Homemade Cinnamon Rolls with Fresh Milled Flour

Instructions

• Make Tangzhong
• Combine all ingredients for tangzhong in a small saucepan and whisk over medium heat to ensure there are no clumps.
• Stir constantly until thickened, 2-3 minutes. We like to use a spatula after whisking so it doesn’t stick to the edges. It will look like a thick roux similar to thick pudding.
• Make Dough
• Mix the tangzhong mixture with the milk to cool it down so it doesn’t kill the yeast. If it cools down too much, reheat to 100°F so it’s warm enough to activate the yeast.
• Mix in the yeast and sugar. Let it get foamy so you know the yeast is working. Combine mixture into the same mixing bowl.
• Add in flour and turn mixer on.
• While mixer is running, add in eggs one at a time until incorporated. Then, add in butter, salt, and vanilla extract. *You may think the mixture is too wet and it might not come together right away. Trust the process and it will start to come together as it should. This is a very supple dough. If it doesn’t come together after a few minutes, sprinkle in small amounts of flour until it does. Humidity and altitude can influence dough mixtures.
• Knead dough for 8-10 minutes until the mixture is smooth and passes a windowpane test. The mixer you use can affect this time.
• Form the dough into a ball, place it in a greased bowl, cover and set aside for 10 minutes.
• While the dough is resting, combine the brown sugar and cinnamon in a bowl for the filling.
• After the 10 minute rest, roll the dough out to 24x10 inches on an oiled flat surface. Spread the softened butter over all of the dough, but NOT the top ½-1 inch. You do not want butter at the top so you can seal that portion when you finish rolling the cinnamon rolls. Sprinkle on the brown sugar mixture and evenly coat your dough.
• Tightly roll your cinnamon rolls. When you reach the end, pinch the seam to seal them.
• Using a sharp knife, string or dental floss, cut into 2 inch sections to make 12 rolls. Arrange in a parchment lined glass 9x13 pan and cover with plastic wrap. Let rise in a warm place for about an hour or until doubled in size.
• Preheat the oven to 350°F, then bake rolls for 25-30 minutes, until golden and 109°F in the middle. Ovens will vary so make sure to watch them carefully. Set aside to cool while making frosting.
• Frosting
• Using an electric mixer, cream together cream cheese and butter until smooth. Slowly add powdered sugar, mixing well after each addition. Add vanilla extract and salt (if you choose) and mix until smooth.
• Frost cinnamon rolls when they are cool. They can be slightly warm, but you don’t want your frosting to melt.