Add all Main Dough Ingredients (B) to Starter Ingredients (A). Knead until smooth. Add butter (Ingredients C) and knead again until elastic. Cover with cling wrap or a damp cloth. Let rise until doubled in size, about 1 hour.

Punch down the dough to release gas, weigh into 60-gram portions, shape into balls, and let rest for another 15 minutes.

Roll out, shape as desired, and add filling. Let rise for another hour. Step-by-step instructions for shaping cinnamon rolls and braids can be found here: https://cookpad.wasmer.app/id/resep/326113

Once risen, brush with the glaze, and sprinkle with toppings as desired, such as cheese or sesame seeds.

Bake at 350°F (about 180°C) for approximately 12 minutes. (Oven temperatures may vary, so know your oven). Then cool on a wire rack until the steam disappears before wrapping. You can also brush with butter immediately after removing from the oven if you want a soft crust; this is optional. I prefer a slightly firm crust, but soft inside.

Appearance...
The delicious smell of cinnamon and the rich taste of brown sugar.. blends with the warm, fluffy bread..

Check the texture! It's a must for me.
The texture is fine and long.. hmmmm

Tadaa.. I love it!!!

This is the braided version topped with grated cheese and raisins ^^

Here's how I keep it soft for days.. wrap each one individually, perfect for snacks, just grab and go.

Last!! It's a must!
Check the texture and softness the next day. Fingers crossed.. ~.~“
Yay, still soft.. the texture is like cotton.. see??

Texture the next day photo 2.
Still cottony.. long texture, my favorite type >.<