cinnamon rolls are hard but i tried

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  • Published on: Monday, July 15, 2019
  • //

    recipe:
    (video) http://bit.ly/2xNehHF
    (blog) http://bit.ly/2XL2xVH


    check out don on instagram:
    http://bit.ly/2Z3Hlqc
    he also made a video documenting the process of building my knife: https://www.enclips.net/video/ech7Q75FkNA


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    Source: https://youtu.be/_eWLCp1VQqk

Comments

  • Katie

    Katie

     21 hours ago

    also set the rolls in a warm place, weather you have the oven on and them sitting on top for 20-25 minutes or if you have a small heater set them a foot and a half or two away for about 20 minutes! :D rather than letting them sit over night

  • Katie

    Katie

     21 hours ago

    Try using brown sugar and cinnamon with xanthum gum for the filling!

  • Helene B.

    Helene B.

     4 days ago

    Thank you soooo much for not putting fucking pecans on there. That would have ruined everything

  • ra af

    ra af

     6 days ago

    Make jackfruit barbacoa tacos with some spicy pickled onion and radish slaw!!!!

  • Hailey B

    Hailey B

     6 days ago

    I make cinnamon rolls all the time. 100% willing to come help fix this. It took me at least 3 tries to get the perfect cinnamon roll

  • Tayli Morgan

    Tayli Morgan

     1 weeks ago

    Gosh dang FOLLOW THE RECIPE if it’s baking dude

  • cosmicdawne

    cosmicdawne

     1 weeks ago

    BOI. GET THOSE PESANS OUT THE CUPBOARD AND IN THE BUNS !!! NOW ! >:[ LOL

  • Niamh freefrombinary

    Niamh freefrombinary

     1 weeks ago

    I think the reason why they deflated in the way that they did is because they are over-proofed. When dough is over-proofed it has so much carbon dioxide in it that puffs up too fast in the oven before the dough is actually cooked. The raw dough doesn’t hold the poof it experienced so the carbon dioxide escapes, aka. it deflates. Dough is usually supposed to double in size in the first rise and often similar the second time but when I’ve made cinnamon rolls they didn’t even have a second proof. I think people don’t realise that proofing times are really important and you should read the advice on how it should look from the recipe etc, rather than for example deciding to do it overnight when it can be done in 2 hours. lol no shade intended.

  • Caity Schell

    Caity Schell

     2 weeks ago

    can u make gluten free funnel cake if u haven’t already

  • Destinee Horsland

    Destinee Horsland

     2 weeks ago

    I’m now going to make cinnamon buns. Thanks Julien. 🤤🙄

  • Lady Marmalade

    Lady Marmalade

     3 weeks ago

    I was so engrossed by the origin story of Julien's chef knife that I forgot I was here for cinnamon rolls.

  • Salma Abou El-Nasr

    Salma Abou El-Nasr

     3 weeks ago

    My Google assistants turned on at 6:16 and set a timer😂

  • German Survivalist

    German Survivalist

     3 weeks ago

    Finally found the knife episode! RWL34 is a great steel, it`s well known for holding a thin edge while staying strong enough to take a beating. It`s an excellent choice for a kitchen knife steel. The SG2 your Miyabi had is technically the better steel, but the Miyabi is also a mass-produced knife and the heat-treatment might not be as good as on your custom knife.

  • Kami

    Kami

     3 weeks ago

    My favorite thing about Aries kitchen is Juliens dad breathing, it makes me feel like I’m back at home cooking with my dad 🥺

  • Lilah Strecker

    Lilah Strecker

     3 weeks ago +3

    No one:

    Absolutely no one:

    Julien: asks ingredients if they are ready

  • Angie Cruz

    Angie Cruz

     3 weeks ago +1

    julien: “we are gonna shape it into a long square”
    me: “a rectangle¿” 💀😭

  • Metalhead 1966

    Metalhead 1966

     3 weeks ago

    13:48 absolutely true!!!

  • Mobfe O

    Mobfe O

     4 weeks ago

    maybe you could try to oil the surface instead of flouring it because the GF doughs seem so dry and cracky? Idk

  • xdx rxchxrtz

    xdx rxchxrtz

     4 weeks ago +1

    It turns out way better when you mix sugar, cinamon and cold butter in a bowl and THEN put it onto the dough



    And if you put very large PEACES of ehite sugar on top it realy brings out the flavour

  • Speichelfaden

    Speichelfaden

     4 weeks ago

    This is the most relatable realistic and calming cooking channel. Ever.