CINNAMON ROLLS

Ingredients:

4 (450 g)	cups	MAGNOLIA ALL PURPOSE FLOUR
1 (15.32 g)	tbsp	EMPEROR’S BEST INSTANT YEAST
3/4 (127.5 g)	cup	sugar
1/2 (7.65 g)	tbsp	iodized fine salt
2 (100 g)	pc	MAGNOLIA BROWN EGGS
1/2 (102 g)	cup	MAGNOLIA FULL CREAM MILK
6 (90 g)	tbsp	cold water (3°C)
1/4 (61.5 g)	cup	MAGNOLIA GOLD BUTTER UNSALTED

1/2 (113 g)	cup	MAGNOLIA GOLD BUTTER UNSALTED
2 (25 g)	tbsp	powdered sugar
1/2 (113 g)	cup	MAGNOLIA CREAM CHEESE

Procedure:

Grease and line with baking or wax paper a 12x16 inch rectangular pan. Set aside.
In a bowl, combine flour, yeast, sugar and salt. Blend well then add eggs, milk and water. Mix well until dough is formed.
Add butter then continue kneading for about 30 to 45 minutes until dough becomes smooth. Form dough into a ball. Cover with plastic, and then rest for 30 minutes.
Grease hands with a little oil before handling dough. Flatten dough with a rolling pin into a 12x24 inch rectangular shape. Spread cinnamon filling. Roll like a log and seal edges. Cut into 32 pieces and arrange on pan.
Proof for 1 hour or until double in size. Bake in a preheated convection oven set at 180°C for 12 minutes. From the oven, brush top with butter cream icing.
To make cinnamon filling, mix all ingredients together in a bowl.
To make buttercream topping, use a mixer with paddle attachment. Cream butter, sugar, and cream cheese until light and fluffy.

Makes 32 pieces

Tip/s:

Use an oven thermometer to calibrate the actual temperature of the oven.
Use a digital thermometer to check the actual dough temperature. The desired dough temperature is between 25°C to 30°C.

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