 Welcome back to my channel. So today we are doing something totally different and new first of all my mom is here And I'm here at her house actually And a lot of you have seen her before her name is June Some fun videos recently over Thanksgiving we did a shop together and I know a lot of you really enjoyed that So if here's some things in the background Haysley is playing over there So if you hear a little noise if that's her But today they are going to do a cook with me and whenever my mom and I were talking about doing this We were talking about what we would do and I chose my total favorite as a kid and even now and Let's see are these healthy not healthy We're doing Cinnamon rolls and a little funny story behind this is they're basically kind of like a Cinnamon roll and a sticky bun Smashed together and this is how mom always made these so whenever I hit my teen years I went out to eat one place and I got a cinnamon roll and it came out like dry Without a sticky bottom and I was like what is it? Because I always thought that cinnamon rolls were sticky I didn't realize that there was sticky buns and cinnamon rolls and mom kind of mashed them together and made something That's so amazing. So all of this to say we will do our best to type out these recipes. They are mom's recipes so like to Put them in words I know some of it she has memorized or like she kind of wings it and so we're gonna type it out in the description box So that you can make these yourself So there anything else we want to add before we just a teeny history on this sticky bun Is is that my dad was a baker and this is one of the ways that dad had made his sticky buns Was always with the goo on the bottom and the frosting on the top It's not his recipe. My big sister actually has passed some of her recipes on to me. So anyway But that's the history behind the sticky in our family. All right, so we're gonna go ahead and get started I'm gonna be doing she's gonna probably do a lot of the explaining because I've actually never made these myself So she's gonna be kind of showing me while we're doing this I have some idea of how you know you go about making things that rise in whatever but It is a little bit of a process and like I said, we'll break it down in the description box to the best of our ability Okay, the first thing you're going to do is get hot water and the reason why you're gonna do the hot water instead of warm water Is because your bowl is gonna be cool And so yeast has to be used in warm water. Okay, and so this will you get as you pretty pretty warm water Oh boy two tablespoons of yeast go into here And you just kind of let this bubble up for a little bit. What's the word for that? I have to make your yeast bloom. It's it's good That's a good but to make it activate quicker if you throw a little bit of your sugar in it And this is one cup of sugar Sugar helps to activate Yeast that much more. Oh, I can see it in there. Yeah, that's really cool So I like to put about two cups to start off with in it Around that so I've had this measured as 10 cups I'm adding my sugar here the rest of my sugar to it, which was one cup Kind of just stirring that for a little bit. There is one cup of dried potatoes in here Okay, I'm throwing that in now. So those are like like Yes, potato flakes. Okay, that's what makes me so yummy is the potatoes that are put into it Okay, so I try to keep putting my flour in and now I've got one cup of Butter which is actually two sticks of butter that has been softened for eggs going in Okay, I've added my salt Which that could be added at the beginning to Okay, so I have everything in here when I'm measuring it out of my bag Because I do that quite often. I'll get down to about seven scoops I will stop my mixer and I will put on my hook I like to start off with the paddle because the hook just takes not much more time because it's little skinny as you See here in a minute and then you put the hook on if they didn't have a mixer like this How would they make it? Okay, if you didn't have a mixer like this I would suggest Hand mixing you can hand mix it. Yeah, it takes a lot of oomph, but yeah, you can hand mix it and and if you have made if any of you have made yeast Dough before you'll know how it all how it all kind of works with the whole fact of doing it by hand Because here in the end. I actually do do some hand work with it It's important to make sure that you kind of that you're working in a warm atmosphere because you are working with yeast Needs to be kept warm It's too cold. It just kind of kills it off Stops the process is what I should say not really kills it. It stops the process Okay, I've poured out my dough onto the table so I can finish working all of the flour into it One of the things that's important to do even if yours dough is sticky is to not add a whole lot of extra flour to it Because it dries out your dough if you need anything Put use oil the more fat in your baking products the better off Okay, and I'm working this to where it is still somewhat sticky on the top because I don't want it to be totally dry dry, but my 10 cups are pretty well worked into there and Then I have my bowl here that I have greased There again, you're gonna want to use oils or grease And then I am ready to put it into my proofer if your oven has a proofer a bread proofer It's a great item to have or else just set it on the top and let it prove to where it is About 30 minutes. Okay, it's been about 30 minutes and my dough has risen to sticky But a sticky part of the sticky buns I've put one and a half cups of brown sugar a quarter of a cup of butter two tablespoons of vanilla and Three tablespoons of water and I've just have smeared it all together here and have it ready to put my sticky buns on So my dough has risen for about 30 minutes and what's really nice with this dough? It's pretty resilient and so whether it's 20 minutes and you're kind of in a hurry and you want to make it It'll make up somewhere along the way and it's in its it's raising and it works out pretty good So if the dough is too sticky, I recommend just putting a little bit of oil on your hands to work with it again Flower wants to dry it out a whole lot quicker I also want to just show you how to go about cutting dough without using a knife because a knife can just Just really get stuck in it. If you take it and you pinch it Just like this. You can just divide your dough up really nice So I am going to roll out my dough here and get started with putting all the fun stuff on the inside of it And again, if it's to stick on using sunflower is not going to hurt a thing as much as possible Use some oil and I roll it into a kind of Form it into a rectangle a rectangle a long rectangle there again You can see how little I have used my rolling pin rolling pin So if you have a rolling pin just form it with your hands I have melted or have butter that is at room temperature and again this is Salted butter any of the butters that you're using I would recommend to use salted Because it just makes it taste so much better Also, um, if you don't have salted butter and you just have the unsalted butter You can use a quarter of a tablespoon of salt to mix into your butter And that will be suffice Generally I use a half of a half of a stick quarter of a cup And smear it on here make it good and thick And that's what just brings out the goodness in these things and then I have brown sugar here and this is the part I if you can just watch and see what I do here. I don't measure here Um, I'm gonna stop something here. I forgot. I like to put the cinnamon down next because that Goes right into that butter if you miss it. See what I'm doing here I've done this. I don't know how many times missed putting it on first But I like it on first and just pepper it all over again I'm not measuring Just pepper and if you're somebody who doesn't care for as much cinnamon And go lighter the other pizza cutter works great and there again addy can um link this below I like to make them about oh about a half an inch other a little bit more than a half an inch Make them as wide as you would like to make them and start cutting And I usually go through and cut them all And then I go through and I roll them all up. Now. This is where some people would roll the whole Works together and then they would cut it It's up to you. However, you want to go about cutting these things, but this is the way I do it This smells so good Like I can already smell the like cinnamon and brown sugar. I know No, it's probably the sticky part actually that I'm smelling now. You're smelling the cinnamon and sugar You are right now. I'm going to roll and put them into the goo my gooey pan And this is what I'm looking like here I'm spacing them all about an inch apart something like that and then grow together or You can um have them rise as far as you want them to go and have them where they're individual sticky buns This is another spot in In making these where you can put like a pie filling in it or a jelly Or you would just kind of um open open it up a little bit and make yourself like a little dip in there to fill it So this would be that way sit on top of it and then you yeah, that would be just imagine It's just that way So my oven has been on at 350 and now we will put these over there so that the heat from the oven helps to rise So they kind of rise twice they rise in here and then they rise under here. Okay. Okay to let them sit and rise It's usually about 20 minutes something like that So we'll check it here after a bit and see how much bigger they've gotten Okay, so these are ready to go into the oven Nice and puffy. So it's been like 15 minutes. It's been about 15 minutes. Yeah, all right So we're gonna go ahead and what's the temperature that you place that 350 350 All right, and again, we'll put all of these details and stuff down below. Okay Okay. Oh There they are and all that Glory gooey gooey stuff bubbling around in the bottom Okay, so now i'm going to make the frosting And while they are cooling. Yeah, it's the best time to make your frosting because we're gonna cool these down to where they're just touchable Um, it's best to frost them while they are very warm for the frosting I'm one of these people who has always just like put it in the bowl and whip it up So I am going to do my best to give you a recipe out of this one thing I do like is I do like to use wal-mart's powdered sugar I think that they're they're um cornstarch level is a little higher. It just whips up so nice I also like to use my um paddle On my mixer But this is just things I like to do Um frosting will still taste like frosting, but it does make a difference in the texture to me on how much it is whipped up I'm going to start off whipping that up My mixer has a horrible noise And I'm going to start off with two cups of powdered sugar putting that in here Or which I've actually put a cup in here so that I can kind of give an idea How much of it I've used so it's done instead Just stopping that for just a gif and I'm going to show you Um, I'm going to show you that I'm putting one tablespoon of vanilla in here I love vanilla. You just have to have vanilla going on there again If you have the real vanilla going on you're going to want to go with less But um, I just have this just this imitation stuff tastes so good So I have two cups of powdered sugar going on I am going to measure out like another two cups And put that in. I'm kind of building a recipe here for you You haven't figured that out yet. I probably used An eighth of a cup of water possibly And because you've got butter going on that that softness Causes that um frosting to just do its thing and then of course if you put a tablespoon of vanilla in there You have that much more liquid So it's four cups of powdered sugar that I have going on so far And I want to see if that makes enough for my hands of cinnamon So to speed up my process of cooling I'm actually going to just take these and set them outside for a little bit because it's cool outside They're at a point where I can literally put my hand on the bottom So it's still warm. They're they're warm on top. It's just a nice time to put frosting on That way it will kind of just seep into the bun Cinnamon roll and um Tastes fantastic. Now what I want to tell you is is that you let it cool just a little bit longer And then you can put these in the freezer and when they freeze and they come out It'd be likely more when they went in and that's the cool part about baked goods is that Um, as soon as you're done cooling them You put them right in the freezer. They will come out just like they went in Anyway, so these are going to be ready to devour I don't know that I'm even freezing these because We've got family coming. See the best part. Oh, yes. There's the sticky the yum the best part. Oh