PMAT Live! Episode 11: Cinnamon Rolls, Baby!

Posted on December 19, 2010 by Jennifer Field

If you follow me on Twitter, you might have noticed that I had a bit of a Hankering for cinnamon rolls on Friday.  Well, I made them and Documented (almost) Every Step.  So, without further ado, I give unto you the Cinnamon Rolls episode of PMAT Live! in which I give you an ingredient list for the dough, do some mixing, wait around A Lot, roll in fast motion, spread filling with my bare hands and generally Act Impressive.  It’s an action packed episode, indeed, friends!  Enjoy!

If you like what you see, video-wise, please subscribe to my YouTube Channel. See you later, and have a lovely day!

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Related posts:

  1. Newsflash: Cinnamon Rolls Should Not Contain Baking Powder
  2. Introducing PMAT Live! Episode One, In Which I Blather on About the Video Series' Purpose. And Roll My Eyes at My Mother. Once.
  3. PMAT Live! Episode 9: Behind the Curtain–Crepes Dentelle or Watch Jenni Make Many Mistakes Before Achieving Success
  4. PMAT Live! Episode 2a: The Way to Weigh, or Why and How You Should Use a Kitchen Scale
  5. Because Pudding Waits for No One, PMAT Live! Mini Episode: Vanilla Pudding

About Jennifer Field

Former Special Education teacher turned pastry chef. Now I marry my two passions by teaching people how to cook and bake through my website, blog and my video series.
Posted in PMAT Live, recipes | Tagged , , , , |
  • Linda Braun

    Thank you, thank you, THANK YOU so much for making this video! We have a Christmas morning tradition of cinnamon rolls after the presents have been opened. Unfortunately (please be kind to me, my friend), it was the store bought stuff. I am going to do this from now on! You’re the best!

  • alison

    cinnamon rolls are our (jeez, can that be grammatically correct?) Christmas morning tradition. This year we are trekking northward (northern GA) to spend the holiday with are daughter and I’m bringing the rolls, frozen, and hopefully a slow cold rise will work out
    a tip that i saw once to keep all the filling inside instead of oozing out the bottom is to not pinch the roll tightly closed, so that when you cut your slice you take the roll flap and pull it across the bottom of the slice – it works out well
    happy holiday

  • http://croquecamille.wordpress.com Camille

    So when I made cinnamon rolls about the same time, I used homemade apple butter for the schmear (btw, LOVE the sped-up spreading of the filling) and sprinkled on a ton of cinnamon-sugar. I also got to use the bread-rising function of my oven for the first time, which was very exciting. My house is cold, too.

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