soft & gooey cinnamon twisty buns 🤎⤵️ These are the best tast

soft & gooey cinnamon twisty buns 🤎⤵️ These are the best tasting and best looking cinnamon rolls you will ever eat. They’re incredibly soft and fluffy and baked to a gooey perfection. Call me extra but I find that by shaping them the way that I did, each bite has the perfect ratio of dough to cinnamon sugar filling (plus why not switch things up) Dough: 240g whole milk 45g granulated sugar 1 egg + 1 egg yolk 45g softened butter 400g bread flour 5g salt 5g yeast Cinnamon sugar filling: 65g softened butter 12g cinnamon 100g brown sugar 1. Make your Tangzhong. Take 3 tbsp of flour and 1/2 cup of milk from the amounts listed above and whisk in a small pot until no lumps remain. Then stir continuously over medium heat until it resembles mashed potatoes. Remove from heat and let cool for 5 mins 2. In the bowl of a stand mixer, add the tangzhong and all other dough ingredients except for butter. Using the dough hook attachment, mix for 5 mins until the dough comes together. Add the butter and mix for 8-10 mins or until a rough window pane is achieved 3. Shape the dough into a ball, place into a bowl, cover, and let rise for 1.5hrs or until almost doubled in size 4. Punch dough to deflate and divide into 9 equal sections. Form into balls. Cover and let rest for 10 mins. Meanwhile lightly grease a 9”x9” pan and make your filling by combining all filling ingredients. If your butter is too soft, stick it into the fridge to chill. It should be spreadable but not melting 5. Doing one at a time, roll the dough into a long oval ~8” long. Spread some of the filling on top then cut slits lengthwise as shown in the video (don’t cut all the way). Then starting from one end, begin rolling the dough at a slight angle. Once it’s all rolled up, grab both ends, give it one more twist and form it into a knot. Place into the pan and repeat 6. Cover and let rise for ~30mins or until noticeably puffy. Preheat oven to 350F 7. Bake for 25-30mins or until the top is golden

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% Daily Values based on a 2,000 calorie diet

Step 1

1. Make your Tangzhong. Take 3 tbsp of flour and 1/2 cup of milk from the amounts listed above and whisk in a small pot until no lumps remain. Then stir continuously over medium heat until it resembles mashed potatoes. Remove from heat and let cool for 5 mins

Step 2

2. In the bowl of a stand mixer, add the tangzhong and all other dough except for butter. Using the dough hook attachment, mix for 5 mins until the dough comes together. Add the butter and mix for 8-10 mins or until a rough window pane is achieved

Step 3

3. Shape the dough into a ball, place into a bowl, cover, and let rise for 1.5hrs or until almost doubled in size

Step 4

4. Punch dough to deflate and divide into 9 equal sections. Form into balls. Cover and let rest for 10 mins. Meanwhile lightly grease a 9”x9” pan and make your filling by combining all filling . If your butter is too soft, stick it into the fridge to chill. It should be spreadable but not melting

Step 5

5. Doing one at a time, roll the dough into a long oval ~8” long. Spread some of the filling on top then cut slits lengthwise as shown in the video (don’t cut all the way). Then starting from one end, begin rolling the dough at a slight angle. Once it’s all rolled up, grab both ends, give it one more twist and form it into a knot. Place into the pan and repeat

Step 6

6. Cover and let rise for ~30mins or until noticeably puffy. Preheat oven to 350F

Step 7

7. Bake for 25-30mins or until the top is golden