Perfectly Pillowy Cinnamon Rolls

 

I know, I know; I have 2 other cinnamon roll recipes on my blog... In my defense, these are perhaps the best; however the recipe is time consuming and only makes 8 large rolls. These rolls retain their wonderful soft texture for up to a week. Promise they will not last that long! 

Ingredients:

Tangzhong*

• 1/2 cup milk, whole preferred
• 3 tablespoons unbleached bread flour

Directions for the tangzhong:

Combine both 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, and the spoon leaves lines on the bottom of the pan. This will take 1-3 minutes.

Remove from heat and transfer to bowl of a stand mixer.

Ingredients for dough:

• 2/3 cup cold whole milk
• 2 1/2 (300g) cup unbleached bread flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 teaspoons instant yeast
• 4 tablespoons (57g) unsalted butter, softened

Directions for dough:

Add cold milk, then flour and remaining ingredients to the mixing bowl in the order listed; the heat from the tangzhong will help to warm the cold milk.

Mix on low speed with the dough hook attachment to bring the dough together. 

Increase speed to medium-low and knead dough for 10-12 minutes.

Shape the dough into a ball, place it in a bowl and cover with plastic wrap.

Let the dough rise until puffy, but not necessarily doubled in bulk, about 60-90 minutes.

While dough is rising, make the filling.

Ingredients for filling:

• 1 tablespoon butter (14g)
• 1/2 cup light brown sugar, packed
• 2 tablespoons flour
• 3 teaspoons cinnamon
• pinch of salt

Directions for filling:

Melt butter and add remaing ingredients, stirring until the mixture is the texture of damp sand.

To assemble the rolls:

Transfer dough to a lightly greased work surface and press into a 10-inch x 12-inch rectangle about 1/2-inch thick. 

Sprinkle the filling over the dough, covering all but 1/2-inch strip along one side.

Starting with the filling-covered long side, roll the dough into a log.

Cut into 8 equal 1 1/2 - 2-inch pieces.

Place on parchment lined baking sheet. Tuck the ends of spirals underneath the rolls.

Cover the rolls with lightly greased parchment paper and let rise for 30-60 minutes. The rolls should be puffy and the dough should not bounce back immediately when gently pressed.

About 20 minutes before you are ready to bake, preheat oven to 375-degrees.

Bake the rolls for 14-18 minutes, until light brown and a digital thermometer inserted into center reads 190-degrees.

Remove the rolls from oven and place on cooling rack. 

Brush with 1 1/2 tablespoons melted butter.

At this point, once cooled, the rolls maybe frozen.

To reheat, allow to thaw at room temperature. Cover lightly with foil and warm at 350-degree oven for 5-10 minutes. Lather with icing of choice. I like to make cream cheese icing; which also freezes well in small containers. (Blog: Cinna-Buns 7/21/2020 label: yeasted bread) where to find cream cheese icing recipe.