Homemade soft cinnamon rolls have a soft, fluffy texture with a rich buttery flavor. The combination of warm spices, sugar, and dough creates a delicious and indulgent treat that is both comforting and satisfying.
For the softest, richest, gooiest rolls, heavy cream is essential. A generous dollop of heavy cream not only adds richness, it also helps create a gooey, caramelized layer on the bottom of the pan when baked. The sweet cinnamon filling and gooey icing on top add a warm and comforting taste, making them a popular breakfast pastry.
Homemade Cinnamon Rolls
- 1 cup milk
- 1 large egg
- ⅓ cup butter
- 1 tablespoon tangzhong
- 4 ½ cups bread flour
- ½ cup sugar
- 1 teaspoon salt
- 2 ½ teaspoons instand dry yeast I use LeSaffre Saf-Instant Yeast, Gold.
- ½ cup butter Softened
- 1 cup brown sugar
- 2 tablespoons cinnamon
- ½ cup heavy cream add over the risen rolls before baking
- 2 cup confectioners' sugar
- 1 pinch salt
- 2 tablespoons butter Softened
- 1/2 spoon vanilla extract
- 2 tablespoons heavy cream
- Precisely measure the ingredients and add them into the Zojirushi BB-PAC20 baking pan by the order wet to dry.
- Select regular dough course. After the course completes, leave the dough inside the pan for raising for at lease 30 mins or until 80% full.
- Assemble the cinnamon filling and set aside. Mix together soft butter, brown sugar, and cinnamon in a medium bowl.
- Prepare a lightly floured mat. Remove the dough gently and place it on the mat.
- The dough should be rolled out into a rectangle about 24×15 inches.
- Spread the filling on the rolled-out dough.
- Starting with a long edge, roll the dough into a log.
- Cut into 16 slices and place into 2 Pyrex 7×11 baking pan.
- Plastic wrap the baking pan and allow the rolls to rise for 30 mins or until double.
- Preheat the oven to 375 degrees.
- Pour over the room temprature heavy cream over the top of risen rolls.
- Bake at 375 degrees for 20 minutes or until golden brown,
- Spread the frosting over the rolls while it is still hot.
- Serve the rolls warm. Store completely cool rolls for several days at room temperature. While reheating the rolls, you can use a microwave for 30 seconds per roll.
- What is tangzhong?
- How to make tangzhong:
What I use to Make Cinnamon Rolls
- Bread Machine: Zojirushi BB-PAC20 Home Bakery Breadmaker
- Yeast: LeSaffre Saf-Instant Yeast, Gold, 1 Pound
- Baking Pan: Pyrex Glass Bakeware Dishes 7×11