Cinnamon Rolls

Directions

Before You Begin:

1. Bring the butter for the dough up to room temperature
2. Bring the egg for the dough up to room temperature

Tangzhong:

1. Add the flour, water, and milk over medium heat.
2. Whisk constantly until the mixture forms a sticky paste (should be just able to scoop it all up at once).
3. Remove from hot pan and set aside to cool to room temperature.

Dough:

1. Warm the milk to an appropriate temperature for your yeast (105-115F for dry active, 95F for fresh)
2. Mix the warmed milk and yeast and set aside to proof for about 10 minutes (if using instant yeast, you can skip the wait period)
3. Dump all the dry ingredients into a stand mixer bowl.
4. Add the milk + yeast mixture, and the room temperature egg and Tangzhong.
5. Mix at low speed (1-2 on a KitchenAid), scraping sides of bowl as needed.
6. As the dough starts to come together, increase speed to medium (no more than 4 on a KitchenAid) and slowly add the room temperature butter over a 5 minute period.
7. Once everything is incorporated and no longer sticking to the sides of the bowl, remove from the mixer and roll into a tight ball
8. Let rise for 1-2 hours, until doubled in size.
9. Punch down the dough and roll out into a rectangle.
10. Spread out the cinnamon filling onto the dough and roll up.
11. Cut the dough log into 6 pieces if baking 6 BIG rolls (3 each in 8x4 bread pans) or 12 pieces if baking in jumbo sized muffin tins.
12. Cover and let rise for another 1-2 hours.
13. Near the end of the rise time, preheat the oven to 350F.

Bake:

1. place rolls in the oven and bake for 25-30 minutes, or until desired doneness.

Glaze

1. Mix Powdered Sugar and Whole Milk at whatever ratio you like and pour over warm rolls.

Serve:

1. Serve warm or cooled.
2. Enjoy.