The ultimate cinnamon rolls, more flavor & less sugar! To get the full recipe go to brunoalbouze.com Instagram@ / brunoalbouze Facebook@ / brunoskitchen Pinterest@ / brunoalbouze Twitter@ / brunoalbouze
@@GeminieCricket He sells them and has some free ones on his website. He’s an actual baker/cook/pastry chef. This is what he does for a living. They aren’t your run of the mill recipes made by how to cook.
I have been waiting for your version of a cinnamon roll for three years now .....I have tried other recipes on RU-vid, they were never good enough. Either very sweet or the dough is too dry. Thanks Bruno !!
I've always considered your pastry and recipes worthy of making and eating and worth the sugar calories. So don't leave us without rich sugar pastries and desserts. I don't eat much sugar but when I do it's your recipes I go to. I always have frozen brioche dough ready to thaw and make your lovely buns. Now I rush to kitchen and make filling. Thanks Chef Bruno.
These rolls are not drowning in white icing, which makes for a better fuller flavored cinnamon roll! Also a new technique of spreading the filling. Growing up, 3sisters & mom always tried between us to make the perfect cinnimon roll; needless to say, I always believed mine were blue ribbon worthy! "Sorry mama, you'll have to wait patiently for our next challenge... about 30-40 more years when we all are together again in front of the great oven above". And Bruno- your recipe WILL be tried tested & tasted this upcoming Christmas! ty
I made those cinnamon rolls, including the chef's brioche recipe. The rolls are amazingly delicious. Chef Bruno's video doesn't only have good beautiful videos, but he really knows how to bake. I strongly recommend to search his name+the recipe in the google engine because his web page doesn't have recipe searching option. I also recommend you guys to watch videos carefully before reading the recipe. Sometimes what he wrote is different from what he used in the video.
I usually hate cinnamon rolls but these look really good because you said the key phrase for me, "Less sugar, more flavor!" They are usually sickeningly sweet for me. Thank you for this recipe!
Hi Bruno, as an italian, I appreciate a lot your point of view about sugar. In the USA it is everywhere, while semplicity is underrated. Keep going, your channel is very nice.
Hello Bruno, love all of your recipes and it's double the enjoyment to watch you and then make the recipes. Don't know if you will read this but I wanted to know for how long I can store brioche dough and the best way to store it too. Thanks for sharing your mastery with us!
I love this recipe! Seems to be a perfect balance of sweetness and flavor! I very much agree that many dessert recipes are too sweet. In Taiwan, desserts are usually not sweetened with white sugar or they are simply a helping of fruit after dinner. When my parents moved to America we found store-bought desserts to be way too sweet, so we made our own. There's a saying in Chinese that "In America sugar is free." Glad we're not the only ones who feel that desserts should not just be packed with sugar. Thank you for your recipes, they've helped even me (a fairly experienced baker) elevate my desserts to a whole new level. Merci beaucoup!
Last friday was actually the national cinnamon roll day in Sweden, no joke! Your version seems excellent, less sweet which is closer to the Swedish than American version.
My son 11 👨years and my daughter 7👸 years and a 👶when i started washing you're video i feel their breath in my ears hhhhhhhhhhhhhh. They know that delicious dish will serve
Guys a public service announcement! When Bruno says less sugar and more flavour he is spot on. I've made a good few of his recipes like his lemon dessert, hazelnut dessert, Trianon and a few more. Each time they have been amazingly flavourful and are always on point! After each of the successes I've had, I'd definitely use a Bruno recipe first time. :D
Suddenly my RU-vid feed is filled with almost nothing but cooking and home baking-a silver lining of the lockdown. I just found your channel and these look fantastic. I'm going to make them this weekend. Thanks for publishing your recipes in metric! So much easier, especially for baking. Subscribed.
The reaction when taking the first bite! Clearly one of surprise! (Tellement français ce “ohoho!”) Sounded like they were even better than you expected... or you are also a good actor!!!
Good to see someone standing up to the fat addicted sugar freak cook's out there, would be good to see what you can come up with using macca powder, I use it in ice cream and it tastes awesome and is a great source of energy.
Beautiful sound effects as always! Got a little scared when you flipped the knife like that - the sound effect amplifying it honestly. Thanks for sharing. Enjoyed it probably as much as you enjoyed your roll :)
I am so glad to see a cinnamon roll that isn't just absolutely covered in extremely thick icing. That is disgusting to me. Just pure sugar. At most it should have a slight, thin, crunchy layer. I love this recipe it's my go to and it always wows my family. I always have some of your brioche waiting in the freezer for special treats
I make cinnamon rolls for my kids a couple times a month, I have a recipe I usually stick to but I think I may have to give this one a go. On mine I use sultanas as I find they caramalise a little when baked. My only tip I would give people and it's not a major one, but to use dental floss to cut the rolls, that way you dont squash them down with the knife when cutting. Great work Bruno!
Bruno, i would love to bake these cinnamon rolls. I have all the ingredients except the pectin. Does it make a big difference if i don't add it to the caramel? Can i cook the caramel longer? Please advise. Thank you in advance.
...sorry it's not Bruno; I was a bit concerned not having pectin for the filling; made without and worked just fine; texture was a caramelized, smooth, candy-like cinnamon caramel; this technique is better than sprinkling sugar and cinnamon over dough before rolling!
I just noticed this recipe and can't wait to make it this weekend! Have been waiting for your version of Cinnamon rolls for a long time! Your recipes are already in our family traditions :) Chocolate chip cookies for Christmas Eve. Eclairs for New Years. Croissants whenever we want. Banana Bread is all year round (all almost bad bananas keep going into the freezer now haha ). Thank you for your recipes!
Amidst the jokes, I love how he still gets to the point within a short amount of time. So many newer chefs out there have more than half their content filled with meaningless memes and forced jokes for the sake of climaxing way too fast to reach a million subs.
la fessée à la pâte à brioche est impressionnante ! - mais QUI est Pepito ?! - ces rolls ressemblent à nos "pains au raisins" , mais sans raisins !! ceux-ci ont l'air bien appétissants ! - et j'aime les bruitages toujours !!
Thank you master of all sugary and spicy. These will make my joy this Sunday morning. I should bake on Saturday afternoon so flavours are more intense on Sunday. mm... Black coffee or cappuccino?
Bonjour again Bruno! These look delicious!! I have a few questions for you below. Hope you can answer them. Thank you very much ! 1. Why do you use corn syrup to make caramel sauce when other recipes don’t include this? (What is the benefit?) 2. Is there any good substitute for corn syrup? 3. I’m planning to buy a mixer for my birthday soon but I’m not sure what brand/size to get. What brand/size do you recommend, and what do you use?
I wonder what I could replace the nuts with.. I hate nuts of any kind but having something that adds bite to the soft dough seems a good idea. Chocolate chips maybe?
I definitely agree with you about desserts tending to be too sweet. I don't like overly sweet food, however I *love* spicy food. I know it's not really your thing but can you make a spicy dish for us? Just one for all your chili head fans.
Will have to try this take on cinnamon rolls. Bruno, have you made Germknödel before? I feel in love with them when I took a trip to Vienna during Winter.
Toujours impressionnée par votre savoir faire ! Bonne continuité ! C,est bon de voir votre passion pour la cuisine et votre engouement pour déguster ce que vous faites ! Merci et ciao ciao !
