American Cinnamon Rolls

Finally I got to make one iconic dish from the US, cinnamon rolls or cinnamon buns. Yes, I have made them before, but not the classic and traditional version with cream cheese frosting. But finally I got round to it and made the full deal, no extras, but also no substitutions. These are very moist and fluffy cinnamon rolls, we will need to make a tangzhong, which means boiling flour, water and milk, so that the flour can gelatinize. This will help for the rolls to stay extra fresh. Yes, you will add five more minutes of work, but I believe it is so worth it.

Of course I wanted to try an American recipe, I ended up using one from King Arthur Baking. Even though this is an American recipe, I was surprised to learn that the dough does not contain any sugar, but only the filling. This got me interested right away, I mean, usually I have to reduce the sugar aount a lot of American recipes, so I was hooked. However, the recipe did not include butter for the filling and also didn’t have the traditional cream cheese frosting, so I decided to diviate and only stick to the dough as described. But man, this dough is so fluffy and moist, I really find it extra delicious. I hope you feel the same.

Credit: Slightly adapted from King Arthur Baking

Fluffy Cinnamon Buns

Serves: About 8 cinnamon buns
Cooking Time: 25min

These small-batch cinnamon buns are extra fluffy and moist. They are made with a traditional filling and frosting.


  • Tangzhong
  • 35 grams of water
  • 35 grams of milk
  • 12 grams of all-purpose flour

  • Main Dough
  • 42 grams of butter
  • 80 grams of milk
  • 250 grams of all-purpose flour
  • 4 grams of salt
  • 1 egg
  • 1 teaspoon of instant yeast

  • Filling
  • 60 grams of butter. at room temperature
  • 60 grams of brown sugar
  • 1 tablespoon of cinnamon

  • Frosting
  • 30 grams of butter. at room temperature
  • 30 grams of icing sugar
  • 70 grams of cream cheese



In this reel you can see how I make them. For the tangzhong whisk the three ingredients until you see no lumps in a small pot and then bring to a boil while constantly whisking. Let boil for about a minute until you see a white film on the bottom of the pan. Set aside.


For the main dough melt the butter, then add the milk so that the mixture is lukewarm. Add the milk mixture to a large kneading bowl and add all other remaining ingredients, including the tangzhong. Knead briefly for a minute until combined, then let the dough rest for 20 minutes. Then knead on low speed for about 8 minutes or until you have a sticky and soft dough. Form into a ball and let rise for about an hour in a bowl covered with a damp towel. Be sure to take out the butter for the filling.


Once the dough has risen considerably, box it for the air to get out, then roll into a rectangle of about 45x30cm. Spread the butter evenly either with your hand or a knife, then also sprinkle the sugar and cinnamon mix evenly on top. Roll into a tight log from the long side. Divide into 8 equal pieces. Place into a small casserole or springform (I had a springform of about 18cm) with the cut side facing upwards. Let rise again with a damp towel on top for about an hour or until the rolls have grown and puffed up.


Preheat oven to 180 degrees Celsius and bake the rolls on medium rack for about 22-25min or until golden.


Meanwhile prepare the frosting. For this you want to beat the soft butter with the icing sugar for a few minutes, then add the cream cheese and only beat until combined. Spread on the warm cinnamon rolls and enjoy. They taste best on the day made.

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1 Comment

  • Reply
    Das Mädel vom Land
    Wednesday February 7th, 2024 at 09:49 PM

    Wunderbar! So zum Anbeißen sehen sie aus, deine Cinnamon Rolls! ♥
    Alles Liebe zu dir, Jenny!

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