Ooey Gooey Cinnamon Rolls

Ingredients

• 1/4 cup milk (60g) (for the tangzhong)
• 1 tbsp all-purpose flour (8g) (for the tangzhong)
• 3/4 cup WARM milk (180ml) (for the dough)
• 1/4 cup melted butter (57g) (for the dough)
• 1/4 cup granulated sugar (50g) (for the dough)
• 21/4 active dry yeast (7g) (for the dough)
• 1 egg + 1 egg yolk (for the dough)
• 3 cups bread flour (360g) (for the tangzhong)
• 2 tbsp milk powder (15g) (for the tangzhong)
• 3/4 tsp salt (4g) (for the tangzhong)
• 3/4 inch (for the tangzhong)
• 1/4 cup melted butter (57g) (for the filling)
• 3/4 cup brown sugar (180g) (for the filling)
• 3 tsp cinnamon (8g) (for the filling)
• 1/4 cup softened butter (57g) (for the filling)
• 2 tbsp heavy cream (30g) (for the filling)
• 1/2 cup brown sugar (100g) (for the filling)
• 2 tbsp softened butter (28g) (for the frosting)
• 4 oz cream cheese, softened (113g) (for the frosting)
• 1 tsp vanilla bean paste (5g) 1- (for the frosting)
• 11/2 cups powdered sugar (120- (for the frosting)
• 180g) whip the butter and cream cheese until fluffy (for the frosting)

Instructions

1. Whisk together in a small pan over medium-low heat until it thickens into a paste
2. Let cool slightly before adding to the dough
3. Mix the warm milk, sugar, and yeast together and let sit for about 5 minutes until foamy
4. Add in the melted butter, egg, yolk, and tangzhong and mix until combined
5. Add the milk powder, and salt, mix then add the flour gradually
6. ( if kneading by hand it may take awhile but try not to add extra flour
7. ) place in a greased bowl, cover, and let rise until doubled, try not to over proof
8. Roll the dough out into a rectangle, keep it thick about
9. Mix together and spread evenly over the dough, making sure to reach the edges
10. Cut into strips and roll the dough up somewhat loosely so the centers have room to puff up
11. Mix together and spread into the bottom of your baking dish
12. Place the rolls into the pan
13. Cover and let rise again for about 25-35 minutes
14. Don’t let them overproof just until slightly puffier pour a little heavy cream around the rolls before baking
15. Bake at 350°f for about 25-30 minutes
16. For the cream cheese frosting
17. Then mix in the vanilla and powdered sugar until smooth
18. Add a splash of heavy cream if needed for consistency
19. ( i doubled this ) #cinnamonroll #recipe #baking #cinnamonrolls #bakingrecipe