Cinnamon Rolls
Pastry Chef Brian Schoenbeck
I shared this recipe with a friend of mine, a pastry chef in Arizona, and two months later he was telling me all the cool new things he was doing and said he came up with this cinnamon roll recipe that tasted just like CINNABON. I guess he'd forgotten that I had given him the recipe and I didn't want to burst his bubble.
| Item | Amt | Measure |
|---|---|---|
| Water | 0.5 | cup |
| Milk | 2 | cups |
| Plugra | 0.5 | lb |
| Eggs | 3 | ea |
| Vanilla Bean Paste | 0.75 | T |
| Salt | 1 | t |
| Sugar | 1 | c |
| Bread Flour | 3 | lb |
| Dry Instant Yeast | 0.5 | oz |
Method:
Mix together like any other dough using the dough hook and divide into 6 even balls. Then double wrap with plastic wrap and refrigerate until ready to use.
| Item | Amt | Measure |
|---|---|---|
| Light Brown Sugar | 1.25 | lb |
| Saigon Cinnamon | 2.75 | oz |
| Plugra | 1 | lb |
Method:
Cream well until light and fluffy
| Item | Amt | Measure |
|---|---|---|
| Cream Cheese | 0.5 | lb |
| Plugra - room temp | 0.25 | lb |
| Vanilla | 1 | T |
| Fondant | 0.25+dab | lb |
| Powdered Sugar | 0.25 | lb |
Method:
Cream the powdered sugar and cream cheese add the room temp plugra and vanilla and continue mixing. Add the fondant and cream well.
Brian Schoenbeck is pastry chef at The Fairmont Hotel in Chicago. Worked at several high end hotel and resorts. Been in books and magazines, Great Chefs of the World on the discovery channel and interviewed at The White House and have won several competitions. Still the first and only american to win The Grand Prix of Chocolate in France. I'm a Leo, my lucky numbers are 5 and 7, I like foot long hot dogs and thanks to you I believe in angels.
