Best Tangzhong Cinnamon Rolls

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make tangzhong: In a saucepan, whisk together milk, water, and flour. Place over low-medium heat and mix using a spatula. It will become a thick paste (texture like playdough) remove it from the pan to cool in a bowl

Step 2

Dissolve the sugar and yeast in the milk. Mix in the first cup of flour, egg, tangzhong, and salt. Mix, adding 1/2 cup of flour at a time until dough stops sticking. Knead on a floured surface, then knead in 3 tbsp of butter a bit at a time until you have a strong ball of dough.

Step 3

Place into an oiled bowl, cover with clingfilm and let it proof for 30 min.

Step 4

Make the filling: mix together 5 tbsp of butter, sugar, and cinnamon

Step 5

Transfer the proofed dough onto a working surface and flatten it into a square, not a rectangle, that is about as thin as you can get it, less than 1/8 of an inch. Smear all of the fillings evenly over the dough.

Step 6

Roll dough into a log. Cut them into 9 even pieces using a string to get the perfect circle.

Step 7

Place into a square tin and let it proof for 20min

Step 8

Bake at 350°F for 22-27min

Step 9

Let it cool and top with cream cheese frosting

Step 10

CREAM CHEESE FROSTING: Using an electronic mixer, whip the cream cheese to get rid of the lump and make it extra smooth.

Step 11

Add the butter, powdered sugar, and vanilla extract. Continue to whip the mixture until it's pale and smooth. At this point, you can taste it and slowly add more powdered sugar if you want it sweeter.

Step 12

When you’re happy with the taste and consistency, switch to a spatula and aggressively mix the frosting around to get rid of the larger air bubbles.

Step 13

Enjoy it on your cinnamon rolls!

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