Cinnamon Rolls
Serves: 12
Prep Time: 120 minutes
Cook Time: 25 minutes
Total Time: 145 minutes
Ingredients
| Ingredient | # |
|---|---|
| Water (grams) | 150 |
| All-Purpose Flour (teaspoons) | 30 |
| Buttermilk (teaspoons) | 165 |
| All-Purpose Flour (teaspoons) | 450 |
| Sugar (teaspoons) | 50 |
| Salt (teaspoons) | 2 |
| Yeast (teaspoons) | 2.25 |
| Eggs (each) | 2 |
| Unsalted Butter (teaspoons) | 70 |
| Sugar (teaspoons) | 80 |
| Light Brown Sugar (teaspoons) | 50 |
| Cinnamon (tablespoons) | 1.5 |
| Unsalted Butter (teaspoons) | 60 |
| Powdered Sugar (teaspoons) | 200 |
| Unsalted Butter (teaspoons) | 80 |
| Cream Cheese (teaspoons) | 115 |
| Kosher Salt (teaspoons) | 0.5 |
| Heavy Cream (tablespoons) | 2 |
Directions
Make the tangzhong 1. In a small saucepan, whisk together 150ml water and 30g All-Purpose Flour. 2. Cook over medium heat, stirring constantly, until it forms a thick paste. 3. Transfer to bowl of stand mixer. Make the dough 1. Using whisk attachment, whisk in 160ml cold buttermilk to the tangzhong, whisk until smooth. 2. Switch to mixer attachment, and mix in 450g All-Purpose Flour, 50g sugar, 2 tsp salt, 2.25 tsp yeast, and 2 eggs.
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