Cinnamon Buns

This recipe is the sponge and dough method and the sponge portion took me more than 5 hours of proofing. But the bread turned out very very soft. Hubby wants to have it for breakfast with his coffee. Jonathan just had two pieces and he wants to bring some to school tomorrow.

Note: I did not add raisins and almond flakes as my children doesn't like them. Since I omitted that these two ingredients, I have increased the amount of brown sugar and also added about 100g of soften butter into the sugar and cinnanmon mixture and mix them into a paste to be spread over the dough.





CINNAMON ROLL

Ingredients:
Sponge
420g bread flour
4g instant dry yeast
250g water (250ml)

Dough
30g bread flour
150g plain flour
30g milk powder
12g instant dry yeast
120g castor sugar
9g salt
90g egg
90g unsalted butter

Filling
200g raisins
120g, plus extra for sprinkling almond flakes

60g brown sugar
2 tsp cinnamon powder (more or less up to personal preference)

Preparation:

1. Prepare the sponge by mixing the 3 ingredients on low speed for 3 minutes. The sponge should be firm, dry and cool to the touch. Leave the sponge to rise for 4-5 hours in an airtight container.
2. When the sponge has risen, prepare the dough. Place the dry ingredients into the mixer. Add cold eggs and begin to mix on low speed. Immediately cut the sponge into a few pieces and add to the mixture over 1 minute. Increase speed to medium and mix for 2 minutes. Add butter and mix for another 7-10 minutes. Round up the dough and rest on a flour-dusted table for 15 minutes.
3. Roll out dough into a 1-cm thick sheet, measuring 30cm by 50cm (I did not measure). Brush melted butter over the dough and sprinkle with raisins and almond flakes. Premix the brown sugar and cinnamon powder and sprinkle evenly over the raisin and almond flakes.
4. Roll the dough down lengthwise like a swiss roll and apply water on the seam. Brush melted butter all over the dough. Cut into 12 pieces and place into a well greased baking tin. Prove dough for 1 hour in a warm place till the dough doubles in size. Brush the surface of the rolls with beaten egg and sprinkle with almond flakes. Bake in a preheated oven at 190C for 25-30 minutes until golden brown.