Tangzhong Cinnamon Rolls (Bread Machine Method)

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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).

Stay-Fresh Tangzhong Cinnamon Rolls Baked and icedPin

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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?

  1. Tangzhong means “water roux” according to Wikipedia. Yudane is the Japanese name for a similar technique.
  2. 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.
  3. 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


iced Tangzhong cinnamon rollsPin
Yield: 16 rolls

Tangzhong Cinnamon Rolls (Bread Machine Version)

These cinnamon rolls are pillowy, flavorful, and built to last. The Tangzhong method makes the crumb more tender than a typical homemade roll, and the bread machine simplifies prep. You’ll love the balance of cinnamon and brown sugar with just a hint of clove.
5 from 39 votes
PRINT RECIPE PIN RECIPE
Prep time: 30 minutes
Cook time: 20 minutes
Rising Time: 2 hours 15 minutes
Total time: 3 hours 5 minutes

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
  • teaspoon table or sea salt
  • 4 tablespoons (57 g) cold unsalted butter (chopped)
  • 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

Flavor Notes
  1. You only need a pinch of cloves–that stuff is potent. 
  2. 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.
Alternative Mixing Methods
Using a Stand Mixer:
  1. Add ingredients to the mixer bowl in the listed order.
  2. Mix on low speed until everything is moistened.
  3. Switch to the dough hook and increase speed to 2 or 3.
  4. Knead until the dough is smooth and elastic (about 5–10 minutes).
  5. Cover and let it rise in a warm place until doubled.
  6. Gently deflate, shape, and bake as directed.
Making by Hand:
  1. In a large bowl, mix ingredients until you have a shaggy dough.
  2. Transfer to a floured surface and knead until smooth and elastic (10–20 minutes, depending on experience).
  3. Place dough in a greased bowl, cover, and let it rise until doubled.
  4. Once risen, gently deflate, shape, and bake as instructed.
Make Ahead Tips
To Freeze:
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.
 

Nutrition

Serving: 1roll | Calories: 261kcal | Carbohydrates: 45g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 228mg | Potassium: 95mg | Fiber: 1g | Sugar: 26g | Vitamin A: 167IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

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.

Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!


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4.67 from 39 votes (29 ratings without comment)

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36 Comments

  1. Carol Cowee says:

    5 stars
    Fabulous rolls and system for making breads of all kinds. Consistent results especially when you weigh ingredients.
    Also Paula responded quickly to my email question, amazing!

    1. Thank you, Carol. Readers like you make my day!!!

  2. 5 stars
    Oh my. Family says they’ve never tasted ANY cinnamon rolls as good as these. Melt in your mouth delicious. I made them last weekend to rave reviews. Really too many for my small family of 4 so I froze half the dough prior to shaping. Truthfully, I was skeptical that dough that had been frozen would produce such great rolls. Wrong. Every bit as good. Thank you for this keeper!

    1. Hi Gretchen,
      I am so glad you wrote about your experience with freezing the dough. I get so many questions about it. Your testimony should alleviate any fears. Thank you so much for writing.

  3. 5 stars
    I just made this today exactly except for the 9″ pans only had 8″ pans… other than that…DElish…

    1. Thanks for the 5-star rating Malcolm. My favorite way is to use one 8-inch pan with 7 rolls and one 9-inch pan with 9 pans.

  4. Paula I am trying to make a “universal dough” I can use for both cinnamon rolls and ensaymada (Philippine/Spaniard brioche). The brioche is a bit sweeter, so will it hurt the texture of the cinammon recipe above if I increased the sugar content from 1 T sugar to 1/4 cup sugar?

    1. You can try it, Mickie. I reduce the sugar in dough that I use for cinnamon rolls because of all the added sugar in the filling. But you can certainly more sugar. Expect the rise time to be slightly longer with that much sugar.

      1. Kosher or regular table salt?

        1. I use regular or sea salt. If you want to use Kosher, add ¼-½ teaspoon more.

  5. Can I freeze half of this recipe unrisen and unbaked?

    1. Hi Nancy,
      Freeze the dough after the DOUGH cycle completes. That means there will be an initial rise in the machine. Do the final rise after the dough thaws, and you have shaped the rolls.

  6. 5 stars
    I made these exactly as directed and they came out perfect. So delicious! Thanks!

  7. Salted or unsalted butter?

    1. Good question, Kit. I will go into that recipe and be more specific to say “unsalted butter.” In reality, either will work. I like a lot of salt in my bread so I often use salted butter and it works great, too. Thanks for writing.

  8. Donna Arnold says:

    Can you use fresh ground wheat with the Tangzhong technique? Would the measurements be the same? Would I use white wheat berries?

    1. Hi Donna,
      I have never tried it. But if I did, I would start by using only 1 cup of flour made with fresh ground white wheat berries as a substitute for one cup of the white flour. If that goes OK, increase gradually. Using 100% whole wheat would likely result in dense and compact rolls. If you try it, I would love to know what happens.

  9. Hi Paula, Nice to chat! I’ve just started using, the cooking by weight method. You said to use 3 cups or 360gr of AP flour. That comes out to 120gr per cup of flour. But I’ve been using the 140gr for a cup of flour. That’s 20gr difference, which would make it 60gr total. That’s a big difference in bread making. Cinnamon rolls are my nemesis. HAH! I can make them, they are good, but not the texture I want. I’ve learned I’m heavy on the flour, weighing has helped tremendously! If you could clear this up for me, that would help bunches! Thanks, Cheryl

    1. I usually go by the numbers King Arthur uses. They say AP flour and bread flour weigh 120 gr per cup. I find that this agrees with what the package says more often than not. However, if you know the person who wrote the recipe uses a different number, you should go with what the recipe creator uses. I will say I’ve never heard of anybody using 140 gr as the standard for one cup of flour. In the end, if you check your dough while it’s kneading you can make it just right on the fly. Here’s the post about that. The Most Important Tip Ever for How To Use a Bread Machine

    2. @Paula, Southern Living, The Ultimate Southern Living Cookbook, first printing 1999. This could explain my dough issues. As I said, I’m new to measures. I’m going to have to go back and adjust several recipes, see I can still learn at 60. Hah! I went through your list of supplies. You didn’t have a metric measures guide on there, I’d get one! Thank you for your fast response! Have a great week! Cheryl

      1. Great suggestion about the metric guide, Cheryl. Thanks!

  10. This is the third recipe I have tried from your blog since I subscribed on 8/18/20. I bought a bread machine at the beginning of April and really wasn’t a fan. I previously had one that I lost in Hurricane Katrina and never replaced it until this year. I had decided that I didn’t like the bread baked in the new machine and started baking it in my oven, but still wasn’t thrilled with the taste.

    Then, I came across your blog, subscribed to your emails and have since become a fan. The brioche is to die for…so delicious, the crusty round bread was a hit and this cinnamon rolls were as well. Can’t wait to try them all. BTW, I wish I would have spent a little more and bought the machine you have. I love the two paddle feature…maybe in the future.

    1. Jane,

      You sure know how to brighten my day. I’m thrilled to hear the recipes were successful for you. Can’t wait to hear about more in the future. If you ever run into trouble, don’t hesitate to write back.

  11. Looking forward to trying this recipe. Was hoping to try it today. How long do I keep the dough to rise after mixing it? And how long do I keep it to rise after shaping it and putting it in pan before I bake it?

    1. Let the dough rise until not-quite-double in both cases. If making in a bread machine, just let the dough cycle run. If making in a mixer, set the dough aside to rise. I would allow at least an hour for the first rise and 35-45 minutes for the second rise. But I don’t know the temperature in your kitchen, so I can’t tell you exactly. I hope the rolls work out for you. Let me know if you have more questions about the instructions.

  12. Elina Springstead says:

    Hi Paula..Making cinnamon rolls today 🙂 I tried KA recipe yesterday and it didnt work out. I am thinking maybe my yeasts werent good so I am trying your recipe today and new yeasts. I have a question about this dough…when it is kneaded in a bread machine…should it stick to the bottom little bit or just form a smooth not sticky ball? Mine is smooth and doesnt stick to the bottom. It was like that yesterday too and I am thinking maybe too much flour and not enough water? Or it should be like that? Yesterday rolls raised very little. Thank you Paula!

    1. Hi Elina,
      Sounds like your dough ball was about perfect. If it didn’t rise, it was either too cold in the room where you put it to rise, your yeast was old or got killed by other ingredients that were too hot, or you didn’t give the dough enough time to proof. Not enough water affects the texture and moisture of the rolls more than the rise. I hope this helps. Wish I could come to your house and smell those cinnamon rolls baking, and then, help you eat them. ?Write me back if you have any problems. p.s. Are you using instant yeast or bread machine yeast?

      1. Thank you for your reply, Paula! Second time rolls raised a little bit more but still not like on your picture. First time I used instant yeast, second – active yeast. Second time: first rise in bread machine, second rise in turn off oven more then an hour. Dough was nice to work with, not stick, soft and smooth. I still think I am not doing something right…rolls were good and kids enjoyed them but not as soft as I would like them to be…second day they were ok, not really soft. I may try to increase water and see what happens. I dont think yeasts were killed. Water was warm on touch…I remember making milk bread a while ago and it was wonderfully soft. Also maybe cheap walmart flour didnt help as well…that was all I could buy considering present circumstances…

      2. @Elina, did you use salted or unsalted butter?

      3. @Elina,
        Somehow I missed this email. I’m so sorry it has taken me this long to answer. Active yeast usually takes longer to rise. In general, dough with a lot of sugar is slower to rise.

        Cheap flour doesn’t help. But I think there’s something else going on. Unfortunately, I can’t put my finger on it without watching you.

        Have you tried my original cinnamon rolls? They are a bit simpler and really very good. https://saladinajar.com/recipes/my-cinnamon-rolls/

  13. Mai Solutions says:

    5 stars
    These look amazing!

  14. Kathryn Burmeister says:

    5 stars
    So delicious!

  15. Glenda Wade says:

    5 stars
    These rolls taste amazing, very addictive. I made them Monday evening, last one consumed on Thursday morning. (I shared wih family, don’t judge me) They still tasted fresh and homemade. I will definitely make them again.

  16. Glenda Wade says:

    5 stars
    These rolls taste amazing, very addictive. I made them Monday evening, last one consumed on Thursday morning. (I shared wih family, don’t judge me) They still tasted fresh and homemade. I will definitely make them again.

  17. Mai Solutions says:

    5 stars
    These look amazing!

  18. Kathryn Burmeister says:

    5 stars
    So delicious!