THE ULTIMATE CINNAMON ROLLS

INGREDIENTS

FOR THE TANGZHONG (FLOUR PASTE):

• 5 tablespoons (71g) water
• 5 tablespoons (71g) whole milk
• 3 tablespoons + 1 teaspoon (28g) flour*

FOR THE DOUGH:

• all of the tangzhong (above)
• 6 tablespoons (85g) unsalted butter, melted
• 3/4 cup (170g) whole milk, cold or cool room temperature
• 2 large eggs
• 4 cups + 2 tablespoons (496g) flour*
• 3 tablespoons plus 1 teaspoon (21g) powdered milk (dry milk powder)
• 1 tablespoon (9g) instant yeast
• 1/4 cup (50g) granulated sugar
• 1 3/4 teaspoons salt

FOR THE FILLING:

• 1/2 cup (114g) unsalted butter, very soft; partially melted
• 1 1/4 cups (250g) soft light brown sugar, packed
• 2 tablespoons (14g) cornstarch
• 2 1/2 tablespoons (13g) ground cinnamon
• 1/2 teaspoon fine salt

FOR THE FROSTING:

• 1/4 cup (57g) unsalted butter, softened to room temperature
• 2 oz (57g) cream cheese, softened to room temperature
• 1 cup (114g) powdered sugar
• 1 tablespoon milk
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon vanilla extract (or 1 teaspoon imitation vanilla flavoring)
• Pinch of salt

DIRECTIONS

Source www.cleobuttera.com