Chef John Boudovas of the newly-opened (June 2024) Petterino’s Pasticceria in downtown Chicago has reimagined the classic cinnamon roll with his Pancetta Cinnamon Roll. This pastry is a fusion of flavors and textures: sweet, velvety maple cream icing, the savory crunch of pancetta and the comforting warmth of cinnamon sugar. The result is a beautifully balanced treat that’s both approachable and imaginative.
Yields 14 Rolls
Ingredients
Dough
- 4 cups warm milk
- 1 cup sugar
- 8 oz. melted butter
- 4 ½ tsp. dry yeast
- 10 cups AP flour
- 2 tsp. baking soda
- 4 tsp. kosher salt
Filling
- 1 ½ cup brown sugar
- 12 oz. butter (room temp)
- 4 tbsp. cinnamon
- 6 oz. pancetta (cooked)
Icing
- 1 cup maple syrup
- 8 oz. cream cheese (room temp)
- 1 cup powdered sugar
Directions
- Preheat oven to 350°.
- In a large bowl mix warm milk, sugar, and butter.
- Sprinkle in the yeast and allow it to bloom for ten minutes.
- Add in 8 cups of flour reserving two in a separate bowl.
- Cover bowl and let dough rise in a warm place for 1 hour.
- To make the filling mix brown sugar, butter and cinnamon and set aside.
- After the dough has risen add in the reserved cups of flour, baking soda and salt.
- Turn dough onto a clean surface, knead dough until stiff and springs back.
- Roll dough out to form a rectangle 14x7.
- Spread the filling out onto dough and sprinkle the pancetta over it.
- Place rolls in a pan and allow to rise for 30 minutes.
- Bake for 35-45 minutes.
- In the meantime make the icing.
- Cook maple syrup and reduce by half and allow to cool.
- Incorporate the cooled maple syrup to cream cheese and powdered sugar and whip in the mixer.
- Spread the icing over the cooked cooled down rolls.
