The Ultimate Cinnamon Rolls

An amazing recipe for squishy soft cinnamon rolls with a super fluffy and tender texture and a gooey filling that caramelizes in the bottom.




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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