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!