Cinnamon Rolls

Name: Cinnamon Rolls
Yield: 10 servings
Cuisine: American
Ingredients: 300 grams ○Strong (bread) flour; 40 grams ○Sugar; 3 grams ○Salt; 9 grams ○Skim milk; 1/4 tsp ○Cardamom (powdered); 6 grams ○Dry yeast; 30 grams ○Lukewarm water; 125 grams Water; 40 grams Egg; 45 grams ○Unsalted butter; 8 grams Cinnamon; 20 grams Granulated sugar; 15 grams Butter (softened); 1 Nib sugar

cookpad.japan @cookpad_jp

I was asked to make cinnamon rolls shown in the pamphlet so they could be served at a movie screening, but I wasn't satsified with the original dough...
I tried various things, and finally settled on this combination while leaving the original image intact.

If you use milk with a high ratio of sugar, the dough will just become heavy. I lightened it up a bit with skim milk. It's a waste to throw away the cut edges, so wrap in them aluminum foil and bake them. Recipe by uronn

cookpad.japan @cookpad_jp

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Ingredients

10 servings

300 grams○Strong (bread) flour
40 grams○Sugar
3 grams○Salt
9 grams○Skim milk
1/4 tsp○Cardamom (powdered)
6 grams○Dry yeast
30 grams○Lukewarm water
○Prep water
125 gramsWater
40 gramsEgg
45 grams○Unsalted butter
[Filling]
8 gramsCinnamon
20 gramsGranulated sugar
15 gramsButter (softened)
[Topping]
1Nib sugar

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Steps

1

Sprinkle the yeast into room temperature water and let it proof.
2

Thoroughly knead all of the ○ ingredients aside from the unsalted butter. Once the mixture is smooth, add in the butter and thoroughly knead some more to make the bread dough.
3

Place in a warm spot (such as in the lukewarm water in direct sunlight), and let sit for about 50 minutes to rise the first time so it is double in size.
4

Divide into two equal portions and roll up. Place on a canvas cloth and cover with a wet cloth. Let rest for 20 minutes.
5

Roll each piece to 20 x 25 cm.
6

Coat the entire surface with the melted butter. Spread the cinnamon and granulated sugar mixed together evenly on the top.
7

Roll it up from the bottom, and tightly close the seam.
8

Place the overlap face downwards, and cut into 5 trapezoidal shapes. Cut off both ends.
9

Face the shorter side upwards, and press down on it with chopsticks coated in flour, etc.
10

Place on a pan and let rise for 20 minutes.
11

Once it has plumped up, brush with whisked egg (unlisted) and top with nib sugar.
12

Bake at 180°C in the oven for about 12 minutes, and it is done.