Pão em rolo de canela

1. 01 Introduction: Welcome to this class. In this class, I will teach you how to make this cinnamon roll sweet bread. First, I will teach you how to make the batter. Next, I will teach you how to make the cinnamon swirl. Then I will teach you how to feel the pan with the batter and the swirl. Next, I will teach you how to bake and cool the bread. Finally, I will show you how to make that glaze or topping and how to spread it on top of the bread. I am a self taught baker and cake decorator. Many years ago, I decided I wanted to open up my own home bakery. I decided I needed to improve my decorated skills a little bit. So I took some classes, watched some videos, and, of course, did a lot of practice until I felt like my cake decorating skills were at the same level as my baking. I then opened up my bakery. I had this business for several years. Part of this business was going to farmers markets and festivals. Sweet breads like this are excellent things to sell at farmers markets and festivals. I had this business for many years until my husband got a job offer in a different city across the country. We feel like this was a good move for us, and so I closed down my bakery and we moved across the country. Now, here in the new city, I do not want to open up another home bakery. But I still love baking. And as a retired teacher, I love teaching. So I have decided to share my skills with you on skill share. This class is for the baker that would like to learn how to make a delicious quick sweet bread. Doesn't take very long to mix up, and it's so Yummy. I am excited to teach you the skills in this class. Let's move on to Lesson number one. Making the batter. And 2. 02 Making the batter: We are ready to start making the batter for our cinnamon roll bread. In this bowl, I'm going to put one cup sugar. Two cups flour, one tablespoon baking powder, one half teaspoon of salt. I'm just going to mix this up. Make sure it's all combined. Now to this bowl, I'm going to stir in my one cup milk. My one third cup of oil and my egg. I want to break that egg apart. Then I just want to stir this until it's all mixed in. Because it's a quick bread, which is a lot like muffins, it doesn't have to be totally smooth. But we do want all of that mixed in. One quick check, and here we have the batter for our bread. 3. 03 Making the Cinnamon Swirl: We're ready to prepare the cinnamon sugar that we use for the swirl in our bread. In this bowl, we're going to add one third cup sugar and two teaspoons of cinnamon. Now we just want to mix this until it's all combined. I'm just going ahead and using my two teaspoon measuring spoon to mix it. And there we have our sugar and cinnamon combined ready to use on our loaf. In our next lesson, we will put the batter and the swirl into the pan preparing to bake it. 4. 04 Filling the Pan: My room. We are ready to put our batter and cinnamon swirl into our p. The first thing we want to do is we're going to take a vegetable spray and spray our pan down. Because we don't want this bread to stick to the po. Now we're going to take our batter, and we want to dump about half of it in, and I don't know if I have half I'm going to put just a little bit more in. Now I'm going to spoon about half of this on top. Then I want it to go mix in with the bread, so I'm going to do this right here so that we will have a swirl of this cinnamon sugar. One more like that. Now we're going to add the rest of our batter. I don't really want to mess that swirl up, so I didn't just dump it. I used my spatula to put it in slower. I do want this to totally cover that that I already did. If you don't have enough batter to totally cover, it probably means you stuck too much on the first one. It'll taste the same, but you may not get it totally covered. Now I'm going to take this and spoon it again, covering the top. Almost out so I'm just going to knock it in. Then again, I'm going to do that swirl and I don't want to really scrape the bottom because remember I did the bottom half. So I'm trying to keep this on the top, but still swirling it in. And there we have the bread. 5. 05 Baking the Bread: Time. We are ready to bake our cinnamon roll bread. The oven has preheated to 350 degrees. As you can see, the rack is in the middle position. We're just going to stick the pan in the middle and cook it for 50 minutes before we check it. We'll be back in 50 minutes to check our bread to see if it's done. The timer is about ready to go off on the stove. So there it is. Let's go check and see if our bread is done. Here's our loaf of bread. We're just going to stick that in. Pull it out. As you can see, it's got some gooiness to it. It's not totally cooked. We're going to give it another 5 minutes. It has been about five more minutes. The time is about ready to go off again. So we're going to check the bread again and see if it's cooked or if it needs another 5 minutes. There is our time. Okay. The colors real again. We're going to stick this in at the highest point. Pull it out. And now you can see, there is no moist is all dry. We're going to pull our bread out. We're going to let our bread cool in the pan for about 10 minutes, and then we will put it on the cooling rack so that we can put the glaze on top and let it finish cooling. Our next lesson will be making the glaze. 6. 06 The Glaze: We are ready to make the topping or the glaze for our cinnamon roll bread. I have a bowl here and I'm going to put my butter in the bowl, and I'm going to soften this in the microwave for about a half a minute. It doesn't need to be completely melted, but we do want it to be very soft. Here's our feather and I may need to give it more time if I can't get this to break up because I do want to be very soft. I'm just going to stir it a bit, see if I can get most of it most of the way melted, if not melted very soft. So that when we add everything else, it will mix in quite nicely. As you can see, now while it's not totally melted, it's all in little tiny chunks and pretty much dissolved, which is what we were looking for. Now I'm going to add my two cups of powdered sugar. There's one. S that in a little bit and add the second. S that in. Add my one teaspoon of vanilla. Sir that in. Then we're going to start adding the milk. We want to add one tablespoon at a time. Let's add our first tablespoon. We want to mix that in. This is where we're going to see it actually start blending. You can see now we're getting a little bit of blending. Needs more. Here's our second tablespoon of milk. Get that blending. Now we've got most of the powdered sugar blended in. We're going to add the last tablespoon of milk. That should do it. If not, we can always add a little bit more, and we want to get this the right consistency. We don't want it to be too runny. That's why I said we can always add a bit more. I'm going to add just a little bit, not a tablespoon, maybe half a tablespoon. I want this to be easily spreadable. It doesn't need to be pable there you can see we have a nice glaze topping for our bread. In our next lesson, we will be removing the bread from the pan onto a cooling rack and then adding this topping that we just made. 7. 07 Glazing the Bread: A. We are ready now to finish up our bread. As you can see, it's still in the pan. I'm going to just do a quick going around like this to make sure that the bread is not sticking to the side of the pan. And then we're going to flip and release the bread. Still a little bit hot. Now, we want to put it back over. And it is still warm and that's fine. That helps us give our glaze or topping. We'll be able to melt a little bit on top. Right now, I'm just spooning it on and then taking it to the edge. Just like with cinnamon rolls, you don't want to even spread. You want it to drizzle just a little bit over the edge. I'm taking it to the edge and letting it do the drizzle. And let me bring that down so you can see a little bit but you can see that's drizzling. We're now going to just leave it on the cooling rack to complete the cool. Once it's completely cool, the frosting will set up a little bit, and we'll be able to cut it and it'll be ready to s 8. 08 Final Thoughts: Room. Thank you for taking this class. We had fun making our cinnamon roll sweet bread. We first learned how to make the batter. Then we learned how to make the cinnamon sugar that would go in as the swirl. With both those components made, we then filled our cake up with the batter, swirled in the swirl, more batter, swirled in the final swirl, and then we baked our cake. After the cake was baked, we let it cool in the pan for about 10 minutes. Then we dumped it out of the pan and let it cool on a cooling rack. While it was cooling, we made the topping or glaze that went on top and spread it on our bread while it was still warm. We then let it cool completely. I hope your bread turned out the way you wanted it to. The recipe for this bread is in the project section. And your project for this class is to make this cinnamon roll quick bread. Please make sure to post a picture of your bread on our project page and let us know how it went. I look forward to hearing from you from my kitchen to your kitchen. Happy baking.