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Tangzhong Cinnamon Rolls (Small Batch) Recipe

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4.4 from 13 reviews

These Tangzhong Cinnamon Rolls are a soft, fluffy small batch recipe featuring a unique tangzhong method that ensures moist, tender rolls with a rich cinnamon filling. Perfectly portioned for a small family or intimate gathering, these rolls have a melt-in-your-mouth texture with an optional buttery glaze and sweet icing.

Ingredients

Tangzhong

  • 60 g whole milk (2.1 oz., 1/4 cup)
  • 12 g unbleached bread flour (0.42 oz., 1 and 1/2 Tablespoons)

Dough

  • 80 g whole milk (2.8 oz., 1/3 cup), cold
  • 150 g unbleached bread flour (5.3 oz., 1 and 1/4 cups)
  • 25 g white granulated sugar (0.9 oz., 2 Tablespoons)
  • 1/2 teaspoon salt (3 g/0.11 oz.)
  • 3 g instant yeast (0.11 oz., 1 teaspoon)
  • 40 g unsalted butter, diced and softened but still cold (1.4 oz., 3 Tablespoons)

Filling

  • 75 g dark (or light) brown sugar (2.6 oz., 1/3 cup)
  • 8 g unbleached bread flour, optional (0.28 oz., 1 Tablespoon)
  • 6 g ground cinnamon (0.2 oz., 3/4 Tablespoon), or to taste
  • Pinch of salt
  • 14 g unsalted butter, melted (0.5 oz., 1 Tablespoon)

For brushing the hot rolls (optional)

  • 10 g unsalted butter, melted (0.35 oz., 3/4 Tablespoon)

Icing (optional)

  • 25 g powdered (icing) sugar, ideally sifted (0.9 oz., 3 Tablespoons)
  • 4 g boiling water (0.14 oz., 3/4 teaspoon), or as needed

Instructions

  1. Making the Tangzhong: Whisk together the milk and flour in a small saucepan until there are no more flour lumps. Cook over medium-high heat, whisking constantly until a thick paste forms, about 3 minutes. Remove from heat and transfer to the bowl of a stand mixer fitted with the paddle attachment.
  2. Making the dough: Pour the cold milk over the hot tangzhong to cool it down. Add the flour, sugar, salt, instant yeast, and cold diced butter on top (do not add yeast directly to hot tangzhong to avoid killing it). Mix on low speed until ingredients combine, then increase to medium-low speed. Knead for 10-15 minutes until the dough is smooth, elastic, and passes the windowpane test.
  3. First rise: Shape the dough into a smooth ball, place in a clean bowl, and cover with cling film. Let rise in a warm spot (around 75°F/24°C), draft-free, for 60 to 90 minutes until puffy.
  4. Prepare filling: Mix brown sugar, optional flour, cinnamon, and pinch of salt. Break up clumps, then stir in melted butter until mixture resembles damp sand. Set aside.
  5. Prepare baking pan: Line the bottom of a 20 cm (8 inch) springform pan with parchment paper and grease the sides.
  6. Shape the rolls: Punch down the dough and roll or pat into a 35 x 18 cm (14 x 7 inch) rectangle on lightly floured parchment or surface. Sprinkle filling evenly over the dough, leaving a 1 cm border on the top edge. Press filling lightly with back of a spoon to help it adhere.
  7. Form rolls: Slice dough lengthwise into 6 equal strips (~3 cm each). Roll each strip tightly from one end to the other, sealing the edges lightly with fingers. Arrange the rolls seam-side outwards in the prepared pan, leaving space between them for expansion.
  8. Second rise: Loosely cover rolls with parchment paper and let rise in a warm place for 30-60 minutes until puffy. Test readiness by gently pressing—if the dough slowly bounces back, it’s ready to bake.
  9. Bake: Preheat oven to 190°C (374°F, conventional) near the end of the rise. Bake rolls in middle rack for 18-22 minutes until golden brown. A toothpick inserted should come out clean and internal temp should reach about 88°C (190°F). Avoid overbaking to keep rolls soft.
  10. Finish: Remove rolls from oven and optionally brush with melted butter for shine and softness. Allow to cool in pan for about 10 minutes.
  11. Optional icing: Mix powdered sugar with boiling water, adding water gradually to reach desired consistency. Cool briefly to thicken if necessary and drizzle over rolls prior to serving.

Notes

  • Do not add yeast directly on hot tangzhong as it can kill the yeast.
  • Use lightly oiled hands when handling sticky dough to prevent sticking.
  • Avoid adding extra flour unless dough does not pass windowpane test after kneading to avoid dryness and density.
  • If dough feels too soft while shaping, briefly chill or freeze to firm it up but not too long to avoid sticking.
  • Spacing rolls properly in pan is important to prevent unraveled or misshapen rolls after second rise and baking.
  • Check dough’s readiness for baking by gently pressing with a finger; slow bounce back means perfectly proofed.
  • Adding optional melted butter after baking enhances softness and sheen.
  • Icing is optional but adds a sweet finishing touch; adjust thickness for drizzling.

Find it online: https://marthatasty.com/tangzhong-cinnamon-rolls-small-batch-recipe/