#BAKEYOUHAPPY

Birthday Cake
Cinnamon Rolls
with Jyoti Nanra

Thursday, August 26th • 6–8PM (EST)

 Before We Begin

H i B a k e r !
Thanks so much for signing up to join our #BakeYouHappy Live Tutorial!
Grab your apron and get ready to cookie up a storm together LIVE on Facebook.

Repeat after me: "These are my responsibilities as a live tutorial baker..."

Before the live tutorial During the live tutorial

I will: I will:
▶ Review the workbook in its entirety ▶ Be supportive of my fellow bakers!

▶ Dough made, colored, and proofed for ▶ P

 ost pictures of my experience on my
1 hour Instagram and Facebook pages with the
hashtag #BakeYouHappy. (That’s how
▶ Cinnamon filling made and ready to go we will find you & repost!)
▶ Birthday cake crumble made and ready
▶ A
 ccept making mistakes, because that’s
to go (optional)
where the best learning happens!
▶ Ensure a good Internet connection
▶ P
 articipate by posting thoughtful, positive,
▶ E
 nsure that my Flash Player (or other  and productive comments and questions!
video viewing software) is up to date
▶ Have fun!
▶ C
 heck to see what time the live tutorial
starts for me if I’m in a different time zone.

TIP The BEST place to reach the HTCI team with any
questions leading up to the tutorial is in the super-
private Facebook Group! Think of that as your meeting
place for all things live tutorial related.

1
 Your Baking Instructor

e e t J yo t i
M
All hail the Queen of glitter and gold! Jyoti’s ninja-level
decorating skills are next to none and she has carved out a
whimsical, poppy style that is all her own. For over 5 years, Jyoti
has been creating amazing treats with out of this world flavor
profiles that are sure to get more than a few likes on the ‘gram.
Her eye-catching creations have been featured on PopSugar,
BuzzFeed, The Social, and CityLine to name a few, and her
community of over 500k followers agree that Jyoti’s bakes are
totally swoon-worthy. Most importantly though,
thepurplecupcake_
Jyoti knows that the MOST important thing about baking is
to get creative, get messy, and HAVE FUN!

Jyoti's decorating super-powers:

▶ Turning even basic bakes into true works of art

▶ Adding a touch of whimsy and sparkle to all sweet treats

▶ Creating amazing tried, tested, and true baking staple recipes

Past students loved learning from Jyoti!

I am so grateful I stumbled upon Jyoti is an awesome

your classes, especially during teacher, she takes
quarantine, you're the only thing the time to explain
keeping me sane during these every detail and
uncertain moments. — Leslie answers every question. Jyoti you are
— Patti seriously the BEST
and I am so grateful.

I love how involved — Sami

Jyoti is with truly

I have always struggled with
making classes the
macs but not this time! Jyoti is
best experience.
amazing and I have learned so
— Thalia
much from her. — Amanda

2
 Schedule of Events

e c o r a t e !
Let's D
The following times are approximations of our activities for the stream. We want to keep things
fun and flexible, so times might not be exact. Times are listed in EST. Bakers are responsible for
looking up the corresponding times in their own timezones. Yay for worldwide baking!

SEE YOU IN CLASS ON August 26th, 2021 at 6–8PM (EST)

5:30 PM Get on your fave apron, measure out all your ingredients, and get ready!
We’re about to #BakeYouHappy!

6:00 PM Hello! We’re LIVE in our Facebook group! Welcome everybody!

6:05 PM Checklist - Let’s talk about our ingredients, and what we’ll be going over in today’s class!

6:10 PM Whipped Up - Time to make our quick cinnamon filling spread.

6:20 PM Rolled Out - Grab your dough and let's roll it out!
Q: Can I watch the
6:30 PM Q&A - Questions about your dough? Jyoti’s got your answers! class again after
the LIVE stream?
6:35 PM Rolled Up - Spread on that filling and let’s roll it all up.

6:45 PM Sliced - Jyoti's got a nifty little trick for cutting the perfect rolls ;)

6:55 PM The Dough Down - While our rolls proof, Jyoti is going to talk all about your dough!

7:10 PM Q&A - Still have questions? Ask them here!

A: You sure can!
7:20 PM Baked Up - Let's get those rolls in the oven! The class video
will exist forever
7:25 PM Frosted - While our rolls bake, let's make our cream cheese frosting! in the FB group!

7:30 PM Preparation Station - Let’s get ready to bring our shortcakes together

7:40 PM Final Touches - Let’s decorate our rolls to perfection!

7:55 PM Wrap Up & Goodbyes - Ask any final questions, show off your work, and say farewell for now!

3
 What You'll Need

n g L i s t !
Shoppi
Ingredients Tools

Pantry For baking/decorating

▶ 620 g A/P flour ▶ Kitchen scale
▶ 190 g granulated white sugar ▶ Stand mixer with paddle attachment
▶ 10 g yeast
▶ Mixing bowls
▶ 1 tsp salt
▶ 9x13" baking pan
▶ 270 g brown sugar
▶ Non-stick cooking spray
▶ 25 g cinnamon
▶ Dental floss/thread
▶ 3 tbsp vanilla
▶ Note: this is used for cutting your rolls
▶ 240 g icing sugar
▶ Offset spatula
▶ 20 g box vanilla cake mix
▶ Rolling pin
▶ Pinch salt

▶ Gel or powder food coloring ▶ Parchment paper

▶ ½ tsp baking powder

Optional Decorations
▶ Gold leaf & edible glitter
Perishables
▶ 230 g unsalted butter ▶ 2 tbsp birthday cake flavoring

▶ 2 large eggs ▶ Sprinkles (like jimmies or nonpareils)

▶ 3/4 cup milk

▶ 200 g cream cheese icing

▶ 60 g mascarpone

▶ 1 tbsp heavy cream

Need some supplies?
Save 10% on your next purchase at howtocakeit.com
by using discount code PURPLECUPCAKE10 at checkout!
Jyoti's favorite tools, flavors and swag are all there!

4
 Jyoti's Cinnamon Roll Dough

YIELDS 8 CINNAMON BUNS 325°F BAKE 20 MINS

Ingredients Instructions
▶ 500 g A/P flour  1 To your warm milk, add yeast and a tsp of sugar. Stir to
combine and set aside to let the yeast bloom.
▶ 100 g granulated white sugar
2 In a large bowl, combine flour, salt, and sugar. Whisk
▶ 75 g unsalted butter, room temp
together.
▶ 2 large eggs
3 Add eggs and butter to your flour mix. Work the eggs
▶ 10 g yeast and butter into your dough until a crumbly mixture
has formed. Butter and eggs should be well dispersed
▶ 3/4 cup warm milk (not hot) throughout.

▶ 1 tsp salt 4 To the dry mix, add your yeast + milk mixture, and form a
loose dough.
▶ Gel or powder food coloring
5 Divide your dough into 5 different portions, and add a
different color of gel food coloring to each piece, kneading
Jyoti uses instant yeast for a further 2-3 minutes. It should lose its stickiness and
come together into a smooth ball.

6 Further break your colored down down into small pieces,

and pile them together alternating colors-this will create a
rainbow/tie-dye effect when we roll the dough out later. :)

7 Cover dough and let it rise for an hour to an hour and

a half.

5
 Cinnamon Spread

Ingredients Instructions
▶ 90 g unsalted butter, softened  1 Grab your mixer bowl, and combine brown sugar, butter,
cinnamon, and vanilla extract.
▶ 230 g brown sugar
2 With your paddle attachment, whip together the filling. It
▶ 25 g cinnamon (reduce as you like)
should get light and be thoroughly combined. Scoop into
▶ 1 tbsp vanilla a smaller bowl.

TIP These are YOUR rolls so if you

like extra filling feel free to up this
recipe by half!

STORAGE Can be stored in the

fridge for up to 1 week. Let come to
room temperature before using.

6
 Birthday Cake Frosting

Ingredients Instructions
▶ 200 g cream cheese icing  1 Cream mascarpone and cream cheese.

▶ 60 g mascarpone 2 Add your icing sugar one tbsp at a time until it's all added
and combined. Add your cake mix, salt, flavoring, and
▶ 240 g icing sugar
vanilla. Mix until combined.
▶ 20 g heat treated* cake mix
3 Icing should be thick but not stiff. Spreadable. If your icing
(boxed mix in vanilla), cooled
is too thick, add a tbsp of heavy cream.
*To heat treat your cake mix, spread on a
cookie sheet and place in a 350°F oven
for 8-10 minutes to kill any bacteria and
make it safe for consumption.

▶ 1 tsp B-Day cake flavor (optional)

▶ Pinch salt

▶ 1 tsp vanilla

▶ 1 tbsp heavy cream, if needed

Jyoti uses Jenna Rae Cakes

Liquid Cake Batter Flavor

STORAGE Can be store in an

airtight container in the fridge for
up to two weeks.

7
 BONUS: Birthday Cake Crumble

NOTE This recipe is totally optional but adds a nice textural element to your cinnamon rolls, and amps up
the birthday cake flavor!

Ingredients Instructions
▶ 120g all-purpose flour  1 Preheat the oven to 325°F and line your baking tray with
parchment paper
▶ 90g granulated sugar
 2 In a bowl, combine all dry ingredients and whisk together.
▶ 40g brown sugar
 3 Add melted butter and extracts. Combine using a spatula
▶ ½ tsp baking powder
or spoon until a crumble forms.
▶ 65g unsalted butter, melted
 4 Lay crumble in a single layer on your prepared baking
▶ 1tsp vanilla extract sheet and bake for 12-15 minutes, mixing halfway through.

▶ 40g nonpareils

▶ Big pinch of salt

▶ 1 tsp princess cake emulsion OR

cake batter flavoring *optional

TIP This crumble is seriously

addictive! You may want to
double the recipe to have
extra for snacking on ;)

STORAGE Can be stored in

an airtight container at room
temperature for up to 1 week.

8
 Assembly

 1 Preheat oven to 225°F and then turn off,  6 Place the rolls onto a gently greased pan
leaving the door closed. (or two, if you’re like me). Cover the pans
and place in your warm oven to rise for 30
 2 When dough has risen, roll out onto a lightly
minutes..
floured surface. Roll dough about a 1/4” thin.
 7 Preheat oven to 325°F and bake your rolls for
 3 Spread the cinnamon filling onto the rolled
20 minutes.
out dough. Ensure to get a nice thin layer all
over the dough.  8 When rolls have baked, pull them out of the
oven and let them cool for 5 minutes before
Optional: Sprinkle on birthday cake crumble &
slathering with icing, and more birthday cake
sprinkles like jimmies or nonpareils.
crumble & sprinkles if you like
 4 Start rolling from one end slowly to the other.
9 Serve immediately or let them set and serve
5 Once rolled, use some dental floss or thread to later in the day.
cut into even rolls.

TIP We all know warm cinnamon rolls are the

best, so feel free to microwave for 15-25 seconds
if you’re enjoying later!

STORAGE Can be stored in an airtight container

at room temperature for 1 day, or in the fridge for
up to 3. They are best served as fresh as possible!