Recipes that make you say wow!

Starter Paste

• 150 milliliters water
• 30 grams bread flour

Dough

• The starter paste (piping hot)
• 165 milliliters cold buttermilk
• 450 grams bread flour
• 50 grams granulated sugar
• 1 teaspoon kosher salt
• 2 1/4 teaspoons instant yeast (or 1 packet)
• 2 large eggs, beaten
• 70 grams unsalted butter, room temperature

Filling

• 1 cup (225 grams) brown sugar
• 1 tablespoons (14 grams) muscovado sugar OR 1 teaspoon of molasses (optional)
• 3 tablespoons (20 grams) Ceylon cinnamon
• 1/3 cup (85 grams) unsalted butter, room temperature

Egg Wash

• 1 egg
• 2 tablespoons of water

Frosting

• 4 ounces (115 grams) cream cheese, room temperature
• 1 cup (120 grams) powdered sugar
• Seeds from 1 vanilla bean, or 1 teaspoon vanilla or vanilla paste
• 2 tablespoons heavy cream

1. In a small saucepan over medium heat, whisk together 150 milliliters water and 30 grams flour constantly until it thickens to a paste-like consistency (~frosting texture) and reaches 175°F. Remove from heat and transfer to the bowl of a stand mixer.

2. While the mixer is running on low, slowly add 165 milliliters cold buttermilk to the hot tangzhong, a splash at a time, until combined and lukewarm. Add: 450 grams flour, 50 grams sugar, 21/4 teaspoons instant yeast, and 2 beaten eggs. Mix with dough hook on low until combined, then increase to medium and knead for 2 minutes.

The mixture may still cling to the sides. We want a hydrated, sticky dough. NOT wet like thick waffle batter. If it is too wet, add extra bread flour 1 tablespoons at a time until the dough begins to clear the sides of the bowl. Once it starts to come together, move on to adding the butter.

3. Sprinkle the 2 teaspoons kosher salt on the 70 grams butter. With mixer on medium, add 1 tablespoons of the salted butter at a time, waiting until each is fully incorporated. Knead on medium for 6 minutes. Dough should be hydrated but not overly sticky.

4. Transfer dough to a lightly oiled container, you will need a paddle to scrape it out of the bowl. Again, sticky is ok…wet is not. Cover and let rise until doubled in size (1–2 hours at room temp or proof in oven with light on).

5. Mix together 1 cup brown sugar, 1 tablespoons muscovado sugar, and 20 grams 3 tablespoons Ceylon cinnamon. Note: the optional molasses or muscovado sugar adds a rich note that I like. Also, I just got a request for raisins. If you like, add a half cup.

6. Dust your workspace and hands. Turn the dough out and press gently in a soft rectangle to set the tone for the roll out. Roll dough into a 12x20 inch rectangle, width-wise. If you find the dough springing back to much, let it rest for 15 minutes to let the gluten relax. If you want to speed things up, pop the workboard and dough in the fridge for 5 minutes. Resume roll out.

7. Leave 1 inch at the top of the dough clean and clear of butter and the sugar mixture. We need it to seal the rolls. Spread evenly with 1/3 cup (84 grams) butter. Sprinkle brown sugar mixture evenly over butter. Press gently in.

8. Roll dough from bottom edge into a tight log. Press, seal and place seam side down. Trim the ends and then divide into 12 even pieces.

9. Line a 9x13 inch pan with parchment and spread a thin layer of butter on the bottom. You can skip the parchment if you want to leave the rolls in the baking dish. Cover loosely with buttered plastic wrap. You can cook these the same day by letting them rise for 90 minutes, until il they double in size. BUT they will be so much better if you refrigerate overnight. If you wisely choose this option, pull from the fridge and let them sit at room temperature for 90 minutes before baking.

10. Preheat oven to 375°F (190°C). Brush lightly with egg wash. Bake for 25 minutes, rotating halfway.

11. Mix 4 ounces cream cheese, and the cream until combined. Add the powdered sugar, the vanilla. Adjust cream for desired consistency.

12. Cool rolls in pan 10 minutes. Place on platter (or leave them in the dish), the frost, drape, spread immediately while hot!