Cinnamon Rolls
Baker Pamela Vuong of The Flour Box | Seattle, WA
Yield: 12 rolls
Adapted by StarChefs | November 2025 | Photo: Alexander Zeren
INGREDIENTS
Tangzhong:
55 grams bread flour
Dough:
1.2 kilograms bread flour
500 grams whole milk
100 grams granulated sugar
10 grams instant yeast
10 grams kosher salt
130 grams cubed unsalted butter
Filling:
350 grams cubed unsalted butter
350 grams brown sugar
20 grams ground cinnamon
4 grams kosher salt
Frosting:
454 grams cream cheese
112 grams cubed unsalted butter
224 grams powdered sugar
5 grams vanilla bean paste
3 grams kosher salt
Heavy cream
To Assemble and Serve:
All-purpose flour
METHOD
For the Tangzhong:
In a small saucepan over medium heat, whisk together bread flour and 275 grams water until thickened to a paste-like consistency. Remove from heat and let cool completely.
For the Dough:
In the bowl of a stand mixer fitted with a dough hook, combine bread flour, milk, sugar, yeast, salt, and Tangzhong. Mix 10 minutes on low speed, or until smooth. With the mixer running, working in batches, add butter, mixing until fully incorporated with each addition. Mix additional 5 minutes, or until the dough is elastic and passes the windowpane test. Transfer dough to a lightly greased bowl. Cover and let sit at room temperature until doubled in size. Refrigerate overnight.
For the Filling:
In a stand mixer fitted with a paddle attachment, combine butter, sugar, cinnamon, and salt. Mix until well combined. Set aside.
For the Frosting:
In a stand mixer fitted with a paddle attachment, beat cream cheese and butter until smooth. Add sugar, vanilla, and salt. Continue to mix until well combined. Fold in 1 spoonful heavy cream, adding more if needed until desired consistency is achieved. Set aside.
To Assemble and Serve:
Heat oven to 325°F. Transfer Dough to a floured work surface. Roll into a 24-by-14-inch rectangle. Using an offset spatula, spread Filling evenly across the surface. Starting from the long edge closest to you, roll Dough into a tight log. Using a serrated knife, cut into 12 equal pieces. Arrange rolls evenly on a parchment-lined half sheet pan. Cover and let sit at room temperature for 1 hour. Once proofed, bake 25 minutes, or until rolls are lightly golden. Remove from oven and spread Frosting over top. Serve warm.
