Source: Adapted from King Arthur Flour Baker's Compaion by King Authur Flour Baking Company | |||
Prep time: 30 minutes | Cooking time: 2 1⁄3 hours | Total time: 2 5⁄6 hours |
These cinnamon rolls are worth the effort and do turn out very pillowy.
With origins in Japan's yukone (or yudane), tangzhong is a yeast bread technique popularized across Asia by Taiwanese cookbook author Yvonne Chen. Tangzhong involves cooking some of a bread recipe’s flour in liquid prior to adding it to the remaining dough ingredients. Bringing the temperature of the flour and liquid to 65°C (149°F) pre-gelatinizes the flour’s starches, which makes them more able to retain liquid — thus enhancing the resulting bread's softness and shelf life.
Cooking time includes rising and baking times.
Changing the recipe size does not change the instructions. Specific ingredient amounts in the instructions will need to be adjusted accordingly.
*Use the lesser amount for stronger cinnamons, like Vietnamese (Saigon) or the larger amount for milder cinnamons, like Indonesian/Ceylon.