Soft and Fluffy Cinnamon Rolls
(Tangzhong Method)
Imagine every bite of a cinnamon roll tasting like the soft, gooey center. These rolls make it a reality—sweet, tender, and melt-in-your-mouth from edge to edge.
The Ingredients and Why We Use Them
- Tangzhong
Tangzhong is a simple paste made by cooking a little flour with water and milk. This step locks in moisture and keeps your cinnamon rolls soft and fresh for days. It’s the secret to those bakery-style rolls that stay pillowy, even after they cool. Trust me, once you try it, you’ll never skip this step again! - Bread Flour
Bread flour is the key to achieving that perfect balance of fluffy rolls with a slightly chewy texture. Its higher protein content makes it ideal for cinnamon rolls that hold their shape and have a satisfying bite. While you can use all-purpose flour if that’s what you have, the rolls will lack some of the chewiness that bread flour provides. If possible, stick with bread flour for the best results! - Water and Whole Milk
Water and milk team up to hydrate the dough and help with that soft, tender texture. Whole milk adds a creamy richness, but feel free to use low-fat milk if that’s what you have on hand. The difference will be slight—your dough will still turn out delicious, just a little less rich. - Butter
Butter adds a rich, buttery flavor to the dough (obviously) and plays an essential role in the filling. It acts as the glue, binding the cinnamon mixture to the dough to help create those swirls. All the butter in this recipe—whether for mixing into the dough or spreading in the filling—should be softened before you start. - Sugar
A little sugar in the dough does more than sweeten it—it actually weakens the gluten structure, which results in a softer crumb. That’s why your rolls feel melt-in-your-mouth soft! - Instant Yeast
Yeast is what makes the magic happen. It creates all those airy pockets in the dough and helps the rolls rise to perfection. Warm liquids (not hot!) keep the yeast active and happy. - Egg
Eggs act as a binder, holding the dough together and giving it structure. They’re essential for creating a cohesive, well-textured dough. - Brown Sugar
Brown sugar is essential for creating a sweet, gooey filling. Dark brown sugar has a higher molasses content; this just means it will give you a richer, deeper flavor—this is my preference. If you want a milder, lighter-tasting filling, feel free to use light brown sugar instead. Both options work perfectly, so it’s all about what you’re in the mood for! - Cinnamon
Cinnamon is the heart of these rolls, so make sure it’s fresh for bold flavors. Stale cinnamon loses its potency, and you don’t want to miss out on that iconic cinnamon roll aroma and taste. A new jar makes all the difference!
Cinnamon rolls
Ingredients
Units
Scale
Starter (Tangzhong)
- 22 grams Bread Flour
- 58 grams Water 1/4 cup
- 58 grams Whole Milk 1/4 cup
Dough
- 335 grams Bread Flour 2 1/2 cups
- 40 Grams Sugar 3 Tbsp
- 1 Pack Instant Yeast
- 115 grams Whole Milk 1/2 cup
- 1 Egg
- 65 grams Butter 4 1/2 tbsp
Filling & Topping
- 110 grams Dark Brown Sugar 1/2 cup
- 1 1/2 Tbsp Cinnamon
- 120 grams Butter
Instructions
The Tangzhong (Starter)
- To create the tangzhong, combine water58 Grams = ¼ Cup, milk58 Grams = ¼ Cup, and flour22 Grams = 2½ Tbsp in a small saucepan, whisking well to remove any lumps. Place the saucepan over medium-low heat and allow it to warm for about a minute. Once it starts to heat, you want to whisk constantly. Keep whisking until the mixture thickens to a point where you can drag your whisk along the bottom of the pot and it leaves visible tracks—this should only take a few minutes. Once ready, remove it from the heat and let it cool slightly.
The Dough
- In the bowl of a stand mixer, whisk together flour335 Grams = 2½ Cups, sugar40 Grams = 3 Tbsp, instant yeast1 Pack, and salt until the dry ingredients are evenly combined.
- Gently warm milk115 Grams = ½ Cup either in the microwave or on the stovetop until it reaches 110–115°F. The milk should feel warm to the touch but not hot.
- Add the warm milk, tangzhong, and egg1 Large to the dry ingredients in the stand mixer. Attach the dough hook and knead on low speed for 5 minutes. The dough will start to come together and look shaggy at this stage, but don’t worry—that’s exactly what you want.
- Next, add all the softened butter65 Grams = 4½ Tbsp, cut into small chunks. There’s no need to add it gradually. Turn the mixer to low for about 30 seconds to start incorporating the butter, then increase to medium-low and knead for 5 minutes. Finish by kneading on medium for another 5 to 6 minutes. The dough is ready when it’s smooth, elastic, and slightly tacky—with just a hint of stickiness.
- Transfer the dough to a bowl greased lightly with butter, shaping it into a ball as you go. Cover the bowl tightly with plastic wrap and place it in a warm spot to proof. Let the dough rise until it doubles in size, which typically takes about 1 hour depending on the warmth of your kitchen.
- Once the dough has doubled, uncover it and gently punch it down to release the air. Reshape it into a ball and cover it again for its second proofing—this time for just 15 minutes. While the dough rests, take this time to prepare the filling.
The Filling & Topping
- In a medium bowl, whisk together brown sugar110 Grams = ½ Cup and cinnamon1½ Tbsp until well combined. Once mixed, set aside 2 tablespoons of the mixture in a small bowl. To this smaller portion, add the melted butter and vanilla extract, stirring until smooth. This will be used later for the topping.
Assembling & Baking The Rolls
- Once the dough has finished its second proofing, roll it out into a rectangle about 18×10 inches—no need to be overly precise here. Spread the softened butter120 Grams = ½ Cup evenly across the surface of the dough, making sure to reach the edges. Next, sprinkle the dry cinnamon-sugar mixture on top, pressing it into the butter with your hands or a rolling pin to help it stick.
- Starting from the long edge, roll the dough up tightly into a log. Use a bread knife to cut it into 2-inch rolls. Arrange the rolls in a baking pan, leaving a little space between each one.
- Cover the pan with plastic wrap and let the rolls rise for about 30 minutes, or until they look puffy. It’s perfectly fine if the edges start to touch a bit at this stage. While the rolls are rising, preheat your oven to 350°F so it’s ready to go when they are!
- Once the rolls have finished rising, grab the liquid cinnamon mixture we made earlier. If it has thickened too much, warm it in the microwave for a few seconds until it has a syrupy texture—not too thick, not too runny. Brush a light layer of the mixture over the tops of all the rolls, being careful not to let too much drip to the bottom of the pan.
- Next, brush a thin layer of heavy cream over the tops as well. Place the rolls in the preheated oven and bake for 20–30 minutes, or until the internal temperature reaches 180°F.
- Keep an eye on the tops as they bake; the liquid cinnamon mixture will naturally cause them to brown more than a typical cinnamon roll. But if they start to look too dark or caramelized, loosely lay a piece of foil over the pan to prevent over-browning.