PANDAN CINNAMON BREAD ROLLS

First time, baking cinnamon rolls with pandan flavour. Not a bad idea to try, after all pandan flavour can blend with cinnamon too.
These buns are soft, moist and very aromatic.  The pandan flavour is not strong, can add more for stronger aroma.

Recipe adapted from my selected Cookbook for Cookbook Countdown Event#4 - Ricky Ng's book 'In Love with Pandan [modified]

Ingredients A

350 gm bread flour
1/2 tsp salt
50-70 gm castor sugar
2 tsp instant yeast
2 eggs lightly beaten + 100 ml milk
1/2 tsp pandan paste [I should have used 1 tsp of store bought pandan paste]
80 gm butter
Ingredients B [mix well]
2 tsp ground cinnamon powder
70 gm brown sugar
50 gm raisins
60 gm ground almond [I omit]
Ingredients C
2 tbsp melted butter

1. Knead ingredients A [except butter] until soft and smooth.  Add in butter and continue to knead until soft and elastic.  Shape into a ball, cover to rest for 30-40 minutes or double in size.
2. Punch down, roll dough into a big rectangle [or you can divide into 2 portions].  Brush some melted butter over dough, sprinkle over ingredients B [keep some for topping].
3. Roll into a log [Swiss roll], seal the edges well.  Cut into equal portions and size.  Arrange dough rolls with the swirls facing up on a loaf pan or round pan, let it proof for about 30-40 minutes [or double in size].
4. Apply egg glaze and sprinkle remaining ingredients B.
5. Bake in preheated oven at 190 degrees for 20 minutes. 
6. Remove and brush some melted over rolls.  Serve.
   
   
   
   
   

I'm linking this post with Cookbook Countdown hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray