Soft Cinnamon Rolls

Name: Soft Cinnamon Rolls
Yield: 24 rolls
Ingredients: 71 g Water; 71 g Milk; 25 g Bread Flour; 495 g Bread Flour; 21 g Dry Milk; 11 g Table salt; 1 tbsp Instant yeast; 170 g Milk; 2 each Eggs; 85 g Unsalted butter; 142 g Light brown sugar; 4 tsp Ground cinnamon; 227 g Confectioners' sugar; 1 pinch Table salt; 28 g Butter; 0.5 tsp Vanilla Extract; 28 g Milk

Pillowy cinnamon rolls made with tangzhong.

2 hours 35 minutes24 rolls

Ingredients

Ingredients for24 rolls
Ingredient	Amount
Tangzhong
Water	71 g
Milk	71 g
Bread Flour	25 g
Dough
Bread Flour	495 g
Dry Milk	21 g
Table salt	11 g
Instant yeast	1 tbsp
MilkLukewarm.	170 g
EggsLarge.	2 each
Unsalted butterMelted.	85 g
Filling
Light brown sugarPacked.	142 g
Ground cinnamon	4 tsp
Icing
Confectioners' sugar	227 g
Table salt	1 pinch
ButterMelted.	28 g
Vanilla Extract	0.5 tsp
MilkRange: 28–43g.	28 g

Method

1
Cook the tangzhong ingredients into a thick paste and cool. Mix with the dough ingredients; rest 20 minutes, then knead until elastic. Proof 60–90 minutes.
2
Mix brown sugar and cinnamon. Divide dough in half, roll each to about 46 × 20cm, distribute filling and roll up. Cut each log into twelve.
3
Arrange all 24 rolls in a greased 23 × 33cm (9 × 13in) pan. Cover and proof 45–60 minutes. Bake at 175°C/350°F for 22–25 minutes, until set.
4
Mix icing ingredients and spread over the warm rolls.