Fluffy Tangzhong Cinnamon Rolls

Fluffy Tangzhong Cinnamon Rolls with Cream Cheese Icing for dessert

The creation of my Fluffy Cinnamon Muffin Rolls recipe was a delightful journey born out of a love for experimenting with new baking techniques. It all started on a lazy Sunday morning when I found myself craving the comforting aroma of Tangzhong Cinnamon Rolls. I wanted something more portable and easier to share than traditional rolls, so I thought, why not bake them in a muffin tin?

Should You Try the Tangzhong Method?

I had recently been fascinated by the Tangzhong method, a technique I discovered while exploring Japanese baking. This method involves cooking a portion of the flour and liquid into a roux-like mixture before adding it to the dough, resulting in an incredibly soft and fluffy texture. I decided to incorporate this method into my cinnamon rolls to achieve the perfect pillowy texture I desired.

With the decision made, I gathered my ingredients and set to work. The kitchen quickly filled with the heavenly scent of melting butter and cinnamon. As I mixed the tangzhong into the dough, I could already feel the difference in the texture—smooth and elastic, just as I had hoped. The first rise was a test of my patience as I eagerly watched the dough double in size.

Rolling out the dough and spreading the cinnamon sugar filling felt like a labor of love. Each roll was carefully placed into the muffin tin, and as they baked, the anticipation grew. The moment I pulled them out of the oven, golden brown and perfect, I knew I had created something special.

To finish, I whisked together a creamy orange blossom cream cheese icing, adding a fragrant twist to the classic cinnamon roll. Drizzling the icing over the warm rolls was the final touch, and when I took that first bite, I was transported to a place of pure comfort and joy. These Tangzhong Cinnamon Rolls quickly became a favorite in my household, and I knew I had to share this delightful twist on a classic with others.

Chef’s Notes – Fluffy Tangzhong Cinnamon Rolls

• Ensure all ingredients are at room temperature before starting. Cold ingredients can slow yeast activity and affect dough texture.
• Use unflavored dental floss to cut the dough into rolls. This method is cleaner and prevents squishing the dough compared to using a knife.
• If the tops of the rolls brown too quickly, cover them loosely with aluminum foil to prevent burning while the interior finishes baking.
• Serve the Tangzhong Cinnamon Rolls warm for the best texture and flavor. They pair wonderfully with Simple Homemade Soy Milk or our Cardamom Infused Cold Brew Coffee.
• These rolls can be made ahead and frozen before baking. Simply thaw and bake when ready to enjoy. This is perfect for meal prepping or when expecting guests.

Fluffy Cinnamon Muffin Rolls

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Discover the secret to ultra-soft, pillowy cinnamon rolls with this foolproof Tangzhong method! These fluffy rolls are baked in individual muffin cups, making them perfect for on-the-go indulgence. Slathered with a rich cinnamon-brown sugar filling and topped with a delicate orange blossom cream cheese icing, these rolls are a delightful twist on the classic pastry. Perfect for breakfast, brunch, or a sweet treat anytime!

Course: Breakfast, Dessert, SnackCuisine: TaiwaneseDifficulty: Medium

Print

Servings

12

rolls

Prep time

3

hours 

Cooking time

25

minutes

Calories

350

kcal

Resting Time

1

hour 

15

minutes

Total time

4

hours 

40

minutes

Cook Mode

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Ingredients

• Tangzhong Mixture

• 3 tablespoons bread flour

• 1/2 cup whole milk

• Main Dough

• All of the tangzhong mixture

• 3 3/4 cups bread flour

• 1/4 cup dry milk powder

• 1 tablespoon instant yeast

• 2 large eggs

• 2/3 cup whole milk at room temperature

• 1/3 cup granulated sugar

• 6 tablespoons unsalted butter softened

• 1 1/2 teaspoons salt

• Cinnamon Sugar Filling

• 1/2 cup unsalted butter melted

• 1 1/4 cups dark brown sugar

• 2 tablespoons cornstarch

• 2 1/2 tablespoons ground cinnamon

• 1/2 teaspoon salt

• Cream Cheese Icing

• 1/4 cup cream cheese

• 1 1/2 cups powdered sugar sifted

• 2-3 tablespoons whole milk

• Pinch of salt

• 1/2 teaspoon orange blossom extract

• Alternative Ingredients:

• Bread Flour Substitute: All-purpose flour slightly different texture

• Milk Substitute: Almond milk or soy milk for dairy-free

• Butter Substitute: Margarine or coconut oil for dairy-free

• Cream Cheese Substitute: Vegan cream cheese for dairy-free

• Orange Blossom Extract Substitute: Vanilla extract or almond extract

Directions

• Prepare Tangzhong: In a small saucepan, whisk together the bread flour and milk until smooth and lump-free. Place over medium heat and cook while whisking constantly until the mixture thickens to a pudding-like consistency (about 2-3 minutes). Transfer to a small bowl and cover with plastic wrap to cool to room temperature (10-15 minutes).
• Make the Dough: In a stand mixer bowl with a dough hook attachment or a large mixing bowl if kneading by hand, combine bread flour, dry milk powder, and instant yeast. Add the cooled tangzhong mixture, room temperature milk, and eggs. Mix on low speed until a shaggy dough forms (2-3 minutes). Let rest for 20 minutes. After resting, add granulated sugar and salt. Mix on medium-low speed until combined. Increase speed to medium-high and knead for about 4-5 minutes until the dough is smooth and elastic. Gradually add softened butter and continue kneading until the dough pulls away from the sides of the bowl (about 5 minutes). Shape into a ball and transfer to a lightly greased bowl.
• First Rise: Cover the bowl with a warm damp towel or plastic wrap and let rise in a warm place until doubled in size (about 1 hour).
• Prepare Filling: While the dough rises, mix together dark brown sugar, cornstarch, ground cinnamon, and salt in a small bowl. Stir in melted butter until well combined. Set aside.
• Shape Rolls: Deflate the risen dough gently and roll it out on a floured surface into a 16×18-inch rectangle. Spread the cinnamon sugar filling evenly over the dough using greased hands or a spatula. Roll up the dough tightly from the long edge into a cylinder and pinch the seam to seal. Cut into 12 equal portions (about 2 inches each) using a knife or dental floss.
• Second Rise: Generously butter a muffin tin and place each roll into a muffin cup. Cover loosely with plastic wrap and let rise until puffy and touching each other (30-60 minutes). Preheat oven to 350°F (180°C) during the last 15 minutes of rising.
• Bake Rolls: Remove plastic wrap and bake in preheated oven for 20-25 minutes until golden brown.
• Prepare Icing: While rolls bake, microwave cream cheese for about 15 seconds until soft. Whisk together sifted powdered sugar, milk, salt, and orange blossom extract until smooth.
• Finish Rolls: Remove rolls from oven and immediately spread icing over each roll while still warm. Serve warm and enjoy!

Equipment

• Stand Mixer
• dough hook attachment
• small saucepan
• whisk
• large bowl
• plastic wrap
• muffin tin
• microwave

Nutrition Facts

• Calories: 350kcal
• Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 55mg
• Sodium: 250mg
• Potassium: 100mg
• Carbohydrates: 55g
• Fiber: 2g
• Sugar: 30g
• Protein: 6g
• Vitamin A: 400IU
• Vitamin C: 0mg
• Calcium: 60mg
• Iron: 2mg

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