| 1 |
Combine all the dry ingredient in a glass mixing bowl except 3/4 cup wheat protein isolate 5000. |
| 2 |
Then put the wet ingredients in an electric mixing bowl. |
| 3 |
With the paddle, mix the wet for about 1 minute on low then add the dry mixing till well combined. |
| 4 |
Change the paddle for the dough hook and knead with the hook for 8 to 10 min adding the 3/4 cup wheat
protein isolate 5000 as needed to make a rollable dough. |
| 5 |
Then turned the dough onto a dusted countertop and roll out to a 10 x 12 rectangle. |
| 6 |
With a basting brush coat the dough with cinnamon filling to 1/2 inch from edge. |
| 7 |
Roll into a log sealing seam and ends. |
| 8 |
Cut log into 12 pieces and place in a greased 9 x 13 baking dish. |
| 9 |
Cover and let rise for 1 to 2 hours in a warm draft free place till rolls double in size. |
| 10 |
Preheat oven to 375 degrees. |
| 11 |
Bake 20 to 25 mins or until golden sticky brown. |
| 12 |
Let cool for 5 to 10 min and baste with cinnamon topping. |
