Ugh, can we please just all make the switch to metric? It would make my life so much easier. I mean just using mm instead of fractions of an inch would lessen my frustrations by orders of magnitude. 1mm = 0.1cm which is easy. 0.1 of an inch is useless, needs to be 0.125in to mean anything and thats 3.175mm. And 0.0625in = 1.575mm. It would all be well of we had a number system of base 8 or 16 but we don't. Don't even get me started on F to C conversion.
Pay attention to the yeast type used with warm milk. Active Dry, and NOT INSTANT. Instant is getting mixed in directly and dry. (damn i hope i remembered that correctly and didn't switch the two around)
dough 1 cup warm milk 1 pack (2.25teaspoons yeast) 1/3 cup salted butter (melted and then cooled) 1/2 cup sugar 2 x room temp eggs 1 teasppon of salt 4 cups bread flour - fluff it up before scooping
filling 1/2 cup softened butter 2 tablespoons of cinammon 1 cup packed brown sugar
to bake: 1/2 cup of heavy cream
Frosting 1 stick of softened salted butter 1 brick of cream cheese 1 squirt of maple syrup 1 teaspoon of vanillia extract 2 cups of powdered sugar
One difference i noticed between these and actual Cinnabon is Cinnabons are super thin. That's what gives it that super chewy texture vs a bready one. Probably just need to roll the dough out a bit more.
They are super chewy because they are cooked in convection ovens, and pulled at 165F, not 190F (like almost every other recipe will tell you). They're basically medium rare cinnamon rolls
Dammit. I missed the part about about how her grandmother came over from the old country and met a guy (not her grandfather) but the relationship was doomed because... and then ends, "At any rate, this is my other aunt's recipe..."
And the specific source for their proprietary cinnamon blend, the fact that they are cooked in convection ovens, not standard ovens, and are pulled from the oven at 165F, not 190F, so they have gooey just barely cooked centers
I used to work at a Cinnabon about....20 years ago. Full restaurant, not the kiosk, so we made everything from scratch. She's pretty close, though we did not use maple in the frosting (Sounds good). Couldn't tell you on the dough, we had giant bags of flour and egg-base powder. It's just butter, yeast, egg base, flour, and water. Proof it to let it rise. Brown sugar, Makara cinnamon, butter for filling. Just lots of sugar is key. It's not that secret
Yes, but did you used to soften the butter and cream cheese inside your uniform shirt? Was that the company standard or just the practice at the location the OP worked at? Enquiring minds want to know!
Yeah, basically like a small McDonald's. Tables and chairs, and we would make the cinnamon rolls up front. The back was to wash pans and store ingredients, with a small office. The kiosks basically get their dough shipped to them. Then they defrost it, roll it out, and bake.
...or I could just open my cell to door dash. I mean... sure it'll cost me 3-4 times the price of getting them in the mall, but I don't have to clean my kitchen... or put on pants.
Eh. On this one there's not much more to stand on for °C, which is just as arbitrary - why water as the basis? F at least has 0-100 as roughly human experience range. And I say that from a completely metric country.
That said, going ISO and using K for weather reports would be crazy, but fun. Here, it's currently 287K, moving later today to a high of 294K. Showers likely.
°C is arbitrary in its calibration, but with units exactly the same size as K, thus making it far superior for both everyday use and scientific uses than Freedom Units.
Or slightly more accurate but not quite as easy is to double C, add 32, and subtract 10% of the doubled C from the result. Ex. 30C x 2 = 60 + 32 = 92 - (10% of 60 which is 6) = 86F which is correct.
She definitely knows way more about them than anyone else, she used to be an employee there!......because that's definitely how that works. You want a real secret? Replace some of the bread flour with rice flour.
I mean, if she worked there in a capacity that means she knows the recipe, yeah, that be exactly how that works. And even if not, eating them more often than most people because she worked there would make judging how close a copycat recipe is easier.
I never would've guessed that cream is added around the proof spirals before they're baked. Unfortunately, the one time I met James McGill in Omaha, he didn't tell me that! Of course he wasn't using that name at the time, but I'm not allowed to say what his real name was.
Pouring cream over the top is pretty standard - I don't think I've ever made cinnamon rolls without that. Maple extract or maple syrup in the frosting isn't something I've seen before; seems like a pretty obvious idea in hindsight though.
Guilletas
All this video IS the butter softening technique
StellarJay77
Ugh, can we please just all make the switch to metric? It would make my life so much easier. I mean just using mm instead of fractions of an inch would lessen my frustrations by orders of magnitude. 1mm = 0.1cm which is easy. 0.1 of an inch is useless, needs to be 0.125in to mean anything and thats 3.175mm. And 0.0625in = 1.575mm. It would all be well of we had a number system of base 8 or 16 but we don't. Don't even get me started on F to C conversion.
Aristocrats
I wanna know how to make those Whale Cove Inn cinnamon rolls. Those motherfuckers were insane. And the size of a loaf of bread.
VinnyVeritas
"... more salt and sugar than you ever thought possible". WHY do people hate themselves this much ?
TrumpRapesAndEatsChildren0002
Pay attention to the yeast type used with warm milk. Active Dry, and NOT INSTANT. Instant is getting mixed in directly and dry. (damn i hope i remembered that correctly and didn't switch the two around)
CongoPete
boob butter
roflipop
Ingredients:
dough
1 cup warm milk
1 pack (2.25teaspoons yeast)
1/3 cup salted butter (melted and then cooled)
1/2 cup sugar
2 x room temp eggs
1 teasppon of salt
4 cups bread flour - fluff it up before scooping
filling
1/2 cup softened butter
2 tablespoons of cinammon
1 cup packed brown sugar
to bake: 1/2 cup of heavy cream
Frosting
1 stick of softened salted butter
1 brick of cream cheese
1 squirt of maple syrup
1 teaspoon of vanillia extract
2 cups of powdered sugar
VoltronTheLegendaryDefender
She is a scientists...
ThatHurts
Indeed she is. Also has a lot of good content regarding food banks and low income meals on her non OF medias.
smashpro1
Favorite and forget.
khora
This is why you measure in grams. No fluffing of flours needed.
youreathing
I had Cinnabon once about 20 years ago. I'm still clearing out the sugar from my system...
eastend666
This has to be the most watchable recipe demonstration I've ever seen.
dripstone
my braw isn't big enough to soften the butter and cream cheese...
Chasmann
Good reason to get a boob job I’d say!
runfloristrun
That’s one way of softening your butter and cream cheese!
ScrippyChan
One unsanitary way.
Isiel89
I will be doing this from now on!
ThatOtherGirlYouKnow
There's another way?
DaveSamsonite
I'm glad she included the very important step of licking the leftover cream cheese off the foil. This is where the nostalgia comes in.
laserbanane2718
plz be my wife
Ninthcanto
i have that same shirt she has xD
HogulusPrime
"Yeah, her buns are great... butter tiddies."
Syko73
Is that where the term biddies came from? as in "tig ole bibbies"?
Danthemakerman
You win today!
pyroinsomniac
Butter titties
Alienduck2
One difference i noticed between these and actual Cinnabon is Cinnabons are super thin. That's what gives it that super chewy texture vs a bready one. Probably just need to roll the dough out a bit more.
gablestout
They are super chewy because they are cooked in convection ovens, and pulled at 165F, not 190F (like almost every other recipe will tell you). They're basically medium rare cinnamon rolls
Kehy
My mom just flat out uses bread dough for cinnamon rolls. But I actually don't love Cinnabons and feel no need to reach for something I dislike.
If you insist on super thin dough, perhaps the widest setting on a pasta roller
ReelPoop
yum!
oldguyexlurker
Dammit. I missed the part about about how her grandmother came over from the old country and met a guy (not her grandfather) but the relationship was doomed because... and then ends, "At any rate, this is my other aunt's recipe..."
ThatHurts
does this person have an instagram or some such with recipes, or was this a one-off?
MarsIsAfire
Lots. mazerlazer on insta. here's a direct link to this one https://www.instagram.com/reel/DK717XUSz-z/
RockyRococo
I too chose that dude's wife...
11thHourGhost
I chose that wife's dude
sesamesnapsinhalf
The secret to the recipe is the technique for the butter and cream cheese. So that’s why the Cinnabons cost so much.
gablestout
And the specific source for their proprietary cinnamon blend, the fact that they are cooked in convection ovens, not standard ovens, and are pulled from the oven at 165F, not 190F, so they have gooey just barely cooked centers
sesamesnapsinhalf
That, and special storage.
gablestout
Special storage?
Cinnabon makes a fresh batch every 30 minutes
CobainsSarcoma
last time I had cinnabon they were undercooked and that turned me off forever :(
pres465
The butter and cream "storage" had me giggling.
SOLARvsFACISM
I don't think thats how you make a "Buttery Nipple" shot, but I could be wrong.
excableguy
Made with love
sunshineflavor
I never thought of that. Genius!!
BeckyLookAtHerButt
That's how they get warm. :)
HandoB4Javert
...so waaaaarm....
CptRobotNinja
She had it under her titty! Absolute legend
Swiggy1957
She jumped up and down and churned it fresh.
KiddR78
I want some warm titty butter.
justplainvanilla
Just like grammar used to make
Noahbalboa82
I used to work at a Cinnabon about....20 years ago. Full restaurant, not the kiosk, so we made everything from scratch. She's pretty close, though we did not use maple in the frosting (Sounds good). Couldn't tell you on the dough, we had giant bags of flour and egg-base powder. It's just butter, yeast, egg base, flour, and water. Proof it to let it rise. Brown sugar, Makara cinnamon, butter for filling. Just lots of sugar is key. It's not that secret
coyotebob00
Yes, but did you used to soften the butter and cream cheese inside your uniform shirt? Was that the company standard or just the practice at the location the OP worked at? Enquiring minds want to know!
Noahbalboa82
Nah, we raw dogged it and threw it in cold. Let the industrial mixer sort it out
GabbyJayYay
Restaurant??
Noahbalboa82
Yeah, basically like a small McDonald's. Tables and chairs, and we would make the cinnamon rolls up front. The back was to wash pans and store ingredients, with a small office. The kiosks basically get their dough shipped to them. Then they defrost it, roll it out, and bake.
Lugh314159
...or I could just open my cell to door dash. I mean... sure it'll cost me 3-4 times the price of getting them in the mall, but I don't have to clean my kitchen... or put on pants.
sugarsharkshack
But they're never as good with any wait involved. Their half-life is like 10 minutes
ThreeMoneyAndNoKids
𝘍𝘢𝘩𝘳𝘦𝘯𝘩𝘦𝘪𝘵
kahooki
ah... fairy tale units it is.
11thHourGhost
Eh. On this one there's not much more to stand on for °C, which is just as arbitrary - why water as the basis? F at least has 0-100 as roughly human experience range. And I say that from a completely metric country.
That said, going ISO and using K for weather reports would be crazy, but fun. Here, it's currently 287K, moving later today to a high of 294K. Showers likely.
ThatHurts
°C is arbitrary in its calibration, but with units exactly the same size as K, thus making it far superior for both everyday use and scientific uses than Freedom Units.
FutileHumility
Opening the oven at 425 Celcius: https://media2.giphy.com/media/v1.Y2lkPTY1YjkxZmJlbTNvbm5rYjg0ZDNrdGQ3cHVmd3V5M3Y4dXN4dGF4eTJpNW51eWtkdyZlcD12MV9naWZzX3NlYXJjaCZjdD1n/rhYsUMhhd6yA0/200w.mp4
Evenmoreuselessname
Thanks, Marie Calanders
Pegged4life2
C° X 9 ÷ 5 + 32 = F°
StellarJay77
Or a quick way to estimate it is to (2*C)+30 = ~F
StellarJay77
Or slightly more accurate but not quite as easy is to double C, add 32, and subtract 10% of the doubled C from the result. Ex. 30C x 2 = 60 + 32 = 92 - (10% of 60 which is 6) = 86F which is correct.
IrrelevantHandle
Jesus, no way I remember that when I carry a conversion calculator in my pocket at all times.
Pegged4life2
I had to memorize it a long time ago for my career field.
relsky
This is a bog standard cinnamon bun recipe, with two very small differences- the cream in the baking pan and the maple extract.
Don't get me wrong, it looks delicious!
fubizdaddie
She definitely knows way more about them than anyone else, she used to be an employee there!......because that's definitely how that works. You want a real secret? Replace some of the bread flour with rice flour.
DaveSamsonite
Martha Stewart includes some mashed baked potatoe in her recipe. Rice flour would make the dough softer.
Hackwitch
I mean, if she worked there in a capacity that means she knows the recipe, yeah, that be exactly how that works. And even if not, eating them more often than most people because she worked there would make judging how close a copycat recipe is easier.
DaveSamsonite
I never would've guessed that cream is added around the proof spirals before they're baked. Unfortunately, the one time I met James McGill in Omaha, he didn't tell me that! Of course he wasn't using that name at the time, but I'm not allowed to say what his real name was.
NotTheMamaNotTheMama
Then better call him something else. It's all good, man.
DaveSamsonite
:)
iaintcommentinonyourimage
Pouring cream over the top is pretty standard - I don't think I've ever made cinnamon rolls without that. Maple extract or maple syrup in the frosting isn't something I've seen before; seems like a pretty obvious idea in hindsight though.
relsky
Interesting! I haven't seen the cream trick before. I'll have to try that.
DaveSamsonite
What part of the country are you from?
Neither Betty Crocker nor Fanny Farmer nor Martha Stewart include a cream pour!
https://www.bettycrocker.com/recipes/old-fashione7">https://www.bettycrocker.com/recipes/old-fashi">d">7">https://www.bettycrocker.com/recipes/old-fashioned-cinnamon-rolls/988d41dd-c0f6-4fe4-a012-b42c770f95f7
https://simplepleasuresinourlives.com/cinnamon-rolls/
https://www.marthastewart.com/1534466/cinnamon-rolls
DaveSamsonite
I thought maybe it was a british thing, but Paul Hollywood also does not include it. maybe it is common in Canada?
https://britishbakingrecipes.co.uk/paul-hollywood-cinnamon-rolls/