Cinnamon Rolls with Cream Cheese Frosting

Method

1. 1Make the tangzhong. Whisk 40 g plain flour with 200 ml milk in a small saucepan until no lumps remain. Place over medium heat and stir constantly for 2 to 3 minutes until the mixture thickens to a smooth, pudding-like paste — when you drag a spatula across the bottom and it leaves a clean line, it is ready. Scrape into a bowl and cool to room temperature. This paste is the secret to ultra-soft rolls.
2. 2Make and knead the dough. In the bowl of a stand mixer combine bread flour, caster sugar, yeast, and salt. Add the cooled tangzhong, eggs, and warm milk. Mix on low speed with the dough hook until a rough dough forms, about 2 minutes. Increase to medium and knead 5 minutes. Add the softened butter in small pieces over 3 minutes — the dough will look greasy and messy before it comes together. Continue kneading 8 to 10 more minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl. It will be slightly tacky but not sticky. Cover and rise in a warm place until doubled, 60 to 90 minutes.
3. 3Roll out and fill. On a lightly floured surface, roll the dough into a 40 × 30 cm (16 × 12 inch) rectangle. Mix the brown sugar and cinnamon together. Spread the very soft butter evenly over the entire surface, right to the edges. Sprinkle the cinnamon sugar evenly over the butter. Starting from a long edge, roll the dough tightly into a log. Using unflavoured dental floss or a sharp serrated knife, cut into 12 equal rolls. Arrange cut-side-up in a lined 23 × 33 cm (9 × 13 inch) baking tin. Cover and rise until the rolls are puffy and touching each other, 45 to 60 minutes.
4. 4Bake. Preheat oven to 180°C (350°F). Bake for 20 to 25 minutes until the rolls are light golden — do not bake until deeply golden or they will be dry inside. The internal temperature of the dough should read 88°C (190°F). Remove from the oven and cool in the tin for 5 minutes only — they should be warm but not scorching when you frost them.
5. 5Make the frosting and finish. Beat the cream cheese and butter together until smooth. Add the sifted icing sugar and vanilla, beating until light. Add milk or cream to reach a spreadable consistency — it should be thick enough to sit on the rolls but soft enough to melt slightly into the warm swirls. Spread generously over the warm rolls. Serve immediately for the gooey experience, or at room temperature where the frosting will set to a creamy layer.