Fri, Apr 10 | Via Zoom

Free Online Live Class How Bake Ooey, Gooey Cinnamon Rolls

Have you always wanted to learn how to bake delicious and perfect cinnamon rolls but don't know how? Now is your chance to learn how to from Chef Alexis, a Food Network Finalist, award-winning globally renowned chef who has taught cookie decorating class to thousands of students.
Tickets Are Not on Sale
Free Online Live Class How Bake Ooey, Gooey Cinnamon Rolls

Time & Location

Apr 10, 2020, 3:00 PM – 5:00 PM CDT
Via Zoom

About the Event

Join Chef Alexis, Food Network finalist as she shows you how to bake the perfect and delicious ooey, gooey cinnamon rolls in simple steps and our special guest Chef Ana will show us to make a delicious Southern Deep Fried Chicken.  

The marinade ingredients for the chicken is below, please marinate chicken few hours prior to class.

Scroll down below for ingredients:  Cinnamon Rolls and Deep Fried Chicken

Must pre-register to attend. Once you register, a separate email with your ticket on how to access this Free Onlive Baking Class will be sent to you. Please check your junk mail to make sure you received the email. If you don't receive the email with the access information, please email or call 817-918-2344.


  • Makes 12 big rolls
  • Dough
  • 3 1/2 cups (440g) flour + extra for dusting
  • 25 g fresh yeast (2 1/4 tsp active dry yeast)
  • 1 cup (240 ml) lukewarm milk
  • 2 tbsp+1 tsp (30g +5g) sugar
  • 1 tsp (5g) salt
  • 2 eggs
  • 4 tbsp (56g) oil or melted butter
  • Filling
  • 5 tbsp (70g) butter, at room temperature
  • 2 tbsp (13g) ground cinnamon
  • 1/2 cup (100g) packed light brown sugar
  • Icing
  • 1 cup (120g) powdered sugar
  • 1 tsp (5g) vanilla extract
  • 2 tbsp (30 ml) milk

For Chicken:

Ingredients For the marinade: Marinate chicken few hours prior to class

  • Chicken (anything you got!)  
  • 5 cups buttermilk, divided 
  • 12 sprigs fresh thyme, roughly chopped  
  • 6 sprigs fresh rosemary, roughly chopped 
  • 3 bay leaves 
  • 4 tablespoons kosher salt, divided, plus more as needed 
  • 4 teaspoons freshly ground black pepper, divided  (All spiced do not have to be fresh they can be dried or omitted)   

For the seasoned flour dredge: 

  • 2 cups unbleached all-purpose flour 
  • 3 teaspoons paprika
  •  2 teaspoons dried oregano 
  • 2 teaspoons rubbed sage 
  • 1 teaspoon dried marjoram  

For the dip: 

  • 1 large egg 
  • 1 teaspoon baking powder 
  • ½ teaspoon baking soda 
  • Vegetable oil, for frying

Share This Event