These cinnamon buns are unbelievably good. It is soft and gooey with very aromatic spice. The beautiful scent wafted in the air in my kitchen is simply so irresistible that my children came out from their room to ask for some even though it was still baking. This is just perfect for an afternoon snack paired with a mug of hot milk tea. Yes, this is life! 💕

This recipe yields 12 cinnamon rolls.

Ingredients (Roll)

• 375g All purpose flour
• 50g sugar
• 5g instant active yeast
• 185g warm milk (40 degree celsius) – cold milk is fine but it will take longer for your dough to rise.
• 1 small egg (47g) – room temperature
• 6g salt
• 45g butter ( small cube/pieces)

Filling

• 100g chopped pecan (or walnut)
• 75g sifted brown sugar
• 7g cinnamon
• 25g melted butter

Glaze

• 100g sifted powdered sugar or more if more thicker up to your preference
• 12g water
• 1g vanilla
• 10g melted butter

Pan size

• 2 8″ x10″ metal tray (if you use ceramic or glass, you would need to bake it slightly longer)

Method

• Preheat the oven at 180 degree celsius.
• Mix all ingredients for the roll in the mixer using spiral or j-hook except the butter and salt at low speed for two minutes or until all the ingredients come together
• Add in the cube of butter one by one and increase to medium speed, beat for about 2 minutes.
• Add in the salt and continue beating at medium speed for 6-8 minutes or until gluten is form by using the windowpane test for gluten. (see picture below). A well developed gluten will allow the bread to expand and stretch as it rises, therefore better volume and gas retention, leading to a softer bread. The dough will be a bit tacky but not sticky. If it is sticky, add little more flour.
• Roll the dough into a ball and place it into an oiled bowl and let it rise for about 45 minutes to an hour or until the dough becomes double in size. Cover and set aside.
• Prepare the glaze by mixing all the ingredients until you reach to the consistency that you prefer. Personally I prefer the lava like consistency. Add more powdered sugar to thicken or more water to thin out the mixture. Set aside in a piping bag.
• Prepare the filling, mix everything in except the melted butter, set aside.
• Punch out the air on the risen dough, roll it flat into 12″x15″ rectangle, then brush it with the melted butter for the filling, sprinkle all the filling on the dough. Roll it up tightly. divide the dough into half by slicing it in the middle, then cut each dough into 6 pieces, yielding a total of 12 pieces.
• Lay it on the tray with baking paper leaving enough spaces in between for it to expand into double in size. Do the same for the other dough. Cover and let it rise for about 30-45 minutes.
• Bake the roll for about 14 minutes, turning the tray at 7 minutes interval.
• Let it cool down a little bit, then cut a small hole at the tip of the piping bag with the prepared glaze and drizzle it on the rolls.
• Best serve warm.

Note : You may reheat the bun by warming it in microwave for 20-30 seconds together with a cup of water.