Ingredients:

  • 3 tbsp bread flour
  • 0.5 cup whole milk
  • 3.5 cups bread flour
  • 0.25 cup warm milk
  • 2.25 tsp active dry yeast
  • 0.25 cup maple syrup
  • 1 large egg
  • 4 tbsp unsalted butter
  • 1 tsp fine sea salt
  • 0.5 cup coconut sugar
  • 2 tbsp ground cinnamon
  • 3 tbsp unsalted butter
  • 4 oz low-fat cream cheese
  • 0.25 cup plain Greek yogurt
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract

Instructions:

  1. Whisk the Tangzhong ingredients (25g flour and 120ml milk) in a small saucepan over medium heat until a thick paste forms. Let it cool.
  2. In a separate bowl, bloom the yeast in warm milk and maple syrup until foamy.
  3. Combine the cooled Tangzhong, yeast mixture, egg, and melted butter in a stand mixer. Gradually add the remaining flour and salt, kneading until a smooth, high-hydration dough forms.
  4. Allow the dough to rise in a warm place until doubled in size (approx 90 minutes).
  5. Roll out the dough, spread with softened butter, and sprinkle with coconut sugar and cinnamon. Roll tightly and cut into 12 even pieces.
  6. Place rolls in a 9x13 inch baking pan and let rise for a second time (approx 45 minutes).
  7. Bake at 350°F (175°C) for 25 minutes until golden brown.
  8. Whisk cream cheese, Greek yogurt, maple syrup, and vanilla together. Spread over the rolls while still warm.