The Cheat Code for Softer, Fluffier Cinnamon Rolls

By Sugar Spun Run · 210 min

Ingredients

Instructions

1. Make the tangzhong: whisk the milk and flour in a small saucepan over medium heat, whisking constantly, until it thickens to a paste (about 165°F / 74°C). Move to a bowl to cool until warm, below 110°F / 43°C.
2. Warm the ⅓ cup milk and ⅓ cup water to 110–115°F (43–46°C). Stir in the yeast and 1 teaspoon sugar, and let stand 5–10 minutes until foamy.
3. Add the ½ cup sugar, cooled tangzhong, egg and egg yolk to the yeast and stir briefly.
4. Add about 2½ cups (312 g) of the flour, sprinkle the salt over it and stir well.
5. Add the ⅓ cup butter one tablespoon at a time, mixing until fully incorporated before adding more.
6. Gradually add the remaining flour on low speed until the dough clings together and pulls from the bowl sides, tacky but not sticky.
7. Knead for 10–12 minutes by machine or 12–15 minutes by hand, until smooth and elastic.
8. Put the dough in a lightly oiled bowl, cover tightly, and let rise in a warm, draft-free place until doubled, about 1–2 hours.
9. Soften the 4 tablespoons butter. Mix the brown sugar, cinnamon and ¼ teaspoon salt. Grease a 9x13 in (33x23 cm) glass or ceramic dish generously with butter.
10. Punch down the dough and roll it into an 8x20 in (20x50 cm) rectangle. Spread the butter over it, leaving a ½ in (1.3 cm) border, then sprinkle with the cinnamon sugar and press it in.
11. Roll up from a long side into a log, pinch the seam to seal, and cut into 12 even slices. Place them in the dish.
12. Cover and let rise in a warm, draft-free place until puffed and about 50% larger, about 30 minutes. Preheat the oven to 350°F (175°C) meanwhile.
13. Bake in the centre of the oven for 25–27 minutes, until the edges are light golden and the centre roll reaches 180–185°F (82–85°C).
14. Beat the softened cream cheese and 2 tablespoons butter until smooth. Stir in the powdered sugar, then the milk and vanilla, whisking out any lumps.
15. Spread the icing over the rolls, either cooled or warm, and serve warm or reheated.

Summarized from Sugar Spun Run's video. Watch it for the details.

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