Cinnamon Rolls

1: Make tangzhong. Add milk and flour to a small pot, place it on the stove over medium-high heat. Keep stirring until it becomes a thick paste. Place it in the fridge to cool for 20 minutes.

2: Combine sugar, flour, tangzhong, egg, and salt, and mix the dough on low until combined. Then mix for 4 minutes on medium speed.

3: Add the butter in two parts. Keep mixing for 8-10 minutes until the dough is smooth and glossy. Let it rise in a covered bowl with oil for 1 hour.

4: Make the cinnamon filling by mixing butter, sugar, and cinnamon together in a bowl.

5: Once the dough is proofed, roll it into a rectangle shape (33x24 cm). Spread out the cinnamon sugar evenly, roll it into a log, and cut into 9 rolls. Place in a baking tray and cover for 45 minutes.

6: Bake at 190°C for 20 minutes. Meanwhile, make the frosting by mixing icing sugar, water, and vanilla. Once out of the oven, thinly layer the icing and let cool before enjoying.