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The Ultimate Cinnamon Roll Recipe

These are my perfect cinnamon rolls—they're pillowy soft and fluffy, with a gooey cinnamon filling and cream cheese frosting that melts into every swirl. They're a comforting and cozy classic that's so much better made from scratch, and my tried-and-tested recipe delivers perfect results every time!
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Course: Breads, Breakfast
Total Time: 4 hours
Servings: 12 to 15 rolls
Author: Mae Martin

Ingredients

For the tangzhong

  • ⅓ cup (40g) all-purpose flour, spooned and leveled
  • ¾ cup plus 2 tablespoons (200ml) whole milk

For the cinnamon roll dough

  • ½ cup (120g) cold whole milk
  • 1 large egg, at room temperature
  • 1 large egg yolk
  • 1 tablespoon (20g) honey
  • 2 teaspoons vanilla bean paste
  • 6 tablespoons partially melted butter
  • 4 ¼ cups (560g) all-purpose flour, spooned and leveled
  • ¼ cup (50g) granulated sugar
  • 2 teaspoons instant yeast
  • 1 ½ teaspoons kosher salt

For the cinnamon sugar filling

  • ½ cup very soft unsalted butter
  • ¾ cup light or dark brown sugar
  • 2 tablespoons ground cinnamon
  • ¼ teaspoon kosher salt
  • A dash vanilla extract or vanilla bean paste
  • 1 tablespoon cornstarch (optional)
  • A dash ground cardamom (optional)
  • ½ cup heavy cream, at room temperature (optional, for extra-gooey cinnamon rolls)

For the cream cheese frosting (if you like frosting, double the recipe)

  • ¼ cup unsalted butter, softened
  • 2 ounces cream cheese, at room temperature
  • 1 to 1 ½ cups powdered sugar
  • A dash kosher salt and vanilla extract
  • Milk, if needed to thin

Instructions

  • Make the tangzhong. Combine the tangzhong ingredients (⅓ cup flour and ¾ cup plus two tablespoons milk) in a small saucepan and whisk until no lumps remain.
  • Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens into the consistency of smooth mashed potatoes, around 2 minutes.
  • Remove saucepan from heat and scrape the tangzhong into a small bowl. To cool the mixture down, add the remaining ½ cup of cold milk to the bowl and stir to incorporate. The tangzhong does not need to be smooth, just cool enough to not kill the yeast (around 110℉).
  • Prepare the cinnamon roll dough. Whisk together the all-purpose flour, sugar, instant yeast, and salt in the bowl of a stand mixer.
  • Make a well in the center of the dry ingredients, then add in the warm tangzhong mixture, egg, egg yolk, honey, vanilla bean paste, and partially melted butter.
  • Transfer the bowl to a stand mixer fitted with the dough hook attachment and knead on medium-low speed for around 10 minutes. The dough should pull away from the sides of the bowl into a smooth ball and will be slightly sticky.
  • Once everything comes together, continue to mix until the dough passes the windowpane test. To do this, pinch off a golf-ball sized piece of dough and stretch it between your fingers; if it's mixed enough, you will be able to stretch it thin enough for light to pass through without the dough breaking. If the dough tears, continue to knead for 5 minutes, then repeat the test. If the dough becomes too sticky, add more all-purpose flour as needed, one tablespoon at a time (avoid adding extra flour, as this will make the dough dense and dry).
  • Proof. Shape the dough into a smooth round and place into a lightly greased bowl. Cover with a damp towel or plastic wrap and let it rise at room temperature until doubled in size, around 1-2 hours (this may occur slower or faster, depending on how warm your kitchen is). If needed, you may also proof the dough in the fridge overnight.
  • To check if the dough is done rising, poke it with one finger; if the dough springs back and leaves a slight indentation, it's ready to be shaped. If it springs back with no indentation, it needs longer. If it doesn't spring back at all, it's overproofed.
  • While the dough rises, make the filling. Place all of the cinnamon filling ingredients (except for the milk) into a medium bowl. Beat with an electric mixer until incorporated, then continue to mix for 2-3 minutes more, until a smooth, spreadable consistency is reached. If the mixture is too thick, gradually stir in milk or heavy cream one tablespoon at a time.
  • Shape the rolls. Lightly grease either one metal 9×13 pan, two metal 9-inch round pans, or two 9×9 inch square pans with butter and parchment paper. Set aside.
  • Once the dough has doubled in size, gently turn it onto a floured work surface and roll into an approximate 22×14" rectangle. Evenly spread the prepared cinnamon filling over the dough, leaving a ¼ inch margin around one long edge.
  • Starting from the longer 22'' side, roll the dough into a tight spiral and rest seam side down, carefully pinching the edges to seal. Using floss or a sharp knife, trim off an inch of dough from each end. Slice the remaining roll into 12 to 15 even pieces, each around 1 inch in width.
  • Arrange the rolls into the prepared pan, leaving around 1 inch of space between each roll. Cover with a damp towel or plastic wrap and leave to rise for 30 to 60 minutes, or until puffed and almost doubled in size. If you poke the dough, it should spring back slightly and leave a small indentation.
  • Bake. In the meantime, preheat the oven to 350℉. If desired, evenly pour ½ cup of heavy cream over the proofed cinnamon rolls for extra gooeyness.
  • Bake the cinnamon rolls for 20-25 minutes, until just slightly golden on top and the internal temperature registers 190℉ in the center spiral. Do not overbake—the rolls will not take on much color, and overcooking makes them dry. Allow the pan to cool for at least 10 minutes.
  • In the meantime, prepare the frosting. In a medium-sized bowl, beat together the cream cheese and butter with a hand mixer until smooth. Add in the vanilla, salt, and powdered sugar, then mix until an icing forms. Spread the frosting over the cinnamon rolls and serve warm.