Today, we’re making incredibly plush, super soft, and delicious cinnamon rolls. What makes these cinnamon rolls really special is the fact that the dough is made with tangzhong 30, where 30% of the total flour is used for tangzhong. This is what gives the dough a natural wheat flavor and sweetness. All in one video, we cover everything you need to know about making these awesome cinnamon rolls, from the full recipe to the science behind the bread. Watch the video for more!
#cinnamonroll #tangzhong #poolish
Ingredients
Cinnamon Rolls with Tangzhong and Poolish
Baking Pan 28x18x4.5 cm3
Ingredients Weight (g) %
Total Flour 300.0 100.0%
Hydration 221.5 73.8%
Tangzhong 30
Bread Flour 90.0 30.0%
Boiling Water 110.0 36.7%
Poolish
Bread Flour 60.0 20.0%
Water 60.0 20.0%
Instant Yeast 0.6 0.2%
Final Dough
Bread Flour 150.0 50.0%
Sugar (Sucrose) 18.0 6.0%
Milk 55.0 18.3%
Butter 20.0 6.7%
Salt 5.5 1.8%
Total Fat 18.3 6.1%
Milk Water Replacement 24.8%
Total Dough 569.1
Filling
Butter 50 g
Dark Brown Sugar 50 g
Cinnamon Powder 3.5 g (1 tsp)
Topping
We used powdered sugar, milk, butter, and vanilla essence for the icing.
Chapters
0:00 Opening
1:07 Poolish
3:08 Tangzhong
5:40 Final Dough
17:25 Filling
26:25 Baking
27:03 Science Talk
16 Comments
Greetings from California! Curious to know how to measure 0.6 g of yeast bc my scale minimum weight is 2 g. I want to try your recipe.
👍👍👍👍
Thank you for your excellent job 👏
Super soft and delicious cinnamon rolls are one of my favorite breads. I want to try it! Have a good Sunday from 🇯🇵😊
Thanks for this new version of your cinnamon rolls. I look forward to trying out the recipe.
You’ve made a lot of changes compared to the rolls you made a year ago. The hydration is higher as well as the amount of tangzhong used. But … they look super soft and moist … yum.
I love the extra science at the end … keep up the deep dives into the biochemistry 🙂
3:09 super !!! . Merci à vous deux pour votre travail acharné .
Je voulais mettre des smileys mais ça ne marchait pas grr
3:09 super 👍
I was intrigued more with the science of the tangzhong 30 and the "fact" that a higher % of flour in the tangzhong taken from the dough would actually be counterproductive in the final result.
Meaning that when I take the 70% (400g) of the 13.7% protein content whole wheat flour from my bread recipe, and ALL the water, 401g, and use it as a scald, I'm essentially dooming my bread to go stale in, say, 72 hrs instead of maybe 5 to 6 days? Just to explain, I add about 15% oil or butter to most of my breads for moisture and to keep them fresh. I made this as a mistake once, about a month ago, and the bread came out so good, I decided to do it again, purposefully. Again the great result. So I'm wondering if I'm doing something different.
looks so delicious 😋 i want to eat it
Is it possible to make rye or marble rye bread using Tangzhong ?
Some few out of the blue questions again.
Is there any point in pushing hydration above the optimal level? Like, over 73% in TZ30 dough?
From my self-taught sourdough baking journey, I saw a lot of and have adopted the mentality that the higher hydration you can push and handle the dough afterward, the better. This is probably to get as much moisture retain after bake, I supposed. I myself started adopting TZ as a mean to incorporate more water in without getting a dough that is too slack to handle, although I used 1:5 ratio of TZ cook over stove top at the time, so the difference isn't that great. Now, with your TZ method though, I even have to bake longer to drive out the excessive moisture and I start to wonder if there is any benefit in pushing the hydration or maybe it is even a drawback?
Second, if I want to include an egg in the recipe, I should cut out water roughly the same weight as the egg, right?
Merci, merci !!!🎉 Je l'ai préparé aujourd'hui. DÉLICIEUX !!!!!❤❤❤ Je l'ai fait exactement comme dans la recette, mais je l'ai fait cuire 40 min dans mon four 😊
I like your stuff. And if you have already done it forgive me. But is there a big 14 inch pullman pan bread recipe?
Would autolyse work well in this recipe? If so, would it be best before or after adding the butter?
Hi! You said it should always be 1:1 ratio tanzhong, then why water is 110g then flour is only 90? Pls. Let me know. Thanks
Hi novita i see alot of your videos i love science in cook… Can you make dough wtith yudan 40 and poolish and hydrated 74%…with eggs Thanks alot