By: Chef Allysa Adamson

Biscuit Cinnamon Rolls in Convection Steam Oven

Makes 15 rolls

Convection Steam Oven Biscuit Cinnamon Rolls


4 ½ cups all-purpose flour

1/3 cup granulated sugar

¾ teaspoon baking soda

2 ½ tablespoons baking powder

1 teaspoon salt

13 tablespoons very cold butter, cut into small cubes

1 ¾ -2 cups buttermilk

10 tablespoons butter, melted

1 cup light brown sugar

2-3 tablespoons cinnamon

For Icing

½ cup powdered sugar

1 tablespoon butter, melted

2 tablespoons heavy cream

Pinch of kosher salt

Splash of vanilla extract


For Dough

1. Preheat the Wolf convection steam oven (CSO) on mode convection Humid to 375 degrees. Line a baking sheet with parchment paper and set it aside.

2. Combine the flour, sugar, baking soda, baking powder, and salt in a large bowl. Add the 13 tablespoons of cold butter into the flour mixture and squish the butter and flour mixture between your fingers until the mixture is like a coarse meal and the butter is in small, pea-sized pieces.

3. Pour in the buttermilk and mix only until just combined. The dough should start to come together but you don’t want to overmix the dough. If there are lots of dry patches throughout the dough, add a bit more buttermilk, just a tablespoon or two at a time until the dough comes together (it’s ok to have dry bits here and there).

4. Scrape the dough onto a lightly floured surface and use your hands to fully combine any remaining clumps of flour. Gently pat the dough into a semi-rectangular shape. With a lightly floured rolling pin, roll the dough into a 1/4-inch rectangle, about 18x10. Roll quickly – the more the dough is worked with and processed, the less flaky and tender the rolls will be.

5. Spread a thin layer of the melted butter over the top. Combine the sugar and cinnamon and remaining butter and spread evenly over the dough.

6. Start rolling up the cinnamon rolls, beginning with one long edge, rolling tightly without pulling and stretching the dough. Reposition the long roll until it is seam-side down. Use a serrated knife to cut into 1 1/2-inch rolls. Tuck the loose end of each roll underneath and place an inch or so apart on the prepared baking sheet(s).

7. At this point, the rolls can be covered and refrigerated for up to two days. To bake immediately, bake for 12-15 minutes. If baking straight from the refrigerator, add a couple of minutes to the baking time.

For Icing

1. While you let the rolls cool for 10 minutes, make the icing by whisking together the powdered sugar, melted butter, heavy cream, salt, and vanilla until smooth and creamy. Drizzle cinnamon rolls generously with icing and serve extra on the side.