Hand-kneaded 🍞010｜Beginner-friendly Cinnamon Rolls!
Cinnamon paired with brown sugar, instantly upgrading the baked goods level🥰 Using the direct method, the dough is soft but not sticky at all, with a rich oil-based recipe that doesn't require the dough to be kneaded until it forms a membrane. Quick and easy💯, perfect for beginners. The aroma fills the house after baking, pair it with a cup of black tea or Americano, OMG~
Ingredients
Steps
Combine the dry ingredients for the dough (flour➕salt➕sugar➕yeast) all into a bowl, keeping the yeast away from the salt. Gradually add milk to knead the dough.
Once the ingredients form a dough and are mixed well with no dry powder remaining, add butter and continue kneading the dough.
Allow the dough to fully absorb the butter and become evenly soft. There is no need to knead until a membrane forms.
Ferment at 30°C for 1 hour until it doubles in size. Dip a finger in dry flour and poke a hole in the dough. If it doesn't shrink back, fermentation is complete.
Roll the dough into a large rectangle about 1cm thick. Flatten the edge on one side with your fingers to serve as the closing edge when rolling later. Brush/spread melted 15g butter, brown sugar powder, and cinnamon powder onto the dough in layers. Avoid brushing close to the closing edge to prevent difficulty in sealing after rolling.
Roll the dough from top to bottom and pinch the edge to seal it. (It's somewhat like rolling a big lazy dragon...)
Use a serrated knife or dental floss to cut the large roll into small sections, each about 3cm long.
Place the cut roll sections onto a baking tray and ferment at 30°C for 30 minutes. Brush egg wash on the surface of the fermented cinnamon rolls. You can brush all exposed areas to retain moisture in the dough.
Bake at 180°C on top and bottom heat for 25 minutes. Done! ✅
That aroma... awsl