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Cinnamon Roll Dough

Classically rich, buttery dough and cinnamon throughout

Product Title

CINNAMON ROLL DOUGH LAMINATED CROISSANT BULK BAG 1/100/4.3 OZ

Specifications

Shipper UCC Code 10046012026918
Case Dimensions 16.875 IN L X 13.250 IN W X 8.375 IN H
Case Gross Wt. 27.9500 LB
Case Net Wt. 26.8750 LB
Cases Per Pallet 64
Pieces per Case 100.00

Storage & Handling

Shelf Life 90 Days

Claims

Kosher DAIRY

Ingredients

ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, BUTTER, SUGAR, MARGARINE (PALM OIL, WATER, SOYBEAN OIL, SUGAR, SOY LECITHIN, MONO AND DIGLYCERIDES, POTASSIUM SORBATE AND CITRIC ACID [PRESERVATIVES], ARTIFICIAL FLAVOR, COLORED WITH BETA CAROTENE, VITAMIN A PALMITATE ADDED), BROWN SUGAR, YEAST, EGG WHITES, CONTAINS 2% OR LESS OF: CINNAMON, MODIFIED FOOD STARCH, HIGH FRUCTOSE CORN SYRUP, SALT, SOYBEAN OIL, DOUGH CONDITIONER (WHEAT FLOUR, DATEM, DEXTROSE, SOYBEAN OIL, ASCORBIC ACID, ENZYMES), NATURAL FLAVOR.

  1. Remove desired quantity of rolls from freezer and place onto a sheet pan with a plastic liner, or a sheet pan with a parchment liner dusted with flour.
  2. Place pan(s) into retarder unit to thaw overnight. If thawing at room temperature, make sure rolls are covered to prevent crusting and loss of moisture in the dough.
  3. Remove pan from retarder and place rolls approximately 2 inches apart to allow for expansion when proofing.
  4. Place pan into proof
    box 50
    60 minutes or until doubled in size. Proof box settings: 100°F and 80 – 85% humidity.
  5. Remove from proof box and place in oven. Oven temperature 325 – 350°F. Bake rolls for 18 – 22 minutes or until golden brown.
  6. Remove pan from oven and place in a cooling rack before icing.