- Ingredients
- Tangzhong Paste:
- ½ cup (113 g) whole milk
- ¼ cup (30 g) unbleached all-purpose flour
- Dough:
- ½ cup (114 g) cool milk
- 1 large (50 g) egg
- 1 tablespoon heavy cream OR 1 egg yolk
- 1 tablespoon sugar
- 1¼ teaspoon table or sea salt
- 4 tablespoons (57 g) unsalted butter
- 2¾ cups (330 g) unbleached all-purpose flour
- 2 teaspoons bread-machine or instant yeast
- Filling:
- 4 tablespoons (57 g) unsalted butter
- ¾ cup (160 g) brown sugar
- 1 teaspoon cinnamon
- pinch ground cloves
- ½ cup (57 g) chopped pecans – (optional)
- Glaze:
- 2 cups (227 g) powdered sugar
- 2 tablespoons coffee – leftover or instant coffee is good or use milk
- 1 ounce (28 g) softened cream cheese
Instructions
Make the Tangzhong paste:
Measure ½ cup whole milk into a 2-cup microwave-safe measuring cup. or Pyrex bowl. Whisk in ¼ cup unbleached all-purpose flour. Cook on HIGH in a microwave for 45-60 seconds (microwaves vary), whisking every 15 seconds until thickened like pudding.
Dough:
Add ½ cup cool milk to the Tangzhong paste, and whisk energetically. It’s OK if there are still some lumps. They will disappear in the mixing process. Add to the bread machine pan.
Add 1 large egg, 1 tablespoon heavy cream OR 1 egg yolk, 1 tablespoon sugar, 1¼ teaspoon table or sea salt, 4 tablespoons unsalted butter, 2¾ cups unbleached all-purpose flour, and 2 teaspoons bread-machine or instant yeast to the pan. Select the DOUGH cycle. Press “Start.”
Open the lid and check to ensure the paddles are engaged, and the dough starts clumping.
Recheck 12-15 minutes later to ensure the dough is the correct consistency. It should stick to the side, then pull away cleanly.
If the dough is too dry, it may thump against the side of the pan or ride around freely on top of the post. Add milk 1 tablespoon at a time. If the dough is too wet, impossibly sticky, and won’t pull away from the sides, add flour 1 tablespoon at a time. Give the dough time to absorb the flour or milk between each addition.
Find out more about this surprising secret to success with a bread machine here.
When the DOUGH cycle finishes, check to see if the dough has risen to double its original size. If so, remove it to a floured surface. If not, allow the dough to remain in the machine until it is double, then remove and proceed with the next step.
Shaping the rolls:
Remove it from the bread pan, push down gently and divide dough in half. On a generously floured surface, roll each half into a rectangle size about 13 x 10 inches.
Spread each rectangle with approximately 4 tablespoons unsalted butter (2 tablespoons for each rectangle) or heavy cream.
Filling:
Mix ¾ cup brown sugar, 1 teaspoon cinnamon, and a pinch ground cloves
Distribute half of this mixture over first rectangle and half over the second. Sprinkle about ½ cup chopped pecans (divided) over the brown-sugar/cinnamon layer.
Roll up dough the long way. Slice into 8 equal pieces. Place cut side down into greased 8-inch pan or glass dish.
Cover and let rise until almost double in a warm, moist place. Rolls should be touching each other when they have proofed enough.
About 15 minutes before rolls are ready to bake, preheat the oven to 375˚F (190˚C).
Bake rolls for about 20 minutes or until golden brown and the interior temperature reaches 190˚F (88˚C).
Glaze:
Ice with 2 cups powdered sugar mixed with 2 tablespoons coffee and 1 ounce softened cream cheese. Depending on how thick you like your icing, you may need more or less liquid.
Notes
You only need a pinch of cloves. But don’t overdo it because that stuff is potent. (You can leave it out, but then your cinnamon rolls won’t be as special. Promise!)
Substitute milk or cream for coffee in the icing if you don’t have or like coffee. The coffee taste is unidentifiable, but it sure is GOOD! It makes for a nice caramel color, too.
Directions for making bread with a stand mixer or by hand:
To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.