Adam, you mentioned on Instagram that there are at least 5 drafts of this recipe. Have you considered doing a Monday video that goes into all the drafts in a given recipe, what you liked and didn't, and how you decided what changes to make to achieve those outcomes, especially the research piece? I know I'd love it for my own recipe creation, and I think it fits well with both your occasional "my process" videos as well as your recipe development/ownership series.
For better or worse, Adam's is the voice I hear in my head while I cook. Usually saying something like "Now remember, this is going to cover a lot of food, so you want it to taste too strong" or "That one's almost too dark, I wish I'd cooked it less."
> Now remember, this is going to cover a lot of food, so you want it to taste too strong" I *just* said this to myself today thinking the gochujang marinade I made was too spicy. It'll probably be perfect. Update: it was in fact perfect.
I like to have a lot of butter in my filling for cinnamon rolls, I pretty much cream the sugar and butter together. I bake mine in a dish, so the stuff that ends up leaking out coats the bottoms of the rolls and then caramelizes a bit. Very tasty.
Same way I do it as well! Most recipes call for a lot more sugar than my family's pallete can handle so I halved it the first time I made cinnamon rolls and they came out very gooey and caramelized. My family likes it that way so I've just been doing that since.
I like your “weird procedure”, didn’t know butter and sugar inhibit rise. Tips like that keep me coming back. Thank you, Adam. Great stuff as always! I am going to try your marshmallow glaze, interesting!
yeah idk about the butter, but the sugar acts kinda like salt and sucks all the water into it (and out of the yeast cells) via osmosis. normally storebought yeast comes with its own sugar mixed in, so it only really needs the flour and water to get fermenting.
He literally adds a big pinch of sugar right before the yeast, yeast eat the sugar to ferment and make bubbles. Unlike what Dane said you should check your yeast package and see if it's self activating.
@@MrMsMister But if you add too much then it does what Dane said, same reason why things like cookies can be left out of the fridge, so much sugar in them that the bacteria can't eat the other stuff like the butter
Even after I messed up a few steps of the recipe the buns still cameout insanely rich and buttery. I had to tell my wife the recipe only made 3 buns as I gulped my fourth bun down while wiping off some of the filling off my face.
How much do you usually add for a batch the size that Adam’s made? I’m interested in making Swedish desserts (I tried kladdkaka and I loved it) and I heard that they’re one of the biggest consumers of cardamom in the world :-)
@@ekus1647 Hah, thanks for the advice, I'm glad to receive pointers even one year later! Next time I make Scandinavian-style cinnamon rolls I will be sure to leave the frosting out :)
I just made them and they are the best cinnamon rolls I ever had. My Girlfriend agrees as well. Next time a skip on any glace or frosting because they are already sweet enough. Thanks for the grest work you do. Great down to earth cooking with very thoughtful and sometime scientific explanations!
One thing I've learnt with using Cinnamon is if you start saying things in your head like “That's ridiculous, there's far too much Cinnamon is in that bowl. Insane!” then whatever you're making is going to taste amazing 😁
Instead of getting rid of the end pieces just cut the ends large enough for one roll and place them on a sheet pan with the end side facing down. No waste 👍🏻
This is definitely my kind of baking recipe! I tend to avoid baking normally because everything has to be so exact. Being able to riff on different ideas while cooking is probably my favorite part of it.
Holy crap! I just made these.... OMG! They are sooo good! Made them last night cooked them up this morning! I'm a fan of the marshmallow icing! Thank you!
Tip for cutting your rolls: I’ve had members of my family use very thin string (honest to god, it was sometimes unflavored dental floss) to slide underneath and wrap around the log of dough very tight. The pressure would eventually pinch off a roll, and I think it helps keep the filling inside. It might crush the layers a bit, but if your string is thin enough I’m sure it doesn’t do that too much.
I use a traditional glaze for my cinnamon rolls but add some good honey. Gives it a warmer flavor and it's a good use for the honey bourbon stuff I always by at farmer markets.
This is a wonderful demonstration of the science of preferment baking (in this case a sponge) while using those words only once. So good for beginners. I will be linking this video to all my new baker friends when they ask how I make my delicious brioche-y yeast doughs.
Though honestly, I LOVE when I can spread my filling heavy and then some of the butter and sugar leaks to the bottom of the pan and caramelizes. It's like a cross between cinnamon roll and crispy kouign amann.
Hey I know you don’t concern yourself with comments often but I just wanted to say that you’ve been such a inspiration to my cooking journey. You made me realize how easy it is to have fun while in the kitchen thank you
Wow you read my mind! I was thinking just the other day that I needed to make cinnamon rolls because I haven't had them in years. Truly a blessing from you Adam
First time I've made any dough with yeast Can confirm if you follow Adam's instructions about how to make the dough it's incredibly easy and these turned out to be the best cinnamon rolls I've ever had
Weird, I have a cinnamon roll recipe from the 1950s or thereabouts which uses a very similar method of doing a bulk ferment before adding the butter and sugar. It makes about 2 dozen rolls and uses a whole stick of butter, so proportionally it is the same. I have even done a sourdough version of this and it is really great.
Never made cinnamon rolls before, made these, turned out delicious! Even though I forgot the layer of butter before the filling, and also the convection apparently made them not pale at all, so to speak, but it didn't taste burned. Definitely hope to try this again
Made these tonight; I just couldn’t resist. I am a cinnamon roll lover. I have found several recipes I like, but this was easily the best one. Family loves it as well. It’s one of the few cinnamon roll recipes that don’t turn into a cakey roll
I'll try making that marshmallow glaze! As a side note, here's a tip for those that maybe don't have an exceptionally sharp kitchen knife to slice the dough: you can use sewing thread so the spiral doesn't deform. Just pass the thread under the dough, pass each end over to the opposite side (just like a knot) and pull steadily and not to fast.
Kinda feel like everybody knows this at this point, including him. Almost every cinnamon roll video or recipe you find will tell you to use dental floss.
My late aunt's cinnamon roll secret was that she cut them and put them into a muffin tin to bake to keep them together. works really well! Internet, feel free to steal this technique in her honour.
My sister: How much goes in there? Me: however much you feel you need in there. My sister: what's that in cups? Me: feel it in your heart. My sister: . . . Me: touch the stars 🌟
@@AlkonKomm eh, I personally prefer a scale for 'new' recipes, but I'm Bosnian and grew up with a grandma who didn't have running water in her house for most of her life, let alone a scale :D so getting the "just add x and feel it" answer was the standard for any recipe I asked my gran for.
i use a 9x13” pan for all my buns then let them rise and add 1/2 cup heavy whipping cream. Pour all over the risen buns and bake. They soak up the cream to make fluffy soft buns.
Just tried these for the first time, turned out amazing! Everyone loved the egg-based glaze. I didn't color anyone's perceptions by mentioning the word "marshmallow", and none of us thought it was really marshmallowy at all. Just tasty!
This recipe is delicious! Buuuut I wasn't happy with the separation/pre-fermentation technique. I tried Adam's half dozen recipe verbatim and got buns exactly like his. But now I used the same recipe with the following technique and get more then twice the rise. They are HUGE and look like they come from a bakery ❤ 1) After letting the yeast activate in the warm milk, stir in the butter, sugar, egg, vanilla mixture. 2) Add flour, enough to make a sticky but almost kneadable ball, about 1 cup (I use all purpose). Cover and rest for 30 mins. 3) Knead it for about 5 mins on a floured surface until dough is uniform and bouncy. 4) Let the dough rise for 2-3 hours (it won't rise much) before rolling it out and adding the spices as Adam did. 5) Roll and cut using floss into 8 buns. Put them in a 8x9 Pyrex lined with parchment paper. Let this sit covered in the fridge over night. 6) Bring them out in the morning to warm and rise for 1 hour. Bake at 400 for 15 mins.
I love cinnamon rolls but instead of a roll I make a braid then roll it in to a bun, makes much better looking buns and can fit more sugar. Strongly recomend trying
I discovered, to my disappointment, that the King Arthur 00 "Pizza flour" had a protein content of 8.5%, which is softer than most AP flours. It's essentially unbleached cake flour. Not sure why they made that decision. Of course if it works for the recipe it works, but it's not because of any extra gluten.
that's a typical trait of non-specialized "pizza flours", they fixate on the fine grind of italian flours, and while that's also important, the protein content and water absorption ability is what truly counts
yes, common misconception that 00 flour is high protein when it's the opposite. i've been wondering what's going on with that. i suspect it arose from the obsession with biscotti and it just got incorporated into other things because it was lying around
@@5naxalotl I mean, proper italian 00 flour made for pizza is high protein, 11 grams per 100g minimum and those made for pizza in teglia romana or focaccia for example can have 13-15 grams
@@dicecard921 yeah, i looked it up. 00 is just a size. if it's durum wheat it will be high protein but low gluten, which behaves like like a soft flour (durum is hard wheat [ie literally hard to grind] but soft flour ie not stretchy). not sure but i think the pizza flours causing confusion might have a lot of durum
Although you don't give precise measurements, you explain what you're looking for in the dough and *why* you're doing things a certain way. I find that infinitely more helpful than just having measurements and an accompanying blog post lol. I learned more about cinnamon rolls in ten minutes than in several years of baking. And the lessons can be carried over to other baked goods as well
I so appreciate you taking a complex approach but I will have to be honest. A classic recipe with bread flour always comes out amazing with no issue of dough rising to double or more it’s size, usually lots of butter in the filling anyways. I like the buns more moist, gooey so I use the heavy cream hack (poured in at the 10-15 min mark of baking) then buttercream glazing right after baking and then more glaze after it has reached room temp. Your “marshmallows” sounds intriguing, I might give it a try next time.
Adam, trust me on this one... Convert this recipe to add 30% yudane (1:1), and you have a winner. The trouble is you will probably not have enough flour to do your trick with the butter, eggs and sugar. Use the excess flour to build gluten in the pre-ferment, by kneading it in. Then once the yudane has cooled, combine the eggs and sugar into it, and knead it into the pre-ferment dough. Then once gluten is properly formed (smooth and stretchy) then combine the butter into it the messy way (I know you wanted to avoid this, but it's so worth it).
Det finns dock olika typer av vetebullar som har glasyr på toppen bland annat butterkaka och rimbobullen. Sen så har vi tusentals olika typer av bullar med samma grund deg som kanelbullar.
glad to finally see a recipe that doesn’t make 2 dozen of cinnamon rolls. i had o do some intense math the last time i made it from mother recipe. THANK YOU!
I think your kids are very lucky to have you! I know my father cooked a lot when we were kids and we were very happy when my father cooked, he not cooked every day but when he did he did it better than my mom and we were all very happy 😊
I have one simple but very odd request: can you teach us a recipe for cinnamon-roll French toast? I used to get that for breakfast at a diner near my house like… 15 years ago, but they closed a few years back and I’ve never been able to find another restaurant that serves it. I know you’d absolutely knock it out of the park if you gave it a try, and I just want to be able to try one of my favorite childhood meals again with a fancier, high-quality twist to it. Obviously, I’m one dude in the comments section, my word is not law. But I would be eternally grateful for a recipe presented in your always-comprehensible, no-nonsense style for this.
The 00 flour is interesting. My understanding is that it has a lower ash content so that results in a softer product, though that could just be myth. Different types of flours from around the world why they differ could be an interesting video :)
I've tried it and it was just unbearably sweet. The dough was perfect though, 10/10. Will have to try to use like half amount of sugar next time. Thanks for the recipe!
Nice! Now try to make the superior German cinnamon roll with a rich, yeasted crossaint pastry. Shape them just like regular cinnamon rolls, then squash them in the middle with a stick/wooden spoon, almost dividing them in two, then bake. No glaze needed. You now have made the famous Hamburg speciality Franzbroetchen!
If, at 6:53, you had instead bisected the roll, placed the two halves next to each other (one cut-side up and the other down) and twisted them together and and coiled it all into a loaf pan, you would have a Cinnamon Babka: a Jewish American classic! I definitely need to try your technique of adding the fat after the first rise with my babka recipe now. Haven't finished the video yet so I don't know what the marshmallow icing is like but now I'm thinking about it as a Babka filling and using the Cinnamon as a streusel topping instead...
Holy shit! I just baked this and it was absolutely amazing! I've just baked cookies before, never tried anything like this and it came almost perfect. I made the marshmallow frosting with honey, it didn't harden much but it was so good! Thank you for this recipe Adam, you've made my family's night.
It’s a third recipe from Adam I made, and it’s a third that does not let down! They are sweet as hell tho, so remember that when you’re about to make 40 of them (I multiplied recipe times 3 and used side cutted pieces to, got 41 rolls, some bigger, some smaller, but every was from 4cm cut).
Another type of delicious frosting is maple cream. You can only get it from real maple sugar houses (where they make syrup) I think. Heat it up for a couple of seconds and it’s the best thing ever,
![[TH] 2024 PMGC League | Survival Stage วันที่ 1 | PUBG MOBILE Global Championship](http://i.ytimg.com/vi/FVFT-PFwU80/mqdefault.jpg)
Adam, you mentioned on Instagram that there are at least 5 drafts of this recipe. Have you considered doing a Monday video that goes into all the drafts in a given recipe, what you liked and didn't, and how you decided what changes to make to achieve those outcomes, especially the research piece? I know I'd love it for my own recipe creation, and I think it fits well with both your occasional "my process" videos as well as your recipe development/ownership series.
I HAD THE EXACT SAME THOUGHT! i wanna see how the sausage is made you know! like i wanna see how he decides how he curates a recipe!
YES
Great idea!
Agreed. The process to get to this point is just as important, and I'll bet it's damned interesting, too.
Yoooooo this sounds incredible
For better or worse, Adam's is the voice I hear in my head while I cook. Usually saying something like "Now remember, this is going to cover a lot of food, so you want it to taste too strong" or "That one's almost too dark, I wish I'd cooked it less."
I relate to this.
Whenever I'm too lazy to do an extra step for something, I hear Adam's voice in my head saying "I'm not convinced that makes a difference"
Mine is Kenji :)
> Now remember, this is going to cover a lot of food, so you want it to taste too strong"
I *just* said this to myself today thinking the gochujang marinade I made was too spicy. It'll probably be perfect.
Update: it was in fact perfect.
Now I'm also imagining these sentences with his voice
"I love this frosting, my Wife hates it!"
Props for the honesty 10/10
h o n s t y
honsty
honsty
honsty
Hey just so you all know, every one of you spelt honesty wrong. What a weird coincidince.
I like to have a lot of butter in my filling for cinnamon rolls, I pretty much cream the sugar and butter together. I bake mine in a dish, so the stuff that ends up leaking out coats the bottoms of the rolls and then caramelizes a bit. Very tasty.
Same way I do it as well! Most recipes call for a lot more sugar than my family's pallete can handle so I halved it the first time I made cinnamon rolls and they came out very gooey and caramelized. My family likes it that way so I've just been doing that since.
That's how we do it in Sweden aka the "original" way
th-cam.com/video/9w8IIx6UoSA/w-d-xo.html
I live for those candied bottoms
Exactly 🙏🏼
I love how he's one of those cooking channels that encourages you to improvise
And not just that, tries to give you *some idea how that'll work out for you*.
th-cam.com/video/9w8IIx6UoSA/w-d-xo.html
I like your “weird procedure”, didn’t know butter and sugar inhibit rise. Tips like that keep me coming back.
Thank you, Adam. Great stuff as always!
I am going to try your marshmallow glaze, interesting!
yeah idk about the butter, but the sugar acts kinda like salt and sucks all the water into it (and out of the yeast cells) via osmosis. normally storebought yeast comes with its own sugar mixed in, so it only really needs the flour and water to get fermenting.
He literally adds a big pinch of sugar right before the yeast, yeast eat the sugar to ferment and make bubbles. Unlike what Dane said you should check your yeast package and see if it's self activating.
th-cam.com/video/9w8IIx6UoSA/w-d-xo.html
fats shorten gluten development, therefore interferes with dough rise
@@MrMsMister But if you add too much then it does what Dane said, same reason why things like cookies can be left out of the fridge, so much sugar in them that the bacteria can't eat the other stuff like the butter
Even after I messed up a few steps of the recipe the buns still cameout insanely rich and buttery. I had to tell my wife the recipe only made 3 buns as I gulped my fourth bun down while wiping off some of the filling off my face.
One tip: add cardamom to the dough. It will give a lovely "warm" scent and taste and compliments the cinnamon. It's what is scandinavians do!
How much do you usually add for a batch the size that Adam’s made? I’m interested in making Swedish desserts (I tried kladdkaka and I loved it) and I heard that they’re one of the biggest consumers of cardamom in the world :-)
@@unreciever_ maybe a teaspoon, maybe even less. Definitely less than the cinammob
@@unreciever_ also please don't forget to remove the frosting!
@@ekus1647 Hah, thanks for the advice, I'm glad to receive pointers even one year later! Next time I make Scandinavian-style cinnamon rolls I will be sure to leave the frosting out :)
Saw the white sugar come out and instantly said in my head "Yes Adam, we know brown sugar is just white sugar with molasses in it. We get it!" lol.
He should trademark that phrase
I'm pretty sure it's mandatory at this point, like Chef John with cayenne or Brad Leone with allicin.
More like Chef John's "around the outside, around the outside, aournd the outside."
I like my cinnamon rolls to look more brown. I hate pasty cinnamon rolls.
That might be true in the USA, but in Europe brown sugar is not the same as white sugar with molasse
i love these synonym rolls, just like how my grammar made them
😭
Symonym? Dylan, is that you?
With icing spelling over the sides?
I just made them and they are the best cinnamon rolls I ever had. My Girlfriend agrees as well. Next time a skip on any glace or frosting because they are already sweet enough. Thanks for the grest work you do. Great down to earth cooking with very thoughtful and sometime scientific explanations!
Mybye try nib sugar next time :)
One thing I've learnt with using Cinnamon is if you start saying things in your head like “That's ridiculous, there's far too much Cinnamon is in that bowl. Insane!” then whatever you're making is going to taste amazing 😁
th-cam.com/video/9w8IIx6UoSA/w-d-xo.html
Like garlic for me
Instead of getting rid of the end pieces just cut the ends large enough for one roll and place them on a sheet pan with the end side facing down. No waste 👍🏻
The cook's treat. Then again, all of these are.
Yup. I do that all the time.
Snack for the chef
This is definitely my kind of baking recipe! I tend to avoid baking normally because everything has to be so exact. Being able to riff on different ideas while cooking is probably my favorite part of it.
th-cam.com/video/9w8IIx6UoSA/w-d-xo.html
Holy crap! I just made these.... OMG! They are sooo good! Made them last night cooked them up this morning! I'm a fan of the marshmallow icing! Thank you!
Congratulations Adam, you immediately had me hooked with that title.
L
Fr
Tip for cutting your rolls: I’ve had members of my family use very thin string (honest to god, it was sometimes unflavored dental floss) to slide underneath and wrap around the log of dough very tight. The pressure would eventually pinch off a roll, and I think it helps keep the filling inside. It might crush the layers a bit, but if your string is thin enough I’m sure it doesn’t do that too much.
I use a traditional glaze for my cinnamon rolls but add some good honey. Gives it a warmer flavor and it's a good use for the honey bourbon stuff I always by at farmer markets.
Adam you are like the NileRed of Cooking/Food Science. I love it!
This is a wonderful demonstration of the science of preferment baking (in this case a sponge) while using those words only once. So good for beginners. I will be linking this video to all my new baker friends when they ask how I make my delicious brioche-y yeast doughs.
Though honestly, I LOVE when I can spread my filling heavy and then some of the butter and sugar leaks to the bottom of the pan and caramelizes. It's like a cross between cinnamon roll and crispy kouign amann.
Hey I know you don’t concern yourself with comments often but I just wanted to say that you’ve been such a inspiration to my cooking journey. You made me realize how easy it is to have fun while in the kitchen thank you
L
Cooking and baking is fun
@@kaironic8231 trap
@@TR0NDAONE me
@@kaironic8231 no the other one;/
Wow you read my mind! I was thinking just the other day that I needed to make cinnamon rolls because I haven't had them in years. Truly a blessing from you Adam
I was literally about to do some cinnamon rolls tomorrow...
th-cam.com/video/9w8IIx6UoSA/w-d-xo.html
First time I've made any dough with yeast
Can confirm if you follow Adam's instructions about how to make the dough it's incredibly easy and these turned out to be the best cinnamon rolls I've ever had
Weird, I have a cinnamon roll recipe from the 1950s or thereabouts which uses a very similar method of doing a bulk ferment before adding the butter and sugar. It makes about 2 dozen rolls and uses a whole stick of butter, so proportionally it is the same. I have even done a sourdough version of this and it is really great.
Never made cinnamon rolls before, made these, turned out delicious! Even though I forgot the layer of butter before the filling, and also the convection apparently made them not pale at all, so to speak, but it didn't taste burned. Definitely hope to try this again
Made these tonight; I just couldn’t resist. I am a cinnamon roll lover. I have found several recipes I like, but this was easily the best one. Family loves it as well. It’s one of the few cinnamon roll recipes that don’t turn into a cakey roll
I'll try making that marshmallow glaze!
As a side note, here's a tip for those that maybe don't have an exceptionally sharp kitchen knife to slice the dough: you can use sewing thread so the spiral doesn't deform. Just pass the thread under the dough, pass each end over to the opposite side (just like a knot) and pull steadily and not to fast.
Dental floss works as well.
Kinda feel like everybody knows this at this point, including him. Almost every cinnamon roll video or recipe you find will tell you to use dental floss.
I love the thread trick! My grandma always used it. Didn’t know it was a well known thing. Cool
My late aunt's cinnamon roll secret was that she cut them and put them into a muffin tin to bake to keep them together. works really well! Internet, feel free to steal this technique in her honour.
I’m a cream cheese frosting guy myself. Looks interesting, like a brioche cinnamon roll.
I always thought cinnamon rolls were just a brioche base dough with cinnamon dust.
"If you want precise measurements, go watch someone else!"
My grandma's motto.
Going by feel truly is the best way to bake, tho.
My sister: How much goes in there?
Me: however much you feel you need in there.
My sister: what's that in cups?
Me: feel it in your heart.
My sister: . . .
Me: touch the stars 🌟
americans will always find a way to go "Acktually not using a scale is superior" lmfao
@@AlkonKomm yeah and then wonder why their recipe comes out scuffed every other time
@@AlkonKomm eh, I personally prefer a scale for 'new' recipes, but I'm Bosnian and grew up with a grandma who didn't have running water in her house for most of her life, let alone a scale :D
so getting the "just add x and feel it" answer was the standard for any recipe I asked my gran for.
@@AlkonKomm I'm not American and this method works perfectly for me
I always feel like baking stuff like this is super hard, but your video makes it seem so easy, I might actually give this a shot!
It is super fun I hope you made them
i use a 9x13” pan for all my buns then let them rise and add 1/2 cup heavy whipping cream. Pour all over the risen buns and bake. They soak up the cream to make fluffy soft buns.
Just tried these for the first time, turned out amazing! Everyone loved the egg-based glaze. I didn't color anyone's perceptions by mentioning the word "marshmallow", and none of us thought it was really marshmallowy at all. Just tasty!
Adam you literally make my day! You’re such an amazing TH-camr! 10/10 personality
I always drool when I see someone making Cinnamon Rolls. But every time I have one I get like 3-4 bites in before I get sick of it!😂
This recipe is delicious! Buuuut I wasn't happy with the separation/pre-fermentation technique. I tried Adam's half dozen recipe verbatim and got buns exactly like his. But now I used the same recipe with the following technique and get more then twice the rise. They are HUGE and look like they come from a bakery ❤
1) After letting the yeast activate in the warm milk, stir in the butter, sugar, egg, vanilla mixture.
2) Add flour, enough to make a sticky but almost kneadable ball, about 1 cup (I use all purpose). Cover and rest for 30 mins.
3) Knead it for about 5 mins on a floured surface until dough is uniform and bouncy.
4) Let the dough rise for 2-3 hours (it won't rise much) before rolling it out and adding the spices as Adam did.
5) Roll and cut using floss into 8 buns. Put them in a 8x9 Pyrex lined with parchment paper. Let this sit covered in the fridge over night.
6) Bring them out in the morning to warm and rise for 1 hour. Bake at 400 for 15 mins.
Need a video on how you clean your pots and pans. They always look perfect.
I love cinnamon rolls but instead of a roll I make a braid then roll it in to a bun, makes much better looking buns and can fit more sugar. Strongly recomend trying
I discovered, to my disappointment, that the King Arthur 00 "Pizza flour" had a protein content of 8.5%, which is softer than most AP flours. It's essentially unbleached cake flour. Not sure why they made that decision. Of course if it works for the recipe it works, but it's not because of any extra gluten.
that's a typical trait of non-specialized "pizza flours", they fixate on the fine grind of italian flours, and while that's also important, the protein content and water absorption ability is what truly counts
yes, common misconception that 00 flour is high protein when it's the opposite. i've been wondering what's going on with that. i suspect it arose from the obsession with biscotti and it just got incorporated into other things because it was lying around
@@5naxalotl I mean, proper italian 00 flour made for pizza is high protein, 11 grams per 100g minimum and those made for pizza in teglia romana or focaccia for example can have 13-15 grams
@@dicecard921 yeah, i looked it up. 00 is just a size. if it's durum wheat it will be high protein but low gluten, which behaves like like a soft flour (durum is hard wheat [ie literally hard to grind] but soft flour ie not stretchy). not sure but i think the pizza flours causing confusion might have a lot of durum
Although you don't give precise measurements, you explain what you're looking for in the dough and *why* you're doing things a certain way. I find that infinitely more helpful than just having measurements and an accompanying blog post lol. I learned more about cinnamon rolls in ten minutes than in several years of baking. And the lessons can be carried over to other baked goods as well
I just got out of my surgery.
I hope when I'm home I can make this recipe.
I love me my sweets.
these look so good! also, a cream cheese frosting type glaze pairs so well with cinnamon rolls def worth a try !
Third “glaze” option that is a favorite in our household; beat cream cheese and powdered sugar. We love the tang!
💀
💀
I so appreciate you taking a complex approach but I will have to be honest. A classic recipe with bread flour always comes out amazing with no issue of dough rising to double or more it’s size, usually lots of butter in the filling anyways. I like the buns more moist, gooey so I use the heavy cream hack (poured in at the 10-15 min mark of baking) then buttercream glazing right after baking and then more glaze after it has reached room temp. Your “marshmallows” sounds intriguing, I might give it a try next time.
Adam, trust me on this one... Convert this recipe to add 30% yudane (1:1), and you have a winner. The trouble is you will probably not have enough flour to do your trick with the butter, eggs and sugar. Use the excess flour to build gluten in the pre-ferment, by kneading it in. Then once the yudane has cooled, combine the eggs and sugar into it, and knead it into the pre-ferment dough. Then once gluten is properly formed (smooth and stretchy) then combine the butter into it the messy way (I know you wanted to avoid this, but it's so worth it).
he did this with his newest dinner rolls
Here in Sweden it is common to pur cardamom straight in the dough, standard recepie no frosting or such
Det finns dock olika typer av vetebullar som har glasyr på toppen bland annat butterkaka och rimbobullen.
Sen så har vi tusentals olika typer av bullar med samma grund deg som kanelbullar.
glad to finally see a recipe that doesn’t make 2 dozen of cinnamon rolls. i had o do some intense math the last time i made it from mother recipe. THANK YOU!
No mixer and hand kneaded, this is great
I think your kids are very lucky to have you! I know my father cooked a lot when we were kids and we were very happy when my father cooked, he not cooked every day but when he did he did it better than my mom and we were all very happy 😊
Same. My dad was chef like. My mom can cook decently but My Dad is better. He didn't cook everyday but when he did. We loved it.
I have one simple but very odd request: can you teach us a recipe for cinnamon-roll French toast? I used to get that for breakfast at a diner near my house like… 15 years ago, but they closed a few years back and I’ve never been able to find another restaurant that serves it. I know you’d absolutely knock it out of the park if you gave it a try, and I just want to be able to try one of my favorite childhood meals again with a fancier, high-quality twist to it.
Obviously, I’m one dude in the comments section, my word is not law. But I would be eternally grateful for a recipe presented in your always-comprehensible, no-nonsense style for this.
I swear this guy always what recipe I'm about to make. I think about it and the I see a video of it posted an hour ago, and it's always him.
You are really good at what you do!!! You must've been taught by older women. No real measurements; taste and feel! Bravo 👏
The 00 flour is interesting. My understanding is that it has a lower ash content so that results in a softer product, though that could just be myth. Different types of flours from around the world why they differ could be an interesting video :)
Tip: do cinnamon rolls the Nordic way and add crushed black cardamum in the dough
how much?
@@czlowiek_w_spoleczenstwie for a dough of twelve buns I'd add two teaspoons
Another banger video featuring the ideal balance of education and entertainment, thank you
I've tried it and it was just unbearably sweet. The dough was perfect though, 10/10. Will have to try to use like half amount of sugar next time.
Thanks for the recipe!
Or probably less glaze on the roll itself
In Sweden, we throw in some cardamom in the dough to complement the cinnamon and to give warmth to the experience.
YESSSSS MY PRAYERS HAVE BEEN ANSWERED 🙏🏼🙏🏼🙏🏼🙏🏼
Nice! Now try to make the superior German cinnamon roll with a rich, yeasted crossaint pastry. Shape them just like regular cinnamon rolls, then squash them in the middle with a stick/wooden spoon, almost dividing them in two, then bake. No glaze needed. You now have made the famous Hamburg speciality Franzbroetchen!
Look very delicious I love cinnamon rolls
Melted butter on cinnamon rolls is incredible btw.
That rising method could have interesting implications for enriched breads like challah. Experimentation required.
OMG I haven't even seen the video and already think this is the best idea ever!
If, at 6:53, you had instead bisected the roll, placed the two halves next to each other (one cut-side up and the other down) and twisted them together and and coiled it all into a loaf pan, you would have a Cinnamon Babka: a Jewish American classic!
I definitely need to try your technique of adding the fat after the first rise with my babka recipe now. Haven't finished the video yet so I don't know what the marshmallow icing is like but now I'm thinking about it as a Babka filling and using the Cinnamon as a streusel topping instead...
there is the version of monkey bread too. just add the icing...
and if his grandmother had wheels, she would be a bicycle.
who cares???
she does but that’s a wheelchair
Cinnamon babka is not an inferior babka. What do people have next to their salt and pepper cinnamon again and again.
And if change the glaze to nib sugar you made a längd.
i like to freeze them rolls and throw in the oven frozen. it makes them puffier, cloudier, and richer in flavour
Holy shit! I just baked this and it was absolutely amazing!
I've just baked cookies before, never tried anything like this and it came almost perfect.
I made the marshmallow frosting with honey, it didn't harden much but it was so good!
Thank you for this recipe Adam, you've made my family's night.
The butter rubbing is my favorite part.
I usually put it in a cake pan that’s enough to have little gaps between each cinnamon roll. This way when they can rise up sideways then upwards
Did you seen that the molasses was looking like a bear?
Amazing:)
Congratulations Adam, another one to the saved list!
I love that Adam keeps getting sponsors, half because it means he deserves the pay, and uh, half because his ad breaks are pretty entertaining haha
It’s a third recipe from Adam I made, and it’s a third that does not let down! They are sweet as hell tho, so remember that when you’re about to make 40 of them (I multiplied recipe times 3 and used side cutted pieces to, got 41 rolls, some bigger, some smaller, but every was from 4cm cut).
Adam: dont use too much butter
Also adam: *positively drowns the roll in butter then rubs suggestively*
Adam is conflicted LOL. You can tell he can’t help himself.
i tried adding some lemon jouice to the glaze and it turned out very tasty
i dont even bake! but i found this very informative and fun to watch
String or dental floss is a great way of cutting the rolls without the knife pressure squishing the rolls.
Made these righ after i watched the vidoe. Great recipe Adam and great glaze
I happen to like the sugar and cinnamon running out with the butter because it makes a beautiful caramel in the pan
Thank you, can't wait to make them, they look so good.
This is a genius solution to an issue I’ve had before
Even with cinnamon rolls in a tube from the grocery store, the key is to slightly under cook the dough. It’s what Cinnabon does
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I WAS JUST THINKING ABOUT MAKING THESE BUT WSS SAD THAT YOU DIDNT HAVE A VIDEO OMG
Can't wait till Ragusea starts stirring soups with his bare hands.
Because apparently just using a goddamn spoon was more troublesome than having to wash his hands every time
you should try cream cheese frosting. basically conventional with cream cheese added.
Adam, you should try making egg fried rice it's very authentic, tastes amazing and is super fun to make.
I love your recipes
Another type of delicious frosting is maple cream. You can only get it from real maple sugar houses (where they make syrup) I think. Heat it up for a couple of seconds and it’s the best thing ever,
Damn. You caught me during a Cinnamon Roll phase I’m going through right now and this video just saved my life
th-cam.com/video/9w8IIx6UoSA/w-d-xo.html
Neat maybe I'll try your method to make a almost brioche
making these for the kids in the basement, wish me luck Adam!
PS: They love your videos!
wait-
Fatten them up and eat them
please let me out
**screams of the damned**
@@real9564 you'll be screaming once you start losing on roblox games kiddo
That's a nice snack. Homemade totinos pizza rolls are also good snacks.
Well, I was going to make cinnamon rolls tomorrow, and I was thinking about what recipe to use. Interesting... I kinda have to try this out now...
Why you make such delicious recipes. Now i have to try cook it.
“We report you decide “ I love it
Holy crap. I can combine this with the 5 min a day bread to turn crusty bread into cinnamon rolls! This solved a problem I've had for aloooong time!!
I love that perfect panther shape at 5:37
Blueberrys, vanilia custard and almond spreed is three tasty cinnemon bun infusions.
These look amazing. 😋
You need to try Swedish cinnamon buns!
Wonderful recipe as always!