There is something so rewarding about pulling a pan of warm, gooey cinnamon rolls out of the oven — not to mention the heavenly aroma that fills the whole house while they bake. After plenty of testing, I developed this recipe to produce big, bakery-style cinnamon rolls with an incredibly soft, fluffy texture.
The Tangzhong Method
This recipe uses the tangzhong method, which is a simple technique where a small portion of the flour and milk are cooked into a thick paste before being added to the dough. This allows the flour to absorb more liquid, resulting in cinnamon rolls that are softer, fluffier, and stay fresh longer than traditional recipes.
FAQ
What is the secret to soft and fluffy cinnamon rolls?
My secret to the perfect cinnamon roll is using the tangzhong method. It helps the dough retain more moisture, creating cinnamon rolls that are incredibly soft, fluffy, and stay fresh for longer. For best results, measure the flour accurately, let the dough rise until puffy, and avoid overbaking.
How do I keep homemade cinnamon rolls soft and fresh?
To keep homemade cinnamon rolls soft and fresh, cover the cooled rolls tightly with plastic wrap while they’re still in the baking pan or transfer them to an airtight container. Because cream cheese frosting should be refrigerated, I recommend storing the unfrosted rolls at room temperature and the frosting separately in the fridge. Then, simply frost the rolls just before serving.
Can I make cinnamon rolls ahead of time?
Absolutely! I recommend making the dough the night before and letting it rise slowly in the fridge overnight. The next morning, let the dough sit at room temperature for about 20 minutes to warm up slightly, making it easier to work with. Then, shape the rolls, proof and bake as directed.
Can I freeze cinnamon rolls?
Yes! You can freeze cinnamon rolls either before or after baking for up to 3 months. Freeze unbaked rolls after shaping, then thaw, proof, and bake as directed. Baked rolls can be thawed at room temperature and warmed up in the microwave before frosting and serving.
Can I make cinnamon rolls without a stand mixer?
Yes, but I highly recommend using a stand mixer if you have one. This dough requires plenty of kneading, and incorporating the softened butter by hand can be messy and time-consuming. It’s absolutely doable — it just takes a little extra patience!
Preparing the Flour Paste (Tangzhong Method)
In a heavy-bottomed saucepan, add in the flour and slowly whisk in the milk a bit at a time to prevent lumps.
Heat the flour and milk mixture over medium heat, whisking constantly, for about 5 minutes (depending on the heat), until it forms a thick, gelatinous paste.
Note: It will seem slow at first, but keep whisking until the mixture thickens!
Once thickened, using a rubber spatula, scrape out the flour paste into the bowl of a stand mixer (fitted with the dough hook attachment), and allow it to cool for 10 minutes.
Preparing the Dough
In a small bowl, add in the warm water, 1 teaspoon of sugar, and the yeast. With a fork, whisk the mixture, then allow to sit for 5 minutes. (It should begin to foam; this means the yeast is alive!)
In a large bowl, whisk together the flour, kosher salt, and the remaining ⅓ cup of sugar. Set aside.
In the bowl of a stand mixer containing the tangzhong paste, whisk in the cold milk, followed by the eggs, until well combined.
With the mixer on low speed, using the dough hook attachment, add in half of the dry flour mixture, followed by the yeast mixture, then the remaining flour mixture. Continue to mix on low speed for 2 to 3 minutes, scraping down the sides of the bowl as necessary, until the dough just comes together and no dry flour patches remain. Turn off the mixer, cover the bowl with a kitchen towel, and allow it to hydrate for 5 minutes.
After 5 minutes, turn the mixer back on to its lowest setting and knead the dough for 10 minutes. It will form a smooth mass around the dough hook and be very elastic.
With the mixer still on its lowest setting, add in the softened butter 1 to 2 Tablespoons at a time until fully incorporated and the dough forms a smooth glossy mass.
Important note: This step will take up to 10 minutes for the butter to fully incorporate. I find using a rubber spatula to help push the pieces of butter into the dough helps the process along.
Once the butter has been fully incorporated, pour the dough onto the counter and knead it by hand 2 to 3 times, until it forms a smooth ball.
Place the dough into a clean bowl that has been lightly greased with melted butter or vegetable oil, rolling the dough around so that it is coated in the butter/oil.
Cover the bowl with plastic wrap and set in a warm place. Allow the dough to rise for about 60 to 90 minutes, until it has doubled in volume.
Forming the Cinnamon Rolls
Towards the end of this rising time, prepare the cinnamon sugar mixture by whisking together the ground cinnamon, brown sugar, and salt in a small bowl. Set the mixture aside.
After the first rising, place the dough onto a lightly floured surface and form it into a rectangular shape using your fingers, pressing down on it to remove any air bubbles.
Using a rolling pin, continue to roll out the dough into a rectangular shape (as best you can) that is about 20” by 14” and ¼” thick. I find it easiest to place your rolling pin in the center of the dough and roll out towards each corner in an “X” pattern.
With the back of a spoon, spread the top of the dough with the very softened butter. I like to put the butter into the microwave until about ⅓ of it is melted. Then, I mix it in a small bowl with a fork until it is almost the consistency of mayonnaise. This helps the butter to spread easily, without the spoon tearing the dough.
Next, sprinkle the cinnamon sugar mixture evenly over the softened butter.
Carefully roll the dough (from the long edges of the rectangle) until it forms a large log about 20” long.
Using a very sharp (ideally, serrated) knife, cut the log into 12 rolls of about 1.5” each.
Place the rolls into a 9” by 13” inch pan that has been lightly greased with melted butter or vegetable oil.
Cover the rolls with plastic wrap and place in a warm place to rise for about 60 minutes, until the rolls swell and become puffy.
Baking the Cinnamon Rolls
In the meantime, preheat the oven to 350℉.
When the rolls have become large and puffy, place the pan into the center of the oven and bake for 20 to 25 minutes, until lightly golden brown on top.
Remove the cinnamon rolls from the oven and allow them to cool for at least 10 to 15 minutes before serving.
For storing, allow them to cool completely and place the unfrosted cinnamon rolls in an airtight container.
Frosting the Cinnamon Rolls
To prepare the cream cheese frosting, start by measuring out the powdered sugar. For this recipe, first spoon the powdered sugar into a measuring cup and level it off with the back of a knife. Then, sift it all into a large bowl to remove any lumps.
In the bowl of a stand mixer fitted with the wire whip attachment, mix the butter at a medium speed for 1 to 2 minutes until smooth.
Add in the cream cheese and continue to mix for about 1 to 2 more minutes, until smooth and well combined. Be sure to scrape down the sides of the bowl with a rubber spatula as needed.
Add in the vanilla and salt, and mix for 30 more seconds to combine.
Turn the mixer down to a low speed and slowly add in the powdered sugar.
Return the mixer to a medium speed and mix until smooth and well combined.
When ready to serve, top each cinnamon roll with the cream cheese frosting and store any unused frosting in the refrigerator.
Cinnamon Rolls
Ingredients
For the Flour Paste (Tangzhong Method, for extra fluffy rolls)
- ¼ cup all-purpose flour (spooned and leveled)
- 1 cup milk
For the Dough
- ⅓ cup warm water (approx. 100℉ to 110℉)
- 2 ¼ tsp active dry yeast (1 packet)
- 5 cups all-purpose flour (spooned and leveled)
- ⅓ cup granulated sugar (plus 1 teaspoon for proofing the yeast)
- 1 ½ tsp kosher salt (I use Diamond Crystal)
- ½ cup milk, cold
- 2 large eggs, cold (from the fridge)
- ½ cup unsalted butter, softened (plus more for greasing)
For the Cinnamon Sugar Filling
- 3 Tbsp ground cinnamon
- 1 cup brown sugar, packed (light or dark)
- ¼ tsp kosher salt
- 10 Tbsp unsalted butter, very softened (see Note 1, below)
For the Cream Cheese Frosting (recipe also here)
- 3 cups powdered (icing) sugar (spooned, leveled, and sifted)
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup (8 oz) full-fat cream cheese (1 standard block)
- 1 tsp pure vanilla extract
- ¼ tsp kosher salt
Instructions
Preparing the Flour Paste (Tangzhong Method)
- In a heavy-bottomed saucepan, add the flour and slowly whisk in the milk (a little at a time) to prevent lumps.¼ cup all-purpose flour1 cup milk
- Heat the mixture over medium heat, whisking constantly, until it forms a thick, gelatinous paste (about 5 minutes, depending on the heat).Note: It will seem slow at first, but keep whisking until the mixture thickens!
- Using a rubber spatula, scrape out the flour paste into the bowl of a stand mixer (fitted with the dough hook attachment), and allow it to cool for 10 minutes.
Preparing the Dough
- In a small bowl, combine the warm water, 1 tsp of sugar, and the yeast. Whisk the mixture with a fork, then allow it to sit for 5 minutes. (It should begin to foam; this means the yeast is alive!)⅓ cup warm water2 ¼ tsp active dry yeast
- In a large bowl, whisk together the flour, salt, and the remaining 1/3 cup of sugar. Set aside.5 cups all-purpose flour1 ½ tsp kosher salt
- In the bowl of the stand mixer (containing the tangzhong paste), whisk in the cold milk, followed by the eggs, until well combined.½ cup milk, cold2 large eggs, cold (from the fridge)
- With the mixer on low speed (using the dough hook attachment), add in half of the dry flour mixture, followed by the yeast mixture, and then the remaining flour mixture. Continue to mix on low speed until the dough just comes together and no dry flour patches remain (about 2 to 3 minutes), scraping down the sides of the bowl as necessary.
- Turn off the mixer, cover the bowl with a kitchen towel, and allow the dough to hydrate for 5 minutes.
- Turn the mixer back on to its lowest setting and knead the dough until it forms a smooth, elastic mass around the hook (about 10 minutes).
- With the mixer still on its lowest setting, add in the softened butter 1 to 2 Tbsp at a time until fully incorporated and the dough becomes smooth and glossy (up to 10 minutes).Pro tip: I find that pushing the pieces of butter into the dough with a rubber spatula helps the process along.½ cup unsalted butter, softened
- Transfer the dough to the counter and knead it by hand 2 to 3 times until it forms a smooth ball.
- Place the dough into a clean bowl that has been lightly greased with melted butter or vegetable oil, rolling the dough around so that it is coated in the butter/oil. Cover the bowl with plastic wrap and set in a warm place. Allow it to rise until it has doubled in volume (about 60 to 90 minutes).
Forming the Cinnamon Rolls
- In a small bowl, whisk together the cinnamon, brown sugar, and salt until no lumps remain. Set aside.3 Tbsp ground cinnamon1 cup brown sugar, packed¼ tsp kosher salt
- Once the dough has risen, place it onto a lightly floured surface. With your fingers, gently stretch and form the dough into a rectangular shape, pressing down on it to remove any air bubbles.
- Using a rolling pin, roll out the dough into a rectangle that is about 20" by 14" and ¼" thick.Pro tip: To keep the dough in a rectangular shape, roll the dough from its center out towards each corner, in an "X" pattern.
- With the back of a spoon, spread the very softened butter evenly over the dough (see Note 1, below).10 Tbsp unsalted butter, very softened
- Evenly sprinkle the cinnamon sugar mixture over top of the butter.
- With the long edges on the top and bottom, tightly roll the dough (either toward or away from you) to form a large log about 20" long.
- Using a very sharp (ideally, serrated) knife, cut the log into 12 rolls of about 1.5" thickness each.
- Place the rolls into a lightly greased 9" by 13" pan. Cover loosely with plastic wrap and set in a warm place. Allow to rise a second time until rolls swell and become puffy (about 30 to 60 minutes).
Baking the Cinnamon Rolls
- Preheat the oven to 350℉.
- Bake the rolls in the center of the oven until the tops turn lightly golden brown (about 20 to 25 minutes). Be careful not to overbake!
- Remove the rolls from the oven and allow them to cool in the pan for at least 10 to 15 minutes before serving.
- To store unfrosted, allow the cinnamon rolls to cool completely, place them in an airtight container, and store at room temperature.
Frosting the Cinnamon Rolls
- Measure out the powdered sugar (by spooning it into a measuring cup and leveling it off with the back of a knife) and sift it into a large bowl (to remove any lumps). Set aside.3 cups powdered (icing) sugar
- In the bowl of a stand mixer fitted with the wire whip attachment, whip the butter on medium speed until smooth (about 1 to 2 minutes).½ cup (1 stick) unsalted butter, at room temperature
- Add in the cream cheese and continue to mix until smooth and well combined (about 1 to 2 minutes more), scraping down the sides of the bowl with a rubber spatula as necessary.1 cup (8 oz) full-fat cream cheese
- Add in the vanilla and salt. Mix until well combined (about 30 seconds).1 tsp pure vanilla extract¼ tsp kosher salt
- Reduce the mixer to low speed and slowly add in the sifted powdered sugar.
- Increase the mixer to medium speed and mix until smooth and fully incorporated (about 30 seconds).
- Top each cinnamon roll with the cream cheese frosting.Spread the cream cheese frosting over each cinnamon roll just before serving.Note: I recommend frosting the cinnamon rolls only when ready to serve, as cream cheese frosting must be kept refrigerated but the rolls are best stored at room temperature to keep them from drying out. Refrigerate any unused frosting in an airtight container.
Notes
- Getting Very Softened Butter: The butter needs to be soft enough to ensure that the dough will not pull or tear while spreading it over the top of the dough (Step 16). I’ve found that the easiest way to achieve this is to microwave the butter in a small bowl until about ⅓ has melted. Then, with a fork, mix or whip the butter until it is soft and spreadable (about the consistency of mayonnaise).
