Pan de leche con rollos de canela para el día siguiente

Cinnamon rolls made with milk bread are soft, fluffy, and tender. Make them for Christmas morning, or any morning for that matter!

Pan de leche con rollos de canela para el día siguiente

Words like “soft,” “moist,” and “smooth and tender” don’t even prepare you for the heavenly experience of these Cinnamon Milk Muffins. Because yes, they are heavenly. The dough is heavenly, and the Japanese tangzhong method of baking milk and flour is the secret to its smoothness. I admit that I like it almost as much as brioche! In addition to the tender, delicate dough, these buns contain a healthy dose of cinnamon, sugar, and spiralized butter. I top them with vanilla butter cream cheese frosting as a finishing touch. Make them once and these rolls will be part of your weekend repertoire too! I split it into two days for this recipe. On the first day, let it sit in the fridge overnight, then in the morning, shape and roll out the dough, let it rise longer, and within an hour, bite into a cinnamon-laden butter roll.

What exactly is Tangzhong?
The soft texture of those rolls comes from the Japanese approach of mixing a cooked mixture of liquid (milk or water) and flour into the dough, known as tangzhong. The approach is used in Hokkaido Milk Bread, which is now used in many baking recipes along with this Cinnamon Rolls recipe and a few other favorites like Garlic Parmesan Separate Rolls. The approach pre-gelatinizes the starches within the flour, allowing the dough to absorb more liquid than regular bread dough. That also translates into a long service life. Two to a few days later, your rolls will still be soft, though it’s doubtful they’ll be round enough for you to test that theory.

Why an overnight raise?
On the first day, you will prepare the dough and let it rise overnight in the refrigerator (up to 12 hours). You will shape the rolls on the morning of the second day and let the dough rise again before baking.

The dough has more time to develop flavor after an overnight rise. It also helps split the workload by allowing you to fill and bake the muffins in the morning and then have them for breakfast an hour later. Also, when the dough is cold, it is much easier to work with.

The best way to buy cinnamon rolls is to place them in a field with a lid that sits on tight when they have cooled completely. You can also wrap them in aluminum foil or plastic wrap. Place a large sheet of foil or plastic wrap on the counter and flip up the edges and cover the rolls, trying not to mess up the frosting and making sure the package is sealed. Wrapped as suggested, you can buy cinnamon rolls for up to two days at room temperature or up to five days inside the refrigerator (after that, refrigerated rolls generally tend to dry out in the cold). You can freeze them frozen or unfrozen, wrapped in foil as mentioned above, for up to two months. If not icing, thaw icing one by one inside the freezer and bring to room temperature. To reheat frozen rolls, place them on a baking sheet and cover loosely with foil. Reheat for 10 to 20 minutes, or until heated through, in a 300°F oven.

To make the tangzhong, follow these steps:

Combine the flour, water, and milk in a small saucepan over medium-low heat.
Whisk everything together until completely smooth.
Cook, stirring continuously, for 4 to 5 minutes, or until thickened to a smooth, pudding-like consistency.
Combine the tangzhong with the paddle attachment in a stand mixer.
For the dough: Add the milk, butter, sugar, and salt to the mixer bowl with the tangzhong. Mix on low speed with the paddle attachment until smooth. Add the eggs and mix until incorporated. In a separate medium bowl, combine the flour, baking powder, dry milk, and nutmeg. Beat to integrate. One cup at a time, load the dry ingredients into the mixer bowl, mixing on low speed until just combined. It can be just sticky. Remove the paddle, cover the bowl and let it rest for 10 minutes before kneading so the flour has time to hydrate (absorb the liquid). Dough for tender cinnamon rolls in the bowl of a stand mixer. Knead the dough: Switch to the dough hook attachment and knead the dough on low speed until smooth and elastic, 8 to 10 minutes. Knead the dough for the tender cinnamon rolls in the bowl of a stand mixer Let the dough rise in one day. Spread the oil over the lowest, smoothest parts of a large, smooth bowl. Form the dough into a ball, place it inside the bowl and turn the dough over so that all sides of the dough are greased. Cover the bowl with plastic wrap and refrigerate for eight hours or a single day (h

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