Cinnamon Roll

Basic Sweet Dough

Ingredients for Dough

182.5 g milk

25g egg

1tsp vanilla essence

330g bread flour

6.5g instant active yeast

35g caster sugar

6.5g salt

zest from 1/2 lemon

35g butter

Filling

20g butter - softened

120g light brown sugar

11g ground cinnamon

10g bread or plain flour

- mix all together & put aside.

1 Egg wash

Method

1. Mix all the dry dough ingredients together in the mixer using speed 1 except egg,butter,milk & vanilla essence.

2. Add egg using speed 2 & pour the milk bit bit & vanilla essence, lemon zest until dough comes together.

3. Add softened butter to fully incorporated into the dough before adding next piece of butter. Knead the dough on speed 2 about 20 minutes.

4. The check whether the dough is fully developed.

- to do this, remove a small piece of dough and use moist or wet fingers to coax the dough into a "window". The smoother and more well developed the dough is, the thinner and larger of gluten window will be without it tearing.

5. Allow it to ferment for 1 - 2 hours at room temperature or double the size.

6. After fermentation, unwrap the plastic, and placed the dough on lightly floured surface. Use a rolling pin to roll out the dough into rectangle sharp.

7. Brush the plain dough edge with a bit of egg wash.

8. Covered with filling, roll up the dough evenly into a long log and seal the edge to the log.

9. Use a sharp knife to cut the log into 1 1/2' section. Place each section on a baking tray.

10. Cover with plastic wrap and let it proof for about 45 minutes. The dough should double in size.

11. Preheat oven at 180C and bake for about 15-20 minutes.

Note: can make 12 pcs cinnamon roll.