Cinnamon Roll Masterclass: How to Make PERFECT Rolls Every Time!

Perfectly Pillowy Cinnamon Rolls Makes: 6 large rolls or 12 small rolls The secret is tangzhong — you briefly cook some flour with milk before adding it to the dough. This traps moisture in the bread, producing that ridiculously soft, fluffy, almost cotton-candy texture that stays soft even after cooling. CINNAMON ROLL RECIPE: Tangzhong: 120 ml whole milk 2 tablespoons All purpose flour Dough: 180ml (3/4 cup) warm milk 1 large egg 50 g granulated sugar 1/2 tsp salt 360g- 380g All purpose flour 2 1/2 tsp instant yeast 45 g unsalted butter, softened All of the tangzhong Cinnamon filling: 85 g unsalted butter, softened 100 g (1/2 cup) brown sugar 2 tablespoons cinnamon powder 1 teaspoon vanilla essence Pinch of salt Cream Cheese Frosting: 100g softened cream cheese 1/2 cup icing sugar 30g unsalted butter, softened 1 tsp vanilla essence Method: 1. Make the tangzhong: Whisk milk + flour in a saucepan over medium-low heat. Cook, stirring constantly, until it thickens into a smooth paste. Let it cool slightly. 2. Make the dough: Combine the tangzhong with the remaining dough ingredients. Knead until the dough is smooth, elastic and slightly tacky, roughly 8–10 minutes with a mixer or knead with hands. 3. First rise: Cover and let rise somewhere warm until noticeably puffy, around 60–90 minutes. 4. Rolling and Filling: Roll into roughly a 12 × 18 inch rectangle. Spread the cinnamon sugar mixture and then distribute evenly over the rolled dough. 5. Roll tightly: Cut the dough into 8 equal stripes lengthwise. If you want to make small cinnamon rolls, cut them widthwise. You may get 10-12 small cinnamon rolls. 6. Second rise. Place the rolls in a baking dish. Cover and let rise until the rolls are very puffy , around 20-25 minutes. 7. Bake. Bake at 180°C for 18-20 minutes for large cinnamon rolls and 15 minutes for small cinnamon rolls at middle rack with both rods on. Do not overbake — that’s one of the biggest secrets to keeping cinnamon rolls gooey. 8. Ice while warm: Mix the icing ingredients until smooth and spread it generously over the warm rolls. 🔥 My 5 rules for really great cinnamon rolls 1. Use a scale. Flour measurements by cups can vary dramatically. 2. Don’t add too much flour. Slightly sticky dough = softer rolls. 3. Let the dough rise by appearance, not the clock. Temperature changes everything. 4. Don’t overbake. Pull them when they’re lightly golden, not deeply browned. 5. Ice them while they’re still warm. The frosting melts into all those layers. 😍 ________________________________________________________ #CinnamonRolls #CinnamonRollRecipe #BestCinnamonRolls #CinnamonRollMasterclass #HomemadeCinnamonRolls #BakeryStyleCinnamonRolls #CinnamonBuns #CreamCheeseFrosting #Baking #BakingRecipes #EasyBaking #HomemadeBaking #DessertRecipes #SweetRecipes #BreakfastRecipes #SoftCinnamonRolls #GooeyCinnamonRolls #BakingFromScratch #Foodie #youtubefood