Cinnamon roll
Ingredients
Cake
- 10 kg
- CINNAMON MIX
- 1 kg
- MARGARINE 80%
- 1 kg
- EGGS
- 0,5 kg
- YEAST
- ok. 2,5 kg
- WATER
Filling
- 2,5 kg
- CINNAMON FILLING
- 2,5 kg
- MARGARINE 80%
Glaze
- 2,5 kg
- CINNAMON CREAM DRESSING
- 0,75 kg
- BOILED WATER
A method of preparing
PARAMETERS
Weeding time: 3 + 6
Cake temperature: 28 - 30°C
Weight of the cake: according to the plant
Aging of the cake: 20 - 30 min
Final fermentation: 45 - 50 min
Baking temperature: 220 - 210°C without steaming
Baking time: according to weight
Mix the filling with margarine in the machine at medium speed for about 3 min.
Mix the frosting with water in the machine at medium speed for about 3 min. Spread the icing over warm rolls.
From all the ingredients above prepare a cake.
Then roll the dough into a rectangle, on which you need to distribute the crushed finished cinnamon filling.
Roll the whole up like a roulade and cut into even pieces. Then lay on a sheet with a high edge or in silicone molds with a diameter of approx. 10 - 12 cm.
Bake without steaming. After removing from the oven, grease generously with the previously prepared glaze.
Bon appétit!
