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Tangzhong Cinnamon Rolls

Tangzhong Cinnamon Rolls Recipe

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

  • Tangzhong paste: 6 tbsp water + 2 tbsp bread flour
  • 3 cups (390 g) bread flour
  • 1/4 cup (50 g) granulated sugar
  • 1 tsp fine sea salt
  • 2 1/4 tsp instant yeast
  • 1/2 cup (120 ml) whole milk, room temperature
  • 1 large egg, room temperature
  • 4 tbsp (56 g) unsalted butter, softened
  • 1/2 cup (100 g) packed light brown sugar
  • 2 tbsp ground cinnamon
  • 3 tbsp unsalted butter, melted
  • 4 oz (113 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar
  • 2 tbsp unsalted butter, softened
  • 1 tsp vanilla extract
  • 2 to 3 tbsp whole milk

Method
 

  1. Cook the tangzhong: whisk water and flour in a saucepan over medium heat until a thick paste forms, about 2 minutes; cool.
  2. Knead the dough: combine flour, sugar, salt, yeast, tangzhong paste, milk, egg, and butter. Mix and knead 6-8 minutes until smooth.
  3. Proof the dough: shape into a ball, cover, and let rise until doubled, 1-1.5 hours.
  4. Roll and fill: roll dough to a 14x10-inch rectangle, brush with melted butter, sprinkle with brown sugar and cinnamon, then roll tightly.
  5. Bake the rolls: slice into 12 rounds, place in a buttered 9x13-inch pan, let rise 30-45 minutes, then bake at 350°F for 22-25 minutes.
  6. Ice the rolls: blend cream cheese, butter, powdered sugar, vanilla, and milk; drizzle over warm rolls and serve.

Notes

Plan for about 2 hours of total rising time (first and second rises) beyond the active prep. If the kitchen is cool, give the dough a few extra minutes during each rise. The rolls are best the day they’re baked but stay soft for a couple of days thanks to the tangzhong.