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An amazing recipe for squishy soft cinnamon rolls with a super fluffy and tender texture and a gooey filling that caramelizes in the bottom. A halo of perfectly sweet cream cheese frosting ties everything together. A brilliant Asian technique called Tangzhong, ensures moist, airy rolls that stay soft for days.
FOR THE TANGZHONG (FLOUR PASTE):
- 5 tablespoons (71g) water
- 5 tablespoons (71g) whole milk
- 3 tablespoons + 1 teaspoon (28g) flour*
FOR THE DOUGH:
- all of the tangzhong (above)
- 6 tablespoons (85g) unsalted butter, melted
- 3/4 cup (170g) whole milk, cold or cool room temperature
- 2 large eggs
- 4 cups + 2 tablespoons (496g) flour*
- 3 tablespoons plus 1 teaspoon (21g) powdered milk (dry milk powder)
- 1 tablespoon (9g) instant yeast
- 1/4 cup (50g) granulated sugar
- 1 3/4 teaspoons salt
FOR THE FILLING:
- 1/2 cup (114g) unsalted butter, very soft; partially melted
- 1 1/4 cups (250g) soft light brown sugar, packed
- 2 tablespoons (14g) cornstarch
- 2 1/2 tablespoons (13g) ground cinnamon
- 1/2 teaspoon fine salt
FOR THE FROSTING:
- 1/4 cup (57g) unsalted butter, softened to room temperature
- 2 oz (57g) cream cheese, softened to room temperature
- 1 cup (114g) powdered sugar
- 1 tablespoon milk
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract (or 1 teaspoon imitation vanilla flavoring)
- Pinch of salt
TO MAKE THE TANGZHONG (FLOUR PASTE):
- Combine the tangzhong ingredients; the water, milk and flour in a medium saucepan, and whisk together until no lumps remain.
- Place the saucepan over medium heat, and cook, whisking constantly, until the mixture thickens to a smooth, pudding-like consistency; 2 to 3 minutes. Remove saucepan from heat.
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