#yallaletseat So this recipe is just the other cinnamon bun recipe without the pumpkin or coffee!I like to serve this classic with a cream cheese glaze. Its a great breakfast or dessert!Tangzhong is a Japanese technique that really elevates your dough in a quicker amount of time. I used King Arthur Flour I love ittttt.
Tangzhong(this is an optional step):
- 2 tablespoon of flour
- 2 tablespoon water
- 4 tablespoon milk
mix this up on a stovetop for a minute on medium till it looks like paste.
- 4 cups of All Purpose flour (Save an extra 1/4 cup on the side)
- 2 ½ teaspoons of yeast
- 1 teaspoon salt
- ½ cup of granulated sugar
- 1 cup of warm milk
- 1 egg
- ½ cup of butter room temp
- 1 teaspoon vanilla
- ½ cup granulated sugar
- ½ cup dark brown sugar
- 1/2 cup room temp butter
- 1 tablespoon cinnamon
-1/2 cup of powdered sugar
- 8 ounces of cream cheese softened
- 1 teaspoon of vanilla
- couple of tablespoons of water
Add your dry ingredients for the dough
Pour the butter, milk, egg, vanilla, and Tazaanhong to your dry ingredients and mix until you get a ball of dough. You may have to add more flour if your dough is too wet and isn't creating a ball.
PAM a bowl and add your ball of dough. Cover the dough and let it rest for an hour.
Once your dough doubles in size. Take it out onto a floured surface and roll out into a rectangle till ¼ inch in height.
Slather the filling (butter, sugar, cinnamon) on the dough (nuts are optional)
Roll your dough lengthwise tightly until you form a log.
Cut the log into ½ inch slices with a very sharp knife
Place the cinnamon rolls into a PAM'd tray and lined pan tightly
Cover the rolls and let them rest for 45 min again to rise again.
Bake at 375 until the rolls have risen and are golden brown and delicious
Whisk your room temperature cream cheese, powdered sugar, and vanilla. You can add a couple of tablespoons of water.
Slather the cream cheese frosting on when the buns have cooled.
Yalla, let’s Eat!