215 min
Flourless Orange-Almond Cake with Citrus Syrup
Whole simmered oranges and almond flour bake into an exceptionally moist, naturally gluten-free cake finished with orange syrup, almonds and powdered sugar.
Dessert
Bakery-Style Cinnamon Rolls with Vanilla Cream Cheese Frosting
A tangzhong-enriched dough bakes into tall, pillowy cinnamon spirals under a generous blanket of tangy vanilla cream cheese frosting.
Directions
Cook the tangzhong
Whisk 1/4 cup bread flour and 1/2 cup milk in a small saucepan over medium-low heat for 2 to 3 minutes until the whisk leaves clear lines and the paste reaches about 150°F. Scrape into the mixer bowl and cool for 10 minutes, until warm rather than hot.
Mix a soft enriched dough
Add the warm milk, yeast, granulated sugar, eggs, 1 teaspoon salt and 3 3/4 cups bread flour to the tangzhong. Mix with the dough hook on low for 3 minutes until no dry flour remains, then rest the shaggy dough for 10 minutes so the flour hydrates.
Knead in the butter
Knead on medium-low while adding the 6 tablespoons soft butter one tablespoon at a time. Continue for 8 to 10 minutes until the dough is glossy, elastic and clears most of the bowl while remaining slightly tacky. Add extra flour only 1 tablespoon at a time if it still smears like batter after 8 minutes.
Complete the first rise
Transfer the dough to a lightly greased bowl, cover and let rise in a draft-free 75°F to 80°F spot for 60 to 75 minutes, until visibly puffy and about doubled. A cooler kitchen may require another 20 to 30 minutes; judge the dough, not only the clock.
Make the cinnamon filling
Mix the brown sugar, cinnamon, 1 tablespoon bread flour and 1/4 teaspoon salt. The small amount of flour absorbs melting butter so more filling stays in the spirals instead of pooling under the rolls.
Roll, fill and cut evenly
Roll the dough on a lightly floured surface into an 18-by-14-inch rectangle, with a long side facing you. Spread with the 6 tablespoons filling butter, leaving a 1/2-inch bare strip along the far edge, and sprinkle evenly with cinnamon sugar. Roll up snugly from the near long side, pinch the seam, and cut into 12 equal rolls with unflavored dental floss or a serrated knife.
Proof in the pan
Arrange the rolls cut-side up in a buttered 9-by-13-inch metal pan. Cover and rise for 35 to 50 minutes, until the rolls look marshmallow-soft, touch one another and spring back slowly when gently pressed. Meanwhile, heat the oven to 350°F with a rack in the center.
Bake to a tender center
Bake at 350°F for 23 to 28 minutes, rotating the pan once, until the tops are golden and the center roll reaches 190°F to 195°F. If the tops brown before the centers are ready, tent loosely with foil. Cool in the pan for 15 minutes before frosting.
Frost generously while warm
Beat the cream cheese and 4 tablespoons butter until completely smooth. Beat in confectioners' sugar, vanilla, 1 tablespoon milk and 1/8 teaspoon salt until fluffy; add another teaspoon milk only if needed. Spread over the warm, not piping-hot, rolls so the frosting softens into the spirals without melting away.
Why this works
Why it worksTangzhong pre-gelatinizes a portion of the flour's starch, allowing the dough to hold extra milk while staying manageable and tender for longer.
Why it worksAdding butter after the flour hydrates lets gluten develop before fat coats the proteins, producing tall rolls with a shreddable crumb.
Why it worksA temperature check at the center roll prevents the common tradeoff between raw middles and overbaked edges.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on AmazonStand mixerA mixer fitted with its dough hook provides steady kneading while the butter is added gradually.See current options →
Compare on AmazonDigital kitchen scaleWeight measurements keep the high-hydration dough soft instead of accidentally flour-heavy.See current options →
Compare on AmazonHeat-safe oven mittsA secure grip matters when rotating and lifting the hot 9-by-13-inch pan.See current options →
Swaps & notes
Easy swaps
- All-purpose flour can replace bread flour by weight. Hold back 2 tablespoons of the main-dough milk at first, then add it only if the dough feels firm because all-purpose flour absorbs slightly less liquid.
- For orange cinnamon rolls, add 1 tablespoon finely grated orange zest to the filling and replace the frosting milk with fresh orange juice.
- To prepare overnight, shape the rolls, cover the pan tightly and refrigerate for up to 14 hours. Let stand at room temperature for 60 to 90 minutes until puffy before baking.
Cook notes
- The 220-minute total includes both rises, the 10-minute dough rest and 15 minutes of cooling before frosting; active work is about 45 minutes.
- A metal 9-by-13-inch pan browns the bottom and sides more predictably than glass. If using glass, begin checking 5 minutes early because heat retention differs.
- Measure the flour by weight if possible. Scooped cups can vary enough to turn a soft bakery-style dough into dry bread.
Storage
Because of the cream cheese frosting, refrigerate covered rolls within 2 hours and keep for up to 4 days. Reheat one roll loosely covered in the microwave for 15 to 25 seconds, or warm several covered at 300°F for 10 to 12 minutes. Freeze unfrosted baked rolls for up to 2 months; thaw, warm and frost before serving.
Questions
Why did my cinnamon rolls turn out dense?
The dough may have received too much flour, insufficient kneading or an incomplete rise. Keep it slightly tacky, knead until elastic, and let each rise continue until the visual cues are met even if your kitchen is cool.
Can I make these without a stand mixer?
Yes. Stir with a sturdy spoon, then knead by hand for 12 to 15 minutes, working the soft butter in gradually. Use a bench scraper instead of adding large amounts of flour when the dough sticks.
How do I keep the filling from leaking into the pan?
Use very soft rather than melted butter, include the tablespoon of flour in the cinnamon sugar, leave a clean edge for sealing, and proof in a properly sized pan so the rolls support one another.
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Bakery-Style Cinnamon Rolls with Vanilla Cream Cheese Frosting
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1. Cook the tangzhongWhisk 1/4 cup bread flour and 1/2 cup milk in a small saucepan over medium-low heat for 2 to 3 minutes until the whisk leaves clear lines and the paste reaches about 150°F. Scrape into the mixer bowl and cool for 10 minutes, until warm rather than hot.
2. Mix a soft enriched doughAdd the warm milk, yeast, granulated sugar, eggs, 1 teaspoon salt and 3 3/4 cups bread flour to the tangzhong. Mix with the dough hook on low for 3 minutes until no dry flour remains, then rest the shaggy dough for 10 minutes so the flour hydrates.
3. Knead in the butterKnead on medium-low while adding the 6 tablespoons soft butter one tablespoon at a time. Continue for 8 to 10 minutes until the dough is glossy, elastic and clears most of the bowl while remaining slightly tacky. Add extra flour only 1 tablespoon at a time if it still smears like batter after 8 minutes.
4. Complete the first riseTransfer the dough to a lightly greased bowl, cover and let rise in a draft-free 75°F to 80°F spot for 60 to 75 minutes, until visibly puffy and about doubled. A cooler kitchen may require another 20 to 30 minutes; judge the dough, not only the clock.
5. Make the cinnamon fillingMix the brown sugar, cinnamon, 1 tablespoon bread flour and 1/4 teaspoon salt. The small amount of flour absorbs melting butter so more filling stays in the spirals instead of pooling under the rolls.
6. Roll, fill and cut evenlyRoll the dough on a lightly floured surface into an 18-by-14-inch rectangle, with a long side facing you. Spread with the 6 tablespoons filling butter, leaving a 1/2-inch bare strip along the far edge, and sprinkle evenly with cinnamon sugar. Roll up snugly from the near long side, pinch the seam, and cut into 12 equal rolls with unflavored dental floss or a serrated knife.
7. Proof in the panArrange the rolls cut-side up in a buttered 9-by-13-inch metal pan. Cover and rise for 35 to 50 minutes, until the rolls look marshmallow-soft, touch one another and spring back slowly when gently pressed. Meanwhile, heat the oven to 350°F with a rack in the center.
8. Bake to a tender centerBake at 350°F for 23 to 28 minutes, rotating the pan once, until the tops are golden and the center roll reaches 190°F to 195°F. If the tops brown before the centers are ready, tent loosely with foil. Cool in the pan for 15 minutes before frosting.
9. Frost generously while warmBeat the cream cheese and 4 tablespoons butter until completely smooth. Beat in confectioners' sugar, vanilla, 1 tablespoon milk and 1/8 teaspoon salt until fluffy; add another teaspoon milk only if needed. Spread over the warm, not piping-hot, rolls so the frosting softens into the spirals without melting away.