For Tangzhong

-5 tsp flour

-6 tbsp water or milk

Cook together until a thick paste forms and let it cool while you prep the rest of the ingredients

-2 1/2 cups flour

-2 tbsp sugar

-1 1/2 tsp yeast. I used instant

-3 tbsp milk powder (optional but highly recommended)

Combine dry ingredients in mixing bowl

-1 egg

1/2 cup milk. Must be slightly warm.

Mix these together and add them to the dry ingredients along with the tangzhong from earlier just until you get a shaggy dough, then let it rest for half an hour. Don’t skip that step, it allows the flour to hydrate properly.

-3 tbsp butter, softened

-2 and 3/4 tsp salt

Add the last ingredients (add the butter a little at a time) and knead the dough until it’s smooth and stretchy. The finished dough will be a little sticky, that’s normal. Proof the dough in a greased bowl for 1.5 hours

Punch the air out, knead the dough a little bit more on a WELL-FLOURED surface (you’ve been warned). Roll the dough out, put on your butter and cinnamon sugar mixture, roll, cut, and let the rolls rest for an additional 30 minutes before baking in a 350 degree oven for 20-25 minutes, I’d start checking at 20. I usually eyeball the cinnamon sugar mixture so I can’t help you with that part… do use brown sugar though, it’s tastier.

Top with cream cheese icing and toffee bits if you wish

1 block cream cheese

Half a stick of butter

1 and 1/2 cups powdered sugar

1 tsp vanilla

As much milk or cream as you want, I usually do 1 tbsp