Transcripts
1. 01 Introduction: Thank you for taking this class. In this class, we are
going to learn how to make these delicious
cinnamon rolls. First, I will teach you
how to make the dough. Next, I will teach you how to prepare the dough
for the first rise, and then we will let it rise. After the first rise, we will roll out the dough, add the butter, sugar and
cinnamon to the dough, and then roll the
dough into a log. Next, cut the cinnamon rolls
out of the log we formed. We will then place
them in a pan, and we will let the
cinnamon rolls rise again, and then we will bake them. While the cinnamon rolls bake, we will make the
frosting for the top. Finally, after the rolls are baked and the
frosting is made, we will frost the
cinnamon rolls. I am a self taught baker. Many years ago I decided I wanted to open
up my own home business. While my baking skills were
where I want it to be, I felt like I needed to improve my cake
decorating skills. So I took some classes, read some books, and of course, did a lot of practice
until I felt like my cake decorating
skills were at the level that I could open
up my own home business. I had this business for
several years until my husband got a job offer across the country
in New York City. We felt like this was
a good move for us, and so I closed down my business and we moved across the
country to New York City. Now here in New York, I do not want to go through the steps to open up
another home business. But I still love baking, and as a retired teacher,
I like teaching. So I decided to share
my skills with you on Skillshare class is for
the baker that would like to learn how to make
a delicious yeast bread. I am excited to teach you
the skills in this class. Let's move on to lesson
number one, Making the dough.
2. 02 Making the Dough: We're ready to start making the dough for
our cinnamon rolls. We need to start by heating
up our milk In this cup, I'm going to pour
23 cup of milk. And then I want to
get this lukewarm, 105 to 110 degrees. So I'm going to stick this in the microwave for
just a half a minute. This I stuck in the
microwave for half a minute, and when I fill it,
it feels lukewarm. It's not hot and it's not cold. We're now add our two teaspoons
plus one fourth yeast, and we're going to
stir this because we want to mix that
yeast into the milk. We just want to stir it until
that yeast is dissolved. Once we have the yeast
dissolved in there, we're going to let the sit for 5 minutes so that it
can become foamy. We'll be back in 5 minutes. Our yeast has been sitting for 5 minutes and as you can
see, it's quite foamy. We're ready to move on to make the rest of the
dough in this bowl, the paddle attachments,
because I want to mix it until it becomes a dough and then switch
to the dough hook. I'm going to add to
this bowl my butter. And remember, this is
not normal butter, this is low fat
butter or margarine. And I want to add my sugar, my egg, and my salt. And then I want to
just turn this on a low till this is
all mixed together. And I'm just going to make
sure with my spatula of it, it's all mixed together. Now, I'm going to turn
this back to that low semi and I'm going to
pour this milk in ye mixture into the
bowl and mix it up. And then I want to also
add two cups of fl is my first cup of flour
and my second cup flour. Going to turn this off
and scrape that down, and now this is
still very liquidy, so I'm going to slowly add a third cup until I
start seeing the dog for you can see a dough
starting to form, so I'm going to take these off is still a very loose
dough which is good. I'm going to take this off and I'm going to
put my dough cook on and get this mix
the rest of the way. Now this is start make a
dough but it's very loose. Doug, I'm just going to add 41 tablespoon out of time until I get this to be a
dough that's being needed. I'm going to turn it off for a minute because I want to
scrape all of this down in that all of that flour that I just put in is with
that scrape this down, I'm going to add
another tablespoon of flour before I start it because I can tell
it's going to need at least that and
then mix that in. You can see the Dodgers
start to come together. Going to turn that off, I get that dry part mixed
in with the wet part. When you're making a small batch and you have such a big bowl, it doesn't catch as easy
that you have to do this. If I were to double the recipe
and make twice as much, 0 wouldn't have to do this because it would
catch a lot easier. Scrape that off. Strap that up. And then I'm going to see
if this was enough flour. Or if I need to
add another table, we're starting to get a dough, but to me it's still just
a little bit too loose, so I'm going to add
one more tablespoon. The thing with bread,
yeast spreads, is the flour amount
is never exact, depending on how
humid it is outside, and that it can be more or less. So let me see what this does. Okay? You can see that we've
got that flour down there, so I'm going to push
the stove down into the flour so it can
pick up that flour. I have more flour over here. Let's mix that up and we'll know that
there's the out flour. When the dog starts
separating and ling from, it's almost there. It's still just a little
bit too wet in here. I'm going to add just a
teeny bit more flour. Just remember, I'm just adding it one tablespoon at a time. I want to get that
into the center part that sticking to the center. Let's see what that does. You'll notice some of it's
starting to break away, but some are still sticking, but I'm not sure, I really
need to add more flour. What I think I
need to do is just get that center part spread out, some of that thicker
dough mixed in with it. We're going to see
what that does before we add more flour
because we don't really want to add
too much flour. It's still not quite doing
what I wanted to do. I am going to go ahead and add just a little
bit more flour. I'm trying to get that
flour to be more in that center part
than on the edges. It'll help separate that. Okay, let's see what we have. It's looking better, but
it's not bringing this up. Let's bring that center
out to catch that flower. And I'm pretty
sure this is going to be the last of the
flour we need to add. We just need to get it
all to come together. No, four to be left out. Okay, let's see. You see how that picked it all up and it's looking really good. We've got a sticky dough. That's what we wanted. Now we're just going to let
this need for 5 minutes. So we'll be back in 5
minutes after it is needed.
3. 03 First Dough Rise: This is needed for 5 minutes. We now need to prepare it
to rise and let it rise. I want to spray the bowl down so the dough
does not stiff. Now, I want to just very carefully take the
dough out of here. It's a little bit sticky. That's okay. And I want
to stick it in the bowl. Now we're going to
cover this bowl with a flower type towel. And we're going to want
it to double in bulk, so we're going to want to
get to this line right here, but not quite to that line. I'm going to just cover this and it's in a
nice warm place. We'll be back in an
hour and a half to 2 hours when that has
risen to double in bulk. To show you how to
roll out the dough, put the flavors on top, roll it back out and cut it, getting it ready to be baked.
4. 04 Forming the Cinnamon Rolls: Our dough has been raising
for a couple hours. As you can see, it
has doubled in book. We're ready now to roll it out and make the cinnamon rolls. I have a clean surface here
and I just want to sprinkle some flour on my counter top
so the dough won't stick. I'm then going to take my dough and I'm going
to just punch it down. I punched it gently down in the center and then folded out. And then I'm going to
pick this on my counter. I want to sprinkle a
little bit more flour on my rolling pin and on my dough. I want this to be rolled
out into a rectangle. I'm going to keep that
shape as I roll it. You're probably not going
to get a perfect rectangle, but you're going
to do your best. I do want some size to it
because I want to be able to cut 12 cinnamon rolls out of
this. I put the stuff on. I do want to go like
this and make sure it's not sticking because
we don't want to mask. We're sticking dough
and mine's not. Now, I did not melt
my butter because I had it sitting at
room temperature from when I started making the dough. As you can see,
it's already very soft because this was
a spread type thing. I'm just going to take
this and spread it on. If your butter is still solid, then you're going to
want to stick it in the microwave and melt it, because you want to be able
to really spread this on. I'm going to dump all of that on there and then just
spread it around. I want to completely cover
this dough with that butter, making this a nice rich dough. I have my 12 cup
sugar and I'm just going to sprinkle that
on top of the butter. You are going to
want to make sure your hands are clean
before you start, since you are handling
the ingredients. If you have any chunks,
just break them up. As I get down to the bottom,
I'm just dumping it. I'm going to spread
it just a little bit. Make sure it's
evenly distributed, that all parts of
it have some on. In reality, if you wanted a little bit more sugar and
see you could add more, but to me this is fine. Now, I'm going to
take my cinnamon and just sprinkle it on again. I want this to be
evenly distributed. Now, once I know I have it on, I'm just going to sprinkle
the way like this. Get the rest of it on. Now, I'm going to take this, I'm going to roll this up. Once I get this rolled up, I want to really pinch
that section down. Pinch it's tight. Now we have our cinnamon rolled log and we're ready
to put it in the pan. You can use a jelly roll pan or you can use a pan like this. I like this type of pan
because it has the sides. It makes that I don't
have as much open air on my center roll. It makes the harder crust
because I like mine to be soft. I do want to spray my pan down. I'm going to be doing
four by three on here. Move the pan out of
the way for a minute. Now I want to divide
this into 12. I'm going to start by looking that it looks like
it's the middle. Just divide that there. Now I need to get
six out of this. I'm going to divide
it into third, third. Then I'm going to divide
each third into half that. When I'm done, I have 12. Hopefully they're
pretty equal in size. You did not see that. I'm sorry. I had my log and it was solid and I took it and
I divided it in half. I divided each two into third, then I divided each
third in half. I'm sorry that you
weren't able to see that. Coming up with 12. Now we're ready to put our
cinnamon rolls in our pan. I'm going to get this up
so you can see the pan. I'm just going to place this so that I have four by three. Now as I'm looking at this, I can see that some of these are a little bit
bigger than others. I'm going to cheat and you can do that when
it's still in dog form. I'm going to this one, I'm going to roll this up, I get that the right size
and then put that here. And then I'm going
to take this one, that's my large one, and take just a
little bit off it and put that there and add this. Roll it up and put
that there so that I now have 12 cinnamon rolls. I'm now going to cover
these cinnamon rolls with that same towel and let it Rice still
double in both.
5. 05 Second Rise: I'm going to take tel and
cover this and let these rise. We'll be back when
these have risen. To show you how to bake them, our cinnamon rolls have been
rising for about an hour. As you can see, they
have doubled in size. I'm now going to move
over to the stove. I'm going to let the
rise just a little bit more as I pre the other. I like having on top of the stove while the
oven is preheating. Because that heat
helps them rise more once the oven is preheated. I'll show you what we do.
6. 06 Baking the Cinnamon Rolls: My oven is preheated. As you can see, these
are raised quite nicely. I'm now going to put these
in the oven in the middle, and I'm going to cook
these for 30 minutes. While those are kicking, you're going to
want to go ahead to the next lesson to make the
icing that goes on top. Then we'll come back to this lesson when they're done
cooking, to pull them out. And we'll show you how
we finished them up. Our timer has just gone off, and when you look at the rolls, you can see how they're
nice and golden brown. We're now going to
let these rolls cool for about 5 minutes, then we'll be able to
put that icing on.
7. 07 Making the Frosting: We have our cinnamon
rolls baking. We want to make the icing. Now that's going to go on top. In this bowl, I want
to put my 6 ounces, the fat free or lower
fat cream cheese, and my 14 cup powdered sugar, and my 12 teaspoon of vanilla. That's all we need
for our icing. Now we're going to
start on a low speed. We just want to mix it all up. We want to make sure
all the sugar it's incorporated because
that cream cheese was at room temperature. Look how fast that whipped up. Our frost steam is now
ready to go on top of the cinnamon roll once they have come out and cooled for
just a few minutes.
8. 08 Frosting the Cinnamon Rolls: Our cinnamon rolls have
cooled about 5 minutes. We don't want them
all the way cool because we want this
icing to somewhat melt, so what spreads all over it? But we wanted to cool some so that it would not melt too much. We're going to take
the icing and just put on our cinnamon rolls. We want to make sure each
cinnamon roll gets some icing. You notice I haven't started
spreading yet right now. I'm just getting the icing on. Once I have the icing on all of them and all of
the icing is gone, I can start spreading this. I can use the same spoon that
I used to put the icing on, or I could get a knife. I find it's easier to
just get that spoon. And you want to make
sure it spreads evenly. So if you find you have a spot where there's
a whole bunch, take some off and put it
where there's not so much. The idea is to get
this evenly spread, all of the cinnamon
rolls to have the same amount of icing
so that when you eat them, you will get that Uy guy. Yum icing. And now this we want to cool completely before
we take it out of the pan.
9. 09 Final Thoughts: Thank you for taking this class. In this class, we had fun making our cream
cheese, cinnamon rolls, a little bit lower calories than most cinnamon rolls
because we used a low calorie butter or margarine and a low
fat cream cheese, which lowered the
total calorie content. The first thing that we did is we learned how to
make the dough. We then let the dough rise. After the first rise, we rolled the dough
out into a rectangle, added the butter,
sugar and cinnamon, and rolled that rectangle up. We then cut the dough to
make our 12 cinnamon rolls. We placed them in a pan and then covered them
and let them rise again. After the second rise, we baked them in an oven at
350 degrees for 30 minutes. While they were
baking in the oven, we made the frosting
that goes on top. Once the cinnamon rolls came out of the oven,
we let them cool. Just a few minutes, about five, and then we
spread that frosting on. That way we were able to get the frosting not to melt
into the cinnamon rolls, but it was still easy
to spread it around. Now we have this
delicious pound of cinnamon rolls to eat
and share. Yum, yum. I hope your cinnamon rolls turned out the way
that you wanted to your project for this class is to make
the cinnamon rolls. The recipe for the
cinnamon rolls is in the project section. Make sure to post a picture on our project page and
tell us how it went. I look forward to hearing
from you from my kitchen to your kitchen, happy baking a.
Nadine Thomas
