Prep Time: 45 minutes (includes resting)
Cook Time: 25–28 minutes
Inactive Rise Time: 1 hour 45 minutes (First rise) + 30–45 minutes (Second rise)
Total Time: Approximately 3 hours 30 minutes
Difficulty: Intermediate
Intensity: Moderate (requires a stand mixer and patience for rising)
Ingredients
For the Tangzhong (Starter):
½ cup (120ml) whole milk
3 tablespoons (45g) water
3 tablespoons (25g) bread flour
For the Dough:
½ cup (120ml) warm whole milk (105°F–110°F / 40°C–43°C)
2 ¼ teaspoons (7g / 1 packet) active dry yeast
¼ cup (50g) granulated sugar
1 large egg + 1 large egg yolk (room temperature)
2 ½ cups (320g) bread flour (plus more for dusting)
½ teaspoon fine sea salt
4 tablespoons (57g) unsalted butter, softened and cut into pieces
For the Filling:
½ cup (113g) unsalted butter, softened to room temperature (NOT melted)
¾ cup (150g) packed light brown sugar
2 tablespoons ground cinnamon
¼ teaspoon ground nutmeg (optional, but recommended)
For the Cream Cheese Glaze:
4 oz (113g) full-fat cream cheese, softened
¼ cup (57g) unsalted butter, softened
1 ½ cups (180g) powdered sugar, sifted
1 teaspoon vanilla extract
1–2 tablespoons milk or heavy cream (to thin)
Instructions
Step 1: Make the Tangzhong
In a small saucepan, whisk together the milk, water, and bread flour. Place over medium-low heat and whisk continuously for 2–3 minutes until the mixture thickens into a paste and leaves a trail on the bottom of the pan. Remove from heat and let it cool to room temperature (it should be lukewarm, not hot).
Step 2: Activate the Yeast
In the bowl of a stand mixer (or a large mixing bowl), combine the warm milk and the yeast. Let it sit for 5–7 minutes until frothy and bubbly. Add the sugar, whole egg, egg yolk, and the cooled Tangzhong. Whisk until combined.
Step 3: Mix the Dough
Attach the dough hook to your mixer. Add the bread flour and salt to the bowl. Mix on low speed for 2 minutes until a shaggy dough forms. Increase speed to medium and begin adding the softened butter, one piece at a time, ensuring each piece is incorporated before adding the next. Once all the butter is in, knead on medium speed for 8–10 minutes. The dough should be smooth, elastic, and slightly sticky but pulling away from the sides of the bowl.
— Chef’s Note: If the dough is too wet, add 1 tablespoon of flour at a time until it clears the bowl. If it’s too dry, add milk 1 teaspoon at a time.
Step 4: First Rise (Bulk Fermentation)
Shape the dough into a ball and place it in a greased bowl. Cover with a clean tea towel or plastic wrap. Let it rise in a warm, draft-free place until doubled in size. This takes about 1 hour to 1 hour 15 minutes depending on the temperature of your kitchen.
Step 5: Prepare the Filling
While the dough is rising, mix the brown sugar, cinnamon, and nutmeg in a small bowl. Set aside.
Step 6: Shape the Rolls
Punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Roll the dough out into a large rectangle, roughly 18 inches x 12 inches (45cm x 30cm). Spread the softened butter evenly over the surface all the way to the edges. Sprinkle the cinnamon sugar mixture generously over the butter.
Starting at the long side (the 18-inch side), roll the dough tightly into a log, pinching the seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices (approximately 1.5 inches thick).
Step 7: Second Rise
Arrange the rolls, cut side up, in a greased 9×13-inch baking dish. They should be touching. Cover with a towel and let them rise for an additional 30–45 minutes, until they are puffy and almost double in size.
Step 8: Bake
Preheat your oven to 375°F (190°C). Bake the rolls on the center rack for 25–28 minutes, or until the tops are golden brown and the internal temperature reaches 190°F (88°C) (this ensures the center is cooked). If the tops are browning too quickly, tent loosely with foil.
Step 9: The Glaze
While the rolls are baking, make the glaze. In a medium bowl, beat the cream cheese and butter until smooth and fluffy. Add the powdered sugar and vanilla extract; beat until combined. Add milk one tablespoon at a time until you reach a thick but pourable consistency.
Step 10: Finish and Serve
Allow the rolls to cool in the pan for just 5–10 minutes. Then, dollop the cream cheese glaze over the warm rolls and spread it gently. For the ultimate aesthetic, drizzle half the glaze while hot (it melts into the crevices), and save the rest to dollop on top after they cool slightly.
Chef’s Pro-Tips for Success
Temperature is King: Butter should be soft, but not melted. Melted butter will cause the filling to leak out during baking. Milk and eggs must be room temperature to prevent shocking the yeast.
The Floss Hack: To get perfect slices without squishing the dough, slide a piece of unflavored dental floss under the log, cross it over the top, and pull tight to cut cleanly.
Don’t Over-Bake: The number one reason for dry cinnamon rolls is over-baking. Take them out when they are just golden, even if the center looks slightly underdone; they will continue to cook from residual heat.
Glaze Milk: Use heavy cream instead of milk for the glaze if you want a stiffer, more pipe-able frosting.
Storage and Make-Ahead Instructions
Make-Ahead (Overnight):
Prepare the recipe through Step 7 (the second rise). Instead of letting them rise at room temperature, cover the dish tightly with plastic wrap and refrigerate overnight for up to 16 hours. In the morning, remove from the fridge and let them sit at room temperature for 1 hour to take the chill off before baking.
Storage:
Store leftover baked rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat in the microwave for 20 seconds for a “fresh-baked” feel.
Freezing:
You can freeze the unbaked rolls (after slicing and placing in the pan) for up to 1 month. Thaw overnight in the fridge, then let rise at room temperature before baking. Baked rolls can also be frozen (without glaze) for up to 2 months.
Nutritional Information
Please note: Nutrition facts are estimates based on 1 roll (out of 12) with all of the glaze included.
Nutrient Amount
Calories 475 kcal
Carbohydrates 58 g
Protein 8 g
Fat 24 g
– Saturated Fat 14 g
– Trans Fat 0.5 g
Cholesterol 85 mg
Sodium 220 mg
Potassium 110 mg
Fiber 2 g
Sugar 31 g
Vitamin A 780 IU
Vitamin C 0.1 mg
Calcium 70 mg
Iron 2 mg