CINNAMON ROLLS 12g instant dry yeast ¾ cup white sugar 3 whole eggs 160g salted butter 150g evaporated milk 200g water ½ tsp. salt 1 tsp. baking powder 1kg bread flour Filling: 225g salted butter 225g brown sugar 1 tbsp. cinnamon powder 1 cup raisins 1 cup coarsely chopped walnuts Topping: 225g cream cheese 60g salted butter 60g powdered sugar

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Eto na ang request ng marami sa inyo.

Bakit ba ang tagal-tagal ko?

Bago naisip na kailangan ko nang ituruto.

Siguro dahil maganda ding ipangbenta to.

So this 2023, kung nakiisip ka ng new venture,

kung meron ka ng home-based bakery business na gusto mo pang mas pabonggahin,

magdagdag ka ng cinnamon rolls sa iyong menu.

So super duper easy.

Medyo yung process lang niya ay mamaya.

Mapapansin nyo, may mga rolling and resting technique.

Kasi syempre, cinnamon roll nga.

Pero the dough, very very basic.

Especially kung gumagawa ka na ng tinapay.

Of course, straight dough method.

Pagka sinabi natin, straight dough method.

You just put all of the ingredients into the mixer

and then you just beat it or knead it until the dough is smooth and elastic.

You don't have a mixer.

Ganun pa din, mag Zumba party ka.

Mamasahin mo lang siya ng medyo mas matagal

and medyo pagpapawisan ka lang ng konti.

So I'm using a mixer today.

I'm just going to put all of the ingredients together.

I started with my flour, this is bread flour.

Actually, when it's straight dough method, there's no proper order.

You just pour all of it, right?

You just pour all of it.

Don't get me wrong.

So the butter.

On what I can get the ingredients, that's what I put first.

You might say that I have favoritism on the ingredients.

So the butter.

The eggs.

Just putting the eggs.

Evaporated milk.

Milk.

Put it there.

This is just water.

If you don't have evaporated milk, fresh milk is fine.

White sugar.

Put your white sugar there.

Salt.

Yeast.

Baking powder.

The baking powder will help to make it rise evenly

and I will just wipe the evaporated milk.

Okay.

You just beat it, low speed first.

So there.

When the dough is like that, you can't really see the flour anymore.

It's already absorbed.

It's already smooth or almost smooth.

You may start your timer already, around 12 to 14 minutes.

When you are kneading by hand, around 15 minutes.

When this type of bread, what I really use is mixer

because as you can see, my mixer is a bit shaky.

So if you are gonna sell it, I wouldn't recommend that you use this type of mixer

because this is for home use.

So when you just trip, I will make 1 kilo of bread.

So there it is, right?

It's hard.

What I am using is that big mixer.

Show it, dear.

So there, our big mixer.

Just show it.

So there.

It's okay already.

You have seen it before, right?

The bigger mixer.

What I am using is because that one is commercial.

So there, it's a bit hard.

Okay.

So as you can see, I am just kneading it manually because my mixer is not good

because this is already 1 kilo.

So if you are planning to have a business this year,

I suggest that you buy the big commercial mixer

because this mixer is for home use.

So if it's half a kilo, it's okay already.

Cakes, cookies.

But for business, it's better if you are gonna use the bigger one.

Okay, so I'm kneading it.

I hope that we can buy a bigger mixer.

Well, you go to Quiapo.

About 10 quarts, 15 quarts, 20 quarts.

It's just cheap.

Or I am ordering on Vesmak.

You look for it on Facebook or Instagram, Vesmak.

That's where we are ordering our utensils for baking mixer.

But it's up to you.

It can be on Quiapo, it can be on Divisoria.

Right?

Just like me now, I feel that the mixer is too heavy.

If I will put it here.

Oh my God!

That's why I said that compared to our hair.

So here it is.

I will just exercise, right?

So that my arms would get smaller.

So if you are like this for 15 minutes, it won't stick.

You just need body pressure.

So you are standing straight.

Then you are pushing your body pressure towards your bread.

So there.

So I am still like this for about 10 minutes.

Okay, I am almost done here.

So I grease a bowl, I just put the butter on the bowl.

About 1 minute more, you can see that our dough is already smooth.

So there.

You just round it like that.

Then you put it on your grease bowl.

You cover it with cling wrap.

Okay and let's write it.

Cinnamon roll.

Then the time.

If it's 1 hour or you write the 1 more hour that will pass so that you can track it.

And then you just put it in a warm place.

Rest it for 1 hour or more.

As long as the minimum is 1 hour for cinnamon roll.

Just don't let it pass for 1.5 hours or 2 hours because the dough might get sour.

So let's go back.

Okay, so let's make the filling of the cinnamon roll.

This is very very simple.

I have here butter at room temperature.

I'm using salted butter, of course.

So that the flavor is already there.

So there, just put it there.

You don't need a mixer for this.

And I have here brown sugar.

So that the inside is really brownish.

If you want it to be pale, you can always use light brown or even white sugar.

And this is cinnamon powder.

Of course, you can adjust the amount of cinnamon powder

depending on how aromatic, how strong you want your cinnamon flavor.

I just mix this with a spatula, just like that.

And it's really easy when the butter is at room temperature, you won't have a hard time.

Well, if your mixer is new, you can always use it.

There's nothing against you.

I'm a bit easy on the amount of cinnamon

because I want it to be there, you can feel it

but it's not overpowering, right?

For those people, because I have some friends.

Sometimes, I have some visitors that don't really like cinnamon.

They're just not that fan of cinnamon powder or cinnamon flavor.

So I don't really push it.

Okay, so there.

It's already okay.

So let's check our risen dough.

So here, we let it rise for 1 hour.

And as you can see, right?

I will remove the cling wrap.

Right?

Super perfect.

It's really risen already.

And what I'm going to do is I'm going to punch it down.

Just like that.

You don't need to punch it like that.

It's just an effect, it's just habit because the term is called punch it down.

But you can just push it down, just like that.

And then just put it over the counter.

A clean counter.

And I'm just going to form it into a rectangle.

You know that when you let the dough rest well, it will follow you.

So there it is, right?

It's just like a human, right?

You need rest, you need sleep to really be productive.

The dough is also like that.

So I have learned because many of you, my viewers.

Those who are fond of baking.

When you made the Ensemadas, Pandesal, Monay.

The number one question on making dough is

Why is it like that?

The dough is fighting, it's shrinking when we are already working on it, when we are shaping it.

It happens when the dough lacks of rest.

I've mentioned in some of my videos that 30 minutes is enough.

It's really true.

But for cinnamon roll, I really would recommend that you form 1 hour of resting on your dough

so that this dough itself would really follow you.

Actually, this 1 hour and 20 minutes already because of course, I'm still lip glossing.

I even fix my eyebrows.

I even do this because of course, it's in front of the camera, right?

So it took a long time.

So there.

So there.

I'm going to get a rolling pin, wait.

So I have here a big rolling pin.

What I'm going to do is I'm just gonna roll it.

So just like this, you can see it.

It really follows you because it's well rested.

You will always start from the middle, it will go to the direction that you want.

Now, when it's like this, you will manually lift it so that you can maintain the rectangular shape.

Right?

Just like that.

And then upwards.

Back to the middle.

Downwards again.

That's why we always go back to the middle because you want to maintain the consistency

so that it's really even.

You won't notice that the middle is thick and the sides are thin.

The sides are thick and the middle is thin.

When you start from the center, no matter what, you will make it even.

Okay.

And then like that again, you manually lift the sides.

And my other tip when you are rolling this.

Don't be like that, you don't want to follow.

Blah blah blah.

I will tell you not to do it because the dough would be more stressed.

The dough is alive.

The bread is alive.

And you can feel that if you are stressed, if you are angry, if you are giggling.

You just need to relax.

That is one of the many things that I've learned when baking, especially breads.

So you just need to relax a bit.

But how would I relax?

It doesn't want to follow me.

I'm already crazy on making it follow.

That's why you don't need to be crazy.

Cover it with plastic.

The big plastic cover, maybe you just need to rest for a bit.

Maybe you just need to rest for a bit.

Rest for a while.

Okay, that's how the bread is.

Believe me.

I've been making breads for so long, for so many years.

And you don't need to giggle when you are making bread.

What you need is that you relax and your environment needs to be harmonious.

Okay.

And then you just stretch it.

This one.

Almost, this is it.

Almost 1 meter less.

So there, 1 meter less like that.

Okay.

Just a bit more because you don't want it to be too thick.

And then, there.

It's already ready.

Let's put the filling.

So I just have here an angled spatula.

If you don't have one like this, then this rubber spatula would do.

Just spread it out like that.

I don't really put a lot of filling because I don't like it very sweet.

I don't like it that it makes me feel nauseous.

So there, just like that.

You may put one right away.

So that... Oh my! I didn't break this.

Let's break it.

It's not all yet.

We don't like the part that you can't feel the filling, right?

So there, just like that.

That's it.

Okay.

So you have the options to put walnuts, raisins.

For commercial, you may just put raisins.

You may put a bit, you may put more.

It's up to you.

Okay, so I'm going to put.

So there.

I will put raisins.

I will put all of it because it's for home, right?

It's for home.

It's for yourself.

It's for yourself, you pour all of it.

Walnuts.

You may put other kinds of peanuts.

There are no rules.

And then you just roll it because it's cinnamon roll, right?

If you don't roll that, it's not a cinnamon roll anymore.

Okay, now let's roll it.

Again, just like that.

So you just roll it like that.

Just slowly.

Don't be like, it's not even.

Don't.

Wait for it, we will make it even later.

So that this side would be thicker.

Wait for it.

Okay.

So there.

You pull this, it will go there.

Pull it to go there and then...

What is that again?

Roll it.

You roll it.

Okay, you pull it, it will go there.

And then roll it.

And then you will notice that it's not even, it's thicker here.

You just pull that.

Don't be afraid.

Don't worry.

Because your bread, your cinnamon roll, your dough is stable.

Oh! I hope it's all stable.

It's stable because our kneading is good earlier.

We let it rest, the gluten developed, the proteins in the flour.

That's why your dough is stable.

It's not just that it will fall.

It's really like that if you have a hard time passing it.

So the next step, we are gonna slice it already.

So I will use a sharp knife.

This one, it's one here.

It looks sharp.

And then we are gonna slice it already but I'll give it 5 minutes.

Before I slice that, I will prepare my pans first.

So there.

I want to put it here.

Why like that?

Because it's like, you know that when you are reading magazines, cookbooks.

It's really nice if you put it like this, like Pyrex.

So there, you just do it like that.

You just put it a bit thick, put it butter.

I put butter so that it would be tasty.

Because even if you just spread it so that what you are cooking wouldn't stick.

It would also stick to what you are cooking.

So the taste would also be affected.

So your grease should also be delicious.

So there.

So why am I using my hands, right?

So that it would be more even.

So because I only have 3 pans, one is like this.

Why am I putting a lot of butter, right?

Just give it to me already.

There are things that I'm asking you to give me already.

You may reduce your butter if you will say that it has high cholesterol.

Not healthy.

You may reduce it but for me, just give it to me already.

It's really butter, it's one of my happiness in life.

Okay.

So there, I let it rest already.

Now, I will cut it already.

So that the cutting is really even, right?

I will cut it.

So there, estimate it.

Make sure that your knife is sharp.

So there.

There it is, right?

And then this one, I will also cut it.

I need 4, 4, 4.

So I will also cut this.

Mmm...

There it is, right?

If my brother would see it, he would be mad at me because

when he cooks cinnamon roll, it's also his specialty because of this.

He still uses dental floss when he's cutting the cinnamon roll.

Which is really effective, right?

So there, it's also okay.

And then it's like this, when you spread it.

Here on your pan, it's just as simple as this.

I will choose the big cutting.

I will put the big cutting here on my big pan.

You line them up there.

Yes, because it will rise.

So there, you line it like that.

And then this is the most important thing when you're making cinnamon roll.

When you put it on the pan, you will press it like that.

So that they are almost even when it rises.

And then for this middle part, you can see it, right?

It's head is hard on the middle.

So there.

It's like that, right?

Well, not all of it but our middle part, the head is hard.

My sibling on the middle.

Oh! He would be mad.

So there.

So the one on the middle, you press it like that.

So there.

So that when it rises, because sometimes, it just suddenly rises like that.

So that it's even.

And then here.

Well of course, you have the option also to bake this on a big muffin pan.

There's no problem on that if you want.

So there.

Perfect.

Now, next what I will do is I will just cover it with cling wrap.

Or even just towel, you will cover it like this.

It will just rise for 30 minutes only.

Yes.

30 minutes.

It's just quick.

You won't wait for it to double in size.

You just want it to rise a bit and then you bake it.

So we will wait for 30 minutes.

I will set it aside.

I will just put it here on one side and then we bake it.

A 325° F oven for around 30 to 35 minutes.

Your oven should also not be that hot.

Okay.

So let's raise it and let's go back.

So it's been 30 minutes and as you can see here.

Our cinnamon rolls just rise a bit.

It's already okay.

Unlike your Ensaymadas, Pandesal, Spanish Bread, Monay, Dinner Rolls.

You won't really wait for the size of these cinnamon rolls to double

because it's rise, the fermentation will continue and will finish in the oven.

So when you put it in a hot oven, it will continue to rise

and you don't want to over-proof it because you want to maintain the nice cinnamon roll.

The swirl, that's what we want, right?

So let's remove the cling wrap.

So there, as you can see.

Oh my! There's one that didn't diet.

So this one.

This one is nice, this one.

My slice is big.

I didn't estimate it much earlier.

So let's bake it already.

I've preheated my oven, 325° F. Don't make it too sizzling.

Let the product rest on the inside.

And then let's go back to that after around 30 to 35 minutes

or when you press the top a bit, it won't sink anymore.

Meanwhile, let's make our topping, our cream cheese frosting.

I just have here cream cheese at room temperature.

This is butter, salted butter and a bit of powdered sugar.

If you want it sweeter, you can add more powdered sugar.

If you want it less sweet, you can lessen the powdered sugar.

I just beat it until smooth.

Okay, you scrape.

When the whole sugar is gone, it's already okay.

So this is okay, this looks okay to me.

Let's just scrape it.

And I will just put it here.

Okay, that's it.

So it's been 30 minutes, let's remove our cinnamon rolls.

So there.

It's so annoying.

Oh! It sticks, it sticks.

It's okay.

I told you, right?

You don't need to make it rise because it will still rise during baking.

Look how nice and beautiful our cinnamon rolls.

Look.

So see.

See.

Let's let it cool for a bit.

Okay, so here it is.

This is the icing that we made.

So it's still a bit warm.

You want to put the icing, the cream cheese frosting while the rolls are still a bit warm.

So that they would get moist.

It would be more delicious, it would get moist on the inside.

So you don't want it too thick, just enough.

The choice is yours, okay?

You may also remove it from the pan first before you put frosting.

You may also not put frosting.

The frosting is just to complement.

Perfect.

So there, let's put it all.

Okay.

And then for added aroma, you just put a bit of cinnamon powder.

That's it.

Okay now, the best part.

Let's taste.

I will get it from here on this.

It's easy to remove it, right?

Look how Bonga Bells.

Me, I like it like this.

It's still hot.

I'm pulling it and look how buttery the bottom is.

It smells so good.

It smells so fancy.

It's like I want to die.

It's so buttery and it's so soft.

You can see how soft it is.

But still, the structure is still there.

This is a waste.

It's super duper duper good.

I would suggest that you just cook it like that.

As we call it in local bakery terms, the bread is still misty.

Because this one, unlike your Pandesal, you may individually wrap it.

Or you put it on airtight containers.

And then it will last on your refrigerator for up to 1 week.

Even if your refrigerator is clean, even 2 weeks.

And you just microwave it or oven toaster.

Whenever you're craving for really good homemade cinnamon rolls.

So what are you waiting for?

Wait for a while.

If you're gonna sell it, it's easy to remove it from here.

Look at it.

If you're gonna sell it, it's easy to remove it from here.

No problem.

You may also serve it upside down.

I already put an icing but wait, just in case you want to see.

You may say that it's upside down, it's like Juju 2.

So you may put it upside down.

And it's also very nice.

Right?

It's very nice also.

You may also put this as icing but for me, honestly.

Even if there's no icing on this part, it's divine, super duper good.

So you may bake this awesome cinnamon rolls already.