Super Soft and Plush Cinnamon Rolls with Tangzhong and Poolish

Today, we're making incredibly plush, super soft, and delicious cinnamon rolls. What makes these cinnamon rolls really special is the fact that the dough is made with tangzhong 30, where 30% of the total flour is used for tangzhong. This is what gives the dough a natural wheat flavor and sweetness. All in one video, we cover everything you need to know about making these awesome cinnamon rolls, from the full recipe to the science behind the bread. Watch the video for more!
#cinnamonroll #tangzhong #poolish
Ingredients
Cinnamon Rolls with Tangzhong and Poolish
Baking Pan 28x18x4.5 cm3
Ingredients Weight (g) %
Total Flour 300.0 100.0%
Hydration 221.5 73.8%
Tangzhong 30
Bread Flour 90.0 30.0%
Boiling Water 110.0 36.7%
Poolish
Bread Flour 60.0 20.0%
Water 60.0 20.0%
Instant Yeast 0.6 0.2%
Final Dough
Bread Flour 150.0 50.0%
Sugar (Sucrose) 18.0 6.0%
Milk 55.0 18.3%
Butter 20.0 6.7%
Salt 5.5 1.8%
Total Fat 18.3 6.1%
Milk Water Replacement 24.8%
Total Dough 569.1
Filling
Butter 50 g
Dark Brown Sugar 50 g
Cinnamon Powder 3.5 g (1 tsp)
Topping
We used powdered sugar, milk, butter, and vanilla essence for the icing.
Chapters
0:00 Opening
1:07 Poolish
3:08 Tangzhong
5:40 Final Dough
17:25 Filling
26:25 Baking
27:03 Science Talk

[@thomasnolan5897]

This lady is really good. The description of the science is understandable and all the recipes make sense and are doable. Of all the KZbin efforts she is one of the best.

[@cakesbylucas8418]

I made this recipe today and I followed step by step with the exception that I used a stand mixer to knead it instead of doing it by hand and I have to say that it came out way better than I expected. This recipe is now my favorite when it comes to baking cinnamon rolls.

[@johnnyong2341]

looks so delicious 😋 i want to eat it

[@elizabethpe1481]

Thank you , I tested the recipe yesterday, and it was a success. My family enjoyed the cinnamon rolls. Hope you can also share a video on French Macaron recipe.🥰

[@jozeinsandoval5423]

Thank you for your tangzhong and poolish videos. I love the science explanations❤ Baking is really a science! Especially Bread Baking 😊 I bake cakes, cookies, cheesecakes, but I am actually afraid of this branch -- bread baking. Good luck to my experiment. I am baking a bread now using Tangzhong and poolish combo 🤞

[@BM-rv1ks]

I just found you. I love your content!

[@olgitaeymeri741]

Merci, merci !!!🎉 Je l'ai préparé aujourd'hui. DÉLICIEUX !!!!!❤❤❤ Je l'ai fait exactement comme dans la recette, mais je l'ai fait cuire 40 min dans mon four 😊

[@iluminameluna]

I decided to try making my own brown sugar w/ an organic raw sugar that's imported from Mexico at our local Costco (it's a big box, membership, warehouse store). What a game changer in terms of flavor!). It's got its own flavor, it's a sustainably grown and harvested, fairly traded, and not too expensive either. With the molasses being a traditional, OLD, brand, I had a perfect recipe for the most amazing rolls of the year. My son arrived early from work and, as he said, had he not just finished the last of his lunch, he'd have finished the last 5 rolls in one go! He ate one in 3 bites! 😂 ❤ In fact, I'm NOT a big sugary dessert 🍰 person. But I've been craving cinny rolls for about 4 days now, which is why I decided to make these as practice for the weekend with the kids. SO GOOD I ate FOUR. I've NEVER had that many sweet desserts EVER. Granted, they're not huge, but still. Will not be using the wheat germ again. But other than that, all systems are GO!! 😂 ❤

[@fredbrown7954]

Thank you for your excellent job 👏

[@NovitaListyani]

Thank you too!

[@zazalili7864]

3:09 super !!! . Merci à vous deux pour votre travail acharné .

[@NovitaListyani]

Merci beaucoup pour votre soutien continu ❤️

[@accamera4509]

Thanks for this new version of your cinnamon rolls. I look forward to trying out the recipe. You’ve made a lot of changes compared to the rolls you made a year ago. The hydration is higher as well as the amount of tangzhong used. But … they look super soft and moist … yum. I love the extra science at the end … keep up the deep dives into the biochemistry :)

[@NovitaListyani]

Hope you enjoy! You can think of this new recipe as intermediate level cinnamon rolls 😄 but the results are very satisfying.

[@eugeniacoelho1826]

Thank you for sharing your knowledge 😊

[@NovitaListyani]

My pleasure 😊

[@jeremyvolland8508]

Would autolyse work well in this recipe? If so, would it be best before or after adding the butter?

[@user-uz9og7gg4s]

Hi novita i see alot of your videos i love science in cook... Can you make dough wtith yudan 40 and poolish and hydrated 74%...with eggs Thanks alot

[@barrychambers4047]

👍👍👍👍

[@barrychambers4047]

Milk and butter are not in my diet, but I love to watch!

[@doomo]

I like your stuff. And if you have already done it forgive me. But is there a big 14 inch pullman pan bread recipe?

[@pachin253]

Super soft and delicious cinnamon rolls are one of my favorite breads. I want to try it! Have a good Sunday from 🇯🇵😊

[@NovitaListyani]

Good evening, it must have been a wonderful Sunday today ☀️

[@pachin253]

You too!!!@@NovitaListyani

[@gattamom]

There is no more yeast added after the poolish? 1/8 tsp yeast for the entire recipe?

[@judithceniza5524]

Thank you for the shared science in baking Maam. Can you also present recipes using whole wheat flour. Again many thanks.

[@NovitaListyani]

you may want to watch these: kzbin.info/www/bejne/jKHGnqikl8ZsraM kzbin.info/www/bejne/hpeYeYawd7BpsNE

[@cookiegriffith7556]

Do you have a video that explains the scientific difference between no knead/overnight dough versus using poolish?

[@iluminameluna]

I was intrigued more with the science of the tangzhong 30 and the "fact" that a higher % of flour in the tangzhong taken from the dough would actually be counterproductive in the final result. Meaning that when I take the 70% (400g) of the 13.7% protein content whole wheat flour from my bread recipe, and ALL the water, 401g, and use it as a scald, I'm essentially dooming my bread to go stale in, say, 72 hrs instead of maybe 5 to 6 days? Just to explain, I add about 15% oil or butter to most of my breads for moisture and to keep them fresh. I made this as a mistake once, about a month ago, and the bread came out so good, I decided to do it again, purposefully. Again the great result. So I'm wondering if I'm doing something different.

[@NovitaListyani]

In this video, we didn't cover this topic in depth. For more information, you may want to watch this video: kzbin.info/www/bejne/fnuZfYCnjNeNppo Additionally, all these experiments were done on bread flour, and not whole wheat.

[@vanderbb01]

👍

[@iluminameluna]

I made this recipe tonight but my kitchen has been at about 15.6C most of this evening, and will drop to about 13C by 4am. I'll be keeping the whole recipe in the oven trying to keep it as "warm" as I can, but oh well. This house is over 100 yrs old! 😂 Just 3 comment on what I've done to counter the cold: 1st, I boiled the water for the tangzhong in a small pan and then poured in the flour, simultaneously turning off the heat. I quickly beat the flour into the very hot water with my silicone spatula off the heat until no dry flour remained. I flattened it, put the glass cover on the pan, and went to dinner. After about 45 mins, I returned and the tangzhong was cool enough to handle. I broke it into pieces and added it to the dough I'd left hydrolyzing for about 4 hrs earlier. That dough had its own mods: the poolish had become a modified starter (I used only 100g of it in total, unfed, 1:1), cold kefir subbed for milk (my son is lactose intolerant), and due to the cold kitchen I grated the butter; and finally I added toasted wheat germ + 25g of water for it because I have a permanent B-Vit deficiency. After all THAT, I put the dough AND the tangzhong in the KA stand mixer on 3 for about 8 mins, and the dough was smooth and passed the windowpane test. I was slightly shocked, and a bit curious because I'd never had a dough be this firm AND pass the windowpane test. I was expecting it to break up, especially because of the added 1/4 c of wheat germ (about 35g or so). I do know it's a bit dry, but I didn't think it'd be THAT dry. Much drier than the whole wheat flour itself that contains it? I can't quite get my head around it. Anyway, I was just wondering if you could point me in some direction to read, or something. Or if there is a baker who'll read this and knows what I'm I'm talking about, and San tell me if I should add extra fat or liquid. Because right now, my gut is telling me to add something like heavy cream, or oil. Or more kefir, but the acidity is already high, and I don't want to add eggs because I REALLY want to have at least 1 of these cinny rolls and I can't eat eggs... Does anyone have any ideas? TIA ❤...

[@ws.hicks14]

Can you tell me the hydration? It looks to me that you didn't use the recipe provided in this video (or maybe just tweak it) so, can you maybe provide the recipe you use and I, or somebody else, can try to analyse it?

[@iluminameluna]

​@@ws.hicks14Sorry for the delay. Got sick and couldn't even see my screen. But I've posted the written recipe on IG under my tagline, @hookinhand, just now. I also posted pics of the rolls and how they looked. I think they went sideways because they had too much room. I have 2 handicaps: if I want to eat these rolls, I can't use eggs or vinegar. And though there's butter, that's as far as I can go w/ the dairy. My son is lactose intolerant, so the milk needs to be kefir or yogurt. That's it. TIA for any and all help!! ❤

[@kdkrone]

Is there any reason to NOT use my KA mixer for this dough if I am careful to not over-knead the dough based on window pane testing? Love your videos and appreciate the incredible amount of work you put into them. Tangzhong shokupan is now a staple at our home. Thank you.

[@NovitaListyani]

Not at all, as long as you pay attention to the dough especially when it's getting close to full gluten development.

[@danatv1991]

Hi! You said it should always be 1:1 ratio tanzhong, then why water is 110g then flour is only 90? Pls. Let me know. Thanks

[@skirtingtheedge6687]

Great video. I have a question regarding fat content however. Every other cinnamon roll recipe I've seen with my amateur eyes seems to have varying fat percentages from as low as 14% to 33%. Interestingly this specific recipe has a butter percentage of around 6% (20g). Does the addition of milk powder increase the fat percentage? If so, by how much? If not, does the smaller percentage of fat in this recipe compared to others have any affect on the texture and shelf life of these gorgeous rolls? I have a dough made to your recipe fermenting in my fridge as I am writing.

[@NovitaListyani]

Tangzhong 30 is used in this recipe. Tangzhong has the effect of softening the bread, much like how fat does, so that's why we don't need as much fat for this recipe. Total fat for the soft bread is set at 6% as mentioned in our previous video on Shokupan bread: kzbin.info/www/bejne/p5WyeaCaibmmaJYsi=41_ZSUQ4910Q_gT9&t=932

[@skirtingtheedge6687]

@@NovitaListyani Brilliant. Thank you.

[@cyrus_squishzy]

Is it okay to use my sourdough starter instead of a poolish?

[@ariesyeo3720]

Isn't poolish and sourdough similar. can I replace poolish with sourdough starter

[@giselsilva]

Greetings from California! Curious to know how to measure 0.6 g of yeast bc my scale minimum weight is 2 g. I want to try your recipe.

[@barrychambers4047]

Maybe you could measure 2g of yeast, then divide the 2g up into 3 different little piles, then pick the one that looks somewhat smaller than the other 2 piles.

[@giselsilva]

@@barrychambers4047 yeah, it'll have to be something like that. 😄

[@NovitaListyani]

0.6 g of instant yeast is roughly 1/8 tsp. For the exact measurement, we usually make use of a small digital high precision scale, it's kind of handy because we love to bake in small quantity and don't want to add too much of instant yeast, and for that matter, salt and sugar.

[@giselsilva]

@@NovitaListyani yes, after watching your video I was looking for them on Amazon and they're pretty affordable. Meanwhile thanks for letting me know it's about 1/8tsp.

[@chiseen]

Use a cup to add weight and make up the minimum and then just do the math with the yeast

[@kdkrone]

One additional question about tangzhong/yudane. I have followed your transition toward a 1:1-1:1.5 ratio of flour to water. At those ratios the created mixture is quite stiff. What is the reason for not taking some of the water from the dough and adding it to the tangzhong to make it a little easier to work with? (Also, I see that you use the tangzhong in the title of the recipe while the process you are using appears to be yudane....?)

[@NovitaListyani]

You seem to be new to this channel, you may find the information you want in these videos: kzbin.info/www/bejne/epu0aHiqq99-ldk kzbin.info/www/bejne/lZ6pipifgd9_ptE Basically, you can use 1: 1.5 to 1:2, whichever suit your dough condition.

[@kdkrone]

Many thanks!@@NovitaListyani

[@rmtalosig2191]

Hi you did your tangzhong differently from what I know. Which is Cooking the flour in a pan with water then make it a paste type consistency. Is there any difference in the method?

[@NZtechfreak]

This is Yudane, which amounts to the same thing (gelatinising the starch in the flour), and on this channel Tangzhong/Yudane are referred to interchangeably (for good reason). Check her other videos for (extremely) detailed explanations. Personally given there is no real difference in results I almost always use Yudane method now since it's easier.

[@user-vq5ig9tw5q]

Is it possible to make rye or marble rye bread using Tangzhong ?

[@NovitaListyani]

Yes, you can do that, you may want to watch this video for more information on how to use Tangzhong on partial whole wheat bread: kzbin.info/www/bejne/fIeoYa2sa9OUo5Y It's not exactly the same as rye or marble rye bread but the method used should still be applicable.

[@zazalili7864]

Je voulais mettre des smileys mais ça ne marchait pas grr 3:09 super 👍

[@NovitaListyani]

❤️❤️merci beaucoup 😄

[@rennyandrianisurentu2789]

So this recipe only need 0.6gr yeast ?

[@judithmartinenriquez491]

No eggs?

[@ws.hicks14]

Some few out of the blue questions again. Is there any point in pushing hydration above the optimal level? Like, over 73% in TZ30 dough? From my self-taught sourdough baking journey, I saw a lot of and have adopted the mentality that the higher hydration you can push and handle the dough afterward, the better. This is probably to get as much moisture retain after bake, I supposed. I myself started adopting TZ as a mean to incorporate more water in without getting a dough that is too slack to handle, although I used 1:5 ratio of TZ cook over stove top at the time, so the difference isn't that great. Now, with your TZ method though, I even have to bake longer to drive out the excessive moisture and I start to wonder if there is any benefit in pushing the hydration or maybe it is even a drawback? Second, if I want to include an egg in the recipe, I should cut out water roughly the same weight as the egg, right?

[@NovitaListyani]

For your first question, you may want to watch this video where we explain the scenario of why you would want to raise the hydration: kzbin.info/www/bejne/epu0aHiqq99-ldksi=i8tZRrJK58IitfEn?t?t=21m?t=07s As for the second question, the egg has a water content of about 74%, so you need to multiply the weight of the egg with 0.74.

[@iluminameluna]

This question made me chuckle, but NOT at the OP! More at a memory of me before I knew what I was doing! 😅 I was like a kid who doesn't know what he is or isn't supposed to be able to do, if anyone knows what I'm talking about. I was learning about hydration, and THOUGHT I'd understood it, AND had practiced the slap and fold method from a cpl of yrs earlier at a bread baking course for low-income women in El Salvador. W/al due respect to Mr Bertinet, what he does, bakers do where there's no electricity, and/or the budget for a mixer. I'd seen it done with some VERY long wooden trays, carved out of hard wood, and these folks BEAT up to 10 lbs (5kg) of dough at a time, for up to 20 mins, in a hot & humid climate, until that dough is manageable. When I took that course, I was part of a group of 11 ppl, and when it came to the particular pastry that required that dough to be kneaded by slap & fold, I was asked if I wanted to trade places. I looked around the room, saw their faces, and I didn't see ANY volunteers! 😂I told the teacher I'd keep going. I thought my arms were going to fall off just when the dough gave in. It took 25 mins. And it was only 8lbs of dough. The recipe is called "zemita de piña", it's also made with "dulce de panela", a solid raw sugar like the Mexican "piloncillo", but the pieces weigh 500g each. Anyway, I decided I was going to take advantage of house-sitting at my older son's, and use his KA stand mixer to make a high hydration cinny roll recipe. Yeah, I POURED that batter from the mixer's bowl. I didn't know enough about the mixer to up the speed, so I slapped & folded that dough into submission! 😅Best whole wheat cinny rolls ever, even though they were hideous, because, of course, they couldn't really stand up. They kinda leaned... 😂 There's pictures. I had to document my masterpieces!! ❤

[@jamelynromero2637]

Can I use instant yeast? Thank you

[@NovitaListyani]

There is sufficient amount of yeast in the poolish. If you use the poolish at its peak, there's no need to add any additional yeast. Given sufficient nutrients, yeast cells can grow exponentially, a small amount of yeast in poolish can become quite a lot of yeast at its peak.

[@MrDalesexton]

Is there a way to make these with sourdough starter instead of the active yeast ?

[@NovitaListyani]

You can substitute the Poolish with Levain (made with sourdough starter : flour : water 1:2:2) but the fermentation times (bulk fermentation and proofing times) will have to be adjusted according to your local condition, definitely it's going to take longer than using instant yeast.

[@MrDalesexton]

Thank you so much.. by the way you’re extremely talented and I love watching your videos…

[@MrDalesexton]

Would love to see more recipes including sourdough starter

[@NovitaListyani]

You may want to check out some of our previous videos on Sourdough-Tangzhong breads: kzbin.info/www/bejne/hpeYeYawd7BpsNE kzbin.info/www/bejne/jKHGnqikl8ZsraM kzbin.info/www/bejne/p6GokHuwZct9iq8

[@Mateus.007]

What is the topping?

[@NovitaListyani]

Icing sugar and milk

[@diegocampista3126]

Don't be shy, Seraphine, Show us how you give it a bite. I was waiting for that and never came up 😂😂

[@WendyP1965]

Nice, but where's the recipe please?

[@mobilfone2234]

in German it is Brühstück....

[@JoelBarrett-vv3zr]

I think my scale's busted? My tangzhong's not coming out like yours. It's smooth and runny like the poolish. I'll try converting to tsps.

[@NovitaListyani]

Are you using boiling water? and bread flour?

[@JoelBarrett-vv3zr]

@@NovitaListyani Yeah, i used both. Chances are my digital scale doesn't work properly. I'll keep trying. I'm stubborn that way lol

[@KelleyStrzelczyk]

Yeah eh. Killing four stoned birds.