The Best Cinnamon Rolls

These pillowy-soft, butter-enriched beauties are made with a special Japanese technique called tangzhong that keeps them impossibly tender for days.

What makes these truly the best? It’s all in the details – European-style butter for richness, a perfect blend of brown sugar and premium cinnamon in the filling, and a luxurious cream cheese frosting that melts right into the warm swirls. Plus, that tangzhong starter creates a texture that’ll make you swoon.

Ingredients

For the Tangzhong:

• 1/4 cup bread flour
• 3/4 cup water

For the Dough:

• 3 2/3 cups bread flour
• 1/3 cup granulated sugar
• 2 teaspoons instant yeast
• 3/4 teaspoon fine sea salt
• 1/3 cup heavy cream, room temperature
• 1/3 cup whole milk, room temperature
• 1 large egg, room temperature
• 1 teaspoon vanilla bean paste
• 8 tablespoons salted European butter, cool room temperature

For the Filling:

• 1/2 cup salted European butter, cool room temperature
• 2/3 cup light brown sugar, packed
• 2 tablespoons ground cinnamon
• 2 teaspoons vanilla powder (optional)

For the Frosting:

• 6 tablespoons unsalted butter, room temperature
• 5 ounces cream cheese, cold
• 1 cup powdered sugar
• 1/2 teaspoon vanilla bean paste
• 1 tablespoon heavy cream

Steps

1. Start with your tangzhong: In a small saucepan, whisk water and flour over medium heat until thickened (about 4-5 minutes). You’re looking for a paste-like consistency that leaves tracks when stirred. This is your secret weapon for ultra-soft rolls!
2. For the dough, combine dry ingredients in your stand mixer. The key is measuring flour correctly – fluff, spoon, and level for accuracy. Add wet ingredients and tangzhong, mixing until you have a shaggy dough (about 2 minutes).
3. Now for the butter magic: Add it tablespoon by tablespoon, waiting for each addition to fully incorporate. The dough will look messy at first but will become smooth and elastic after 10-12 minutes of kneading. It should pass the windowpane test – stretch a small piece until translucent without breaking.
4. Shape into a smooth ball and let rest 30 minutes. Meanwhile, prepare your filling by combining butter, brown sugar, and cinnamon until it’s spreadable but not too soft.
5. Roll dough to exactly 15×21 inches (measure this!) on a lightly floured surface. Spread filling evenly, leaving that crucial 1-inch border at the top. The border helps seal your rolls.
6. Cut into twelve 1¾-inch strips using a pizza cutter for clean cuts. Roll each strip away from you, keeping tension even for uniform rolls. Place in prepared pan.
7. Let rise until doubled – about 1-2 hours. They should be puffy and pressing against each other. Preheat oven to 325°F (162°C).
8. Bake 30-35 minutes until golden brown on top. A thermometer inserted should read 190°F (88°C).
9. While baking, beat frosting ingredients until light and fluffy (about 5 minutes). The cold cream cheese prevents greasiness.
10. Cool rolls 15 minutes before frosting. The warm rolls will help the frosting melt slightly into the crevices. Pure heaven!

Smart Swaps

• Replace cream cheese with mascarpone for an extra-luxurious twist
• Use bread flour only – all-purpose won’t give you the same tender results
• For dairy-free version, use coconut cream and vegan butter (same amounts)

Make It Diabetes-Friendly

• Use allulose instead of sugar (increase by 30% for same sweetness)
• Replace 1/3 of flour with almond flour to reduce carbs
• Add 1 tablespoon vital wheat gluten to maintain texture
• Portion size: cut into 16 instead of 12 (reduces to 32g carbs per roll)

Pro Tips

• Room temperature ingredients are non-negotiable for proper dough development
• Let dough rest if it’s fighting you while rolling – gluten needs to relax
• Use unflavored dental floss for perfectly clean roll cuts