Directions
- 1Cook 25g bread flour and 125g milk until thick, mixing continuously, then cool to make the tangzhong.
- 2Combine 630g bread flour, 126g milk, 252g egg, 64g caster sugar, 13g salt, 8g instant yeast, and all the tangzhong in a mixer and mix until combined.
- 3Add 190g unsalted butter (soft) in chunks to the mixer and continue mixing until the dough is smooth and elastic.
- 4Cover the dough and proof until doubled in size (1–1.5 hours).
- 5If the dough is too soft to handle, chill it for 30 minutes.
- 6For the filling, mix 90g soft butter, 180g dark muscovado, 180g light brown sugar, and 18g cinnamon.
- 7Roll the dough into a rectangle.
- 8Spread the filling edge to edge on the rolled dough.
- 9Cut the rolled dough into 12 pieces after rolling it up.
- 10Proof the rolls until puffy and touching.
- 11Bake at 170°C fan or 180°C for 25–30 minutes.
- 12For the icing, mix 270g cream cheese, 70g butter, 135g icing sugar, and 3g vanilla until smooth.
- 13Spread the icing on the warm cinnamon rolls.
Ingredients
- 25 g bread flour
- 125 g milk
- 630 g bread flour
- 126 g milk
- 252 g egg
- 190 g unsalted butter (soft)
- 64 g caster sugar
- 13 g salt
- 8 g instant yeast
- tangzhong
- 90 g butter (soft)
- 180 g dark muscovado
- 180 g light brown sugar
- 18 g cinnamon
- 270 g cream cheese
- 70 g butter
- 135 g icing sugar
- 3 g vanilla
Equipment
mixer
Tips
- Chill dough for 30 minutes if too soft to handle after proofing.
- Ensure all icing ingredients are at room temperature.
- Spread icing on warm rolls.
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