Cinnamon rolls

IngredientsDirections

Yudane
- 100 g White Wheat Flour, 13% protein
- 100 g Water, boiling
60 g Water, cold
4 g Instant Dry Yeast
5 g Medium-Grain Salt
30 g Granulated Sugar
1 Egg Yolk
200 g White Wheat Flour, 13% protein
60 g Butter, room temperature
1 Egg White, for glazing
Filling
- 70 g Granulated Sugar
- 6 g Cinnamon
- 40 g Unsalted Butter, softened
Frosting
- 160 g Powdered Sugar
- 100 g Cream Cheese
- 20 g Unsalted Butter, softened
- 6 g Vanilla Paste

Make yudane. Mix the flour and boiling water until there is no dry flour left. Cover, and rest until completely cooled.
Mix dough. Mix water, yeast, salt, sugar, and egg yolk to dissolve the salt and sugar. Mix in the yudane and the flour. Knead 3 minutes into a workable dough.
Enrich dough. Stretch dough out. Place butter in the middle, and fold dough around butter. Press the butter into the dough, tearing it using Charlie's method.¹
Knead. Knead 6 minutes, beginning with slap & fold before continuing with your regular kneading method.
Ferment. Rest 1 hour, covered, at room temperature. Fold, and ferment 1 hour more, covered, at room temperature.
Roll out dough, brush with butter, and sprinkle with cinnamon sugar.
Shape. Roll up the dough, and seal the edge. Cut the roll into 6 pieces. Tuck end piece underneath each roll.
Proof. Arrange dough buns on greased sheetpan, and rest 2 hours at room temperature.
Preheat oven to 160ºC (320ºF).
Glaze dough buns with egg white.
Bake 23 minutes at 160ºC (320ºF).
Cool to room temperature.
Frost buns. Mix frosting ingredients thoroughly, and frost buns before serving.

Knead in additional flour as necessary, but be mindful that a wetter dough will yield lighter, fluffier cinnamon rolls.