Cinnamon Rolls by Chef Aileen Asilom

Ingredients for the Cinnamon Rolls

• 1000g URC Continental All Purpose Flour
• 260g White Sugar
• 450g Water
• 5 pcs Egg Yolk
• 100g Milk Powder
• 24g Instant Dry Yeast
• 5g Salt
• 160g Butter

Ingredient for the Filling:

• 150g Unsalted Butter
• 250g Brown Sugar
• 2 tsp Cinnamon
• 100g Raisins
• 50g Walnuts or Cashew Nuts
• Sugar Glaze
  • 100g  refined white sugar
  • 100g  water
• Egg Glaze
  • 1pc Egg
  • 2 tbsp milk

Cinnamon Rolls Baking Procedure:

1. In a mixing bowl dissolve sugar in water. Mix in eggs, milk powder and URC Continental All Purpose Flour by hand until it forms into a rough ball. Cover with plastic wrap and let it sit at room temperature for 30 mins until gluten forms. 
2. In a stand mixer, add in yeast and continue mixing until it is totally incorporated. Add salt, continue mixing and check until salt is dissolved, then add butter. Knead for 9 minutes until it forms into a soft dough ball.
3. Transfer dough in a bowl coated with butter then cover with plastic. Ferment the dough for 45 minutes. Take the dough out of the bowl and do the stretch and folding technique to develop the gluten. Let it rest for 15 minutes. Let it rise until it doubles in size.
4. Gently deflate the risen dough, form it into a log, and cut it vertically. Cut each half into smaller portions at 140g.
5. Mix the filling to form a paste. Flatten the dough and spread the paste evenly. Scatter the raisins and nuts on top of the dough. Fold each side of the dough meeting at the center. Make a book fold, then roll tightly.
6. Cut the rolled dough at the center and place each coiled piece in a buttered molder. Let it rise till double in size, brush egg glaze and bake for 18 minutes at 180°C.