- 3 1/8 c (395 g) all-purpose flour, reserve ¼ c (30 g) for tangzhong
- 3/5 c (75 g) of soy flour
- 1 T (12.5 g) salt
- 1/3 c (60 g) sugar
- 2 ¼ (250 g) stick of butter
- 2 ½ tsp (10 g) yeast
- 1/8 c (45 g) cold water
- 3 large (150 g) eggs
- 3/4 c (90 g) milk for tangzhong
- 1/2 cup margarine (or butter) softened
- 1 cup packed brown sugar
- 2 tablespoons cinnamon
- 8 oz block of softened cream cheese
- ¼ cup margarine softened
- 1 ½ cups powdered sugar
- ½ tsp salt
- ½ tsp vanilla OR juice and zest of 1 lemon (depending on your preference)
- In a saucepan combine ¼ c (30 g) flour and ¾ c (90 g milk); stir on medium heat until texture of pudding is achieved. Let cool.
- Bloom yeast with sugar and water.
- In a stand mixer combine the rest of the flour, soy flour, salt, eggs, cooled milk and flour mixture and yeast and mix on medium until dough is formed.
- Slowly add in butter 50 g at a time until dough is smooth and elastic.
- Once dough is incorporate let rise in a greased dish for 1.5 hours or until doubled in size
- While dough rises combine softened margarine, brown sugar and cinnamon in a bowl and stir until evenly mixed.
- Once dough has risen remove from bowl and roll out to a 9×13” rectangle (about ¼” thick)
- Once rolled out spread filling evenly across the surface.
- Roll tightly lengthwise.
- Cut into 1” rolls and place in a greased baking sheet to rise for 45 minutes, or until doubled in size.
- Once risen, bake at 350 for 25-30 minutes until cinnamon rolls are golden brown.
- While cooling, make icing by combining margarine, cream cheese, powdered sugar and lemon or vanilla in a bowl and mix until completely incorporated.
- Top warm cinnamon rolls with icing and enjoy.