1. Prepare the ingredients. High-gluten flour, eggs, sugar, butter, dry yeast, salt, milk powder, milk, cinnamon powder.
2. Put the milk and eggs into the big bowl of the cook machine.
3. Put all the ingredients in the dough except butter in a large bowl.
4. Knead the ingredients evenly into a dough. After kneading the dough until it becomes elastic, you can add butter.
5. Add butter to the dough and continue to knead until the butter is completely absorbed by the dough.
6. Knead the dough to the expansion stage. Carefully stretch the dough. If the dough can stretch out the film as shown in the picture, it means it is ready to knead.
7. The kneaded dough is kneaded into a circle, covered with plastic wrap, and fermented for the first time at room temperature.
8. Ferment for 1 hour until the dough becomes twice its original size. Use your fingers to dip the flour into the dough and then pull it out. The holes do not shrink or collapse, indicating that the fermentation is complete.
9. After the fermented dough is pressed out of air, it is reshaped into a circle, covered with plastic wrap, and then fermented at room temperature for 15 minutes.
10. Prepare the salad dressing, sugar, and cinnamon powder.
11. After the fermentation is finished, roll the dough into a rectangular shape with a rolling pin.
12. Brush the salad dressing on the surface of the dough with a brush. Leave 2-3 cm on one side of the dough without brushing.
13. Mix 25 grams of sugar with 1/2 teaspoon of cinnamon powder and sprinkle it on the dough coated with salad dressing. Leave 2-3 cm on the same side without spreading.
14. Roll up from the other side. Place a little bit of whole egg liquid on the uncoated salad dressing to make it stick together when rolled up.
15. After rolling, cut into 6 parts with a knife.
16. Place the cut dough on the bread tray with the cross-cut side up. Put it in the oven, put a bowl of boiling water at the bottom of the oven, and perform secondary fermentation in an environment with a humidity of 85%.
17. The fermentation time is 40 minutes to 1 hour, and the dough becomes twice as large as the original.
18. Brush a layer of whole egg liquid on the surface of the dough, and then put it in a preheated oven with a high and low heat of 180 degrees.
19. In a 180-degree oven, on the middle level, for 10-12 minutes, bake until the surface is golden brown, and the cinnamon buns are ready. The outside is burnt and the inside is tender, so delicious!
Tips:Friends who are not used to the strong cinnamon fragrance can reduce the amount of cinnamon powder as appropriate.
