Description
These soft, buttery brioche-style cinnamon rolls bake in a bath of heavy cream for the fluffiest, most tender texture.
Ingredients
Scale
- 2 tbsp flour
- 1/2 cup whole milk
- 3/4 cups whole milk (warmed to 100–110 °F)
- 2¼ tsp instant yeast (1 packet)
- ¼ cup granulated sugar
- ¼ cup butter (melted or very soft)
- 1 tsp vanilla bean paste
- 2 large eggs (room temperature)
- 1 & 1/4 tsp salt
- 2½ cups all-purpose flour
- 1 cup bread flour
- 5 Tbsp butter (softened, added after kneading, brioche style)
- ½ cup butter (softened)
- 1¼ cups light or dark brown sugar
- 3 Tbsp ground cinnamon
- 1/2 tsp ground cardamom
- 1 tsp vanilla bean paste (or vanilla extract)
- 1/3 cup heavy cream (to pour in the bottom of the baking dish)
- 4 oz cream cheese (softened)
- ¼ cup butter (softened)
- 1½ cups powdered sugar
- 1 tsp vanilla bean paste (vanilla extract)
- 2–4 Tbsp milk or heavy cream to thin
Instructions
- In a small saucepan, whisk together 2 Tbsp flour and ½ cup milk until smooth and no lumps remain.
- Cook over medium heat, whisking constantly, until the mixture thickens to a paste that leaves visible lines when you whisk through it. This takes 2–4 minutes.
- Transfer to a small bowl and let cool to room temperature, about 20 minutes.
- In a small bowl, whisk the warm ¾ cup milk and sugar until dissolved. Sprinkle yeast over top and let sit for 5 minutes until foamy.
- In the bowl of a stand mixer fitted with the dough hook, combine both flour and salt. Add the cooled tangzhong, milk-yeast mixture, melted butter, vanilla bean paste, and eggs. Mix on low speed until a soft dough forms.
- Knead on medium speed for 5–8 minutes until the dough is smooth and elastic. Gradually add the softened butter, one tablespoon at a time, until fully incorporated.
- Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size (about 1-2 hours).
- For best flavor and easy handling, refrigerate the dough for 2–8 hours or overnight (after the first rise).
- In a small bowl, mix together the softened ½ cup butter, brown sugar, cinnamon, vanilla bean paste, and cardamom until well combined into a spreadable paste.
- Turn the chilled dough out onto a lightly floured surface. Roll into a 16×12-inch rectangle, with the long edge facing you.
- Spread the cinnamon-sugar butter mixture evenly over the entire surface of the dough, leaving a ½-inch border at the far long edge.
- Using a pizza cutter or sharp knife, cut the rectangle into 12 strips (each about 1⅓ inches wide).
- Starting from one short end, roll each strip individually into a spiral. Pinch the end to seal.
- Pour heavy cream into the bottom of your prepared 9×13-inch baking dish. Arrange the rolls cut-side up on top of the cream.
- Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for 45–60 minutes, until puffy and almost doubled in size.
- After shaping and arranging the rolls in the pan with cream, cover tightly with plastic wrap and refrigerate overnight.
- In the morning, remove from the refrigerator and let the pan sit at room temperature for about 45 minutes before baking.
- Preheat oven to 350 °F.
- Remove the cover and bake for 23-25 minutes, or until the rolls are golden brown on top and the centers register about 190°F on an instant-read thermometer.
- Let rest in the pan for 5 minutes before frosting or serving.
- In a medium bowl, beat softened cream cheese and butter together until smooth and creamy.
- Add powdered sugar and vanilla extract, mixing until combined. Thin with 2–4 Tbsp milk or heavy cream until you reach your preferred consistency.
- Spread generously over warm rolls for a gooey glaze, or wait until rolls are slightly cooled for a thicker frosting layer.
Notes
- For best results, use room temperature eggs.
- You can make the dough ahead and refrigerate it overnight.
- These rolls are best served warm.
- Prep Time: 180 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 488
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 75 mg