Croissant Cinnamon Rolls

Yield: 16 rolls

Ingredients 

[A]

  • Semi-strong flour: (100%)  500 g
  • Sugar: (10%) 50 g
  • Instant dry yeast: (1%)  5 g
  • Salt: (2%)  10 g
  • Milk: (25%)  125 g
  • Water: (33%)  165 g
  • Unsalted butter: (4%) 20 g
Dough weight: 875 g

[B]
  • Unsalted butter, chilled: (50%) 250 g
[C]
  • Cinnamon powder:  15 g
  • Granulated sugar:  50 g
[D]
  • Cream cheese:  80 g
  • Powdered sugar:  60 g
  • Unsalted butter: 30 g
  • A drop of lemon juice

    Products:
    RS201/SB-01
    PF102W

        Instructions 

        Prepare the butter block and filling:

        Wrap 250 g of unsalted butter [B] in plastic wrap and roll it out until it forms a 15 cm x 15 cm square. Refrigerate.
        Mix the ingredients [C] for the filling in a bowl.

        Prepare the dough: 

        Mix all [A] ingredients except butter and knead. Add butter and knead (target dough temp: 25°C / 77°F).
        Wrap the dough in plastic wrap and refrigerate overnight.

        1. Roll the dough out using a rolling pin to form a 30 cm x 15 cm rectangle. Place the chilled butter block on top of the dough.

        2. Encase the butter sheet and press the rolling pin upward and downward from the center to help the butter adhere to the dough. 

        3. Lightly flour the tray and dough. Adjust the sheeter to the dough thickness for laminating.

        4. Gradually roll the dough to 5.0 mm, flipping to prevent sticking. Flour as needed.

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        5. Once rolled out, fold the dough into thirds, wrap it, and refrigerate for 30 to 40 minutes.

        6. Remove the dough from the refrigerator. Rotate the dough 90° (with the central seam facing vertically) and roll as in steps 4 and 5.

        7. Repeat step 6 once more. After the third fold, wrap it and refrigerate for 50 minutes.

        8. Roll the dough out to a thickness of 2 mm.

          To adjust the thickness to 2 mm, set the thickness adjustment knob to 0 mm and the fine adjustment dial to +2.0.

        9. Spread the cinnamon filling on the dough and roll it into a log.

        10. Cut the dough into approximately 16 pieces. Place each roll in the pan, leaving space between them.

        11. Let the rolls proof at 28°C (82°F) for about 90 to 120 minutes until they double in size. The proofing time will depend on how quickly the dough rises.

        12. Preheat to 220°C. Bake at 210°C top / 190°C bottom for 18 min.
          After 15 min, vent steam and bake 3 more min.
          Baking time and temperature will vary depending on the type of oven.

        13. Mix the ingredients for the glaze [D]. Pour the glaze over the rolls.

          Recipe

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