I Baked 72 Cinnamon Rolls To Create The Perfect Recipe | Bon Appétit

[@travisr9839]

I loved the thought Zaynab put into the recipe’s approachability, and the emphasis she put on ingredients and tools people already have.

[@umsami]

Yes, that is such a help!

[@XusernamegoeshereX]

Appreciate that SO MUCH. I don't want to have to buy & store multiple flours at any one time - don't have a test kitchen! lol

[@tzkelley]

Call me crazy, but these new shows just not as entertaining as the old ones. Maybe it's the personalities, maybe it's the directing, or maybe it's the format, but they just aren't good. Chris' show where he tries to remake a recipe without seeing it is still worth watching. And I wish Brad would do more "It's Alive". But something needs to change at BA.

[@pipcallanan4361]

@@tzkelley I was about to say this is the first episode in a while that I really enjoyed. I love chris and his video and I do enjoy the ‘chefs make blah’ but I really enjoyed this one!

[@Horselover101Nines]

Yes I really loved that! I occasionally will buy something for a recipe but it needs to transfer into other ones that are easy to make as well. Such as red curry paste or something

[@Aiodiam]

Hey, previous baker here! When we made our cinnamon buns we put them 6 to a tray, in a 6x12 cake pan. Greased with white grease (flour, oil, and shortening whipped). Proofed in the pan, and when they were baked we would flip them over onto a different sheet to cool. This resulted in even buns with no spirals shooting out. Another thing to watch for is how tightly you are rolling it, as that will create pyramids as well. Better to roll just tight enough to keep it together without stretching the dough. Hope this helps someone, happy baking!

[@cynthiafisher9907]

Thanks, it does!

[@minnaabdulrazig2145]

Can u make this recipe without using a mixer ?

[@Aiodiam]

@@minnaabdulrazig2145 Yes of course, it'll just be a bit messy since it is a sticky dough. You can simply hand knead (videos on YT for good technique), and keep trying for that 'window' test you see at 3:14 to know when its ready to move onto the next step.

[@ccr6088]

Dropping KNOWLEDGE. Now what are your thoughts on croissant cinnamon roll 😅. Bakery in London makes them

[@ninadora1]

@@minnaabdulrazig2145 there’s a great recipe on Food 52 that is my go to when I don’t have a stand mixer. It’s called aunt bircher’s cinnamon rolls or something like that. It’s a fave (and I’ve made a lot of cinnamon rolls). It’s a lot to knead in butter by hand like this recipe, but you can do it.

[@syd2248]

It’s all cool to use specialty ingredients for recipes, but for something simple like cinnamon rolls that majority just wants to be as accessible as possible, it’s really nice that Zaynab thought about the accessibility of the ingredients used. Also love this behind the scenes of R&D, makes you appreciate the recipe more and is super fun and interesting to watch!

[@POPPIZZAJSQ]

Before going trough 20 min of video. There is a recipe at one point?

[@sofea147]

@@POPPIZZAJSQ there's a link in the description for her recipe

[@cheeseo9798]

I also don’t mind when they make a less accessible recipe if the product is way better and they usually give the option of using the more house common ingredients also.

[@tamz0309]

I make cinnamon rolls regularly and honestly the bread flour is worth getting. It’s not like it’s a $20 ingredient. It makes a huge difference

[@halfassfashion]

Yeah because if you’re buying an ingredient just for a recipe, super likely the rest will be wasted

[@siosaida]

Zaynab really is gorgeous and so naturally graceful in front of the camera. Would love to see her come back

[@DDawg2]

My goodness, yes…she is stunning 🤩😍

[@rowkingsbury945]

I wish BA would put out more videos about recipe testing. It's so cool to see what goes into preparing a recipe for eventually going in the magazine/online/into a video

[@BS-j1965]

I so appreciate you using ingredients to make these rolls with ingredients most homemakers have in their homes. I’m a homemaker of 55 years and I follow so many cooking videos Bon Appetite being my favorite as long as I don’t have to go to 20 stores to find the ingredients 👏🏻👏🏻👏🏻thank you thank you thank you👏🏻👏🏻👏🏻👏🏻🙏🏻🙏🏻🙏🏻💐💐💐💐🥂

[@AZPhotoWACA]

I truly appreciate you choosing to use ingredients I can find locally!

[@alexandrachampion5148]

I love the format- it’s more like it used to be with other staff included. It has a much more organic feel and one of the things I always loved about the BA test kitchen videos. PLEASE continue like this! I’ve missed it so much! Thank you❣️

[@susannahtrentham7636]

The amount of people watching this video who won’t know what you mean :(

[@nicholasbyres5818]

I love this! I am not sure if this is a series already, but I would love to see recipe development episodes like this more often! With multiple chefs!

[@charobascos9106]

America's Test Kitchen does this

[@shroomy024]

yeah they do this

[@jaekimchi]

I can tell Zaynab really liked the idea of maple syrup but she respects her coworkers opinions a lot so ultimately went in that direction.

[@corrrru]

It felt she was kind of sad about it and I wish she would have still gone her own direction, since ultimately it's her recipe, to keep the cardamom and lemon zest.

[@Sssssito]

I feel the same but also feel like maybe those are great add ons for anyone looking to upgrade the basic recipe. Perfection is in the eyes (and palate) of the chef!

[@Debba521]

Really impressed with all the thought and work that went into these rolls. The test kitchen must have smelled heavenly! And those lucky people who got to taste test! I really want to try these with the methods used, very exciting. Thanks for all the time and effort put into these lovely rolls. They're obviously worth it 😊.

[@katieburgess8877]

More of these videos! Needs to be a series, specifically with Zaynab! She really shines in this process. ♥️

[@siobhanryan3307]

loved seeing the whole process of developing the recipe, that's what a test kitchen is all about

[@user-px7nh7vs4b]

I've used this method (Tangzhong) for years. I use half butter and half cream cheese with powdered sugar for frosting. I always use vanilla extract in the dough and the frosting. Cinnamon sugar and butter for the filling. Never fails.

[@gaiamorgosi7181]

I looooove the whole “research approach” to the recipe, it feels so much more playful and creative to see how a recipe is born and developed. AMAZING.

[@simatalmarzooq3623]

I have never made cinammon rolls because i have always been too scared of its difficultulty. This video breaks it down to fundamentals and it is why i was encouraged to try it. It turned out wonderful, my family loved them. Im looking forward to trying it again and prefect their shapes a little better. I loved how accessible the ingredients arr and i think this contributes to why this recipe is the best, Zainab takes into consideration every little detail which is really useful. Zainab prefecting and coming up with recipes should become series

[@sweetswithsous]

love to see other Muslim women thriving and being incredible bakers and sharing their recipes w the world!!

[@sweett4rt]

I like to use orange zest in the frosting myself. I also pour heavy cream over my raised cinnamon rolls before I place them in th oven...sooo good

[@umsami]

Cinnamon Rolls are my favorite. I really hope that Zaynab and BA will do some Ramadan and Eid videos.

[@saniarahim6661]

Yes!!

[@aafsterlife9647]

YES, please! Omg that is such a phenom idea...

[@sweetswithsous]

Great idea

[@peggythomas2103]

I spread small amounts of butter on the dough, then add my brown sugar cinnamon, slightly roll into the dough, then roll up. But I also found by adding a teaspoon or more of corn starch into my filling, that I didn't lose all of the filling when it got hot and it oozed on the pan. It stays more in the bun. I also add a touch of salt to my cream cheese filling which takes that sweetness down a peg or two. I also added a touch of orange oil to the frosting which I've always loved orange cinnamon rolls as a kid growing up.

[@emilykpaige]

I do the butter first and just sprinkle on as well

[@theresahayes4996]

Thank you for this tip! A lot of my filling came out and hardened on the bottom… almost burning. I’ll try this! That being said…they were still AMAZING! The bread is so light and airy!

[@Als_Sweetie]

@Peggythomas2103, thank you!!! I’ve always had an issue with the filling pooling in the bottom of the pan when cooking. I mixed a teaspoon of cornstarch in the filling and it stayed in the bun. Thanks for the tip. 😊

[@subynaaa]

love this video style and love zaynab! so interesting to see the process behind these recipes, really makes you appreciate more. would love to see more recipe testing videos with zaynab

[@PrimusUltima]

Loved being brought through the recipe design process, more of this content please!

[@mariakhong8620]

I tried this recipe for the first time. I weighted the flour and did add some more as I knead the dough. It turned out soft and fluffy. Yummy delicious…..! Thank you for sharing this recipe!!!

[@karenschmidt2528]

Absolutely perfect recipe for high altitude (5500 ft). Fluffy. Turned out perfectly. Only change is using 12g protein pastry flour. I will try again using 10g protein AP flour to compare.

[@lulamamokone2851]

It's always so cools seeing Chris Morocco come into a video. Such a legend! He brings like an assuring presence.

[@pcchoon]

I would liek to see these series more!! recipes with things we have at home

[@badr0100]

For the first time, i watch the whole video recipes, its great changes, and trials , thanks Zeinab

[@tinkabreytenbach-sima8218]

I would halve the dough into two portions before rolling them out, and the roll them out thinner to avoid the uneven raising ears and create a more evenly balanced spread. Fun recipe. Enjoyed ypur experiment ❤

[@Cyrribrae]

love it! the series that ATK did on their Cuban sandwich recipe development was fantastic. This definitely has that sort of vibe (with less doom and drama haha, probably for the better). Would love to see more of this.

[@smubarak100]

I love the personality of Zaynab ❤

[@bubblekittea]

Am I the only one who wants the recipe for the first one, it looks perfect to me!!!

[@jordanwierschem6691]

As someone with a gluten sensitivity who loves baking, I appreciate you using AP flour since that’s all I can get my hands on for gf

[@Chocolatey.Thunder]

I made this for the first time making cinnamon rolls, and they came out great. Easy to follow. I made mine with sourdough starter instead of dried yeast. A friend tasted tested, and she gave a 10/10. Thanks, Zaynab.

[@mmmmmohammed6682]

Can u write the ingredients here plz

[@JadeCroft]

I have been making cinnamon rolls for yeeeeaaars and my biggest annoyance was always how fast it dries up and hardens. I cant wait to try this method!

[@sydneebl9]

How’d it go? I’m thinking of trying this for the same reason

[@wynbnt1]

Can we get Weights for all ingredients just for the dough?

[@cindybee9270]

Thanks for posting this cinnema! It was fascinating to watch.

[@davidcho0828]

Is there any way to do a full recap of what the final version that wins is at the end? Seems like it would be a nice ending to the entire thing (but I get you're already at 20min but it's paced pretty well and doesn't drag at all)

[@jonahwhitney5455]

Can this be a series? I liked it a lot!

[@tracieg6986]

I loved zaynab’s way of presenting. She is so funny and not afraid of looking silly or failing and is just so genuine. It’s so refreshing. And I loved the feedback she got, so helpful!

[@Ver0nica437]

I absolutely loved this video. The way she worked through the different ingredients to get the perfect recipe. But can we get Zaynab to drop a skincare routine cause she’s glowing. ❤

[@saaaarahh]

Swedish cinnamon buns have cardamom in the dough instead of the filling. Delicious! 😋😋

[@RheRheSmily]

I went to sweaden had had 2 a day for 3 days. They are dangerous. So easy to get addicted to

[@theirmanager5204]

I literally was about to comment that I have grown up putting cardamom in most of my sweet treats! Rice pudding, cinnamon buns, thin rolled pancake, ginger cookies and pepper cookies, everything! I always sneak it in. It’s my favourite

[@timothyomotojeah2830]

@@theirmanager5204 kardemomme i grøt? tror ikke jeg har prøvd den, ellers har jeg bruker også kardemomme i mye bakst og røre

[@theirmanager5204]

@@timothyomotojeah2830 i grøten min ja! det er mitt favorittkrydder 😊

[@angie3ffinbaby]

Sounds amazing

[@brandibucko]

We love Zaynab. We love Zaynab. We love Zaynab!

[@knotted_ink5614]

Love Zaynab's recipes! Made this two days ago and it still tastes so fresh. To get more swirls, I recommend dividing the dough in half before rolling it out, that way you get a slightly thinner sheet (and therefore more swirls) to apply the filling on. I scaled the filling recipe 1.5x up to fully cover the two sheets.

[@mikepotter]

This was a fantastic format. Love the game plan

[@summerbaby9379]

I'm so impressed with the testing and research process! Until today, I was on the hunt for a light and fluffy cinnamon roll, and I came across this video! I've saved myself a lot of "testing" recipes myself now. I cannot wait to try this recipe! Thank you so much! My sister (RIP) made cinnamon rolls using a bread machine, and they were the best and better than Cinnabon, which is saying a lot. I'm excited to taste these buns!

[@chris404]

After setting them in the fridge to be cooked the next morning, how long are they to sit out for before going in the oven? Or do they go in cold? Knowing this info would help IMMENSELY when prepping for a large family.

[@yumi6242]

usually they go in cold

[@kevinkaczynski1952]

her laugh when you said you don't want people tp buy something was so good.

[@hondanickx]

If i wanna make half of the recipe ,does the tangzhong also need to be halved? (The milk and flour in the pan)

[@Rose-eo7kj]

Yes ofc

[@sylvian23]

It's giving Gourmet Makes... and I'm here for it ❤️

[@sofianebouchou3733]

it's more chaotic and less chaotic at the same time. These are big shoes to fill and I hope Zaynab will be up to the task, but that remains to be seen.

[@cindyfinn4845]

I have used this method and yes my cinnamon rolls were soft but next day they had a stale texture but you could probably warm them..... I think orange zest would be a better pairing in icing.

[@GuyMannick]

This is a good format, and Zaynab is an excellent host!

[@gildeddragonfly]

I have to echo several people here that I love that she approached it trying to make it as accessible as possible for people.

[@SEOshogun]

She basically made it perfect day one! ❤🎉

[@cybermanne]

I'd put the cardamom in the dough before proofing it. It's delishious in the buns. I would love to see this recipe adapted for the Swedish style cinnamon rolls. They are a bit smaller and baked individually in special paper forms on a tray. I think about 20 buns fits on a full size tray. I guess the paper forms (almost like individual muffin paper forms) is what makes them not spread out like the free form buns. I think it would be pretty easy to adapt. Probably roll the dough out a bit thinner, and roll it up lengthwise. Otherwise the buns won't fit in the paper forms.

[@02lilfio]

This is the only recipe I use and I’ve tried at least 20. Thank you for this!

[@essendossev362]

I really appreciated seeing all the variations you tried, because ultimately I can decide for myself what results would most suit my preferences. I loooove having some crispiness on the outside, so I' be excited to try it in the muffin tin.

[@ejcrist]

OMG....just made these for the first time and they are AMAZING!!! Thanks so much.

[@beatpirate8]

wow i love a baker thinking out loud and studying! this is amazing!

[@cb8591]

I didn’t know this video existed until just now, but I found the recipe and made them. It really works. I ate them with peanut butter spread thinly over the frosting. Dangerous good!

[@leighannebrown-pedersen7536]

It worked for you? Did you weigh the flour? How long did you mix for? It was a total fail for me… following the video and printed recipe to the letter

[@HollyRose1529]

Firstly, Zaynab, wow 72 cinnamon rolls! I love that you used ingredients that are readily available. The time and care you put into them is greatly appreciated. I love cinnamon rolls, I’m no baker so I pop the can 🤣 This makes me want to try baking! Thank you.

[@dtimmymoua]

love Zaynab’s energy, she is so thoughtful with all of her attempts and keeps the people in mind! Need more Zaynab content 🫶🏼🫶🏼🫶🏼

[@SailorAriez]

Honestly made me emotional to see all of these smart, skilled WOC gathered around to taste the first try. Made me so happy to see.

[@microwaaave]

thank you for blessing the world with this divine knowledge 🙏

[@Lizisfor]

Yes. Use things people have on hand. Thank you.

[@nmart1n]

This is so scientific! I could get hooked on these videos.

[@bkim7000]

This is one of humanity's greatest achievements. Thank you many times over💗🙏💗

[@darcibell2006]

Really love seeing the recipe development process!!

[@molly104]

The reason the filling didn't come together is because when you brown butter, you evaporate all the water. The water in butter helps dissolve sugar, so the browned butter needed the cream to bring it together ❤️

[@TWForeeever]

Yay for science haha

[@mitty2575]

Thanks, won’t be browning my butter.

[@Keliam888]

Zayneb hun❤️ the fact that she wanted the ingredients to be accessible by the viewers is thoughtful ❤️

[@lunaspook4370]

i am so proud of you, Zaynab 🫶

[@odilevanderzaag]

Zaynab has the best recipes! Honestly feels like I'm cookinng with my friends watching her videos. More please!

[@Norai80]

Love this. I was searching since last week for the best cinnamon rolls and saw this today. I love the way you did your research and share with us this amazing recipe. Thank you so much for sharing, much appreciated.🙏🙌

[@fgferraro]

reminds me of gourmet makes! love it!

[@jessayymorgan1458]

I made this recipe, without the use of a stand mixer… let me tell you… you start to worry with the butter step, but it all comes together great! So good!

[@areebajalees5408]

Hey How long did you have to kneed the dough? Thanks!

[@THmango]

I made these and they were honestly the best cinnamon rolls I have ever made.

[@THEH0WLER87]

If you want that free form look you can bake them in a ring mould. Its a good idea to use a ring about an inch bigger than the pre-baked roll.

[@truckarttinbox9644]

probably the best BA video in a while

[@YABBAHEY1]

The raised doughnut of cinnamon buns. Which is fine. I'm more of a cake doughnut person. Pecan sticky buns are my favorite. Just the center are soft, the rest almost crusty soaked w/butter & syrup (cinnamon/sugar) Texture is key.

[@zaheenwahid6904]

Can I proof the dough overnight instead of just an hour, if I want it freshly baked the next day?

[@billle741]

More Zaynab Issa video content, please

[@restorationfbcinc]

@Zaynab thank you for not making us buy different flour to make one item!

[@MsCkbt]

I really appreciated this video and will definitely try this. I am not much of a sweets person but I love to bake for others and this looks definitely “gift worthy.”

[@carol_gare]

I really appreciate the science behind this recipe, the ratios, the technicallity of it 😍

[@Rodviet]

This was such a pleasant concept, I totally loved it. Hope we get new episodes!

[@BS-j1965]

I’m baaaack🤣just wanted to let you know I watched this video last night and first thing this morning…..after my coffee I started these beautiful rolls and they turned out perfect👏🏻👏🏻👏🏻👏🏻👏🏻I blew up my mixer in the kneeling process but that’s ok I wanted a new mixer for along time🤣🤣I also wanted to tell you I’ve been very curious about milk bread I had no idea it too could be so easy, that’s next for me and my brand new big bigo Kitchenaid👏🏻👏🏻👏🏻👏🏻👏🏻🥰🥰🥰

[@carleymcgoldrick5858]

I looooove cinnamon rolls so I appreciate the care and consideration that Zaynab took! Can't wait to try to make them!

[@lauraleon9452]

I ❤❤❤ the new BA Cast... I mean I loved the last one, but new blood is awesome! ❤‍🔥❤‍🔥❤‍🔥 I am so making this it looks Devine.

[@kayleydiamond6547]

this was so fun to watch! please, more of this and the whole process

[@thechefnextdoor]

Wow, I feel justified for adding a tangzong to my cinnamon roll recipe. It opened my world to adding it to more breads like challah and croissant. It really does help and make a difference.

[@BS-j1965]

I just had to add one more comment this was the best how to food video I’ve seen👏🏻👏🏻thank you again🙏🏻🙏🏻💐💐🥂🥂❤️❤️

[@cissy2194]

I was thinking of making cinnamon rolls this weekend, and then this came across my feed. It’s either a sign or…. Let’s not go there 😂. Can’t wait to try her recipe! And it has nothing to do with her baking capabilities but GIRL! Your style is ❤! So you’ve inspired my kitchen and closet lol.

[@tastingwithsuh]

I gotta say these Cinnamon rolls look delicious 😍

[@jsisaacs1]

This is literally almost identical to King Arthur flours recipe… baking free-form works if you tuck the end of the dough under on each one. The same recipe can also be made in a pan with a slightly longer bake time. This also tastes better better with an ermine-cream cheese frosting, so you’re not getting that chalky powdered sugar taste, while keeping the stability and the tartness

[@alyssamartinez1725]

yeah i've been baking my cinnamon rolls freeform and they never end up like hers. it would've helped if she had a whole tray of freeform cinnamon rolls cuz they do end up knocking against each other slightly which helps keep their form

[@demetrapetrou8527]

May I just have a cinnamon bun and a coffee please🎉

[@shaaistacassim1241]

Her handwriting is so neat

[@nicolerose140]

i’m literally going to make these tomorrow. thank you for the dedication and ease of ingredients!

[@sairaaahmedd1306]

That big fluffy first batch looked soooo delish!

[@doraima29]

Zaynab looks great as an America's Test Kitchen chef and writer, if that's her next destination on her food writer journey. It's great to see the thought process to creating and developing the recipe for a pillowy cinnamon rolls.

[@jasminth01]

This recipe is perfection yall. I just made them and it’s the best, softest cinnamon roll I’ve ever had or made!!

[@Jennifer-ou5me]

How did you get your dough to rise? My dough didn’t rise at all :(

[@jasminth01]

@@Jennifer-ou5me I’m not sure- my only experience with this happening is using yeast that may have been too old ☹️ there are many reasons this could’ve happened though! Kitchen temperature, humidity, etc.

[@Jennifer-ou5me]

Thanks for the response! I had my space heater and the dough in the same room and a new yeast envelope. I might have just expected it to poof up more

[@jasminth01]

@@Jennifer-ou5me mine definitely did not proof as much as hers! But still worked out!

[@kimberlyguerrerolmedo]

she needds to make more videos i loveeeeeeddd this!!!!!