Place the 180g of all-purpose flour in a heatproof bowl.

Pour 180mL boiling water over the flour, stirring vigorously with a spatula or spoon until a sticky, dough-like paste forms.

Cover with plastic wrap and let cool to room temperature.

Note: Originally, the Yudane was made every night before preparing the dough. While it can be made the same day, it is recommended to prepare it 3–4 hours in advance for best results.

In the bowl of a stand mixer fitted with a dough hook, combine the flour, granulated sugar, yeast, and salt. Mix on low to combine or whisk together. (Add salt and yeast on opposite sides of the bowl before mixing)

In a separate bowl, whisk together milk, water, eggs, egg yolks, and vanilla. Gradually add the wet ingredients and the Yudane to the dry ingredients while mixing on low speed.

Knead the dough (speed 2–3) for about 10 minutes until smooth and elastic.

With the mixer running on low, add the softened butter in small pieces. Continue kneading for another 3–5 minutes until fully incorporated and the dough is smooth, soft, and slightly tacky.

Bulk Fermentation (Cold Proof)

Lightly grease a large airtight container (such as a Cambro bucket or mixing bowl with a lid) with oil.

Use an oiled spatula or hands to transfer the dough into the container. Cover tightly.

Place the container in the refrigerator immediately after kneading. Ensure the dough is around 25–27°C (77–81°F) before refrigeration to avoid over-proofing or no rise.

Let the dough cold-ferment overnight (8–12 hours).

Remove the dough from the fridge and allow it to rest at room temperature for 15–20 minutes.

Lightly flour or oil your work surface and roll the cold, slightly rested dough into a 24" x 24" square. Aim for an even thickness across the entire square to ensure uniform rolls.

Spread the softened butter evenly over the dough. Sprinkle the filling mixture (brown sugar, granulated sugar, and cinnamon) evenly over the butter. (leaving ½" border along edges)

Starting from one edge, roll the dough tightly into a log. Use your hands to guide and shape the roll evenly as you go.

Once rolled, gently shape the log to be exactly 24" long, trimming any uneven edges if needed for cleaner, more uniform cuts.

Use your preferred tool—unflavored floss, a sharp chef’s knife, serrated knife, or bench scraper—to slice the log into 12 equal 2" pieces.

To use floss, slide a piece under the log, cross the ends over the top, and pull to slice cleanly without squishing the dough.

For knives, use a gentle sawing motion to avoid compressing the rolls.

Place the rolls cut-side up into a greased or parchment-lined 12" x 18" x 2" sheet cake baking pan or sheet pan, leaving a bit of space between each roll for expansion during proofing. (You can use a half sheet pan, but with the shorter borders, your rolls will bake more outward. Do this if your desired rolls are more round and spaced out vs square and taller)

Cover the pan loosely with plastic wrap or a damp towel and let the rolls proof at room temperature for 1–2 hours, or until puffy and almost doubled in size.

Preheat your oven to 325°F (163°C) for Blonde Cinnamon Rolls. Feel free to pour heavy cream over each roll (about 1-2 Tbsp each), or an egg wash for a more shiny golden crust.

Bake the rolls until they reach an internal temperature of 180–190°F (82–88°C). This ensures a tender texture without excessive browning. Start checking at the 30 minute mark.

For classic cinnamon rolls with a golden-brown exterior, bake at 350°F (175°C) instead. Same internal temp.

Allow the rolls to cool in the pan for 10–15 minutes before glazing.

In a medium bowl, whisk together:

500g powdered sugar

120mL whole milk

30g melted and cooled unsalted butter

12g vanilla extract or paste

¼ tsp salt

Adjust the consistency by adding a little more milk for a thinner glaze or more powdered sugar for a thicker glaze.

Apply the Glaze:

Let the rolls cool for 10–15 minutes after baking to avoid melting the glaze completely.

Drizzle or spread the glaze generously over the warm rolls, ensuring it seeps into all the layers for maximum flavor.