California Raisin Cinnamon Roll

Basic Sheeted Dough with California Raisins

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

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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