-I think New Jersey probably has
some of the best bagels,
though, right?
Yeah. I would have to give it
to New Jersey,
maybe even over New York, but
don't tell anybody I said that.
But this is cinnamon rolls,
so we don't have to talk
about bagels.
♪♪
Hi. I'm Melissa Weller.
I'm the head baker
at High Street on Hudson,
and I'm making cinnamon rolls
with buttermilk glaze today.
We're going to start
with our dough.
Add milk and eggs
to the mixing bowl.
This is essentially
a really wet brioche recipe.
And then the flours
are whole wheat flour
and all-purpose flour.
About 30% whole wheat
and about 60%, 65% all-purpose,
and I like to add
the whole wheat
because it adds more flavor
to the dough.
So we've got cardamom that goes
into the dough
for flavor in the dough.
I just like the combination of
cardamom with cinnamon together.
It adds a little bit
of a spicy note to it
and a warmth to it
that complements the cinnamon.
Add all of the dry ingredients
on top of the milk and the eggs.
Sticky buns, cinnamon rolls
are all generally made
with some type of brioche dough.
Brioche dough
is an enriched dough,
so what that means
is it has added fat in it.
Butter, for example, is obvious.
Oil can be another fat.
Eggs have fat in them,
so that's an enriched dough.
So it's low speed for 3 minutes,
and the purpose of low speed
is just to combine
all of the ingredients together
before you start
kneading the dough.
And we haven't added
the butter yet
because we want to develop the
gluten before we add the butter.
Butter hinders the gluten
development in the dough.
But you essentially just want
the dough to come together
before you start,
like, turning it up.
Okay, now I'm going to turn
the mixer up to high
and knead the dough
for about 5 minutes.
So different types of
whole wheat flour
absorb moisture differently,
so the flour that
I'm using right now
really absorbed a lot
of the liquid in the dough.
That's fine.
It's all going to be great
in the end.
And I'm going to add the butter.
It's perfect.
It's nice and soft
and still cool.
You don't want the butter
to be too soft,
and you don't want it
to be rock hard.
We're going to mix the butter
into the dough on low speed,
and if it's rock hard,
you're going to end up
with little butter lumps
in your dough
that are never going to go away.
I usually like to keep
the butter
mixing in the dough somewhere
between 5 and 10 minutes.
If it takes longer
than 10 minutes, which is okay,
it usually means the butter
wasn't quite soft enough.
Like, sometimes you want
to scrape
down the sides
of the bowl partway through
to make sure that it's
all homogeneous with the butter.
This is looking pretty good,
and I'm going to scrape
it down one more time.
This is, like, about a little
over 5 minutes,
and it's a little not mixed
on the very bottom
of the mixer bowl,
so I'm going to just
use the spatula
to sort of finish
blending it in by hand.
I went to
the French Culinary Institute,
which is now the
International Culinary Center.
I went back in 2004.
I started working in kitchens in
the late '90s in San Francisco.
I was a chemical engineer,
and then I just hated my job,
and so I moved to --
Well, I was in Pennsylvania,
and one day I said,
"I'm moving to California,"
and so I got a job
in the front of the house
in restaurants in San Francisco,
and then it took me
a few more years
before I ended up moving back
to the East Coast,
and then I've been
in New York ever since.
I'm just going to
cover this with --
You can use a kitchen towel
or plastic wrap, either.
It doesn't really matter.
It's going to sit at
room temperature for 2 hours.
While the dough is resting,
we're going to make the filling.
It's dark brown sugar,
butter, cinnamon,
and then
it's a pinch of sea salt
because I love salt
in everything.
Just mix on low speed.
The important part about
the filling
is not to add any air
into the filling
when you're mixing it,
so just keep it on low speed.
You could totally use
light brown sugar.
You could change the spices.
It doesn't have to be cinnamon.
You could put more cardamom.
You could do black pepper.
You could add some orange zest,
anything like that
to spice it up,
but the key is the ratio
of the sugar and the butter,
keep that the same.
What I like about brown sugar
is that it has molasses in it.
It's more melty and oozy.
And you could potentially
substitute with white sugar.
It wouldn't have
the same gooey effect.
The other key about this
is keep it at room temperature.
So you can make it
ahead of time,
but don't let this get cold
or else you're not going to be
able to spread it on the dough.
So the dough has been
sitting out for 2 hours,
and now we're going to pat it
out on to our sheet tray.
If I start touching it
with my fingers,
it's going to stick to them,
so I wet my fingers
with a little bit of water
and then that makes it really
nice and easy to pat out.
This is sort of like
a nice little preshaping
so that when we roll it out,
you end up with, like,
a more even rectangle.
So now this is going to go
in the refrigerator.
The dough has been chilling
for 2 hours,
so we're going to take it
out of the refrigerator
so that we can roll it out.
When you have a wet dough
like this,
once it's chilled,
it's really firm,
so you could pretty much take it
off of the sheet tray
and peel the paper off.
It doesn't stick
to your fingers,
and then you're going to put
a little flour down
on the bottom
and then also on the top.
We're going to roll it out
to 12 inches this way
and 16 inches this way,
and I like to sort of
move it around often
so it doesn't stick
to the bottom.
This is 12" and this is 16",
so I'm going to spread
the filling on it right now.
Because it's cold out today,
this is a little more firm.
It's a little more tricky
to spread,
so we're just going to go
a little slow on it.
I'm going to stop
and start to roll this up.
I'm going to just gently roll it
into a log.
There we go.
Once you get it going,
you can
just sort of push it along.
Great. This our log.
So now I'm going to just --
I just pick it up,
make sure you sort of, like,
get underneath of it,
and then move it on
to the sheet pan,
and I like to chill it down
before I slice it
because it makes the slices
a little bit more neat and even,
so I'm going to put this
back in the refrigerator
for a little bit.
This was chilled down.
Now we're going to cut it
into 2-inch slices,
so you want eight pieces,
so I'm just going to eyeball
halfway down the middle.
♪♪
I usually put the nice side up.
The cinnamon rolls
are going to proof
for an hour and a half
at room temperature,
somewhere warm
with a little bit of a towel,
or they can go
in the refrigerator
and I can bake them the next
morning, which is my preference
because then
I don't have to do any work.
I just wake up the next morning
and pop them in the oven.
Okay, now the cinnamon rolls
are ready to go into the oven.
The oven is at 350 degrees,
and they bake
for 45 to 50 minutes
until they're nice
and beautiful golden-brown.
♪♪
So we're going to let
these cool down,
and while they're cooling down,
we're going to prepare
the buttermillk glaze.
It's just confectioners' sugar,
buttermilk, and salt.
Salt is the magic ingredient.
You want to whisk it together.
If it's lumpy, you can pass
the confectioners' sugar
through, like, a sifter.
Sometimes when it's lumpy,
I try to whisk out the lumps.
Sometimes I'll do this,
like, let it rest
for a couple of minutes,
like, 2 or 3 minutes
and then whisk again,
and the lumps go away.
Let that sit for a second,
and then we're
going to unmold --
This cooled down quickly.
Oh, that's nice.
Okay, so now I'm going to
take the glaze
and spoon it over
the cinnamon rolls.
♪♪
♪♪
Don't want to let any of
the glaze go to waste.
You have to use it all.
So it's ready to eat, right?
Oh. Oh, this is perfect.
Oh, wow.
There's, like, oozy
buttermilk glaze down here.
Okay, it's pretty awesome.
It's really good.
I like how the glaze
and the filling
make it sort of oozy.
It's the center part with
the filling that's, like, oozy.
It's, like, the moist part of it
is the center part.
It's the best part.
For the recipe,
click the link below.
♪♪
♪♪
