Exploring in Taiwan

CINNAMON SWIRL ROLLS

Ingredients (Makes 12 Rolls)

For the Dough:

3 cups (375g) all-purpose flour

1/4 cup (50g) granulated sugar

2 1/4 tsp (7g) instant yeast

1/2 tsp salt

1/2 cup (120ml) warm milk

1/4 cup (60ml) warm water

1 large egg

1/4 cup (56g) unsalted butter, softened

For the Cinnamon Filling:

1/4 cup (56g) unsalted butter, very soft

1/3 cup (65g) brown sugar

1 1/2 tsp ground cinnamon

For Brushing:

1 egg yolk + 1 tbsp milk (for egg wash)

Instructions

In a large mixing bowl, combine warm milk, warm water, sugar, and yeast. Let it sit for about 5 minutes until foamy. Add egg, softened butter, and salt, then gradually mix in the flour. Knead the dough until smooth and elastic, about 8–10 minutes by hand or 5 minutes in a mixer.

Cover the dough with a damp cloth and let it rise in a warm place for 1 hour, or until doubled in size.

Roll out the dough on a lightly floured surface into a rectangle about 12x9 inches (30x23 cm).

Mix the soft butter, brown sugar, and cinnamon together to form a paste. Spread this filling evenly over the dough.

Roll up the dough tightly from the long edge to form a log. Slice into 12 equal pieces.

Place the rolls swirl-side up on a baking tray lined with parchment paper. Cover and let rise for another 30–40 minutes until puffy.
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Preheat oven to 180°C (350°F). Brush the rolls with egg wash for a shiny golden top.

Bake for 18–22 minutes or until golden brown. Allow to cool slightly before serving.

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