The Perfect Cinnamon Rolls

Hey Famlee 💕

Okay, this one is a labor of love, but it makes the softest, most pillowy cinnamon rolls you’ll ever make at home.

The secret is the tangzhong - a quick flour-and-milk paste that gets cooked into a smooth gel before it goes into the dough. It sounds fancy, but it’s genuinely simple, and it’s the reason these rolls stay soft and tender instead of dense. Add a gooey cinnamon filling, a splash of heavy cream poured right before baking, and a cream cheese frosting that melts into every layer, and you’ve got something truly special.

This one takes some time (there’s rising involved, twice), but I promise it’s worth every minute.

Yields: 8 rolls

Tangzhong

• 2 tbsp bread flour

• 2 tbsp water

• 4 tbsp milk

Dough

• ¾ cup (180g) warm milk (109–111°F)

• 2¼ tsp instant dry yeast (1 packet)

• 4 tbsp (50g) granulated sugar

• 1 tsp salt

• 2 eggs

• ⅓ cup (80g) Greek yogurt or sour cream

• 1 tsp vanilla extract or vanilla bean paste

• 4 cups (495g) bread flour

• ½ cup (113g) unsalted butter, softened

Cinnamon Filling

• ½ cup (113g) unsalted butter, softened

• ¾ cup brown sugar

• 2 tbsp ground cinnamon

Before Baking

• ½ cup heavy cream

Cream Cheese Frosting

• 8 oz cream cheese, softened

• ½ cup (113g) unsalted butter, softened

• 1½ cups powdered sugar

• 1 tbsp vanilla extract or vanilla bean paste

• ½ cup heavy cream

Make the tangzhong

1. Make sure all your ingredients are at room temperature, except the milk.

2. In a small saucepan over medium-low heat, whisk together the bread flour, water, and milk for the tangzhong. Cook, whisking constantly, until it thickens into a smooth paste, about 3–4 minutes. Transfer to a bowl and let cool to room temperature.

Make the dough

3. In a large mixing bowl, combine the warm milk, instant dry yeast, and sugar. Whisk until combined. Since this uses instant yeast, there’s no need to proof it first.

4. Whisk in the eggs, Greek yogurt (or sour cream), vanilla, and the cooled tangzhong until well combined.

5. Gradually add the flour and salt to the wet ingredients and mix until a shaggy dough forms.

6. Knead the dough for 5 minutes, then start adding the softened butter a little at a time, letting each addition fully incorporate before adding the next. Continue kneading for another 10 minutes in a stand mixer (or 12–15 minutes by hand), until the dough is smooth, soft, and elastic.

7. Transfer to a lightly greased bowl, cover, and let rise in a warm place (or the oven with the light on) for 1 hour, or until doubled in size.

Make the filling

8. While the dough rises, mix together the softened butter, brown sugar, and cinnamon until smooth and spreadable.

Shape the rolls

9. Punch down the dough and transfer to a lightly floured surface. Roll into a rectangle about ¼ inch thick and spread the cinnamon filling evenly over the dough. If you have leftover filling, spread it over the bottom of your baking dish.

10. Using a pizza cutter or sharp knife, cut the dough into 8 long, even strips. Roll each strip individually into a cinnamon roll. (Or roll the dough into a tight log first, then cut into 8 equal rolls using unflavored dental floss or a sharp knife.)

11. Arrange the rolls in a 9×13-inch baking pan, leaving a little space between each. Cover and let rise in a warm place for 40 minutes.

Bake

12. Pour the heavy cream evenly around the cinnamon rolls.

13. Preheat the oven to 350°F. Bake for 20–23 minutes, until the tops are lightly golden brown.

Frost

14. While the rolls bake, whisk together the cream cheese, butter, vanilla, and powdered sugar until smooth and fluffy. In a separate bowl, whisk the heavy cream until thick and creamy - it should hold its shape but stay soft, not stiff. Fold the two mixtures together until smooth.

15. Let the rolls cool for about 10 minutes before generously spreading the frosting over the warm rolls. Serve warm.

Jess’ Tips 💕

Cold eggs, cream cheese, or sour cream? Set them in a bowl of warm water for about 5 minutes to bring them to room temperature faster.

Measuring flour with cups? Spoon it into the measuring cup and level it off with a knife - don’t scoop straight from the bag. That alone can throw off your dough.

Use a bread flour with at least 12.5% protein for the fluffiest, softest rolls.

Never assume your dough is too dry or sticky until you’re actually done kneading. It changes a lot along the way - give it the full time before judging.

Make these and tell me how they turned out - drop a comment or tag me, I want to see that frosting melt in 🥹💕

Love you, Famlee.

Jess