Cinnamon Rolls From Scratch | BEST RECIPE EVER!

Discover How to Make Perfect Cinnamon Rolls at Home! In this video, Stephanie guides you through a step-by-step tutorial on making homemade cinnamon rolls that are soft, fluffy, and absolutely irresistible. These cinnamon rolls are perfect for breakfast, brunch, or any occasion where you want to impress with homemade goodness. The aroma alone will have everyone asking for more!

• Tangzhong
  • ½ cup (120 ml) whole milk
  • ¼ cup water (60 ml)
  • ¼ cup bread flour (35 g)
• Dough
  • 4 1/3 cups (574 g) bread flour
  • ¼ cup (17 g) powdered milk
  • ¼ cup (50 g) granulated sugar
  • 1 Tbs (8 g) instant yeast
  • ½ tsp salt
  • 1 ¼ cups (300 ml) whole milk, room temperature
  • 2 large eggs, room temperature
  • 1 egg yolk, room temperature
  • 6 Tbs (84g) unsalted butter, softened
  • 1 Tbs vegetable oil for coating the proofing bowl
• Filling
  • ½ cup (113 g) unsalted butter
  • 1 cup (215 g) brown sugar
  • 2 Tbs cornstarch
  • 2 Tbs ground cinnamon
• Icing
  • 2 Tbs unsalted butter, melted
  • 1 cup powdered sugar
  • ¼ cup milk
  • ½ Tbs vanilla extract

• Tangzhong
  1. Add milk, water, and bread flower to a small saucepan and whisk over medium heat until smooth.  Cook until thickened, about 1-2 minutes. Remove from heat and set aside to cool for a few minutes.

• Dough
  1. In the bowl of a stand mixer fitted with a dough attachment, mix together the bread flour, powdered milk, granulated sugar, instant yeast and salt.
  2. Add in milk, eggs, egg yolk, and mix until combined.
  3. Mix in the melted butter and the tangzhong until thoroughly combined and a sticky dough is formed.
  4. Cover the dough and let it rest for 20 minutes.
  5. After resting, knead the dough at medium high speed, for about 10 minutes, until smooth and elastic.
  6. When the dough is ready, it should feel tacky and pliable. Brush the vegetable oil into a large bowl and turn the dough out into the bowl. Rotate the dough so that the entire surface is coated in oil, then cover with plastic wrap and let rise until doubled in size.
  7. Once the dough has risen, transfer it to a lightly floured surface.  Roll out the dough into a 14×18 inch rectangle.
  8. Line a baking sheet with parchment paper.

• Filling
  1. Partially melt ½ cup of butter in the microwave for 15 seconds, then use a pastry brush to stir into a paste and brush the butter all over the surface of the dough.
  2. In a medium bowl, stir together brown sugar, cornstarch, and cinnamon with a fork until mixed.
  3. Sprinkle the cinnamon sugar mixture over the butter. Roll the long side of the dough with the seam side down.
  4. Using a piece of waxed string or flavorless dental floss, place the string under the roll and bring the string up, over, and across to cut each roll about ½ inches wide.
  5. Place the rolls on a parchment lined baking sheet. Cover the rolls and let them rise for 30-60 minutes.
  6. With about 15 minutes left of rise time, preheat the oven to 350 degrees F.
  7. Bake the rolls for 22-25 minutes until golden brown. Transfer the pan to a wire rack to cool.

• Icing
  1. Prepare the icing by melting the butter and whisking in the powdered sugar, milk, and vanilla until smooth.
  2. Spread the icing over the top of the warm rolls.
  3. Enjoy!