Cinnamon Buns

Method

1. 01

   Tangzhong: Heat 180ml Milk, 30g Flour in pan, whisk until thick. Cool, add rest Milk and Egg Yolks.

2. 02

   Dough: Combine remaining Flour, Yeast, Sugar, Salt. Add tangzhong, knead 10 min. Add 100g Butter, knead 7–8 min. Proof 1 hour.

3. 03

   Filling: Brown 100g Butter, add Cinnamon, Brown Sugar, 0.25 tsp Salt.

4. 04

   Roll dough 25x35 cm, spread filling, roll tightly, slice 6 pieces. Arrange cut side up in 23cm tin.

5. 05

   Proof 30 min. Glaze with Egg+Milk. Bake 180°C for 22–25 min.

6. 06

   Cream: Zest/Juice Orange, mix with Mascarpone, Honey, Salt.

7. 07

   Serve warm with cream.