How to make cinnamon rolls that stay pillowy-soft for days

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking hotline, and everything in between! * * * In one of my most vivid memories, I'm watching my parents make cinnamon rolls from scratch on Christmas morning. So the King Arthur team's mission, with their 2021 Recipe of the Year, was to change all this, and to bring from-scratch cinnamon rolls into more homes, more often. The King Arthur baking team relied on the moisture-retaining powers of tangzhong, a technique you may have seen used in Japanese milk breads and other downy baked goods to achieve lasting moisture and softness. Recipe: Perfectly Pillowy Cinnamon Rolls From King Arthur Baking Company Prep time : 2 hours 30 minutes Cook time : 18 minutes Makes : 8 large rolls Ingredients Tangzhong: 1/2 cup whole milk 3 tablespoons bread flour Dough: 2/3 cup whole milk, cold 2 1/2 cups bread flour 1 teaspoon salt 2 tablespoons granulated sugar 2 teaspoons instant yeast 4 tablespoons unsalted butter, softened Filling: 1 tablespoon butter, melted 1/2 cup light brown sugar, packed 2 tablespoons bread flour 3 to 4 teaspoons cinnamon 1/16 teaspoon salt Icing: 3 tablespoons butter, melted, divided 1/2 teaspoon vanilla extract 1/16 teaspoon salt 1 1/2 cups confectioners' sugar, sifted 1 to 2 tablespoons milk, cream, or buttermilk; enough to thin to desired consistency Directions