Cinnamon Rolls

Today’s blog is all about making delicious Cinnamon Rolls using the tangzhong baking method. This is a yeast bread technique popular in Japan and Asia.

Tangzhong Bread-Making

Tangzhong bread-making involves cooking some of the breads recipe’s flour in liquid to make a slurry prior to adding it to the remaining dough ingredients.

Apparently by first heating the flour and liquids, it pre-gelatinizes the flour’s starches so that they can retain liquid resulting in soft, puffy bread and rolls.

I’ve been told these are the best cinnamon rolls ever! The delicate tasting rolls have a soft texture.

I’ve never tried this recipe before but the cinnamon rolls certainly look yummy. So, I’m going to try the recipe out soon.

Cinnamon Rolls Recipe (Tangzhone Style)

Ingredients

• Tangzhong
• 1/2 Cup of Whole Milk
• 3 Tablespoons of King Arthur Unbleached Bread Flour

• Dough
• 2/3 Cup of Whole Milk
• 2 1/2 Cups of King Arthur Unbleached Bread Flour
• 1 Teaspoon of Salt
• 2 Tablespoon of White Sugar
• 2 Teaspoons of Instant Yeast
• 4 Tablespoons of Softened Butter

• Filling
• 1 Tablespoon of Melted Butter
• 1/2 Cup of Light Brown Sugar
• 2 Tablespoons of Flour
• 3 to 4 Tablespoons of Cinnamon
• Pinch of Salt

• Icing for Buns
• 3 Tablespoons of Butter (Half for brushing on rolls and half for icing)
• 1/2 Teaspoon of Vanilla Extract
• 1 1/2 Cups of Confectioners’ Sugar
• 1 to 2 Tablespoons of Milk or Cream

Directions for Making Cinnamon Rolls

1. Combine tangzhong ingredients of milk and flour together in a small saucepan over medium heat. Cook until the mixture becomes paste-like approximately 1 to 3 minutes.
2. Remove from heat and add to a large mixing bowl.
3. Add milk, flour, salt, sugar, yeast and butter to the bowl. Knead the dough until smooth and elastic feeling approximately 15 minutes.
4. Shape into a ball, cover with plastic wrap. Let dough rise until puffy about 60 to 90 minutes. (The dough does not need to double in size.)
5. In a medium bowl add butter, light brown sugar, flour, cinnamon and salt.
6. Prepare the baking sheets by lining them with parchment paper.
7. After dough has risen, work it into a rectangle about 1/2 inch thick. Sprinkle/spread the filling over the dough.
8. Roll dough into a log. Using dental floss, cut into eight slices and tuck the ends in under the rolls. Place on prepared baking sheet.
9. Cover with lightly greased plastic wrap and allow to rise 30 to 60 minutes until puffy looking.
10. Pre-heat oven to 350 degrees F and bake for 14 to 18 minutes until lightly brown.
11. Brush hot rolls with melted butter and allow to cool.
12. For the icing, combine the final 1 1/2 tablespoons of melted butter with vanilla extract, salt, confectioner’s sugar and milk. Mix until smooth.
13. Ice the rolls and enjoy.

Ending Notes

A Special Thank You to C. for submitting the Photographs and Recipe Information for today’s blog. C. also recommends using King Arthur flour for this recipe.

Sugar-Free Apple Pie

King Arthur’s Flour website and Spoon University were used to research today’s blog topic.