Cinnamon Raisin Rolls

Not my first attempt at cinnamon rolls, but wanted to improve on it.

 

Still not the way I wanted it to be. I think i rolled the dough too thin, which resulted in me over-baking it and ending with a drier outsides, although the center if it is still relatively soft.

The sugars did not melt that well either, and there's still some crystals. I used brown sugar; maybe I should just used caster sugar next time.

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Recipe

Water Starter:
1 part bread flour
5 parts water

1. Mix and boil till thick and paste-like. Leave to cool.

Dough Ingredients:
Bread flour 475g
Salt 7g
Yeast 7g
Sugar 90g
Cream 135g
Egg 50g
Unsalted butter 50g

1. Mix the dry ingredients together first, then add in the liquids.
2. Knead the dough and leave to proof for 1-2 hours.

Cinnamon Sugar:
Caster Sugar 1cup
Cinnamon powder 3tbsp
Raisins as desired

1. Roll out the dough on a floured surface.
2. Spread the cinnamon sugar and press into the dough, leaving about an inch untouched on one end.
3. Lightly butter the one inch space and roll the dough tightly starting from the other end.
4. Cut into desired thickness and bake at 180 degrees C for 20-30 minutes.