Ingredients

• High-gluten flour (250 - 300 g)

• Yeast (3 - 4 g)

• Milk (120 - 130 ml)

• Egg (1)

• Butter (30 - 40 g)

• Cinnamon powder (10 - 15 g)

• White sugar (30 - 40 g, for filling)

• Brown sugar (30 - 40 g, for filling)

• Salt (2 - 3 g)

• Honey (appropriate amount, for spreading on the surface)

• Powdered sugar (appropriate amount, for decorating the surface)

• Black tea powder barbecue seasoning（3g）

Instructions

1. Put high-gluten flour, yeast, sugar and salt into a container and mix well.

2. Beat the eggs, add milk, mix well and pour into the flour mixture.

3. Start kneading the dough. After the dough is initially formed, add softened butter and continue kneading until the dough becomes smooth and elastic (about 15-20 minutes).

4. Put the kneaded dough into a container, cover with plastic wrap, and place it in a warm place to ferment until it doubles in size (about 1-1.5 hours).

5. Mix white sugar, brown sugar and cinnamon powder evenly to make cinnamon sugar.

6. Take out the fermented dough, put it on a floured chopping board, and roll it into a rectangular dough sheet about 0.3-0.5 cm thick.

7. Brush a layer of softened butter evenly on the dough sheet, then sprinkle cinnamon sugar on it and cover the entire dough sheet.

8. Starting from one end of the dough, slowly roll up the dough into a long strip, then cut the strip into even small sections (about 3-5 cm each) with a knife.

9. Put the cut cinnamon roll sections on a baking tray, leaving a certain distance between each, cover with plastic wrap, and let them ferment for a second time (about 30-40 minutes).

10. Preheat the oven to 180-200°C. After fermentation, brush a layer of honey on the surface of the cinnamon rolls.

11. Put the baking tray in the oven and bake for 15-20 minutes until the surface of the cinnamon rolls is golden.

12. Take out the baked cinnamon rolls, cool them slightly, and sift a layer of powdered sugar and Black tea powder on the surface barbecue seasoning