The Tangzhong (Starter)

1. To create the tangzhong, combine [tooltip tooltip="58 Grams = ¼ Cup"]water[/tooltip], [tooltip tooltip="58 Grams = ¼ Cup"]milk[/tooltip], and [tooltip tooltip="22 Grams = 2½ Tbsp"]flour[/tooltip] 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

1. In the bowl of a stand mixer, whisk together [tooltip tooltip="335 Grams = 2½ Cups"]flour[/tooltip], [tooltip tooltip="40 Grams = 3 Tbsp"]sugar[/tooltip], [tooltip tooltip="1 Pack"]instant yeast[/tooltip], and salt until the dry ingredients are evenly combined.
2. Gently warm [tooltip tooltip="115 Grams = ½ Cup"]milk[/tooltip] 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.
3. Add the warm milk, tangzhong, and [tooltip tooltip="1 Large"]egg[/tooltip] 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.
4. Next, add all the softened [tooltip tooltip="65 Grams = 4½ Tbsp"]butter[/tooltip], 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.
5. 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.
6. 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

1. In a medium bowl, whisk together [tooltip tooltip="110 Grams = ½ Cup"]brown sugar[/tooltip] and [tooltip tooltip="1½ Tbsp"]cinnamon[/tooltip] 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

1. 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 [tooltip tooltip="120 Grams = ½ Cup"]butter[/tooltip] 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.
2. 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.
3. 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!
4. 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.
5. 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.
6. 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.