Tangzhong Cinnamon Rolls

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These cinnamon rolls are soft, pillowy rolls covered with a silky cream cheese frosting that’s not too sweet. They are made like a traditional cinnamon roll, but with tangzhong (a flour and water mixture used in milk bread) for softness and a high wet to dry ingredient ratio for moist rolls that keep well for days. You don’t have to worry about the rolls getting dry by the next day!

Quick note before we keep going! The recipe photos were taken by Kiki from @dessertsbykiki. Go check out the cute video she filmed of the recipe and don’t forget to follow her. She’s such a wonderful baker and I’m so happy we collaborated on this post together 😊

Cinnamon rolls frosted with cream cheese frosting

Problems this recipe solves

They’re not sad dry rolls with measly filling and mountains of sugar on top. That’s really all you need to know if you don’t want to keep reading 😉
No unnecessary steps like browning butter for the filling. If it doesn’t affect the final flavour significantly, it’s not worth the effort 😂
No trying to spread perfectly softened butter directly on the dough. The butter and spices are mixed all together and swiftly lathered onto the dough.
No worrying about clumps of powdered sugar in your frosting. The cream cheese frosting is only made with heavy cream, melted white chocolate and cream cheese.

Why you’ll love these rolls

Soft, fluffy and moist dough that would stand on it’s own as a delicious bread.
Stuffed with gooey cinnamon filling, because a cinnamon roll should be packed with the filling. It’s in the name! The filling has some extra spices to bump up the flavour too.
Topped with a smooth, indulgent yet light frosting. It’s melty and sweet while warm, and sets into a lovely soft texture when cool. No sad thin glazes here!

What is tangzhong? And what’s up with high hydration?

There are two steps to increasing moisture in these rolls: tangzhong and high hydration.

Tangzhong is a paste of flour and water cooked together. The term “tangzhong method” refers to the technique of incorporating this paste into breads. The paste commonly used in Chinese and Japanese breads to give them a light feathery texture. The cooked flour holds onto water well, so it helps the rolls stay moist and feathery light like milk bread.

High hydration refers to the ratio of wet to dry ingredients. Essentially, the dough has a lot more water than traditional brioche dough. This means a sticky jiggly dough that requires some extra flour, but also a fluffy open crumb and a moist texture. For more information on hydration in bread, check out this article by King Arthur Flour.

Ingredients

Dough

Whole milk: Whole milk has extra fat compared to skim milk, making the dough extra rich.
Bread flour: Make sure to use bread flour, not all-purpose flour. Bread flour has a higher protein content, which creates more gluten development. This is essential for the rolls’ airy texture.
Egg and extra yolk: Another helper to increase fluffiness, as well as richness.
Instant yeast: Yeast gets the rolls to rise. If you’re worried your yeast is dead, stick it in some warm water for a couple minutes. If it bubbles, it’s good. You can substitute with active dry yeast, but the rolls will take longer to rise.
Granulated sugar: Sugar adds a tiny bit of sweetness to the rolls. I find it helps the dough feel cohesive with the sweet filling.
Table salt: Salt balances out the sweetness and enhances the flavour of the rolls.
Unsalted butter: Butter adds richness and flavour.

Filling

Unsalted butter: Melted butter gives the filling a toasty buttery flavour.
Dark brown sugar: Dark brown sugar is best as it has more molasses for a deeper flavour.
Honey: Honey adds a little je-ne-sais-quoi to the filling. You can’t taste the floral notes, but the filling tastes better with it. Feel free to substitute with equal amounts of brown sugar.
Cinnamon, nutmeg, espresso and vanilla extract: Using a combination of spices and vanilla instead of just cinnamon is a simple way to add depth of flavour to the filling.
Table salt: Salt balances out the sweetness of the filling.
Heavy cream: Heavy cream thins out the filling so it’s easier to spread on the dough.

Frosting

White chocolate: Adds a creamy sweet flavour to the frosting.
Heavy cream: Thins the frosting.
Cream cheese: Use blocks of cream cheese, not the scoopable type, for the best results.

If you fall in love with this cream cheese frosting like I have, make these banana bread bars or these gingerbread whoopie pies next.

Instructions

Make the tangzhong by heating and mixing flour and milk.

Add flour and knead for 15-20 minutes, until sticky and stretchy.

Let rise until doubled in size.

Place the dough on a generously floured surface.

Cut into 6 pieces and roll individually.

Add egg, egg yolk, yeast, sugar, salt and remaining milk.

Add room temperature butter in small pieces.

Combine filling ingredients.

Roll out into a 13×16 inch rectangle.

Place in baking pan and let rise.

Tangzhong and wet ingredients mixed together

Mix. There’s no need to wait for the yeast to bubble.

Mix until smooth. Cover and let rest.

Mix until a smooth paste.

Dot the filling evenly, then spread out. Slice into 6 strips.

Bake until golden.

Equipment

Make sure you have an electric hand mixer or stand mixer for these rolls. The dough is far too wet to be kneaded by hand. Also, it’s just nice to not worry about kneading the dough by hand, it’s much easier by electric mixer.

Baking pan material can affect the cinnamon rolls. If you use a dark coloured baking pan, the rolls will bake and brown faster than if using a lighter pan, so keep a close eye on the rolls.

Lastly, make sure you have a kitchen scale for this recipe since most of the measurements are in grams. Using a kitchen scale ensures you get the same results I have! Learn about why I use a kitchen scale here. If you’d like to use measuring spoons or cups, you can use an online recipe converter to change the units to whatever you’re using.

Storage

Store the unfrosted rolls in an airtight container at room temperature for 3 days. Once frosted, refrigerate. Feel free to warm the rolls in the microwave for a couple seconds once you take them out.

FAQ

Why aren’t my cinnamon rolls rising?

Either your yeast is dead or your room isn’t warm enough. If your yeast is dead, there’s not much you can do. If your room is a bit cold, let the rolls rise for longer, or rise in a warm spot (ex. in a warmed oven that’s turned off).

Is the dough supposed to be sticky?

Yes. This dough has a higher hydration than most cinnamon roll recipes. Just dust your surface and hands with flour very generously.

Can I make these overnight?

Yes. Place the rolls in the fridge overnight for the second proof, then bake as usual in the morning.

Can I freeze them?

Of course! If freezing unbaked rolls, proof in the pan and freeze in the pan. Let defrost overnight, then bake as normal. You can also freeze the baked but unfrosted rolls, defrost, and warm in the microwave or oven for a couple minutes.

I accidentally rolled the rolls before cutting, what do I do?

Gently slice the rolls with dental floss instead. You’ll take a piece and slide it under the roll, crossing over the two ends on the top and pulling to cut the rolls. This is the best way to keep the rolls round and unsquished during the cutting process if you’ve already rolled the rolls up.

The center of my rolls popped out?

This can happen sometimes. Just use the back of a spoon to gently press the centers back down and your rolls will look just fine!

Let’s bake!

This tangzhong cinnamon roll recipe might just yield the best soft cinnamon rolls you’ll ever try. They’re so rich, light and fluffy.

When you make them, tag me on Instagram @bakewhenitrains so I can see your pretty rolls.

Also, don’t forget to leave a comment and rating below. I’d love to hear your feedback.

With love,

Your baking friend Sherene ❤️