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!