CINNAMON ROLLS

hahaha...1st time made this! The shape turned out abit wierd.... but nice & soft!I followed the recipe from Agnes Chang (Baking Made Easy).After cutting into 3cm (recipe stated 4cm) ,it is better to put them 1cm apart(instead of putting them together stated on the recipe), if not after prove till double in bulk,it will become more higher & no place for it to prove.The top part i think should brush some butter before putting in the oven.If not it will turned out like mine... dry & ugly...kekekekee :D

• 300g high protein flour
• 1/2 tsp salt
• 50g castor sugar
• 1tsp instant yeast
• 2 eggs, lightly beaten
• 60-75ml milk
• 60g soft butter

Filling

• 60g soft butter
• 50g soft brown sugar, mixed with 2 tsp cinnamon powder
• 50g ground almond

1. In a mixing bowl, mix dry ingredients, add eggs, milk & knead to form a soft & pliable dough. Add butter & continue to knead till smooth & elastic. Cover & prove till double in bulk(around 2 hrs).
2. Knead again till smooth.Rest for 15 mins.
3. Roll into a 36cm square, spread soft butter on the dough, leaving 2 cm border all around empty. Sprinkle cinnamon mixture & ground almond on top of the buttered area & roll up like a swiss roll.
4. Cut the roll into 3cm thick & put them 1 cm apart(cut side up, 9 pieces in 3 rows) on a greased 8" square tin.
5. Cover & prove till double in bulk (about 30 mins).
6. Bake for 15-20 mins.