Hiii Janet! Awww...I'm so happy to hear that your mom enjoyed these cinnamon rolls. How blessed you are to have each other! Thank you for all your support and kind words❤🙏
Its Chrismas day and we just devoured these cinnamon rolls!!! We are planning to make this our new Christmas morning tradition every year! It was my first time making sourdough cinnamon rolls and after reading/watching several recipes, yours looked like it made the ones we were trying to have. I followed the directions step by step, reading the recipe and watching the video. I have a kitchen scale so I was happy to have those measurements included too. I was nervous when I tucked my dough in last night, but in the morning it was beautiful! It rolled out nicely and it rose so good during the second proof too! Then they went in the oven and they were beautiful!!! We only waited a few minutes for them to cool slightly because they looked so good! And they were amazing!!!! The cream cheese frosting was great too. Thank you so much for sharing your recipe! We plan to make this a christmas tradition but I doubt I will wait a year before I make them again! They were so amazing that, yes, I am writing this on christmas day to spread the word that this recipe is amazing and they turn out just like hers if you follow along! Thank you!!
Rosie I found you about a month ago. I LOVE all your recipes. ❤ I’ve made your sourdough bread, rolls, pizza crust, and I’m going to make these Cinnamon rolls this weekend. You are so pleasant to listen to and these recipes are amazing. ❤
Hi Rosie, thanks for sharing your cinnamon roll recipe. I don’t know if my starter wasn’t active enough, or my room temperature was too low, but I couldn’t get them to double in size. They still taste great though!
I just found this Chanel...I made the easy sourdough bread and it was perfect...I'm just going to come over here for now on for recipes...can't wait to try this one!
Hiii DDK! Thanks for saying hi and I hope you are well! I tried a lot of batches without the tangzhong and the texture wasn't as pillowy as I wanted. I finally got the soft and fluffy texture I was after with the tangzhong so I highly recommend it! Be well ❤🙏
Thank you what a great recipe! I just made them for the first time and they turned out great! Nice size definitely going to use for breakfast sandwiches! ❤
I just found your videos now... Why did I just bump into you NOW..... I'm loving all your method and way of baking, especially not using a mixing stand... You changed my scared little heart to be brave and just give it a go. No, but seriously, can I have a bite of those rolls 😋🤤 will def give this AND your sourdough bagels a go. I'll keep you updated!!
Hiii Ashley! Thanks for checking out my video and for your kind words! I really hope you give this recipe a try and I'd love to hear what you think. As far as sourdough cinnamon rolls go, these are the best I've made. Be well and happy baking! ❤
Your recipe is amazing. I just used it to make a Christmas Star cinnamon bread and replaced the flour with fresh milled white wheat and Kamut. Looks amazing.
Hiii Julie! Thanks so much for saying hi and I hope you are having a great week so far. Thanks for your kind words and I can't wait for you to give this a try! ❤🌻
Hiii Toni! It's great to hear from you as always and I hope you have been well. I can't wait for you to try this recipe and would love to hear how it turns out for you. Aww thanks so much for sharing my channel with your friends! I'm ever so grateful for your support and hope they all love the baked goodies too! ❤🙏
You are tres practical with your many tips/ideas. Your set up with sour dough starter is not fussy at all. I started my own bread making/rising in a large plastic container like you. I like that you don't use plastic wrap either. An inverted plate over a bowl does the trick too. I've also let bread rise inside large oval crock pot with lid, but not turned on either, this way I can let 2 loaves rise. Thank you for sharing. Greetings from Ontario Canada.
Hi Rosie. Love your easy to follow recipes and I love that you rarely use milk in your recipes as although I’m not dairy free, I never have milk on hand. Question about halving the recipe - would the tongzhong also be in half? I made the full amount but before I mix the dough, wanted to check. Thanks!
Hiii! Thanks for checking out my video and I'm so sorry for my delay in response. You've probably already made the rolls by now but yes, please cut the tanzhong in half as well. It might be hard to make such a small amount of tangzhong though so if you want to make the full amount, just use half of it for the recipe. I hope that helps!
Thank you for your reply! I did half it and froze the other half. Tasted fantastic. Not too sweet. I think I over baked so parts weren’t as pillowy but easy to follow recipe so thank you!
Trying this recipe out today! Does anyone know how long they would keep stored out of the fridge once baked? Thank you SO much for the recipe! Looks Delicious!!!
AMAZING recipe! And super easy🤩 I’m making some today! for the second time in the first 5 days of you posting this… they are insanely addictive. Highly recommend everyone to try and make it ! SO GOOD !! 🥲🥲🥲
Hiii Agustina! WOOO HOO I'm so happy to hear that you enjoy these cinnamon rolls. HAHA...I made so many batches of this and can definitely attest to how addicting they are! Thank you for all your support and I hope you have a wonderful week ahead ❤🙏
I’m never gonna lose weight. 😂 those look so yummy!! I’ve been very hesitant to make cinnamon rolls - we’ll because I want to lose weight not gain it. And because so many recipes look hard. Thanks for sharing. I will give this one a try.
Hii Ann! Thanks so much for checking out my video and I can't wait for you to try this. I'd love to hear how it turns out for you! Be well and happy baking ❤🙏
Hiii Zayn! Thanks for checking out my video and that's a great suggestion! I get asked about a soft crust sourdough a lot. My sourdough potato bread (th-cam.com/video/pnzio9UVkT4/w-d-xo.html) has a much softer crust but I do add commercial yeast to the dough. I will be testing out various ways to make a 100% sourdough soft crust bread though. Be well and happy baking!
Hii! That's a great question and yes, you definitely can use active fed starter. The fermentation process will be a bit faster so I recommend doing the overnight proof (once the rolls are cut and in the pan) in the fridge instead of at room temperature to ensure that it doesn't overproof by the morning. I hope that helps!
Hi Rosie, I really want to make this recipe because it’s the only recipe that would work with my schedule (baby and toddler 😅). However I don’t keep my starter in the fridge, I keep it in room temperature and feed once a day. Would the baking schedule be the same if I used a active starter? Or should I use my discards from the fridge? Tia for your answer!
Hiii! Thanks so much for checking out my video and that's a great question! Ahh yes, I find this schedule really convenient as well and most of my sourdough recipes follow this structure. If your discard is less than a week old, you can use it with the same baking schedule. If you want to use your active starter, you could either use half the amount in the recipe or mix the dough around noon or early afternoon instead of in the morning. Another option could be sticking to the same schedule with an active starter but just doing the overnight proof in the fridge to make sure it doesn't overproof by the morning. I hope that helps! Be well and happy baking ❤🙏
Thank you so much for your response! I’ve made the dough and I did use my discard from the fridge. But using active starter and cold proofing is another great option! Thank you for the suggestions and I will let you know how it turns out!
@rosieskithenadventures ..Hi Rosie I just tried these, I did have to refrigerate them overnight and let them sit out about 30m before baking.. I kept checking them after 40m but they never seemed to look browned or cooked.. they also didnt seem to puff up in the oven much.. felt like I had to keep adding time because they kind of looked "raw" or like dense and uncooked dough.. I can't figure out why or what happened: I used a thawed, unfed starter, and got 4-5 folds thruout the day.. dough looked smooth, elastic and Had air bubbles when I rolled out. It did seem to stick to board and retreat a bit when I rolled..?
Hii Chantal! I'm so glad you tried these and I'm so sorry to hear that they didn't bake up as expected. Every oven is a bit different so you might need to use a higher baking temperature, perhaps 25 deg F higher. I hope that helps and have a wonderful weekend!
Hi! I think it might be a little overproof? Check your room temperature during the day when you perform the folds... it happened to me with other recipes with sourdough in summer time. overproof dough is more sticky, don't hold their form and when you bake it, seems dense and not cooked, no matter the time in the oven. Hope it helps :)
I’m doing my stretch and folds right now and I’m wondering if I have enough hydration? Anybody else have this problem? Did you just trust the process and keep going or should I add a little water?
@ they turned out terrible. Total fail. They never rose and were incredibly hard to work with. I’ve used “Natasha’s Kitchen” recipe a few times now and they turn out great. Though it’s not a “discard” recipe. You will need to feed your starter the night before.
@@danimarquis1146 oh okay 😮 thanks for the info. I tried wetting my hands and doing s&f’s. The key word is “tried”. I’ll leave it on counter and check on it later. I’ll have to check out that recipe you mentioned, too.
Hi Rosie the blue ribbon baker🏆. You have out done yourself with these rolls they look amazing. I am sure they taste even better. But like the ugly duck you have really intimidated me with this one😱😱. Maybe some day, they look too good not to try. Too bad I don't live close to you😅
Hiii DC! It's great to hear from you and I hope you are having a good week so far! HAHA yes, definitely give it a go one day. I promise it's worth it and easier than it seems. I wish I could send everyone fresh baked samples!! Be well ❤🙏
Hii! I'm so sorry for my delayed reply! Yes, you can definitely add some yeast if your starter is not strong enough yet. A teaspoon of yeast will help it rise a lot faster. Let the dough double in volume first, which could take 1-2 hours, and then roll it out and cut into rolls. Let the rolls double in volume in the baking pan and they are ready to bake! If you wanted to bake these the next morning instead of same day, just put the assembled rolls into the fridge instead of letting them rise at room temperature. I hope that helps!
My mom loves these cinnamon rolls… she’s 97 and has a sweet tooth. Thank you for this excellent recipe.
Hiii Janet! Awww...I'm so happy to hear that your mom enjoyed these cinnamon rolls. How blessed you are to have each other! Thank you for all your support and kind words❤🙏
This is so wholesome❤
Its Chrismas day and we just devoured these cinnamon rolls!!! We are planning to make this our new Christmas morning tradition every year! It was my first time making sourdough cinnamon rolls and after reading/watching several recipes, yours looked like it made the ones we were trying to have. I followed the directions step by step, reading the recipe and watching the video. I have a kitchen scale so I was happy to have those measurements included too. I was nervous when I tucked my dough in last night, but in the morning it was beautiful! It rolled out nicely and it rose so good during the second proof too! Then they went in the oven and they were beautiful!!! We only waited a few minutes for them to cool slightly because they looked so good! And they were amazing!!!! The cream cheese frosting was great too. Thank you so much for sharing your recipe! We plan to make this a christmas tradition but I doubt I will wait a year before I make them again! They were so amazing that, yes, I am writing this on christmas day to spread the word that this recipe is amazing and they turn out just like hers if you follow along! Thank you!!
Rosie I found you about a month ago. I LOVE all your recipes. ❤ I’ve made your sourdough bread, rolls, pizza crust, and I’m going to make these Cinnamon rolls this weekend. You are so pleasant to listen to and these recipes are amazing. ❤
Hi Rosie, thanks for sharing your cinnamon roll recipe. I don’t know if my starter wasn’t active enough, or my room temperature was too low, but I couldn’t get them to double in size. They still taste great though!
I just found this Chanel...I made the easy sourdough bread and it was perfect...I'm just going to come over here for now on for recipes...can't wait to try this one!
I've never seen cinnamon rolls made with a Tangzhong roux! This is really interesting!
Hiii DDK! Thanks for saying hi and I hope you are well! I tried a lot of batches without the tangzhong and the texture wasn't as pillowy as I wanted. I finally got the soft and fluffy texture I was after with the tangzhong so I highly recommend it! Be well ❤🙏
Just curious, why do you use so little sourdough starter?
Hello from Indiana. I just found your channel. I want to make these cinnamon rolls and your seeded sourdough. I love how you explain everything
Thank you what a great recipe! I just made them for the first time and they turned out great! Nice size definitely going to use for breakfast sandwiches! ❤
I just found your videos now... Why did I just bump into you NOW..... I'm loving all your method and way of baking, especially not using a mixing stand... You changed my scared little heart to be brave and just give it a go.
No, but seriously, can I have a bite of those rolls 😋🤤 will def give this AND your sourdough bagels a go. I'll keep you updated!!
Omg this looks amazing! I’m been on the hunt for years for the perfect cinnamon roll recipe
Hiii Ashley! Thanks for checking out my video and for your kind words! I really hope you give this recipe a try and I'd love to hear what you think. As far as sourdough cinnamon rolls go, these are the best I've made. Be well and happy baking! ❤
Oh my gosh made 2 pans of these. Absolutely delicious! Thank you!
Hiiii Joy! I'm so glad you tried this recipe and enjoyed it. Be well and happy baking
Have made twice already 😊❤ and they are absolutely delicious! My son requested this to be a Sunday tradition lol
I love that you're turning it into a tradition! 🙌
Amazing recipe - first thing I’ve made that’s not just a loaf of sourdough and my family LOVES it. Makes me feel like a real baker!
Just came across this video. Trying it this weekend!!
Hiii Laura! Thanks so much for checking out my video and I can't wait for you to try this. Be well and happy baking
Your recipe is amazing. I just used it to make a Christmas Star cinnamon bread and replaced the flour with fresh milled white wheat and Kamut. Looks amazing.
Most certainly trying these in the morning😍 your voice is so soft and feminine, I could listen to you talk for hours
These cinnamon rolls are amazing
So tasty..so delicious recipe ❤
Hii! Thanks so much for checking out my video and I'm so glad you enjoyed the recipe!
I am definitely trying this recipe this weekend 😊 Thank you 😊
Hii Maria! YAAY! I'm so excited for you to try this recipe and I hope you have a wonderful weekend
@@RosiesKitchenAdventuresthis recipe is amazing 😊 I tried a couple before yours, and your recipe is top notch. Thank you so much 😊
I just subscribed!! I plan on doing my first sourdough starter this fall. Can’t wait to learn more from you!! Thanks for sharing your talent! 👩🏻🍳 ❤
😋
This looks scrumptious !
I will try it soon ! 🩶
Hiii Julie! Thanks so much for saying hi and I hope you are having a great week so far. Thanks for your kind words and I can't wait for you to give this a try! ❤🌻
Really enjoyed this! Your explanations are so clear and helpful👍🙏🔔🤝🫶💚⚘️💚
Aww thanks so much for your support!
As usual you have great ideas. I am so excited to make this one. Thanks again. I am telling all my friends about your amazing channel.
Hiii Toni! It's great to hear from you as always and I hope you have been well. I can't wait for you to try this recipe and would love to hear how it turns out for you. Aww thanks so much for sharing my channel with your friends! I'm ever so grateful for your support and hope they all love the baked goodies too! ❤🙏
These look fantastic thank you for sharing your recipe
Hiii! Thanks so much for checking out my video! Have a wonderful weekend
I really need to try this recioy❤ thank you
Hii! Thanks so much for checking out my video and I can't wait for you to try this recipe!
Currently making a batch of these right now 🥰🥰
How was it?!! Pls be honest😂😂
THE BEST RECIPE OMG I LITERALLY JUST FINISHED BAKING IT!! IMA POST MY RESULTS ON INSTAGRAM THIS IS SO GOOD
Hi. I can’t wait to try this recipe it looks good
Love your recipes!💕
You are tres practical with your many tips/ideas. Your set up with sour dough starter is not fussy at all. I started my own bread making/rising in a large plastic container like you. I like that you don't use plastic wrap either. An inverted plate over a bowl does the trick too. I've also let bread rise inside large oval crock pot with lid, but not turned on either, this way I can let 2 loaves rise. Thank you for sharing. Greetings from Ontario Canada.
Hello thank you for the recipe i just baked it today but it turned out moist from inside
Hiii! Thanks for checking out my video and I'm so happy you tried this recipe!
Yummy!! I've got to try some of these rolls.
Great video! I need to try this recipe asap!
Omg! This looks divine!!! 🤤🤤😋😋😋
Hiii! Aww thanks for your kind words and I hope you give this a try! Be well ❤🙏
I will be trying this recipe once my starter is ready! I am enjoying your recipes and your pleasant demeanor 🙂
Aww I'm so happy to hear you enjoy my recipes and I can't wait for you to try this one! Be well and happy baking
How long do they bake. Do you have recipe listed somewhere? They look amazing
Hi Rosie, Would I be able to use fresh milled flour with this recipe? it is all I use. These look so good
Can't wait to try...
Hiii! Thanks so much for checking out my video and I'm so excited for you to try these!
Can I use starter that has been fed?
Hi Rosie. Love your easy to follow recipes and I love that you rarely use milk in your recipes as although I’m not dairy free, I never have milk on hand. Question about halving the recipe - would the tongzhong also be in half? I made the full amount but before I mix the dough, wanted to check. Thanks!
Hiii! Thanks for checking out my video and I'm so sorry for my delay in response. You've probably already made the rolls by now but yes, please cut the tanzhong in half as well. It might be hard to make such a small amount of tangzhong though so if you want to make the full amount, just use half of it for the recipe. I hope that helps!
Thank you for your reply! I did half it and froze the other half. Tasted fantastic. Not too sweet. I think I over baked so parts weren’t as pillowy but easy to follow recipe so thank you!
@@user-zx7ns1nh9o Oh that's awesome!! BRAVO!
My first t8me watching. So glad I found you ❤
Hiii Sherry! Thanks so much for checking out my video and I hope you have a wonderful weekend!
I just love your cooking pan! May I ask what the name is and where to purchase a set, please?! Thanks Rosie!🌷
Trying this recipe out today!
Does anyone know how long they would keep stored out of the fridge once baked?
Thank you SO much for the recipe! Looks Delicious!!!
Can you link your wire whisk? TY
Would this dough and filling work for star bread?
I need a link to that pot!
Thanks Rose
Hi! Thank you
Hiii Healther! Thanks so much for checking out my video!
AMAZING recipe! And super easy🤩
I’m making some today! for the second time in the first 5 days of you posting this… they are insanely addictive. Highly recommend everyone to try and make it ! SO GOOD !! 🥲🥲🥲
Hiii Agustina! WOOO HOO I'm so happy to hear that you enjoy these cinnamon rolls. HAHA...I made so many batches of this and can definitely attest to how addicting they are! Thank you for all your support and I hope you have a wonderful week ahead ❤🙏
I’m never gonna lose weight. 😂 those look so yummy!! I’ve been very hesitant to make cinnamon rolls - we’ll because I want to lose weight not gain it. And because so many recipes look hard. Thanks for sharing. I will give this one a try.
I feel like these are better since they don't have eggs and milk?
How can you keep dough from over proofing? One day isn’t enough time and it over proofs in the fridge over night.
Making a batch ✨️ today ❤
I did use my stand mixer. It was awesome 👌
Could the dough be prepped, rolled out, cut and then kept in the fridge a few days ahead of time or does it need to be baked the very next day?
If mine ended up chewing and on the harder side does that mean it over proofed?
Can I use young sourdough discard?
What is starter and how do I purchase or make?
I need thos recipe
Hiii Mary! Thanks for checking out my video! The recipe is in the description box but I apologize there isn't an easier way to access it. Be well
I’ve never seen cinnamon roll made with sourdough starter! I’ll Definitely try it! Thank you so much for sharing your recipe!🤗
Hii Ann! Thanks so much for checking out my video and I can't wait for you to try this. I'd love to hear how it turns out for you! Be well and happy baking ❤🙏
Can you please do a video about soft crust sourdough bread? Thanks
Hiii Zayn! Thanks for checking out my video and that's a great suggestion! I get asked about a soft crust sourdough a lot. My sourdough potato bread (th-cam.com/video/pnzio9UVkT4/w-d-xo.html) has a much softer crust but I do add commercial yeast to the dough. I will be testing out various ways to make a 100% sourdough soft crust bread though. Be well and happy baking!
Can we use active fed starter?
Hii! That's a great question and yes, you definitely can use active fed starter. The fermentation process will be a bit faster so I recommend doing the overnight proof (once the rolls are cut and in the pan) in the fridge instead of at room temperature to ensure that it doesn't overproof by the morning. I hope that helps!
Can we use a stand mixer ( for bread making ) instead of 5 times folding throughout the day? ( maybe 2 times only? 😅) thank you ❤
Hi Rosie, I really want to make this recipe because it’s the only recipe that would work with my schedule (baby and toddler 😅). However I don’t keep my starter in the fridge, I keep it in room temperature and feed once a day. Would the baking schedule be the same if I used a active starter? Or should I use my discards from the fridge? Tia for your answer!
Hiii! Thanks so much for checking out my video and that's a great question! Ahh yes, I find this schedule really convenient as well and most of my sourdough recipes follow this structure. If your discard is less than a week old, you can use it with the same baking schedule. If you want to use your active starter, you could either use half the amount in the recipe or mix the dough around noon or early afternoon instead of in the morning. Another option could be sticking to the same schedule with an active starter but just doing the overnight proof in the fridge to make sure it doesn't overproof by the morning. I hope that helps! Be well and happy baking ❤🙏
Thank you so much for your response! I’ve made the dough and I did use my discard from the fridge. But using active starter and cold proofing is another great option! Thank you for the suggestions and I will let you know how it turns out!
@rosieskithenadventures ..Hi Rosie I just tried these, I did have to refrigerate them overnight and let them sit out about 30m before baking.. I kept checking them after 40m but they never seemed to look browned or cooked.. they also didnt seem to puff up in the oven much.. felt like I had to keep adding time because they kind of looked "raw" or like dense and uncooked dough.. I can't figure out why or what happened: I used a thawed, unfed starter, and got 4-5 folds thruout the day.. dough looked smooth, elastic and Had air bubbles when I rolled out. It did seem to stick to board and retreat a bit when I rolled..?
Hii Chantal! I'm so glad you tried these and I'm so sorry to hear that they didn't bake up as expected. Every oven is a bit different so you might need to use a higher baking temperature, perhaps 25 deg F higher. I hope that helps and have a wonderful weekend!
@@RosiesKitchenAdventures ok. Guess I'll try that next time.
Hi! I think it might be a little overproof? Check your room temperature during the day when you perform the folds... it happened to me with other recipes with sourdough in summer time. overproof dough is more sticky, don't hold their form and when you bake it, seems dense and not cooked, no matter the time in the oven. Hope it helps :)
@@anadominguez5033 Great point!
I will definitely try it today… & & how am i gonna lose wt? Any idea 😂😂😂
😢😢😢I hear you
We miss you and your sweet personality 😢
What size dish did you use to bake in?
It's about a 9X9 inch casserole dish. Thanks for checking out my video!
My dough seems tough. What did I do wrong?
New sub here. I don’t have a sourdough starter. Can I just use yeast instead?
You can but the flavor won't be sourdough-ish, and the rise would be half the time
Did I miss the baking temperature and time? If I did, can someone tag me in it?
Hiw do i get the recipe?
Hiii Mary! The recipe is in the description box. I apologize there isn't an easier way to access it. Be well and happy baking
I’m doing my stretch and folds right now and I’m wondering if I have enough hydration? Anybody else have this problem? Did you just trust the process and keep going or should I add a little water?
Yes having that problem right now. The dough is dry and hard to kneed. What did you end up doing? And did your cinnamon rolls turn out good?
@ they turned out terrible. Total fail. They never rose and were incredibly hard to work with. I’ve used “Natasha’s Kitchen” recipe a few times now and they turn out great. Though it’s not a “discard” recipe. You will need to feed your starter the night before.
@@danimarquis1146 oh okay 😮 thanks for the info. I tried wetting my hands and doing s&f’s. The key word is “tried”. I’ll leave it on counter and check on it later.
I’ll have to check out that recipe you mentioned, too.
I am having this problem as well. Hoping it comes together but not looking promising. Very frustrating.
@@ShawnaR667 mine didn’t turn out well at all… I wish I could share a picture.
Hi Rosie the blue ribbon baker🏆. You have out done yourself with these rolls they look amazing. I am sure they taste even better. But like the ugly duck you have really intimidated me with this one😱😱. Maybe some day, they look too good not to try. Too bad I don't live close to you😅
Hiii DC! It's great to hear from you and I hope you are having a good week so far! HAHA yes, definitely give it a go one day. I promise it's worth it and easier than it seems. I wish I could send everyone fresh baked samples!! Be well ❤🙏
Thank you Rosie, yes so far, my week is good. I hope yours is too. Maybe you should start selling online Rosies Remarkable Rolls. 😊😊
@@DC-yz4mv HAHAHA I love the RRR!
I am glad you liked the RRR
🤤
💐
Hii Maria! Thanks for checking out my video! ❤
Can I add yeast 😅
No strong sourdough yet
Hii! I'm so sorry for my delayed reply! Yes, you can definitely add some yeast if your starter is not strong enough yet. A teaspoon of yeast will help it rise a lot faster. Let the dough double in volume first, which could take 1-2 hours, and then roll it out and cut into rolls. Let the rolls double in volume in the baking pan and they are ready to bake! If you wanted to bake these the next morning instead of same day, just put the assembled rolls into the fridge instead of letting them rise at room temperature. I hope that helps!
hiiiiii
Lost me at grapeseed oil sry
Just substitute with avocado oil
Can I use young sourdough discard?
Can I use young sourdough discard?