These cinnamon rolls are incredibly soft, fluffy, and gooey perfection. Shaped for the perfect ratio of dough to cinnamon sugar filling, they are a delicious twist on traditional cinnamon rolls.
1: Make your Tangzhong. Take 3 tbsp of flour and 1/2 cup of milk and whisk in a small pot until no lumps remain. Stir continuously over medium heat until it resembles mashed potatoes. Remove from heat and let cool for 5 mins.
2: In the bowl of a stand mixer, add the tangzhong and all other dough ingredients except for butter. Using the dough hook attachment, mix for 5 mins until the dough comes together. Add the butter and mix for 8-10 mins or until a rough window pane is achieved.
3: Shape the dough into a ball, place into a bowl, cover, and let rise for 1.5hrs or until almost doubled in size.
4: Punch dough to deflate and divide into 9 equal sections. Form into balls. Cover and let rest for 10 mins. Lightly grease a 9”x9” pan and make your filling by combining all filling ingredients.
5: Roll the dough into a long oval ~8” long. Spread some of the filling on top then cut slits lengthwise without cutting all the way. Begin rolling the dough at a slight angle. Once rolled, twist both ends to form a knot and place into the pan.
6: Cover and let rise for ~30mins or until noticeably puffy. Preheat oven to 350F.
7: Bake for 25-30mins or until the top is golden.
