Made with CMC Bread & Roll Mix.
This Recipe Uses:
CMC Bread & Roll Mix
Available in 50 lb bags.
Complete – add water only
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
| CMC Bread and Roll Mix | 2½ lb | 5 lb |
| Warm Water (90°F - 100°F) | 2½ cups (20 oz) | 1¼ qts (2 lb 8 oz) |
| Butter, softened | 1/2 cup (4 oz) | 1 cup (8 oz) |
| Sugar | 3/4 cup (5.25 oz) | 1½ cups (10.5 oz) |
| Cinnamon, ground | 1/4 cup (1 oz) | 1/2 cup (2 oz) |
| Corn Syrup or Honey | 1 cup (11 oz) | 2 cups (22 oz) |
| Optional: Cream Cheese Frosting | As needed | As needed |
| INSTRUCTIONS | |
| 1 | Use a mixer with dough hook attachment. |
| 2 | Pour warm water into mixing bowl. Add Bread and Roll Mix. |
| 3 | Blend on low speed* for 1 minute. |
| 4 | Stop mixer. Scrape bowl and hook. |
| 5 | Blend on medium speed** for 7 – 10 minutes until dough is mixed well. Do not over-mix. |
| 6 | Loosely cover dough and allow to rest for 10 – 15 minutes. |
| 7 | For 5 lb batch, divide dough in half and work with each half separately. |
| 8 | Place dough on well-floured surface and knead while incorporating flour until no longer sticky. |
| 9 | Roll out to approximately 37" x 14" wide and 1/4" thick. |
| 10 | Mix sugar and cinnamon together. |
| 11 | Evenly spread dough with butter, sprinkle with cinnamon sugar mixture, then drizzle with corn syrup or honey. Scale according to table below. |
| 12 | Roll up jelly-roll style (using long edge to roll). Cut into 1" slices (2.25 oz) to make 35 rolls per dough unit. |
| 13 | Place rolls in 5 x 7 arrangement onto a greased or paper-lined pan. |
| 14 | Proof for 30 minutes at 85% humidity and 95˚F or covered at room temperature for 1 hour. Rolls should expand to fill any gaps in the pan. |
| 15 | Bake according to the table below. |
| 16 | Optional: Frost warm rolls with cream cheese frosting. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| Half sheet pan | Dough: 3 lb 10 oz Butter: 4 oz Cinnamon Sugar Mixture: 6.25 oz Corn Syrup or Honey: 11 oz | 325°F for 14 - 19 minutes | 375°F for 24 - 29 minutes | 2 pans 35 rolls per pan |
Baking time may vary depending on the oven and oven load.
*Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer.
**Medium speed is 2nd speed on a 3-speed mixer, or 3rd speed on a 4-speed mixer.
Pro-Tip: Shaped rolls may be frozen before proofing (allow to thaw for 1-2 hours before baking).