Description
These giant Tangzhong cinnamon rolls are incredibly soft, fluffy, and indulgent, made using the Japanese milk bread technique called tangzhong. Filled with a gooey cinnamon-sugar paste and topped with rich cream cheese frosting, they are perfect for brunch or a cozy treat.
Ingredients
30 g all-purpose flour (for tangzhong)
150 g whole milk (for tangzhong)
150 g whole milk (lukewarm, for dough)
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, for dough)
100 g butter (room temperature, for filling)
100 g brown sugar
1½ Tbsp ground cinnamon
150 g heavy cream (for pouring)
70 g butter (room temperature, for frosting)
140 g cream cheese
140 g powdered sugar
2 tsp vanilla extract
Instructions
- Whisk together 30 g flour and 150 g milk in a small saucepan over medium-high heat until it thickens into a smooth paste (tangzhong). Cool completely.
- Dissolve the yeast in lukewarm milk in a large bowl.
- Add sugar, flour, cooled tangzhong, eggs, cardamom (if using), and salt. Mix until no dry flour remains.
- Knead the dough using a dough hook for about 4 minutes.
- Add butter in two parts, mixing thoroughly after each addition. Knead for another 8–10 minutes until dough is smooth and glossy.
- Transfer dough to an oiled bowl, cover, and let it rise until doubled—about 1 hour at room temp or up to 16 hours in the fridge.
- Meanwhile, make the filling by mixing butter, brown sugar, and cinnamon into a paste.
- On a floured surface, roll dough into a 30×38 cm (12×15 in) rectangle and spread the filling evenly.
- Cut into 10 strips lengthwise, roll each strip individually, and tuck the ends underneath. Place 5 rolls per parchment-lined tray. Let rise for 40 minutes.
- Preheat oven to 190 °C (375 °F).
- Pour heavy cream evenly over the rolls. Bake for 17–19 minutes. Cover with foil if browning too quickly.
- Make frosting by creaming butter and cream cheese, then adding powdered sugar and vanilla until smooth.
- Spread frosting over the warm rolls right after baking. Serve immediately.
Notes
Use dry active or instant yeast (~10 g) if fresh yeast isn’t available.
To make ahead, let the dough rise in the fridge overnight and shape in the morning.
For crunch, sprinkle chopped pecans over the filling.
You can freeze shaped unbaked rolls and bake them later after thawing and rising.
Swap cardamom with nutmeg or omit for a more classic flavor.
- Prep Time: 50 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: Japanese-Inspired, American
Nutrition
- Serving Size: 1 roll
- Calories: 430
- Sugar: 18g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 75mg
