Saturday, October 1, 2022
HomeHealthy FoodMilk Bread Cinnamon Rolls with Lemon Glaze

Milk Bread Cinnamon Rolls with Lemon Glaze


Thanks to Bob’s Pink Mill for sponsoring this publish!

Each time I go to my in-laws in England, they ask me to make a batch of cinnamon rolls (along with dumplings, in fact). Though this custom has been going for a number of years now, I can’t imagine I haven’t shared a cinnamon roll recipe right here but!

Ever since I began making Asian-style milk bread a number of years in the past, I’ve been utilizing that type of dough in practically all my enriched breads. These milk bread cinnamon rolls aren’t any exception. Asian-style milk bread usually makes use of tangzhong (湯種) to present the bread ethereal texture.

Tangzhong is a Chinese language strategy of heating flour and water collectively to kind a paste that’s then added to the dough. The paste permits extra water to be absorbed into the flour, yielding bread with softer texture. I like how tangzhong makes these cinnamon rolls extra ethereal.

Milk Bread Cinnamon Rolls Bobs Red Mill

Most cinnamon roll recipes will name for a cream cheese frosting or an icing fabricated from powdered sugar. I usually discover these toppings to be too candy or too decadent. I a lot want one thing that’s tangy and candy. After I make cinnamon rolls within the UK, I sometimes make a tart lemon glaze to brush over the rolls.

After I was testing these milk bread cinnamon rolls in the future, I occurred to even have a recent batch of pomegranate molasses. Out of curiosity, I glazed the rolls with the pomegranate molasses and was pleasantly shocked by how properly every part labored collectively. Along with candy and tangy taste, the pomegranate molasses additionally added welcome fruity notes to the cinnamon rolls. They have been such a delight!

Cinnamon Rolls with Pomegranate Molasses

HOW TO MAKE MILK BREAD CINNAMON ROLLS

INGREDIENTS OVERVIEW FOR DOUGH

For the dough, I’m utilizing Bob’s Pink Mill Unbleached White Natural All-Function Flour. It’s a very versatile dough that I take advantage of in a lot of my bread recipes, resembling Japanese milk bread and scallion bread. I additionally use the flour for dumpling wrappers, Chinese language chive pockets, and even noodles! It’s a true all-purpose flour that delivers good outcomes for all of the various kinds of recipes I make. Plus, I can discover Bob’s Pink Mill in all of my neighborhood grocery shops! Mama Lin loves utilizing the all-purpose flour, too.

Bob's Red Mill Bread Flour

In order for you rolls with a chewier crumb, you may substitute the all-purpose flour with Bob’s Pink Mill Artisan Bread Flour, which has the next protein content material.

Ingredients for Dough

Moreover the tangzhong that I discussed above, the dough is enriched with milk, butter, and an egg. For my milk bread recipes, I sometimes use sweetened condensed milk so as to add extra milky taste. Nevertheless, many followers have requested me about alternate options to condensed milk. That’s why I’m utilizing a mixture of milk powder and sugar on this milk bread cinnamon roll recipe.

As regular, I’m utilizing energetic dry yeast because the leavening agent, however you should utilize instantaneous yeast as an alternative. I clarify this additional under. Lastly, I added the zest of two lemons to the dough, which provides the rolls a refined brilliant taste.

Tangzhong

MAKE THE TANGZHONG

When making the dough for these milk bread cinnamon rolls, I often begin by getting ready the tangzhong. I prefer to let it cool barely earlier than mixing it with different elements. You’ll be able to put together the tangzhong on the range or within the microwave. For those who’ve by no means made tangzhong earlier than, you need to make it in a saucepan first. The saucepan technique provides you extra management over the warmth supply and also you’ll be much less prone to overheat the paste. 

For those who’re working from the range, whisk collectively some water and all-purpose flour in a saucepan. Then, you’ll warmth the combination over medium-low warmth, stirring ceaselessly till a paste types. It’s going to take about 1 to 2 minutes. Switch to a bowl to chill.

For the microwave technique, whisk the flour and water in a bowl. Then, warmth it on excessive for 30 seconds or so. Give it a stir. It’s probably nonetheless very runny, so microwave it for 10 seconds extra and stir once more. You probably have a fairly thick paste, you may cease. In any other case, hold heating the tangzhong at 5-second intervals and stir till you get a paste. 

Foaming Active Yeast

ACTIVATE THE YEAST (FOR ACTIVE DRY YEAST)

Warmth the milk within the microwave for about 30 to 40 seconds till the temperature is about 105ºF to 120ºF. Then, add a tablespoon of sugar into the milk and stir within the yeast. Let this combination sit for five to eight minutes, till a layer of froth types on the high, a sign that the yeast is energetic. 

For those who’re utilizing instantaneous yeast, you don’t have to activate it in warmed milk. You’ll be able to simply add the yeast to the bowl of your stand mixer, together with the opposite elements.

Dough Rising First Time

FINISH MAKING DOUGH

Earlier than I collect all the opposite elements into the bowl of my stand mixer, I additionally prefer to soften the butter and let it cool for five to 10 minutes.

Add all of the elements for the dough into the bowl of a stand mixer: flour, sugar, milk powder, salt, egg, lemon zest, tangzhong, milk/yeast combination, and melted butter. Combine the dough on low till you don’t see any unfastened flour on the edges of the bowl. This could take 30 seconds to 1 minute. Then, improve the pace to medium-low and work the dough for 7 minutes. Chances are you’ll have to scrape down the edges of the bowl often. 

With calmly floured fingers, contact the dough. If it’s feeling very sticky, work in one other 1 to 2 tablespoons of flour. 

Scrape the dough out of the bowl onto a calmly floured floor and knead a number of occasions. If the dough is feeling cheesy, calmly mud your fingers with flour. Then, form the dough right into a ball and place it inside a calmly greased bowl. Cowl the bowl with a moist towel or silicone lid and let it rise in a heat place for about an hour, till the dough doubles in measurement.

MAKING DOUGH BY HAND

That is fairly a moist dough, so will probably be messy to knead by hand although not unimaginable. Add all of the elements for the dough in a bowl. Utilizing a picket spoon, combine every part collectively till it appears to be like like all of the liquids have absorbed into the flour (see picture under).

Dough before kneading

Frivolously mud the work floor with flour. Have a bench scraper able to scrape moist dough off the counter.

Switch the dough onto the floured floor. Knead it for a number of occasions. Then seize onto the dough and stretch it in direction of you. Fold it over. Repeat the stretch and fold course of for a number of minutes. Use the bench scraper to scrape off dough that’s been caught. It received’t be straightforward at first as a result of the dough could be very moist and sticking to your fingers. Simply hold going as finest you may.

After a couple of minutes, I seize the dough, slap it on the counter, stretch it in direction of me, and fold it over. Then I repeat this course of till the dough now not feels prefer it’s actually sticky on my fingers. When kneading dough by hand, I don’t take note of how lengthy I’m kneading the dough. Reasonably, I’m extra targeted on how the dough feels. By the top, the dough will really feel barely cheesy however not overly sticky.

Stretched Out Dough

Lastly, I do the window pane check to ensure the gluten has been correctly developed. I take a golf-ball measurement of dough and stretch it out the middle of the piece of dough. If I can stretch it out to a skinny layer and I see mild coming by means of, the dough is prepared for the primary rise.

Ingredients for Cinnamon Roll Filling

INGREDIENTS OVERVIEW FOR FILLING

I attempted many iterations of the filling and located that it tastes finest with a whole lot of cinnamon and brown sugar as an alternative of standard granulated sugar.

You’ll need the butter to be at room temperature and lower into cubes in order that it’s straightforward to cream with the brown sugar. I’ve used darkish brown sugar, however mild brown sugar works as properly. 

I used 4 tablespoons of cinnamon to make sure that I get good cinnamon taste with each chunk. I additionally added 1 teaspoon of freshly floor cardamom (from inexperienced cardamom pods) in order that the filling has extra complicated taste. Lastly, I added 1 teaspoon of vanilla extract for extra taste.

Creamed Butter and Sugar

MAKE THE FILLING

Match the mixer with the paddle attachment. Cream the butter and sugar on low for about 30 seconds to a minute. Scrape down the butter alongside the edges of the bowl, if obligatory. Improve the pace to medium-low and blend the butter for an additional 1 to 2 minutes, till the sugar is properly included and the butter is beginning to look fluffy (see picture above).

Add the cinnamon, cardamom, and vanilla and blend on low till the cinnamon is properly included. Switch the filling to a bowl.

PREPARE LEMON GLAZE

The quantity of lemon juice and sugar you employ relies on the lemons you employ and the extent of tartness you want. I discovered when utilizing Meyer lemons, I preferred utilizing equal elements lemon juice and granulated sugar. Meyer lemons are typically sweeter and fewer acidic than typical lemons. When utilizing common lemons, I preferred including barely extra sugar (1/3 cup lemon juice to 1/2 cup sugar).

Add the lemon juice and sugar to a saucepan. Give every part a stir till the sugar dissolves. Then, warmth the saucepan over medium-high warmth till the liquid bubbles. Cut back the warmth to medium-low and let the glaze simmer for an additional 2 to three minutes. Don’t let the glaze simmer for for much longer as it could actually burn! Take away the saucepan from warmth and let the glaze cool.

SHAPE THE ROLLS

Grease a 9×13-inch baking pan with some oil. Lay a chunk of parchment paper within the pan, ensuring there’s about 1.5 to 2 inches of overhang on the lengthy sides. The oil helps hold the parchment in place. You too can use binder clips to clip down the paper if it will get in the best way. Simply be certain to take away the clips earlier than you bake the rolls.

Rolling Out Dough to Rectangle

Punch down the risen dough to launch extra air. Flip the dough over a calmly floured floor and form into an oval. If the highest of the dough feels greasy, calmly sprinkle some flour on high. 

Roll out the dough to a 18×12-inch rectangle.

Cinnamon on Rolls and Rolled Up Dough

Then, scoop out the filling and unfold it everywhere in the rectangle, ensuring that the filling reaches the sides. Seize onto an extended fringe of the dough and roll up the dough right into a log. As you roll up the dough, be certain the edges are rolling up straight and never caving in. That helps to make sure that the rolled up dough is evenly thick all through. I often like to make use of a tape measure to make sure that the lengthy continues to be roughly 18 inches lengthy.

Cinnamon Rolls Rising

Slice the log into 12 equal items of about 1.5 inches extensive. I at all times use a pointy serrated bread knife for this. You too can use one other form of sharp knife or dental floss. 

Place the rolls lower aspect down contained in the parchment-lined pan. Cowl the rolls with plastic or a moist towel. Let the rolls rise in a heat place for 45 minutes to 1 hour, till they double in measurement. The time relies on how scorching or chilly the setting is. Throughout the winter time, it could actually take so long as 1 hour quarter-hour to double in measurement.

Milk Bread Cinnamon Rolls in Pan

BAKE THE ROLLS

Preheat the oven to 350ºF. Place an oven rack within the heart place.

For the pictures, I brushed a little bit of egg wash over the risen rolls in order that they appear extra evenly brown on the highest. Particularly since we’re overlaying the rolls with a translucent glaze, the colour of the rolls are extra noticeable. It’s not obligatory.

Bake the rolls at 350ºF for 23 to 25 minutes. The rolls ought to look calmly golden on high. In case you are utilizing a forged iron or a glass baking pan, your rolls could take an additional jiffy to prepare dinner. 

Let the rolls cool within the pan for five to 10 minutes. Brush the lemon glaze or pomegranate molasses onto the rolls. Seize onto the parchment paper on the edges and elevate the rolls out from the pan and onto a cooling rack. Benefit from the rolls whereas they’re nonetheless heat.

HOW TO PREPARE CINNAMON ROLLS AHEAD

If you wish to break up the work, let the dough rise within the fridge in a single day. You’ll be able to both add the dough to the fridge proper after you’ve kneaded the dough or proper after you line the baking pan with the lower rolls. Don’t let the dough rise in your counter earlier than transferring it to the fridge. Equally, you don’t want the dough to succeed in room temperature earlier than shaping the rolls or baking them.

MORE RECIPES WITH BOB’S RED MILL FLOUR

Milk Bread Cinnamon Rolls


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Servings: 12 rolls

Milk Bread Cinnamon Rolls

Each time I develop bread recipes, I weigh all my elements for the dough as a result of it’s simpler and extra constant. You’ll discover that I even weigh the liquid elements. The instructions under embrace the dry measurements and the weights in parenthesis (I sometimes go by the burden).An vital notice: the dry measurements of flour are measured utilizing the spoon-and-sweep technique, which I clarify additional right here. For the pictures, I brushed the cinnamon rolls with a little bit of egg wash proper earlier than baking in order that they appear extra evenly brown on the highest. Particularly since we’re overlaying the rolls with a translucent glaze, the colour of the rolls are extra noticeable. The egg wash just isn’t obligatory.You’ll be able to brush the cinnamon rolls with lemon glaze on high, as outlined under. One other scrumptious possibility is to make use of my pomegranate molasses!

Prep Time40 minutes

Cook dinner Time25 minutes

Resting Time2 hrs

Components

Tangzhong

  • 3 tablespoons (30 grams) all-purpose flour
  • 1/2 cup (115 grams) water

Dough

  • 2/3 cup (150 grams) complete milk
  • 4 tablespoons (48 grams) granulated sugar, divided
  • 2 1/4 teaspoons (7 grams) energetic dry yeast, (see notice 1)
  • 2 2/3 cups (440 grams) all-purpose flour
  • 5 tablespoons (70 grams) unsalted butter, melted
  • 2 tablespoons (10 grams) instantaneous milk powder, (non-obligatory, see notice 2)
  • 1 teaspoon (3 grams) kosher salt
  • 1 massive egg
  • zest of two lemons, about 1 1/2 tablespoons

Filling

  • 1/2 cup (110 grams) unsalted butter, cubed and softened at room temperature
  • 1/2 cup (100 grams) brown sugar, mild or darkish
  • 4 tablespoons (20 grams) floor cinnamon
  • 1 teaspoon freshly floor cardamom
  • 1 teaspoon vanilla extract

Lemon Drizzle

  • 1/3 cup lemon juice, about 2 massive lemons, see notice 3 about utilizing Meyer lemons
  • 1/2 cup (50 grams) granulated sugar

Egg Wash (Optionally available)

  • 1 egg
  • 1 tablespoon milk or water

Tools

  • saucepan
  • fork/spoon
  • stand mixer
  • mixing bowls
  • 9×13-inch baking pan
  • parchment paper

Directions

Make the Tangzhong

  • You can also make the tangzhong in a saucepan or the microwave. For the saucepan technique, whisk the flour and water collectively till the flour dissolves. Place the saucepan over medium warmth and stir the combination ceaselessly. In about 30 seconds to 1 minute, the flour will begin to thicken. Stir continuously till the watery liquid absorbs right into a thicker paste. Flip off the warmth and switch the tangzhong to a bowl to chill.

  • For the microwave technique, whisk the flour and water collectively. Then, warmth the combination for 30 seconds on excessive. Take the bowl out of the microwave, stir every part and test the consistency of the combination. If the tangzhong continues to be fairly runny, microwave it for an additional 10 seconds and stir. If it has fashioned already, stir and let it cool. In any other case, warmth the combination at 5-second intervals, stirring in between, till you get a thick paste. Be affected person and resist the urge to stay the tangzhong within the microwave and warmth it for an extended interval. The tangzhong can simply overheat, leaving you with a stiff block of cooked flour.

Put together the Dough

  • Frivolously grease a big mixing bowl with oil. Set it apart.

  • In a microwave-safe bowl, warmth the milk within the microwave on excessive for about 30 to 40 seconds. Use a thermometer to test the temperature of the milk. It must be someplace round 105ºF to 120ºF. If the milk isn’t scorching sufficient but, warmth it once more for five to 10 seconds. If the milk is simply too scorching, rapidly whisk the milk and let it cool for a number of minutes.

  • Add 1 tablespoon of sugar and yeast to the milk. Stir to hydrate the yeast. Let it sit for five to eight minutes when you put together the opposite elements. After 5 to eight minutes, you need to see a layer of froth on the highest at the very least 1/4 inch thick (a sign that the yeast is energetic).

  • Within the bowl of a stand mixer, add the all-purpose flour, sugar, milk powder, salt, egg, lemon zest, tangzhong, milk/yeast combination, and melted butter.

  • Match the mixer with the dough hook. Combine the dough on low till you don’t see any unfastened flour on the edges of the bowl. This could take 30 seconds to 1 minute. Then, improve the pace to medium-low and work the dough for 7 minutes. Chances are you’ll have to scrape down the edges of the bowl often.

  • Scrape the dough out of the bowl onto a calmly floured floor and knead a number of occasions. If the dough is feeling cheesy, calmly mud your fingers with flour.

  • Form the dough right into a ball and place contained in the greased mixing bowl. Cowl the bowl with a moist towel (or a silicone lid) and let it rise in a heat place for about 1 hour, till the dough doubles in measurement.

Put together Filling

  • Rinse out the bowl of the stand mixer and dry with a towel. Add the butter and brown sugar to the bowl.

  • Match the mixer with the paddle attachment. Cream the butter and sugar on low for about 30 seconds to a minute. Scrape down the butter from the edges of the bowl, if obligatory. Improve the pace to medium-low and blend the butter for an additional 1 to 2 minutes, till the sugar is properly included and the butter is beginning to look fluffy.

  • Add the cinnamon, cardamom, and vanilla and blend on low till the cinnamon is properly included. Switch the filling to a bowl.

Put together Lemon Glaze

  • Add equal elements lemon juice and granulated sugar to a saucepan. Give every part a stir till the sugar dissolves.

  • Warmth the saucepan over medium-high warmth till the liquid bubbles. Cut back the warmth to medium-low and let the glaze simmer for an additional 2 to three minutes. Don’t let the glaze simmer for for much longer as it could actually burn. Take away the saucepan from warmth and let the glaze cool.

Form Cinnamon Rolls

  • Grease the baking pan with some oil. Lay a chunk of parchment over the pan, ensuring there’s about 1 1/2 inches of overhang alongside the longer sides. The oil ought to assist hold the parchment in place.

  • Punch down the dough to launch extra air. Flip the dough over a calmly floured floor and form it into a big oval. If the highest of the dough is greasy, calmly sprinkle some flour on high.

  • Roll out the dough to a 18×12-inch rectangle.

  • Scoop out the filling and unfold it onto the dough rectangle. Be certain to unfold the filling as much as the sides of the dough rectangle.

  • Seize onto an extended fringe of the dough and roll up the dough right into a log. As you roll up the dough, be certain the edges are rolling up straight and never caving in. That helps to make sure that the rolled up dough is evenly thick all through. I often measure the log right here to ensure it’s about 18 inches lengthy.

  • Slice the log into 12 equal items, about 1.5 inches extensive. I like utilizing a pointy serrated bread knife for this. You too can use any sharp knife or dental floss.

  • Place the rolls lower aspect down contained in the parchment-lined pan. Cowl the rolls with plastic or a moist towel. Let the rolls rise in a heat place for 45 minutes to 1 hour, till they double in measurement. The time relies on how scorching or chilly the setting is. Throughout the winter time, it could actually take so long as 1 hour quarter-hour to double in measurement.

Bake the Rolls

  • Preheat the oven to 350ºF and prepare an oven rack to the center place.

  • If you wish to make the egg wash, Make the egg wash by whisking an egg with 1 tablespoon of water or milk. Brush a skinny layer of egg wash over the rolls.

  • Bake the rolls for 23 to 25 minutes, till the tops of the rolls are calmly golden brown. (See notice 5) Let the milk bread cinnamon rolls cool within the pan for 10 minutes.

  • Then, seize onto the parchment paper and elevate all of the rolls out of the pan and switch to a cooling rack.

  • Brush the lemon glaze over the rolls. Let the rolls cool for an additional 5 minutes earlier than serving. Benefit from the rolls heat.

  • Retailer any remaining rolls in an hermetic container at room temperature. They may hold for a number of days. To reheat, microwave the rolls on excessive warmth for 10 to fifteen seconds. You too can warmth them within the oven at 325ºF for 8 to 10 minutes.

Notes

  1. You should use instantaneous yeast as an alternative of energetic dry yeast. If utilizing instantaneous yeast, you don’t have to activate it in heat milk. Simply add the moment yeast the identical time you add the all-purpose flour.
  2. The aim of the milk powder is to present the rolls extra milky taste. You’ll be able to omit the milk powder. In different milk bread recipes, I take advantage of condensed milk. For those who additionally need to use condensed milk as an alternative, swap out the two tablespoons of milk powder and three tablespoons of sugar with 4 tablespoons (or 80 grams) of condensed milk. Some folks have requested how one can change the seemingly dry sugar with condensed milk. The reason being as a result of sugar liquefies when you combine it in with the moist elements within the dough. For those who use condensed milk, the dough received’t abruptly flip extraordinarily moist.
  3. As a result of Meyer lemons are typically much less acidic, I want utilizing equal elements lemon juice and sugar. Meyer lemons additionally are typically extra juicy than typical lemons.
  4. For the pictures, I brushed a little bit of egg wash over the risen rolls in order that they appear extra evenly brown on the highest. Particularly since we’re overlaying the rolls with a translucent glaze, the colour of the rolls are extra noticeable. It’s not obligatory.
  5. For those who’re utilizing a forged iron or glass baking pan, chances are you’ll want an additional minute or two.
  6. Making dough by hand: Discuss with the pictures and detailed walkthrough within the weblog publish.

Vitamin

Serving: 1roll | Energy: 341kcal | Carbohydrates: 51.5g | Protein: 5.6g | Fats: 13.1g | Saturated Fats: 7.8g | Ldl cholesterol: 48mg | Sodium: 114mg | Fiber: 2.7g | Sugar: 18.8g

Did you make this recipe?Tag @hellolisalin or go away a star ranking and touch upon the weblog!

© Lisa Lin

Disclosure: This publish was sponsored by Bob’s Pink Mill! To study extra about their merchandise and to get extra recipe inspiration, comply with them on Instagram or Fb.



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