Cinnamon Rolls

Make The Tangzhong

1.      In a small saucepan, whisk together the Bread Flour (35g) and Whole Milk (165g) until smooth.

2.      Place over medium-low heat, stir constantly.

3.      Cook until the mixture thickens into a smooth, pudding-like paste, about 2–3 minutes.

4.      Remove from the heat and transfer to a bowl.

5.      Set aside to cool to room temperature before using.

Make The Dough

1. In a large bowl, whisk together the Bread Flour, Sugar, and Salt.

2. Add the Active Sourdough Starter, Double Cream, Egg, Vanilla, and the cooled Tangzhong.

3. Mix until a rough dough forms.

4. Cover and let rest for 30 minutes (important for softness).

Knead & Add Butter

1. Knead the dough for 4–6 minutes until elastic.

2. Add the Soft Butter gradually, kneading well between additions.

3. Continue kneading until the dough becomes smooth, glossy, and stretchy.

   
   

Bulk Rise

1. Place the dough in a lightly greased bowl and cover.

2. Let ferment at 24–26°C for 3.5–5 hours, until about 70% risen. Do not let the dough double, this keeps the rolls soft and prevents sourness.

3. (Optional) Chill the dough for 30–60 minutes to make shaping easier.

Shape the Rolls

1. Roll the dough into a rectangle (approx. 35 × 45 cm).

2. Spread the cinnamon filling evenly.

3. Roll tightly from the long edge and cut into 12 rolls.

4. Place in a lined or greased baking dish.

Final Proof & Bake

1. Cover and proof for 2–3 hours, until very soft and marshmallow-like.

2. Bake at 175°C fan / 190°C conventional for 20–25 minutes, until lightly golden.

3. Remove from the oven and cool slightly before frosting.