Cinnamon Rolls
Updated:
Recipe
I use the dough from King Arthur Flour. It uses the tangzhong method, which is a roux that’s made with 10% of the flour. This helps to keep the final bake moist, by increasing the flour’s ability to hold on to moisture.
Tangzhong
- 70 g water
- 70 g milk
- 28 g flour
Technique
The tangzhong is a simple roux. Whisk flour and liquids until well-mixed. Gently heat up while whisking. Tangzhong is done when the roux “leaves lines” after spatula or whisk if pulled through. This is ~60-65 C.
Dough
- tangzhong
- 500 g flour
- 20 g milk powder
- 8 g salt
- 7 g yeast (whole packet)
- 170 g milk, lukewarm
- 2 large eggs
- 85 g butter (3/4 of stick)
Filling
The frosting filling comes from SeriousEats.
- 113 g butter (whole stick)
- 170 g brown sugar
- 15 g cinnamon
- 1/2 tsp nutmeg
- 1 g salt
Putting it Together
The technique is pretty straightforward:
- Mix ingredients together.
- Leave to autolyse for 20 minutes.
- Knead well. This will take a longer time than expected because the tangzhong removes gluten from play.
- Shape into a ball, let rest for 60 to 90 minutes. Timing will depend on how warm the initial dough is, how warm the kitchen is, how much yeast was used, etc.
- Split dough into two and roll out into a 18”x8” rectangle. Be sure to dust liberally with flour so it doesn’t stick when rolling.
- Spread filling evenly.
- Roll up along the long edge.
- Square off the ends and cut into 12 equal pieces.
- Freeze or continue to baking.
Baking
- Set rolls close to each other, allowing room to expand.
- Proof for additional 45 minutes. The rolls should touch each other lightly.
- Bake at 350 F for 15 minutes. Target internal temperature of 188 F.