Fight Like a Girl Cinnamon Rolls

If you’re not familiar with using tangzhong in a bread recipe, this is the perfect recipe to try it out with! Just like Princess Leia hitting more storm troopers with her blaster than Han Solo and Luke Skywalker combined (no disrespect), these cinnamon rolls will have you taking command of brunch like a champ.

Yield: 12

Author: don't eat THE PLATE (www.donteattheplate.com)

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Fight Like a Girl Cinnamon Rolls

These cinnamon rolls make use of a technique called tangzhong, which gives them a light, soft texture and helps them stay fresh for several days (though they probably won't last long enough for you to test that out).

Prep time: 35 MinCook time: 30 MinInactive time: 3 H & 30 MTotal time: 4 H & 35 M

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Ingredients

Tangzhong

• 1/4 cup water
• 1/4 cup 2% milk
• 23 g all purpose flour

Dough

• 122 g Tangzhong, room temperature or warmer
• 1/2 cup 2% warm milk
• 2 tsp active dry yeast
• 1/4 cup sugar
• 1 egg
• 350 g all purpose flour (approximately 3 cups)
• 1 tsp sea salt
• 4 Tbsp softened butter

Cinnamon Filling

• 3/4 cup brown sugar, packed
• 1/2 cup granulated white sugar
• 1 Tbsp ground cinnamon
• 1 tsp salt
• 3/4 cup salted butter, melted
• 1 1/2 cups all purpose flour

Frosting

• 1 1/2 cups confectioner's sugar
• 1/4 cup salted butter, softened
• 4 oz. cream cheese, softened
• 1/2 tsp. vanilla extract
• 1/8 tsp. salt

Instructions

Tangzhong

1. Measure the water and milk into a microwavable bowl or a glass measuring cup and whisk the flour in until it's smooth.
2. Microwave on high for 1 minute, then remove and whisk to mix it.
3. Microwave on high for 30 seconds, then remove and whisk to mix it.
4. Continue microwaving for 30 second intervals and mixing together until the mixture is a thick, soft, creamy consistency that holds its shape, similar to the consistency of pudding. It should take about 2-3 minutes total cooking time to get to the proper texture.
5. NOTE: If you don't have a microwave oven, you can also cook the mixture in a small saucepan over medium low heat while whisking constantly.

Dough

1. In the bowl of a stand mixer, pour in the warm milk and add the yeast and about 1 tsp of the sugar. Allow to stand for 10-15 minutes until the yeast is activated (it will look frothy).
2. Add the remaining sugar, tangzhong, off, flour and salt. Mix with a spatula until a scraggly dough forms.
3. Using the dough hook, knead the dough in your mixer for 5 minutes on a low speed (2 or 3).
4. Increase the speed of the mixer to medium (4 or 5) and add the butter in 3 separate additions. Mix for approximately 30 seconds to 1 minute in between additions.
5. Scrape down the sides of the dough and knead at medium speed (4 or 5) for another 5-7 minutes, until the dough pulls away cleanly from the sides of the bowl. It will have a smooth texture to it when it's ready.
6. Shape the dough into a ball and place in a bowl with plastic wrap, or a large plastic container with lid. Allow to rise in a warm place until doubled in size, approximately 1-2 hours. At this point you can place the covered container in the refrigerator for up to 12 hours. This is particularly helpful when you want to make the dough the night before you want to serve these for breakfast or brunch.
7. Once the dough has doubled in size (has proofed), roll it out on a lightly floured surface to a rectangle that measures approximately 15 inches by 12 inches.

Cinnamon Filling

1. In a medium bowl, mix together the brown sugar, white sugar, cinnamon, salt, and flour until well combined. Drizzle the melted butter over the mixture and combine using a fork until a crumbly mixture forms.
2. Sprinkle the cinnamon filling over the rectangle of dough, leaving about 1 inch of the long side plain.
3. Begin rolling the dough starting with the long side that has the cinnamon filling on it. Roll tightly to avoid air bubbles from forming inside the roll. If some of the cinnamon filling falls out, you can just put it to the side and sprinkle over the tops of the rolls later.
4. When you have rolled all the way to the other long end, pinch together the dough along the remaining long end.
5. Using a sharp serrated knife (I like to use a bread knife) cut the roll into sections that are 1 1/2 to 2 inches wide.
6. Here's where you get to make a judgment call: do you want more rolls that are fluffy on the edges, or do you want them each to have a crispy edge? For the fluffier option, use a greased 9x13 inch pan and place each cinnamon roll into the pan (cut side down so that you can see the spiral of cinnamon filling), leaving a little bit of space between each one if you can. If you want each roll to have a crispy outer layer, use a jelly roll pan with a silpat mat or piece of parchment paper. Space the rolls out so that they are far from touching.
7. Preheat oven to 350° F / 180° C
8. Cover with a flour sack towel and allow to rise for 45 minutes to an hour, until the rolls are puffy and about 50% larger.
9. Bake for 25-30 minutes until the outsides are golden brown. Allow to cool for 10 - 20 minutes before frosting.

Frosting

1. Using an electric mixer, cream together the butter and the cream cheese. Add the sugar, vanilla, and salt and mix until well combined. Mix for 2-3 minutes on medium or high until light and fluffy.
2. Once the rolls have cooled (a little bit warmer than room temperature) spread the frosting over the rolls.

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