How to Make Cinnamon Rolls

How to Make Cinnamon Rolls Hello and welcome to episode 5 of Don’t Call Me Martha let’s make Cinnamon Rolls. Today we’re going to make cinnamon rolls to start with we need to scald the milk. You put 4 cups of milk into a pan and put it on the heat you want it to warm up until you see little tiny bubbles around the outside edge but you don’t want it to boil. You can see that it’s steaming a little bit and there’s little bubbles forming around the edges of the pan and you want to keep stirring it just once in a while to make sure it doesn’t burn on to the bottom of the pan and this is just about ready. Okay we got 7 tablespoons of sugar that’s a half a cup minus a tablespoon and we’re going to throw in one cube or 1 whole square of butter. It’s a ¼ pound or half a cup probably you want to measure it. We’ve cut it up into small pieces so it will melt faster. Now we pour our scalding milk on top of the butter sugar and we’ll melt that butter and we add 1 tablespoon of salt. You see the butter is melting and when it’s cooled down to where you can stick your finger to in it then add 2 beaten eggs and a packet of yeast or if you don’t have a packet we have ours in a jar, a packet is about 2/4 teaspoons and stir it in. Now that our milk is cooled and the butter has melted the sugar and salt and yeast turn all in there in the eggs now we start adding our flour. This recipe takes about 12 cups of flour so scoop in about 4 and then stir and then keep adding until it’s a thick dough and it’s time to start kneading. So we got about 8 cups of flour in there and you can see we’re stirring up. I’m going to kind of beat it with your spoon until it’s fairly smooth and then add the remaining flour. Okay we got about 11 cups of flour in here and you can see it’s a little bit sticky. It was getting too hard to stir the spoon so I’m using my fingers. Don’t be afraid to get your fingers in there. You might want to take off any jewelry. You don’t want that 3 karat diamond ring covered up with dough. So we’re going to add about ½ of the last cup of flour and hopefully that will get it un-sticky enough to knead. Okay put some flour down on your counter top. It’s pretty heavy right now because it’s a really soft dough still in the middle eventually soak that all up and then just walk your dough out here and try to get as much as you can out of the bowl and start to knead and if you try to get the dough of the your fingers your just going to rub it off with some flour and you want to knead it until the dough is elastic and smooth and that will take all about 10 minutes. So if we fold it and push it down; turn it, fold it and push it down. Now as we’ve been kneading it gets a little sticky we put a little more of the flour on the board so it doesn’t stick and that’s where we use the remainder of that 12 cups of flour is black. When it is starting to feel real springy and elastic and smooth you know it’s ready so hold it under. Pour a little bit of oil into your bowl after you’ve washed it. You got a tablespoon in there. Only if you make pizza crust we use extra virgin olive oil but I don’t recommend that because unless you like olive flavored cinnamon bun so I use canola oil or you can use corn oil or something like that. Take your glove of dough and pout it in upside down smear it around until it has gotten good and oiled then flip it over so that the whole surface is covered with oil and the boil is nice and we cover it with plastic wrap and we let it sit till the dough is doubled about an 1-1/2 to 3 hours. Okay you can see that our dough has risen to double the size so we take our plastic off and we just dump it out of here on to a clean cutting board. Now cut this up into 2 separate amounts because our chain board is not enough so we’ll cut it in half and our knife there will do it and we put it back into the pan and cover that. Roll it out in big rectangles. You could see we lined our pan with paper or you can use butter on pan your choice. I’m going to roll it out into a rectangle. After you rolled your dough out it’s about 12 inches by about 16 or 18. Smear on some butter and I usually use 2 to 3 tablespoons of softened butter and you just put a nice even coat on your dough like that and then you’ll mix together so you cinnamon and sugar at ¼ cup of brown sugar and about a teaspoon of cinnamon and sprinkle that on the top. Sprinkle the sugar on the sugar and cinnamon along even again this is a ¼ cup with a teaspoon of cinnamon but that’s only for a quarter of the amount of dough. Now you could always make the smaller amount of dough but I figure if you’re going to make dough or go through all the trouble of kneading it and everything might as well make a big batch. You can always put these in the freezer. You can freeze them before they raise the second time so as soon as you put them with the pan right there you could throw them in the freezer or you can let them raise— and you throw them in the freezer if you put them in the freezer before you let them raise then you can only put them out and let them sit for about a day before you bake them now if you raise it before you put it in the freezer then you’re going to have to let them sit up for quite a couple of hours until they raise. We’re going to tuck this in. Most of your recipe will— and you can if you like but it doesn’t usually stay shut. There’s no point. Now you going to want to put your rolls about an inch to an inch and a half thick. Go ahead and stick them in your pan. You can see these are pretty tucked in pretty tight because we didn’t want to have to get another pan. We could have done it in say that many and this pan and then a few pan we that’s okay because instead of spreading out these will spread up. Here they are ready to go into the oven. Here they are just out in the oven because they sound tall when you tap on them sounds like someone knocking on your door. I think they total can pout a glaze on them either just a plain butter cream frosting or a glaze made out of brown sugar and milk. Alright good morning, well I’m not Martha slept in this morning so she left the task of making the butter cream frosting to her able men in the family. So we’re starting this morning with about a half recipe of the normal butter frosting and you have 3 tablespoosn of butter which we’re going to put in our bowl and we’re going to mix it up. Then we’re going to add about half our sugar and then we need to add our vanilla for our half recipe that’s ¾ of teaspoon and that has any further we’re doing this. Take ¾ of teaspoon of vanilla and we’re going to do a tablespoon of milk. Gradually add in the remaining sugar so we’re going to keep on blending to so you can see the frosting is just about kind of low to the cream notice the lack of finesse that not Martha uses I mean we men exhibit and not Martha. This is the brute force I’m hungry method of getting our cinnamon rolls ready to eat. Lots of frost do it on there good, good. Yummy frosty, enjoy your cinnamon rolls.