Soft Cinnamon Rolls

kingarthurbaking.com

Mary Ann

Tangzhong (starter)

5 tablespoons (71g) water

5 tablespoons (71g) whole milk

3 tablespoons 1 teaspoon (28g) King Arthur Unbleached Bread Flour

Dough

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 ¾ teaspoons (11g) salt

1 tablespoon instant yeast

¾ cup (170g) lukewarm whole milk

2 large eggs

6 tablespoons (85g) unsalted butter, melted

Filling

¾ cup (142g) brown sugar, packed

4 teaspoons cinnamon

Icing

2 cups (227g) confectioners' sugar

pinch of salt

2 tablespoons (28g) butter, melted

½ teaspoon vanilla extract

2 to 3 tablespoons (28g to 43g) whole milk or cream, enough to make a thick but spreadable frosting

Directions at kingarthurbaking.com

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