How To Make Classic Cinnamon Rolls with Delicious Cream Cheese Icing

Who does not love cinnamon buns? There are plenty of variants out there too. I like mine extra cinnamony. The cream cheese icing is what really makes it for me. The sweet and tangy flavour along with the smooth texture is perfect for these buns.
Check out the Enriched Dough playlist to find more breads and buns made with cinnamon.
📖 Get the recipe ➡️ www.chainbaker.com/cinnamon-b...
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#Bread #Baking #ChainBaker

[@ChainBaker]

📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking

[@jenniferpickard5428]

Made this recipe and it came out wonderful! This was my first time baking something by hand and I was a little intimidated at first. My 3 year old sat down in front of his cinnamon roll and said, "Happy Birthday to me!"😁 Needless to say, I had a boost of confidence and can't wait to bake some more!

[@veronicaphilion9749]

My husband says things like that and it never gets old hearing it…always nice to know somebody appreciates our efforts.

[@veronicaphilion9749]

Oh, and, good for you trying cinnamon buns for a first time bake!!! Very brave!

[@ceebee8897]

Best cinnamon buns I have ever made! Thanks for a perfect recipe!!

[@ceebee8897]

Can't stop making them. Just in the middle of a double recipe and plan to add some shaved almonds in some and Skor chips in the others. I like to add home made lemon essence to my homemade cream cheese icing for a little less sweet taste. MMMmmm good!

[@el1341]

They look amazing! 😍

[@americanrebel413]

Deliciously awesome! Thank you.

[@ChainBaker]

:))

[@jmcalaster]

I used your brioche dough recipe and made strawberry cinnamon rolls with homemade strawberry jam as a filling. I topped them with a strawberry cream cheese icing with huge chunks of strawberries. Came out awesome!

[@ChainBaker]

Damn that sounds tasty! 🤤

[@ivor7539]

Hey I know this was over a year ago, but when you say you used the brioche dough recipe, did you use that recipe instead of the video? I'm considering doing the brioche recipe because I made the brioche loaf recipe (with a slight variant) and my girlfriend insisted I make cinnamon rolls out of them. I'd like to know if that really worked out for you.

[@The_Letter_J6]

@@ivor7539 I used his brioche recipe video. They were the softest, fluffiest cinnamon rolls I've ever made! I highly recommend it!

[@ivor7539]

@@The_Letter_J6 oh goodness that sounds amazing. I can't wait to try this myself!

[@The_Letter_J6]

@@ivor7539 happy baking! Hope your girlfriend is impressed with your skills!

[@robertmarks2379]

Perfect!!!! will be giving these ago tomorrow. These are the ones I've been looking

[@ChainBaker]

Let me know how they turn out :)

[@WillHaberer]

love the icing, great cross section as well

[@ChainBaker]

Thanks! Yeah the icing really makes ir for me. Could eat that stuff on its own 😄

[@ThePapaja1996]

@@ChainBaker have you tried it whit nib sugar

[@alexislee8913]

Anything cinnamon r my favourite!! I definitely have to try this out.🤤😋😋😍

[@ChainBaker]

Oh yes! And lots of it 😄 I definitely did not hold back on the cinnamon in this recipe lol

[@Jeepy2-LoveToBake]

Baked the cinnamon buns this evening - and I agree with the other comments - Delicious!!! I used the cinnamon filling method you demonstrate in some of your newer videos and it worked perfectly. I offered to share with my brother and his wife - and while it was later in the evening, she was ready and willing to drive over to pick up the "still warm" buns with a side of cream cheese icing. They also agreed that these cinnamon buns are fantastic. Soft and tender interior with a nice crust , cinnamony goodness, sugary glaze and CREAM CHEESE ICING!!! Honestly, who could ask for anything more? Hmm, well maybe another batch of cinnamon buns.... 😉😋😋😋 As always, thank you for sharing this recipe. Photo has been posted.

[@57abs]

I’m addicted to this channel and I’m facing my baking fear because of it

[@Rye_d_baker]

Lovely buns and just suitable for the family.

[@ChainBaker]

I like baking smaller batches, so that I can get to bake more often 😄

[@Rye_d_baker]

@@ChainBaker 💯

[@dvybeyond]

And one can never have enough cinnamon

[@ChainBaker]

Oh yes! Love it 🤩

[@gracepantisma9033]

Wow... Hope I can make my first Cinnamon Rolls soon

[@ChainBaker]

They are really easy to make! You can do it! 🙌🏻👍🏻😊

[@ThePapaja1996]

One of the first things kids in sweden learn to bake

[@fugurilover]

I tried out the recipe and it came out delicious! Thank you for all the hard work you put to perfect the recipe and make this video, it really helped me throughout the making process.

[@ChainBaker]

Nice one! I'm so glad you enjoyed it ;)

[@caelebcandon2254]

I'm making these tomorrow morning fo sho

[@mtlvlgmnfishing]

Making these right now. Love your videos . If a carrier concrete finisher can bake these anyone can. Lmao

[@ChainBaker]

Awesome! :) I'm glad you're enjoying it! Thanks.

[@doomo]

very good. I make one slight change take a couple of ounces of mile on the side and mix the salt and sugar in it then I mix it into the preferment. fewer unmixed particles that way. But lovely design.

[@merianiang6871]

Lovely recipe! Cut the dough by threads could be a good alternative if do not have serrated knife (like me). Prepare around 30cm nylon thread or any strong thread. Make slightly indentation on the dough surface where to cut. Insert the thread on the bottom side of the dough. When you have the thread on where you'd like to cut, cross the two ends over the top of the dough and pull them in opposite direction. Do it fast and you will have clean cut. It works well for me.

[@ChainBaker]

Great tip! Thanks :)

[@BigBootyBatman]

Is the flying sponge necessary when using a stand mixer?

[@ChainBaker]

It is useful either way. But you could skip it and simply mix all ingredients from the get go 👍

[@johncipolla8335]

That spiral is perfect but how do you keep the tunnels together. mine would fall apart

[@ChainBaker]

What do you mean by 'tunnels'? The roll itself. Simply roll it tighter and it should stay together :)

[@johncipolla8335]

@@ChainBaker oh where the cinnamon /sugar comes in touch with the bread

[@ChainBaker]

Then rolling it tighter should do it :)

[@johncipolla8335]

@@ChainBaker I just have to keep it from tearing

[@RedTEXHIK]

Make them twice, absolutely fantastic, but have a little problem with molten sugar goes away at the bottom and become caramel. It taste good, but I want buns without a solid caramel bottom, any advices?)

[@ChainBaker]

Try rolling them tighter. That may help.

[@asiaonthefly4494]

Can sour dough starter be used instead of the flying sponge?

[@ChainBaker]

Yes you can make any bread with it. It will take a lot longer though 👍

[@lauras773]

Hi Charlie! So I was feeling brave this morning and decided to attempt this recipe. Unfortunately, my oven is not right. The temperature isn’t accurate. Probably why I wasn’t getting the dark and pretty color in my baguettes and they needed more time in the oven (my baguettes are a work in progress - 980 to go). My appliance service technician is coming tomorrow to fix the oven. I’m frustrated! Anyway, I had to turn my oven up (I am now using an oven thermometer) and then the tops burned. I was SO upset. Even after cutting off the burnt tops, the rolls were absolutely wonderful. My little loved them. I have poolish fermenting for another attempt at baguettes. How long can I refrigerate poolish after fermenting? Sometimes i can’t bake when it’s done “poolishing” lol.

[@ChainBaker]

The main thing is that you made them no matter what! :) Hopefully your oven will be up an running for the next bake. I would say 12 hours max. You don't want it to start breaking down.

[@lauras773]

@@ChainBaker yes I did and they were yummy. my appliance guy knows and follows your channel! Turns out he is a home baker. We love you! My new poolish is just about ready. Here goes #979!

[@ChainBaker]

Nice one 😁 happy baking!

[@evavisser8578]

Can you prepare the rolls a day before baking them?

[@ChainBaker]

Refrigerate them right after shaping. Take them out the fridge on the next day, leave to warm up for an hour and then bake.

[@ChainBaker]

You can skip the sponge in this case because it will not add any benefit to a slow fermented dough. Add all ingredients together from the get-go and make the dough that way 👍

[@ffs6158]

This did not work for me, I'm not sure what I did wrong. It didn't rise properly and they came out hard and dry and dense. I think maybe the dough to start with was too dry, because it never came together smoothly and was lumpy. I will try again though! Is it ok to add a little water in the beginning when adding it to the flying sponge if its crumbly?

[@ChainBaker]

That is strange. It should be nice and soft. You can definitely add more liquid next time :)

[@jhaggard29]

How much yeast would you use if you were using wet yeast in this recipe?

[@ChainBaker]

Three times more. The same goes for any other recipe 👍

[@jhaggard29]

@@ChainBaker thank you!!

[@philip6502]

Charlie... I'm in the middle of making these now. First attempt. I'll report back. 👨‍🍳

[@ChainBaker]

They must be ready by now 😁

[@philip6502]

Done! Just about to put a photo up on the Flickr group.

[@ChainBaker]

Awesome buns! 😍

[@philip6502]

@@ChainBaker Thanks. I'm a thin guy...too many of these could change that! 🍩

[@ChainBaker]

Yeah gotta keep the waistline in check 😄

[@shahyfayoumi4602]

Where is the windowpane test in the cinnamon rolls dough?!

[@ChainBaker]

Never used it. Never relied on it. Just knead for a few minutes and it'll be fine.

[@akashs2888]

Should the milk be scalded?

[@ChainBaker]

Never heard of scalding milk. How does it work and what does it achieve?

[@akashs2888]

@@ChainBaker i came across an article which mentions"Scalding the milk at 83°C and cooling to desired temp, denatures whey proteins which makes the milk a better food for yeast, faster proofing, larger volume, and a fluffier product and makes for a smoother dough with better moisture retention but dnt know if scalding milk has any impact on final product or if it's just an old wives tale . Thanks

[@ChainBaker]

Sounds kind of legit. But at the same time I have never done it and my bread always rises well and the I can't complain about the results. Would be interesting to do a side by side test though 👍

[@akashs2888]

@@ChainBaker Awesome. Looking to forward to it👍👍

[@ffs6158]

@@ChainBaker If you do a video on that, I would be very interested. I've always wondered if there is any point to doing it any more since it seems to be a hand over from pre-pasteurization days. But many recipes still call for it.

[@agatix]

Does anyone done that? 🤔 I've try and saw some recepie and no look nice 😅 but this look nice

[@ChainBaker]

This one looks nice and it is nice too my friend. Soft buns layered with cinnamon and the icing is just the best thing ever! :))

[@mmcharg4655]

I've tried so many cinnamon buns recipe for years now but this one is by far the best,its a keeper ,it's soft, fluffy and yummy. My cinnamon buns recipe search is finally over. Thank you Charlie

[@ChainBaker]

Cheers! 😁

[@gdjk1420]

I have a question, but just a quick back-story. I’ve followed several Cinnabon recipes and they’ve almost allcame out horribly. One thing they all had in common was that they had egg. Some recipes add the egg at the start, others (like kitchenaid’s own recipe) has you add egg once the dough is formed, and that always came out awful for me… I want to try yours but I can’t help but wonder why there isn’t an egg? Is it because the size of the dough is so small that adding an egg wouldn’t work? Thanks!

[@ChainBaker]

You could add egg to this to make it even softer and lighter. Here is an in-depth video about eggs in bread dough - kzbin.info/www/bejne/npK0l2OCgamNpMU

[@RieAZ123]

It looks like a lot of "sawing" with that knife. Is it tough?

[@ChainBaker]

Not at all. I'm just not pressing very hard.

[@chefe2152]

Itlokks very much like classic Brioche recipe,is it? I made the master brioche recipe from Modernist bread and make it in to.cinnamon rolls,I find it was too delicate and fragile dough fo it

[@ChainBaker]

Brioche is quite a lot more buttery and contains eggs instead of liquid. Here is mine - kzbin.info/www/bejne/haq2mJyCarKWftU

[@jeannetomlinson3055]

Hot cross buns, please!

[@ChainBaker]

kzbin.info/www/bejne/nKKznoptnsuFn8k kzbin.info/www/bejne/aF6lgqOeopedftk

[@SuperFronky]

this is a comment

[@ChainBaker]

It sure is 😄

[@philip6502]

And on point as well! 🍞

[@user-kv4sz6lr8l]

If fat inhibits gluten development, then why do people use milk to start doughs like this?

[@ChainBaker]

Weaker gluten = softer rolls.