Cinnamon Rolls

Judy

adapted from Modern Asian Baking cookbook

Servings: 12

subheading: For the Tangzhong:

100 g (¼ cup plus 3 tablespoons) milk

20g (2 tablespoons) bread flour

subheading: For the Milk Bread:

125 g (½ cup plus 1 tablespoon) warm (110°) milk

1 teaspoon active dry yeast

50g (¼ cup) granulated sugar, plus a pinch

335g (2 ⅔ cups) bread flour, plus more for work surface

½ teaspoon coarse salt

1 large egg

55g (4 tablespoons) unsalted butter, cut into pieces and softened

1 teaspoon canola or other neutral-flavored oil, for bowl

subheading: Filling:

½ cup (115g) packed brown sugar

1 tablespoon (7g) cinnamon

¼ teaspoon five-spice powder (optional)

¼ cup butter, softened

subheading: Frosting:

3 oz (85g) cream cheese, softened

¼ cup (55g) butter, softened

1 teaspoon vanilla extract

pinch nutmeg (optional)

1 cup plus 1 tablespoon (128g) confectioners' sugar

subheading: To make the Dough:

Make the tangzhong: In a small saucepan over low heat, combine the flour and milk and cook, whisking constantly, until thickened to a paste, about 2 to 3 minutes. Immediately transfer the paste into a small bowl, scraping the sides of the saucepan with a flexible spatula; let cool until warm, 5 to 10 minutes. Texture should resemble mash potatoes.

In a clean or new small saucepan, scald the milk over medium heat, bringing the milk to a gentle simmer (watch carefully as milk tend to boil over). Pour milk into a small bowl and cool until warm to the touch, (about 110°F). Stir in yeast and a pinch of sugar, and set aside until the surface of the mixture is foamy, 5 to 10 minutes.

In the bowl of an electric mixer fitted with a dough hook, combine the sugar, flour, salt, and egg. Add the tangzhong and yeast/milk mixture and mix on low until shaggy. Add the softened butter one piece at a time, mixing until fully incorporated before adding the next. Increase the speed to medium-high and continue to knead the dough until it is tacky and slightly sticky, 8 to 9 minutes. Transfer the dough to a lightly floured work surface. Wet your hands to prevent the dough from sticking, pinch and pull the ends of the dough to form a smooth ball.

Coat a large mixing bowl with the 1 teaspoon of oil. Add the dough to the bowl, gently turning it to cover with oil. Cover the bowl with plastic wrap and set in a warm spot to proof until doubled in size, about two hours (or place in the refrigerator to proof for at least 8 hours, or overnight).

subheading: Make the Filling:

Combine the brown sugar, cinnamon, five spice powder, and butter until smooth; set aside.

subheading: Shape the Rolls:

Butter a 9x13-inch baking dish or line the bottom with parchment paper.

Transfer the dough onto a lightly floured work surface. Punch down the dough to deflate it. Roll out to a 15x9-inch rectangle. Spread the filling evenly over the entire dough. Roll the dough into a 9-inch jelly roll with the seam side down. Cut into 12 pieces and place in the prepared pan. Cover and let rise for about 60 minutes.

subheading: Bake:

Bake at 350°F for 25 to 30 minutes or until golden brown.

subheading: Make the frosting:

Beat together the cream cheese and butter until smooth. Add in the vanilla and nutmeg, if using. Slowly beat in the confectioners' sugar until smooth. Spread over the buns while warm but not hot.

Dough is from Mooncakes and Milk Bread cookbook

Love!

Servings: 12

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