Brioche Cinnamon Rolls with Tangzhong and Cream Cheese Frosting Recipe

Introduction

These Brioche Cinnamon Rolls with Tangzhong create irresistibly soft, tender spirals filled with warm cinnamon and a luscious cream cheese frosting. Using the tangzhong method and enriched brioche dough, they stay moist and fluffy for days, perfect for any special breakfast or cozy treat.

Ingredients

• 2 tbsp 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, brioche style)
• 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)
• ⅓ cup heavy cream (to pour in the bottom of the baking dish)
• 4 oz cream cheese (softened)
• ¼ cup butter (softened)
• 1½ cups powdered sugar
• 1 tsp vanilla bean paste (or vanilla extract)
• 2-4 tbsp milk or heavy cream (to thin frosting)

Instructions

1. Make Tangzhong: In a small saucepan, whisk together 2 tablespoons flour and ½ cup milk until smooth with no lumps. Cook over medium heat, whisking constantly, until thickened to a paste that leaves visible lines when whisked, 2–4 minutes. Transfer to a small bowl and let cool to room temperature, about 20 minutes. You may also cover and refrigerate until ready to use.
2. Activate & Mix the Dough: In a small bowl, whisk warm ¾ cup milk with granulated sugar until dissolved. Sprinkle yeast over top and let sit 5 minutes until foamy. In a stand mixer bowl fitted with a dough hook, combine both flours and salt. Add cooled tangzhong, milk-yeast mixture, melted butter, vanilla bean paste, and eggs. Mix on low speed until a soft dough forms.
3. Knead & Enrich: Knead dough on medium speed 5–8 minutes until smooth and elastic. Gradually add softened butter, one tablespoon at a time, fully incorporating it. The dough should be smooth, elastic, and slightly tacky but not sticky.
4. First Rise & Chill: Place dough in a greased bowl, cover with plastic wrap or damp towel, and let rise in a warm place until doubled in size, about 1–2 hours. For best flavor and easier rolling, refrigerate dough 2–8 hours or overnight after the first rise.
5. Shaping & Filling: Mix softened ½ cup butter, brown sugar, cinnamon, vanilla bean paste, and cardamom until spreadable. Turn chilled dough onto a lightly floured surface and roll into a 16×12-inch rectangle. Spread cinnamon-sugar butter evenly over dough, leaving a ½-inch border on the far long edge. Cut the dough into 12 strips (about 1⅓ inches wide) along the short side. Roll each strip into a spiral and pinch the ends to seal.
6. Pan Bath & Second Rise: Pour heavy cream into the bottom of a greased 9×13-inch baking dish. Arrange rolls cut-side up over the cream, spacing slightly apart. Cover loosely with plastic wrap or kitchen towel and let rise in a warm spot 45–60 minutes until puffy and nearly doubled.
7. Overnight Option: After arranging rolls with cream in the pan, cover tightly with plastic wrap and refrigerate overnight. Remove in the morning and let sit at room temperature for 45 minutes before baking.
8. Bake: Preheat oven to 350 °F. Remove cover and bake rolls for 23–25 minutes until golden brown and centers read about 190 °F on a thermometer. Let rest 5 minutes in the pan before frosting or serving.
9. Cream Cheese Frosting: Beat softened cream cheese and butter together until smooth. Add powdered sugar and vanilla extract, mixing until combined. Thin frosting with 2–4 tablespoons milk or heavy cream to desired consistency. Spread over warm rolls for a gooey glaze or wait until slightly cooled for thicker frosting.

Tips & Variations

• Refrigerating the dough overnight after the first rise enhances flavor and makes it easier to handle.
• For a spiced twist, add a pinch of nutmeg or cloves to the cinnamon filling.
• Use vanilla bean paste for richer aroma, or substitute with pure vanilla extract if unavailable.
• To make dairy-free, substitute milk and butter with plant-based alternatives and choose a suitable cream cheese substitute.

Storage

Store cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in a microwave or oven before serving to restore softness. The frosting may be reapplied if desired after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is tangzhong and why use it?

Tangzhong is a cooked mixture of flour and water or milk that helps retain moisture in bread, resulting in softer, fluffier rolls that stay fresh longer.

Can I make the dough by hand instead of a stand mixer?

Yes, you can knead by hand, though it will take more time and effort to develop the dough’s elasticity. Be sure to add softened butter gradually and knead until smooth and elastic.

Brioche Cinnamon Rolls with Tangzhong and Cream Cheese Frosting Recipe

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★★★★★

4.6 from 131 reviews

These Brioche Cinnamon Rolls with Tangzhong are irresistibly soft, fluffy, and rich, combining the tender crumb of brioche with the comforting warmth of cinnamon and a luscious cream cheese frosting. The unique tangzhong method ensures extra moisture and softness, while a hint of cardamom adds a subtle exotic twist to the classic cinnamon roll flavor.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours 30 minutes including rising time (or overnight option)
• Yield: 12 cinnamon rolls 1x
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough (Tangzhong and Main Dough)

• 2 tbsp 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, brioche style)

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

Pan Bath

• 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 or vanilla extract
• 2–4 tbsp milk or heavy cream (to thin)

Instructions

1. Make Tangzhong: In a small saucepan, whisk together 2 tablespoons of flour and ½ cup of whole milk until smooth with no lumps. Cook over medium heat, whisking constantly for 2–4 minutes until the mixture thickens to a paste that leaves visible lines when stirred. Transfer to a small bowl and let cool to room temperature, about 20 minutes, or refrigerate until ready.
2. Activate & Mix the Dough: In a small bowl, whisk warm ¾ cup milk with granulated sugar until dissolved. Sprinkle yeast over and let sit for 5 minutes until the mixture is foamy. In the bowl of a stand mixer fitted with a dough hook, combine all-purpose flour, bread flour, and salt. Add the cooled tangzhong, milk-yeast mixture, melted butter, vanilla bean paste, and eggs. Mix on low speed until a soft dough forms.
3. Knead & Enrich: Knead the dough on medium speed for 5–8 minutes until smooth and elastic. Gradually add the softened butter tablespoon by tablespoon until fully incorporated. The dough should be smooth, elastic, and slightly tacky but not sticky. This step creates the brioche texture by adding butter after gluten development.
4. First Rise & Chill: Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place for 1–2 hours until doubled in size. For best flavor and easier handling, refrigerate the dough for 2–8 hours or overnight after this first rise.
5. Shaping & Filling: In a small bowl, mix together softened butter, brown sugar, cinnamon, vanilla bean paste, and cardamom until spreadable. Turn the chilled dough onto a lightly floured surface and roll it into a 16×12-inch rectangle. Spread the cinnamon-sugar butter evenly over the dough, leaving a ½-inch border on one long edge. Using a pizza cutter or sharp knife, cut the dough into twelve 1⅓-inch wide strips. Roll each strip tightly into a spiral and pinch the end to seal.
6. Pan Bath & Second Rise: Pour ⅓ cup heavy cream into the bottom of a prepared 9×13-inch baking dish. Arrange the cinnamon rolls cut-side up on top of the cream, spacing them apart slightly. Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for 45–60 minutes until puffy and nearly doubled in size. Alternatively, cover tightly and refrigerate overnight, then allow the rolls to come to room temperature about 45 minutes before baking.
7. Bake: Preheat oven to 350 °F (175 °C). Remove any covering and bake the cinnamon rolls for 23–25 minutes until they are golden brown on top and reach an internal temperature of about 190 °F on an instant-read thermometer. Let rest in the pan for 5 minutes before frosting or serving.
8. Cream Cheese Frosting: Beat softened cream cheese and butter together until smooth and creamy. Add powdered sugar and vanilla bean paste, mixing until smooth. Thin the frosting with 2–4 tablespoons of milk or heavy cream to desired consistency. Spread generously over warm rolls for a gooey glaze or wait until slightly cooled for a thicker frosting layer.

Notes

• The tangzhong method significantly enhances the softness and shelf life of the rolls by gelatinizing part of the flour before mixing the dough.
• Refrigerating the dough after the first rise improves flavor development and makes it easier to roll out and shape.
• Pouring heavy cream in the baking dish creates a moist environment that keeps the rolls tender during baking.
• The dough is enriched by adding butter after kneading starts, mimicking traditional brioche preparation for a tender crumb.
• Using warm milk activates the yeast properly without killing it. Keep the temperature between 100–110 °F.
• Adjust the cinnamon and sugar amount in the filling to suit your taste preference.
• The overnight rise option allows for convenient preparation and an even fluffier texture.
• Test for doneness with an instant-read thermometer to avoid underbaking or drying out.

Keywords: brioche cinnamon rolls, tangzhong cinnamon rolls, soft cinnamon rolls, cream cheese frosting, breakfast pastry, homemade cinnamon rolls, enriched dough, cinnamon cardamom rolls