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These May Be the Softest Cinnamon Rolls You Will Ever Make! Yudane Method
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Күн бұрынYudane is one of the best methods for making bread dough extra light and soft. And if there is one type of bread that should be extra soft it is the humble cinnamon roll. Someone suggested this to me recently and I was kicking myself because I had not thought of it sooner myself. I’m lucky to have curious viewers who throw some great ideas at me every now and then.
If you are unfamiliar with yudane, then check out the video I made about it.
You can find it in the Principles of Baking playlist. In short, part of the flour of a recipe is mixed with boiling water. The hot water gelatinizes the starch in the flour. The mix is then cooled down and added to the dough. The gelatinized yudane makes the dough super light and soft. It works especially well when combined with some enrichments like egg, sugar, and butter.
Oh, and not to forget the other crucial part of this recipe - the frosting.
Cream cheese, vanilla, butter, and sugar. I could eat this stuff with a spoon and suffer the regret later. It is the ultimate combo which makes these the ultimate cinnamon rolls.
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@ChainBaker Жыл бұрын
📖 Find the written recipe in the link below the video ⤴ 🌾 If you would like to support my work click here ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/
@Jeepy2-LoveToBake Жыл бұрын
These were a BIG HIT at Thanksgiving - in fact I am making yet another double batch today for my niece who is visiting from the UK (two-year work assignment) to visit her family. My sister is a cinnamon roll connoisseur - she just ate the cinnamon roll this morning (two days after I baked them) and she said these are the BEST I have ever made!!!! Thanks again for sharing this recipe.
@mattlevault5140 Ай бұрын
Late to the party again... I'm here because I made your blueberry-lemon rolls recently and they were amazing!
@katsaras1 3 ай бұрын
They look amzing! I use whole milk instead of water and they come out very very soft
@JeffreyCollyer Жыл бұрын
Made them last night. So worth it. Very soft. Wife said they were the best she'd ever had. Such a good recipe.
@chrisarthur6524 4 ай бұрын
I made these for Easter. I swapped half of the Yudane for an aged poolish I've been cultivating. They were excellent. You're channel has been instrumental in my baking. I am in no way am expert, however understanding a few fundamental principles has allowed me to experiment, it's amazing how with only four ingredients, the final product can change dramatically depending on which technique is used. Keep up the good work.
@ChainBaker 4 ай бұрын
Sounds great! :)
@jpeand Жыл бұрын
Proud to say that I was the one suggesting that to Charlie! Thanks for testing it, awesome video as always! Yannis from Greece! ;)
@ChainBaker Жыл бұрын
😉
@jeacasabuena883 Жыл бұрын
I have just went on binge watching about yudane in your channel 😄
@ChainBaker Жыл бұрын
There's more coming soon 😁
@zhi5084 3 ай бұрын
hey ChainBaker! You're my eyes opener in the Dough Universe 😃🥰
@ChainBaker 3 ай бұрын
🌌🚀🥖😎
@mrloudenslager129 Жыл бұрын
This recipe looks really good and the tips for baking the rolls is spot on. Thanks!
@haji727 Жыл бұрын
I like to add some lemon juice to the cream cheese glaze. For the filling I like to add some chocolate chips. Your video is as always, awesome. The rolls look great also.
@TheBereangirl Жыл бұрын
Tucking the loose ends under the rolls...all the wasted years! Thanks for the tips and tricks Charlie! I'll be making these this weekend.😋♥️
@koubenakombi3066 Жыл бұрын
Oh boy! These assassinamon rolls will kill my diet!
@carolynfindley4746 Жыл бұрын
Thank you I really have to make these. You talked perfect and explained you process so it could be understood. I really appreciate this.
@NurseJen_502 7 ай бұрын
Made these tonight and they were fantastic! My dough was a little scary looking at first, but I trusted the process and it came out perfectly. I am a home-based baker who is just starting out with trying to sell my goods. I have learned a lot from your tutorials! It’s much appreciated:)
@Jeepy2-LoveToBake Жыл бұрын
Baked these this afternoon - YUM! I did make 12 smaller rolls which allows me to share with family and neighbors (and keep a few for me 👍). Did I say YUM before? Because - WOW, soft and tender crumb with the cinnamony-sugary-butter swirl and just a dollop of the frosting - perfection!! Thanks for this recipe - I may just have to make this for our family Thanksgiving. Photos have been posted in "Charlie's Baking Buddies".
@ChainBaker Жыл бұрын
I'm happy you enjoyed them 🥰 they'll be perfect for Thanksgiving. If you make them larger they'll be even softer 😉
@Jeepy2-LoveToBake Жыл бұрын
@@ChainBaker Thanks for the recommendation - will make "full-size" as per the recipe for Thanksgiving!
@Jeepy2-LoveToBake Жыл бұрын
@@ChainBaker I baked a double batch for Thanksgiving - made a total of 16 (larger than my previous bake, just a bit smaller than your version). I agree, so much softer and fluffier this time. I packed them (along with containers of cream cheese frosting) as a "to-go" item for everyone to take home after dinner. Photos have been posted on "Charlie's Baking Buddies".
@TitanBichota Жыл бұрын
@@Jeepy2-LoveToBake Hi, did you need any extra cinnamon sugar for that many rolls or the dough/spices ratio is the same? Hope you are having a great day
@Jeepy2-LoveToBake Жыл бұрын
@@TitanBichota I have made a total six batches of these rolls, with sizes ranging from 8-12 per batch. I did not increase the cinn/sugar ratio. Everyone loved them (family and co-workers). I have already been requested to make a 3X batch for our family Christmas potluck
@dilboteabaggins Жыл бұрын
What a great method. You've unlocked what amounts to brioche by hand.
@ChainBaker Жыл бұрын
Here's a proper brioche kzfaq.info/get/bejne/nsVgZrFip9izeY0.html ✌️😉
@Vanessa-pe1fo Жыл бұрын
AAAAHHHHH, I love the tip about folding under the end to keep it from unraveling and leaking!!! Excellent idea. I'm making these tomorrow... I know they will be AWESOME!
@rauleli Жыл бұрын
Seeking for "what is yudane" brought me to your channel, which is amazing! With lot of hints, tricks and hacks for baking even Mexican bread and tortillas! (Add to your list of future projects the "cemita bread", btw). Cinnamon rolls brings me to my childhood, and using yudane looks like makes them even better! Thanks for the advice. I will use yudane for more of the bread I bake. Saludos!
@koubenakombi3066 Жыл бұрын
You landed in the right place! Charlie is the Master Yoda-ne of baking!
@efahall._. Жыл бұрын
The recipe calls for white bread flour, but he is in Europe. The flour in North America typically has a higher protein content, so all purpose flour here is typically a similar protein content to European bread flour. You might also have to play with the amount of liquid to add, North American flour tends to be kinda dryer, and can take higher hydration. I guess all that means is that you have to make a lot of cinnamon rolls to get it just right ;)
@AshleyClaymore 3 ай бұрын
Made these yesterday for my wife's birthday and got a "wow" reaction. Was a bit nervous when starting to incorporate the butter, couldn't believe it would go back to a smooth elastic dough
@kruger4444 11 күн бұрын
I really recommend chilling the dough after you roll it out. 20 mins is enough. Will make a dough a lot easier to work with and cut.
@VishwanathSaragadamRV Жыл бұрын
I made 100g of Yudane, in anticipation of this recipe early morning on Sunday (USA). Magically that was exactly the amount needed, and the rolls came out gorgeous! Holding them feels like holding a cinnamon cloud!
@JohnSantosuosso 11 ай бұрын
You made 100g yudane, so was that 50g boiling water and 59g of flour? The recipe says 100g water 100g flour which would be 200g yudane. I'm asking because I made this with 200g yudane and it came out dense. Of course there are other reasons why this may have happened. But I was thinking of reducing the size of the yudane. So did you use a total weight of 100g yudane?
@kruger4444 11 күн бұрын
@@JohnSantosuosso I am guessing it came out dense, because you didn't proof it enough, or you didn't knead the dough enough to create enough gluten for trapping gas into the dough layers.
@Jeepy2-LoveToBake Жыл бұрын
Baked a triple batch (slightly smaller) - based on a comment you made about prepping the cinnamon rolls and placing in the fridge for an overnight cold-proof (I also reduced bulk fermentation by 1/3). They baked beautifully - brought to the office to share fresh cinnamon rolls and cream cheese frosting. Photos have been posted on "Charlie's Baking Buddies".
@toriwilliams6264 Жыл бұрын
Hi! I’ve been trying to find the perfect “overnight cinnamon roll” recipe for a while. I’d love to prep them in the evening and bake in the morning! Could you please explain a little more of how and when you put them in the fridge? Any info would be so helpful as I’m still relatively new to baking! ☺️ Thank you!!
@Jeepy2-LoveToBake Жыл бұрын
@@toriwilliams6264 There was a comment from ChainBaker to a question from Crazboos about an overnight proof in the fridge - I copied the comments below - Good Luck. Crazboos: Hi. Can I refrigerate the dough at any time to bake at a later date. Possibly before I cut the rolled up cinnamon log before the final 2 hour proofing. If so when can that be done exactly? Thank you in advance. ChainBaker's reply was: You can refrigerate it right after it's cut. Then bake it straight out the fridge on the next day. If you are going to do it this way, then reduce the bulk fermentation time by about 1/3.
@toriwilliams6264 Жыл бұрын
@@Jeepy2-LoveToBake thank you so much for putting all of this together for me! :) I’ve been so timid of putting dough in the fridge overnight, I don’t want to mess anything up! I will try this.
@Jeepy2-LoveToBake Жыл бұрын
@@toriwilliams6264 if you follow ChainBaker’s other recipes as provided, you will be a success. He doesn’t always provide an “overnight” technique for his recipes, sometime the overnight cold-proofing is part of the recipe. I am prepping a double batch of his Whole Wheat/Rye w soaker bread recipe right now and it includes a 24-hr cold ferment process, then you still have to shape and proof it for another 4 hours before baking. Good luck with the recipe - if you want a more sticky bun, check out his recipe for sticky sauciest pecan buns.
@priscilaponcecastaneda6946 Жыл бұрын
Hello!!! What is "bulk fermentation" . Is the dough's first fermentation?i have to reduce the time ?
@gerrywaite5736 6 ай бұрын
Thanks for this. I have been making Cinnamon Rolls with Tangzhong/Udane for a couple of years now, for sale at our local farmers market - very successfully. This recipe though is a game changer. I have changed the Udane/Tangzhong to a 2:1 ration (water to flour) for ease of mixing prior to refrigeration. Because of the volume of dough I need, I make A MULTIPLE the recipe in a 30 quart Rotary Mixer. It comes out great and the finished rolls are amazing!!! THANKS AGAIN!!!!
@ChainBaker 6 ай бұрын
Awesome! 😎
@freedom_seeker06 Жыл бұрын
I just think that Yudane method is more better than tanzhong method. I figured out Yudane method thanks to this channel. Please keep up with good work. You are really talented baker.
@rumbleinthekitchen_Amy Жыл бұрын
Yudane/Tangzhong was a game changer for cinnamon rolls. I have used a complicated Tangzhong method previously but am making these today. Thanks!
@tonydeangelo7317 Жыл бұрын
I cut mine with a piece of dental floss. Slide it underneath, cross the ends over the top and pull. Makes perfect cuts without collapsing the rolls. Great video!
@susanmessenger9052 Жыл бұрын
These were the best thing I ever ate until I made your cruffins. Charlie you are the bomb ! Helping us to bake better with simple ingredients and your methods are fantastic. Thanks again .
@ChainBaker Жыл бұрын
😁👍
@followme8238 Жыл бұрын
Awesome! I just rewatched your comparison of the Tangzong and Yudane methods and thought I'd try them with a cinnamon roll - which you already did!
@bekainman1846 7 ай бұрын
These are amazing. Thanks for showing me how to make them. I upped the cream cheese a bit for more tang. You must have a serious sweet tooth. Chilling the frosting for a little bit let me frost the rolls after cooling for about 15 minutes so i could eat them warm. As is tradition. 😊
@Zeropatience1 Жыл бұрын
Great video, thank you for sharing. :-) I have been folding mine over instead of rolling the dough and cutting long sections and then making two cuts into each individual cut to then braid it, tuck the braid and then bake in a muffin tin. They turn out beautiful. Also... if it helps... maybe not but I found cutting the log to be easier using non-flavored dental floss. Pull it under the log, grab both sides of the floss and bring together at the top, cross the floss and in one smooth motion pull and you'll have a uniform cut every time. :-)
@rednails82 Жыл бұрын
OMG...I never knew you can use the Yudan method to make cinnamon rolls! Thank you for sharing!
@xtdycxtfuv9353 Жыл бұрын
Gonna make these right after I finish writing this comment. It’s 19:00 GMT; I wonder if I will have time… Your recipes never disappoint. I’ve never heard yudane known as a ‘scold’, so thanks for informing me. Scold is Icelandic for poet!
@perniciouspete4986 Жыл бұрын
Charlie may have said "scald."
@xtdycxtfuv9353 Жыл бұрын
@@perniciouspete4986 Oh, homophones!
@denisosipov840 Жыл бұрын
Thanks, it's amazing! I don't make frosting like you, but I make cream from 250g mascarpone + 50g warm milk + 1 table spoon with top of icing shugar.
@Havisis Жыл бұрын
Rarely I'll take hints on baking from youtube but your videos are great! I will test this recipe next time I'll make cinnamon rolls.
@alinapala Жыл бұрын
I've made them a couple of days ago. Big hit among my friends! They really were very, very soft (the rolls, I mean 🙂). From now on, this is going to be THE recipe for my rolls!
@carolseven3802 Жыл бұрын
This is my absolute favorite! I’ve tried lots of recipes. Soon as I finish the last batch from your channel, this is next.
@oochee95 Жыл бұрын
About to turn on the oven and bake these! I've made your giant cinnamon monster bun twice so mixed it up this time. Usually don't eat white chocolate but one of the best chocolates i've eaten was a white chocolate ball dusted with cardamon and had an almond inside it. So i changed the cinnamon for cardamon. Was going to add chopped almonds in the filling but as i'm typing this realized i forgot. Doh! Will chop some up and add to the white chocolate frosting haha. Thanks for everything, mate.
@peterwolfik5827 Жыл бұрын
I love Cinnamon rolls, and looking at this, I’m drooling. Have to make it next weekend
@DeannaWalsh Жыл бұрын
Thanks! I’m an American friend! I think I better get in the kitchen and make some cinnamon rolls! 😋
@michaelangelo86gr Жыл бұрын
I absolutely love your channel. Completely changed my baking game. Is it ok to use a stand mixer for this recipe?
@ChainBaker Жыл бұрын
Cheers! 🤩 Here's my mixer guide kzfaq.info/get/bejne/l5ajlcmIt863hWw.html
@icedmelon Жыл бұрын
Interesting, this Yudane Method I use all the time when making Pieorgi or so called dumplings. For the pierogi dough I put boiling water to flour and I knead it until smooth, and let it rest for 20 min, then I cut into pieces and roll it to wrappers and start filling it. I will try these cinnamon rolls with this method. Thank you ❤
@mariaroquavega5664 Жыл бұрын
"Squishy goodness " is the next level..... This will be amazing for sure! I going to try this and then possibly french bread..( french toast I mean).. I see lots of hiking in the near future
@Abrasjefen Жыл бұрын
Milkbread cinnamon rolls are also pretty soft. Softer than i could make the sponge ones. Might just be that my milkbread skills are better than my cinnaroll skills, though :). Gonna try this one and compare!
@exoticapple9s Жыл бұрын
Definitely I'm making these, I discovered Yudane thanks to you and it has been a real game changer for my baking 💪
@chinacharltan Жыл бұрын
Awesome work bro! I'm learning a lot from you. Just a question, how would you adapt this recipe to include a pre-ferment step? Also, would it be worth the work to do that?
@ChainBaker Жыл бұрын
Instead of a pre-ferment I would suggest cold bulk fermentation. kzfaq.info/get/bejne/rpNoiNJ2zNrYZGw.html
@kato8504 Жыл бұрын
wow cinnamon rolls LOOK AMAZING
@danielleshelbourne220 Жыл бұрын
These look so incredibly soft. Definitely looking forward to tasting them. 😋
@chaosrex5702 Жыл бұрын
I made the Fluffy rolls (which can be found on yt) which use the Tangzhong method. Shortly after making them I saw your video on Tangzhong vs. Yudane and decided that if I make the fluffy rolls again I'd try Yudane. Using Tangzhong did produce cinnamon rolls that are quite fluffy.
@vieuxacadian9455 Жыл бұрын
Looks great . thanks . I use unbleached sugar which contains Molases for a bit more character .
@zoharkiks Жыл бұрын
Finally made them. Came out to be super soft and delicious. Thanks a lot for your efforts. ❣❣
@ChainBaker Жыл бұрын
Awesome! :)
@Csd2583 Жыл бұрын
Putting these on my to do list for next weekend! And thanks for including farenheit temps in your videos too, I dont have to pause your video and ask Alexa to convert to farenheit 😂 😂
@user-rd8me6pv5i Жыл бұрын
Спасибо ! Булочки очень нежные! попробую их приготовить! 👍👍👍 Thank you ! The buns are very soft! I'll try to make them!👍👍
@Its1a2date 4 ай бұрын
I'll sure try. Thanks
@robertogovernara Жыл бұрын
Greetings from Vienna 🥇🥇🥇
@frankh6689 Жыл бұрын
I wasn't sure of the difference between the tangzhong and yudane method. I was sure you previously had a video of buns/rolls with the tangzhong enhancer. Guess not. So I had to go back and re-watch your video that directly compares the two methods. I'm sold now on the yudane because of how much easier it appears to be with as good, if not slightly better results. Thank you for this.
@ChainBaker Жыл бұрын
Tangzhong can be more useful for higher hydration breads because it allows for more liquid to be added. They both have their advantages.
@nikkilovesrocks Жыл бұрын
Perfect timing! I need to make these for Christmas morning so I start with the warm-up batches now 😋
@kenmore01 9 ай бұрын
Craving cinnamon rolls for tomorrow's breakfast. Of course I came here for the best technique / recipe. Wish me luck...
@ChainBaker 9 ай бұрын
You can do it! 😎
@kenmore01 9 ай бұрын
@@ChainBaker Thanks!
@rukh397 Жыл бұрын
Definitely trying this, thanks for the vid!
@armystar90 Жыл бұрын
Man your a genius! Awesome channel, I just discovered it!
@ChainBaker Жыл бұрын
I'm just a regular home baker like everyone else here :) Welcome to the channel!
@armystar90 Жыл бұрын
@@ChainBaker Cool! I thought you were a professional baker.
@ChainBaker Жыл бұрын
I'm a full time chef. Baking is what I spend my free time on 😉
@Romancefantasy Жыл бұрын
Just in time for Thanksgiving! thank you 🙏🏽
@candicew2842 11 ай бұрын
Learning so much. TY
@alfredobotta5922 3 ай бұрын
Grazie.
@ChainBaker 3 ай бұрын
Thank you 🤩
@meow_music_MM Жыл бұрын
I do enjoy your videos and appreciate the amount of knowledge you're giving to people. I've seen you talking about different pre-fermentation doughs like poolish. Also you talked about Yudane in making bread and specially buns. sooo... I've been wondering if we combine poolish with yudane in one recipe for a burger bun! I'm wondering how it would turn out in the end. good luck, mate
@ChainBaker Жыл бұрын
That sounds interesting! I'll add it to my projects list :)
@meow_music_MM Жыл бұрын
@@ChainBaker hmm also I just figured out that baking with whey (sweet whey) as a replacement for liquids in the dough can make a dough better due to higher protein. what do you think about that
@ChainBaker Жыл бұрын
I have heard of this before but have not tried it yet. Another one for the list!
@karenhunt7035 Жыл бұрын
these were wonderful!
@philip6502 Жыл бұрын
Video proof that bad boys can also be soft and puffy. I will try this version and compare to your earlier recipe. I think this will take the blue ribbon. 🌊
@ChainBaker Жыл бұрын
😁
@KetoCookbooksCorner Жыл бұрын
*Delicious* 😋
@rob51860 Жыл бұрын
Beautiful !!!
@halwakka504 Жыл бұрын
7:12 If you're doing the Clap Method of surface cleaning, make sure to remove utensils from the area. I clapped to clean up a few days ago and my rolling pin and dough hook disappeared along with the mess on the counter.
@ChainBaker Жыл бұрын
😄
@jaychunkychains Жыл бұрын
Oh my god, these look amazing 😋
@AzariaYun 11 ай бұрын
I uh, didn’t read the directions and added the butter in earlier xD but I was still able to knead the dough….eventually.
@Jeepy2-LoveToBake Жыл бұрын
Thank you again for this recipe - I will be making your regular Super Soft Yudane Rolls to bring to Thanksgiving - perhaps I'll also make some of these wonderful Softest Yudane Cinnamon Rolls, too! If I actually charged people for any of my bakes, I'd be able to donate more - haha!
@ChainBaker Жыл бұрын
These are the ultimate ones at the moment 😁 You're already extremely generous ☺️ thank you! 🥰 You'd be rolling in it if everyone was paying for the goodies you treat them with 🤑
@Jeepy2-LoveToBake Жыл бұрын
@@ChainBaker You are very welcome - it is well deserved as we all know you won't post a video until the recipe is perfected. 🤩🤩 I can add this to my list of "delicious bakes" on IG. My friends and family use it as their "menu" when I ask - "is there something you would like for me to bake?" 😉
@ChainBaker Жыл бұрын
@@Jeepy2-LoveToBake that is perhaps the BEST use for an Instagram account! 🤩
@Jeepy2-LoveToBake Жыл бұрын
@@ChainBaker I agree!!
@clarabartha1737 Жыл бұрын
God these are beautiful. Will have to make one day.
@ahmedaboulfotouh-1780 Жыл бұрын
Looks amazing bro
@margarethany Жыл бұрын
Edit: i tried it, the rolls was absolutely delish :3 but the frosting was way too sweet for my liking, i ended up not use it, just eat the rolls with morning coffee it’s perfect 😊 I’m about to try to make a sourdough cinnamon roll this week, but i think since it’s my first cinnamon roll i think i need to tryout an instant yeast recipe first, and because it’s using a flour trick (?) (that Yudane thing, i only know Tangzhong) it must be really soft (like tangzhong does to my regular bread) will do try :D thank you
@humanbeing3946 10 ай бұрын
The frosting was too sweet for me too. And it took me less than 100 gm of confectioners sugar to make the right consistency of frosting
@TheMadSlavik 7 ай бұрын
I added lemon zest and a few drops of lemon juice to balance the sweetness
@shenlun Жыл бұрын
I love a good korvapuusti! I know they aren't exactly the same but they are similar
@AngadBhatiaa Жыл бұрын
Discovered your channel recently and you've become my go to everything baking! I'm really thankful to you for creating such informative content. I'm going to give this a try, unfortunately I have a typical deck oven with no fan, what temperature should I be baking these cinnamon rolls at? Any help will be really appreciated 🙏🏻
@ChainBaker Жыл бұрын
I increase the temperature by 10% as a general rule for fan vs no fan ✌️😎
@MrTenkara Жыл бұрын
I'm making these right now! Really fun to make and they came together just like you demonstrated. Great video! Would this dough be a good one to make a cinnamon swirl bread loaf with? Thanks for the great videos, you really upped my baking game!
@ChainBaker Жыл бұрын
Definitely! It would make an awesome loaf 😎
@doremiancleff1508 Жыл бұрын
I've been making your sponge cinnamon rolls recipe with yudane. Good to see you make a video on yudane method. I also been wondering how does cinnamon roll dough fair after overnight cold fermentation, just haven't got to try it yet. Out to find best taste and texture balance for rolls.
@mark970lost8 Жыл бұрын
for cold fermentation you'd have to adjust the amount of yeast in the recipe. there's not really a practical way to know how much more or less it is, since there are way too many variables involved (potency and vitality of the strain you use, temperature of the fridge, even the hardness of water, aka content of calcium and other minerals, has an influence on bacterial metabolism) there are spreadsheets to find on google thar give you a rough idea how yeast population behave at different temperatures though, so if you decide to go through that route, do let us know how your experiment worked out
@moniquehebert178 Жыл бұрын
I always use this method or the tang gong.
@JimRichardHartmann Жыл бұрын
The glazing aside, this is exactly how you make the original classic swedish cinnamon bun, the Kanelbulle. Ofc the original ones are baked in paper muffins forms to be handled easier everywhere. And yes, they really are enjoyed everywhere in every setting and context and place in Sweden. Really the whole scandinavia though, because Norway Finland and Denmark are almost eating them as much as swedes.
@roz472 Жыл бұрын
Hi ChainBaker! First of all thank you for your content it's so great to learn various baking techniques from you. I just have a tiny problem however, my dough wasn't smooth at all after I combined the yudane and the rest of the ingredients. It wasn't smooth and it was pretty sticky. What could be the problem? Thank you 🙏🏻
@zoharkiks Жыл бұрын
How long did you knead for?
@roz472 Жыл бұрын
@@zoharkiks likely less than 10 minutes and i gradually added a little flour but it was still sticky
@ChainBaker Жыл бұрын
Perhaps your flour is weaker?! Adding more flour should fix it. Don't worry too much about smoothness. It can be slightly sticky and rough. Folding during bulk fermentation should go a long way towards making it smoother and tighter.
@Crafty_Chops Жыл бұрын
Thanks
@ChainBaker Жыл бұрын
Thank you, Greg! 😎
@GPoh_99 Жыл бұрын
For a second there I was full-on expecting these to be made with rough puff pastry ;)
@ChainBaker Жыл бұрын
😁
@PaintGuy 8 ай бұрын
I just made these (waiting for final proof) but I added a preferment to see if I could reduce the final proof time and still have good flavor. Hope it doesn’t mess it up lol
@PaintGuy 8 ай бұрын
Update: They were amazing with the poolish. 💯 recommend trying haha
@ChainBaker 8 ай бұрын
Awesome! 😎
@Jeepy2-LoveToBake Жыл бұрын
This recipe sounds and looks wonderful. I think I'm going to start the yudane NOW!! Thank you so much for sharing this recipe. ChainBaker fans! If you haven't already, please share your bakes with family and friends and post photos on your social media channels and of course, don't forget to mention ChainBaker's YT channel and ask them to subscribe - we are now at 119K subscribers and continue to grow each week!!!! 🤩🤩🤩 As mentioned in the video, don't forget to sign up for "Charlie's Baking Buddies" - a great community with other bakers - we share photos, comments, ideas and recipes (172 members strong, sharing over 1000 photos of their beautiful home bakes - yay!!). You can find the link in the Description section (click "SHOW MORE"). Go "Team ChainBaker"!!! 📣📣📣
@philip6502 Жыл бұрын
I'm sorry...who are you? 😂 I am currently writing up a list of "Hopefully Helpful Hints" for using the Flickr group. AND, I doing this after a massive baking fail! Yes, a hot brick is sitting on my kitchen counter as I type. 🤕
@Jeepy2-LoveToBake Жыл бұрын
@@philip6502 ❤❤😂
@Jeepy2-LoveToBake Жыл бұрын
@@philip6502 I'm just a ChainBaker fan, that's all. 😊
@Jeepy2-LoveToBake Жыл бұрын
@@kevinu.k.7042 🙃 Hmm - now the pressure is on 😀. Besides this recipe, I'm also prepping two of ChainBaker's Sourdough Pumpkins - plan to bake them tomorrow after lunch. And another Bourbon Pecan Slab Pie and a batch of snickerdoodles. (requested by family - who will travelling Tuesday morning).
@joer1757 Жыл бұрын
I used your "flying sponge" recipe and found the flour well hydrated and the rolls lasted soft of a few days....
@Rebeca-ez7zj 9 ай бұрын
Hello to you!! I’m just subscribe…..happy to see all your uniqueness and delicioussss recipes……question do you have crepes recipes??….as well as vegetarian filling for puff pastry??……please reply……take care….stay safe….be happy……Rebeca…..Canada ❤
@ChainBaker 9 ай бұрын
No crepes, but I do have fermented pancakes - kzfaq.info/get/bejne/npmDoclyktzOZYU.html Here are two vegetarian puff pastry recipes 1) kzfaq.info/get/bejne/atdzbMdjyZ3WoaM.html 2) kzfaq.info/get/bejne/qMmTq5Bh3pfQZIE.html
@Rebeca-ez7zj 9 ай бұрын
Hello to you!?…..thank you for the reply
@fischeintopfLP 4 ай бұрын
I am trying too make my perfect cinnamon rolls for a while now. They are almost there, but once i put then in the oven they collapse and leave gaps between the layers which doesn't look nice. Now i've red that a too wet dough can cause this. My dough is pretty wet since i thought wetter dough gives better results. Could this be the anwers? Do you have any experience with this? :( Btw i love your videos and your scientific approach to baking made me want to make my own cinnamon roll recipe in the first place.
@ChainBaker 4 ай бұрын
Sounds like they may be over proofed. Try baking sooner. Or just try this recipe and see how it compares. The scald makes them ultra soft!
@annareithmayer3504 Жыл бұрын
Ich habe das Rezept heute ausprobiert und bin begeistert; fluffig wie beim Bäcker nur besser weil selber gemacht. Das Topping ist etwas Süß, ich habe die guten Stücke einfach ohne serviert . Diese Cinnamonrolls gibt es jetzt öfter😁 Ist bread flour= Mehl Typ 550?
@ChainBaker Жыл бұрын
Es freut mich das es Ihnen gefallen hat! :) Ja, das Mehl, das ich verwende, sollte zu T550 passen.
@RikkiMama Жыл бұрын
Thank you for the new cinnamon roll recipe using yudane. These will be perfect for Thanksgiving. Probably going to try an overnight rise in the frig so I can bake these in the morning. @ChainBaker - Have you ever tried SAF Gold Star yeast? It seems to work better with enriched doughs like these cinnamon rolls.
@ChainBaker Жыл бұрын
I use the same yeast for everything and it works just fine. And it's the only yeast in my local supermarket 😄 Edit: it's Doves Farm instant dry yeast.
@kleineroteHex Жыл бұрын
I sure won't need frosting on those yummy things!!!! Did I mention I totally dislike frosting?😁
@ChainBaker Жыл бұрын
They're just as good without it 😁
@kleineroteHex Жыл бұрын
@@ChainBaker better😁
@juliennapoli Жыл бұрын
I want to try with dark chocolate powder.
@filipux 3 ай бұрын
I have been following Ur recipes , interesting videos, for that particular recipe isn't better to refrigerate the yudane overnight?
@ChainBaker 3 ай бұрын
You can refrigerate it, but there is no need I would say.
@filipux 3 ай бұрын
@@ChainBaker true I did 2 batch ,one with yudane overnight, one as you mentioned in your original recipe, it's hard to find some difference, thx a lot to sharing Ur knowledge in baking .
@jamesvoigt7275 Жыл бұрын
These look quite superior. As I watch people brush egg on raw bread, I always wonder if just using your hand or fingers would do a better and more delicate job, especially if you have tons of it to do. Have you had any experience with application by hand?
@ChainBaker Жыл бұрын
I guess it could work better in some situations. Saying that, a spray bottle with a thinner egg mix would work even better in that case.
@virginiavoigt2418 Жыл бұрын
@@ChainBaker Hmmm. Never thought of a spray bottle. You have great ideas.
@wilko251088 6 ай бұрын
Can you cold proof these at any point and bake in the AM please? Chainbaker you’re the best
@ChainBaker 6 ай бұрын
Refrigerate right after shaping. The next day let them come up to room temperature while the oven is preheating ✌️
@wilko251088 6 ай бұрын
Thank you, by the way the cold proof baguettes went down a treat at Xmas 🎄
@wilko251088 6 ай бұрын
Made these tonight, they have come out well. I cut the sheet in half and did a biscoff batch also. Those were for my partner, she doesn’t like cinnamon. It was an experiment and they turned out very well.
@priscilaponcecastaneda6946 Жыл бұрын
These cinnamon rolls look amazing !!! Can i use milk instead of water ? I need to increase the amount of milk ?
@ChainBaker Жыл бұрын
Yes. Milk is only 90% water, so you will need just a little more :)
@priscilaponcecastaneda6946 Жыл бұрын
@@ChainBaker thank you !!!!
@GRAF11113 Жыл бұрын
👍
@peterpan-nr1to Жыл бұрын
Made them and they are amazing! Thank you! How would you adapt the recipe if you wanted to prepare them in the evening and bake in the morning? I tried storing the rolls after the second rise in fridge overnight and then baked them straight from the fridge. They were not quite as soft and fluffy as the ones I baked straight away in the evening 🥲. Also, how come you only advise for 160°C? (Other recipes usually are around 200°C.)
@ChainBaker Жыл бұрын
A long cold fermentation makes for a chewier bread in the end. A lower temperature bake makes bread less crusty and softer, so I like to use it for such recipes :)
@tcbtcb Жыл бұрын
My oven automatically reduces the temperature when I fan bake. Is 320F the end result temperature or the temperature entered into the oven? Example: If I enter 350F and press fan back the oven reduces the temperature to 325F. Wasn’t sure if all convection ovens do the same thing.
@ChainBaker Жыл бұрын
That's a nice feature. Makes up the difference. I think most ovens do not do that though.
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