Thanks to Bob’s Crimson Mill for sponsoring this put up!
Every time I go to my in-laws in England, they ask me to make a batch of cinnamon rolls (along with dumplings, in fact). Though this custom has been going for a number of years now, I can’t consider I haven’t shared a cinnamon roll recipe right here but!
Ever since I began making Asian-style milk bread a couple of years in the past, I’ve been utilizing that model of dough in almost all my enriched breads. These milk bread cinnamon rolls aren’t any exception. Asian-style milk bread typically makes use of tangzhong (湯種) to provide the bread ethereal texture.
Tangzhong is a Chinese language strategy of heating flour and water collectively to kind a paste that’s then added to the dough. The paste permits extra water to be absorbed into the flour, yielding bread with softer texture. I really like how tangzhong makes these cinnamon rolls extra ethereal.
Most cinnamon roll recipes will name for a cream cheese frosting or an icing product of powdered sugar. I typically discover these toppings to be too candy or too decadent. I a lot desire one thing that’s tangy and candy. Once I make cinnamon rolls within the UK, I sometimes make a tart lemon glaze to brush over the rolls.
Once I was testing these milk bread cinnamon rolls someday, I occurred to even have a contemporary batch of pomegranate molasses. Out of curiosity, I glazed the rolls with the pomegranate molasses and was pleasantly shocked by how properly every part labored collectively. Along with candy and tangy taste, the pomegranate molasses additionally added welcome fruity notes to the cinnamon rolls. They have been such a delight!
HOW TO MAKE MILK BREAD CINNAMON ROLLS
INGREDIENTS OVERVIEW FOR DOUGH
For the dough, I’m utilizing Bob’s Crimson Mill Unbleached White Natural All-Goal Flour. It’s a very versatile flour that I take advantage of in lots of my bread recipes, corresponding to Japanese milk bread and scallion bread. I additionally use the flour for dumpling wrappers, Chinese language chive pockets, and even noodles! It’s a true all-purpose flour that delivers good outcomes for all of the various kinds of recipes I make. Plus, I can discover Bob’s Crimson Mill in all of my neighborhood grocery shops! Mama Lin loves utilizing the all-purpose flour, too.
If you would like rolls with a chewier crumb, you possibly can substitute the all-purpose flour with Bob’s Crimson Mill Artisan Bread Flour, which has the next protein content material.
In addition to the tangzhong that I discussed above, the dough is enriched with milk, butter, and an egg. For my milk bread recipes, I sometimes use sweetened condensed milk so as to add extra milky taste. Nevertheless, many followers have requested me about alternate options to condensed milk. That’s why I’m utilizing a mixture of milk powder and sugar on this milk bread cinnamon roll recipe.
As traditional, I’m utilizing lively dry yeast because the leavening agent, however you should use prompt yeast as a substitute. I clarify this additional under. Lastly, I added the zest of two lemons to the dough, which provides the rolls a refined vivid taste.
MAKE THE TANGZHONG
When making the dough for these milk bread cinnamon rolls, I normally begin by getting ready the tangzhong. I prefer to let it cool barely earlier than mixing it with different components. You may put together the tangzhong on the range or within the microwave. Should you’ve by no means made tangzhong earlier than, it is best to make it in a saucepan first. The saucepan methodology offers you extra management over the warmth supply and also you’ll be much less more likely to overheat the paste.
Should you’re working from the range, whisk collectively some water and all-purpose flour in a saucepan. Then, you’ll warmth the combination over medium-low warmth, stirring ceaselessly till a paste types. It’s going to take about 1 to 2 minutes. Switch to a bowl to chill.
For the microwave methodology, whisk the flour and water in a bowl. Then, warmth it on excessive for 30 seconds or so. Give it a stir. It’s seemingly nonetheless very runny, so microwave it for 10 seconds extra and stir once more. When you’ve got a reasonably thick paste, you possibly can cease. In any other case, maintain heating the tangzhong at 5-second intervals and stir till you get a paste.
ACTIVATE THE YEAST (FOR ACTIVE DRY YEAST)
Warmth the milk within the microwave for about 30 to 40 seconds till the temperature is about 105ºF to 120ºF. Then, add a tablespoon of sugar into the milk and stir within the yeast. Let this combination sit for five to eight minutes, till a layer of froth types on the prime, a sign that the yeast is lively.
Should you’re utilizing prompt yeast, you don’t must activate it in warmed milk. You may simply add the yeast to the bowl of your stand mixer, together with the opposite components.
FINISH MAKING DOUGH
Earlier than I collect all the opposite components into the bowl of my stand mixer, I additionally prefer to soften the butter and let it cool for five to 10 minutes.
Add all of the components for the dough into the bowl of a stand mixer: flour, sugar, milk powder, salt, egg, lemon zest, tangzhong, milk/yeast combination, and melted butter. Combine the dough on low till you don’t see any unfastened flour on the perimeters of the bowl. This could take 30 seconds to 1 minute. Then, enhance the pace to medium-low and work the dough for 7 minutes. You could must scrape down the perimeters of the bowl sometimes.
With evenly floured palms, contact the dough. If it’s feeling very sticky, work in one other 1 to 2 tablespoons of flour.
Scrape the dough out of the bowl onto a evenly floured floor and knead a couple of occasions. If the dough is feeling cheesy, evenly mud your palms with flour. Then, form the dough right into a ball and place it inside a evenly greased bowl. Cowl the bowl with a humid towel or silicone lid and let it rise in a heat place for about an hour, till the dough doubles in dimension.
MAKING DOUGH BY HAND
That is fairly a moist dough, so it is going to be messy to knead by hand although not unattainable. Add all of the components for the dough in a bowl. Utilizing a wood spoon, combine every part collectively till it seems like all of the liquids have absorbed into the flour (see photograph under).
Frivolously mud the work floor with flour. Have a bench scraper able to scrape moist dough off the counter.
Switch the dough onto the floured floor. Knead it a couple of occasions. Then seize onto the dough and stretch it in the direction of you. Fold it over. Repeat the stretch and fold course of for a number of minutes. Use the bench scraper to scrape off dough that’s been caught. It gained’t be simple at first as a result of the dough could be very moist and sticking to your fingers. Simply maintain going as finest you possibly can.
After a couple of minutes, seize the dough, slap it on the counter, stretch it in the direction of you, and fold it over. Then repeat this course of till the dough now not feels prefer it’s actually sticky in your palms. When kneading dough by hand, don’t take note of how lengthy you’re kneading the dough. Somewhat, deal with how the dough feels. By the tip, the dough will really feel barely cheesy however not overly sticky.
Lastly, do the window pane check to ensure the gluten has been correctly developed. Take a golf-ball dimension of dough and stretch out the middle of the piece of dough. If the dough stretches out to a skinny layer and you’ll see gentle coming by means of, the dough is prepared for the primary rise.
INGREDIENTS OVERVIEW FOR FILLING
I attempted many iterations of the filling and located that it tastes finest with plenty of cinnamon and brown sugar as a substitute of normal granulated sugar.
You’ll need the butter to be at room temperature and lower into cubes in order that it’s simple to cream with the brown sugar. I’ve used darkish brown sugar, however gentle brown sugar works as properly.
I used 4 tablespoons of cinnamon to make sure that I get good cinnamon taste with each chew. I additionally added 1 teaspoon of freshly floor cardamom (from inexperienced cardamom pods) in order that the filling has a extra advanced taste. Lastly, I added 1 teaspoon of vanilla extract for extra taste.
MAKE THE FILLING
Match the mixer with the paddle attachment. Cream the butter and sugar on low for about 30 seconds to a minute. Scrape down the butter alongside the perimeters of the bowl, if vital. Enhance the pace to medium-low and blend the butter for one more 1 to 2 minutes, till the sugar is properly included and the butter is beginning to look fluffy (see photograph above).
Add the cinnamon, cardamom, and vanilla and blend on low till the cinnamon is properly included. Switch the filling to a bowl.
PREPARE LEMON GLAZE
The quantity of lemon juice and sugar you utilize relies on the lemons you utilize and the extent of tartness you want. I discovered when utilizing Meyer lemons, I preferred utilizing equal components lemon juice and granulated sugar. Meyer lemons are usually sweeter and fewer acidic than standard lemons. When utilizing common lemons, I preferred including barely extra sugar (1/3 cup lemon juice to 1/2 cup sugar).
Add the lemon juice and sugar to a saucepan. Give every part a stir till the sugar dissolves. Then, warmth the saucepan over medium-high warmth till the liquid bubbles. Cut back the warmth to medium-low and let the glaze simmer for one more 2 to three minutes. Don’t let the glaze simmer for for much longer as it may possibly burn! Take away the saucepan from warmth and let the glaze cool.
SHAPE THE ROLLS
Grease a 9×13-inch baking pan with some oil. Lay a chunk of parchment paper within the pan, ensuring there’s about 1.5 to 2 inches of overhang on the lengthy sides. The oil helps maintain the parchment in place. It’s also possible to use binder clips to clip down the paper if it will get in the way in which. Simply ensure that to take away the clips earlier than you bake the rolls.
Punch down the risen dough to launch extra air. Flip the dough over a evenly floured floor and form into an oval. If the highest of the dough feels greasy, evenly sprinkle some flour on prime.
Roll out the dough to a 18×12-inch rectangle.
Then, scoop out the filling and unfold it everywhere in the rectangle, ensuring that the filling reaches the perimeters. Seize onto an extended fringe of the dough and roll up the dough right into a log. As you roll up the dough, ensure that the perimeters are rolling up straight and never caving in. That helps to make sure that the rolled up dough is evenly thick all through. I normally like to make use of a tape measure to make sure that the lengthy aspect remains to be roughly 18 inches lengthy.
Slice the log into 12 equal items of about 1.5 inches huge. I all the time use a pointy serrated bread knife for this. It’s also possible to use any sharp knife or dental floss.
Place the rolls lower aspect down contained in the parchment-lined pan. Cowl the rolls with plastic or a humid towel. Let the rolls rise in a heat place for 45 minutes to 1 hour, till they double in dimension. The time relies on how scorching or chilly the setting is. In the course of the winter time, it may possibly take so long as 1 hour quarter-hour to double in dimension.
BAKE THE ROLLS
Preheat the oven to 350ºF. Place an oven rack within the heart place.
For the pictures, I brushed a little bit of egg wash over the risen rolls in order that they give the impression of being extra evenly brown on the highest. It isn’t vital. Particularly since we’re solely overlaying the rolls with a translucent glaze, the colour of the rolls is extra noticeable.
Bake the rolls at 350ºF for 23 to 25 minutes. The rolls ought to look evenly golden on prime. If you’re utilizing a forged iron or a glass baking pan, your rolls could take an additional jiffy to cook dinner.
Let the rolls cool within the pan for five to 10 minutes. Seize onto the parchment paper on the perimeters and carry the rolls out from the pan and onto a cooling rack. Brush the lemon glaze or pomegranate molasses onto the rolls. Benefit from the rolls whereas they’re nonetheless heat.
HOW TO PREPARE CINNAMON ROLLS AHEAD
If you wish to break up the work, let the dough rise within the fridge in a single day. You may both put the dough within the fridge proper after you’ve kneaded the dough or proper after you line the baking pan with the lower rolls. Don’t let the dough rise in your counter earlier than transferring it to the fridge. Equally, you don’t want the dough to succeed in room temperature earlier than shaping the rolls or baking them.
MORE RECIPES WITH BOB’S RED MILL FLOUR
Servings: 12 rolls
Milk Bread Cinnamon Rolls
Substances
Tangzhong
- 3 tablespoons (30 grams) all-purpose flour
- 1/2 cup (115 grams) water
Dough
- 2/3 cup (150 grams) complete milk
- 4 tablespoons (48 grams) granulated sugar, divided
- 2 1/4 teaspoons (7 grams) lively dry yeast, (see notice 1)
- 2 2/3 cups (440 grams) all-purpose flour
- 5 tablespoons (70 grams) unsalted butter, melted
- 2 tablespoons (10 grams) prompt milk powder, (non-compulsory, see notice 2)
- 1 teaspoon (3 grams) kosher salt
- 1 giant egg
- zest of two lemons, about 1 1/2 tablespoons
Filling
- 1/2 cup (110 grams) unsalted butter, cubed and softened at room temperature
- 1/2 cup (100 grams) brown sugar, gentle or darkish
- 4 tablespoons (20 grams) floor cinnamon
- 1 teaspoon freshly floor cardamom
- 1 teaspoon vanilla extract
Lemon Drizzle
- 1/3 cup lemon juice, about 2 giant lemons, see notice 3 about utilizing Meyer lemons
- 1/2 cup (50 grams) granulated sugar
Egg Wash (Non-compulsory, see notice above)
- 1 egg
- 1 tablespoon milk or water
Gear
- saucepan
- fork/spoon
- stand mixer
- mixing bowls
- rolling pin
- 9×13-inch baking pan
- parchment paper
Directions
Make the Tangzhong
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You may make the tangzhong in a saucepan or the microwave. For the saucepan methodology, whisk the flour and water collectively till the flour dissolves. Place the saucepan over medium warmth and stir the combination ceaselessly. In about 30 seconds to 1 minute, the flour will begin to thicken. Stir continuously till the watery liquid absorbs right into a thicker paste. Flip off the warmth and switch the tangzhong to a bowl to chill.
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For the microwave methodology, whisk the flour and water collectively. Then, warmth the combination for 30 seconds on excessive. Take the bowl out of the microwave, stir every part and verify the consistency of the combination. If the tangzhong remains to be fairly runny, microwave it for one more 10 seconds and stir. If it has fashioned already, stir and let it cool. In any other case, warmth the combination at 5-second intervals, stirring in between, till you get a thick paste. Be affected person and resist the urge to stay the tangzhong within the microwave and warmth it for an extended interval. The tangzhong can simply overheat, leaving you with a stiff block of cooked flour.
Put together the Dough
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Frivolously grease a big mixing bowl with oil. Set it apart.
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In a microwave-safe bowl, warmth the milk within the microwave on excessive for about 30 to 40 seconds. Use a thermometer to verify the temperature of the milk. It needs to be someplace round 105ºF to 120ºF. If the milk isn’t scorching sufficient but, warmth it once more for five to 10 seconds. If the milk is simply too scorching, shortly whisk the milk and let it cool for a number of minutes.
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Add 1 tablespoon of sugar and yeast to the milk. Stir to hydrate the yeast. Let it sit for five to eight minutes when you put together the opposite components. After 5 to eight minutes, it is best to see a layer of froth on the highest no less than 1/4 inch thick (a sign that the yeast is lively).
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Within the bowl of a stand mixer, add the all-purpose flour, sugar, milk powder, salt, egg, lemon zest, tangzhong, milk/yeast combination, and melted butter.
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Match the mixer with the dough hook. Combine the dough on low till you don’t see any unfastened flour on the perimeters of the bowl. This could take 30 seconds to 1 minute. Then, enhance the pace to medium-low and work the dough for 7 minutes. You could must scrape down the perimeters of the bowl sometimes.
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Scrape the dough out of the bowl onto a evenly floured floor and knead a couple of occasions. If the dough is feeling cheesy, evenly mud your palms with flour.
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Form the dough right into a ball and place contained in the greased mixing bowl. Cowl the bowl with a humid towel (or a silicone lid) and let it rise in a heat place for about 1 hour, till the dough doubles in dimension.
Put together Filling
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Rinse out the bowl of the stand mixer and dry with a towel. Add the butter and brown sugar to the bowl.
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Match the mixer with the paddle attachment. Cream the butter and sugar on low for about 30 seconds to a minute. Scrape down the butter from the perimeters of the bowl, if vital. Enhance the pace to medium-low and blend the butter for one more 1 to 2 minutes, till the sugar is properly included and the butter is beginning to look fluffy.
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Add the cinnamon, cardamom, and vanilla and blend on low till the cinnamon is properly included. Switch the filling to a bowl.
Put together Lemon Glaze
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Add equal components lemon juice and granulated sugar to a saucepan. Give every part a stir till the sugar dissolves.
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Warmth the saucepan over medium-high warmth till the liquid bubbles. Cut back the warmth to medium-low and let the glaze simmer for one more 2 to three minutes. Don’t let the glaze simmer for for much longer as it may possibly burn. Take away the saucepan from warmth and let the glaze cool.
Form Cinnamon Rolls
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Grease the baking pan with some oil. Lay a chunk of parchment over the pan, ensuring there’s about 1 1/2 inches of overhang alongside the longer sides. The oil ought to assist maintain the parchment in place.
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Punch down the dough to launch extra air. Flip the dough over a evenly floured floor and form it into a big oval. If the highest of the dough is greasy, evenly sprinkle some flour on prime.
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Roll out the dough to a 18×12-inch rectangle.
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Scoop out the filling and unfold it onto the dough rectangle. Be sure that to unfold the filling as much as the perimeters of the dough rectangle.
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Seize onto an extended fringe of the dough and roll up the dough right into a log. As you roll up the dough, ensure that the perimeters are rolling up straight and never caving in. That helps to make sure that the rolled up dough is evenly thick all through. I normally measure the log right here to ensure it’s about 18 inches lengthy.
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Slice the log into 12 equal items, about 1.5 inches huge. I like utilizing a pointy serrated bread knife for this. It’s also possible to use any sharp knife or dental floss.
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Place the rolls lower aspect down contained in the parchment-lined pan. Cowl the rolls with plastic or a humid towel. Let the rolls rise in a heat place for 45 minutes to 1 hour, till they double in dimension. The time relies on how scorching or chilly the setting is. In the course of the winter time, it may possibly take so long as 1 hour quarter-hour to double in dimension.
Bake the Rolls
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Preheat the oven to 350ºF and prepare an oven rack to the center place.
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Should you’re making the egg wash, whisk an egg with 1 tablespoon of water or milk. Brush a skinny layer of egg wash over the rolls.
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Bake the rolls for 23 to 25 minutes, till the tops of the rolls are evenly golden brown. (See notice 5) Let the milk bread cinnamon rolls cool within the pan for 10 minutes.
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Seize onto the parchment paper and carry all of the rolls out of the pan and switch to a cooling rack.
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Brush the lemon glaze over the rolls. Let the rolls cool for one more 5 minutes earlier than serving. Benefit from the rolls heat.
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Retailer any remaining rolls in an hermetic container at room temperature. They may maintain for a number of days. To reheat, microwave the rolls on excessive warmth for 10 to fifteen seconds. It’s also possible to warmth them within the oven at 325ºF for 8 to 10 minutes.
Notes
- You should utilize prompt yeast as a substitute of lively dry yeast. If utilizing prompt yeast, you don’t must activate it in heat milk. Simply add the moment yeast the identical time you add the all-purpose flour.
- The aim of the milk powder is to provide the rolls extra milky taste. You may omit the milk powder. In different milk bread recipes, I take advantage of condensed milk. Should you additionally need to use condensed milk as a substitute, swap out the two tablespoons of milk powder and three tablespoons of sugar with 4 tablespoons (or 80 grams) of condensed milk. Some folks have requested how one can change the seemingly dry sugar with condensed milk. The reason being as a result of sugar liquefies when you combine it in with the moist components within the dough. Should you use condensed milk, the dough gained’t instantly flip extraordinarily moist.
- As a result of Meyer lemons are usually much less acidic, I desire utilizing equal components lemon juice and sugar. Meyer lemons additionally are usually extra juicy than standard lemons.
- Should you’re utilizing a forged iron or glass baking pan, you might must bake the rolls for an additional minute or two.
- Making dough by hand: Check with the pictures and detailed walkthrough within the weblog put up.
Vitamin
Serving: 1roll | Energy: 341kcal | Carbohydrates: 51.5g | Protein: 5.6g | Fats: 13.1g | Saturated Fats: 7.8g | Ldl cholesterol: 48mg | Sodium: 114mg | Fiber: 2.7g | Sugar: 18.8g
Disclosure: This put up was sponsored by Bob’s Crimson Mill! To study extra about their merchandise and to get extra recipe inspiration, observe them on Instagram or Fb.
