Super Soft Cinnamon Rolls
If you take a moment and look back through the recipes on this website, you will realize that I am a fan of Japanese milk bread, also called Tang Zhong.
Tang Zhong is the bread-making process that requires a portion of the flour to be mixed with milk and heated until it forms a paste.
The paste helps the dough stay hydrated and creates a soft texture, like white bread that you can buy off any shelf in any grocery store.
This recipe for cinnamon rolls is derived from the King Arthur baking Company website. It was their recipe of the year for 2021, and with good reason. The cinnamon rolls are soft as clouds, I know that sounds corny, but it’s true.
I have made these cinnamon rolls many times, and they are perfect every time. We have been sharing them with friends and coworkers to rave reviews.
People offer me money to make them. I never take their money because I love making them.
But, I have to say it is currently my favorite recipe. I love making cinnamon rolls. They are very similar to what you would find in the mall at one of the food court stores. Again, the cinnamon rolls are pillowy soft, rich with a butter flavor, and sweet and spicy with the cinnamon.
The frosting is fantastic. I always serve them with additional frosting on the side for dipping. I hope you try this recipe and remember it started with King Arthur flour. And you don’t have to pay anyone to make them for you; you can do it yourself. Enjoy!
Cinnamon Rolls
The best cinnamon rolls you will ever taste. Light as air!
Ingredients
Tangzhong ingredients
- 1/2 cup whole milk
- 3 tablespoons Bread Flour
Dough Ingredients
- 2/3 cup whole milk, cold
- 2 1/2 cups bread flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 teaspoons instant yeast
- 4 tablespoons butter, softened
Filling Ingredients
- 1 tablespoon butter, melted
- 1/2 cup light brown sugar
- 2 tablespoons bread flour
- 4 teaspoons cinnamon
- 1/16 teaspoon salt
Frosting Ingredients
- 3 tablespoons butter, melted,
- 1/2 teaspoon vanilla
- 1/16 teaspoon salt
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
Instructions
Tangzhong Instructions
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Combine milk and bread flour in a small saucepan, and whisk well to eliminate all lumps.
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Place the saucepan over medium heat and cook the milk and flour, stirring, until thickened and the mixture looks like a paste. 1 to 3 minutes.
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Remove from the heat and transfer to the bowl of a stand mixer.
Dough Instructions
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Add the cold milk, then the flour and remaining ingredients to the tangzhong in the bowl in the order listed in the ingredient list,
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Mix on low with the dough hook until combined, then knead on med-high for 10 to 12 minutes, until it's smooth, elastic, and tacky.
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Shape the dough into a ball, allow it to rest in a bowl, with plastic wrap covering it.
After 60 to 90 minutes, the dough should almost double in size.
Filling Instructions
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While the dough is rising, put the melted butter into a medium bowl and add the remaining ingredients, stirring until the mixture is the texture of damp sand. Set aside.
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Lightly grease a baking sheet, or line it with parchment paper.
To assemble the rolls
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Transfer the dough to a counter top and press it into a 10" x 12" rectangle about 1/2" thick. It;s important to pat the dough into a rectangle for evenly shaped rolls,
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cover the dough with filling, except for a 1/2" strip along one long side. Roll the dough, starting with the end that is covered with filling. Roll the dough into a log. Score it gently into eight equal 1 1/2" to 2" pieces
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When cutting the dough into rolls, dental floss will give the cleanest cut: Using a long piece of floss, slide it underneath the dough at the score mark, and pull the ends in opposite directions to cut the dough. Repeat until you've cut all of the rolls.
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Place in a 9x13 the prepared baking pan, spacing with at least 2" between each and 2" away from the edges of the pan. Tuck the ends of the spirals underneath the rolls so that they hold their shape.
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Cover with lightly greased plastic wrap and let rise for 30 to 60 minutes. The rolls will be puffy and the dough shouldn't bounce back when pressed. Heat oven About 20 minutes before you're ready to bake the rolls.
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Position a rack in the top third of the oven. Preheat the oven to 355°F Bake the for 14 to 18 minutes, until light golden brown and a digital thermometer inserted reads 190°F.
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Remove the rolls from the oven, place the pan on a rack, and brush the hot rolls with 1 1/2 tablespoons (21g) of the melted butter. Let the rolls cool for 10 to 15 minutes before icing.
To make the icing:
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Combine 1 1/2 tablespoons of melted butter with the remaining icing ingredients in a mixing bowl; using a spatula, mix until smooth. Ice the rolls and serve.