Science Based Cinnamon Rolls
Science Based Cinnamon Rolls
Ingredients
For the Tangzhong
- 25 g strong bread flour
- 125 ml milk
For the Dough
- 375 g strong bread flour, plus extra for dusting
- 60 g granulated sugar
- 7 g instant dry yeast
- 6 g salt
- 1 large egg
- 60 ml whole milk
- 60 g unsalted butter, cubed, room temperature
- all Tangzhong
For the Filling
- 100 g unsalted butter, softened
- 100 g light brown sugar
- 10 g ground cinnamon
- 5 g cornstarch
For the Cream Sauce
- 120 ml whipping cream
For the Frosting
- 100 g cream cheese, softened
- 60 g unsalted butter, softened
- 130 g icing sugar
- 5 g vanilla extract
- 15 ml milk
Instructions
- 1
Place 25g strong bread flour into a pan. Add 125ml milk to the pan. Heat the mixture over medium heat, continuously stirring with a spatula until it thickens into a smooth paste, similar to mashed potatoes. This process gelatinizes starch granules, allowing them to absorb and lock in significantly more water than raw flour, resulting in a dough with higher moisture content without becoming slack, leading to softer rolls for a longer period.
⏱️ 5 min
- 2
Transfer the Tangzhong to a separate bowl and allow it to cool completely.
⏱️ 20 min
- 3
In the bowl of a stand mixer, combine 375g strong bread flour, 60g granulated sugar, 7g instant dry yeast, and 6g salt. Whisk these dry ingredients together thoroughly. This ensures an even distribution of ingredients and prevents the salt from directly contacting the yeast. Salt can draw out moisture from yeast through osmosis, inhibiting fermentation if it sits directly on it.
⏱️ 3 min
- 4
Add the cooled Tangzhong, 1 large egg, and 60ml whole milk to the dry ingredients in the mixer bowl. Begin mixing until a shaggy dough forms. Adding butter too early can coat the flour proteins and hinder gluten formation.
⏱️ 5 min
- 5
Once the dough has come together, gradually add the 60g unsalted butter (cubed, room temperature) to the mixer. Continue kneading until the dough passes the windowpane test, which confirms that the gluten has developed sufficiently to trap gas and create a soft, fluffy texture. Butter tenderizes the crumb by shortening gluten strands, but it needs to be incorporated after initial gluten development.
⏱️ 10 min
- 6
Cover the dough with cling film or a damp cloth. Allow the dough to rise at 27°C for 90 minutes, or until it has increased in size by approximately 80%. It is crucial not to overproof, as the fat and sugar in an enriched dough can weaken the gluten structure, making it more prone to collapsing. After proofing, gently punch down the dough to deflate it.
⏱️ 90 min•🌡️ 27
- 7
In a mixing bowl, combine 100g softened unsalted butter, 100g light brown sugar, 10g ground cinnamon, and 5g cornstarch. Mix these ingredients until they are thoroughly combined. The cornstarch helps to thicken the butter and sugar mixture, ensuring the filling stays inside the roll during baking rather than leaking out and caramelizing on the pan.
⏱️ 5 min
- 8
Lightly flour a clean work surface. Turn the dough out onto the floured surface and use a rolling pin to roll it into a large rectangle, roughly 35cm by 45cm.
⏱️ 3 min
- 9
Evenly spread the prepared cinnamon filling over the dough, leaving a 1.5cm strip along one of the long edges unfilled. Starting from the long edge opposite the unfilled strip, tightly roll the dough into a log.
⏱️ 5 min
- 10
To cut the log into individual rolls, use a piece of unflavored dental floss. A blade can compress the spirals and squeeze out the filling, whereas floss cuts cleanly without disturbing the layers. Cut the log into 12 equal pieces. Arrange the cut rolls in a baking pan (it's recommended to line the pan with parchment paper).
⏱️ 4 min
- 11
Cover the pan containing the rolls. Allow the rolls to proof for 45 minutes, or until they have expanded and jiggle slightly when the pan is gently shaken. This "wobble" indicates that the dough is airy and properly inflated.
⏱️ 45 min
- 12
Preheat your oven to 165°C.
⏱️ 10 min•🌡️ 165
- 13
Pour 120ml whipping cream around the rolls in the pan before placing them in the oven. This technique increases the humidity within the pan, which slows down the formation of the crust and helps keep the exterior of the rolls tender.
⏱️ 1 min
- 14
Bake the cinnamon rolls at 165°C for 22 to 28 minutes, or until their internal temperature reaches 95°C.
⏱️ 28 min•🌡️ 165
- 15
In a bowl, combine 100g softened cream cheese, 60g softened unsalted butter, 130g icing sugar, 5g vanilla extract, and 15ml milk. Mix all ingredients until the frosting is smooth and creamy.
⏱️ 5 min
- 16
Allow the baked cinnamon rolls to rest for a short period before applying the frosting. If the rolls are too hot, the frosting will melt and run off. Spread the prepared frosting generously over the warm cinnamon rolls.
⏱️ 5 min
Kitchen Tools
Science Based Cinnamon Rolls
For the Tangzhong
- 25 g strong bread flour
- 125 ml milk
For the Dough
- 375 g strong bread flour, plus extra for dusting
- 60 g granulated sugar
- 7 g instant dry yeast
- 6 g salt
- 1 large egg
- 60 ml whole milk
- 60 g unsalted butter, cubed, room temperature
- all Tangzhong
For the Filling
- 100 g unsalted butter, softened
- 100 g light brown sugar
- 10 g ground cinnamon
- 5 g cornstarch
For the Cream Sauce
- 120 ml whipping cream
For the Frosting
- 100 g cream cheese, softened
- 60 g unsalted butter, softened
- 130 g icing sugar
- 5 g vanilla extract
- 15 ml milk
Instructions
- 1
Place 25g strong bread flour into a pan. Add 125ml milk to the pan. Heat the mixture over medium heat, continuously stirring with a spatula until it thickens into a smooth paste, similar to mashed potatoes. This process gelatinizes starch granules, allowing them to absorb and lock in significantly more water than raw flour, resulting in a dough with higher moisture content without becoming slack, leading to softer rolls for a longer period.
⏱️ 5 min - 2
Transfer the Tangzhong to a separate bowl and allow it to cool completely.
⏱️ 20 min - 3
In the bowl of a stand mixer, combine 375g strong bread flour, 60g granulated sugar, 7g instant dry yeast, and 6g salt. Whisk these dry ingredients together thoroughly. This ensures an even distribution of ingredients and prevents the salt from directly contacting the yeast. Salt can draw out moisture from yeast through osmosis, inhibiting fermentation if it sits directly on it.
⏱️ 3 min - 4
Add the cooled Tangzhong, 1 large egg, and 60ml whole milk to the dry ingredients in the mixer bowl. Begin mixing until a shaggy dough forms. Adding butter too early can coat the flour proteins and hinder gluten formation.
⏱️ 5 min - 5
Once the dough has come together, gradually add the 60g unsalted butter (cubed, room temperature) to the mixer. Continue kneading until the dough passes the windowpane test, which confirms that the gluten has developed sufficiently to trap gas and create a soft, fluffy texture. Butter tenderizes the crumb by shortening gluten strands, but it needs to be incorporated after initial gluten development.
⏱️ 10 min - 6
Cover the dough with cling film or a damp cloth. Allow the dough to rise at 27°C for 90 minutes, or until it has increased in size by approximately 80%. It is crucial not to overproof, as the fat and sugar in an enriched dough can weaken the gluten structure, making it more prone to collapsing. After proofing, gently punch down the dough to deflate it.
⏱️ 90 min•🌡️ 27 - 7
In a mixing bowl, combine 100g softened unsalted butter, 100g light brown sugar, 10g ground cinnamon, and 5g cornstarch. Mix these ingredients until they are thoroughly combined. The cornstarch helps to thicken the butter and sugar mixture, ensuring the filling stays inside the roll during baking rather than leaking out and caramelizing on the pan.
⏱️ 5 min - 8
Lightly flour a clean work surface. Turn the dough out onto the floured surface and use a rolling pin to roll it into a large rectangle, roughly 35cm by 45cm.
⏱️ 3 min - 9
Evenly spread the prepared cinnamon filling over the dough, leaving a 1.5cm strip along one of the long edges unfilled. Starting from the long edge opposite the unfilled strip, tightly roll the dough into a log.
⏱️ 5 min - 10
To cut the log into individual rolls, use a piece of unflavored dental floss. A blade can compress the spirals and squeeze out the filling, whereas floss cuts cleanly without disturbing the layers. Cut the log into 12 equal pieces. Arrange the cut rolls in a baking pan (it's recommended to line the pan with parchment paper).
⏱️ 4 min - 11
Cover the pan containing the rolls. Allow the rolls to proof for 45 minutes, or until they have expanded and jiggle slightly when the pan is gently shaken. This "wobble" indicates that the dough is airy and properly inflated.
⏱️ 45 min - 12
Preheat your oven to 165°C.
⏱️ 10 min•🌡️ 165 - 13
Pour 120ml whipping cream around the rolls in the pan before placing them in the oven. This technique increases the humidity within the pan, which slows down the formation of the crust and helps keep the exterior of the rolls tender.
⏱️ 1 min - 14
Bake the cinnamon rolls at 165°C for 22 to 28 minutes, or until their internal temperature reaches 95°C.
⏱️ 28 min•🌡️ 165 - 15
In a bowl, combine 100g softened cream cheese, 60g softened unsalted butter, 130g icing sugar, 5g vanilla extract, and 15ml milk. Mix all ingredients until the frosting is smooth and creamy.
⏱️ 5 min - 16
Allow the baked cinnamon rolls to rest for a short period before applying the frosting. If the rolls are too hot, the frosting will melt and run off. Spread the prepared frosting generously over the warm cinnamon rolls.
⏱️ 5 min