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Cinnamon Rolls, Fluffy

Ingredients

Tangzhong

113g whole milk

23g all purpose flour

Dough

151g whole milk

300g all purpose flour

1t salt

25g granulated sugar

2t instant yeast

57 unsalted butter, soft

Filling

1t butter, melted

107g brown sugar

2Tbsp all purpose flour

1.5Tbsp groung cinnamon

1t ground cardamom

pinch salt

Icing

42g butter, melted, divided

0.5t vanilla extract

pinch salt

170g confectioners' sugar

2Tbsp heavy cream, milk, or buttermilk

Procedure

(preheat oven to 375F)

For the Tangzhong

Whisk the two ingredients in a small saucepan and cook over medium heat until thickened. Transfer to a large bowl.

For the dough

Add the dough ingredients to the bowl with tangzhong in the order listed. Mix and knead to make a smooth, elastic, somewhat tacky dough. Cover and let rise until puffy, about 60-90min.

To assemble

Transfer the dough to a lightly greased work surface and pat it into a 10x12" rectangle.
Stir together the filling ingredients and sprinkle over the dough, leaving a 0.5" strip uncovered on one of the long sides.
Starting with the filling-covered long side, roll the dough into a log.
Slice into eight equal pieces.
Space the rolls 2"+ apart on a parchment lined baking sheet, tucking the tails underneath the rolls to hold them in place. Cover and let rise until puffy, 30-60min.
Bake the rolls in a 375F oven for 14-18min, until light golden brown.
Remove from the oven and brush with 1.5Tbsp melted butter (21g total, all rolls).
Mix the remaining (21g) butter into the icing, ice the rolls while warm.

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