Go Back
Print

Pillowy Cinnamon Rolls

Course Dessert
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 16x16 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!