Cinnamon Sugar Roll

Cinnamon Sugar Roll

1. Material collection

2. First melt the dry yeast with about half of the water in the recipe

3. Mix the sugar and flour evenly

4. Pour in the eggs and mix well

5. Pour in the yeast water and mix well

6. Pour the flour onto the workbench, add the remaining water while kneading (don't pour all the water in at once, the water absorption of the flour is different, just add it while kneading, it feels almost done)

7. Knead it into a rough dough and add butter

8. Continue to knead until it reaches the expansion stage where the film can be pulled out

9. Put the kneaded dough in a basin, cover with plastic wrap, and carry out the first fermentation at room temperature

10. After about an hour, the dough will ferment to 2-2.5 times its original size. Dip one end of the chopsticks with flour and poke a hole in the top of the dough. The hole will neither collapse nor shrink, but if it remains intact, fermentation is complete

11. The fermented dough is taken out and vented, covered with plastic wrap, and allowed to relax at room temperature for 15 minutes

12. While the dough is loose, prepare the filling

13. Weigh the cinnamon powder and sugar, mix well and set aside

14. Put an appropriate amount of butter in a bowl, heat it over water to melt and set aside

15. Sprinkle dry powder on the chopping board, loosen the dough, roll out a rectangular dough sheet with a rolling pin

16. Turn it over and brush with melted butter

17. Sprinkle cinnamon sugar evenly

18. Roll up the dough sheet from top to bottom with the interface facing down

19. Cut into eight evenly with a knife

20. Spread greased paper on the baking tray, put the bread dough in the tray, cut side up, and gently flatten it

21. Warm and humid place for the second fermentation

22. After the second fermentation is over, brush the surface with whole egg liquid

23. Preheat the oven 180 degrees, middle level, upper and lower fire, 15 minutes