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Cinnamon Rolls (Cinnamon-rollppang: 시나몬롤빵)

Cinnamon Rolls (Cinnamon-rollppang: 시나몬롤빵)


(knife chops) (bright music) – Hi, everybody! Today, I’m going to show you how to make cinnamon
rolls, cinnamon-rollpang. Rollpang it’s familiar? I know you guys are making my rollpang recipe. I posted it a few years ago, it’s very, mega, mega-popular. You can make these
cinnamon rolls very easily because we use the same dough. I used to make this for
my family and my children. Rollpang is not very
sweet but this one is. I just make it a little sweet. I try not to use too much sugar or butter. But this is a perfect taste for me. So, let’s get started. So this is butter. This is a 1/2 a cup. Just one stick is a 1/2 cup and one tablespoon butter, that’s all I’ll use for this recipe. 1/4 cup and let’s heat up. (butter sizzles) I’m melting at medium heat. All melted and turn off. Now this butter is very hot, I will just add this milk. I will just add one cup. 1/4 cup sugar. And mix well until
the sugar is well melted. The temperature is very nice for what? Yeast. I will use one package of yeast. This is around two
teaspoons plus 1/4 teaspoon. This is Active Dry yeast. I’m gonna wait around five minutes until all this yeast is frothy. That means this yeast is alive. This edgy part is just really bubbly. You see? Wow, great, great. And I will add two eggs. Salt, 1/2 teaspoon. So this is milk, eggs, all these things are nutritious and good for children, or good for you too. And I’m going to add three cups of flour. This flour is all-purpose wheat flour. So one, two, three. My dough is very sticky, very sticky, so, if you use your hand, it will stick to your hand. I’m using my wooden spoon. You see, very sticky. It has to be very soft and fluffy, that’s what we are looking for. And my one cup is 240 milliliters. Your cup sizes are all different. So 240 milliliters, okay? And then now, I will just put it here and cover. And then let it rise one hour. I hope this guy rise, rise quickly! but one hour later, it should go up almost double in size. If it’s not double in size, you gotta wait. Next, I’m going to make dried fillings and also a kind of sweet stuff. Let me wash my hands first. This is dark brown sugar. 1/3 cup. 1/3 cup, same amount, water. I use dark brown sugar, but you can use also brown sugar, white sugar, you can
use any type of sugar. And I will just add, also, rice syrup. Three tablespoons. One, two, three. Turn on the heat. Medium heat. So I’m going to boil this until all these bubbles are coming up, around usually six minutes, five to six minutes over
medium heat, let’s see. And then meanwhile, let’s make
a kind of dried filling. I’m using walnuts, but you can use, if
you don’t have walnuts, peanuts are also
good or almonds and anything. So dried nuts. I use one cup of walnuts. And where is it? These are golden raisins. These two things make it very special. So I will just add this. The problem is that this
has kind of a bitter taste. Did you guys know that? Walnuts have a little
bit of bitter taste. So I will just wash these. A lot of brownish stuff, I need to rinse this. Okay, one more time, wash like this. Now my walnuts are so clean. So let’s see, it’s bubbling now. And you can stir this. And turn down the heat to low. So now just let it kind
of simmer and bubble. Six minutes after, I’ll turn it off. See, hmm, nice. Very, very hot. Let’s go back to our walnuts. Let’s dry them out. Dry, dry, dry. You can fry these without oil. Kind of a dry stirring, in any pan, with no oil, and just around three, four minutes over medium high heat. But if you use microwave
oven, it’s so easy. So I will use my microwave oven. Three minutes in the microwave oven. (microwave beeps) (microwave whirs) 1/2 a cup, golden raisins. One tablespoon, cinnamon powder. And pinch of salt. Okay, so this is well-done. Still hot. And I will just mix all of it together. We should add some sweet stuff, sugar. Sugar, 1/4 cup, sugar. My dried filling is done. All I can do is just wait until my dough has risen. Okay, see you soon. (bright music) One hour, passed. (laughs) What happened, what did
you do for one hour? I posted a photo to my
Instagram, Facebook, Twitter, and one thing different!
Just this thing. I just wanted to show you more, so I just put it up
a little. (laughs) Okay, so, let’s check out our dough. Ooh, ah, ooh! Nice, nice, you see. Very good, so I’m going to deflate all these bubbles. Get it all, look at that. Wow. Smells so good, I love this yeast smell. Hmm. First when we made this dough, it was really, really sticky, one hour later, it’s better, see, already better. I forgot to add vanilla. So, two teaspoons. If you don’t have vanilla extract, forgot about that, but it makes
a very huge difference. Why? This vanilla extract makes it smell a little like a Korean bakery. Just mix. And then 30 more minutes. We are going to rise this dough again. Vanilla extract makes it smell really
special, really nice. Okay, this is 1/4 cup flour. First, I will just dust my
cutting board with flour. Like this. About two tablespoons. Okay. I’m going to press this down and shape it. This dough is very soft, so you don’t need
to use a rolling pin. Even if you tried to use a rolling pin, it’s going to stick to the rolling pin. Using your hands is better. So I will flip it over. So this is around
to 13, 14 inches wide. And here is 10 inches. So now I will add the butter. I will use my hand. This is 1/4 cup, butter, melted. This is the minimum amount
of butter I will use because I don’t want
to use a lot of butter. Too much calories, you know. But it also has to have a buttery flavor. So this is, 1/4 cup is perfect for me. So, next dried filling. The cinnamon smells really good. Very refreshing. Now I gotta roll this and cut and put this in my pan. Put this syrup, oh, yeah. Spread this evenly. So, I’m ready to roll. Let’s roll together. (laughs) Leftover flour is here. If this is sticky, I gotta use this. You see, here it’s sticky, so I will use my flour. Like this. Sticky dough is good because sticky dough means a very fluffy bread. Wow, nice, it was around 13 inches, after rolling, this is 15 inches. (laughs) So, I’m going to cut this into five inch, five inch, five inch. So that each five inches, I
will cut into three portions. And cut each piece into three
equal size pieces, okay. Wow, nice, so we have nine, almost similar-sized pieces. So I’m going to put this one here. All ingredients are used except for one tablespoon, butter. But this one I will use
at very last minute. And I just use this dome for my lid and put this here. I will let it sit for another
hour to rise really nicely. Okay, see you. Okay, now let’s bake this. One hour passed, I preheated
my oven to 350 fahrenheit so now be ready to welcome this, my bread. Wow, nice. Just full, now it’s filled. Bake it for 25 minutes. Okay, woo-hoo! My babies grew a lot. So now, this is one tablespoon, butter. And just brush this. Wow, smells so good. You guys know
how delicious a smell cinnamon rolls have. But I know some of you guys are already curious about what’s
going on in the bottom. So, you can serve it the other way. So I’m going to flip it over. Yay! It looks like a cake. So you can take it out, like this. Look at that. Ooh, wow, wow, wow. See, look at this. I will use my hand. See, very fluffy. Mm. Sticky, gooey, cinnamon syrup
really make it special. (bright music) Mm, my god. Nice. Today, we made cinnamon
rolls, cinnamon-rollpang. Enjoy my recipe, see you next time! Bye! (bright music)

Comments (44)

  1. Please make a video on how to properly cook rice. The korean way 😊😅😂

  2. 👍thank you . I made it and it turned out great. I skiped the nuts and raisons and just used cinamon powder, brown suger, and butter in the midle.❤

  3. Excuse me anyone, I have a quick question!! I'm going to be trying my hand at making this today and I was wondering whether or not I could freeze the dough for tomorrow. Does anyone know whether or not it'll keep in the freezer?

  4. 👍👍👍❤️❤️❤️😍!!!

  5. That looks so yummy Maangchi =)

  6. Wowwwwwwww …make me hungry…great job maanghi.

  7. I've never made bread with yeast in it. Because I usually used to follow the chain store bread, I want to follow your excellent recipe with oven!😊

  8. You did a great job! Enjoy that bitter Modelo beer! I'm glad I found your channel. 당신은 훌륭한 일을했다! 그 쓴 Modelo 맥주를 즐기십시오! 채널을 찾게되어 기쁩니다.

  9. Maangchi~~~ Please, show us how to make a good jeyuk bokkeum. It's one of my favorite

  10. You have a such a beautiful personality ,I am sure everything you make taste delicious…and that looks absolutely delicious and easy to make 🌺🌺🌺

  11. So great ! Your the best. Thanks for another great recipe. 💝 I made these Thanksgiving morn & now I am sure I will have to make all the time !

  12. 😍😍😍😍😍😍🙏🙏🙏👍👍😋

  13. 看起來不錯👍👍👍👍👍

  14. Hi !maangchi ,you are the sweetest person just like your recipe ,thanks for sharing .Mmmmmm !!cinnamon is just so tasty 😉🌷

  15. 추운 겨울에 갓 구운 시나몬빵에 커피 한잔~ 운치있고 배도 부르고 좋네요

  16. UreshiTanoshi submitted Japanese caption and Rimas Ateq submitted Arabic caption! https://www.youtube.com/timedtext_video?v=IYcOFcJ_Uzc Thank you very much!
    Thanks to you our volunteer translators' help, many people who speak your language will enjoy watching my videos and making the dish!

  17. cinnamon rolls have to be my absolute favorite thing to eat

  18. I make her rollppang all the time (today, in fact, for Thanksgiving), it always comes out great. Will have to do this ASAPs!!

  19. 수제비 영상이 10년이 되었어요~ 기념으로 새로운 수제비 영상을 올려주실 수 있으실까요..?!ㅎㅎㅎ
    망치님의 새로운 수제비 레시피가 궁금해요~

  20. Is there a substitute I can use for the rice syrup? Lovely video by the way!

  21. Hah you're so adorable and great at showing recipes

  22. #Maangci heeelp I make this 2 days ago,I use the same recipe,it's taste good but I don't know why mine kind of dry,what did I do wrong? 😭😔

  23. 망치님~~~
    충무김밥 어떻게좀. 않될까욤~~~

  24. I really love your recipes thank you

  25. 👍👍👍👍👍👍👍👍👍👍👍👍👍🍰🍰

  26. Can I use date syrup instead of rice syrup ???

  27. 3.9mil subscribed What?
    Watch one…….
    Binge watch 20…..
    Ahh I see.
    Subscribed.

  28. شهتني تسلم يدها🙆🏿💕

  29. Спасибо, включили русские субтитры, снова подписалась!

  30. LOVE YOU FROM TURKEY! ♥

  31. 美味しそう🍞

  32. Maangchi I have just found your channel, you are delightful and i love this recipe I shall make this tomorrow : ) Oh BTW you have a new sub X

  33. Can I use maple syrup instead? I'm not a baker but I will try this recipe out! Perfect for winter! I can smell it already 😄

  34. Love the sound of you washing the walnuts 💪

  35. Hi Maangchi can you make a Egg Noodles please, or any kind of noodles thats good for stir fry and for soup. Thank you very much hope you’ll make it. loved from the 🇵🇭

  36. I modified the filling…. 1/2 c brown sugar, 1 tbsp cinnamon, 2/3 tbsp course sea salt, 2/3 tbsp cayenne pepper. Sooooo good! 👍

  37. I just found your channel and I’m definitely inspired to try alot of the delicious recipes! Thank you!

  38. i love cinnamon😋😋😋

  39. Where do get glass bottles of milk?

  40. OMG!!! That looks delicious. The recipe seems easy to follow. Thanks

  41. 시나몬롤 빵 정말 맛있어요 레시피 잘봤어요😍

  42. Spanish caption is up now! One of my viewers submitted the caption for those who speak Spanish! Thank you so much! https://www.youtube.com/timedtext_video?v=IYcOFcJ_Uzc

  43. Hi Maangchi stumble in your YouTube when I was searching for asian cuisine, I Love it, it's very natural and all your recipe is simple and informative and also one thing I like about you is unlike many youtubers they're so self absorb and obviously attention seeker, I'm going to try your cinnamon version very soon. And I'm looking forward of watching more of your recipe, stay well and take care

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