Baking ingredients: high-gluten flour 150g, water 50g, eggs 45g, sugar 25g, butter 30g, dried yeast 1 tsp, salt12 tsp, milk powder 6g, cinnamon powder14 tsp, butter14 tsp.

1. Mix the ingredients except butter evenly and knead into dough. Knead until the dough is elastic, add softened butter, continue to knead until the butter is completely absorbed by the dough, and then forcibly knead the dough to the expansion stage;

2. Carefully pull out the dough. If the dough can be pulled out of the film, it means that it is kneaded. This dough does not need to be kneaded into a tough film, as long as the film can show the thickness in the picture;

3. Knead the dough into a circle, put it in a bowl, cover it with plastic wrap, and conduct the first fermentation at room temperature;

4. Ferment at about 25 degrees Celsius for about 1 hour to 75 minutes, until the dough becomes twice as big. Stick your finger in the flour and pull it out. If the hole does not retract or collapse, it means that the fermentation is good. 5. After the fermented dough is pressed out of the air, it is rounded, covered with plastic wrap, and fermented at room temperature for 15 minutes;

6. After fermentation, roll the dough into a rectangle with a rolling pin;

7. 15g butter is heated and melted into a liquid state, and then it is brushed on the dough surface with a brush dipped in butter. Leave 2-3 cm of dough on one side without brushing;

8. Mix 25 grams of sugar with 1/2 teaspoons of cinnamon powder and sprinkle it on the buttered dough. Leave 2-3 cm on the same side;

9. Roll it up from the other side. Where there is no butter, you can apply a little whole egg liquid and let it stick together when it is rolled up. After rolling, cut it into 16 pieces with a knife.

10, put the cut dough on a cake paper tray with the cross section facing upward, and put it in an environment with a temperature of 35 degrees and a humidity of 85% for final fermentation; When the fermentation time is 40 minutes to 1 hour, the dough can be doubled. Brush a layer of whole egg liquid on the dough surface, then put it in a preheated oven, heat it up and down 180 degrees, and bake it in the middle layer 10- 12 minutes until the surface is golden.