Second attempt of cinnamon roll :)

Hello there !!

Thank you for all if you who give me advice and suggestions on my first attempt.

And after some research and recipe reading,Im trying my second attempt today.

The recipe is
Bread flour 315g
Water 189g
Sugar47g
Salt 5g
Instant yeast 5g
Butter 8g

Filling
Sugar 60 g
Butter 60 g
Cinnamon powder 6g

1. Mix everything besides butter and knead the dough until pass the window test .
2. Add room temp butter (divided into 5 times)
3. Take hour bulk Fermentation until dough almost rise to double .
4. Rolling the dough into 35 cm* 25cm*2mm
5. Spread the filling on the dough .
6. Rolling and put into freezer 5 mins to chilling
7. Cutting with floss and 1 hour room proofing.
8. Baking 25 mins with 180 c.

I personally happy with the results at least this time is more like a roll hahah .but still understand there have a lot of room that could be improved!. This recipe I use is because my target is a thin and more layer roll , not like “bun” . It is why I’m only use water and butter for hydration . ( please let me know if my direction is wrong haha)

I think my rolling technique still improper so the start and end of roll always have a weird shape. And also the layers still quite thick than my preference. Probably will try more thin next time ! Or it is because I cut every piece of dough too long? I cut like 2.5-3 cm per roll .

And floss really working !!!!!! Thank you very much for let me know it !!