CINNAMON ROLL

Ingredients

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DOUGH

• 375 g Bread Flour
  • Plus 2 Tbsp. for Tangzhong
• 4 Tablespoons Butter
  • Cut into small pieces
• 2 Large Eggs
• 1/2 Cup Whole Milk
• 60g Nonfat Dry Milk Powder
• 50g Sugar
• 1 1/2 Teaspoons Salt
• 1 1/4oz Envelope Instant Yeast

FILLING

• 150g Dark Brown Sugar
• 4 Tbsp Unsalted Butter
  • Melted and cooled
• 3 Tablespoons Instant Pudding Mix
• 1 Tablespoon Cinnamon
• 1/2 Teaspoon Salt

ICING

• 1/2 cup Powdered Sugar
• 2oz Cream Cheese
  • Room Temperature
• 1 Teaspoon Vanilla Extract
• Pinch Salt

Directions

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DOUGH – Make the Night Before!

1. In a skillet, whisk 2 Tbsp bread flour and 1/2 cup water. Over medium heat, stir constantly until thickens.
   
   
2. Remove from heat and add butter. Stir until the butter melts.
   
   
3. In the bowl of a stand mixer (fitted with dough hook), add the Tangzhong, eggs, milk, nonfat dry milk powder, sugar, salt and yeast. Mix until combined.
   
   
4. Add 375g (3 cups) of bread flour and mix on low until soft dough forms (20-30 minutes).
   
   
5. Transfer dough to lightly oiled bowl, cover tightly and let sit in warm spot for 30 minutes and then place in fridge to chill overnight.

FILLING AND ROLL

1. Melt and cool 4 tablespoons of butter.
   
2. In a medium bowl, combine dark brown sugar, butter, instant pudding mix, cinnamon, salt and 2 Tablespoons water.
   
3. Roll out dough to a rectangle and spread filling evenly.
   
4. Roll the dough into a log and with seam side down cut into 12 equal slices. Place rolls into cake pan, cover loosely with plastic wrap and let rise in a warm spot 45-85 minutes.
   
5. Bake at 350 degrees for 18-25 minutes (until golden brown).

ICING

1. In a medium bowl, combine powdered sugar, cream cheese, vanilla and salt.

Notes:
The filling is amazing and stays gooey for days!