Honey Butter Cinnamon Rolls

I loved my honey butter babka so much I had to make a cinnamon roll version! My favorite soft and tender milk bread dough, spread thin and rolled with a layer of honey, butter, brown sugar, and cinnamon, then topped with a honey butter glaze after baking. Plenty of salt throughout the recipe keeps the sweetness balanced, and butter and heavy cream keep everything moist and create a delicious layer of honey butter goo under the rolls while baking. This recipe has a few separate elements and takes a bit of prep, but a good cinnamon roll is always worth the effort in my eyes. Makes 9 cinnamon rolls.

Ingredients:

For the tangzhong:

• 80 grams milk
• 15 grams all purpose flour

For the dough:

• all of the tangzhong, slightly cooled
• 100 grams milk
• 240 grams all purpose flour
• 1 and 1/2 teaspoons instant yeast
• 40 grams unsalted butter, softened
• 45 grams granulated sugar
• 1/2 teaspoon salt

For the filling:

• 55 grams unsalted butter, softened
• 30 grams dark brown sugar
• 30 grams honey
• 1/4 to 1/2 teaspoon ground cinnamon, to taste
• 1/4 teaspoon salt
• 60 grams (about 1/4 cup) heavy cream, for pouring over the rolls before baking

For the honey butter glaze:

• 20 grams unsalted butter, melted
• 15 grams honey
• 60 grams powdered sugar (sometimes labeled icing sugar or confectioner’s sugar)
• 1/2 teaspoon vanilla extract
• 10 grams milk
• A pinch of salt

Instructions:

1. Make the tangzhong: In a small saucepan over low heat, cook the flour and milk, stirring constantly, until a thickened white paste forms. Remove from heat to cool. (This can also be done in the microwave – mix the flour and milk in a small bowl and microwave on high for 10 second increments, mixing in between, until thickened.)
2. Make the dough: Place the cooled tangzhong in the bowl of a stand mixer, along with the rest of the dough ingredients (If you’re using active dry yeast, start by mixing the yeast and milk and letting sit for 10 minutes to activate). Knead on low-medium speed for 10-13 minutes, or until a smooth and slightly sticky dough forms. If kneading by hand, this will take about 15 minutes.
3. Let the dough rise, covered, for 1-1.5 hours or until doubled. While the dough rises, combine the filling ingredients in a small bowl to form a soft spreadable paste.
4. Shape the buns: Roll the dough out on a lightly floured surface, into a rectangle about 16×12 inches (40×30 cm). Spread the honey butter mixture evenly all across the dough. Roll the dough up along the long side to form a log.
5. Cut into 9 equal sized rolls (use a serrated knife for perfect slices!) and place into a lined 8×8 inch (20×20 cm) square metal pan.
6. Let the buns rise, covered, for 35-45 minutes, or until they have puffed up significantly and bounce back slowly when poked. About 10 minutes before the buns have fully risen, set oven to 350 Fahrenheit (180 Celsius). Pour the heavy cream over the rolls before baking.
7. Bake for 20-25 minutes, or until the rolls are lightly golden. (You can test doneness with a toothpick inserted into the center roll – it should come out free of dough). Do not overbake.
8. While the rolls are baking, make the glaze by combining the melted butter, honey, powdered sugar and vanilla and whisking together until combined. Add salt to taste, and milk as needed to thin out the glaze.
9. Let the cinnamon rolls cool slightly and spread with the glaze.
10. Enjoy! These are best warm and fresh, but glazed cinnamon rolls can be stored, covered, in the fridge and reheated gently. Unfrosted rolls can be kept in an airtight container at room temperature for 3 days. Freeze, individually wrapped, for longer storage.

Notes:

• Prep ahead: To save time, you can make the filling, dough, and glaze the day before you want to bake your cinnamon rolls. Bring the filling and the glaze to room temperature and continue with the recipe as usual.
• Double Batch: This recipe can easily be doubled for 18 cinnamon rolls, and baked in a 9 x 13 inch pan.
• Frosting option: I love the drizzle of honey butter glaze on these, but you can of course top them with a classic cream cheese frosting like the ones on my milk bread cinnamon rolls.