Croissant Cinnamon Rolls
Ingredients (Yield: 16 rolls on 1 oven tray)
[A]
・Semi Strong Flour (100%) 500g・Sugar (10%) 50g
・Instant Dry Yeast (1%) 5g
・Salt (2%) 10g
・Milk (25%) 125g
・Water (33%) 165g
・Unsalted Butter (4%) 20g
Total dough weight: 875g
[B]
・Unsalted Butter (50%) 250g
[C]
・Cinnamon powder 15g
・Granulated sugar 50g
[D]
・Cream cheese 80g
・Powdered sugar 60g
・Unsalted butter 30g
・Add a drop of lemon juice as needed
Products:
PF102W
Before preparing the dough start preheating PF102W at 28℃. If you are not sure how to use PF102W, please watch our tutorial on YouTube first.
Prepare Butter Sheet:
1. Wrap up 250g butter with plastic wrap and roll out using a rolling pin or Dough Sheeter until it is flat into a 15cm x 15cm square.
2. Chill in the fridge.
Prepare the filling and the graze:
Mix ingredients［C］for the filling.
Prepare the dough:
Combine the dough ingredients [A] and knead until the dough comes together.
When the dough is almost ready, add [B] and continue to knead.
(Desired finished dough temperature is 25℃)
Wrap in the plastic wrap and refrigerate overnight.
Fold butter into the dough:
1. Roll out the dough using a rolling pin into a 30cm x 15cm rectangle.
Place chilled butter sheet on the dough.
2. Encase butter sheet and press the dough multiple times, with the rolling pin, outwards from the center.
3. Lightly flour the sheeter board and the dough.
Adjust the dials according to the thickness of the dough to laminate.
4. Gradually roll the dough, adjusting the thickness to 5.0mm.
Flip the dough upside down to prevent it from sticking to the sheeter board.
Flour the board and the dough as needed.
5. Once rolled, trifold the dough, wrap it up, and refrigerate it for 30~40 minutes.
6. Take out the dough from the refrigerator. Rotate the dough 90°(the center seam is oriented vertically) and roll like step 4,5.
7. Repeat step 6 one more time.
After the third fold, wrap it up and refrigerate it for 50 minutes.
8. Roll out the dough until 2mm thickness.
* To set the thickness to 2mm, adjust Thickness Adjustment Knob to 0mm, and the Fine Adjustment Pin to +2.0.
If you are not sure how to use the knobs, please watch the tutorial video on our YouTube page.
How to use Fine Adjustment Pin
9. Spread the Cinnamon filling over the dough and roll it up into a log.
10. Slice the dough into about 16 pieces.
Place each round into the pan, leaving a space between them.
11. Proof at 28 ℃ for about 90~120 minutes until it doubles in size.
(Proofing time will depend on how fast the dough rises)
12. Preheat the deck oven at 220℃, bake at top heat 210℃ , lower heat 190℃ and bake for 20 minutes. While baking, mix the ingredients ［D］ until the ingredients are combined.
After 15 minutes, open the oven (or the damper) to release the moisture from the dough and bake for 5 minutes.
*The baking time and temperature differs depending on the type of the oven.
13. Drizzle the graze over the rolls, serve and enjoy!
