Another bread that I make three times a week. Three of my four children are cinnamon lovers. Anyone with cinnamon powder likes them. This cinnamon roll recipe adds a spoonful of cinnamon powder, if you like to eat, you can add a small teaspoon. This is the first time I tried the hydration method at room temperature for half an hour. The result was really time-saving and labor-saving. I kneaded all of them by hand and kneaded them in seven or eight minutes. It is worth trying.
Ingredients
All purpose flour or bread flour 300g
20g white sugar
1 egg (about 50g)
salt salt 1/2tsp
dry yeast dry yeast 3g(1tsp)
milk milk 145g
Unsalted butter unsalted butter 30g+15g
cinnamon powder cinnamon powder 1-2tsp
30g brown sugar
icing sugar 60g
water water 15g
Bake at 180°C / 356°F for 20-25 minutes
Bake at 180°C / 356°F for 20-25 minutes
Recipe
1. Unsalted butter 30g. Wait for the butter to be at room temperature, 1 egg, white sugar 20g, milk 145g. Whisk together, bread flour or all-purpose flour 300g. Mix.
2. Use your hands to knead the dough. Rest the dough for 30 minutes (Autolyse). Dry yeast 3g, water 1tsp, knead the dough for about two minutes. Unsalted butter 30g (room temperature) and add a pinch of salt (forgot to add it in the video). Knead for about five minutes and the dough will be not sticky, ferment it the first time.
3. Rise until double size (time depends on room temperature), 30gBrown sugar and 1tsp Cinnamon. Roll out the dough, roll the dough roughly to a 30*40cm rectangle, the dough is about 0.5cm thick.
4. Brush softened unsalted butter 15g, leave a piece of unbrushed dough at the edge (about 1cm). Roll up the dough firmly. Brush some water to let the dough stick. You can cut it with a knife or with a string. Divide the dough first without cutting.
5. Place in a bakable pan, rise for 30 minutes. Preheat oven 180 degrees C or 356 degrees F and bake for 20-25 minutes. Color is really beautiful.
6. Icing sugar 60g and water 15g. You can pour it on all the rolls or just on one. If you want to bake it another time. Cover with plastic wrap and ferment to double size at room . You can freeze it in the freezer for up to 3 months. Before you bake it, store it in the refrigerator overnight to defrost. Then let it sit at room temperature for at least 30 minutes. Cook at the same time and temperature.