Sprinkle the yeast into room temperature water and let it proof.
Thoroughly knead all of the ○ ingredients aside from the unsalted butter. Once the mixture is smooth, add in the butter and thoroughly knead some more to make the bread dough.
Place in a warm spot (such as in the lukewarm water in direct sunlight), and let sit for about 50 minutes to rise the first time so it is double in size.
Divide into two equal portions and roll up. Place on a canvas cloth and cover with a wet cloth. Let rest for 20 minutes.
Roll each piece to 20 x 25 cm.
Coat the entire surface with the melted butter. Spread the cinnamon and granulated sugar mixed together evenly on the top.
Roll it up from the bottom, and tightly close the seam.
Place the overlap face downwards, and cut into 5 trapezoidal shapes. Cut off both ends.
Face the shorter side upwards, and press down on it with chopsticks coated in flour, etc.
Place on a pan and let rise for 20 minutes.
Once it has plumped up, brush with whisked egg (unlisted) and top with nib sugar.
Bake at 180°C in the oven for about 12 minutes, and it is done.
Story Behind this Recipe
I was asked to make cinnamon rolls shown in the pamphlet so they could be served at a movie screening, but I wasn't satsified with the original dough... I tried various things, and finally settled on this combination while leaving the original image intact.
If you use milk with a high ratio of sugar, the dough will just become heavy. I lightened it up a bit with skim milk. It's a waste to throw away the cut edges, so wrap in them aluminum foil and bake them.