Description
The best homemade cinnamon rolls featuring ultra-soft dough made with tangzhong method, sweet cinnamon filling, and thick cream cheese frosting. These bakery-style rolls stay soft for days and can be made overnight for fresh-baked morning treats.
Ingredients
3 tablespoons water
3 tablespoons whole milk (for tangzhong)
2 tablespoons all-purpose flour (for tangzhong)
¾ cup whole milk, warmed to 110°F
2¼ teaspoons instant yeast (1 packet)
¼ cup granulated sugar
1 large egg plus 1 egg yolk, room temperature
¼ cup unsalted butter, melted
1 teaspoon salt
3¾ cups all-purpose flour
½ cup unsalted butter, softened (for filling)
¾ cup brown sugar, packed
2 tablespoons ground cinnamon
Pinch of salt
4 ounces cream cheese, softened
3 tablespoons butter, softened (for frosting)
1½ cups powdered sugar
½ teaspoon vanilla extract
2–3 tablespoons milk (for frosting)
Instructions
1. Make tangzhong: Whisk 2 tablespoons flour with 3 tablespoons water and 3 tablespoons milk in small saucepan. Cook over medium heat, stirring constantly, 2-3 minutes until thickened. Cool to room temperature.
2. In large bowl or stand mixer, combine ¾ cup warm milk (110°F), yeast, and 1 teaspoon sugar. Let sit 5 minutes until foamy.
3. Add remaining sugar, cooled tangzhong, egg, egg yolk, melted butter, and salt. Mix to combine.
4. Add 3 cups flour. Mix until shaggy dough forms. Knead 8-10 minutes (machine) or 10-12 minutes (by hand), adding remaining flour gradually. Dough should be soft, slightly sticky, and smooth.
5. Form dough into ball, place in greased bowl, cover with plastic wrap. Let rise in warm place 1-2 hours until doubled in size.
6. Punch down dough. Roll on floured surface into 16×12-inch rectangle with even thickness.
7. Spread ½ cup softened butter evenly over dough, leaving ½-inch border on one long edge.
8. Mix brown sugar, cinnamon, and pinch of salt. Sprinkle evenly over butter.
9. Starting from opposite long edge, roll tightly into log. Pinch seam to seal.
10. Cut log into 12 equal pieces using dental floss or sharp knife. Grease 9×13-inch pan.
11. Arrange rolls cut-side up in prepared pan, spacing evenly. Cover with plastic wrap. Let rise 30-45 minutes until puffy. (Or refrigerate overnight; bring to room temp 30 minutes before baking.)
12. Preheat oven to 350°F. Bake 25-30 minutes until golden brown and internal temperature reaches 190°F.
13. Make frosting while rolls bake: Beat cream cheese and 3 tablespoons butter until fluffy. Gradually add powdered sugar, then vanilla and milk. Beat until smooth.
14. Remove rolls from oven, cool 5 minutes. Spread frosting generously over warm rolls. Serve immediately.
Notes
Tangzhong method is crucial for soft texture – don’t skip it!
All ingredients except milk for activating yeast should be room temperature.
Don’t add too much flour – dough should be soft and slightly tacky.
Overnight method: After step 11, cover tightly and refrigerate up to 16 hours. Next day, let sit 30 min, then bake.
Use dental floss to cut rolls cleanly without squishing.
Store at room temperature 2-3 days, or freeze up to 3 months.
Reheat: Microwave 20-30 seconds or warm in 300°F oven 10 minutes.
Fresh cinnamon makes a big difference in flavor.
- Prep Time: 30
- Cook Time: 30
- Category: Breakfast, Dessert, Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 385
- Sugar: 28g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
Keywords: cinnamon rolls, homemade cinnamon rolls, soft cinnamon rolls, overnight cinnamon rolls, cream cheese frosting