Apple and cinnamon scrolls (tangzhong method)

Image 1: Apple and cinnamon scrolls (front) with Cheese buns (Back)

Food synopsis: Tangzhong style bread, rolled with cinnamon sugar and diced apple pieces.

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Recipe

Can hardly remember but would have included:

Ingredients
1 portion of tangzhong-style bread dough
cinnamon sugar
diced apple, like canned apple pieces

Method
1. After the 1st proving of the dough, roll out dough onto a floured surface to a rectangular shape and ~1cm thick.
2. Sprinkle entire surface of the dough with cinnamon sugar. Can leave ~ 1 cm or more on each edge free of cinnamon sugar.
3. Sprinkle apple pieces on top of sugar
4. Roll the dough from the bottom to the top. and seal by squeezing the log tightly and pressing down along the joining edges

5. Cut log into equally wide pieces approx 3.5 - 4 cm. Arrange on a paper-lined tin, exposing the scrolled nature of the bread. Leave 2 - 3 cm between each to allow the dough to prove/expand before baking.
6. Set aside for ~1hr, depending on temp in the house to prove. The scrolls should have doubled in size before being ready to be baked.
7. Bake at 180C for 25 - 30 min or until browned on the surface.
8. When out the oven, immediately glaze with a light sugar syrup for a nice sheen on top surface.