![]() ![]() Place a rack in middle of oven preheat to 350°. Cover with damp kitchen towels and let sit in a warm spot until doubled in volume, about 30–50 minutes. (If using dental floss, slide floss underneath dough, then cross over top and pull ends through.) Nestle 6 rounds, cut side down, in each prepared cake pan. Using serrated knife or, preferably, unflavored dental floss, cut log in half crosswise, then cut each half into 6 equal rounds. Using a sharp serrated knife and long sawing motions, trim ends of log discard. Starting at edge closest to you, tightly roll up dough into a log roll log seam side down. Spread filling over dough in an even layer. Arrange dough with short side facing you and roll out to a 24x13" rectangle. Stretch dough into a rough rectangle if dough feels stiff, let sit 5–10 minutes to allow gluten to relax. Punch down dough and transfer to a lightly floured surface. Morton kosher salt to butter and mix to combine.īutter two 9"-diameter cake pans. ![]() Add 1 cup (packed 200 g) dark brown sugar, 2 Tbsp. ![]() Transfer to a heatproof bowl and let cool slightly. While the dough is rising, cook ½ cup (1 stick) unsalted butter in a small saucepan over medium heat, stirring occasionally, until butter foams and milk solids turn dark amber, about 4 minutes. Let sit in a warm spot until doubled in volume, 60–90 minutes. Remove bowl from mixer and cover with a damp kitchen towel. Continue mixing until dough pulls away cleanly from sides of bowl and is no longer tacky to the touch, 5–7 minutes longer. Step 3Īdd ½ cup (1 stick) unsalted butter, room temperature, cut into pieces, to dough and mix on medium speed until incorporated, about 2 minutes. If not, continue mixing a few more minutes, then try again. If you can see light through the dough, it’s ready. Pinch off a golf-ball-size piece of dough and stretch between your fingers as thin as possible without breaking. Increase speed to medium-low and mix, scraping down sides of bowl occasionally, until dough is smooth and elastic, 18–24 minutes. Mix on low speed until combined, about 1 minute. Fit bowl onto stand mixer fit mixer with dough hook attachment. Add remaining 5½ cups (688 g) all-purpose flour. Morton kosher salt, and remaining 1½ cups whole milk to tangzhong and whisk to combine. envelope instant yeast (about 2¼ tsp.), ⅓ cup (67 g) granulated sugar, 1 Tbsp. Scrape tangzhong into the bowl of a stand mixer and let cool. Place saucepan over medium heat and cook, whisking constantly, until mixture is thickened and whisk lines are visible on bottom of pan, about 2 minutes. Whisk ¾ cup whole milk and ¼ cup (31 g) all-purpose flour in a medium saucepan until smooth. Cover with plastic wrap to prevent the dough from forming a skin, and leave the chilled dough out at room temp for about an hour before proceeding. Or for overnight cinnamon rolls primed for morning baking, spread preparation across multiple days by refrigerating the dough, either after the first rise or after the unbaked rolls have been shaped and nestled in their baking pans, ahead of the second rise. for an even quicker rise-about 20 minutes less for the first dough rise and 10 minutes less for the second. If all that hasn’t convinced you that this just might be the best cinnamon roll recipe, how about this? The recipe uses 1 envelope of instant yeast ( different from active dry yeast!), but if you’ve got a big jar at home and are in a hurry, don’t hesitate to increase the amount to 1 Tbsp. And while we like it just as it is, feel free to add a few drops of vanilla extract for even more warmth or a touch of lemon zest for extra brightness. A tangy cream cheese frosting offsets these deep, rich notes. As an added bonus, because of the higher moisture content, these rolls won’t go dry by the next morning (assuming there are any left).īrowning the melted butter ups the ante on the typical cinnamon-brown sugar filling, accentuating its warming spiced toffee flavors, all while adding a nutty, toasty dimension of its own. This results in a high-hydration cinnamon roll dough that steams more as it cooks, yielding a puffier, pillowy-soft bread with a supple, tender texture. Tangzhong is the Chinese method of precooking a small portion of a recipe’s starch and liquid (usually flour and milk) to create a thick paste that then gets integrated with the rest of the dough ingredients. The secret to the super-soft dough-which also happens to be incredibly easy to work with-is in the tangzhong starter. ( Watch Zaynab describe her process here!) But we’re putting it all on the line to wager that this recipe, thanks to a few choice tactical twists, produces the best, most ooey-gooey, perfectly fluffy from-scratch buns you’ll ever make. Buttery, golden brown yeasted dough, check delicious cinnamon–brown sugar filling, check decadent cream cheese icing, check. On first glance these homemade cinnamon rolls may not look like anything out of the ordinary. ![]()
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