These cinnamon rolls are a labor of affection, however the outcomes are undeniably value it. With a wealthy, buttery dough, a beneficiant swirl of cinnamon and brown sugar, and a creamy cream cheese icing, these rolls are a real indulgence for any breakfast or afternoon snack.
The tangzhong methodology ensures a mushy, tender crumb, whereas the do-it-yourself cream cheese icing supplies a easy but scrumptious complement to the candy rolls. And with Purple Star Lively Dry Yeast, you might be positive of a strong rise for completely fluffy cinnamon rolls.
Get able to savor the aroma of freshly baked cinnamon rolls and deal with your self to a style of pure bliss.
Milk Bread Cinnamon Rolls
Makes 12 rolls
- 1 cup (240 grams) entire milk
- 5 tablespoons (60 grams) granulated sugar, divided
- 1 (0.25-ounce) package deal (7 grams) Purple Star® Lively Dry Yeast
- 3¾ to 4 cups (476 to 508 grams) bread flour, divided
- 1 tablespoon (9 grams) kosher salt
- Tangzhong (recipe follows)
- 1 massive egg (50 grams), room temperature
- 1/2 cup (113 grams) plus 5 tablespoons (70 grams) unsalted butter, room temperature and divided
- 2/3 cup (145 grams) firmly packed mild brown sugar
- 1 tablespoon (6 grams) floor cinnamon
- 1/4 cup (60 grams) heavy whipping cream
- Cream Cheese Icing (recipe follows)
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In a small saucepan, warmth milk over medium warmth till scalding. (An instant-read thermometer ought to register 180°F/82°C.) Let cool till an instant-read thermometer registers 110°F (43°C) to 115°F (46°C).
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In a small bowl, whisk collectively heat milk, 1 teaspoon (4 grams) granulated sugar, and yeast. Let stand till foamy, 5 to 10 minutes.
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Within the bowl of a stand mixer, whisk collectively 2 cups (254 grams) flour, salt, and remaining 4 tablespoons plus 2 teaspoons (56 grams) granulated sugar by hand. Add heat yeast combination, Tangzhong, and egg; utilizing the paddle attachment, beat at low velocity till effectively mixed. With mixer on low velocity, progressively add 1¾ cups (222 grams) flour, beating simply till a shaggy dough comes collectively and stopping to scrape backside and sides of bowl.
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Change to the dough hook attachment. Beat at low velocity till dough is cheesy, elastic, and barely easy, about 8 minutes; add as much as remaining 1⁄4 cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is just too sticky. Add 5 tablespoons (70 grams) butter, 1 tablespoon (14 grams) at a time, beating till mixed after every addition (about 5 minutes whole). Scrape backside and sides of bowl and dough hook. Beat till dough is totally easy and passes the windowpane check, about 12 minutes. (See Be aware.) End up dough onto a clear floor, and form right into a easy spherical.
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Calmly oil a big bowl. Place dough in bowl, turning to grease high. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in measurement, 45 minutes to 1 hour.
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In one other small bowl, stir collectively brown sugar, cinnamon, and remaining 1⁄2 cup (113 grams) butter.
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Spray a 13×9-inch baking pan with baking spray with flour. Line pan with parchment paper, letting extra lengthen over lengthy sides of pan.
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End up dough onto a evenly floured floor, and roll dough right into a 18×12-inch rectangle with one lengthy aspect closest to you. Unfold brown sugar combination on dough in a fair layer, leaving a 1⁄4-inch border on lengthy aspect closest to you. Beginning with lengthy aspect reverse border, roll dough up right into a log, pinching seams to seal. Trim ends, and reduce log into 12 (1½-inch-thick) slices. Place slices, reduce aspect down, in ready pan. Cowl with plastic wrap, and let rise in a heat, draft-free place (75°F/24°C) till puffed, 45 minutes to 1 hour.
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Preheat oven to 350°F (180°C).
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Pour cream evenly throughout rolls.
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Bake till golden brown and an instant-read thermometer inserted in heart registers not less than 190°F (88°C), 30 to 35 minutes. Let cool in pan for 10 to fifteen minutes. Utilizing extra parchment as handles, take away from pan. Unfold Cream Cheese Icing on rolls, and serve heat or at room temperature. Refrigerate in an hermetic container for as much as 3 days.
Be aware: To make use of the windowpane check to examine dough for correct gluten improvement, evenly flour palms and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the middle. If the dough is prepared, it is possible for you to to stretch it till it’s skinny and translucent like a windowpane. If the dough tears, it’s not fairly prepared. Beat for 1 minute, and check once more.
Tangzhong
Makes about 1⁄2 cup
- 9 tablespoons (135 grams) entire milk
- 1/4 cup (32 grams) bread flour
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In a small saucepan, whisk collectively milk and flour. Prepare dinner over medium-low warmth, whisking always, till thickened, whisk leaves strains on backside of pan, and an instant-read thermometer registers 150°F (66°C). (Combination will appear like mashed potatoes.) Switch to a small bowl, and let cool till an instant-read thermometer registers 130°F (54°C)or till room temperature.
Cream Cheese Icing
Makes about 1 cup
- 4 ounces (113 grams) cream cheese, softened
- 1/4 cup (57 grams) unsalted butter, room temperature
- 1 teaspoon (4 grams) vanilla extract
- 1 cup (120 grams) confectioners’ sugar
- 2 tablespoons (30 grams) entire milk
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In a medium bowl, fold collectively cream cheese and butter with a rubber spatula till easy. Stir in vanilla. Add confectioners’ sugar, and fold till mixed. Add milk, and stir till icing is easy and spreadable. Use instantly, or cowl and refrigerate till prepared to make use of. Let soften earlier than utilizing if refrigerated longer than in a single day.
