Homemade Cinnamon Raisin Mini Buns Recipe

Cinnamon powder is made from the dried bark and branches of cinnamon or cassia tree, providing a gentle, sweet aroma that makes it a widely loved spice often used in breads.,eggs pastries and other bakery products.

Originally, I intended to make cinnamon rolls and recalled this mold that had been unused for months. Well, let's use this bread mold to debut by making little cinnamon bread instead; the taste remains just as delightful.

　　Ingredients Main ingredients: 250 grams of Golden Wheat Flour, 140 grams of milk,milk 140 grams,eggs liquid, 35 grams of fine sugar, 40 grams of egg liquid, 3 grams of salt, 3 grams of yeast, 25 grams of butter,butter 80 grams of raisins,raisins(filling), 50 grams of sugar (for filling), 5 grams of cinnamon powder (for filling), 10 grams of melted butter (for filling), wine 35 grams of fine sugar,(for filling) and an appropriate amount of egg wash for brushing.

Steps

Soak the raisins in red wine or rum for 30 minutes, then drain them and set aside (I used red wine). Mix the cinnamon powder with the sugar for the filling. Melt the butter into a liquid state.

Except for the butter, place all other main ingredients in the bread machine mixing bowl and start the machine to knead until the dough is smooth and elastic, with a rough membrane.

Add the butter again, restart the machine, and continue kneading until the dough can form large thin films (stretchable stage).

Round the dough into balls and cover it with cling film for basic fermentation.

Once the dough has risen to 2.5 times its original size, poke a hole in it with your fingers coated in flour; if the hole does not collapse, the fermentation is complete.

Remove the dough, gently press out any air bubbles, and divide into 8 equal parts, then round each piece and cover them with cling film for a 15-minute rest.

Take one of the rested pieces, roll it into an oval shape.

Flip over, pressing down on the bottom edge to make it thinner. Brush a layer of melted butter along the surface (leave the seam unbrushed), and sprinkle with the mixed cinnamon sugar mixture.

Place the wine-soaked raisins on top.

Roll up from top to bottom, sealing the end properly.

Repeat this process for all pieces, place them in the mold, and let them rise again in a warm, humid environment.

Once risen, brush a thin layer of egg wash over the surface.

Preheat the oven to 180 degrees Celsius about twelve minutes before baking. Place the prepared mold on the middle shelf, bake at 180 degrees for 16 minutes.After baking, remove from the mold immediately and allow it to cool down. Tips

Different brands of flour have varying absorption properties;

humidity also affects flour's absorption in winter versus summer;

hand mixing versus machine mixing can also affect absorption. Do not pour all liquid ingredients at once; keep some back for later adjustments based on the dough's consistency.Each oven is unique, so adjust baking time and temperature according to your specific oven. wine, the absorbency of flour varies seasonally;hand-kneaded dough differs from machine-kneaded dough in its absorbency; therefore, do not add all the liquid at once when kneading. Reserve a small portion and add it gradually based on the dough's consistency.

2. Every oven has its own characteristics; adjust baking time and temperature according to your specific oven.