Croissant Cinnamon Rolls

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: 

        Combine the ingredients of the dough [A], except for the butter, and knead until the dough comes together. When the dough is almost ready, add the butter and continue kneading. The desired temperature of the finished dough is 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. Enclose the butter block in the dough and press it several times with the rolling pin, spreading the dough outward from the center.

          3. Lightly flour the tray and the dough. Adjust the settings of the sheeter according to the thickness of the dough for laminating.
          4. Gradually roll the dough out to a thickness of 5.0 mm. Flip the dough over to prevent it from sticking to the tray. Flour the tray and dough if necessary.
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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 the oven to 220°C, bake at high heat (210°C) and lower heat (190°C) for 18 minutes. After 15 minutes, open the oven (or vent) to release the moisture from the dough and bake for an additional 3 minutes.
          Baking time and temperature may vary depending on the oven.

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

          Recipe
          14. Serve and enjoy!
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