These Vietnamese Cinnamon Rolls are incredibly soft and fluffy, inspired by classic cinnamon buns but topped with a whipped cream cheese frosting made with sweetened condensed milk. If you make these Vietnamese cinnamon buns, I’d love to hear how they turned out, especially if you enjoy them warm with extra frosting!
This recipe uses classic cinnamon roll techniques with a subtle Vietnamese twist, leaning into condensed milk for sweetness and a cloud-like frosting that melts beautifully into the rolls. They’re rich without being heavy, perfectly balanced and can be pulled apart while still warm. It’s the best kind of cinnamon roll moment. So, so yummy!
Looking for Sweet Vietnamese Recipes? Check These Out!
Vietnamese Coffee French Toast
Caramel Apple Vietnamese Cinnamon Scones
Vietnamese Cinnamon Puff Pastry Treats
What are Vietnamese Cinnamon Rolls?
Vietnamese Cinnamon Rolls are enriched yeast rolls made with a tender dough, filled with cinnamon sugar, and topped with a condensed milk–based cream cheese frosting. The use of sweetened condensed milk, commonly found in Vietnamese desserts and drinks, gives these rolls a distinct flavor profile that is creamy, slightly caramelized, and less sharp than traditional powdered sugar frostings. I hope you like these!
Here’s Why You Will Love Vietnamese Cinnamon Rolls
- They are ultra soft and fluffy. The enriched dough bakes up pillowy and tender, making each roll easy to pull apart.
- The sweetness is perfectly balanced. Condensed milk adds richness without overwhelming the cinnamon filling.
- They feel familiar yet unique. These rolls taste like classic cinnamon buns with a gentle Vietnamese-inspired twist.
- The frosting is not heavy. This frosting is light, fluffy, and just sweet enough, more like a whipped cloud than a heavy icing.
Equipment and Tools to Make Vietnamese Cinnamon Rolls
Measuring cups and spoons
Stand mixer
Rolling pin
Offset spatula or butter knife
Sharp knife or unflavoured dental floss for slicing
Baking dish
Ingredients for Vietnamese Cinnamon Rolls
Alright, let’s make our shopping list! To make this recipe, you will need…
All-purpose flour: Provides structure while keeping the rolls tender.
Milk: Adds moisture and richness to the dough.
Active dry yeast: Helps the rolls rise and become fluffy.
Granulated sugar: Lightly sweetens the dough and feeds the yeast.
Unsalted butter: Adds flavour and softness to both the dough and filling.
Eggs: Enrich the dough and improve texture.
Salt: Balances everything.
Brown sugar: Creates a deep, caramel-like sweetness in the filling.
Vietnamese ground cinnamon: The main warm spice flavor.
Cream cheese: Forms the base of the frosting.
Sweetened condensed milk: Adds smooth sweetness and a signature Vietnamese-inspired flavour. I could honestly eat spoonfuls of these!
Heavy whipping cream: Lightens the frosting when whipped.
Vanilla extract: Enhances overall flavour.
How to Make Soft & Fluffy Cinnamon Rolls
Let’s make this dish!
Bloom the Yeast: Mix sugar and yeast together. Then, pour warm milk and let proof for 5 to 10 minutes until foamy.
Make the Dough: Mix in butter, eggs salt and flour. Mix 6 minutes on low to medium speed with a dough hook of your stand mixer or 10 minutes by hand. Knead until smooth and elastic. Cover and let the dough rise until doubled in size, 60 minutes.
Fill and roll: Transfer to a greased counter and roll the dough into a 12×18 inch rectangle with 1/2 inch thickness. Spread softened butter over dough leaving a 3/4 inch strip on one side. Mix brown sugar and Vietnamese cinnamon and sprinkle cinnamon sugar filling over. Then, roll tightly into a log and pinch the seam together to seal.
Slice and Second Rise: Cut into 12 rolls, about 1 inch each, and place in a parchment lined baking dish. Cover and let rise again for 30 minutes until puffy.
Bake: Preheat oven to 375F and uncover the rolls. Bake until lightly golden and soft in the center, about 15 minutes. Oven times may vary. Meanwhile, make the frosting.
Make the Whipped Cream Cheese Frosting with Condensed Milk: Beat cream cheese and butter until completely smooth, about 2 minutes. Mix in condensed milk, vanilla and a pinch of salt. Whip cold heavy cream to soft peaks, about 3 minutes. Gently fold whipped cream into the cream cheese mixture. Spread over warm cinnamon rolls so it slightly melts into the swirls. Enjoy!
Options and Substitutions
Want to mix things up with this recipe? Feel free to…
- You can substitute coconut milk for regular milk to add a subtle coconut flavour.
- Brown butter can be used in place of regular butter for a deeper, nuttier taste.
- A dairy-free cream cheese and coconut cream can be used to make a dairy-free frosting.
- Cardamom or five-spice powder can be added alongside cinnamon for a more aromatic filling.
How to Store & Reheat Cinnamon Rolls
Store: Keep cinnamon rolls covered in the fridge for up to 4 days.
Reheat: Warm briefly in the microwave or oven until soft.
Make Ahead Options
You can make these the night before. Once you have rolled up the rolls, cover the rolls tightly and refrigerate for up to 12 hours. The next morning, remove from the refrigerator and allow to rise on the counter for 1–2 hours before continuing to bake them.
You can make the frosting and store covered in the fridge up to 4 days. Rewhip briefly before using. When it is cold, it can be pipeable texture.
Tips for Bakery-Style Cinnamon Buns
- Use room-temperature ingredients for a smoother dough.
- Don’t over bake; the rolls should be just set and pale golden.
- Frost while warm for a melt-in finish, or cool slightly for a thicker layer.
- For extra softness, brush the rolls with 1 tbsp melted unsalted butter right after baking.
Frequently Asked Questions
What do Vietnamese Cinnamon Rolls taste like? Vietnamese Cinnamon Rolls taste soft, buttery, and warmly spiced, with a creamy, milky sweetness from condensed milk that sets them apart from traditional cinnamon rolls.
Can I freeze Vietnamese Cinnamon Rolls? Yes, baked rolls without frosting can be frozen for up to two months. Thaw and reheat before frosting.
Are Vietnamese Cinnamon Rolls very sweet? They are sweet but balanced, with a gentler sweetness compared to classic cinnamon rolls topped with powdered sugar icing.
Can I make these without a stand mixer? Yes, the dough can be mixed and kneaded by hand with a bit of extra effort.
Hungry for More Vietnamese Recipes?
Thai Basil Lemongrass Pork Bowl
Lastly, if you make my Vietnamese Cinnamon Rolls be sure to leave a comment or give this recipe a star rating! I love to hear from you guys and respond to each and every comment. Also, don’t forget to tag me @cookwith.chopsticks and #cookwithchopsticks on Instagram! Looking through the photos of recipes you have made makes me sooooo happy! You can also follow along on YouTube, TikTok, Facebook and Pinterest.
Vietnamese Cinnamon Rolls
Ingredients
Equipment
Method
- Bloom the Yeast: Mix sugar and yeast together. Then, pour warm milk and let proof for 5 to 10 minutes until foamy.
- Make the Dough: Mix in butter, eggs salt and flour. Mix 6 minutes on low to medium speed with a dough hook of your stand mixer or 10 minutes by hand. Knead until smooth and elastic. Cover and let the dough rise until doubled in size, 60 minutes.
- Fill and roll: Transfer to a greased counter and roll the dough into a 12×18 inch rectangle with 1/2 inch thickness. Spread softened butter over dough leaving a 3/4 inch strip on one side. Mix brown sugar and Vietnamese cinnamon and sprinkle cinnamon sugar filling over. Then, roll tightly into a log and pinch the seam together to seal.
- Slice and Second Rise: Cut into 12 rolls, about 1 inch each, and place in a parchment lined baking dish. Cover and let rise again for 30 minutes until puffy.
- Bake: Preheat oven to 375F and uncover the rolls. Bake until lightly golden and soft in the center, about 15 minutes. Oven times may vary. Meanwhile, make the frosting.
- Make Frosting: Beat cream cheese and butter until completely smooth, about 2 minutes. Mix in condensed milk, vanilla and a pinch of salt. Whip cold heavy cream to soft peaks, about 3 minutes. Gently fold whipped cream into the cream cheese mixture. Spread over warm cinnamon rolls so it slightly melts into the swirls. Enjoy!
Notes
- Use room-temperature ingredients for a smoother dough.
- Don’t overbake; the rolls should be just set and pale golden.
- Frost while warm for a melt-in finish, or cool slightly for a thicker layer.
- For extra softness, brush the rolls with 1 tbsp melted unsalted butter right after baking.
