シナモンロール｜cook kafemaruさんのレシピ書き起こし

Add the beaten egg to the water and mix.
Put (A) in a bowl and mix well.
Make a small hollow in the center and add yeast.
Add water and mix gently.
When the dough comes together, take it out on a table.

Knead for about 10 minutes while repeating 1 to stretch and put together.
When the dough stops sticking to your hands, add butter and knead for another 5 minutes.
When the dough becomes thin, pull it downwards to make the surface taut and round it.
Place in a bowl and cover with a wet cloth or plastic wrap.
Place in a warm place for primary fermentation until it has doubled in size.

Knead butter, add sugar and cinnamon, mix.

When 2 swells to about twice its size, push it with your hand to release the air.
Re-roll the dough so that the surface is stretched.
Place in a bowl, cover with a wet cloth, and bench for 15 minutes.

Using a rolling pin, roll out the dough into a rectangle while removing the air.
Spread 3 in the middle and fold it in three.
Pinch the seams firmly with your fingers.
Wrap in plastic wrap and chill in the freezer for 30 minutes.
Spread it out on a floured surface, roll it out with a rolling pin, and chill it again in the freezer for 20 minutes.
Fold the dough in half, roll out to 25cm x 12cm, and cut 6 lengthwise.
Twist the dough while pulling lightly on both ends to form a round shape.
At the end of the roll, pinch the dough together so that it forms the bottom.

Place on a baking sheet and lightly cover with plastic wrap.
Set the oven's proofing function to 30°C (or in a warm place) for a second rise of about 30 minutes until doubled in size.

Brush 6 with beaten egg.
Bake in an oven preheated to 190°C for 10 minutes.
When it's baked, cool it on a wire rack.