Cinnamon Rolls

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
30 rolls

At Cal-Berkeley cinnamon rolls are at the top of the heap when it comes to signature baked goods. Chef Bob Reich says what makes his special is the fact that the department makes its own brioche dough from scratch and creates a brown butter icing.

Ingredients

Brioche Dough
9 lb. bread flour
1 lb. sugar
5 ½ oz. SAF Yeast
4 oz. salt
32 eggs
2 cups water
4 lb. soft butter

Filling
2 oz. butter, melted
1 lb. brown sugar
3 tbsp. cinnamon
½ cup all-purpose flour

Brown Butter Icing
10 oz. butter
4 lb. + 9 oz. powdered sugar
10 oz. evaporated milk
8 tsp. vanilla extract

Steps

1. For dough: Mix first four ingredients on 1 for 1 minute to evenly distribute. Add eggs and water. Mix on 2 for 7 minutes. Gradually add butter in pieces a little at a time. Allow butter to incorporate into dough before each addition. Once all butter has been incorporated, mix on 2 for 7 minutes.

2. Divide dough into 2-lb. pieces. Round up and chill.

3. For filling: Reserve melted butter. Mix cinnamon with sugar and set aside.

4. Take 2-lb. thawed brioche dough and let rise for 2 hours. Once dough has risen, punch down and place on floured work table and roll into 28-by-10-inch rectangle.

5. Brush with melted butter and spread cinnamon sugar evenly over surface.

6. Roll dough into log shape and crimp edges to seal. Cut into 1-in. pieces.

7. Bake at 350°F for about 30 minutes. Remove from oven and let rest 15 minutes.

8. For icing: In sauce pan, melt butter until brown. Sift sugar into mixing bowl and pour in melted butter being sure to scrape all browned bits at bottom of pan. Add evaporated milk and vanilla and beat until smooth. Note: If icing is too thick add more evaporated milk 1 tsp. at a time to stir to proper consistency.

9. Frost rolls with brown butter icing. Slice into portions when cool.

Recipe by University of California, Berkeley 

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources