An amazing recipe for squishy soft cinnamon rolls with a super fluffy and tender texture and a gooey filling that caramelizes in the bottom. A halo of perfectly sweet cream cheese frosting ties everything together. A brilliant Asian technique called Tangzhong, ensures moist, airy rolls that stay soft for days.
Very few things in life bring me a sense of accomplishment and relief than when I conquer a recipe that’s been giving me a hard time.
Accomplishment is understandable…but relief? Yes relief!
Things like not getting the texture right, nailing the flavor, or perfecting the height is what keeps me up all night. And when I do eventually drift off to sleep…it’s what I dream of. Anyone else’s dreams are centered around food?
Welcome to the obsessive compulsive baking life. Sometimes I feel like I need help
Red velvet cake has been haunting my dreams for years, yellow cake is taking over my brain cells, and until very recently, cinnamon rolls were all I could think of.
But that has finally changed when the best cinnamon rolls I’ve ever tasted emerged from my oven.
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