California Raisin Cinnamon Roll

Basic Sheeted Dough with California Raisins
  • Yields 465 rolls 3.75 ounces each or 72 loaves 1.5 pounds each
  • FORMULA

    Total Dough
    Ingredients Bakers % US/Oz Metric/g
    Yeast 10 64 1814.4
    Water  20 128 3628.8
    Whole eggs  15 96 2721.6
    Sugar  20 128 3628.8
    Nonfat milk powder  5 32 907.2
    Salt  1.5 10 283.5
    Margarine  20 128 3628.8
    Lemon, vanilla or orange emulsion, to taste
    Bread flour  100 640 18144.0
    Total  191.5 1226 34757.1
    Roll in US/Oz  Metric/g 
    Margarine 228 8164.8
    Filling US/Oz Metric/g
    California Raisins 240 6804.0
    Cinnamon-sugar, as needed
     

    PROCEDURE

    Posted October 18, 2011 by Melinda
    Basic Sheeted Dough with California Raisins

    Posted in :
    • Ready Time :
      0 min

    Servings

    465

    Ingredients

      Directions

      Mixing:

      1. For Dough: Combine all ingredients except flour in mixer bowl and mix well.
      2. Add flour gradually and mix on medium-high speed for 6 minutes. Do not develop.
      3. Scale into 6 pieces of about 12.25 pounds each.
      4. For Roll in: Fold 3 pounds margarine into each 12.25-pound piece with two single folds and one double fold. Refrigerate overnight.

      Shaping:

      1. Sheet each of these 6 pieces to 1/8-Inch thick. Sprinkle each piece with 2.5 pounds raisins and cinnamon-sugar, as desired, and roll up.
      2. For loaves, cut and shape each piece into 12 loaves or 75 cinnamon rolls. Dip in streusel and sprinkle with almonds, if desired. 2
      3. Bake at 375°F for 20 minutes. Glaze or ice as desired.

      Variations:

      • Raisins in Real Hungarian Strudel
      • Raisins in English Garibaldi Biscuits
      • Raisins in Puff Pastry
      • Raisins in Cinnamon Rolls.

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