That’s cool! Oh, it’s so fun. I’m so scared. You’re doing great! I peed a little. We got Rosanna Pansino in the 2017 Altima. Rosanna, welcome to the car. Yes! Thanks for having me. I am so excited to do this. I couldn’t think of a better way to spend my day. Just hanging out in the car, eating some food, and making it cooler. No! It is 110 degrees and we’re just eating a gigantic, sweaty cinnamon roll, sweat dripping off our bodies. This is the perfect thing for me to be in. This is the perfect video for me to be in because do you know what the internet calls me? Hmm? A cinnamon roll. Do they really? Yes! Wait, why? I guess a cinnamon roll is not just a yummy dessert, but apparently it’s like a character, usually in movies where they’re very kind and sweet and just like a lot of bad stuff happens to them? Does a lot of bad stuff happen to you? It did when I was on that show, “Escape the Night.” Oh, makes sense. So there, they were like, “Ro, you’re our cinnamon roll!” So we’ve got team cinnamon roll. So this is the perfect thing. Do you go fork or hands for it? I’ll do a fork ’cause this is massive. Yeah. I don’t even know if I could pick this up. I dropped my fork in between the seat. Oh no. Oh, I think I can just like. Just, yeah, give it just, 10 second rule. Do you believe in the, yeah, the 10 second rule. This is your car, so I mean if you’re cool with it, it’s fine. All my DNA’s all over this car. Not like that. That sounded gross. That sounded like, that’s not, especially with the visual of no, no, no, that’s not. I just meant like my skin. This is the best day ever. You just made me laugh so hard that my eyes are watering now. Cheers. Cheers. Look at how you took the whole thing. I’m eating the whole the way, listen, I’m gonna go in with my hands. Okay, it is hot out, but this is delicious. This is fan freakin’-tastic. This is amazing. It is big and it is dense and it is just soft. I think this is just like a heck of a product. I think Cinnabon does a great job. These are so good. I was Googling it. I was like, who created the cinnamon roll? Who did? Swiss. The Swiss? They do like Swiss rolls. I don’t care where it came from. Maybe it’s another- Oh! Swiss roll. I Googled this. Apparently in Switzerland, October 4th, they have a cinnamon bun day and everybody like makes cinnamon buns and it’s a big thing. If the Swiss Board of Tourism wants to sponsor us to fly out there. We’re in! I’m just saying Swiss vacation? Yes! I’ve never skied before, but I’m down. So how are we going to make this delicious cinnamon roll fancy? I mean, there’s a couple routes we could go, right? Okay. Like cinnamon, you can always get fancy with the spices. We can add some more cool fall, autumnal flavors in there. I love fall flavor. Same. Gimme, oh, all the pumpkin spice. Oh, just nutmeg. Oh, we’re gonna nutmeg the hell out of it. And then for like the dough, I think we can go fancy, kind of like brioche-y. There’s some fun animal eggs out there to use. You ready to get cookin’? Yeah, I am. Let’s do it. Let’s do it! We got all of our fancy ingredients here to make our fancy Cinnabon dough. Ooh! One of these things is not like the other. This thing. Yeah, and that ostrich did not want us to take the egg. This is humongous. I was saying, this is like bigger than a coconut. Yeah. And it’s so heavy. If you were underneath an ostrich as they birthed that, you’d be dead. You’d be out. Oh, this will knock me out. You’d be out. You’d have to take me to the hospital. Have you ever opened an ostrich egg before? I’ve never even seen one and that’s why I haven’t put it down, because I’m just fascinated. I’m just like holding it. Toss it up in the air, roll it around, you know? Figure it out. This is huge! Yeah, this is about 40 eggs from a chicken can fit inside one ostrich egg. I could bake a lot of cookies with this. I bet you can. All right, so we gotta get that open. We’re gonna make like a brioche style dough. We got some beautiful butter here. Okay. This is beurre de baratte, this is beurre d’Isigny. Ooh! That’s gonna make it super nice. We’re using some bread flour ’cause we’re gonna kind of go a little bit brioche. I have an idea. Do you want me to handle, I’m gonna just beat the crap outta that with a hammer. That’s what this is? I was wondering what this was for. Unless you feel comfortable doing it, but I can, I’m kind of a risk taker. I’m gonna let you do that. Okay, okay, do you wanna start? But what’s these for? Oh, that’s related to this. Yeah, unless you think you can use it here, check it out, check this out. I’ll show you, I’ll show you. Okay, let me just add this. My idea is I’m just gonna stab it. Oh, it’s nice and warm. This is nice. Yeah, it’s gonna help the yeast bloom. All of it, right? All of it, yeah. Give it a nice little stir. Can I mix it in? Okay, wait, we’re gonna- I’m gonna mix it in. I like the way I acted like I had a special technique and I’m just stabbing at it Patrick Bacon style. Oh, oh, oh! Hold on. Maybe we should do this. We got a nice little, started. There we go. They’re like tough to get it, like a coconut, you guys. Just like a coconut. Well it’s really, I thought it was gonna like crack, but it’s really just kind of creating tiny little holes. We only need 66 grams of this so if you wanna take some home and make an omelet- it actually tastes really- I’d love to. Tastes really good. I love ostrich eggs. I’ve never had an ostrich egg. This is a first for me. I’m so excited. Maybe I can start. Do you have any like egg white allergies? So if some sprayed in your face, No. you can be fine? I have no food allergies whatsoever. I don’t, listen. Hot take. I don’t trust people with food allergies. No way? Really? It’s messed up. It’s messed up. It’s like, you know, I just, I don’t know. I don’t trust ’em either. My sister has one. Sorry, Molly. Maybe I can just kind of, wait. Oh my gosh. And. Ro, this is- That is mat- Look how much egg that is. This is incredibly gross. Do you wanna shake it? Yeah. Here, grab it, flip it, shake it down. Oh yeah, oh yeah, oh yeah. Also, we’re, I think I got raw- Whoa! Whoa, Jesus Christ! Don’t you feel alive? Yes! Ro, this is the magic of life. This shell is intense. Take it home. Like, look. Mike, take the shell. You guys, you could go bowling with this. This is like- She’d bring her own ostrich eggs. It’s so, wait, can I bowl it to you? Bowl it to me. Okay, bowl. Ready? Ready? Strike! That thing’s durable. Congratulations, you win an ostrich egg shell. Whoo! I’m just gonna start adding ingredients to the bottom of this mixer. Please do. We’re gonna do all of that. We’re gonna add a little bit of salt. I should have whisked the salt in there. We didn’t, that’s okay. Oh, a little bit of sugar. Little bit of sugar. We didn’t feed our yeast. Oh, we didn’t, we didn’t feed the yeast. Feed the yeast. Baby. She’s hungry. Baby. Sometimes we forget how to cook on this show and it’s fine. We’re doing good, we fixed it. Just gonna dump the butter in there. That’s looking pretty well whisked, huh? Yeah, this is looking good. I feel good about that. We’re gonna make a scrambled egg. Turn it on. 66 grams exactly. Are you like a militant weigher when you bake? You know, I only do it for when I’m converting recipes. Like when they’re recipes that aren’t made in the US and I’ve gotta convert them because it’s different. Yeah, yeah. Yeah, grams. It’s different, metric system. That’s the only time I do it, really. Everybody here knows that I love measuring and weighing everything and that I’m very, very- Really? Oh my God. What about me says that I wouldn’t be completely buttoned up like that, huh? We’re gonna gradually get the flour in there as I dump most of it in. Okay, right on. Hey, you wanna dump the flour in and I’m just gonna look at these eggs. I’ll slowly do this. Yeah, yeah, yeah. I was gonna say- Just slowly, right? Yeah, slowly. Why are you asking me? I should be asking you. I don’t know anything about baking. It’s been a while. You know, I don’t know your recipe. I don’t know how you like to do it. I’m a fraud. I don’t know anything. Everybody’s got their own, you know. Actually I do love, cinnamon rolls are one of the things I actually bake at home because I think they’re very forgiving. Oh, they’re nice too. ‘Cause you’re just baking it all wet, crammed together in a pan. They’re sumptuous. You can add any flavors you want. I made like a basil and lemon sugar cinnamon roll. I was a little, you know? And it was dude, fire. Yeah, yeah, yeah. That’s the money. Oh, I made pumpkin spice cinnamon roll one time. Yes. From the Starbucks region of Italy. So we wanna like knead this right until it’s like nice and looks kind of plasticine, a little bit shiny. How’s this dough lookin’? I think it’s gonna come together eventually once it keeps kneading. We’re trying to go like kind of a little brioche-y on it. Got it. You know? Except we’re not feeding more butter into it, which you would do for a brioche. This dough hook. Use this one a lot ’cause it sounds like- Yeah, uh-huh. No, no, this is struggling. You have no idea what kind of things this dough hook has seen, Rosanna, okay? I’ve actually destroyed a few motors on these. Yeah, it happens. Yeah, it does. I once broke a Vitamix with an elk penis. All right, so our, so our, well, I was making tortilla chips out of elk penis. So we got our, Rosanna. What? We got our beautiful ostrich egg in beurre d’Isigny dough, right here. We’re gonna wrap it up, let it rest, should probably roll it out and fill it. Okay. Let’s do this. Yes. So right now, whoa, God, that’s active. Don’t touch that. Right now, okay. We got sugar heating on there because I wanna do like the pecan sticky buns. I know we didn’t get that from the Cinnabon. Yeah. But that’s one of my favorite things. You got the caramel on the bottom. You bake it in, you get the beautiful nuts. So right now we got some caramel working and we’re gonna add some stuff to that. Right now, if you wanna start just getting the beans out of the vanilla pods. Yes! You seem like you’re better at the fine knife work. I like to bludgeon things. Just gonna smell. I love fresh vanilla beans. These are, this is how you do it. This is fancy. That’s nice. Real vanilla beans, no fake stuff. And then while you’re doing that, I’m gonna get our cinnamons working. So we got three different cinnamons from three different countries right now. We have, I can’t read. We have Tanzanian cinnamon right here. So I’m just gonna dump some of that in there. What? No. Get the shaker lid off there ’cause we want like a lot of cinnamon in this. ‘Cause some of the cinnamon rolls we got out of the Try Guys guys didn’t even have cinnamon in it and we were pretty offended by that. That was a mistake. And then we got, where’s this from? This is some Sri Lankan cinnamon. Sri Lanka produces some incredible cinnamon. We’re gonna add that in there. All these cinnamons are gonna combine to create different flavors in there. Black cardamom also is going in there. This is amazing. So I wanna get a little fancy with the black cardamom. And then a whole, yeah, Vietnamese royal cinnamon. That’s what’s up. Is that caramel burning yet? Where should I put these beans? Scrape some into the sugar. Once the sugar melts down, we’ll the vanilla beans in there and then put some of the beans into here. Okay, what else? What else? What else? This is the time where I panic ’cause we got too many fancy ingredients. This is a lot of fancy, I have to say. Usually I just do a regular cinnamon. I don’t even know where it’s from. How do you think this is gonna taste, though? With all this stuff in there? Probably amazing. The bones are good, right? This is a huge variety of a lot of different, cool things. We got some cool stuff going in. Fresh nutmeg. You said how you love nutmeg. I love nutmeg. I’m gonna go. You also implied that you would just make it rain nutmeg straight into your mouth? Oh yeah, I would just eat it if I could. Yeah, I mean. I don’t, just, here. Give it, give it. No, here, I’ll. Let’s try it. Let’s try it. Okay, let’s try. Okay, if you can do it, I can do it. Okay, wait. Oh my God! I’m so sorry. Ow! Ow! Ow! I got you right in the eye. Oh God, I almost killed Rosanna. Grinding up all the cinnamons. That’s great. Wait, if you wanna shuck that in that bowl, this is what we’re gonna build the actual filling in. I got that nutmeg taste just lingering in there. This is a big bean. You ever done the cinnamon challenge? Yes I did. You once, oh, did you actually? Years, and years, and years ago. Oh my God. And I just choked on all of it. I thought if I ate it kind of like slowly, it would work. No, that’s not. No, no, don’t do it. I feel like that’s the mark of a true YouTuber. Dried my entire throat out. Is if you’ve done the cinnamon challenge. Yeah, that was, that was a bad idea. This is a really fun product. So this is called smen. This is fermented Moroccan butter. It’s been clarified and fermented and so we’re gonna use that in the filling. So that should add a crazy amount of like nuttiness and complexity in there from all that fermentation. Ro, we’re going deep on it. We’re going deep on it. Josh, that is fancy. We’re going deep on it. That’s a good ingredient. I’ve never even used that. I haven’t even heard of that. And then this is called brown sugar. I know that one. Now this is very fancy. I know that one. I know that one. We got it from the Ralphs. The fanciest grocery store I know. Yeah, thanks Ralph. Yo, they got sushi bars in Ralphs now, okay? They got good stuff. Do they? Yeah, well, I get sushi from Ralphs. I don’t know if other people are eating grocery store sushi at the level that I am, if we’re being honest. You must really like sushi. I mean you’re out there doing groceries and you’re like, I need sushi now. I don’t know. I’ll go there, I’ll be like, oh I need new deodorant. Let’s pop in and get some sushi too. Let’s figure it out, you know? All right, I’m gonna mix together. I always do samples at the bakery. I like got a sweet tooth. Do you feel like you have to buy something if you get a sample? No, ’cause if it tastes bad, why would I want it? Oh, that’s fair, that’s fair. But you have to tell them. You gotta be like, this tastes terrible. Usually just say, oh, that’s a little dry or something if it is. But if it’s amazing, I’ll buy it. Can I steal this camera real quick? Can I grab something from this drawer? Sorry, hold on. This is our special drawer. Oh, cute! Can I? Do you wanna, you wanna stir it? Oh my gosh! We got the- Spatulas! That’s really sweet. We got the Nerdy Nummies bake set. That’s very sweet. Stop. Stop. Oh, my gosh. You just made me smile. I love these. They’re so stinking cute. Buy the merch. Shut up! Boom, plug! It matches me today! Okay, did not know that. Aren’t you glad? Did not plan that. The caramel’s finally caramel at long last. Now we gotta, we gotta add our heavy cream to it and all this stuff. Do you want me to do that or you wanna do that? Oh, you jump in here. I’m a pro. I’m just gonna keep smelling. Okay, okay. I have a very hard job. I have to smell all this deliciousness. Whoa, whoa, okay. So we got the heavy cream is up to temp and so it should boil. I’m gonna let this kind of bubble a little bit more. Hopefully it doesn’t break. And wait, can you hold, just hold the, hold the handle. Okay, okay, here. ‘Cause our pots to do this. We got the warped pots. Here, here, here. There we go, there we go, slowly. Nice, nice, nice, nice, nice. Slowly, slowly, slowly. Now we’re gonna let settle, settle, settle. Keep it whisking, keep it moving on the heat. Yeah, keep it moving, baby! No breaking, no breaking- That’s what I’m talkin’ about! No breakage, no breakage, we’re good. We’re fine, we’re fine, we’re fine. Oh my goodness. And then, oh wait, I forgot to get goat butter. Rosanna, just put the goat butter. Just get some of the goat butter in there. Oh my gosh, Josh! I know, I messed up. I’m not very prepared sometimes. I’m so sorry. Oh my gosh! It’s good and we’re not breaking? We’re good, keep it whisking, whisk through it. As you can see, I’m very buttoned up in the kitchen. Keep that on the heat for a sec and then we have a beautiful product right here. We got smoked bourbon. Just give that a whiff. And if you wanna try it, I think I see your phone on the ground. I do, I, uh-oh. I dropped my, I dropped my phone down here. Rosanna, you are so clumsy. Dang it. What’s going on? Listen, accidents happen. YouTube, accidents happen and you can’t prove anything. Did you find your phone? Yeah, I did. I found it. It was, you know, it was over here. Wow, that’s nice. Hoo! So we’re gonna add- Okay. Some of that. I’m gonna let this come up to temp a little bit and then here’s another absolutely crazy thing. Give that a nice huff. Oh, that’s good. Whoa, coffee? Yeah, so this is called kopi luwak. So this is coffee. They’re coffee beans that have been eaten by a large jungle cat called a civet and then it passes through the civet’s digestive system. They crap it out. They wash it. They wash it and then they roast it. I was like, Josh, wait. And then they turn it into the most expensive coffee in the world. Shut up. I swear, that’s a real thing. None of that’s a bit. This is actually it. This is the most expensive coffee in the world? Yeah, and we’re gonna add it to a smoked bourbon vanilla goat butter caramel. So I’m just gonna take finely- Yes. Finely ground kopi luwak right here. All right, and then here, you dump in all these pine nuts. I love these. Most expensive nuts. They’re little and expensive, just like me. They’re the reason you- What’s your most expensive habit? I feel like you have fine, fancy tastes. I love to eat. Yeah. Yeah, so I love going to restaurants. I love tasting and going to Michelin, but just fun stuff. Yep. And I got two little French bulldogs and I love to spoil them. How do you spoil the bulldog? What do you do? So you just start doing the math. Doo doo doo doo, with all the math symbols. Just give them like human beef jerky? Sometimes I cook for them. I make fresh organic dinners for them. Do I sprinkle in? Dump ’em all in, dump ’em all in. Okay. Oh! Beautiful. We’re gonna use this as like the bottom, like we’re doing like a cinnamon roll upside down situation. We’re gonna let that caramel settle. Interesting, I’ve never done that with nuts. Oh yeah, it should be good, I think. And then what’s going on here? What happened? What did happen? I don’t know. I blacked out. We had this, this is a filling for our cinnamon roll. Okay, great. That’s exciting. We have a dough. Yes, we’ve got the dough. We’ve got the filling. We should probably make, we should probably roll the cinnamon roll up? Yes. Let’s do it. We got the caramel. That came together. It was a rocky road, but Ro, we got there. We got our filling, Fermented Moroccan butter, three kinds of cinnamon, a whole bunch of nutmeg that got stuck to our faces, and that might be lodged in your eye. You should probably get that checked out. Yeah, I’ll check it out later. I got a good eye doctor. You should probably get that checked out is kind of a motto of Mythical Kitchen. It just happens sometimes. We’re accident prone. Look at the Nicole over there. What’s up? We have our dough right here. It’s gone through a nice first proof. It’s nice and dense. It looks good. We have to roll it out. Okay. So typically, right? You’d roll the cinnamon rolls and then you’d cut them into like individual ones that are appropriately sized. Yeah. We have a bit of a history on this show of getting a little big and a little silly. We’re gonna try and fit one giant cinnamon roll. Oh my gosh. In this springform pan. Can you pour like a bottom of the- Josh! The pine nut caramel. Ro, not now. Don’t. I mean, this is nuts! You’ve trusted the process thus far. Now’s not the time to second guess. How much? All of it? No, probably fill it up like a nice like center. More than that. More than that. Okay, I’ll be more generous. You want it to flow. Yeah, there we go, there we go. That’s pretty good. If you got any vanilla beans. Bean, bean, bean, bean, bean. All right, cool. So we’re just gonna take that and we’re actually gonna let this second proof in there with the caramel. It should make it nice and warm. Now we gotta start. Okay. I’ve never made a jumbo cinnamon roll. You think I’ve done any of this? What do we do? We just make it really long? That’s my idea. Here, just kinda like tug on the other end. Oh gosh, oh gosh. Gradually. Don’t break. Don’t break. Josh] Gradually do this? Okay. There’s no right way and there’s no wrong way. Should we start attacking it with rolling pins and just roll it out? Probably. Okay, okay, I feel pretty good about this. Okay, let’s give it a go. That’s good. You push, I pull. Or no, you pull, I pull. Okay. Gonna go all the way here. I’m gonna go. Don’t get my fingers. Go, go, go, go, go, go, go! I’m just gonna. Run back and forth. This is sadly working. Here, you take, you take- This is how you get cardio- Take a couple laps, take a couple laps. When you’re baking. I’m gonna go rest. I’m gonna go. Just go. Just do some laps. This is the least efficient way to do this. I feel like this is the best way to do this. Also, how are you faster than me? My legs are so much longer. A little more, here. I wanna do this from now on. I’m gonna go. My hips are cramping. Do you need to stretch? No, I just need calories. I need another Cinnabon. Okay. All right, let’s pick it up and flip it. Make sure we’re not like tearing the dough. Ooh, ooh, ooh, ooh, ooh, ooh! Okay, okay, okay, okay. We need to like, we need to double this length. What do we do? We gotta pick up to stretch it? You think that would? Yeah, yeah. Is this long enough? No. No, we gotta go a little bit longer. We gotta go longer. But I think we just kind of- What do we do? Gradually. Okay, okay. Okay. Okay, okay, gentle. Hold. Gentle. Gentle. I feel like I’m doing like the force or something. Like you’re holding a baby. The baking force. It’s baking force, use the baking force. Okay, okay, okay, okay, okay, okay. Uh-oh, uh-oh, uh-oh. Do it. Oh! Oh, whoa. Okay, I did. No, it’s good, it’s good. You just gotta jiggle it a little bit. Okay, just a little, just a little. All right, just a little. Jiggle, jiggle. Just a little jiggle jiggle. This is good. This is a special technique. This is called gluten development. It’s a Swiss technique. Rosanna, did you know the Swiss invented cinnamon rolls? Oh my gosh, yes! I told you that in the car. But that’s what I saw on Google. I hope it’s true. Well, we’re going to Switzerland on October 4th for the cinnamon roll festival. We’ll figure it out. We’re gonna, all right. We’re gonna be like, hey, did you guys make these? And they’re like, what do you mean you guys? Did you guys, did you guys invent the cinnamon roll? Do I overlay it so it sticks? I think so, yeah, yeah. Where’s the camera? The camera? Meg, you got us? Right? This is very long. Oh my gosh. What’s gonna happen when we get here? I’ve never made a cinnamon roll this big. I don’t know what’s gonna happen, dude. I’m feeling a little intimidated. Rosanna, here’s the thing. When you get to the point where you think it’s not gonna work out, you gotta go even harder. You gotta get a little more manic. All right. You take half of this and just spread it on. I’m gonna take the other half, all right? This is what we’re doing now. What do I use? I don’t know anymore. Use the Nerdy Nummies merch! It has, you know what? It’s fine. It’s fine. It’s fine. That’s the other motto of this show is- It’s fine. You know what? It’s fine. I like that. It’s good, though. When you’re baking and cooking, you know, and you think you messed up? Just like, just dig deep and be like, it’s fine. That’s the gym pro in you. It’s fine, don’t worry about it. It’s gonna work out. When you get stuck in the hole and you got 210K pounds crushing your chest, you just dig deep and you press up or you die. Right? It’s like that. I’m gonna start just rolling it. No way, okay. I feel like there’s no proper technique and there’s no improper technique. As long as you just keep it straight, Just kind mash at it. We’re gonna lose 80% of this filling and that’s fine. Oh my gosh, go, go, go, go, go. Go, go, go, go, go, go. No, don’t, don’t worry about that. Don’t worry about that. You just gotta wrap it in. No, no, no, here. I help, I help. Gotta wrap it in. Help, help, help. Keep it in. Keep it in. Rosanna, guide me. Keep it in, keep it in, keep it in. Guide me. Yeah, yeah, yeah, yeah. You got it, you got it, keep it in. I’m just like a, I gonna be a positive coach. You got it, you got it. Use your cheerleading background. Woo! You got it! Yeah, yeah, you got it. I don’t even remember any of the cheers that I did. They just threw me in the air and then I’d hope to God someone would catch me. I mean, this is a pretty tight roll. This was amazing! Right? Right? Morgan. Yeah, look at that cinnamon roll. Your beautiful baby Asher, show him this. It’s beautiful. It’s as big as that ostrich egg. I’m think I’m gonna cut one more. Yeah, cut off the ends. The butts. These are just snackin’. These are for snacks. And then I’m just gonna drop it in the middle of that. Oh my gosh, that looks amazing. Kinda push it down a little bit. We’re gonna wrap this up. Let it get a second proof. We’re gonna make sure if we wrap it that it’s not gonna rise up, It’s gonna rise out. Right. Hopefully it should just fill this whole damn thing. I think it’ll come pretty close. Why am I out of breath? Well you just, I mean, you, we were doing cardio. Doing cardio. Laps. Got the weights. And then we were, and then, and then rolling, and then- I was yelling a lot. I was yelling a lot. Yeah, you were really excited about that. You were cheering. I was very excited. We’re not even done yet. Ugh. Wait until you see the liquid nitrogen. Shut up. Rosanna, take a sip of this. What’s this? Camel milk? We milked a camel with our bare hands. This is from actual camel? Oh no, this is actual camel. I told you I wanna start a camel milk farm. It’s huge business. Where do we even get this? Make every day hump day. And it’s really good, try it. I’m dead serious. Here, I’ll grab you a glass. I’ve never tried- I’ll grab you a glass. Camel milk before. I’ll grab you a glass. Josh, this a first. I mean, there’s a lot of firsts for me. There’s a lot of ingredients today that I’ve never used before when I’m baking. Welcome to Mythical Kitchen. Wow, this is cool. Here, a little shot of milk. People say it tastes like human breast milk. Really? Cheers. Well, I’ve tried Colleen’s, so. Oh really? I’ve tried a, what was her name? Lizzie? Lynn? I dunno. How does it compare to Colleen Ballinger’s breast milk? Hers was a little like, lighter, sweeter. Why am I saying this? Colleen, I love you. She loves your milk. It was phenomenal. Anyway, so what we’re doing right now, we’re making, we’re making, we’re making our cream cheese icing, but what we’re gonna do, we are going to nitrogen freeze it. So we got that coming out later. We didn’t want to get it all crowded because we didn’t wanna get all, you know- Okay. We don’t want anyone to die today. You already got nutmeg-ed pretty hard. Yeah, yeah. I appreciate that. Thank you. That was my bad. So we got cream cheese going in here with the camel milk and then some nice vanilla paste. That’s the good stuff. So you know the Nielsen-Massey vanilla paste? I can see the beans. Oh yeah, I know the paste. And then we’re gonna dump some powdered sugar in there and then mascarpone. Butter le feel, Italiana. Brava. I dunno what that means but that was bad. This is so cool. So instead of doing like an icing, we’re doing, this is, this is the, this is the glaze. This is our, our, what would you call it? Rosanna, it’s getting serious now. Very. Very serious. We have, all right, we have the cinnabun that is out the oven. I mean, she, she looks, ow, it’s hot. And she’s beautiful! She is girthy and she is beautiful. It’s girthy girl summer in this kitchen. She’s curvy, and she’s thick, and she’s smells great. All right, I think. Oh my gosh. Surely this can’t be the right move. I just moved. Oh! Oh! Hup! Oh! Okay, well, hey, we got there one way or another. Ta da! We did it! Ow. Ow, it’s still burning hot. Oh, wow, I just saw a lot of steam. Oh my, ow. Oh geez. Oh, look at that, wait. Oh geez. Okay, ow, oh my God! Well, we did it. There’s a lot of molten caramel covering that. Yep. More than our initial cinnamon bun. Give it a minute. She’s gonna rest. We still have work to do. We have one last thing and then we’re home base. Do you have your protective eyecare? Your protective eyewear? Yes, yes. Okay, I got it right here. Do you have your comically large gloves? Yes. They’re over here. Josh, these are huge. Yeah. It’s not even a glove on me. It’s my whole arm. Then your whole arm’s protected! My whole arm is in here. It’s good, you’re fine. I feel ridiculous. You look awesome. You look cool. You look like you’re from the future, dude. I do? You look like you’re a future boxer, yeah. Oh, thank you. Okay, great. I’m ready. So now I got a large tub of liquid nitrogen. Now don’t you worry, I am a professional at almost nothing, if we’re being dead honest here. There it is. I love liquid nitrogen. I’ve actually made ice cream with it before and it’s so fun and I feel like- Do you wanna pour it? I don’t think I should. All right. You got it. Okay, easy does it. Careful. Careful. There you go. Oh yeah, that’s cool. Oh, it’s so fun. I’m so scared. You’re doing great. I peed a little. Okay. I love it, I love it, I love it, I love it, I love it. I don’t know why I agreed to do this. I’m very scared of chemicals that I don’t understand. It’s cold. This is so fun. Wait, how do you have the confidence to do that? I don’t wanna touch it. I don’t wanna be near it. I play with this all the time. Really? You do it. I don’t wanna do it. I’m scared. You’re gonna take her. We could’ve just made a nice icing. These gloves are ridiculous. It makes it harder. Okay, take the glove off. I don’t know. I’m gonna stand back here. I might have to take a glove off. Hold on, I’ll take one glove off. I’m good with hot things. I’m not good with cold. One on, one off, and this is so fun. I’ve actually made like little balls, like little Dippin’ Dots. So you take this and you just do little balls, little drops. Boop, boop, boop. That’s awesome. You’re so brave. Look at that! I feel like a cat who saw himself in the mirror. You just keep doing it and they freeze right away. Obviously, probably Dippin’ Dots, they have a lot faster process than this, but this is how you can do it at home. You know, Dippin’ Dots, like they call themselves ice cream of the future? Yeah. But it turns out that like, no one really wants Dippin’ Dots anymore. Why? So they’re going outta business but they are now in the business of cryogenically freezing humans. Oh, there’s no way. I’m not letting them freeze me. I want them to turn me into actual Dippin’ Dots. If they were to freeze me and thaw me in like hundred, billions of years from now, I’d be so pissed. Why? I wouldn’t know anybody. What? You’re worried about that? Yeah, I wouldn’t know anybody and I’d be so mad about it. Just have less friends and you’ll be fine. You know what I mean? I wouldn’t have any of my friends. I wouldn’t have my sister. I would just be so sad. No, I’d start anew. I’d start anew and I’d start an alien camel milk farm. Would you make new friends? Oh yeah, I’d make friends with all the animals that I milk. Okay, this is gonna take me a while, but I’m having fun. Yeah, should we try and scrape some of this up? Yeah, you can scoop some out. I’m going right over you. And we can see how we’re doing. You’ve got it. I’ve gotten less scared. Yeah, don’t be scared. This is easy. Look at our the little Dippin’ Dots! Obviously, you wanna be careful when you’re working with liquid nitrogen. Yes. But you can honestly, you can touch it for a second, real quick, fast. And if you keep it moving, it won’t burn ya. Like a little ball and just keep it moving. Then it won’t burn you. Or you can just like go to the ice cream truck and get one of those little strawberry shortcake bars instead. I might have played with this, look, perfect Dippin’ Dots! Perfect little Dippin’ Dots! Look at those! Can I touch it? Yeah, you can touch ’em. Can I eat it? Yeah, you can eat ’em. They stick your tongue a little. Little cream cheese. All right, can you make me 9 million more? Yeah, I’m on it, on it. Thank you, I’m gonna go take a break. I’ll be here. I’ll see ya. Boop, boop, boop, boop. Rosanna, we are at the end of the road. We have made our fancy Cinnabon with the ostrich egg brioche dough. We got our nitrogen frozen cream cheese camel milk Dippin’ Dot frosting. We got the caramel with the kopi luwak coffee and the smoked bourbon. I’m so proud. I can’t even express. We did it! We did it. All right, first, first, first. We have to eat the old Cinnabon. Okay. Just to remind ourselves what it tastes like so we can truly appreciate the fanciness of this one. I’m following you. Crack it open. Here we go, here we go. Still lookin’ pretty good. Thank you. I’m gonna go hands ’cause I am a gross little monster man. I’m so slow, wait for me. Sorry, I couldn’t wait. This just brings me joy. What was that? That’s a big bite. It’s a big bite. That’s big bird. Big bite. It’s still good. I mean, it’s a good food. Hard to beat. Mm! We’re about to see if we can beat it, though. Mm! Do you think. Mm. Are you okay? I love Cinnabon. Me too. Do you think I should pour this on top of it? Yes. Yeah. Rainin’ Dippin’ Dots. It’s beautiful! All over it. This is so cool. Here, take a plate. It’s so pretty, I love it. I’ll try and slice it up like a cake. Okay, okay. See how this goes. Here, I got your fork here. Mine here, okay. That’s gorgeous. Oh, she’s so thick. Wow. It’s like a big cinnamon roll cake. Oh my God, look at the layering in there. Wait, wait, let me get another slice outta there so you can see it. Look how pretty. Oh my goodness. Gorgeous. All those pine nuts. Look at that. Josh! This is love. I mean, I haven’t even had a bite yet and I’m obsessed with it. I already know it’s gonna be absolutely delicious. It looks so good. The Dippin Dots are melting perfectly but they’re still a little frozen. It’s like when you put ice cream on top of like a warm dessert, like apple pie. Cheers. Wow. Are you’re not entertained? Oh my gosh, it’s amazing. Unbelievable. The coffee. Yeah, it’s so strong. Oh my, I love it. It’s so good. I’m a coffee lover. Same. It just comes out. Now I see why this is the fancy coffee. Yeah, right? Worth all $200 or whatever that bag was. The craziest thing to me is that like we made an insane, gigantic cinnamon bun and it is good. Like the dough is good. It’s like steamed and sumptuous, and you get just that huge flavor punch from the caramel. Has great texture and I like the sweet, oh, you know what? The pine nuts are actually wonderful. It’s so good. I was a little worried. I’d never done that before, but these are so good. Why would you be worried after anything that happened today? Wait, so the coffee is $200. Yeah. How much did this dessert cost that we just made? Not that much. It’s pretty cheap if we’re being honest. Okay. $341.21. But, but other than that, I sent you a Venmo request for a half of it. I don’t know if you’ve got it yet. That’s a lot! Yeah. This is fancy. This is incredibly fancy. This is expensive. You’re incredibly fancy. You got little bulldogs that you’re cooking organic meals for. Yeah, that’s true. Bring the doggos a slice of this. They would love it. Rosanna, truly. thank you so much for joining us here. This is absolutely incredible. Everybody, do you have stuff to plug? Do you wanna tell them? Yeah, just go check out my YouTube channel. I’m making fun baking videos over there, but there’s always also some like fun, silly family videos. Follow Rosanna on YouTube and all socials, and thank y’all so much for stopping by the Mythical Kitchen. We got new episodes for you every week. We got new episodes of our podcast, A Hotdog is a Sandwich, wherever you get your podcasts. Hit us up on Instagram and TikTok @mythicalkitchen with pictures of your mythical dishes under #dreamsbecomefood. We’ll see all next time. You’re too hot to handle and so is your bakeware. Get a Mythical Kitchen oven mitt, available now at mythical.com.