“The aroma of 肉桂 (ròu guì) (cinnamon) and brown sugar spreads out
combined with the crunch of walnut kernels,
taking a bite is incredibly satisfying.”
01 —
Ingredients List
Dough Ingredients
| 高筋面包粉 (gāo jīn miàn bāo fěn) (high-gluten bread flour) | 230g | |
| 低筋蛋糕粉 (dī jīn dàn gāo fěn) (low-gluten cake flour) | 70g | |
| 白砂糖 (bái shā táng) (granulated sugar) | 25g | |
| 盐 (yán) (salt) | 3g | |
| 牛奶 (niú nǎi) (milk) | 75g | |
| 水 (shuǐ) (water) | 115g | |
| 鲜酵母 (xiān jiào mǔ) (fresh yeast) | 12g | or use 4g of active dry yeast |
| 无盐黄油 (wú yán huáng yóu) (unsalted butter) | 40g | softened in advance I usually take it out the night before |
Filling Ingredients
| 无盐黄油 (wú yán huáng yóu) (unsalted butter) | 30g | melted for spreading |
| 肉桂粉 (ròu guì fěn) (cinnamon powder) | 8g | |
| 红糖粉 (hóng táng fěn) (brown sugar) | 40g | finer texture preferred |
| 核桃仁 (hé táo rén) (walnut kernels) | 80g | pre-roasted at 130 degrees for about 10 minutes until fragrant |
02 —
Preparation Steps
1. If the fresh yeast is frozen, you can replace the water with lukewarm water to dissolve it, being careful not to overheat.
2. Add all ingredients except for the butter into a stand mixer. Salt can affect the yeast’s effectiveness, so make a small well to add the salt.
3. Mix for about 5 minutes until the dough comes together and has a serrated edge when stretched, then add the softened butter and continue mixing.
4. Mix for about 5 minutes, adjusting based on your machine. Knead until a thin membrane forms, it doesn’t need to be a full windowpane.
5. Remove the kneaded dough, shape it into a ball; it should be smooth and soft but not sticky. Place it in a bowl, cover with plastic wrap, and let it rise at room temperature.
If it’s cold, you can use a proofing box or oven. Today, the room temperature is about 22 degrees, and it should take a little over an hour to double in size.
6. Once the dough has risen, poke it; if it slightly springs back or doesn’t collapse, it indicates proper fermentation.
7. Remove the dough, degas it, shape it into a ball, cover with plastic wrap, and let it relax for 20-30 minutes. Relaxed dough will not spring back when rolled out.
8. Roll the dough into a rectangle, brush with melted butter, leaving a border unbrushed.
Mix the brown sugar and cinnamon powder evenly, sprinkle it on top, and then add the roasted walnut kernels.
9. Roll it up like a meat roll, starting from the long edge, pressing the bottom edge of the dough to make it thinner for a tighter seal. Make sure to pinch the seam tightly.
10. Place the seam side down, cut evenly into about 8 pieces, and place the cut dough on a baking tray, pressing down to shape it, and sprinkle with almond slices, if available.
11. Place in the oven to proof; if your oven doesn’t have a proofing function, preheat to 40-50 degrees for a few minutes, spray some water in the oven, and let it proof for about 40 minutes until the second rise is complete. Then, take it out and start preheating the oven.
Preheat the oven: 190 degrees for 10 minutes.
12. Once preheated, place the baking tray in the oven at 190 degrees for 20 minutes.
A fragrant batch of cinnamon walnut bread rolls is ready!
Special Reminder:
Adjust the oven temperature according to your own oven; as it bakes, keep an eye on the color. If it gets too dark, cover it with aluminum foil and continue baking.
Make a cup of tea, pair it with fruit, read a book, and enjoy a delightful and happy afternoon tea.
By the way, for bread storage, let it cool and then place it in a freezer bag for freezing. Yes! It should be frozen.
Take it out in advance before eating, let it come to room temperature, or warm it in the oven for a few minutes.
If you like it, remember to follow me. I also look forward to your creations; feel free to leave a message for any questions, and let’s communicate anytime~