Wayne Gisslen

Cinnamon Rolls

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
  1. Scale dough into 20-ounce (560-g) units. On a floured board, roll each piece of dough into a rectangle measuring 9 × 12 inches and about ¼ inch thick (23 × 30 × 0.5 cm).
  2. Brush with butter and sprinkle with 2 ounces (56 g) cinnamon sugar.
  3. Roll up like a jelly roll 12 inches (30 cm) long, as shown in the illustration.
  4. Cut into 1-inch (2.5-cm) rolls.
  5. Place cut side down in greased muffin tins or on greased sheet pans. One full-size pan, 18 × 26 inches (46 × 66 cm), holds 48 rolls, placed 6 by 8.