Soft Cinnamon Roll

Saturday, January 7, 2023

I love cinnamon rolls but often it is too sweet to my taste so I am so happy when I get to nail this super soft and less sweet cinnamon rolls. I use tanzhong method just like the loaf bread.

Yield:  24 rolls
Author: Kiki
Cinnamon Rolls

 Soft Cinnamon Rolls

chewy and sweet dessert 
Prep time: 15 MCook time: 25 MTotal time: 2:30 H


Water roux (tanzhong) ingredients:
 30 grams bread floor
 70 millimeter water
 70 millimeter whole milk

The bun ingredients:
170 grams of warm whole milk 
1 teaspoon salt
500 grams bread floor
1 tablespoon yeast
2 large eggs
6 tablespoons melted unsalted butter
50 grams sugar

Filling ingredients: 
1/2 cup brown sugar
cinnamon, sprinkle generously

Icing ingredients:
1 cup of powdered sugar
pinch of salt
2 tablespoons of melted unsalted butter
1 teaspoon vanilla extract
2 tablespoons of milk


For water roux (tanzhong):
  1. Place flour and milk in a small pan the pan. Heat the pan over low to medium heat.
  2. Cook while whisking constantly until the mixture is thicken, about 3-5 minutes.
  3. Let it cooled

For the bread & filling:
  1. Place the warmed milk and yeast inside the bread maker or kitchen aid. Leave it for about 2 minutes before dumping the rest of the ingredients including water roux (tanzhong) inside. Set on dough cycle (or kitchen aid with a dough hook attachment set at speed 1 for 30 minutes).
  2. Cover the mixing bowl with a cloth napkins then leave it in a warm place. I put mine inside a preheated 200 degree Fahrenheit oven, turn it off. Let the dough proof inside the warm oven for one hour.
  3. Dust your working space with flour, divide your risen dough into half. Using rolling pin, shape the dough into rectangle about 20x10
  4. Sprinkle half of the filling onto the rolled-out dough
  5. Begin with the long edge, roll the dough into a log then pinch the seam of the roll to seal it. Divide the log into 12 slices. Place them on parchment paper covered baking sheet
  6. Do the same to the other half of the dough. 
  7. Let the rolls rise for about an hour, then bake at preheated 350 degrees oven until light golden brown, about 20-25 minutes

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