“Cereal” Killer Cinnamon Rolls
Soft, fluffy milk bread rolls packed with buttery cinnamon sugar and topped with rich cream cheese frosting. These bakery-style rolls stay soft for days and are perfect for breakfast, brunch, or dessert.
Ingredients
Tangzhong
- 2/3 cupWater
- 1/4 cupBread flour
Dough
- 3 2/3 cupsBread flour
- 1/3 cupSugar
- 2 tspInstant yeast
- 3/4 tspSea salt
- 1/3 cupHeavy cream
- 1/3 cupWhole milk
- 1Egg
- 1 tspVanilla
- —Tangzhong (from above)
- 8 TbspSalted butter, softened
Filling
- 12 TbspSalted butter, softened
- 3/4 cupBrown sugar
- 2 TbspCinnamon
- 2 tspVanilla powder (optional)
Frosting
- 6 TbspUnsalted butter
- 5 ozCream cheese
- 1 cupPowdered sugar
- 1/2 tspVanilla
- 1 TbspHeavy cream
Instructions
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Make the tangzhong
Whisk water and flour over medium heat for 4-5 minutes until thick and smooth. Cool slightly.
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Make the dough
Mix flour, sugar, yeast, and salt. Add cream, milk, egg, vanilla, and tangzhong; knead 2 minutes. Add butter 1 tablespoon at a time, then knead about 10 minutes until smooth and elastic. Cover and rest 30 minutes.
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Make the filling
Mix the butter, brown sugar, cinnamon, and vanilla powder until combined.
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Shape the rolls
Roll the dough into a 15x21-inch rectangle. Spread the filling evenly, leaving a small border at the top. Cut into 12 strips and roll each tightly. Place in a parchment-lined 9x13 pan, cover, and let rise 1-2 hours until doubled.
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Bake
Bake at 325°F for 30-35 minutes, until lightly golden.
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Frost
Beat the butter and cream cheese until smooth, then mix in the powdered sugar, vanilla, and cream until fluffy. Cool the rolls 15 minutes, frost generously, and enjoy warm.