Fluffy Cinnamon Rolls

Tangzhong

• 25 g bread flour
• 125 g whole milk

Dough

• 400 g bread flour
• 75 g AP flour
• 100 g active 100%-hydration sourdough starter
• 100 g whole milk
• 2 large eggs
• 70 g granulated sugar
• 7 g instant yeast
• 8 g salt
• 75 g softened unsalted butter
• 1 tsp vanilla
• zest of ½ orange
• all of the tangzhong

Filling

• 100 g softened butter
• 150 g dark brown sugar
• 3 tbsp cinnamon
• ¼ tsp cardamom
• ~⅛ tsp freshly grated nutmeg
• pinch of salt

Before cooking

• 90 g whole milk, warmed

Frosting

• 115 g cream cheese
• 55 g butter
• 120–150 g powdered sugar
• 1 tsp vanilla
• pinch of salt
• enough milk/cream to make it spreadable

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Evening

Cook Tangzhong over medium-low heat, whisking constantly, until thickened. Cool until warm.

Mix all dough ingredients except butter. Knead until you have meaningful gluten development, then gradually incorporate the butter. Knead until smooth, elastic and tacky.

First rise until substantially puffy, roughly 1½–2½ hours.

Roll to roughly 16×20 inches (40×50cm).

Distribute filling, roll from the long edge and cut into 12 rolls.

Put into a buttered 9×13in (23×33cm) pan.

Overnight

Cover tightly and refrigerate overnight.

The next day, let them sit at room temperature until very puffy.

Morning

Pour warmed milk between the rolls (not over their tops).

Bake immediately at 350°F (175°C).

Start checking around 23 minutes. Aim for approximately 190–195°F (88–90°C) in the center and a lightly golden top.

Mix filling. Put it on while the rolls are still warm.