- I'm just gonna preface that I flew
in this morning at 4 a.m.
Which is why I'm just so crazy today.
- But honestly what's kinda sad is that
I did not fly in at 4 a.m.
and I feel like I'm kinda keeping up with your crazy.
(upbeat music)
Hey guys it's Alix, so today is a super special day
because one, I'm gonna be making cinnamon rolls
and two, I don't have to do it alone.
- No she doesn't!
It's Madelaine, what's up?
- You might recognize Madelaine as
Cheryl Blosson on Riverdale.
- I'm in the mood for chaos.
- But today she is gonna be helping me make cinammon rolls.
- For Tasty.
- Madelaine is actually Vegan
- I am.
- Her whole entire life.
- My whole entire life.
These are gonna be so good.
- I always like a challenge as you guys may know
and I haven't made much vegan food in my life.
- You can tell me if they taste different
- I guess I'll be the judge of that.
Hope this isn't a River-fail.
(upbeat music)
- We're back!
- And we're ready to bake.
Madelaine do you do much baking?
- I'm gonna be honest the last time that I baked,
I baked vegan cinnamon rolls.
- What?
- Like one of my co-stars and it went terribly wrong
we did like a wrap and slapping the dough,
it was just not good.
- Well luckily I am a expert in the kitchen.
Okay.
We're gonna start with our wet ingredients
- Oh, lovely.
So sugar is technically considered a wet ingredient?
- Yeah, actually it is because if you dissolve sugar,
it turns into a liquid.
So we have our vegan almond milk,
vegan butter, organic sugar, and yeast
- Okay wow.
- Into our bowl.
- This is already to wishful for me.
- This almond milk is room temperature
and the butters just melted so it's a little bit warm.
- We're doing this.
- Sugar, we'll hold on that.
Let's mix this up first.
- This smells disgusting,
smell it. - Yeah it's yeast.
Oh it's alive.
- Is it vegan though technically?
That's like another ethical question I think--
- More things to google.
Do a little sprinkle, sprinkle, all across the surface
of the, perfect!
- I was born to sprinkle yeast baby.
- Yes girl!
Okay now we have to wait.
So as we said the yeast is alive so it needs to activate.
- It foams right?
- It starts to foam yeah oh my gosh.
- Well yeah, I made these a year ago.
- Oh right.
- Tell me a little bit about yourself.
(laughs)
- What do you wanna know?
- How long you worked at Tasty for?
- Just over two years now.
That's a lot of videos.
Do you cook?
- Okay well as a vegan you kinda have to but
I'm not gonna say I'm good at it.
I'm more of like, I eat for nutrition purposes.
- I eat for just pure enjoyment.
See, it's really foaming up.
- It's like kinda moving.
- I think that's you shaking the table (laughs).
- It's alive!
- But yeah, oh.
(timer beeps)
timer.
- The yeast is ready.
- We've got the flour.
- I've got the flour.
(laughs)
- Do I just dump it in there?
- Into our wet mixture.
- There you go.
- Get that right in there.
Salt will kill your yeast, so you don't wanna do that.
- This is really sad.
Like are murdering right now?
- Well no, we're trying not to murder the yeast.
So you're gonna add that in.
- Okay.
- Pro, salt adder (laughs).
- Thank you.
- Wooden spoon.
- Stir away, show me how you do this.
- You want me to do this?
- Yeah show me how you do it.
- You know, it's really hard,
there's a specific technique.
- I just feel like this is where I'd start messing up.
- (laughs) It's stirring so I'm gonna
switch you out cause my arm's tired.
- Good thing I didn't get my workout today.
- I know.
- Man, you guys make this look so easy.
This is actually. - You know we do
we cut out all mistakes. - Not in behind Tasty.
- Not in behind Tasty, keep going girl, keep going.
- I'm working up a sweat in. - I know see, see
- The kitchen baby. - I literally,
I canceled my gym membership
because I do this all day long.
- That's right.
- And that is a vegan cinnamon roll (laughs).
- Honestly, basically (giggles).
- Do a little scrape-y scrape,
a little tap-y, tap.
- U huh.
- And a little plastic wrap.
So we wanna cover this up and let this dough rest
for about an hour.
Well we have an hour to kill so,
let's get to know you a little bit.
- Let's get to know you a little bit.
- They already know me well enough (chuckles).
So what's the go to meal that you cook?
- So I do like a red lentil pasta.
- Ooh.
- With like sauteed garlic and olive oil.
- Aah.
- And some steamed spinach.
- There you go. - There you go.
- She's a pro guys!
So you said you're a big fan of Tasty,
what is your favorite video?
- Oh my god, don't make me pick,
the giant macaroon?
- Yeah giant Macaron!
- Giant macaron.
I like em all though honestly,
like this is my morning routine,
I get a little cup of coffee from downstairs
I walk back upstairs and I watch Tasty videos.
- How do you take your coffee?
- Pea milk.
- Pee milk?
- P-E-A, pea milk.
- (laughs) I was like what do vegans eat nowadays?
- It gets a little weird.
- I actually,
very much prefer, almond and coconut milk
to regular milk.
So you know what?
I'm kind of a vegan (laughs).
- Kind of.
- So we're gonna unwrap this.
- This is when it starts getting really intense.
- It is a little intense. - Right.
- But you know what?
I'll walk you through it.
- Can't wait.
- We're gonna put a half a cup of flour
onto our dough.
- Wow.
- There you go.
It's a lot of sprinkling in this recipe (laughs).
- I can attest to that.
- I'm just gonna work the flour into the dough.
- I'm like mesmerized.
- So it's not sticky, I'm gonna turn this
out onto our table.
I can get that extra flour onto there
cause like it'll be good for kneading.
- A seasoned pro.
- I know dough (laughs).
- Why do we keep rhyming?
- I don't know (laughs).
That, did it again!
(laughing)
- You can over knead right, isn't that a thing?
- You don't wanna over knead it
because that will be really tough to work with.
- So, how do you know it's over kneaded?
- It's just you know, - a feeling?
- You gotta get that touch.
When you're kneading you wanna work with the heel?
- I think that's the heel of your palm.
- The heel of your palm. - Yeah.
Well if it's not, it is now.
- So just kinda like work it,
do a little pull-y tug,
yeah there you go.
- Do it, oh my god.
- Do you remember this part from a year ago?
- I don't think I did this part.
- Oh.
- I didn't have a rolling pin either
so we had to get a little creative.
- You know, you can actually use a wine bottle.
- Didn't know that at the time.
(laughs)
We wanna make it like a nice kinda like round ball.
- You are doing this so quickly and not even like looking
she's like.
- And then we're gonna put a towel on it
and it will disappear.
Just kidding (laughs).
We just wanna let this sit for about five minutes
so it kinda loosens up,
cause it will be really hard to roll out (laughs).
Okay,
set another timer.
- Oh cute I didn't know I could do that
cause I'm wearing an apron.
(joyful music)
- Our dough is still here,
the rolling out of the dough.
- Another step that I skipped.
- (laughs) What?
What did you do?
We're gonna sprinkle some flour down,
just to make sure our dough
doesn't get stuck to the surface.
And then we're gonna use our, this is a massive rolling pin.
- Doesn't it usually have a handle on the side?
- It's more like a baseball bat.
- I'm gonna give you like a border of flour.
- Okay and that's where I should get to?
- As your guide.
- Okay.
- You need to get to there.
- Alright, no pressure.
- Good luck.
- Woo woo.
- Looks good.
- Oh yeah.
Do I just keep doing that?
- You've got two rolls out of that.
- Uh oh.
- That's good, just put it back.
You can do a little, oop.
- Oh wow.
- Yeah, you know.
- Oh okay, a little fancy.
- There you go, it's all in the wrist.
you know, don't be afraid to just get your hands in there
if you need to kind of reshape where it's going.
- What shape should it be?
- We want a rectangle.
- Rectangle, okay.
- Okay so lets do.
- This way?
- Yeah that way.
there you go.
- You know.
- Yeah.
you know what?
We're looking pretty good it's rustic.
- It is rustic.
- That's my word for when things are--
- Looking beautiful?
- Yeah.
- Aww she's so pretty.
- She's very beautiful.
Rustic.
So we're gonna take-- - All that butter?
- That's the beauty of a cinnamon roll,
butter.
So I'm just gonna lather the softened butter kinda onto
our dough.
Do you eat a lot of vegan butter?
- I mean like, on my toast sometimes.
- I do like a nice coconut oil,
wow I'm like so much more vegan than I thought.
- You are like a pretty much a vegan.
- You wanna go for that?
- Let's do it!
Should I be faster?
I feel like I should be like. - No.
Whoa double time,
when you use your hands, the warmth of your hands
will kinda melt the butter so it's a little bit easier.
- Sounds like you really wanna use your hands.
- Okay maybe I do.
- Okay, just go.
We'll do it together.
- Just do, kinda break it down.
See you get the spactula and I'll do the hands.
- Gorgeous, I love this.
Is the best part of your job eating it?
- Oh for sure!
Yeah we eat all day long.
- That's such a great thing.
- Is it?
Now we have more sugar,
if you wanna give that a good sprinkle all over our dough.
Oh. - It's really sprinkly.
- You can probably just (laughs).
- It's going really well.
- Brown sugar has molasses in it,
so it won't sprinkle as nicely as a granulated sugar
but it gives a really great like deeper flavor,
than white granulated sugar would.
- It's so beautiful.
- I know it is really beautiful.
- Gold flakes.
- All that sugar.
- Delish.
- Make it rain,
sugar baes (laughs)
and now the cinnamon,
our final ingredient.
- Wow.
- Cinnamon smells real good,
you really can't mess this up,
that's the beauty.
- That's why you picked this one for me.
(laughs)
- The two of us together, make an excellent team I think.
- We wanna get a really tight roll,
so I'm just gonna kinda tuck this side in
and then work my way down
and then I'll start working my way back.
- Oh wow, it's like a very small roll.
- No, it will grow.
- The cinnamon will be great
but I didn't realize you do it so tight.
- If it's not tight then you're not gonna get that
nice spiral looking roll.
You know, go slow,
baking doesn't have to be stressful you know,
just use this time to--
- Think about all the good things in life.
- Yeah!
Sugar, spice and everything nice.
That's basically what a cinnamon roll is.
- Wow! You're so right.
There we go.
- Perfect.
Okay.
- Right.
- And you actually did that perfectly
because we wanna land it on the seam side down.
Let's chop off these ends first,
cause that's just kind doughy you know.
You don't wanna eat that.
We're gonna cut this in half first.
(jazzy music)
And again I like to eyeball things.
- Live your life.
- So, we'll have you.
- I'd like you to cut the first one,
just so I know what size it is.
- I'm just gonna cut this roll, okay.
- It actually looks a lot more difficult
than I thought it would be.
- But you know you can kinda reshape it.
How cute is that? - Cute.
- Really cute right?
- We should name him
Sammy the cinnamon roll.
- Aww, well we're gonna eat you soon but.
- Sorry.
- Do I just shove him in?
- Now we can just place them in, yeah I mean
there's no rhyme or reason.
- Absolutel strudel.
- Oh I love that.
- You've never used that in the kitchen?
- I've never heard that.
- Alright.
- Perfect.
- Look at how cute, look at my hands
so cute!
- Honestly your hands are probably gonna be really soft
so, we're gonna cover this up with plastic wrap.
So now we wait again (chuckles).
- How long this time?
- 30 minutes.
- Cinnamon rolls are an all day process.
- They are!
Ta-dah!
- Oh my, oh my.
- The thing I love about when things kinda poof and rise,
is that they look so much more beautiful,
cause it kinda fills in the gaps.
- Right. - and stuff.
- Ah.
- And now it's time to bake.
- Oh wow, this is the best part
because then it starts smelling good.
- Yeah.
Now we're going to bake these for about 35 minutes,
in a 350 degree oven.
Super simple.
- Wonderful.
- Beautiful.
- Ta-dah!
- Alright.
- So now that our rolls are in the oven,
we're gonna make our icing.
So it's actually super simple,
just some more organic powdered sugar this time.
- I thought that way flour this whole time
I've been looking at it.
- Eww. - I was like ewww.
That's why I was looking at it so weird.
- So I'm actually gonna mix it in our liquid measuring cup
because oop,
you can do the honors.
- Almond milk?
- Almond milk, yeah.
smells like nuts huh? (laughs)
and then a little bit of vanilla.
It looks like not a lotta liquid but
once you mix it up it will melt.
(gasps)
- Are you ready for this?
- I don't know if I am.
- I don't know if you are either.
- Ah they smell so good,
ahh.
- They're beautiful.
- They're so cute,
look at Sammy.
- Sammy's so cute.
- The runt of the litter.
- He was the runt of the litter,
but you know, I'm sure he's gonna be delicious.
Do you know what your favorite part of the cinnamon roll is?
- Absolutely I do.
- [Together] One, two, three, Center!
- It's like having two of her in the kitchen.
- Right!
You can't come to Tasty and not have a true Tasty moment.
- Is this my Tasty moment?
- This is, this is the drizzle shot, rustic remember.
- What I love is like not covering them completely.
- Right.
- I think can we still wanna see the spiral.
- They look so good and they smell even better.
- I wanna eat one now.
- Shall we eat one?
I'm just gonna go at it with my hands.
I'm actually gonna rip out the center.
- Oh duh!
- Woohoo.
Cheers!
Oh my gosh, I'm so excited.
- Center, yes! - The center.
- Mmhmm. - Mmhmm.
Honestly I just wanna eat the center.
- [Together] Of all of em?
- Yeah.
- That's all I'm looking at.
- I could not tell you that these are vegan.
- Mwah.
- That's so much for coming in Madelaine.
I had a great time rolling with you.
- Right back at cha!
(laughs)
- I don't know how you sign out Tasty videos!
(laughing)
- We're done.
(cheerful music)