There's nothing better than a warm cinnamon bun.
The trick with cinnamon buns,
or any type of yeast-raised dough, is you gotta let it rise.
So, in a bowl, I have some eggs, some butter, some vanilla,
a little bit of sugar and cinnamon, and,
I mix that a little bit.
And then in this bowl, I have my dry yeast and my flour.
Now, the trick here is the temperature
of the water, depending on
where you come from. Yes!
If you're in Las Vegas, you might have
to proof it longer than if you're
in Louisiana, right?
Is it wintertime or summertime?
In the winter, you might want to use the water warm.
In the summertime, you might wanna use it cold.
So, right now, I put the water in, and I'm gonna
let that mix, right?
So, now that I mix Right.
that all together,
I'm gonna show you guys kind of what it looks like.
You're mixing it
because you wanna activate the glutens, right?
So, you wanna mix it Right.
so that the dough gets nice and smooth.
You activate the glutens, okay?
And I'm gonna scrape it out,
and I'm just gonna kind of use my hands,
and I'm gonna make like a little ball, okay,
like so, okay? Right.
And then, I'm gonna put this in a bowl, okay.
Well, it should be a bigger bowl, like this one,
because an hour later. Yeah, because it's
This is gonna turn into gonna expand,
that, okay? right, like that.
I prep with my butter, my brown sugar,
and my cinnamon sugar, all ready to go.
I put a little bit of flour down, Rach,
and what I'm gonna do is
I'm gonna just scrape this guy Oh, I love that!
You've got a three layer system,
almost like you're breading a cutlet,
but you, you've got it ready to go for cinnamon roll.
And a lot of times too, guys,
the rolling pin is great, but use your hands, right?
I'm gonna kinda like, stretch this,
'cause I wanna roll this into a rectangle, right?
So, let's go this way.
I gotcha.
So, now that we got this rolled out, right.
I'm just gonna lift the dough a little bit,
just to get a little air.
Make sure it's not stuck.
All right, so, now that we have that done,
I'm gonna take our butter,
and you know, don't be cheap with the butter, baby.
Butter makes the difference, and it's why
it's important, too. Butter makes everything
better, baby. (laughs)
You know it.
But even salt, people don't realize how important salt is
in baking, because if you don't put enough salt in,
you don't taste the butter.
The more salt you have, the buttery your biscuit will be.
So, now we got that in there.
And the cinnamon sugar, we're just
gonna cake this baby on Beautiful.
Hoboken style, woo! Woo!
Okay, so now I'm just (Rachael laughs)
gonna kinda like smooth it out
with my hands a little, right?
Make it nice and even. It looks gorgeous.
All right.
It looks good.
I mean, it smells incredible in here.
I already baked one, Rachael.
I, now I know what I'm eating for lunch.
Okay, so now that we got our, (Rachael laughs)
we got our rectangle all set. Right.
We're gonna cut this into, probably like,
I'd say like two inch wide strips.
Gotcha.
Okay, I'm gonna take a buttered cake form, okay?
And I'm going to just kinda roll this
into like a little flower, we'll call it, right?
This kinda reminds me of cake decorating.
They're like roses, they're like cinnamon roses.
Gorgeous. Like cinnamon roses, right?
Like that.
And then, now, I'm probably gonna rip these in half now
to make it easier.
'Cause I got the first one done, right?
You see how that is? Gotcha.
I put that in the center.
Okay, and now we're just gonna keep adding the layers.
Okay, so, now we're gonna Right.
just wrap this guy. Oh, stunning!
All right. So you put
the large one in the center,
to make the center of the rose.
This is one giant rose you're creating.
And I'm making one giant rose.
So, I'm just gonna
kinda take my time, Gorgeous.
I'm gonna wrap this around, right?
So, now that we got this done, Rach, right?
We let it prove Yep.
for another 15 minutes, right?
And it gets like that. Wow, look
at that!
So, then after it grows, we're gonna pop it in an oven.
And this, the trick with this is,
because it's so big, low and slow.
300 degrees for about 40 to 50 minutes.
And you're looking for Wow, that look!
an internal temp of like 165.
Okay, and then - Wow, it really is
Wait, wait, wait, wait. low and slow
that surprises me.
It's gorgeous, guys. Look at that, baby.
Yes! Ah,
you see that, Rach?
(Rachael laughs)
Huh, and then,
bada bing bada boom. Of course.
Everybody's favorite part.
Their icing, right?
Oh, yeah.
Crazy! Mm mm mm.
(several chiming sounds)