Description
Pillowy soft cinnamon rolls with a sticky, sweet filling and a vanilla bean glaze. This recipe uses the tangzhong method to ensure the rolls stay moist for days, with only 45 minutes of active prep time.
Ingredients
Scale
- 3 ½ cups (440g) bread flour
- 1 cup (240ml) whole milk, warm (110°F/43°C)
- 2 ¼ teaspoons (1 packet) instant yeast
- ¼ cup (50g) granulated sugar
- 1 teaspoon fine sea salt
- 4 tablespoons (57g) unsalted butter, melted and cooled
- 1 large egg, room temperature
- 2 tablespoons bread flour (for tangzhong)
- 2 tablespoons milk (for tangzhong)
- ½ cup (113g) unsalted butter, softened (for filling)
- 1 cup (200g) light brown sugar, packed
- 2 tablespoons (12g) ground cinnamon
- Pinch of salt (for filling)
- 2 cups (240g) confectioners’ sugar, sifted (for glaze)
- 3–4 tablespoons (45-60ml) heavy cream (for glaze)
- 1 teaspoon vanilla bean paste or pure vanilla extract (for glaze)
- Pinch of salt (for glaze)
Instructions
- Make the Tangzhong Paste: In a small saucepan, mix 2 tablespoons bread flour and 2 tablespoons milk with a splash of warm milk to form a slurry. Cook over medium heat, stirring constantly, until thickened like mashed potatoes. Cool to room temperature.
- Mix the Dough: In a large bowl, whisk together bread flour, instant yeast, sugar, and salt. Add the cooled tangzhong paste, melted butter, egg, and remaining warm milk. Mix until a shaggy dough forms.
- Knead the Dough: Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and passes the windowpane test.
- First Rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size (1-1.5 hours).
- Shape the Rolls: Punch down dough and roll into a 12×16-inch rectangle. Brush with softened butter, leaving a ½-inch border. Sprinkle with brown sugar, cinnamon, and salt. Roll tightly into a log, pinch seam to seal, and cut into 12 equal rolls using dental floss or a knife. Place in a greased 9×13-inch pan.
- Second Rise: Cover the pan loosely and let rolls rise again until puffy and touching (30-45 minutes).
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and internal temperature reaches 190°F (88°C).
- Make Glaze and Finish: While rolls bake, whisk confectioners’ sugar, heavy cream, vanilla bean paste, and salt. Let rolls cool for 5 minutes, then drizzle glaze over the top. Serve warm.
Notes
The tangzhong method (cooked flour and milk) keeps the rolls soft for days. Use dental floss to cut rolls for clean edges without squishing. Glaze while rolls are warm for best absorption. Can be frozen unbaked for later baking.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 28
- Sodium: 250
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 52
- Fiber: 2
- Protein: 6
Keywords: cinnamon rolls, soft cinnamon rolls, glazed cinnamon rolls, breakfast recipe, yeast dough, tangzhong method, homemade pastries, weekend baking