Simple Way to Prepare Speedy Cinnamon Rolls

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The ingredients needed to make Cinnamon Rolls:

1. Make ready 300 grams ○Strong (bread) flour
2. Make ready 40 grams ○Sugar
3. Get 3 grams ○Salt
4. Make ready 9 grams ○Skim milk
5. Prepare 1/4 tsp ○Cardamom (powdered)
6. Prepare 6 grams ○Dry yeast
7. Make ready 30 grams ○Lukewarm water
8. Take ○Prep water
9. Get 125 grams Water
10. Make ready 40 grams Egg
11. Get 45 grams ○Unsalted butter
12. Prepare [Filling]
13. Take 8 grams Cinnamon
14. Get 20 grams Granulated sugar
15. Get 15 grams Butter (softened)
16. Get [Topping]
17. Get 1 Nib sugar

If you can't eat them all in one go, store any frosted extras in the fridge due to the cream cheese.. All other sweet roll recipe variations that I do come from this. Let's start by making the dough. A Slow Rise for the Best Cinnamon Rolls.

Instructions to make Cinnamon Rolls:

1. Sprinkle the yeast into room temperature water and let it proof.
2. Thoroughly knead all of the ○ ingredients aside from the unsalted butter. Once the mixture is smooth, add in the butter and thoroughly knead some more to make the bread dough.
3. Place in a warm spot (such as in the lukewarm water in direct sunlight), and let sit for about 50 minutes to rise the first time so it is double in size.
4. Divide into two equal portions and roll up. Place on a canvas cloth and cover with a wet cloth. Let rest for 20 minutes.
5. Roll each piece to 20 x 25 cm.
6. Coat the entire surface with the melted butter. Spread the cinnamon and granulated sugar mixed together evenly on the top.
7. Roll it up from the bottom, and tightly close the seam.
8. Place the overlap face downwards, and cut into 5 trapezoidal shapes. Cut off both ends.
9. Face the shorter side upwards, and press down on it with chopsticks coated in flour, etc.
10. Place on a pan and let rise for 20 minutes.
11. Once it has plumped up, brush with whisked egg (unlisted) and top with nib sugar.
12. Bake at 180°C in the oven for about 12 minutes, and it is done.

Let's start by making the dough. A Slow Rise for the Best Cinnamon Rolls. The dough I ultimately created is best made over two days. Not only does this break up the work, but I think the flavor from a slow-risen dough tastes better. These cinnamon rolls can easily be made ahead.

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