Delicious Cinnamon Roll Bread
Fun to eat with its delightful swirl! Cinnamon Roll Bread~
Craving that cozy cinnamon flavor and sweet taste? Let’s make some delightful cinnamon roll bread! The aroma of cinnamon and the sweet flavor are irresistible. This recipe is perfect for a sweet treat, a snack, or even to enjoy with a warm cup of tea.
Dough Ingredients- 70g warm milk (around 105°F or 40°C)
- 2g instant dry yeast
- 170g bread flour (high-gluten flour)
- 25g melted unsalted butter
- 10g sugar
- 3g salt
- 1 large egg, room temperature
Cinnamon Filling Ingredients- 25g unsalted butter, softened
- 30g sugar
- 3g ground cinnamon
- 25g unsalted butter, softened
- 30g sugar
- 3g ground cinnamon
Cooking Instructions
Step 1
First, prepare 70g of warm milk. Aim for a temperature around body heat (about 105°F or 40°C). In a small bowl, combine the warm milk and 2g of instant dry yeast. Stir gently and let it sit for about 5 minutes until it becomes frothy, indicating the yeast is active.
Step 2
In a larger mixing bowl, combine 170g of bread flour, 10g of sugar, and 3g of salt. Mix them lightly. Create a well in the center and pour in the activated yeast mixture and 1 room-temperature egg. Add the 25g of melted butter as well. Use a spatula or your hands to mix everything until it just comes together into a shaggy dough. Don’t worry if it seems a bit sticky.
Step 3
Transfer the dough to a clean work surface and knead for about 10-15 minutes. Kneading develops the gluten structure, making the dough smooth, elastic, and less sticky to your hands. Once the dough is smooth and elastic, place it in a lightly greased bowl, cover with plastic wrap, and let it rise (first proof) in a warm place for about 40 minutes, or until doubled in size. You can create a warm place by placing the bowl over a larger bowl filled with warm water.
Step 4
While the dough is rising, let’s prepare the cinnamon filling. In a small bowl, cream together 25g of softened butter, 30g of sugar, and 3g of ground cinnamon. Mix until well combined and it forms a spreadable paste.
Step 5
Once the first proof is complete, gently punch down the risen dough to release the air. Transfer it to your work surface and use a rolling pin to roll it out into a rectangle, approximately 25cm x 30cm (about 10 inches x 12 inches). Try to make the edges slightly thinner than the center.
Step 6
Spread the prepared cinnamon filling evenly over the rolled-out dough, leaving about a 1cm border along the edges to prevent the filling from leaking out when rolled. Starting from one of the longer sides, carefully roll the dough up tightly into a log. Ensure you roll it snugly to avoid trapping air pockets.
Step 7
Using a sharp knife or a bench scraper, cut the cinnamon roll log into equal slices, about 2cm (approximately 0.75 inches) thick. You should get about 10-12 rolls. Be careful to cut cleanly so the rolls maintain their shape.
Step 8
Place the cut cinnamon rolls onto a baking sheet or into a baking pan, leaving some space between them. Cover them loosely with plastic wrap or a damp kitchen towel and let them rise for a second proof in a warm place for about 1 hour, or until they have visibly increased in size (about doubled).
Step 9
Preheat your oven to 170°C (340°F). Once the second proof is complete, bake the cinnamon rolls in the preheated oven for 15-18 minutes, or until they are golden brown on top and baked through. Baking times may vary depending on your oven. Enjoy them warm for the best flavor!
