Cinnamon rolls 肉桂面包

My daughter has been requesting for her favourite's cinnamon rolls many times. So quickly made some for her before she return to campus after the term break.

Cinnamon rolls 肉桂面包

For the bread

350g High Protein flour or Bread flour

40g caster sugar

1/2tsp salt

1tsp instant yeast

1 egg (A size ~54g)

150g fresh milk

55g unsalted butter, room temp.

For the filling

35g unsalted butter, room temp.

60g light brown sugar

2tsp ground cinnamon

1tbsp all purpose flour

For the icing topping

50g icing sugar

1tbsp hot water

Method

1.      To make bread, mix all ingredients except butter in a mixing bowl, mix and knead till smooth dough.

2.      Add in butter, knead till dough is elastic and smooth. Cover and set aside to proof till double.

3.      To make filling, beat butter and brown sugar till light and pale, add in cinnamon powder, mix to combine.

4.      Punch down the dough to expel air, use a rolling pin, roll into 9”x12” rectangular. Spread cinnamon mixture evenly on the dough. Roll it up like swiss roll, equally divide into 9 rolls.

5.      Place it on a baking pan (9’x9’), Let is proof for another 30-45mins.

6.      Bake at pre-heated oven at 170C for 25mins or until golden brown.

7.      Remove from oven and place it on wire rack to cool down.

8.      Slowly add hot water with icing sugar and mix till runny paste. Drizzle on top of the cinnamon rolls.

Recipe by Sonia a.k.a Nasi Lemak Lover

My daughter said the bread was a bit thick as she prefer more cinnamon filling. If case you prefer more filling. you can roll the bread dough bigger size then increase cinnamon filling .