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

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

FSD Resources