American · Free recipe
Cinnamon Rolls with Cream Cheese Glaze
Soft, buttery rolls made with a tangzhong starter stay tender for days and pull apart in fluffy spirals. Brown sugar and cinnamon melt into gooey pools at the bottom of the pan, and a thick cream cheese glaze spread over the hot rolls sinks into every crevice.
- Prep
- 2 hr 30 min
- Cook
- 28 min
- Total
- 2 hr 58 min
- Serves
- 12
- Level
- Medium
Method
-
Whisk 3 tbsp flour into 1/2 cup milk in a small saucepan and cook over medium-low heat, stirring constantly, for 2 to 3 minutes until it thickens to a pudding-like paste; cool for 10 minutes.
-
In a stand mixer, combine the tangzhong, warm milk, yeast, sugar, salt, eggs, and flour, knead for 5 minutes, then add the softened butter a tablespoon at a time and knead 8 minutes more until the dough is glossy and pulls cleanly from the bowl.
-
Cover and let rise in a warm place for 1 to 1 1/2 hours until doubled.
-
Roll the dough into a 12x18-inch rectangle, spread with very soft butter, and sprinkle the brown sugar and cinnamon evenly, leaving a 1-inch border along one long edge.
-
Roll up tightly toward the bare edge, pinch the seam, and use unflavored dental floss to cut 12 even rolls.
-
Arrange in a buttered 9x13-inch pan, cover, and let rise for 40 to 50 minutes until puffy and touching.
-
Bake at 350F for 25 to 28 minutes until golden on top and an instant-read thermometer in the center roll reads 190F.
-
Beat the cream cheese, powdered sugar, and vanilla until smooth and spreadable, and spread it over the rolls while they are still warm.
Zest note from the test kitchen
For fresh rolls at breakfast, refrigerate the shaped rolls overnight, then let them sit at room temperature for about an hour to finish rising before baking.
