Soft Fluffy Cinnamon Rollswith Tangzhong

Tangzhong

1. 1

   In a saucepan, combine 35 g T55 flour with 175 g whole milk. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding‑like consistency (about 149°F). Remove from heat and let cool completely.

Dough

2. 2

   In a mixing bowl, combine the remaining 465 g T55 flour, 100 g whole milk, 100 g eggs, 55 g sugar, 8 g instant yeast, 9 g salt, 5 g vanilla, and the cooled Tangzhong. Mix until a shaggy dough forms. Add 75 g softened unsalted butter and knead (by hand or with a stand mixer) until the dough is smooth, elastic, and pulls away from the bowl, about 8–10 minutes.

First proof

3. 3

   Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 60–90 minutes, or until the dough has roughly doubled in size.

Cinnamon filling

4. 4

   While the dough is proofing, blend 85 g softened unsalted butter, 100 g light brown sugar, 15 g ground cinnamon, and 2 g salt until smooth and spreadable.

Shape

5. 5

   Turn the risen dough onto a lightly floured surface and roll into a 40 × 48 cm rectangle. Evenly spread the cinnamon filling over the dough, then roll tightly from the long side. Cut the roll into 12 equal pieces.

Second proof

6. 6

   Place the rolls in a greased baking tray, leaving a little space between them. Cover loosely and let proof for 45–75 minutes, until noticeably puffy.

Bake

7. 7

   Preheat the oven to 350°F (or 325°F fan). Bake the rolls for 22–28 minutes, until the tops are golden brown and the rolls are cooked through.

Cream cheese glaze

8. 8

   While the rolls are baking, beat together 120 g cream cheese, 20 g softened unsalted butter, 35 g icing sugar, 35 g milk, 3 g vanilla, and 1 g salt until smooth.

Glaze

9. 9

   Drizzle or spread the warm glaze over the freshly baked rolls as soon as they come out of the oven. Allow the glaze to set slightly before serving.