Description
These cinnamon rolls are incredibly soft and fluffy, made with a Tangzhong method for the dough and topped with a rich cream cheese icing. Perfect for breakfast, brunch, or dessert!
Ingredients
- For the Paste: Milk (⅓ cup), Hot Tap Water (½ cup), Bread Flour (⅓ cup)
- For the Dough: Instant Yeast (3 tsp), Warm Milk (⅔ cup), Sugar (½ cup), Melted Butter (3 tbsp), Egg (1), Bread Flour (3⅔ cups)
- For the Filling: Softened Butter (½ cup), Brown Sugar (1 cup), Cinnamon (2 tbsp)
- For the Cream Cheese Icing: Cream Cheese (4 oz), Butter (4 tbsp), Powdered Sugar (1½ cups), Vanilla Extract (1 tsp), Heavy Cream (½ cup)
Instructions
- Make a Tangzhong paste with milk, water, and bread flour; let cool.
- Combine the paste with yeast, warm milk, sugar, butter, and egg. Mix in bread flour and knead until smooth. Let rise for 1 hour.
- Prepare filling with softened butter, brown sugar, and cinnamon.
- Roll out dough, spread filling, and roll tightly. Slice into 12 pieces.
- Let rolls rise for 30 minutes, pour warm heavy cream over, and bake at 350°F for 18–20 minutes.
- Mix cream cheese icing and spread over warm rolls.
Notes
- The Tangzhong method ensures extra-soft rolls.
- Warm milk to 100°F for best yeast activation.
- Make ahead: Assemble rolls, refrigerate overnight, and bake fresh in the morning.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American