Best ever Classic Cinnamon Rolls
These soft, fluffy classic cinnamon rolls are made with a tangzhong dough for extra tenderness and stay-soft texture. They’re filled with buttery cinnamon brown sugar, finished with cream poured over the rolls before baking, and topped with a rich cream cheese frosting.
Servings: 9 big rolls
Calories: 810kcal
Equipment
- 11 x 11 x 2 inch aluminum baking pan
- Small saucepan
- large mixing bowl
- Stand mixer with dough hook or hands for kneading
- Rolling Pin
- measuring cups and spoons
- Kitchen scale
- Pastry brush or offset spatula
- Sharp knife or unflavored dental floss
- Instant-read thermometer
Ingredients
Tangzhong
- 25 grams all-purpose flour
- 100 grams milk
Dough
- 140 grams milk (about 110°F)
- 7 grams active dry yeast
- 15 grams sugar for blooming the yeast
- 118 grams eggs 2 medium eggs
- 110 grams butter ½ cup
- 95 grams sugar
- 6 grams salt
- 215 grams all-purpose flour 240 grams
- 240 cups bread flour 215 grams
Filling
- 6 tablespoons butter softened
- 1 to 2 tablespoons cinnamon powder
- 1 cup brown sugar
- ½ cup heavy whipping cream for pouring over the rolls before baking
Cream Cheese Frosting
- 1 ½ cups confectioners’ sugar
- ¼ cup butter softened
- 8 ounces cream cheese softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt and pepper to taste
- 2 tablespoons heavy whipping cream plus more as needed
Instructions
- Make the tangzhong. In a small saucepan, whisk together all-purpose flour and milk. Cook over medium heat, stirring constantly, for 2 to 3 minutes until it thickens into a smooth paste. Remove from heat and let it cool.25 grams all-purpose flour, 100 grams milk
- Bloom the yeast. Warm milk until warm but not hot, about 110°F. Stir in the 15 sugar and active dry yeast. Let it sit for 5 to 10 minutes until foamy.7 grams active dry yeast, 15 grams sugar, 140 grams milk (about 110°F)
- Make the dough. In a large bowl, combine the bloomed yeast mixture, cooled tangzhong, eggs, softened butter, sugar, and salt. Add the all-purpose flour and bread flour. Mix until a shaggy dough forms.118 grams eggs, 110 grams butter, 95 grams sugar, 6 grams salt, 215 grams all-purpose flour, 240 cups bread flour
- Knead the dough. Knead for about 8 to 10 minutes until the dough becomes smooth, soft, and slightly tacky. It will be a little sticky, which is normal.
- First rise. Place the dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1 ½ hours, or until doubled in size.
- Prepare the filling. In a bowl, mix together softened butter, brown sugar, and cinnamon powder until spreadable.6 tablespoons butter, 1 cup brown sugar, 1 to 2 tablespoons cinnamon powder
- Shape the rolls. Roll the dough into a large rectangle on a lightly floured surface. Spread the filling evenly over the dough. Roll it up tightly from the long side into a log, then cut into 9 big rolls.
- Second rise. Arrange the rolls in the prepared pan. Cover and let rise for 45 minutes to 1 hour, or until puffed and touching.
- Add the cream. Pour ½ cup heavy whipping cream evenly over the rolls right before baking.½ cup heavy whipping cream
- Bake. Bake at 325°F for 25 to 30 minutes or until the rolls are cooked through. Tent the pan loosely with foil if it browns fast. For best results, check the center roll and bake until the internal temperature reaches about 180-190°F.
- Make the frosting. While the rolls cool slightly, beat together confectioners’ sugar, butter, cream cheese, vanilla extract, salt, and heavy whipping cream until smooth. Add a little more cream if needed for a spreadable texture.1 ½ cups confectioners’ sugar, ¼ cup butter, 8 ounces cream cheese, 1 teaspoon vanilla extract, ¼ teaspoon salt and pepper to taste, 2 tablespoons heavy whipping cream
- Frost and serve. Let the rolls cool for 5 to 10 minutes, then spread the cream cheese frosting over the warm rolls and serve.
Notes
- These rolls stay extra soft because of the tangzhong and the heavy cream poured over the rolls before baking.
- Use room temperature eggs, butter, and cream cheese so the dough and frosting come together smoothly.
- Warm the milk for the yeast to about 110°F. It should feel warm, not hot. If the yeast does not foam after 5 to 10 minutes, start over.
- For slightly smaller rolls, divide the dough into 12 pieces and bake them in a 9x13 pan instead of 9 rolls in an 11x11 pan. This is a great option if you want more evenly sized rolls for sharing. Keep an eye on bake time since slightly smaller rolls may finish a little sooner.
- This is a soft, slightly sticky dough, so try not to add too much extra flour or the rolls can turn out heavy.
- Tent loosely with foil while baking so the tops do not brown too quickly.
- Do not overbake. Overbaking is the fastest way to dry out cinnamon rolls.
- Let the rolls cool just a little before frosting so the frosting melts into the layers without completely sliding off.
- Use an instant-read thermometer to check the center roll for doneness. The rolls are ready when the internal temperature reaches about 180°F. This helps prevent underbaking in the center and overbaking the tops.
Nutrition
Calories: 810kcal
