Cinnamon Rolls Using Tang Zhong Method

I just love this Japanese style bread. This cinnamon rolls are made from the water roux or Tang Zhong. From this basic dough you can make it into any Asian style buns. Tang Zhong method produce soft and moist bread and therefore you don’t have to add any artificial bread softener or improver to your dough.

Ingredients:

250 grm bread flour
2 tbsp of milk powder
80 grm Tang Zhong/water roux - recipe here
105 ml warm water
½ tsp salt
40 grm sugar
7 grm dry yeast
30 grm butter

For the fillings:

4 tbsp of soft butter
½ cup of brown sugar
2 tsp of cinnamon
1 cup of raisins

1. Fit the mixer with the dough hook attachment and put all the dough ingredients into the mixer bowl and work it on medium speed until it comes together and forms a nice ball of dough. Continue to mix for 10 minutes on medium speed.
2. Cover the dough and let it rest and rise until double it size. Roll it out the dough into rectangle about 1/3” thickness, brush with softened butter and sprinkle it with cinnamon, brown sugar and raisins
5. With your palm lightly press the filling ingredients into dough and then roll them up like a jelly roll. Secure the roll by pinching both ends of the roll. Cut the rolls into 1” pieces and line them with paper cups and place it on a mufin tray.
6. Place them in a warm spot and let them rise for an hour or until they are doubled in size. Bake them at 350°F for about 15 – 20 minutes or until they are golden
7. Remove them from the oven and let them cool.

To my mom in Malaysia and all Mothers out there, Happy Mother’s Day!!