The Ingredients and Why We Use Them

• Tangzhong
  Tangzhong is a simple paste made by cooking a little flour with water and milk. This step l
  ocks in moisture and keeps your cinnamon rolls soft and fresh for days. It’s the secret to th
  ose bakery-style rolls that stay pillowy, even after they cool. Trust me, once you try it, you’ll
  never skip this step again!
• Bread Flour
  Bread flour is the key to achievingamon rolls that hold their shape and have a satisfying bite.
  While you can use all-purpose flour if that’s what you have, the rolls will lack some of the
  chewiness that bread flour provides. If possible, stick with bread flour for the best results!
• Water and Whole Milk
  Water and milk team up to hydrate the dough and help with that soft, tender texture. Whole milk adds a creamy richness, but feel free to use low-fat milk if that’s what you have on hand. The difference will be slight—your dough will still turn out delicious, just a little less rich.
• Butter
  Butter adds a rich, buttery flavor to the dough (obviously) and plays an essential role in the filling. It acts as the glue, binding the cinnamon mixture to the dough to help create those swirls. All the butter in this recipe—whether for mixing into the dough or spreading in the filling—should be softened before you start.
• Sugar
  A little sugar in the dough does more than sweeten it—it actually weakens the gluten structure, which results in a softer crumb. That’s why your rolls feel melt-in-your-mouth soft!
• Instant Yeast
  Yeast is what makes the magic happen. It creates all those airy pockets in the dough and helps the rolls rise to perfection. Warm liquids (not hot!) keep the yeast active and happy.
• Egg
  Eggs act as a binder, holding the dough together and giving it structure. They’re essential for creating a cohesive, well-textured dough.
• Brown Sugar
  Brown sugar is essential for creating a sweet, gooey filling. Dark brown sugar has a higher molasses content; this just means it will give you a richer, deeper flavor—this is my preference. If you want a milder, lighter-tasting filling, feel free to use light brown sugar instead. Both options work perfectly, so it’s all about what you’re in the mood for!
• Cinnamon
  Cinnamon is the heart of these rolls, so make sure it’s fresh for bold flavors. Stale cinnamon loses its potency, and you don’t want to miss out on that iconic cinnamon roll aroma and taste. A new jar makes all the difference!