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High Altitude Ultra-Soft Cinnamon Rolls

Pillow soft brioche cinnamon rolls filled with gooey cinnamon sugar filling, topped with a vanilla glaze. Tested at 8,000 feet, this high altitude version rises beautifully and stays soft for days.
Print Recipe
Prep Time 40 minutes
Cook Time 25 minutes
4 hours (or overnight) 8 hours
Total Time 9 hours 5 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 cinnamon rolls
Calories 520 kcal

Ingredients
  

Tangzhong (Flour-Milk Paste)

  • 2 Tablespoons bread flour (20 g)
  • 1/2 cup whole milk (120 ml)

Dough

  • cooled tangzhong (from above)
  • 3/4 cup whole milk, warmed to 105–110°F (175 ml)
  • 1 3/4 teaspoons active dry yeast or instant yeast (5.6 g)
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 3 Tablespoons granulated sugar (43 g)
  • 1 1/4 teaspoons salt (8 g)
  • 3 1/2 cups bread flour (445 g) plus 1–3 tablespoons as needed
  • 10 Tablespoons unsalted butter (150 g) softened, divided

Cinnamon Sugar Filling

  • 8 Tablespoons unsalted butter (1 stick; 115 g) unsalted butter, softened
  • 1 1/2 cups packed brown sugar (330 g)
  • 2 Tablespoons ground cinnamon (6 g)
  • 1/8 teaspoon salt (1 g)

Cream Pour

  • 1/4 cup heavy cream

Vanilla Icing

  • 8 Tablespoons unsalted butter (1 stick; 115 g) softened
  • 3 cups powdered sugar (360 g)
  • 1 teaspoon vanilla extract (5 ml)
  • 2 Tablespoons milk (30 ml)
  • Pinch of salt

Instructions
 

Make the Tangzhong (Flour-Milk Paste)

  • In a small saucepan, whisk together the flour and milk until smooth.
  • Cook over medium heat, whisking constantly, until thickened to a pudding-like paste, about 3–4 minutes.
  • Remove from heat and cool to room temperature before using.

Mix the Dough

  • In the bowl of a stand mixer fitted with a dough hook (or paddle attachment), combine the cooled tangzhong, warm milk, yeast, eggs, vanilla extract, sugar, salt, bread flour, and half of the butter. Mix on low speed until a shaggy dough forms.
  • On medium-low speed, knead for 8–10 minutes, until the dough is smooth and elastic. If the dough clings excessively to the sides of the bowl or sticks to your finger, add flour 1 tablespoon at a time, up to 3 tablespoons total.
  • Gradually add the remaining butter, one tablespoon at a time, allowing each addition to fully incorporate before adding the next. Continue kneading for 8–15 minutes, until the dough forms a soft, elastic ball. A slight tackiness is normal.
  • The dough should be soft and slightly tacky, but not sticky or batter-like.

First Rise

  • Transfer the dough to a large, lightly greased bowl. Cover with a damp towel or plastic wrap and let rise in a warm place for 1–2 hours, or until doubled in size.

Roll the Dough

  • Generously dust flour over a clean work surface and place the dough. Using a lightly floured rolling pin, roll the dough into a 16×20-inch rectangle, about 1/4-inch thick. It's important to roll the dough thin and even. If the dough is too thick, the rolls will require a longer bake time.
  • If the dough begins shrinking back as you roll it, cover it lightly and let it rest for 10 minutes. This allows the gluten to relax, making it easier to roll out.

Make the Cinnamon Filling

  • In a medium bowl, combine the butter, brown sugar, cinnamon, and salt. Stir until blended. Spread the filling evenly over the dough, leaving a ½-inch border along the long edge that's furthest away from you.

Shape the Dough

  • Starting with the long edge closest to you, roll the dough into a log. Roll firmly but gently to prevent squeezing out the filling.
  • Using a sharp knife, cut into 12 equal pieces, about 1 1/4 inches wide each.

Refrigerate Overnight

  • Arrange the rolls in a greased 9×13-inch pan, leaving slight space between each. Cover tightly with plastic wrap or foil and refrigerate overnight, 8–16 hours. 

Second Rise

  • The following day, remove rolls from the refrigerator and allow to rise until puffy and doubled in volume, about 1 ½ – 2 hours.
  • Preheat the oven to 350°F.

Cream Pour & Bake

  • Just before baking, pour the heavy cream evenly over the tops and in between the rolls. This helps to create ultra-soft centers.
  • Bake for 25–30 minutes, until golden brown and the center of one roll reaches 190°F on an instant-read thermometer. The middle should feel set and spring back lightly when gently pressed. If the tops brown too quickly before the center is done, loosely place foil on top of the pan for the final minutes of baking.

Make the Icing

  • In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat butter until smooth. Gradually add the powdered sugar, then mix in the vanilla, salt, and milk until the icing reaches a soft, spreadable consistency. Spread over warm rolls before serving.
  • Cover leftover rolls tightly. Store at room temperature for up to 2 days, or refrigerate for up to 5 days.

Notes

Same-Day Option: If you don’t have time for an overnight rise, allow the dough to complete its first rise at room temperature until doubled (about 1–2 hours), then proceed directly to shaping. After shaping, let the rolls rise until puffy (about 45–75 minutes) before baking.
Overnight fermentation improves flavor and makes the dough easier to handle, but the same-day method will still produce soft, fluffy rolls.
Flour & Yeast: Bread flour is recommended for structure and chew. All-purpose flour may be used, but the rolls may be slightly softer and less structured.
Use active dry yeast or instant yeast. If using instant yeast, you may skip the 5-minute proofing step and mix it directly with the dry ingredients.
High Altitude: Depending on your altitude, the dough may rise and bake more quickly. Begin checking for doneness 2–3 minutes early and avoid over-proofing during the second rise.
Why the Cream Pour Works: Pouring heavy cream over the rolls keeps the centers ultra-soft while also caramelizing the bottoms.
Optional Cream Cheese Frosting: If you prefer a tangy cream cheese frosting, replace 4 tablespoons of the butter with 4 ounces softened cream cheese and beat until smooth before adding the powdered sugar.
Use a Kitchen Scale for Best Results: For the most accurate and consistent results, use gram measurements rather than cups. This is especially important at higher altitudes, where small variations in flour can significantly affect texture and rise.
To Freeze Before Baking: Place shaped rolls in the pan, cover tightly, and freeze up to 2 months. Thaw overnight in the refrigerator, then allow to rise at room temperature until puffy before baking.
You can also split the unbaked rolls between two pans and freeze one for later.
Keyword brioche cinnamon rolls, enriched dough recipe, high altitude bread, soft cinnamon roll dough, tangzhong milk bread