Honey Walnut Cinnamon Rolls

Overview

I don’t know why I fell in love with the aroma of cinnamon recently. Whenever I have the opportunity, I will never miss the opportunity to add cinnamon. When making butterfly puff pastry, add a little bit. When drinking coffee, add a little bit. When making apple pie, I also want to make it flavored with cinnamon. This cinnamon roll has been around for a long time. I wanted to make it as early as Christmas. Since the family always had food rations, I never made it (actually I was making excuses for myself, making bread is too troublesome). I had a fall a few days ago, and it seems that I have been working hard. I have been doing this and that these past few days, and I just want to tinker with food. Hey, now that I think about it, does this first fall in 2013 mean good luck? When I think about it, I feel that this fall is worth it~

Tags

• baking
• coarse granulated sugar
• egg
• egg liquid
• high gluten flour
• honey
• low gluten flour
• olive oil
• walnut kernels
• yeast
• cinnamon powder
• milk
• salt

Ingredients

Steps

1. 1 Weigh all the ingredients, bake the walnut kernels in an oven preheated to 150 degrees for 7 or 8 minutes, and set aside.

   

2. 2 Put all the ingredients in the dough except olive oil into the bread machine (put the liquid first and then the powder, keep 20ml of milk and add it as appropriate depending on the softness of the dough).

   

3. 3 Start the dough kneading program and start kneading the dough for 15 minutes for the first time.

   

4. 4 Slowly pour in the olive oil and continue kneading for 15 minutes.

   

5. 5 I took a total of 45 minutes and 100 beatings, and the film came out.

   

6. 6 Put the dough into the bread machine and wait until it doubles in size.

   

7. 7 Fermentation will be completed after more than 2 hours.

   

8. 8 Place the dough on the chopping board, deflate the dough, cover with plastic wrap and let rest for 15 minutes.

   

9. 9 During this time, find a square baking pan and line it with baking paper.

   

10. 10 Gently roll the loosened dough into a 30cm*40cm rectangle.

    

11. 11 Sprinkle cinnamon powder and coarse sugar evenly.

    

12. 12 Sprinkle walnut kernels evenly and keep about 20 grams of walnut kernels for decoration.

    

13. 13 Roll up from the long side, roll it into a cylinder, and pinch the closing edge tightly.

    

14. 14 Cut into nine equal parts.

    

15. 15 Place in a square baking pan.

    

16. 16 Find an empty baking pan, put warm water in it, place it at the bottom of the oven, and put the dough on top. Turn on the fermentation function and ferment for about 1 hour.

    

17. 17 After the second fermentation is completed, take the dough out and preheat the oven (I used the upper and lower tubes at 165 degrees).

    

18. 18 Brush the dough with egg wash before putting it in the oven, and sprinkle with the remaining walnuts. Preheat the dough and put it in the oven, bake for 18-20 minutes, cover with tin foil depending on the coloring (I added it at about 12 minutes).

    

19. 19 Immediately after taking out the oven, remove from the baking mold and place on a wire rack to cool.

    

20. 20 Drizzle appropriate amount of honey on the surface.