65C Cinnamon Roll

Cinnamon roll is one of my favourite sweet bread. Love the aroma of cinnamon and the dried fruits in it. The bakeries around where I live do not have this so if I crave for it, I have to bake it myself.

I used the 65C tangzhong method to prepare this roll as I find it the easiest and it produces soft bread.








Ingredients:
210g bread flour
50g cake flour
5g yeast
50g sugar
1/2 tsp salt
1 Egg + water = 110g
75g Tangzhong
30g butter

Filling:
15g butter, soften
30g brown sugar + 1 tbsp ground cinnamon
100g mixed dried fruits or raisins

Method:
1. Put all the ingredients except butter into the bread machine and set the dough cycle on.
2. Once the mixing and kneading is finished and before the proofing starts, turn the machine off. Restart the dough cycle again and add in the butter. Turn off the machine once the mixing and kneading is done. Wet your hand to moisten the dough and let it proof in the bread machine till double in size.
3. Remove dough from machine, punch down and shape it round. Rest dough for 15 minutes.
4. Roll dough into a flat sheet of 28cm x 40cm with a rolling pin.
5. Apply the soften butter all over the flat dough sheet, spread the cinnamon sugar evenly and top it with dried raisins or fruits.
6. Roll it up swiss-roll style. Cut into 9 pieces of about 3cm thick.
7. Put them in a 20cm x 20cm baking tray and proof for 45 minutes or till double in size.
8. Bake at 180C for 20 minutes.