Make, Fill, and Bake The Best Cinnamon Rolls Ever

1. Make, Fill, and Bake The Best Cinnamon Rolls Ever (3): Among us isn't lured in by the sweet decadent yeasty aroma of freshly baked cinnamon rolls. You can create these delicacies in your own kitchen using a few simple ingredients. Hi I'm Shelly. Welcome to roll fill and bake the best cinnamon rolls ever. In this class, you'll learn how to combine simple everyday ingredients to make amazing cinnamon rolls and how to use different flavors to make each pan of rolls special in your own. We'll discuss the kitchen utensils, bowls and baking pans you'll use, along with plenty of suggestions to use what you've got. You can start to bake right away without having to buy a bunch of supplies. If you're interested in making rolls that are gluten free, dairy free, or vegan, you can using the exact same recipe with a few easy tweaks to accommodate different dietary concerns. Then we'll start baking. We'll mix up our ingredients, talk about how to need dough like a pro and make a delicious filling. Finally, we'll form our rolls, and while they're in the oven, we'll mix up a sweet, dewy frosting to smear on the top. Over the last 15 years, I've taught thousands of people to eat well by learning to cook. I specialize in baking, pretzels, pizza, bagel, sourdough bread, French macarons, cream puffs, chocolate, and of course, cinnamon rolls. My goal is to make your life in a kitchen easier and more fun by improving on your skills regardless of your level of experience. Learning to make things you love like cinnamon rolls is a great place to start. When we're done, you'll have everything you need to create the best cinnamon rolls ever anytime you want. Let's get started. 2. Your Class Project : Your project for this class will be to create an amazing pan of cinnamon rolls for yourself. Using the skills you learn in this class, you'll gather your ingredients and supplies, mix up and need your dough, make your filling, form and bake your rolls, pop them with frosting, then post a picture of your delicious creation to the project board. Cinnamolls are made with simple, easy to locate ingredients. They come together quickly, look great, and they taste delicious. They're a great first step into baking because you're learning skills that can be used in so many other recipes, like how to measure and mix up ingredients, how to need the dough, how to make substitutions, and more. I know that people can be intimidated by baking and that they often worry about things not turning out well. But in this class, you'll learn how to make roles that are delicious and that you'll be proud of every single time. To get the most out of this class, please watch the video all the way through. Then read the recipe, gather your ingredients and supplies, measure everything out, and then dive in and start baking. Feel free to replay the video as you bake and pause after each section to make sure you've got it down before moving on to the next lesson. I can't wait to see what you create. I'll see you in the next lesson to get started. 3. Ingredients You'll Need: Okay. Let's look at the ingredients that go into making amazing salmon rolls. Our dough, we'll be using flour, yeast, baking powder, sugar, salt, butter, and milk. We'll look at each one and discuss how and why we use it and where you can make substitutions. Then we'll move on to our fillings and frosting and the ingredients I've used today, but I'll also give you some fun ideas to incorporate different flavors into your own rolls. Our recipe today calls for all purpose flour. The basic white flour you'll find at every grocery store. But what about whole wheat or bread flour? Bad flour can be used in place of all purpose flour without any changes to the recipe. It has more protein than all purpose flour, which makes it a great option for recipes where you're baking denser things like pizza crust and bagels. But you can use it here too. The rolls may be a little firmer, but they'll still be delicious. All wheat flour can be a great addition to theoretic. It as a slightly grainy texture that tastes healthy. If you'd like to add it, you could replace up to two cups of the all purpose flour in your recipe with whole wheat flour without making any other changes. Don't use more than that, though, or your rolls will be really dense and heavy. Okay. I want to make your rolls gluten free. Gluten free flour is a great replacement for all purpose flour and doesn't require any changes to the recipe. Just make sure it's labeled cup for cup or one to one rather than using an all purpose gluten free flour blend. All purpose gluten free flour doesn't have a binder like vampm gum in it, so it doesn't have enough structure to make amazing rolls on itself. But the one to one blends works just fine. Let's talk about yeast and baking powder. Both are important to our recipe because they are what gives our rolls loft, making them spot and fluffy. You'll see yeast called active dry instant rapid rise or just for bread machines. Any of these that you have will work absolutely fine. East usually comes in a glass jar or in a strip of packets like this, and there's usually three on the strip. One packet like this holds two and a quarter teaspoons of yet. People sometimes worry about their yeast being outdated, but as long as you keep it in the fridge, will last a really long time. Okay. Baking powder is the other thing that we need here. Baking powder creates a chemical reaction that causes things to rise. Don't confuse baking powder with baking soda, even though they look alike, they're not interchangeable. Next step in our recipe is sugar. Sugar adds sweetness, but also helps to give the yeast to boost, so it works faster. I'd like to use white granulated sugar in my dough recipe, but brown sugar would work well here too, and we'll be using it in our filling. If you'd like to use it both places, that's fine. Brown sugar comes in both a light and dark brown variety. The dark brown has a flavor. If that's something you'd like to taste, feel free to use it. Okay. Next comes salt. And salt may seem like a funny thing to add to our sweet rolls, but salt brings more to the party than just saltiness. In baking, salt tends to work like a flavor enhancer and without it, baked goods tastes really flat and boring. Recipes for sweet breads like cinnamon rolls are butter intensive. Butter is used in the dough, the filling, and usually in the frosting. Butter comes in both salted and unsalted varieties. I prefer to use unsalted butter if I have the choice because then I'm in control of how much salt'm using. But if salted butter is what you have, by all means, use it, it will be fine. Plant butter is a great substitution for regular butter. It comes in both the tub and sticks. The kind in the tub tends to be a little softer than the sticks, but both kinds work great here with no other changes. Milk gives this recipe and mini baked goods a rich flavor, and really any kind of milk or milky liquid that you'd like to use is fine. For regular milk, full melt 2% or stim milk will all work great. Or if you'd like to go dairy for your vegan, unsweetened plant milk is a fantastic substitute in nearly every recipe. I prefer the thicker ones like at coconut and almond. I think they really give our recipe a nice rich flavor. The recipe I've included for the filling and the frosting gives you a great place to start, but you can use anything that sounds interesting to you. There are lots of possibilities here. Think of your cinnamon rolled dough as a blank canvas for whatever sounds delicious. For your filling, consider chocolate chips, peanut butter, nuts, dried fruit, jam, apple pie filling, even tela, Okay. I fear frosting, you could use orange juice, lemon, maple syrup, even add bourbon or rum. Don't be afraid to let your imagination go wild here. Some of the best flavor combinations grow out of crazy ideas. You have questions about the ingredients, substitutions or how to use an unusual flavor combo, please post a question on the discussion board. I'll be happy to get back to you right away. So now that we've covered our ingredients, let's look at the kitchen supplies you'll need. 4. KItchen Supplies & Utensils: Okay. Let's talk about the kitchen utensils and supplies you need to make amazing cinnamon rolls. This recipe will make about 12 cinnamon rolls, and a nine by 13 pan is a great size for this. 12 rolls fit in here perfectly. But you also could use two smaller pans, pie plates, and nine by nine baking pan, cake pans, even muffin tins would work. Use whatever you've got. You also need a rolling pin or something that can act as a rolling pin, could be a wine bottle or a straight sided glass. You'll need a mixing bowl that will hold at least eight cups of liquid and then two smaller bowls for filling in our frosting. You'll need measuring cups and spoons, a wooden spoon, plastic spoon, either is great. You'll need a whisk or a fork. You'll need a spatula, a kitchen knife, and we'll be needing and forming our dough. You can either do this on the countertop or a large cutting board. If you'll be using a cutting board, place a wet kitchen or paper towel under the board to hold it in place so it doesn't dance around while we're needing there. Finally, if you've got a stand mixer and you'd like to use it by all means you can. I'll be happy to walk you through that as well. You will need the dough hook for kneading our dough, Discuy. And now that we've gone over everything you need, let's measure out and set up our ingredients. 5. Measuring the Ingredients : Okay. Now we're going to set up our mes and plot. It's a fancy word that just means we're going to get everything organized and measured out before we start mixing the dough. There are a couple of reasons for doing this. First of all, we need to make sure we have everything we need. Secondly, mismeasuring or forgetting to add ingredients is the easiest way to screw up your recipe and it happens more often than you'd think. By having it all ready to go, you've already improved your chances for a great outcome. The quantities are in both metric and imperial measure. So for our dough, we'll need one and a quarter cups of whole milk, room temperature or warm to the touch, please. Four tablespoons of sugar, and I'd like to divide it in two tablespoons of two tablespoons because we'll be adding it at two different times. We'll need two and a quarter teaspoons of yeast or one packet. We'll need six tablespoons of preferably unsalted butter. Soften please. We need four cups of all purpose flour plus a little more for dusting the countertop while we're needing. We need 1.5 teaspoons of baking powder and one and one quarter teaspoons of kosher salt. And now that we have everything prepped and ready to go, let's mix up our dough. 6. Mixing up the dough: Okay, let's mix up our dough. I'm going to start with the milk. Again, I'd like it to be pretty warm in the room temperature, but not so hot that it burned, you. So I'm going to pour that right in my mixing bowl. If you're going to use your stand mixer, you can start with the bowl of your stand mixer here as well. I'm going to add two tablespoons of our sugar. And remember that we divided it earlier, so I'm using half of our total sugar now. I'll add that to it. And I'm going to add our yeast. So one of the packets, if you've got it on the strip, otherwise, two and a quarter teaspoons of it. Now when I've got it in here, I'm going to use a whisk or a fork. Just kind of beat it up. This tends to be a little bit clumpy. And so we want to make sure we can press out all of the lumps. And that the sugar isn't just sitting on the bottom. We want it to be really well dissolved. So now we set this here to let it get a little bit foamy. Let's take a couple of minutes and melt our butter. Please don't add it to your recipe yet, but let's melt it and then bring it back here and just set it aside. I got a few little bubbles in here. It doesn't need to be going crazy. I just like to see some movement here. That looks good. I'm now going to add our remaining two tablespoons of sugar. I'm going to use my wooden spoon to stir it in. The next thing I'm going to add is my baking powder. Give that a stir two. Now I've added about two cups of our flour. We have all of it measured. We know how much we're going to use, but this is about half. I'm going to stir it in. We don't want to add it all at once. It can overwhelm the liquid ingredients, and then you end up with lumpy flour in here, and we don't want that. I'm just going to mix this really well until it's smooth and not lumpy. Do you see any lumps in there, press them up against the side of the bowl with the back of your spoon. When that's pretty well incorporated, now we can add the melt of butter. We didn't want to add it right away because really hot things can damage your yeast. Again, if it's too hot for you, it's too hot for the yeast. But now we've let it cool a little bit and we've got some flour in here too, so we've got some other things in it and distributed the heat a little bit. The other thing I'm going to add now is my salt. Also, it can damage the yeast, which is why we add it later in the recipe rather than at the beginning. I'm going to add this in two stir it till it's really well combined. Looks good. I'm going to add a little more of our flour. Add a little more flour, mix more. We may not need all of our flour, which is the other reason we don't add all of it at once. We'll need some for the needing. But a lot of times how much flour you need is dependent on how human or dry where you are is, if it's hot, if it's cool. I like to work with a dough that's so, so the least amount of flour I can work with here, the better. All right. That's coming together nicely. It's still pretty wet. I'm going to add a little more flour to it. Continue to add flour until it's kind of a shaggy mass that's really too difficult to use the wooden spoon on. All right. That's coming along nicely. So now we're going to turn it out on either our countertop or a cutting board. Okay. 7. Kneading the Dough: Okay. It's time for us to knead our dough. Again, you could do this either on the countertop or on a cutting board. If you're going to use a cutting board, please put a damp towel between it and the countertop, so it stays in place. We're going to put down a little bit of flour and then dump your dough out onto the flour. If you've never kneeded bread dough before, flour is your friend here. It can be a little sticky and so anytime it gets sticky, add more flour. Okay. Make sure you got it all cleaned out of the bowl. Set the bowl aside. You don't need to wash it, yet, we'll be using it again. Sprinkle some more flour on top here. We didn't use it all previously in the recipe because we'll be working some into it now. The key to success in needing is to think about keeping your fingertips out of it. Please think about using the palm of your hand here where it attaches to your wrist. Stack your hands up, keep your fingertips out of it, push it away, give it a quarter turn and bring it back towards you and do it again. Using your whole body to just lean into it. We're going to do this for five or 6 minutes. You'll notice that the dough will start to change texture. It will feel different. It'll become satiny, it'll become smooth. If it's seeming very sticky, don't be shy about adding a little more flour to it and working it in. It might sometimes need a little more liquid, if it's seeming very dry and you've got a bunch of flour that you can incorporate, I add a teaspoon of water to it. But if you're adding your flour slowly during the mixing up process, that shouldn't be the case. It would be much more likely that you need to add a little more flour. Just super sticky on your fingers. Pick up some flour and rub it between your hands called washing your hands in the flour. But if you just rub your hands together, the dough will roll off and you can reincorporated into your dough. People ask sometimes if you can over need your dough. It's possible but not likely. You can really be pretty rough with it. It can withstand all kind of abuse. What I'll eventually be looking for here is that your dough will become the same texture as this place where your thumb attaches to the rest of your hands. That squishy bit in there. That's what your dough should start to feel like. It should become less sticky, it should become smoother. It can be tacky, but I don't want it to be super super sticky. Again, continue to add flour as you need to. Here's how you check it then. So set it down on the counter and start to work some top edge up here. I'd like you to be able to pull it up and almost be able to see light through it before it tears. If when you start pulling it up, it tears immediately, it needs another minute or two of needing, need it a little more and try again. Called window painting, but that's what I'm looking for. And when your dough is smooth and satiny and feels really nice, we're going to put it back in the same bowl and cover it up, and then please put it in the fridge for at least an hour, but overnight wouldn't hurt it a bit. Please don't skip the step of refrigerating your dough. It's super important. In the fridge, the butter will firm up again and make your dough much more manageable and easy to form. 8. Mixing Up The filling : Okay. Let's mix up the filling for our rolls. We'll maze and plasar ingredients here again. So here now we have six tablespoons of unsalted butter at room temperature. We have one cup of either light or dark brown sugar. We have two tablespoons of ground cinnamon and one half teaspoon of salt. So I'm going to use a fork here and a mixing bowl. I'm actually just going to start mixing it up here. I'm going to start with our brown sugar in the bowl. And then I'm going to add in my butter. Having it pretty soft here is really helpful. I don't want it melted though because it runs out of our roles, but it needs to be really workable here. Okay. I'm going to add in my cinnamon and my salt. I'm just going to use my fork to really smash the butter together and bring everything together as a cohesive mass here. I don't want to see any lumps of butter. I don't want to see any lumps of brown sugar. I want it to be a nice smooth, spread mix here when I'm done. And when it's all come together and it's all very well. We're just going to set this aside while we roll out our dough. 10. Making The Frosting: Let's take a frosting to top our rolls. Again, we'll set up our maze and place. For our frosting, we'll need 3 ounces of cream cheese, 3 ounces of butter, a cup of powdered sugar, and if you'd like to add some vanilla, a teaspoon would be a great addition. To make our frosting, it's important that the butter and the cream cheese are both at room temperature. If one is much cooler than the other, the cream cheese tends to get lumpy, so please take them both out of the fridge 30 minutes or so before you're going to work with them to give them time to warm up. Put both your cream cheese and your butter in a small bowl and use silicone spatula or a fork to mix them together until they're very smooth, pressing out any lumps as you go. When your mix is completely smooth, add a cup of powdered sugar and mix until it's really well combined. If you're going to use the vanilla, add a teaspoon of it and mix it in well. You'd like your frosting to be thicker than that. Mix in another half a cup of powdered sugar. If you think it's too thick, add about a teaspoon of milk to smooth it out. When your rolls come out of the oven, please let them cool before you frost them. If you put the frosting on while they're still warm, the frosting will melt away into your rolls. So here's a finished pan of amazing cinnamon rolls. I'm so happy with how these turned out. This is actually everything I'm looking for in cinnamon rolls. They're a great color. They're very firm when I touch them. They've risen a lot. I like how many different shapes and sizes they are. I think it makes a very interesting pan of cinnamon rolls. These will be the most delicious on the day you've made them or the morning after. But if you have any leftover, I don't know why you would, but if you do, wrap it up really well in plastic wrap and put it in the fridge. You can also reheat them. Just put them in a 350 degree oven for about 5 minutes just enough to heat them through and then enjoy. 11. Wrapping It All Up: So now you've seen everything you need to know to make a bazing cinnamon rolls. We've talked about the ingredients you need with measurements. I gave you suggestions for substitutions and some fun ways to customize your rolls. Then we looked at the supplies you need and how to use the kitchen utensils you already own. You mixed up the dough, we needed it, we let it rest while we made filling, and we rolled out, filmed formed and baked our rolls. Finally, we made a creamy frosty to smear on our cool rolls. Okay. Now it's your turn. Read back to the recipe, decide what you're going to fill and frost rolls with, collect your ingredients and supplies and start baking. If you have questions along the way, send me a note on the discussion board and I'll get back to you right away. I'm more than happy to help. When you've made your pan of delicious rolls, please remember to post a picture on the project board. Tell us all what flavor you decided on and let us know how it went. I can't wait to see what you turn out. When you're done, please take a minute and leave me a review of the class. I'm always interested in your thoughts. If you'd like to learn to bake more incredible things, please follow me here on skill share, so you'll always be notified as new classes are added. I'm looking forward to baking with you again soon. Here's