How to make Perfectly Pillowy Cinnamon Rolls - Bake It Better with Kye
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- เผยแพร่เมื่อ 29 ก.ค. 2024
- If you’re a new baker, have never tried your hand at cinnamon rolls, or just love baking along with a friend in the kitchen, our own Kye is here to lend a hand! Taking you through our Perfectly Pillowy Cinnamon Rolls recipe, she’ll bring you from mixing bowl to finished rolls with her step-by-step tutorial.
Bake along with our Recipe of the Year: bakewith.us/ROTY2021
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Folks, let me make one thing very clear to you: this is the best cinnamon rolls recipe in existence. I am not kidding. I was contracted to make a dozen of these by a neighbor, who stumbled into the kitchen when these were in the oven. AMAZING. That tangzhong made a huge difference in texture and chewiness.
Thanks so much for giving this recipe a whirl, Larry! We're thrilled to hear that these cinnamon rolls are well-loved in your kitchen! Morgan@KA
You are 100% correct. That is a game changer for sure. When I look for a "the best" recipe. I go directly to King Arthur 👍
Just made these for the second or third time. Every time, it is easy to see why these were the "Recipe of the Year". And listen to her, DON'T frost them till you are ready to dig in. Keeps them pillowy and soft.
Words cannot express my Gratitude for this amazing Cinnamon Roll recipe with NO EGGS!🙏🏻🙏🏻
I’m never going back to the old recipe! These cinnamon rolls was PERFECT! So soft and melt in your mouth!!
Best cinnamon roll recipe by far! Thank you so much for sharing it! My neighbors were happy to have a few as I couldn't hold back sharing them. They absolutely loved them. ❤
Thank you for showing what it looks like with the proper amount of kneading. I’ve made these a few times and was never sure I had it right. Also, “Cooking with Papa” would be very very proud to see your vintage red Kitchen Aid still in action!
I think this is the best baked good I have ever made, and one of the best I've ever eaten. Tender, not too sweet. Perfect. Thank you for this recipe.
I enjoyed this video. All the helpful tips were great! I've made this recipe a few times and it always comes out perfect. Last time I used fresh blueberries and reduced them down to make blueberry cinnamon rolls
This recipe is by far the best cinnamon rolls I've ever made. So soft and so good!
This recipe is so fabulous! I love it...they don’t have a chance to get dry...but good to know that it would last!
These pillowy cinnamon rolls are amazing. The tangzhong method is easy to do- happy to add a new technique to my baking skills. I put raisins in the cinnamon filling, so yummy. Friends and family love them-folks ask me to make a batch at least once a month. Thanks for another great recipe!
Now THAT sounds like a raisin to celebrate! Ethan@KA
This recipe is fabulously soft and delicious! I appreciate the video and all of the tips offered. I will cotinue to use the tangzhong method in other baking recipes.
Undoubtedly one of the best sweet rolls recipes out there. I would also recommend adding 2tbsp. of oil to the base dough to make an excellent dinner rolls.
Wow these are so much softer then other recipes. Amazing.
That looks wonderful. Thanks for sharing!
Will try these this weekend can't wait
Great recipe! .. Excellent video! .. Delightful presentation!!
Love all your recipes
Made cinnamon rolls and were absolutely amazingly pillowy deliciousness. I did tweak (not the dough) the filling. I spread butter on the dough and for brown sugar I used Madagascar brown sugar instead. Madagascar brown sugar has more flavor in my opinion and takes any baked goods to the next level. For icing I used a cream cheese icing instead.
I made these and they are definitely the best!
Yes indeed! Just substitute it one-for-one, and you're good to go. Happy baking! -👨🍳Ethan
It's lovely to find recipes that are eggfree. I'm definitely going to try this one
Hi there! Our collection of vegan recipes is a great way to find bakes that don't need to be modified further to omit eggs: www.kingarthurbaking.com/search?bc_product_index%5Bquery%5D=vegan#recipe_index. Happy baking 🧡! -🍮Nicole
The recipe card you sent says to transfer dough to a lightly "greased" surface to shape the dough into the rectangle. I was confused at why I would grease a work surface and I see here they used flour. By far the best thing I've made in my own kitchen
I've made this recipe several times now and it always works perfectly. Best cinnamon rolls!
We're glad you're enjoying this recipe, Tomás! Thanks for baking with us! -👩🍳Morgan
7:08 and NON-GMO! Very important to me. Wonderful video. Thanks so much for sharing. Just ordered a box today. Can't wait to get it. She should have shown the inside though! Thumbs up.
Personally I like the King Arthur sour dough cinnamon roll recipe. They are also pillowy light and delicious. I am always looking for ways to use sour dough starter and the rolls are a big starter user. I changed up and did orange rolls for Christmas. They were yummy!
Every time I make this recipe, it's perfect so soft every time. even a few days later they're still soft. I'm actually making these right now lol
Also I've frosted all of them and they were still soft a few days later
I’m making them right now! Just waiting to see how they turn out bbl!!
These are fantastic, my husband ate 7 I had 1. Will make again.
U poor woman!! Lol
My husband did the same thing!!! Lol
To funny, I think I would make a double batch!
Bob appetite made a very similar cinnamon roll… but they browned the butter for the filling. If you’ve never done that..do it now! It is amazing!
Thanks for sharing your message, Robin, which we appreciate. While this demonstration shows rolls that weren't shared for public consumption, we can see your perspective and are happy to share the feedback forward to Kye and our production team for future consideration. Kindly, -👨🍳Jesse
Gotta get me some of those KA towels!
Your clear and detailed explanations are great for beginners. Thank you.
We're so happy to hear you found it helpful, Irene! Kat@KA
I found this recipe and now, these are the only cinnamon rolls I will make. I have yet to have anyone not love them! They are really pretty easy to make and the taste.... It is much better than those dense, hard rolls that you are used to getting.
We're so happy to hear that you've been enjoying this recipe! 😊 -👩🍳Morgan
Didnt think this recipe was that special until I tried this recipe 🤷🏾♀️BUT these soft, pillowy and flavorful cinnamon rolls are 1000% better than those nasty Cinnabon😝buns!
🙏🏿Please bake some of these.😂...im now a believer!👍🏿
Can active dry yeast be used instead of instant yeast?
Is it quite humid where you are right now? We've often found that the amount of water a recipe requires can vary by as much as 10% depending on the weather. You can read more about this here: www.kingarthurbaking.com/blog/2018/06/22/winter-to-summer-yeast-baking. -👩🍳Kat
Love your furry supervisor 😊
Pets always need to make sure we're doing what we're supposed to! Which is to say, paying attention to them. 😄 -👩🍳Kat
Hi, what would be the changes if I have fresh yeast on hand? What are the alterations to the amount and process?
Thank you! ❤
Hi there! You'll want to use about twice as much fresh yeast for recipes that call for dry yeast. Let us know how it goes! -🍮Nicole
Hi I cannot find bread flour where I live. Can I substitute all purpose flour instead? Or cake flour ? Thank you
Hi Ishfa. With this recipe you could easily use all-purpose flour. Just add an additional 1-2 teaspoons of liquid and you're good to go! Thanks so much for reaching out and happy baking! -👨🍳Ethan
I want to prep these the night before baking them. Would the second rise be okay to occur in a refrigerator overnight? Please let me know. Thank you :)
Hi Candida! We recommend making this recipe start to finish in one day, the tangzhong starter helps to keep the rolls soft so you don't have to worry about them being dry the next morning. To reheat the cinnamon rolls before serving, lightly cover the rolls with foil and warm them in a 300°F to 350°F oven for 5 to 10 minutes, and then spread with icing. Happy baking! -👩🍳Morgan
I made these rolls this morning and they are amazing! Thanks for the recipe. Can you just double the recipe to make 4?
The recipe can be doubled! Happy baking! 😊 -🥐Lily
I can’t concentrate on the recipe with that cute kitty in the background!
I AM FOREVER OBSESSED WITH KING ARTHUR GLUTEN FREE BREAD FLOUR! You have saved my daughter with her celiac. I am forever greatful to you all.
Jessika, it's an honor to make only the best for her, and to know that she can enjoy fresh bakes that she loves! We have a collection of recipes here: www.kingarthurbaking.com/gluten-free-bread-flour-recipes, as well as a guide to bake the best with this flour: www.kingarthurbaking.com/blog/2023/06/13/how-to-substitute-gluten-free-bread-flour-for-regular-flour. We're excited to keep baking with y'all! 💙💙 -🥐Lily
Do you not have to add your yeast to warm milk to activate it?
Hi there, Sandra! The warmth from the tangzhong starter is enough to activate the yeast and make for a nice cozy environment for the yeast to flourish. Happy baking! Morgan@KA
❤️❤️❤️❤️ -👨🍳Ethan
Did I hear Kye say that there are 4 tsp. in 1 T. ? According to many sources there are 3 tsp. in 1 T. Please clear this up for a lot of us . Thanks KAB for the best cinnamon roll method EVER !
Hi Karen! Thanks for reaching out. For this recipe, Kye is using 4 Teaspoons, which she says is also 1 Tablespoon + 1 Teaspoon (around the 5:34 second mark). So yes, 3 Teaspoons does equal 1 Tablespoon. We hope that clears up any confusion, and sincerely appreciate you reaching out. Happy baking! Ethan@KA
I made this recipe and weighed all the dry ingredients, including the 300g of four. I used fresh King Arthur Unbleached Bread Flour, and after 10 minutes in the mixer at medium- low speed my dough was WAY too sticky, like a stiff, stretchy batter. I don't think I did anything wrong, unless my scale is off.
You keep saying to resist the urge to add more flour, but just to get it to pull away from the sides of the bowl I had to add more.
SAME!
@@vinram8560same!!
I've been making the Cinnabon copycat recipe for years. I have other cinnamon roll recipes but I can't bring myself to make them after trying the copycat recipe. I'm intrigued by this one but it would have been nice to see what they look like inside once baked.
A side note, even though the Cinnabon recipe calls for spreading the icing on the hot rolls, I never do. I always put the icing in a container and put both icing and rolls in the fridge. I only take out the number of rolls I'm going to eat, at a time. I also ice the warmed up roll after that.
I would have liked to see you tear it so we could see the texture.
Can I make these with measure for measure flour?
Hey there! We don't recommend converting yeasted recipes to be gluten-free but we do have a Gluten-Free Cinnamon Rolls recipe: www.kingarthurbaking.com/recipes/gluten-free-cinnamon-rolls-recipe There's a tip at the bottom about adding a tangzhong starter if you'd like to. Happy baking! -👩🍳Morgan
I have followed this recipe exactly twice and the rolls come out tasting. Very good, but my dough is always a lot stickier and more loose than what is shown in the recipe. Do I need to add more flour?
Hey there! We're sorry you're having a bit of trouble. This is a soft and tacky dough, but it could be that your tangzhong starter needs to be cooked for longer. The starter should be the consistency of toothpaste. Other reasons the dough might be too soft are a flour with a lower protein content is being used, the dough needs to be kneaded for a bit longer, or if you're in a humid environment you might not need as much liquid in the dough. We hope this can help! Kindly, -👩🍳Morgan
@@KingArthurBakingCompany Well, I live in North Carolina and this is a humid area. I have always followed this recipe to the letter. I've made it three times and every time I use the dough hook in my KitchenAid and it seems like the dough is always very tacky and sticks to the sides. It never really comes together in a ball. They still cook up delicious. It's just harder to handle. So do you have a tip on how much liquid I should use or how much I should take out to start with?
Next time you give the recipe a whirl, try holding back 1/4 cup of the milk in the dough and add it 1 tablespoon at a time until you get a dough that's slightly less sticky than what you have been ending up with. Happy baking! -👩🍳Morgan
@@KingArthurBakingCompany thank you so much for the reply. If I'm ever doing any kind of baking The only place I go is King Arthur. Thanks again! Happy New Year!👍
Happy to help! Happy New Year to you too! -👩🍳Morgan
How do you re-heat your cinnamon rolls?
Hi Susan! We recommend warming them in a 300°F to 350°F oven for 5 to 10 minutes. Then spread with icing if desired and enjoy! Morgan@KA
I don't have a mixer that will handle the load of making dough. Can a bread machine with a dough cycle be used?
Hey, JF - yes! Your bread machine is perfect. We have this blog about utilizing your bread machine that would also be helpful! (www.kingarthurbaking.com/blog/2023/10/23/bread-machine-baking) Happy baking! -🥐Lily
@@KingArthurBakingCompany Lily, thank you for your reply. Unfortunately, the link takes me to a "page not found", but I searched for "bread machine" on the site and found a lot of helpful articles. These cinnamon rolls are at the top of my Christmas baking list.
Oh, no! Thank you for sharing the error. Glad to hear you found more material! Enjoy those pillows 😄😄 -🥐Lily
Where did the yellow kitty go? Very good video. Will try this recipe! Thanks.
Oh, he's still around and loving life! You know how kitties are - they play by their own rules. 🥰🐈 -👨🍳Jesse
Just made these but substituted for vegan milk and butter. They were heavenly
So happy to hear it! -👩🍳Kat
what type and brand of yeast was used?
Hi, Shelley! This is the yeast we typically use in our test kitchen unless another type is specified for a particular recipe: bakewith.us/6aq4dp. Happy baking! Kat@KA
@@KingArthurBakingCompany Gold or Red?
I have been using gold.
Anyone!! Does this bread taste sweet or a tad sweet. My dough seemed bland with AP flour.
It's only very lightly sweet! The you want your cinnamon filling to be quite sweet, but the bread part should taste like bread, so that it's not too one-note. 💛 -👩🍳Kat
How do I get the recipe?
Here you go, DaTerra: bakewith.us/hygjh3. Have fun, and happy baking! Ethan@KA
If I accidentally added an egg (don’t ask) will it ruin the dough?
Good morning, Emma! It won't necessarily ruin the dough but you'll want to compensate for the additional liquid by adjusting the amount of milk. Alternatively you can add a bit more flour but this is the less desirable option as too much flour can result in a dry dough or a resulting cinnamon roll that is lacking in flavor. Hope this can help for future baking! -👩🍳Morgan
The recipe is good and the video was helpful but please consider using a microphone for capturing your audio.
Where can I get the recipe please
Hi, Theresa! The recipe is linked in the description box under this video 😊 Happy baking! -🥐Lily
Where is the "link below" for ingredients quantities ?
It's in the video description! 😊 -👩🍳Kat
audio low quality 😨
however, worth the patience. Thx Kye ☺
Need the recipe
Debbie, here is the recipe: bakewith.us/pcv947 Kindly, Jonathan@KA
1st time to your channel. What is that stove you're using?
Hey there! It's an induction burner from Ikea. We hope this can help and happy baking! Morgan@KA
No eggs??
Nope! Though if you do prefer using eggs in your cinnamon roll recipe, we've got just the recipe for you: bakewith.us/mb3tq8. It's very similar to our Perfectly Pillowy one, so give it a go! And of course: happy baking! Ethan@KA
@@KingArthurBakingCompany... lol... too late, i added 1 egg. Let me tell you, they were the BEST cinnamon rolls I've EVER had! Light, fluffy... AMAZING!
No eggs ?
Hey there! This dough doesn't use eggs! -👩🍳Morgan
Thank you
How come this recipe doesn’t need eggs and some others do?
Eggselent observation! The key is Tangzhong; the Tangzhong method gelatinizes the flour and the milk, when cooked. In turn, it serves as a "binder" in the recipe, which is one of the key factors that eggs provide to recipes, Eggs also offer liquid to recipes, and in this case, the Tangzhong captures extra moisture. These concepts are explained a little more in this blog "A closer look at tangzhong" (kingarthurbaking.com/blog/2021/02/05/tangzhong-method-soft-pillowy-cinnamon-rolls) Hoping this helps! 😊 -🥐Lily
@@KingArthurBakingCompany love it thank you!!!
You're welcome, Kayla 😊 Happy baking! -🥐Lily
I like my rolls touching! I don’t like the browned edges.
Totally opposite of the directions on the box of cinnamon roll mix from king Arthur I am making right now.
This recipe is different, for sure, Trish! 😊 -🥐Lily
Ya NEED a hairnet! Especially to remind you NOT to poke your fingers in your hair and then poke your fingers in the food you're making!
Hi, Dan! This is Kye's home kitchen, not a commercial kitchen, so commercial requirements like hair coverings don't apply. -👩🍳Kat
Do you wear a hair net when baking in your own kitchen? Honestly some ppl 🙄 🤦♀️
I agree-it’s a wonderful recipe and presenter but right at the moment she says it is important to use clean hands, she runs her hand through her hair. Kinda gross. She does throughout the video. Not saying she has to cover her hair, but at least pause the habitual loose hair fix.
Here's a thought! Run unflavored dental floss along the cinnamon that fell off the role-I'm just sayin' 😉
It would've been nice if she cut it open to see the texture inside. All the talk, and that's it.
WAYY to salty! I measured everything by weight and even my kids are like wth. What a waste!
Only did them once so far, her directions and the written recipe do not match.
Sometimes our recipe directions can be slightly modified over time as we get feedback from home bakers. For the best results, I'd suggest always following the written instructions on our website as that will be the most up to date! If you notice any major discrepancies, please let us know as that means there might be something we need to adjust in our recipe. -🍰Grace
Great recipe and tips but please stop touching your hair and then going straight back to working the dough. So unsanitary.
I felt the same way about the hair touching.
She's in her own kitchen! Oh my goodness 🙄
@@lcc9815 the home kitchen is clean, the cat cameo is cute, touching the hair is the only real problem. I worked in a bakery, seeing her constantly touch her hair then go straight to the food drove me nuts. Also, what did she pick off of the dough when she took it out of the bowl? It's hard for me not to notice those things.
Too much talking, not enough showing.