SOFT CINNAMON ROLLS Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: STARTER (Tangzhong):
5 Tbsp Water
5 Tbsp Whole Milk
3 Tbsp Bread Flour
DOUGH:
All of the Starter
4 cups Bread Flour
3 Tbsp Non Fat Dry Milk
1 3/4 tsp Salt
1 Tbsp Dry Yeast
3/4 cup Lukewarm Whole Milk
2 large Eggs
3/8 cup Unsalted Butter
FILLING:
3/4 cup Brown Sugar
4 tsp Cinnamon
ICING:
2 cup Confectioners' Sugar
Pinch Salt
2 Tbsp Melted Butter
1/2 tsp Vanilla Extract
2 - 3 Tbsp Milk or cream to make a thick but spreadable frosting
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Directions: |
Directions:THE STARTER (*Tangzhong): Place all ingredients in a sauce pan and whisk until smooth. Place sauce pan over medium heat and whisk constantly until thick and whisk leaves lines on bottom of pan. This will only take a minute or two. Remove heat and set aside.
THE ROLLS: Place all ingredients together in the mixing bowl. Add the starter and mix together until blended. Allow the dough rest for about 20 minutes. After the dough rests, knead the dough until dough is smooth and somewhat sticky. Shape the dough into a ball and place in a greased bowl and covered with a cloth for 60 to 90 minutes. Divide dough into two pieces. Working with one piece at a time roll out dough into a 18" x 8" rectangle. Spread one half of the filling on the dough. Starting with the long side roll into a log. With the seam on the bottom, cut dough into 6 pieces (3"). Repeat with second piece of dough. Let dough rise for 45 to 60 minutes until the rolls are crowding each other and quite puffy. Bake rolls at 350º for 20 to 25 minutes or crust is light brown. When rolls are baked, slide them onto a rack. While rolls are hot spread the icing on the rolls.
While dough is rising make the filling and icing:
THE FILLING: Mix the cinnamon and brown together.
THE ICING: Mix the ingredients together until smooth
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Number Of
Servings: |
Number Of
Servings:12 |
Personal
Notes: |
Personal
Notes: *Tangzhong is a paste of flour cooked in water or milk which is used to improve texture of bread, making it soft and fluffy.
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