Ah cinnamons rolls… the dessert that smells like heaven but taste mostly like diabeetus ;-;
I scoured the internet and finally found a recipe that doesn’t induce self-hate. Credit goes to ciao_kitchen on Instagram. I slightly adjusted the recipe for my liking from my limited experience with baking lol but they turned out so much better than I thought. The texture is airy and fluffy with a big hit of the cinnamon sugar and the crunchy pecan coated in maple syrup, it’s something I can’t stop eating o.o
Let's get started.
INGREDIENTS:
Tang Zhong:
30 g bread flour
130 g whole milk
Main Dough:
300 g bread flour
50 g sugar
5 g salt
4 g instant yeast
65 g whole milk
1 large whole egg (around 50g)
1 large egg yolk
46 g unsalted butter (room temp)
Maple Butter Glaze:
60 g unsalted butter
40 g dark brown sugar
30 g maple syrup
20 g water
1/2 tsp cinnamon powder
salt
roasted walnut or other nuts
Cinnamon sugar filling:
100 g unsalted butter
108 g dark brown sugar
18~20 g cinnamon powder
1 tsp cocoa powder
1 tsp vanilla extract
INSTRUCTIONS:
Make tangzhong first: mix the water and flour together and heat over medium heat on the stove until it forms a dough. Put it in the fridge until completely cool.
Put everything besides butter for the main dough plus your cooled down tang zhong in your stand mixer
Use the dough hook attachment and mix in low speed for 3 min then mix in medium speed for 5-8 min, and scrape the sides of the bowl when needed.
Add in your room temp unsalted butter and mix in low speed for 3 min, or until you cant see the butter any more, then bring the speed up to medium for 3 min, or until you see it forms a smooth dough and it’s no longer sticking to the bowl
Take it out and turn it into a ball. Brush some neutral tasting oil into the proofing bowl before adding in your dough.
If your oven allows really low temp, you can create a proofing hot box like me by setting the temp 30C/85F and adding a tray of water at the bottom of the oven. Let it proof like this without cover for 1 hour. You can also proof this at room temperature with a wet cloth over the dough.
Add cling film to cover the dough and let it rest in the fridge for another hour.
While we are waiting, take all the ingredients for maple butter glaze into a pot and bring to a boil and simmer in low heat for 1-2min. Set aside and let it cool
Roast whatever nuts you’d like to add into the rolls for 8-10min in 65C/150F, set aside and let it cool
Mix all the ingredients for cinnamon sugar filling into your stand mixer and run at medium speed until all combined and the filling reaches a very fluffy and spreadable consistency.
Prep a big area for your work surface because we want the dough to be spread thinnnnnnnnn. Add a layer of flower onto the work surface and take your dough out of the fridge and slap it onto the surface.
Now we get rolling. I rolled mine to about 40x50cm. The thinner you roll it to, the more layers your cinnamon rolls will have. It’s not really a big deal even if it doesnt have a lot of layers. They will still be yummy.
Once the dough is rolled out to your desired rectangle shape, spread your cinnamon sugar filling generously to almost the edge of the rectangle.
Smooth the filling out so it’s leveled and consistent, roll it lengthwise with the help of a bench scraper.
Close the edges of the dough with some water.
Now the most satisfying part, cutting the cinnamon rolls with FLOSS.
Measure out the thickness of your rolls first before you cut, 3.5 cm each.
Prep your baking tray by pouring a layer of the maple butter glaze at the bottom and add a layer of crumbled nuts.
Center and separate your cinnamon buns when you lay them in to give them room to rise. An 8-inch square pan can fit about 9 rolls
Let it rise for another hour in your proofing hot box until the rolls are almost about to touch each other, then bake at 180C/356F for 25-28min until golden brown at the surface.
Let it cool for 5 min and you can use another baking sheet to flip it over so the glossy glaze side is at the top.
NOW ENJOYYYYYYY~ AFFILIATE LINKS: Dark Brown Sugar: https://amzn.to/3JZ9bdT CA https://amzn.to/3xHGwHO US
Cocoa powder: https://amzn.to/3JS5QNJ CA https://amzn.to/3rHtWVr US
Cinnamon: https://amzn.to/38aJUk0 US
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