My Cinnamon Rolls

Name: My Cinnamon Rolls
Yield: 8 servings
Cuisine: American
Ingredients: 200 grams Bread flour; 50 grams Cake flour; 4 grams Dry yeast; 20 grams Sugar; 4 grams Salt; 30 grams Butter; 1 Egg; 133 ml Milk; 1 Margarine; 1 ■Brown sugar (granulated); 1 ■Cinnamon; 40 grams ■Walnuts

cookpad.japan @cookpad_jp

I love cinnamon rolls!
I like them more with icing, but I decided to omit it this time.

When you are done rolling the dough, make sure that it is tightly sealed at the ends.
If you want them to bake so that the middle sticks out, you don't have to bother pushing them down with the palm of your hand. Recipe by Mamyuchoko

I love cinnamon rolls!
I like them more with icing, but I decided to omit it this time.

cookpad.japan @cookpad_jp

I love cinnamon rolls!
I like them more with icing, but I decided to omit it this time.

Saved

Ingredients

8 servings

200 gramsBread flour
50 gramsCake flour
4 gramsDry yeast
20 gramsSugar
4 gramsSalt
30 gramsButter
1Egg
133 mlMilk
Filling
1Margarine
1■Brown sugar (granulated)
1■Cinnamon
40 grams■Walnuts

Saved

Steps

1

Roast the walnuts in an oven for 7 minutes at 340℉ (170℃) and then roughly chop.
2

Leave the kneading to your bread machine.
3

Let to dough sit at 85℉ (30℃) until doubled in size for the first rising.
4

Punch down the dough, reshape it into a ball and let it rest for another 20 minutes.
5

Take the dough and roll it out into a rectangular shape. Next coat the top with margarine and top with all the ingredients marked with ■.
6

From the bottom proceed to roll it up and tightly close the ends. Next cut into equal portions.
7

Next line up the rolls on a baking sheet on your counter top and then gently press down with your palms. Let them sit at 85℉ (30℃) for about 40 minutes for the second rising.
8

Spritz the dough with water and bake in a 350℉ (180℃) oven for about 10-12 minutes.