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