Tangzhong
Included in total dough · not extra
AP flour6.32%36 g1.27 oz
Water31.58%180 g6.349 oz
Chef’s note
Cook the flour and water into a thick paste, then let it cool before adding it to the final dough.
Cook With Love · Method Over Recipe
Tangzhong Cinnamon Rolls Calculator
Scale the soft tangzhong dough, cinnamon filling, and your choice of vanilla glaze or cream cheese frosting together.
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One base batch makes 12 rolls. Total flour is 570 g: 510 g AP plus 60 g Wondra. Cornstarch is additional.
dough before filling
1× base batch · 12 rollsFinal dough
Add all of the cooled tangzhong
AP flour83.16%474 g16.72 oz
Wondra10.53%60 g2.116 oz
Cornstarch5.26%30 g1.058 oz
Water42.11%240 g8.466 oz
Sugar12.63%72 g2.54 oz
Neutral oil6.32%36 g1.27 oz
Dry milk4.21%24 g0.847 oz
Salt1.93%11 g0.388 oz
Instant yeast1.75%10 g0.353 oz
Chef’s note
Water is listed separately for each stage: 180 g in the tangzhong plus 240 g in the final dough per base batch (420 g total).
Cinnamon filling
Scales with the dough
Brown sugar72 g2.54 oz
Cinnamon12 g0.423 oz
Oil, very soft butter or margarine50 g1.764 oz
Cornstarch10 g0.353 oz
Salt1.25 g0.044 oz
Vanilla glaze
Selected topping · scales with the batch
Powdered sugar144 g5.079 oz
Milk36 g1.27 oz
Vanilla4 g0.141 oz
Salt1 pinch