Tangzhong Cinnamon Rolls (Bread Machine Method)
Sneak Preview: These luscious cinnamon rolls stay soft for days thanks to the Tangzhong method. A bread machine handles the heavy lifting, and the result is light, tender, bakery-style rolls you’ll actually enjoy on day two (and three).
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If you love cinnamon rolls but wish they didn’t go stale by noon, these are the ones you’ve been waiting for.
This dough uses the Tangzhong method—a quick flour-and-milk paste that keeps your rolls light, fluffy, and unbelievably soft for days. No dry edges. No disappointment on day two.
The dough comes together in the bread machine (paid link) (or by hand if you prefer), and from there, you’ll shape, bake, and glaze just like classic cinnamon rolls.
I developed this version after working in R&D for a nationwide pizza chain, where we obsessed over dough texture every day. And once I started using Tangzhong at home, it was a game changer.
Why the Tangzhong Technique?
- Tangzhong means “water roux” according to Wikipedia. Yudane is the Japanese name for a similar technique.
- Start by making a paste with half the milk and 2 tablespoons of flour. You can use a microwave or heat the mixture in a saucepan on medium heat.
- This quick step allows for a higher liquid-to-flour ratio, resulting in softer, fluffier rolls with a longer shelf life, even without preservatives.
Ingredients and Substitutions
- MILK: Whole milk makes the softest rolls, but low-fat or non-dairy options (like almond or oat milk) will work too. No need to warm milk when using a bread machine.
- FLOUR: All-purpose flour gives a tender crumb. Use bread flour if you want a chewier texture. Always weigh for accuracy.
- EGG: Use one large egg. If your egg is extra-large or small, adjust the liquid slightly.
- BUTTER: Unsalted butter is best. Chop it cold—no need to soften it first when using a bread machine. For the filling, use softened butter.
- YEAST: Instant, quick-rise, or bread machine yeast are best. See notes if using active dry.
- SUGAR: Use regular granulated sugar for the dough and brown sugar for the filling. No sugar subs tested.
- CINNAMON & CLOVES: Use fresh ground cinnamon for flavor. A pinch of cloves is optional but adds warmth.
- CREAM CHEESE & COFFEE (for glaze): Adds flavor depth. You can substitute milk for coffee, but don’t skip the cream cheese unless needed.
Note to New Bread Machine Users:
Don’t be afraid to open the lid during the mixing phase—your dough isn’t shy! Take a peek and see what it’s doing. You want it to stick to the sides of the pan briefly, then pull away cleanly. If it’s riding around like a rubber ball or splashing like a batter, something’s off.
This one small habit makes a huge difference in the quality of your bread—especially in a bread machine where you’re not kneading by hand. Take a look at this video—I walk you through how to spot good dough (and what to do if it’s off).
Getting familiar with how your dough should feel and look is one of the best skills you can develop as a home baker. It might sound fussy now, but it quickly becomes second nature.
Step-by-Step: Making Tangzhong Cinnamon Rolls
#1 Make the Tangzhong paste: Whisk 2 tbsp flour into ½ cup milk. Microwave in 15-second intervals, whisking until thick like pudding.
#2 Add to bread machine: Stir in the remaining ½ cup milk. Pour into bread machine pan.
#3 Add dough ingredients: Add egg, sugar, salt, chopped butter, flour, and yeast. Select the DOUGH cycle and start.
#4 Check dough consistency: After the first minute, dough should clump. 15-18 minutes in, lift the lid. Dough should cling to the sides, then pull cleanly away. Adjust with milk or flour if needed. Read more about this surprising secret.
#5 Let dough rise: When the cycle ends, dough should be doubled. If not, let it rise longer inside the machine.
#6 Shape the rolls: Divide dough in two. Roll each half into a rectangle. Spread softened butter, sprinkle cinnamon-sugar, roll into logs, and cut each into 8 slices.
#7 Second rise: Place in greased pans, cover lightly, and let rise until nearly doubled. Rolls should just touch.
#8 Bake and glaze: Bake at 375°F until golden and 190°F inside (not in the gooey center). Glaze while warm.
📌Kitchen Tip📌: If the middle of the rolls pop up while baking, let them cool for a minute, then gently push the middle back down into the hole they left behind. Nobody will know the difference.
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Happy Bakers Speak Up
“I made these exactly as directed and they came out perfect. So delicious! Thanks!”–ROBERTA
Tangzhong Cinnamon Rolls (Bread Machine Version)
Ingredients
Tangzhong Paste:
- 2 tablespoons (15 g) unbleached all-purpose flour
- ½ cup (113 g) whole milk
Dough:
- ½ cup (114 g) cool milk
- 1 large (50 g) egg
- 1 tablespoon heavy cream OR 1 egg yolk
- 1 tablespoon granulated sugar
- 1¼ teaspoon table or sea salt
- 4 tablespoons (57 g) cold unsalted butter (chopped)
- 2¾ cups (330 g) unbleached all-purpose flour
- 2 teaspoons bread-machine or instant yeast
Filling:
- 4 tablespoons (57 g) unsalted butter (soft)
- ¾ cup (160 g) brown sugar
- 1 teaspoon cinnamon
- 1 pinch ground cloves (optional)
- ½ cup (57 g) chopped pecans (optional)
Glaze:
- 2 cups (227 g) powdered sugar
- 2 tablespoons coffee
- 1 ounce (28 g) softened cream cheese
Instructions
- Make the Tangzhong paste: In a microwave-safe bowl, whisk 2 tablespoons (15 g) unbleached all-purpose flour into ½ cup (113 g) whole milk . Microwave, whisking every 15 seconds, until thick like pudding.
- Start the Dough: Whisk in ½ cup (114 g) cool milk. Add to bread machine pan with 1 large (50 g) egg, 1 tablespoon heavy cream OR 1 egg yolk, 1 tablespoon granulated sugar, 1¼ teaspoon table or sea salt 4 tablespoons (57 g) cold unsalted butter (chopped), 2¾ cups (330 g) unbleached all-purpose flour and 2 teaspoons bread-machine or instant yeast. Run the DOUGH cycle.
- Adjust Dough if Needed: Open the lid within the first minute to make sure the paddles are moving and the dough is clumping together.Check again after 15-18 minutes. The dough should stick to the side, then pull away cleanly.If it’s too dry and thumping around, add milk 1 tablespoon at a time.If it’s too wet and sticky, add flour 1 tablespoon at a time. Let the dough absorb each addition before adjusting again.
- First Rise: Let dough rise in the machine until doubled.
- Filling: Mix ¾ cup (160 g) brown sugar, 1 teaspoon cinnamon, and 1 pinch ground cloves (optional) in a small bowl.
- Shape the Rolls: Remove the dough from the bread machine and divide in half. Roll each into a 13×10″ rectangle. Spread with 2 tbsp softened butter. Sprinkle half of the filling (above) and ½ cup (57 g) chopped pecans (optional) over the dough. Roll up tightly (starting from the long side) and cut each cylinder into 8 slices.
- Second Rise: Arrange in 8 or 9-inch round greased pans. Cover and let rise until nearly doubled.
- Bake: About 15 minutes before rolls are ready to bake, preheat the oven to 375˚F (190˚C).Bake rolls for about 20 minutes or until golden brown and the interior temperature reaches 190˚F (88˚C).
- Glaze: Mix 2 cups (227 g) powdered sugar 2 tablespoons coffee, and 1 ounce (28 g) softened cream cheese to your desired thickness. Spread over warm rolls.
Notes
- You only need a pinch of cloves–that stuff is potent.
- If you prefer, substitute milk or cream for coffee in the icing. The coffee taste is unidentifiable, but it’s so good! It makes for a nice caramel color, too.
- Add ingredients to the mixer bowl in the listed order.
- Mix on low speed until everything is moistened.
- Switch to the dough hook and increase speed to 2 or 3.
- Knead until the dough is smooth and elastic (about 5–10 minutes).
- Cover and let it rise in a warm place until doubled.
- Gently deflate, shape, and bake as directed.
- In a large bowl, mix ingredients until you have a shaggy dough.
- Transfer to a floured surface and knead until smooth and elastic (10–20 minutes, depending on experience).
- Place dough in a greased bowl, cover, and let it rise until doubled.
- Once risen, gently deflate, shape, and bake as instructed.
Freeze dough right after the DOUGH cycle or freeze shaped rolls before the final rise. Double-wrap and freeze up to 1 month. Thaw and let rise before baking. Freezing Baked Rolls:
Double-wrap and freeze for up to 1 month. Reheat briefly in the microwave.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ
Can I make these without a bread machine?
Yes! Use a stand mixer or knead by hand (see recipe notes).
Can I freeze them?
Yes. Freeze after shaping but before the second rise, or freeze baked rolls and reheat.
What does Tangzhong do?
It locks in moisture and extends freshness without preservatives.
Final Thoughts
Are you wondering if these cinnamon rolls are worth the extra trouble? I think they are. To me, Tangzhong cinnamon rolls have a better texture and flavor than most cinnamon rolls. However, we all have different tastes, standards, and priorities. So, if you want a more straightforward recipe, try my original cinnamon roll recipe.
What Would You Like To Read Next?
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.