Tangzhong Cinnamon Rolls
Fluffy cinnamon rolls that stay soft for days. Generously frosted with a silky cream cheese frosting.
Ingredients
Dough
- 325 grams whole milk divided (75g, 250g)
- 380 grams bread flour divided (20g, 360g)
- 1 large egg
- 1 egg yolk
- 2 tsp instant yeast
- 35 grams granulated sugar
- 1 tsp table salt
- 90 grams unsalted butter room temperature, cut into pieces
Filling
- 80 grams unsalted butter melted
- 170 grams dark brown sugar
- 30 grams honey
- 2 tbsp cinnamon
- 2 Tsp espresso
- 1 Tsp nutmeg
- 1 tsp vanilla
- 1/2 tsp table salt
- 1 tbsp heavy cream
Cream Cheese Frosting
- 130 grams white chocolate chopped
- 45 grams heavy cream
- 170 grams cream cheese
Instructions
Dough
- In a small bowl, whisk milk (75g) and flour (20g). Cook in the microwave (stirring every 10 seconds) or in a small saucepan over medium heat until it becomes a thick paste. This is the tangzhong.
- In the bowl of a stand mixer, combine tangzhong, egg and yolk, instant yeast, sugar, salt, and remaining milk and whisk to combine. The mixture will not be homogeous as the tangzhong is thick, this is okay.
- Add remaining flour. Fit bowl onto stand mixer; fit mixer with dough hook attachment.
- Mix on low speed until combined, about 1 minute. Mix on medium for 15-20 minutes, until very stretchy and sticky.
- Continue mixing and gradually add the butter until fully incorporated.
- Remove bowl from mixer and cover with a damp kitchen towel or plastic wrap. Let sit in a warm place until the bread dough is doubled in volume, around 45 minutes.
Filling
- While the dough rising, make the filling. In a medium bowl, combine all filling ingredients until smooth. Set aside.
Assembly
- Line a 7.5x7.5 inch pan with parchment paper.
- Place the dough on a generously floured surface.
- Roll out into a 13x16 inch rectangle.
- Dot filling across the rectangle, then spread smooth.
- Using a pizza cutter or sharp knife, cut into 6 stripes from the short edge to the other short edge.
- Gently roll each stripe into a cinnamon roll. Be careful not to squish the rolls as they are soft and delicate.
- Roll and place in the prepared pan.
- Cover and let rise until doubled in size, around 45 minutes. At the 15 minute mark, preheat the oven to 350℉.
Frosting
- In a large bowl, melt chocolate and cream and whisk until smooth.
- Beat in cream cheese until fluffy and smooth. Set aside.
Assembly, continued
- Bake the cinnamon rolls at 350℉ for 30 minutes, or golden brown. A toothpick will come out clean, and the internal temperature should read 190℉. Let cool for 10 minutes.
- While the cinnamon rolls are warm, spread the frosting evenly on top of the rolls.
Notes
Baking in a 9x13 pan: Cut into 12 strips instead of 6 and place evenly. Rise until doubled in size and bake as instructions above.