Westye Group Midwest Cinnamon Rolls

Convection Bake Cinnamon Rolls - (350 degrees) Makes 12 rolls

Dough

3 ½ Cups unbleached all purpose flour

1 packet of quick rise Red Star Yeast (1/4 oz)

1 ½ ounces of granulated sugar

1 ounce of buttermilk or sour cream

1 ¼ teaspoon of salt

2 large eggs

1 cup of water

1 teaspoon of bourbon

2 tablespoons of room temperature butter

Dough: Preset oven for proof mode to 90 degrees. With stand mixer running on low speed, carefully combine all dough ingredients to form soft light airy dough. Place dough and mixing bowl in oven set at proof mode 90 degrees and allow it to rise for 30 minutes or double in size.

Filling:

3 ounces of soft butter

3/4 cup sugar mixed with ¼ cup cinnamon

¾ cup raisins

Assembly:

Remove dough from proof mode and turn dough onto a lightly floured surface. Roll dough into a 10” by 24” rectangle. (Dust rolling pin with flour as necessary) NOTE: The 24” side should be in front of you. Spread a thin layer of butter over the dough, leaving about 1 inch uncovered on the long side farthest from you. Sprinkle with cinnamon sugar, and raisins. Starting with the side closest to you roll the dough away from you into a log. Carefully trying to keep a uniformed thickness. Use a knife to cut the log into 12 equal pieces. This is achieved by dividing the 24” inch log into two halves and cutting each half into 6 pieces. (The dough can also be frozen at this time and used as a last minute breakfast item.) Place the rolls into a lightly greased pan and cover. At this point, you may choose to proof over night in the refrigerator and bake the next day or proof for about 30 minutes on the proof mode until double in size.

Baking: Preset oven to Convection Bake at 350 degrees. Immediate Baking from Proof Mode or Same Day Baking: Bake rolls for 20 to 25 minutes until golden brown. Remove from the oven and let cool in the pan for 10 minutes, then turn them out of the pan and let cool before frosting.

Baking from Refrigerator or Overnight Proofing: Remove rolls from refrigerator about 15 minutes before baking. Bake rolls for 20 to 25 minutes until golden brown. Remove from the oven and let cool in the pan for 10 minutes, then turn them out of the pan and let cool before frosting.

Icing:

3 tablespoons of heavy cream or water

1 cup of confectioners sugar

Serving: In small bowl mix heavy cream or water with confectioners sugar and spread icing on the rolls. Serve immediately. For pictures of the individual steps, click below:

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