Also a note first, some people who have made this bread have said it’s too sweet, probably because I’ve adapted to Western standards for desserts. Those who are afraid of the sweetness can reduce the amount of sugar in the filling as you need, but the corresponding amount will be less. The amount of sugar in the dough doesn’t need to be reduced, and it’s similar to the sweet toast that Asians love to eat.
|Makes 12-16 loaves in total.|
high gluten flour
Butter (cut into small pieces and softened)
instant dry yeast
Brown or brown sugar
|Make a cup of it.|
Cinnamon Rolls with Butter Frosting
Put the yeast in the water to boil, making sure that the water is not hot, and do not use cold water. Stir in the flour, salt and sugar, then add the softened butter grains and rub them into a breadcrumb-like texture, digging a hole in the middle and pouring in the yeast water. Add the milk and the two egg whites that you have stirred together, and then knead the dough by hand and pour it on a case plate as hard as you can. I used a silicone mat to prevent the dough from sticking. Knead the dough with real strength for about 10 minutes to release the film.
Roll the dough around, turn it over and place the dough with the oiled side facing up.
Make the filling, mix the sugar and cinnamon, I also put 80g of red raisins. Be strict and put in as much as you like. Best soaked an hour in advance.
Roll out the dough with a rolling pin to a size of 42x30cm. A 1cm thick sheet of pasta. Spray a layer of water on top. If you don’t have a spray bottle, lightly pat a layer with your hands. Sprinkle the filling evenly on top and spray with water. Then roll up tightly. Make sure to roll up the long side. Apply water to the empty space on the edges and pinch the edges tightly. This will make a round stick.
Cut the stick into 12-16 portions, each about 2.5-3cm thick, spacing them apart on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for an hour or so.
Preheat the oven to 190 degrees Celsius and bake on medium-high heat for 15 minutes until golden.
Make the buttercream: mix the powdered sugar, vanilla extract and softened butter evenly, adding the milk bit by bit until a thick, heavy texture is formed. Feel free to drizzle with a fork over the hot cinnamon rolls. When cooled it forms a thin layer of crust and is delicious.