Salted Caramel Cinnamon roll
16-001
Group Dough
Ingredient
KG
%
All Purpose Flour
1.000
100.00
BAKELS SWEET DOUGH BLEND
0.200
20.00
Sugar
0.040
4.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2.00
Water
0.280
28.00
Evaporated Milk
0.200
20.00
Whole Eggs
0.120
12.00
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.100
10.00
Unsalted Butter
0.050
5.00
Total Weight: 2.010
Group Filling 1
Ingredient
KG
%
BAKELS CARAMEL CREAM
0.430
-
Unsalted Butter
0.143
-
Total Weight: 0.573
Group Filling 2
Ingredient
KG
%
Brown Sugar
0.130
-
Cinnamon powder
0.015
-
Total Weight: 0.145
Group Topping
Ingredient
KG
%
Sea salt
0.014
-
Total Weight: 0.014
Group Glaze
Ingredient
KG
%
BAKELS DIAMOND GLAZE CARAMEL TOFFEE
0.057
-
Total Weight: 0.057
How to do it:
1. Combine all purpose flour, Bakels Sweet Dough Blend, sugar and Bakels Instant Yeast in a mixing bowl. Mix on low speed for 30 seconds.
2. Add water, evaporated milk and whole eggs. Mix on low speed for 2 minutes.
3. Add Butta Butteroil Substitute and butter. Mix on high speed for 5 minutes or until developed.
4. Scale to 700g. Round and rest for 10 minutes.
5. Sheet to a rectangle until ½” thick.
6. For every 700g dough, spread 100g Filling 1 and sprinkle with 50g.
Filling 2:
7. Roll dough from the long end and seal.
8. Cut the log into 10 pieces (approximately 70g each).
9. Arrange the dough pieces in a greased square pan.
10. Proof.
11. Bake at 180°C for 20-30 minutes or until golden brown.
12. Apply the remaining Filling 1 on top. Drizzle Diamond Glaze Caramel Toffee and sprinkle some sea salt.
Filling 1 (Caramel Mixture):
1. Cream butter and Caramel Cream on low speed for 1 minute.
2. Set aside.
Filling 2 (Sugar-Cinnamon Mixture):
1. Mix brown sugar and cinnamon together.
2. Set aside.
Yield: 28 pieces x 70g
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