Ingredients

  • High-gluten flour 200g
  • Low gluten flour 50g
  • Milk 190g
  • Honey 10g
  • Corn oil 10g
  • Yeast powder 5g
  • Salt 2g
  • Cinnamon powder 5g
  • Brown sugar 50g

Steps

cinnamon roll

1. Mix all the ingredients with a spatula; put them into food bags and put them in the refrigerator to ferment for 12-14 hours;

Cinnamon Roll

2. The next day, take out the dough; poke the hole with your finger and if it does not shrink back, the dough will be fermented;

Cinnamon Roll

3. Roll the dough into a round shape;

Cinnamon Roll

4. You can check the film-forming condition of the dough; although it is not a glove film, the dough without kneading can also produce film, which is already in good condition;

Cinnamon Roll

5. Divide the dough into two parts and roll each into a round shape; cover with plastic wrap and let rest for about 10 minutes;

Cinnamon Roll

6. Mix cinnamon powder and brown sugar powder;

Cinnamon Roll

7. Take a piece of dough and roll it into a rectangular piece;

Cinnamon Roll

8. Sprinkle with brown sugar and cinnamon powder;

Cinnamon Roll

9. Along the short edge of the dough, roll it from one end to the other, and pinch the edge tightly;

Cinnamon Roll

10. Divide the rolls into 4 equal portions;

Cinnamon Roll

11. Place the bread embryo into the non-stick baking pan, with the flat and smooth side facing down; flatten the top of the bread embryo slightly to prevent the bread from fermenting and deforming;

Cinnamon Roll

12. Place the bread base in a warm and humid place and ferment until doubled in size;

Cinnamon Roll

13. After preheating the oven to 180 degrees, place the baking sheet in the middle of the oven and bake for 15 minutes;

Cinnamon Roll

14. After the program is completed, [cinnamon rolls] are ready.

Tips

  1. 1. The mold I use does not need to be greased; if it is other molds that are easy to stick, you need to apply butter or corn oil to prevent sticking;
  2. 2. The oven temperature can be adjusted according to your own oven power and temperament;