Even after inventing the Cronut, Dominique Ansel is far from being fresh out of ideas—his latest creation is a baked cinnamon roll treat with a twist.
The Spun Cinnamon Roll is prepared from making the bun out of dough that's been rolled as if it were on a spool, which creates the many flaky layers of the pastry. The cinnamon roll treat is twice-baked, first after being soaked in a spiced custard, and a second time before being topped with a flavorful apple jack frosting. The result is a small loaf that looks like it has the texture and lightness of a croissant, with the flavor that can be packed into a sweetly baked cinnamon roll.
Rather than being a hybrid of two beloved treats, this one simply reinvents a breakfast classic by applying creative thinking to the way cinnamon rolls are usually prepared.
Cinnamon Roll Loaves
This Dominique Ansel Creation Puts a Spin on Baked Cinnamon Rolls
Trend Themes
1. Spooled Dough - Innovation opportunity lies in experimenting with rolled dough to create new pastry textures.
2. Twice-baked Treats - There is a potential to make all kinds of pastries that are baked not once but twice to give them unique flavor and texture.
3. Creative Reinventions - There is a scope of reinventing classic foods by applying creative thinking to their preparation and presentation.
Industry Implications
1. Bakery - Bakeries can experiment with different dough rolling techniques and ingredients to create new and exciting pastries for customers.
2. Food Service - Restaurants can add unique twists to classic menu items to attract customers looking for new and innovative ways to enjoy their favorite foods.
3. Food Retail - Supermarkets and food retailers can offer innovative bakery products and pre-made meals using creative reinventions of classic dishes to stand out from the competition.