Cinnamon Rolls

Ingredients

• 160g Bread flour
• 12g Sugar　
• 2g Salt
• 10g Non-Fat Dry Milk Powder
• 2.5g Dry yeast
• 85g Water
• 20g Beaten egg
• 15g Unsalted butter(room temperature)

For fillings:

• 12g Butter
• 20g Brown sugar
• 1/2 tsp Cinnamon
• *In a small bowl add the butter,brown sugar, cinnamon and mix well.

For Icing:

• 35g powdered sugar
• 1/2 tsp～water

Directions

①Combine the dry ingredients ()and mix.
②Make a dent in the center and add dry yeast to the dent.
③Pour water over the dry yeast.
The best water temperature for the dough: About 15℃-20℃ for spring and autumn. About 10℃ for summer, and about 25℃-30℃ for winter.
④Mix roughly. Put onto a work surface.
⑤Knead. (15mins)
⑥Add butter and knead more. (5mins)
Near the end, pull the end of your dough with your thumb and fingers.
Keep spreading the dough with your fingers, stretching the dough into the thin translucent membrane.
Test to see if the dough's gluten has been developed enough.
⑦Make it round. Place it in a lightly butter bowl. Cover with a plastic wrap. Let it rise at 35℃ / 95°F (or warm place) until doubled in size, about 40min. (primary fermentation)
⑧Put onto a work surface. Press the dough to punch the air out and shape into a ball.
⑨Cover with a damp towel and let it rest for 10 mins. (bench time)
⑩On a lightly floured surface, roll out the dough to 3-4mm thin.
Spread Sugar & Cinnamon mixture, Roll up and cut into 6 slices.
⑪Cover them with plastic wrap or a wet cloth not to dry, Let it rise at 35℃ / 95°F (or warm place) until doubled in size, about 40min.
(secondary fermentation)
⑫preheat the oven to 374 °F/190℃.
Bake the rolls for 12 minutes until the edges are nice and golden brown.
Remove and let cool on a wire rack
⑬Make the icing.
Mix powdered sugar and water until smooth.
⑭Drizzle with the prepared icing.