Perfectly Pillowy Cinnamon Rolls Recipe | King Arthur Baking
https://www.kingarthurbaking.com/recipes/perfectly-pillowy-cinnamon-rolls-recipe
DirectionsStep1To make the tangzhong: Combine both the ingredients in a small saucepan, and whisk until no lumps remain.Step2, Place the saucepan over medium heat and cook the mixture, stirring regularly, until thickened, paste-like, and the spoon or spatula leaves lines on the bottom of the pan. This should take 1 to 3 minutes, depe…Step3, Remove from the heat and transfer to a large mixing bowl, the bowl of a stand mixer, or the bucket of a bread machine (whatever you plan to knead the dough in).Step4, To make the dough: Add the ingredients to the mixing bowl in the order listed; the heat from the tangzhong will help to warm the cold milk.Step5, Mix — by hand, on low speed of a stand mixer with the dough hook attachment, or in a bread machine set to the dough cycle — to bring the dough together. Next, knead the dough until it’s smooth, elastic, and tacky. …Step6, Shape the dough into a ball, place it in a bowl, and cover the bowl with plastic wrap or a reusable cover.Step7, Let the dough rise until puffy but not necessarily doubled in bulk, about 60 to 90 minutes (depending on the warmth of your kitchen).Step8, To make the filling: While the dough is rising, put the melted butter into a medium bowl and add the remaining ingredients, stirring until the mixture is the texture of damp sand. Set aside.Step9, To assemble the rolls: Lightly grease a baking sheet, or line it with parchment paper.Step10, Transfer the dough to a lightly greased work surface and press it into a 10” x 12” rectangle that’s about 1/2” thick. For evenly shaped rolls, try to pat the dough into an actual rectangle (with corners), rather tha…Step11, Sprinkle the filling over the dough, covering all but a 1/2” strip along one long side.Step12, Starting with the filling-covered long side, roll the dough into a log.Step13, Score the dough lightly into eight equal 1 1/2” to 2” pieces. Cut the dough at the score marks, using dental floss for the cleanest cut. If you don’t have dental floss, a bench knife or sharp knife will work.Step14, Place the rolls onto the prepared baking sheet, spacing them so there’s at least 2” between each one and they’re 2” away from the edges of the pan; a 3-2-3 arrangement works well. To prevent them from unraveli…Step15, Cover the rolls with lightly greased plastic wrap or a reusable cover and let them rise for 30 to 60 minutes (depending on the warmth of your kitchen). The rolls should be puffy and the dough shouldn’t bounce bac…Step16, About 20 minutes before you’re ready to bake, position a rack in the top third of the oven. Preheat the oven to 375°F.Step17, Bake the rolls for 14 to 18 minutes, until they’re a light golden brown and a digital thermometer inserted into the center of one roll reads 190°F. Bake for the lesser amount of time for extra-soft rolls, and the longer a…Step18, Remove the rolls from the oven, place the pan on a rack, and brush the hot rolls with 1 1/2 tablespoons (21g) of the melted butter. Let the rolls cool for 10 to 15 minutes before icing.Step19, To make the icing: Combine the remaining 1 1/2 tablespoons (21g) melted butter with the remaining icing ingredients in a medium bowl, mixing with a spatula until smooth.Step20, Ice the rolls and serve immediately. If you’re planning to serve the rolls later, wait to ice them until just before serving. Store icing at room temperature, tightly covered, until you’re ready to use it.Step21, Store completely cooled rolls, un-iced and well wrapped, for a couple of days at room temperature; or freeze for up to 1 monthIngredientsIngredients½ cupWhole Milk5 tablespoonsKing Arthur Unbleached Bread Flour⅔ cupWhole Milk Cold2 ½ cupsKing Arthur Unbleached Bread Flour1 teaspoonSalt2 tablespoonsGranulated Sugar2 teaspoonsInstant Yeast
DA: 40 PA: 41 MOZ Rank: 31