Bakery-Style Cinnamon Rolls

• ¼ cup milk, for tangzhong
• 2 tbsp bread flour, for tangzhong
• ¾ cup milk, warm
• 2 ¼ tsp instant yeast (1 packet)
• ½ cup granulated sugar
• 4 cups bread flour
• 1 tsp salt
• 2 large eggs, room temperature
• 6 tbsp butter, softened
• ¾ cup brown sugar, packed, for filling
• 2 ½ tbsp ground cinnamon
• 6 tbsp butter, very soft, for filling
• 8 oz cream cheese, softened
• 4 tbsp butter, softened, for frosting
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. 1

   Make the Tangzhong

   In a small saucepan, whisk together 1/4 cup milk and 2 tablespoons flour until smooth. Cook over medium heat, whisking constantly, until mixture thickens to a paste-like consistency and reaches 150°F - about 2 minutes. Transfer to bowl of stand mixer, let cool until warm but not hot (about 10 minutes).

2. 2

   Mix the Dough

   Add warm milk, yeast, and sugar to the tangzhong, whisking to combine. Let sit 5 minutes until yeast is foamy. Add 4 cups flour, salt, and eggs. Using dough hook, mix on low until shaggy dough forms. Increase to medium, knead 5 minutes. Add softened butter 1 tablespoon at a time, kneading until each is incorporated. Continue kneading until dough is smooth, elastic, and pulls away from bowl sides - about 8 minutes total.

3. 3

   First Rise

   Shape dough into a ball, place in greased bowl, cover with plastic wrap. Let rise in warm place until doubled in size, about 1.5-2 hours. To test if dough is ready, poke it with a flour-dusted finger - the indentation should remain without springing back.

4. 4

   Prepare the Filling

   While dough rises, mix brown sugar and cinnamon for filling. Have very soft (almost melted but still spreadable) butter ready. Line a 9x13 inch baking pan with parchment paper or grease generously.

5. 5

   Roll and Fill

   Punch down risen dough. On floured surface, roll into a 16x12 inch rectangle, about 1/4 inch thick. Spread filling butter evenly over surface, leaving 1/2-inch border on one long edge. Sprinkle cinnamon-sugar mixture evenly over butter, pressing gently so it adheres.

6. 6

   Roll and Cut

   Starting from the long edge opposite the border, roll dough tightly into a log. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, cut log into 12 equal pieces (about 1.5 inches each). Place rolls cut-side up in prepared pan, spacing evenly - they should not quite touch.

7. 7

   Second Rise and Bake

   Cover pan with plastic wrap. Let rolls rise until puffy and touching, about 45-60 minutes. Meanwhile, preheat oven to 350°F. Remove plastic and bake for 22-28 minutes until golden brown on top. The center should register 190°F on an instant-read thermometer. Let cool in pan for 5 minutes.

8. 8

   Make Frosting and Serve

   While rolls bake, beat cream cheese and butter until fluffy. Add powdered sugar and vanilla, beat until smooth. While rolls are still warm (but not hot), spread frosting generously over top - it will melt slightly into the rolls. Serve immediately for the ultimate gooey experience. Store covered at room temperature for 2 days or refrigerated for 5 days; rewarm before serving.

Nutrition Facts

Per serving (approximate values)