Cinnamon rolls

1

• June 17, 2024
• Breakfast / Dessert

Makes 8 rolls

TANGZHONG

1/2 cup (113g) milk, whole preferred
3 tablespoons (24g) King Arthur Unbleached Bread Flour

Warm this in a pan until it comes together. Then throw in your mixer (or breadmaker)

DOUGH

2/3 cup (151g) milk, cold, whole preferred
2 1/2 cups (300g) Bread Flour
1 teaspoon (6g) table salt
2 tablespoons (25g) granulated sugar
2 teaspoons instant yeast
4 tablespoons (57g) unsalted butter, softened

Mix with dough hook for 10-12 mins or use dough cycle on bread machine.

If mixer – ball and put in greased bowl and let it rise for an hour on proof cycle in oven. Otherwise should just need to run dough cycle.

FILLING

1 tablespoon (14g) butter, melted
1/2 cup (107g) light brown sugar, packed
2 tablespoons (14g) King Arthur Unbleached Bread Flour
3 to 4 teaspoons (8g to 10g) cinnamon*
1/16 teaspoon table salt
*Use the lesser amount for stronger cinnamons, like Vietnamese (Saigon); the larger amount for milder cinnamons, like Indonesian/Ceylon.

Roll dough out to about 10×12″ by 1/2 thick and sprinkle in the Filling. Roll up and cut with dental floss or a sharp knife to make 8 rolls. Put them on a greased sheet and let rise for 30-60 minutes.

Bake 375 about 15-17 mins.

Let cool (not completely) and add icing (below)

ICING

3 tablespoons (42g) butter, melted, divided
1/2 teaspoon King Arthur Pure Vanilla Extract
1/16 teaspoon table salt
1 1/2 cups (170g) confectioners’ sugar, sifted
1 to 2 tablespoons (14g to 28g) milk, heavy cream, or buttermilk, enough to thin to desired consistency

OPTIONAL 1/8 tsp lemon extract and/or 4-6 TBS cream cheese

Want to make night before?

Make and bake the rolls the day before you want to serve them. The rolls stay soft for at least 3 days, and the best way to enjoy them for breakfast is to bake them the day before, store them tightly sealed (and un-iced) at room temperature overnight, then the next morning lightly cover the rolls with foil and warm them in a 300°F to 350°F oven for 5 to 10 minutes. Spread with icing and enjoy.

(adapted from KAF site)

Bryan

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