Perfectly Pillowy Cinnamon Rolls
Before cooking
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Steps as written in the recipe card.
21 steps1 hr 50 min
Ingredient prep checklist
- Milk: 2/3 cup (151g) milk, cold, whole preferred
- Unsalted Butter: 4 tablespoons (57g) unsalted butter, softened
- Butter: 1 tablespoon (14g) butter, melted
- Light Brown Sugar: 1/2 cup (107g) light brown sugar, packed
- Butter: 3 tablespoons (42g) butter, melted, divided
To make the tangzhong: Combine both the ingredients in a small saucepan, and whisk until no lumps remain.
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until no lumps remain.
Step help
Watch for
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until no lumps remain.
Source
Perfectly Pillowy Cinnamon Rolls
References
Full ingredient reference
- 1/2 cup (113g) milk, whole preferred
whole preferred
- 3 tablespoons (24g) King Arthur Unbleached Bread Flour
- 2/3 cup (151g) milk, cold, whole preferred
cold, whole preferred
- 2 1/2 cups (300g) King Arthur Unbleached Bread Flour
- 1 teaspoon (6g) table salt
- 2 tablespoons (25g) granulated sugar
- 2 teaspoons instant yeast
- 4 tablespoons (57g) unsalted butter, softened
softened
- 1 tablespoon (14g) butter, melted
melted
- 1/2 cup (107g) light brown sugar, packed
packed
- 2 tablespoons (14g) King Arthur Unbleached Bread Flour
- 3 to 4 teaspoons (8g to 10g) ground cinnamon*
- 1/16 teaspoon table salt
- 3 tablespoons (42g) butter, melted, divided
melted, divided
- 1/2 teaspoon King Arthur Pure Vanilla Extract
- 1/16 teaspoon table salt
- 1 1/2 cups (170g) confectioners' sugar, sifted
sifted
- 1 to 2 tablespoons (14g to 28g) milk, heavy cream, or buttermilk, enough to thin to desired consistency
heavy cream, or buttermilk, enough to thin to desired consistency