I’ve always wanted to know the secret to soft cinammon rolls days after they’re made and I think I figured it out.
A combination of
– Lizzy’s heavy cream trick (pour some cream over the rolls before baking)
– Tangzhong. This one’s CRUCIAL. I make the recipe normally and added a tangzhong made with 24g flour + 90g milk. I did dial down the milk in the recipe by account 50g because I know my flour will not absorb all that so just work with your dough.
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The recipe is [Lizzy T’s](https://www.tastesoflizzyt.com/homemade-cinnamon-rolls/)
I’ve always wanted to know the secret to soft cinammon rolls days after they’re made and I think I figured it out.
A combination of
– Lizzy’s heavy cream trick (pour some cream over the rolls before baking)
– Tangzhong. This one’s CRUCIAL. I make the recipe normally and added a tangzhong made with 24g flour + 90g milk. I did dial down the milk in the recipe by account 50g because I know my flour will not absorb all that so just work with your dough.
I need to eat this
Looks absolutely stunning