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    Milk Bread Cinnamon Rolls

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    These cinnamon rolls are a labor of love, but the results are undeniably worth it. With a rich, buttery dough, a generous swirl of cinnamon and brown sugar, and a creamy cream cheese icing, these rolls are a true indulgence for any breakfast or afternoon snack.
    The tangzhong method ensures a soft, tender crumb, while the homemade cream cheese icing provides a simple yet delicious complement to the sweet rolls. And with Red Star Active Dry Yeast, you can be sure of a robust rise for perfectly fluffy cinnamon rolls.
    Get ready to savor the aroma of freshly baked cinnamon rolls and treat yourself to a taste of pure bliss.

    Milk Bread Cinnamon Rolls

    Makes 12 rolls

    1 cup (240 grams) whole milk5 tablespoons (60 grams) granulated sugar, divided1 (0.25-ounce) package (7 grams) Red Star® Active Dry Yeast3¾ to 4 cups (476 to 508 grams) bread flour, divided1 tablespoon (9 grams) kosher saltTangzhong (recipe follows)1 large egg (50 grams), room temperature1/2 cup (113 grams) plus 5 tablespoons (70 grams) unsalted butter, room temperature and divided2/3 cup (145 grams) firmly packed light brown sugar1 tablespoon (6 grams) ground cinnamon1/4 cup (60 grams) heavy whipping creamCream Cheese Icing (recipe follows)

    In a small saucepan, heat milk over medium heat until scalding. (An instant-read thermometer should register 180°F/82°C.) Let cool until an instant-read thermometer registers 110°F (43°C) to 115°F (46°C).In a small bowl, whisk together warm milk, 1 teaspoon (4 grams) granulated sugar, and yeast. Let stand until foamy, 5 to 10 minutes.In the bowl of a stand mixer, whisk together 2 cups (254 grams) flour, salt, and remaining 4 tablespoons plus 2 teaspoons (56 grams) granulated sugar by hand. Add warm yeast mixture, Tangzhong, and egg; using the paddle attachment, beat at low speed until well combined. With mixer on low speed, gradually add 1¾ cups (222 grams) flour, beating just until a shaggy dough comes together and stopping to scrape bottom and sides of bowl.Switch to the dough hook attachment. Beat at low speed until dough is tacky, elastic, and slightly smooth, about 8 minutes; add up to remaining 1⁄4 cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Add 5 tablespoons (70 grams) butter, 1 tablespoon (14 grams) at a time, beating until combined after each addition (about 5 minutes total). Scrape bottom and sides of bowl and dough hook. Beat until dough is completely smooth and passes the windowpane test, about 12 minutes. (See Note.) Turn out dough onto a clean surface, and shape into a smooth round.Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.In another small bowl, stir together brown sugar, cinnamon, and remaining 1⁄2 cup (113 grams) butter.Spray a 13×9-inch baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over long sides of pan.Turn out dough onto a lightly floured surface, and roll dough into a 18×12-inch rectangle with one long side closest to you. Spread brown sugar mixture on dough in an even layer, leaving a 1⁄4-inch border on long side closest to you. Starting with long side opposite border, roll dough up into a log, pinching seams to seal. Trim ends, and cut log into 12 (1½-inch-thick) slices. Place slices, cut side down, in prepared pan. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed, 45 minutes to 1 hour.Preheat oven to 350°F (180°C).Pour cream evenly all over rolls.Bake until golden brown and an instant-read thermometer inserted in center registers at least 190°F (88°C), 30 to 35 minutes. Let cool in pan for 10 to 15 minutes. Using excess parchment as handles, remove from pan. Spread Cream Cheese Icing on rolls, and serve warm or at room temperature. Refrigerate in an airtight container for up to 3 days.

    Note: To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.

    Tangzhong

    Makes about 1⁄2 cup

    9 tablespoons (135 grams) whole milk1/4 cup (32 grams) bread flour

    In a small saucepan, whisk together milk and flour. Cook over medium-low heat, whisking constantly, until thickened, whisk leaves lines on bottom of pan, and an instant-read thermometer registers 150°F (66°C). (Mixture will look like mashed potatoes.) Transfer to a small bowl, and let cool until an instant-read thermometer registers 130°F (54°C)or until room temperature.

    Cream Cheese Icing

    Makes about 1 cup

    4 ounces (113 grams) cream cheese, softened1/4 cup (57 grams) unsalted butter, room temperature1 teaspoon (4 grams) vanilla extract1 cup (120 grams) confectioners’ sugar2 tablespoons (30 grams) whole milk

    In a medium bowl, fold together cream cheese and butter with a rubber spatula until smooth. Stir in vanilla. Add confectioners’ sugar, and fold until combined. Add milk, and stir until icing is smooth and spreadable. Use immediately, or cover and refrigerate until ready to use. Let soften before using if refrigerated longer than overnight. LEGGI TUTTO

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      TikTok Cinnamon Roll Dump Cake

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      Cinnamon Roll Dump Cake is a gooey combination of cinnamon rolls and coffee cake. Simple store bought ingredients create this over the top viral breakfast cake!
      If you like this kind of recipe make sure to try my Easy Cinnamon Roll Cake too!

      Table of Contents

      Super Easy Cinnamon Roll Dump Cake Recipe!
      I have TONS of homemade desserts on my website…but today isn’t “from scratch”. This is a pure dump and go recipe that magically works even though it doesn’t seem like it will. In fact, this is the type of recipe that was MADE for TikTok. Of course, I have a video over there making this Cinnamon Roll Dump Cake that you should definitely check out too. I first saw a version of this on allrecipes.com and I knew I had to throw my spin on it. I have so many dump cake recipes on my site already, and of course a pretty epic cinnamon roll recipe as well, so I knew this was one that I had to recreate for my readers. And omg it is so freaking delicious. Like out.of.control. It is by no means diet food, but it’s worth every last calorie. 

      Why You Will Love This TikTok Recipe
      So many of us have tried a recipe from the popular app and had it turn out…well…less than perfect.. But this recipe works. It’s kind of magic. Also I hope you know I wouldn’t share a recipe on TikTok or here on my website that hasn’t been tested and is also delicious! And not only is this cinnamon roll dump cake easy to make, but it also has a warm, comforting flavor that’s perfect for any occasion. The cinnamon and brown sugar combines with the canned ready-made cream cheese frosting to create a gooey, caramelized layer as the cake bakes, while the pecans add a satisfying crunch. And with the added convenience of using canned cinnamon rolls, and all store-bought items you can have this dessert ready to go in just a few minutes.

      Ingredients:
      There is nothing from scratch about this recipe…which is exactly the point. Here’s what you need:

      2 cans cinnamon rolls. You’re going to want to get the “Grands” style…you know the ones, that you can unroll and come in a can of 5. You will also need the icing, so set that aside!
      1 can of frosting. You can really use any flavor, but cream cheese frosting or just vanilla is really the best in this recipe.
      Chopped Pecans. You can even omit the nuts in this if you prefer, but we like the little crunch they add! You could even sub in walnuts if you don’t have pecans on-hand.
      Coffee Cake Mix. Or sometimes I find it called “Cinnamon Swirl” cake. The brand doesn’t matter, just get the 21 ounce box. I use the Krusteaz brand, but whatever brand you have is fine. Mine comes with a cake mix and also a separate pouch of cinnamon sugar mix. I use both!
      Butter! Just slice it into thin pats and place it all over the top of the cake mix.

      How Do You Make Cinnamon Roll Dump Cake?
      The beauty of this recipe is how easy it is. You literally dump everything into a 9×13 and bake!

      Preheat your oven to 350°F. Coat a 9×13 baking dish with nonstick spray and set aside. 
      Open your cinnamon rolls and reserve the can of icing in the packages. Using a knife or kitchen scissors, cut the cinnamon rolls into 1- inch pieces and place in a single layer into the prepared pan.
      Remove the lid and foil seal on the frosting. Microwave it for 30 seconds to loosen it up. Stir until smooth and pour it all over the cut cinnamon rolls in the pan.
      Sprinkle the chopped pecans on top of the frosting layer. 
      Open the box of cake mix and sprinkle the dry mix on top of the nut layer evenly. (If your cake mix comes with a separate pouch of cinnamon sugar mix, just sprinkle that on top too.
      Slice the butter evenly and place the butter pats on top of the dry cake mix. 
      Bake for 40 – 45 minutes until the center is set and the top is golden brown.
      Allow the cake to cool for 10 minutes and then microwave the reserved cinnamon roll icing for 15 seconds and stir to make it pourable. Drizzle the icing all over the top.
      Serve warm!

      Tips For Baking Success
      This is a very easy recipe, with a very high success rate. Might I even say, impossible to mess up like most dump cakes, which is great for beginners or anyone who wants a quick and delicious recipe. The only thing you could really do wrong here is over or underbake. Just ensure the center is set, so you don’t end up with doughy cinnamon rolls.
      Variations For Cinnamon Roll Dump Cake
      This recipe is completely open for adaptations. Here are a few ideas:

      Add in some chopped apples when you add the nuts to create an Apple Cinnamon Roll Dump Cake. I would use 1 – 2 peeled and diced Granny Smith apples, depending on how many apples you would like! I haven’t tried it yet, but I imagine apple pie filling would work too. The cake would be a little more like a cobbler with the added moisture, but it would still be delicious. 
      A lot of people like raisins in their cinnamon rolls, so feel free to add in raisins when you sprinkle on the nuts.
      You could honestly use any type of cake mix or any flavor frosting in this recipe and it will create a whole new flavor profile. Try a spice cake mix and some pumpkin pie spice to give it a real fall vibe. Get creative!

      More Cinnamon Roll Recipes To Try:

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      TikTok Cinnamon Roll Dump Cake

      Author: Shelly

      Prep Time: 10 minutes

      Cook Time: 40 minutes

      Total Time: 50 minutes

      Yield: serves 10 1x

      Category: Cake

      Method: Oven

      Cuisine: Breakfast

      Description

      Simple store bought ingredients create this over the top breakfast cake. Super easy to make, and a definite crowd pleaser!

      Ingredients

      Scale
      1x2x3x

      2 (17.5- ounce/5 count) cans cinnamon rolls
      1 (16- ounce) container pre-made cream cheese frosting
      3/4 cup chopped pecans
      1 (21.5- ounce) package cinnamon swirl or coffee cake mix
      3/4 cup butter, sliced into thin pieces

      Instructions

      Preheat the oven to 350°F. Coat a 9×13 baking pan with nonstick spray and set aside.
      Open your cinnamon rolls and reserve the cans of icing in the packages. Using a knife or kitchen scissors, cut the cinnamon rolls into 1- inch pieces and place in a single layer into the prepared pan.
      Remove the foil seal from the frosting and microwave it for 25 seconds to loosen it up. Stir until smooth and pour it all over the cut cinnamon rolls in the pan.
      Sprinkle the chopped pecans on top of the frosting layer.
      Sprinkle the dry mix on top of the nut layer evenly. (If your cake mix comes with a separate pouch of cinnamon sugar mix, just sprinkle that on top too.
      Place the butter slices evenly on top of the dry cake mix.
      Bake for 40 – 45 minutes until the center is set and the top is golden brown.
      Allow the cake to cool for 10 minutes and then microwave the reserved cinnamon roll icing for 15 seconds and stir to make it pourable. Drizzle the icing all over the top of the cake.
      Serve warm!

      Keywords: cookies and cups, cinnamon rolls, breakfast cake, coffee cake, dump cake

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