Crazy Dough Cinnamon Rolls – Gemma’s Crazy Dough Bread Series Ep 8
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Crazy Dough Cinnamon Rolls – Gemma’s Crazy Dough Bread Series Ep 8


Hi Bold Bakers! Recently I made a video making Crazy Dough. Crazy Dough is one dough that you can make
so many different breads from, both sweet and savory like nutella loaf and even pizza. Last week I used it to make a savory stuffed
bread that was absolutely delicious and this week I’m going to use the same dough to
make cinnamon rolls. So let’s get baking. Okay, our first order of business: the recipe
can be found on biggerbolderbaking.com and as always, don’t forget to subscribe to
my Youtube channel so you don’t miss out on any upcoming videos. Okay, now our first step for our cinnamon
rolls is to make the lovely filling. So here in this bowl I have some melted butter
and into it I’m going to add in some brown sugar and then some cinnamon. Add that in there and then just mix all of
these ingredients together. Okay, super simple. That is our delicious buttery filling. Now we’re going to get started on our dough. So sometimes people are kind of intimidated
by making cinnamon rolls, that they’re a really big process, but they’re actually
really easy to make and if you’ve watched my bread series, you’ll know how easy it
is to actually make bread dough so I really hope you try out this recipe. So now let’s talk dough. Here it is. Now I made this in the first episode of this
series, so you can go back and watch that. The dough is really easy to make, you do not
need a stand mixer, and you can just mix it up by hand. It takes two hours to proof and you’re ready
to go. It’s really really fast. So I have a floured surface here. I’m just going to roll out my dough. You just want to roll him out to around 20
inches by 14 inches. All these measurements will be on the website. What we’re looking for is a really big rectangle. Nice big surface to spread all of our cinnamon
butter over. If you find that your dough is sticking, just
put a little more flour onto the surface. Okay, lovely, I’ve got the size that I wanted. So now, I’ve got my filling here, it’s
been chilled a little bit. And I’m going to spread it all over my dough. Spread your filling in a nice thin layer,
getting it all over the surface. And just be careful not to bring it all the
way to the edge. Leave a little bit of a space. Now in cinnamon rolls, some people like toasted
nuts or even raisins in the middle. That will go really well too so just scatter
them on the top there. Okay, this is looking good. It’s nice and well spread out. So now we’re going to roll it up. So lengthways we’re going to very carefully
just roll it tightly up. And then just keep on going until you see
that lovely big roll form. Fantastic. Til it all comes together. Beautiful. Now here’s a funny bit of trivia but I always
get asked what’s the most common pieces of kitchen equipment you should get. I would say a ruler is one of them. I always need a ruler in the kitchen because
I need to measure my tins, measure how long my dough is, to make sure everything works
out right. So invest in a dollar ruler and you won’t
be sorry. So for our cinnamon rolls, I need to cut them
two inches thick. So they’re nice big guys. So just go ahead along the log, and with a
serrated knife, carefully carve each one two inches. You’re going to end up with lots for your
friends and family. And then once you slice it, do you see the
inside? See how pretty that is? Do you see that lovely swirl? This is what all our work is going towards. It will all be worth it in the end. So this will make eight to nine cinnamon rolls,
nice big guys. So here I have a ten inch tin lined with parchment
paper. You can also use a square tin, that will work
well too. And then we’re going to just go ahead and
lay in our cinnamon rolls all around. Try to space them out evenly because remember
they’re going to grow up and proof together. Okay lovely, they’re all nice and snug in
there. Once they’re all in there we’re going
to take some cling wrap and then just lay that over the top of your tin to make sure
no air gets in at them while they are proofing. And then what I like to do is take an extra
towel and put it over there to make sure they’re nice and snug, they get nice and warm, and
they grow big and beautiful. So now I’m going to set these aside to proof. They’re going to take roughly 45 minutes
to an hour and they’re going to get nice and big for us. So my rolls have been proofing for an hour
and let’s have a little peak. They look perfect. As you can see, they’ve probably doubled
in size. They’ve grown nice and big. So at this stage now, they are ready to go
into the oven. Bake your cinnamon rolls off at 375 degrees
Fahrenheit or 190 degrees Celsius for roughly 40 minutes or until golden brown on top. While our cinnamon rolls are in the oven,
we are going to make our cream cheese frosting. Because you cannot have cinnamon rolls without
cream cheese frosting. That’s like the best part. So in this bowl I have some cream cheese. So if you can’t buy cream cheese in your
country, do not worry because I have a recipe of how you can make your own on bigger bolder
baking, super super easy. So into this I’m going to add in some room
temperature butter, some vanilla extract, and some icing sugar. All that good stuff in there. And then you can take a hand mixer or you
can actually just do it by hand, and then just beat all of these ingredients together
until you get a nice kind of a paste. Okay, there you go. Cinnamon roll frosting ready to go, absolutely
delicious. So actually I just heard my timer go off so
let’s check on our cinnamon rolls. These cinnamon rolls look absolutely gorgeous
and they smell amazing. There’s something about cinnamon rolls,
I’m not sure if it’s the cinnamon or the fact that they are so warm and gooey, but
they are really comforting. Oh, yummy. So now all we have to do it take our cream
cheese frosting and then spoon it over the top, when they’ve cooled down for around
five minutes or so, just so it doesn’t all melt off. Lovely. All around the top. You can never have too much cream cheese frosting. Gorgeous. So now, of course, cinnamon rolls are one
of those things that are best eaten in the first few hours that they’re made. So what you want to do, because this is the
style that they are, tear and share. Pull yourself a nice big one. Look at that. So beautiful. And the swirl? Oh my gosh. This smells amazing. My favorite bit is the bit in the middle. Seriously. What can be better than bread, cream cheese,
butter, cinnamon? Breakfast of champions. I hope you saw that its not complicated to
make cinnamon rolls. It’s really really easy. All you have to do is get through the steps,
assemble it, and you’re ready to go. If you haven’t already done so, check out
all of my other crazy dough videos and I’ll see you back here for some more Bigger Bolder
Baking.

About Earl Carter

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100 thoughts on “Crazy Dough Cinnamon Rolls – Gemma’s Crazy Dough Bread Series Ep 8

  1. Do you think it would work if I made them 1 inch thick? I have a lot of family members coming over for Thanksgiving to stay the night before the big day:)

  2. Hi Gemma, I must say I really love your videos! You really demystified baking! ๐Ÿ™‚

    I have a question for you regarding dough that has been left for a day or two in the refrigerator – when taken out from the refrigerator, it seems flat. Do you then leave it out at room temperature further before using it? If not, how do you use dough that has been left in the refrigerator for a few days?

  3. I think my six year old sister now views you as a role model. She saw the cinnamon rolls after proofing and was like but… but… how did that happen?

  4. Hi! These look great! I have a question. Can these be proofed overnight in the fridge? I would love to be able to bake them first thing in the morning when I wake up.

  5. Hi gemma! Can you please tell me the recipe for 24 red velvet cup cakes with cream cheese frosting??? Please….. I couldn't find anybody better, eagerly waiting for ur reply ๐Ÿ™‚

  6. Gemma I like how your ingredients are easily accessible and you always have alternatives for those that aren't easily accessible. Like cream cheese, I have looked for this stuff in almost all shops in Kenya!๐Ÿ˜ซ
    #CrazyDough! ๐Ÿ•๐Ÿฅ–๐Ÿž

  7. Hy Gemma i luvv ur recepies bt jzt a question dt in ur previous video #foccacia my bread dint fermented in the 2nd tym cn u tell me whr did i went wrong

  8. All I'm wondering is how she keeps so skinny with all the delicious meals she prepares. Awesome as always

  9. Hallo Gemma, do you think that your crazy dough would also be suitable for a traditional austrian bake called "Buchteln"? Should I add some sugar to the dry ingredients for a better result, in your opinion? Thanks if you'll answer.

  10. Gemma, if you've made the dough ahead of time, and frozen it, will it still rise when proofing the cinnamon rolls? AND can you use the inside cinnamon mixture, from this recipe, and make cinnamon bread?

  11. Hi Gemma. was wondering if I can use the same dough to make pizza pockets?? How long do i bake it then at what temperature?

  12. TIP!! Add cardamom in the dough:) Makes a really nice add to the flavour, that's how we make "cinnamon rolls" aka "pulla" in Finland:)

  13. Thank you very much, Gemma. Nice job with your crazy dough series, really appreciated. I'm learnig to much with you, I'm just starting my kitchen skills. I have success follow your recipes ๐Ÿ™‚

  14. Just checked on your website and yes it is the whole recipe! Thats a lot of cinnamon rolls-can't get enough of them xx

  15. Just wondering if you can make donuts with this recipe?
    Same procedure or with a different one and put it in a donut pan? (;

  16. Great job Gemma they look incredible โค๏ธโค๏ธโค๏ธ๐Ÿฆ„๐Ÿ’–๐Ÿ’•๐ŸŒธ๐Ÿ˜œ

  17. Dear Followers, please watch the ads is well and finish the video, otherwise Gemma does not get a dime. Otherwise we won't get amazing recipes like the crazy dough for free.
    Gemma, world rocking recipe!!!! Thank you.

  18. Gemma, can you use cream cheese or honey with the cinnamon to to make the cinnamon rolls, instead of the sugar?

  19. Hi Gemma, I am so excited to make this recipe!! I am going camping on the weekend and want to make this ahead of time. Would you recommend freezing it at the stage right before baking or after baking? I know dough can be touchy. I don't want to mess it up๐Ÿ˜ฌ

  20. right Gemma, serious question….. in YOUR opinion which one is better? This recipe for cinnamon rolls or your other recipe (that takes like a day to prove)

  21. Hey gemma.. I do love ur recipes!! Most of ur recipes I've tried.. Can u make a video on how to make a madeleine cake with a chocolate coating ? ๐Ÿ˜Š

  22. Gemma! Something wrong with my dough, the dough rise but still some yeast didn't dissolve please tell me how to fix Thank you

  23. My 9yr old daughter and I just made these! We are so excited to put them in the oven first thing in the morning. Thank you so much. This is our first time making cinnamon rolls from scratch.

  24. Hey gemma. How is this crazy dough cinnamon roll different from your other cinnamon roll recipe ? Which one is more tastier ?

  25. Gemma I made these cinnamon rolls yesterday! They were probably the perfect rolls I have ever made..they were so delicious โคโค

  26. Hi Gemma,
    Could you please make some videos of gluten free recipes. My cousin can't eat so many nice things and working with gluten free flour is really difficult (in my opinion )

  27. Hi Gemma!! I just want you to know that you always make me learn how to cook and the benefits of foods and how delicious they look..You keep me active and whenever I am bored, I watch your videos because it teaches me how to cook…THANKS GEMMA!!๐Ÿ˜Š๐Ÿ˜Š

  28. I had made these and posted on Instagram and also sent u a pic of these. One thing i changed is the filling as I didn't have cinnamon sugar. I used strawberry preserve instead and it turned out really nice ๐Ÿ˜„ Thank you Gemma!!

  29. I just made them they are really easy, and they taste uummmmmm! I donโ€™t know what else to say except I am so grateful you shared these wonderful delicious recipes, thank you so much. I made the cheesy bread and the pizza dough, my son loves them, just perfect. Thanks again. Janice

  30. Once the cinnamon rolls proof for 45 minutes to an hour can you stick them in the fridge to set overnight that way you can just pop them in the oven in the morning?

  31. Hey Gemma..I am yet to try this recipe out but whenever I had made cinnamon rolls in the past the rolls that were were always undone from the inside..can you share some tip on that?

  32. I was scared to make at first….but it was amazing…my husband n daughter loved it…thank u gemma…i love u๐Ÿ˜Š

  33. in your experience, how long did it take to thaw the frozen dough?

    can you make like stuffed hand pies from this dough?

  34. First you waste nearly a full minute with BS at the beginning, then you say to watch another video to make the dough. This video sucks and you should be embarrassed you made it.

  35. I made these and they taste really good! Thank you so much! On the side note I actually used the extrs dough to make lotus (biscoff spread) bread ๐Ÿ˜‹

  36. My bread rolls always crack after proofing. What am I doing wrong?

    And if I bake them anyway, they are hard and firm.

  37. Yum! I cannot wait to try these! In your first crazy dough recipe you mentioned that it could be refrigerated for a few days. Would it be possible to make these cinnamon rolls up and refrigerate them for a day or two before baking? Any idea how that would change the rising time? Thanks!

  38. Dearest Gemma,
    Today I am baking cinnamon rolls. My kitchen n home is smelling heavenly. I just wish you are here to taste these warm rolls.

  39. They look delicious! Can't wait to try them out! Do you think you could make cinnamon raisin bread with this dough too? How would you do it?

  40. This recipe is fabulous!! and your instructions are clear …so easy to follow…Your the Best Gemma!!!!! Thanks for sharing, Love and Hugs from North Carolina

  41. Hi Gemma i been bed ridden couldn't walk or use my hands for nearly 3 years i can finally do some cooking i made your scones last week they were amazing my sisters loved them. Tonight I made your cinnamon rolls, this crazy dough is so soft when rolling it out and i used concentrated vanilla essence with the icing and they taste amazing too as its 11.45 pm here in Australia i have to wait till tomorrow to share with my sisters and friends. Thank you for you sharing your talent making the recipes easy i have shared your web site around.

  42. I love bread, however, am gluten intolerant. I have bought several recipe books on gluten free cooking and they have really scared me: so complicated! You make bread seem so easy. I keep watching, listening for you to mention if these recipes work with gluten free flour, even read through comment after comment, hoping that to find an answer, havenโ€™t yet. My ultimate goal is to find a sandwich bun that is not too tough, but strong on the outside to hold together a big juicy patty of gound beef with all the juicy, tangy, crunchy, squishy toppings that go into a berger; yet soft enough to soak up juices and flatten enough to fit inside my mouth. I live on a remote ranch far away from big super stores that carry specialty items, like gluten free breads. Iโ€™ve even tried to make buns from recipes from Pinterest, but am always disappointed: they are hard, crumbly, heavy, and taste horrible. Adding a video, in this bread making series, on making the best sandwich bun will much be appreciated.

  43. Hi gemma ,all of your recipe are great and so easy to make,because you explain it very well and so detailed.can you make a small batch recipeof cinnamon rolls. I started baking last year and i made it bread and here in the philippines as an additional income for a housewife like me.iโ€™d like to make a sample of small batch of cinnamon rolls and try it myself before selling it.hope you can do a video for a small batch of cinnamon rolls. I tried your small batch cupcake it turns out great.thanks more power on your vlog.thank you for inspiring all your viewers for your wonderful videos and for sharing your knowledge to others.

  44. ok….my cinnamon rolls are prepared and proofing right now…..but I have a question. On previous videos you state that this crazy dough is for two breads….My question is: Does this recipe need the entire crazy bread or do I cut in half and only use half the dough??? HELP!!!! Thank you!!

  45. Hi Gemma, I run a a small cafe in France and would like to be able to make a batch and store them for the week. Any advice on freezing and thawing. Thank you Steve.

  46. Hi Gemma! I made the crazy dough last evening and refrigerated it at night after proofing. After I took it out today and left it to reach room temp, I tried taking it out of the bowl. And it had a very strong chemical smell so I had to throw it. What should I do to avoid this happening again?

  47. Dear Gemma I made cinnamon rolls today.Kept In the oven for 45 minutes at 190c.They puffed nicely but the top was bit hard and soft in the middle. Is this how a cinnamon roll should be.Now I can have them for breakfast too.Thank you so much.The taste is good.

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