Cinnamon Roll

Sweet Dough Cinnamon Roll (Dried Eggs)

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Yield: 8 Cinnamon rolls


Part 1 - Sweet Dough

Ingredients Percent (%) Grams Volume
All-purpose flour 45.00 351.75 2 1/2 Cups
Corn starch 11.00 78.65 2/3 cup
Sugar, granulated 6.25 44.72 1/4 cup
Yeast, dry 0.88 6.26 1 1/2 tsp.
Salt 0.56 4.02 3/4 tsp.
Water 22.42 160.32 5.4 fl. oz.
Milk, whole 7.63 54.56 2 fl. oz.
Whole eggs, dried 1.57 11.18 2 1/2 tbsp.
Butter, unsalted 4.69 33.54 1 tbsp.
Total 100% 952.25

Method of Production

  1. Prepare a proofing box at 95-98.6° F at 80-85% humidity. Alternatively, heat the oven to the lowest possible setting (200° F) and place a pan of water in the bottom of the oven. Heat until a 95° F (about 5 minutes), then turn the oven off and keep the door closed.
  2. In a standing mixer fitted with a dough hook, blend the dry ingredients. On low speed, add the liquids and butter and blend until the dough comes together, 2-4 minutes.
  3. Increase the speed to medium (speed 4) and mix for 8 minutes. Temp the dough, target 80-82° F.
  4. Shape the dough into a round and place in a bowl covered with plastic wrap. Place in the proofing box (or warm oven) and proof for 20 minutes, then punch down and proceed with shaping.
  5. Line baking pans with parchment paper and coat with nonstick spray; set aside until ready to use.

Part 2 - Cinnamon Roll Assembly

Ingredients Percent (%) Grams Volume
Part 1 - Sweet dough 75.03 715.00 --
Butter, unsalted 3.54 33.66 2 tbsp.
Sugar, light brown 20.70 196.62 1 cup
Cinnamon, ground 0.73 6.97 1 tbsp.
Total 100% 952.25

Method of Production

  1. Spread the butter evenly over the dough, leaving a 1/4-inch border. Sprinkle the sugar and cinnamon evenly over the dough.
  2. Place rolls in prepared pan, cut-side up. With a spray bottle, spray each pan with water 3 times.
  3. Cover with plastic wrap. If desired, place inside a sealed poly bag and freeze until ready to bake; can be stored frozen for up to 2 months or proceed with baking steps below.
  4. When ready to bake, prepare a proofing box at 95-98.6° F at 80-85% humidity. Alternatively, heat the oven to the lowest possible setting (200° F). Heat until a 95° F (about 2-3 minutes), then turn the oven off and keep the door closed.
  5. Remove rolls from plastic bag, keeping plastic wrap loosely covered over the top of the rolls, place in warm proofing box. Proof until risen and puffy, about 1 hour (2-2.5 hours if frozen). When poked, rolls should spring back slightly (if indent stays in roll, they have been over-proofed). If using the oven to proof, remove the rolls when 30 minutes of proof time remain and set on the counter top for the remainder of the proofing time. Preheat an oven to 350° F.
  6. Bake the rolls for 10 minutes, rotating after 5 minutes. Rolls should be rich golden brown on top and temperature should register 190-200° F internally. Allow to cool before serving.

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