bake - September/October 2024 - 58

formula of the month
Pancetta Cinnamon Rolls
This innovative creation comes from the
newly opened (June 2024) Petterino's
Pasticceria in downtown Chicago. Chef
John Boudouvas has reimagined the classic
cinnamon roll with his Pancetta Cinnamon
Roll. This pastry is a delightful 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.
Since opening its doors in June 2024,
this charming Italian eatery in Chicago's
Loop and Theatre District has quickly
become the go-to destination for coffee
and pastries. Petterino's Pasticceria offers
a variety of UMBRIA coffee drinks, including
expertly crafted cappuccinos and
lattes, alongside an array of freshly baked
desserts, pastries, made-to-order breakfast
sandwiches, and more.
Each offering is crafted from scratch
with seasonal produce and ingredients.
Fan-favorite items include their signature
Pancetta Cinnamon Roll and Lemon Ricotta
Cookies. Additionally, the eatery also
offers deli sandwiches, pizza, and a selection
of alcoholic beverages and cocktails.
58 < SEP-OCT 2024 | bakemag.com
Ingredients
Dough:
4 cups warm milk
1 cup sugar
8 ounces melted butter
4½ tsp. dry yeast
10 cups AP flour
2 tsp. baking soda
4 tsp. kosher salt
Filling:
1½ cup brown sugar
12 ounces butter (room temp)
4 tbsp. cinnamon
6 ounces Pancetta (cooked)
Icing:
1 cup maple syrup
8 ounces 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 10 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.
PHOTO AND FORMULA COURTESY OF
PETTERINO'S PASTICCERIA
* 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.
Yields: 14 Rolls

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bake - September/October 2024

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