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Cinnamon Rolls 101 Instructional Cooking Class with Chef Michael Solovey - Saturday, December 14, 2019 at 11:00 AM
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Get swept into a spiral of delicious flavor with this sweet demonstration class that unravels the secrets of one of the world’s most beloved pastries. In Cinnamon Rolls 101 you’ll see, first hand, the best method for rolling, cutting, proofing, and baking this sweet treat. Whether you prefer traditional glazed cinnamon swirls or rolls smothered in ooey-gooey caramel with pecans, your taste buds will be singing a sweeter tune when you walk out of the Boelter SuperStore Test Kitchen.
Menu: Tasting Portions
Vanilla Frosted
Caramel Pecan
Restrictions: Ages 14 and older. Students under 18 must have a permission slip signed by a parent or guardian submitted to the Boelter SuperStore prior to class.
Pricing per person
Please notify the Cooking School at Boelter SuperStore in advance if you have any food allergies or aversions. Recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. Menu changes cannot be made the day of class.
Specifications
Availability: In stock.
Product Description
Get swept into a spiral of delicious flavor with this sweet demonstration class that unravels the secrets of one of the world’s most beloved pastries. In Cinnamon Rolls 101 you’ll see, first hand, the best method for rolling, cutting, proofing, and baking this sweet treat. Whether you prefer traditional glazed cinnamon swirls or rolls smothered in ooey-gooey caramel with pecans, your taste buds will be singing a sweeter tune when you walk out of the Boelter SuperStore Test Kitchen.
Menu: Tasting Portions
Vanilla Frosted
Caramel Pecan
Restrictions: Ages 14 and older. Students under 18 must have a permission slip signed by a parent or guardian submitted to the Boelter SuperStore prior to class.
Pricing per person
Please notify the Cooking School at Boelter SuperStore in advance if you have any food allergies or aversions. Recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. Menu changes cannot be made the day of class.