Updated Cinnamon Roll Recipe 😋

#### **Tangzhong:**

- 2 tbsp (18g) self-rising flour (instead of all-purpose)

- 2 tbsp (30ml) filtered water

- ¼ cup (60ml) whole milk

#### **Dough:**

- 1 cup (250ml) whole milk, heated to about 98°F (37°C)

- 4 tablespoons of melted kerrygold Pure Irish butter

- 1 teaspoon of vanilla

- **Omit the yeast** (since self-rising flour has a leavening agent)

- 4 cups (600g) **self-rising flour**

112grams of granulated sugar

- Just a Dash of fine sea salt since the self rising flour already contains salt

- 2 large eggs

- 1 large egg yolk

- 2 tbsp neutral-tasting oil

#### **Filling:**

- ⅓ cup (75g) kerrygold Pure Irish butter

- 1 cup (215g) packed dark brown sugar

- 2½ tbsp (17g) ground cinnamon

#### **Glaze:**

- 4 oz (110g) cream cheese, softened

- 1 cup (125g) powdered sugar

- 2 tbsp (10ml) pure vanilla extract

- 2½ tbsp (40ml) whole milk

-2 tablespoons of kerrygold Pure Irish butter

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### **Instructions:**

1. **Make the Tangzhong:** In a small saucepan, whisk together self-rising flour, water, and milk until dissolved. Heat over medium heat, stirring continuously, until the mixture thickens into a paste. Transfer to a small bowl and let cool.

2. **Start the Dough:** In a small bowl, add warm milk , melted butter , and vanilla extract . Then add eggs (one at a time), and the egg yolk . Since self-rising flour contains leavening, **skip the yeast step.**

3. **Mixing:** In the bowl of a stand mixer, whisk together self-rising flour and sugar. ( slowly) . Fit the mixer with the dough hook and begin mixing on medium-low speed. Add the tangzhong. Continue mixing for 3-5 minutes until the dough is smooth and elastic. May need to add more flour to make the dough more more firm

4. **Add Fats:** Increase the speed to medium

gradually add neutral oil (1 tbsp at a time), fully incorporating before adding more.

5. **Shaping & Proofing * (5 minutes shaping the dough on floured counter):** Remove the dough and shape it into a loose ball. Grease a medium bowl, place the dough inside, and cover with plastic wrap. Let rise for **45-60 minutes** (less than the original, since self-rising flour rises faster).

6. **Rolling & Filling:** Punch down the dough, roll it out into a 13-inch (33cm) rectangle, and spread with softened butter. Mix brown sugar , and cinnamon, then sprinkle evenly over the dough.

7. **Rolling & Cutting:** Roll into a 13-inch log, then cut into 12 equal rounds.

8. **Second Rise:** Arrange the rounds in a greased baking dish with butter and a sprinkle of cinnamon o

Inside the baking dish;cover with a damp towel or top and let proof for **30-40 minutes.** Preheat oven to **350°F (190°C).**

9. **Bake:** Bake for **25 or until golden brown.

*Wait 10 minutes to add Glaze *

10. **Glazing:** Whisk together cream cheese, powdered sugar, vanilla, and a little heavy cream. Spread over warm cinnamon rolls before serving.