Cinnamon Roll
03-053
Group 1
Ingredient
KG
%
All Purpose Flour
1.000
100.00
Sugar
0.200
20.00
Salt
0.015
1.50
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.50
Water
0.280
28.00
Evaporated Milk
0.200
20.00
Egg Yolk
0.120
12.00
DOBRIM NOBRO
0.004
0.40
BAKELS MONOFRESH
0.005
0.50
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.150
15.00
BAKELS SHORTENING
0.030
3.00
Total Weight: 2.019
Group 2
Ingredient
KG
%
Cinnamon powder
0.020
-
Brown Sugar
0.300
-
Raisins
0.150
-
Total Weight: 0.470
Group 3
Ingredient
KG
%
Cream Cheese
0.100
-
Butter
0.100
-
Powdered sugar
0.100
-
Total Weight: 0.300
How to do it:
Dough:
1. Place all the ingredients in a spiral mixer except for Bakels Shortening and Butta Butteroil Substitute and mix at slow speed for 2 minutes.
2. Add Bakels Shortening and Butta Butteroil Substitute and develop dough completely.
3. Round dough, cover and rest for 10 minutes.
4. Sheet dough into rectangular shape about ½ inch thick.
5. Brush dough with butter and sprinkle with sugar-cinnamon mixture and raisins.
6. Roll dough from long side and seal edges properly.
7. Dredge rolled dough in sugar-cinnamon mixture and cut crosswise.
8. Place pieces in loaf pans.
9. Proof for 30 – 60 minutes, or until ready.
10. Bake at 180°C until done (approximately 30 minutes).
Topping:
1. Cream butter and cream cheese on medium speed until light and fluffy.
2. Add powdered sugar and mix on medium speed until homogeneous.
3. Spread on top of the cinnamon rolls.
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