Cinnamon Brown Sugar Bread Rolls

Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Making Cinnamon Brown Sugar Bread Rolls

Except for butter, put all bread ingredients into the bread machine (liquids first, then powders), create a hole in the flour, pour in the yeast, and start the kneading program.

Knead for about 15 minutes, then add butter to the dough and continue kneading.

Continue kneading for about 20 minutes until the dough surface is smooth, elastic, and can be stretched into a thin film.

Shape the dough, let it rise in the bread machine until doubled in size, poke with a floured finger, and if the dent remains without springing back, it’s ready.

Take out the dough, deflate and shape into a round ball, cover with plastic wrap, and let it rest for 15 minutes.

Mix brown sugar powder and cinnamon powder in a small bowl, set aside.

Roll out the dough into a rectangle about 30cm long and 24cm wide, brush with a little water, leaving about 1-1.5cm at the top.

Sprinkle the cinnamon brown sugar mixture evenly over the dough.

Roll up the dough from the bottom.

Pinch to seal tightly with the seam side down.

Use a scraper or knife to cut the rolled dough into 6 equal pieces.

Place the cut pieces of dough in a lined baking pan and shape them slightly.

Place the dough in the oven for the second proofing, set the oven to 35 degrees for proofing, and place a bowl of warm water on the bottom rack for humidity.

Remove the proofed dough, preheat the oven to 180 degrees for 5-8 minutes.

Place the dough in the preheated oven on the middle rack, bake at 180 degrees top and bottom heat for about 20 minutes. (Adjust baking temperature and time according to your oven, cover with foil after the bread surface is browned to prevent over-browning)

Let cool after baking before serving.

Although it’s the first time making cinnamon bread rolls, I’m already attracted by its aroma.

Finished product.

Finished product.

Finished product.