Fluffy Cinnamon Rolls

• 2.25 cups whole milkcupcupstbsptspmlfl oz
• 719 g all-purpose flourgkgozlbcupcupstbsptspmlfl oz
• 1 large egg
• 7 g envelope instant yeastgkgozlb
• 67 g granulated sugargkgozlbcupcupstbsptspmlfl oz
• 10 g saltgkgozlbcupcupstbsptspmlfl oz
• 282 g salted butter, room temperaturegkgozlb
• 200 g dark brown sugargkgozlb
• 2 tbsp ground cinnamoncupcupstbsptspmlfl oz
• 45 ml heavy creamcupcupstbsptspmlfl oz
• 226 g cream cheese, room temperaturegkgozlb
• 138 g powdered sugargkgozlbcupcupstbsptspmlfl oz
• 1 tsp lemon zestcupcupstbsptspmlfl oz

Method

1. Whisk 3/4 cup whole milk and 1/4 cup (31 g) all-purpose flour in a medium saucepan until smooth. Place saucepan over medium heat and cook, whisking constantly, until mixture is thickened and whisk lines are visible on bottom of pan, about 2 minutesStart 2m. Scrape tangzhong into the bowl of a stand mixer and let cool.
2. Add 1 large egg, one 7g envelope instant yeast, 67 g granulated sugar, 5g salt, and remaining 360g whole milk to tangzhong and whisk to combine. Add remaining 688 g all-purpose flour. Mix combined by hand until dough is smooth and elastic, 18 minutesStart 18m.
3. Add 113g butter, room temperature, cut into pieces, to dough and mix and knead until incorporated, about 5 minutesStart 5m. it should pull away cleanly from sides of bowl easily now, if not mix for another 5 minsStart 5m . Cover with a damp kitchen towel and let sit in a warm spot until doubled in volume, 90 minutesStart 90m.
4. While the dough is rising, cook 113g butter in a small saucepan over medium heat, stirring occasionally, until butter foams and milk solids turn light brown. Transfer to a bowl and let cool slightly for a minute or 2. Add 200g dark brown sugar, 5g ground cinnamon , 30ml / 30.3g heavy cream, and 3g salt to butter and mix to combine.
5. Butter two 9"-diameter cake pans. Punch down dough and transfer to a lightly floured surface. Stretch dough into a rough rectangle; if dough feels stiff, let sit 5–10 minutes5 mins10 minsStart 10m to allow gluten to relax. Arrange dough with short side facing you and roll out to a 24x13" rectangle. Spread filling over dough in an even layer.
6. Starting at edge closest to you, tightly roll up dough into a log; roll log seam side down. Using a sharp serrated knife and long sawing motions, trim ends of log; discard. Using serrated knife or, preferably, unflavored dental floss, cut log in half crosswise, then cut each half into 6 equal rounds. (If using dental floss, slide floss underneath dough, then cross over top and pull ends through.) Nestle 6 rounds, cut side down, in each prepared cake pan. Cover with damp kitchen towels and let sit in a warm spot until doubled in volume, about 30–50 minutes30 mins50 minsStart 50m.
7. Place a rack in middle of oven; preheat to 350°. Bake rolls until golden on top and puffed (don’t be alarmed if they rise dramatically in the center), 25–30 minutes25 mins30 minsStart 30m.
8. Meanwhile, using an electric mixer or a whisk, beat 55g unsalted butter, room temperature, and 113g cream cheese, room temperature, in a large bowl, scraping down sides of bowl as needed, until combined. Add 138 g powdered sugar, 15g heavy cream, 1 tsp. lemon zest, and 1-2g salt and beat until mixture is smooth and sugar is incorporated. Taste and beat in more powdered sugar (no more than 100g) if desired. Thin with heavy cream if it has become too dense.
9. Let cinnamon rolls cool in pan 10 minutesStart 10m; spread frosting over.

Notes

1. This recipe is originally by Zaynab Issa but adapted to use only grams

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