Want the secret for ultra-soft, pillowy, and pull-apart-tender milk bread cinnamon rolls? This foolproof Asian technique called Tangzhong ensures moist, airy rolls that stay soft for days! These fluffy cinnamon rolls are baked in individual muffin cups, resulting in a convenient and portable version of the classic pastry. Slathered in a buttery, cinnamon-brown sugar filling and topped with a subtle, orange blossom cream cheese icing to finish it off!
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What is Tangzhong?
The Tangzhong method is a technique originating from Asian baking that involves creating a roux-like mixture called Tangzhong. It is made by cooking a small portion of flour and liquid (usually water and/or milk) together to form a roux. Once cooled, the Tangzhong mixture is added to the remaining dough ingredients and kneaded until well combined. The dough is then allowed to rise, shaped into rolls, and baked as usual.
In recipes like these cinnamon rolls, the Tangzhong method is used to achieve softer and more tender results. The pre-gelatinized starches in the Tangzhong help absorb more water which results in a super soft, pillowy texture. It also traps this water in the gluten structures, which releases steam when baked. This gives the dough extra rise. The Tangzhong also helps to improve the shelf life of the baked goods, allowing them to stay fresh for a longer period of time due to the moisture retained by the Tangzhong.
Incorporating a Tangzhong into your recipe is quick and straightforward, taking only a few minutes and requiring just one additional dirty dish! The outcome is definitely worth the minimal effort!
Why You'll Love the Tangzhong Method
- Pillowy-soft and tender rolls from incorporating the Tangzhong mixture.
- Dough is less sticky, making it more manageable and easier to knead and handle.
- Doesn't dry out too quickly.
- Stays fresh longer!
Tools
- Stand mixer with a dough hook attachment (optional) - Useful for effectively kneading the dough, saving time and effort compared to manual kneading. But if you don't have one, you can always just knead the dough by hand!
- Kitchen scale - Used to accurately weigh my ingredients as my recipe is mainly in grams.
- Muffin tin - A standard muffin tin with 6 or 12 cups is important for baking the cinnamon rolls to get that muffin bottom.
- Rolling pin - Necessary for rolling out the dough to your desired thickness.
- Unflavored floss - Used as a cutting tool to provide a clean and precise cut without squishing or flattening the delicate dough.
- Instant-read thermometer (optional) - You'll know when these rolls are done when the internal temperature of the rolls reads 190°F (87°C) on an instant-read thermometer. This eliminates the need for guesswork!
Ingredients
Milk Bread Dough
- Bread flour - This is the best option flour when making these cinnamon rolls due to bread flour's higher protein content, which helps produce more gluten. This also allows the dough to retain more air during the rise, and its higher hydration capacity allows it to absorb more liquid, contributing to added moistness, chewiness, and softness in the final rolls!
- Granulated sugar - Used to activate the yeast and to sweeten your dough slightly.
- Instant yeast - I talk about why I use instant yeast over active dry yeast in the FAQ.
- Milk - Used to slightly loosen the gluten network. This allows us to achieve a firm dough that can withstand filling and shaping, while still resulting in a soft and fluffy texture. I recommend using full-fat whole milk, but this recipe also works with plant milk like almond milk!
- Eggs - The proteins in eggs act as a binding agent, helping to hold the ingredients together and create a cohesive dough.
- Unsalted butter - This recipe calls for softened butter, not melted or cold. Melted butter will leak out of the dough as it bakes. Cold butter will leave pockets in the dough after it melts. Softened butter is easier to incorporate into the dough and blends more evenly and quickly, ensuring a uniform distribution of butter throughout the dough.
- Dry milk powder - This adds another layer of rich and creamy flavor to the dough. Also, the proteins in dry milk powder help to tenderize the dough, resulting in a softer and more delicate texture in the finished rolls.
Cinnamon Sugar Filling
- Cinnamon - Is it really a cinnamon roll without the cinnamon?
- Cornstarch - This helps stabilize the emulsion of butterfat and water contained in the butter when it melts, and because it’s a thickening agent it holds the butter and sugar better together.
- Dark brown sugar - A classic addition that caramelizes in the oven and makes for that traditional cinnamon roll taste we are so familiar with.
Orange Blossom Cream Cheese Icing
- Cream cheese - This is the base for the light glaze, adding a tangy and creamy element. Make sure it's in room temperature!
- Powdered sugar - Used to sweeten and thicken the icing.
- Orange blossom extract - Adds a floral and citrusy note to the cream cheese glaze.
Tips and Tricks for Making the Best Tangzhong Cinnamon Rolls
- When the tangzhong mixture is ready, use the ribbon test. Dip a spoon or spatula into the roux and lift it out. Allow the roux to drizzle back into the pan. If the drizzled roux creates a distinct ribbon-like pattern that holds its shape for a few seconds before sinking into the rest of the mixture, it is an indication that the roux is ready.
- Don't shortcut the rising time. Give your dough enough time to rise properly. This allows the yeast to ferment and develop flavor while giving the rolls a light and fluffy texture. Follow the recipe instructions for the recommended rising times!
- Do not be tempted to add more flour during the kneading process. Remember the dough will be very sticky when mixing begins, but resist the urge to add more flour! Trust the process and continue to knead until the mixture comes together. Again, do not add more flour!
- When the dough is ready, us the ‘windowpane’ test. Once the dough can be stretched to a thin, translucent sheet (like a ‘windowpane’) without breaking, the dough is ready for proofing. If the dough tears before you’ve fully extended your fingers, the gluten isn’t quite ready yet. Knead the dough for another two minutes and try the windowpane test again.
- Create a warm environment for the dough to rise. One reliable method to help your yeast dough rise effectively is to position your oven rack in the middle and place a loaf or cake pan in the bottom of the oven (oven is off). Position the bowl of dough on the middle rack and carefully pour boiling water into the pan. Close the oven door to trap the warm steam, which will aid in the dough rising process.
- Cut rolls with unflavored dental floss. For the cleanest cut, slice by holding a strand of dental floss underneath the cylinder, and cross ends of the floss over each other and pull.
- Use an instant-read thermometer to determine whether your cinnamon rolls are thoroughly baked. This is particularly crucial because cinnamon rolls can sometimes appear nicely browned on the outside while the center remains under-baked. You'll know when these rolls are done when the internal temperature of the rolls reads 190°F (87°C) on an instant-read thermometer, or when a toothpick inserted in the center of the roll, should go in and out smoothly, meet no resistance and come out clean. This eliminates the need for guesswork!
Make-Ahead Cinnamon Roll Questions
Prepare the dough ahead of time according to the recipe instructions, but stopping right before the second rise of the rolls (step #5 of "Make the rolls"). Cover the pan with a damp towel or wrap it in plastic wrap, then refrigerate overnight. Keep in mind that the cold temperature in the refrigerator slows down the final rise by suppressing yeast activity, which can be beneficial for your cinnamon rolls. The dough can rest and rise slowly in the refrigerator overnight, which allows the flavors to develop and meld together. This extended fermentation process gives the dough a deeper and more complex flavor, resulting in more delicious cinnamon rolls! Here are some tips when making these overnight:
- Make sure the rolls do not stay in the refrigerator for over 16 hours! The sweet spot is 8-12 hours.
- On the following day, remove the rolls from the refrigerator at least an hour before baking. Let them come to room temperature, which usually takes about 1 hour.
- If the rolls didn't rise much overnight, allow them to sit out for an additional hour until they double in size, then proceed with baking.
Storage Instructions
- Storing - The best way to store these cinnamon rolls is to place them in a container with a tight-fitting lid, after they have cooled completely. These rolls will last up to 2-3 days on the counter at room temperature, or in the refrigerator for a week. That is the beauty of Tangzhong!
- Freezing baked rolls -
- Baked rolls can be frozen for up to 2 months. You have two options:
- Thaw overnight in the refrigerator and warm up in the microwave for 20-30 seconds before enjoying.
- To reheat right out of the freezer, place them on a baking sheet and cover loosely with foil. Reheat in a 300ºF (148ºC) for 10 to 20 minutes, or until warm all the way through.
- Freezing unbaked rolls -
- Prepare the dough ahead of time according to the recipe instructions, but stop right before the second rise of the rolls (step #5 of "Make the rolls").
- Freeze the rolls in the pan, uncovered, for approximately one hour. Once frozen, transfer the rolls to a freezer bag, seal it tightly, and place them in the freezer.
- The night before you plan to bake them, remove the rolls from the freezer and arrange them in a greased baking pan. Cover the pan and let it thaw overnight in the refrigerator.
- In the morning, remove the pan from the refrigerator at least an hour before baking to allow the rolls to come to room temperature and undergo their final rise. This typically takes around 1-2 hours. Once they have risen, proceed to bake the rolls as directed in the recipe.
Frequently Asked Questions
DO I HAVE TO DO THE TANGZHONG METHOD?
The tangzhong is responsible for the remarkable softness and tenderness of these rolls. However, if you prefer not to use it, you can simply add the weight of flour and milk directly to your dough and start kneading. It's a straightforward alternative!
CAN I USE ALL PURPOSE FLOUR INSTEAD OF BREAD FLOUR?
While the recipe can still yield good results using all-purpose flour, I highly recommend using bread flour for these cinnamon rolls. As previously mentioned, bread flour is typically preferred for its higher protein content and gluten development. The resulting rolls may be slightly less chewy and slightly more tender compared to using bread flour. Keep in mind that the substitution might affect the final outcome, but it should still result in tasty cinnamon rolls!
WHY DO YOU USE INSTANT YEAST AND NOT ACTIVE DRY YEAST?
Because instant yeast is superior, duh. All jokes aside, instant yeast over active dry yeast in these cinnamon rolls offers a few advantages!
- Faster Activation: Instant yeast does not require proofing or activation before use. It can be added directly to the dry ingredients, saving time and eliminating the need for the initial activation step.
- Quicker Rise Time: Instant yeast has a higher activity level than active dry yeast, resulting in a faster rise. The dough can typically double in size more rapidly, reducing the overall preparation time.
- Convenience: Instant yeast is more convenient to work with since it can be added directly to the dough. It eliminates the need to dissolve the yeast in warm water or milk before incorporating it into the recipe.
- Reliable Results: Instant yeast is more predictable and consistent in its performance compared to active dry yeast. It is less sensitive to temperature variations and provides a reliable rise, resulting in consistent and evenly baked cinnamon rolls!
CAN I USE ACTIVE DRY YEAST INSTEAD OF INSTANT YEAST?
Yes, you can substitute active dry yeast for instant yeast in this recipe! However, there are a few adjustments you need to make in the process. Here's what you can do:
- Use the same quantity: Generally, you can substitute instant yeast for active dry yeast in equal amounts. This recipe calls for 1 tablespoon of instant yeast, so you can use the same amount of active dry yeast.
- Activate the yeast: Unlike instant yeast, active dry yeast needs to be activated before using. Start by warming the liquid (milk or water) required in the recipe. It should be approximately 110°F (43°C), which is warm to the touch but not hot. Dissolve the equivalent amount of active dry yeast in a small portion of the warm liquid (about ¼ cup) and let it sit for 5-10 minutes until it becomes frothy and bubbly before adding it to the dry ingredients with the butter and eggs. This step ensures that the yeast is alive and active.
- Adjust rising time: Active dry yeast may require a slightly longer rising time compared to instant yeast. Allow the dough to rise until it has doubled in size as specified in the recipe, but keep an eye on it and adjust the rising time as needed.
WHY DO YOU ADD THE SUGAR, SALT, AND BUTTER LAST IN YOUR MAIN DOUGH RECIPE?
Sugar and salt is hygroscopic, meaning that it attracts water. Because yeast needs water to be active, sugar and salt can slow down fermentation and pull moisture out through the cell walls of the yeast. You usually see a significant decrease in yeast activity starting from around 10% sugar in the dough. Their hygroscopic nature not only affects yeast activity in dough but also has an impact on gluten development. When sugar and salt is present in a dough, it draws water away from the gluten strands. Inadequate hydration of gluten results in less efficient bonding, leading to weaker dough structure. Because this recipe calls for a sugar and salt amount that is greater than 12% of the flour weight, it is best to add it in towards the end when most of the gluten has been hydrated and developed (which is after the 20 minutes of resting the dough).
Butter, being a fat, acts as a lubricant that coats gluten proteins and impedes their proper development. That is why it is crucial to ensure that gluten is well hydrated and sufficiently developed before introducing fat into the dough. If too much fat is added too soon, it can lead to a dough that becomes overly wet and difficult, if not impossible, to recover into a properly developed dough. Because this recipe calls for a butter amount that is more than 15% of the flour weight, you should add it towards the end (around 80% developed) and the gluten structure is strong enough to tolerate all that lubrication.
If you don't have time to let the dough rest for 20 minutes during this process, you can certainly skip this step, but just remember that this may affect the final product and texture of the rolls!
MY ROLLS TURNED OUT DRY AND DENSE!
The most common reasons your rolls may have turned out too try and dense:
- Using too much flour: Adding excessive flour to the dough can make it dry and dense. When measuring flour, it's important to measure accurately with a digital scale (thus, why my flour measurements are in grams). This ensures foolproof results!
- Overmixing the dough: When you overmix the dough, you develop more gluten, resulting in a denser texture. Gluten provides structure and elasticity to baked goods, but too much of it can make the dough tough. Be careful not to overmix the dough, especially after adding flour.
- Insufficient proofing time: Proper proofing allows the yeast to ferment and produce carbon dioxide, which creates air pockets and makes the dough lighter. If you don't give the dough enough time to rise, the cinnamon rolls may turn out dense. Follow the recommended proofing times in this recipe and make sure the dough doubles in size!
- Overbaking: Leaving the cinnamon rolls in the oven for too long can cause them to dry out. Keep a close eye on them during baking and remove them from the oven when they are golden brown on top and cooked through.
WHAT CAN I SUBSTITUTE FOR THE ORANGE BLOSSOM EXTRACT?
If you don't have orange blossom water extract or don't prefer to use it, you can substitute it for the same amount of vanilla extract or lemon juice!
PrintTangzhong Milk Bread Cinnamon Rolls
- Prep Time: 3 hr
- Cook Time: 25 min
- Total Time: 0 hours
- Yield: 12 cinnamon rolls 1x
- Category: bread
- Cuisine: Taiwanese
Description
Want the secret for ultra-soft, pillowy, and pull-apart-tender milk bread cinnamon rolls? This foolproof Asian technique called Tangzhong ensures moist, airy rolls that stay soft for days! These fluffy cinnamon rolls are baked in individual muffin cups, resulting in a convenient and portable version of the classic pastry. Slathered in buttery cinnamon-brown sugar and topped with a subtle, orange blossom cream cheese icing to finish it off!
Ingredients
TANGZHONG
- 24 g bread flour
- 120 g milk
MAIN DOUGH
- all of the tangzhong mixture
- 456 g bread flour
- 20 g powdered milk (dry milk powder)
- 1 tbsp instant yeast
- 2 eggs
- 155 g milk, room temperature
- 86 g granulated sugar
- 85 g unsalted butter, softened
- 1 ½ tsp salt
CINNAMON SUGAR FILLING
- 114 g unsalted butter, melted
- 250 g dark brown sugar
- 2 tbsp cornstarch
- 2 ½ tbsp cinnamon
- ½ tsp salt
CREAM CHEESE ICING
- 60 g cream cheese
- 198 g powdered sugar, sifted
- 2-3 tablespoon milk
- pinch salt
- ½ tsp orange blossom extract
Instructions
TANGZHONG
- In a small saucepan, combine all the tangzhong ingredients and whisk together until there are no lumps.
- Place the saucepan over medium heat, and cook, whisking constantly, until the mixture thickens to a pudding-like consistency (2-3 minutes). Note: Read tip “When the tangzhong mixture is ready, use the ribbon test.”
- Transfer the tangzhong to a small bowl, cover with plastic wrap, and let the mixture cool to room temperature (about 10-15 minutes).
MAIN DOUGH
- In the bowl of a stand mixer with a dough hook attachment or a large bowl if kneading by hand, combine the bread flour, powdered milk, and yeast.
- Beat in the tangzhong mixture, milk and eggs until barely combined.
- Mix on low speed until a shaggy dough comes together (2-3 minutes). Then let the dough rest for 20 minutes, covered.
- After 20 minutes, add the sugar and salt and mix on medium-low speed. Knead the dough on medium-high speed for about 4-5 minutes. Then add butter until a smooth, but tacky dough forms and until it starts to pull away from the sides of the bowl (about 5 minutes). Note: Read “Why do you add the sugar, salt, and butter last in your main dough recipe?”, “Do not be tempted to add more flour during the kneading process”, and “When the dough is ready, us the ‘windowpane’ test.”
- Using lightly oiled hands, shape the dough into a taunt ball, and transfer to a lightly greased large bowl.
- First rise: Cover the bowl with a warm, damp towel or tightly with plastic wrap. Let the dough rise in a warm place for about 1 hour or until dough has doubled in size. Note: Read tip “Don't skimp on the rising time.” “Create a warm environment for the dough to rise.”
CINNAMON SUGAR FILLING
- While the dough is rising, make the filling. Whisk together the brown sugar, cornstarch, cinnamon and salt in a small bowl. Mix in the melted butter with a spatula until well incorporated. Cover with plastic wrap and set aside until ready to use.
CINNAMON ROLLS
- Gently deflate the risen dough. Sprinkle a large work surface with flour, and roll out the dough to form 16X18-inch rectangle.
- Evenly spread the cinnamon sugar filling over the dough using greased hands or a greased spatula. Note: This process can seem difficult but it gets easier as you spread it.
- Starting with long edge nearest you, roll up the dough into a cylinder. Pinch the seam to seal the dough shut and roll cylinder seam side down. Mark gently with a knife to create 12 equal portions (about 2 inches long). Note: Read tip “Cut rolls with unflavored dental floss.”
- Generously butter a muffin tin all over, and place each roll in each muffin cup, making sure the dough is all tucked into each cup.
- Second rise: Cover the pan loosely with plastic wrap and allow the rolls to rise until puffy and the rolls are touching one another (about 30-60 minutes). In the last 15 minutes of rising, preheat the oven to 350°F (180°C).
- Remove the plastic wrap from over the risen rolls and bake in the preheated oven for 20 to 25 minutes. Note: Read tip “Use an instant-read thermometer to determine whether your cinnamon rolls are thoroughly baked.”
CREAM CHEESE ICING
- While the rolls are baking, make the icing. Microwave the cream cheese for 15 seconds or until soft. Add the sifted powdered sugar, milk, salt, and orange blossom extract. Whisk together until smooth.
- Remove the rolls from the oven, and immediately spread the tops of each muffin top with the icing. Serve warm and enjoy!
Marie
I made these today and they were amazingly delicious!! No one could stop at just one! Thank you, will definitely be making again.
Anna Yang
Yayyy so glad you tried it and loved it Marie!!