CINNAMON ROLLS WITH CREAM CHEESE FROSTING! Ang matagal nyo ng request! Bake na!!!
00:57.0
Mapapansin nyo, may mga rolling and resting technique.
01:02.0
Kasi syempre, cinnamon roll nga.
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Pero the dough, very very basic.
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Especially kung gumagawa ka na ng tinapay.
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Of course, straight dough method.
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Pagka sinabi natin, straight dough method.
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You just put all of the ingredients into the mixer
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and then you just beat it or knead it until the dough is smooth and elastic.
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You don't have a mixer.
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Ganun pa din, mag Zumba party ka.
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Mamasahin mo lang siya ng medyo mas matagal
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and medyo pagpapawisan ka lang ng konti.
01:37.0
So I'm using a mixer today.
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I'm just going to put all of the ingredients together.
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I started with my flour, this is bread flour.
01:48.0
Actually, when it's straight dough method, there's no proper order.
01:52.0
You just pour all of it, right?
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You just pour all of it.
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Don't get me wrong.
02:01.0
On what I can get the ingredients, that's what I put first.
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You might say that I have favoritism on the ingredients.
02:14.0
Just putting the eggs.
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This is just water.
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If you don't have evaporated milk, fresh milk is fine.
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Put your white sugar there.
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The baking powder will help to make it rise evenly
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and I will just wipe the evaporated milk.
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You just beat it, low speed first.
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When the dough is like that, you can't really see the flour anymore.
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It's already absorbed.
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It's already smooth or almost smooth.
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You may start your timer already, around 12 to 14 minutes.
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When you are kneading by hand, around 15 minutes.
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When this type of bread, what I really use is mixer
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because as you can see, my mixer is a bit shaky.
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So if you are gonna sell it, I wouldn't recommend that you use this type of mixer
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because this is for home use.
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So when you just trip, I will make 1 kilo of bread.
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So there it is, right?
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What I am using is that big mixer.
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So there, our big mixer.
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It's okay already.
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You have seen it before, right?
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The bigger mixer.
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What I am using is because that one is commercial.
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So there, it's a bit hard.
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So as you can see, I am just kneading it manually because my mixer is not good
04:10.0
because this is already 1 kilo.
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So if you are planning to have a business this year,
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I suggest that you buy the big commercial mixer
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because this mixer is for home use.
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So if it's half a kilo, it's okay already.
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But for business, it's better if you are gonna use the bigger one.
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Okay, so I'm kneading it.
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I hope that we can buy a bigger mixer.
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Well, you go to Quiapo.
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About 10 quarts, 15 quarts, 20 quarts.
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Or I am ordering on Vesmak.
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You look for it on Facebook or Instagram, Vesmak.
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That's where we are ordering our utensils for baking mixer.
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But it's up to you.
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It can be on Quiapo, it can be on Divisoria.
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Just like me now, I feel that the mixer is too heavy.
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If I will put it here.
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That's why I said that compared to our hair.
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I will just exercise, right?
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So that my arms would get smaller.
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So if you are like this for 15 minutes, it won't stick.
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You just need body pressure.
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So you are standing straight.
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Then you are pushing your body pressure towards your bread.
05:36.5
So I am still like this for about 10 minutes.
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Okay, I am almost done here.
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So I grease a bowl, I just put the butter on the bowl.
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About 1 minute more, you can see that our dough is already smooth.
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You just round it like that.
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Then you put it on your grease bowl.
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You cover it with cling wrap.
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Okay and let's write it.
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If it's 1 hour or you write the 1 more hour that will pass so that you can track it.
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And then you just put it in a warm place.
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Rest it for 1 hour or more.
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As long as the minimum is 1 hour for cinnamon roll.
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Just don't let it pass for 1.5 hours or 2 hours because the dough might get sour.
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So let's go back.
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Okay, so let's make the filling of the cinnamon roll.
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This is very very simple.
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I have here butter at room temperature.
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I'm using salted butter, of course.
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So that the flavor is already there.
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So there, just put it there.
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You don't need a mixer for this.
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And I have here brown sugar.
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So that the inside is really brownish.
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If you want it to be pale, you can always use light brown or even white sugar.
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And this is cinnamon powder.
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Of course, you can adjust the amount of cinnamon powder
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depending on how aromatic, how strong you want your cinnamon flavor.
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I just mix this with a spatula, just like that.
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And it's really easy when the butter is at room temperature, you won't have a hard time.
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Well, if your mixer is new, you can always use it.
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There's nothing against you.
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I'm a bit easy on the amount of cinnamon
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because I want it to be there, you can feel it
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but it's not overpowering, right?
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For those people, because I have some friends.
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Sometimes, I have some visitors that don't really like cinnamon.
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They're just not that fan of cinnamon powder or cinnamon flavor.
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So I don't really push it.
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It's already okay.
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So let's check our risen dough.
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So here, we let it rise for 1 hour.
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And as you can see, right?
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I will remove the cling wrap.
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It's really risen already.
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And what I'm going to do is I'm going to punch it down.
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You don't need to punch it like that.
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It's just an effect, it's just habit because the term is called punch it down.
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But you can just push it down, just like that.
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And then just put it over the counter.
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And I'm just going to form it into a rectangle.
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You know that when you let the dough rest well, it will follow you.
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So there it is, right?
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It's just like a human, right?
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You need rest, you need sleep to really be productive.
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The dough is also like that.
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So I have learned because many of you, my viewers.
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Those who are fond of baking.
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When you made the Ensemadas, Pandesal, Monay.
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The number one question on making dough is
09:39.0
Why is it like that?
09:40.0
The dough is fighting, it's shrinking when we are already working on it, when we are shaping it.
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It happens when the dough lacks of rest.
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I've mentioned in some of my videos that 30 minutes is enough.
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It's really true.
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But for cinnamon roll, I really would recommend that you form 1 hour of resting on your dough
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so that this dough itself would really follow you.
10:14.0
Actually, this 1 hour and 20 minutes already because of course, I'm still lip glossing.
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I even fix my eyebrows.
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I even do this because of course, it's in front of the camera, right?
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So it took a long time.
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I'm going to get a rolling pin, wait.
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So I have here a big rolling pin.
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What I'm going to do is I'm just gonna roll it.
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So just like this, you can see it.
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It really follows you because it's well rested.
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You will always start from the middle, it will go to the direction that you want.
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Now, when it's like this, you will manually lift it so that you can maintain the rectangular shape.
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And then upwards.
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Back to the middle.
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That's why we always go back to the middle because you want to maintain the consistency
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so that it's really even.
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You won't notice that the middle is thick and the sides are thin.
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The sides are thick and the middle is thin.
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When you start from the center, no matter what, you will make it even.
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And then like that again, you manually lift the sides.
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And my other tip when you are rolling this.
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Don't be like that, you don't want to follow.
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I will tell you not to do it because the dough would be more stressed.
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The dough is alive.
12:01.0
The bread is alive.
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And you can feel that if you are stressed, if you are angry, if you are giggling.
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You just need to relax.
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That is one of the many things that I've learned when baking, especially breads.
12:20.5
So you just need to relax a bit.
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But how would I relax?
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It doesn't want to follow me.
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I'm already crazy on making it follow.
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That's why you don't need to be crazy.
12:33.5
Cover it with plastic.
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The big plastic cover, maybe you just need to rest for a bit.
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Maybe you just need to rest for a bit.
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Rest for a while.
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Okay, that's how the bread is.
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I've been making breads for so long, for so many years.
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And you don't need to giggle when you are making bread.
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What you need is that you relax and your environment needs to be harmonious.
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And then you just stretch it.
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Almost, this is it.
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Almost 1 meter less.
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So there, 1 meter less like that.
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Just a bit more because you don't want it to be too thick.
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It's already ready.
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Let's put the filling.
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So I just have here an angled spatula.
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If you don't have one like this, then this rubber spatula would do.
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Just spread it out like that.
14:00.0
I don't really put a lot of filling because I don't like it very sweet.
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I don't like it that it makes me feel nauseous.
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So there, just like that.
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You may put one right away.
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So that... Oh my! I didn't break this.
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It's not all yet.
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We don't like the part that you can't feel the filling, right?
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So there, just like that.
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So you have the options to put walnuts, raisins.
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For commercial, you may just put raisins.
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You may put a bit, you may put more.
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Okay, so I'm going to put.
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I will put raisins.
14:56.0
I will put all of it because it's for home, right?
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It's for yourself.
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It's for yourself, you pour all of it.
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You may put other kinds of peanuts.
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There are no rules.
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And then you just roll it because it's cinnamon roll, right?
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If you don't roll that, it's not a cinnamon roll anymore.
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Okay, now let's roll it.
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Again, just like that.
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So you just roll it like that.
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Don't be like, it's not even.
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Wait for it, we will make it even later.
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So that this side would be thicker.
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You pull this, it will go there.
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Pull it to go there and then...
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What is that again?
16:11.0
Okay, you pull it, it will go there.
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And then roll it.
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And then you will notice that it's not even, it's thicker here.
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You just pull that.
16:50.0
Because your bread, your cinnamon roll, your dough is stable.
16:58.0
Oh! I hope it's all stable.
17:01.0
It's stable because our kneading is good earlier.
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We let it rest, the gluten developed, the proteins in the flour.
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That's why your dough is stable.
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It's not just that it will fall.
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It's really like that if you have a hard time passing it.
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So the next step, we are gonna slice it already.
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So I will use a sharp knife.
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This one, it's one here.
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And then we are gonna slice it already but I'll give it 5 minutes.
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Before I slice that, I will prepare my pans first.
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I want to put it here.
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Because it's like, you know that when you are reading magazines, cookbooks.
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It's really nice if you put it like this, like Pyrex.
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So there, you just do it like that.
18:01.0
You just put it a bit thick, put it butter.
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I put butter so that it would be tasty.
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Because even if you just spread it so that what you are cooking wouldn't stick.
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It would also stick to what you are cooking.
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So the taste would also be affected.
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So your grease should also be delicious.
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So why am I using my hands, right?
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So that it would be more even.
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So because I only have 3 pans, one is like this.
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Why am I putting a lot of butter, right?
18:50.0
Just give it to me already.
18:52.0
There are things that I'm asking you to give me already.
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You may reduce your butter if you will say that it has high cholesterol.
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You may reduce it but for me, just give it to me already.
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It's really butter, it's one of my happiness in life.
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So there, I let it rest already.
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Now, I will cut it already.
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So that the cutting is really even, right?
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So there, estimate it.
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Make sure that your knife is sharp.
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There it is, right?
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And then this one, I will also cut it.
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So I will also cut this.
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There it is, right?
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If my brother would see it, he would be mad at me because
19:50.0
when he cooks cinnamon roll, it's also his specialty because of this.
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He still uses dental floss when he's cutting the cinnamon roll.
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Which is really effective, right?
20:06.0
So there, it's also okay.
20:08.0
And then it's like this, when you spread it.
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Here on your pan, it's just as simple as this.
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I will choose the big cutting.
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I will put the big cutting here on my big pan.
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You line them up there.
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Yes, because it will rise.
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So there, you line it like that.
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And then this is the most important thing when you're making cinnamon roll.
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When you put it on the pan, you will press it like that.
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So that they are almost even when it rises.
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And then for this middle part, you can see it, right?
20:47.0
It's head is hard on the middle.
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It's like that, right?
20:52.0
Well, not all of it but our middle part, the head is hard.
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My sibling on the middle.
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Oh! He would be mad.
21:00.0
So the one on the middle, you press it like that.
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So that when it rises, because sometimes, it just suddenly rises like that.
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So that it's even.
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Well of course, you have the option also to bake this on a big muffin pan.
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There's no problem on that if you want.
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Now, next what I will do is I will just cover it with cling wrap.
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Or even just towel, you will cover it like this.
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It will just rise for 30 minutes only.
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You won't wait for it to double in size.
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You just want it to rise a bit and then you bake it.
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So we will wait for 30 minutes.
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I will set it aside.
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I will just put it here on one side and then we bake it.
22:03.0
A 325° F oven for around 30 to 35 minutes.
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Your oven should also not be that hot.
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So let's raise it and let's go back.
22:19.0
So it's been 30 minutes and as you can see here.
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Our cinnamon rolls just rise a bit.
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It's already okay.
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Unlike your Ensaymadas, Pandesal, Spanish Bread, Monay, Dinner Rolls.
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You won't really wait for the size of these cinnamon rolls to double
22:41.0
because it's rise, the fermentation will continue and will finish in the oven.
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So when you put it in a hot oven, it will continue to rise
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and you don't want to over-proof it because you want to maintain the nice cinnamon roll.
23:02.0
The swirl, that's what we want, right?
23:04.0
So let's remove the cling wrap.
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So there, as you can see.
23:08.0
Oh my! There's one that didn't diet.
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This one is nice, this one.
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I didn't estimate it much earlier.
23:18.0
So let's bake it already.
23:20.0
I've preheated my oven, 325° F. Don't make it too sizzling.
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Let the product rest on the inside.
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And then let's go back to that after around 30 to 35 minutes
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or when you press the top a bit, it won't sink anymore.
23:56.0
Meanwhile, let's make our topping, our cream cheese frosting.
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I just have here cream cheese at room temperature.
24:07.0
This is butter, salted butter and a bit of powdered sugar.
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If you want it sweeter, you can add more powdered sugar.
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If you want it less sweet, you can lessen the powdered sugar.
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I just beat it until smooth.
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Okay, you scrape.
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When the whole sugar is gone, it's already okay.
24:48.0
So this is okay, this looks okay to me.
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Let's just scrape it.
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And I will just put it here.
25:14.0
So it's been 30 minutes, let's remove our cinnamon rolls.
25:21.0
It's so annoying.
25:25.0
Oh! It sticks, it sticks.
25:28.0
I told you, right?
25:30.0
You don't need to make it rise because it will still rise during baking.
25:37.0
Look how nice and beautiful our cinnamon rolls.
25:48.0
Let's let it cool for a bit.
25:52.0
Okay, so here it is.
25:55.0
This is the icing that we made.
25:57.0
So it's still a bit warm.
25:59.0
You want to put the icing, the cream cheese frosting while the rolls are still a bit warm.
26:06.0
So that they would get moist.
26:08.0
It would be more delicious, it would get moist on the inside.
26:12.0
So you don't want it too thick, just enough.
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The choice is yours, okay?
26:18.0
You may also remove it from the pan first before you put frosting.
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You may also not put frosting.
26:29.0
The frosting is just to complement.
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So there, let's put it all.
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And then for added aroma, you just put a bit of cinnamon powder.
27:04.0
Okay now, the best part.
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I will get it from here on this.
27:13.0
It's easy to remove it, right?
27:19.0
Look how Bonga Bells.
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Me, I like it like this.
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I'm pulling it and look how buttery the bottom is.
27:32.0
It smells so good.
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It smells so fancy.
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It's like I want to die.
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It's so buttery and it's so soft.
27:54.0
You can see how soft it is.
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But still, the structure is still there.
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It's super duper duper good.
28:23.0
I would suggest that you just cook it like that.
28:27.0
As we call it in local bakery terms, the bread is still misty.
28:34.0
Because this one, unlike your Pandesal, you may individually wrap it.
28:41.0
Or you put it on airtight containers.
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And then it will last on your refrigerator for up to 1 week.
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Even if your refrigerator is clean, even 2 weeks.
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And you just microwave it or oven toaster.
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Whenever you're craving for really good homemade cinnamon rolls.
29:01.0
So what are you waiting for?
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Wait for a while.
29:04.0
If you're gonna sell it, it's easy to remove it from here.
29:09.0
If you're gonna sell it, it's easy to remove it from here.
29:13.0
You may also serve it upside down.
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I already put an icing but wait, just in case you want to see.
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You may say that it's upside down, it's like Juju 2.
29:25.0
So you may put it upside down.
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And it's also very nice.
29:36.0
It's very nice also.
29:38.0
You may also put this as icing but for me, honestly.
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Even if there's no icing on this part, it's divine, super duper good.
29:47.0
So you may bake this awesome cinnamon rolls already.
