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Homemade Cinnamon Rolls

5 from 1 vote
If you're looking for soft, gooey, melt-in-your-mouth Cinnamon Rolls that taste like they came from your favorite bakery, this is the recipe for you. These Homemade Cinnamon Rolls are extra buttery and fluffy, packed with layers of cinnamon-sugar goodness that caramelize to perfection, coating the bottom of each roll, and finished with a luscious cream cheese frosting.
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Yield12 rolls
Prep Time45 minutes
Resting Time 3 hours 25 minutes
Cook Time25 minutes
Total Time4 hours 35 minutes

Equipment

Ingredients

Tangzhong

  • 135 g whole milk
  • 30 g bread flour

Dough

  • 490 g bread flour
  • 70 g granulated sugar
  • 10 g instant dry yeast
  • 6 g salt
  • 1 whole egg room temperature
  • 1 egg yolk room temperature
  • 150 g whole milk at 80°F (27°C)
  • all of the tangzhong from the previous step
  • 115 g unsalted butter softened, in cubes

Filling

  • 150 g unsalted butter softened
  • 50 g granulated sugar
  • 150 g dark brown sugar
  • 15 g ground cinnamon
  • 1 tsp potato starch
  • 1 tsp vanilla extract
  • pinch of salt

Cream Cheese Frosting

  • 35 g unsalted butter softened
  • 135 g cream cheese full-fat
  • 135 g powdered sugar sifted
  • 1 tsp vanilla extract
  • pinch of salt

Instructions
 

Tangzhong

  • In a small saucepan, combine 135 g whole milk and 30 g bread flour.
    135 g whole milk, 30 g bread flour
  • Heat over medium heat, stirring constantly to avoid lumps.
  • Once the mixture thickens into a smooth, paste-like consistency (about 2-3 minutes), remove from heat.
  • Transfer the tangzhong to a bowl, scraping out all of it.
  • Cover the surface of the tangzhong with plastic wrap to prevent a skin from forming.
  • Let it cool to room temperature before using it in the dough.

Dough

  • In the bowl of a stand mixer, combine the dry ingredients.
    490 g bread flour, 70 g granulated sugar, 10 g instant dry yeast, 6 g salt
  • Add the cooled tangzhong along with the remaining wet ingredients to the dry ingredients.
    1 whole egg, 1 egg yolk, 150 g whole milk, all of the tangzhong
  • Using your stand mixer fitted with the dough hook, knead the dough for 10-15 minutes.
  • After kneading, add the softened butter, one cube at a time, allowing each piece to incorporate before adding the next. If the butter is hard to mix in or the dough starts to spin around the hook without mixing, pause the mixer, scrape down the bowl and dough hook, and restart.
    115 g unsalted butter
  • Continue kneading for 10-15 minutes, until the dough is smooth, elastic, and passes the windowpane test (when a small piece of dough can be stretched thin enough to let light through without tearing).

First Rise + Cold Proof

  • Once the dough is ready, remove it from the mixer and gently shape it into a round.
  • Place the dough in a large, lightly oiled bowl and cover with plastic wrap.
  • Let the dough rise in a warm spot, ideally at 80℉ (27℃), for 45-60 minutes, or until it has increased in size by about 60%.
    I know percentages can be a bit confusing—just think of 100% as the dough doubling in size, so 60% is slightly over halfway there.
  • After the initial rise, transfer the dough to the fridge for at least 2 hours until fully doubled in size (or up to 10 hours). This cold proofing step allows the dough to firm up, making it easier to shape the cinnamon rolls later. If you leave it overnight, ensure the dough is well covered to prevent it from drying out.

Cinnamon Roll Filling

  • Combine the filling ingredients in a medium bowl until smooth, using a fork or silicone spatula. Cover and set aside at room temperature until you're ready to shape your cinnamon rolls.
    150 g unsalted butter, 50 g granulated sugar, 150 g dark brown sugar, 15 g ground cinnamon, 1 tsp potato starch, 1 tsp vanilla extract, pinch of salt

Shape

  • After the dough has rested in the fridge and has fully doubled in size, remove it and place it on a lightly floured surface.
  • Roll the dough into a square measuring approximately 18x18 inches (45x45 cm) using a rolling pin.
  • Spread this filling evenly over the dough using an offset spatula.
  • Starting from one edge, tightly roll the dough into a log.
  • Use a sharp knife or unflavored dental floss to cut the log into 12 even rolls. If you want to ensure uniform size, you can measure the length of the log, divide by 12, and mark the dough at even intervals before cutting.
  • Arrange the rolls in a parchment-lined 9x13-inch (33x23 cm) baking pan.
  • Cover with plastic wrap and allow the cinnamon rolls to rise, ideally at 80℉ (27℃), for another 30-45 minutes, or until they’ve puffed up nicely.

Bake

  • Preheat your oven to 350°F (180°C).
  • Once the rolls have risen, bake for 25-30 minutes, or until golden brown and fully cooked through. To check for doneness, use a digital thermometer to ensure the internal temperature of the rolls reaches 194°F (90°C). If the rolls start browning too quickly, cover them loosely with foil for the last few minutes of baking.

Cream Cheese Frosting

  • While the rolls are baking, prepare the frosting.
  • Whisk the softened butter in a large bowl with an electric hand mixer for about 3 minutes, until it lightens in color.
    35 g unsalted butter
  • Add cream cheese, and whisk for 3 minutes.
    135 g cream cheese
  • Gradually add powdered sugar, whisking between each addition.
    135 g powdered sugar
  • Whisk the frosting until smooth and fully combined.
  • Lastly, stir in vanilla extract and a tiny pinch of salt to balance the sweetness.
    1 tsp vanilla extract, pinch of salt

Frost + Finishing Touches

  • Once the rolls are out of the oven, let them cool to room temp before generously spreading the cream cheese frosting on top. Enjoy!

Recipe Video