Professional Documents
Culture Documents
Strategy Profile
Product Introduction
• Frosting appears moist, not crystallized.
Only we can deliver the cinnamon roll that is
Cinnabon©…
A truly emotional experience. FLAVOR
Our Guests know it is fresh and high quality because
they can smell the aroma and see the whole • The roll has a full bodied, sweet, yeasty taste that is filled with brown sugar and
entertaining process. cinnamon flavored smear.
Our people enhance this experience by providing • No off odors are present.
attentive, cheerful and timely service. • Frosting has a sweet, fresh flavor; with cream cheese evident. Hint of vanilla and
lemon is present.
We make our Guests say WOW!
TEXTURE
We A.C.T. Guest First
We are clean and attractive • The roll is smooth, tender and slightly chewy.
We are fast • The roll is moist throughout, without being “doughy” (underdone) in the center.
We always deliver high quality • The smear is gooey and moist
We enjoy working here • The frosting is smooth, not grainy, melts evenly and does not separate. The
consistency is light and fluffy, not runny like a glaze.
1
Frozen Length Range from 3.7“ to 4.1” Frozen Weight Range from 7.3 oz. - 9.0 oz. 4 ½ Wraps
Receiving Instructions
FTO Rolls should be removed from the freezer section of the delivery truck and transported immediately to the bakery freezer. Do not allow the delivery
driver to “stage” the frozen order at the door of the truck or on the pavement outside the truck.
Open and check 2/3rd of your delivery to ensure that the rolls are not thawed. Temp several rolls from the open cases, they should be equal to or less
than 0°F. Rolls should be frozen hard and should be loose from each other in the case. If the rolls have been thawed and refrozen there will be ice
crystals in the box and the rolls will be stuck together. Rolls that have been temperature abused will appear discolored.
Rolls that have been temperature abused should be returned and the case marked “REFUSED – THAWED”. This is so they can’t be re-delivered to
another bakery. Place a call to your DC and either copy or call your Franchise Consultant on the delivery issues you have been experiencing to ensure
that the problems are being corrected before your next delivery.
Product Preparation
Reporting Product Quality Issues
If for any reason you should receive product that does not perform to the standards outlined in this job aid report the above data to Cinnabon
Quality Assurance by contacting:
Chris Burkart through the Cinnabon Quality e-mail link attn. Chris Burkart or by calling the number listed below.
Email: CinnabonQuality@focusbrands.com
Phone: 404-705-4446
Please note: All quality issues, information and updates, will be posted to ezLink on the newly created “Quality” page. The page was
created solely for quality issues and will not host any other Cinnabon information, news or updates – only quality issues. 4
1 2 3
Wash hands. Use soap and hot water. Rub Place parchment paper in pan. When you Rolls must be placed top side up in the pan.
hands together for 20 seconds. Dry with a have completely filled the number of pans
you need, (out of the view of the Guest) You’ll notice the correctly panned rolls
single use, disposable paper towel. Put on have a slight dome shape and two lines
latex gloves if appropriate. return the unused rolls to the freezer.
through the top. These are belt marks that
It’s okay to pre-pan enough rolls for the occur during the production process. They
Product Preparation
current operating day. Ensure that FIFO is bake out during the bake cycle.
being adhered to when using pre-panned
rolls.
4 5 6
Load rolls into pan keeping all the wraps When panning four rolls be sure to use a Storage in Freezer - Pan Placement
facing in the same direction for each row. pan divider. This will help the rolls keep
The rolls should be placed as per the their shape during the baking process. The Turn the pans every other way so that the 5
pan divider needs to be removed prior to pans are resting on another pan and not on
picture above.
the pan being placed on the hotplate/ the rolls and load pans into freezer.
Panning 3 rolls is only acceptable for low Hussmann.
volume production.
© 2009 FOCUS Brands, Inc 7.24.09
FTO Classic Cinnabon Rolls
Proper Oven Loading
7
DO NOT THAW OR PROOF ROLLS! Ensure that you are loading the oven in At times, when production demands, you
Move pans directly into the oven from the freezer. correct order; 3,4,5,6,1,2 can load the oven with 2 pans in a
Rolls need to bake to a finished temperature of position. This must be done correctly;
between (175 F Target/Range 175F – 185F). 175°F alternating the double pans to one side
and 185°F is acceptable . 175F is the ideal target on each shelf to ensure air flow is not
Product Preparation
temperature but temp. ranges from roll to roll and
blocked.
pan to pan. Several factors such as roll size, freezer
temp, oven air flow and exact location of the
probe impact this variance.
Bake time will be between 30 and 34 minutes.
Approved Digital Thermometer
If your bake time is more than 30 minutes; set
your bake timer for half of the time for the first
part of the baking cycle.
You will need to set your bake timers for every
position in your oven. Due to variations in the
shelf positions it is very likely each of your
positions will be a different bake time. After you
have verified the final bake temp, set your baking
time accordingly.
Example: If it is taking 32 minutes for your rolls to
cook; set the bake timer for 16 minutes. Bake the
rolls using the 16 minute timer. Once the timer
goes off, reset and, bake rolls for another 16 Ensure proper thermometer is being used.
minutes. 6
This is the only approved thermometer.
Available through Wasserstrom.
Item # - 317276 Price - $23.17
10 11 12
Pull probe back ½ inch (by noting the distance Cut in-between each of the rolls to ensure Move rolls to the Hotplate or Hussmann Case.
from finger and top of roll) and check internal that they are separated before frosting. Hold time for both is 30 minutes. Be sure to
temperature (175F-175F Target/Range 175F – track your holding time with either a grease
Apply 1 ¼ ounces of frosting to each roll. pencil or a time tag when on hotplate.
185F). If rolls are below 175°F return to oven for Spreading the frosting evenly over each roll
7
1 to 2 minutes until the proper temperature is and ensure that the frosting is running down
the sides of the roll in numerous places. Note: Once rolls have reached their 30 minute hold time;
achieved. remove rolls from pan and place in a cool pan for
DO NOT WALK AWAY FROM PAN DURING Rolls must be frosted immediately upon cooling. Reference Cinnapack job aid.
TEMPING PROCESS! removal from the oven.
© 2009 FOCUS Brands, Inc 7.24.09
FTO Classic Cinnabon Rolls
13
Establish a benchmark.
Place a pan of 6 FTO rolls into 14
the oven and bake for 30 min. As outlined in preceding job aid steps,
remove rolls from oven and check
temp. When product reaches 175 F. -
185F. remove one center roll and cut
in half. Check for doneness.
Note: Properly baked rolls are moist with good
cell structure; the dough tears. A fully baked roll
should dome. Under baked roll centers resemble
raw biscuit dough.
15
If rolls are fully baked, frost and serve. Use these
time and temp settings as a guideline for baking.
However, If rolls are not fully baked, bake for
two additional minutes. Repeat step 14 until roll
is baked. Generally, rolls do not bake longer than Under baked roll centers
36-38 minutes. If this is happening please check Good interior dough
for doneness as outlined in step #14. If Problem development/cell
structure.
persists check rolls from another case. Confirm
that handling procedures are being followed. 8
Diamond Shape
Rolls are not touching Over baked Over baked Underbaked raw dough Underbaked raw dough
creating diamond shapes
and baked rolls do not feel 9
pan.
INCORRECT
© 2009 FOCUS Brands, Inc 7.24.09
FTO Classic Cinnabon Rolls
10
Align finger with top of roll. Pull thermometer out ½”. You will see the distance between your
finger and the top of the roll.
© 2009 FOCUS Brands, Inc 7.24.09
FTO Classic Cinnabon Rolls
CORRECT
Panning Appearance
11
INCORRECT
Problem: Pre-panned rolls are stacked on top of Problem: Thawed and proofed FTO Rolls. Problem: Thawed FTO Rolls.
each other. The bottom pan of rolls are being
pressed into the pan by 34 pounds of pressure. Solution: Keep frozen until needed and do not Solution: Keep Frozen until needed.
These rolls will not dome during baking proof FTO rolls.
Solution: Turn the pans every other way so that
the pans are resting on another pan and not on
Problem Solving
the rolls.
Problem: FTO Rolls partially baked. Notice Problem: Over baked FTO Rolls. Rolls are
that little doming occurs and rolls are light hard crusty and have a dark appearance.
in color.
Solution: Always use bake timers so that 13
Solution: Reset bake timer and finish you do not over bake rolls.
baking cycle.