These are the best cinnamon rolls you will ever make! They involve using a Japanese technique that is commonly used in Asian Bakeries!
The Japanese technique is called "Tangzhong". It's simply made by cooking a slurry of flour and water then adding the mixture into the bread dough. This technique elevates the cinnamon roll dough and gives it the lightest , fluffiest texture!
Makes about 20 Cinnamon Buns
Ingredients:
Tangzhong
1/4 cup water
1/2 cup milk
4 tbsp flour
Dough
2/3 cup milk microwave for 45 sec
1 tbsp yeast
2 eggs
1 tsp salt
3 cups flour
4 tbsp butter
Filling
1/3 cup softened butter
1/3 cup brown sugar
4 tsp cinnamon
Icing
1 1/2 cups powdered sugar
4 tbsp milk
Directions:
To make the Tangzhong :
Mix the flour, milk ,and water together in a pot over medium heat for 2 minutes until it becomes thick(make sure to keep whisking the mixture as you cook it over the stove).
To make the dough:
Start by warming your milk in the microwave for 45 seconds or just heat the milk in a pot over the stove(the milk should be warm to the touch or about 42 degrees celsius or else you could kill the yeast).
Then add the yeast into the milk and leave the mixture for 10 minutes to allow the yeast to activate.
In a stand mixer , mix the Tangzhong , eggs, salt, and the milk mixture until there are no lumps left.
Then gradually add the flour until the dough forms.
When all the flour is mixed in, add the butter one tablespoon at a time until its fully incorporated.
Once the butter is mixed in, you will have a very soft and silky dough .
Cover the dough and allow it to rest for 2 hours(at room temperature) or overnight(in the fridge).
While the dough is resting, make the filling by mixing the butter, cinnamon, and sugar together until they are fully combined.
Once the dough has rested, place the dough on a floured surface and roll into a rectangle (about 1.5cm thick)
Then spread the cinnamon-butter mixture onto the rectangle leaving an 1 inch border from all the sides.
Proceed by rolling the rectangle into a tight log.
Once you rolled the rectangle, start cutting the log into 20 cinnamon buns (about 1-1.5 inches thick).
Then line all your cinnamon rolls into a pan which is at least 4 inches thick.
Make sure to leave a 2 cm gap between the buns since they will expand during baking.
Allow the cinnamon rolls to rest for 20 minutes before baking.
Once the cinnamon rolls are rested bake them for 20-25 minutes at 180 degrees celsius.
While the cinnamon rolls are baking, make the frosting by mixing the vanilla and the milk(one tablespoon at a time) into the powdered sugar.
Once the cinnamon rolls are out allow them to cool down for 5 minutes before drizzling the frosting onto the buns.
Bon Appétit!
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