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If using the tangzhong, whisk 1/2 cup milk with 2 tablespoons all-purpose flour in a small saucepan over medium heat. Cook, stirring constantly, until it thickens into a paste. Remove from heat and let it cool completely before using.

In a large bowl, mix the 1 cup warm milk, 2 tablespoons sugar, and 2 1/4 teaspoons instant yeast. Let sit until foamy, about 5-10 minutes.

Add the 1 large egg (room temperature), 1 tablespoon vanilla, 1/4 cup softened butter, and the cooled tangzhong (if using) to the yeast mixture and mix well. Ensure the butter is super soft.

Gradually add 3 cups of all-purpose flour and 1 teaspoon salt to the wet ingredients. Mix until a soft dough forms. The dough should be soft and slightly tacky but not sticky. You may need to add up to 3 1/2 cups of flour total; the creator used about 3 1/4 cups. Do not pack the flour into the measuring cup; lightly spoon it in and level it off.

Knead the dough for 8–10 minutes until it is smooth. You can knead with a little olive oil on your hands instead of adding extra flour.

Cover the dough with plastic wrap and a towel, then let it rise in a warm place until doubled in size, about 1 hour. A good warm place is an oven with just the light on.

While the dough is rising, prepare the cinnamon filling. In a small bowl, mix together 1/4 cup softened butter, 1/2 cup brown sugar, and 1 tablespoon cinnamon until well combined.

Once the dough has risen, transfer it to a lightly floured surface. Roll the dough into a large rectangle.

Spread the cinnamon filling evenly over the entire surface of the rolled-out dough.

Cut the dough into 3 even strips. Stack these 3 strips on top of each other. Then, cut the stacked strips into 5 equal squares.

Line a loaf pan with parchment paper. Place the stacked squares upright into the lined loaf pan, arranging them side-by-side.

Cover the loaf pan with a towel and let it rise again for 30–40 minutes.

Preheat your oven to 350°F (175°C). Bake the bread for 25–30 minutes, or until it is golden brown on top and baked through.

While the bread is baking or cooling slightly, prepare the glaze. In a small bowl, whisk together 1 cup powdered sugar, 2–3 tablespoons milk (adjust to your preferred consistency), 1 teaspoon vanilla, and 1 tablespoon maple syrup until smooth.

Once the bread is baked, spread the prepared glaze evenly over the warm bread.

Serve warm and pull apart the individual cinnamon roll pieces to enjoy.


If using the tangzhong, whisk 1/2 cup milk with 2 tablespoons all-purpose flour in a small saucepan over medium heat. Cook, stirring constantly, until it thickens into a paste. Remove from heat and let it cool completely before using.

In a large bowl, mix the 1 cup warm milk, 2 tablespoons sugar, and 2 1/4 teaspoons instant yeast. Let sit until foamy, about 5-10 minutes.

Add the 1 large egg (room temperature), 1 tablespoon vanilla, 1/4 cup softened butter, and the cooled tangzhong (if using) to the yeast mixture and mix well. Ensure the butter is super soft.

Gradually add 3 cups of all-purpose flour and 1 teaspoon salt to the wet ingredients. Mix until a soft dough forms. The dough should be soft and slightly tacky but not sticky. You may need to add up to 3 1/2 cups of flour total; the creator used about 3 1/4 cups. Do not pack the flour into the measuring cup; lightly spoon it in and level it off.

Knead the dough for 8–10 minutes until it is smooth. You can knead with a little olive oil on your hands instead of adding extra flour.

Cover the dough with plastic wrap and a towel, then let it rise in a warm place until doubled in size, about 1 hour. A good warm place is an oven with just the light on.

While the dough is rising, prepare the cinnamon filling. In a small bowl, mix together 1/4 cup softened butter, 1/2 cup brown sugar, and 1 tablespoon cinnamon until well combined.

Once the dough has risen, transfer it to a lightly floured surface. Roll the dough into a large rectangle.

Spread the cinnamon filling evenly over the entire surface of the rolled-out dough.

Cut the dough into 3 even strips. Stack these 3 strips on top of each other. Then, cut the stacked strips into 5 equal squares.

Line a loaf pan with parchment paper. Place the stacked squares upright into the lined loaf pan, arranging them side-by-side.

Cover the loaf pan with a towel and let it rise again for 30–40 minutes.

Preheat your oven to 350°F (175°C). Bake the bread for 25–30 minutes, or until it is golden brown on top and baked through.

While the bread is baking or cooling slightly, prepare the glaze. In a small bowl, whisk together 1 cup powdered sugar, 2–3 tablespoons milk (adjust to your preferred consistency), 1 teaspoon vanilla, and 1 tablespoon maple syrup until smooth.

Once the bread is baked, spread the prepared glaze evenly over the warm bread.

Serve warm and pull apart the individual cinnamon roll pieces to enjoy.
