Homemade Old-Fashioned Soft and Fluffy Cinnamon Rolls Recipe
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. This recipe uses the Tangzhong method, an ancient Asian baking technique that involve screating a roux of flour and water, which locks in moisture and gives the cinnamon rolls that soft, bakery-quality texture.
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.
Notes
Top Tips
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.
Nutrition
Calories: 274kcalCarbohydrates: 42gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 38mgSodium: 113mgPotassium: 78mgFiber: 1gSugar: 20gVitamin A: 317IUVitamin C: 0.04mgCalcium: 41mgIron: 0.4mg
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