Servings: 12
Calories: 562kcal
Equipment
- stand mixer optional
- Rubber Spatula
- rectangle baking pan
- ruler/measuring tape
- probe thermometer
- pasta or pizza wheel
Ingredients
Tangzhong
- 3 tbsp+1 tsp bread flour
- ½ cup milk full-fat
Dough
- 4 cups bread flour
- 2¼ teaspoon instant dry yeast or 1 packet
- ¾ cup milk full-fat
- 1 large egg
- ⅓ cup granulated sugar
- 1 teaspoon fine sea salt
- 2 tablespoon salted butter melted and cooled
- 2 tablespoon any neutral oil
- all the tangzhong cooled
Filling
- ½ cup salted butter softened
- 1 cup brown sugar dark, preferably
- 2 tbsp ground cinnamon I used half Ceylon, half Korintje
- 1½ teaspoon cornstarch optional
- pinch fine sea salt
Cream Cheese Frosting
- 6 oz cream cheese softened
- ½ cup salted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ tsp lemon extract optional
- ½ teaspoon fine sea salt
Instructions
- To make the tanzhong, whisk together flour and water over medium heat in a small saucepan. Stir constantly until the mixture becomes a paste. Do not leave it unattended as this will happen fast. Transfer it into a small bowl, set aside, and allow it to cool.3 tbsp+1 tsp bread flour, ½ cup milk
- In a large stand mixing bowl, combine all the dough ingredients (don't forget the tangzhong!) Knead on low speed until all the flour has absorbed and you have a shaggy dough. Continue to knead on med-low speed for 10-12 minutes until the dough looks elastic and starts to release from the bowl. It should be tacky to the touch, yet not stick to your hands.4 cups bread flour , 2¼ tsp instant dry yeast, ¾ cup milk, 1 large egg, ⅓ cup granulated sugar, 1 tsp fine sea salt, 2 tbsp salted butter, 2 tbsp any neutral oil, all the tangzhong
- Grease the pan you plan to bake in and stretch the dough as best you can, especially the corners. Cover and store in a warm spot. Let it rise until it's puffy and increased in volume, about 1½ hours. For 6 large rolls, use an 8x12-inch (20x30cm) pan or similar. For a classic dozen rolls, use a 9x13 (22x33cm) rectangle pan.
- While the dough rises, prepare the filling. Combine all the ingredients into a clean mixing bowl until it's smooth and spreadable. Cover and set aside.½ cup salted butter, 1 cup brown sugar, 2 tbsp ground cinnamon, 1½ tsp cornstarch, pinch fine sea salt
- Using a rolling pin, roll the dough into a 15x21-inch rectangle on a lightly floured surface. Use a ruler and/or measuring tape to help achieve straight sides and a thickness about ¼-inch (6 mm).
- Dollop the cinnamon sugar mixture all around the dough surface, then spread it evenly with an offset spatula. If the filling has slightly thickened, microwave bowl in 5-second increments and stir until consistency is spreadable.
- Grease the baking pan once again - if you still have an opened butter wrapper, use that!
- For 6 large Cinnabon-style rolls, cut 2½-inch strips along the 15-inch side using a pasta/pizza wheel. For 12 classic rolls, measure 12 strips 1¾-inch each along the 21-inch side.
- Roll each strip gently away from you into a firm spiral. Avoid rolling too tight as the filling may ooze out. Transfer each roll into the greased baking pan, cover with cling wrap, and set in a warm spot for the second proof - about 1-2 hours depending on the kitchen temperature.
- While the dough proofs, combine the frosting ingredients in a large bowl. Miix on low-med speed for a rich dense Cinnabonn-style frosting, and med-high speed for a more airy fluffier frosting . Do not skip the lemon, just trust me on this one. Preheat the oven to 325°F (162°C) for at least 30 minutes.6 oz cream cheese, ½ cup salted butter, 2 cups powdered sugar, 1 tsp vanilla extract, ½ tsp lemon extract, ½ tsp fine sea salt
- Poke the dough with your finger to see if it's ready to bake. If it springs back into shape (almost as if you didn't poke it at alll), it is under-proofed. It needs more time. If it slowly retracts back and your finger indent gently fades away, perfect. It's ready to bake. If the indent just sits there and doesn't move, it is over-proofed. Learn from it and bake it anyway - they will still be delicious.
- Bake until the internal temperature of the center roll is 185-190°F (85-88°C). The tops should be golden brown and the centers set and no longer doughy. For 6 large rolls baked in a metal pan, start checking the bake at 30-33 minutes. For ceramic or glass pans, rolls can be done between 33-38 minutes. For 12 smaller rolls baked in a metal pan, start checking at 22-25 minutes. If using ceramic or glass pans, check doneness around 25-30 minutes.
- Remove pan from oven and allow rolls to cool in pan for 10 minutes. Spread frosting on top and enjoy warm.
Notes
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- For the best consistent results, use a kitchen scale. Measuring ingredients accurately gives you the best chance for success, and a scale will give you the most precise readings.
- Temperature plays an important role in dough fermentation. Use the rise and proof times as guidelines, however be sure to practice learning visual cues to understand your dough stages. Depending on your kitchen temperature, your dough may take more or less time to rise than indicated in the recipe.
Nutrition
Serving: 1roll | Calories: 562kcal | Carbohydrates: 80g | Protein: 8g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 494mg | Potassium: 149mg | Fiber: 2g | Sugar: 45g | Vitamin A: 787IU | Vitamin C: 0.1mg | Calcium: 88mg | Iron: 1mg
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