Dough Mixers Recipes
Bread | Traditional Cuisine
Easy Brown Sugar Cinnamon Rolls Recipe with a Dough Maker
Recipe Overview
This brown sugar cinnamon roll is made with a dough maker for mixing and fermentation. After the dough is kneaded until it can stretch into a thin membrane, it is frozen to set the shape, rolled out, spread with softened butter, sprinkled with brown sugar and cinnamon, then rolled and shaped. The key points are developing enough gluten, freezing the dough before rolling for easier handling, and brushing with egg wash before baking. The finished rolls are soft, sweet, and beautifully layered.
Ingredients
Bread flour: 17.6 oz / 3 3/4 cups
Cake yeast: 0.53 oz / 1 1/2 tsp
Brown sugar: 2 tbsp
Egg: 1.5 pieces
Milk: 8.64 oz
Butter: 1.8 oz
Salt: 1 tsp
Instructions
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Mix all ingredients except salt and butter in a dough mixer for 15 minutes.
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Add salt and butter when 9 minutes remain, and continue kneading until the dough forms a thin membrane.
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Shape the dough into a ball, return it to the mixer, and ferment for 20 minutes.
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Dust the dough surface with flour.
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Roll the dough to 15.7 × 11.8 inches and freeze for 30 minutes.
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Roll the dough further to a length of 23.6 inches.
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Spread softened butter over the dough, leaving the bottom edge bare.
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Mix brown sugar and cinnamon powder, then sprinkle evenly over the dough.
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Roll the dough tightly from top to bottom, stretching gently as you roll, and seal the bottom edge firmly.
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Freeze for 15 minutes, then cut the dough with a piece of thread.
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Slightly flatten the dough, place it into a paper liner, then ferment in the oven at 86°F for 40 minutes.
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Brush the surface with whole egg wash, then put it back in the oven. Bake at 392°F for 19 minutes on conventional oven setting.
