RECIPE: Extra-Fluffy Cinnamon Rolls With Cream Cheese Frosting

On first glance these homemade cinnamon rolls may not look like anything out of the ordinary. Buttery, golden brown yeasted dough, check; delicious cinnamon–brown sugar filling, check; decadent cream cheese icing, check. But we’re putting it all on the line to wager that this recipe, thanks to a few choice tactical twists, produces the best, most ooey-gooey, perfectly fluffy from-scratch buns you’ll ever make. The secret to the super-soft dough—which also happens to be incredibly easy to work with—is in the tangzhong starter. Tangzhong is the Chinese method of precooking a small portion of a recipe’s starch and liquid (usually flour and milk) to create a thick paste that then gets integrated with the rest of the dough ingredients.

INGREDIENTS

DOUGH

2¼ cups whole milk, divided

5¾ cups (719 g) all-purpose flour, divided

1 large egg

1 ¼-oz. envelope instant yeast (about 2¼ tsp.)

⅓ cup (67 g) granulated sugar

1 Tbsp. kosher salt

½ cup (1 stick) unsalted butter, room temperature, cut into pieces

FILLING

½ cup (1 stick) unsalted butter

1 cup (packed; 200 g) dark brown sugar

2 Tbsp. ground cinnamon

2 Tbsp. heavy cream

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

FROSTING AND ASSEMBLY

4 Tbsp. unsalted butter, room temperature, plus more for pans

All-purpose flour (for surface)

226g. cream cheese, room temperature

1¼ cups (138 g; or more) powdered sugar

1 Tbsp. (or more) heavy cream

1 tsp. lemon zest (optional)

¼ tsp. Diamond Crystal or Morton kosher salt

RECIPE PREPARATION

DOUGH

Whisk ¾ cup whole milk and ¼ cup (31 g) all-purpose flour in a medium saucepan until smooth. Place saucepan over medium heat and cook, whisking constantly, until mixture is thickened and whisk lines are visible on bottom of pan, about 2 minutes. Scrape tangzhong into the bowl of a stand mixer and let cool.

Add 1 large egg, one ¼-oz. envelope instant yeast (about 2¼ tsp.), ⅓ cup (67 g) granulated sugar, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and remaining 1½ cups whole milk to tangzhong and whisk to combine. Add remaining 5½ cups (688 g) all-purpose flour. Fit bowl onto stand mixer; fit mixer with dough hook attachment. Mix on low speed until combined, about 1 minute. Increase speed to medium-low and mix, scraping down sides of bowl occasionally, until dough is smooth and elastic, 18–24 minutes. Pinch off a golf-ball-size piece of dough and stretch between your fingers as thin as possible without breaking. If you can see light through the dough, it’s ready. If not, continue mixing a few more minutes, then try again.

Add ½ cup (1 stick) unsalted butter, room temperature, cut into pieces, to dough and mix on medium speed until incorporated, about 2 minutes. Continue mixing until dough pulls away cleanly from sides of bowl and is no longer tacky to the touch, 5–7 minutes longer. Remove bowl from mixer and cover with a damp kitchen towel. Let sit in a warm spot until doubled in volume, 60–90 minutes.

FILLING

While the dough is rising, cook ½ cup (1 stick) unsalted butter in a small saucepan over medium heat, stirring occasionally, until butter foams and milk solids turn dark amber, about 4 minutes. Transfer to a heatproof bowl and let cool slightly. Add 1 cup (packed; 200 g) dark brown sugar, 2 Tbsp. ground cinnamon, 2 Tbsp. heavy cream, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to butter and mix to combine.

FROSTING AND ASSEMBLY

Butter two 9"-diameter cake pans. Punch down dough and transfer to a lightly floured surface. Stretch dough into a rough rectangle; if dough feels stiff, let sit 5–10 minutes to allow gluten to relax. Arrange dough with short side facing you and roll out to a 24x13" rectangle. Spread filling over dough in an even layer.

Starting at edge closest to you, tightly roll up dough into a log; roll log seam side down. Using a sharp serrated knife and long sawing motions, trim ends of log; discard. Using serrated knife or, preferably, unflavored dental floss, cut log in half crosswise, then cut each half into 6 equal rounds. (If using dental floss, slide floss underneath dough, then cross over top and pull ends through.) Nestle 6 rounds, cut side down, in each prepared cake pan. Cover with damp kitchen towels and let sit in a warm spot until doubled in volume, about 30–50 minutes.

Place a rack in middle of oven; preheat to 350°. Bake rolls until golden on top and puffed (don’t be alarmed if they rise dramatically in the center), 25–30 minutes.

Meanwhile, using an electric mixer on medium speed or a whisk, beat 4 Tbsp. unsalted butter, room temperature, and 226g. cream cheese, room temperature, in a large bowl, scraping down sides of bowl as needed, until combined. Add 1¼ cups (138 g) powdered sugar, 1 Tbsp. heavy cream, 1 tsp. lemon zest (if using), and ¼ tsp. Diamond Crystal or Morton kosher salt and beat until mixture is smooth and sugar is incorporated. Taste and beat in more powdered sugar (up to ¾ cup) if desired. Thin with more cream as needed, a teaspoonful at a time, until frosting is thick but spreadable.

Let cinnamon rolls cool in pan 5 minutes; spread frosting over.

Recipe by Zaynab Issa

This article originally appeared on Bon Appetit