Warm, gooey, and glazed to perfection
Cinnamon Rolls
Pillowy soft spirals drenched in cream cheese glaze. Best served warm.
The Technique
The Tangzhong Method
Every Lump of Sugar cinnamon roll starts with tangzhong — a Japanese milk-bread technique where a cooked flour-and-milk paste is folded into the dough. It locks in moisture, giving each roll that impossibly soft, pull-apart stretch that stays tender for days. This is the foundation. Everything else is just flavor.
The Tangzhong Paste
A small slurry of flour and milk is cooked until silky — the Japanese secret to milk-bread-soft texture.
Folded Into the Dough
The cooled paste is folded into the brioche, locking moisture into every strand so the crumb stays pillowy for days.
24-Hour Rest
The dough slow-proofs overnight, building depth and that signature pull-apart stretch you can't rush.
Rolled & Baked
Hand-rolled with cinnamon sugar, baked to golden, and drenched in cream cheese glaze while still warm.
5 products
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Tangzhong-soft spiral with thick cream cheese glaze.
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Cocoa-red tangzhong dough, brown-sugar cinnamon filling, cream cheese frosting.
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Graham-cracker tangzhong dough, chocolate-marshmallow filling, toasted marshmallow frosting.
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Sky-blue tangzhong dough, edible cookie dough filling, chocolate chips & chocolate drizzle.
