The Ultimate Cinnamon Rolls
INGREDIENTS
FOR THE TANGZHONG (FLOUR PASTE):
5 tablespoons (71g) water
5 tablespoons (71g) whole milk
3 tablespoons + 1 teaspoon (28g) flour*
FOR THE DOUGH:
all of the tangzhong (above)
6 tablespoons (85g) unsalted butter, melted
3/4 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
1/4 cup (50g) granulated sugar
1 3/4 teaspoons salt
FOR THE FILLING:
1/2 cup (114g) unsalted butter, very soft; partially melted
1 1/4 cups (250g) soft light brown sugar, packed
2 tablespoons (14g) cornstarch
2 1/2 tablespoons (13g) ground cinnamon
1/2 teaspoon fine salt
FOR THE FROSTING:
1/4 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
1/2 teaspoon vanilla extract (or 1 teaspoon imitation vanilla flavoring)
Pinch of salt
INSTRUCTIONS
TO MAKE THE TANGZHONG (FLOUR PASTE):
Combine the tangzhong ingredients; the water, milk and flour in a medium saucepan, and whisk together until no lumps remain.
Place the saucepan over medium heat, and cook, whisking constantly, until the mixture thickens to a smooth, pudding-like consistency; 2 to 3 minutes. Remove saucepan from heat.
next full instruction : www.cleobuttera.com
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