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The science behind frozen cinnamon roll dough question

post #1 of 2
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Hello All. I don't know if this is the correct forum for this question but I work for a huge corporate food contracting company at a small school and I need to justify something to by boss. We order frozen cinnamon rolls in bulk and we had a special theme meal for the kids. My boss decided that instead of the regular place and bake cinnamon rolls that we have in stock, she wanted me to make cinnamon twists with them. I placed the rolls on a sheet pan in the cooler to thaw for a bit and did a test run with two of them. I unrolled each cinnamon roll, sliced them with a knife legnthwise, and then twisted them up as per her instructions. The test run ones came out great. The day went on with the rolls thawing in the cooler while I was working on other projects. By the time I started with the cinnamon twist project, the rolls were hard to work with and very messy. I did as instructed and baked them. When they were all done, did not look like the ones I had done the test run with. They untwisted a little and the boss was very dissapointed. Now I have to give her a reason as to why they didn't look as good as the test run ones. Do you think it was because the dough thawed out too much and it had a harder time holding its shape? Please help. I don't want to get into too much trouble. Thank you.

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post #2 of 2

yes you are right--if the first batch was still nice & cold and the second batch was more thawed out when you handled them--then yes the leavening was wearing out on you with the second batch

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the only way to see the rainbow is to look through the rain

 

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