This is a really great dough. It’s got a great texture and you could use it for savory buns, cheesy bread sticks, or sweet rolls. It’s tender, springy, and really easy to work with. I’ve made it several time at this point and it seems very forgiving and has never disappointed.
Ingredients
Tangzhong
- 1/2 c. (113g) milk
- 3 Tbsp (24g) bread flour
Dough
- 2/3 c. (151g) milk, cold
- 2 1/2 c. (300g) bread flour
- 1 tsp salt
- 2 Tbsp granulated sugar
- 2 tsp instant yeast
- 4 Tbsp butter, softened
Filling
- 2 Tbsp melted butter
- 1/3 c. brown sugar
- 2 Tbsp flour
- 4 tsp cinnamon
- pinch of salt
Icing
- 4 oz. softened cream cheese
- 2 tbsp melted butter
- 2 tbsp milk
- 1/2 tsp vanilla
- 1/8 tsp salt
- 1/2 cup powdered sugar
Directions
- Make the tangzhong: Combine the milk and flour in a small saucepan, and whisk until no lumps remain.
- Place the saucepan over medium heat and cook the mixture, stirring regularly, until thickened to a paste-like consistency.
- Remove from the heat and transfer to mixing bowl.
- Make the dough: Add the cold milk to the mixing bowl over hot the tangzhong. Then add the flour and remaining ingredients to the mixing bowl in the order listed.
- Using a stand mixer with a bread hook, run on low just until dough just comes together. Wait 10-15 minutes for the flour to hydrate.
- Run the mixer for about 12 minutes on medium-low (#3 kitchen aid) or until it’s smooth, elastic, and tacky. Stop once or twice and scrap down the sides of the bowl.
- Shape the dough into a ball, place it in a lightly oiled bowl, and cover.
- Let the dough rise until puffy but not necessarily doubled in bulk, about 60 to 90 minutes.
- 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.
- Make the rolls: Transfer the dough to work surface and press it into a 10” x 12” rectangle that’s about 1/2” thick. Take care to push corners out into a real rectangle with pointy corners. Otherwise the end cut rolls will look wonky.
- 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.
- Cut the dough into 8 equal sized pieces with a knife or bench scraper.
- Place the cinnamon rolls onto a parchment lined baking sheet.
- Cover the cinnamon rolls with lightly greased plastic wrap and let them rise for 45 to 75 minutes. They should be puffy and the dough shouldn’t bounce back immediately when gently pressed.
- 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 16 to 20 minutes, until they’re a light golden brown and a digital thermometer inserted into the center of one roll reads above 190°F.
- Remove the cinnamon rolls from the oven, place the pan on a rack, and brush the hot cinnamon rolls with 1 1/2 Tbsp of the melted butter. Let the cinnamon rolls cool for 10 to 15 minutes before icing.
- Make the icing: In a large bowl, whisk together cream cheese, butter, milk, vanilla, and salt until smooth. Whisk in sugar until smooth.
- Ice the cinnamon rolls and serve immediately.
