Cinnamon Roll Supreme
16-016
Group Dough
Ingredient
KG
%
All Purpose Flour
0.500
100.00
Sugar
0.100
20.00
Salt
0.008
1.50
DOBRIM HIGH SPEED
0.000
0.04
BAKELS CSP 60
0.000
0.04
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
2.00
BAKELS MONOFRESH PLUS
0.005
1.00
Water
0.150
30.00
Evaporated Milk
0.100
20.00
Egg Yolk
0.060
12.00
BAKELS DAIRY BLEND
0.075
15.00
Total Weight: 1.008
Group Cinnamon Mixture & Nuts
Ingredient
KG
%
Cinnamon powder
0.009
1.75
Brown Sugar
0.075
15.00
Cashew nuts
0.056
11.25
Total Weight: 0.140
Group Filling
Ingredient
KG
%
BAKELS VANILLA CREAM
0.065
100.00
BAKELS DAIRY BLEND
0.022
35.00
Total Weight: 0.087
Group Topping
Ingredient
KG
%
PETTINA CLASSIC CHEESECAKE MIX
0.250
-
Water
0.188
-
BAKELS VANILLA CREAM
0.104
160.00
Chocolate cookies (crushed)
0.026
40.00
BAKELS DIAMOND GLAZE WHITE
0.026
40.00
Total Weight: 0.594
How to do it:
DOUGH:
1. Mix the dry ingredients in a spiral mixer on low speed for 30 seconds.
2. Add the wet ingredients (evaporated milk, water and egg yolks) and mix for 2 minutes at low speed.
3. Add the compound butter and mix for 10-15 minutes at high speed until well developed.
4. Divide dough into 3 equal portions (approximately 540g each).
5. Round the dough and cover. Rest for 10 minutes.
6. Sheet dough into a rectangular shape until it becomes ½ inch thick
7. Spread 135 g of cream mixture for every 540 g dough.
8. Sprinkle 45 g of sugar-cinnamon mixture.
9. Roll dough from the longer side and seal the edges.
10.Cut the formed log into 8 equal portions using a dough cutter or a kitchen thread.
11. Arrange the dough pieces in greased muffin pans.
12.Proof for an hour.
13.Bake at 180oC for 15-20 minutes until golden brown.
FILLING:
Cream Mixture
1. Cream butter and cream (orange/vanilla/caramel) at low speed for 1 minute.
2. Set aside.
Sugar-Cinnamon Mixture:
1. Mix brown sugar and cinnamon.
2. Cover and set aside.
TOPPING:
Cheesecake Mix
1. Whisk Pettina Classic Cheesecake Mix and water at high speed for 3-5 min.
2. Divide into 3 equal portions, approximately 160 g each.
3. For each portion, fold in 160 g of every cream (vanilla, caramel and orange) but do not overmix to create a marble effect.
4. Transfer each mix in a piping bag.
5. Pipe out 40g of this mixture on top of the cinnamon roll.
Yield: 24 rolls x 65-68g dough
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