I’ve made these twice now and they’re by far the best cinnamon buns I’ve ever had. The two slight modifications I made 1. A pinch of salt in the cinnamon sugar butter filling and 2. After cutting into strips but before cutting into thirds, chill the strips for a few minutes. I may have a warmer than average kitchen but I found the chilling helps get the cleanest cuts possible
*jb76489* - chilling the strips is exactly what I have been missing without knowing it ! Simple, but great tip, thanks. I'm so glad I came back to the video. And thanks to Richard.
I just tried this cinnamon buns recipe over the weekend in my regular home oven at 395 and the buns came out so perfect and yummy; I topped it with fresh homemade caramel and the taste was out of this world...so much better than the cinnabon buns. All my friends wondered how I got that braided pattern...thanks to Chef Bertinet.
From the link -> INGREDIENTS For The Dough; 200g Full Fat Milk 2 Medium Eggs 600g Strong White Bread Flour 25g Fresh Yeast 50g Caster Sugar 10g Salt 200g Unsalted Butter For The Filling; 150g Unsalted Butter 250g Soft Brown Sugar 2 Tsp Cinnamon For The Egg Glaze; 1 Egg 2 Tbsp Full Fat Milk For The Sugar Glaze; 100g Caster Sugar 100g Water
Thanks! I baked these today and the above recipe is accurate. I used a bit above 2 tsp of instant yeast. Bake at 392degrees for 15-20. These are REALLY good!
Go to King Arthur Flour website and look up cinnamon star bread-you're in for a surprise. Looks difficult, but it NOT! They have a video so you can see it done...unbelievable! This also looks good!!
They are phenomenal! Only thing I'd add to the recipe is more cinnamon and that the dough should be rolled out to 90 x 45 cm to ensure you get the right amount (24) of buns. This will give you the right size for a 12 muffin tin x 2. Also note that if you are using a conventional oven, 180c fan would be better and maybe turned down to 160c after 10 minutes and cooked for longer, 25 in total. The recipe's great but could do with some better writing up.
Nathan I wish I'd read here before making them. They take so long to make but are good, definitely more cinnamon and brown sugar and a little bit more butter. Better still half the recipe as after 2 days they're like cardboard.
I saw another EU chef make similar but no recipe. He cut the flattened, stuffed dough in to 1" strips, twisted (1 hand up, other down), then he looselywrapped the twist around his hand 2x and stuffed the end in to the middle. Been looking for a recipe to make them all day. Glad I found this one.
Made these a month or so ago. Just beautiful. My only tip might be to chill the dough slightly after the bulk ferment. I found when I was halfway thru braiding the dough was starting to prove again fast, which meant half of them I just rolled up without braiding and laid them on their ends, all bunched together on a pizza tray. But that worked out well too, I had a giant pull-apart with about 6 individual bins in it. And then 6 braided ones. The dough is a dream to work with really, and the buns are somehow light yet rich all at once. Make them, you won't be sorry.
it's so amazing watching chef Richard in his nature, doing what he does best. You could see the way his hands are just used to the techniques and he is just doing what he loves. It's just beautiful to way
The dough is very soft and nice to work with. I used only about 1/4 or 1/3 of the filling, It turned out great and just the right sweetness and no mess! I took the advise from some of the people here and set oven temp to 350F convection. I think the oven temperature called out in the recipe is for an open oven so temperature is higher. They are done in about 20-22 minutes. They are delicious and light. One the recipe, I used high sugar instant dry yeast 0.4oz (40% of the recipe) instead of fresh yeast. I made 12 larger size "rolls" using individual muffin cups. Thank you for the recipe.
Aboslutely the best cinnamon buns recipe that I've ever made. The braiding technique is beautiful and works well with this dough or a cold brioche dough. Thank you Richard Bertinet!
I made these yesterday and they are fantastic! Previously I’ve made my cinnamon buns, the traditional “swirl” pull apart buns, with a tangzhong starter producing fluffy, light, moist buns. As much as I’ve loved those, I prefer these twisted cinnamon buns! Among other things, I like that they are sticky and not gooey.
I have never seen him before. I loved watching his gentle strong hands and movements as he made them. He was giving them love and respect. Lovely!! I am going make these and try to hold the dough gently like he did. love it.
So I made this recipe and as others have said : it is incredibly delicious 🤤 the dough is fairly easy to work with (as baking novice!) And even with too much cinnamon (I accidentally used 2 TABLEspoons cinnamon instead of 2 TEAspoons) it still tastes great. These buns are really the best I have ever tried. I rate this recipe a 100/10 ! Thanks so much for sharing this recipe.
I love how its all about taste, consistency and good ingredients, while each one of the buns has an individual look and seems homemade. I prefer cooking videos like this one so much over the ones, that have perfectly looking food which will taste heartless
the braiding is amazing, i’ve made these twice with my own cinnamon roll recipe and they’re great, you still get the pull apart ness and the soft center without everyone having to get their hands messy. my recipe for a 8 inch pan of cinnamon rolls made six nice sized rolls in the muffin tin, highly recommended
Made these 2x already because they were a big hit! Everyone was obsessed. This recipe is the best! So flavorful. (For the filling, I halfed the ingredients so there's no leftover filling, and it was perfect!)
I'm really new to baking let along cinnamon rolls but listen!!! This is the best thing I've ever made in my life! Really simple but really really tasty
My name is Arfan Khan I am a citizen of Bangladesh I am coming to Turkey within a month I like your video so I want to meet and be friends with you❤❤❤❤
I just made it this morning - half dose I made 13 - they are delicious - I actually didn't have strong bread flour used 00 flour and it worked anyway - great recipe - brilliant Thank you again!!!
Fantastisch! Heute gebacken, meine Nachbarn und alle anderen Testesser die ich nutze,reissen mir die knoten aus den Händen. Vielen Dank für das Rezept und Video, Herr Bertinet!
So I tried it. And I absolutely LOVE it. Just, I think you can really put only 100gr butter for 150 gr (or even less) sugar, because I didn’t even use it all, and it still spreaded in the oven. But it’s not messy because it caramelized and crusted around the buns, so there were not affected. So, delicious, especially the bun itself (delicious texture). A bit heavy, though. After one little (I did 20) I feel full and sleepy ;)
Recién hice estos, quedaron bastante ricos. Use harina normal y para el relleno le puse la mitad de azúcar. I just made this, they're rlly good. I used all purpose flour and half of the sugar for the filling.
Mind blowing recipe, great energy from Richard as well ! I'm not a great baker and it was fascinating to make, really fun and the end product killed it for the ~10 people who ate it, love it. Bravo monsieur Bertinet !
Finally made these today and wowowow! I am not a really big fan of cinnamon rolls- I made them for my husband who is. But I realize I’ve just never had really great cinnamon rolls before. After having these, I’m now a convert and will say I love cinnamon rolls (if done correctly!). My husband and I are very very pleased. Thank you!
I make cinnamon buns all the time but the braids really add an excellent texture, presentation to the finished quality of the buns. It gives a more unique and a more professional appearance to it. Thanks for sharing 👍👌
@Graham Douglas-Meyer Thanks Graham for the advice, I do like to add walnuts and raisins in my cinnamon buns but for this particular style I thought it might spoil the appearance of the braid if I stick nuts and raisins, don't you think? I enjoy homemade cinnamon buns as I have the freedom to add as many toppings as I want, places like Starbucks, Costa, M&S and many cafe charge a hefty price for a standard cinnamon bun, where as I can make 24 cinnamon roll for the same price with extra extra topping and lots of glaze Lol
@@yasmins9949 Totally agree on 'lots of glaze'. I plan on trying method used in this vid, but when he dusted w/ confectioner sugar, I was like, "You HAVE to glaze cinnamon buns!"
I bake again yesterday and my friends love it very much and also my neighbor, and today I bake again because she want to bring for her daughter. We love it because is not too sweet. Thank you again chef. Have a bless weekend .
@@_the_ I’m really sorry but I have two questions: did you use instant yeast, fresh yeast or active yeast? and what is the texture like? (dense and chewy light and fluffy ect.) If you are able to respond thank you so much! 😊
Thank you for sharing. I will never look for another cinnamon roll recipe again. I have just baked this recipe for the third time this week! Your recipe was a hit with both young and old. A delicious alternative to the butter filling that I tried (I am mediterranean) was black sesame tahini, brown sugar and cinnamon.
My 3rd time making my favorite cinnamon buns and this recipe is the winner!! Love the soft fluffy bun with crispy crust!! Fingerlicking good! Merci chef Richard!
These are absolutely THE best cinnamon rolls ever!!!❤ My relatives are now asking to teach them how! I've shared your video several times, taught great grandchildren via Skype , and had two sisters come make them with me. They are wonderful, thank you so much for sharing with all of us!
I made these and my mum posted something about them on Instagram or something like that. And the dude in the video commented on the post saying “perfect”
@@nanakoc3973 Its called "DOUGH", it has great recipes and techniques that will last forever, it was the book that got me into bread and all things related. Though you can get a lot of info via TH-cam, it's still highly recommended.
Thank you Chef and #Gozney for the cinnamon bun recipe. Great for large gatherings and for those who don't want all of the sugar of a full sized cinnamon bun.
I made these today. I was so inspired by this video o even bought fresh yeast. They were absolutely amazing. And I can’t believe how beautiful they are.
@@clisaa6974 I used fresh yeast, but you can use what you have available, just consider the conversion ratio given here www.kingarthurbaking.com/pro/reference/yeast
I just made them today THEY ARE ABSOLUTELY SCRUMPTIOUS!! Don’t let me talk about the filling ugh god so toothsome 🤤🤤 « thank you Sweden for this great invention 🇸🇪»
Graham Douglas-Meyer i know HE IS from France but I’m talking about the origine of cinnamon rolls, they re originally Scandinavia (sweden, Denmark, Norway)
I'm so glad to hear a review. As someone else commented, I wondered whether the buns would have that satisfying centre like the traditional bun. Much appreciated.
@@OurlightsPhotograph Hi! I used 150g starter @ 100% hydration. You have to subtract 75g from the flour on the recipe as well as 75g from the liquid. Also, I used dry milk. So good!
These are amazing. Tried them today by substituting some of the ingredients and only making half of what was on the recepie due to lack of some items during lockdown. Used easy bake yeast and for the filing only had about 20 grams of the soft brown sugar and the rest was just normal granulated but omg they were so good. I found that with even half of the dough i still had to roll out to a3 size as a4 would have been too think. Will definitely be making another batch later on this will if i find sugar.
I’m just making them now and realised too late that I should have rolled out the dough way bigger than A3 as stated in the recipe. I still got about 20 but let’s hope they don’t come out too bread-y🤞🏽 EDITED to add that they turned out AMAZING! So soft and delicious. I did add 2 TBsp cinnamon though, as I prefer a stronger taste.
Ok, made them on Sunday. OMG they are amazing. The dough tastes like brioche (all that butter and milk and eggs). And the recipe isn't that hard. Make them, you won't be sorry! Even heated up the next day, they are miles better than anything you'd be able to buy. THANK YOU RICHARD AND GOZNEY!
@@AliseL22 I'm lucky enough to be able to get fresh yeast quite easily where I live. But I have been baking bread with dried yeast over the last couple of months and you should have no problems. I used 25gr fresh, so maybe 10gr dried? Also, I used my stand mixer (Kitchen Aid), and gave it about 12 minutes of kneading. I did a small amount of "finishing" by hand once that was done. My only other tip would be don't let the first prove go over time. I accidentally let it go for 15-20 mins too long, so when I was trying to cut and braid, the dough was already proving again(!!) and it became too hard to keep going with that. So I got 6 braided, and the other 6 I just rolled up without cutting, and laid them on their sides on a tray near each other, so they ended up being one large bun with "pull apart" smaller buns. Both styles of bun were amazing. That dough recipe ends up tasting a lot like brioche, so gorgeous and rich. This recipe is a keeper. Good luck!
Как люблю .когда мужчины на кухне .Все профессионально ,лаконично ,без всякой музыки ,болтовни .Одни только мужские руки уже привлекают. Спасибо ,Ричард!!!Ты супер!
I recommend to try what we use in Nordic countries and here in Finland in our cinnamon bun called "korvapuusti". That is egg wash and then drizzle nib sugar/pearl sugar on top before putting buns to the oven. No need to use dusting sugar anymore and that nib sugar gives a nice crunchy texture on the soft bun.
For the french who want to do the recipe from the video : Recette brioche à la cannelle;Ingrédients pour 15 brioches :Pour la pâte; 200g de lait entier 2 œufs moyens Farine de pain blanc forte 600g 25g de levure fraîche 50g de sucre en poudre 10g de sel 200 g de beurre non salé (température ambiante) Pour la garniture ; 150g de beurre non salé (température ambiante) 250g de sucre blanc mélanger à 30 grammes de mélasse 2 c. À thé de cannelle Recette :1.Commencez par faire la pâte.Mettez le lait et les œufs dans le bol d'un mixeur,puis frottez la levure avec un peu de farine sur le dessus , ajoutez ensuite la farine , le sel ,le sucre est le beurre .2.Mélanger à vitesse lente pendant 4 minutes, puis augmenter la vitesse à moyenne et mélanger pendant 8 à 10 minutes supplémentaires jusqu'à ce que la pâte se détache proprement du côté du bol.3.Former la pâte en boule et la mettre dans un bol de farine propre. Couvrir et laisser reposer environ 45 minutes.4.Pendant que la pâte se repose,profitez en pour faire la garniture ; dans le mixeur ajouter et mixer le beurre (tiède) jusqu'à qu'il soit bien mou , ajouter le sucre et la mélasse,mixer encore un peu puis ajouter la cannelle.Mélanger jusqu'à ce que tout soit bien incorporer.( laisser la mixture à température ambiante)5. Quand la pâte a fini de reposer , fariner légèrement une surface de travail et rouler la pâte en un rectangle à peu près de la taille d'une feuille de papier A3. Soulever la pâte quelquefois , assurez vous qu'il y a un peu d'air pour pas quelle ne colle 6.Étalez la garniture sur le dessus de la pâte.Mieux vaut étaler une fine couche sur toutes la pâte que en mettre trop sur le milieu par exemple.7.Avec la longueur face à vous, pliez le rectangle en deux dans le sens de la longueur pour enfermer la garniture et coupez-la en largeur en 15 bandes d'environ 3,5 cm chacune. Ensuite, utilisez un couteau bien aiguisé pour couper deux fois la longueur de chaque bande pour faire trois brins. Tresser les trois brins ensemble et répéter pour faire 15 tresses individuelles. 8.Prenez chaque tresse et enroulez-la sur toute sa longueur pour créer un nœud. Graisser assez de moule à muffins pour contenir les nœuds et les placer à l'intérieur. Couvrir et laisser reposer 30 à 40 min.9.battre un oeuf avec un peu de sel , etalez sur les brioches , pas besoin d'en mettre beaucoup , juste un peu pour la dorure .10. Dans un four préchauffé à 190-200 degrés , faire cuire pendant 15 à 20 min ou jusqu'à qu'il soit bien doré 11. laisser refroidir un peu (le mieux est de les manger tiède/chaud) et saupoudrer du sucre au dessus 12. Déguster
Mine are rising in the oven Loved this video Love how they look in the muffin tin Loved how easy and fancy this recipe is Thank you very much And btw the oven is unbelievably gorgeous I wish I could get one in Canada they're really superior to the ones available here and worth every penny I’m sure
This one is e best recipe. My go to recipe whenever I feel like eating cinammon rolls. My Family love it so much. The sugar filling in this recipe is abit too much but u can reduce it to 150g instead it would be just right. If the sugar is 150 reduce ur butter to 100g. I do this all e time
@@gchow6009 I made these and used 7g instant yeast instead - turned out great. Fresh yeast to dry yeast conversion is half, and fresh yeast to instant yeast conversion is quartered :)
I got the opportunity to make these. They are amazing. I added crushed up pecans in addition to the cinnamon butter sugar. And it tasted amazing best cinnamon bun ever.
Tried this out today and they were great! Note* please edit the method to include the addition of butter in Step 1. I went through 2 batches of dough before realising this....
@@jemmaj2919 Maybe he is referring to cake yeast, which is an almost archaic type of yeast that is kept under refrigeration at the grocery store. I can't tell you the last time I saw this product. 25g would be about two cakes of this style in America. For a split second there is a closeup of the yeast at the 0.35 mark. Anyhow, did he just add a link to the recipe to the video description? It is there now! I think that a cook could sub one packet of dry yeast in place of the ounce of cake yeast. I have never made a home recipe that calls for more than one packet of dry yeast. Even two packets would be odd. I think that overall this recipe requires a bit of reinterpretation for the American home kitchen. One tiny problem I see is switching between volume and weight measurements within the recipe. Most American home cooks do not have scales in their kitchens, but they are becoming more popular. Also, weight measurements in ounces is becoming archaic, I would switch to grams. Another issue is the temperature at which the recipe is baked. I think 395 is a little hot. I would maybe lower to 375.
My name is Arfan Khan I am a citizen of Bangladesh I am coming to Turkey within a month I like your video so I want to meet and be friends with you🎉🎉🎉❤❤❤
I need a ten minute lesson on his technique for flouring the counter. Every video I watch I always look forward to that part haha. Richard puts the E in expert...just wow!
Délicieux, thank you so much for the recipe. It is very soft and fluffy not dry at all, i'm always worry the brioche dough will turn dry, but this recipe is great thank you.
If you can make a sourdough starter I have seen people preserve by spreading really thin and dehydrating by letting it dry out, you then get a super thin strip that can be powdered down in a spice grinder/ pestle and mortar. Once rehydrated it springs back so I'm guessing you could use it in this form in place of bakers yeast and it just won't rise quite as much? Worth a try while we have nothing to do anyway haha :)
@Muslimah, you can make your own yeast, not sourdough starter, by adding organic fruit, such as apples, raisins, grapes I used organic cherries from my tree and water in a jar. Close the lid tightly let it set over night, shake it the next day after you open the lid, then do the same for a couple of days. By the 3rd day you should see bubbles on the top remove the fruit, save the liquid. You can add more fruit to keep the active yeast and bacteria growing or just use what you have. I used 3 T of the liquid to make a loaf of bread that had 3 1/2 cups of flour. It was a perfect loaf. Oh, I also used a combo of white and ww flour, harder to raise. I hope you can bake now and have a wonderful cinnamon bun. God bless.
I’ve baked this lovely cinnamon buns so many times since I saw Gozney’s this video and I LOVE it very much! One thing that I want to improve my buns is to make them not too sticky with the butter&sugar&cinnamon power spread. When my buns out from my oven, the melted spread cover the bottoms. However, they don’t look like in this video. Sometimes I place liners, but what’s your secret, Gozney, may I ask? 🙏😱🤓🤩🥺
I’ve made these twice now and they’re by far the best cinnamon buns I’ve ever had. The two slight modifications I made 1. A pinch of salt in the cinnamon sugar butter filling and 2. After cutting into strips but before cutting into thirds, chill the strips for a few minutes. I may have a warmer than average kitchen but I found the chilling helps get the cleanest cuts possible
Can I have the recipe , as this video does not mention the amount of ingredients
@@karenkhor7586 There's a link to the recipe in the description box :)
*jb76489* - chilling the strips is exactly what I have been missing without knowing it ! Simple, but great tip, thanks. I'm so glad I came back to the video. And thanks to Richard.
@@chrisbodum3621 do they still rise after chilling?
Thanks for being so helpful!
I just tried this cinnamon buns recipe over the weekend in my regular home oven at 395 and the buns came out so perfect and yummy; I topped it with fresh homemade caramel and the taste was out of this world...so much better than the cinnabon buns. All my friends wondered how I got that braided pattern...thanks to Chef Bertinet.
From the link ->
INGREDIENTS
For The Dough;
200g Full Fat Milk
2 Medium Eggs
600g Strong White Bread Flour
25g Fresh Yeast
50g Caster Sugar
10g Salt
200g Unsalted Butter
For The Filling;
150g Unsalted Butter
250g Soft Brown Sugar
2 Tsp Cinnamon
For The Egg Glaze;
1 Egg
2 Tbsp Full Fat Milk
For The Sugar Glaze;
100g Caster Sugar
100g Water
thank you!
👍👍
U saved me lol ! Thanks
Thanks! I baked these today and the above recipe is accurate. I used a bit above 2 tsp of instant yeast. Bake at 392degrees for 15-20. These are REALLY good!
Ohhh thank you soo much!
It amazes me how people make their cinnamon rolls so different. Love that oven!
What’s so special about the oven ? Curious as mines just exploded
I like the braiding technique. I haven't seen that done before.
th-cam.com/video/ETYoeAsh5UE/w-d-xo.html🌸
I agree Marksman303.
And that oven!!!
Exactly
The braiding is very common in Sweden! :)
Go to King Arthur Flour website and look up cinnamon star bread-you're in for a surprise. Looks difficult, but it NOT! They have a video so you can see it done...unbelievable! This also looks good!!
They are phenomenal! Only thing I'd add to the recipe is more cinnamon and that the dough should be rolled out to 90 x 45 cm to ensure you get the right amount (24) of buns. This will give you the right size for a 12 muffin tin x 2. Also note that if you are using a conventional oven, 180c fan would be better and maybe turned down to 160c after 10 minutes and cooked for longer, 25 in total. The recipe's great but could do with some better writing up.
thank you - I am preparing to make these and notice dlots of differences in the recipe and video.
@@carolineseasybakinglessons You're welcome, they are delicious and look very cool, friends and family agree!
I try his dimensions only get 14pcs.
Thank you!!!
Nathan I wish I'd read here before making them. They take so long to make but are good, definitely more cinnamon and brown sugar and a little bit more butter. Better still half the recipe as after 2 days they're like cardboard.
Gosh, I love watching him work. Find it soothing. “Butter, sugar, what’s not to like?” Brilliant.
I saw another EU chef make similar but no recipe. He cut the flattened, stuffed dough in to 1" strips, twisted (1 hand up, other down), then he looselywrapped the twist around his hand 2x and stuffed the end in to the middle. Been looking for a recipe to make them all day. Glad I found this one.
@@thegiftlady1 was it a video? if yes, won't you please post link? thanks!
Made these a month or so ago. Just beautiful. My only tip might be to chill the dough slightly after the bulk ferment. I found when I was halfway thru braiding the dough was starting to prove again fast, which meant half of them I just rolled up without braiding and laid them on their ends, all bunched together on a pizza tray. But that worked out well too, I had a giant pull-apart with about 6 individual bins in it. And then 6 braided ones. The dough is a dream to work with really, and the buns are somehow light yet rich all at once. Make them, you won't be sorry.
it's so amazing watching chef Richard in his nature, doing what he does best. You could see the way his hands are just used to the techniques and he is just doing what he loves. It's just beautiful to way
He’s very artistic with his brushing and other hand movements. Delightful to watch. 🙌🏼🕊
The dough is very soft and nice to work with. I used only about 1/4 or 1/3 of the filling, It turned out great and just the right sweetness and no mess! I took the advise from some of the people here and set oven temp to 350F convection. I think the oven temperature called out in the recipe is for an open oven so temperature is higher. They are done in about 20-22 minutes. They are delicious and light. One the recipe, I used high sugar instant dry yeast 0.4oz (40% of the recipe) instead of fresh yeast. I made 12 larger size "rolls" using individual muffin cups. Thank you for the recipe.
Aboslutely the best cinnamon buns recipe that I've ever made. The braiding technique is beautiful and works well with this dough or a cold brioche dough. Thank you Richard Bertinet!
I made these tonight for the first time and I can confirm this recipe is the best so far! :)
I made these yesterday and they are fantastic! Previously I’ve made my cinnamon buns, the traditional “swirl” pull apart buns, with a tangzhong starter producing fluffy, light, moist buns. As much as I’ve loved those, I prefer these twisted cinnamon buns! Among other things, I like that they are sticky and not gooey.
Pull apart buns are not traditional
I have never seen him before. I loved watching his gentle strong hands and movements as he made them. He was giving them love and respect. Lovely!! I am going make these and try to hold the dough gently like he did. love it.
He has a few cookbooks out as well that are nice.
Charming comment haha
So I made this recipe and as others have said : it is incredibly delicious 🤤 the dough is fairly easy to work with (as baking novice!) And even with too much cinnamon (I accidentally used 2 TABLEspoons cinnamon instead of 2 TEAspoons) it still tastes great. These buns are really the best I have ever tried.
I rate this recipe a 100/10 !
Thanks so much for sharing this recipe.
The sheer panache with which he casually flicks that spray of flour across the dough and into his bowl - sublime... 🖤
I love how its all about taste, consistency and good ingredients, while each one of the buns has an individual look and seems homemade. I prefer cooking videos like this one so much over the ones, that have perfectly looking food which will taste heartless
As soon as he started speaking I knew his cinnamon buns would be the best ever!
Did the title of the video give it away? 🤣
bit racist ey?
the braiding is amazing, i’ve made these twice with my own cinnamon roll recipe and they’re great, you still get the pull apart ness and the soft center without everyone having to get their hands messy. my recipe for a 8 inch pan of cinnamon rolls made six nice sized rolls in the muffin tin, highly recommended
😀
The way he deals with that dough is so Artistic! God its so impressive
Made these 2x already because they were a big hit! Everyone was obsessed. This recipe is the best! So flavorful.
(For the filling, I halfed the ingredients so there's no leftover filling, and it was perfect!)
Where is Recipe??
The link for the recipe is in the video's description box👍
they look so much more impressive than the standard roll, but the real questions is do they have that good centre like a rolled bun does?
Looks like a even better inside with that braided texture
Yep, the braids are surely going to house some wonderful pockets of flavour! Yum!
I just made it the way it showed with another recipe.. That came so well and very attractive.. 😍
Not only the centre but the whole thing is super juicy because of the butter.
I love the oven
I can neve rroll out a perfect square...
I'm really new to baking let along cinnamon rolls but listen!!! This is the best thing I've ever made in my life! Really simple but really really tasty
My name is Arfan Khan I am a citizen of Bangladesh I am coming to Turkey within a month I like your video so I want to meet and be friends with you❤❤❤❤
WOW, looks soooo impressive, as if it’s a fancy knot, not just a rolled braid❣️❣️❣️
I just made it this morning - half dose I made 13 - they are delicious - I actually didn't have strong bread flour used 00 flour and it worked anyway - great recipe - brilliant Thank you again!!!
These are beautiful! Cinnamon buns are the heart of the Swedish country but I've never seen them like this. Will impress my friends for sure!
Fantastisch! Heute gebacken, meine Nachbarn und alle anderen Testesser die ich nutze,reissen mir die knoten aus den Händen. Vielen Dank für das Rezept und Video, Herr Bertinet!
Can’t wait to roll them this way! Only done the traditional way but this is sooo artistic and stunning!! And using muffin trays yes!!
My name is Arfan Khan I am a citizen of Bangladesh I am coming to Turkey within a month I like your video so I want to meet and be friends with you
So I tried it. And I absolutely LOVE it. Just, I think you can really put only 100gr butter for 150 gr (or even less) sugar, because I didn’t even use it all, and it still spreaded in the oven. But it’s not messy because it caramelized and crusted around the buns, so there were not affected. So, delicious, especially the bun itself (delicious texture). A bit heavy, though. After one little (I did 20) I feel full and sleepy ;)
Richard Bertinet is my bread God and I haven't seen any of his content in like 5 years. What a treat!
Recién hice estos, quedaron bastante ricos. Use harina normal y para el relleno le puse la mitad de azúcar.
I just made this, they're rlly good. I used all purpose flour and half of the sugar for the filling.
This was an absolute delight to watch. I was completely absorbed in what he was doing haha. Will definitely give these a shot!! They seem amazing 😍
Mind blowing recipe, great energy from Richard as well ! I'm not a great baker and it was fascinating to make, really fun and the end product killed it for the ~10 people who ate it, love it. Bravo monsieur Bertinet !
I actually prefer this method to the traditional swirl. I will definitely be trying it and making it my own 😉 Thank you 🙏🏼
Finally made these today and wowowow! I am not a really big fan of cinnamon rolls- I made them for my husband who is. But I realize I’ve just never had really great cinnamon rolls before. After having these, I’m now a convert and will say I love cinnamon rolls (if done correctly!). My husband and I are very very pleased. Thank you!
I make cinnamon buns all the time but the braids really add an excellent texture, presentation to the finished quality of the buns. It gives a more unique and a more professional appearance to it. Thanks for sharing 👍👌
@Graham Douglas-Meyer Thanks Graham for the advice, I do like to add walnuts and raisins in my cinnamon buns but for this particular style I thought it might spoil the appearance of the braid if I stick nuts and raisins, don't you think? I enjoy homemade cinnamon buns as I have the freedom to add as many toppings as I want, places like Starbucks, Costa, M&S and many cafe charge a hefty price for a standard cinnamon bun, where as I can make 24 cinnamon roll for the same price with extra extra topping and lots of glaze Lol
@@yasmins9949 Totally agree on 'lots of glaze'. I plan on trying method used in this vid, but when he dusted w/ confectioner sugar, I was like, "You HAVE to glaze cinnamon buns!"
@@trishs706 Traditional cinnamon buns have pearl sugar, not glaze
I bake again yesterday and my friends love it very much and also my neighbor, and today I bake again because she want to bring for her daughter. We love it because is not too sweet. Thank you again chef. Have a bless weekend .
Can you share the recipe?
Even if I never try to make these, this was awesome to watch.
This is the best ever cinnamon buns. I have made these twice already and every time, glorious. Will do it again.
Gorgeous. I’ve never really wanted to make cinnamon buns before but now I want to!
Same here. I have cinnamon rolls on my to-do list. Just added this. Absolutely gorgeous.
I made them and I can tell you, that those where the best cinnamon rolls I ever made
@@_the_ I’m really sorry but I have two questions:
did you use instant yeast, fresh yeast or active yeast?
and what is the texture like? (dense and chewy light and fluffy ect.)
If you are able to respond thank you so much! 😊
@@dearvermin
There is nothing to be sorry for!
I used fresh yeast and the texture was fairly fluffy in the inside
@@_the_ haha thank you
I’m definitely going to make these for christmas!
Thank you for sharing. I will never look for another cinnamon roll recipe again. I have just baked this recipe for the third time this week! Your recipe was a hit with both young and old. A delicious alternative to the butter filling that I tried (I am mediterranean) was black sesame tahini, brown sugar and cinnamon.
We're so glad you love it!
Next level kitchen, he's got a massive pizza oven WTF.
It's the Gozney kitchen. That's a Gozney pizza oven. Seems they're trying to show us that pizza isn't the only thing you can make in the oven.
@@leaarinwarkentine I want this oven...OMG! It's beautiful.
I watched this video just to check the oven
Very very cool oven, want it so bad ..
@@leaarinwarkentine she knows, this is an advertisement and she's drawing attention to it so people will take notice.
My 3rd time making my favorite cinnamon buns and this recipe is the winner!! Love the soft fluffy bun with crispy crust!! Fingerlicking good! Merci chef Richard!
These are absolutely THE best cinnamon rolls ever!!!❤ My relatives are now asking to teach them how! I've shared your video several times, taught great grandchildren via Skype , and had two sisters come make them with me. They are wonderful, thank you so much for sharing with all of us!
So glad you enjoyed !
When it comes to Breads and Rolls You Are the KING. BRAVO MAESTRO
I made these and my mum posted something about them on Instagram or something like that. And the dude in the video commented on the post saying “perfect”
i love using fresh yeast whenever possible, it really emphasizes the... yeasty flavor. idk its just better than the dry stuff.
This guys book changed my life forever, absolute legend!
Anyone familiar with this brand of oven?
Which book? I really want to get it
@@nanakoc3973 Its called "DOUGH", it has great recipes and techniques that will last forever, it was the book that got me into bread and all things related. Though you can get a lot of info via TH-cam, it's still highly recommended.
How've I never heard of him?
th-cam.com/video/ETYoeAsh5UE/w-d-xo.html🌸
Thank you Chef and #Gozney for the cinnamon bun recipe. Great for large gatherings and for those who don't want all of the sugar of a full sized cinnamon bun.
I made these today. I was so inspired by this video o even bought fresh yeast. They were absolutely amazing. And I can’t believe how beautiful they are.
I can’t find his recipe
Can you send link?
Thank you!
The link is in the description box
Debbie Connolly
Lol
It is 😅🤗🤪
I was so inspired that I bought a Kitchenaid and fort made these buns 😂
Just made a small batch and had them still warm. The buns turned out to be incredibly addictive. Thanks for sharing this recipe!
Did you use Active Dry or Rapid Rise yeast? I dont have fresh yeast! :(
@@clisaa6974 I used fresh yeast, but you can use what you have available, just consider the conversion ratio given here www.kingarthurbaking.com/pro/reference/yeast
@@AsianGargamel thank you ! I’ll check that out 😊
This guys accent is beautiful:) I love listening to him talk^^
Me too☺️
Non mais c’est pas possible 😂😂 le gars parle tellement mal...!
I think he's French.
He doesn't speak french, but for sure à european language
@@Yault. it's a french accent...
gracias por compartir su maravilloso trabajo, quedan impresionantes de ricos y hermosos
Thank you for this delicious recipe! They turned out great! I didn’t have fresh yeast and they still turned out great.
How much dried yeast did you use and how did you add it?
Just used this technique with a lemon blueberry sweet roll recipe, came out beautiful and delicious
me: [turns on captions]
captions: for the semen burns, the first thing i show you-
me: [turns off captions]
I’m away conduit trophy!
Nice find 👌
haha I did the same!!
Turn on captions 0:20.
Hello. My name is Richard Athena.
How the f did it become Athena from Bertinet?
0:30 okay for the semen burn the first thing
i literally fell of my chair reading the comments..wt*
Made this today --- perfect recipe. Can't believe how beautiful (and tasty) mine turned out. Brilliant.
How much milk in ml does the recipe needs? Checked the website and it’s in grams
@@einnsamkeit I used 10 ml. WARNING: This may be habit forming. You have been warned.
I just made them today THEY ARE ABSOLUTELY SCRUMPTIOUS!! Don’t let me talk about the filling ugh god so toothsome 🤤🤤 « thank you Sweden for this great invention 🇸🇪»
Graham Douglas-Meyer
Cinnamon buns are originally from Sweden.
@@eln5106 or Denmark. No one really knows
Graham Douglas-Meyer i know HE IS from France but I’m talking about the origine of cinnamon rolls, they re originally Scandinavia (sweden, Denmark, Norway)
M. Rose Yeah, you’re right.
I'm so glad to hear a review. As someone else commented, I wondered whether the buns would have that satisfying centre like the traditional bun. Much appreciated.
This recipe is so good! I converted it to use sourdough instead of commercial yeast and it worked beautifully! Thank you!
Hello... may I ask you, how much sourdough starter did you use for this recipe? Thank you
@@OurlightsPhotograph Hi! I used 150g starter @ 100% hydration. You have to subtract 75g from the flour on the recipe as well as 75g from the liquid. Also, I used dry milk. So good!
@@SchellMusic thanksss.. will try 😊
I prepared them and it was amazing! Thank you for your recipe!
He is a sorcerer!!! Seriously!!! HOW did he fold the dough...
I am astonished!!!
He just touched it ...
These are amazing. Tried them today by substituting some of the ingredients and only making half of what was on the recepie due to lack of some items during lockdown. Used easy bake yeast and for the filing only had about 20 grams of the soft brown sugar and the rest was just normal granulated but omg they were so good. I found that with even half of the dough i still had to roll out to a3 size as a4 would have been too think. Will definitely be making another batch later on this will if i find sugar.
I’m just making them now and realised too late that I should have rolled out the dough way bigger than A3 as stated in the recipe. I still got about 20 but let’s hope they don’t come out too bread-y🤞🏽
EDITED to add that they turned out AMAZING! So soft and delicious. I did add 2 TBsp cinnamon though, as I prefer a stronger taste.
I really want to make the too. When you measure half the ingredients for example instead of using 2 eggs, do you use 1?
how much easy rise or instant yeast did you use?
@@lauraleiva1855 Yes. Half everything.
@@jacquelinejaimes4447 I used 7.3g quick yeast (smaller granules)
I listened for a full fifteen seconds before I realized he was speaking English.
🙄
Hahaha me too!!
Lol. Me too. But I was here to see how he made the fools that way.
That’s the British way
😆
Ok, made them on Sunday. OMG they are amazing. The dough tastes like brioche (all that butter and milk and eggs). And the recipe isn't that hard. Make them, you won't be sorry! Even heated up the next day, they are miles better than anything you'd be able to buy. THANK YOU RICHARD AND GOZNEY!
May I ask, did you use fresh yeast or dried - I cannot get fresh yeast where I live. Thanks
@@AliseL22 I'm lucky enough to be able to get fresh yeast quite easily where I live. But I have been baking bread with dried yeast over the last couple of months and you should have no problems. I used 25gr fresh, so maybe 10gr dried? Also, I used my stand mixer (Kitchen Aid), and gave it about 12 minutes of kneading. I did a small amount of "finishing" by hand once that was done. My only other tip would be don't let the first prove go over time. I accidentally let it go for 15-20 mins too long, so when I was trying to cut and braid, the dough was already proving again(!!) and it became too hard to keep going with that. So I got 6 braided, and the other 6 I just rolled up without cutting, and laid them on their sides on a tray near each other, so they ended up being one large bun with "pull apart" smaller buns. Both styles of bun were amazing. That dough recipe ends up tasting a lot like brioche, so gorgeous and rich. This recipe is a keeper. Good luck!
@@bhuvidya hi thanks for your comment , looking forward to baking it! May I ask if you used all-purpose-flour or high protein flour?
@@karinaa9289 hi there. Sorry I took so long to reply. I used high protein (baker’s) flour.
Wow, these look amazing! The snapping is phenomenal!
The moment I see his oven I knew this will be good bun
Как люблю .когда мужчины на кухне .Все профессионально ,лаконично ,без всякой музыки ,болтовни .Одни только мужские руки уже привлекают. Спасибо ,Ричард!!!Ты супер!
I recommend to try what we use in Nordic countries and here in Finland in our cinnamon bun called "korvapuusti". That is egg wash and then drizzle nib sugar/pearl sugar on top before putting buns to the oven. No need to use dusting sugar anymore and that nib sugar gives a nice crunchy texture on the soft bun.
I dream of the day when I have a nice kitchen to bake in. This is a lovely recipe, can't wait to try it.
Also my dream as well.
Bread is the life, but cinnamon buns come from heaven, yes! Thank you ❤
I wish i had that oven like his. Loving my new learnt technique ❤ Thank-you
Richard Bertinet is my idol. A genius in the kitchen. Pure magic. “I got such a bollocking from the wife!”
I baked these last week. They turned out really well, thank you for the recipe and instructions.
For the french who want to do the recipe from the video :
Recette brioche à la cannelle;Ingrédients pour 15 brioches :Pour la pâte;
200g de lait entier
2 œufs moyens
Farine de pain blanc forte 600g
25g de levure fraîche
50g de sucre en poudre
10g de sel
200 g de beurre non salé (température ambiante)
Pour la garniture ;
150g de beurre non salé (température ambiante)
250g de sucre blanc mélanger à 30 grammes de mélasse
2 c. À thé de cannelle
Recette :1.Commencez par faire la pâte.Mettez le lait et les œufs dans le bol d'un mixeur,puis frottez la levure avec un peu de farine sur le dessus , ajoutez ensuite la farine , le sel ,le sucre est le beurre .2.Mélanger à vitesse lente pendant 4 minutes, puis augmenter la vitesse à moyenne et mélanger pendant 8 à 10 minutes supplémentaires jusqu'à ce que la pâte se détache proprement du côté du bol.3.Former la pâte en boule et la mettre dans un bol de farine propre. Couvrir et laisser reposer environ 45 minutes.4.Pendant que la pâte se repose,profitez en pour faire la garniture ; dans le mixeur ajouter et mixer le beurre (tiède) jusqu'à qu'il soit bien mou , ajouter le sucre et la mélasse,mixer encore un peu puis ajouter la cannelle.Mélanger jusqu'à ce que tout soit bien incorporer.( laisser la mixture à température ambiante)5. Quand la pâte a fini de reposer , fariner légèrement une surface de travail et rouler la pâte en un rectangle à peu près de la taille d'une feuille de papier A3. Soulever la pâte quelquefois , assurez vous qu'il y a un peu d'air pour pas quelle ne colle 6.Étalez la garniture sur le dessus de la pâte.Mieux vaut étaler une fine couche sur toutes la pâte que en mettre trop sur le milieu par exemple.7.Avec la longueur face à vous, pliez le rectangle en deux dans le sens de la longueur pour enfermer la garniture et coupez-la en largeur en 15 bandes d'environ 3,5 cm chacune. Ensuite, utilisez un couteau bien aiguisé pour couper deux fois la longueur de chaque bande pour faire trois brins. Tresser les trois brins ensemble et répéter pour faire 15 tresses individuelles. 8.Prenez chaque tresse et enroulez-la sur toute sa longueur pour créer un nœud. Graisser assez de moule à muffins pour contenir les nœuds et les placer à l'intérieur. Couvrir et laisser reposer 30 à 40 min.9.battre un oeuf avec un peu de sel , etalez sur les brioches , pas besoin d'en mettre beaucoup , juste un peu pour la dorure .10. Dans un four préchauffé à 190-200 degrés , faire cuire pendant 15 à 20 min ou jusqu'à qu'il soit bien doré 11. laisser refroidir un peu (le mieux est de les manger tiède/chaud) et saupoudrer du sucre au dessus 12. Déguster
I tried this and its soooo good. And the braids on the bun made it a lot more special.
Who else initially clicked just because these look gorgeous ✨
This is next Level...... wha5 a unique way to present cinnamon rolls by braiding and placing in muffin trays - Cinnamon Muffs ! GENIOUS
Mine are rising in the oven
Loved this video
Love how they look in the muffin tin
Loved how easy and fancy this recipe is
Thank you very much
And btw the oven is unbelievably gorgeous I wish I could get one in Canada they're really superior to the ones available here and worth every penny I’m sure
This one is e best recipe. My go to recipe whenever I feel like eating cinammon rolls. My Family love it so much.
The sugar filling in this recipe is abit too much but u can reduce it to 150g instead it would be just right. If the sugar is 150 reduce ur butter to 100g. I do this all e time
Just tried this recipe, they turned out AMAZING! So fluffy and delicious. And I don’t even own a wood fired oven 😉
charlifornien Did you use fresh yeast as the recipe called? If not, what yeast did you use and how much yeast? Thank you
@@gchow6009 I made these and used 7g instant yeast instead - turned out great. Fresh yeast to dry yeast conversion is half, and fresh yeast to instant yeast conversion is quartered :)
J'ai l'eau a la bouche vraiment je vais l'essayer sans faute je sens quasiment l'odeur de cannelle que j'aime beaucoup, Bravo c'est Tiguidou
Omg! I love the braiding technique.
I have tried this recipe and it is AMAZING. Thank you for this recipe Chef!
You guys should really try this recipe, so worth it the end product!
Nah! Better to watch ,get fat making these:)
@@contakt23 j
I got the opportunity to make these. They are amazing. I added crushed up pecans in addition to the cinnamon butter sugar. And it tasted amazing best cinnamon bun ever.
Tried this out today and they were great!
Note* please edit the method to include the addition of butter in Step 1. I went through 2 batches of dough before realising this....
How much yeast did you use?
@@mrtodd3620 I used 25g as per the recipe :)
Jordan Tai where did you get the amounts?
Sorry what is "fresh yeast"? Does he mean instant yeast
@@jemmaj2919 Maybe he is referring to cake yeast, which is an almost archaic type of yeast that is kept under refrigeration at the grocery store. I can't tell you the last time I saw this product. 25g would be about two cakes of this style in America. For a split second there is a closeup of the yeast at the 0.35 mark.
Anyhow, did he just add a link to the recipe to the video description? It is there now! I think that a cook could sub one packet of dry yeast in place of the ounce of cake yeast. I have never made a home recipe that calls for more than one packet of dry yeast. Even two packets would be odd.
I think that overall this recipe requires a bit of reinterpretation for the American home kitchen. One tiny problem I see is switching between volume and weight measurements within the recipe. Most American home cooks do not have scales in their kitchens, but they are becoming more popular. Also, weight measurements in ounces is becoming archaic, I would switch to grams. Another issue is the temperature at which the recipe is baked. I think 395 is a little hot. I would maybe lower to 375.
Dicas de lanches rápidos e fáceis de fazer.
Hi, where can I find the ingredient list please?
I made these today. I cannot believe how delicious they are. This guy is the real deal.
Yummy. I've been working on the perfect cinnamon rolls, this definitely helped me tweak my recipe. Thx
My name is Arfan Khan I am a citizen of Bangladesh I am coming to Turkey within a month I like your video so I want to meet and be friends with you🎉🎉🎉❤❤❤
I need a ten minute lesson on his technique for flouring the counter. Every video I watch I always look forward to that part haha. Richard puts the E in expert...just wow!
Your oven is so different I loved it and would love to design a bake studio around it
Just made them. Absolutely amazing. Especially the dough is awesome!
I tried this out and nailed it!!!y'all better be clapping after reading this
hey, i wanna ask, does it have that fluffy, soft texture like normal cinnamon rolls?
@@jiayee6221 thats what im wondering aswell
Délicieux, thank you so much for the recipe. It is very soft and fluffy not dry at all, i'm always worry the brioche dough will turn dry, but this recipe is great thank you.
I can't find yeast anywhere. Lockdown has everyone baking at home 😭
maybe try to make this with a sourdough starter? may take a week or so though...
True! Neither do I. 😞
If you can make a sourdough starter I have seen people preserve by spreading really thin and dehydrating by letting it dry out, you then get a super thin strip that can be powdered down in a spice grinder/ pestle and mortar. Once rehydrated it springs back so I'm guessing you could use it in this form in place of bakers yeast and it just won't rise quite as much? Worth a try while we have nothing to do anyway haha :)
Restaurant Depot is open to the public now try there
@Muslimah, you can make your own yeast, not sourdough starter, by adding organic fruit, such as apples, raisins, grapes I used organic cherries from my tree and water in a jar. Close the lid tightly let it set over night, shake it the next day after you open the lid, then do the same for a couple of days. By the 3rd day you should see bubbles on the top remove the fruit, save the liquid. You can add more fruit to keep the active yeast and bacteria growing or just use what you have. I used 3 T of the liquid to make a loaf of bread that had 3 1/2 cups of flour. It was a perfect loaf. Oh, I also used a combo of white and ww flour, harder to raise. I hope you can bake now and have a wonderful cinnamon bun. God bless.
Great presentation - plus a bit of humor - brilliant ! And this is a German complimenting a French chap!
Pass one through the screen to me PLEEAASSEE.
I’ve baked this lovely cinnamon buns so many times since I saw Gozney’s this video and I LOVE it very much! One thing that I want to improve my buns is to make them not too sticky with the butter&sugar&cinnamon power spread. When my buns out from my oven, the melted spread cover the bottoms. However, they don’t look like in this video. Sometimes I place liners, but what’s your secret, Gozney, may I ask? 🙏😱🤓🤩🥺