Almond and Cinnamon Rolls

1. Prepare all the materials and soften the butter.

2. Put all the flour ingredients, except butter, into the bread maker to knead the dough.

3. Add butter and knead to form a thin film. Roll it round for basic fermentation, ferment to twice the size.

4. Mix the filling materials together.

5. Roll the dough into 30 * 23 cm pieces, apply the filling, roll it up, and tighten the seal.

6. Cut into 9 parts. Place in a 9-inch baking tray for 2 rounds of fermentation.

7. Ferment until 8 minutes full, brush the surface with egg mixture, sprinkle a layer of almond slices, lower layer of oven, 170 degrees, about 25 minutes, color and cover with tin foil.

8. Remove the mold from the furnace and let it cool.