Cinnamon Rolls

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
  1. Scale sweet dough into 20-ounce (570 g) units or as desired. On a floured bench, roll each piece of dough into a 9 × 12-inch rectangle about ¼-inch thick (23 × 30 × 0.5 cm). Brush off excess flour.

  2. Brush with butter and sprinkle with 2 ounces (60 g) cinnamon sugar (a).

  3. Roll up like a jelly roll 12 inches (30 cm) long (b).

  4. Cut into 1-inch (2.5 cm) rolls (c).

  5. Place cut side down in greased muffin tins or on greased sheet pans. One full-size 18 × 26-inch (46 × 66 cm) pan holds 48 rolls arranged in 6 rows of 8.