When I was making the soft milk bread I knew I had to try making cinnamon rolls with it too. They are the new favorite cinnamon rolls in our house and just in time for cinnamon roll season! Because they have tangzong (that’s that cooked slurry of flour, water, and milk) they stay fresh and tender much longer. The dough is easy to make and after the first rise you’ll roll it out (I find it’s easier to do in 2 pieces) and brush with melted butter.
Enlist your favorite helpers to sprinkle on the spiced sugar.
Roll each roll up tight and pinch shut.
I like the dental floss technique. If you use a knife make sure it’s very sharp. If it pinches the layers together when you cut they won’t raise as evenly.
Bake after a second rise in a 9 by 13 pan…
Are you a frost while warm or cooled person? I do like how the frosting melts into them a little while warm.
And best part? You can make 3 pans (9 inch rounds) with the same recipe.
I like to put some frosting in a small ziplock bag on top of them before freezing. Then when I rewarm them I add the frosting then. Make extra pans to share, if you have any elderly neighbors, friends or family I have found homemade breads and cinnamon rolls are always appreciated!
Soft Cinnamon Rolls
Ingredients
For Tangzhong:
- 1/2 cup whole milk
- 3 Tablespoons all purpose flour
For Dough:
- 480 grams (4 cups) all purpose flour
- 3/4 cup warm whole milk
- 6 Tablespoons unsalted butter, melted
- 1/4 cup sugar
- 2 large eggs
- 1 Tablespoon instant yeast
- 1 1/2 teaspoons kosher salt
For Filling:
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1 Tablespoon cinnamon
- 1/4 teaspoon grated nutmeg, optional
For Cream Cheese Frosting:
- 8 ounces cream cheese
- 4 Tablespoons unsalted butter
- 1 Tablespoon vanilla extract
- 2 cups powdered sugar
- milk or cream as needed to reach desired consistency
Instructions
Make the tangzong:
- In a small saucepan over medium low heat, combine all the tangzong ingredients by whisking until well combined. Continue to whisk until mixture thickens, about 5 minutes. Set aside to cool to lukewarm.
- (Sometimes I speed this up by adding the whole milk for the dough to the tangzong if the milk is cold. This evens out the temperature in both so I don’t have to wait.)
Make the dough:
- In the bowl of a stand mixture, combine all bread dough ingredients and the tangzong (warm milk slightly if you haven’t added to the hot tangzong all ready).
- Knead for 10 to 15 minutes. The dough should be smooth and elastic.
- Rest in a lightly greased bowl, covered, for 60 to 90 minutes or until dough is raised (may not double, that’s okay). I usually go the full 90 minutes.
- Whisk together the brown sugar, cinnamon, and nutmeg for the filling in a small bowl. Set aside.
- Gently deflate dough and divide into half.
- On a lightly floured surface roll each half into a rectangle about 8″ by 18″.
- Brush each half with half of the melted butter and sprinkle evenly with half of the cinnamon and sugar.
- Roll snuggly along a long edge and pinch shut. Cut each piece into 12 rolls.
- Place in a lightly greased 9″ x 13″ pan.
If making for the freezer or gifts place 8 rolls in each 9 inch pan.
- Cover rolls and rise for 45-60 minutes.
- Uncover rolls and bake at 350 degrees for 25 minutes or until a thermometer inserted in the center reads 190 degrees.
While baking prepare the frosting:
- Cream the cream cheese and frosting together until well combined and smooth.
- Add vanilla and powdered sugar. Add milk or cream as needed to reach desired consistency.
- Cool in the pan slightly before frosting.
