Step 1

In a small saucepan, whisk together flour and water until combined. Cook over low heat, whisking constantly until it thickens to the consistency of mashed potatoes. Transfer to a small bowl and let cool slightly

Step 2

In a medium bowl, whisk together flour, sugar, and yeast. Then add milk, melted butter, and tangzhong. Stir with a spoon to bring together into a shaggy dough.

Step 3

Then, using your hands, bring the dough together and knead with your hand in the bowl. Make sure to incorporate any dry flour around the bowl and really hydrate dry pieces of dough. The dough may feel quite sticky at this point, but don't be tempted to add more flour.

Step 4

Knead it in the bowl for a few minutes, then knead on a lightly floured surface. Dough should be tacky but not overly sticky. If too wet or sticky, incorporate very little flour at a time. If a little too dry, knead in half a teaspoon of milk.

Step 5

Knead dough for about 5-7 minutes until elastic and smooth. Place in lightly greased mini dutch oven (or a 4-5 inch cake pan), cover with lid or plastic wrap, and let rise for 1-2 hours, until doubled in size.

Step 6

Place dough on a non-floured surface and gently roll out to a rough rectangle shape, about 10in x 7in.

Step 7

Brush melted butter generously all over the top. combine the brown sugar and cinnamon in a small bowl and sprinkle it evenly on top of the dough.

Step 8

With the short side of the rectangle facing you, using a pizza cutter or pastry wheel, slice into 3 long even strips. Roll the middle strip up, then place it at the end of another strip, and roll again. Repeat with the last strip until you have a single big cinnamon roll.

Step 9

Place in mini dutch oven and cover. Let rise for about 45 minutes, until just about doubled in size.

Step 10

Meanwhile, preheat oven to 350°F.

Step 11

Bake for about 18 minutes, until cinnamon roll is just starting to brown on top.

Step 12

While the cinnamon roll is baking, make the glaze: combine cream cheese, butter, powdered sugar, vanilla, and salt in a medium bowl. Whisk vigorously until well combined. Glaze should be a thick but pourable consistency. Add more powdered sugar to thicken or a very small splash or milk or water to thin it out.

Step 13

Immediately after the cinnamon roll comes out of the oven, spoon the glaze on top of it. Optionally, sprinkle some crushed pistachios on top because it's delicious and we're fancy. Let cool slightly before enjoying!