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To make the tangzhong: Combine all the starter ingredients in a small saucepan, and whisk until no lumps remain.

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Place the saucepan over medium heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan. This will probably take only a minute or so.

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Remove from the heat, and set aside for several minutes.

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To make the dough: Mix the tangzhong with the remaining dough ingredients in mixer bowl until everything comes together. Let the dough rest, covered, for 20 minutes; this will give the flour a chance to absorb the liquid, making it easier to knead.

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After 20 minutes, knead the dough to make a smooth, elastic, somewhat sticky dough (6-7minutes with mixer and 1 minute by hand).

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Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.

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To make the filling: Combine the brown sugar and cinnamon, mixing until the cinnamon is thoroughly distributed.

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Gently deflate the risen dough, leave it whole for larger buns or divide it in half for smaller. Roll dough into 18” x 8” rectangle.

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Sprinkle the filling on single piece (for large buns) or half on each piece (for smaller buns).

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Starting with a long edge, roll the dough into a log. With the seam underneath, cut the log into 12 slices, 1 1/2” each. Repeat with second piece if making smaller buns.

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Lightly grease a 9” x 13” pan. Space the rolls in the pan.

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Cover the pan and let rise for 45 to 60 minutes, until they’re crowding one another and are quite puffy.

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While rolls are rising, preheat oven to 350 degreeF with rack in the bottom third.

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Uncover the rolls , and bake them for 22-25 minutes, until they feel set. They might be just barley browned, that’s OK. It’s better to under-bake these rolls than to bake them to long. The interior temperature should be about 188 degreesF.

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While the rolls are baking, stir together the icing ingredients, adding enough milk to make a thick spreadable icing. The icing should be quite stiff, about the consistency of softened cream cheese.

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Remove the rolls from the oven, and turn them out of the pan onto a rack. Spread them with icing; it’ll partially melt into the rolls.

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Serve the rolls warm. Store completely cool rolls for a couple of days at room temperature, or freeze for up to 1 month.

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Tip: For just-baked freshness, reheat rolls by tenting with aluminum foil and heating in a 350 degreeF oven until toasty warm.

","frontmatter":{"title":"Soft Cinnamon Rolls","path":"/soft_cinnamon_rolls","category":"Baked good","tags":["breakfast"],"author":"King Arthur","date":null,"ingredients":["Tangzhong (starter)","5 tablespoons (71g) water","5 tablespoons (71g) whole milk","3 tablespoons + 1 teaspoon King Arthur Unbleached Bread Flour","Dough","all the tanzhong (above)","4 cups + 2 tablespoons (496g) King Arthur Unbleached Bread Flour","3 tabklespoons (21g) Dry nonfat milk","1 3/4 teaspoons (11g) salt","1 tablespoon yeast","3/4 cup (170g) lukewarm whole milk","2 large eggs","6 tablespoons (85g) unsalted butter, melted","Filling","3/4 cup (142g) brown sugar, packed","Icing","2 cups (227g) confectioners' sugar","pinch of salt","2 tablespoons (28g) butter, melted","1/2 teaspoon vanilla extract","2 to 3 tablespoons (28g to 43g) whole milk or cream, enough to make a thick spreadable frosting"],"components":null,"image":{"childImageSharp":{"fluid":{"base64":"data:image/jpeg;base64,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","aspectRatio":1,"src":"/static/a89da9288a5283e2979776def98206ab/dc87a/soft_cinnamon-buns_ka.jpg","srcSet":"/static/a89da9288a5283e2979776def98206ab/9d8c3/soft_cinnamon-buns_ka.jpg 125w,\n/static/a89da9288a5283e2979776def98206ab/57987/soft_cinnamon-buns_ka.jpg 250w,\n/static/a89da9288a5283e2979776def98206ab/dc87a/soft_cinnamon-buns_ka.jpg 500w,\n/static/a89da9288a5283e2979776def98206ab/c88de/soft_cinnamon-buns_ka.jpg 710w","sizes":"(max-width: 500px) 100vw, 500px","maxHeight":500,"maxWidth":500}}}}}},"pageContext":{}}}