[Clip begins] "You ever eat a Cinnabon you have to take a nap halfway through? It's kind of
generous calling that a bun, it's the size
of a beanbag chair. Should I sit it in or
eat it? I can sit and eat it. This is
sticky without pants on..." [Clip ends]
Hey what's up guys, welcome back to Binging with Babish where this week I am using Jim Gaffigan's
stand-up as an excuse to make cinnamon
rolls. I wasn't quite sure what's put on
the table in this first shot so I'm
gonna gesture towards these cinnamon
sticks and then we're gonna move on. I
also want to do things a little bit
differently this week I made two batches...
The first of which I screwed up royally
instead of doing what I usually do and
throwing away the footage I thought it
might be fun to learn from my mistakes.
So you can see how a few tiny tweaks can
make the difference in a recipe turning
out perfectly. Let's start with the
cinnamon roll dough.. into the bowl stand
mixer we are combining 3 and 1/4 ounces
of granulated sugar, 1/2 teaspoon of salt
and, 3 ounces of soft butter we're then
going to transfer this into our glass
mixing bowl because we want the audience
to be able to see what we're up to, and
then we're mixing this slowly at first
ramping up to medium high speed until
fluffy about 1 minute, and then we're
scraping down the sides of the bowl,
adding one egg, and the zest of one lemon
(optionally), and then we're creaming that
together on medium high speed for about
2 minutes until soft, ribbony, and creamy.
And then we're adding everything else 16
ounces of bread flour, is is cool because
the flour can act as a barrier between
the whole packet of instant yeast, that
we're going to add and the salt that we
added earlier. Along with 8 ounces of
buttermilk and then using the paddle
attachment we are mixing this on medium
low speed until just combined, cleaning
off our paddle attachment and affixing
dough hooks. We are then using the dough
hook to knead the dough for a downright
impressive 10 to hold minutes on medium
speed. The dough should be very very soft
and tacky but not sticky kind of like a
really soft pizza dough you should be
able to handle it
without having to wash your hands
afterwards, I mean wash your hands before
and after doing this obviously, I mean
more in a philosophical sense. Once
you've literally and philosophically
washed your hands we're placing this
into an oiled Bowl one large enough so
that it can double in size over the next
two hours. We are covering it, walking
away, and then walking back to reveal wow
this thing has doubled in size. So, to get
to work on this dough we need to check
the oil our work surface along with our
hands and our rolling pin. This is a
really sticky dough and we don't want it
sticking to nothin'. Once you've gotten
to know your rolling pin we're turning
out the dough onto our oiled work surface and
giving it a little bit of a knead, it's
not totally necessary but we're punching
out all the air, and it just feels really
good. and then we are rolling out this
soft, enriched dough to maybe 14 by 18
inches or so. Then we are generously
sprinkling it with a mixture of 1/2 a
cup of white sugar, one and a half
tablespoons of cinnamon, and a quarter
cup of brown sugar and then we're
starting to roll this guy up. This
little-known fact is why this is
referred to as a cinnamon roll. We are
then placing our proverbial cinnamon
roll seam side down and trimming off the
ends, and then dividing into 12 even
pieces you ought to mark this up before you cut it so everybody turns that even, and
then I'd like to introduce you guys to a
little something I call mistake number
one. That's right to start things off I
arranged my cinnamon rolls in too small
a baking dish so they were already
touching before I even proofed them,
which we're doing next. We're gonna cover this and let it proof at room
temperature for about 90 minutes or
until your rolls have grown in size by
about 50% and now they are ready for
baking so we've got our oven preheated
to 375 degrees Fahrenheit but first
we're gonna give these guys a brush down
with butter. This is gonna add some more color
and some more butter flavor how can go
wrong? Into the oven they go for 25 to 35
minutes or until they register 190
degrees Fahrenheit internally. So, as you
can see these guys grew unevenly and
into each other which leads me to...
Mistake Number Two was to cut around the buns. My thought was that this would make
them easier to separate down the line it,
did, but it also kind of pinched the
dough and ruin the texture around the
edges. So next up here we need to make
cream cheese frosting into the bowl of a
stand mixer we are sifting two cups of
powdered sugar I'm going by volume and
not weight because frosting is very very
forgiving, and then we're adding room
temperature eight ounces of cream cheese
and four ounces of butter we're starting
on medium-low speed and then ramping up
the power to cream together until creamy.
But if you ask me a little bit too creamy...
So I'm going to thin this out with a little
bit of heavy cream, you can also use
whole milk until I get a texture that I
think is going to drape over the buns
rather than sit on top, speaking of which,
it's time to frost our buns which leads
me to Mistake Number Three that's right
I let these cinnamon rolls cool almost
completely before removing from the
baking dish and frosting so as you can
see the frosting remained totally solid.
What resulted was a truly delicious
cinnamon roll but one that didn't really
look up to par and whose texture was
just a little bit off... So let us go back
and write these wrongs. Let's start by
oiling and parchment paper-ing a larger
baking dish that is going to more
roomily accommodate all 12 rolls. As you
can see they got about a half inch of
breathing room between them that's
exactly what we want. They're going to
cover and proof for 70 to 90 minutes
until they've grown by 50% they've grown
into each other a little bit, but that's
okay. They're not trying to force each
other out of casserole like last time.
Into the oven for the same amount of
time 25 to 35 minutes until golden-brown
and delicious, and then we are frosting
almost immediately I'll let these cool
for no more than 5 minutes, this way the
frosting is gonna soften and fill all
the nooks and crannies as we extradite
the entire affair onto a cooling rack by
doing this instead of cutting the buns
we can pull them apart as God intended...
and there we go that's what I picture
when I think cinnamon rolls. The last
batch was still absolutely delicious but
this one was more worthy of being part
of the clean plate club and when I say
clean plate club this time I mean that
quite literally. Hey guys so I've just
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I'll see you next week.
