Description
Delightful blonde cinnamon rolls topped with a luscious glaze, perfect for breakfast or an afternoon snack.
Ingredients
- 180g All Purpose Flour (for Yudane)
- 180mL Boiling Water (for Yudane)
- 1020g All Purpose Flour
- 200g Granulated Sugar
- 12g Instant Yeast
- 18g Salt
- 360mL Whole Milk
- 60mL Water
- 200g Whole Eggs
- 36g Egg Yolks
- 12g Vanilla Extract or Paste
- 170g Unsalted Butter, softened (for dough)
- 170g Unsalted Butter, softened (for filling)
- 200g Brown Sugar
- 200g Granulated Sugar (for filling)
- 40g-50g Saigon Cinnamon
- 500g Icing/Powdered Sugar (for glaze)
- 120mL Whole Milk (for glaze)
- 30g Unsalted Butter, melted and cooled (for glaze)
- 12g Vanilla Extract or Paste (for glaze)
- 1/4 tsp Salt (for glaze)
Instructions
- Place 180g of all-purpose flour in a heatproof bowl and pour 180mL of boiling water over it. Stir until you form a sticky paste known as Yudane. Cover and let it cool to room temperature.
- In a stand mixer, combine 1020g of flour, 200g of sugar, 12g of yeast, and 18g of salt. Mix on low until combined.
- Whisk together the milk, water, eggs, yolks, and vanilla extract in another bowl. Gradually add this mixture to the dry ingredients, including the cooled Yudane.
- Knead the dough for about 10 minutes until smooth and elastic. Add 170g of softened butter and knead until incorporated.
- Transfer the dough to an oiled container, cover it, and refrigerate overnight.
- After cold fermentation, let the dough rest at room temperature for 15-20 minutes. Roll it into a 24 inch square.
- Spread the softened butter evenly over the dough and sprinkle the filling mixture on top. Roll tightly and cut into 12 equal pieces.
- Place the rolls in a greased baking pan, cover, and let them proof for 1-2 hours.
- Preheat the oven to 325°F (163°C) and bake until the internal temperature reaches 180°F (82°C).
- Let the rolls cool for 10-15 minutes. Meanwhile, whisk together glaze ingredients and apply to warm rolls.
Notes
Use a kitchen scale for precise measurements and ensure your yeast is fresh and active. Pay close attention to the proofing stage for best results.