Soft Cinnamon Rolls
"The chief attribute setting these rolls apart from their peers is their texture. While all cinnamon rolls are delicious straight from the oven, they often harden up and become dry as they cool. Thanks to tangzhong, an Asian method used to produce light, fluffy, moist yeast bread, these rolls will stay soft for several days after baking...."
INGREDIENTS
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5 tablespoons water
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5 tablespoons whole milk
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3 tablespoons + 1 teaspoon King Arthur Unbleached Bread Flour
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4 cups + 2 tablespoons King Arthur Unbleached Bread Flour
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3 tablespoons Baker's Special Dry Milk or nonfat dry milk
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1 3/4 teaspoons salt
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1 tablespoon instant yeast
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3/4 cup lukewarm whole milk
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2 large eggs
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6 tablespoons unsalted butter, melted
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3/4 cup brown sugar
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4 teaspoons ground cinnamon
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2 cups confectioners' sugar
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pinch of salt
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2 tablespoons melted butter
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1/2 tespoon vanilla extract
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2 to 3 tablespoons whole milk or cream, enough to make a thick but spreadable frosting
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2 1/2 ounces water
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2 1/2 ounces whole milk
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1 ounce King Arthur Unbleached Bread Flour
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17 1/2 ounces King Arthur Unbleached Bread Flour
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3/4 ounce Baker's Special Dry Milk or nonfat dry milk
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1 3/4 teaspoons salt
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1 tablespoon instant yeast
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6 ounces lukewarm whole milk
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2 large eggs
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3 ounces unsalted butter, melted
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5 ounces brown sugar
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4 teaspoons ground cinnamon
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8 ounces confectioners' sugar
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pinch of salt
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1 ounce melted butter
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1/2 tespoon vanilla extract
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1 to 1 1/2 ounces whole milk or cream, enough to make a thick but spreadable frosting
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71g water
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71g whole milk
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28g King Arthur Unbleached Bread Flour
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496g King Arthur Unbleached Bread Flour
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21g Baker's Special Dry Milk or nonfat dry milk
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1 3/4 teaspoons salt
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1 tablespoon instant yeast
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170g lukewarm whole milk
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2 large eggs
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85g unsalted butter, melted
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142g brown sugar
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4 teaspoons ground cinnamon
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227g confectioners' sugar
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pinch of salt
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28g melted butter
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1/2 tespoon vanilla extract
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28g to 43g whole milk or cream, enough to make a thick but spreadable frosting
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