Ultimate Cinnamon Rolls

Instructions

Make the Tangzhong

1. Cook flour mixture: Combine milk and 6 tablespoons flour in a medium saucepan and whisk until smooth. Cook over medium heat, whisking constantly, until mixture thickens (about 2 minutes). Continue whisking vigorously until very thick and looks like smooth mashed potatoes (about 20 seconds). Set aside.

Make the Dough

2. Combine ingredients: To stand mixer bowl, add tangzhong, 3 eggs (reserve 1), oil, sugar, salt, yeast, and remaining 3¾ cups flour. Fit mixer with dough hook and mix on low until coarsely textured dough forms (about 3 minutes).
3. Develop gluten: Scrape down sides and mix on medium-low until dough is smooth, firm, and very elastic (12-15 minutes). Dough should gather around hook but still cling to sides.
4. Add butter (first half): Add half the chilled butter pieces and mix on low until incorporated (about 5 minutes). Scrape down sides.
5. Add remaining butter: Add remaining butter and mix on low until completely incorporated. Increase to medium-low and continue mixing until dough is extremely elastic (10-15 minutes).
6. Test dough strength: Raise hook—dough should stretch to bottom of bowl without tearing. Or do windowpane test: stretch a golf ball-size piece until it forms a thin membrane through which light can pass.
7. First rise: Fold dough onto work surface several times to create smooth surface. Place back in bowl smooth-side up, cover, and let rise at room temperature for 30 minutes. Transfer to refrigerator and chill for at least 4 hours (up to 24 hours).

Make the Filling

8. Brown the butter: Cook ½ cup butter in small saucepan over medium heat, stirring occasionally, until it foams and milk solids turn dark amber (about 4 minutes). Transfer to heatproof bowl and cool slightly.
9. Combine filling: Add brown sugar, cinnamon, heavy cream, and salt to browned butter. Mix until combined.

Shape and Bake

10. Prepare pan: Brush a 13×9-inch baking dish with butter.
11. Roll dough: On floured surface, roll dough into rectangle measuring 22 inches long, 12 inches wide, and scant ¼ inch thick.
12. Add filling and roll: Spread filling evenly over dough. Roll up tightly from long side.
13. Cut rolls: Use serrated knife to slice off ends. Cut log into three even sections, then cut each section into 5 pieces (15 total). Arrange cut-side up in prepared pan in 3×5 grid.
14. Proof: Cover pan with plastic wrap and let rise at room temperature until very puffed and doubled (1½-2 hours). Meanwhile, preheat oven to 350°F.
15. Bake: Uncover and bake, rotating pan after 15 minutes, until golden brown all over (20-25 minutes total).

Make the Frosting

16. Combine frosting: Beat butter, cream cheese, powdered sugar, heavy cream, lemon zest, and salt until smooth and fluffy. Spread over warm rolls.