Скачать или смотреть Bakery Style Cinnamon Rolls Recipe | The Secret To Fluffy Moist Dough

Hello friends,
Today I’m walking you through step-by-step how to make the softest, most pillowy cinnamon rolls using the Tangzhong method—a magical milk bread technique that gives these rolls an unbeatable texture.

We’ll also be making a rich brown sugar filling, a silky cream cheese frosting, and an optional (but highly recommended!) homemade caramel sauce to take things over the top. Perfect for holiday mornings, brunch, or any time you want to impress!

👇 Scroll for all the ingredients + measurements!

📝 RECIPE

1. Tangzhong Dough (Milk Bread Style)

Tangzhong Starter:
• ¼ cup all-purpose flour (this is part of the total flour, not extra)
• ⅔ cup whole milk

Dough:
• Tangzhong (cooled)
• 1 cup whole milk (minus the ⅔ cup already used in Tangzhong)
• ¼ cup ice-cold water
• 3 large eggs
• 1 tsp active dry yeast
• ¼ cup granulated sugar
• ½ tsp coarse sea salt
• 4 cups all-purpose flour (plus the ¼ cup already used in Tangzhong = 4¼ cups total)
• ½ cup (1 stick) unsalted butter, room temp, cut into chunks
• Splash of vanilla (optional)

⸻

2. Cinnamon Filling

• 1/2 cup brown sugar
• 2 tbsp ground cinnamon
• ¼ tsp salt
• 12 tbsp (170g) unsalted butter, room temp
• 1/2 cup crushed gingersnap or Speculoos (optional but amazing!)
⸻

3. Homemade Caramel Sauce (Optional but Incredible)
Make this ahead—it thickens beautifully as it cools.

• 1½ cups granulated sugar
• 1/3 cup unsalted butter, room temp, cubed
• 1 cup heavy cream (or evaporated milk), room temp
• 1/2 tsp kosher salt
• 1 tsp vanilla extract
⸻

4. Cream Cheese Frosting

• 4 tbsp unsalted butter, room temp
• 8 oz cream cheese, room temp
• 2 cups powdered sugar
• 2 tbsp heavy cream (more if needed for consistency)
• 1 tsp vanilla extract
• Pinch of salt
⸻

🥄 BAKE & ASSEMBLY
• Roll dough into 24x13” rectangle
• Spread filling evenly
• Roll tightly and cut into ~15 even slices
• Place in a buttered or parchment-lined 13x9” pan
• Let rise again 20–25 min
• Bake at 350°F for 30 min (15 min covered, 15 min uncovered)

Let cool 5–10 minutes, then frost while warm. Drizzle caramel sauce on top and garnish with chopped nuts if you like.

⸻
Links:
Electric Stand Mixer: https://amzn.to/3G0BaOE

Cast Iron Casserole: https://amzn.to/4ehf1Zd

Dough Scraper: https://amzn.to/40iICvg

Cinnamon: https://amzn.to/4lb9pCt

Lotus Biscoff: https://amzn.to/4ek2zb8

Ginger Snaps Cookies: https://amzn.to/3ZFJnyu


💬 LET’S CONNECT!
If you enjoyed baking with me, don’t forget to like, comment, and subscribe    / rosebaby  
Tag me if you make this recipe—I’d love to see your cinnamon rolls!

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