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12/10/2026

Welbilt brands at NACS Show

Day 3 at ! 🥤🍕

Built to keep pace with the demands of today’s c-store, see 16 Welbilt brands in action before the show wraps!

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12/10/2026

9 Cinnamon Roll recipes

1. Classic Cinnamon Roll
Ingredients
Dough:
- 3½ cups (440 g) all-purpose flour
- ¾ cup (180 ml) warm milk
- 2¼ tsp (7 g) instant yeast
- ¼ cup (50 g) granulated sugar
- ¼ cup (57 g) unsalted butter, melted
- 1 large egg
- ½ tsp salt
Filling:
- ⅓ cup (75 g) softened butter
- ½ cup (100 g) brown sugar
- 2 tbsp ground cinnamon
Cream Cheese Frosting:
- 4 oz (115 g) cream cheese, softened
- ¼ cup (57 g) butter, softened
- ¾ cup (90 g) powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk
Instructions
1. Combine warm milk, yeast, and sugar in a bowl.
2. Add melted butter, egg, salt, and flour.
3. Knead for 8–10 minutes until smooth and elastic.
4. Cover and let rise for 1–1½ hours until doubled.
5. Roll dough into a 12 × 16-inch rectangle.
6. Spread softened butter over the dough.
7. Mix brown sugar and cinnamon and sprinkle evenly.
8. Roll tightly from the long side and cut into 12 pieces.
9. Arrange in a greased 9 × 13-inch baking dish.
10. Cover and rise for another 30–45 minutes.
11. Bake at 350°F (175°C) for 22–27 minutes until golden and cooked through.
12. Beat frosting ingredients until smooth and spread over warm rolls.
Yield: 12 cinnamon rolls

2. Pecan Cinnamon Roll
Ingredients
Dough:
- 1 batch Classic Cinnamon Roll dough (Recipe 1)
Filling:
- ⅓ cup (75 g) softened butter
- ½ cup (100 g) brown sugar
- 2 tbsp ground cinnamon
- ¾ cup (85 g) chopped pecans
Caramel Pecan Topping:
- ½ cup (100 g) brown sugar
- ¼ cup (57 g) butter
- ¼ cup (60 ml) heavy cream
- ½ cup (55 g) chopped pecans
- ½ tsp vanilla extract
Instructions
1. Prepare the classic dough following Recipe 1, steps 1–4.
2. Roll into a 12 × 16-inch rectangle.
3. Spread with butter.
4. Mix brown sugar, cinnamon, and chopped pecans.
5. Sprinkle filling evenly over dough.
6. Roll tightly and cut into 12 pieces.
7. Arrange in a greased baking dish.
8. Cover and rise for 30–45 minutes.
9. Bake at 350°F (175°C) for 22–27 minutes.
10. For topping, melt butter and brown sugar in a saucepan.
11. Add heavy cream and simmer for 2–3 minutes.
12. Remove from heat and stir in vanilla and pecans.
13. Pour warm caramel pecan sauce over the baked rolls.
Yield: 12 pecan cinnamon rolls

3. Blueberry Cinnamon Roll
Ingredients
Dough:
- 1 batch Classic Cinnamon Roll dough (Recipe 1)
Blueberry Filling:
- 1½ cups (225 g) fresh blueberries
- ¼ cup (50 g) sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tbsp water
- 2 tbsp softened butter
- 1 tsp cinnamon
Cream Cheese Glaze:
- 4 oz (115 g) cream cheese
- ½ cup (60 g) powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Instructions
1. Prepare classic dough and allow it to rise until doubled.
2. Combine blueberries, sugar, and lemon juice in a saucepan.
3. Cook for 4–5 minutes until berries release their juices.
4. Mix cornstarch with water and add to the blueberries.
5. Cook until thickened, then cool completely.
6. Roll dough into a 12 × 16-inch rectangle.
7. Spread with butter and sprinkle with cinnamon.
8. Spread cooled blueberry filling evenly over dough.
9. Roll tightly and cut into 12 pieces.
10. Arrange in a greased baking dish.
11. Cover and rise for 30–40 minutes.
12. Bake at 350°F (175°C) for 25–30 minutes.
13. Beat glaze ingredients until smooth.
14. Drizzle over warm rolls and garnish with fresh blueberries.
Yield: 12 blueberry cinnamon rolls

4. Apple Cinnamon Roll
Ingredients
Dough:
- 1 batch Classic Cinnamon Roll dough (Recipe 1)
Apple Filling:
- 2 medium apples, peeled and finely diced
- 2 tbsp butter
- ⅓ cup (65 g) brown sugar
- 1½ tsp cinnamon
- 1 tsp cornstarch
- 1 tbsp water
- ¼ cup (57 g) softened butter
Caramel Topping:
- ½ cup (120 ml) caramel sauce
- ½ cup powdered sugar
- 1 tbsp milk
Instructions
1. Prepare the classic dough and let rise until doubled.
2. Melt 2 tbsp butter in a saucepan.
3. Add diced apples, brown sugar, and cinnamon.
4. Cook for 5–7 minutes until apples soften.
5. Mix cornstarch with water and stir into apples.
6. Cook until thickened, then cool completely.
7. Roll dough into a rectangle.
8. Spread with softened butter.
9. Distribute cooled apple filling evenly.
10. Roll tightly and slice into 12 rolls.
11. Arrange in a greased baking dish and rise for 30–40 minutes.
12. Bake at 350°F (175°C) for 25–30 minutes.
13. Mix powdered sugar and milk for a simple glaze.
14. Drizzle rolls with glaze and caramel sauce.
Yield: 12 apple cinnamon rolls

5. Chocolate Cinnamon Roll
Ingredients
Dough:
- 1 batch Classic Cinnamon Roll dough (Recipe 1)
Chocolate Filling:
- ⅓ cup (75 g) softened butter
- ½ cup (100 g) brown sugar
- 2 tbsp cocoa powder
- 1 tbsp ground cinnamon
- ¾ cup (130 g) chocolate chips
Chocolate Ganache:
- 150 g dark chocolate, chopped
- ½ cup (120 ml) heavy cream
- ¼ cup chocolate chips for decoration
Instructions
1. Prepare the classic dough and allow it to rise.
2. Roll into a 12 × 16-inch rectangle.
3. Spread softened butter over dough.
4. Mix brown sugar, cocoa powder, and cinnamon.
5. Sprinkle mixture over dough.
6. Distribute chocolate chips evenly.
7. Roll tightly and slice into 12 rolls.
8. Arrange in a greased baking dish.
9. Cover and rise for 30–45 minutes.
10. Bake at 350°F (175°C) for 22–27 minutes.
11. Heat heavy cream until steaming.
12. Pour over chopped chocolate and let sit for 2 minutes.
13. Stir until smooth and glossy.
14. Drizzle ganache over slightly cooled rolls.
15. Sprinkle with extra chocolate chips.
Yield: 12 chocolate cinnamon rolls

6. Lemon Cinnamon Roll
Ingredients
Dough:
- 1 batch Classic Cinnamon Roll dough (Recipe 1)
Lemon Filling:
- ⅓ cup (75 g) softened butter
- ½ cup (100 g) sugar
- 2 tbsp finely grated lemon zest
- 1 tbsp ground cinnamon
- 1 tbsp fresh lemon juice
Lemon Cream Cheese Frosting:
- 4 oz (115 g) cream cheese
- ¼ cup (57 g) softened butter
- ¾ cup (90 g) powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
Instructions
1. Prepare classic dough and allow it to rise.
2. Roll dough into a rectangle.
3. Spread softened butter over the surface.
4. Mix sugar, lemon zest, and cinnamon.
5. Sprinkle evenly over dough.
6. Drizzle lightly with lemon juice.
7. Roll tightly and cut into 12 pieces.
8. Place in a greased baking dish.
9. Cover and rise for 30–45 minutes.
10. Bake at 350°F (175°C) for 22–27 minutes.
11. Beat cream cheese, butter, powdered sugar, lemon juice, and zest.
12. Spread frosting over warm rolls.
13. Garnish with extra lemon zest.
Yield: 12 lemon cinnamon rolls

7. Strawberry Cinnamon Roll
Ingredients
Dough:
- 1 batch Classic Cinnamon Roll dough (Recipe 1)
Strawberry Filling:
- 1½ cups (225 g) chopped strawberries
- ¼ cup (50 g) sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tbsp water
- 2 tbsp softened butter
- 1 tsp cinnamon
Strawberry Cream Cheese Frosting:
- 4 oz (115 g) cream cheese
- ½ cup (60 g) powdered sugar
- 2 tbsp thick strawberry purée
- 1 tsp vanilla extract
- Fresh strawberries for garnish
Instructions
1. Prepare classic dough and let rise until doubled.
2. Cook strawberries, sugar, and lemon juice for 5 minutes.
3. Mix cornstarch and water, then add to strawberries.
4. Simmer until thickened.
5. Cool filling completely.
6. Roll dough into a rectangle.
7. Spread with softened butter and sprinkle with cinnamon.
8. Spread cooled strawberry filling over dough.
9. Roll tightly and cut into 12 pieces.
10. Arrange in a greased baking dish.
11. Rise for 30–40 minutes.
12. Bake at 350°F (175°C) for 25–30 minutes.
13. Beat cream cheese, powdered sugar, strawberry purée, and vanilla.
14. Spread frosting over cooled or slightly warm rolls.
15. Garnish with fresh strawberry slices.
Yield: 12 strawberry cinnamon rolls

8. Pumpkin Cinnamon Roll
Ingredients
Dough:
- 3½ cups (440 g) all-purpose flour
- ½ cup (120 ml) warm milk
- 2¼ tsp instant yeast
- ¼ cup (50 g) sugar
- ½ cup (120 g) pumpkin purée
- ¼ cup (57 g) melted butter
- 1 large egg
- ½ tsp salt
Pumpkin Spice Filling:
- ⅓ cup (75 g) softened butter
- ½ cup (100 g) brown sugar
- 1 tbsp cinnamon
- 1 tsp pumpkin pie spice
Cream Cheese Frosting:
- 4 oz (115 g) cream cheese
- ¼ cup (57 g) softened butter
- ¾ cup (90 g) powdered sugar
- 1 tsp vanilla
- 1–2 tbsp milk
Instructions
1. Combine warm milk, yeast, and sugar.
2. Add pumpkin purée, melted butter, egg, and salt.
3. Gradually add flour and knead for 8–10 minutes.
4. Cover and rise for 1–1½ hours.
5. Roll dough into a 12 × 16-inch rectangle.
6. Spread with softened butter.
7. Mix brown sugar, cinnamon, and pumpkin pie spice.
8. Sprinkle filling evenly.
9. Roll tightly and cut into 12 pieces.
10. Arrange in a greased baking dish.
11. Cover and rise for 30–45 minutes.
12. Bake at 350°F (175°C) for 25–30 minutes.
13. Beat frosting ingredients until smooth.
14. Spread frosting over warm rolls.
Yield: 12 pumpkin cinnamon rolls

9. Salted Caramel Cinnamon Roll
Ingredients
Dough:
- 1 batch Classic Cinnamon Roll dough (Recipe 1)
Cinnamon Filling:
- ⅓ cup (75 g) softened butter
- ½ cup (100 g) brown sugar
- 2 tbsp ground cinnamon
Salted Caramel Sauce:
- ¾ cup (150 g) granulated sugar
- ¼ cup (60 ml) water
- ¼ cup (57 g) unsalted butter
- ½ cup (120 ml) heavy cream, warmed
- ½ tsp sea salt
- ½ tsp vanilla extract
Instructions
1. Prepare the classic dough and allow it to rise until doubled.
2. Roll into a 12 × 16-inch rectangle.
3. Spread softened butter over dough.
4. Sprinkle evenly with brown sugar and cinnamon.
5. Roll tightly and cut into 12 pieces.
6. Arrange in a greased baking dish.
7. Cover and rise for 30–45 minutes.
8. Bake at 350°F (175°C) for 22–27 minutes.
9. To make caramel, combine sugar and water in a heavy saucepan.
10. Heat over medium heat without stirring until deep amber.
11. Carefully whisk in butter.
12. Slowly add warm heavy cream; the mixture will bubble vigorously.
13. Remove from heat and stir in sea salt and vanilla.
14. Allow caramel to cool slightly until thickened.
15. Drizzle generously over warm cinnamon rolls.
Yield: 12 salted caramel cinnamon rolls

12/10/2026

Classic Fudge recipes

CLASSIC CHOCOLATE FUDGE

INGREDIENTS
2 cups semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
1/4 cup unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt

MAKING PROCESS
Step 1: Line an 8 by 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
Step 2: Place the semi-sweet chocolate chips in a medium, heavy-bottomed saucepan.
Step 3: Add the sweetened condensed milk and unsalted butter.
Step 4: Place the saucepan over low heat.
Step 5: Stir continuously using a silicone spatula until the chocolate begins to melt.
Step 6: Continue stirring gently for approximately 3 to 5 minutes until the mixture becomes completely smooth and glossy.
Step 7: Avoid overheating or boiling the chocolate mixture because it may become grainy.
Step 8: Remove the saucepan from the heat.
Step 9: Add vanilla extract and salt.
Step 10: Stir thoroughly until all ingredients are evenly combined.
Step 11: Immediately transfer the chocolate fudge mixture into the prepared baking pan.
Step 12: Spread evenly using a spatula and smooth the surface.
Step 13: Gently tap the pan against the countertop to remove trapped air bubbles.
Step 14: Allow the fudge to cool at room temperature for approximately 20 minutes.
Step 15: Refrigerate for at least 3 to 4 hours until completely firm.
Step 16: Lift the chilled fudge from the pan using the parchment paper.
Step 17: Place it on a clean cutting board.
Step 18: Cut into small, evenly sized squares using a sharp knife.
Step 19: Serve chilled or allow to soften slightly before enjoying.

WHITE CHOCOLATE CRANBERRY FUDGE

INGREDIENTS
2 cups white chocolate chips
1 can (14 oz) sweetened condensed milk
1/4 cup unsalted butter
1 teaspoon vanilla extract
1/2 cup dried cranberries
1/2 cup chopped pistachios

MAKING PROCESS
Step 1: Line an 8 by 8-inch square baking pan with parchment paper.
Step 2: Roughly chop the pistachios into small pieces.
Step 3: Measure the dried cranberries and set aside.
Step 4: Place the white chocolate chips in a heavy-bottomed saucepan.
Step 5: Add the sweetened condensed milk and unsalted butter.
Step 6: Heat over very low heat, stirring continuously.
Step 7: Continue stirring until the white chocolate melts and the mixture becomes smooth and creamy.
Step 8: Be careful not to overheat the white chocolate because it can scorch easily.
Step 9: Remove the saucepan from the heat.
Step 10: Add vanilla extract and stir until combined.
Step 11: Allow the mixture to cool for approximately 1 minute while remaining spreadable.
Step 12: Fold in most of the dried cranberries and chopped pistachios, reserving a small amount for decoration.
Step 13: Mix gently until the cranberries and pistachios are evenly distributed.
Step 14: Transfer the fudge mixture into the prepared baking pan.
Step 15: Spread evenly using a spatula.
Step 16: Sprinkle the reserved cranberries and pistachios over the top.
Step 17: Press the toppings gently into the fudge.
Step 18: Allow the mixture to cool at room temperature for approximately 20 minutes.
Step 19: Refrigerate for at least 4 hours until completely firm.
Step 20: Remove the fudge from the pan using the parchment paper.
Step 21: Cut into small squares using a sharp knife.
Step 22: Serve chilled and enjoy the creamy white chocolate with sweet cranberries and crunchy pistachios.

PEANUT BUTTER FUDGE

INGREDIENTS
1 1/2 cups creamy peanut butter
1 can (14 oz) sweetened condensed milk
1/4 cup unsalted butter
1 teaspoon vanilla extract
1/2 cup chopped roasted peanuts
1 1/2 cups white chocolate chips

MAKING PROCESS
Step 1: Line an 8 by 8-inch square baking pan with parchment paper.
Step 2: Measure the creamy peanut butter and place it in a medium saucepan.
Step 3: Add the sweetened condensed milk and unsalted butter.
Step 4: Place the saucepan over low heat.
Step 5: Stir continuously until the butter melts and the peanut butter mixture becomes smooth.
Step 6: Add the white chocolate chips gradually while stirring.
Step 7: Continue heating gently until the white chocolate melts completely.
Step 8: Stir until the mixture becomes thick, creamy, and evenly combined.
Step 9: Remove the saucepan from the heat.
Step 10: Add vanilla extract and mix thoroughly.
Step 11: Fold in most of the chopped roasted peanuts, reserving a small amount for topping.
Step 12: Stir gently until the peanuts are evenly distributed.
Step 13: Transfer the peanut butter fudge mixture into the prepared baking pan.
Step 14: Spread evenly using a spatula.
Step 15: Sprinkle the reserved chopped peanuts over the top.
Step 16: Press the peanuts gently into the surface.
Step 17: Allow the fudge to cool at room temperature for approximately 20 minutes.
Step 18: Refrigerate for at least 4 hours until completely firm.
Step 19: Remove the chilled fudge from the pan using the parchment paper.
Step 20: Cut into evenly sized squares.
Step 21: Serve chilled or at a slightly softened temperature for a creamy texture.

COOKIES AND CREAM FUDGE

INGREDIENTS
2 cups white chocolate chips
1 can (14 oz) sweetened condensed milk
1/4 cup unsalted butter
1 teaspoon vanilla extract
1 cup crushed chocolate sandwich cookies

MAKING PROCESS
Step 1: Line an 8 by 8-inch square baking pan with parchment paper.
Step 2: Place the chocolate sandwich cookies on a cutting board.
Step 3: Crush the cookies into small pieces, leaving some slightly larger chunks for texture.
Step 4: Reserve a small amount of crushed cookies for decoration.
Step 5: Place the white chocolate chips in a heavy-bottomed saucepan.
Step 6: Add the sweetened condensed milk and unsalted butter.
Step 7: Heat over very low heat while stirring continuously.
Step 8: Continue stirring until the white chocolate melts and the mixture becomes smooth and creamy.
Step 9: Remove the saucepan from the heat immediately after the chocolate melts.
Step 10: Add vanilla extract and stir until combined.
Step 11: Allow the mixture to cool for approximately 1 minute while remaining soft.
Step 12: Fold in the crushed chocolate sandwich cookies.
Step 13: Stir gently until the cookie pieces are evenly distributed throughout the fudge.
Step 14: Transfer the mixture into the prepared baking pan.
Step 15: Spread evenly using a spatula.
Step 16: Sprinkle the reserved cookie pieces over the top.
Step 17: Press the cookie pieces gently into the surface.
Step 18: Allow the fudge to cool at room temperature for approximately 20 minutes.
Step 19: Refrigerate for at least 3 to 4 hours until firm.
Step 20: Remove the fudge from the pan using the parchment paper.
Step 21: Cut into small squares using a sharp knife.
Step 22: Serve and enjoy the combination of creamy white chocolate and crunchy chocolate cookies.

SALTED CARAMEL FUDGE

INGREDIENTS
2 cups milk chocolate chips
1 can (14 oz) sweetened condensed milk
1/4 cup unsalted butter
1/2 cup thick caramel sauce, divided
1/2 teaspoon flaky sea salt

MAKING PROCESS
Step 1: Line an 8 by 8-inch square baking pan with parchment paper.
Step 2: Place the milk chocolate chips in a medium, heavy-bottomed saucepan.
Step 3: Add the sweetened condensed milk and unsalted butter.
Step 4: Place the saucepan over low heat.
Step 5: Stir continuously until the chocolate and butter begin to melt.
Step 6: Continue stirring gently until the mixture becomes completely smooth and glossy.
Step 7: Remove the saucepan from the heat.
Step 8: Add 1/4 cup of the thick caramel sauce to the chocolate mixture.
Step 9: Stir gently until the caramel is evenly incorporated.
Step 10: Transfer half of the chocolate fudge mixture into the prepared baking pan.
Step 11: Spread evenly using a spatula.
Step 12: Drizzle 2 tablespoons of the remaining caramel sauce over the fudge layer.
Step 13: Spoon the remaining chocolate fudge mixture over the caramel layer.
Step 14: Spread gently to cover the caramel without mixing the layers completely.
Step 15: Drizzle the final 2 tablespoons of caramel sauce over the surface.
Step 16: Use a toothpick or butter knife to create decorative caramel swirls.
Step 17: Sprinkle flaky sea salt evenly over the top.
Step 18: Allow the fudge to cool at room temperature for approximately 20 minutes.
Step 19: Refrigerate for at least 4 hours until firm.
Step 20: Remove the chilled fudge from the pan using the parchment paper.
Step 21: Cut into evenly sized squares using a sharp knife.
Step 22: Serve chilled for the cleanest slices and enjoy the combination of rich chocolate, sweet caramel, and sea salt.

MINT CHOCOLATE FUDGE

INGREDIENTS
2 cups semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
1/4 cup unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/2 cup crushed chocolate mint candies

MAKING PROCESS
Step 1: Line an 8 by 8-inch square baking pan with parchment paper.
Step 2: Crush the chocolate mint candies into small pieces and set aside.
Step 3: Reserve a small amount of the crushed candies for decoration.
Step 4: Place the semi-sweet chocolate chips in a heavy-bottomed saucepan.
Step 5: Add the sweetened condensed milk and unsalted butter.
Step 6: Heat over low heat while stirring continuously.
Step 7: Continue stirring until the chocolate melts and the mixture becomes completely smooth.
Step 8: Remove the saucepan from the heat.
Step 9: Add vanilla extract and peppermint extract.
Step 10: Stir thoroughly until the mint flavor is evenly distributed.
Step 11: Allow the chocolate mixture to cool slightly for approximately 1 minute.
Step 12: Fold in most of the crushed chocolate mint candies.
Step 13: Mix gently until the candies are evenly distributed.
Step 14: Transfer the fudge mixture into the prepared baking pan.
Step 15: Spread evenly using a spatula.
Step 16: Sprinkle the reserved crushed chocolate mint candies over the top.
Step 17: Press the toppings gently into the fudge.
Step 18: Allow the fudge to cool at room temperature for approximately 20 minutes.
Step 19: Refrigerate for at least 3 to 4 hours until completely firm.
Step 20: Remove the chilled fudge from the pan using the parchment paper.
Step 21: Cut into small, evenly sized squares.
Step 22: Serve chilled or slightly softened and enjoy the rich chocolate with refreshing mint flavor.

12/10/2026

12/10/2026

08/10/2026

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08/10/2026

08/10/2026

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