DECEMBER 18: Cinnamon Rolls!

Date: Sunday, December 18, 2022

Time: 10am - 2pm

Cost: $120 


This class is the ultimate gateway to mastering enriched & yeasted doughs AND simple caramels elevated with unique ingredients! Hannah Casparian is bringing her tried and true cinnamon roll recipe to the mill to share one of her favorite holiday traditions with you. As a culinary school grad and registered dietitian, Hannah has all the know-how for teaching you an enriched dough recipe that utilizes 50% whole wheat flours. She has a knack for making baking and cooking approachable, which means this class will leave you with a recipe as well as the confidence to make your own creative choices in your home kitchen! She will teach you how to mix and match flours at home to achieve your desired outcome, which in this case are tender, fluffy, and caramel-gooey cinnamon rolls 😋. 

As a bonus, this class will teach you how to never be scared of making pourable, succulent caramel at home. With the unique addition of miso, this caramel has the perfect blend of sweet, salty, and umami flavors. Miso caramel is also an excellent way to make use of any leftover miso you have at home, while expanding your ability to identify and blend sweet, savory, and salty flavors. If you're a fan of nutty chocolates, salty caramels, and balanced sweetness in your home baking, this is the class for you.

Come have fun baking with us and learn a little about sugar work while you're at it!

A little bit about your instructor, Hannah Casparian: 

"Having traveled since the age of 18 months and then moving to Florence, Italy when I was 11, I’ve been excited and curious about flavors, food philosophy and food systems forever. While I was getting my pastry and baking degree at the Culinary Institute of America (CIA), I began to realize how much I love nutrition and physiology. I became a registered dietitian after the CIA, and it has become my passion to live and bake in the intersection of delicious and nutritionally sound. Baking and cooking are at the center of a Venn diagram of community, environmental sustainability, physiology and creativity and I love to help people find joy and inspiration in that space." 

Beginners are welcome, and encouraged to attend.

Things to look forward to:
  • Have an opportunity to work with our own fresh flours, stone-milled right here at Barton Springs Mill
  • Learn about whole wheat baking + nutrition from CIA graduate and registered dietician, Hannah Casparian
  • Learn how to make cinnamon rolls and miso caramel at home!
  • Snack on everything you make in class while learning about bread science, kitchen skills, and flavor pairing from Hannah
  • Take your fresh-baked cinnamon rolls home!
  • Tour the mill with our Education Director, Kimberly Krebs
  • Purchase BSM products at a special one-time 15% discount

Class Policies:

By purchasing these class tickets, you acknowledge and agree to our Participant Class Policies and Media Release FormClose-toed shoes and a head covering (such as a baseball cap) required for all classes.

Touring our facility requires that all participants adhere to health guidelines - all touring participants (included in ticket) will be required to remove most jewelry and piercings, and wear a beard net (if applicable) and/or hair net. Close-toed shoes are required for entering any part of our facility. 

In keeping with low COVID risk level in Travis County, masks are optional and up to personal discretion for this class. Should COVID levels rise in the weeks/days leading up to class, we reserve the right to change our masking policy and will reach out via email with any updated guidelines. Should masks become a requirement for class based on statewide or countywide recommendations, non-masked participants will not be able to participate in mask-required classes. Refunds or ticket transfers are available for those who do not wish to attend a mask-required class.

Tickets are non-refundable, but transferrable up to 5 days before the class date.

In the event of class cancellation, we will email you to notify you of a canceled class.

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3920 reviews
Sonora Flour
Debora Crosby
I can't imagine baking cookies, pies, and cakes without Sonoran Flour!

This order of flour arrived at 6:30 pm then night before Thanksgiving. I refused to start my baking before it arrived. It didn't disappoint and everyone raved about the pie crusts as well as the pies. The Sonoran wheat flour was fresh and wonderful!

Spelt Flour
Paul m
Spelt pizza

Loved this spelt whole grain flour made perfect pizza and the best banana nut and chocolate chip bread !!!

Wrens Abruzzi Rye Flour
Laura Sanders
Great flavor!

This was my first time working with rye flour, and I wasn't sure how well it would work in a sourdough loaf. I was pleasantly surprised by the freshness and flavor of the Wrens Abruzzi.

Beautiful Flour

The Rouge de Bordeaux has a silky feel which I loved. The aroma while bread baking had a great spice smelling and the color of my rustic bread was a beautiful dark brown. The taste of bread was awesome. I will order again. I loved the other two flours as well.

Best Flour I Have Ever Used

I heard about Barton Springs Mill from a friend. I bake a lot of bread and wanted to try all the flours. The rye, wheat flours and the all-purpose flour are the best I have ever used. The whole grains are robust and flavorful, and the products are locally sourced. Ordering using the web site was easy and the shipment was well packaged and prompt. I will use Barton Springs Mill flour exclusively in all my future baking.