Emulsifier Free Cinnamon Rolls
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Learn more →Ingredients
12 servings
For the tangzhong
- 3 tbsp all-purpose flour
- ½ cup whole milk
For the dough
- 2 ¼ tsp active dry yeast (1 standard packet)
- ½ cup whole milk, warmed to 110°f (43°c)
- ¼ cup granulated sugar
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 4 tbsp unsalted butter, softened
For the filling
- ¾ cup packed light brown sugar
- 2 tsp ground cinnamon
- 3 tbsp unsalted butter, softened
For the glaze
- 1 cup powdered sugar, sifted
- 2–3 tbsp whole milk
- ½ tsp vanilla extract
Instructions
- 1
Make the tangzhong: whisk together 3 tbsp all-purpose flour and 1/2 cup milk in a small saucepan over medium-low heat, stirring constantly, until the mixture thickens into a smooth, paste-like consistency and pulls away from the sides of the pan, about 2–3 minutes. Remove from heat and let cool to room temperature.
- 2
In the bowl of a stand mixer (or a large mixing bowl), combine the warmed milk and granulated sugar. Sprinkle the yeast over the top and let stand until foamy and fragrant, about 5–10 minutes. If the yeast does not foam, discard and start again with fresh yeast.
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