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

Industry News & Opinion

Italian food hall chain Eataly is making plans for a 2018 initial public offering in its home country, according to a report this week in Financial Times.

The company plans to list shares on the Italian stock exchange in Milan “as early as next year,” Eataly Executive Chairman Andrea Guerra told Financial Times .

Eataly is eager to expand the presence of its massive Italian food emporiums in the U.S., which have helped spur the growing food hall trend . The company has five locations here, with two in New York City and one each in Chicago, Los Angeles and Boston. Financial...

Industry News & Opinion

Students staffing the foodservice department at Rutgers University will soon get an hourly pay bump, as the New Brunswick, N.J., university is raising its wage for student workers to $11 an hour, philly.com reports.

The increase will go in effect Jan. 1 and will impact 13,000 students.

The fight to raise wages at the school was spearheaded by student group United Students Against Sweatshops (USAS), which is continuing to push the university to increase student wages to $15.

The fight for a $15 wage for student workers has spread at schools throughout the country,...

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

FSD Resources