USDA School Cafeteria Cinnamon Rolls from 1988

RECIPE FORUM Recipe Exchange
1

USDA School Cafeteria Cinnamon Rolls from 1988

Makes 50 Servings: about 50, 2-oz Cinnamon Rolls, on a lightly oiled sheet pan (18" x26" x1").

1/3 cup Active dry yeast (see Special Tips)
1 1/2 cups Water, warm (110 degrees F)
12 1/4 cups (3 lb 10 oz) All-purpose or bread flour
1 1/3 cups (3 1/4 oz) Instant nonfat dry milk
3/4 cup plus 2 Tbsp (5 3/4 oz) Sugar
2 Tbsp Salt
3/4 cup plus 2 Tbsp Vegetable oil
2 1/2 cups Water (68 degrees F)
1/4 cup Cinnamon
3/4 cup (5 1/4 oz) Sugar
1 Tbsp Vegetable oil
2 cups (10 oz) Raisins

For best results, have all ingredients and utensils at room
temperature.

  1. Dissolve dry yeast in warm water. Let stand for 4-5
    minutes.

  2. Place all dry ingredients (flour, dry milk, sugar, and salt)
    in mixer bowl. Using a dough hook, blend on low speed for
    approximately 2 minutes.

  3. Add oil and blend on low speed for approximately 2
    minutes.

  4. Add water. Mix on low speed for 1 minute.

  5. Add dissolved yeast and mix on low speed for 2 minutes.

  6. Knead dough on medium speed for 8 minutes, or until
    dough is smooth and elastic.

  7. Place in warm area (about 90 degrees F) for 45-60
    minutes.

  8. Place dough on lightly floured surface. Divide into balls,
    3 lb 6 oz each. For 50 servings divide into 2 balls. For 100
    servings divide into 4 balls.

  9. Combine cinnamon and sugar. Mix well. Set aside for
    step 11.

  10. Roll each ball of dough into a rectangle 25" x10", 1/4"
    thick.

  11. Lightly brush each rectangle with oil. Sprinkle
    approximately 1/2 cup cinnamon-sugar mixture over each
    rectangle.

  12. Sprinkle 1 cup raisins over cinnamon-sugar mixture on
    each rectangle.

  13. Roll each rectangle on the long side to form a long
    slender roll. Cut each roll into 25 uniform pieces 1" thick.

  14. Place on lightly oiled sheet pan (18" x26" x1") in rows
    of 10 down and 5 across. For 50 servings, use 1 sheet
    pan. For 100 servings, use 2 sheet pans.

  15. Place in a warm area (about 90 degrees F) until double
    in size, 30-50 minutes.

  16. Bake until lightly browned:
    Conventional Oven: 400 degrees F, 18-20 minutes.
    Convection Oven: 350 degrees F, 12-14 minutes.

  17. Optional: Brush lightly with melted butter or margarine
    (approximately 1 Tbsp per pan) while warm.

–

Special Tips:
To use high-activity (instant) yeast, follow directions below or manufacturer’s instructions.

50 servings: Omit step 1. In step 2, add 1/4 cup high-activity (instant) yeast.
Continue with step 3. In step 4, add 1 qt water (110 degrees F). Omit step 5. In
step 6, knead for 10 minutes. Continue with steps 7-17.

–

Source: USDA Recipes for Schools, from the “1988 Quantity Recipes for School Food Service”.