Poppy seed Cinnamon Rolls

I don't post the bread recipe for a long time, not that I didn't bake any bread but there are the same as before, nothing interesting. But this time, I bake something new (ok, it's not new for anyone, cinnamon bread is simple, haha) but I didn't have any cinnamon bread in my blog so, it's new.

The interesting things in this recipe are the ingredients. The dough is a rich dough with poppy seed, and the filling is special with the almond and rum.
The dough is very easy to knead, so let try it together. You will feel great when you smell the fragrance from the oven, I'm sure.

Poppy seed Cinnamon Rolls

Makes 6

Poppy seed Dough
200g	Bread flour
20g	Light brown sugar
3g	Salt
80g	Milk
3g	Instant yeast
30g	Unsalted butter
1	Egg
8g	Poppy seed
Cinnamon filling
30g	Butter
40g	Light brown sugar
1	Egg yolk
6g	Cinnamon powder
60g	Almond powder
1tsp	Rum
Icing
80g	Icing sugar
1½ to 2 tsp	Milk

Put the flour, poppy seed, sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the egg and milk mixture into the bowl.

Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.
Add the butter and take the dough out of the bowl and knead.

Knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough. Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny.

Or you can also try stretching part of the dough, if it can stretch into a thin sheet without breaking, you've kneaded enough.

Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).

Make the cinnamon filling:

Mix the sugar, almond and cinnamon powder in the bowl.
Beat the butter, egg yolk and rum together, then add the almond mixture, beat to combine.

Place the paper cup into the muffin tin (size 7.5cm).
Roll the dough into 25x25 cm square.
Spread the filling over the dough, then roll into the cylinder.

Cut into 6 pieces and place into the prepared tin.
Let the dough rise until almost double in size.

Preheat the oven to 180°C.
When the dough is ready, put the dough into the oven.
Bake for 10 minutes, or until the dough is golden.
Let the bread cool on the wire rack.

Make the icing:
Sift the icing sugar into the bowl, then mix with milk.
Pour over the bread.

Poppy seed Cinnamon Rolls

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