Kay Ohtie 🔜 FWAIf folks don't get tired of seeing them I don't get tired of sharing photos each time I make cinnamon rolls 🧡 Made to share with my walf! ^^
Recipe: https://www.kingarthurbaking.com/recipes/perfectly-pillowy-cinnamon-rolls-recipe
Oh also frosting-wise I made it from mixing about 5 oz warmed cream cheese, about 2 tsp vanilla paste (I'd just do 1), 1/8 tsp salt, about 2 tsp simple syrup (don't do this), and enough powdered sugar to get it to the consistency I wanted. Easy, tangy, delicious. thicc.
milo 🌸@KayOhtie why do all the cool bakers use vanilla paste now? was this claire saffitz's doing
@gatiteaux I don't think so, I didn't learn of it from her at all. It's pricy but I tend to feel like it has a more complex vanilla flavor than the straight extracts do, and the flecks look nice
Ruby Tails > FWA
Foxo waaaaants~ 
Nimono (but inflated)@KayOhtie I demand you ship me some RIGHT NOW. you're making me extremely hungry
Rhew@Rhew They're excellent, incredibly soft and pillow-y even as browned as they look ^^ The tangzhong method helps a ton for that. I just make it in the microwave though, whisking the flour and milk (or half&half in my case) together in a bowl and nuke in 15s intervals. I've done 30s intervals but it makes it harder to smoothen out again. But whisk again between each zap.
Stand mixer is king here, makes combining everything a cinch. I actually diluted the remaining half&half I had with water last night for them -- I know, I know, but I don't stock milk commonly and it's so high in fat content I figured it'd work fine, and it did, was like 2:1 h&h:water in it.
Grease a countertop for sure, just a light drizzle/spread of oil or spray if using those, and shape by hand, not rolling pin. It's just such a soft dough.
For the frosting this time I actually didn't use their exact recipes but took inspo; did about 5oz of cream cheese warmed to be very soft, whisked with about 1-2 teaspoons vanilla paste, a little salt, about 1/2 tablespoon simple syrup (I wouldn't bother if I were you), and then just adding scoops of powdered sugar to get it to where I wanted it. I think I'd ease up on the vanilla honestly and just do 1tsp so the tang of the cream cheese can still shine through. Their own suggestion for modifying their frosting recipe doesn't play as well for me flavor-wise, but if you don't want a cream cheese frosting just use theirs, it's already quite good. I just like the richer creamier result, and that look in the photo was poured on while they were still pretty fresh out of the oven, only out maybe 10 minutes at most, and yet the photo was taken 40 minutes after _that._
Seriously really good. Some suggestions said to double up the filling and I used to, but I just did the normal amount last night and they were actually better IMO. Also well worth using a GOOD cinnamon, not store-brand cassia powder.