Sticky Cinnamon Rolls | Home Movies with Alison Roman

There are a few recipes wherein I’m not entirely sure the world needs another version, but then there are times where I am so unsatisfied with all of those other versions that I simply must try to satisfy at least one person (myself) with something else.

Cinnamon rolls are one of those recipes. In my personal experience, they have a lot of issues: too dry, only good day-of, too sweet, too much frosting (why is there frosting), too LARGE. I’m not saying other recipes don’t exist that satisfy some of these issues (people LOVE this King Arthur recipe which uses a very cool flour-hydration method aka tangzhong which purportedly solves for the “too dry/only good day-of” issue), I’m just saying that after a bit of self-reflection it seemed that maybe I didn’t want a cinnamon roll at all.

But did I want a sticky bun? Honestly, no. I’ve never been able to get past the “wet nuts” of it all. But points for being sticky and unfrosted, so I sort of went for a mix between the two, hence the name (Sticky Cinnamon Rolls, rather than Cinnamony Sticky Rolls, which is a real mouthful).

The dough itself is a relatively classic enriched dough, not quite eggy or buttery enough to be brioche, but it comes close. The interior has the expected butter/brown sugar/cinnamon/salt filling which comes across as enough but never too much (who among us?). The stickiness comes from maple syrup, poured both into the bottom of the baking dish and used on top as a glaze. The syrup on the bottom soaks in gently to the bottom of the rolls (like French toast, almost), but also starts to reduce and caramelize as they bake, making it extra sticky and in some places, a little crunchy.

There is flaky salt on the top, but there is no frosting and there is no icing. I repeat, there is no frosting (but there is flaky salt). If you must frost, who am I to stop you, but I would imagine you’ll find the sticky bottom PLUS frosting maybe a bit too much (but don’t let me stop you from trying!).

Re: the baking vessel, I’ve used one 9-inch cake pan and 9x4-inch loaf pan, but I’ve baked these in a 9x13 baking dish before (which requires a bit more time in the oven, but not much). You can also use a cast-iron skillet-- I’ve really seen it all. The buns themselves are to me, just the perfect amount of cinnamon roll for one person, never needing to be “cut in half” (imagine!).

For more on all of this, at the risk of me repeating myself (which I do love to do!), head here for the full read (https://anewsletter.alisoneroman.com/p/a-newsletter-26)
RECIPE & INGREDIENTS:
https://anewsletter.alisoneroman.com/cinnamon-rolls-vid
VIDEO CHAPTERS:
0:00​ Start
0:28​ Intro to Sticky Cinnamon Rolls
1:04 Set up the stand mixer
1:25 Add the wet ingredients to the stand mixer
2:18 Prepare the dry ingredients
3:23 Add the dry ingredients to the stand mixer
4:12 Add the eggs to the stand mixer
5:08 Add the butter to the dough
6:29 When you know your dough is ready
7:30 Proof your cinnamon roll dough
8:04 How to make the cinnamon roll filling
8:38 Prepare the pans for baking
9:19 Roll out the dough
10:26 Add the butter and filling
10:52 How to roll the cinnamon rolls
11:53 Measure, cut, and place cinnamon rolls in cake pan
12:33 Proof the cinnamon rolls for an hour
13:14 Bake the cinnamon rolls
13:37 Finish the cinnamon rolls with maple syrup
14:08 Taste the cinnamon rolls
#CinnamonRolls #CinnamonBuns #CinnamonRollsRecipe
#CinnamonBunsRecipe #HowToMakeCinnamonRolls #HowToMakeCinnamonBuns
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VIDEO CREDITS:
Director/Editor: Daniel Hurwitz
Additional Editing: Nadeer Faragalla
Director of Photography: Dennis Thomas
Sound: Joe Quartararo

Видео Sticky Cinnamon Rolls | Home Movies with Alison Roman канала Alison Roman