Ingredients
Dough
Frosting
Tangzhong
Cinnamon Filling
Directions
- 1
Make tangzhong. Add the milk and flour to a small pot. place it on the stove over medium-high heat. Keep stirring until it becomes a thick paste. Place it in the fridge to cool down so it becomes cold 20 mins.
- 2
Add sugar, flour, tangzhong, egg, salt and using the dough hook, mix the dough on low until combined. Then mix for 4 minutes on medium speed.
- 3
Add the butter in two parts. Add the second part of the butter, once the first part has mixed into the dough. keep mixing the dough for 8-10 minutes. It should end looking smooth and glossy. Add the dough to a clean bowl, with a bit of vegetable oil, and cover the bowl with cling film and a tea towel. Let it rise for 1 hour.
- 4
Make the cinnamon filling by mixing the butter, sugar and cinnamon together in a bowl.
- 5
Once the dough is proofed roll into a long rectangle shape of 33x24 cm. Spread out the cinnamon sugar in an even layer. Roll it into a log and cut into 9 rolls. Place in 24cm square deep baking tray. Cover with a wet tea towel for 45 minutes.
- 6
Bake at 190cm for 20 minutes. Meanwhile make the frosting by mixing the icing sugar, water and vanilla and once the tray is out the oven thinly layer the icing and allow it to completely cool before enjoying.
