Cinnamon Rolls: Classic to Contemporary
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- In-depth Instruction; over 139 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Classic Cinnamon Roll
29:32
Meet instructor Judith Fertig and begin class by understanding the anatomy of cinnamon rolls and considering options for pan sauce, dough, filling and topping. Then create a classic roll from scratch and top it with cream cheese frosting at just the right time to get that ooey-gooey texture.
Whole Wheat Sweet Potato Crowns
23:22
Learn to make whole grain dough and shape it into individual crowns with a luscious sweet potato filling, regally topped with a cinnamon pecan streusel. Judith shows you how!
Rugelach-Style Twists With Rose Water Glaze
20:10
Move on to creating a thin strudel dough rolled paper-thin and shaped into crescents. These Moroccan-inspired cinnamon rolls incorporate black pepper and rose petals into an elegant, evocative treat.
Cardamom Almond Tea Ring
21:57
Simplify your roll-making process by turning no-knead dough into a beautiful and delicious tea ring with cardamom-almond icing. You'll learn a traditional shaping technique for snipping decorative petals into the ring to expose the delicious filling .
Chocolate Cinnamon Bear Claws
27:54
Bear claws are extra-decadent, with layers of butter and chocolate filling. You'll make a laminated dough from scratch, to create a multi-layered, cinnamon masterpiece. Then dip your claws into a cappuccino crème fraîche icing. Delicious!
Cinnamon Monkey Bread
15:11
Finish class with a bonus for busy bakers: monkey bread made from packaged hot roll mix and finished with a coffee caramel glaze. This emergency cinnamon roll is perfect for when time is short but you still want get something delicious and fresh to the table.
Want to know how to make a cinnamon roll from scratch? You’ll learn that and so much more with guidance from James Beard Award-nominated cookbook author Judith Fertig. Start by mastering classic cinnamon rolls and find out the right moment to add cream cheese frosting for optimal gooeyness! Then, create a whole-grain dough with luscious sweet potato filling, and top this treat with irresistible cinnamon pecan streusel. The result is less indulgent but every bit as delicious as the original. Rose petals and black pepper in a cinnamon roll? You’ll be a believer when you create this Moroccan-inspired treat. Next, make no-knead dough for an impressive tea ring topped with melt-in-your-mouth cardamom-almond icing. Finally, whip up a buttery chocolate bear claw with cappuccino crème fraîche icing, and finish your class with monkey bread that comes together in mere minutes!
Judith Fertig
Judith Fertig is a chef and cookbook author who was born in the Midwest, studied cooking in London and Paris and is now happily settled in the Kansas City area. Her cookbook Prairie Home Cooking was nominated for both James Beard and IACP awards, and she shares her love of everyone's favorite breakfast treat in her playful cookbook I Love Cinnamon Rolls!
Bonus materials available after purchase