Ingredients :
- 300 g bread Flour
- 15 g egg
- 150 ml water
- 30 ml milk
- 30 g sugar
- 3 g salt
- 4 g dried yeast
- 20 g unsalted butter
- 1 tbsp Cinnamon powder
- 50 g icing sugar
- 5 g unsalted butter (filling, soften under room temperature)
- 25 g cream cheese (soften under room temperature)
- icing sugar for toppings
Method :
- Dissolve dry yeast in warm water, mix well and leave it for 3 min. Add in milk after that.
- Mix flour, salt, sugar and egg together in a mixing bowl using a wooden spoon.
- Now pour the yeast mixture into the flour mixture, quickly mix well. Gather the dough together and transfer them into a pastry board.
- Gather the crumble flour together and shape the dough into a ball shape. Knead the dough by hands until less sticky. Fold in butter and knead until smooth. This process usually takes 15 mins.
- Knead the dough into a ball shape, let it rest in warm place (around 40C) for 30 min or until the dough is double in size.
- Mix butter and cream chess together until combined. After that mix in icing sugar and cinnamon powder and mix well. The filling is now ready.
- Roll the dough into 25cm x 30 cm rectangle. Place the filling onto the dough. Carefully roll the dough into a cylinder shape and gather the ending of the dough. Divided the dough into 10 equal pieces. Place them onto the ramekins with baking paper.
- Rest them in warm place (40C) for 30 mins.
- Preheat the oven to 200C. When the dough is ready, place them into the oven at 200C for 13-15min or until they are golden brown.
- When the cinnamon rolls are done, let them cool completely. Top with icing sugar before serving.
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