Tangzhong Cinnamon Rolls

extra-soft tangzhong cinnamon rolls

Makes 12 rolls · 510 kcal per serving

Ingredients

• 496 g Bread Flour
• 300 g Milk
• 113 g Butter
• 77 g Sour Cream
• 100 g Egg
• 67 g White Sugar
• 7.7 g Instant Yeast
• 30 g Water

Method

1. Tangzhong: Whisk the bread flour, milk, and water in a small saucepan. Cook over medium-low, stirring constantly, until it thickens to a smooth paste and the whisk leaves tracks, ~2–3 min (149°F / 65°C). Off the heat, cool to room temperature before using, or refrigerate covered up to 24 h.
2. Dough: Warm the milk to 110°F / 43°C. In a stand mixer, combine the milk, sugar, and yeast; let sit until foamy, 5 min. Add the eggs, sour cream, cooled tangzhong, and softened butter; mix to combine. Add the bread flour and mix on low until shaggy, then knead on medium until smooth and slightly tacky, ~8 min. Cover and rise until doubled; 1–1½ h at room temperature, or overnight in the fridge.
3. Filling: Mix the softened butter, brown sugar, cinnamon, and vanilla into a smooth, spreadable paste.
4. Shape: Roll the dough out to a 14×18 in rectangle. Spread the filling evenly, leaving a ½-in border on the far long edge. Roll up tightly from the near edge, pinch the seam, and cut into 12. Place in a greased 9×13 in pan, cover, and rise until puffed, 45–60 min (add an hour if coming from cold).
5. Bake: Bake at 350°F; 25 min for large rolls, 20–22 min for smaller.
6. Frosting: If using cream cheese, beat it smooth first. Whisk in the heavy cream until combined, then add the confectioners' sugar and vanilla and whisk until smooth and slightly thickened. Spread over the warm rolls; it sets as they cool.