. A very light touch of icing.
. Ready to bake.
Never really been a cinnamon roll fan, even I find the smell of it is wonderful every time I past by those cinnamon roll shops. I gave the recipe a try last night, and I get to adjust the amount of cinnamon to my liking. I find it really not bad after all.
The bread is actually a butter roll bun recipe, and all I need was just transform it to cinnamon roll by adding others to make it one. Instead of making the cinnamon sugar according to the recipe, I used the cinnoman toast sugar my hubby brought from William Sonoma's. And I have tried making the butter rolls with this recipe, and I must say it's gorgeous result too. I didn't make a heavy icing for the topping as I am not much of a sweet tooth. I guess my cinnamon roll doesn't really look like a cinnamon roll.
Ingredients: (make 6 small rolls)
Bread Flour 150g
Warm Water 75g
Butter 5g (melted)
Cinnamon powder (your own liking)
Sugar Icing : Icing sugar 100g + Water 20g , mix to form a sticky thick icing.
1. Mix all ingredients to form a rough dough, and bring out to work top and knead by hands till it's smooth and springy. Let dough rise till double the volume.
2. Bring dough on work top and give it a gentle knead and fold in the sides to form a rectangular shape, then let it rest for 15 minutes. (cover the dough, to prevent dry)
3. Roll the dough flat and get the rectangular shape of 18cm x 23cm. Brush on the melted butter and sprinkle both cinnamon and sugar. Roll up the dough like a Swiss roll, and cut 6 rolls out and shape them in 3's (like the pictures) , or you may put them in individual cups lined with cup cake papers. Let them rise on a lined and oiled baking sheet, for 30-40 minuted.
4. Brush on egg wash and bake rolls in 180'c pre heated oven for 15 minutes. Cool the baked rolls on wire rack and drizzle with icing.