If you’ve never eaten a ridiculously fluffy cinnamon roll that pulls apart in golden, buttery shreds, well—today’s your day. Brioche cinnamon rolls made with the tangzhong method were basically my gateway to bread nerdiness and I haven’t looked back since. The first time I made these, my kitchen ended up looking like a flour bomb exploded, and I’ve accepted that as part of my roll-eating journey. I still remember my sister sneaking the gooey center before the icing was even set… siblings, huh? Also, for what it’s worth, my dog once stole an entire roll off the counter. No regrets, apparently.
So, why do I keep making these?
I bake these in the dead of winter (cosy carbs, yes please) but also randomly on spring Sundays because my family essentially launches a cinnamon roll heist every time. It’s kind of a whole event—my dad asks if I used the “weird flour trick” again (that’s tangzhong, by the way), and my neighbor still talks about ‘the rolls that taste like a fancy bakery, but better.’ I swear they disappear faster than I can say ‘let them cool down first!’ Which rarely happens, let’s be honest. 😅
The Not-So-Strict Ingredient List
- For the Tangzhong:
3 tbsp bread flour (or honestly, all-purpose works if that’s all you have)
1/2 cup milk (whole, 2%, oat milk—tried ’em all; all good)
- For the Dough:
2 1/2 cups bread flour (if I’m low, sometimes I toss in a little AP flour)
1/4 cup sugar (my gran used brown sugar, which is also nice)
2 1/4 tsp instant yeast (I’ve used active dry in a pinch—just bloom it first)
1/2 tsp salt
2 large eggs (room temp if you remember; it helps, but not the end of the world)
1/2 cup milk (again—whole or oat, whatever’s not gone off in the fridge)
7 tbsp unsalted butter, very soft (one time I accidentally used salted, and it wasn’t the worst thing) - For the Filling:
1/3 cup very soft butter (I confess, I sometimes melt it out of impatience)
3/4 cup brown sugar (pack it in, unless you’re feeling generous)
2 tbsp cinnamon (sometimes I combine with a pinch of cardamom—spice rebel) - For the Icing:
1 cup powdered sugar
2 tbsp cream cheese, softened (can swap in Greek yogurt, but it’s not quite the same)
2-3 tbsp milk
1/2 tsp vanilla
How I Actually Make These Brioche Cinnamon Rolls
- Start with the tangzhong goo. In a small saucepan, whisk together the flour and milk over med-low heat. It’ll look like a gloopy mess for a while, but keep stirring—when you can drag your whisk through and it leaves little lines, it’s ready (takes like 2 minutes). Let it cool to warmish before moving on, or you risk killing the yeast. (Ask me how I know.)
- Set up the dough: In your stand mixer (or a big bowl and elbow grease), combine flour, sugar, yeast, salt. Add in your cooled tangzhong, eggs, and milk. Mix until it’s sort of together. Then start working in the butter, a cubish blob at a time. This dough’s sticky—don’t be alarmed. Knead for 10-12 minutes, or until you have a dough that’s crazy soft and pulls away from the bowl. If you’re doing this by hand, good luck (just kidding—it’s doable, but wear comfy shoes).
- First rise: Scrape dough into a well-oiled bowl, cover with a damp towel (or even cling wrap, but I forget and use a plate half the time), let rise until doubled. Mine takes 1-2 hours depending how cold my kitchen feels. Honestly, sometimes I speed things up by sticking it in a warm oven that’s just been turned off.
- Shaping time! Punch down the dough (this is weirdly satisfying, don’t skip it), pat it out on a floured counter into a big rectangle—let’s say 18 by 12 inches, but who’s measuring? Swipe on the soft butter, sprinkle over the brown sugar cinnamon goodness, then roll it up (tight-ish). At this point, I always think it looks too messy, but it sorts itself out when baked—promise.
- Slice and arrange: Slice into 9 big rolls (or 12 smaller ones if you’re feeling generous, meh). Arrange in a greased pan, and let them rise again until puffy—45 minutes-ish. Usually this is when I clean up the cinnamon disaster on my counter.
- Bake! Pop into a 350°F (175°C) oven until lightly golden, about 23–28 minutes. Don’t overbake unless you like heartbreak and dry rolls. If they’re browning too fast, tent with foil (been there, done that).
- Icing party: While they bake, mash everything together for the icing. Slather on when rolls are just warm, but not hot enough to melt it completely—unless you like rivers of icing, which, fair point.
Some Notes I Wish I Knew Sooner
- The dough stays soft and sticky. Adding more flour is tempting—I get it. But try not to go overboard. Too much flour equals not-super-soft rolls (what we’re here for, right?).
- If your kitchen’s truly chilly, set your bowl on a chair near a warm heat vent. Odd trick, works a treat.
- On second thought, if you want a more grown-up roll, add orange zest to your filling. My aunt loves it (I find it just okay—there, I said it).
- Icing always makes more than you think you need. I keep leftovers in the fridge and, don’t judge me, totally eat it on toast later.
Weird Variations I’ve Tried (and One I Won’t Again)
- Chopped walnuts sprinkled inside? Majestic. Unless you forget someone has a nut allergy—then, oops.
- Once I tossed in dried cranberries instead of raisins (which, actually, I don’t even like in cinnamon rolls), and those bits turned out tart and chewy—I liked it, my partner didn’t.
- I once tried matcha powder in the filling. It looked amazing—tasted like sad grass. Won’t do that again.
What You’ll Need (or Can Fake)
- Stand mixer with dough hook—it makes life easier, but honestly, I survived the first few times with a wooden spoon and some mild swearing
- Rolling pin—though I’ve used a wine bottle in a pinch. Very on brand for Sunday baking
- Baking dish (9-inch square or 9 by 13-inch works, or any oven-safe dish you can crowd rolls into)
- Sharpish knife or dental floss (unflavored, I can’t stress this enough) for slicing neat swirls
How Do You Store These? (Not That You’ll Need To)
Okay, officially: keep covered at room temp for up to 2 days. Reheat briefly before eating, if you want that soft, just-baked magic (I like to microwave mine for about 12 seconds—odd number, but it works). Freeze unfrosted rolls, well wrapped; revive in the oven… if you actually have any left. Truthfully, in my house someone eats the last one straight form the pan before nightfall.
How We Serve ‘Em (This May Just Be Us)
Fresh and warm is the classic Sunday option. My uncle used to insist on a dollop of berry jam with his (weird but good), and my partner likes a scoop of vanilla ice cream next to his roll—as if it isn’t indulgent enough.
What I’d Tell My Past Self (Pro Tips)
- Don’t rush the first rise. One time I did—hey, I was hungry—and the dough fought back. Let it double, trust me.
- Butter really should be super soft for both dough and filling. If your butter’s cold, you’ll get clumps. Ask me how I know. Maybe don’t.
- If you’re using cream cheese icing, whisk it till totally smooth. Nothing ruins a glorious roll like a lumpy topping. That’s just science.
FAQ (A Few Real Q’s from Friends & Family… Seriously)
- Can I make these ahead? Yep! Chill the sliced rolls overnight, let ‘em get to room temp, then bake the next morning. (Perfect for brunch show-offs.)
- What if I don’t have bread flour? All-purpose works. They’re still soft—just maybe a tiny bit less chewy. Not a dealbreaker.
- Can I freeze the dough? I’ve done this: after shaping, freeze on a tray, then bag up. Defrost in fridge overnight and let rise before baking. Little tricky with timing, but it’s doable.
- Why is my dough so sticky? That’s the tangzhong magic. If you can’t handle the mess, just oil your hands (or wear gloves if you’re really fancy).
- Can I skip the tangzhong? Honestly, you can, but then these won’t be the super soft bakery-style rolls I promised. So… do what you want, but my family will notice!
Oh, before I forget—I once found a rogue cinnamon roll in my freezer six months later. Yes, I ate it. Still pretty good, but… maybe don’t test the limits of fridge science yourself. Happy baking, mate!
Ingredients
- 2 1/2 cups (320g) all-purpose flour
- 3/4 cup (180ml) whole milk, divided
- 3 tbsp (24g) bread flour (for tangzhong)
- 1/4 cup (50g) granulated sugar
- 2 1/4 tsp (7g) instant yeast
- 1/2 tsp salt
- 2 large eggs, room temperature
- 6 tbsp (85g) unsalted butter, softened
- 1/2 cup (100g) brown sugar, packed (for filling)
- 2 tsp ground cinnamon
- 2 oz (60g) cream cheese, softened (for glaze)
- 3/4 cup (90g) powdered sugar (for glaze)
- 2 tbsp (30ml) milk (for glaze)
Instructions
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1Make the tangzhong: In a small saucepan, whisk together 3 tablespoons bread flour with 1/2 cup milk. Cook on medium heat, stirring constantly, until thickened into a paste. Let cool to room temperature.
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2Prepare the dough: In a large bowl, combine the tangzhong, remaining milk, sugar, yeast, salt, eggs, and flour. Knead until a dough forms, then add softened butter in pieces. Knead until smooth and elastic, about 10 minutes.
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3First rise: Place dough in a greased bowl, cover, and allow to rise in a warm place until doubled, about 1 hour.
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4Shape rolls: Roll dough into a rectangle, spread with softened butter, then sprinkle brown sugar and cinnamon evenly. Roll up tightly and cut into 12 rolls. Place in a greased baking dish.
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5Second rise: Cover and let the rolls rise until puffy, about 40 minutes. Meanwhile, preheat oven to 350°F (175°C).
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6Bake and glaze: Bake rolls for 22–25 minutes until golden brown. Let cool slightly. Whisk cream cheese, powdered sugar, and milk for glaze, then spread over warm rolls before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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