Another comedian had this line. " I want an incense that smells like cinnamon rolls. So I can light it and have my roommates wake up with false hopes."
"I screwed the first batch up royally" *4 minutes later* "So yeah it was delicious but it didn't look that good and it's texture wasn't absolute perfection" That's not royally screwing up, Babish.
Lenny Lynch It is by his standards Don’t misinterpret me here I’m simply saying that he knew he could do better and he did despite the fact that the problem wasn’t any kind of biggie that takes balls I would’ve just said “fuck it good enough until tomorrow” I’m not even sure if my reply fits with your comment anymore but I’ll still post it
Typically "screwing up royaly" involves forgetting to turn the oven off a few hours later, but I guess when you're a good as babish, this is a major fuck up
I worked in a bakery for a very short time and picked up a trick to cover the bottom of the pan with a mix of brown sugar, butter and cinnamon before putting the buns in. Then you can flip them out like an upside down cake and they have a super awesome caramel glaze on them. :)
One thing that I typically did in the bakery I worked at would be to add butter to the dough before adding the cinnamon/sugar mixture and rolling it up. Helps the cinnamon stick and adds a more buttery taste.
I like to make a paste of softened butter, brown sugar, cinnamon powder, a little bit of very fine sugar I whisk and mix, then I apply to the dough it really works out amazing, you should try it!
Me messing up royally: My house is on fire Babish messing up royally: Buns that taste fantastic but don’t look the part and have a slightly off texture
For anyone thats been scrolling for miles to find out if these are good etc, I made these 3 times and they are so DELICIOUS. Literally my go to recipe now, also for those saying that there’s something wrong with their dough make sure you’re using INSTANT dried yeast and not ACTIVE dried because they ARE different. Also if you notice that your dough isn’t coming together within 5 min of kneading add more flour until it comes together like it did for him. Every time I made mine I had to add a couple extra spoonfuls of flour just until it came together so that might help to. Bottom line, BEST cinnamon rolls ever 🤤
ụeu jrirj to be completely honest I used the entire cinnamon mixture even though it was a lot. Some people say its best to not over stuff them because you could run the risk of it not rolling up as tightly. I chose to use it all the first time i made them so that it wouldn’t be a waste. I never ran into any problems with it so I just always use it or just make less of it.
when i was a girl scout, every single year for christmas we got together for a gift exchange and to make cinnamon rolls. i was a scout for about 10 or so years (i mean, once a scout, always a scout, but you get the picture) and it was what i always looked forward to most. these cinnamon rolls were absolutely melt in your mouth. we barely gave them time to cool and they just dissolved, so sugary sweet it was like heaven. it's been nearly 10 years since i last had one of those suckers and think about them more often than i probably should. i ran into my troop leader a few weeks ago, and asked her for the recipe and she said maybe we can all get together again for a reunion - and of course, cinnamon rolls. my little heart can hardly wait.
ive never worked with yeast, let alone made cinnamon rolls, but i used this recipe on thanksgiving morning and they turned out awesome!! only thing i did different was add butter to the cinnamon filling because. butter
I am watching this video in complete awe because you managed to teach us how to make cinnamon rolls AND show us mistakes AND be extremely & entertainingly sarcastic all* in UNDER SIX MINUTES. You are a genius I say! I cannot wait to make these
This is why I love you so much. YOU ARE HONEST! You dont bullshit about the taste of these fictional recipes (or more traditional ones like this) and then you do your best to improve upon them! That's why I trust you and support you! Other channels that make fictional food often say what they make is "great" despite the recipe being mediocre at best. Which would be ok if they were just more honest in their reactions to tasting their food. Love you Babish! Thank you so much for everything you and your team do!
It makes me sad the people here who are complaining about missing out on a small bit of extra content because it’s not FREE. He’s been doing it on his patreon for a while. It’s literally his job, he needs to get paid. I feel like people don’t appreciate the effort that goes into content, since they expect it all for free nowadays. You can’t walk into a restaurant and demand to be served but you don’t want to pay for your food. You can’t refuse to pay the price for a movie ticket because the actors already got paid, but expect to be let into the theatre. It’s not the end of the world if you can’t get all the content you want, when you want it, and at the price you want. I couldn’t care less how much money he makes, you should support people for their content, not until they’re “doing well for themselves”. The great thing about this channel is that the normal videos are super entertaining on their own!
As an ex-emploee of Cinnabon, you nailed it the second time. EDIT: I noticed one thing that Cinnabon does that you did not. We let butter sit out so it gets soft, then we spread a thin layer of not-melted butter across the stretched-into-a-rectangle dough. Then we apply the layer of cinnamon-sugar. Proof in a proofing oven for 15/20 mins (or whateva to proof). Then bake it. It's why the cinnamon is all gooey, it's mixed and baked in sugar and butter and we do not coat the top with butter. I forget what temp we put frosting on, but it became instinctual. This is one of the reasons why Cinna-buns are so good, we don't fucking care if we kill you or not with calories.
@@akibmamun5154 Makara Cinnamon. It's a slightly exotic cinnamon flavor. Then a fuck ton of butter, sugar and M.Cinnamon. Granted this was my first job, but it was really dope. I learned a lot about baking. Canadian ones also make their dough and icing in-store as well. Proof it in a proofing oven for 15 mins. Cream-cheese icing is also the key, sugar icing is fucking garbage.
Last month I managed to gather my first five figure check ever!!! I've been working for this company on the internet for two years now and I never been happier... They are paying me $95 per hour, and the best thing regarding this is that I am not really that tech-savvy, they only required standard insight into internet and elementary typing skill...Great thing about this is the more free time I got for my loved ones. I am able to spend quality time with my relatives and buddies and take care of my children and also going on holiday with them very frequently. Don't skip this opportunity and make sure to respond rapidly. Here is what I do *bay25.com*
Also to rrally make em top notch dice apples into tiny cubes and basically make apple filling in a pan amd use that to fill along with butter and cinnamon sugar
I was wondering why he didn't do this-it makes them so much tastier and gives the cinnamon sugar something to stick do so it doesn't spill out during the rolling/cutting process.
@@davon6704 You say that as if sourdough breads weren't the most basic form of processed high-calorie food you could buy or prepare back in Europe ever since prehistoric times. Cheap ≠ bland by default.
Try Swedish cinnamon rolls, it's very similar but add cardamom in the dough (instead of lemon zest), mix the sugar and a lot of cinnamon with butter and spread that instead of sprinkle it on the dough. Brush them with egg instead of butter and sprinkle sugar nibs on them (no frosting). 😉
You HAVE to butter the sheet of dough before putting the cinnamon and sugar on and rolling! It’s the most important step :( idk how people eat dry ass rolls
Okay, here a little bit of feedback: 1. I love that you put in the mistakes you made, it really shows a little bit more behind the thought process and entices you to experiment yourself. Maybe you can make a future episode, which shows the process of coming up with a recipe. 2. I kind of dislike the idea of the exclusive babish episodes. I myself am a patreon, so this doesn't apply to me, but I feel like the great and active members of the community get kicked out a little bit, if they can't afford to support monetarily. My feeling is, that this is a bit different from additional videos like Behind the Scenes or QnA. I dunno, I really would have liked to have all the content for everybody, I don't mind paying for people who can't. That's the end of my feedback, hope you're doing great =D EDIT: Wow, so many people take this to heart, really cool to see a relaxed and respectful discussion. To you Andrew, don't think I am mad, I don't think of you as a greedy person or something like that, it is only my own feeling of leaving some people behind. I can totally understand, that increasing the patreon incentive is a smart thing to do and probably RU-vid requires some exclusive stuff, to be able to enable channel memberships. So whether you decide to stay at what you said, special episode for patreons and channel members, you decide to release them for everybody or you decide to release them to the public after 2 weeks or so, I stand behind you because I know that you are just a guy who is passionate for cooking and that is why I subscribed to you.
The first channel member video he mentioned was homemade Hot Pockets. That's just a regular recipe, not something from a movie. From that, I assume all of the normal Binging with Babish content (videos on recipes from entertainment) will remain outside of the paywall. Channel members are paying extra for videos outside of the normal Babish wheelhouse.
Maybe, we will see it in the future. Still, I feel like we are segregating some passionate members of the community. I liked the patreon model exactly because of that, because you still get the content, even if not everyone is paying.
J Arnett the extra content was never episodes. It was all QnA and behind the scenes, so yes you and I are now both missing out, I stopped my patreon support because I couldn’t afford it while doing college.
I don't quite know where I stand on it, I do think exclusive Patreon content should exists. You need some insensitive to join, so maybe q & a and deleted scenes for exclusive content, and have the normal stuff stay. I don't really know, thoughts?
Folks complaining about a *“paywall”* should understand it's only for *extra* content. Regularly scheduled Babby will continue for free *(ad-supported)*
@@_MythicalWolf What in the hell are you talking about? The guy puts out a free episode of BwB every week PLUS an episode of basics w/ babish with an accompanying livestream. That's how it's always been. So yes, the paid stuff is literally extra content on top of his typical cadence. He quit his job so he could follow his dream of doing this full time, and part of that is funded through paid content. What in the hell is wrong with that? If you don't want extra stuff don't pay for it and continue to enjoy his weekly videos.
@@_MythicalWolf If you don't pay then you get a episode of free content a week like usual and if you pay you get more episodes. Nothing wrong with having to pay to get extra content
@@forsaken696 They're talking about the frosting. Swedish cinnamon rolls don't have that and are imho much better off for it. But hey, to each their own.
I was just gonna say they were perfect until he bought 2 metric tons of icing on them, lol. But that might be because most American icings (or buttercream for that matter) are way too heavy and sweet for me.
Icing must be an american bastardization of a classic cinnamon roll. Just use egg-wash instead of butter and sprinkle over some pearl/nib sugar... done!
I've been watching your channel for a long time. I pay for some single serving content, but I think asking for 5 dollars a month to get exclusive episodes is crossing a line. I enjoy your videos, and watch ads. I'm slightly disappointed in this decision. Thanks for making great videos Babish.
Nicholas Schultz I think if he were to do 1 dollar a month with different restrictions set in place then what he has now he would make more money then charging 5. Less people would be “outraged” and be a lot more comfortable with spending a dollar since it doesn’t seem like a lot. When your subscriber count is in the millions that can be a shit ton of people who start thinking the same way and contribute that dollar a month. Personally I feel way more would do a dollar then 5 so much more that he could make more charging only that much then with charging $5. I mean Netflix is $7 and compare the amount of shows you get with that compared to the $5 here.
Payment only grants access to *extra* content. You are completely free to not pay anything and get regularly scheduled Babby at no charge *(ad-supported)*
Nicholas Schultz what's crossing a line, is it just that it's 5 dollars cause it seems like a reasonable price if your a big enough fan to want the extra side content
Nicholas Schultz it’s only 5 freaking dollars! And it’s for EXTRA content! If you don’t want to pay, don’t - you’ll still have access to all his regular uploads like this one right here.
I have watched a total of three of your videos in a row over the last half hour.. and I love it You've got yourself a subscriber. I look forward to binging your videos. Keep it up!
Here is where you messed up. You have to add small pads of butter evenly distributed along with the cinnamon sugar mixture then roll it up and proceed as normal. As the rolls cook the butter melts and mixes with the cinnamon and sugar and creates a candy caramel coating that flows to the bottom of the buns and makes them Elevate to a whole new level.
I made these yesterday and the dough was way too liquid. I slowly added bread flour until it was consistent to what is shown in the video. I added approximately .75 to a full cup of additional bread flour (2.75-3 cups total) They came out spectacularly.
These are the best cinnamon rolls I've ever made. I love the little bit of lemon flavor in the bread that plays off the cinnamon. Also, the dough was really easy to make and it was perfectly light and doughy to roll out. I made these as overnight rolls, Proofed this morning and baked. So good! Thanks for the recipe
This video is one of the reasons why BWB is the only cooking RU-vid channels I watch: he shows that he himself made mistakes he learned from, instead of speaking form above and just saying DO IT LIKE THIS, DON'T DO IT LIKE THAT, which other people do even though they also learned from their own mistakes
My mom's cinnamon rolls have room temperature butter spread across the dough before putting on the cinnamon sugar mixture which makes it flaky and delicious
I haven't tried this recipe yet, but my mom does a few things a little differently so I thought I'll leave this here in case anyone wants to try it out: 1.) Butter the inside of your dough with melted butter before applying the sugar mixture. Don't use to much though or I guess they might come out greasy. 2.) Brush the top of your buns with eggwash or simply a beaten yolk instead of butter. 3.) I prefer powdered sugar on the buns instead of frosting them. The frosting is just too heavy and sweet for my taste. You could also try glazing them with a mix of powdered sugar and lemon juice, that's a popular option here in Germany. I don't have any measures, but just keep adding powdered sugar to your lemon juice and whisking it until you like the taste and have a smooth glaze. If you want more lemon flavor put some zest in aswell. And for some other variations you can put dried fruits or cocoa in the dough and use different fillings. Chopped nuts mixed with some sugar are great, or my personal favorite: a mix of poppy seeds, some milk and sugar.
When I make cinnamon rolls, I put butter and the sugar mixture on the base of the pan and than proof the buns ontop. Than Once baked you take them out while hot and flip them upside down and this gives a beautiful caramelized topping to the buns.
Uuuuuuhm people? Are you really "disappointed" that someone who spents time making high quality videos said "IF YOU WANT you can sponsor me with 4.99/month for EXTRA content"????? he never said he is making his videos sponsors only, he said if you want to give him a few bucks for the free entertainment/education he is offering, you can do it with out going to another site
I made these today and Holy Jesus are they good! I was BLOWN AWAY! Threw a few chocolate chips into the dough mixture when I added the hook and WOW they turned out great! Another triumph, Babish! Proving that even an idiot like me can make delicious cinnamon rolls!
I made these and they turned out fabulous- I had to make some tweaks for the recipe to work out for me though: 1. I proved my yeast in warm milk first. 2. 16 oz of flour isn't enough, I kept adding 2 oz (1/4 c) increments of flour thereafter until it became just dry enough not to leave dough on my hands when handling. It turned out to be loosely another 12 oz (1.5 c) for me. 3. For the liquid I eyeballed a concoction of heavy cream, milk, plain yogurt, and a splash of apple cider vinegar to achieve the same viscosity as buttermilk. 4. BRUSH THE INSIDE WITH BUTTER BEFORE PUTTING ON tHE CINNAMON AND SUGAR. Makes a world of difference. Nice flavor profile if you add some pumpkin pie spice instead of cinnamon, too. Otherwise, the only thing I'd do differently next time is add some more salt to the dough, like another 1/2 tsp. I used salted butter so I skimped a little, but because of the extra flour, the dough's flavor was..floury. Some more salt would fix this. :]
Kinda sad, that you would make some videos exclusive for the members. Wouldnt it work quite well if you let the members watch the videos way earlier than your normal subscribers and then make them available to everyone a month or so later ?
