Soft and Fluffy Cinnamon Rolls
(Tangzhong Method)
Imagine every bite of a cinnamon roll tasting like the soft, gooey center. These rolls make it a reality—sweet, tender, and melt-in-your-mouth from edge to edge.
Don’t let homemade cinnamon rolls intimidate you—after months of perfecting this recipe, I can confidently say they’re as foolproof as they are delicious. Most of the process is hands-off, with time simply spent waiting for the dough to rise. By adding the Tangzhong method, just five minutes extra work delivers rolls that are wonderfully soft and fluffy, staying fresh and tender for days. You’ll never go back to ordinary cinnamon rolls!
About Me
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Why You’ll Love This Recipe
Combine the water, milk, and flour in a small pot over medium heat and start whisking. It will go from a liquid to a paste-like consistency surprisingly quickly, so don’t walk away. The texture should resemble a chilled pudding but slightly more elastic.
