In the cold spring, warm up with some strong bread - cinnamon sugar rolls

In the cold spring, warm up with some strong bread - cinnamon sugar rolls

Overview

This bread can be said to be high in oil, sugar and calories, so friends who are trying to lose weight should be careful when eating it. I don't like cinnamon, but I never get tired of eating it when made into bread - the oil content is so high, the aroma is imaginable, and the key is the sugar. It makes a rustling sound when I bite it. I simply love the texture. A plate of six is too crowded, but I am worried that the color will be uneven if divided into two plates, so I don’t worry about the appearance and other things. Tasty is the king. In addition, not only does it have a strong taste, but it also has something special about its appearance~ I saw that some cinnamon sugar rolls are still very flat after being baked. I have tried rolling them loosely, tightly, rolling up the long side, and rolling up the short side, but it can be said that there is no effect - the roll will always look like a spiral after it is baked, with the most bulging in the middle, which is very similar to that. It really has a strong taste! I baked it once with bread paper wrap, and each one was very flat after being baked. However, because the paper wrap was too wasteful, I only used it once and never used it again. I just throw it away after eating, I really can’t do it... so I can’t be sure whether it’s the paper film or not.

Tags

Ingredients

Steps

  1. Raw material collection

    In the cold spring, warm up with some strong bread - cinnamon sugar rolls step 1

  2. Knead all ingredients (except butter) into a ball, then add butter

    In the cold spring, warm up with some strong bread - cinnamon sugar rolls step 2

  3. Continue kneading until the film expands and the film can be pulled out

    In the cold spring, warm up with some strong bread - cinnamon sugar rolls step 3

  4. Put the kneaded dough into a basin, cover with plastic wrap, and ferment for the first time at room temperature

    In the cold spring, warm up with some strong bread - cinnamon sugar rolls step 4

  5. When you poke a hole in the top of the dough with your fingers dipped in flour, and the hole neither collapses nor shrinks, but remains in its original shape, fermentation is complete

    In the cold spring, warm up with some strong bread - cinnamon sugar rolls step 5

  6. Deflate the fermented dough, cover with plastic wrap, and rest for 15 minutes. At this time, you can prepare the filling - mix the coarse sugar and cinnamon powder evenly; melt the butter over water.

    In the cold spring, warm up with some strong bread - cinnamon sugar rolls step 6

  7. Roll the rested dough into a rectangular shape

    In the cold spring, warm up with some strong bread - cinnamon sugar rolls step 7

  8. Brush with melted butter and sprinkle evenly with cinnamon sugar

    In the cold spring, warm up with some strong bread - cinnamon sugar rolls step 8

  9. Then roll it up with the short side, pinch the interface and place it downward, and cut it into six equal parts with a knife

    In the cold spring, warm up with some strong bread - cinnamon sugar rolls step 9

  10. Place the bread dough with the cut side facing up and place it in a warm and moist place for the second fermentation

    In the cold spring, warm up with some strong bread - cinnamon sugar rolls step 10

  11. After the second fermentation, brush the surface with water-egg liquid (there is only a little egg liquid left and it is not enough, and I don’t want to knock out a new one, so I add a little water and stir it into water-egg liquid). In the middle rack of the oven, heat up and down to 180 degrees for about 12 minutes.

    In the cold spring, warm up with some strong bread - cinnamon sugar rolls step 11

  12. Once the rolls are hot, brush them with melted butter.

    In the cold spring, warm up with some strong bread - cinnamon sugar rolls step 12