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Sourdough cinnamon rolls with Tangzhong & brown butter cream cheese frosting.
These rolls are hands-down the best I’ve made. A bit more work than your average cinnamon roll, but the sourdough plus tangzhong combo makes them cloud-soft and full of flavor. Perfect for a slow weekend bake or when you want to impress yourself.
Soft. Tangy. Buttery. Worth it.
I usually make a batch during our annual beach family trip. This year, I kept hearing about tangzhong and how it made cinnamon rolls softer so I decided to give it a try. Total game changer.
At the beach, I had to make mini rolls because we had a crowd, but I was shocked at how fluffy and pillowy they still turned out. I also have been obsessed with brown butter this year so I implemented that into the cream cheese frosting and did not regret it. Everyone raved about them. Even my girls, who’ve eaten plenty of cinnamon rolls from me, asked if I could make them again once we got home.
Since it was a new recipe, I needed to make sure it wasn’t just a lucky batch. I made them again the next week while visiting my parents. Same result: absolutely dreamy. My mom said these were better than any bakery and that I should sell them. My dad, who normally doesn’t like cinnamon rolls at all, said they were delightful... and then finished a whole one. These were normal-sized rolls, the kind you can split between two people.
What makes them special? The sourdough gives them a light tang, the tangzhong makes the dough incredibly soft, and there’s this caramelization that happens at the bottom of the pan that makes each bite melt in your mouth.
My husband asked for them again for Father’s Day, and honestly? I’ll probably keep this version as our new standard.
These rolls are hands-down the best I’ve made. A bit more work than your average cinnamon roll, but the sourdough plus tangzhong combo makes them cloud-soft and full of flavor. Perfect for a slow weekend bake or when you want to impress yourself.
Soft. Tangy. Buttery. Worth it.
I usually make a batch during our annual beach family trip. This year, I kept hearing about tangzhong and how it made cinnamon rolls softer so I decided to give it a try. Total game changer.
At the beach, I had to make mini rolls because we had a crowd, but I was shocked at how fluffy and pillowy they still turned out. I also have been obsessed with brown butter this year so I implemented that into the cream cheese frosting and did not regret it. Everyone raved about them. Even my girls, who’ve eaten plenty of cinnamon rolls from me, asked if I could make them again once we got home.
Since it was a new recipe, I needed to make sure it wasn’t just a lucky batch. I made them again the next week while visiting my parents. Same result: absolutely dreamy. My mom said these were better than any bakery and that I should sell them. My dad, who normally doesn’t like cinnamon rolls at all, said they were delightful... and then finished a whole one. These were normal-sized rolls, the kind you can split between two people.
What makes them special? The sourdough gives them a light tang, the tangzhong makes the dough incredibly soft, and there’s this caramelization that happens at the bottom of the pan that makes each bite melt in your mouth.
My husband asked for them again for Father’s Day, and honestly? I’ll probably keep this version as our new standard.
Tangzhong:
Dough:
Filling:
Brown Butter Cream Cheese Frosting:
Tangzhong:
Dough:
Filling:
Brown Butter Cream Cheese Frosting:
Tip: Pour a little heavy whipping cream over the rolls right before baking to keep them extra soft and fluffy.
