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Brioche Cinnamon Rolls with Tangzhong and Cream Cheese Frosting Recipe

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4 from 3 reviews

These Brioche Cinnamon Rolls with Tangzhong create an irresistibly soft, fluffy, and flavorful pastry. The tangzhong technique ensures a tender crumb, while a rich cinnamon filling and a luscious cream cheese frosting make these rolls perfect for breakfast or dessert. Slow, careful rising and chilling develop deep flavor and ease rolling, resulting in bakery-worthy cinnamon rolls at home.

Ingredients

Dough and Tangzhong

  • 2 tbsp all-purpose flour
  • ½ cup whole milk
  • ¾ cup whole milk (warmed to 100–110 °F)
  • 2¼ tsp active dry yeast (1 packet)
  • ¼ cup granulated sugar
  • ¼ cup butter (melted or very soft)
  • 1 tsp vanilla bean paste
  • 2 large eggs (room temperature)
  • 1¼ tsp salt
  • 2½ cups all-purpose flour
  • 1 cup bread flour
  • 5 tbsp butter (softened, added after kneading)

Filling

  • ½ cup butter (softened)
  • 1¼ cups light or dark brown sugar
  • 3 tbsp ground cinnamon
  • ½ tsp ground cardamom
  • 1 tsp vanilla bean paste (or vanilla extract)

Baking Setup

  • ⅓ cup heavy cream (to pour in the bottom of the baking dish)

Cream Cheese Frosting

  • 4 oz cream cheese (softened)
  • ¼ cup butter (softened)
  • 1½ cups powdered sugar
  • 1 tsp vanilla bean paste (vanilla extract)
  • 2–4 tbsp milk or heavy cream (to thin)

Instructions

  1. Make Tangzhong: Whisk together 2 tbsp flour and ½ cup milk in a small saucepan until smooth without lumps. Cook over medium heat, whisking constantly until thickened to a paste that leaves streaks when whisked, about 2-4 minutes. Transfer to a bowl and cool to room temperature (~20 minutes), or refrigerate until ready.
  2. Activate & Mix the Dough: In a small bowl, whisk warm ¾ cup milk with sugar until dissolved. Sprinkle yeast over and let sit 5 minutes until foamy. In a stand mixer bowl with dough hook, combine flours and salt. Add cooled tangzhong, milk-yeast mixture, melted butter, vanilla paste, and eggs. Mix on low until soft dough forms.
  3. Knead & Enrich: Knead on medium speed 5-8 minutes until smooth and elastic. Gradually add softened butter, one tablespoon at a time, until fully incorporated; dough should be tacky but not sticky. Adding butter after gluten development keeps dough elastic like brioche.
  4. First Rise & Chill: Place dough in greased bowl, cover, let rise in warm place until doubled, 1-2 hours. For best flavor and handling, refrigerate 2-8 hours or overnight after first rise.
  5. Prepare Filling: Mix softened ½ cup butter, brown sugar, cinnamon, vanilla paste, and cardamom into a spreadable paste.
  6. Shape & Fill Rolls: Turn chilled dough onto floured surface. Roll into 16×12-inch rectangle. Spread filling evenly over surface, leaving ½-inch margin on far long edge. Cut into 12 strips about 1⅓ inches wide. Roll each strip into a spiral and pinch ends to seal.
  7. Pan Bath & Second Rise: Pour ⅓ cup heavy cream into bottom of greased 9×13-inch baking dish. Arrange rolls cut side up spaced slightly apart. Cover loosely and let rise 45-60 minutes until puffy and nearly doubled. Alternatively, after shaping and pooling cream, cover tightly and refrigerate overnight; remove and let warm 45 minutes before baking.
  8. Bake: Preheat oven to 350 °F. Remove cover and bake rolls 23-25 minutes until golden brown and internal temperature reaches about 190 °F. Rest rolls 5 minutes before frosting.
  9. Make Cream Cheese Frosting: Beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla, mix until combined. Thin with milk or cream 2-4 tbsp as needed for consistency.
  10. Frost Rolls: Spread frosting generously over warm rolls for gooey glaze or wait until slightly cooled for thicker layer.

Notes

  • Using a tangzhong starter ensures extra-soft, fluffy rolls by pre-gelatinizing starch.
  • Chilling the dough after the first rise allows easier rolling and develops flavor.
  • The heavy cream in the baking dish creates a moist environment and adds richness.
  • For best results, use room temperature eggs and softened butter.
  • Roll each cinnamon strip tightly and pinch to prevent unrolling during baking.
  • Frost while rolls are warm for a soft glaze or chilled for thicker frosting texture.
  • Overnight rise in refrigerator is optional but enhances flavor and manageability.

Find it online: https://bitezly.com/brioche-cinnamon-rolls-with-tangzhong-and-cream-cheese-frosting-recipe/