Description
Soft and fluffy cinnamon rolls made with fresh milled flour, perfect for family gatherings.
Ingredients
- 27 grams fresh milled hard white wheat flour
- 60 grams whole milk
- 44 grams water
- 405 grams fresh milled hard white wheat flour
- 217 grams fresh milled soft white wheat flour
- 270 grams whole milk
- 14 grams instant yeast
- 47 grams sugar
- 2¼ teaspoons salt
- 2 eggs
- 72 grams butter, softened
- 6 grams vanilla extract
- For the filling:
- 93 grams butter, softened
- 130 grams brown sugar
- 15 grams cinnamon
- For the frosting:
- 8 oz. cream cheese, softened
- 60 grams butter, softened
- 250 grams powdered sugar
- 1 tbsp vanilla extract
- 1/4 tsp salt
Instructions
- Make the Tangzhong: In a saucepan, combine the 27 grams of fresh milled hard white wheat flour, 60 grams of whole milk, and 44 grams of water. Cook over medium heat, whisking constantly, until thickened. Remove from heat and let cool.
- Make the Dough: In a mixing bowl, combine the cooled Tangzhong with the 405 grams of fresh milled hard white wheat flour, 217 grams of fresh milled soft white wheat flour, 270 grams of whole milk, 14 grams of instant yeast, 47 grams of sugar, 2¼ teaspoons of salt, and the 2 eggs. Mix until a dough forms.
- Knead the Dough: Knead the dough for about 10 minutes until smooth and elastic, incorporating the 72 grams of softened butter for an additional 5 minutes. Place in a greased bowl, cover it, and let it rise until it doubles in size (1-2 hours).
- Roll and Fill: Punch down the dough, roll it into a rectangle, spread 93 grams of softened butter, and sprinkle with a mixture of 130 grams of brown sugar and 15 grams of cinnamon.
- Shape the Rolls: Roll tightly into a log, cut into pieces, place in a greased baking dish, cover, and rise for 30 minutes.
- Bake: Preheat the oven to 350°F (175°C) and bake the rolls for 25-30 minutes until golden brown.
- Make the Frosting: Blend 8 oz. cream cheese, 60 grams of softened butter, 250 grams powdered sugar, 1 tbsp vanilla extract, and 1/4 tsp salt until smooth.
- Frost the Rolls: Once cooled slightly, spread the cream cheese frosting and serve!
Notes
Allow the rolls to cool completely before storing. They can be kept in an airtight container in the fridge for up to a week or frozen for up to three months.
