105
dOUGH - STICKy CINNAMON ROLLS
BREAd NAME Sticky Cinnamon Rolls
SETTING dough-Bread
PAddLE Collapsible
INGREdIENTS
Water 285ml
Salt 1 teaspoon
Sugar 2½ teaspoons
Bread flour 600g/ 4 cups
Eggs (60g) 2
Butter, softened & chopped 60g/ 3 tablespoons
Tandaco yeast 3 teaspoons
FILLING
Butter melted 3 tablespoons
Brown sugar 4 tablespoons
Pecans, finely chopped 70g/ ½ cup
Ground cinnamon 1½ tablespoons
Handshaping procedure
1. Roll dough into a 40cm × 40cm square. Brush dough with half of the melted butter. Sprinkle with
combined sugar, pecans and cinnamon.
2. Drizzle remaining butter over sugar mixture. Roll up width-wise and cut into 2cm thick slices.
3. Place 5cm apart, on a lightly greased baking tray. Cover loosely with lightly greased plastic wrap
and stand in a warm area for 20 minutes or until doubled in size. Remove plastic wrap.
4. Bake in preheated oven at 180°C for 25-30 minutes or until golden brown. Brush with
GELATINE GLAZE (recipe on page 136) whilst still hot, then drizzle with VANILLA GLAZE (recipe on page 136).