Best Ever Soft Cinnamon Rolls
Serves 24
20 mins prep
25 mins cook
45 mins total
These Best Ever Soft Cinnamon Rolls are topped with a cream cheese icing and include a secret ingredient that complements the buttery brown sugar cinnamon filling.
Tangzhong
Dough
Filling
Icing
Make the tangzhong
Combine 5 tbsp water, 5 tbsp milk and 3 tbsp plus 1 tsp of flour in a medium saucepan over medium heat.
Whisk constantly as it cooks until the mixture has thickened, similar to a thick pudding consistency. This can take 1-3 minutes depending on your burner strength.
Remove from heat and set aside to cool slightly.
Make the dough
Combine the tangzhong mixture with the rest of the dough ingredients either in a large bowl (if mixing by hand) or in the bowl of a stand mixer fitted with the dough hook attachment. Mix just until everything comes together and then rest the dough (covered) for 20 minutes.
After resting, knead the dough until smooth and elastic. Rather than kneading for an amount of time, perform the window pane test on your dough periodically if you think it is ready. Do this by grabbing a small bit of dough and stretching it between your fingers like this. If it stretches without tearing, it is ready. If it tears when stretched, keep kneading.
Transfer the dough to a large, greased bowl. Cover and proof for 1 hour to 1 hour and 30 minutes.
Make the filling
Mix brown sugar, cinnamon, cardamom, salt and softened butter in a bowl until thoroughly combined.
Punch down the dough and divide it in half. Keep one half covered while you work with the other.
Roll the dough into a 16” x 8” rectangle. Spread half of the filling onto the dough. Starting with the long side, roll up the dough into a log. Cut into 12 slices (or 9 like I did this time) using unflavored dental floss or clear fishing line. See blog post for photo and explanation.
Repeat with the other ball of dough and remaining filling.
Grease a 9x13 pan and include parchment paper with overhang if you’d like to remove the rolls from the pan easier.
Arrange in the pan and cover. Proof for one hour.
Make the icing
Beat the room temperature cream cheese for 2-3 minutes (or until no lumps remain). Add the room temperature butter and beat 2-3 minutes.
Add the vanilla and salt. Beat to combine.
Add the sifted powdered sugar. Beat to combine. Set aside.
Bake
Preheat the oven to 350°F.
Uncover rolls and bake for 23-25 minutes. They should be lightly browned. The internal temperature should be 188°F.
Remove the rolls and let cool for 5 minutes before spreading the frosting all over the tops. Serve rolls warm.
