These cinnamon rolls are so fluffy, soft, and moist that my friends and family can’t stop praising them. They’re simply divine and heavenly! If you haven’t tried them yet, you’re definitely missing out.
Now, let me share the recipe for these irresistible pillowy cinnamon rolls. Brace yourself because once you start eating them, you won’t be able to stop. 😋
Pillowy Cinnamon Rolls
Servings 12 cinnamon rolls
Ingredients
Dough Ingredients:
- Tangzhong: 1 tablespoon bread flour 6 tablespoons whole milk
- 2/3 cup whole milk
- 1/4 cup sugar
- 2 1/4 teaspoons yeast
- 2 1/2 cups bread flour
- 1 tablespoon milk powder I used Nido
- 1 large egg
- 1 teaspoon salt
- 1/4 cup unsalted butter softened
Filling Ingredients:
- 1/4 cup unsalted butter softened (or melted if preferred)
- 1/2 cup light brown sugar packed
- 1 tablespoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup heavy cream* poured over rolls separately
Frosting Ingredients:
- 3/4 cup cream cheese
- 3 tablespoons unsalted butter
- 1 cup powdered sugar
Instructions
- Make the dough using the same technique as the milk bread rolls I shared earlier. Start with the tangzhong, knead all ingredients except butter for about 7-8 minutes, and then knead with butter for another 5-7 minutes.
- Place the dough in a greased bowl, cover, and let it rise for 60-90 minutes in a warm place until it doubles in size.
- Make the filling by mixing softened butter, sugar, cinnamon, and salt. You can also melt the butter but let it cool a bit.
- Roll out the dough into a 16×16 inch square (it doesn’t have to be too exact) and spread the filling evenly.
- Roll into a tight log and divide into 9 rolls using a floss.
- Place the rolls into a 9” square pan and let them rise for another 30 minutes.
- Meanwhile, preheat the oven to 375°F.
- Once risen, pour the heavy cream over the rolls and bake for about 20-25 minutes until they reach a light golden color.
- Make the cream cheese frosting by browning the butter (optional) and then whisking all ingredients together until well combined.
- Spread the frosting after letting the rolls cool a bit. Serve and enjoy!