Cinnamon Rolls

20 mins
Serves 1
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Directions

  1. 1First, make the Tangzhong paste by combining 1/3 cup milk, 1/2 cup hot tap water, and 1/3 cup bread flour in a pot. Cook until it forms a paste.
  2. 2First, make the Tangzhong paste by combining 1/3 cup milk, 1/2 cup hot tap water, and 1/3 cup bread flour in a pot. Cook until it forms a paste.
  3. 3First, make the Tangzhong paste by combining 1/3 cup milk, 1/2 cup hot tap water, and 1/3 cup bread flour in a pot. Cook until it forms a paste.
  4. 4In a large mixing bowl, combine the prepared Tangzhong paste, 2/3 cup warm whole milk, 1/2 cup sugar, 3 tablespoons melted butter, 1 egg, and 3 teaspoons instant yeast.
  5. 5In a large mixing bowl, combine the prepared Tangzhong paste, 2/3 cup warm whole milk, 1/2 cup sugar, 3 tablespoons melted butter, 1 egg, and 3 teaspoons instant yeast.
  6. 6In a large mixing bowl, combine the prepared Tangzhong paste, 2/3 cup warm whole milk, 1/2 cup sugar, 3 tablespoons melted butter, 1 egg, and 3 teaspoons instant yeast.
  7. 7Whisk the wet ingredients until well combined.
  8. 8Whisk the wet ingredients until well combined.
  9. 9Whisk the wet ingredients until well combined.
  10. 10Add 1 teaspoon salt and 3 2/3 cups bread flour to the wet mixture.
  11. 11Add 1 teaspoon salt and 3 2/3 cups bread flour to the wet mixture.
  12. 12Add 1 teaspoon salt and 3 2/3 cups bread flour to the wet mixture.
  13. 13Mix the ingredients using a stand mixer until a dough forms.
  14. 14Mix the ingredients using a stand mixer until a dough forms.
  15. 15Mix the ingredients using a stand mixer until a dough forms.
  16. 16Knead the dough until it's smooth and elastic, then place it in a greased bowl to proof.
  17. 17Knead the dough until it's smooth and elastic, then place it in a greased bowl to proof.
  18. 18Knead the dough until it's smooth and elastic, then place it in a greased bowl to proof.
  19. 19Roll out the dough into a large rectangular shape using a rolling pin.
  20. 20Roll out the dough into a large rectangular shape using a rolling pin.
  21. 21Roll out the dough into a large rectangular shape using a rolling pin.
  22. 22Spread 8 tablespoons of softened butter evenly over the rolled-out dough.
  23. 23Spread 8 tablespoons of softened butter evenly over the rolled-out dough.
  24. 24Spread 8 tablespoons of softened butter evenly over the rolled-out dough.
  25. 25Sprinkle 1 cup of packed light brown sugar and 2 tablespoons of cinnamon over the butter.
  26. 26Sprinkle 1 cup of packed light brown sugar and 2 tablespoons of cinnamon over the butter.
  27. 27Sprinkle 1 cup of packed light brown sugar and 2 tablespoons of cinnamon over the butter.
  28. 28Tightly roll the dough from one end to the other.
  29. 29Tightly roll the dough from one end to the other.
  30. 30Tightly roll the dough from one end to the other.
  31. 31Cut the rolled dough into individual cinnamon rolls.
  32. 32Cut the rolled dough into individual cinnamon rolls.
  33. 33Cut the rolled dough into individual cinnamon rolls.
  34. 34Place the cut cinnamon rolls on a sheet tray lined with parchment paper.
  35. 35Place the cut cinnamon rolls on a sheet tray lined with parchment paper.
  36. 36Place the cut cinnamon rolls on a sheet tray lined with parchment paper.
  37. 37Pour 1/2 cup of heavy whipping cream over the rolls before baking.
  38. 38Pour 1/2 cup of heavy whipping cream over the rolls before baking.
  39. 39Pour 1/2 cup of heavy whipping cream over the rolls before baking.
  40. 40Bake the rolls at 375 degrees Fahrenheit (190 degrees Celsius) for 18-20 minutes.
  41. 41Bake the rolls at 375 degrees Fahrenheit (190 degrees Celsius) for 18-20 minutes.
  42. 42Bake the rolls at 375 degrees Fahrenheit (190 degrees Celsius) for 18-20 minutes.
  43. 43Once baked and slightly cooled, slather the rolls with cream cheese frosting.
  44. 44Once baked and slightly cooled, slather the rolls with cream cheese frosting.
  45. 45Once baked and slightly cooled, slather the rolls with cream cheese frosting.

Ingredients

  • 0.33 cup milk
  • 0.33 cup milk
  • 0.33 cup milk
  • 0.5 cup hot tap water
  • 0.5 cup hot tap water
  • 0.5 cup hot tap water
  • 0.33 cup bread flour
  • 0.33 cup bread flour
  • 0.33 cup bread flour
  • 3 teaspoon instant yeast
  • 3 teaspoon instant yeast
  • 3 teaspoon instant yeast
  • 0.67 cup whole milk warmed to 100 degrees F
  • 0.67 cup whole milk warmed to 100 degrees F
  • 0.67 cup whole milk warmed to 100 degrees F
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 3 tablespoon butter melted
  • 3 tablespoon butter melted
  • 3 tablespoon butter melted
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 3.67 cup bread flour
  • 3.67 cup bread flour
  • 3.67 cup bread flour
  • 0.5 cup heavy whipping cream
  • 0.5 cup heavy whipping cream
  • 0.5 cup heavy whipping cream
  • 1 cup light brown sugar packed
  • 1 cup light brown sugar packed
  • 1 cup light brown sugar packed
  • 2 tablespoon cinnamon
  • 2 tablespoon cinnamon
  • 2 tablespoon cinnamon
  • 8 tablespoon butter softened
  • 8 tablespoon butter softened
  • 8 tablespoon butter softened
  • 0.33 cup salted butter softened
  • 0.33 cup salted butter softened
  • 0.33 cup salted butter softened
  • 6 tablespoon cream cheese softened
  • 6 tablespoon cream cheese softened
  • 6 tablespoon cream cheese softened
  • 2 cup powdered sugar
  • 2 cup powdered sugar
  • 2 cup powdered sugar
  • 0.5 tablespoon vanilla
  • 0.5 tablespoon vanilla
  • 0.5 tablespoon vanilla

Equipment

potspatulamixing bowlwhiskstand mixerrolling pinbaking sheetknifespoonspatula

Tips

  • For a chewier bread, use the Tangzhong method, a Japanese technique used in making milk bread.
  • Baking the rolls on a sheet tray instead of in a pan results in a soft, gooey texture on the inside with a slight bite on the outside.
  • Pouring heavy cream on top of the rolls before baking helps caramelize the bottom of the rolls for a nice texture.
  • For gooier rolls, bake for 18 minutes. For slightly firmer rolls, bake for 20 minutes at 375 degrees F (190 degrees C).