I made your cinnamon bun recipe from one of your older videos. I must say that was the best dough I have ever worked with. My cinnamon rolls turned out beautifully. I didn’t have a mixer because I made them for my daughter who was in college living in an apartment with very few utensils and no mixer. I can’t imagine how you could make those cinnamon rolls better. Thanks for sharing.
Thank you, Bakechef781. Me too! Researched it and it just rises a bit faster and doesn't need to be proofed before using. King Arthur Instant Yeast is the bestselling yeast they offer. King Arthur Baking actually addresses the difference on their site.
Yeah…instant yeast is incredibly robust. I find that I have to cut back the amount I use if I use it in the place of active dry. Apparently it is processed using more gentle methods so the number of live cells in instant yeast can be much higher than in active dry yeast. In 2020 when there was a yeast shortage, a local bakery sold some of their bulk instant yeast to the public and for quite a while it was the only thing that I had to bake with. Wow! It packs a punch! I had no problem using it in recipes that required a double rise and I found that I could use about a quarter of the amount if I was making high hydration, long, cold fermented dough.
I make my own brown sugar and it never clumps. I’ll never buy town sugar again. It’s so easy, 1 cup sugar, one tablespoon molasses and adjust to your taste.
I make my own for two reasons: I'm not a big baker anymore so making brown sugar as I need it works for me. Also, it never seems like there's exactly the right amount in a bag so I either have to open a second bag or have a little left over - both of which then dry out! I don't think there's anything wrong with bagged brown sugar, it's just preference.😺
@@marcvivancosbalada4452 I'm sorry I didn't realize I'll gonna add the egg in the comment, actually you saved me lol because I was about to go buy the ingredients today with this list
@@wan.e.ssa1111 haha no worries, its not a complaint, actually thanks a lot for taking the time to put it together, helps a lot for those like me who dont like to use cups or these type of measurements and only use grams or ml
0:30 I use both, and the instant also works just fine through two rises. Actually, it puffs up a lot on the second rise. Just so anyone watching wants that info. 👍🏼
@@PreppyKitchenhey a method to use to make sure bread is always soft is a tangzong witch is some water milk flour on the stove to make a frosting consistency
Hey John. I love to make these and just made a batch last week. I forgot the vanilla extract. Big difference. You did too. But I needed this recipe thanks.
In case anyone was interested, I did the maths and each bun is coming in at ~515kcal. I bet these taste absolutely delish, nice one John, will be trying soon!
its so sad to me that such delicious foods have to be so high-calorie and sugary😭 i wish i could eat cinnamonrolls forever without worrying about my health😅
@@sobiyaanwar3447 hi sobiya, so by my counting we're looking at 1580kcal for the topping, so let's say that equates to 130 kcals per bun. So, that should mean if my earlier maths was correct that a bun without the icing is 385kcal. But I've had homemade cinnamon rolls before, and I've gotta tell you, it's worth having them with the icing!! 😂
I am getting a group of 5 teenagers together in a couple of weeks, and this is going to be the recipe I'm going to use. I think you will get new followers after this!! ❤
Thank you for the recipe. I made it and it was delicious. I also did your recipe pf éclaire and they were so good. Now I know when I need to bake to come to your channel because you give exactly what you do and it’s good unlike some “fake” videos. Thank you
I’m not sure if it was because I used instant yeast but I cooked for 30 min and they were still under baked but still delicious. It’s probably my oven. I’ll try them again with an oven thermometer. I added cardamom to the glaze delicious 😋
Great looking recipe. I use to make cinnamon rolls from an angel biscuits recipe my mom gave me. I just increased the sugar in the dough and added vanilla. These look better.
Lovely. In Sweden we use room temperatured butter in our cinnamon roll dough, not melted, and fresh yeast. And for the filling; we mix the butter with sugar and cinnamon and spread it over the dough. And no icing on top. Usually "pärlsocker" ( whats the english Word for that? 😊) I love bakning cinnamon rolls, and after the dough has been in the mixer I turn it on the baking table and cover it with a clean towel and let it relax for 20 minutes. Then roll it out with a rollingpin ( wrong Word maybe? 😂) and spread the yummy filling over it and roll it together. And then cut it like you did with dental floss and I then put them on a baking tray and cover with a towel and let them prove and rise for about 1.5-2 hours. (I use room temperature Milk in the dough, not warm)❤❤
Alright I need some tips so when i made this recipe the dough was a little tough and dry I think I added to much flour but i need options still tasted amazing though
this is a weird tip but i put a marshmallow into my brown sugar container. it works like a charm, and oddly enough in my favor, i only needed to use one the entire time until it was all gone. 😅
