shokupan cinnamon buns.

Sweet, tender, warm cinnamon rolls. Traditional cream cheese frosting and spiced-brown sugar filling. Using the tangzhong method to provide an ever softer, spring-like texture.

Ingredients:

  • 500g bread flour.

  • 275g whole milk, (115°F).

  • 60g sugar.

  • 1 egg.

  • 1 egg yolk,

  • 12g active dry yeast.

  • 14g kosher salt.

  • 70g unsalted butter, softened.

egg wash:

  • 1 egg yolk.

  • 1 tbsp milk.

tangzhong:

  • 20g bread flour.

  • 80g whole milk.

filling:

  • 110g unsalted butter.

  • 120g dark brown sugar.

  • 80g demerara sugar.

  • 12g ground cinnamon.

  • 1/8 tsp ground black cardamom.

  • pinch, grated nutmeg.

  • 3g kosher salt.

  • (Optional: Add 80g roasted peanuts, chopped)

glaze:

  • 150g cream cheese, softened.

  • 125g powdered sugar.

  • 30g heavy cream (35%).

  • 1 vanilla bean, insides scraped. (Or 2 tsp vanilla pasta, or vanilla extract.)

  • (Optional: Add 6g white miso & 1/4 tsp 5-spice.)

Equipment:

  • stand mixer.

  • scale.

  • thermometer.

  • 9x13” baking dish.

  • whisk

  • mixing bowl.

  • spatula.

  • offset spatula/butter spatula.

  • parchment paper.

  • small saucepan.

Yield:

  • 12 rolls.

Tang zhong, 湯種: Aka, “water roux” this process involves pre-cooking a small portion of the recipe’s flour and water/milk which is then re-added. When the mixture of flour and liquid is heated, the starch gelatinizes, this allows the dough to absorb more water which in turn allows a higher level of hydration yielding a softer texture.

Execution:

  1. tangzhong.

  • Add the tangzhong ingredients to a small saucepot and whisk until combined. Place over medium heat and continue to whisk until it reaches a temperature of 150F or becomes a thick gel-like paste.

  • Turn off the heat and scrape the mixture into a separate container and let cool to room temperature. This process can be done 1-2 days in advance. (Leave in the fridge covered with plastic wrap if done before-hand.)

2. blooming yeast & kneading.

  • As the tangzhong cools, whisk together yeast and milk and let sit for 10 minutes until frothy.

  • Meanwhile, in a stand mixer bowl, combine flour, salt and sugar.

  • Set the mixer on low speed and slowly add the bloomed yeast mixture, once incorporated add the tangzhong, then the eggs, one at a time, then lastly, add the yolk. Continue to knead for 2-3 minutes or until smooth and all the ingredients have become homogenous.

  • Increase the speed to medium-high and incorporate all of the butter 1 tbsp at a time. Continue to knead for 5-6 minutes or until the dough is very smooth, silky and does not stick to the sides of the bowl. (If the dough becomes very slack and gooey, you may have over kneaded your dough and can not be saved at that stage.)

3. proof #1

  • Remove the dough from the bowl onto an unfloured work surface and shape into a tight ball. Place into a lightly greased bowl. Cover with plastic wrap and let rise in a warm environment for 1 hour. Place into the fridge to proof for an additional 4-6 hours.

4. filling.

  • To make brown butter, cube the butter and put it in a saucepan over medium heat. Once the butter has melted, start swirling the pan occasionally. The butter will foam heavily, and after this stage, the milk solids will develop a dark brown color, accompanied by a rich nutty and sweet aroma. Pay attention and remove the saucepan from the heat, as the butter can transition from brown to burnt within seconds at this point.

  • Place the browned butter into a heat-proof container, add the cinnamon, cardamom and nutmeg.

  • Once the butter has reached room temperature, add the salt, brown and demerara sugar. Mix until combined and emulsified. You may have to use a whisk or hand blender, the mixture should not be split. If the butter is too warm the sugar will not be able to fully mix.

5. shaping and proof #2

  • Place dough onto a lightly floured work surface, roll the dough into a 30x60cm rectangle, at about 0.5cm thickness.

  • Evenly apply the filling across the surface of the dough leaving a 1” gap between the border and the filling.

  • Roll the entire sheet into a tight log. Using a serrated knife, slice the dough into 12 rolls.

  • Spray a baking dish with cooking spray and let proof at room temperature for 45 minutes.

6. baking.

  • Preheat your oven to 375°F. Brush the egg wash overtop the buns and bake for 25-30 minutes, until golden brown. Let cool for 10 minutes, remove from the baking pan and place onto a serving tray/wire rack.

  • Spread glaze evenly across all the rolls.

  • While the rolls are baking, make the glaze. Add the cream cheese (room temperature) & vanilla to a mixing bowl, whisk to combine until very smooth. Sift all of the powdered sugar into the mixture in increments, whisking to combine fully before adding more. Add milk and optional add-ins, whisk to combine. Adjust with cream and powdered sugar to reach desired consistency.