I usually make Sticky Buns for Christmas morning, but this year I decided to vary things up slightly by making a different kind of cinnamon roll, one developed by King Arthur Flour and which was their recipe of the year for 2021.  The rolls turned out well even though just after mixing the dough I realized that I had made a key mistake of using all-purpose flour instead of the higher-protein bread flour which would support more expansion.  I will need to make these again soon to see if there is a noticeable difference when made with bread flour.

These rolls are flavored only with cinnamon, brown sugar, and vanilla, but they could have fruit and nuts also incorporated in the filling.  Alternatively, some of the concepts of these buns, such as making a tangzhong to make them moister, could be used with other cinnamon rolls recipes such as sticky buns.

This recipe makes 8 buns, which is 4-8 servings depending on how hungry people are and what else is for breakfast.

I like to start breads like this the day before and have them do their final rise slowly overnight in the refrigerator before baking them in the morning for breakfast.  That is not what KFA had in their original recipe, but it worked well.

For the Tangzhong

½ cup (113 g.) whole milk

3 Tbs. (24 g.) bread flour

For the Dough

2/3 cup (151 g.) whole milk

2.5 cups (300g.) bread flour

1 tsp. (6 g.) salt

2 Tbs. (25 g.) sugar

2 tsp. yeast

4 Tbs. (57 g.) unsalted butter, softened

For the Filling

1 Tbs. (14 g.) unsalted butter, softened

½ cup (107 g.) light brown sugar

2 Tbs. (14 g.) bread flour

3-4 tsp. cinnamon (I used the recommended 3 tsp. of the stronger KFA Vietnamese cinnamon)

Pinch (1/16 tsp.) of salt

For the Icing

3 Tbs. (42 g.) melted butter, divided

½ tsp. vanilla extract

Pinch (1/16 tsp.) of salt

1.5 cups (170 g.) confectioner’s sugar

1-2 Tbs. milk,  cream or buttermilk (I used buttermilk)

Begin by making the tangzhong.  Put in a small saucepan the milk and flour and whisk them together.  Cook over medium heat, stirring regularly, until a paste is formed.  Remove from the heat and cool to room temperature.

In the bowl of a stand mixer, put the bread flour, salt, sugar, yeast, whole milk, tangzhong, and butter.  (If using active dry yeast, put the ingredients so that the yeast can get hydrated by the milk before everything is combined.  If using instant yeast, this step is not necessary.)  Combine roughly with a dough whisk and then knead into a smooth and elastic dough using the dough hook.  This will take about 10-12 minutes to develop the gluten which will allow the rolls to become pillowy. 

Shape the dough into a ball, put it into a doubling container and allow it to rise on the kitchen counter for 60-90 minutes until it is puffy, but not necessarily doubled in size.  The length of time for this rise will depend on the kitchen temperature.

While the dough is rising, make the filling by combining in a medium bowl the filling ingredients.

When the dough is ready after its first rise, spray the clean kitchen counter with cooking spray.  Pat the risen dough into a rectangle and then stretch it into a 12 x 10 inch rectangle paying attention to squaring the corners.  Sprinkle the filling evenly over the dough except for a one-inch strip on one of the long sides.  Starting with the other long side, roll up the dough into a log.  With a knife, mark the log into 8 equal pieces.  Use a long piece of dental floss to cut the dough into the eight pieces using these marks as a guide.  (The dental floss will deflate the dough less than a knife would.)

Line a half sheet pan with baking parchment or a baking mat.  Space the 8 pieces of dough cut side up in a 3 – 2 – 3 configuration.  Cover and allow to rise on the counter for 30-60 minutes (until puffy – does not bounce back immediately when gently touched) or overnight in the refrigerator.

Preheat the oven to 375 degrees.  Bake for 14-18 minutes depending upon how soft/firm and golden you want the rolls.  The internal temperature should be 190 degrees.

Remove the cooked rolls from the oven and brush them with 1.5 Tbs. of melted butter.

While the rolls are cooling, mix together the icing ingredients including the remaining 1.5 Tbs. of butter.  Add enough milk, cream, or buttermilk to make a spreadable icing.  Ice the rolls just before serving them, at least 5 minutes after they come out of the oven.