Pillowy Cinnamon Swirls
Prep time: 35 minutes
Cook time: 15 minutes
Yields: 8 rolls
Author: Ireland Lindsay
Ingredients:
For the filling:
1/2 cup (107g) light brown sugar, packed
2 tablespoons bread flour
3 to teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1 tablespoon (14g) butter, melted
For the dough:
1/2 cup (113g) whole milk
3 tablespoons (23g) bread flour
-
2/3 cup (151g) whole milk, cold
2 1/2 cups (300g) bread flour
1 teaspoon salt
2 tablespoons granulated sugar
2 teaspoons instant yeast
4 tablespoons unsalted butter, room temperature
For the topping:
3 tablespoons (42g) butter, room temperature
4 tablespoons (90g) full-fat cream cheese, room temperature
1 1/2 cups (170g) confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon milk, if/more as needed
FOR THE FILLING:
START by combining the dry ingredients (brown sugar, flour, and spices) into a medium bowl, whisk until combined. Stream in melted butter and continue whisking until homogenous, looks like wet sand, and no large clumps remain. Cover tightly and set aside.
FOR THE TANGZHONG:
TANGZHONG? Tangzhong is a Japanese bread technique used to enhance the doughs soft texture. Yvonne Chen popularized this classic Japanese technique.
INTO a heavy-bottomed saucepan combine the milk and flour, whisk to combine. Cook over medium heat stirring constantly for 2-3 minutes or until the mixture thickens, leaves a imprint on the bottom of the pan, and looks paste-like. Remove from heat and immediately transfer to the bowl of a stand mixer fitted with the bread hook.
FOR THE DOUGH:
AFTER removing the tangzhong from heat and immediately transferring to the bowl of a stand mixer fitted with the bread hook. Add in milk* and flour and mix until semi-combined. Next, add in remaining dry ingredients including, salt, sugar, and instant yeast*
*No need to bloom the yeast unless it is older and runs the risk of being dead. If attempting to use old yeast (3+ months) feel free to heat up the milk to 90°F, no more, add & bloom the yeast to check for activity.
CONTINUE to mix for 2-3 minutes, until the dough comes together. It will look sandy, with bits of flour near the edge. Add in unsalted, room temperature butter and mix for 10-12 minutes, or until the dough is soft, tacky, and elastic. This can take up to 15 minutes depending on the strength of your mixer. Hand kneading can take up to 20…
ONCE the dough passes the above indicators, shape into a tight round ball, and place in a grease lined bowl covered, with enough room to double in size. Depending on your environment this can take 30, minutes to an hour. Yeast thrives in warm, dry, indirect light.
TO ASSEMBLE:
PREPARE a 10x11 baking sheet with parchment paper.
LIGHTLY flour a work surface and press/roll the dough into a 10” x 12” rectangle that’s 1/2” thick, exact measurements and squared edges will yield best results.
PORTION the pre-made filling onto the surface of the dough, leaving a 1/2" strip on the long side. Starting with the filling covered side, roll the dough into a tight log. Make 8 even imprints on the surface of the log, then using unflavored dental floss, string, or a sharp serrated knife cut into pre-determined portions.
PLACE onto prepared sheet, tucking any excess dough under the swirls so they don’t unravel in the oven. Cover and let proof one last time for 30 to 60 minutes or until the swirls are puffy, and don’t spring back when poked.
20 MINUTES before you check the swirls, preheat oven to 375°F
ONCE proofed, bake for 15-18 minutes or until just golden, and a digital thermometer inserted into the deepest point reads 190°F. Remove from oven and brush with melted unsalted butter, set aside.
FOR THE TOPPING:
INTO the bowl of a stand mixer fitted with the paddle attachment, combine the unsalted butter and cream cheese (optional) and mix until combined, and no streaks of either ingredient remain- about 1 minute.
ADD in the confectioners’ sugar and vanilla extract and mix until fully combined. If you see fit, add in milk as needed to loosen the topping to your preference!
TO FINISH:
TAKE a slightly cooled still warm swirl, and top with freshly whipped frosting. Store swirls at room temperature in an airtight container for up to 3 days, freeze for 1 month. Store the topping at room temperature for a few hours or in an airtight container refrigerated for up to 1-week.
Recipe by @IreBakes
Inspired by King Arthur BC
