold at all, and I DID have a very successful first rise. So I left them in there for another hour and they STILL barely rose at all. My husband and I had theater tickets so we had to leave, so I had no choice but to leave them rising in the oven. When I got back to my apartment around 4 hours later, the buns rose nicely. They rose as I expected they should have, nice and fat and puffy. I baked them for 25 minutes at 350, took them out because they looked golden brown and ready, and frosted them. Great frosting recipe by the way. When we woke up this morning to eat nice cinnamon buns for breakfast, we both remarked at how dense, chewy, and mealy the buns were. They did not have a good bread-y mouthfeel at all. I was sure disappointed because I honestly followed your recipe exactly, including weighing the flour, proving the yeast (and made sure it was not instant yeast, as instructed) but the end result just was disappointing after a lot of work. What do you suppose caused them to have such poor texture? Did they rise TOO much?
I made these they are amazing!! John do you think I could bake them in a dollar store tin instead of glass? Would it change the outcome?I want to make again for a family function
Alright I need some tips so when i made this recipe the dough was a little tough and dry I think I added to much flour but i need options still tasted amazing though
I need some help! I'm mixing the dough and there are some flaked parts still at the bottom, also not coming out tacky just sticky like stuck on my fingers. Idk, should I just keep mixing?😢
Ingredients
DOUGH
-240ml warm milk
-63gr granulated sugar
-7g active yeast
-560gr all purpose flour(+ for dusting)
-73gr brown sugar
-9gr salt
-3gr cinnamon
-113gr unsalted melted butter
-14ml vanilla extract
-1 egg
FILLING
-110 gr granulated brown sugar
-21gr cinnamon
-85 gr unsalted butter warmer than room temperature
ICING
-28gr unsalted butter
-113gr cream cheese
-pinch of salt
-6ml vanilla extract
-240gr powder sugar
-milk (1-2 tablespoon as preferred)
I followed your recipe because I use grams and I almost messed it because you forgot to put the egg. I realized in time 🤣🤣
@@marcvivancosbalada4452 I'm sorry I didn't realize I'll gonna add the egg in the comment, actually you saved me lol because I was about to go buy the ingredients today with this list
@@wan.e.ssa1111 haha no worries, its not a complaint, actually thanks a lot for taking the time to put it together, helps a lot for those like me who dont like to use cups or these type of measurements and only use grams or ml
Yes,just1egg that make better tasteful. Thank u❤❤❤ @@marcvivancosbalada4452
Mam
This recipe is actually UNREAL its so good. I think this is the best recipe ive ever made, and i have made many in my lifetime! It’s worth all of the effort!!!
this is very scare, my cat is sad
I really appreciate how this guy shows the texture of the batter I will be looking for
I made this and it turns out AMAZING!! It is crunchy on the outside and soft in the inside and is sooo flavorful!!
My daughter really wants to be a pastry chef and we’ve been doing one of your recipes every day! You r stuff is delicious
I made your cinnamon bun recipe from one of your older videos. I must say that was the best dough I have ever worked with. My cinnamon rolls turned out beautifully. I didn’t have a mixer because I made them for my daughter who was in college living in an apartment with very few utensils and no mixer. I can’t imagine how you could make those cinnamon rolls better. Thanks for sharing.
That's good to know! I only have a hand mixer though I don't mind getting my hands dirty either!!
@@mercyr6105sameee
Just wondering how u were able to make this without a mixer (I don’t have one either and want to know how to)
@@chickennugget3477 I make them without a mixer aswell, and u lit er uh lee just mix with a spoon or wtv u have,it works just as great I promise:) just more tiring haha
@@Mary-Anne0 ahh tysm
i actually made these last year with the old recipe and they were absolutely the best thing i made all year, if anyone is thinking if its worth it - IT MOST DEFINITELY IS
hey John im a young guy who loves to bake and you inspire me to bake and cook better!
❤❤true ..same
I'm an OLD guy who loves to bake & he inspires me too! 😉
Me too..❤❤
how did you find your love for baking ? im a young guy and love baking with my sister
@@NerfedLegend same I’m a girl tho
The cologne ad - HYSTERICAL 😂
i know right!!?? John is so funny 😂
Had me laughing so hard!
😅😅😂😂
It came out of nowhere! XD
@@pushon10 righttt?! 😂
Made these this morning. They are by far the best cinnamon rolls I have had! Thank you John!
I tried making these and they were AMAZING! my family LOVED them. to be honest I'm not that good with baking and mostly everything I do turns out a disaster or gets burnt.. but this was probably the first recipe that worked out fine! I used instant yeast and didn't leave it for so long to rise, I also used coconut brown sugar instead of normal light brown sugar, and it turned out great! plus i made half the amount of icing bcz i didnt have enough cream cheese and it was quite enough! thank you for this recipe!!!
was your dough on the drier side and not as wet as his, by any chance?
Mine was, i added another cup of warm milk and a little more butter, i was so confused a@@shaheema1110
@@shaheema1110I made this recipe and it was dry I had to use more butter and milk.
Love this recipe! Instead of spreading the dough with butter, I spread some cocoa almond butter spread or Nutella! It's delicious everytime! Thank you John, for this recipe and your wonderful channel!
0:30
I use both, and the instant also works just fine through two rises.
Actually, it puffs up a lot on the second rise.
Just so anyone watching wants that info.
👍🏼
Thanks I was wondering
What does rise meaning ?
@@UmmeMina-e4j
It’s when the dough sits and the yeast does its thing causing the dough to increase in size.
I also use instant yeast for bread which rises twice.
Same here, instant yeast works for me
john, how did you know i was planning on making cinnamon rolls tonight? your timing is always exquisite!
Stream crazy by lesserafim
@@pink-j3m ALL THE GIRLS ARE GIRLING
Can attest that these are truly the BEST cinnamon rolls ever!! My go-to recipe!!❤️❤️
These look delicious, loved the cologne ad, you have a great sense of humor!!
I made this recipe 2 times. Both times they came out perfect. Thank you so much for the recipe
How long do you put in oven for?
I used instant rise yeast and everything turned out fine for those wondering :)) also used tub butter for spreading on the dough before the brown sugar mixture
Interesting.
Thank you, I live in Mexico and for some reason can't find dry active yeast, just instant
Hi from Czechia. I tried your recipe and it went great, just made a different icing as my mum doesn't like the taste of cream cheese (1/2 cup or 115g of softened butter + 3 cups or 360g of powdered sugar + 15 ml of vanilla extract (optional) + 2 tbs of milk ( more milk = more fluid consistency, but better to have it more thicker as it melts on freshly baked rolls). It tastes exactly like trdelník, thank you for sharing this recipe ❤
Takže jsi jako icing udělal akorát máslo s cukrem prakticky, bylo to taky vpohodě podle tebe, nebo lepší cream cheese?
@@misa_czeee1931 Jo, jako lehce naředěný máslový krém (nejlépe na pár minut hodit do kuchyňského robotu, aby poleva byla co nejjemnější). Osobně mám raději cream cheese, ale kvůli mamce jsem udělala tohle. Jinak jako cream cheese používám Philadelphii (někde jsem našla, že to jde i z Lučiny, ale chuťově to není ono).
Even better with cream instead of milk 😊
Best cinnamon rolls I’ve ever made. Full disclosure; I only put 60 g of brown sugar in the dough mixture and added 1 Tbsp of corn syrup (I saw somewhere that it’s supposed to help keep baked goods fresher longer), and also baked them at the recommended 350, but covered with foil for first 15 minutes, then 15 more minutes uncovered. I tell you, everyone said they are the best they’ve ever had. So soft and fluffy, so tender, so absolutely scrumptious. The amount of butter and spice is spot on, the dough is glorious, and the cream cheese glaze… chef’s kiss! 🥰. Thank you, John, for another successful recipe.😊
this recipe is trash tho tbh. like how tf am i supposed to not get clums of flour
@@Topcorner-f1k what? You can sift it, stir it, or whisk it before filling your measuring cup with a spoon… although if you use a scale there’s no need. Anywho, all I know is I love this recipe, my family really enjoys when I make it. If you can’t figure it out, sorry for your loss. But if you give it a try, even if you have never baked before, you can end up with something really delicious. Good luck.
@@1LORENAMONGE i commented AFTER i did it, and yes, i whiscked it, and there were still clumps of flour, but good for you that it worked
Made these today. They were beyond delicious! So worth the effort. Thank you for sharing this recipe and the instructions.
Love your channel!! I really admire what a tidy baker you are. I use bowls twice the size that you are using, and it's still all over the kitchen.
I use instant yeast exclusively, both at home and professionally and never have issues with a second rise.I find instant to be quite vigorous.
Thank you, Bakechef781. Me too! Researched it and it just rises a bit faster and doesn't need to be proofed before using. King Arthur Instant Yeast is the bestselling yeast they offer. King Arthur Baking actually addresses the difference on their site.
Yeah…instant yeast is incredibly robust. I find that I have to cut back the amount I use if I use it in the place of active dry. Apparently it is processed using more gentle methods so the number of live cells in instant yeast can be much higher than in active dry yeast. In 2020 when there was a yeast shortage, a local bakery sold some of their bulk instant yeast to the public and for quite a while it was the only thing that I had to bake with. Wow! It packs a punch! I had no problem using it in recipes that required a double rise and I found that I could use about a quarter of the amount if I was making high hydration, long, cold fermented dough.
i was worried because i only have instant yeast 😅 thank goodness
@@amandahodgin9316 then what do you recommend for this recipe? to use a quarter the amount of instant yeast?
@@wwhat I usually use half the amount in the recipe.
I made this for my family yesterday! It was delicious 🤤❤thank you for the recipe . Also I used instant yeast and it worked perfectly
to make it easier mix together the filling ingredients and then spread it-you still may need to soften it a touch until spreadable using a few seconds in microwave plus the act of mixing helps!YUMMY!!!
He said that @6:19
I made this today and I cannot believe how well it turned out. So airy and light. And I loooved strangling the dough with the floss wire.😂. Thanks for the recipe
Every recipe I make from your show is a hit! I made these Cinnamon Rolls and it didn't las 1/2 a day all gone
First time baking! It turned out amazing!!!!!! Definitely doing them for winter family gatherings
Made them yesterday for my family. They came out amazing!! Just like any classic cinnamon roll from a good bakery. Thank you❣️
Thank you for the recipe. I made it and it was delicious. I also did your recipe pf éclaire and they were so good. Now I know when I need to bake to come to your channel because you give exactly what you do and it’s good unlike some “fake” videos. Thank you
I used this recipe for my cinnamon rolls, but I added whiskey to both the cinnamon filling and the frosting. I also soaked the rolls in heavy cream to make them super soft and topped them with caramelized pecans (chopped pecans+pinch of salt and sugar) and OMG, I’m obsessed!
I made this recipe and everyone loves it! Thank you so much. It's delicious
I make my own brown sugar and it never clumps. I’ll never buy town sugar again. It’s so easy, 1 cup sugar, one tablespoon molasses and adjust to your taste.
Can you not just buy brown sugar? And if so, how does your home done one better the shop bought one?
@@1978rharrishome made is always better
I make my own for two reasons: I'm not a big baker anymore so making brown sugar as I need it works for me. Also, it never seems like there's exactly the right amount in a bag so I either have to open a second bag or have a little left over - both of which then dry out! I don't think there's anything wrong with bagged brown sugar, it's just preference.😺
❤😂😂😂😂@@africaine4889
❤❤❤❤❤❤❤
Best cinnamon bun recipe in the world 🙌🏻
Lowkey I want that cologne 😂
Can't wait to make these! Maybe this weekend~
Yay! I still love this recipe from years ago. Were any adjustments made since then or just an updated video? 😁
yeah I was wondering that too..either way they are both amazing!!
I noticed no sour cream in this recipe. :(
yeah, I noticed a while back the recipe in the blog changed and didn't match the video, so I guess they filmed a new one to update it. There are a few changes in amounts of flour, sugar and butter as far as I remember, as well as no sour cream.
Every single John Canelle recipe is an absolute keeper.
I made this recipe a few years ago and it was AMAZING! Making it again tonight I’m so excited ❤
I tried the recipe today and let me say, I love it!!!
You would make millions with that cologne!
If they taste as good as they look I know it's delicious. Great instructions. I love cinnamon rolls but hesitate to make for a chance of failure .
Just made these and they are amazing! Thanks so much.
You Sir make all your recipes so easy to follow and easy to make
I made them today and.. literally the BEST cinnamon rolls in the world 🤯
Stream crazy by lesserafim
The John cologne and one of your sons asking if it was your best best friend added to this already awesome video.❤
I was literally going to look up your original recipe so when I saw you updated it I was so excited!! Your recipes are my favorites ♥
Lovely. In Sweden we use room temperatured butter in our cinnamon roll dough, not melted, and fresh yeast. And for the filling; we mix the butter with sugar and cinnamon and spread it over the dough. And no icing on top. Usually "pärlsocker" ( whats the english Word for that? 😊)
I love bakning cinnamon rolls, and after the dough has been in the mixer I turn it on the baking table and cover it with a clean towel and let it relax for 20 minutes. Then roll it out with a rollingpin ( wrong Word maybe? 😂) and spread the yummy filling over it and roll it together. And then cut it like you did with dental floss and I then put them on a baking tray and cover with a towel and let them prove and rise for about 1.5-2 hours. (I use room temperature Milk in the dough, not warm)❤❤
FLUFFIEST cinnamon rolls I've ever made, Thanks!
I'm wondering if I can put them in the freezer or refrigerator before the second doubling, and then bake them next day.
De eee licious... I enjoy watching your amazing and teachable videos. I follow step by step and the product is super.. i have to watch your channel every day. I shop separately to try your recipes daily.. a mom of 3, gotta do home cooked meals.amd baked snacks for the kids
Don’t quote me on this yet, but after putting the rolls on a greases pan. I let it sit for 10 minutes at room temp. Then refrigerate and keep overnight. The next day take it out let it rise for 45 minutes to an hour out of the fridge and I think we should be good to bake, but I’ll update this comment tomorrow. 🫡!
did this work?
So what happened?
Need to know before Christmas Day lol @florencejosephine3137
I refrigerated overnight as well. I took them out and put in the oven on the proofing setting for about 90 minutes. Took them out, turned the temp to 350, and baked for 35 min. Turned out fantastic! I will definitely make these again! Thanks John!!
Hey John. I love to make these and just made a batch last week. I forgot the vanilla extract. Big difference. You did too. But I needed this recipe thanks.
Tried this recipe today , result just came out 👌👌👌👌👌 thank you very much !
I am getting a group of 5 teenagers together in a couple of weeks, and this is going to be the recipe I'm going to use. I think you will get new followers after this!! ❤
Muchas gracias por compartir sus recetas saludos desde Monterrey México 🙏
I’m not sure if it was because I used instant yeast but I cooked for 30 min and they were still under baked but still delicious. It’s probably my oven. I’ll try them again with an oven thermometer. I added cardamom to the glaze delicious 😋
I had the same problem. Baked them for 25 minutes, all nice and brown on the top, but not done at the bottom. :(
Hi! It seems awesome recipe, there’s anything I can put instead of the egg?
Wow, I followed step by step and walà, perfect. Thanks
thanks for making this vid wanted to know how to make actually good cinnamon rolls so im going to save this for when i have the time for it thanks
I’m gonna make these tomorrow , I’m so excited
I haven't made cinnamon rolls in years...can't wait to try making these 😊😋
this is my favourite baking channel!
I ❤ John and his humor! 😂😂😂 So hilarious!!!
In case anyone was interested, I did the maths and each bun is coming in at ~515kcal.
I bet these taste absolutely delish, nice one John, will be trying soon!
its so sad to me that such delicious foods have to be so high-calorie and sugary😭 i wish i could eat cinnamonrolls forever without worrying about my health😅
What if we skip the frosting?? Any hopes plz??
@@sobiyaanwar3447 hi sobiya, so by my counting we're looking at 1580kcal for the topping, so let's say that equates to 130 kcals per bun.
So, that should mean if my earlier maths was correct that a bun without the icing is 385kcal.
But I've had homemade cinnamon rolls before, and I've gotta tell you, it's worth having them with the icing!! 😂
@@tweektweeeaki made some adjustments to make mine low fat and lower sugar and they still turned out very delicious
@@Ialalatte really? can you please share your recipe?
Great looking recipe. I use to make cinnamon rolls from an angel biscuits recipe my mom gave me. I just increased the sugar in the dough and added vanilla. These look better.
Hi John, so excited to try out your recipe! What is the brand of this mixer you use. I need one ASAP .) Kindest Regard, Rebekke from The Netherlands (living in Altea Spain)
I’m still amazed by how good these turned out.
Hi John! I'm planning to bake Cinnabon rolls for our Christmas party and wanted to ask if I should leave them on the counter or put them in the fridge. I intend to bake them one day in advance of the party. I'm a bit concerned about the cream cheese going bad or spoiling.
Greetings from Germany! 🇩🇪
These look perfect! Cinnamon rolls are my favorite breakfast 😊 Loved the BSC cologne ad 😂
oh my god i've been looking for this, this recipe looks absolutely lovely
Hope you enjoy!!!!
@@PreppyKitchenhey a method to use to make sure bread is always soft is a tangzong witch is some water milk flour on the stove to make a frosting consistency
@@DragonTipwow!! I didn’t know that!! thanks for the info!!
@@DragonTip How would you apply that method to this recipe?
Temp of the warming drawer? Looking forward to trying this :)
Rising question: given that it’s summer, could you put the covered dough outside to rise? (Average day time temp is between 25-30 degrees.) Thanks.
These look like perfect cinnamon rolls!❤
Could I make these and put them in the fridge for overnight to cook in the morning?
Is it okay to make the dough the night before and bake it the following morning? Any pointers pls?
I often make the recipe the night before, place the rolls in a buttered pan in the fridge and take them out in the morning, at least one hour before baking, to get them to room temperature.
I made this recipe today in the air fryer and they were perfect.
Gracias ❤
Sorry if this question has already been answered, but can you prepare the dough the night before and let the second rise happen overnight? I made these on Thanksgiving morning and they were a huge hit, but Christmas morning we go to Mass at 10 am and I’m not sure I’ll be able to get it complete if I wait until Christmas morning.
So quick question how can I prep these the day before and have them still tasting fresh and amazing
I would’ve froze them once they were in the pan and/ir left them in the fridge in the pan and then bake them when you needed them..
Wow they brought back memories, yummy 😋 my mum also added some dry sultanas, ❤
These look yummy. Have you ever shown a recipe for sticky buns?
th-cam.com/video/ZIRYtOSR5ho/w-d-xo.htmlsi=gu379HZgeDzce7Xu
That’s the link
. The link I saw took me to cinnamon rolls not sticky buns. Unless there was a link I missed.
Sounds good! I am one that really loves the taste of caramel icing on my cinnamon rolls.
Thank you for the recipe! They look amazing. I will put toasted pecans on mine.
Can’t wait to make these for my loved ones! Thank you John! ❤
Just received your first cookbook definitely ordering your 2nd.
Can't wait to try the cinnamon rolls one of my favorite things 😋😋
Hi John, could I ask if the frosting can be stored in fridge and how long does it last?. Tks so much ❤
A re upload with no extras, big big big fan!
Hi John, first and foremost I love your videos. You’re delightful and I wish you huge continued success. But I had a poor outing with this cinnamon roll recipe yesterday and I don’t know why. Everything was going fine up until the second rise of the buns. I kept them in a slightly warm draft-free place (my oven with the light on) and they were in there for an hour and did not rise at all. I was very perplexed as it was a warm day yesterday and the kitchen wasn’t cold at all, and I DID have a very successful first rise. So I left them in there for another hour and they STILL barely rose at all. My husband and I had theater tickets so we had to leave, so I had no choice but to leave them rising in the oven. When I got back to my apartment around 4 hours later, the buns rose nicely. They rose as I expected they should have, nice and fat and puffy. I baked them for 25 minutes at 350, took them out because they looked golden brown and ready, and frosted them. Great frosting recipe by the way. When we woke up this morning to eat nice cinnamon buns for breakfast, we both remarked at how dense, chewy, and mealy the buns were. They did not have a good bread-y mouthfeel at all. I was sure disappointed because I honestly followed your recipe exactly, including weighing the flour, proving the yeast (and made sure it was not instant yeast, as instructed) but the end result just was disappointing after a lot of work. What do you suppose caused them to have such poor texture? Did they rise TOO much?
Love your kitchen temperament, easy going fun! Can you substitute with gluten free four?
Quick question please.
Can I substitute margarine for butter due to allergies?
I am hooked to your baking tutorials and I have tried many of them.😊
This recipe is so good ❤ thankkxxx
I like how you used the french pronunciation of John for the cologne ad. Those cinnamon rolls look amazing!
I made these they are amazing!! John do you think I could bake them in a dollar store tin instead of glass? Would it change the outcome?I want to make again for a family function
Preppy hw thick u cut the cinbamon..plz answer..u cook v well..i like the way u teach with smiling face
I need cinnamon rolls in my life right now, how did you know this John? Your cologne ad got me singing the Carpenters song “close to you” 😊
I want to make my cinnamon roll dough the day before I cook them. How do I store them to the next morning?
I'm so excited to bake them on Christmas eve 🤗 and will have next morning with coffee ☕️ ❤
Alright I need some tips so when i made this recipe the dough was a little tough and dry I think I added to much flour but i need options still tasted amazing though
Use 2egg
I need some help! I'm mixing the dough and there are some flaked parts still at the bottom, also not coming out tacky just sticky like stuck on my fingers. Idk, should I just keep mixing?😢
Can these be made the day before and cooked in the morning?
Yes! This is actually what I always do, since I'm busy throughout the day and start making them around 5pm, so I have to bake them in the mornings 😊
John, if you were ever to cook up a pumpkin cinnamon roll recipe, I'd be all over it for this fall! ❤ great video :)