THE ULTIMATE CINNAMON ROLLS

THE ULTIMATE CINNAMON ROLLS Recipes

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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.

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.

INGREDIENTS
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

INSTRUCTIONS
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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