Super Soft Cinnamon Rolls - Tangzhong Milk Bread

4.78 from 157 votes

Super Soft Cinnamon Rolls - Tangzhong Milk Bread

The Japanese milk bread method makes these tangzhong cinnamon rolls the ultimate soft roll recipe. Fluffy, tender rolls with an easy buttercream frosting.

Prep Time20

Cook Time25

Total Time4

Course: Baking, Brunch, Dessert

Cuisine: American, Japanese

Keyword: cinnamon rolls

Servings: medium cinnamon rolls

Calories: 596kcal

Author: Tara Teaspoon

Ingredients

Tangzhong starter

5 tablespoons water
5 tablespoons whole milk
10 teaspoons (28g) all-purpose flour 3 tablespoons plus 1 teaspoon

Roll dough

4 cups plus 2 tablespoon (496g) all-purpose flour
1¾ teaspoons salt
1 tablespoon instant yeast
¼ cup nonfat dry milk
¾ cup warm whole milk
2 large eggs room temperature
6 tablespoons unsalted butter melted

Filling

4 tablespoons unsalted butter softened
1 cup dark brown sugar lightly packed
2 tablespoons ground cinnamon

Buttercream frosting

1 cup (2 sticks) unsalted butter softened
3 cups confectioners' sugar sifted
½ teaspoon vanilla extract

US Customary - Metric

Instructions

Make the tangzhong starter:

In a small saucepan over medium heat, combine the water, milk and flour. Whisk together and cook, stirring, until mixture thickens. This will take 3 to 4 minutes. The mixture will be the consistency of thick pudding. Remove from heat; set aside.

Make the dough:

In the bowl of an electric mixer fitted with the dough hook, combine the flour, salt, instant yeast, and dry milk. Add the warm milk, eggs, melted butter, and reserved tangzhong paste.
Mix the dough on medium speed until combined. Dough will be dry and form a ball. Cover bowl with a clean towel and let rest 20 minutes.
After 20 minutes mix dough on medium-high speed for 1 to 2 minutes until a smooth dough forms. Scrape down from dough hook as needed to allow dough to mix evenly. Remove dough hook and use a rubber scraper to bring dough together into a ball. Spray the inside of the bowl with cooking spray.
Cover bowl and transfer to a warm place to proof. Let rise until almost doubled in bulk and finger imprint remains and doesn't bounce back when touched, 60 to 90 minutes, depending on the warmth and environment.

Filling:

Turn dough out onto a floured work surface. Gently press into a small rectangle shape, then roll into a 12-by-19-inch rectangle.
Spread filling butter over the entire surface. Sprinkle evenly with brown sugar. Sprinkle cinnamon evenly over the top.
Starting with a long edge, roll dough around filling into a spiral log. Pinch open edge so it stays together.
Use thread or a knife to cut log into 15 rolls. (Alternatively you can cut it into 12 pieces for large rolls.). Place rolls, cut side up, in a buttered jelly roll pan (10-by-15-inch pan).
Cover pan and let rolls rise until almost double in bulk, 45 to 60 minutes depending on the warmth and environment.

Bake:

When rolls have almost proofed completely, heat oven to 350ºF with rack in the center.
Bake rolls until just turning golden, 22 to 26 minutes.

Make buttercream:

In a mixing bowl beat the butter until smooth. Add the confectioners' sugar a little at a time, mixing, until frosting comes together. Add vanilla. Scrape down sides of bowl and mix thoroughly.
Spread icing on warm, not hot, rolls.

Video

Notes

Rolls can be kept at room temperature covered with plastic wrap, for up to 2 days. Reheat in microwave for a few seconds if desired.

Nutrition