Perfectly Pillowy Cinnamon Rolls
These cinnamon rolls are fluffy and soft, with a classic cinnamon flavor and rich vanilla icing. Enjoy them hot from the oven or store them for later - they remain delicious and moist.
Ingredients
Instructions
To make the tangzhong: Combine both the ingredients in a small saucepan, and whisk until no lumps remain.
Place the saucepan over medium heat and cook the mixture, stirring regularly, until thickened, paste-like. This should take 1 to 3 minutes.
Remove from the heat and transfer to a large mixing bowl.
To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the cold milk, then the flour and remaining dough ingredients to the mixing bowl in the order listed; the heat from the tangzhong will help to warm them.
Mix — by hand, on low speed of a stand mixer using the dough hook attachment, or in a bread machine — to bring the dough together. Knead the dough until smooth; elastic, that cycle will take 15 minutes by hand, 10 to 12 minutes on medium-low speed of a mixer, or the length of the dough cycle in a bread machine.
Shape the dough into a ball, place it in a bowl, and cover the bowl with plastic wrap or a reusable cover.
Let the dough rise until puffy but not necessarily doubled in bulk, about 60 to 90 minutes.
To make the filling: While the dough is rising, put the melted butter into a medium bowl and add the remaining ingredients, stirring until the mixture is the texture of damp sand. Set aside.
Lightly grease a baking sheet, or line it with parchment paper.
To assemble the cinnamon rolls: Transfer the dough to a lightly greased work surface and press it into a 10” x 12” rectangle.
Sprinkle the filling over the dough, covering all but a 1/2” strip along one long side.
Starting with the filling-covered long side, roll the dough into a log.
Score the dough lightly into eight equal 1 1/2” to 2” pieces, slice and place them on the prepared baking sheet, spacing them so there’s at least 2” between them.
Cover the cinnamon rolls with lightly greased plastic wrap or a reusable cover, and let them rise for 30 to 60 minutes.
About 20 minutes before you’re ready to bake, position a rack in the top third of the oven. Preheat the oven to 375°F.
Bake the cinnamon rolls for 14 to 18 minutes until they’re a light golden brown and a digital thermometer inserted into the center of one roll reads 190°F.
Remove the cinnamon rolls from the oven, place them on a rack, and brush hot cinnamon rolls with 1 1/2 tablespoons (21g) of the melted butter.
To make the icing: Combine the remaining 1 1/2 tablespoons (21g) melted butter and the icing ingredients in a medium bowl, mixing with a spatula until smooth. Drizzle or spread over the warm rolls.
Ice the cinnamon rolls and serve immediately, or store them to ice just before serving.
Recipe from Cookbook Hub - www.cookbookhub.org