Ingredients for the Cinnamon Rolls
- ⅔ cup of cold whole milk
- 2 ½ cups of King Arthur unbleached bread flour
- 2 tablespoons of granulated sugar
- 1 teaspoon of salt
- 2 teaspoons of instant yeast
- 4 tablespoons of softened unsalted butter
- ½ cup of whole milk
- 3 tablespoons of King Arthur unbleached bread flour
- ½ cup of packed light brown sugar
- 1 tablespoon of melted butter
- 2 tablespoons of King Arthur unbleached bread flour
- 3 or 4 teaspoons of cinnamon
- A pinch of salt
- 3 tablespoons of melted butter
- ½ teaspoon vanilla extract
- 1 ½ cups of sifted powdered sugar
- 1 or 2 tablespoons of milk, cream, or buttermilk (enough to reach desired consistency)
- A pinch of salt
Steps to Make the Cinamon Rolls
Combine the ingredients in a small-sized saucepan and whisk until smooth. Put the saucepan over medium heat and continue to cook while stirring regularly until thick and paste-like consistency. About 1 to 3 minutes. Remove from heat and transfer to a large mixing bowl or mixer.
Add the ingredients to your mixing bowl, allowing the heat from the tangzhong to heat the milk. Mix by hand or at a low speed on your stand mixer, using the dough hook attachment. Knead the dough until it’s smooth and elastic (about 15 minutes by hand or 10 minutes on medium speed). Shape the dough into a ball and place it in a bowl covered with plastic wrap. Allow it to rise until puffy about 60 to 90 minutes in a warm area.
Add melted butter to a bowl and add the other ingredients while stirring until the texture is like wet sand. Grease a baking sheet and set it aside.
Combine the butter and icing ingredients and mix until smooth. Use your choice of milk, cream, or buttermilk to get your desired consistency. Ice the cinnamon rolls before you serve.
Assembling the Rolls
Add the dough for the cinnamon rolls to a greased work surface and press it to shape it into a 10×12-inch rectangle and ½-inch thick. Sprinkle the filling over the dough while leaving a ½-inch strip on one long side.
Take the filling-covered long side and roll the dough into the shape of a log.
Carefully cut the dough into equal 1 ½-inch pieces using a bench knife. Place the rolls on the prepared baking sheet and space them 2-inches apart. Cover the rolls with plastic wrap for 30 to 60 minutes.
Preheat the oven to 375 degrees and bake for 14 to 18 minutes.
Allow the cinnamon rolls to cool for 10-15 minutes once finished baking before adding icing.