Giant Tangzhong Cinnamon Rolls

These giant Tangzhong cinnamon rolls are the perfect combination of pillowy softness and gooey, buttery indulgence. Made with a Japanese milk bread technique called tangzhong, they have a uniquely fluffy texture that sets them apart from regular cinnamon rolls. Each roll is generously filled with a rich cinnamon-sugar paste and finished with a luscious cream cheese frosting that melts into the warm rolls. They’re everything I want in a comforting baked treat—fluffy, flavorful, and irresistibly decadent.

Why You’ll Love This Recipe

I love how these cinnamon rolls stay soft and tender for longer, thanks to the tangzhong method that pre-cooks part of the flour and milk into a thick paste. The dough is rich and flavorful with the optional touch of cardamom adding warmth. Each roll is individually rolled for beautiful swirls, and pouring cream over the rolls before baking gives them an ultra-moist finish. The cream cheese frosting melts perfectly over the warm tops, soaking in slightly for extra indulgence. Whether I’m baking for a special brunch or a weekend treat, these rolls always impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Tangzhong:

30 g all-purpose flour

150 g whole milk

Dough:

150 g whole milk (lukewarm ~ 37 °C)

30 g fresh yeast (or ~10 g dry active/instant yeast)

30 g granulated sugar

510 g all-purpose flour

1 tsp ground cardamom (optional)

2 large eggs (room temperature)

1 tsp salt

100 g butter (room temperature)

Cinnamon filling:

100 g butter (room temperature)

100 g brown sugar

1½ Tbsp ground cinnamon

150 g heavy cream (for pouring)

Cream cheese frosting:

70 g butter (room temperature)

140 g cream cheese

140 g powdered sugar

2 tsp vanilla extract

Directions

To make the tangzhong, I whisk the flour and milk together in a small saucepan over medium-high heat until it thickens into a smooth paste. I cool it in a bowl (or briefly in the fridge).

I dissolve the yeast in lukewarm milk in a large mixing bowl.

Next I add the sugar, flour, cooled tangzhong, eggs, cardamom, and salt. I mix until there’s no dry flour left, then knead with a dough hook for about 4 minutes.

After that I add the butter in two parts, fully incorporating each before continuing to knead for another 8–10 minutes until the dough is glossy and smooth.

I transfer the dough to an oiled bowl, cover it, and let it rise until doubled—about 1 hour at room temperature or up to 16 hours in the fridge for a slow rise.

While the dough rises, I mix the butter, brown sugar, and cinnamon into a paste for the filling.

On a floured surface, I roll out the dough into a 30×38 cm (12×15 in) rectangle. I spread the cinnamon filling evenly.

Then I cut the rectangle into 10 strips lengthwise, roll each strip individually, and tuck the end underneath. I place 5 rolls per parchment-lined tray and let them rise for another 40 minutes.

After that I preheat the oven to 190 °C (375 °F). After the second rise, I pour heavy cream over the rolls and bake them for 17–19 minutes. If they brown too fast, I cover them with foil toward the end.

I cream the butter and cream cheese together, then add powdered sugar and vanilla for the frosting.

As soon as the rolls are out of the oven, I spread the frosting over the warm rolls and serve immediately.

Servings and timing

Servings: Approximately 10 large cinnamon rolls

Prep Time: 50 minutes

Cook Time: 18 minutes

Total Time: ~2 hours 48 minutes (including proofing)

Variations

I sometimes swap the cardamom for nutmeg or leave it out for a more classic flavor.

To add crunch, I sprinkle chopped pecans over the cinnamon filling before rolling.

For a fruity twist, I add dried cranberries or raisins inside the roll.

I occasionally top them with a simple vanilla glaze instead of cream cheese for a lighter finish.

If I want smaller rolls, I cut the dough into 12 strips instead of 10 and reduce baking time slightly.

Storage/Reheating

I store leftover rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. To reheat, I microwave each roll for about 15–20 seconds or warm them in a 150 °C (300 °F) oven for 10 minutes, covered with foil to retain moisture. I always add a bit of extra cream or frosting before reheating if they seem dry.

Related Recipes:

• Best Giant Chocolate Chip Cookie
• Pumpkin Cinnamon Rolls
• Cookies and Cream Cinnamon Rolls

FAQs

How is tangzhong different from a regular cinnamon roll dough?

Tangzhong uses a flour-and-milk paste that improves moisture retention, making the rolls softer and fresher for longer than traditional recipes.

Can I make these rolls the night before?

Yes, I often do the first rise in the fridge overnight. I shape them in the morning and let them rise again before baking.

What if I don’t have fresh yeast?

I use about 10 g of dry active or instant yeast instead of 30 g fresh yeast. I bloom dry yeast in warm milk before adding it to the dough.

Can I freeze the rolls?

Yes, I freeze unbaked rolls after shaping. I thaw them overnight in the fridge, do the second rise, and then bake as usual. Baked rolls can also be frozen without frosting and reheated later.

Why pour cream over the rolls before baking?

Pouring cream over the rolls makes them incredibly moist and rich. It also helps create a gooey bottom layer that enhances the texture.

Conclusion

These giant Tangzhong cinnamon rolls are my go-to for impressing a crowd or treating myself to bakery-style indulgence at home. Their unbeatable softness, rich cinnamon filling, and smooth cream cheese frosting make them a standout among cinnamon roll recipes. Whether I bake them fresh in the morning or prepare them the night before, they always come out tender, fluffy, and delicious.

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