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Cinnamon Rolls



  • 3 1/8 c (395 g) all-purpose flour, reserve ¼ c (30 g) for tangzhong
  • 3/5 c (75 g) of soy flour
  • 1 T (12.5 g) salt
  • 1/3 c (60 g) sugar
  • 2 ¼ (250 g) stick of butter
  • 2 ½ tsp (10 g) yeast
  • 1/8 c (45 g) cold water
  • 3 large (150 g) eggs
  • 3/4 c (90 g) milk for tangzhong


  • 1/2 cup margarine (or butter) softened
  • 1 cup packed brown sugar
  • 2 tablespoons cinnamon


  • 8 oz block of softened cream cheese
  • ¼ cup margarine softened
  • 1 ½ cups powdered sugar
  • ½ tsp salt
  • ½ tsp vanilla OR juice and zest of 1 lemon (depending on your preference)


  1. In a saucepan combine ¼ c (30 g) flour and ¾ c (90 g milk); stir on medium heat until texture of pudding is achieved. Let cool.
  2. Bloom yeast with sugar and water.
  3. In a stand mixer combine the rest of the flour, soy flour, salt, eggs, cooled milk and flour mixture and yeast and mix on medium until dough is formed.
  4. Slowly add in butter 50 g at a time until dough is smooth and elastic.
  5. Once dough is incorporate let rise in a greased dish for 1.5 hours or until doubled in size
  6. While dough rises combine softened margarine, brown sugar and cinnamon in a bowl and stir until evenly mixed.
  7. Once dough has risen remove from bowl and roll out to a 9×13” rectangle (about ¼” thick)
  8. Once rolled out spread filling evenly across the surface.
  9. Roll tightly lengthwise.
  10. Cut into 1” rolls and place in a greased baking sheet to rise for 45 minutes, or until doubled in size.
  11. Once risen, bake at 350 for 25-30 minutes until cinnamon rolls are golden brown.
  12. While cooling, make icing by combining margarine, cream cheese, powdered sugar and lemon or vanilla in a bowl and mix until completely incorporated.
  13. Top warm cinnamon rolls with icing and enjoy.

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