– Welcome to my kitchen. Today, I’m going to teach you how to make cinnamon rolls with a brown sugar glaze. These are awesome because you make them the night before bake them in the morning, and you have delicious cinnamon rolls first thing when you wake up, so let’s get started. All right, so our first step is to combine all the wet ingredients. I am going to start with 3/4 cup of butter milk. So let’s pour that in here. I’m gonna warm it just slightly, on the cooktop.

We’re gonna do one whole egg in the bowl. And then, we’re going to do four egg yolks. I love to make cinnamon rolls around the holiday time, because that’s what my mom used to do. It’s like, so cosy to wake up and it’s cold outside, and you have a nice hot, fresh cinnamon roll to eat. Right, let’s check on that buttermilk. Perfect! And then make sure to stir right away, ’cause you don’t want to cook your eggs. This recipe calls for a stick and a half of butter. I’m only gonna add a stick now, because if you add too much fat in the beginning, you end up kneading forever and you won’t ever be able to fully develop your dough. So we’re gonna add some fat now and some later. So, take a knife out. This is room temperature butter, left it out for a little while. I’m gonna cut it into just some pieces, add it like that. We’re gonna do half a cup of granulated sugar in here.

Set aside your wet mixture, and let’s move on to dry. In a separate bowl, we’re gonna do four cups of flour. In this recipe, I’m using instant yeast, also known as rapid-rise yeast. We’ll put one packet of yeast in, if I can get it open. Whoa! Ah, that’s okay. Okay, one packet of yeast in, and then a teaspoon and a half of salt. Just mix this together with a fork, so it’s nice and combined. Oh, I almost forgot one thing! This is my secret weapon, I’m doing half a cup of cornstarch.

It creates that, you know that nice chewy texture in a really good cinnamon roll? You can achieve that really easily by adding a little bit of cornstarch to your batter. Time to mix the dry ingredients into the wet. Okay, now is the time when you might want to get this out of here, and start using your hands. Move it around the sides of the bowl to pick up any extra flour, any extra dough that’s on there. And we’re gonna keep working it until the bowl becomes clean. Prepare your kneading surface, sprinkle a little flour on there and roll up those sleeves, it’s time to get to work. So, we’re gonna knead this dough until it is nice and smooth and elastic.

Spoiler alert! It will take about 20 minutes, sorry! The point of kneading is, when flour gets mixed with all these other ingredients, the structure of the gluten gets all like, it gets all scattered, basically. You can think of it that way. And by kneading it, you’re basically lining up all the gluten molecules in a line again, and that’s what makes a really good bread. If you have anger issues, this is a really good one. Pow! This actually does work really well. Sometimes if you feel like you’re not getting anywhere with your kneading just smack it down a lot. (dough slapping) Pow! Once you’ve kneaded for a little while, it is time to add in the rest of your butter. There’s a half stick of butter that we have not used yet. Tear your dough apart. Just start adding the butter to it. (twangy double-bass music) All right, so the dough has come back together after adding that butter, and it’s not too sticky anymore, it’s not sticking to my hands. Let’s knead it a little bit more. And then, we’ll be ready to move on to our next step.

Now that the dough is smooth and elastic, you want to bring in a bowl that you have buttered and plop it in there, and then we’re gonna cover it with plastic wrap. Then you’re gonna leave it somewhere warm for about three hours. It’s going to almost double in size. So my dough has risen for three hours. We’re gonna let this sit for a second, while I make our brown sugar cinnamon filling. One and a half cups of brown sugar, a tablespoon and a half of cinnamon. I’m gonna do it by eye. The teeniest pinch of allspice. You don’t want too much ’cause cloves can be a little strong.

About a teaspoon of salt. Salt is important here, because it helps you taste the sweetness better. Okay, mix that puppy up. You wanna roll this into a long rectangle that’s about 18 inches by 12 inches. Do the long side facing you. Next, surprise surprise, we’re adding more butter. I have about four tablespoons of butter here. It’s room temperature. This will help the cinnamon sugar mix stick. Now you get to sprinkle. (bouncy jazz music) You wanna make a nice loose roll, just kinda let it do it’s thing, like this. The beauty of this recipe is that it makes 12 cinnamon rolls, but you can either bake them all at once in two different pans, or you can back one pan of six, put the other one in the freezer and have it for another day. So that’s what we’re gonna do today. Gonna put this log aside for now, and I’m gonna cut this little end piece off. We can freeze that for later too.

(laid-back jazz guitar) I have a 9 x 13 baking pan that I have already buttered. If this was Christmas Eve, I would be putting plastic wrap on this, sticking it in the fridge overnight and then pulling it out to bake it on Christmas Morning, but because I want cinnamon rolls right at this very second, we’re gonna go ahead and prove these and bake them right now. Take it to the oven. I have my oven on 200 degrees Fahrenheit. I’m actually gonna turn my oven off, stick these in the oven, let them rise for 30 minutes to an hour. They’re gonna basically double in size, and then we can turn the oven back on and actually bake them. Turn your oven on to 350 degrees, and set a timer for 25 minutes, and let them do their thing. While they bake, we’re gonna make our brown sugar glaze.

Gonna start with a half cup of brown sugar. Next, more butter, you know. Six tablespoons. Just turn this on to about medium, and stir it until your sugar melts. We’re gonna do two tablespoons of heavy cream, a teaspoon of vanilla, a teaspoon of flaky sea salt. I’m doing a brown sugar glaze instead of a cream cheese frosting, because that’s how my grandmother used to make it. They smell amazing! Let me get one out of here. Oh my goodness! Look how gooey that is. It’s warm and buttery, and cinnamony and delicious, and they’re so moist and chewy on the inside, cannot wait to dig in. Be sure to make these over the holidays! Comment below if you do, I’d love to hear about every single one of them. Have a wonderful holiday and thank you so much for watching! I’ll see you next time.

What? (chuckles) My gosh! .

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