- Hello everyone, it's Barry here.
Welcome to My Virgin Kitchen.
I hope you are well.
Joined by Lizzie today, the cardboard cutout of choice.
Today we are making cinnamon rolls.
I've never made them,
I've had years and years and years of requests to make them.
For some reason, I've never decided to do it.
Well, in fact, I was gonna do a giant cinnamon roll,
but I changed my mind.
I thought well, I need to know how to do cinnamon rolls
normally before you know, taking a giant one.
So yeah.
I've already done some of the steps
and right down here is some dough
that is proving a little bit,
and in fact it's just finished off.
So if you want to know how I've got there,
I'll show you in just a minute,
but if you want to head over to myvirginkitchen.com
if you're not already, for the full method and ingredients,
if you're feeling inspired to give this a go, yeah?
Or alternatively you could just
sunbathe by the doors like the pugs are.
They seem to be enjoying themselves.
So I was running a little bit late this morning
and I thought right, I can get the dough proved,
and while that's happening I'll go upstairs
and have a shower and all that stuff, you know?
You got to be fresh when you're doing your videos,
so this is how you get to this step.
What you're gonna need first of all is a small saucepan
and you're gonna pour in some milk.
I went for full fat milk today, baby,
but any milk is fine as long as it's from
a milk-emitting animal.
A cow.
Although coconut milk would probably be pretty cool.
What you're gonna do is put that on a low flame
and as it's only a small amount of milk
it will heat up rather quickly indeed,
so once you get some bubbles in there,
you're just gonna take it off of the heat
and shove in a knob of butter, okay,
and the heat from that milk will actually
melt that butter as you stir it around,
so keep doing that and gradually that block of butter
will just mingle and merge all in there.
Just leave that to one side for the moment.
So to another side just grab yourself a large mixing bowl
and add in about three quarters of the plain flour,
add in the yeast, that's quick acting yeast, sugar,
and then you add in the salt from an optional pug shaker
and I'm sticking with it guys.
I know some of you guys don't like that
but it's got the one dot on its head,
so I always told that was the salt.
Although, a lot of you guys are like
no, I can't cook with this! (laughs)
So just mix all of those dry ingredients together.
I did that with a whisk but a wooden spoon's cool.
Yeah, a wooden spoon is cool.
I didn't mean anything by that,
just any apparatus of choice.
So then we add in the wet ingredients,
so some water, that can just be cold water
or slightly warm would be good,
one egg, and that milk and butter mixture
which is slightly cooled from the hob earlier.
So pour that all in there
and then it is time to beat it all together.
And when you first get it in there,
it's just gonna be, feel a little bit rough
and lumpy but keep whisking away
and what you should end up with
is quite a runny and droopy dough,
which is what you don't want at the end, okay,
but it's good for this stage
because what we've done
is mingled the majority of those ingredients together
so we can now start to add in the remaining quarter
of the flour in batches.
So keep adding that in there, mixing it through,
and it will thicken up
and become quite stubborn and butch.
Not too much, not too (grunts) you know?
Firm but fair, okay?
Just keep going and then that's it done, okay?
It's looking good.
Basically what I'm trying to say
is you've got a thick dough that's still a little wet.
Ideal.
All you do then, Mary Poppins style, feed the birds,
tuppence a bag, is scatter the flour onto a chopping board.
This is extra flour.
Plonk down your dough and it is time to knead it away.
It'll be very wet at first
so use the flour to help absorb that up
and get it a little bit drier.
Keep working it.
You're gonna drive some warmth into it,
get it all working together.
Do that for a good five minutes
until you're left with a nice, smooth ol' round of dough,
drape over the top a damp tea towel,
and leave it for a good 15 to 20 minutes,
which is exactly the stage we're at now,
where we're left with this.
(mimics trumpet blowing)
So there we are.
That's you guys up to speed.
Let's crack on.
I wanna just do a cinnamon roll dance today for some reason.
♫ Cinnamon roll dance
You know maybe I would have called Amy Cinnamon
if I had a chance of calling her, I dunno.
Cinnamon and Boston.
It's from a different industry I think.
All right so this damp tea towel,
we'll give it a teeny bit more
but you have proved yourself.
I love that.
Sounds like an oriental, kung fu film doesn't it?
Proved yourself.
I would wipe down but we're
probably gonna get flour there anyway in just a jiffy.
In this bowl is some butter
that I have forced to be room temperature
a bit quicker because I just
bunged it in the microwave for 10 seconds.
And this is a tablespoon of ground cinnamon,
something that freaks me out
from doing the cinnamon challenge years ago.
And brown sugar, dark brown sugar.
It really gives you that nice stain in these rolls.
What a lovely word.
Stain.
So, we're just gonna push this together,
work it all around,
so the butter should hopefully grip both the cinnamon
and the brown sugar together
into like a funky little spready thing.
There we go, so we've essentially made it into
like a rough butter cream.
(barks)
Make me want to bark like a dog.
(barks)
All right if we just pan down from my new cookbook
which is available for pre-order worldwide.
Thank you to everyone that's supported me so far.
And there's my old one as well,
both available on Amazon everywhere, thank you.
Sorry, focus.
(mimics trumpet blowing)
All right, cool.
You can see the yeast has got all its bubbles,
it's been working away there,
and it's actually, it's not like warm but it's alive.
I like that.
But sadly, or excitably, we must move on.
We're gonna get some more plain flour
and we are gonna (grunts) roll this out.
This is where it's gonna hopefully
start to become a little bit more cinnamon rolly.
Cinnamon rolly, I like that.
Now, I'm not the best at rolling out
or baking in general, really,
but I think that's kinda what helps
inspire you guys, really.
You think well if that guy can do it
well I definitely can and that is
basically why I do this.
(grunts)
I try and get it roughly
to the shape of this board actually.
All right, that'll do.
That'll do nicely.
So let's just cut that away into something
a little bit straighter.
Yeah, it'll probably shrink back a little bit
but I'm happy with that, that's okay.
Nice.
That will do.
So let's now get our cinnamony mixture.
Ah yeah.
We don't want it to be too thick really,
so we can just sorta, maybe like spread it out.
I was gonna say dab then,
and there's no way I'm doing a dab.
There we go, just bringing it
quite close to the edges like that.
That'll do.
These are some seedless raisins,
which these are completely optional.
A lot of people bizarrely don't actually like raisins.
I find that strange.
I absolutely love 'em.
I feel like it's one of those things
that once you start eating them
you just sort of can't stop,
but you can go as raisin heavy as you like.
Raisins, sultanas.
These are actually seedless ones as well.
I prefer seedless ones.
And hey presto!
So all we're gonna do is take the front of our roll thing
and just do an initial lip,
just to try and make it nice and even along that way.
♫ Da da da da da
And then we'll just start to roll it forward together
in one, big, funky motion.
So we kinda get like, a little bit of a sausage like that.
So roll it over so it hits the seam like that,
pinch the ends if you want,
and just for the moment,
this is a pan that I've got.
A little bit of excess butter
and I'm just rubbing some butter on there.
We're gonna sit it in like this.
You can actually bake it in like cupcake cases
or actually in a muffin tin.
If you just want to grease every individual one as well
that will be fine.
And then a little bit of sugar on the base,
so that will just grab the butter
and then our dough can just sit right on top of that.
It's not essential at all,
I would definitely grease the tin though.
All right, so we roll this over
and then we can just start.
See the little shape that you get, like that?
Oh yeah.
We can just start cutting them into roll shapes.
I like that, kinda dainty right?
So every time you get one, just sit it in the pan like so.
Yeah, finding that sharper knife definitely helps.
As I roll them over like that,
I'm just trying to give them a little bit more rounder shape
'cause as you sliced it, it's kinda gone a bit narrow,
so just try and make it a little bit rounder, okay?
And just sit it in.
So there we go.
I am really happy with that.
You can go proper symmetrical with it
and make them all line up and look flush
but to be honest, I am, for a first attempt, I'm chuffed.
They're lookin' good.
I'd say do stretch them out a little bit,
otherwise they could be a little bit narrow.
What we'll do now is let them rest again,
so I'm gonna put the damp towel back over it,
which is still damp.
Good of ya.
And we'll leave it for about 20, 25 minutes.
You know Lizzie and I have just been talking
and they might not visually look
the best ever cinnamon rolls,
but yours will look better, that's what it's all about.
And also, it's gonna take good dough.
(mimics explosion) Dad joke.
Taking off the damp tea towel
and they are starting to touch each other
on the sides a little bit.
They've expanded and grown a bit,
so in they go in the oven
and we'll see it in a jiffy.
So, just while that's in the oven doing its thing,
we can actually crack on with making
the frosting on the top.
This is some full-fat cream cheese.
(grunting) There you go, get in there.
Icing sugar,
and if we sort of just gently mix that,
that will stop the huge cloud forming
and that will go everywhere so I'm being very careful.
All right, that's good.
Loosened up, and we didn't get icing sugar
hardly anywhere.
Drop of vanilla extract.
Good teaspoon of that, really try and take the tartness,
the tart, t-t-t-tang-tang out of this
and really draw out some flavour in there.
And last but not least, some room temperature butter.
Again, I just chucked it in the microwave
but it's all good.
Mix that through.
♫ Da da da da da da
Just get all the lumps out of the butter,
get it all nice and smooth.
So there we go, that is it all done.
Have a little taste if you want to make sure, mmm, wow.
Loving the little bit of vanilla in it.
It gives it kinda like an ice creamy vibe.
You can add more sugar if you wish, more cream cheese,
more vanilla, whatever you want,
just tweak it to your liking,
but we're gonna stick that in the fridge
and bring it all together.
Hey Lizzie.
Huh?
I am really excited, guys.
It's like that frosting, mmm!
I could just have a bowel of that on its own.
(exhales)
All righty, let's get 'em out the oven.
(laughing) Ooh!
Yeah, baby.
So I'm gonna let them cool down slightly.
You can just pour the whole cream cheese frosting on top
but I think I'm just gonna do mine individually.
So that sugar on the bottom
has given it a really nice caramelization,
under there, see?
Like a bonus caramel.
All right, so I'm just gonna sit a few on this plate.
Oh yeah!
(laughing) Aw!
That'll do.
We'll have three for now.
Obviously you can make them
way bigger than that if you want
but I am really chuffed with those.
All right then I'm just bring the frosting into shot.
It's thickened up considerably in the fridge
and these have cooled down,
so I'm just gonna spread that one there.
I wonder if, as it's slightly warm,
whether it'll just find its way around the grooves or not.
There we go.
Little scrape on the top
just to get off any excess if you want
or you could just pile it up.
It's very, very nice indeed.
But there we go.
They look amazing.
Let's have a little taste right now.
These look so good.
I am over the moon with how these have turned out.
Here we go.
Mmm.
That was just (groans).
I had to come back and compose myself.
Absolutely, stonkingly (grunts).
The flavour, it kinda reminds me, quite like, festive-y.
I really like it.
The cream cheese topping on top,
the warmth and the caramelization of the bottom.
(mimics explosion)
But now it is your turn.
Send me a picture @myvirginkitchen
on your social media of choice.
I love to see your attempts
and hopefully they'll look better than mine.
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Let me know down below what you want to see next
and I'll see you again next time.
Pugs have stopped sunbathing now.
They're getting their sun,
they're getting their after sun on.
Right, dogs?
All right.