Few things rival the aroma of homemade cinnamon rolls baking in your oven. With their soft and fluffy texture, gooey cinnamon-sugar filling, and creamy icing, these Homemade Old-Fashioned Soft and Fluffy Cinnamon Rolls are a timeless treat. Whether enjoyed on a quiet morning with a cup of coffee or as part of a Sunday brunch, these old-fashioned cinnamon rolls are bound to become a family favorite.
Making cinnamon rolls from scratch might seem intimidating, but with the right technique you'll have bakery-quality rolls fresh out of your oven in no time. This recipe uses the Tangzhong method, an ancient Asian baking technique that involves creating a roux of flour and water, which locks in moisture and gives the cinnamon rolls that soft, bakery-quality texture.
From preparing the cinnamon roll dough to mastering the art of rolling and slicing with dental floss, this recipe walks you through every step you need to bake the best cinnamon rolls you'll ever taste.
Try my other recipes for Authentic Homemade Texas Fruit and Cream Cheese Kolaches, the Ultimate Fluffy Buttermilk Pancakes, Brioche French Toast and the Perfect Crispy Belgian Waffles.
Ingredients
Tangzhong (Flour Roux)
- Bread flour
- Water
- Whole milk
Dough
- Tangzhong (prepared earlier)
- Instant yeast
- Warm water
- Warm milk
- Granulated sugar
- Unsalted butter
- Salt
- Bread flour
- Eggs
Filling
- Unsalted butter
- Brown sugar
- Ground cinnamon
Icing
- Powdered sugar
- Heavy cream
- Vanilla extract
See recipe card for quantities.
Instructions
Tangzhong
To make the Tangzhong, whisk together the bread flour, warm water and warm milk in a small saucepan over medium heat. Stir constantly until the mixture thickens into a paste-like consistency. Remove from heat and set aside to cool.
Dough
In a small bowl, combine the instant yeast with the warm water and a pinch of sugar. Stir and let it sit for 5-10 minutes until foamy.
In a large bowl, whisk together the flour, sugar and salt. In another bowl, combine the prepared Tangzhong, yeast mixture, warm milk, softened butter and egg. Gradually add 2 cups of the flour mixture, stirring with a wooden spoon or on low speed in a stand mixer fitted with the dough hook attachment. Slowly add the remaining cups of the flour, ¼ cup at a time, until a soft, elastic dough forms. Avoid adding too much flour, as it can make the rolls dense.
Transfer the dough to a lightly greased bowl, turning to coat dough. Cover with plastic wrap or a clean dish towel and let the dough rise in a warm place for 1 hour (it will double in size).
Filling and Assembly
In a small bowl, mix together the brown sugar and cinnamon. After the first rise, place the dough on a lightly floured surface. Roll the dough into a rectangle about 14 inches long and 8 inches wide and ¼ inch thick. Spread the softened butter evenly over the top of the dough, then sprinkle with the brown sugar and cinnamon mixture.
Starting at the long end of the rectangle, roll the dough into a log. Use unflavored dental floss, a sharp knife or a serrated knife to cut the log into 12 even inch slices. Place the slices on a lightly greased baking pan or 13 X 9 dish prepared with cooking spray. Cover the pan with plastic wrap or aluminum foil, and allow the cinnamon rolls to rise a second time for 60-75 minutes.
Bake and Frost
Preheat your oven to 375°F halfway through the second rise. Bake the rolls for 25 – 28 minutes or until they are golden brown. Check the internal temperature with an instant-read thermometer to ensure it's around 195°F. Remove the pan from the oven then carefully remove the rolls from the pan and place them on a wire rack to cool.
Whisk the frosting ingredients together in a small bowl. While the rolls are still warm, spread the frosting generously over the top of the rolls. The frosting will melt slightly, creating a glaze that complements the gooey cinnamon rolls perfectly.
Spread melted butter over rolled out dough.
Sprinkle cinnamon sugar mixture over the melted butter.
Place cut cinnamon rolls in a prepared 9 X 13 pan and let them rise for 60 - 75 minutes.
Cinnamon rolls will expand in the second rise.
Remove the cinnamon rolls from the pan and place them on a wire rack to cool. Add frosting while they are still warm.
Grab a cup of coffee or hot tea and enjoy.
Storage
Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 3 days, or freeze for longer.
Top Tip
Use unflavored dental floss to avoid squishing the dough when slicing your cinnamon roll log. Wrap a piece of dental floss around the log one time and pull to slice a piece of dough. Repeat with the remaining pieces.
Final Thoughts
Making homemade old-fashioned cinnamon rolls from scratch is absolutely worth it. With a little time, the right ingredients, and this recipe, you can make these delicious homemade rolls at home. Enjoy!
Related
Looking for other recipes like this? Try these:
📖 Recipe
Homemade Old-Fashioned Soft and Fluffy Cinnamon Rolls Recipe
Ingredients
Tangzhong (Flour Roux)
- 25 grams bread flour
- 59 ml water ¼ cup
- 59 ml whole milk ¼ cup
Dough
- Tangzhong prepared earlier
- 7 grams instant yeast or 1 packet
- 59 ml water ¼ cup, warm, 110°F – use an instant-read thermometer
- 120 ml milk ½ cup, warm, heat milk in a small saucepan
- 50 grams granulated sugar ¼ cup
- 56 grams unsalted butter 4 tablespoons, softened
- ½ teaspoon salt
- 320 grams bread flour plus more if needed
- 1 egg large, at room temperature
Filling
- 56 grams unsalted butter 4 tablespoons, softened
- 67 grams brown sugar ⅓ cup
- 1 tablespoon ground cinnamon
Icing
- 120 grams powdered sugar
- 30 ml heavy cream 2 tablespoons
- 2.5 ml vanilla extract ½ teaspoon
Instructions
- To make the Tangzhong, whisk together the bread flour, warm water and warm milk in a small saucepan over medium heat. Stir constantly until the mixture thickens into a paste-like consistency. Remove from heat and set aside to cool.
- In a small bowl, combine the instant yeast with the warm water and a pinch of sugar. Stir and let it sit for 5-10 minutes until foamy.
- In a large bowl, whisk together the flour, sugar and salt. In another bowl, combine the prepared Tangzhong, yeast mixture, warm milk, softened butter and egg. Gradually add 2 cups of the flour mixture, stirring with a wooden spoon or on low speed in a stand mixer fitted with the dough hook attachment. Slowly add the remaining cups of the flour, ¼ cup at a time, until a soft, elastic dough forms. Avoid adding too much flour, as it can make the rolls dense.
- Transfer the dough to a lightly greased bowl, turning to coat dough. Cover with plastic wrap or a clean dish towel and let the dough rise in a warm place for 1 hour (it will double in size).
- In a small bowl, mix together the brown sugar and cinnamon. After the first rise, place the dough on a lightly floured surface. Roll the dough into a rectangle about 14 inches long and 8 inches wide and ¼ inch thick. Spread the softened butter evenly over the top of the dough, then sprinkle with the brown sugar and cinnamon mixture.
- Starting at the long end of the rectangle, roll the dough into a log. Use unflavored dental floss, a sharp knife or a serrated knife to cut the log into 12 even inch slices. Place the slices on a lightly greased baking pan or 13 X 9 dish prepared with cooking spray. Cover the pan with plastic wrap or aluminum foil, and allow the cinnamon rolls to rise a second time for 60-75 minutes.
- Preheat your oven to 375°F halfway through the second rise. Bake the rolls for 25 – 28 minutes or until they are golden brown. Check the internal temperature with an instant-read thermometer to ensure it's around 195°F. Remove the pan from the oven then carefully remove the rolls from the pan and place them on a wire rack to cool.
- Whisk the frosting ingredients together in a small bowl. While the rolls are still warm, spread the frosting generously over the top of the rolls. The frosting will melt slightly, creating a glaze that complements the gooey cinnamon rolls perfectly.
Leave a Reply