World's Best Cinnamon Rolls

Ridiculously soft, gooey cinnamon rolls that taste like they came straight from a bakery.

By @estherinthekitchen

Original recipe source

Cook time: 35 minutes

Servings: 12

Ingredients

• 0.67 cup water
• 0.25 cup bread flour
• 3.67 cups bread flour
• 0.33 cup granulated sugar
• 2 tsp instant yeast
• 0.75 tsp fine sea salt
• 0.33 cup heavy cream
• 0.33 cup whole milk
• 1 large egg
• 1 tsp vanilla bean paste
• 0 Tangzhong
• 8 tbsp salted butter
• 12 tbsp salted butter
• 0.75 cup packed light brown sugar
• 2 tbsp cinnamon
• 6 tbsp unsalted butter
• 5 oz cream cheese
• 1 cup powdered sugar
• 0.5 tsp vanilla bean paste
• 1 tbsp heavy cream

Instructions

1. Make the tangzhong by cooking the water and bread flour until thickened. Let it cool slightly.
2. Mix the dough ingredients, then knead in the salted butter until the dough is smooth and elastic.
3. Let the dough rest, then roll it into a 15 × 21-inch rectangle.
4. Spread the cinnamon-butter filling over the dough, leaving a small border at the top.
5. Cut into 12 strips and roll each strip into a cinnamon bun.
6. Place in a lined 9 × 13-inch pan and let rise until doubled and puffy, about 1–2 hours.
7. Bake at 325°F for 30–35 minutes, until lightly golden.
8. Make the cream cheese frosting while they bake.
9. Let the rolls cool for about 15 minutes, then frost generously while they’re still warm.