Pillowy Cinnamon Rolls

Make the Tangzhong: In a small saucepan, whisk together the milk and flour until no lumps remain. Cook over medium heat until thickened and paste-like. Remove from heat and transfer to a large mixing bowl.

Make the Dough: Add the cold milk, followed by the flour and other dough ingredients to the bowl with the tangzhong. Mix until combined, then knead until smooth and elastic. Cover the dough and let it rise until puffy.

Make the Filling: Mix melted butter, brown sugar, flour, cinnamon*, and salt together until it looks like damp sand. Set aside.

Assemble the Cinnamon Rolls: Roll the dough into a rectangle, sprinkle the filling over it, and roll into a log. Cut into eight equal pieces.

Prepare for Baking: Place the rolls on a greased or parchment-lined sheet, cover and let rise until puffy. Preheat the oven to 375°F (190°C).

Bake: Bake for 14 to 18 minutes until golden brown. Brush with melted butter after removing from the oven. Cool for 10 to 15 minutes.

Make the Icing: Combine melted butter, vanilla, salt, confectioners' sugar, and enough milk to achieve desired consistency. Ice the cinnamon rolls and serve warm.