Ultimate Cinnamon Rolls

calendar August 31, 2026 nav_categories Recipes

I've written about cinnamon rolls before (https://www.nodinrogers.com/post/2023-07-03-high-altitude-cinnamon-rolls/), but after a lot of trial and error, I have come up with what I consider the ultimate cinnamon roll recipe.

I've used the tangzhong method to have softer rolls that stay fresh longer, and added just about every idea out there to ensure soft rolls that stay fresh the longest.

This new recipe is head and shoulders above my old one, and just about every other receipe I've tried.

Tricks for soft rolls that stay fresh

I've included everything I can find that doesn't involve hard-to-find ingredients, or processes that aren't worth the time/effort.

  • Tangzhong - It physically changes how the flour handles water. The gelatinized starch holds onto moisture much better, so the rolls don't dry out nearly as quickly.
  • Oil - Butter beats oil over taste, but oil wins all day, every day, when it comes to helping bread products stay fresh longer. This receipe still includes butter, but uses oil initially.
  • Butter - Butter is added at the end, to achive a brioche-like dough, with its associated softness and the butter taste. Butter gives you the flavor we want, but butter firms as it cools. Oil stays liquid. Using both means the rolls can have buttery flavor while remaining softer at room temperature.
  • Greek yogurt - Contributes moisture, acidity and dairy solids and works especially well with the baking soda.
  • Delayed fat (oil and butter) addition - Allows gluten to develop before oil and butter coat the flour proteins, giving you enough structure to support a very soft, enriched dough
  • Baking soda + baking powder - Provide a little additional chemical leavening and tenderness beyond what the yeast supplies, especially the baking soda, that works well with the Greek yogurt.

Ingredients

Tangzhong

  • 120 g / 1/2 cup whole milk
  • 24 g / 3 tbsp bread flour

Dough

  • 5/8 cup (150g) whole milk, warmed to 105-110°F (40-43°C)
  • 1/4 cup (50g) packed brown sugar
  • 3 1/8 tsp (9-10g) active dry yeast
  • 1/3 cup + 1 tbsp (90g) Greek yogurt, 2% preferred, but low fat will work
  • 1 egg
  • 1 egg yolk
  • 2 tbsp + 1 tsp (32g) oil, avocado preferred
  • 4 1/2 cups bread flour (540g)total, including tangzhong flour
  • 1 1/2 tsp (9g) fine salt
  • 4 tbsp (56-57g) butter, softened and cut into small pieces
  • 3/4 tsp (3g) baking powder
  • 1/4 tsp (1.2g) baking soda

The 540 g total flour includes the 24 g used in the tangzhong, leaving 516 g for the main dough. Keep 30-60 g (about 1/4-1/2 cup) additional flour available only if genuinely needed.

Cinnamon Filling

  • 6 tbsp (85g) butter, softened
  • 3/4 cup (150g) packed brown sugar
  • 3 tbsp (38g) sugar
  • 2 tbsp (15-16g) ground cinnamon
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) salt

Vanilla Icing/Frosting

  • 2 tbsp (28g) butter, softened
  • 2oz (57g) cream cheese, at room temprature
  • 1/2 cup (60g) powdered sugar
  • 1/2 tsp (2.5ml) vanilla
  • pinch of salt

Make the tangzhong

This needs to cool to room temperature, so keep that it mind. Doesn't take very long, as it's not that large a mass to cool.

Whisk 1/2 cup (120g) milk and 3 tbsp (24g) bread flour in a saucepan. Cook over medium-low heat, stirring constantly, until thick and smooth. Cook only until thickened and still shiney. Remove from heat and cool to about room temperature.

Make the dough

  • Warm 5/8 cup (150g) milk to 105-110°F (40-43°C). Stir in 1/4 cup packed (50g)) brown sugar. Sprinkle in the yeast and let stand 5-10 minutes until foamy.
  • Add the activated milk/yeast mixture to the bowl, followed by the cooled tangzhong, Greek yogurt, egg, egg yolk, and vanilla. Mix briefly at low speed until combined. Do not add the oil or butter yet.
  • Combine the remaining bread flour with the salt. With the mixer running at low speed, begin adding the flour mixture gradually to the liquids, rather than putting the flour in the bowl first. Start with about 475-490g of the 516g available for the main dough. Allow each addition to hydrate before adding more. Once a soft, shaggy dough forms, stop adding flour and reserve the remainder.
  • Increase to a moderate kneading speed and let the roller work the dough for about 6-8 minutes. The dough should become smoother, elastic, and increasingly cohesive. It may remain tacky. Do not add flour simply because some dough adheres to the bowl. A small piece should stretch substantially before tearing, although a perfect windowpane is not required yet.
  • With the mixer running, slowly drizzle in 2 tbsp + 1 tsp (30 g) oil. Add it gradually so the dough can absorb it. The dough may temporarily become slick or loosen. Continue kneading about 2-3 minutes until it becomes cohesive again.
  • Add 4 tbsp (56-57g) softened butter a few small pieces at a time. Let each addition become substantially incorporated before adding more. Continue kneading about 4-7 minutes after all the butter is incorporated.
  • Stretch a small piece of dough gently. It should form a thin, translucent membrane without immediately tearing. If it tears easily, continue kneading another 1-2 minutes and test again. The finished dough should be soft, smooth, elastic, extensible, and slightly tacky.
  • After the final windowpane is achieved, sprinkle 3/4 tsp (3g)) baking powder and 1/4 tsp (1.2g) baking soda evenly over the dough. Run the mixter at low speed only long enough to distribute them, about 30-60 seconds. Avoid prolonged kneading after this addition.

First dough rise

Form the dough into a ball and place in a lightly greased, covered container. Let rise until approximately doubled. Begin checking at about 30 minutes; roughly 30-50 minutes is typical, but use dough volume rather than the clock.

In my kitchen, this takes 45 minutes.

Make the filling

While the dough is rising, mix the softened butter, brown sugar, granulated sugar, cinnamon, vanilla, and salt into a uniform spreadable paste.

Roll, fill, and shape rolls

  • Gently deflate the dough roll to about 12 x 18 in (30 x 46 cm).
  • Spread the filling evenly over the dough.
  • Starting from an 18 in (46 cm) side, roll tightly into a log. Pinch the seam closed and cut roughly 1" off each end, as these are usually not formed well.
  • Cut into 8 equal rolls, about 2" each.
  • Arrange in a greased 9 x 13 in (23 x 33 cm) pan, or (2) 8x8" pans.

Final proof, same day

  • Cover and proof about 20-30 minutes. A lightly floured finger pressed about 1/2 in (1.3 cm) into a roll should spring back slowly while leaving a slight indentation. Immediate spring-back means more time; no spring-back may indicate over-proofing.

Final proof, overnight

This is my preferred method of making cinnamon rolls.

  • Cover tightly and refrigerate immediately before completing the final proof, for about 8-12 hours, no more than 16 hours. In the morning, let the covered pan stand at room temperature until the rolls are puffy and pass the finger test (above), roughly 45-75 minutes.

  • In my kitchen, this takes about 45 minutes.

Baking the rolls

  • Preheat oven to 350 degrees and bake, uncovered, for 10 minutes, then cover loosely with aluminum foil. Bake an additional 20-25 minutes, or until an instant read themometer inserted into the center dough of a roll reads 190 degrees.
  • Remove from the oven, uncover, and let sit for 10 minutes

Icing / frosting

  • While the rolls bake, beat the cream cheese and butter together until smooth and fluffy. Add the remaining ingreidents and beat until combined.

  • Once the rolls have cooled at least 10 minutes frost the rolls and serve.