#cinnamon roll recipe

[todayontumblr]

Tuesday, January 23.

Ten Years of Cinnamon Roll Too Good For This World, Too Pure.

Well, how about that. Ten whole years. A decade. The Tin Anniversary. 

The Tin Anniversary is rather fitting, as it happens, as a tin is just the sort of storage object one might wish to place their cinnamon roll, were it not so good, so pure, so sublime, so very beautiful. This particular roll is too graceful, too evocative of the divine, to be hidden away.

It was on this day, ten years ago, that The Onion published the headline that would stir the hearts and minds with this sugary little friend. 

[thrill-seeker-if]

[toges-onigiri]

cinnamon rolls

my take on an american classic: japanese milk dough with plenty of gooey cinnamon sugar. perfect for dessert or breakfast

makes 9 // active time 45 mins // inactive time 2-4 hrs

ingredients:

25 g (1/4 cup) flour for tangzhong

60 ml (1/4 cup) each milk and water for tangzhong

350g (~3 cups) all purpse flour*

60g (1/4 cup) granulated sugar

1 packet (2 tsp) yeast

4g (1 tsp) salt

1 large egg

120 ml (1/2 cup) milk

60g (4 tbsp) butter, softened - for dough

30g (2 tbsp) butter, softened - for filling

1/3 cup packed brown sugar (white sugar works too)

2 tsp cinnamon (adjust to taste)

* this measurement is based on the (very humid) weather where i live. for my friends at altitude: you may only need 325 grams.

optionally, for some icing:

4 oz cream cheese, softened

1/2 cup powdered sugar

the process:

1) Don't forget to begin warming your butter! Properly softened butter does wonders for the dough.

2) Place tangzhong flour, milk, and water in a saucepan and stir until well combined and no longer lumpy.

3) Cook over medium heat until it becomes thick, fluffy, and the spoon leaves tracks in the pan. Stir constantly. This can take 3 to 5 minutes based on the heat level.

^it should look like this just off the heat, it will thicken more as it cools

4) Let tangzhong cool to room temperature. This will take 30 minutes to an hour.

5) Once tangzhong is mostly cooled, warm your milk just slightly (I usually use the microwave for 15-30 seconds). You should be able to put your finger in it and feel the warmth but not be burned: think bathwater temperature.

6) Activate your yeast: stir the yeast and a pinch of sugar into the warmed milk. Let this combination sit for 10 to 15 minutes until bubbly. If it doesn't bubble at all, your yeast is likely dead.

^bubbles!! this is fresh, healthy, active yeast (it's alive!!!)

7) Measure out flour, sugar, and salt in a large bowl. Mix to combine. You can use a stand mixer if you have one, but mixing by hand works just as well.

8) Add tangzhong and egg to the flour mixture. Mix until combined.

9) Slowly pour in the yeast-milk mixture while mixing. Add just enough so that it forms a dry dough - the amount of milk needed will vary from day to day, you may need more than the recipe calls for and you may need less. Don't worry about the dryness, the butter will add the rest of the moisture.

^ this here is a bit too wet. it's already sticking together and to my hands. i ended up adding quite a bit of flour to prevent it from becoming a sticky mess.

10) Knead in butter until combined and smooth. The dough shouldn't be too sticky - add in more flour if needed.

11) Knead dough for 5 to 10 minutes until smooth and no longer sticky. Make sure to flour your hands and surface to prevent sticking!

12) Place dough into a greased bowl, cover with plastic wrap or a towel, and let proof until doubled in size (can take up to 2 hours). Pro tip: keep this someplace warm! If you're desperate, place it in the oven (off) with a bowl of boiling water.

^ before and after a nice long nap! see how much bigger it got?

13) If desired, you can punch down the dough and let it proof for another 1-2 hours, but I find this unnecessary.

14) Roll out your dough into a large rectangle, roughly 14 in by 6 in.

15) Mix cinnamon and sugar in a small bowl.

16) Spread the second portion of butter over your dough rectangle.

17) Generously sprinkle cinnamon sugar in the center. Use as much as you want - the more the better >:3

18) Roll the dough from the long side, making a long log. Keep the dough tight while you roll it or your rolls might turn out like aliens

19) Slice the log into 9 even pieces and place them in a greased 9x9 pan. Place the end pieces with the swirled side up for aesthetics.

20) Cover again with plastic wrap or a towel (same one from earlier) and let proof for 20 minutes

21) While the dough proofs - heat up your oven to 350º F (180ºC)

22) Bake rolls for 30-40 minutes or until golden brown. At this point the kitchen should smell like a bakery - that's how you know they're done.

^ before and after baking! you can see some of them expanded upwards... oops

23) Let rolls cool in the pan. Meanwhile, make the icing!

24) Beat cream cheese until soft, slowly add powdered sugar until a thin, drizzly consistency. Yes, it will thin when you add your sugar. Don't ask why because I don't know.

25) Generously top your rolls with icing and you're done!

tag me if you make them, i'd love to see how they turn out!

[blabbygabby205]

How to Make Cinnamon Rolls

Yummy in my tummy! Let's learn how to bake some cinnamon rolls!

Cinnamon Roll Nothing smells better than fresh baked cinnamon rolls.  Although cinnamon rolls can be made anytime, I look forward to this dessert every Fall.  Something about the smell of cinnamon and the Fall season go great together.  Cinnamon rolls can be eaten as a breakfast, dessert, or snack.  However, if you choose to make this dessert, please know it’s a little more laborious than…

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[simmeringstarfruit]

Chocolate Cinnamon Rolls

Gooey chocolate cinnamon rolls! This delicious recipe for cinnamon buns is a twist on an old family classic, featuring a decadent filling made with dark chocolate and cinnamon. Baked to perfection and then drizzled with more chocolate glaze, these chocolate rolls make for a sinfully sweet breakfast or tasty treat. Jump to Recipe Printable Recipe These cinnamon rolls are so gooey and delicious,…

[todayontumblr]

[willowrogers]

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[hiscaptiveballoon]

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[bonsai-vibe]

Recipe for Cinnamon Roll Sticky Buns These awesome cinnamon roll sticky buns are delicious on their own, but would also be amazing topped with buttercream or cream cheese frosting! 1 tablespoon active dry yeast, 2 tablespoons ground cinnamon, 1 cup low-fat milk, 1 tablespoon ground cinnamon, 2 large eggs, 1 teaspoon sea salt, 1/3 cup unsalted butter melted, 4.5 cups all-purpose flour divided, 1/2 cup unsalted butter softened, 1 cup brown sugar or to taste, 1/2 cup white sugar

[430-kings-road]

Pastries - Mini Cinnamon Rolls

Use refrigerated crescent dough to make these quick and easy mini cinnamon rolls, perfect served warm after a weeknight meal.

[ghostyknight]

The Best Cinnamon Rolls Recipe Perhaps the best cinnamon rolls you've ever had are these twelve decadent treats topped with sweet cream cheese frosting. 1/2 cup white sugar, 1 tablespoon active dry yeast, 1 tablespoon white sugar, 1/2 teaspoon pure vanilla extract, 2 large eggs, 6 tablespoons unsalted butter softened, 1/8 teaspoon salt, 1 teaspoon sea salt, 1 cup milk, 1 cup packed brown sugar, 1 teaspoon pure vanilla extract, 1 teaspoon ground cinnamon, 1 package cream cheese softened, 2 cups powdered sugar, 2.5 tablespoons ground cinnamon, 1/4 cup unsalted butter softened, 6 tablespoons unsalted butter melted, 4 cups all-purpose flour or more as needed