Cinnamon Rolls – The best sweet bread ever. These cinnamon rolls are a fun treat perfect for the holidays or anytime you crave something sweet. It combines the pleasant flavor of cinnamon with the smooth texture of freshly baked sweet bread.
Ingredient
For Duong Trung
1/4 cup (30g) flour
1/2 cup (120ml) milk
For powder
3 ¾ cups (470g) all-purpose flour
2 ¼ teaspoons (7g) active dry yeast (or 25 g fresh yeast)
2/3 cup (180ml) warm milk
1/4 cup (50g) sugar
1 teaspoon (5g) vanilla extract
1/2 teaspoon (3g) salt
2 medium eggs
4 tablespoons (56g) unsalted butter, melted
cinnamon filling
5 tablespoons (70g) butter, at room temperature
2 tablespoons (13g) ground cinnamon
1/2 cup (100g) sugar
to brush teeth
1 egg, beaten
Instruct
Prepare tangzhong.
In a small saucepan, add flour and milk and place over medium-low heat. Cook stirring continuously until thickened. Let it cool a bit.
Prepare the dough.
In a medium bowl, add yeast, 1 teaspoon (5g) sugar and 2/3 cup warm milk. Let stand for 5-10 minutes to activate the yeast.
In a large bowl mix together flour, sugar and salt. Add active yeast, tangzhong, eggs, vanilla extract and melted butter. Begin kneading until smooth and slightly pulling away from the sides of the bowl. You can knead the dough by hand or use a hand mixer or stand mixer.
Transfer the dough to an oiled bowl and cover with plastic wrap.
Let the dough rest for about 1 hour at room temperature (warm space) until it doubles in size.
Prepare cinnamon butter mixture.
In a small bowl combine butter with cinnamon and sugar. Set aside until ready to use.
Grease and line a 10-inch (25 cm) springform pan with parchment paper.
How to shape rolled bread.
Divide the dough into 6 equal parts (each part is about 170g). Shape each into a ball.
Roll each piece of dough lengthwise into a rectangle until it is about 30cm long.
Spread ⅙ of the cinnamon butter mixture over the top half of the rectangle.
Cut the bottom half into thin strips.
Fold the long sides of the rectangle and roll the dough into a log.
Place the log, seam side down, in the bottom of the pan.
Repeat with remaining dough.
Cover and let rise for 45 minutes.
Meanwhile, preheat oven to 350F (180C).
Brush bread with beaten egg.
Bake the wool rolls for 25-30 minutes until golden brown.
Let cool slightly before serving.
Please refer to many other cooking methods:
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