Cinnamon Roll

For the Dough:

Ingredients Preparation
  • 142g
    sugar
  • 285g
    AP flour
  • 5g
    Coarse Kosher Salt
  • 15g
    Dry Yeast
  • 454g
    Milk, warmed
  • 171g
    eggs
  • 228g
    unsalted butter, melted
  • 883,5g
    AP flour

Day 1:

  1. Combine the sugar, flour 1, and salt in a bowl.
  2. Proof the yeast in the milk.
  3. Combine the eggs and melted butter and add to milk/yeast mixture.
  4. Add flour 1 mixture into the liquid until well combined.
  5. Add flour 2, combining until dough forms.
  6. Cover with plastic wrap (not skin-on) then towel.
  7. Proof for 1 hour.
  8. Roll dough to size (on a large cutting board) and spread butter all over to the edges.
  9. Spread the prepared cinnamon filling over the surface of the dough.
  10. Starting with the long end facing you, roll the dough into a log.
  11. Cover (touching the dough) with plastic wrap and chill.
  12. Once cold, slice into 15 rolls. (or more for smaller rolls)
  13. Place rolls cut side up in greased large hotel pan.
  14. Retard overnight in the cooler.

Day 2:

  1. Preheat the oven 15 minutes/turn off.
  2. Fill a shallow hotel pan with hot water and place on lowest rack in oven with cinnamon rolls above.
  3. Let proof 1 hour with door closed.
  4. Remove from the oven, heat oven to 325°F and bake about 45 minutes until lightly golden.
  5. When done, flip entire pan onto a full sheet pan.
  6. Optionally, glaze each cinnamon roll with flat icing.
  1. Warm the cinnamon schmear in the microwave.
  2. Add melted butter and stir until well blended.

For the Dough:

Ingredients Preparation
  • 142g
    sugar

Day 1:

  1. Combine the sugar, flour 1, and salt in a bowl.
  2. Proof the yeast in the milk.
  3. Combine the eggs and melted butter and add to milk/yeast mixture.
  4. Add flour 1 mixture into the liquid until well combined.
  5. Add flour 2, combining until dough forms.
  6. Cover with plastic wrap (not skin-on) then towel.
  7. Proof for 1 hour.
  8. Roll dough to size (on a large cutting board) and spread butter all over to the edges.
  9. Spread the prepared cinnamon filling over the surface of the dough.
  10. Starting with the long end facing you, roll the dough into a log.
  11. Cover (touching the dough) with plastic wrap and chill.
  12. Once cold, slice into 15 rolls. (or more for smaller rolls)
  13. Place rolls cut side up in greased large hotel pan.
  14. Retard overnight in the cooler.

Day 2:

  1. Preheat the oven 15 minutes/turn off.
  2. Fill a shallow hotel pan with hot water and place on lowest rack in oven with cinnamon rolls above.
  3. Let proof 1 hour with door closed.
  4. Remove from the oven, heat oven to 325°F and bake about 45 minutes until lightly golden.
  5. When done, flip entire pan onto a full sheet pan.
  6. Optionally, glaze each cinnamon roll with flat icing.

Get in Touch

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Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

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903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528