Bake The Perfect Cinnamon Rolls | Marceau Dauboin | Skillshare

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

7 Lessons (12m)
    • 1. Welcome!

      1:33
    • 2. Cinnamon Rolls Recipe Introduction

      1:21
    • 3. Cinnamon Rolls Dough Mix

      1:29
    • 4. Stretch & Folds

      2:15
    • 5. Cinnamon Rolls Dough Preparation

      3:25
    • 6. Prepare Your Icing

      0:43
    • 7. Bake Your Cinnamon Rolls & Conclusion

      1:22
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About This Class

In this class you will learn the methods & techniques to make your very own Artisan Cinnamon Rolls, completely from scratch!

These lessons are designed to be as easy yet digestible as possible no matter your skill level. That is why this recipe can be completed with either Traditional Rising Agents or your very own Sourdough Starter which will help develop a delicious & unique flavour to all of your Cinnamon Rolls.

Included in this class is also a free PDF guide containing all recipe Ingredients & Instructions for quick and easy reference.

All baking temperatures & measurements are also provided in both Metric & Imperial units for complete ease of use. There is simply no better way to begin baking your very own Cinnamon Rolls for you to enjoy with all of your friends and family!

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Meet Your Teacher

Teacher Profile Image

Marceau Dauboin

Artisan Baker/Owner at The Yeastie Bois

Teacher

Hi there, I'm Marceau! I am a half French, half South African 20 year old based in Cape Town, South Africa. I have been baking as a hobby from my teens up until 2019 when I opened my own Artisan Home Bakery called The Yeastie Bois.

Since then I have written 3 Cookbooks and have published many classes on how to bake some of my favourite Breads, Pastries & Desserts!

Doing this has allowed me to share my love of baking on a level that I could never have imagined possible and I am so incredibly humbled & thankful for that.

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Transcripts

1. Welcome!: Welcome to this artisan pastry class on how to make your very own cinnamon rolls. My name is muscle the one and I run the artisan home bakery, the ISTE boys in Cape Town, South Africa. I have such fond memories of going to my local bakery When I was younger and ordering and incredibly messy but delicious cinnamon roll. So with this class, I truly want to encapsulate that feeling by sharing with you how to make your own from home. You will learn how to make this entire recipe through simple step-by-step instructions, which are designed to help you ace these roles on your first attempt, you will have the choice of using either a traditional rising agent, such as instant yeast, all your very own sourdough starter, which will add an incredibly unique and delicious flavor to your dough through fermentation. If you do not have a starter that want to try it out, then do take a look at my dedicated sourdough starter class, which you can find on my teacher profile or through the search tab above. With that said, this class is the fifth of a six part series designed to help complete beginners and even intermediate bakers take their first steps in the wonderful world of pastries and desserts. With that in mind, do be sure to click on the Follow button above to not miss out on the final draft Data recipe. And do be sure to check out the other amazing deserts in this series. But with that out of the way, let's jump straight into the following lesson. We shall begin making, i'll cinnamon rolls. 2. Cinnamon Rolls Recipe Introduction: Welcome to the introductory lesson or making amazing cinnamon rolls. For this recipe, we're going to be making 11 large roles. So with this in mind, you will need 560 grams of KCl wheat flour, a 125 grams of unsalted butter, a 155 grams of MLK, 50 grams of sugar for eggs, and three grams of salt. For your rising agent, I'd highly recommend preparing 200 grams of 100% hydration sourdough starter The night before, using 50 grams and mature starter, as well as a 100 grams of KCl wheat flour and a 100 grams of water. Alternatively, you may use ten grams of instant yeast if you do not wish to use a starter. We will also be preparing a cinnamon sugar filling with 120 grams of granting lemon sugar, 12 grams of cinnamon, and 60 grams of unsalted butter. And finally, for your icing, you will need 80 grams of cream cheese, 40 grams of unsalted butter, 20 grams and MLK, and a 130 grams of granulate at sugar. You can use icing sugar if you wish to instead, but it is not required. These cinnamon rolls are so incredibly fluffy and irresistibly delicious sidecar. Wait for you to try them out. So that said, I shall see you in the following lesson. 3. Cinnamon Rolls Dough Mix: You may begin by placing a Bollinger scale, and from there, add in 560 grams of KCl wheat flour, as well as 50 grams of sugar and three grams of salt. Now that your dry ingredients had been added, you may use a spoon to evenly distribute that with the new mixture. And then pour in a 155 grams of room temperature MLC. For your rising agent, you may add the 200 grams of sourdough starter if you prepared any the night before. Alternatively, Of course, you may use ten grams of instant east. You may now crack in for large eggs into your mixture. Then for your final ingredient, cube, a 125 grams of unsalted butter, and then poured. And once it has been lightly melted in your microwave or stove top. From there, you may begin by using a spoon to mix your wet ingredients with the dry, making sure to incorporate them as well as possible before using your hand to continue mixing your dough. You want all the ingredients to be absorbed. So be sure to check for any unmixed flower sitting at the bottom of your bowl, as it does tend to hide around the continue mixing until you are DO has fully incorporated after a few minutes. And then depending on the size of your mixing bowl, you may transfer your dough to a larger container to accommodate its rise. In any case, Covey a ball with a damp cloth and another restful 15 minutes at room temperature. 4. Stretch & Folds: Now that your donors wrested from the initial Mix, it is now ready for its gluten development. And to accomplish this, we are going to be performing three sets of stretch unfolds. You may already be familiar with this technique, but in case you are not, it is very simple to begin. Take one side of your dough and stretch it as high as possible without tearing before falling it back down over at Center. Continue performing this technique all around your dough for one full rotation and then flip it over. You may also use your palms and more specifically your Pinky's to rotate your dough and pull it sides under itself, which will help shape it into a tighter bool. From there, placed back into your bowl with a damp cloth to rest for 15 minutes. Once that time has elapsed, repeat the stretcher unfold process for a second time using the same technique as before. Pulling and folding all sides around the dough. When you have completed one full rotation, shape it back into a bool using your Pinky's as before. And then place it back into your bowl with a damp cloth on top to let it rest for 15 more minutes. For the third and final set of stretching folds, first, lively flower your work surface. Before placing your dough on top. Quickly, make sure it's evenly coated so it does not stick. And then begin folding the site of the DOE over itself. Once you've gone all the way around, a flip your door over, and once again, use your pinky is to rotate and tighten it into a bool. Denote if used instant yeast in your mixture, you may skip the following step and go straight into the upcoming lesson. With that said, however, if you use a sourdough starter, your dough is now ready for its three our proof at room temperature. So take your ball out and lightly Greece at surface with other, some vegetable oil or somebody to help or venture DO from sticking to it. From the left to bool from your work surface. Flip it over and drop it into your greased bowl. Let that proof for three hours at roughly 25 degrees Celsius or 77 degrees Fahrenheit. And when that is done, move your bowl and to your fridge to lead a rest overnight. 5. Cinnamon Rolls Dough Preparation: For me it has now the following morning. So let's begin by preparing our cinnamon sugar filling. To do this, take out a small bowl and place it on your scale before pouring in a 120 grams of granulate at sugar. From there, you may take out your cinnamon powder and generally add 12 grams of it in. Usual spoon too quickly mix that unthought is fully incorporated. And just to make sure you're more than welcome to swell that in your bowl. Now that you're cinnamon sugar is ready, you may now prepare your butter, which we shall be spreading across our dough. So take out a small bowl and measure out 60 grams of unsalted butter from your block. You want it to be soft for easy spreading. So quickly heated in your microwave for approximately ten seconds or so, depending on your butters initial temperature. When that is done, flower large section of your work surface and then take out your dough to place it at the center. Generously flower the top of both or DOE and rolling pin, and then begin flattening it out, aiming to create an extended rectangular shape. Once it reaches approximately one centimeter in thickness, use your hands to straighten out the sides, as well as flatten out any peaks or valleys the mayor formed while rolling. From there, began evenly spreading all of your softened butter on your dough using a knife, leaving an approximate two centimeter border at the edges. Once you're doing has been completely coated in butter, may now take out your cinnamon sugar and begin evenly pouring it across the surface of the dough. Again, use a knife to ensure that there are no peaks and valleys created by the sugar filling. Now that that is done, we are going to be running our dough into a log. So to do this, take the side closest to you and gently but tightly began rolling the DOE over itself, making sure not to push the cinnamon sugar away in the process. Continue slowly rolling the dough until you reach the end and then flatten out both of its sides, may cutting them off slightly cleaner and easier. Before you start slicing. However, take out a baking tray that is large enough to allow for your cinnamon rolls to expand during their proof and place that on the side, lightly greased that with some vegetable oil or some butter to prevent your roles from sticking to it. And then take out a sharp, preferably serrated knife to begin cutting your log at four centimeter increments. Once you have cut a role grouper tightly to prevent it from unrolling, and then evenly placed it on your baking tray, making sure there's enough space between your roles for them to expand and do. Once they have all been cut, Be sure to redistribute any cinnamon sugar that inevitably spelled out. And then place an equally sized baking tray over them to prevent any excess loss and moisture when proofing. If you don't have one or if the only other tree you have touches the top of your roles, then it is perfectly alright to instead use plastic wrap or even leave them uncovered. You are going to be letting your roles proof in a slightly warm environment until they reach roughly double in size. So to do this placer tray at the bottleneck of your oven with just the light turned on for one hour if used instant east or two hours if used a sourdough starter. From there, be sure to save any remaining cinnamon sugar for future recipes or even just your own enjoyment. 6. Prepare Your Icing: Near the end of your proof, you may prepare your cream cheese icing. So once again, place a ball in your scale and poor in a 130 grams or granulate at sugar. You're also welcome to use icing sugar if you prefer, a smoother icing texture, but it is not required. From there at an 80 grams of cream cheese and 40 grams of unsalted melted butter for the final ingredient, poor and 20 grams of MLK, or just ten grams if you used icing sugar, stir all those ingredients using a spoon until your icing is completely incorporated. This is the perfect topping to go through delicious cinnamon rolls. So I can't wait to be baking them in the following lesson. 7. Bake Your Cinnamon Rolls & Conclusion: Now that you are one to two hour proof has completed, those cinnamon rolls should have roughly doubled in size. So take them out of the oven and then preheated to a 180 degrees Celsius or 356 degrees Fahrenheit. Leave your tray covered or in a Winfrey environment or your wait ten to 15 minutes we oven to come to temperature. When that is done, remove the cover and place your baking tray in a medium, racking your oven to bake for 30 minutes. Halfway through the big-time, quickly check in on your cinnamon rolls and rotate your tray to more evenly distribute the heat if needed. Of the being extremely patient for 30 minutes, you may now take your cinnamon rolls out of the oven. And when you look at how stunning veil, I can imagine that the delicious smell can make it very tempting to dig in right away. But just before you do that, be sure to apply or cream cheese icing that you prepared earlier. Generously pool and coat all of your roles, and then let it rest for five minutes before digging in. What can be said about these cinnamon rolls. It is such a pleasure to enjoy these with friends and family. So I'm so glad I get to share this recipe with you. But with this'll said, I hope you have space in your stomach for the final desert of this course. The Taft data.