The Ultimate Giant Tangzhong Cinnamon Rolls with Cream Cheese Frosting: Soft, Gooey, and Bakery-Style Perfect
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Imagine sinking your teeth into a warm, utterly irresistible cinnamon roll – one that’s not just soft, but incredibly gooey and spectacularly fluffy. These giant cinnamon rolls are exactly that dream come true! Each massive swirl is generously filled with a rich cinnamon sugar blend and crowned with a luscious, tangy cream cheese frosting. Far from your average pastry, these bakery-style giant cinnamon rolls are crafted with an enriched tangzhong milk bread dough, a secret weapon that guarantees an unmatched softness and an airy texture that remains fresh for days. While preparing the tangzhong might seem like a small additional step, it’s the key to their exceptional quality and makes every bite truly unforgettable. For perfect results, each roll is baked individually on a baking tray and bathed in heavy cream, creating beautifully golden edges and a supremely gooey, tender center.
This recipe for super fluffy and soft giant cinnamon rolls has quickly become a beloved weekend tradition in our home. These jumbo cinnamon rolls are genuinely extraordinary. They owe their remarkable softness and airy texture to the innovative tangzhong method. For those unfamiliar, tangzhong is a simple slurry made by cooking a small amount of flour and milk until it thickens into a paste. This pre-cooked mixture is then incorporated into the dough, dramatically improving its hydration and resulting in an incredibly soft and tender crumb. Each roll is generously layered with a delectable cinnamon sugar filling and finished with a silky, tangy cream cheese icing that melts into the warm pastry.
If you haven’t yet experienced the magic of the tangzhong method, widely used in classic milk bread recipes, prepare to be amazed. Once you try it, you’ll never want to bake yeasted doughs any other way. It might sound like an extra step in your baking process, but it’s remarkably simple and quick, requiring only a few minutes on the stovetop. This small effort yields huge rewards, transforming your cinnamon rolls into an unbelievably fluffy and moist treat that stays fresh and soft for much longer than traditional methods. The tangzhong technique locks in moisture, preventing the rolls from drying out and ensuring a consistently tender texture.
Craving more soft and irresistible cinnamon roll variations? Be sure to explore our recipes for Caramel Cinnamon Rolls, Chocolate Cinnamon Rolls, and Banana Cinnamon Rolls for more delightful twists on this classic treat.
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WHY YOU’LL ADORE THESE GIANT CINNAMON ROLLS
- Unbelievably Soft Tangzhong Dough: The foundation of these rolls is a dough so supremely soft and flavorful, thanks to the tangzhong method. Its unique texture is truly addictive, making it the only dough you’ll ever want to use for your homemade cinnamon rolls!
- Irresistible Cinnamon Sugar Filling: Each roll boasts a generous layer of a perfectly balanced cinnamon sugar butter spread, creating that classic warm, aromatic, and comforting flavor we all love.
- Dreamy Cream Cheese Frosting: A simple yet decadent cream cheese frosting is generously spread over the warm cinnamon rolls, melting slightly into the soft dough and adding a delightful tangy sweetness that completes the experience.
ESSENTIAL INGREDIENT NOTES FOR SUCCESS
Understanding the role of each ingredient is crucial for perfect results. Here are some key ingredient insights for this recipe. For a complete and detailed list of all ingredients and precise measurements, please refer to the comprehensive recipe card below.
- Yeast: Whether you choose fresh or active dry yeast, both will work. Fresh yeast generally offers a slightly richer flavor and faster rise, but active dry yeast is more widely available and has a longer shelf life. If using dry yeast, remember to activate it in warm milk as per package instructions.
- Butter: Room temperature butter is essential for both the dough and the filling. It cream’s more easily and incorporates smoothly, leading to a more tender dough and an even filling. Take it out of the fridge 1-2 hours before you plan to start baking.
- Whole Milk: The fat content in whole milk enriches the dough, contributing to its soft texture and rich flavor. When heating the milk for yeast, ensure it reaches about 37ºC (lukewarm). A thermometer is your best friend here; milk that’s too hot can unfortunately kill the yeast, preventing your dough from rising properly.
- All-Purpose Flour: This versatile flour provides the perfect balance of protein for a tender yet structured dough. It’s used in both the tangzhong slurry and the main dough, contributing to the rolls’ signature soft and fluffy crumb.
- Brown Sugar: Beyond just sweetness, brown sugar adds wonderful moisture and deep, caramel-like flavor notes to the cinnamon filling, creating that irresistible gooey texture.
- Cinnamon: Ground cinnamon is, of course, the star spice of cinnamon rolls! When combined with brown sugar and softened butter, it transforms into a fragrant, delicious filling that spirals through every bite. For best flavor, ensure your cinnamon is fresh and aromatic.
THE SECRET TO THEIR SOFNESS: THE TANGZHONG MILK BREAD METHOD
The incredible softness and extended freshness of these giant cinnamon rolls are all thanks to the renowned Tangzhong method. This technique, which has roots in Japan’s “yudane” method, was popularized across Asia by Taiwanese cookbook author Yvonne Chen. Tangzhong involves creating a slurry by cooking a small portion of flour and liquid (in this case, milk) before adding it to the rest of your dough ingredients. The magic happens during this pre-cooking stage: the starch in the flour gelatinizes, allowing it to absorb and retain a significantly greater amount of liquid. This increased hydration results in a dough that is not only exceptionally soft and fluffy but also more tender and moist. Crucially, it dramatically extends the shelf life of your baked goods, keeping these cinnamon rolls wonderfully fresh and soft for days longer than traditional methods. It’s a simple scientific principle that elevates your baking to a professional level.
Source: King Arthur Baking
STEP-BY-STEP INSTRUCTIONS TO BAKE PERFECTION
Follow these detailed steps to create your own batch of delicious giant cinnamon rolls. This recipe is designed for ease and assumes you have a stand mixer equipped with a dough hook attachment, as well as two large baking trays lined with baking paper for optimal baking. Precision is key in baking, so pay close attention to temperatures and timings.
Find the complete, printable recipe, including exact measurements and detailed ingredient lists, in the recipe card positioned further down on this page.
STEP 1: Craft the Tangzhong. Begin by preparing the tangzhong slurry for your dough. Combine the specified milk and flour in a small saucepan. Whisk continuously until the flour is fully incorporated into the milk and no lumps remain. Place the saucepan over medium-high heat, stirring constantly, until the mixture thickens into a paste, resembling smooth mashed potatoes. Remove it from the heat and transfer it to a small, shallow bowl to help it cool down quickly. Place it in the fridge until it reaches room temperature. Stir it occasionally during cooling to prevent a skin from forming; this usually takes about 20-30 minutes.
STEP 2: Prepare the Yeast. Gently warm the remaining milk until it’s lukewarm, ideally around 37ºC (98-100ºF). Use a thermometer to ensure accuracy, as too-hot milk will kill the yeast. Crumble the fresh yeast directly into your stand mixer’s bowl, then pour in the warmed milk. Stir with a whisk until the yeast has completely dissolved. (If you’re using active dry or instant yeast, follow the package instructions for blooming it in the warm milk, typically letting it sit for 5-10 minutes until foamy).
STEP 3: Combine Dry and Wet Ingredients. To the yeast mixture, add the granulated sugar, the cooled tangzhong, the all-purpose flour, room temperature eggs, ground cardamom (if using), and salt. Attach the dough hook to your stand mixer and mix on low-medium speed until all the ingredients are fully hydrated and no dry flour spots are visible in the bowl. Once combined, increase the speed slightly and continue to mix the dough for another 4 minutes. The dough should start to come together but will still be somewhat shaggy.
STEP 4: Incorporate Butter and First Rise. While the mixer is still running on medium speed, gradually add the softened butter in two separate portions. Allow the first portion to fully incorporate before adding the second. The dough might look a bit messy or separated at this stage, but don’t worry, it will come together. Once the second portion of butter is fully incorporated, continue mixing the dough for an additional 8-10 minutes. The goal is to achieve a dough that is smooth, elastic, and glossy. Transfer the kneaded dough to a clean, lightly greased bowl. Cover the bowl tightly with cling film, then drape a tea towel over it. Let the dough proof in a warm spot for 1 hour, or until it has roughly doubled in size. (Refer to the FAQ section for instructions on overnight rising).
HOW TO MAKE THE FILLING AND ASSEMBLE YOUR CINNAMON ROLLS
STEP 1: Prepare the Cinnamon Filling. While your dough is undergoing its first rise, prepare the irresistible cinnamon filling. In a medium bowl, combine the softened butter, brown sugar, and ground cinnamon. Mix thoroughly until all ingredients are well combined and form a smooth, spreadable paste. Set this mixture aside until your dough is ready.
STEP 2: Roll, Spread, and Cut. Once your dough has completed its first rise and has noticeably doubled in size, gently punch the air out of it to deflate it. Transfer the dough to a lightly floured work surface. Using a rolling pin, roll the dough into a large rectangle, approximately 30×38 cm (12×15 inches), ensuring the longest side is facing you. Evenly spread the prepared cinnamon sugar filling over the entire surface of the dough, using a spoon or an offset spatula to create a uniform layer. Next, using a pizza cutter or a sharp knife, cut the dough into 10 even strips along the longest side, each approximately 3.8 cm (1.5 inches) wide. Carefully roll each strip individually, starting from one end, to form a neat spiral. Once rolled, gently tuck the tail end of each cinnamon roll underneath itself to help maintain its shape during baking.
STEP 3: Second Rise and Preheat Oven. Divide the shaped cinnamon rolls evenly between two large baking trays that have been lined with parchment paper. Ensure there’s enough space between each roll to allow for expansion during the second rise. Cover the trays loosely with cling film and then a clean tea towel. Let the rolls rise for a second time on your kitchen counter for approximately 40 minutes, or until visibly puffy. While the rolls are rising, preheat your oven to 190ºC (375ºF) for a conventional oven.
STEP 4: Bake with Cream. After the second rise, the cinnamon rolls should be plump and airy. Carefully pour a generous amount of heavy cream over each individual cinnamon roll on the baking trays. This is the crucial step that creates those beautiful golden edges and a super gooey center. Transfer the trays to the oven and bake for 17-19 minutes on the second lowest rack (baking time may vary slightly, mine took 18 minutes). Keep a close eye on them; if the tops start to brown too quickly during the last 5-10 minutes of baking, loosely cover the cinnamon rolls with aluminum foil to prevent excessive browning while the centers continue to cook and become deliciously gooey.
WHIPPING UP THE TANGY CREAM CHEESE FROSTING
STEP 1: Prepare the Frosting. As soon as your cinnamon rolls emerge from the oven, prepare the irresistible cream cheese glaze. In a mixing bowl, combine the softened butter and cream cheese. Using a hand mixer, cream them together on medium speed for about 1 minute until light and fluffy. Next, sift in the powdered sugar to prevent lumps, then add the vanilla extract. Continue mixing until all ingredients are smoothly combined and the frosting is creamy and spreadable. Don’t overmix to maintain its light texture.
STEP 2: Frost and Serve. Generously spread the freshly prepared cream cheese frosting over the warm cinnamon rolls. The warmth of the rolls will slightly melt the frosting, allowing it to seep into every crevice, creating an incredibly rich and gooey topping. Serve these delightful giant cinnamon rolls immediately and enjoy their unparalleled softness and flavor!
EXPERT BAKING TIPS FOR PERFECT CINNAMON ROLLS
- Embrace a Kitchen Scale: For consistent and accurate baking results, always use a kitchen scale. My recipes are typically developed using grams, as it’s the most precise way to measure ingredients, minimizing variables and ensuring your bakes turn out perfectly every time.
- Avoid Overmixing Your Batter: Once all the dry and wet ingredients are combined, be mindful not to overmix the dough. Overmixing can develop too much gluten, resulting in a tougher roll. After the initial mixing with the dough hook, I always use a spatula to give the dough one final, gentle fold by hand. This ensures everything at the bottom of the mixing bowl is fully incorporated without overworking the gluten.
- Choose the Right Baking Pans: For the best cinnamon rolls, I highly recommend using aluminum baking pans. Light in color, aluminum pans reflect heat, leading to a more gentle and even bake. This results in a softer, more consistently baked product without overly browned edges. Always grease your pan and line the bottom with parchment paper for easy release. Conversely, darker baking pans absorb more heat, which can lead to a darker, harder crust and a potentially drier roll.
- Room Temperature Ingredients: Ensure all cold ingredients like eggs and butter are at room temperature. This allows them to emulsify better, creating a smoother dough and more consistent texture.
- The Warm Spot for Proofing: Yeast loves warmth! Find a cozy spot in your kitchen for the dough to rise. This could be near a sunny window, in a slightly warm (but not hot) oven that’s been turned off, or simply on your kitchen counter if your home is warm enough. Proper proofing is crucial for fluffy rolls.
FREQUENTLY ASKED QUESTIONS (FAQ)
Absolutely! For added convenience and a deeper flavor development, you can let the dough undergo its first rise in the fridge overnight. Simply place the covered bowl of dough in the refrigerator after kneading. Allow it to proof for no more than 16 hours. The next morning, take the dough out, let it come to room temperature for about 30-60 minutes, and then proceed with the recipe instructions, allowing the dough to do its second rise at room temperature as specified.
Yes, preparing components the day before is a fantastic way to streamline your morning baking! You can prepare each element in advance: make the dough for its first rise overnight in the fridge as described in the FAQ above. Prepare the cream cheese frosting and store it in an airtight container in the fridge. Mix together the cinnamon sugar filling and keep it in an airtight container at room temperature. The next morning, all you’ll need to do is assemble the rolls, let them proof for their second rise, and bake them fresh!
HOW TO STORE THESE DELICIOUS CINNAMON ROLLS
To keep your giant cinnamon rolls at their best, store them in the fridge, tightly covered with cling film or in an airtight container. They are best enjoyed within 2-3 days of baking. For that fresh-from-the-oven experience, simply reheat them in the microwave for 30 seconds to 1 minute. This will restore their soft, gooey texture and warm aroma, making them taste as good as new!
Other Fall Recipes To Try
- Cranberry Orange Coffee Cake
- Gooey Pecan Pie Brownies with Brown Butter
- Giant Cinnamon Rolls (Soft, Gooey Tangzhong Milk Bread Rolls)
- Chocolate Coffee Pie – Silky Chocolate Coffee Pastry Cream and Whipped Mascarpone Cream
Did you bake these delightful giant cinnamon rolls? We’d love to hear about your experience! Please make sure to leave a STAR REVIEW if you loved this recipe! And don’t forget to tag me on Instagram @juliemarieeats when you share your creations. For more baking inspiration and delicious recipes, be sure to follow me on Pinterest!
Giant Cinnamon Rolls
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Equipment
- Stand Mixer
- 2 baking trays
Ingredients
TANGZHONG
- 30 g all-purpose flour
- 150 g whole milk
DOUGH
- 150 g whole milk
- 30 fresh yeast OR 10 g (1 tbsp) dry active or instant yeast
- 30 g granulated sugar
- 510 g all-purpose flour
- 1 teaspoon ground cardamom optional
- 2 large eggs room temperature
- 1 teaspoon salt
- 100 g butter room temperature
CINNAMON FILLING
- 100 g butter room temperature
- 100 g brown sugar
- 1 ½ tablespoon cinnamon
- 150 g heavy cream for pouring over the cinnamon rolls
CREAM CHEESE FROSTING
- 70 g butter room temperature
- 140 g cream cheese
- 140 g powdered sugar
- 2 teaspoon vanilla extract
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it’s recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
TANGZHONG
- Start by making the tangzhong. Add the milk and flour to a small saucepan. Stir it together with a whisk until the flour has mixed together with milk. Then place it on the stove over medium-high heat. Keep constantly stirring until it becomes a paste, similarly to smooth mashed potatoes. Take it off the heat and add it to a flat surfaced bowl so it can cool down faster. Place it in the fridge to cool down so it becomes cool to room temperature. Give it a stir here and there. It’ll take about 20-30 minutes.30 g all-purpose flour, 150 g whole milk
DOUGH
- Heat up the milk until it’s lukewarm (37ºC). Crumble the fresh yeast into your mixing bowl and pour in the heated milk. With a whisk stir it together until the yeast has melted. (If you are use dry active or instant yeast, let it bloom in the warm milk per instruction of the pack)150 g whole milk, 30 g fresh yeast
- Add the granulated sugar, all-purpose flour, tangzhong, eggs, cardamon, salt and using the dough hook, mix the dough on low-medium speed until it is all hydrated and there is no dry flour left. Then mix further for 4 minutes on medium speed.30 g granulated sugar, 510 g all-purpose flour, 1 teaspoon ground cardamom, 2 large eggs, 1 teaspoon salt
- Continue on medium speed and add the butter in two parts. Add the second part of the butter, once you don’t see any big lumps of butter. This part looks messy but don’t worry. Once the second part has incorporated, keep mixing the dough for 8-10 minutes. It should end up looking smooth and glossy.100 g butter
- Add the dough to a clean bowl, and cover the bowl with cling film and a tea towel. Let it rise for 1 hour. See FAQ above for overnight rising.
CINNAMON FILLING
- While the dough rises, mix together all of the ingredients until one paste and set it aside.100 g butter, 100 g brown sugar, 1 ½ tablespoon cinnamon
ASSEMBLING
- After the first rise, it should now be double in size. Punch the air out of the dough and roll out your dough on a lightly floured surface into a large rectangle of around 30×38 cm/ 12×15 inches, with the longest side towards you. Spread first the cinnamon sugar filling over the dough in an even layer with a spoon or offset spatula.
- Use a pizza cutter, and cut 10, 3,8 cm/1.5 inch strips, on the long side, and gently roll each individually. Tuck the tail of the cinnamon roll underneath itself so the cinnamon rolls keeps its shape.
- Divide them on two baking trays lined with parchment paper and let them rise for a second time on the kitchen counter for 40 minutes under some cling film and a tea towel.
- Meanwhile preheat the oven to 190ºC/ 375ºF conventional oven.
- After the second rise, pour the heavy cream over each cinnamon roll and bake them for 17-19 minutes on the second lowest rack (mine baked for 18 minutes). For the last 5-10 minutes of the baking time, or when they start to become golden in colour, cover the cinnamon rolls with aluminium foil, to prevent too much browning.150 g heavy cream
- Let them cool down while making the frosting.
CREAM CHEESE FROSTING
- In a mixing bowl, start by creaming the butter and cream cheese together for 1 minute with a hand mixer. Sift the powdered sugar and add it to the bowl with the vanilla extract. Mix it together with the butter and cream cheese until smooth and combined.70 g butter, 140 g cream cheese, 140 g powdered sugar, 2 teaspoon vanilla extract
- Spread the frosting over the cinnamon rolls while they are still warm. They are ready to be enjoyed.