Made these with a tangzhong dough so they stay extra soft and fluffy. I also pour a little heavy cream over the rolls before baking and finish them with cream cheese frosting. Definitely one of my best cinnamon roll batches yet.
recipe here: https://deliciouslyrushed.com/classic-cinnamon-rolls-recipe/
For the tangzhong, cook 25 grams all-purpose flour with 100 grams milk until thickened and cooled. Bloom 7 grams active dry yeast in 140 grams warm milk with 15 grams sugar. Mix with 118 grams eggs, 110 grams butter, 95 grams sugar, 6 grams salt, 240 grams all-purpose flour, and 215 grams bread flour to form a dough, knead until smooth, and let rise until doubled. For the filling, spread on 6 tablespoons softened butter, 1 cup brown sugar, and 1 to 2 tablespoons cinnamon, roll up, cut into 9 rolls, and let rise again. Pour 1/2 cup heavy whipping cream over the rolls and bake at 325°F for 25 to 30 minutes. For the frosting, beat together 1 1/2 cups confectioners’ sugar, 1/4 cup butter, 8 ounces cream cheese, 1 teaspoon vanilla extract, 1/4 teaspoon salt, and 2 tablespoons heavy whipping cream, then spread over the warm rolls. Check out the recipe card for tips and full details.
by Siosonr