Almond Cinnamon Roll

Prepare all the ingredients and soften the butter.

Put all the flour ingredients into the bread machine to knead the dough, except for the butter.

After adding the butter, knead until a film forms, shape into a ball for the basic fermentation, and ferment until it doubles in size.

The filling ingredients can be mixed together.

Roll the dough into a 30*23 cm sheet, spread the filling on it, roll it up, and seal the edges tightly.

Cut into 9 portions. Place in a 9-inch baking pan for the second fermentation.

Ferment until 80% full, brush the surface with egg wash, sprinkle a layer of almond slices, bake on the lower rack of the oven at 170°C for about 25 minutes, cover with aluminum foil if browning is needed.

Remove from the mold and let it cool once it's fresh out of the oven.