Easiest Actually Good Cinnamon Rolls (No Mixer!)

[@MaximillianG.C]

I really am drawn to your channel more than others because of three reasons. One: you actually understand this craft and always are working on honing it and making sure things meld and make a great dinner. Smart cookie ya are. Two: you’re a genuine guy. No gimmicks or over the top personality. You’re just you. I’d honestly love to work a shift with you, chef. Three: you’re handsome. Whoops I mean. Ahem. I find your recipes extremely thorough and effective. You show it all and present us with different methods and also showcase any ones that didn’t quite come together.

[@8BitNaptime]

This is good news, just this morning I was remarking I am not nearly fat enough to confront winter.

[@mathew00]

I love this comment. LOL ❤😂

[@Opusss]

I will never not be amazed by your dedication to trying whole mouthfuls of ingredients that aren't really intended to be eaten by themself lmao.

[@ackmandesu8538]

You mean yoghurt?!

[@aaron74]

I love how GRAM measures are ENFORCED on this channel!!!

[@mrtjbiga1784]

the only measurement you need in baking

[@crimson8700]

description has the measurements in cups if you’re weird

[@cherylvath4243]

About 12 years ago I ditched my measuring cups and got a digital scale…..wow! The difference is amazing 😊

[@dgillies5420]

I love it because i can put a piece of plastic on the gram scale and just keep adding seasonings until i hit the right total ...

[@wristkisses]

I thought I hated baking. Apparently, I just hate washing all the individual teaspoon and cup measuring tools 😂 Baking is so much easier with a kitchen scale!

[@JSVintage]

The Brianisms in this vid are off the charts

[@southrncharmed]

'Brianisms' are the best!!😂

[@nickdeckard1]

He was excited for sure lol

[@patron7906]

2:04 was not expecting this kind of analogy

[@stevemarshall6564]

It wasn't an analogy, it was a real warning. I actually shit my pants when I saw the rolls.

[@JSVintage]

@@stevemarshall6564me too

[@tylerfox9410]

I do think he was trying to shorten "appreciate" into a single syllable like he does from time to time. Not sure this one came out the way he was hoping...

[@patron7906]

@@stevemarshall6564 I did too, but I do that all the time anyway, like two or three times daily at least, so I did not immediately jump to the conclusion it was caused directly by the rolls.

[@southrncharmed]

😂❤

[@Ezera6]

My family makes cinnamon rolls every year for Christmas. It's a family tradition that's been passed down for generations. We've found that leaving the center ingredients not stirred together helps the ingredients to stick to the dough better in the center and not sink to the bottom of the pan when you bake them - which I prefer to a "crystalized bottom". Also, slightly under baking them keeps the centers extra gooey and that's my personal favorite :)

[@miamivice966]

For cutting cinnamon roll dough, I use unwaxed dental floss. Works awesome.

[@jordanfish]

Use cinnamon floss for that extra hit of flavor

[@brianhopkins5251]

was going to say this too, works really well.

[@TooLazyToFail]

MY KNIFE IS COMING IN TOMORROW! I'm so excited.

[@theelk801]

it never fails to amaze me how big of an effect a 20 minute rest has on the kneadability of a dough

[@obilbok]

As always the thoroughness of the explanations, concerning the techniques and the reason why they are important is really something that I love. I know I'll be making this recipe in a few days tops, and I know it will be dope. As it has been so many times with so many of your recipes. Thanks !

[@rivhi7974]

Love making cinnamon rolls. Will give it a shot! My current recipe use a yudane method and makes some super soft interiors. Another tip for those who don’t like the filing leaking out of the bottom is once you’ve cut the rolls, pull the end of the spiral under and stretch it to cover the bottom. Keeps alllllll the goodness inside

[@maxineb9598]

Add almond flour to the filling. Check out a guy called Leo Max on a different way to shape cinnamon buns.

[@mayasoley4847]

Your recipes have never steered me wrong, I’m pumped to try this one out!!

[@Yzarcos]

I really appreciate the way you give different ways to cook/bake something. Sometimes I just don't want to drag out the stand mixer!

[@clarebeelman9691]

Really love the extra explanations about why you have each step.

[@user-qe3gu3dy6y]

As I was making coffee this morning, I wondered if you had a cinnamon roll recipe. Wild! Thanks !

[@samstanage]

I have looked it up before and been disappointed to find he didn’t. So glad it’s here!

[@Samiam1192]

@@samstanage he does have another cinnamon roll recipe from a few years ago

[@nickdeckard1]

He has a more in depth one, this version is quicker

[@marcuszettergren8885]

More and more convinced you are swedish Bri. As a resident cinnamon roll baker (not pro) for 40+ years - I salute you well done.

[@simulacrae]

We don’t put that white gooey stuff on cinnamon rolls in Sweden.

[@patrickgreen4563]

Never had a cinnamon roll before but am going to make these.

[@dimilton3166]

Bri, I just LOVE your commitment to find techniques! Amazing work as always!

[@FreeRadicals305]

"Easy Cinnamon Rolls", . . .I'm on-board!

[@Brandon_Balentine]

You were definitely proud of yourself when you tasted this one! Well done!

[@MrAzagaar]

Ah... synonym rolls. Just like grammar used to make :)

[@TravisBrownJohn]

You mean roles, right?

[@awdimmick]

I wouldn’t expect anything other than a quirky and unique form factor from you, Bri.

[@Bean7968]

I just wanna say thank you listing the recipe below your vids. 👊🏼🙌👍🏼

[@shawnanderson466]

Wow...there's the answer for why my cinnimon rolls were so difficult to bake evenly...Definately going use that aluminum foil trick next time...Thank You...Also that Lagerstrom Chefs knife is Awesome...It might even replace my meat cleaver in the kitchen...

[@HighSnowLordoftheBlowlands]

Cheers everyone! Lookin forward to the q&a Brian.

[@ItsMrBozToYou]

Stella's book Bravetart has a sick brown butter sweet potato variation that is a household mainstay here. We sub mashed sweet potato (mashed with butter and milk for cooking) for yogurt, and brown a stick of butter. The remainder of the process is the same.

[@RyllenKriel]

Great recipe, thanks! Shout out to Bob's Red Mill and King Arthur flours.

[@markvandermeulen1059]

Yet another reason why Bri is the man. My go to recipe for cinnamon rolls is Richard Bertinet's but I could never understand why the dough never held up to the tug test despite stand mixing the heck out of it. Now I know! Thanks Brian!

[@davidu.5257]

As someone living with gluten intolerance and father of a celiac kid, I would love to see recipes like this but gluten-free. I guess that would make Lorn pretty happy as well!

[@Xperson1231]

a tip I use when making cinnamon rolls is to use some of the filling as grease for the baking dish in stead of pam spray. it will coat the outsides of the cinnamon roll and cook into a candy like texture.

[@DbzEditsHJ]

...Im gonna WHAT, Brian???

[@JamieHaDov]

I LOVE bob’s redmill. I drive past the mill all the time

[@ronalddevine9587]

I noticed that you use Cabot whole milk Greek yogurt. It's the absolute best outside of Greece 🇬🇷.

[@el3187]

You have the best recipes on YT! Up next, Lemon rice soup?!? 👀

[@stephentoumi]

Amazing and easy. Great looking bun. Can’t wait to go squishy and gooey

[@pentagram313]

I miss you dancing while enjoying your food … I can tell you wanted to break out in dance … will 💯 try this recipe!

[@nicolemurray2673]

The diabolical laugh says it all. I'm sooooo making these!😂

[@emilybrunson8250]

My thoughts exactly!

[@rachaelhoffman-dachelet2763]

These look great. I space my rolls a bit further apart, give them a second rise, and they stay level. I love the idea of baking them in a muffin tin.

[@donnalowery8678]

Yummmmm. Thanks for this recipe I will make this one!

[@Sun.powder]

Love the yoghurt eating .❤😄

[@janfwagner]

Absolutely excellent. I would opine though that the rolls seem to be a lot of work without a stand mixer

[@MThebean]

awesome, nice one for a quick roll over you aaaaaaamazing 2 days version a few years ago, thanks (fyi I do the 2 days version about 5 time a years). Love what you're doing keep up the good work. Cheers.

[@the_little_cow]

These look dope. Can this be frozen to be baked later? If so, do I freeze at the "log" phase or after cutting into portions? Thanks again for another *zany* video

[@WowplayerMe]

11:31 this has to be the most epic reaction ever to tasting the final result on this channel & possibly all of KZbin....

[@mathew00]

As someone who can't have gluten, I've struggled to find a good cinnamon roll. Gluten is like the star or the show. At least I got to eat lots of gluten before I was diagnosed with celiac. I have the memories!

[@ooo_Kim_Chi_ooo]

Bobs Red Mill is legit the best.

[@coleezkook7669]

Please teach us how to make a proper Saffron Bun (Lussekatter) for St. Lucia Day!!!!!!! Please!!!!! I have tried so many recipes and none turn out. Thank you!!!!!!!!!!

[@LastRODbender]

you've made me way more confident around doughs. but I'm off sugars for the forseeable future. but this is messing with my resolve.

[@Lostboy811]

You might want to add nutmeg to your cinnamon mixture you will be amazed at what a little bit of freshly ground nutmeg can do sort of a secret ingredient in pretty much any baking I do especially chocolate chip cookies. Cinnamon rolls I made with a bit of nutmeg depending on the amount you make I usually use 1tsp or less depending.

[@MackenziePerrault]

I wasn't a fan of the lemon zest(maybe I grated too much) in the first recipe so I'm excited to try this one out 😁

[@chicanoonthego]

What FIRST recipe? His very FIRST recipe?🤔

[@MackenziePerrault]

@@chicanoonthego this is not his first time posting a cinnamon bun/roll recipe

[@Zilch129]

Great video first of all. Thanks and I will be making these for my cheat meal this weekend haha. Just a couple o' questions. Why do you say medium high speed on the stand mixer when it is at 4 on the video? Wouldn't medium high be 5-8? I understand not everyone has a Kitchen-aid mixer but can you use the numbers going forward for those with a Kitchen-aid mixer?

[@singletmat5172]

When using the stand mixer, do you let it rest in between as well? Like the hand mixing?

[@isocle]

Probably don't need to. The autolyse (20 minute rest) is to allow gluten to form, but you can also get gluten to form mechanically in the stand mixer by just mixing the crap out of it. It won't hurt if you do though.

[@chicanoonthego]

I never saw you REACT that way ever after EATING something, you must REALLY like CINNAMON buns🙆

[@AGermanMan]

Looks amazing !!! Quick tip for folks without a super sharp knife - use dental floss - works really well !!

[@Luke_Swanson_]

Hey Bri, have you ever tried incorporating tangzhong into your cinnamon roll recipes?

[@dennisharrington3874]

Dig the Dr.Jekyll laugh. Enthusiasm is contagious.

[@TravisBrownJohn]

Looks amazing. Is high fat, 10% Greek yogurt ok? Also when you give oven temps can I assume that’s convection on or not?

[@alanbralan9670]

2:02 We're going to shit when he sees what it turns into???

[@seanszarkowicz2910]

Thanks!

[@danielsimms5796]

I guess I'm buying some jumbo muffin pans! Also, how do you feel about a yudane/yukone to keep the dough soft? (Stella's unconventional but amazing bagel recipe calls for this, as does ChainBaker's cinnamon rolls)

[@cameronmanochi7289]

Could I use sourdough instead of yeast? How much would I use?

[@duanewente457]

The muffin pan? *THE MUFFIN PAN!!!!*

[@PamSal2091]

Hey Bri! How come you don’t have to let it rise after placing them in the baking pan/ prior to baking ?

[@MrJACarroll]

When doing the bulk rise, could you refrigerate the dough overnight? I’m just thinking it could be a way to prep more quickly in the morning.

[@landalex]

The recipe he mentions from Stella Parks on Serious Eats does exactly this so you can bake them right away the next morning!

[@johnritchie3889]

If you want to upscale these, use maple sugar in place of brown sugar.

[@GrahamNadin]

If I have a decent food processor is it worth using for this recipe or will it just overheat?

[@jennapolowsky3083]

Nobody doing it like Brian

[@Niekvw]

You should try and make the Zeeuwse (Dutch province) Bolus as another delightfully good cinnamon based pastry!

[@jeromyng]

What can I do to substitute for the Greek yogurt? Trying to avoid lactose.

[@dumbledoor5577]

I would have loved to have been there for the test recipes to get to the final one, youd be drowning in cinnamon rolls!

[@BenBreeg1138]

The more icing the better!!!!!!

[@bdubz8819]

Would love if you developed a GF cinnamon roll recipe/video! My wife has celiac so I bake exclusively GF now. Your cookie recipes work really well w/ GF flour. ❤ Cheers!

[@deez3913]

Cinnabun is so damn good though.... I'll still give this a try

[@lozenger8]

This is so similar to the recipe I recently used, except I was using buttermilk instead of Yoghurt

[@A.K.N.]

Any suggestions for parbaking and freezing? We love cinnamon rolls, but we really shouldn't have that many cinnamon rolls available at a go!

[@Uneekname]

Yes please ❤

[@bluesoverlord]

Now make orange rolls! I use 3 orange’s zest….in the batter, in the filling, in the cream cheese drizzle. Fam says they’re better than cin-a-rolls.

[@aliciat2532]

The villian laugh when he bit into the first roll 😅

[@amymandeville8342]

This had me drooling lol

[@redoorn]

I used to eat Ma's rolls by unwilling them till I got to the center and dabbed a little fresh butter on it. Prize at the end. :-)

[@qh527]

Dammit, Brian. I’m trying to lose weight.

[@KristianZemaitis]

When are you releasing a cook book??

[@mountainwhippets]

Does anyone know the best time to do these if trying to refrigerate the night before? I’m thinking throwing them in the fridge overnight after I’ve shaped them and put them in the tins.

[@kevinswenson3626]

I live and work close to Bob's Mill company in Milwaukee, OR aka South Portland, OR

[@DudeGuy82]

How about a recipe for not easy and amazing cinnamon rolls? Love your content my dude, you've turned me from a good pizza make into an EXCELLENT pizza maker :)

[@Littlechef170]

If you look back on the channel he has a good recipe for cinnamon rolls a few years back

[@Samiam1192]

if you make these and like them, i would go for his first vid on them. seems to be the same dough but the filling is creamed longer and the unbaked rolls sit in the fridge for a day or so for extra flavor

[@davpink]

any chance you could use a sourdough discard instead of the yeast?

[@Kazekiddo101]

Two sticks of butter? Well, at least I know it will taste really good

[@flynnpollard4049]

Hey Bri If you’re a big ole tangzong simp like me Could you perceive a value add / a method one might use to use one in this recipe ?

[@Uncle_Buzz]

I *want* recipes that require a stand mixer! I just got my first stand mixer after 20 years of wanting one.

[@harrism84]

11:35 when the instant sugar rush hits

[@jessieferguson7500]

I'm an east coast sticky bun girl. Can I turn this into study buns by melting butter, cinnamon and sugar in bottom of cup cake pan?

[@rumblewalrus]

Think freezing the formed rolls would work? Thinking of keeping these beauties in cold storage to await crave attacks.

[@kevinetheridgemakes]

You're right about that Timelapse… oh yeah

[@jonathanwilliams1974]

"Shuggie butt" 🤣🤣🤣🤣

[@ObsessiveAboutCats]

I like this video for a lot of reasons but the first one was "awesome, a way to use up plain yogurt that I buy for one recipe, then never use all of it". Thanks for posting!

[@morrispearl9981]

Would you put some chopped nuts in the filling? My memory of cinnamon rolls is that they used to have some chopped pecans.

[@PlayOutdoors]

Can you do a pastéis de nata video?

[@jnl.]

can i use sour cream instead of yogurt?

[@mrmagenta]

You forgot to say “let’s eat this thing!”!