1. Mix all the ingredients in the dough except the butter, stir until there is no dry powder, and pour in the melted butter.
2. The kneaded dough is very soft and does not require filming.
3. Cover with plastic wrap and ferment to double the size.
4. Make the inset well while fermenting, and mix all the ingredients well.
5. The dough is spread with hand powder, because it is a bit sticky, it is arranged into a square.
6. Roll into a dough sheet of about 30*40, and spread the cinnamon filling evenly.
7. Roll into a roll, pinch it tightly, cut off the uneven dough at both ends, and cut the dough into 9 pieces.
8. Place it in an 8-inch cake tin for two servings. About 40 minutes or so. Brush the surface with milk.
9. Bake for 20 minutes at 180 degrees in the middle and lower oven.
10. Just mix all the ingredients in the butter frosting, and the finished frosting is fluid and can be dripped. If it is thicker, you can add more milk, depending on the situation.
11. After the cinnamon rolls are out of the oven, let them sit for a few minutes to pour the frosting on the surface of the cinnamon rolls.
Tips:1. Some ingredients in the formula need a measuring spoon, because different materials have different weights.
2. I used the nutmeg powder grated with nutmeg. You can leave it if you don't have it.
3. It must be eaten while it is hot, it is very delicious and very soft.
