Brioche Cinnamon Rolls (Super Soft Tangzhong Bakery-Style)
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 …