Are you ready?
I think you’re looking ready buddy.
Let’s do it!
Hi Bold Bakers.
We are now 7 weeks into quarantine, our crew is still practicing social distancing at home
with their own families.
So Kevin and I wanted to invite you back into our kitchen for some breakfast!
So it is Kevin behind the camera, we have baby George in the corner, and the attire
today is sleepy casual.
So if you’re looking like this then we’re all on the same page.
I think this is the new business casual, I think this is great!
Also we work from home so we can wear this all the time.
We are going to make something I think is really great, also for smaller families and
for right now, we’re going to make a giant cinnamon roll because Kevin and I don’t
make a big batch of cinnamon rolls because we will eat them.
So what we’re going to make is one giant cinnamon roll that we can possibly share,
or have one each.
The first thing we’re going to make is our cinnamon roll filling, because we need to
stiffen it up before we spread it on our dough.
So we have a little butter, Kevin would you mind popping that into the microwave and melting
it.
Alright.
Around 20 seconds.
We are going back.
You can see our whole setup here, and the butter cam.
Thank you for that.
You know what we’re gonna do now is turn on the oven, 400° F, 200° C, and the reason
that we’re going to do that is because these are really fast to make and I guarantee you
this will be pinging by the time these are done.
Okie dokie, still with me Kev?
Let’s do it.
Into our melted butter we’re going to add our brown sugar.
Bless you George, oh!
The recipe for this is on our website in case you’re wondering where the written recipe
is.
Brown sugar in there.
Brown sugar just kinda adds a caramel flavor, you have to have brown sugar when you’re
making cinnamon rolls.
Cinnamon, for obvious reasons.
Then just give this a little mix.
Now what I’m gonna do while we’re making our dough next is I’m gonna put this into
the fridge because you need it to stiffen up before you put in your filling so we’re
just gonna pop this in and get it nice and cold.
Oh great you’re gonna see our messy fridge.
No no!
Don’t look at our messy fridge.
Ok, oh it’s actually looking pretty good.
It’s not it’s a disgrace.
Anyway, dough for our cinnamon rolls, like I said no yeast.
We made this the other day and Kevin, they’re just like really soft, I don’t have to tell
you, but they’re just really soft, buttery, super delicious like super delicious.
Flour.
Okie dokie.
So Gem let me ask you this, what would yeast and no yeast do to a recipe like this?
Well you have to have a leavening agent and traditionally Cinnamon Rolls are a yeasted
dough, so you have the leavening agent, so it’s a breadier dough.
This is a different dough and it’s leavened with baking powder.
There’s our flour.
Sugar.
Little bit of sugar.
Funny thing about cinnamon roll doughs is there’s usually very little sugar in the
dough because it’s in the filling and on top.
So they’re not overly sweet, they shouldn’t be anyway.
That’s that, now we have a little bit of baking powder.
Yeah did you think that was funny George?
George thinks his mommy is hilarious.
Little bit of baking powder, in you go.
And of course, we’re gonna add a smidge of salt.
And why is that?
Because every recipe needs salt.
Either sweet or savory.
Put that in there.
All baking needs salt.
And let me just give it a mix around.
I think the only time we have cinnamon rolls is when we go out for breakfast, right Kevin?
Yeah I think so, again we don’t typically make it because again you make a whole batch,
you know, and we already share all sorts of goodies with people.
We just like, we will absolutely double down on a batch of cinnamon rolls and it’s not
necessarily something that you need, but it’s something that you want so we kinda came up
with this solution of why don’t you make one giant cinnamon roll and we can share it.
It scratches that itch of kind of a big cinnamon roll, and then you’re kind of good.
And you can move on with your life.
In here, a large egg.
Look how happy George is.
He’s just having a good craic over in the corner there.
So egg in there, next you have 2 options here you can add in sour cream or yogurt.
If you have some sour cream hanging out in your fridge after taco Tuesday like we do,
use that it’s really great.
If you’re going to use yogurt use plain yogurt.
If you use greek yogurt, you can absolutely do that, but it’s much thicker.
And then Kevin, a little splash of vanilla extract.
Because we’re fancy like that.
See the good thing about a big giant one is that you can have savory or sweet, you don’t
have to just commit to the one thing.
We’re gonna whisk that up Kevin, with a fork.
You know what I just realized?
I could have gotten away with this and kept going but I almost forgot to add in my butter
to the flour.
So wet ingredients, dry ingredients, now add your butter into your flour.
Like you didn’t forget it, and what you want to do is just rub it in until it resembles
coarse bread crumbs.
So because we’re in quarantine and it’s just us, Kevin and I back here filming again.
A few weeks ago we did an episode and it was oat pancakes.
So they were pancakes that were made with just a few ingredients and no flour.
And we did that one impromptu, just like this one, we shot it on iPhones just like we’re
doing now, in our jammies, and people really liked it!
So we thought we’d invited you back into our kitchen again for breakfast.
OK Kevin, butter’s in there.
Ok let’s add it in.
Ok here’s what you wanna do, add in the majority of your liquid, but just hold a little
bit back ok?
Why is that?
Because with all doughs, don’t add in all the ingredients, or liquid.
Hold a little bit back until you know you need it all.
You might not need it all, could be your flour, could mean your yogurt was thicker than mine.
But you might not need it all so hold a little bit back until you need it all.
And I do need to add in this little bit extra.
But the thing about it is, if you hold it back in the beginning, you can always add
it in after, you can’t take it out.
Then your dough becomes difficult to work with.
So let’s have a little look here Kevin, see look at that.
See what I mean?
That would have made a big difference to your dough, it could have made it quite difficult
to handle.
It wasn’t that the ingredients were weighed out wrong, it’s just that you didn’t need
it.
So just bring your dough together, like this.
There’s the oven.
So we have a ball of dough, we have a clean bowl, those are my rules you know that.
A little bit of flour, on our workspace.
And you want to roll this not too thick, but nice and long.
A little bit of flour on my rolling pin.
So I’m just gonna do it, make it a little bit thinner.
Nice and long.
So we’re talking, around 4 inches by like 18, 20 inches something like that.
Gotta get it nice and long.
Gotta get it nice and long because it’s a big guy, and if it gets too thick just push
it in like this.
Let me grab my butter.
So you only need to leave your cinnamon butter in the fridge for like 10 minutes, because
you need to get it kind of nice like this, so it’s spreadable.
If it’s too runny it will leak out of your cinnamon roll and make really messy situation.
Usually with cinnamon rolls, Kevin do you know what I say?
What’s that.
To do it kind of away, like, a few centimeters away from the border, but for this cinnamon
roll we want to bring it all the way to the border so we can see that cinnamon butter
coming out.
So there’s our filling, we’re all good to go, so now we just have to roll.
Not too tight, just give it a little bit of a pull.
Oh my gosh Kevin look at the size of this thing.
It is giant for sure.
I think, oh my gosh, oh my gosh.
There you go.
Giant cinnamon roll.
Here I have my little cake pan, you’re going to want to put this into a cake pan that can
hold it.
So this is 6 inches, we’re going to put it in there and stand it up and hopefully
it will bake out into the tin.
So this is looking really good I’m delighted with it.
So Kevin, what can we not go without?
Our frosting.
Cream cheese frosting, you got it.
So have some nice room temperature cream cheese, some room temperature butter, like that, you
want this really nice and softened.
Just give these a little whisk together first.
What’s going on George?
Uh oh, getting ready to be nap time.
Powdered sugar, a little bit of vanilla extract, to add more flavor.
I adore vanilla extract, especially in cream cheese frosting.
And all you want to do is mix these together.
There you go, now all you have to do is pop this into the fridge, until your cinnamon
roll comes out of the oven.
We’re almost there, Kevin.
So while our cinnamon roll was in the oven, somebody got a little sleepy and went down
for a nap.
And it’s been around 35 minutes and our cinnamon roll is done.
It’s gorgeous and golden brown, look at that.
You’re gonna let it cool down for around 15 minutes in the tin, but it’s still warm.
Nice and fresh, Kevin check that bad boy out.
That is gorgeous.
Watch this.
Slather it with cream cheese frosting.
Hey the more the merrier, slather it on.
Oh my gosh.
There’s definitely the right ratio of cream cheese frosting to cinnamon roll, oh wow.
Look at that.
Kevin there’s no doubt about it, Kevin we’re gonna have our work cut out for us splitting
this between the two of us.
I know we can do it, oh I know we will!
Kevin come and taste this before it all gets eaten.
I will!
Ok how do we dig in?
I think we just go for it.
You want a fork or do you just wanna double down and go for it.
I’m just gonna go for it, I’m gonna take a bit here.
Oh my gosh, and it’s still warm in the center.
Man look at that.
You know what you can do is pull away the layers.
That’s a good idea, there’s so many layers here.
One giant cinnamon roll, the cream cheese frosting is incredible.
Super delicious.
I did what you do which is take too big a bite.
It’s ok.
You outdid yourself again Gemma, this is insane.
I think we’re in trouble.
Really hope you guys try this, no yeast, super easy to make and a fantastic big and bold
breakfast.
Hope you enjoy.
We’ll see you back here really soon.
What are we gonna make for breakfast next time?
I don’t know, you tell us!