Sometimes I have the urge to bake things after watching cooking videos on social media. One: because it looks delicious. Two: because it looks easy to make. And three: because it’s a fun challenge.
I found this recipe for cinnamon rolls by Tasty and thought I’d give it a shot to see if I would succeed or fail!
Clearly from the featured image, I was pretty successful at my first attempt. I followed the recipe and directions to a T and it came out really delicious! I’ll give you a few tips that I found useful in this post but you can check out the link to Tasty’s website for the full recipe and instructions.
I converted everything into grams and milliliters because I didn’t have measuring cups like the ones in the recipe. I’ll include both measurements!
- 2 cups whole milk, warm to the touch (480 mL)
- 1/2 cup sugar (100 g)
- 8 tablespoons unsalted butter, melted (118.3 g)
- 2 1/4 teaspoons active dry yeast (~6 mL)
- 5 cups all-purpose flour, divided (625 g)
- 1 teaspoon baking powder (~5 mL)
- 2 teaspoons salt (~10 mL)
- 3/4 cup light brown sugar (165 g)
- 12 tablespoons unsalted butter, softened (~170 g)
- 2 tablespoons ground cinnamon (~30 mL)
- 4 oz cream cheese, softened and cubed (115 g)
- 2 tablespoons unsalted butter, melted (28.4 g)
Making the Dough
- Microwave the milk for one minute. It should feel juuuust slightly warm to the touch. Almost like body temperature.
- I’m always confused about measuring butter. When the recipe calls for melted butter, when do I measure it? Before or after melting? Turns out if the recipe says “unsalted butter, melted” instead of “melted unsalted butter” that means you melt the butter after you measure it out. THERE’S A DIFFERENCE! But for most recipes, it usually means measure it in its solid form.
- After putting the yeast into the mixture, I like to put it into a warm oven that had been turned on for a few minutes and turned off. The yeast rises pretty well in that environment, especially since it’s winter and cold right now.
- Again, once I add the flour and mix everything together, I put it back in the warm oven and let it sit for an hour so the dough can rise until it’s almost double in size.
Making the Filling
- Make sure your butter is softened as much as possible before mixing in the sugar and cinnamon.
- I like to take my spatula and cut it up into smaller pieces so they’re easier to work with. Sometimes I’ll even flatten the butter like I’m spreading the butter on a piece of bread so that it’s not so chunky.
- Gradually add each ingredient so you can get a nice and even mixture.
I made these cinnamon rolls a second time and noticed my dough was wet and harder to roll. It was also pretty humid that day; it really does make a difference! I didn’t want to add too much flour to my dough so I just rolled the dough as best as I could. It still turned out tasting great because I added an extra 1/2 serving of filling. Super cinnamon-y. It wasn’t as flakey as the first batch but everyone who had one enjoyed it!
I looooved watching them bake in the oven. They looked so beautiful! Honestly I didn’t think I would succeed because I never made bread with yeast before. It was a little bit intimidating because it seemed like something that could easily go wrong if not done correctly.
Final product! I’m very happy with the results and I had a lot of fun. I definitely recommend this recipe to anyone who wants to make home-made cinnamon rolls. I didn’t have any issues with the recipe which is great because occasionally when it comes to Tasty recipes, following their exact measurements do not yield the same results.
What is something you want to see me cook or bake next? Leave them in the comments down below! If you do use this recipe, let me know how it went for you.