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tangzhong cinnamon rolls in pan with Cream cheese frosting spread over warm cinnamon rolls

Tangzhong Cinnamon Rolls: The Softest, Fluffiest Rolls You'll Ever Make

These aren't your average cinnamon rolls! Using the Tangzhong cooking method, these rolls come out incredibly soft and packed with sweet cinnamon flavor. Each roll is covered in creamy frosting that makes breakfast/brunch feel like a special treat.
Prep Time 45 minutes
Cook Time 25 minutes
Proofing Time 2 hours
Total Time 3 hours 10 minutes
Serving Size 12 Rolls

Equipment

  • 1 Stand Mixer, or hand mixer with dough hook
  • Mixing bowls
  • Baking sheet/pan
  • Measuring Cups & Spoons
  • 1 Pastry brush (optional but helpful)
  • 1 Small saucepan
  • 1 Rolling Pin
  • 1 9x13 inch baking pan
  • 1 Whisk/Spatula
  • 1 Dental floss or sharp knife for cutting rolls

Ingredients

For the Tangzhong:

  • All-purpose flour 1/4 cup
  • Water 1/4 cup + 1 tablespoon
  • Milk 1/4 cup + 1 tablespoon

For the Cinnamon Roll Dough:

  • Prepared Tangzhong from above
  • Melted salted butter 6 tablespoons
  • Milk 1/2 cup
  • Heavy cream 1/2 cup divided into two 1/4 cups – one for dough and one for topping cinnamon rolls after second rise
  • All-purpose flour 2.5 cups + 2 tablespoons
  • Instant yeast 1 package / 8g
  • Brown sugar 1/3 cup
  • 2 medium/large eggs

For the Cinnamon Sugar Filling:

  • Salted butter very soft or melted (1/2 cup)
  • Dark brown sugar 1 cup
  • Saigon cinnamon 2 tablespoons

For the Cream Cheese Frosting:

  • Salted butter room temperature (1/4 cup)
  • Cream cheese 4 oz
  • Powdered sugar 1 cup
  • Heavy cream 1 tablespoon
  • Vanilla extract 1 teaspoon

Instructions

Make the Tangzhong

  • Whisk flour, water, and milk in a small saucepan. Cook over medium heat, stirring constantly until mixture thickens. Look for a pudding-like consistency and remove from heat, about 2-3 minutes. Let cool to room temperature.
    All-purpose flour, Water, Milk
    Tangzhong in pot for tangzhong Cinnamon Rolls

Prepare the Dough

  • Add the melted butter, milk, and 1/4 cup cream to the Tangzhong and whisk until smooth.
    Melted salted butter, Milk, Heavy cream
    Add the melted butter, milk, and cream to the Tangzhong and whisk until smooth.
  • Add the eggs to the mixture and whisk until mixed together.
    2 medium/large eggs
    Add the eggs to the mixture one at a time and whisk until mixed together for the cinnamon roll bunny dough
  • Next, mix the flour, yeast, and brown sugar together in a stand mixer bowl with the dough hook attachment.
    All-purpose flour, Instant yeast, Brown sugar
    Next, mix the flour, yeast, and brown sugar together in a stand mixer bowl with the dough hook attachment
  • Add the tangzhong mixture and mix on low speed for 1-2 minutes.
    Prepared Tangzhong from above
    add tangzhong mixture to mixer
  • Increase to medium-low speed and continue mixing until the dough is no longer super sticky and becomes smooth and elastic (but still has a little bit of stickiness). This should take about 10-12 minutes.
    tangzhong cinnamon roll dough
  • Lightly oil your hands and shape the dough into a ball. Lightly grease a new bowl and add the dough ball. Cover and let rise in a warm place until almost doubled in size, about 1 hour.
    TIP: If your oven has a proof setting, you can use this. That is where I let my dough rise.
    tangzhong cinnamon rolla fter first rise doubled in size

Make the Cinnamon Rolls

  • After the dough has risen, turn it out onto a lightly floured surface. Roll the dough into a rectangle, approximately 16x20 inches.
    Dough rolled into a large rectangle on a floured surface for tangzhong cinnamon rolls
  • Spread the melted butter evenly over the dough, leaving a 1/2-inch border along one long edge.
    Salted butter
    Melted butter spread evenly over rolled dough for tangzhong cinnamon rolls
  • Sprinkle the brown sugar evenly over the butter, then dust with cinnamon.
    Dark brown sugar, Saigon cinnamon
    Brown sugar and cinnamon sprinkled over buttered dough for tangzhong cinnamon rolls
  • Starting from the long edge (opposite from the border you left), tightly roll the dough into a log. Using unflavored dental floss or a sharp knife, cut the log into 12 even pieces.
    Dough rolled tightly into a log for cinnamon rolls
  • Arrange the rolls in a greased 9x13 inch baking pan, leaving a little space between each roll.
    Cinnamon rolls arranged in a greased baking pan

Second Rise and Bake

  • Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise until puffy, about 30-45 minutes.
    If you are making these cinnamon rolls the same day, continue to the next step. If you want to prepare the night before and bake the morning of, follow the steps below.
    Cover the pan tightly with plastic wrap or foil (this prevents them from drying out in the fridge). Place the covered pan in the fridge overnight (8–12 hours). In the Morning, remove the pan from the fridge and let the rolls sit at room temperature for 45–75 minutes, or until they look puffy, for the second rise then continue on with the next step.
    Cinnamon rolls covered and rising until puffy in baking dish
  • When rolls are puffy, preheat your oven to 350°F (175°C) and warm the remaining 1/4 cup heavy cream slightly and pour over each roll.
    Heavy cream
    Heavy cream being poured over unbaked cinnamon rolls
  • Bake for 25-30 minutes, until golden brown on top. Allow to cool for 5-10 minutes before frosting.
    Golden brown cinnamon rolls fresh out of the oven

Make the Cream Cheese Frosting

  • Using the paddle attachment of your stand mixer or a large mixing bowl and electric mixer, beat the butter and cream cheese until smooth.
    Salted butter, Cream cheese
    butter being added to cream cheese for frosting
  • Gradually add the powdered sugar and beat until smooth and creamy. Add in the heavy cream and vanilla and beat until combined.
    Heavy cream, Vanilla extract
    mixed cream cheese frosting
  • Spread the frosting over the slightly cooled rolls.
    Cream cheese frosting spread over warm cinnamon rolls

Notes

Cream Bath: Don't skip pouring the warm heavy cream over the rolls before baking—it's the secret to extra gooey centers!
  • For Even Softer Rolls: Replace the water in the tangzhong with all milk.
  • Room Temperature Ingredients: Make sure your eggs are at room temperature for the best dough development.
  • The Perfect Rise: Use a slightly warm oven (just turned on for a minute then turned off) with the light on for the perfect rising environment.
  • Cutting Technique: Use unflavored dental floss for perfectly clean cuts without squishing your rolls.
Storage Instructions
  • Counter: Store covered at room temperature for up to 2 days.
  • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Freeze unfrosted rolls for up to 2 months. Thaw overnight in the refrigerator and warm before serving.
  • Reheating: Microwave individual rolls for 15-20 seconds to restore that fresh-baked softness.