【Raisin Cinnamon Rolls】

Overview

Cinnamon rolls are a very classic sweet bread. The traditional way of making it is very sweet. As a person who has always loved sour things, I can’t accept it. It also adds a lot of icing sugar. I saw some even added condensed milk. It’s weird that it’s not sweet. SO, I reduced the sugar in this recipe, but I still think it’s very sweet. But my relatives tasted it and thought it was just right. Maybe APPLE doesn’t like sweet things. You can try it once or twice first. If you think it’s not sweet enough, add more sugar

Tags

• baking
• children
• afternoon tea
• egg liquid
• high powder
• melt butter
• powdered sugar or caster sugar
• pure milk
• red agate raisins
• rum
• unsalted butter
• whole egg liquid
• cinnamon powder
• dry yeast
• fine sugar
• salt

Ingredients

Steps

1. 1 Use the post-oil method to pour the dough ingredients except butter into the mixing barrel

   

2. 2 Start the dough kneading process for 15 minutes, add small pieces of softened butter at the end, and continue kneading for 15 minutes until a thin film can be pulled out (I used 15 minutes twice for the first time, but I usually add butter without checking whether the thin film can be pulled out, and the results are good)

   

3. 3 Roll the dough into a ball and put it into a mixing barrel, then put it directly into the bread machine for fermentation

   

4. 4 Ferment until 2.5 times in size (about 1~1.5 hours, depending on weather temperature)

   

5. 5 Take out the dough, press it to release the air, cover it with plastic wrap and let it rest for about 15 minutes

   

6. 6 Roll the relaxed dough into a rectangular shape (if the dough shrinks when you roll it out, it means it is not relaxed enough)

   

7. 7 Turn the rolled out rectangular dough over and brush with melted butter

   

8. 8 Mix 50g powdered sugar + cinnamon powder evenly

   

9. 9 Soak raisins and rum for more than 2 hours (you can soak more at one time, and you can eat them directly or make other desserts)

   

10. 10 Sprinkle cinnamon sugar powder on the dough sheet (this time I used half powdered sugar and half caster sugar. You can still chew the caster sugar when baking, which is very good. You can try it)

    

11. 11 Sprinkle with soaked raisins

    

12. 12 Gently roll up from bottom to top

    

13. 13 After rolling up, pinch the bottom and cut evenly into 8 portions

    

14. 14 Carry out secondary fermentation (only 6 can be placed on the plate, so two are cut into smaller pieces and placed on bread paper trays)

    

15. 15 Ferment until it doubles in size and brush with a layer of egg wash (Generally, secondary fermentation takes a long time like in winter. I always use the fermentation function of the oven to do it. The time will be faster, about 45-50 minutes. Of course, summer is here, making bread will save more time

    

16. 16 Preheat the oven to 160 degrees and bake on the middle shelf for 15 minutes with upper and lower heat. Take it out of the oven and let it dry until it is no longer hot to the touch. (The temperature is adjusted according to your own oven. The actual temperature of my oven is on the high side, so I adjusted it a little lower here)