How We Do Cinnamon Rolls

 
 

Warm, delicious cinnamon rolls don't just happen you know. There's a process that has to take place: ingredients...timing...love. And Chef Ben loves making cinnamon rolls

It all starts with fresh eggs, sugar, Chef's flour blend (using King Arthur flour), some fresh yeast and perfectly heated milk.

Into the mixer it goes on Friday afternoons, to prepare the dough! It's done mixing when you can see through it when stretched.
 

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After the dough is created, it gets separated and kneaded (strong hands required!). Those modest sized dough lumps rest in their own bowls until expanded.

How does Chef Ben know when they're ready? Well, I've noticed that when they're bursting upwards and protruding above the bowl rim...he usually says it's time to 'punch them down'...as in...time to punch the dough right in the center, re-knead and let rest yet again. 

When the lazy dough is done resting...again...one ball of dough at a time, they are rolled out into massive sheets of dough, brushed with butter, and sprinkled with cinnamon & brown sugar (sometimes pecans).
 

They are then carefully rolled into logs and sliced to the perfect thickness.

These unbaked cinnamon rolls sleep overnight in refrigeration and are brought out to proof in the early early morning, every Saturday! They slowly rise and expand as they come to the optimum temperature for softness. Into the oven they go!

Right out of the oven, they go on a rack while the frosting is prepared (traditional or maple). Chef Ben pipes that sweet goodness all over the hot cinnamon rolls and then smooths the frosting over every inch to ensure proper coverage in every bite! Voila! Cinnamon Rolls.
 

 

From oven to our 9am store opening is usually just under 1 hour. Doesn't get much fresher than that! The boxes are still warm when we open! But some Saturdays, they do sell fast, so always best to pre-order your box(es)!

 

ENJOY!

-Team Sweetness