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These small-batch cinnamon rolls are unbelievably delicious — soft, pillowy, and topped with a creamy tangy frosting. The dough uses a hybrid of brioche and tangzhong methods: tangzhong is a cooked flour-and-milk slurry added to the dough to create extra softness and extended freshness. It’s a quick extra step that makes a big difference.
These super-fluffy rolls make a great weekend treat. The dough is enriched and tender thanks to butter and tangzhong. Each roll is rolled with a brown sugar and cinnamon filling, then finished with a smooth cream cheese glaze while still warm.
If you haven’t tried tangzhong before (a technique often used in milk bread), you’ll appreciate how easily it elevates texture. It’s a small investment of time for remarkably soft, longer-lasting rolls.
WHY THIS RECIPE WORKS
- Brioche and tangzhong dough: An enriched dough combined with a tangzhong slurry produces an exceptionally soft, tender crumb that keeps well.
- Cinnamon sugar: A brown sugar and cinnamon filling that caramelizes slightly during baking for deep, warm flavor.
- Cream cheese frosting: A simple cream cheese glaze adds brightness and richness when spread over warm rolls.
INGREDIENT NOTES
A few ingredient tips to get the best results. Quantities and full details are available in the recipe card below.
- Yeast: Fresh yeast works well here, but active dry or instant yeast can be substituted (see recipe notes for conversion).
- Butter: Use room-temperature butter for easy incorporation into the dough and filling.
- Whole milk: Warm milk to about 37°C (98°F) for activating yeast — avoid higher temperatures that can harm the yeast.
- All-purpose flour: Used for both the tangzhong and the main dough; it gives structure while keeping the crumb tender.
- Brown sugar: Dark brown sugar in the filling adds rich, molasses-like flavor.
STEP-BY-STEP: DOUGH
The full recipe card is below.
You’ll need a stand mixer with a dough hook and a 25 x 18 cm baking tray lined with parchment paper.
STEP 1: Make the tangzhong. Whisk the milk and flour in a small saucepan until smooth. Cook over medium heat, stirring constantly, until the mixture thickens to a paste (similar to smooth mashed potatoes). Transfer to a flat bowl to cool, then chill in the fridge until cold.
STEP 2: Warm the milk to lukewarm (about 37°C/98°F). Crumble fresh yeast into your mixing bowl and pour in the warm milk, stirring until dissolved. (If using dry yeast, dissolve and bloom it according to the package directions.)
STEP 3: Add granulated sugar, flour, chilled tangzhong, egg, cardamom (optional) and salt. Mix with the dough hook on low-medium until hydrated and no dry flour remains, then mix on medium for 4 minutes.
STEP 4: Add room-temperature butter in two additions while mixing on medium. After all the butter is incorporated, scrape the bowl and continue mixing for 8–10 minutes until the dough looks smooth and glossy. The dough will be soft and slightly tacky.
STEP 5: Lightly oil a clean bowl, place the dough inside, cover with cling film and a towel, and let it rise in a warm spot for about 1 hour, until roughly doubled. (See FAQ for overnight rise option.)
FILLING AND ASSEMBLING
STEP 1: Combine softened butter, dark brown sugar and cinnamon into a smooth paste and set aside.
STEP 2: After the first rise, roll the dough on a lightly floured surface into a rectangle (about 33 x 24 cm / 13 x 9.5 in). Spread the cinnamon-sugar filling evenly and roll tightly from the short side into a log. Cut into 6 equal rolls using dental floss or a serrated knife.
STEP 3: Arrange the rolls in a 25 x 18 cm baking tray lined with parchment. Cover and let rise a second time for about 45 minutes at room temperature.
Preheat the oven to 190°C (375°F) while they proof.
STEP 4: Bake on the second-lowest rack for 22–25 minutes. If they begin to brown too quickly, tent loosely with foil for the last 5–10 minutes so they finish baking without over-browning.
FROSTING
STEP 1: Beat room-temperature butter and cream cheese until smooth with a hand mixer. Add powdered sugar and vanilla, then mix until the frosting is silky and combined.
STEP 2: Spread the frosting over the cinnamon rolls while they are still warm for best melting and flavor.
EXPERT BAKING TIPS
- Use a kitchen scale: I recommend weighing ingredients in grams for consistency and best results.
- Light vs. dark pans: Light-colored aluminum pans reflect heat and bake more gently, which helps keep the rolls tender. Dark pans brown faster and may produce a firmer crust.
FAQ
Yes. If your oven is free, preheat briefly to about 30°C (86°F) then turn it off and place the covered dough inside. The stagnant warm environment helps the dough rise at an ideal 23–25°C.
Yes. You can do the first rise in the fridge overnight (up to 16 hours) for a slow proof. Bring the dough back to room temperature before shaping and proceed with the second rise.
Yes. Make the dough and tangzhong ahead, prepare the filling and frosting, and assemble the next morning. Keep prepared components refrigerated until assembly.
Yes. A 20 cm (8″) or 22 cm (9″) round pan works well if you prefer a circular arrangement.
They are done when the tops have a golden color and the centers are set; the internal texture should be tender and fully baked.
WHAT IS TANGZHONG?
Tangzhong (related to Japanese yokone or yudane) is a pre-cooked mixture of flour and liquid. Popularized by Yvonne Chen and widely used in Asian milk breads, it improves crumb softness, tenderness and shelf life by pre-gelatinizing starches before adding them to the dough.
Source: King Arthur Baking
STORAGE
Store the rolls tightly covered in the refrigerator for up to 3–5 days. Reheat individual rolls in the microwave for 1–2 minutes for the best texture and warmth.
Other Cinnamon Roll Recipes To Try
Raspberry Cream Cheese Buns (Soft Milk Bread Recipe)-
Almond Croissant Buns – Soft Milk Bread Buns with Almond Filling
-
Lemon Poppy Seed Rolls (Soft Milk Bread Recipe)
-
Blueberry Cream Cheese Buns (Soft Milk Bread Recipe)
If you enjoy this recipe, please leave a star review and tag @juliemarieeats on Instagram. Follow the creator on Pinterest for more ideas.
Small Batch Cinnamon Rolls
Equipment
- 25 x 18 cm baking tray (see FAQ for other options)
Ingredients
TANGZHONG:
- 15 g all-purpose flour
- 75 g whole milk
DOUGH
- 100 g whole milk
- 15 g fresh yeast (or 5 g dry active/instant yeast)
- 30 g granulated sugar
- 280 g all-purpose flour
- 1 teaspoon ground cardamom (optional)
- 1 large egg
- ½ teaspoon salt
- 50 g butter, room temperature
CINNAMON FILLING
- 50 g butter, room temperature
- 50 g dark brown sugar
- 2½ teaspoons ground cinnamon
CREAM CHEESE FROSTING
- 35 g butter, room temperature
- 70 g full-fat cream cheese
- 70 g powdered sugar
- 1 teaspoon vanilla extract
Instructions
TANGZHONG
- Combine milk and flour in a small saucepan and whisk until smooth. Cook over medium heat, stirring constantly, until thickened to a paste. Cool in a flat bowl and chill until cold (20–30 minutes).
DOUGH
- Warm 100 g milk to about 37°C. Dissolve fresh yeast in the warm milk (bloom dry yeast according to package instructions if using dry yeast).
- Add sugar, 280 g flour, chilled tangzhong, egg, cardamom (if using) and salt. Mix with a dough hook until hydrated, then beat on medium for 4 minutes.
- Add the 50 g butter in two stages, mixing on medium. After incorporated, scrape the bowl and continue mixing 8–10 minutes until smooth and glossy. The dough will be soft and slightly tacky.
- Place dough in an oiled bowl, cover, and let rise about 1 hour until doubled.
CINNAMON FILLING
- Mix 50 g butter, 50 g dark brown sugar and 2½ teaspoons cinnamon to a smooth paste and set aside.
ASSEMBLING
- Punch down the risen dough and roll to a 33 x 24 cm rectangle. Spread the filling evenly and roll from the short side into a log.
- Cut into 6 equal pieces using dental floss or a serrated knife and place in a lined 25 x 18 cm tray. Cover and proof 45 minutes at room temperature.
- Preheat oven to 190°C (375°F). Bake on the second-lowest rack 22–25 minutes, tenting with foil if they brown too quickly.
- Allow to cool slightly while making the frosting.
CREAM CHEESE FROSTING
- Cream butter and cream cheese until smooth. Add powdered sugar and vanilla, mixing until combined and silky.
- Spread over warm rolls and serve.
Nutrition
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