Wheat Cinnamon Rolls

Baked

After 2nd Proofing

Second Proofing

First Proofing

Dough

Ingredients:

Wheat flour - 2 cups

Milk powder - 4 tbsp
Butter - 1/4 cup (melted)

Sugar - 1 tbsp

Dry yeast - 1 tbsp

Salt - 1 tsp

Luke warm water - 1 1/2 cups
Cinnamon powder - 1 tbsp
Brown sugar - 1 1/2 tbsp (powdered)
Icing sugar - 1 1/2 tbsp

Method:

• In a bowl add sugar, yeast and luke warm milk and set aside to activate.
• In other bowl add flour, salt, butter, milk powder and mix well.
• Add in activated yeast and knead the dough till soft.
• Place this in a greased bowl for proofing for an hour.
• Once done, punch the air and divide the dough into two.
• In a bowl mix brown sugar and cinnamon and set aside.
• Take a portion and roll it thin.
• Brush with melted butter and sprinkle cinnamon sugar mix all over.
• Roll it tight and cut it.
• Place it in a greased bowl for proofing.
• Once done brush the top with butter.
• Bake this in a preheated oven (OTG) at 180°C for 20-22 mins.
• Let this cool.
• In a bowl mix 1/4 cups of icing sugar with 1 tbsp of milk.
• Pour this over the baked cinnamon roll.

Note:

I used the same dough and made CheesyGarlic rolls.