Cinnamon Rolls

Ingredients

Tangzhong

• 1/2 cups water
• 3 tablespoons bread flour

Dough

• 2/3 cup milk, cold (or 75 g evaporated milk and 75 g water)
• 2 1/2 cup bread flour
• 1 teaspoon salt
• 2 tablespoon granulated sugar
• 2 teaspoon yeast
• 4 tablespoon butter

Filling

• 1 tablespoon melted butter
• 1/2 cup light brown sugar
• 2 tablespoon bread flour
• 4 teaspoon (10 g) ground cinnamon
• a pinch of salt

Cream Cheese Frosting

• 3 ounces (84 g) cream cheese, softened
• 1.5 tablespoons butter, softened
• 45 g powdered sugar

Instructions

1. To make the tangzhong: combine ingredients and saucepan until homogenized and heat, stirring regularly until 185 degreed F
2. Remove tangzhong from heat and transfer to mixing bowl
3. To make the dough: combine dough ingredients + tangzhong and mix in stand mixer or bread machine dough cycle until smooth.
4. Shape dough into ball, cover, let rise until puffy but not doubled (60-90 min)
5. Combine filling ingredients together and set aside. Assemble tray with parchment
6. On lightly greased surface, roll out dough to 10”x12” rectangle that is 1/2” thick
7. Sprinkle filling over dough but leave a 1/2” border only on the top
8. Roll tightly from the opposite side (bottom) to form a log. Then score and cut with floss or knife to desired size
9. Place rolls on tray and let proof for 30-60 minutes. When time, preheat oven to 375 degrees F
10. Bake cinnamon rolls 14-18 minutes or until internal temperature reaches 190 degrees F.
11. Make the frosting: beat ingredients together until smooth and fluffy
12. Remove rolls from oven and brush with melted butter. Let cool for 10 minutes then add icing

Notes

Tips

• Underbaking the cinnamon rolls yields softer and cinnamon rolls, while overbaking yields firmer rolls
• Easily made in the bread machine

Substitutions

For the tangzhong, water can be used instead of milk

Adaptation

Revision History