TRADITIONAL CINNAMON SWEET ROLL DOUGH
Traditional cinnamon roll with moist sweet dough a hint of spice and swirls of mild sweet cinnamon paste good quality roll at a great price.
Peanut Butter and Honey Glazed Rolls, Sticky Buns, Crumb Buns, Fruit and Cinnamon Cake
1. Keep Dough Frozen At 0F Or Below Until Ready To Use. 2. Remove Frozen Dough Pieces And Place 1" Apart On Parchment Paper Lined full Sheet Pans. Grease Pan Edges For Clustered Soft Sided Sweet Rolls. Place 2" Apart For Individual Rolls: Full Sheet Pan Panning Chart ———————– ————————————— ————- Oz Individual Clustered ————————————————————– ————- 4.0 Oz 2 X 4 3 X 5 3. Cover The Individual Pans With Oiled Plastic Or Cover Full Pan Rack With A Plastic Pan Rack Cover To Prevent Product From Drying Out. 4. Place Product In Retarder 40F And Defrost Overnight Or At Room Temperature 1 – 2 Hours. 5. Optional: Remove Doughs That Have Been In The Retarder Overnight And Warm To Room Temperature 30 – 45 Minutes. Remove Plastic Cover. 6. Place In Proofer (95F – 110F, 85% Humidity) And Proof Until Double In Size. 7. Bake In A Preheated Oven Until Rolls Are Golden Brown: 325F Convection Oven 375F All Other Types Of Ovens 8. Remove From Oven And Brush With Rich'S(R) Glaze 'N Shine. 9. Cool Slightly And Ice With Rich'S(R) Creamcheese Roll Icing Or Warm Rich'S(R) Heat 'N Ice. 10. Hold Cooled Baked Rolls Covered At Room Temperature To Prevent Drying out. Serve Or Package And Label For Selling.
ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), WATER, HIGH FRUCTOSE CORN SYRUP, YEAST, SUGAR, SOYBEAN OIL, CONTAINS LESS THAN 2% OF THE FOLLOWING: EGGS, MALTODEXTRIN, SALT, CINNAMON, DISTILLED MONOGLYCERIDES, MODIFIED CORN STARCH, DATEM, SODIUM STEAROYL LACTYLATE, MOLASSES, NATURAL AND ARTIFICIAL FLAVOR, CELLULOSE GEL, COLORED WITH (CARAMEL COLOR, BETA CAROTENE), ASCORBIC ACID, CELLULOSE GUM, ENZYMES.