Cinnamon Rolls

150 mins
Serves 12
facebook.com

Directions

  1. 1Cook 25g bread flour and 125g milk until thick, mixing continuously, then cool to make the tangzhong.
  2. 2Cook 25g bread flour and 125g milk until thick, mixing continuously, then cool to make the tangzhong.
  3. 3Cook 25g bread flour and 125g milk until thick, mixing continuously, then cool to make the tangzhong.
  4. 4Combine 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.
  5. 5Combine 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.
  6. 6Combine 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.
  7. 7Add 190g unsalted butter (soft) in chunks to the mixer and continue mixing until the dough is smooth and elastic.
  8. 8Add 190g unsalted butter (soft) in chunks to the mixer and continue mixing until the dough is smooth and elastic.
  9. 9Add 190g unsalted butter (soft) in chunks to the mixer and continue mixing until the dough is smooth and elastic.
  10. 10Cover the dough and proof until doubled in size (1–1.5 hours).
  11. 11Cover the dough and proof until doubled in size (1–1.5 hours).
  12. 12Cover the dough and proof until doubled in size (1–1.5 hours).
  13. 13If the dough is too soft to handle, chill it for 30 minutes.
  14. 14If the dough is too soft to handle, chill it for 30 minutes.
  15. 15If the dough is too soft to handle, chill it for 30 minutes.
  16. 16For the filling, mix 90g soft butter, 180g dark muscovado, 180g light brown sugar, and 18g cinnamon.
  17. 17For the filling, mix 90g soft butter, 180g dark muscovado, 180g light brown sugar, and 18g cinnamon.
  18. 18For the filling, mix 90g soft butter, 180g dark muscovado, 180g light brown sugar, and 18g cinnamon.
  19. 19Roll the dough into a rectangle.
  20. 20Roll the dough into a rectangle.
  21. 21Roll the dough into a rectangle.
  22. 22Spread the filling edge to edge on the rolled dough.
  23. 23Spread the filling edge to edge on the rolled dough.
  24. 24Spread the filling edge to edge on the rolled dough.
  25. 25Cut the rolled dough into 12 pieces after rolling it up.
  26. 26Cut the rolled dough into 12 pieces after rolling it up.
  27. 27Cut the rolled dough into 12 pieces after rolling it up.
  28. 28Proof the rolls until puffy and touching.
  29. 29Proof the rolls until puffy and touching.
  30. 30Proof the rolls until puffy and touching.
  31. 31Bake at 170°C fan or 180°C for 25–30 minutes.
  32. 32Bake at 170°C fan or 180°C for 25–30 minutes.
  33. 33Bake at 170°C fan or 180°C for 25–30 minutes.
  34. 34For the icing, mix 270g cream cheese, 70g butter, 135g icing sugar, and 3g vanilla until smooth.
  35. 35For the icing, mix 270g cream cheese, 70g butter, 135g icing sugar, and 3g vanilla until smooth.
  36. 36For the icing, mix 270g cream cheese, 70g butter, 135g icing sugar, and 3g vanilla until smooth.
  37. 37Spread the icing on the warm cinnamon rolls.
  38. 38Spread the icing on the warm cinnamon rolls.
  39. 39Spread the icing on the warm cinnamon rolls.

Ingredients

  • 25 g bread flour
  • 25 g bread flour
  • 25 g bread flour
  • 125 g milk
  • 125 g milk
  • 125 g milk
  • 630 g bread flour
  • 630 g bread flour
  • 630 g bread flour
  • 126 g milk
  • 126 g milk
  • 126 g milk
  • 252 g egg
  • 252 g egg
  • 252 g egg
  • 190 g unsalted butter (soft)
  • 190 g unsalted butter (soft)
  • 190 g unsalted butter (soft)
  • 64 g caster sugar
  • 64 g caster sugar
  • 64 g caster sugar
  • 13 g salt
  • 13 g salt
  • 13 g salt
  • 8 g instant yeast
  • 8 g instant yeast
  • 8 g instant yeast
  • tangzhong
  • tangzhong
  • tangzhong
  • 90 g butter (soft)
  • 90 g butter (soft)
  • 90 g butter (soft)
  • 180 g dark muscovado
  • 180 g dark muscovado
  • 180 g dark muscovado
  • 180 g light brown sugar
  • 180 g light brown sugar
  • 180 g light brown sugar
  • 18 g cinnamon
  • 18 g cinnamon
  • 18 g cinnamon
  • 270 g cream cheese
  • 270 g cream cheese
  • 270 g cream cheese
  • 70 g butter
  • 70 g butter
  • 70 g butter
  • 135 g icing sugar
  • 135 g icing sugar
  • 135 g icing sugar
  • 3 g vanilla
  • 3 g vanilla
  • 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.