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welcome to normal<reg> recipes
cinnamon rolls
make it normal<reg>
or make it FANCY :)
japanese milk bread dough
- MILK A | 1 cup
- BREAD FLOUR A | .5 cup
- MILK B | 1.25 cup
- EGG | 3 each
- SUGAR | .75 cup
- SALT | 2 tsp
- YEAST | 2 tbsp
- BREAD FLOUR B | 5 cup
- BUTTER | .75 cup
- make tangzhong by combining milk A + bread flour A in pot - constantly mix until 65c
- set aside + let cool
- combine milk, eggs, sugar, salt + yeast - mix quickly
- add tangzhong and flour
- mix on speed 2 for 5 minutes
- slowly add in butter
- mix another 5 minutes
- cover + let proof until doubled
- roll to roughly 12x18 + rest in freezer 15 minutes
- roll to roughly 20x35 + spread on filling
- roll tightly + chill in freezer at least 30 minutes
- cut evenly + spay your baking vessel
- cover + let rest in fridge overnight
- proof until nearly doubled
- bake at 350˚f for 20 minutes
- let cool + frost with cream cheese frosting
cinnamon roll filling
- BUTTER | 2.5 cup
- BROWN SUGAR | 2.5 cup
- CINNAMON | 3 tbsp
- NUTMEG | pinch
- SALT | pinch
- have butter at room temperature
- combine all in mixer with paddle attachment
- mix on low until well combined
- then mix on high until fluffy
- transfer to piping bag + leave at room temperature
cream cheese frosting
- CREAM CHEESE | 16 oz
- POWDERED SUGAR | 2 - 4 cup
- HEAVY CREAM | 1 - 3 tbsp
- SALT | pinch
- have cream cheese at room temperature
- combine cream cheese + a little bit of powdered sugar in mixer with paddle attachment
- mix slowly
- continue adding powdered sugar + heavy cream to taste
- transfer to a piping bag + put in fridge until ready