Cinnamon Rolls
These bakery-style cinnamon rolls are big, pillowy soft, and have perfectly gooey centers, all slathered in my tangy, not-too-sweet cream cheese frosting. This recipe uses the tangzhong method, a simple extra step that creates extra fluffy rolls and helps them stay fresh for longer.
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).
Nutrition
Calories: 727kcal | Carbohydrates: 100g | Protein: 9g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 484mg | Potassium: 183mg | Fiber: 3g | Sugar: 55g | Vitamin A: 1100IU | Vitamin C: 0.1mg | Calcium: 110mg | Iron: 3mg