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Cinnamon Rolls

Yield: 24

Author: Sarah Truesdell

This version of cinnamon rolls comes from King Arthur Baking and uses a Japanese Milk Bread as the base dough.

Ingredients

For the roux

• 5 tablespoons (71g) water
• 5 tablespoons (71g) whole milk
• 3 tablespoons + 1 teaspoon (28g) bread flour (all purpose is okay, too)

For the dough

• All of the roux
• 4 cups + 2 tablespoons (496g) bread flour (or an equal amount of all-purpose flour by weight: about 3 1/2 cups)
• 3 tablespoons (21g) nonfat dry milk
• 1 3/4 teaspoons salt
• 1 tablespoon instant yeast
• 3/4 cup (6 fl. oz.) lukewarm whole milk
• 2 large eggs
• 6 tablespoons (85g) unsalted butter, melted

For the filling

• 3/4 cup (150g) brown sugar, packed
• 4 teaspoons cinnamon

For the icing

• 2 cups (240g) powdered sugar
• pinch of salt
• 2 tablespoons (28g) butter, melted
• 1 teaspoon vanilla extract
• 2 to 3 tablespoons (28g to 43g) whole milk or cream, enough to make a thick but spreadable frosting

Instructions

Make the roux

1. In a small sauce pan, whisk together water, milk, & bread flour until lump-free.
2. Cook over medium heat until thickened, about 1 minute. Whisk continuously.  Set aside to cool.

Make the filling

1. While roux is cooling, make the filling by mixing together brown sugar and cinnamon in a small bowl. Mix well.

Make the dough

1. Combine roux with all of the flour, yeast, dry milk, salt, milk, eggs, and melted butter. Mix until completely blended. You can mix by hand with a woodened spoon or use a stand mixer with a dough hook.  Cover the bowl and let stand for 20 minutes.
2. Knead dough by hand or with mixer until smooth and elastic. 
3. Shape into a ball by pull sides down and under, so there is a smooth, taut surface over the dough ball. 
4. Grease a bowl and allow to rise for for 1 1/2 hours. Dough will puff but will not double in size. 
5. Deflate the dough. Divide into half and keep one half covered.  Working with the other half, roll into a large rectangle, about 18x8 inches. Sprinkle half of the filling over the dough and roll into a log starting with the long edge. Roll so the seem is undernight. Use a sharp knife to cut into twelve 1 1/2 inch thick slices. 
6. Repeat with second half of dough.
7. Lightly grease a 9x13 baking pan. Place rolls into baking pan, evenly spaced. Cover the pan and allow to rise for 1 hour. They should be puffed up and filling most if not all of the spaces inbetween eachother. 
8. About 30 minutes into the rising time, preheat oven to 350F with rack on the bottom third position.
9. Bake for 22-25  minutes.  They should feel set, but won't really brown deeply. Their internal temperature will be about 188F.

Make the topping

1. Beat together powdered sugar, salt, butter and vanilla with enough milk to make a frosting the consistancy of softened cream cheese.  
2. Spread over the rolls while they are still warm from the oven.

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