Hello and welcome to In the Kitchen with Matt, I am your host Matt Taylor, today I am going
to teach you how to make one of my favorite treats, Cinnamon Rolls, they are super easy
to make, super cheap, and super tasty. Let's get started. For the dough ingredients we
need 2 and 3 fourth cups of all purpose flour, 1 fourth cup of granulated sugar, 2 tablespoons
of butter, 1 large egg, 1 package of yeast which is about 2 and quarter teaspoons, 1
half cup of water, 1 quarter cup of milk or you can just use all water, and 1 teaspoon
of salt. First we want to get our yeast started. so what I am going to do is I am going to
take my milk and pour it in this cup, and my water, and we will heat it up in the microwave
and I am going to just put it in there for 30 seconds and it should get it hot enough
to activate the yeast. Ok now I am going to take my warm water mixture, you don't want
the liquid to be too hot otherwise it will kill the yeast. Somewhere around 105 to 115
is pretty good. Now what I am going to do is add just about a teaspoon of this sugar
to that mixture, and what that is going to do is it is going to help the yeast. The yeast
is going to feed on that sugar. And then we just take the yeast and we will pour it in
there like that, and we will take a whisk and will agitate this a little bit, and then
we are going to set this aside for about 5 to 10 minutes and let the yeast start doing
it's thing. What this is called, this is called proofing the yeast. Now let's add our teaspoon
of salt to our flour here, and we are going to give that a good whisk, you can also sift
this together if you want. But this works just fine, next put your butter in the microwave
and melt it until it is almost completely melted. Ok, our yeast is looking great, if
you can tell this has got really really foamy, and it has raised probably about almost an
inch high, 3 quarters of an inch, so that is how you know that your yeast is activated
and it is thriving properly, now what I am going to do is I am going to add my melted
butter, now when you melt the butter, make sure it is not too hot, you don't want to
kill the yeast. Put that down there. Now I am going to take my sugar, we will go ahead
and add our sugar in there, ok, we will give that a good whisk. Ok, now I am going got
add my egg here, and we are going to go ahead and make sure that that gets all mixed in
there. And as we are stirring mixing that, we are going to slowly add our flour, and
I will add, I will keep using my whisk until it starts to get fairly lumpy and then I will
switch to a wooden spoon. And of course if you have a stand mixer, go ahead and do that,
but it is not necessary, you do not need a mixer. Your arm is your mixer. Now I am going
to add almost all of it, but I am going to save the rest to add in after the fact. Just
add a little bit more. Now when it gets to about that point, I am going to take my hands
here, make sure your hands are clean, and I am going got use my, kind of just knead
it a little bit inside the bowl, and then transfer it. Ok now we are going to start
kneading. But we are going to want to knead and keep incorporating the rest of this flour
into it, for about 8 minutes. And then the way I knead, you just take it and fold it
over, use your palm like that, and then turn it half turn like that, just like that, half
turn fold, half turn fold push, half turn fold push, and then when starts sticking,
add some more of your flour there, and just keep going. Some people do not like to hand
knead their dough, I like it, it is kind of therapeutic, and you get a pretty good work
out doing it, and we all know that those cinnamon rolls have lots of calories in them, so, I
am just kind of burning off the calories right now, so that I can eat the cinnamon rolls
later. But if you have a stand mixer and it has a dough hook, go ahead and use it. But
I don't have one, maybe some day I will buy a kitchen aid or something like that, and
I will not hand knead any more. Ok our dough is done, and this is what you kind of want
it to be like. Don't worry about little specs of flour on there, but it is nice and elasticy
like that it doesn't stick to your finger. And now what I am going to do is I am going
to transfer it to this bowl, and I just rinsed our the other bowl, and then I sprayed the
inside with some cooking spray, and I am going to just move that around in there, I am going
to just go ahead and cover it with a cloth and let it rise for about an hour. Ok our
dough has risen. It has gotten about double in size. Now what we are going to do, is we
are going to take it out, take that left over flour that we have, and make sure the bottom
of the counter here is nice and floury, and take our dough here. now what we want to do
is we want to roll the dough out in a rectangle. Ok, about like that. K, now let's go ahead
and make our filling. For our filling we want 2 thirds cup of brown sugar, put that in there,
1 tablespoon of cinnamon, more or less, so, I am not going to do it completely exact,
I am just going to toss it in there, about like that is fine. And then we want 1 teaspoon
of vanilla extract, and we are going to put that in there. Let's go ahead and mix this
all together. You can whisk it, you can use a fork, you can use your spoon. So now we
are going to take our butter, our butter has softened, and we are going to just, we are
going to slather this on here like this, look at that butter, ooh yeah. Butter butter butter,
love me some butter. Butter is kind of like bacon it makes everything taste better. Alright,
make sure you get the edges. Now let's take our sugar mixture, and we are just going to
put it on here evenly, now at this point, what you can do also, is you can add pecans,
raisins, you know what ever you want to put in the middle, those are some classic toppings
you know to put in the middle here. It almost looks like a dessert pizza. Now, what we want
to do, is we want to roll it. And what I am going to do is start at this end, and I am
going to roll it towards us, so you want to get it nice and tight here, and we want to
roll it. Ok so I got this 9 by 13 baking pan here. And what I am going to do, I need to
cut this into pieces. I like to grab a knife and I like to make marks, so I wand to divide
it in half, right there, divide that in half, divide that in half, Then what we do is we
grab some floss, this is a cool trick maybe you have seen it, maybe you haven't. Take
floss, make it about a yard long or meter, then we go underneath it right here, and right
on our line, go across like this, and pull, boom. And there you go. Put it in there. And
we will go ahead and do that will all of them. The line is really just for a guide, you don't
have to be exact on this at all, but you do want to keep the sizes pretty close to the
same, so they will cook evenly or bake evenly in the oven, space these out a little bit
better here. Some people throw away the tips, I don't, because you cover it in some glaze
and it tastes just great. Alright, now what I am going to do is take some seran wrap or
plastic wrap here, and I am just going to cover that up, loosely it doesn't have to
be tight or anything. Then we are going to let that rise for about 30 more minutes to
an hour. Ok I have let them rise and they have about doubled in size. And now what I
am going to do is I have some melted butter here, about 2 tablespoons, and what I am going
to do is I am going to put it on the tops here, and what this will do is this will help
them brown as well as add flavor. Remember what I said about butter earlier, I don't
even remember what I said about butter, something about butter and bacon, mmm bacon. Ok now
it is ready to bake. And we bake it in a preheated oven at 375 and I am going to bake it for
15 to 20 minutes until it is nice and golden brown on the top. Ok, I took these out of
the oven and they look amazing, nice and golden brown on the top, wound up taking right around
20 minutes. They look spectacular, and they smell just out of this world, amazing. Now
what we are going to do is let them sit for about 5 minutes, and while we do that we are
going to go ahead and make our glaze. Ok for our glaze we need one and half cups of powdered
sugar or confectioner's sugar, we need one fourth cup of melted butter, and we need one
teaspoon of vanilla extract, and then a few teaspoons of milk, but we are going to put
that in last. So first we are going to take our butter and go ahead and pour that over
that nice sugar, Then we are going to get our vanilla extract, pour that in there, and
with a fork we are going to go ahead and start mixing. ok now at this point, we can add our
first tablespoon of milk. And this is just a classic vanilla icing, alright still too
thick, add one more tablespoon of milk. That is starting to look, starting to look pretty
good. It all depends on how thick you want your icing, or how thing you want it. I like
mine kind of thick, so I am going to go ahead and leave it just like this, so that only
wound up taking two tablespoons of milk. Ok set that aside and we will grab our cinnamon
rolls. Alright so what we do is we take our icing and we are going to drizzle it on. And
if you find that you want more or less then you can do that, you can make some more, it
is really easy to make this icing, or you don't have to put as much on. And there we
have it, super amazing cinnamon rolls made from scratch. Alright the cinnamon rolls are
done. They look amazing and they smell fantastic, I wish you could smell what I am smelling
right now, ooh, I am so excited to dig into one. I am Matt Taylor, this has been another
episode of In the Kitchen with Matt, I hope you enjoyed it. Don't forget to subscribe,
see you next time. Alright, which one should I get, this one right here. Ohh wow!