Cinnamon Rolls

Tangzhong:

11 g bread flour

56 ml whole milk

Dough:

220 g bread flour

33 g sugar

4 g salt

3.1 g instant yeast

80 ml whole milk

44 g egg (almost 1 whole large, 1 whole small)

40 g unsalted butter

5 g vanilla extract

53 ml heavy cream (to pour right before baking)

Filling for rolls:

67 g unsalted butter

76 g brown sugar

8 g cinnamon

4 g cornstarch

Pinch of salt

Cream Cheese Frosting:

89 g cream cheese

44 g powdered sugar

3 g (1/2 tsp) vanilla bean paste

Tiny pinch of salt

1. Prepare the tangzhong. Whisk the flour and milk together in a saucepan. Cook over medium heat until thickened. Transfer to a bowl and cool completely.

2. Mix the dough. Combine the bread flour, sugar, salt, yeast first and whisk to distribute yeast evenly. Then add milk, eggs, vanilla and cooled tangzhong. Mix until a shaggy dough forms.

3. Add the butter gradually and knead until the dough is smooth, elastic and passes the windowpane test.

4. Cover and allow the dough to rise until doubled in size. Prepare filling for dough.

5. Roll the dough into a rectangle approximately 35 x 45 cm.

6. Spread combined ingredients for filling and spread evenly.

7. Roll tightly into a log and cut into 4 equal pieces.

8. Arrange in a greased 9 x 13 inch pan. Cover and proof until noticeably puffy.

9. Bake at 350°F for 28 minutes or until lightly golden.

10. Prepare the cream cheese frosting while rolls bake. Beat softened cream cheese before adding powdered sugar incrementally.

11. Spread the frosting over the warm rolls and serve.

For best results, weigh all ingredients using a digital scale.

The dough should pass a windowpane test before bulk fermentation.

If preparing ahead, shape the rolls and refrigerate overnight. Allow them to come to room temperature and finish proofing before baking.

Store covered at room temperature for up to 2 days.