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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.

Ingredients

Scale

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

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