The Ultimate Cinnamon Rolls

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These ultimate cinnamon rolls are a glorious combination of soft, fluffy dough, rich cinnamon-sugar filling, and a dreamy cream cheese frosting that melts into the warm swirls. They’re pillowy, indulgent, and bound to become your go-to breakfast or dessert treat.

Why You Will Love This Recipe:

• Perfectly soft and fluffy texture thanks to tangzhong method
• Balanced sweetness with gooey cinnamon filling
• Make-ahead friendly—rise overnight for convenience
• Velvety cream cheese frosting that takes them over the top
• Irresistibly comforting and homemade

The Ultimate Cinnamon Rolls

When it comes to comfort baking, cinnamon rolls sit right at the top of the list. They’re nostalgic, aromatic, and endlessly satisfying. These cinnamon rolls are not just good—they’re bakery-level delicious and worth every minute of effort.

What makes this version stand out is the use of tangzhong, an Asian technique that starts with a simple flour paste. It helps create an ultra-soft, almost cloud-like dough that stays fresh longer.

The dough itself is rich but not heavy, thanks to the perfect ratio of eggs, butter, and milk. The powdered milk adds a subtle creaminess that boosts flavor and texture.

The cinnamon filling is deeply flavorful—sweet without being too sugary, with just enough salt and cornstarch to keep things gooey without spilling out.

It’s rolled out into a soft slab, slathered with buttery goodness, and layered with that perfect brown sugar-cinnamon combo. The scent alone is reason enough to make these.

Once baked, the rolls are topped with a smooth cream cheese frosting that melts slightly into the warm spirals. The contrast of tangy, sweet, and spiced flavors is unforgettable.

These rolls are amazing fresh out of the oven but hold up beautifully for a couple of days. A quick reheat brings them right back to their soft, gooey glory.

For extra ease, let the shaped rolls rise overnight in the fridge. This not only makes the next morning easier, but the cold dough is easier to cut cleanly.

The recipe is approachable, even for baking beginners. And if you have a stand mixer with a dough hook, it becomes even simpler.

You can customize the frosting by adding maple, orange zest, or even swapping cream cheese for mascarpone for a twist.

Perfect for brunches, birthdays, or just a weekend baking project, these cinnamon rolls are show-stopping without being overcomplicated.

Let the dough rise while you prep the filling, and enjoy the therapeutic rhythm of kneading, rolling, and slicing.

These rolls are the kind of treat that disappears fast. Serve them warm, with coffee or tea, and watch how fast they vanish.

Servings: 12 rolls

Time:

• Prep Time: 40 minutes
• Cook Time: 22 minutes
• First Rise: 1 hour
• Second Rise: 45 minutes
• Optional Chill Time: Overnight
• Total Time: 2 hours 47 minutes (without overnight)

Ingredients:

Tangzhong (Flour Paste):

• 5 tbsp (71g) water
• 5 tbsp (71g) whole milk
• 3 tbsp + 1 tsp (28g) all-purpose flour

Dough:

• All of the tangzhong
• 6 tbsp (85g) unsalted butter, melted
• 3/4 cup (170g) whole milk, cool or room temp
• 2 large eggs
• 4 cups + 2 tbsp (496g) all-purpose flour
• 3 tbsp + 1 tsp (21g) powdered milk
• 1 tbsp (9g) instant yeast
• 1/4 cup (50g) granulated sugar
• 1 3/4 tsp salt

Filling:

• 1/2 cup (114g) unsalted butter, very soft
• 1 1/4 cups (250g) light brown sugar, packed
• 2 tbsp (14g) cornstarch
• 2 1/2 tbsp (13g) ground cinnamon
• 1/2 tsp fine salt

Frosting:

• 1/4 cup (57g) unsalted butter, softened
• 2 oz (57g) cream cheese, softened
• 1 cup (114g) powdered sugar
• 1 tbsp milk
• 1 tsp lemon juice
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, whisk tangzhong ingredients until no lumps remain. Cook over medium heat, whisking, until thick and smooth like pudding, about 2–3 minutes. Remove from heat.
2. Whisk melted butter and milk into the tangzhong. Add eggs and mix until smooth and lukewarm.
3. In a stand mixer bowl, combine flour, powdered milk, and yeast. Pour in the tangzhong mixture and mix on low until a shaggy dough forms. Cover and let rest 20 minutes.
4. Add sugar and salt. Knead on medium-low with dough hook for 10 minutes until dough is smooth and elastic. It should be slightly sticky but manageable.
5. Shape into a ball, place in a greased bowl, cover and let rise until doubled, about 1 hour. Or chill overnight.
6. Mix filling ingredients in a bowl. Cover and set aside.
7. Turn dough onto a lightly floured surface. Roll into a 16×18-inch rectangle.
8. Spread butter over dough. Sprinkle filling evenly, press in gently.
9. Roll tightly from the long edge. Pinch seam to seal. Slice into 12 rolls.
10. Arrange in a greased 13×9 or 15×13-inch pan. Cover and let rise until puffy, 45 minutes.
11. Preheat oven to 350°F (180°C). Bake for 20–25 minutes until golden. Tent with foil halfway if browning too fast.
12. Beat frosting ingredients until creamy. Spread over warm rolls. Serve immediately or cool completely.

Tips:

• Don’t rush the kneading—it builds the gluten needed for structure.
• Use dental floss to slice the log cleanly.
• Letting the rolls rise overnight in the fridge enhances flavor.
• Always frost while rolls are warm for melty perfection.
• Freeze unfrosted baked rolls and reheat with fresh frosting.