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The Ultimate Cinnamon Rolls

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.
Print Recipe
Prep Time 40 minutes
Cook Time 22 minutes
Rising Time 1 hour 45 minutes
Total Time 2 hours 47 minutes
Servings 12

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
 

  • 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.
  • Whisk melted butter and milk into the tangzhong. Add eggs and mix until smooth and lukewarm.
  • 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.
  • 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.
  • Shape into a ball, place in a greased bowl, cover and let rise until doubled, about 1 hour. Or chill overnight.
  • Mix filling ingredients in a bowl. Cover and set aside.
  • Turn dough onto a lightly floured surface. Roll into a 16x18-inch rectangle.
  • Spread butter over dough. Sprinkle filling evenly, press in gently.
  • Roll tightly from the long edge. Pinch seam to seal. Slice into 12 rolls.
  • Arrange in a greased 13x9 or 15x13-inch pan. Cover and let rise until puffy, 45 minutes.
  • Preheat oven to 350°F (180°C). Bake for 20–25 minutes until golden. Tent with foil halfway if browning too fast.
  • Beat frosting ingredients until creamy. Spread over warm rolls. Serve immediately or cool completely.

Notes

  • 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.