Bun, Cinnamon Large 5.25 oz. (with 4.5lb Icing)

Bun, Cinnamon Large 5.25 oz. (with 4.5lb Icing)

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Delicious and tasty and bursting with flavor, Le Chef's cinnamon buns slathered with cream cheese icing can cheer up any room and any mood.

Code:	Unit Weight:	Case Pack:
BR011	5.25 oz	54

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Derived From Bioengineering

Kosher Certified

Enriched Flour (Wheat Flour, Ascorbic Acid, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Enzyme, Folic Acid), Water, Brown Sugar, Powdered Sugar (Sugar, Corn Starch), Vegetable Margarines (Palm Oil, Water, Soybean Oil, Salt, Mono- & Diglycerides, Sunflower Lecithin, Natural Flavor, Citric Acid, Beta Carotene, Vitamin A Palmitate, Contains less than 2% of Natural Flavor [Includes Milk]), Eggs, Milk, Cream Cheese (Pasteurized Milk and Cream, Cheese Culture, Salt, Carob Bean Gum, Guar Gum), Yeast, Cinnamon, Custard Mix (Sugar, Food Starch- Modified, Disodium Phosphate. Contains 2% Or Less Of: Corn Starch, Sodium Acid Pyrophosphate, Artificial Flavor, Salt, Calcium Acetate, Potassium Sorbate, Natural & Artificial Flavor, Yellow 5, Yellow 6), Unsalted Butter, Dough Improver (Wheat Flour, Monoglycerides, Guar Gum, Corn Syrup Solids. Contains 2% or less: 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.