How Do You Make Bakery Style Cinnamon Rolls From Scratch?
As a Pastry Chef, I can tell you that no recipe is more cherished than a good one for cinnamon rolls. Here is one that I used in my bakery. I have scaled it down for home use, so you don’t end up with 100 of them. You can easily double or triple the recipe as needed. As is, the recipe will yield nine large cinnamon rolls. The real secret for good cinnamon rolls is to use the best quality cinnamon that you can find. I recommend Vietnamese Cinnamon for the best kick. Ask for it at your local gourmet food market our specialty spice shop. You will really notice the difference. Ingredients: • 2 Tbsp butter + more for greasing • 1 1/2 C white bread flour + extra for kneading • 1/2 tsp salt • 2 tsp active dry yeast • 1 tsp superfine sugar • 1/2 C tepid milk • 1 egg • For Filling: 1/3 C dark brown sugar, 1 Tbsp high quality cinnamon, 3/4 C raisins (optional) and 5 Tbsp soft butter • Butter a 9″ cake pan. This can be round or square depending on your preference. Set the pan aside. • Sift togeth
