Tangzhong Cinnamon Rolls: An Amazing Bread Machine Recipe

Name: Terrific Tangzhong Cinnamon Rolls from Your Bread Machine
Prep time: 30 min
Cook time: 20 min
Total time: 185 min
Ingredients: ½ cup whole milk (cold is fine); 2 tablespoons unbleached all-purpose flour; ½ cup cool milk; 1 large egg; 1 tablespoon heavy cream OR 1 egg yolk; 1 tablespoon granulated sugar; 1¼ teaspoon table or sea salt; 4 tablespoons cold unsalted butter (chopped); 2¾ cups unbleached all-purpose flour; 2 teaspoons bread-machine or instant yeast; 4 tablespoons unsalted butter (soft); ¾ cup brown sugar; 1 teaspoon cinnamon; 1 pinch ground cloves (optional); ½ cup chopped pecans ((optional) ); 2 cups powdered sugar; 2 tablespoons coffee (leftover or instant coffee is good or use milk ); 1 ounce softened cream cheese

Last updatedAugust 23, 2024

34 Comments

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Sneak Preview: These Tangzhong Cinnamon Rolls (aka Japanese milk bread cinnamon rolls) employ the Tangzhong technique and a bread machine to make a soft and fluffy sweet roll that stays fresh longer than most homemade cinnamon rolls.

Stay-Fresh Tangzhong Cinnamon Rolls Baked and iced

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Cinnamon rolls are like donuts. They taste best the day you bake them. But sometimes, you need to make them ahead.

Using the Tangzhong technique (aka Japanese milk bread) and a bread machine (paid link) is the answer to your dilemma.

To be clear. Nothing beats a fresh-out-of-the-oven cinnamon roll. But unless you have ten hungry kids waiting to devour them before the icing sets, these are wonderful for savoring over several days.

Five Reasons To Try this Cinnamon Roll Recipe

Extended freshness with Tangzhong technique
Lighter, flakier, buttery texture
Balanced sweetness with cinnamon and the tiniest pinch of cloves
Bread machine-friendly (DOUGH cycle)
Alternative stand mixer or hand mixing instructions included in the recipe notes

Happy Bakers Speak Up

“I made these exactly as directed and they came out perfect. So delicious! Thanks!”–ROBERTA

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 cow’s milk for the best taste
- Substitute lower-fat dairy or non-dairy milk like almond or coconut
- No need to warm with a bread machine
FLOUR:
- All-purpose flour (bleached or unbleached) for a tender texture
- Substitute bread flour for a chewier texture
- Weigh the flour instead of using measuring cups to prevent dry rolls
EGG:
- Large egg
- Adjust the liquid if using a different size
GRANULATED WHITE SUGAR:
- No substitutes tested
BUTTER:
- Unsalted preferred
- No need to soften; chop finely, instead
YEAST:
- Bread machine, instant or quick-rise yeast are best for a bread machine.
- See recipe notes if using active dry yeast.

Note To New Bread Machine Users:

Open your bread machine’s lid during mixing to check the dough’s consistency. It should stick to the side and then release cleanly. Read the secret to making better bread in a bread machine for more details on this process.

Reading the dough is VERY IMPORTANT to your success with bread in general, but especially with a bread machine.

How To Mix Tangzhong Cinnamon Roll Dough with a Bread Machine

In my experience, the bread machine is the easiest and most fool-proof way to get the best product. A bread machine (paid link) is one of the best kneaders in town, especially for small batches. In addition, the DOUGH cycle automates the mixing and kneading so you can walk away and know the machine is kneading the dough to perfection.

making the flour/milk paste — 1. Whisk 2 tablespoons of flour into 1/2 cup of milk. Cook in the microwave for 1 minute, whisking every 15 seconds until the mixture resembles pudding.

Don’t worry if there are a few small lumps. If you accidentally let it overcook into a single mass, it’s best to start over and watch it closer.

adding the pudding to the bread machine. — 2. Add the remaining 1/2 cup milk to the “pudding” and pour it into your bread machine.

add remaining ingredients and choose "Dough" cycle. — 3. Add the rest of the ingredients. Set the machine on the DOUGH cycle and press “Start.”

The dough should look smooth and shiny like this when the kneading is almost done. — 4. About 5 minutes before the kneading phase ends, take a peek. The dough should stick to the side and pull away cleanly. See pictures and more details about why this is so important here.

If the dough is too dry, it may thump against the side of the pan or ride around freely on top of the post. Add milk 1 tablespoon at a time. If the dough is too wet, impossibly sticky, and won’t pull away from the sides, add flour 1 tablespoon at a time. Give the dough time to absorb the flour or milk between each addition.

The dough should look similar to this picture when the kneading has finished.

Dough is almost ready to remove from the pan with it doubles in volume — 5. After the dough cycle is finished, check that the dough has risen to nearly double the original size. If not, leave the dough in the machine until it does.

the dough at the end of the DOUGH cycle. — 6. When ready to roll out, two fingers poked in the dough will leave an indentation that won’t fill in.

How To Roll Out Cinnamon Rolls

Nothing new here. This method is the traditional way to roll out cinnamon rolls.

lightly-floured work surface using a Silpat mat. — Remove dough from your bread maker pan to a floured surface.

📌Kitchen Tip📌 — Rolling out the dough

Cleaning up after rolling dough can be messy, so I use a silicone baking mat. Afterward, shake it out and toss it in the dishwasher—it’s that easy.
If you cut on the mat, use a light touch to avoid damage. While not manufacturer-recommended, I’ve done this for years without ruining a mat.

dividing the dough into two portions. — Divide dough into 2 equally-sized dough balls. Roll out one dough ball into a 13 x 10-inch rectangle.

rolling out the Tangzhong dough. — Spread softened butter on the rectangle.

sprinkling cinnamon and sugar on the dough — Sprinkle the buttered surface with the brown sugar and ground cinnamon mixture.

rolling up dough with the cinnamon and sugar on it — Begin rolling from the long side to make a cylinder as tight as possible.

cutting the dough into portions — Cut the rolled cylinder in half. Use a serrated knife or dental floss to cut each half into four evenly-sized slices.

cinnamons rolls before the second rise — Arrange in a 9-inch round baking pan sprayed with Baker’s Joy or a similar flour-oil aerosol.

Tangzhong rolls covered with a a shower cap after shaping — Cover the rolls lightly. Use a cheap shower cap, a tea towel, or loose plastic wrap.

cinnamon rolls after second rise and ready to bake — When the dough has almost doubled in size, preheat the oven to 375˚F in preparation for baking. Do not let the rolls rise too much, or they will fall when baking.

Use a quick-read thermometer(paid link) to check when the rolls are done. The internal temperature should reach 190˚F. Be careful not to take the temperature in the gooey filling, which will read hotter.

📌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.

Tangzhong Cinnamon Rolls with a single roll pulled out. — Cover with frosting while the rolls are still warm.

Parting 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?

Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

Yield: rolls

Terrific Tangzhong Cinnamon Rolls from Your Bread Machine

By Paula Rhodes

These cinnamon rolls are so soft, buttery, and ooey-gooey, they probably won’t last more than one day. But if you have leftovers, you’ll be surprised at how long they stay fresh.

5 from 38 votes

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Video

Prep time: 30

Cook time: 20

Rising Time: 2 15

Total time: 3 5

Ingredients

Tangzhong Paste:

½ cup (113 g) whole milk (cold is fine)
2 tablespoons (15 g) unbleached all-purpose flour

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 leftover or instant coffee is good or use milk
1 ounce (28 g) softened cream cheese

Instructions

Make the Tangzhong paste:

Measure ½ cup (113 g) whole milk (cold is fine) into a 2-cup microwave-safe measuring cup. or Pyrex bowl. Whisk in 2 tablespoons (15 g) unbleached all-purpose flour. Cook on HIGH in a microwave for 45-60 seconds (microwaves vary), whisking every 15 seconds until thickened like pudding.

Dough:

Add ½ cup (114 g) cool milk to the Tangzhong paste, and whisk energetically. It’s OK if there are still some lumps. They will disappear in the mixing process. Add to the bread machine pan.
Add 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 to the pan. Select the DOUGH cycle. Press “Start.”
Open the lid and check to ensure the paddles are engaged, and the dough starts clumping.
Recheck 12-15 minutes later to ensure the dough is the correct consistency. It should stick to the side, then pull away cleanly.
If the dough is too dry, it may thump against the side of the pan or ride around freely on top of the post. Add milk 1 tablespoon at a time. If the dough is too wet, impossibly sticky, and won’t pull away from the sides, add flour 1 tablespoon at a time. Give the dough time to absorb the flour or milk between each addition.
Find out more about this surprising secret to success with a bread machine here.
When the DOUGH cycle finishes, check to see if the dough has risen to double its original size. If so, remove it to a floured surface. If not, allow the dough to remain in the machine until it is double, then remove and proceed with the next step.

Shaping the rolls:

Remove it from the bread pan, push down gently and divide dough in half. On a generously floured surface, roll each half into a rectangle size about 13 x 10 inches.
Spread each rectangle with approximately 4 tablespoons (57 g) unsalted butter (soft) (2 tablespoons for each rectangle) or heavy cream.

Filling:

Mix ¾ cup (160 g) brown sugar, 1 teaspoon cinnamon, and a 1 pinch ground cloves (optional)
Distribute half of this mixture over first rectangle and half over the second. Sprinkle about ½ cup (57 g) chopped pecans (divided) over the brown-sugar/cinnamon layer.
Roll up dough the long way. Slice into 8 equal pieces. Place cut side down into greased 8-inch pan or glass dish.
Cover and let rise until almost double in a warm, moist place. Rolls should be touching each other when they have proofed enough.
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:

Ice with 2 cups (227 g) powdered sugar mixed with 2 tablespoons coffee and 1 ounce (28 g) softened cream cheese. Depending on how thick you like your icing, you may need more or less liquid.

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.

Directions for making bread with a stand mixer or by hand:

To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn up the speed to 2 or 3. Continue beating/kneading until the dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape it as indicated in the recipe.
Please note: If you only have active dry yeast, use 1/4 teaspoon more than is called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.

To make ahead of time:

Cover and refrigerate after you make the dough into rolls and have arranged them in the pan. Allow extra time for the rolls to come to room temperature and double(almost) in volume before baking them.
Freeze the dough right after the DOUGH cycle ends or freeze the shaped rolls before the final rise. Double-wrap and store in the freezer for up to a month. Thaw and let them rise before baking.
To freeze baked rolls, double-wrap and eat within a month. Reheat briefly in a microwave.

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Nutrition

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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.

4.66 from 38 votes (29 ratings without comment)