Tangzhong Dough Cinnamon Rolls

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 1 John 2:23-25

[23] No one who denies the Son has the Father. Whoever confesses the Son has the Father also. [24] Let what you heard from the beginning abide in you. If what you heard from the beginning abides in you, then you too will abide in the Son and in the Father. [25] And this is the promise that he made to us—eternal life.

These are so pillow soft!

Best cinnamon rolls ever!!

Step 1

Tangzhong 

1/2 c full fat milk

3 T AP flour

Stir 

Heat in small saucepan over medium heat

Stir constantly until you have a thick paste

Takes 1-2 minutes 

Remove paste to bowl to cool completely 

Step 2

Make dough

1/3 c melted and cooled butter

2/3 c warm full fat milk 100 degrees

1/2 c sugar

2-1/2 t instant yeast 

2 room temp large eggs

3-3/4 c aerated AP flour

1 t fine kosher salt

Add butter, milk and sugar to stand Mixer bowl

Stir and add yeast

Let sit 10 minutes to activate yeast

Add eggs and tangzhong 

Using paddle to mix 

Start adding flour and salt 1/3 at a time on medium

Just mix until mixed in

Let sit 4 minutes 

Remove paddle and add dough hook

Knead on medium for 4 minutes 

Check dough

It should only stick to hands a little

Add 1/8 c if too sticky

Remove dough to an oiled large bowl

Roll dough into ball

Heat oven to warm setting and turn off

Cover dough and let rise 1-1/2 hours till doubled 

Step 3

Make filling

3/4 c packed brown sugar 

1-1/2 T cinnamon 

2/3 c room temp butter

1 t vanilla 

Mash together to make filling

Set aside

Note *

Set aside 1/4 c room temp heavy cream to drizzle over rolls before baking

Roll risen dough out to a 20x15 rectangle 

Spread filling over all surface

Using a pizza cutter cut 12 strips

Roll slightly tight into cinnamon roll shape

Tuck end under so rolls hold shape

Place on a sprayed with non stick rimmed baking sheet 1 inch apart 

Cover and set back in warm oven to ride around 30 minutes 

They will be huge

Step 4

Bake 

Preheat oven to 350 degrees

Now drizzle heavy cream over rolls

Bake 20 minutes 

Internal done temp is 190 

Do not over bake

Cool 15 minutes 

Step 5

Frosting

Cream cheese frosting

1 T room temp butter

1/4 c spreadable cream cheese

1 t vanilla

1/8 c heavy cream 

1 c powdered sugar, add a little more if too thin

Mix with a fork until no lumps

Use 1 t of frosting to each cooled roll