{"id":4840,"date":"2020-08-06T19:12:38","date_gmt":"2020-08-06T19:12:38","guid":{"rendered":"http:\/\/masterofkitchen.com\/?p=4840"},"modified":"2020-08-06T19:12:38","modified_gmt":"2020-08-06T19:12:38","slug":"the-ultimate-cinnamon-rolls","status":"publish","type":"post","link":"https:\/\/leaderrecipes.com\/the-ultimate-cinnamon-rolls\/","title":{"rendered":"THE ULTIMATE CINNAMON ROLLS"},"content":{"rendered":"<p><strong><i>An amazing recipe for squishy soft cinnamon rolls with a super fluffy and tender texture and a gooey filling that caramelizes in the bottom. \u00a0A halo of perfectly sweet cream cheese frosting ties everything together. \u00a0 A brilliant Asian technique called Tangzhong, ensures moist, airy rolls that stay soft for days.<\/i><\/strong><\/p>\n<p>Very few things in life bring me a sense of accomplishment and relief than when I conquer a recipe that\u2019s been giving me a hard time.<\/p>\n<p>Accomplishment is understandable\u2026but\u00a0<em>relief<\/em>?\u00a0 Yes relief!<\/p>\n<p>Things like not getting the texture right, nailing the flavor, or perfecting the height is what keeps me up all night. \u00a0And when I do eventually drift off to sleep\u2026it\u2019s what I dream of. \u00a0<em>Anyone else\u2019s dreams are centered around food?<\/em><\/p>\n<p>Welcome to the obsessive compulsive baking life. \u00a0Sometimes I feel like I need help ?<\/p>\n<p>Red velvet cake has been haunting my dreams for years, yellow cake is taking over my brain cells, and until very recently, cinnamon rolls were all I could think of.<\/p>\n<p>But that has finally changed when the best cinnamon rolls I\u2019ve ever tasted emerged from my oven.<\/p>\n<p><strong>PLEASE<\/strong>\u00a0<em><strong><span style=\"color: #ff0000;\">Click on the Next Page Arrow Button\u00a0<img loading=\"lazy\" decoding=\"async\" data-expand=\"600\" class=\"lazyload alignnone size-full wp-image-4720\" src=\"data:image\/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' viewBox%3D'0 0 20 19'%2F%3E\" data-src=\"https:\/\/leaderrecipes.com\/wp-content\/uploads\/2020\/07\/ARRROW-e1596211603244-1.jpg\" alt=\"\" width=\"20\" height=\"19\" data-jpibfi-post-excerpt=\"\" data-jpibfi-post-url=\"http:\/\/masterofkitchen.com\/how-pancake-mix-is-made\/\" data-jpibfi-post-title=\"How Pancake Mix Is Made\" data-jpibfi-src=\"data:image\/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' viewBox%3D'0 0 20 19'%2F%3E\" data-src=\"https:\/\/leaderrecipes.com\/wp-content\/uploads\/2020\/07\/ARRROW-e1596211603244-1.jpg\" \/>\u00a0Bellow<\/span>\u00a0For The\u00a0Full Recipe\u00a0and don\u2019t forget to SHARE with your Facebook friends. Enjoy!<\/strong><\/em><\/p>\n<p><!--nextpage--><\/p>\n<div class=\"mv-create-ingredients\">\n<h2 class=\"mv-create-ingredients-title mv-create-title-secondary\"><span style=\"color: #ff0000;\">INGREDIENTS<\/span><\/h2>\n<h3>FOR THE TANGZHONG (FLOUR PASTE):<\/h3>\n<ul>\n<li>\u00a05 tablespoons (71g) water<\/li>\n<li>\u00a05 tablespoons (71g) whole milk<\/li>\n<li>\u00a03 tablespoons + 1 teaspoon (28g) flour*<\/li>\n<\/ul>\n<h3>FOR THE DOUGH:<\/h3>\n<ul>\n<li>\u00a0all of the tangzhong (above)<\/li>\n<li>\u00a06 tablespoons (85g) unsalted butter, melted<\/li>\n<li>\u00a03\/4 cup (170g) whole milk, cold or cool room temperature<\/li>\n<li>\u00a02 large eggs<\/li>\n<li>\u00a04 cups + 2 tablespoons (496g) flour*<\/li>\n<li>\u00a03 tablespoons plus 1 teaspoon (21g) powdered milk (dry milk powder)<\/li>\n<li>\u00a01 tablespoon (9g) instant yeast<\/li>\n<li>\u00a01\/4 cup (50g) granulated sugar<\/li>\n<li>\u00a01 3\/4 teaspoons salt<\/li>\n<\/ul>\n<h3>FOR THE FILLING:<\/h3>\n<ul>\n<li>\u00a01\/2 cup (114g) unsalted butter, very soft; partially melted<\/li>\n<li>\u00a01 1\/4 cups (250g) soft light brown sugar, packed<\/li>\n<li>\u00a02 tablespoons (14g) cornstarch<\/li>\n<li>\u00a02 1\/2 tablespoons (13g) ground cinnamon<\/li>\n<li>\u00a01\/2 teaspoon fine salt<\/li>\n<\/ul>\n<h3>FOR THE FROSTING:<\/h3>\n<ul>\n<li>\u00a01\/4 cup (57g) unsalted butter, softened to room temperature<\/li>\n<li>\u00a02 oz (57g) cream cheese, softened to room temperature<\/li>\n<li>\u00a01 cup (114g) powdered sugar<\/li>\n<li>\u00a01 tablespoon milk<\/li>\n<li>\u00a01 teaspoon fresh lemon juice<\/li>\n<li>\u00a01\/2 teaspoon vanilla extract (or 1 teaspoon imitation vanilla flavoring)<\/li>\n<li>\u00a0Pinch of salt<\/li>\n<\/ul>\n<\/div>\n<div class=\"mv-create-instructions\">\n<h2 class=\"mv-create-instructions-title mv-create-title-secondary\"><span style=\"color: #ff0000;\">INSTRUCTIONS<\/span><\/h2>\n<h3>TO MAKE THE TANGZHONG (FLOUR PASTE):<\/h3>\n<ol>\n<li>Combine the tangzhong ingredients; the water, milk and flour in a medium saucepan, and whisk together until no lumps remain.<\/li>\n<li>Place the saucepan over medium heat, and cook, whisking constantly, until the mixture thickens to a\u00a0smooth, pudding-like consistency; 2 to 3 minutes. Remove saucepan from heat.<\/li>\n<\/ol>\n<h3>TO MAKE THE DOUGH:<\/h3>\n<ol>\n<li>To the saucepan with the tangzhong (flour paste), whisk in the melted butter and milk until very smooth. Add in the eggs and whisk until fully incorporated. The liquid ingredients will cool off the hot tangzhong and the mixture should now feel lukewarm.<\/li>\n<li>In the bowl of a stand mixer (or a large bowl if kneading by hand) whisk together the flour, powdered milk, and yeast to combine. Pour in the flour paste\/milk mixture.<\/li>\n<li>Fit the stand mixer with the dough hook and mix on low speed until all the flour is moistened and a shaggy dough comes together; 1 to 2 minutes.\u00a0Let the dough rest, covered, for 20 minutes; this will give the flour a chance to absorb the liquid, making it easier to knead.<\/li>\n<li>After the 20 minutes, add the\u00a0sugar and salt and mix on medium-low speed until a smooth, elastic and slightly sticky dough forms; about 10 minutes.\u00a0The dough will be very sticky when mixing begins, but resist the urge to add more flour; the dough will absorb the excess moisture and come together nicely as the mixing progresses. After the 10 minutes of kneading, the dough should feel slightly sticky but not messy and should easily come together in a taut ball when handled with lightly oiled hands.<\/li>\n<li>Using lightly oiled hands, shape the dough into a ball, and transfer to a lightly greased large bowl. Cover tightly with plastic wrap and allow to rise in a warm place, until almost doubled in volume, about 1 hour. Alternatively, you can let it rise slowly in the fridge overnight; my personal favorite method, as a cold dough is so much easier to work with. Meanwhile, prepare the filling.<\/li>\n<\/ol>\n<h3>TO MAKE THE FILLING:<\/h3>\n<ol>\n<li>In a medium bowl, whisk together the brown sugar, cornstarch, cinnamon and salt until well combined, Cover with plastic wrap and set aside until ready to use.<\/li>\n<\/ol>\n<h3>TO MAKE THE ROLLS:<\/h3>\n<ol>\n<li>Gently deflate the risen dough, then turn out onto a pastry mat or very lightly floured counter. Pat, stretch and roll out the dough to form 16X18-inch rectangle with long edge nearest you.<\/li>\n<li>Evenly spread the partially melted butter all over the surface of the dough, then sprinkle the brown sugar\u00a0filling over the butter, leaving 1-inch border along top edge; smooth the filling into an even layer with your hand, then gently press mixture into dough to adhere.<\/li>\n<li>Starting with long edge nearest you, roll the dough into a cylinder. Pinch the seam to seal the dough shut and roll cylinder seam side down. Mark gently with a knife to create 12 equal portions. For the cleanest cut, slice by holding a strand of dental floss underneath the cylinder, and cross ends of the floss over each other and pull. Slice cylinder into 12 portions (about 2 inches each) and transfer to a 15X13-inch rimmed baking sheet or 13X9-inch baking pan, that&#8217;s been greased with cooking spray.<\/li>\n<li>Cover the pan loosely with plastic wrap and allow the rolls to rise until puffy and the rolls are touching one another; 40 to 50 minutes . In the last 15 minutes of rising, adjust oven rack to medium position and preheat the oven to 350\u00b0F\/180\u00b0C.\u00a0Meanwhile, prepare the frosting.<\/li>\n<\/ol>\n<h3>TO MAKE THE FROSTING:<\/h3>\n<ol>\n<li>In a medium bowl (or food processor), using an electric mixer, beat together the butter and cream cheese until very smooth and creamy; about 2 minutes.<\/li>\n<li>With the mixer running, gradually add in the powdered sugar. Continue beating, until the sugar is fully incorporated and the mixture is light and fluffy; about 2 more minutes.<\/li>\n<li>Add in the milk, lemon juice, vanilla and salt, and beat until well combined. Cover until needed.<\/li>\n<\/ol>\n<h3>TO BAKE THE ROLLS:<\/h3>\n<ol>\n<li>Remove the plastic wrap from over the risen rolls and bake in the preheated oven for 20 to 25 minutes, tenting with aluminum foil halfway through baking to avoid over browning. The rolls are done when the center of the dough registers around 190F on an instant read thermometer, or when\u00a0a toothpick inserted in the center of the roll, should go in and out smoothly, meet no resistance and come out clean..<\/li>\n<li>Remove the rolls from the oven, and immediately spread the tops with the frosting; it&#8217;ll partially melt into the rolls. Serve warm.\u00a0Store completely cooled rolls in an airtight container for a couple of days at room temperature.<\/li>\n<\/ol>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>An amazing recipe for squishy soft cinnamon rolls with a super fluffy and tender texture and a gooey filling that caramelizes in the bottom. \u00a0A halo of perfectly sweet cream cheese frosting ties everything together. \u00a0 A brilliant Asian technique called Tangzhong, ensures moist, airy rolls that stay soft for days. Very few things in [&hellip;] <a class=\"g1-link g1-link-more\" href=\"https:\/\/leaderrecipes.com\/the-ultimate-cinnamon-rolls\/\">More<\/a><\/p>\n","protected":false},"author":1,"featured_media":4841,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"adace-sponsor":[],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/leaderrecipes.com\/wp-json\/wp\/v2\/posts\/4840"}],"collection":[{"href":"https:\/\/leaderrecipes.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/leaderrecipes.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/leaderrecipes.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/leaderrecipes.com\/wp-json\/wp\/v2\/comments?post=4840"}],"version-history":[{"count":0,"href":"https:\/\/leaderrecipes.com\/wp-json\/wp\/v2\/posts\/4840\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/leaderrecipes.com\/wp-json\/wp\/v2\/media\/4841"}],"wp:attachment":[{"href":"https:\/\/leaderrecipes.com\/wp-json\/wp\/v2\/media?parent=4840"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/leaderrecipes.com\/wp-json\/wp\/v2\/categories?post=4840"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/leaderrecipes.com\/wp-json\/wp\/v2\/tags?post=4840"},{"taxonomy":"adace-sponsor","embeddable":true,"href":"https:\/\/leaderrecipes.com\/wp-json\/wp\/v2\/adace-sponsor?post=4840"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}