Ingredients for the sugar-cinnamon fillings (for a 500 g. dough):
Here is another cinnamon recipe of mine. I used half of the dough of my Ensaymada . The bread is a bit gooey at first bite which is what I want in a cinnamon bread but the inside of the bread is soft, fluffy, and light. You can also try my other cinnamon recipe (see My Cinnamon Bread )egg, beaten (for the egg wash)melted butterBrown Sugar – 150 gramsCinnamon powder – 5 g.Raisins - as desired 90 minutes 500 g. divide into 14 pcs: 10 minutes : 30 minutes 170 degrees celsius / 20 minutes1.Mix all the ingredients for the sugar-cinnamon filling except for the raisins and set aside.2. Mix all the dry ingredients for the dough except for the salt.3. Melt the butter and let it cool down4. Put the water, eggs, butter, the mixed dry ingredients, and salt in the bread machine. Press the dough function and allow the ingredients to be mixed until gluten is developed. Make sure that the dough is not hot.5. transfer the dough into a stainless bowl and cover it with plastic or cloth. Ferment for 90 minutes6. With a rolling pin, roll out dough to make a sheet. Brush dough sheet with the melted butter. Spread the cinnamon-sugar mixture on the dough. Spread some raisins on top.7. Roll the dough sheet to form a cylinder shape. Cut into 14 pieces8. Spread the remaining sugar-cinnamon mixture on a greased pan.9. Put the cut dough on the sugar- cinnamon that was spread on the greased baking pan and proof for 30 minutes or until the dough doubled in size.10. Preheat oven.11. After proofing, brush the the dough with the egg wash.12. Bake the bread at 160 degrees Celsius for 15 minutes. Switch off the oven but leave the cinnamon rolls in the oven for 5 more minutesMakes 28 cinnamon rolls . Here’s the estimated Nutritional values per piece based on the ingredients used including the fillingsCalories : 270.37 kcal Total Fat: 6.8 g.Cholesterol : 54.37 mg. Saturated fat : 3.55 g.Protein : 6.31 g Dietary fiber : 1.38 g.Sodium : 169.39 mg. Carbohydrate : 47.89 g.