Cinnamon Rolls with Tangzhong and Cream Cheese

Ingredients

• 20 g Strong bread flour (For the tangzhong)
• 100 g Milk (For the tangzhong)
• 420 g Strong bread flour (For the dough)
• 150 g Milk (For the dough)
• 1 Egg (Whole)
• 1 Egg yolk
• 80 g Butter (Softened; for the dough)
• 75 g Sugar (For the dough)
• 9 g Fresh yeast
• 6 g Salt
• Vanilla (Amount not specified)
• 90 g Butter (Softened; for the filling)
• 110 g Brown sugar (For the filling)
• 20 g Cinnamon (For the filling)
• 250 g Philadelphia cream cheese (For the cream cheese frosting)
• 50 g Butter (Softened; for the cream cheese frosting)
• 180 g Powdered sugar (For the cream cheese frosting)
• Heavy cream (A little, to pour over the surface before baking; amount not specified)
• Butter (For greasing the pan; amount not specified)
• Cinnamon filling (Some should be spread over the bottom of the pan; amount not specified)

Steps

1. 1

   Prepare the tangzhong: place 20 g of strong bread flour and 100 g of milk in a saucepan. Cook over low heat, stirring continuously, until the mixture becomes thick and creamy, similar to mashed potatoes.

2. 2

   Transfer the tangzhong to a small bowl, cover it with plastic wrap directly touching the surface, and let it cool completely.

3. 3

   When the tangzhong is cool, place the flour for the dough, milk, egg, egg yolk, fresh yeast, tangzhong, sugar, and vanilla in the bowl of a stand mixer. Begin kneading.

4. 4

   When the dough has developed good gluten structure, add the salt.

5. 5

   Add the softened butter a little at a time while continuing to knead. Work the dough until it is smooth, elastic, and well developed.

6. 6

   Cover the dough and let it rise for about 2 hours, or until doubled in volume.

7. 7

   Meanwhile, prepare the filling by mixing the softened butter, brown sugar, and cinnamon.

8. 8

   Roll out the dough into a rectangle.

9. 9

   Spread the filling over the rolled-out dough.

10. 10

    Roll the dough up tightly.

11. 11

    Cut the roll into 12 pieces.

12. 12

    Grease a baking pan and spread some of the filling over the bottom.

13. 13

    Arrange the 12 pieces in the pan.

14. 14

    Let them rise for another 1 hour.

15. 15

    Pour a little heavy cream over the surface of the rolls; the amount is not specified.

16. 16

    Bake in the oven at 175°C for about 23 minutes.

17. 17

    Spread the prepared cream cheese frosting over the cinnamon rolls while still warm and serve.

Notes

The description does not indicate the amount of heavy cream. The amounts of butter for greasing the pan and filling to place on the bottom are not specified. The final sentence omits the object of “spread”; it is interpreted as referring to the cream cheese frosting listed among the ingredients.

Nutrition per serving

• dessert
• baked sweet
• vegetarian
• yeasted
• autumnal
• cinnamon
• oven