Cinnamon Rolls


615 g
70 g
12 g
brewers' yeast
7 g
215 g
50 g
full fat milk
50 g
20 g
egg yolk
For the filling:
110 g
15 g
45 g
For the glaze:
200 g
icing sugar


Put the Food Service Mix in the bowl of a stand mixer fitted with a spiral dough hook. Mix together the liquids and the sugar to bind the free water, this will give the product greater softness and allow it to keep for longer, since the water molecules will not be free but bound in the dough. Add the yeast to the mixture, switch the mixer on at medium speed, and add a good quantity of liquid in one go to prevent the formation of lumps. When the dough has absorbed all the liquid, add the butter (slightly softened in the microwave for 10 seconds, or by working it with your hands to form a cream) and the salt, added at the end due to being a yeast antagonist. Process for a few minutes until the dough is smooth and homogeneous.


The dough does not need to be kneaded for a long time, since there is no need to develop the gluten. Roll the dough out into a rectangle on a sheet of greased greaseproof paper to a thickness of about 1.5cm, making sure the dough is of even thickness throughout.


To make the filling, melt the butter in the microwave and mix with the sugar and cinnamon, and spread evenly over the dough with a palette knife. Roll up the dough with the aid of the greaseproof paper to make a tight roll. Chill the roll in the refrigerator for around 30 minutes. This will firm the dough due to its butter content and make it easier to slice. Cut into 1.5cm slices and place on a greased 20x40cm baking sheet.


Allow to rise in an oven preheated to 28°C for 50 minutes. When risen, bake in an oven preheated to 175°C for 30 minutes. To make the glaze, add the water to the icing sugar a few drops at a time to prevent the icing from becoming too runny. Put the icing in a paper cone and use it to decorate the cinnamon rolls when they are very cold.