Joshua: "Everybody tries to be perfect, don't over think it" Also Joshua measures the dough for perfection

You punching that dough for some reason made me laugh a lot😂

Finally a bun recipe that is actually good! I'm Scandinavia we have a long tradition making buns, and I don't understand why the rest of the world doesn't use our knowledge on how to do it! But here you are, kneading in the butter at the end, putting butter in the rolls etc. Well done!! If you want a few more tips, I recommend using salted butter instead of unsalted - even putting a pinch of salt in the dough and the filling. It will heighten the flavour! Also, use room temp butter for the filling instead of melted, and mix it with the sugar before spreading it out. Also, why use the water in the dough? Milk all the way!

Written instructions!! *For Dough:* Bloom yeast: Half a cup of lukewarm milk (98 f). 2 1/2 teaspoons of yeast. Rest for 10 minutes. For Tangzhong: 1 1/2 tbsp of all-purpose flour, 1 1/2 tbsp milk, 1 1/2 tbsp water. Whisk together. Put over medium heat. Continuously stir until thickened. In Stand-Mixer: Combine 3 cups of all-purpose flour, 3/4 teaspoon fine sea salt. 3 tbsp granulated sugar. Incorporate. Using a dough hook at medium-low speed, add bloomed yeast mixture, 2 1/2 tbsp water, Tangzhong, and 2 ROOM TEMP eggs. Let mix for 6 minutes until it gains elasticity. Add 1 tbsp water if needed. Once Incorporated: Add 3 1/2 tbsp softened unsalted butter, adding one tbsp at a time. Let mix for 5 minutes. Remove dough from the bowl and shape into a ball. Grease a medium-large bowl and let dough rise for 1 1/2 hours or until doubled. *For Glaze:* In Saucepan, combine half a cup (8 tbsp) butter, half a cup of packed brown sugar, 3 tbsp honey. Over medium heat, stir continuously until thoroughly combined. Let cool. *Shaping the Dough & Adding the Filling:* Once risen, punch dough until slightly flattened, let rest 10 minutes. Lightly dust dough and surface with flour. Roll out dough into a 20-inch long rectangle that's 1/4 inch thick. Bruch surface with 5 tbsp warm, melted butter. Combine half cup packed dark brown sugar, 2 1/2 teaspoons ground cinnamon, pinch ground allspice, pinch nutmeg. Sprinkle over buttered surface with 1/4 inch border. Tightly roll dough from bottom to top, creating a top seal if possible. Trim/cut off 1/2 inch on both sides. Cut dough at 2-inch intervals. Should result in 9 equal buns. *Baking:* In a greased 9x9 square baking pan, add glaze in the bottom, sprinkle in 1 1/4 cup toasted, crushed pecans. Arrange dough equally spaced in rows of 3. Cover with a damp towel. Let rise for 45 mins to 1 hr or until doubled in size. Bake at 350f for 30-35 mins. Tops should brown and glaze should bubble. *Finishing:* Let sit at room temp for 5-7 min. Invert buns onto a serving tray. Tear off and enjoy!

this guy be lookin like if colonel sanders was introduced to avocado toast

Seriously, my favorite cooking channel on KZfaq.

Growing up in the Philadelphia area, sticky buns were my favorite. That was over 75 years ago. Just made these and they equal the ones I used to get at the bakery there. Thanks for the recipe Joshua.

i finally decided to make this! i’ll keep y’all updated edit: finally got to do it today it is rising and i already made the glaze! When i was first making the dough I was worried it wasn’t having that dough texture but you just need to trust the process. I didn’t have a mixer so i hand mixed it, it was actually pretty nice, it’s rewarding when the dough comes out nice after you worked hard on incorporating everything update: (I know it’s super late, I actually finsihed it that day but i forgot to update) the dough was hard to roll into the right shape, and mine was a bit smaller. and he made rolling it look very easy but rolling it was hard bc i wanted to be careful with the dough as possible. in the end, the rolls came out kinda loose. I didn’t have a square pan, i used a circular one instead, it was much more aesthetically pleasing tbh, and it tasted really good! i expected it to be too sweet, since the glaze was just sugar sugar sugar, but it actually wasn’t overwhelmingly sweet like i had worried. the rest of my family loved it too! 10/10 ✨

4:06 Laughed way too hard when he flew in and punched the dough down 😂

“Excuse me ma’am” 😂😂😂😂😆

I made those dinner rolls for Thanksgiving too. No one got them at first as we do a huge spread. I did two batches and they came out so pretty and identical that everyone thought they were store bought. I said, “you know those are home made?” They disappeared in a moment. Everyone loved them. Thanks.

Mr. Weissman, Sir, I applaude you. As a former chef and pastry chef now teacher, I'm a fierce critic of myself, but the wife is the most fierce critic of all and she she did an instant backflip when I made the buns following your recipe yesterday. I recently stumbled over your channel looking for some guidance on sourdough starter and bread. Hats off!!!

Here before all the “you can make my buns sticky” comments

“ Excuse me ma’am?” *deepest man voice ever* “Yes?” I lost it

4:04 "Oh my God, you are the most perfect dough I ever made, I love you

Please josh, you have to take this back. I made them once and my mom won't stop asking for them since. I'm never gonna stop. There's no escape

I just did your recipe, and holy shit man, best cinnamon rolls I've ever eaten, followed every single step and they came very fluffy and decadent, most of my previous buns never come as fluffy as this ones. The caramel pecan sauce took things to another level, I loved it!

When you dropping the how to cook lacto fermented meth ?

I tried this recipe yesterday and my family loved it. I used walnuts instead of pecans and added some lotus biscoff crumbs to the filling. Thank you so much for the recipe!

Sticky buns with fluffy cream cheese frosting will FOREVER be the king of buns

time to force my entire family to eat something I made from watching you this Christmas, last Easter was the cinnamon rolls!

Bro, you're damn right I want those sticky buns. Also, wtf your Close to 1 million!! That's wild!

I made them. They are even better than I dreamed they would be. (And I knew they’d be extraordinary) My dad said “that is the best sweet roll I have ever tasted” This will be in my “make again” file! THANK YOU

Made these last night. PERFECT! Thank you for the recipe. These are the yummiest, stickiest, softest rolls I have ever had. My family agrees! ❤️☺️🤤

Does anyone else say “B-roll” when he does ? But do you wanna know whet else sounds like a modern day doctor sues??? “B-ROLL”

Imma need a apron with “stupid Dumm thiccccccc”

thank you josh for posting these videos i listen to em while i sleep at night so i don’t feel lonely and cry myself to sleep thank you

This is the second time I have made these and I have to say they are darn perfect!!! 👌🏻 😍🍞🧈🧈🧈🧈

Dude, you’re becoming my hero. Love your content.

can we have a series where you just make sourdough versions of everything

“stickiest, dummiest, thickiest” 😂

Soooo I just made these! I been watching this video all day. THEY LOOK SOO DAMN GOOD..(not cooled yet) I made them without a stand mixer... I deserve a heart. 😂😂

if only my face was as smooth as that ball of dough

I could literally watch Joshua's videos all freaking day, In love with this channel!

4:03 “So we got our thicc boi here” Me: 🥺the thiccest boi🥺 **proceeds to beat him down to hell** Me: 👁👄👁

“Mighta said that a little too fast.” 5 seconds later “Anywayyouregonnagetyourstandmixersetupwithadoughhookattachment...”

I love my girlfriend so much for showing me to your channel! I can actually learn how to cook these delicious things without all of Gordon Ramsey's cuts and lack of description. Thank you so much for all of these vids. Your the best. And my god the B roll 🤤😩

I made this last week and it was sooo good 🥺my family was very pleased, the buns were fluffy and soft and the whole thing was not too sweet at all, perfect sweetness! Even after a few days they taste incredible!! I followed the recipe exactly like in the video, with only a lil less of the pecans :)

Can we just talk about how his still opening the cupboard to talk to us... ❤️ It's so personal. Love it! 😊

I made this yesterday , I have been trying to find words to say how much I loooovvvved it , I could not .

JOOSHUAUAAAA let it raise for 1.5 hoours!!! hoow much time do oyou thikn i have

🤤🤤🤤 i just made them today for a christmas afternoon with friends 🖤 the sticky buns are stiiiicky and sweet and amaaaaaaazing 😍 thanks for measurements in grams and lots of love from austria 🇦🇹❤

I made these today and hand's down they are simply the best I've ever come across ,bravo this channel is my new hero!! You've made me a better cook 👍👍👍

Just wanted to say thank you for the recipe, they were fantastic. Made them by hand but the hard work was definitely worth it.

Haven't tried any of your recepies and I'm afraid I have to move back into my old place , where I actually HAVE a kitchen, to actually get started but I'm actually making a list rn and THOSE are on the freakin' TOP ❤️ ALL HAIL THE FOOD JESUS!! Love your content, it's very inspiring!!

This guy can cook AND he’s naturally funny?? AMEN 🙏🏼

Quick! He left the cabinet open! Now’s our chance to escape!

I love when you're in jokey moods like this, your love for baking really comes through

"824K!!!!" That's like 50k more since roughly a month ago! Also, I made you Beef Wellington! Everyone loved it. I probably watched ur video like 30 times in the past week.

josh: “and here we are with the dumby thiccy stickies, we’ll put that one on the apron” also josh: immediate regret

Sir! I have been making milk bread for like 2 years now, then I see this beauty AND IT LITERALLY THE SAME RECIPE DOUGH!! I'm so excited boy oh boy

My father-in-law, a master chef, showed me how to make these. Your recipe is very close to his. He is no longer with us, but he was well known for those sticky buns. For people that like sweet treats - these are great. This video is another demonstration that Joshua is awesome!

Directly when the notification popped on my screen i clicked cuz ur the best ❤️

I imagine Joshua screaming YEET when punching that dough

Made these today and oh my god best recipe I've ever made. The floof of these should not be underestimated

Daaaaaamit... you sweet bastard. You left the ingredients in the description.. I MUST MAKE THESE NOW!

who’s here for a relaxing moment before bed? is it just me? (also, please always watch the ad before the videos so you can support our best guy!)

I was wondering why there was literally no comments, then I realized you just posted this today lol

I made these sticky buns this evening and they were absolutely worth the time and effort involved. These are the best sticky buns I have ever tasted! My husband agreed. These are deliciously wicked! Thank you so much, Joshua, for sharing this recipe and technique with all of us. Any time my family asks me to make something, I check to see if you have a recipe posted. You are my idol!

'give your dough some love, a little kiss, then punch that boy back into the ground where he came from' ah, just like my parents

I love your content, Josh! I have a suggestion from a professional baker - dough is always improved with a 15-20 minute autolyse for the dough to hydrate and relax before kneading or adding fat.

0:01 Mmmmhhhh... Cimenen rolls... my favorite 😂

FROM GREECE WITH ALL MY LOVE. THANK YOU FOR YOUR BEAUTIFUL RECIPES. ❤❤❤❤❤❤❤ I HAVE MADE 4 UNTIL NOW. BUT 4 TIMES THE INGRIDIENS. YOU SEE BIG FAT GREEK FAMILY THAT RECOGNIZE GOOD FOOD AND CLEAN THE PLATES ❤❤❤❤🎉🎉🎉🎉🎉🎉

*finally, a cooking channel that speaks my language*

I’m still laughing at the fly by hadouken

KZfaq: We see that you like gaming videos Also KZfaq: Recommends this

I make these every year on Christmas Day, they’re so good!

i tried this recipe several times. And its really amazing really. That sticky thing makes so special

I love how intensely he concentrates in the beginning, then he turns into a toddler on a sugar high.

As a Swede I approve! Cinnamon buns is my favourite bakery thingy :)

I just made these and let me tell you, THEY ARE HEAVENLY

Instructions (metric) 120ml warm milk plus 9g of instant dry yeast Tangzhong 15g flour, 20ml milk, 20ml water. Whisk - thicken In stand mixer - 443g AP flour, 2g salt, 44g granulated sug Mix Add yeast +55g water Add tangzhong Add 2 whole eggs 6mins mix Smooth - then add 50g of soft butter in 3 lots 5mins mix Shape into ball Rise for 3 hours glaze - 115g butter, 115g brown sugar, 15g honey, stir (no split) Take our dough onto a floured surface - make flat Rest for ten mins Flour both sides Rolling pin it out 50cm long Brush with 70g melted butter (not too hot) Sugar - 125g d.brown sugar, 5g cinnamon, allspice , nutmeg, mix and sprinkle onto sought Roll up dough cut into 5cm pieces Greased pan Add in glaze, then 140g toasted pecans Cover and rise for 45 30mins at 175degC Rest, loosen, flip Eat

Advice to anyone making these in the future, try to eat them as soon as possible, as the caramel glaze makes the bun very stodgy and relatively unpleasant to eat after a day or two! Great recipe though thanks Josh!

Accidentally clicked but happy I did

I come for the aesthetic thumbnails I stay for the delicious food and how to make it I binge your videos and like for the b-roll Your vids are so good I can taste the food through the screen

The quality of the music with headphones is sooooooo amazing

You guys neeeed to make his dinner rolls... they’re like the best things evveeeeer!!!!!

4:04 is inarguably my favorite mood of this year so far. "first give your dough a little love. A nice pat, a nice li'l kiss- And then just PUNCH that boi RIGHT back down into the ground where he came from."

I don't know why youtube suddenly recommended this for me, but its top 10 best videos i've seen on this site

I’m so glad that someone agrees, I’ve never really loved cinnamon roles, but absolutely love sticky buns

4:05 me when i finally find baby yoda

When he reached for the egg shell I thought the mixer was on I was like JOSHUA NOOOO!!!

THE best!! Making them right now for my family to have when they wake up on New Year’s Day. Thanks for this recipe, Josh. It’s perfect for holidays.

A. Everyone looks at me funny when im laughing so hard watching cooking videos. and 2. The cinnamon roll episode needs a B roll!

"First, give your dough a little love- THEN PUNCH THAT BOY BACK INTO THE GROUND WHERE HE CAME FROM" oh my god 😂 5:05 it almost looks like you're using the dough as a keyboard 😂

Made these tonight and omg I'm in heaven thank you for the recipe

This dough punch down scene made my day. 10/10.

“you can make my buns sticky” chain to trigger the top comment 😂 (love ur videos btw i kinda suck at cooking but still try to do some of the recipes)

I did them and they are PERFECT, but little advice: roll them suuuuper slowly

I’m on jaw surgery recovering watching this really cheer me up to get well and make my own cinnamon roll🥺🥰💖

Okay so I made this after making the dinner rolls and they were amazing, the bread was incredible soft and fluffly and tasted delicious

THIS VIDEO IS SO CHAOTIC 'give it a little kiss' 'excuse me ma'am' and tHIS SHOT 2:56 i haven't even watched the entire thing and i'm wheezing. great content luv

the running punch made me laugh more than it should have

Hey I made these over the weekend!! They were a new favorite! Thanks!

I made these right after watching this video for the first time yesterday. They are sooooo good!! But I've modified the recipe slightly by adding diced apples inside and more pecan nuts inside as well.

Josh I love what your doing man! We need the best banana bread recipe! Please

Can’t thank you enough for this ectra orfinary fluufy soft goe cinnnnnnaminnnnn sticky buns. 🤣

Duddeeee i felt it in my soul when he said to give the dough a little kiss, i do that all the time and my mom gets mad at me, glad to know i'm not the only dough kisser😂😂😂💀

Today I made your dough receipe. Forgot to add the tungsten goo until I put dough to rise. Quicky pulled it out, added tungsten, put back to rise. I knew I'd forget the goo! Turned out fine. Used a different recipe for filling, and made creamchease icing. First time making cinnamon buns, and they were delicious! Thanks. Oh....I cut proofing time in half by putting in light on oven. Power outage this moring put my back an hour to start recipe, so had to cut time. No issues.

1:00 got me nearly peeing from laughter at work