The Cheat Code for Softer, Fluffier Cinnamon Rolls

Preorder my cookbook! https://shop.sugarspunrun.com/product... If you're looking for the BEST cinnamon roll recipe on the internet, you just found it! These Tangzhong cinnamon rolls have that soft, ridiculously tender texture you get from store-bought rolls, but without any of the additives. The best part? You'll have all the ingredients on hand already! Print the Recipe: https://sugarspunrun.com/cinnamon-rol... See recipe link for ingredient list Shop my Amazon store: https://www.amazon.com/shop/sugarspunrun Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Small saucepan (Affiliate Link): https://amzn.to/31UNJBy Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Stand mixer (optional, but recommended) (Affiliate Link): https://amzn.to/2Hhp8zA 13x9 glass baking dish (Affiliate Link): https://amzn.to/2T1FQr2 Instructions 00:00 Introduction 00:15 Make the tangzhong: In a small saucepan, whisk together the milk and flour over medium heat until it thickens to a paste (temperature should reach 165F). Remove from heat and transfer to a separate bowl to cool. Tangzhong can be warm when you add it to the dough but should not be hot (I prefer it below 110F/43C). 01:35 Bloom the yeast: Combine ⅓ cup each of milk and water and heat to 110-115F (43-46C). Stir in the yeast along with a teaspoon of sugar and stir. Allow to sit for 5-10 minutes, until yeast is foamy and activated 02:46 Make the dough: Add the sugar, cooled tangzhong, egg, and egg yolk. Stir briefly (by hand or using the paddle attachment of your mixer). 03:30 Add about 2 ½ cups (312g) of your flour and the salt. Continue to stir well, until all ingredients are well combined 04:25 Add the butter: Add the butter, 1 Tablespoon at a time, stirring until completely incorporated into the dough before adding the next. Stir until all butter has been completely combined. 05:22 Add remaining flour, as needed: Switch the paddle attachment for your dough hook attachment and gradually add the remaining flour while mixing on low-speed. Continue to add flour until the dough clings to itself and pulls away from the side of the bowl, it may be tacky but should not be very sticky. You may need to add slightly more flour than called for. 06:46 Knead: Knead the dough with the dough hook attachment of your mixer (or by hand on a clean, lightly floured surface) until smooth and elastic, about 10-12 minutes with the dough hook or 12-15 minutes by hand. 08:20 First rise: Lightly grease a large bowl with oil and transfer the dough to the bowl. Cover tightly with plastic wrap and allow to rise in a warm, draft-free place until doubled in size (usually about 1-2 hours). 09:13 Prepare the filling: While the dough is rising, set out your butter to soften (you could also pop it in the microwave for a few seconds, it should be very soft and spreadable). Whisk together brown sugar/cinnamon Generously grease a glass or ceramic 13”x9” (33x23cm) baking dish with butter and set this aside as well. 10:00 Assembly: Gently punch down your risen dough and turn out onto a clean, lightly floured surface. Use a rolling pin to roll out to a 8”x20” (20x50cm) rectangle and spread your softened butter evenly over the surface, leaving about ½” (1.3cm) perimeter around the edge. Sprinkle the cinnamon sugar mixture evenly over the butter and gently press this into the butter with your hands. 11:15 Form into rolls: Starting with a longer side, roll the dough into a log and pinch the seams at the end. Use a sharp knife to cut into 12 even slices and transfer to prepared baking dish, spacing evenly. 13:07 Second rise: Cover the baking dish with plastic wrap and allow to rise in a warm, draft-free space until puffed and increased in size by about 50% (most of the gaps between the rolls will be filled). While rolls are rising, preheat your oven to 350F (175C). 13:33 Bake: Once rolls have puffed, uncover the dish and transfer to the center rack of your 350F (175C) preheated oven. Bake25-27 minutes, until edges are light golden brown and internal temperature of a second-row, center roll reaches 180-185F (84C). While the rolls cool, prepare the icing. 13:55 Icing: In a medium-sized mixing bowl, stir together softened cream cheese and butter until smooth. Stir in powdered sugar until well-combined, then stir in milk and vanilla extract. If your frosting looks lumpy, use a whisk to stir until smooth. 15:35 Decorate: Icing can be applied when rolls are cooled or still warm (warm rolls will make the frosting melt some and be a bit more like a glaze, this is fine and a matter of preference). Spread frosting evenly over rolls. Best served warm or re-heated. I'd love to see what you're making! Tag me on Instagram:   / sugarspun_sam   Sign up for my Email List: https://sugarspunrun.com/subscribe/