Sweet Cinnamon Roll - bread flour

Method

• Mixed the bread flour, sugar, yeast, warm water, egg and melted butter until they form a dough.
• Knead for about 15 minutes.
• Cover the dough with a damp cloth and proof it for an hour until it double in size.
• Knock the dough and knead it for another 15 mins.
• Roll the dough into a sheet that is roughly 18 cm by 36 cm in dimension.
• Mix the ingredients for the filling and spread it onto the dough.
• Then roll the dough sheet to form a Swiss roll like shape.
• Cut the roll into about 9 equal parts.
• Each part is about 4cm thick.
• Place the pieces into a cake tin lined with parchment paper.
• Let the rolls proof in the tin for about 45 minutes.
• Brush the rolls with egg wash and bake the rolls in the oven at 180C for about 25 to 30 minutes