Delicious homemade cinnamon rolls made using the tangzhong method for a soft and fluffy texture.
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Add milk and bread flour to a pot over medium heat.
Stir until it forms a thick paste.
Add tangzhong, milk, egg yolk, whole egg, fresh yeast, sugar, and salt to the bowl of a stand mixer.
Mix until incorporated.
Add in flour and attach the bowl to the stand mixer equipped with a dough hook.
Mix on low until everything is incorporated and a dough forms.
Switch speed to medium and knead for 17 minutes.
Remove bowl from stand mixer, cover with a warm damp towel, and proof for 45 minutes or until doubled in size.
Roll out the dough and spread the filling evenly.
Roll tightly from the long side into a log. Cut into 12 pieces.
Arrange rolls in a greased baking dish or tray, leaving some space between them.
Preheat oven to 350°F (175°C).
Bake for 20–25 minutes, or until golden brown and cooked through.
Ensure the tangzhong is cooled before adding to the dough mixture.
Proof the dough in a warm place for best results.
What is tangzhong?
Tangzhong is a method of cooking a portion of the flour and liquid in a recipe to form a paste, which helps create a softer and fluffier bread texture.
Can I use instant yeast instead of fresh yeast?
Yes, you can substitute instant yeast for fresh yeast. Use about one-third of the amount of fresh yeast.
How do I know when the dough is properly kneaded?
The dough should be smooth, elastic, and slightly tacky to the touch.
Can I prepare the dough in advance?
Yes, you can prepare the dough and let it rise in the refrigerator overnight for a slower fermentation.
What is the best way to store leftover cinnamon rolls?
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
