Cinnamon Rolls
Directions
- 1First, make the Tangzhong paste by combining 1/3 cup milk, 1/2 cup hot tap water, and 1/3 cup bread flour in a pot. Cook until it forms a paste.
- 2In a large mixing bowl, combine the prepared Tangzhong paste, 2/3 cup warm whole milk, 1/2 cup sugar, 3 tablespoons melted butter, 1 egg, and 3 teaspoons instant yeast.
- 3Whisk the wet ingredients until well combined.
- 4Add 1 teaspoon salt and 3 2/3 cups bread flour to the wet mixture.
- 5Mix the ingredients using a stand mixer until a dough forms.
- 6Knead the dough until it's smooth and elastic, then place it in a greased bowl to proof.
- 7Roll out the dough into a large rectangular shape using a rolling pin.
- 8Spread 8 tablespoons of softened butter evenly over the rolled-out dough.
- 9Sprinkle 1 cup of packed light brown sugar and 2 tablespoons of cinnamon over the butter.
- 10Tightly roll the dough from one end to the other.
- 11Cut the rolled dough into individual cinnamon rolls.
- 12Place the cut cinnamon rolls on a sheet tray lined with parchment paper.
- 13Pour 1/2 cup of heavy whipping cream over the rolls before baking.
- 14Bake the rolls at 375 degrees Fahrenheit (190 degrees Celsius) for 18-20 minutes.
- 15Once baked and slightly cooled, slather the rolls with cream cheese frosting.
Ingredients
- 0.33 cup milk
- 0.5 cup hot tap water
- 0.33 cup bread flour
- 3 teaspoon instant yeast
- 0.67 cup whole milk warmed to 100 degrees F
- 0.5 cup sugar
- 3 tablespoon butter melted
- 1 egg
- 1 teaspoon salt
- 3.67 cup bread flour
- 0.5 cup heavy whipping cream
- 1 cup light brown sugar packed
- 2 tablespoon cinnamon
- 8 tablespoon butter softened
- 0.33 cup salted butter softened
- 6 tablespoon cream cheese softened
- 2 cup powdered sugar
- 0.5 tablespoon vanilla
Equipment
potspatulamixing bowlwhiskstand mixerrolling pinbaking sheetknifespoonspatula
Tips
- For a chewier bread, use the Tangzhong method, a Japanese technique used in making milk bread.
- Baking the rolls on a sheet tray instead of in a pan results in a soft, gooey texture on the inside with a slight bite on the outside.
- Pouring heavy cream on top of the rolls before baking helps caramelize the bottom of the rolls for a nice texture.
- For gooier rolls, bake for 18 minutes. For slightly firmer rolls, bake for 20 minutes at 375 degrees F (190 degrees C).
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