PHILIPPINE NORMAL UNIVERSITY

The National Center for Teacher Education

The Technology and Livelihood Education Hub
Lopez, Quezon

S2 - TLE HE 03 – FUNDAMENTALS OF BAKING AND PASTRY ARTS

TERM 3, A. Y. 2022-2023:

Name: Sherelyn Z. Ferman (3BTLE HE-B)

Name of Instructor: Mrs. Rhodora A. Ulan

NARRATIVE REPORT: CINNAMON ROLL BAKING

I. INTRODUCTION:
In our fundamentals of baking and pastry arts course, we were tasked with
searching and studying the recipe for baking cinnamon rolls. Little did I know that
this is a simple yet delightful recipe that would become a memorable experience.
The outcome of this recipe left my taste buds craving more. As TLE Major
students, this practicum is a great opportunity for us to learn the art of baking.

II. PREPARATION
To begin our activity, we made sure that our ingredients are complete. We
provided a copy of the recipe for the list of ingredients and the step-by-step
process of cinnamon roll baking. We gathered at the Kitchen Laboratory of
Keystone to conduct this activity. We also made sure that we are wearing our
personal protective equipment before we start.

III. INGREDIENTS
To begin my cinnamon roll baking adventure, I gathered all the necessary
ingredients. For the dough, the ingredients I used are milk, yeast, white
granulated sugar, salt, butter, egg, and all-purpose flour. I used the following
ingredients to create the filling: butter, brown sugar, and ground cinnamon.
Lastly, I used the following ingredients to create the glaze: cream cheese, butter,
powdered sugar, vanilla extract, and milk. I paid careful attention to the precise
measurements and ratios to ensure the best results.

IV. PROCESS
We started by combining warm milk, yeast, sugar, salt, butter, and eggs. Once the
flour starts to incorporate into the dough, I added more flour as necessary so that the
dough pulls away from the sides of the bowl. I added more or less flour until the dough
reached the desired consistency. I transferred the dough to a lightly greased mixing
bowl. Then, I covered it with a towel and let rise until doubled in size, about 1 hour. After
that, I lightly greased a baking sheet and punched down the dough, and roll into a
12inchby 18inch rectangle. I brushed the dough with 1/2 cup melted butter. And for the
filling, I combined the brown sugar and cinnamon in a small bowl. Then, I sprinkled it on
top of the melted butter. I rolled it uptightly lengthwise. I used a thread to cut the dough
into 12 one-inch slices. While I am baking the cinnamon rolls, I made the cream cheese
glaze by using a wire whisk to whip together cream cheese and butter in a bowl. I also
 PHILIPPINE NORMAL UNIVERSITY
The National Center for Teacher Education
The Technology and Livelihood Education Hub
Lopez, Quezon

whipped in the powdered sugar and vanilla extract. I added enough milk to achieve a
drizzle-like consistency. And for the last step, I frosted the rolls while still warm.

V. CONCLUSION:
As I took my first bite of the freshly baked cinnamon roll, I was transported
to a realm of pure bliss. The soft, fluffy dough perfectly complemented the sweet
and spiced cinnamon filling. Surprisingly, even though I wasn't a big fan of
cinnamon, the combination was irresistible, and I couldn't help but fall in love with
this delightful treat. The cinnamon rolls surpassed expectations and delighted my
parents, their joyful faces confirming the worth of my efforts. This experience
taught me the value of exploring new flavors and embracing discomfort. In
conclusion, baking cinnamon rolls was a delightful adventure, satisfying my taste
buds and warming my heart. I will treasure and share this recipe, spreading the
joy of each indulgent bite.

VI. DOCUMENTATION