Cinnamon Rolls - Bruno Albouze

The ultimate cinnamon rolls, more flavor & less sugar!
To get the full recipe go to brunoalbouze.com
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Facebook@ / brunoskitchen
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Twitter@ / brunoalbouze

[@roberthunt1540]

Best cooking show on the web.

[@ladypink8916]

I'm agree with you 😍

[@alecebeling9723]

Absolutely

[@GeminieCricket]

NEVER GIVES THE RECIPE WHILE HE COOKS/BAKES THAT SUCKS

[@totalminergamer123]

@@GeminieCricket He sells them and has some free ones on his website. He’s an actual baker/cook/pastry chef. This is what he does for a living. They aren’t your run of the mill recipes made by how to cook.

[@thatdudecancook]

I can only imagine how delicious these cinnamon rolls were!! You rock Bruno.

[@FlorentPlacide]

As a French, I finally see the appeal of the French accent : it needs to be accompanied by images of food prepration. Merci chef pour vos recettes :)

[@anishacarneiro8507]

I have been waiting for your version of a cinnamon roll for three years now .....I have tried other recipes on KZbin, they were never good enough. Either very sweet or the dough is too dry. Thanks Bruno !!

[@junecosgrove119]

I've always considered your pastry and recipes worthy of making and eating and worth the sugar calories. So don't leave us without rich sugar pastries and desserts. I don't eat much sugar but when I do it's your recipes I go to. I always have frozen brioche dough ready to thaw and make your lovely buns. Now I rush to kitchen and make filling. Thanks Chef Bruno.

[@sandymanor3895]

These rolls are not drowning in white icing, which makes for a better fuller flavored cinnamon roll! Also a new technique of spreading the filling. Growing up, 3sisters & mom always tried between us to make the perfect cinnimon roll; needless to say, I always believed mine were blue ribbon worthy! "Sorry mama, you'll have to wait patiently for our next challenge... about 30-40 more years when we all are together again in front of the great oven above". And Bruno- your recipe WILL be tried tested & tasted this upcoming Christmas! ty

[@technobabble123]

"Good news: the weekend is coming!" ...It's Tuesday.

[@NatiSunbaenim]

So? He's right. It IS coming in 3 days! Plenty of time to take notes, do some shopping and bake in time for Saturday morning!

[@juri8723]

BJM Productions its still coming

[@erumfatima7301]

🤣

[@sharonmurrell9291]

Hey Bruno, I made "Cake in a Pan" this morning with pineapple and cherries. It was delicious.

[@Revorino]

Hello Bruno, love all of your recipes and it's double the enjoyment to watch you and then make the recipes. Don't know if you will read this but I wanted to know for how long I can store brioche dough and the best way to store it too. Thanks for sharing your mastery with us!

[@amaydejaamar]

The cinnamon rolls of my sweetest dreams !! Je t'aime Bruno ! Cette recette est grandiose ❤️

[@AnhTruong2024]

I made those cinnamon rolls, including the chef's brioche recipe. The rolls are amazingly delicious. Chef Bruno's video doesn't only have good beautiful videos, but he really knows how to bake. I strongly recommend to search his name+the recipe in the google engine because his web page doesn't have recipe searching option. I also recommend you guys to watch videos carefully before reading the recipe. Sometimes what he wrote is different from what he used in the video.

[@maaczka]

and which one is the correct then? which one to follow?

[@m_r_menian]

Cinnamon Rolls kicked up a notch with brown sugar caramel, sounds heavenly. A must try soon. Thank you Bruno.

[@ZeroassetsHomeofficekitchen]

That" exctremly easy trick"which make incredible taste magic!

[@sereypheap8093]

Those are incredibly wonderful cinnamon rolls like you said they were. Don’t ever lose your funny faces and comedic moments 😆😁

[@yamamancha]

This guy is pushing the boundaries of "food porn".

[@ofueru2219]

Maybe he's possessed!

[@Luna_Boy]

He’s basically a culinary Larry Flynt

[@Duthum]

he broke that boundary a long time ago

[@Eugeniadella]

This,definition is gosse

[@hwchen39]

I love this recipe! Seems to be a perfect balance of sweetness and flavor! I very much agree that many dessert recipes are too sweet. In Taiwan, desserts are usually not sweetened with white sugar or they are simply a helping of fruit after dinner. When my parents moved to America we found store-bought desserts to be way too sweet, so we made our own. There's a saying in Chinese that "In America sugar is free." Glad we're not the only ones who feel that desserts should not just be packed with sugar. Thank you for your recipes, they've helped even me (a fairly experienced baker) elevate my desserts to a whole new level. Merci beaucoup!

[@cosimopastia8389]

Hi Bruno, as an italian, I appreciate a lot your point of view about sugar. In the USA it is everywhere, while semplicity is underrated. Keep going, your channel is very nice.

[@tonkaGuy888]

Suddenly my KZbin feed is filled with almost nothing but cooking and home baking-a silver lining of the lockdown. I just found your channel and these look fantastic. I'm going to make them this weekend. Thanks for publishing your recipes in metric! So much easier, especially for baking. Subscribed.

[@aamakonepalieasyfood761]

Your video editing and sound effect are wonderful! Sound created while biting the bun sounds so real.👌👏

[@hamburger-fries]

Thank you! Our bakery in Japan was missing the dough part. We were using a 2 egg simple dough and we were not freezing. This method of dough and the caramel really improved things.

[@feastongluten-free1763]

The carmel filling is not staying inside the bun. It ozzes out and forms a crisp carmel on the bottom. Is that how it is for your cinnamon buns?

[@essker4767]

Bruno Albouze has magic in his hands. Magic Of foods x3 just looking at his videos makes me hungry

[@veroniquelecourt2913]

La pâte à brioche est superbe : élastique, une belle couleur et brillante ! Et je confirme, ça sent super bon la pâte à brioche ! Mmmmm

[@civilizeddiva]

Love this lower energy format. Pleasant music.

[@Katrina.for_art]

I'm supposed to be doing my cooking school homework , instead, I am watching Bruno vids .I love these recipes!

[@edwinakemp8554]

Omg. I died when you spread the caramel on the brioche. I was not expecting it to look so lush. Drool 🤤

[@Justme77400]

I usually hate cinnamon rolls but these look really good because you said the key phrase for me, "Less sugar, more flavor!" They are usually sickeningly sweet for me. Thank you for this recipe!

[@BrunoAlbouze]

Justme77 indeed i run away every time I see them in bakeries, resorts and so on..

[@tegamtegam6752]

My son 11 👨years and my daughter 7👸 years and a 👶when i started washing you're video i feel their breath in my ears hhhhhhhhhhhhhh. They know that delicious dish will serve

[@BrunoAlbouze]

Thank you! I love them all 🐣🥰

[@tegamtegam6752]

They are happy for you're replying thank you

[@shannonericksen1291]

Perfect for Christmas morning

[@enry898]

I make cinnamon rolls for my kids a couple times a month, I have a recipe I usually stick to but I think I may have to give this one a go. On mine I use sultanas as I find they caramalise a little when baked. My only tip I would give people and it's not a major one, but to use dental floss to cut the rolls, that way you dont squash them down with the knife when cutting. Great work Bruno!

[@linadu91]

Omg Bruuuno 🤣 its just the sexiest voice i ever heared . French +english ? Yes pleaseeee. 👌🤣 geezus please send me these buuuuuns 🤣💕

[@FOODANDTRAVELDESTINATIONS]

Yummy! Who wants some cinnamon rolls now? :)

[@stianaslaksen5799]

You really are the real deal. I love how you are not dumbing down the recipes.

[@tjoflojt]

Last friday was actually the national cinnamon roll day in Sweden, no joke! Your version seems excellent, less sweet which is closer to the Swedish than American version.

[@rowenn1729]

French people don't like oversweet treats

[@PublicPoll]

What an incredible recipe! Thank you Chef Bruno

[@mns8732]

You know what a 'force of nature' is? It's Bruno!

[@nadahashim6632]

You should have a world class cooking show!!! Amazing recipes every time!!!!

[@enricafantaccini9713]

Hi Bruno, you're a real cookin' showman, it's just a pleasure to watch your hands moving!

[@afreennasseer4417]

I made this and it was lovely 😍👌. Everybody loved it. Thank you chef

[@bhargavichinniah4450]

Recipe please

[@rebelrouser6678]

I totally agree with you about the sugar. I will try this recipe with a date paste and nuts and let you know how it comes out.

[@commentingaccount1383]

I am so glad to see a cinnamon roll that isn't just absolutely covered in extremely thick icing. That is disgusting to me. Just pure sugar. At most it should have a slight, thin, crunchy layer. I love this recipe it's my go to and it always wows my family. I always have some of your brioche waiting in the freezer for special treats

[@aisha356a]

I’m seriously a big fan of you ♥️♥️♥️♥️

[@HeyBoz-04]

My wife will love us forever when I make these this weekend.

[@nancyalfaro5074]

Alex Bozzi how did they come out?

[@HeyBoz-04]

@@nancyalfaro5074 I would have taken pictures but they disappeared before I thought of it! They came out amazingly well.

[@nancyalfaro5074]

Thanks for the prompt reply! I will try making them tomorrow then.

[@MsUemma]

I wish to live with you... And eat all that delicious desserts you make! 😍

[@gd.dordor]

Yay... You are the best! I was thinking to bake some cinnamon roll on this weekend! Now I have a new recipe to try! Thank you 🙏🏻

[@pierremadrenas1966]

The reaction when taking the first bite! Clearly one of surprise! (Tellement français ce “ohoho!”) Sounded like they were even better than you expected... or you are also a good actor!!!

[@BrunoAlbouze]

It was actually 😋

[@julzcanada2113]

I just noticed this recipe and can't wait to make it this weekend! Have been waiting for your version of Cinnamon rolls for a long time! Your recipes are already in our family traditions :) Chocolate chip cookies for Christmas Eve. Eclairs for New Years. Croissants whenever we want. Banana Bread is all year round (all almost bad bananas keep going into the freezer now haha ). Thank you for your recipes!

[@umrumr9453]

...OMFG; hands down the best cinnamon rolls on the planet; am a gonna try my best to make this.

[@dshtjhmngg]

The best of all Cinnamon Rolls Recipes

[@aldunamesaretaken]

Guys a public service announcement! When Bruno says less sugar and more flavour he is spot on. I've made a good few of his recipes like his lemon dessert, hazelnut dessert, Trianon and a few more. Each time they have been amazingly flavourful and are always on point! After each of the successes I've had, I'd definitely use a Bruno recipe first time. :D

[@warda7398]

It is the best cinnamon rolls recipe for me thanks for sharing

[@NatiSunbaenim]

Thank you master of all sugary and spicy. These will make my joy this Sunday morning. I should bake on Saturday afternoon so flavours are more intense on Sunday. mm... Black coffee or cappuccino?

[@BrunoAlbouze]

Cappuccino babe

[@NatiSunbaenim]

@@BrunoAlbouze Cinnamon and cappuccino... A match made in heaven. Thank you, B.

[@keithc6370]

Great; now I really want one of those rolls.....I can tell, as I'm salivating just watching this.

[@periii70]

Hi Bruno! Vos recettes sont EXCELLENTES!! Un grand grand merci! Juste une petite question : si je n'ai pas de pectine, est-ce que je peux ne pas en mettre? Sinon, avec quoi peut-on la remplacer?

[@illogical70]

I forget everything when you speak Bruno😀 Magic Voice! Magic recipes also🤟🏻😘

[@aisha.h4637]

I'm have been waiting for this recipe for so long

[@zogchow1309]

Bonjour again Bruno! These look delicious!! I have a few questions for you below. Hope you can answer them. Thank you very much ! 1. Why do you use corn syrup to make caramel sauce when other recipes don’t include this? (What is the benefit?) 2. Is there any good substitute for corn syrup? 3. I’m planning to buy a mixer for my birthday soon but I’m not sure what brand/size to get. What brand/size do you recommend, and what do you use?

[@norhayatinasri6698]

Briliant and talented chef...tq for the recipe...

[@Delemarky]

Beautiful sound effects as always! Got a little scared when you flipped the knife like that - the sound effect amplifying it honestly. Thanks for sharing. Enjoyed it probably as much as you enjoyed your roll :)

[@lordyrichie]

Bruno you are one of a kind.

[@holydude124]

Will have to try this take on cinnamon rolls. Bruno, have you made Germknödel before? I feel in love with them when I took a trip to Vienna during Winter.

[@Maimitti]

la fessée à la pâte à brioche est impressionnante ! - mais QUI est Pepito ?! - ces rolls ressemblent à nos "pains au raisins" , mais sans raisins !! ceux-ci ont l'air bien appétissants ! - et j'aime les bruitages toujours !!

[@BrunoAlbouze]

Maimitti Pain aux raisins sans raisins en effet.. Pepito? 😂 juste un nom qui me traversait l’esprit 🌴☀️

[@Maimitti]

@@BrunoAlbouze Aïe Pepiito !

[@Kidraver555]

Good to see someone standing up to the fat addicted sugar freak cook's out there, would be good to see what you can come up with using macca powder, I use it in ice cream and it tastes awesome and is a great source of energy.

[@69Safran]

Toujours impressionnée par votre savoir faire ! Bonne continuité ! C,est bon de voir votre passion pour la cuisine et votre engouement pour déguster ce que vous faites ! Merci et ciao ciao !

[@22304abc]

Thanks for creating recipes with less sugar.

[@roqueexequielmazan8974]

Una maravilla con un café gigante negro colombiano!

[@GQB16]

I love cinnamon rolls, and I made my dough with cinnamon infused milk.. less sweet, but more flavor!

[@schilderpha]

A perfect-fun to make recipe! Thanks Bruno 😍

[@ashwathipmenon9956]

YAY! Thanks for the recipe!!

[@adiahaalexander9359]

I definitely agree with you about desserts tending to be too sweet. I don't like overly sweet food, however I *love* spicy food. I know it's not really your thing but can you make a spicy dish for us? Just one for all your chili head fans.

[@isabellejean-marie1571]

Oh j'adore....this is the best cinnamon roll ever......

[@AussieAngeS]

Oh wow I love cinnamon rolls, those look absolutely amazing 🥰👌🏼💯. I want. 5K make brioche from scratch, I’ll give this a go one day.

[@ezekielamaterasu3462]

I've gotta stop watching this channel on an empty stomach!!

[@Rymdkakor]

Hey! I thought I was the only one who made cinnamon rolls with a caramel filling! :D

[@m_r_menian]

I totally agree, no need for too much sugar to taste good.

[@Dr.calories]

😋😋😋😋😋😋😋 finally cinnamon rolls 💃🏻💃🏻💃🏻 I am going to make it tomorrow

[@redyumi6441]

How is this guy so fit while cooking so good?

[@DjhettTV]

3:57 That end me ..."Look at that...PEPITO !" 😂

[@manuelgonzalezfernandez755]

Can i use honey or glucose as substitute for the corn syrup?

[@BrunoAlbouze]

You could.. but reduce the amont of sugar

[@martip3547]

Oooh 😲 These look so yummy‼️ Can you make Chocolate 🍫 Madelines❓

[@ellenordeboer3832]

Loving your recipes, I am working my way through them. Thank you. Can not find this recipe on your Website or anywhere.

[@BrunoAlbouze]

Indeed, we are experiencing some technical issues.. It should be on shortly 🌞

[@sjsj346]

Sir u r a world's first greatest cinematic chef master... congrats to you sir

[@oumakathapurmal4405]

Bruno j'ai essayé la recette de croissant Taste of France. Merci, vous êtes mon chef préféré.

[@BrunoAlbouze]

Ouma KATHAPURMAL Merci ☀️

[@angelbreaker3244]

Great my Master! I was Learning a lot with you!!! Thanks to share with us! Congratulations

[@malwikabahar6390]

کارت حرف نداره آقای برونو عالی😍👌👌👌👌

[@marmaxgr20]

His voice...making love to my ears 💖

[@BrunoAlbouze]

Wow! babies earrings coming soon 🥰

[@AmedeeBoulette]

Bruno Albouze ahah!! P’tit comique!

[@Chavez3d]

Yes you have to experiment that

[@TheHop55]

@@BrunoAlbouze Oh my dear, Bruno. We love listening and watching the wonderful creations. Thank you.

[@seanlewandowski8395]

I can't watch your videos. They make me too hungry. You are an amazing chef!

[@ljc3484]

I’m curious, do you do all the daily cooking at your home or does your family also cook?

[@fernandadp94]

Just what I've been waiting for, thanks. I wanted to try and make some, but the sweetness in your desserts is always perfect. Hmm, also, what do you think about putting pastry cream and raisins like the pain aux raisins?

[@BrunoAlbouze]

Fer A. It applies for pain aux raisins as well

[@gillesvallucci199]

Très beau a voir, très bon a manger, du pure classic modernisé et simplifier bravo Chef. Le meilleur chef du Web a mon avis. Un collègue Gilles.

[@lorenacarrillo4825]

those skills 😮😮😮they are awesome 😊😊😊

[@Mukgling]

I feel smell... the cinnamon!

[@1lapmagic]

Ahh, I love to bake and glaze sweet rolls.

[@MrScubajsb]

I love your vision. They look amazing and not too sweet!

[@scorpion198jo3]

You are the best! Also the music that you chose....can you tell me the title of music at the and when you are taste

[@mrmoe77777]

Chef ! you deserve breaking record Michelin stars ********* I mean it >>> keep it up I'm learning from you.

[@CSWRB]

This man is an artist.

[@jake111zzz]

This caramel cinnamon is soooooooo good.. problem was that mine didnt firm up and was kinda wet but still good

[@cakegirl7881]

Bruno, i would love to bake these cinnamon rolls. I have all the ingredients except the pectin. Does it make a big difference if i don't add it to the caramel? Can i cook the caramel longer? Please advise. Thank you in advance.

[@umrumr9453]

...sorry it's not Bruno; I was a bit concerned not having pectin for the filling; made without and worked just fine; texture was a caramelized, smooth, candy-like cinnamon caramel; this technique is better than sprinkling sugar and cinnamon over dough before rolling!

[@kingraiderr]

1:33 "Nuts are optional but it definitely improves mouth feel .." ok..

[@UntakenNick]

I wonder what I could replace the nuts with.. I hate nuts of any kind but having something that adds bite to the soft dough seems a good idea. Chocolate chips maybe?

[@BrunoAlbouze]

Chocolate chips would be too strong and will soften anyways