The Ultimate Cinnamon Rolls

cleobuttera.com

Becky Omwake

subheading: FOR THE TANGZHONG (FLOUR PASTE):

5 tablespoons (71g) water

5 tablespoons (71g) whole milk

3 tablespoons 1 teaspoon (28g) flour*

subheading: FOR THE DOUGH:

all of the tangzhong (above)

6 tablespoons (85g) unsalted butter, melted

¾ cup (170g) whole milk, cold or cool room temperature

2 large eggs

4 cups 2 tablespoons (496g) flour*

3 tablespoons plus 1 teaspoon (21g) powdered milk (dry milk powder)

1 tablespoon (9g) instant yeast

¼ cup (50g) granulated sugar

1 ¾ teaspoons salt

subheading: FOR THE FILLING:

½ cup (114g) unsalted butter, very soft; partially melted

1 ¼ cups (250g) soft light brown sugar, packed

2 tablespoons (14g) cornstarch

2 ½ tablespoons (13g) ground cinnamon

½ teaspoon fine salt

subheading: FOR THE FROSTING:

¼ cup (57g) unsalted butter, softened to room temperature

2 oz (57g) cream cheese, softened to room temperature

1 cup (114g) powdered sugar

1 tablespoon milk

1 teaspoon fresh lemon juice

½ teaspoon vanilla extract (or 1 teaspoon imitation vanilla flavoring)

Pinch of salt

Directions at cleobuttera.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer