Go Back

The Best Cinnamon Rolls

These are soft, gooey, bakery-style cinnamon rolls with a classic cream cheese frosting. The recipe uses a tangzhong, which is a cooked flour paste that keeps the dough soft and moist for days. This recipe requires bread flour for the best texture.
Print Pin
Prep Time: 30 minutes
Cook Time: 35 minutes
Rise + Cooling Time:: 2 hours 45 minutes
Total Time: 3 hours 50 minutes

Ingredients

For the Tangzhong

  • 3 tbsp bread flour
  • 1/2 cup + 1 tbsp water

For the Cinnamon Roll Dough

  • 2 3/4 cups bread flour
  • 1/4 cup granulated sugar
  • 1 1/2 tsp instant yeast
  • 1/2 tsp fine sea salt
  • 1/4 cup heavy cream room temperature
  • 1/4 cup whole milk room temperature
  • 1 large whole egg room temperature
  • 3/4 tsp vanilla bean paste
  • 6 tbsp salted butter cool room temperature

For the Cinnamon Sugar Filling

  • 6 tbsp salted butter cool room temperature
  • 1/2 cup light brown sugar packed
  • 1 1/2 tbsp ground cinnamon
  • 1 1/2 tsp vanilla powder optional

For the Cream Cheese Frosting

  • 4 1/2 tbsp unsalted butter room temperature
  • 4 ounces cream cheese cold
  • 3/4 cup powdered sugar
  • 1/4 tsp vanilla bean paste
  • 2 tsp heavy cream

Instructions

  • Whisk water and flour in saucepan over medium heat 4-5 minutes until paste forms (tangzhong). Set aside.
  • Mix flour, sugar, yeast, and salt in stand mixer. Add cream, milk, egg, vanilla, and tangzhong. Knead 2 minutes until shaggy.
  • Add butter 1 tablespoon at a time while kneading. Continue kneading 10-12 minutes until smooth and elastic.
  • Form dough into ball, cover, rest 30 minutes.
  • Mix filling ingredients in bowl: butter, brown sugar, cinnamon, vanilla powder.
  • Roll dough to 12x16 inch rectangle. Spread filling, leaving 1-inch border at top.
  • Cut dough into nine 1.75-inch strips. Roll each strip and place in 9x9 parchment-lined pan.
  • Cover, let rise 1-2 hours until doubled.
  • Preheat oven to 325F. Bake 30-35 minutes until center reaches 185F.
  • Beat butter and cream cheese. Add powdered sugar, vanilla, cream until fluffy.
  • Cool rolls 15 minutes. Spread with frosting.

Notes

Use cool butter for filling to prevent leaking during baking. Tangzhong technique keeps rolls soft for days.
Tried this recipe?Leave a comment below & let me know!