Cinnamon rolls uncovered

21 March 2006
Cinnamon rolls uncovered

Breakfast patrons are sweet on cinnamon rolls, the nostalgia-laced classic that is both timeless in appeal and operationally versatile.

This article first appeared in the 15 January 2006 issue of Restaurants & Institutions (R&I).

R&I is the USA's leading source of food and business-trend information and exclusive research on operators and restaurant patrons. Editorial coverage spans the entire foodservice industry, including chains, independent restaurants, hotels and institutions. To find out more about R&I, visit its website

Amid the rising popularity of other morning contenders such as bagels and breakfast sandwiches, these pastries remain a fixture on the grab-and-go scene, as comfortable in college settings as they are in bakery-cafes, hotel dining.

To prepare the morning favorites, operators have many sweet options from which to choose. House-made yeast dough is the most time-, labor- and equipment-intensive option, a simple truth that eliminates it from many settings. But frozen and par- baked dough can be used as can fully prepared products.

  • When working with purchased doughs, closely follow the instructions for handling and baking. Some are formulated to be baked while still chilled; others are best baked at room temperature.

  • House-made dough can be prepared in advance up until the final baking; this approach requires less early morning attention.

  • Standard confectioners' sugar or cream-cheese frostings and glazes work well with most baked goods, but additional flavor elements such as maple, honey, orange or caramel extend their range.

  • Packaging is an important consideration; plastic clam shells may be the most customer-friendly choice as they are more likely to keep the icing intact.

1. Flavor-rich At Standard Restaurant In Dallas, Chef-owner T1m Byres lends distinction to a rich, house-made yeast dough by adding maple sugar, cardamom and orange zest.

2. Rolling in dough
In basic formulas, a thick coat of cinnamon-sugar is rolled up in the dough, More-extravagant renditions include nuts, raisins, currants or dried cherries.

3. Heavy frost Cream cheese, honey, whipping cream, confectioners' sugar and pure vanilla extract are used to create Byres' delicious glaze. Add a splash of lemon juice to soften the sweetness.

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