Alright, I have many recipes, but as soon as my rolls are done baking, they become hard! I'm an experienced baker, so I know what to look for, but somehow I can't figure out why they turn out hard.. And also, if I only wanted to bake a few, can I cut the rest up and then freeze them? Will the freezing affect the texture of the rolls? And if i can freeze them, what do I do when I take them out of the freezer?
@RoseLNguyen my book says that if the bread dries quickly & has coarse texture it rose too quickly - temperature too high. Maybe overbaking too? Yes, you can shape & freeze the rest. I'd thaw overnight in the fridge then bake off as usual after 2nd rising (but I've never done that - I just bake all and freeze prepared bread then reheat in oven or micro). good luck!
Hi Angie, how did you measure out your flour? Sorry, I'm one of those people who are really specific about the way a baker measures the flour, whether it be spooning it in and leveling it off, or sift and then measure, or measure and then sift, etc. Please tell me how!
@RoseLNguyen hi! the proper way is to scoop flour into the dry measuring cup and then level off. I usually VERY gently scoop to the side (because I have a big flour container) and level (so as not to compact the flour). Hope that helps.
OMG!The recipe turned out amazing!It really took me some time of waiting after each of the procedures,but it was totally worth it.I had tried many cinnamon buns recipes,even the ones with the "the best" headlines,but they were not satisfying at all.This one finally is THE BEST!!!! Thanks a lot!!!! :D
This might sound dum but what is ALL PURPOSE FLOUR................I only know flour as plain flour or self raising flour. Can you tell me which flour to use?
@info21ful Not dumb at all! AP flour is just a regular flour suitable for most baking, also known as plain flour. It has no leavening agents. Unless a recipe specifies cake flour I always just use AP flour - I try to get the unbleached variety. Hope that helps...
@clemensosment you want to make sure you use fresh yeast and knead the dough until very smooth and elsastic. Then make sure it rises well - about an hour the first time. It's no good baking them if they don't rise. Don't over-bake either. Hope that helps.
I have a Silly Question, I watched this video twice and didnt c u use any yeast.. How do they rise so Perfectly? I just found your channel tonight so I subscribed:).. I dont have a bread maker but I am going to give these a try! they look so Yummy.. Would u happen to have a Recipe for Yeast Rolls on this Channel? Thank You so Much - Angie
@nkr1695 There are no silly questions! I add the yeast at 1:20...you add 1-1/2 tsp of fast-rise yeast. FYI, the written recipe is under the video in the video description area - just click on the chevron to 'Show More'. Thanks for subscribing. You can certainly make these by hand also. Scroll down to some of the earliest comments here and I describe how, if you need tips. I have several great yeast recipes filmed - check out my channel for more. Also many others on my blog, listed above. thanks!
This is my go-to recipe for cinnamon rolls. I was just wondering, Angie, if you have ever tried cutting the recipe in half to create 6 buns, enough for 1 8 or 9-inch pan? I've tried it a few times, but was wondering which way I should be rolling up the dough (long end or short) since I'm using half the amount the recipe makes? I don't mind making the full batch when I'm serving family but when it's just me, one pan is plenty. Any thoughts?
@uhhuhhim I haven't tried the recipe any other way...because of the one egg, i wouldn't want to mess with that. my advice would be: if you're going to the trouble of making them, just make the whole batch and freeze some...they keep very well in the freezer, well wrapped and reheat in the micro or oven. yum! my son keeps bugging me to make these so i guess i'd better get to it soon! (p.s. often wondered how they make the wee tiny ones...but haven't tried!)
@a1angiem You're probably right. They are definitely one of those things you want to make when you have a couple extra people to share them with. Thanks for the reply :)
@uhhuhhim Make the whole recipe. Cut everything like she shows you in 12 pieces. Place six or whatever you want in the pan u want. Place the rest on a tray and put straight on the freezer. when they are completely frozen place them on a zip bag and freeze for as long as u want So next time you just pull them out of the freezer and have them whenever.
Have you ever made your rolls with bread flour? Makes a major difference in texture and they pull apart in layers. AP flour is too soft like dinner rolls, believe me once you try you may not use the other flour. Also add a tablespoon of cream cheese to the icing mixture for a real depth of flavor.
@KissHope No, I haven't! But thanks for the tips - they sound great. I always avoid the bread flour b/c it's more expensive here but I will have to give it a try now! thanks so much!
Just letting you know that you shouldn't smush your rolls down with a knife--it kind of makes the shape awkward. You should either cut them using dental floss(sounds odd, but it's an old grandma's trick) or by using sawing motions with the knife instead of pressing.
@Seashell110 they bounce back during the 2nd rise and are normal shapes in the end but those are great methods too! I've heard of the dental floss trick but I only have mint floss! lol! thanks for the tips!
@a1angiem Thanks for this I will try this out also if you don't have floss you can use thread just double the string tie a not and you're good to go thanks for sharing!
@madaboottroot You can simply mix the ingredients for the dough by hand in a bowl using a spoon. Tip out the dough and knead it by hand until it's smooth and elastic. Place in a greased bowl, turn dough to grease top, cover and set in a warm place to rise until double in bulk (hour, hour & a half). The proceed with the recipe as I demonstrate. Hope that helps. (In this case you are only using the bread machine to combine, knead, and rise the dough...not shape or bake it).
I am currently making this... with handmade dough... it didn't roll up perfectly so I have crooked buns resting before the cooking starts... Hope it turns out okay! And it does take really long!
@ekkn Sure! You can keep the dough in the fridge until you are ready to use it (up to a day) and then let it warm up a bit to make rolling it out easier. Or you can follow the steps until the 2nd rise of the shaped rolls (ie. get the finished buns into the pan) and then refrig. those until you let them have their 2nd rise, and then bake. Hope that helps.
I will be doing these by hand! I don't have a bread maker, any tips on that? And I have been looking for a recipe that makes the buns super flaky, is this recipe one of them? Is it the yeast that makes it flaky inside? Thanks!
Hello thank you for sharing. Can I make these in my Hobart mixer and not a bread machine? And if I try does the dough have to rise right after mixing? Before I roll it out??
@MACHETE69able not really, it's not the same - you want to have an icing on them, you could make a glaze with sugar and lemon juice but I'd rather just eat them plain...sorry :(
hi!! haven't made them yet, but they look delicious. i want to ask... after you do the rolling,cutting and you let them rise for 40 min doesn't the filling leak out of the buns??
@pinelopi1985 nope. the butter and sugar are solid...it just sits there all nestled in the rolls. Press the sugar down gently with the rolling pin prior to rolling up the dough. enjoy! - they are worth it and I was just thinking about making them yesterrday - so I'm going to later today!
This is my favourite video, Angie you make them well and i bet your family know how much you love them when you make them, i wish that i lived with you,(no familiarity meant) as you really know good recipe's and you prepare them well, keep up the good work. And thats a 5***** from me.
CAN'T WAIT TO TRY! btw America's Test Kitchen uses about a cup of cornstarch with the flour, claiming it makes the dough more luscious? Sounds interesting?
Hello Angie, I actually tried your recipe, and they are Delicious!!! I tried it first with pre-made frozen bread dough from the grocery store, thawed it & followed your method, with amazing results. Thank you for sharing this recipe, I was looking for a bread dough version, now I have one. Thank you for that!
PS: Angie, I made another batch of your Cinnamon buns, for company coming & your bread dough recipe is "WAY" better then the store bought version. But I knew that already, homemade is always best! :o)
OMG YUM!!! I actually had a dream the other day that my Husband was making me cinnamon buns!! HAHA now he can! or I can!! ;) Thanks for a great recipe!
Alright, I have many recipes, but as soon as my rolls are done baking, they become hard! I'm an experienced baker, so I know what to look for, but somehow I can't figure out why they turn out hard.. And also, if I only wanted to bake a few, can I cut the rest up and then freeze them? Will the freezing affect the texture of the rolls? And if i can freeze them, what do I do when I take them out of the freezer?
RoseLNguyen 2 weeks ago
@RoseLNguyen my book says that if the bread dries quickly & has coarse texture it rose too quickly - temperature too high. Maybe overbaking too? Yes, you can shape & freeze the rest. I'd thaw overnight in the fridge then bake off as usual after 2nd rising (but I've never done that - I just bake all and freeze prepared bread then reheat in oven or micro). good luck!
a1angiem 2 weeks ago
Hi Angie, how did you measure out your flour? Sorry, I'm one of those people who are really specific about the way a baker measures the flour, whether it be spooning it in and leveling it off, or sift and then measure, or measure and then sift, etc. Please tell me how!
RoseLNguyen 3 weeks ago
@RoseLNguyen hi! the proper way is to scoop flour into the dry measuring cup and then level off. I usually VERY gently scoop to the side (because I have a big flour container) and level (so as not to compact the flour). Hope that helps.
a1angiem 2 weeks ago
@RoseLNguyen P.S. And I don't sift. If I have to combine dry ingredients I will use a whisk to combine.
a1angiem 2 weeks ago
making dem dis xmas
anitacurlup 2 months ago
@anitacurlup Perfect! Merry Christmas!
a1angiem 2 months ago
OMG!The recipe turned out amazing!It really took me some time of waiting after each of the procedures,but it was totally worth it.I had tried many cinnamon buns recipes,even the ones with the "the best" headlines,but they were not satisfying at all.This one finally is THE BEST!!!! Thanks a lot!!!! :D
FantasysMine 2 months ago
@FantasysMine i know, right?!?! yummy! so happy you liked it!!!! (my son's fave!)
a1angiem 2 months ago
This might sound dum but what is ALL PURPOSE FLOUR................I only know flour as plain flour or self raising flour. Can you tell me which flour to use?
info21ful 4 months ago
@info21ful Not dumb at all! AP flour is just a regular flour suitable for most baking, also known as plain flour. It has no leavening agents. Unless a recipe specifies cake flour I always just use AP flour - I try to get the unbleached variety. Hope that helps...
a1angiem 4 months ago
i made them as well but they were really hard :) how could i prevent this?
clemensosment 4 months ago
@clemensosment you want to make sure you use fresh yeast and knead the dough until very smooth and elsastic. Then make sure it rises well - about an hour the first time. It's no good baking them if they don't rise. Don't over-bake either. Hope that helps.
a1angiem 4 months ago
@a1angiem thank you very much i will make sure to do that, I'm making them again tomorrow :) thank you so much :)
clemensosment 4 months ago
just made them and they were amazing thanks for the video!!
MATALLIGAZ 5 months ago
Comment removed
AlbsFinestt 7 months ago
I have a Silly Question, I watched this video twice and didnt c u use any yeast.. How do they rise so Perfectly? I just found your channel tonight so I subscribed:).. I dont have a bread maker but I am going to give these a try! they look so Yummy.. Would u happen to have a Recipe for Yeast Rolls on this Channel? Thank You so Much - Angie
nkr1695 7 months ago
@nkr1695 There are no silly questions! I add the yeast at 1:20...you add 1-1/2 tsp of fast-rise yeast. FYI, the written recipe is under the video in the video description area - just click on the chevron to 'Show More'. Thanks for subscribing. You can certainly make these by hand also. Scroll down to some of the earliest comments here and I describe how, if you need tips. I have several great yeast recipes filmed - check out my channel for more. Also many others on my blog, listed above. thanks!
a1angiem 7 months ago
AAOUT
vacuumlover1 7 months ago
awesome recipe and I picked up some new techniques! Thank you.
proudtobeafarmgirl 9 months ago
This is my go-to recipe for cinnamon rolls. I was just wondering, Angie, if you have ever tried cutting the recipe in half to create 6 buns, enough for 1 8 or 9-inch pan? I've tried it a few times, but was wondering which way I should be rolling up the dough (long end or short) since I'm using half the amount the recipe makes? I don't mind making the full batch when I'm serving family but when it's just me, one pan is plenty. Any thoughts?
uhhuhhim 9 months ago
@uhhuhhim I haven't tried the recipe any other way...because of the one egg, i wouldn't want to mess with that. my advice would be: if you're going to the trouble of making them, just make the whole batch and freeze some...they keep very well in the freezer, well wrapped and reheat in the micro or oven. yum! my son keeps bugging me to make these so i guess i'd better get to it soon! (p.s. often wondered how they make the wee tiny ones...but haven't tried!)
a1angiem 9 months ago
@a1angiem You're probably right. They are definitely one of those things you want to make when you have a couple extra people to share them with. Thanks for the reply :)
uhhuhhim 9 months ago
@uhhuhhim Make the whole recipe. Cut everything like she shows you in 12 pieces. Place six or whatever you want in the pan u want. Place the rest on a tray and put straight on the freezer. when they are completely frozen place them on a zip bag and freeze for as long as u want So next time you just pull them out of the freezer and have them whenever.
21durres 8 months ago
Have you ever made your rolls with bread flour? Makes a major difference in texture and they pull apart in layers. AP flour is too soft like dinner rolls, believe me once you try you may not use the other flour. Also add a tablespoon of cream cheese to the icing mixture for a real depth of flavor.
KissHope 10 months ago
@KissHope No, I haven't! But thanks for the tips - they sound great. I always avoid the bread flour b/c it's more expensive here but I will have to give it a try now! thanks so much!
a1angiem 10 months ago
omg im hungery now, i better get the stuff to make them. They look so good! And thanks for posting this! =D
padawanstarwars 10 months ago
@padawanstarwars You're welcome!
a1angiem 10 months ago
Hi Angie,
Just letting you know that you shouldn't smush your rolls down with a knife--it kind of makes the shape awkward. You should either cut them using dental floss(sounds odd, but it's an old grandma's trick) or by using sawing motions with the knife instead of pressing.
Seashell110 10 months ago
@Seashell110 they bounce back during the 2nd rise and are normal shapes in the end but those are great methods too! I've heard of the dental floss trick but I only have mint floss! lol! thanks for the tips!
a1angiem 10 months ago
@a1angiem Thanks for this I will try this out also if you don't have floss you can use thread just double the string tie a not and you're good to go thanks for sharing!
sabeena911 10 months ago
Hi Angie,
I don't have a bread maker so how do you make these by hand?
madaboottroot 10 months ago
@madaboottroot You can simply mix the ingredients for the dough by hand in a bowl using a spoon. Tip out the dough and knead it by hand until it's smooth and elastic. Place in a greased bowl, turn dough to grease top, cover and set in a warm place to rise until double in bulk (hour, hour & a half). The proceed with the recipe as I demonstrate. Hope that helps. (In this case you are only using the bread machine to combine, knead, and rise the dough...not shape or bake it).
a1angiem 10 months ago
I am currently making this... with handmade dough... it didn't roll up perfectly so I have crooked buns resting before the cooking starts... Hope it turns out okay! And it does take really long!
vozakian 10 months ago
Hi Angie, I am wondering if we can make the dough ahead of time. Thanks!!
ekkn 11 months ago
@ekkn Sure! You can keep the dough in the fridge until you are ready to use it (up to a day) and then let it warm up a bit to make rolling it out easier. Or you can follow the steps until the 2nd rise of the shaped rolls (ie. get the finished buns into the pan) and then refrig. those until you let them have their 2nd rise, and then bake. Hope that helps.
a1angiem 11 months ago
Hi Angie, I am wondering if we can make the dough ahead of time. Thanks!!!
ekkn 11 months ago
do i have to use all purpose flour? or can i just use self-rising flour? that's all what we have in our pantry =/
cillyang 11 months ago
I will be doing these by hand! I don't have a bread maker, any tips on that? And I have been looking for a recipe that makes the buns super flaky, is this recipe one of them? Is it the yeast that makes it flaky inside? Thanks!
NatSkie86 1 year ago
Hello thank you for sharing. Can I make these in my Hobart mixer and not a bread machine? And if I try does the dough have to rise right after mixing? Before I roll it out??
Thank you!!
ilovemyboysable 1 year ago
how if we made the dough in the evening and bake in the morning. what we have to do as you told to keep the roll in warm place for 40 minutes
TheMariaevelina 1 year ago
for the glaze can we use regular sugar
MACHETE69able 1 year ago
@MACHETE69able not really, it's not the same - you want to have an icing on them, you could make a glaze with sugar and lemon juice but I'd rather just eat them plain...sorry :(
a1angiem 1 year ago
So it's 3 cups
of ALL PURPOSE flour right??
LOLlipoopzanga 1 year ago
hi!! haven't made them yet, but they look delicious. i want to ask... after you do the rolling,cutting and you let them rise for 40 min doesn't the filling leak out of the buns??
pinelopi1985 1 year ago
@pinelopi1985 nope. the butter and sugar are solid...it just sits there all nestled in the rolls. Press the sugar down gently with the rolling pin prior to rolling up the dough. enjoy! - they are worth it and I was just thinking about making them yesterrday - so I'm going to later today!
a1angiem 1 year ago
how many cup of milk?
loveneverend10 1 year ago
@loveneverend10 The recipe is listed under the vid in the info section...it's 3/4 of a cup plus 2 Tablespoons. Enjoy...
a1angiem 1 year ago
@loveneverend10 3/4 cups plus 2 tbsp. I don't know if you have tried this recipe yet but, belive me....it's easy and its good....it's good.
dardaf904 1 year ago
Thanks for the recipe. It is really a success! Thanks for sharing.
rhodalai 1 year ago
Angie, you make it look so easy to do! I can't wait to make some. Thank you!
Georgie1954 1 year ago
This is my favourite video, Angie you make them well and i bet your family know how much you love them when you make them, i wish that i lived with you,(no familiarity meant) as you really know good recipe's and you prepare them well, keep up the good work. And thats a 5***** from me.
Brighteyes1ful 1 year ago
I Love this video i just had to make som but look up cinnamon on the internet, this spice has amazing benefits.
Brighteyes1ful 1 year ago
CAN'T WAIT TO TRY! btw America's Test Kitchen uses about a cup of cornstarch with the flour, claiming it makes the dough more luscious? Sounds interesting?
KJBigBelter 1 year ago
thanku soo much Angie for reposting .... can we add maple syrup in the glaze or it'll get soo sweet .... thanks again..
wnsabu 2 years ago
This is the best recipe ever! Thanks alot my family loves them!
cathy0155 2 years ago
Hello Angie, I actually tried your recipe, and they are Delicious!!! I tried it first with pre-made frozen bread dough from the grocery store, thawed it & followed your method, with amazing results. Thank you for sharing this recipe, I was looking for a bread dough version, now I have one. Thank you for that!
Have a great week!((Hugs)) Karen :o)
LovingPinkLibra 2 years ago
What a sweet comment - thanks for taking the time to let me know! Happy baking!
a1angiem 2 years ago
PS: Angie, I made another batch of your Cinnamon buns, for company coming & your bread dough recipe is "WAY" better then the store bought version. But I knew that already, homemade is always best! :o)
LovingPinkLibra 2 years ago
Simply great!! Thanx!!
JonEddie1971 2 years ago
This is soooo good, much easier than the recipe i used to use. I must try it this weekend! Thanks!
JulianaChi 2 years ago
this is AWESOME!!! mmmm.......!!!!!!!!!!!!!!!
hawj89 2 years ago
cinnamon buns are the bomb!!!!!!!!!!!!!!
deeher10 2 years ago
OMG YUM!!! I actually had a dream the other day that my Husband was making me cinnamon buns!! HAHA now he can! or I can!! ;) Thanks for a great recipe!
glinda666 2 years ago