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) whole milk; 3 tablespoons + 1 teaspoon (28g) King Arthur Unbleached Bread Flour; all of the tangzhong (above); 4 cups + 2 tablespoons (496g) King Arthur Unbleached Bread Flour; 3 tablespoons (21g) Baker's Special Dry Milk or nonfat dry milk; 1 3/4 teaspoons (11g) salt; 1 tablespoon instant yeast; 3/4 cup (170g) lukewarm whole milk; 2 large eggs; 6 tablespoons (85g) unsalted butter melted; 3/4 cup (142g) brown sugar packed; 4 teaspoons cinnamon; 2 cups (227g) confectioners' sugar; pinch of salt; 2 tablespoons (28g) butter melted; 1/2 teaspoon vanilla extract; 2 to 3 tablespoons (28g to 43g) whole milk or 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: Wed, 27 Oct 2021 07:52:32 GMT