Brown Sugar Cinnamon Rolls
1.
All the bread ingredients except butter are put into the bread machine (in the order of liquid first, flour type), dig a hole in the middle of the flour, pour the yeast powder in, and start the dough mixing process.
2.
Knead for about 15 minutes, add butter after the dough is formed to continue kneading.
3.
Continue to knead for about 20 minutes, the surface of the dough is smooth and malleable, and the film can be pulled out.
4.
Arrange the dough and continue to place it in the bread machine until it is twice as large. Dip your fingers with flour and poke holes so that it does not collapse or rebound.
5.
Take out the dough and ventilate to a round shape, cover with plastic wrap and relax for 15 minutes.
6.
Put brown sugar powder and cinnamon powder in a small bowl, stir and mix well and set aside.
7.
Roll out the dough into a rectangular shape with a length of about 30 cm and a width of about 24 cm. Brush evenly with a little water with a brush, leaving about 1-1.5 cm at the top.
8.
Sprinkle the mixed cinnamon and brown sugar powder evenly on the dough.
9.
Roll up the dough from bottom to top.
10.
After rolling the dough, pinch it tightly and place it down.
11.
Use a scraper or knife to cut the rolled dough into 6 equal pieces.
12.
Put the cut dough into the drenching mold and arrange the shape of the dough slightly.
13.
Put the dough in the oven for secondary fermentation, turn on the oven fermentation function, set the fermentation temperature to 35 degrees, remember to put a bowl of warm water on the bottom of the oven to increase the humidity.
14.
Take out the second dough and preheat the oven at 180 degrees for 5-8 minutes.
15.
Continue to put the dough into the middle layer of the preheated oven, and heat up and down at 180 degrees for about 20 minutes. (Please adjust the specific baking temperature and time according to the respective oven conditions. After the surface of the bread is colored, you can cover it with tin foil to prevent the color from baking)
16.
It is ready to be eaten after it is out of the oven and let cool.
17.
Although it is the first time to make cinnamon rolls, I have been attracted by its fragrance.
18.
Finished picture.
19.
Finished picture.
20.
Finished picture.
Tips:
1. The diameter of the bread film is 9 cm.
2. When rolling the dough, don't roll it too tight, just roll it up gently. Rolling too tight will cause insufficient fermentation space and the dough in the middle will be easily squeezed out, so it is recommended to roll it slightly looser.
