Cinnamon Rolls Mark 2
Tangzhong
1/2 cup(113g) full cream milk
3 tbs bread flour (unbleached preferably)
Dough
2/3 cup (151g) full cream milk, cold
2 1/2 cup (300g) bread flour, unbleached
1 tsp (6g) salt
2 tbs (25g) caster sugar
2 tsp instant yeast
4 tbs (57g) unsalted butter
Filling
1 tbs (14g) unsalted butter, melted
1/2 cup (107g) light brown sugar
2 tbs (15g) bread flour, unbleached
3 to 4 tsp (8-10g) cinnamon
pinch of salt
Icing
3 tbs (42g) unsalted butter
1/2 tsp vanilla extract
pinch of salt
1 1/2 (170g) cups icing sugar, sifted
1 to 2 tbs (14g to 28g) full cream milk or buttermilk
To make the tangzhong
Combine both the ingredients in a small saucepan, and whisk until no lumps remain.
Place the saucepan over medium heat and cook the mixture, stirring regularly, until thickened, paste like, and the spoon or spatula laves lines on the bottom of the saucepan. This should take 1 to 3 minutes, depending on the intensity of the cooktop.
Remove from the heat and transfer to a large mixing bowl, the bowl of a cake mixer with a dough hook, or a bread machine, whichever you are using to knead the dough.
To make the dough
Add the ingredients to the mixing bowl in the order listed; the heat from the tangzhong will help to warm the cold milk.
Mix, using your preferred device or by hand to bring the dough together. Then knead the dough until it is smooth, elastic and tacky.
Shape the dough into a ball, place it in a bowl and cover the bowl with the plastic wrap or a reusable cover.
Let the dough rise until puffy but not necessarily doubled in bulk, about 60 to 90 minutes depending on the warmth of your kitchen.
To make the filling
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.
Lightly grease a baking sheet, or line it with baking paper.
To assemble the rolls
Transfer the dough to a lightly greased work surface and press it into a 25 by 30 cm rectangle that is about 1.5 cm thick. For evenly shaped rolls, try to pat the dough into an actual rectangle (with corners) rather than an oval.
Sprinkle the filling over the dough, covering all but a 1.5cm strip along one long side.
Starting with the filing-covered long side. roll the dough into a log.
Score the dough log into 10 - 14 equal pieces. Cut the dough at the score marks using dental floss for the cleanest cut. A sharp knife will also work.
Place the rolls onto the prepared baking sheet, starting at the centre of the baking sheet and spacing them 1-2 cm apart and 1-2 cm away from the edges of the pan. 3-2-3 configuration works well. To prevent them from unravelling while they rise and bake, tuck the ends of the spirals underneath the rolls so that they are held in place.
Cover the rolls with lightly greased plastic wrap and let them rise for 30-60 minutes. The rolls should be puffy and the dough shouldn’t bounce back immediately when pressed.
About 20 minutes before you are ready to bake, position a rack in the top third of the oven. Preheat the oven to 180 degrees celsius fan-forced.
Bake the rolls for 14-18 minutes, until they are light golden brown, a digital thermometer inserted into one of the rolls should read 87 degrees celsius if cooked properly. Cook for closer to 14 minutes for soft rolls and closer to 18 minutes for firmer rolls.
Remove the rolls from the oven, place the pan on a rack, and brush the hot rolls with 21g melted butter using a pastry brush.
Let the rolls cool for 10-15 minutes before icing.
To make the icing
Combine the remaining 1 1/2 tbs (21g) melted butter with the remaining icing ingredients in a medium bowl, mixing with a spatula until smooth.
Cream or ordinary milk can be used in place of buttermilk, each will have a different effect.
The icing from recipe tin eats is the best. Here it is.
Cream Cheese Glaze:
90 g / 3 oz cream cheese , softened
50 / 3 tbsp unsalted butter , softened
1 tsp vanilla extract (or essence)
1 1/4 cups / 150g soft icing sugar / powdered sugar
2 - 3 tbsp milk , any (or water)
Place butter, cream cheese and vanilla in a bowl. Beat until smooth (10 - 15 seconds).
Add icing sugar, beat to incorporate. Add enough milk to make it a consistency that can be spooned over the buns and it drips slightly.