WESTCO CINNAMON ROLL MIX (#09901 1/30 LB)
WESTCO ULTRA RICH CREME CAKE MIX (#11644 1/50 LB)
WESTCO HONEY PECTIN GLAZE (#08008 1/22 LB)
WESTCO VANILLA DIPPING ICING (#19529 1/45 LB)
TRIGAL DORADO FRESH YEAST (#35179 25/1 LB)
BAKESENSE SPICE CINNAMON GROUND (#73138 1/10 LB)
Mix the dough following the directions provided on the bag of Westco Cinnamon Roll Mix for a small batch. Use your thermometer to achieve a finished dough temperature of 80°F. Bundle and let the dough rest for 45 minutes.
Blend together the following ingredients on low speed until the mixture forms small crumbles.
4 LB Westco Ultra Rich Crème Cake Mix
12 oz. Butter or margarine
1 LB Brown sugar
1 oz. BakeSense Ground Cinnamon
Sheet the dough ¼" thick by 12" wide. Brush lightly with water. Sprinkle on the cinnamon filling mixture (see above). Fold the dough in half with the mixture inside. Roll the folded dough into a log but don’t seal the seam. Cut the log into ¾” wide pieces. Place four pieces together on a paper lined sheet pan, cut side up to form a shamrock. The unsealed part of each piece should to connect to the others in the center. Unroll one more piece of cinnamon roll and cut in half to form the stem. Wash with egg wash (1 part water, 1 part eggs).
Proof and Bake
Proof in a medium dry box set to 100°F/80% for 30-45 minutes or until ¾ of final size.
Bake at 335-365°F or until light golden brown. For maximum shine and to extend shelf life, brush with Westco Honey Pectin Glaze immediately after removing from oven. Sprinkle chopped pecan pieces on half of the rolls before glaze sets.
Use some liquid gel food coloring to tint some Westco Vanilla Dipping Icing heated to 100-105°F in Kelly green. Fill one pastry bag with green dipping icing and one with white dipping icing. After the cinnamon rolls have cooled, finish by drizzling them with green and white Westco Vanilla Dipping Icing.
Approx. Yield: 16 – 7 oz. shamrock cinnamon rolls
Formulation courtesy of BakeMark