These cinnamon rolls are a labor of affection, however the outcomes are undeniably price it. With a wealthy, buttery dough, a beneficiant swirl of cinnamon and brown sugar, and a creamy cream cheese icing, these rolls are a real indulgence for any breakfast or afternoon snack.
The tangzhong methodology ensures a tender, tender crumb, whereas the home made cream cheese icing supplies a easy but scrumptious complement to the candy rolls. And with Pink Star Energetic Dry Yeast, you will be positive of a sturdy rise for completely fluffy cinnamon rolls.
Get able to savor the aroma of freshly baked cinnamon rolls and deal with your self to a style of pure bliss.
Milk Bread Cinnamon Rolls
Makes 12 rolls
- 1 cup (240 grams) complete milk
- 5 tablespoons (60 grams) granulated sugar, divided
- 1 (0.25-ounce) package deal (7 grams) Pink Star® Energetic Dry Yeast
- 3¾ to 4 cups (476 to 508 grams) bread flour, divided
- 1 tablespoon (9 grams) kosher salt
- Tangzhong (recipe follows)
- 1 giant egg (50 grams), room temperature
- 1/2 cup (113 grams) plus 5 tablespoons (70 grams) unsalted butter, room temperature and divided
- 2/3 cup (145 grams) firmly packed gentle brown sugar
- 1 tablespoon (6 grams) floor cinnamon
- 1/4 cup (60 grams) heavy whipping cream
- Cream Cheese Icing (recipe follows)
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In a small saucepan, warmth milk over medium warmth till scalding. (An instant-read thermometer ought to register 180°F/82°C.) Let cool till an instant-read thermometer registers 110°F (43°C) to 115°F (46°C).
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In a small bowl, whisk collectively heat milk, 1 teaspoon (4 grams) granulated sugar, and yeast. Let stand till foamy, 5 to 10 minutes.
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Within the bowl of a stand mixer, whisk collectively 2 cups (254 grams) flour, salt, and remaining 4 tablespoons plus 2 teaspoons (56 grams) granulated sugar by hand. Add heat yeast combination, Tangzhong, and egg; utilizing the paddle attachment, beat at low velocity till effectively mixed. With mixer on low velocity, progressively add 1¾ cups (222 grams) flour, beating simply till a shaggy dough comes collectively and stopping to scrape backside and sides of bowl.
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Swap to the dough hook attachment. Beat at low velocity till dough is cheesy, elastic, and barely clean, about 8 minutes; add as much as remaining 1⁄4 cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is simply too sticky. Add 5 tablespoons (70 grams) butter, 1 tablespoon (14 grams) at a time, beating till mixed after every addition (about 5 minutes whole). Scrape backside and sides of bowl and dough hook. Beat till dough is totally clean and passes the windowpane check, about 12 minutes. (See Notice.) End up dough onto a clear floor, and form right into a clean spherical.
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Frivolously oil a big bowl. Place dough in bowl, turning to grease high. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in measurement, 45 minutes to 1 hour.
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In one other small bowl, stir collectively brown sugar, cinnamon, and remaining 1⁄2 cup (113 grams) butter.
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Spray a 13×9-inch baking pan with baking spray with flour. Line pan with parchment paper, letting extra lengthen over lengthy sides of pan.
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End up dough onto a calmly floured floor, and roll dough right into a 18×12-inch rectangle with one lengthy facet closest to you. Unfold brown sugar combination on dough in a good layer, leaving a 1⁄4-inch border on lengthy facet closest to you. Beginning with lengthy facet reverse border, roll dough up right into a log, pinching seams to seal. Trim ends, and lower log into 12 (1½-inch-thick) slices. Place slices, lower facet down, in ready pan. Cowl with plastic wrap, and let rise in a heat, draft-free place (75°F/24°C) till puffed, 45 minutes to 1 hour.
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Preheat oven to 350°F (180°C).
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Pour cream evenly throughout rolls.
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Bake till golden brown and an instant-read thermometer inserted in middle registers no less than 190°F (88°C), 30 to 35 minutes. Let cool in pan for 10 to fifteen minutes. Utilizing extra parchment as handles, take away from pan. Unfold Cream Cheese Icing on rolls, and serve heat or at room temperature. Refrigerate in an hermetic container for as much as 3 days.
Notice: To make use of the windowpane check to examine dough for correct gluten growth, calmly flour arms and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the middle. If the dough is prepared, it is possible for you to to stretch it till it’s skinny and translucent like a windowpane. If the dough tears, it’s not fairly prepared. Beat for 1 minute, and check once more.
Tangzhong
Makes about 1⁄2 cup
- 9 tablespoons (135 grams) complete milk
- 1/4 cup (32 grams) bread flour
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In a small saucepan, whisk collectively milk and flour. Cook dinner over medium-low warmth, whisking continually, till thickened, whisk leaves traces on backside of pan, and an instant-read thermometer registers 150°F (66°C). (Combination will seem like mashed potatoes.) Switch to a small bowl, and let cool till an instant-read thermometer registers 130°F (54°C)or till room temperature.
Cream Cheese Icing
Makes about 1 cup
- 4 ounces (113 grams) cream cheese, softened
- 1/4 cup (57 grams) unsalted butter, room temperature
- 1 teaspoon (4 grams) vanilla extract
- 1 cup (120 grams) confectioners’ sugar
- 2 tablespoons (30 grams) complete milk
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In a medium bowl, fold collectively cream cheese and butter with a rubber spatula till clean. Stir in vanilla. Add confectioners’ sugar, and fold till mixed. Add milk, and stir till icing is clean and spreadable. Use instantly, or cowl and refrigerate till prepared to make use of. Let soften earlier than utilizing if refrigerated longer than in a single day.
