Samsational Sweets

Recipes

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Fluffy

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Gooey

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Perfectly Vanilla

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Fluffy Cinnamon Rolls

There’s nothing quite like waking up to the smell of freshly baked cinnamon rolls — and these are truly next-level. They’re soft as clouds, swirled with buttery brown sugar, and topped with the dreamiest vanilla cream-cheese frosting.

The secret? A little tangzhong magic (for that feather-pillow softness), a splash of buttermilk for flavor, and a light brown sugar cream soak that makes every bite melt in your mouth.

This recipe has become one of my most-loved — my fiancé, my coworkers, and even his coworkers can’t get enough. These rolls are so good, they keep telling me I should sell them!

Prep

30 minutes

Rise

1½ hr (or overnight)

Bake

25 minutes

Servings

12-20 rolls

Ingredients

Tangzhong

½ cup (120 ml) whole milk

Dough

¼ cup (60 ml) buttermilk – warmed to 110°F

2¼ tsp (1 packet) active dry yeast

¼ cup (50 g) granulated sugar

1 large egg + 1 egg yolk – room temperature

¼ cup (57 g) unsalted butter – softened

1 tsp vanilla extract

½ tsp vanilla bean paste (optional but amazing)

3¼–3½ cups (405–440 g) bread flour

1 tsp salt

Filling

1 cup (200 g) brown sugar

1½ Tbsp cinnamon

1 Tbsp vanilla extract or paste

Brown Sugar Cream Soak

2–3 Tbsp heavy cream

2 Tbsp (25 g) brown sugar

1 tsp vanilla extract (or ½ tsp extract + ½ tsp paste)

Cream Cheese Frosting

½ cup (114 g) unsalted butter – softened

1 Tbsp vanilla extract

3 cups (360 g) powdered sugar

4–5 Tbsp (60–75 ml) heavy cream

Directions

Make the Tangzhong

In a small saucepan, whisk 4 Tbsp bread flour, ½ cup milk, and ¼ cup water over medium heat until thick and pudding-like (about 3 minutes). Remove from heat and cool to room temperature.

Activate the Yeast

In a large bowl or stand mixer, combine ½ cup warm milk, ¼ cup warm buttermilk, ¼ cup sugar, and 2¼ tsp yeast. Let it rest 5–10 minutes, until foamy.

Make the Dough

Add the cooled tangzhong, 1 egg + 1 yolk, ¼ cup softened butter, 1 tsp vanilla, and 1 tsp salt.

Mix in 3¼ cups bread flour and knead for 8–10 minutes (medium speed if using a mixer) until smooth, elastic, and slightly tacky. Add up to ¼ cup extra flour only if the dough feels too wet.

Shape into a ball, place in a greased bowl, cover, and let rise 1–1½ hours or until doubled.

Make the Filling

In a bowl, combine ½ cup softened butter, 1 cup brown sugar, 1½ Tbsp cinnamon, 1 Tbsp vanilla, and a pinch of salt until smooth and spreadable.

Roll & Fill

On a lightly floured surface, roll the dough into a 14×18 inch rectangle. Spread the filling evenly to the edges. Roll tightly from the long side and slice into 10–12 rolls using unflavored dental floss or a sharp knife.

Arrange rolls in a greased 9×13 inch pan, leaving a little space between each.

Second Rise (or Overnight Option)

Cover and let rise 45–60 minutes, until puffy and almost touching.
Overnight option: Cover with plastic wrap and refrigerate overnight. Let rest at room temp for 60–90 minutes in the morning before baking.

Add the Brown-Sugar Cream Soak

Whisk together 2–3 Tbsp heavy cream, 2 Tbsp brown sugar, 1 tsp vanilla, and a pinch of salt until smooth. Warm slightly to room temperature and drizzle lightly over the rolls — you just want to moisten the tops and let a bit sink between the swirls.

(Too much cream = dense rolls! A little goes a long way for gooey perfection.)

Bake

Bake at 350°F (177°C) for 25–28 minutes, until golden and pillowy.
If the tops brown too quickly, tent loosely with foil during the last few minutes.