The cinnamon roll ritual

Lesson 3 of 4

Fill & shape even spirals

A cool, relaxed dough is easier to roll evenly and cut cleanly.

Ingredients for this learning path

• 500 g bread flour, including 25 g for tangzhong
• 250 g milk, including 125 g for tangzhong
• 100 g ripe 50%-hydration stiff starter
• 1 large egg, about 50 g
• 60 g sugar
• 70 g softened butter
• 9 g salt
• Filling: 60 g soft butter, 100 g brown sugar, 10 g cinnamon

Equipment

• Scale
• Small saucepan
• Mixing bowl or mixer
• Rolling pin
• 9 × 13 inch pan
• Unflavored dental floss or sharp knife

The lesson

1. If the dough is too warm and sticky, chill briefly until manageable. Roll on a lightly floured surface into a roughly 12 × 18 inch rectangle.
2. Spread soft filling butter evenly, leaving a narrow clean edge. Mix brown sugar and cinnamon and scatter evenly.
3. Roll from the long edge into a snug log without stretching. Cut into 12 equal pieces with floss or a sharp knife.
4. Arrange with room to expand in a greased pan. Cover and proof until soft, puffy and touching.

The baker’s note

Overtight rolling can force the centers upward. Aim for even contact, not compression.

Practice

Compare the center and end rolls; practice rolling a rectangle of even thickness.

Technique lessons may require a separate complete formula. Read the full path before mixing.