The SOFTEST sourdough cinnamon rolls you’ll ever make — thanks to tangzhong + brown butter magicThese are fluffy, gooey, and just the right amount of tangy.
Save this one.
You’ll want it again. And again.
- Tangzhong: Whisk in a small saucepan over medium heat until thick and paste-like (about 2–3 min). Let it cool.
- Dough: Mix everything (except butter) until it forms a dough. Then add butter and knead until smooth (10–15 min by hand or in mixer).Cover and let rise at room temp 6–8 hrs or overnight in the fridge.
- Add Filling: Roll dough into a large rectangle.Spread filling evenly over the dough.Slice dough into 9 long vertical strips.Roll each strip into a coil. Place in a greased pan.
- Let Sit: Cover and let them proof until puffy (1–2 hours).Overnight option: Proof in the fridge, then let sit at room temp for 1.5–2 hours before baking.
- Bake: 190°C / 375°F for 22–25 minutes, until golden and just set.
- Apply Frosting: Mix until smooth and fluffy while the rolls bake.Frost while warm so it melts into all the swirls.
Enjoy warm with a glass of milk 😋
