What is Sticky, Cinnamon Goodness rolled up in one happy place.
Homemade Cinnamon Rolls
By jerome
Description
A few techniques produce these ultra-pollowy and light bready cinnamon rolls. The first is scalding the milk, which leads to improved glusten development in the dough. The second is cooking a portion of the liquid and the flour into a rouxlike mixture called tangzhong, which, when added to dough, increases its ability to hold onto liquid; and the third is a long, slow mix, which fully develops the gluten network and allows the buns to trap air as they bake in the oven.
Instructions
making the dough
scald the milk: Warm the milk in a small saucepan over medium-high heat, swirling it until it steams and shows small bubbles on the side of the pan - about 3 minutes. reduce heat to low heat for about 1 minute making sure not to boil the milk. remove from heat. using 1/3 cup of hot milk add to standmixer fitted with the dough hook.
Make the tangzhong
using the remaining milk, add 1/4 cup of flour to a suace pan and whisk to combine and confirm no lumps. return the saucepan to medium heat and cook, whisking constantly snf scrping the side of the pan until the mixture has thickened. This process should take about 1 minute and remove from heat. add this to the stand mixer bowl.
Mix the Dough
add the cold water to the stand mixer bowl and combine. confirm the bowl is at room temp before adding an eggs and whisk. Add the yeast and remaining 4 cups of flour to the bowl with the mixer speed on low. mix until the you have a coarse dough ball. Cover and let rest for 5 minutes. Add sugar and salt and mix again on mediun-low about 20 minutes.
Add the butter
set mixer speed to low snf sdd butter a few piece at a time over 15 minutes
remove dough from mixer
cover and let the dough rise and chill overnight - 12 hours - lightly butter the inside of a bowl. Let the dough return to room temp and start it second raise and expand to about 50 percent or about 90 minutes.