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Cinnamon Rolls

Fluffy, rich cinnamon rolls filled with cinnamon goodness, perfect for breakfast or dessert.
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1/4 cup bread flour For the Tangzhong
  • 3/4 cup water For the Tangzhong
  • 3 2/3 cups bread flour For the dough
  • 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 whole egg Room temperature
  • 1 teaspoon vanilla bean paste
  • 8 tablespoons salted European butter Cool room temperature
Filling Ingredients
  • 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
Frosting Ingredients
  • 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

Method
 

Preparation
  1. Line a metal 9x13 baking pan with parchment paper.
  2. Prepare the Tangzhong by whisking 3/4 cup of water and 1/4 cup of bread flour over medium heat in a saucepan until thickened. Let it cool.
  3. In a stand mixer, combine 3 2/3 cups bread flour, granulated sugar, instant yeast, fine sea salt, heavy cream, whole milk, egg, vanilla bean paste, and cooled Tangzhong. Mix well.
  4. Knead the dough on low speed for 2 minutes until it starts to come together.
Incorporating Ingredients
  1. Gradually add 8 tablespoons of room-temperature salted butter to the dough. Knead until smooth and elastic, about 5-6 minutes.
  2. Shape the dough into a ball, place in a greased bowl, cover, and let rise in a warm place for 30 minutes.
Preparing the Filling
  1. In a bowl, mix 1/2 cup room-temperature butter, light brown sugar, ground cinnamon, and optional vanilla powder until smooth.
Assembling the Rolls
  1. Roll out the dough into a large rectangle (15x21 inches) and spread the filling evenly.
  2. Slice the dough into 12 strips, roll each strip tightly, and place in the lined pan with space in between.
  3. Cover and let rise for 1-2 hours until doubled in size.
Baking
  1. Preheat the oven to 325°F (163°C). Bake the rolls for 30-35 minutes until golden brown.
Frosting
  1. Mix cold cream cheese, unsalted butter, powdered sugar, vanilla bean paste, and heavy cream until smooth.
  2. Let the rolls cool for 15 minutes before frosting generously.

Notes

Serve warm with coffee or tea. Store at room temperature for 2 days or refrigerate for up to a week. Freeze for up to 3 months if needed.