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Dough recipe (can make 9-12 pieces): 300g high-gluten flour, 100g low-gluten flour, 30g sugar, 40g whole egg liquid, 160g ice milk 4g dry yeast (or 12g fresh yeast) 55g ice water 30g butter 5g salt Cinnamon cheese filling: 180g cream cheese (sugar-free, softened) 30g brown sugar 6g cinnamon powder General steps for cinnamon rolls: 1. Knead all the dough ingredients (except butter and salt) into a ball, add butter and salt and knead until the dough is smooth 2. Cover with film and relax at room temperature for 40 minutes 3. Roll it out into a large square (mine is about 45x45cm), evenly spread cheese and brown sugar cinnamon powder 4. Roll it into a roll and cut it into 9-12 pieces 5. Put it in a baking tray. If you don't use a non-stick baking tray like me, apply a thin layer of softened butter, otherwise it will be difficult to demold 6. Ferment at 33 degrees for 30 minutes or until it is 1.5 times larger 7. Brush the surface with whole egg liquid 8. Bake in the middle and lower layer of the oven at 180 degrees for 20 minutes.