Soft Cinnamon Rolls

Name: Soft Cinnamon Rolls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 5 tablespoons (71g) water; 5 tablespoons (71g) milk whole preferred; 3 tablespoons plus 1 teaspoon (25g) King Arthur Unbleached Bread Flour; all of the tangzhong (above); 4 cups plus 2 tablespoons (495g) King Arthur Unbleached Bread Flour; 3 tablespoons (21g) King Arthur Baker's Special Dry Milk or nonfat dry milk; 1 3/4 teaspoons (11g) table salt; 1 tablespoon instant yeast; 3/4 cup (170g) milk whole preferred lukewarm; 2 large eggs; 6 tablespoons (85g) unsalted butter melted; 3/4 cup (142g) light brown sugar or dark brown sugar packed; 4 teaspoons cinnamon; 2 cups (227g) confectioners' sugar; pinch of table salt; 2 tablespoons (28g) butter melted; 1/2 teaspoon King Arthur Pure Vanilla Extract; 2 to 3 tablespoons (28g to 43g) milk or heavy cream enough to make a thick but spreadable frosting

Instructions

Prep:20minCook:25min

The chief attribute setting these rolls apart from their peers is their texture. While all cinnamon rolls are delicious straight from the oven, they often harden up and become dry as they cool. Thanks to tangzhong, an Asian method used to produce light, fluffy, moist yeast bread, these rolls will stay soft for several days after baking.

Updated at: Tue, 26 Nov 2024 06:05:04 GMT