Cinnamon Rolls

Well I am still in my Viennoiserie class and we made cinnamon rolls the other day. They were delicious! Here's the recipe:

Cinnamon Buns (Sweet Dough)

      9 oz.         Sugar, gran.

      3 oz.          DMS

      0.5 oz.       Salt

      9 oz.          Butter, soft

      9 oz.          Whole Eggs

1 # 4 oz.          Water or Milk

3 # 8 oz.          Bread Flour

      5 oz.          Yeast, fresh

                       Vanilla Extract

                       Lemon Extract

Straight dough mixture: 3 minutes 1^st speed, and then 10 minutes 2^nd speed. Bulk fermentation 20-

30 minutes. Roll out dough to desired shape (1/8 - 1/4 inch thick), brush with water or egg wash

and sprinkle cinnamon sugar, then golden raisins and crushed walnuts (almonds or pecans may be 

used as well) on top. Roll the dough together to a log. Using a serrated knife, cut 4 oz. pieces and 

place them on a paper lined sheet pan (3 x 4). Proof to 75 %. Bake at 375 degrees F. until golden 

brown.

Glaze: Mix confectioner’s sugar with water until 

a thick consistency is reached.

Drizzle over the top of the cinnamon buns. To do this you dip your hand into the glaze then spread your fingers out and let the glaze just fall onto the cinnamon rolls while you move your hand back and forth over the cinnamon rolls.

These are absolutely delicious. They will be the best homemade cinnamon rolls you will ever make!