|Posted by Trish on May 12, 2011 at 1:00 PM|
During my study days, I worked at a cinnamon roll bakery to help pay the books. I recollect it only took me 5 minutes to grab a dough from the fridge and turn it into beautiful rolls ready to be baked.
Today will be more focused on the techniques. Remember, you can always apply these techniques to other recipes besides Cinnamon rolls.
I broke my last rolling pin by putting too much force on it while attempting to make pasta. Let's see how long this one will last?
Tip: Do not put your rolling pins in the dish washer.
Industrial bakeries usually have a sheet roller, much like a giant pasta roller to get their dough uniform in thickness and to ease the process. Although I could have attempted to use my pasta roller to roll out the dough, it's currently in a different province. Don't be afraid to stretch the dough into the shape required instead of just rolling it out. The longer the dough is length-wise, the more swirls you will have in your buns. I like rolls with approximately 4 swirls so I rolled the dough longer.
When sprinkling on the brown sugar-cinnamon mixture, leave a 1 -inch lip on the bottom of your rectangle for the seal. Make sure to press down the 1 -inch lip so the dough is thinner for a better seal.
When rolling up the dough, press down the upper edge as you did with the bottom seal. Gently roll up the thinned top edge and roll the dough towards you. Depending on the dough you're using, you may begin stretching the dough as you roll at the half way point. Leave the roll sitting on its seal when you've finished rolling.
To cut uniform-sized rolls, you have 2 options:
1. Bring out the kitchen ruler. Yes this is exactly what we did at the bakery. Our rolled up dough was always a certain length and the individual buns were sliced at certain notches on the ruler.
2. Eye ball it. Which is what I'm going to do today. Using the back of your knife, gently press a light indentation into the dough at the half way mark. Continue to split the sections into halves and thirds until you have the size you want. Use the indentations as a guide to slice the roll. I prefer my rolls approximately 2 inches thick.
For presentation purposes, bakeries usually cut off the ends (apporximately 1 inch) of the roll and dispose of it. It will give you uniform rolls all the way through. Since J and I are the only ones eating these, I am going to leave the ends on.
Line your pans with parchment paper for easy removal and clean up. Use a square or rectangular pan that is slightly larger than your buns leaving them ample room to rise. You don't want squished squared buns. Arrange the buns so the seal is facing the center. This arrangement will affect the way the buns hold after they are cut.
Once the rolls are ready, remove them from the oven, cut between the rolls with a sharp knife and smother frosting on top. Make more frosting than required for your initial frosting for left overs, as the frosting will get "soaked up" as they cool.
Some people enjoy inverting their rolls so the brown sugar-cinnamon mixture can recoat the rolls. I've always found the rolls sweet enough without re-coating them. The choice is yours.
And Baby, I really like your buns...