The Ultimate Cinnamon Rolls: Soft, Fluffy, and Irresistible

These Cinnamon Rolls are the epitome of indulgence, offering a super soft, pillowy texture that remains light and fluffy even after two days. Made with a tangzhong base, a Japanese baking technique that ensures extra moist and tender dough, these rolls are a step above the rest. Filled with a rich, buttery cinnamon-sugar mixture and topped with a luscious cream cheese frosting, they are the perfect combination of sweetness and spice. Whether you’re serving them fresh out of the oven or enjoying them the next day, these cinnamon rolls are a treat that will melt in your mouth and have everyone asking for seconds.

Why You’ll Love This: You’ll love these cinnamon rolls for their unbeatable texture and flavor. Thanks to the tangzhong method, the dough is exceptionally soft and remains so, even when stored for a couple of days. The filling is a perfect blend of cinnamon and brown sugar, creating a delicious, gooey center that contrasts beautifully with the light dough. The cream cheese frosting adds a creamy, tangy sweetness that takes these rolls to the next level. Not only are they perfect for breakfast, but they also make an indulgent snack or dessert. Plus, the recipe is straightforward and easy to follow, making it accessible for both novice and experienced bakers.

Perfect Occasion: These cinnamon rolls are ideal for special breakfasts or brunches, family gatherings, or holiday mornings when you want to treat yourself or your loved ones to something extra special. They’re also perfect for a weekend baking project or for impressing guests with a homemade treat that looks as good as it tastes. The soft, fluffy texture and rich filling make them a delightful addition to any meal, whether you’re serving them warm from the oven or saving them for the next day. Their comforting flavor makes them perfect for cozy mornings with a hot cup of coffee or tea.

Decoration Tips: To give your cinnamon rolls a bakery-style finish, be generous with the cream cheese frosting, spreading it evenly across the warm rolls so that it melts into every crevice. For an extra touch, sprinkle a bit of cinnamon on top of the frosting, or even add a light drizzle of caramel sauce for added sweetness. If you’re serving these for a special occasion, you can top each roll with a few chopped nuts, such as toasted pecans or walnuts, to add a bit of crunch and contrast to the soft, gooey texture. If you’re feeling festive, consider dusting the rolls with powdered sugar or edible glitter for a holiday-ready treat.

Tangzhong (for extra softness):

• 2 tbsp all-purpose flour
• 5 tbsp milk

Dough:

• 100g milk (warm)
• 1 tsp yeast
• 2-1/2 tbsp sugar
• 2-1/3 cups all-purpose flour
• 1 large egg
• ½ tsp salt
• 50g butter, room temperature

Cinnamon Filling:

• 50g butter, softened
• 50g dark brown sugar
• 2 ½ tsp ground cinnamon

Cream Cheese Frosting:

• 35g butter, softened
• 70g cream cheese
• 100g icing sugar
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions:

1. Make the Tangzhong: In a small saucepan, whisk together the flour and milk. Cook over medium heat, stirring constantly, until the mixture thickens into a paste-like consistency. Set it aside to cool.
2. Prepare the Dough: In a large bowl, mix the warm milk and butter until well combined. Add the yeast, sugar, flour, egg, salt, and the cooled tangzhong. Knead the dough for 8-10 minutes until it is smooth and soft. If the dough feels stiff or dry, add more warm milk, one tablespoon at a time, until you achieve a pliable consistency. Cover the bowl with a cloth and let the dough rise in a warm place until it doubles in size (about 1 to 1.5 hours).
3. Make the Cinnamon Filling: In a small bowl, mix together the softened butter, dark brown sugar, and ground cinnamon until well combined.
4. Shape the Rolls: Once the dough has doubled in size, punch down the air and roll it out on a lightly floured surface into a rectangle approximately 9×13 inches. Spread the cinnamon butter mixture evenly over the dough. Starting from the long edge, tightly roll the dough into a log.
5. Cut the Rolls: Use a sharp knife or dental floss to cut the dough into 8 even pieces. Place the rolls in a greased and parchment-lined baking dish, leaving a little space between them. Cover the rolls with plastic wrap or a cloth and let them rise again for 45 minutes to 1 hour, until doubled in size.
6. Bake: Preheat your oven to 180°C (350°F). Once the rolls have risen, bake them for 20-25 minutes, or until golden brown on top.
7. Make the Frosting: While the rolls are baking, whisk together the softened butter, cream cheese, icing sugar, salt, and vanilla extract until smooth and creamy.
8. Serve: Once the rolls are baked, let them cool for 5-7 minutes. Generously spread the cream cheese frosting over the warm rolls. Serve and enjoy the fluffy, cinnamon-scented goodness!

Enjoy!