Tangzhong
- 1/2 cup (113g) whole milk
- 3 tablespoons (23g) King Arthur Unbleached Bread Flour
- 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 leaves lines on the bottom of the pan. This should take 1 to 3 minutes, depending on the strength of your burner.
- Remove from the heat and transfer to a large mixing bowl, the bowl of a stand mixer, or the bucket of a bread machine (whatever you plan to knead the dough in).
- 2/3 cup whole milk, cold
- 2 1/2 cups King Arthur Unbleached Bread Flour
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 2 teaspoons instant yeast
- 4 tablespoons unsalted butter, softened
- 1/2 package of vanilla instant pudding
- 1 egg
- 1 tsp vanilla
- Add the cold milk, then the flour and remaining ingredients to the mixing bowl in the order listed; the heat from the tangzhong will help to warm the cold milk.
- Mix on low speed of a stand mixer with the dough hook attachment, to bring the dough together. Next, knead the dough until it’s smooth, elastic, and tacky. This will take 10 to 12 minutes on a medium-low speed of a mixer.
- Shape the dough into a ball, place it in a bowl, and cover the bowl with 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).
Filling:
- 1 tablespoon butter, melted
- 1/2 cup light brown sugar, packed
- 2 tablespoons King Arthur Unbleached Bread Flour
- 3 to 4 teaspoons cinnamon
- 3 to 4 teaspoons sugar
- 1/16 teaspoon (pinch) salt
- 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 parchment paper.
To assemble the rolls:
- Transfer the dough to a lightly greased work surface and press it into a 10” x 12” rectangle that’s about 1/2” 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 1/2” strip along one long side.
- Starting with the filling-covered long side, roll the dough into a log.
- Score the dough lightly into eight equal 1 1/2” to 2” pieces; this will make large, saucer-sized cinnamon rolls — their generous size is part of their charm. Cut the dough at the score marks. Dental floss will give you the cleanest cut: pull off a long piece of floss, loop it underneath the log at the score mark, and pull the ends in opposite directions to cut the dough. Repeat until you've cut all of the rolls. If you don’t have dental floss, a bench knife or sharp knife will work.
- Place the rolls onto the prepared baking sheet, spacing them so there’s at least 2” between each one and they’re 2” away from the edges of the pan; a 3-2-3 arrangement works well. To prevent them from unraveling while they rise and bake, tuck the ends of the spirals underneath the rolls so that they’re held in place.
- Cover the rolls with lightly greased plastic wrap or a reusable cover and let them rise for 30 to 60 minutes (depending on the warmth of your kitchen). The rolls should be puffy and the dough shouldn’t bounce back immediately when gently pressed.
- About 20 minutes before you’re ready to bake, position a rack in the top third of the oven. Preheat the oven to 375°F.
- Bake the rolls for 14 to 18 minutes, until they’re a light golden brown and a digital thermometer inserted into the center of one roll reads 190°F. Bake for the lesser amount of time for extra-soft rolls, and the longer amount of time for rolls with a bit more color and slightly firmer texture.
- Remove the rolls from the oven, place the pan on a rack, and brush the hot rolls with 1 1/2 tablespoons of the melted butter. Let the rolls cool for 10 to 15 minutes before icing.
