I Baked 72 Cinnamon Rolls To Create The Perfect Recipe | Bon Appétit

2 weeks of research. A (very) complex spreadsheet. 6 pounds of flour, 20 hours of cooking and so, so many tastings. Join Zaynab Issa in the Bon Appétit Test Kitchen as she takes you through the journey of creating her pillowy cinnamon rolls with cream cheese frosting – a recipe that took 72 rolls to achieve perfection.

Get Zaynab’s full recipe here: https://bonappetit.com/recipe/cinnamon-rolls-cream-cheese-frosting

Director: Paz Mendez Hodes
Director of Photography: David Castellano
Editor: Robert Malone
Talent: Zaynab Issa, Chris Morocco
Culinary Director: Kelly Janke
Producer: Tyrice Hester
Line Producer: Jen McGinity
Associate Producer: Shelby Boamah
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Tony Aviles
Audio: Austin Rumsey
Food Stylist: Kaitlin Wayne
Culinary Assistant: Biba Clark
Prop Styling: Marina Bevilacqua
Photographer: Isa Zapata
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Graphics Supervisor: Ross Rankin
Graphics, Animation: Léa Kichler

Special Thanks:

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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

28 Replies to “I Baked 72 Cinnamon Rolls To Create The Perfect Recipe | Bon Appétit”

  1. Sounds so soft. But, too soft? And really too big. Like how many calories to one of those monsters? It is a fail to me because no pecan nuts were added. Either to the filling or sprinkled on top of frosting.

  2. I find the kouign Aman style rolls an interesting concept, I wonder if they'd be better cooled overnight to really get the bottoms crispy?

  3. I love this! I am not sure if this is a series already, but I would love to see recipe development episodes like this more often! With multiple chefs!

  4. Really nice presentation style. I also appreciate that she thinks of people like me that only have AP flour.

  5. Hmm, it looks super good and the milk bread-moisture technique is genius in theory, but at the end nobody seemed blown away when they tasted it.

  6. I absolutely LOVED this, Zaynab!
    I am a professional pastry chef/baker and a homebaker, and I have been using the tangzhong for almost all of my breads – it's such a great versatile base dough when you don't want something as dense like a brioche. Also, I've always used AP flour and had great results! No need to get bread flour if you don't have any.

  7. love it! the series that ATK did on their Cuban sandwich recipe development was fantastic. This definitely has that sort of vibe (with less doom and drama haha, probably for the better). Would love to see more of this.

  8. Great video! I love seeing the process of developing a recipe and Zaynab has such great energy. Thank you BA, can't wait to try these.

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