Cinnamon Rolls
1.
Mix all the dough materials except butter and knead until the surface of the dough is smooth and the gluten is extended. Add softened butter, knead it to the expansion stage, take it out, and put it in a basin for the first fermentation. Dip a little high flour with your middle finger, and poke a hole in the center of the dough without rebounding or sinking. The fermentation is complete if it can remain intact.
2.
After the basic fermentation is completed, the dough is flattened and rolled into a rectangular shape.
3.
Mix cinnamon powder and granulated sugar, mix well
4.
The butter melts in heat insulation water, or it can be put in a microwave oven and heated for more than half a minute until it melts.
5.
Use a brush to spread the melted butter evenly on the dough, then sprinkle the mixed cinnamon sugar, lightly press it with your hands to make the cinnamon sugar adhere to the dough
6.
Roll up the dough
7.
After rolling, use your fingers to pinch the closing area
8.
Use a knife to evenly cut into 8 equal parts (the whole dough is very soft, please be careful when cutting, one side is deformed and scattered)
9.
The cut dough is facing upwards and put into the paper film respectively
10.
Use your fingers to flatten the dough and spread it out
11.
Arrange into the baking tray for final fermentation to double the size
12.
Preheat the oven to 180 degrees, middle level, 15 minutes
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