Enriched Flour (Wheat Flour, Ascorbic Acid Added As A Dough Conditioner, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Enzyme, Folic Acid), Water, Powdered Sugar (Sugar, Corn Starch), Brown Sugar, Sugar, Cream Cheese (Pasteurized Milk and Cream, Cheese Culture, Salt, Carob Bean Gum, Guar Gum), Vegetable Margarines (Palm Oil, Water, Soybean Oil, Salt, Mono- and Diglycerides, Sunflower Lecithin, Natural Flavor [Includes Milk], Soy Lecithin, Citric Acid, Beta Carotene, Antioxidant and Vitamin A Palmitate Added), Eggs, Milk, Yeast, Unsalted Butter, Cinnamon, Custard Mix (Sugar, Food Starch- Modified, Disodium Phosphate. Contains 2% Or Less: Corn Starch, Sodium Acid Pyrophosphate, Artificial Flavor, Salt, Calcium Acetate, Potassium Sorbate as a Preservative, Natural and Artificial Flavor, Yellow 5, Yellow 6), Dough Improver (Wheat Flour, Monoglycerides, Guar Gum, Corn Syrup Solids. Contains 2% or less of: Soybean Oil, Enzymes), Dough Improver (Wheat Gluten, Xanthan Gum, Ascorbic Acid, Enzymes [Xylanase and Alpha-amylase]), Salt, Sodium Stearoyl Lactylate, Modified Corn Starch, Natural Vanilla Flavor.
Eggs, Milk, Soy, Wheat
To ensure maximum quality and customer satisfaction, we recommend handling Le Chef specialty products in the following manner:
- Keep product in case, covered and store in freezer at -10˚F. to 0˚F.
- Please keep dough completely covered in plastic while being stored in the freezer or while staging in the refrigerator or cooler.
- Thawing and refreezing dough may cause degradation of product performance.
- For superior taste and freshness, all products should be consumed on the day of preparation.
Preparation: Place cinnamon buns into a deep baking pan or muffin pan (large or jumbo size). Allow them to thaw at room temperature for 20 minutes.
Proofing: (A) Room Temperature (Approx. 70°F) Place pans on a rack, cover up with plastic wrap, and let proof for approx. 6 - 8 hours. (B) Proofer - Place tray in the proofer with temperature at 90°F. and humidity at 80% for approximately 2¼ hours if frozen or if defrosted for 1½ hours.
Baking Temperature:
One full rack Rotate baking pans to achieve uniformity. All proofing times and baking temperatures may vary slightly depending on size, oven, weather and product variation.
