1, cinnamon rolls are very common snacks in North America and Northern Europe, and even used for breakfast. It originated in Sweden, where there is even a special festival of cinnamon rolls ~ It shows how important cinnamon rolls are in European and American countries ~

2. The icing on cinnamon rolls is actually a mixture of cheese, powdered sugar, cream, salt and vanilla extract. Therefore, the color can show clear nutmeg white, and even some pearl sugar is sprinkled in northern Europe to increase the taste and charming appearance.

3. Ingredients: Dough ingredients: 200g high-gluten flour, 50g low-gluten flour, 40g fine sugar, 3g salt, 3g yeast, 25g whole egg liquid, 0/35g milk, 25g butter.

Filling ingredients: 5 grams of cinnamon powder, 30 grams of brown sugar, 50 grams of raisins, 30 grams of rum or brandy.

50 grams of powdered sugar and 20 grams of warm water.

4, production steps

Pour other dough materials except butter into a basin to form dough;

After the dough is smooth, knead the butter into the dough, and continue to beat and knead until the dough is smooth and a slightly thick film can be pulled out, and the hole edge is serrated, that is, it is in an expanded state;

Cover the dough with a pot or plastic wrap for the first basic fermentation (about 28℃, one and a half hours at normal temperature in summer). When the dough wakes up and becomes twice its original size, put your index finger through it. If the finger hole is not retracted, it means it is cooked. Squeeze the dough, exhaust, pat it into a rectangle, cover it with plastic wrap and ferment 15 minutes (room temperature).

In the middle of fermentation, raisins are filled. Firstly, raisins are soaked in rum, and then cinnamon powder and brown sugar are mixed evenly to make cinnamon sugar.

After the dough is fermented in the middle, it is shaped, sprinkled with some dry powder, rolled into a rectangular sheet with a thickness of about 0.5cm, and the surface is brushed with a layer of water. The brushed dough is evenly sprinkled with cinnamon sugar and raisins with wine stains, and the dough is rolled into a flower-roll-shaped cylinder, cut into sections of about 5cm, glued with chopsticks, pressed into a butterfly shape from the middle to form cinnamon rolls, and all cinnamon rolls are made in turn and placed in a baking tray.

Brush the surface of cinnamon roll with egg liquid, fire at 175℃ for about 30 minutes until the surface is colored, and then take it out of the oven. After taking it out of the oven, let it cool slightly, and then pour the icing mixed with warm water and icing on it.