For the tangzhong:
1/2 cup milk
1/4 cup flour
For the dough:
1 cup milk
4 tablespoons melted butter
1 egg
1 tablespoon instant yeast
2 tablespoons sugar
1 teaspoon salt
3 cups flour
For the filling:
4 tablespoons melted butter
1/2 cup brown sugar
1 tablespoon cinnamon
For the frosting:
4 tablespoons butter, softened
4 ounces cream cheese, softened
1 cup powdered sugar
Make the tangzhong: In a small skillet, whisk together the milk and flour. Place over medium heat and stir constantly until very thick. Scrape into a food processor with the metal blade.
Make the dough: Add the remaining milk, melted butter, egg, sugar, and salt and processes for a few seconds until combined. Add the yeast and pulse to combine. Add the flour and turn to "on." Process for 30 seconds to knead. Dough will be soft and sticky.
Place dough in a greased bowl, cover, and let rise until doubled, 40 to 60 minutes.
Make the filling: while the dough rises, stir together the softened butter, brown sugar, and cinnamon until it is like a paste.
Roll the dough out on a floured counter into a rectangle. Spread the filling evenly over the dough. Roll the dough up and use a very sharp serrated knife to gently slice into 12 rolls.
Place rolls evenly spaced in a greased 9 by 13 baking dish. Cover and let rise until rolls are doubled, about 30 to 45 minutes. While the rolls rise, heat the oven to 350 degrees.
Once the rolls are doubled and the oven is heated, remove the plastic wrap and bake for 20 to 30 minutes until lightly golden brown. Let the pan cool on a wire rack for 15 minutes.
Make the frosting: while the rolls cool, place the butter, cream cheese, and powdered sugar into the food processor and process until smooth. Spread on the rolls and serve.
Comments