65°C TangZhong Cinnamon Roll

Strangely... almost every respectable blog is having a cinnamon bun recently or am I seeing mirages due to my overaching wants?

I was reluctant to make this as J does not like cinnamon... and I usually end up gorging myself the whole lot which ain't too good for the growing waist line! Also, the last round of shaping gave me some grief!

But it's only so long I can resist. Last weekend, I put on my apron and slogged to feed my appetite.

I used the tangzhong bun recipe as a base - double the sugar content to 50g. The speckles on the bun surface is wholemeal flour. I replaced some bread flour with wholemeal flour to increase the fibre content. My last attempt to lie to myself that it is good for me!!!

Of course, it can't be health food... but it feeds my soul. I was a happy soul as the heady cinnamon aroma engulfed my kitchen. To add to the sin, I drizzled the bun with some icing which makes this an absolutely fabulously sweet treat. This is a treat that I deserved nothing more than once in a blue moon!

----------------------------------

65°C TangZhong Cinnamon Bun

Recipe for the tangzhong and main dough is here. I doubled the sugar quantity.
Or use any of your sweet bread recipe or this from Art of Eating.

As for the cinnamon filling, instead of mixing my own, I took the easy way by using the cinnamon sugar. I got this from Cold Storage, from the section where they carry these bottled berbs and spices.