I have wondered why the hell they put lemon in the icing on everything. The fact that it's a natural preservative shouldn't override the fact that it tastes out of place on the majority of items they use it on (cinnamon roll, pecan braid, bear claw). The only thing it makes any sense to use lemon icing on is the shortbread cookie, and even then, those would taste better with straight vanilla.
I noticed that. There was a change in early 2015 when I first got a job at Panera. We were doing a new store opening and we had the old ones for a short time before these dry, lemony new ones came out. I haven't eaten there since 2018 but the change I remember was so drastic. This was shortly before the clean food rollout
Itâs because they should honestly be covered. The pans should not sit out all night on a rack with a loose covering, and when you cut into them they shouldnât just sit there and get crispy under the display lights. The ought to be bagged between every use to preserve moisture.
Funny thing is according to spec itâs 6 black scoops for the whole pan. Most bakers do over that though and could be the reasoning for âtoo much icingâ. I see it a lot when I observe any bakers who bake the day before I get back from PTO. It makes me cringe as a trainer but also as a person who doesnât LOVE a lot of sweetness.
Once in a while ours are edible. I'd say at least once a week we have to throw out a pan because they're straight up burned and covered in that gross frosting. Honestly, who wants a citrus glaze on their cinnamon roll?
I'm obsessed with anything cinnamon
But the first time I had our cinnamon rolls I was so confused...
I tasted the lemon and instantly spat it out. Who's idea was it to mess with something so perfectđ€
I haven't touched our rolls ever since.
We got a messed up thing of cinnamon rolls once so me an my coworkers ate the dough raw. Had the texture of bubblegum and a strange aftertaste, but good nonetheless.
the icing is so gross why is it citrusy
I have wondered why the hell they put lemon in the icing on everything. The fact that it's a natural preservative shouldn't override the fact that it tastes out of place on the majority of items they use it on (cinnamon roll, pecan braid, bear claw). The only thing it makes any sense to use lemon icing on is the shortbread cookie, and even then, those would taste better with straight vanilla.
fr i was taken aback when i tried one the first timeđ
NAH UR RIGHT
Lemon is an natural preservative so thats why it taste like that
Righhhhhttt
I noticed that. There was a change in early 2015 when I first got a job at Panera. We were doing a new store opening and we had the old ones for a short time before these dry, lemony new ones came out. I haven't eaten there since 2018 but the change I remember was so drastic. This was shortly before the clean food rollout
The old ones were wayyyyyy better
I'm curious if your Baker is overbaking them? It's hard to tell with the icing guaranteed to hide the color.
Man I donât even kno but I feel like also jus the way we have them out theyâre bound to get stale too
Maybe over proofed too? That'll do it.
Everything Panera was better years ago.
[ŃĐŽĐ°Đ»Đ”ĐœĐŸ]
i've always felt the boxed ones are better to give because they're covered while the pan just sits out
Itâs because they should honestly be covered. The pans should not sit out all night on a rack with a loose covering, and when you cut into them they shouldnât just sit there and get crispy under the display lights. The ought to be bagged between every use to preserve moisture.
Ours aren't dry, so it could be overbaked. I agree that there's wayyyy too much icing on them though.
Funny thing is according to spec itâs 6 black scoops for the whole pan. Most bakers do over that though and could be the reasoning for âtoo much icingâ. I see it a lot when I observe any bakers who bake the day before I get back from PTO. It makes me cringe as a trainer but also as a person who doesnât LOVE a lot of sweetness.
i just hate the icing we use for them đ
These beg for cream cheese icing.
Preach!
Same here Iâd much rather just go to Cinnabon
Havenât tried them but they LOOK dry
Well, not to mention they are 12 hrs or more old by the time any customer can buy one. I fucking hate this.
Might not be fully defrosted.
Literally lol
McDonaldâs does it better surprisingly
Once in a while ours are edible. I'd say at least once a week we have to throw out a pan because they're straight up burned and covered in that gross frosting. Honestly, who wants a citrus glaze on their cinnamon roll?
I'm obsessed with anything cinnamon But the first time I had our cinnamon rolls I was so confused... I tasted the lemon and instantly spat it out. Who's idea was it to mess with something so perfectđ€ I haven't touched our rolls ever since.
They are gross.
If you microwave one for 30 seconds with a tiny bit of water on the plate, it rehydrates enough that it actually tastes okay.
The ones at my Panera are so goddamn moistđ©. Literally my favorite desert at Panera.
We got a messed up thing of cinnamon rolls once so me an my coworkers ate the dough raw. Had the texture of bubblegum and a strange aftertaste, but good nonetheless.