The Best Cinnamon Rolls Recipe | Soft & Gooey

The Best Cinnamon Rolls Recipe | Soft & Gooey These cinnamon rolls are soft, fluffy, and loaded with cinnamon sugar. The tangzhong technique makes them extra soft and stays fresh longer! 🍥 Ingredients: For the Dough: · 1/4 cup warm water (60ml) · 1 tbsp dry yeast (10g) · 1 tsp sugar · 4 1/4 cups all-purpose flour (550g) · 1/2 cup buttermilk (120g) — or milk + 1 tbsp vinegar/lemon juice · 1/4 cup sugar (50g) · 1/3 cup softened butter (75g) · 2 eggs (room temperature) For the Tangzhong: · 1/2 cup water + 3 tbsp (120ml) · 25g flour · Cook on low heat until thickened like pudding. Let it cool. For the Filling: · 6 tbsp softened butter (85g) · 1 cup brown sugar (200g) · 1 tbsp cocoa powder (6g) — optional · 1 1/2 tbsp cinnamon (12g) · 1 1/2 tbsp cornstarch (12g) For the Frosting: · 1 cup powdered sugar (115g) — or 60g for less sweet · 1/4 cup cream cheese (60g), room temperature · 1/4 cup butter (60g), room temperature · 1/2 tsp vanilla Instructions: 1. Mix warm water, yeast, and 1 tsp sugar. Let it sit for 5-10 minutes. 2. Make the tangzhong: cook water and flour on low heat until thickened. Let it cool. 3. In a large bowl, mix flour, buttermilk, sugar, butter, eggs, yeast mixture, and tangzhong. 4. Knead for 3-4 minutes. The dough should be slightly sticky. 5. Let it rise until doubled in size (1-2 hours). 6. Roll the dough into a square (about 45 x 45 cm). 7. Spread butter, then add the filling. 8. Roll it up gently and cut into 4 cm rolls. 9. Place in a greased pan and let them rise again for 1 hour. 10. Brush with butter and bake at 180°C (350°F) for 20-25 minutes. 11. For the frosting: mix all ingredients until smooth. Pour over warm rolls. Notes: · For softer rolls, use the tangzhong technique. · For less sweet frosting, use 60g powdered sugar. Thanks for watching! 🍥 Don't forget to subscribe for more easy recipes. #CinnamonRolls #SoftAndGooey #EasyRecipe #Baking #Dessert #BakingWithMay