For the filling 35g unsalted butter, room temp. 60g light brown sugar 2tsp ground cinnamon 1tbsp all purpose flour For the icing topping 50g...
For the filling
35g unsalted butter, room temp.
60g light brown sugar
2tsp ground cinnamon
1tbsp all purpose flour
For the icing topping
50g icing sugar
1tbsp hot water
HOW TO MAKE IT:
To make bread, mix all ingredients except butter in a mixing bowl, mix and knead till smooth dough.
Add in butter, knead till dough is elastic and smooth. Cover and set aside to proof till double.
To make filling, beat butter and brown sugar till light and pale, add in cinnamon powder, mix to combine.
Punch down the dough to expel air, use a rolling pin, roll into 9”x12” rectangular. Spread cinnamon mixture evenly on the dough. Roll it up like swiss roll, equally divide into 9 rolls.
Place it on a baking pan (9’x9’), Let is proof for another 30-45mins.
Bake at pre-heated oven at 170C for 25mins or until golden brown.
Remove from oven and place it on wire rack to cool down.
Slowly add hot water with icing sugar and mix till runny paste. Drizzle on top of the cinnamon rolls.
Recipe by Sonia a.k.a Nasi Lemak Lover
