Bread Machine Tangzhong Cinnamon Rolls (Stay Soft Longer)

Bread machine Tangzhong cinnamon rolls stay soft longer than most homemade rolls. A quick flour-and-milk paste locks in moisture for tender, bakery-style rolls with a warm cinnamon-sugar swirl and creamy glaze.

16 rolls

Prep Time 30

Cook Time 20

Rising Time 2 15

Total Time 3 5

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 unbleached all-purpose flour into ½ cup whole milk . Microwave, whisking every 15 seconds, until thick like pudding. Whisk in ½ cup (114 g) cool milk to cool down the Tangzhong paste.
Make the Dough: Add Tangzhong paste mixed with cold milk to the bread machine along 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.
Select the DOUGH cycle and start.
First check: After a couple of minutes, check the dough to make sure it is coming together into a raggedy ball. If not, add more water 1 tablespoon at a time. If you see pancake batter instead of dough, you forgot some flour—just add it slowly until everything pulls together.
Second check: Check dough again after about 15 minutes. The dough should stick to the sides of the pan, then pull away cleanly. If too wet, add flour 1 tablespoon at a time. If too dry and the dough doesn't stick at all, add more liquid. See more details--Surprising Secret for Making Better Bread with a Bread Machine.
Note: Getting the dough consistency right makes all the difference in how light and tender these rolls turn out.
Filling: Mix ¾ cup brown sugar, 1 teaspoon cinnamon, and 1 pinch ground cloves (optional) in a small bowl. Set aside.
End of DOUGH cycle: The dough should be doubled. If not, give it more rise time until it is. Restart the DOUGH cycle and knead for 1 minute to deflate the dough. Stop the machine and turn the dough out onto a lightly floured surface, shape into a smooth ball, cover, and let rest for 10 minutes.
Shape the Rolls: Remove the dough from the bread machine and divide in half. Roll each into a 13x10" rectangle. Spread with 2 tbsp softened butter. Sprinkle half of the filling (above) and ½ cup 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).
Troubleshooting: If rolls rise unevenly or pop up in the center, the pan may be too small, or the rolls rolled too tightly. Gently press centers down after baking, and use a larger pan next time.
Glaze: Mix 2 cups powdered sugar 2 tablespoons coffee, and 1 ounce softened cream cheese to your desired thickness. Spread over warm rolls. (if you don't have cream cheese, consider browning some butter in your microwave and adding it to your powdered sugar instead.)

Notes

Flavor 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.

Heads-up: Avoid doubling this recipe. Most bread machines cannot adequately knead more than 4½–5 cups of flour and may overheat. More details here.

Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.

Freezing Options:

Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
Baked bread: Double-wrap and freeze up to one month. Reheat gently.

Storage tips: Cool completely before storing. Keep unsliced in a plastic bag or bread box. Avoid refrigerating—bread molds faster in humid cold.

Alternative Mixing Methods:

Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.

Yeast Notes: Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

Nutritional Information