I've always loved to eat cinnamon rolls, but it's a time-consuming process, and yesterday I finally decided to do it myself...

WHAT YOU NEED

Ingredients

A moderate amount of eggs
Moderate amount of flour
A moderate amount of milk
Moderate amount of butter
A moderate amount of yeast
Cinnamon powder in moderation
Red sugar in moderation
White sugar in moderation

How TO MADE Cinnamon rolls

Steps 1 to 4

1. The ingredients are simple: three eggs, medium starch flour, milk, butter, yeast, cinnamon flour, red sugar, white sugar.

2. Take a small pot and melt 240 ml of milk, 65 g of white sugar, 75 g of butter and a small amount of salt on medium heat to about 50 °C;

3. First mix 295 g of flour with 7 g of yeast for use; slowly add the solution to the previously prepared flour and yeast, stirring evenly at low speed;

4. Add three more eggs, stirring at the same low speed, paying attention to one egg at a time;

Steps 5 to 8

5. Then beat it at high speed for another three minutes, and you'll see that the dough is completely uniform.

6. Then replace a special dough head, of course this step can be avoided if you use the hand dough; then prepare about 295-370 g of flour, put it in batches into the dough; note: since there is no quantity here, as long as the dough is smooth and soft to the surface;

7. Then continue with high speed and face for 5 minutes; note: during high speed beating the dough is continuously thrown to the edge of the container, this step is equivalent to using hands and face

8. Prepare a large container, rub a layer of oil on the surface, then put it with good dough, cover it with a preservative film and put it in a warm place for the first fermentation; note: depending on the temperature, about 2 hours or so

Steps 9 to 12

9. Mix 160 grams of red sugar, 1 tablespoon of cinnamon powder, 35 grams of flour evenly;

10. Then add 115 grams of chopped butter and mix evenly all the ingredients;

11. Mix the dough into about 30 x 30 centimeters, spread it evenly over the filling, and if desired, sprinkle a little raisins;

12. Roll the dough and apply a little milk or liquid fresh cream to the edges to help it stick together; note: Do not roll too tightly, otherwise the middle part will protrude upward when baking

Steps 13 to 16

13. Cut evenly into 8 pieces and put them in the oven; note: it is best to apply a layer of oil to the oven beforehand

14. The dough is covered with a preservative film for a second fermentation, which lasts about half an hour; a layer of milk is applied to the surface of the dough after the second fermentation, and then it can be put in the oven;

15. Roast for about 25 to 30 minutes at 190 degrees, take out and let cool for about five minutes, then coat with a layer of milk.

16. Then you can prepare the sugar cream on top, prepare 60 g of sugar powder, add 1 tablespoon of milk or liquid fresh cream, stir evenly; then slowly spread on the baked bread and you can enjoy it!

Steps 17 to 20

17. Finished product