I'm a heavy-tasting person, I've always liked the thickness of the cream because I'm lazy, often lazy with jam or made into sandwiches, so if the bread is directly heavy-tasting, that's my love. Today I'm going to recommend this cinnamon, but I have to say in advance that some people don't like the taste of cinnamon, but I'm like a natural cinnamon lover, I've never objected to people who haven't touched cinnamon.

WHAT YOU NEED

Ingredients

250 grams of gold
40 grams of fine sugar
4 grams of salt
10 grams of milk powder
1/2 teaspoon of cinnamon powder
90 grams of water
4 grams of dry yeast
75 grams of whole eggs
50 grams of unsalted butter
90 grams of raw sugar
10 grams of cinnamon powder
15 grams of melted butter
A moderate amount of egg juice

How TO MADE Cinnamon rolls

Steps 1 to 4

1. Mix all the ingredients in the bread except the butter and knead in the bread machine for 20 minutes.

2. Add softening butter and continue stirring for 20-30 minutes

3. Grinding to the expansion stage (thin film can be pulled out, the edge of the hole is jagged)

4. Put it in a fermenter and ferment it at 26 degrees.

Steps 5 to 8

5. Send it to the hole with your finger, it won't collapse, it won't bounce back.

6. Remove the dough, roll and loosen for 10 minutes.

7. At this point, the cinnamon sugar and melted butter are prepared, the cinnamon sugar ingredients are mixed evenly, and the butter can be heated with insulating water.

8. The dough is kneaded into a rectangle of uniform thickness of 35 cm x 25 cm, first brushed with melted butter, then spread with cinnamon sugar

Steps 9 to 12

9. Roll from top to bottom, squeeze the bottom harvest

10. Cut into 9 equal parts with a knife or line

11. In an oil-brushed oven

12. Second fermentation, 36 degrees, about 50 minutes

Steps 13 to 16

13. It's twice as big as the surface of the egg.

14. Preheat the oven to 180 degrees for about 20 minutes