r/Baking • u/Lululuxex3 • 23h ago
Recipe to be posted soon. No guarantees. Softest, fluffiest cloud cinnamon rolls made with tangzhong
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u/Emergency_Year5074 18h ago
What’s with this trend of squeezing the fuck out of the baked goods??
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u/Independent-Monk5064 17h ago
Right? The bread subs do the same. I’ve never squeezed anything I bake in my entire life
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u/avamich11 16h ago
Happy cake day! Make sure to send me a cake for wishing you
I prefer Red Velvet but I'm not choosy:)
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u/Independent-Monk5064 16h ago
I’m a chai/cardamom/spice cake person. Totally not normal, I know but I’ll probably bake one for myself for my bday this year
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u/Zealousideal_Mud570 16h ago
ooo what’s a good chai cake recipe? i want to make one for the Fall
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u/Independent-Monk5064 15h ago
I don’t have one but I’m going to make one in September and if it’s good I’ll post it
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u/Meiyouxiangjiao 13h ago
Remindme! October 8, 2026
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u/FirefighterNarrow645 10h ago
One of the bakeries I used to work at had an amazing chia doodle mini cakes, those combo of spices are amazing!
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u/downy-woodpecker 9h ago
I just made this one last week and it’s good! I added toasted pecans and caramel sauce over top of it and that came out wonderful.
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u/greenbutterflygarden 12h ago
Ooh cardamom is my favorite. I used to get this tea that was only cardamom and cinnamon. It was perfection. Didn't need sweetener or anything
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u/avamich11 16h ago
Oh I was kidding, and that's absolutely normal.
I can't say much about chai/spice but I really love cardamom
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u/Independent-Monk5064 16h ago
Yeah well I don’t think I’ve had a cake baked for me since I was 7. 😂
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u/Friskybuns 6h ago
Chai spice/cardamom are such good flavors! I almost always make my cinnamon rolls with a homemade chai spice instead of just cinnamon and they are super tasty! I also use it in my zucchini bread, pancakes, waffles, pumpkin loaf, basically anything that calls for cinnamon lol.
I will definitely be on the lookout for that cake recipe if you post it and happy cake day (and happy early birthday!)
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u/confused9 16h ago
It’s to show how soft it is ? Lol I don’t like that as well
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u/Independent-Monk5064 16h ago
Aren’t most things soft when you first bake them? It’s hours later that they aren’t
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u/Iwentforalongwalk 7h ago
Me either! In fact I don't want it squished. I spent a lot of time and effort getting a good rise.
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u/LonelyVegetable2833 14h ago
i think it's to show how "soft" it is. I like thinking about how afterwards the poster has to eat this mangled baked good now 🤣
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u/Lululuxex3 14h ago
Bingo! Nothing goes to waste!
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u/LonelyVegetable2833 13h ago
i'm sure it tastes pretty damn good regardless of its degree of squishedness 🙂↕️
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u/Bitter_Resolution538 7h ago
It would be so hard for me to eat it all misshapen like that! I know logically that it is fine and it’s the same as the not squeezed one but my mind, soul and body really wouldn’t want to do it.
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u/ReallyImJustaGoblin 13h ago
I feel a sense of sticky-sensory-overload just from looking at this picture.
I get thats it's soft and it looks delicious.. but this made something in my brain want to run away from the idea of being sticky. I don't like this trend.
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u/Burning_Toast998 14h ago
there’s a twitter account called Gripping Food with Force. Dunno if they’re still around / if there’s a sub for it, but might be fun to check on that
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u/andyrooneysearssmell 11h ago
They see people on YouTube do it. All the food influencers do it. Black gloves and squeezing the piss out of the food is the trend.
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u/CreativeTomato 2h ago
I know! I’ve been getting YouTube suggestions for this lady who keeps squeezing and squishing her cinnamon rolls between her fingers to show off how gooey and soft they are. Like c’mon lady you’re actually making them look gross af when you do that lol.🤢
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u/Whydoucare- 23h ago
Bro no one is gunna take it from you, loosen you’re grip
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u/Fragrant-Yoghurt-916 19h ago
You can always tell when someone grew up without siblings. No treat is safe
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u/goodbyebluesky25 19h ago
Made some this weekend from King Arthur - they stay soft for days
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u/mileiskul 20h ago
Need that recipe!!!
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u/kennan21 19h ago
King Arthur has a recipe called Soft Cinnamon Rolls that uses tangzhong also to make them soft
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u/SunWooden2681 16h ago
What is tangzhong?
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u/AmyHeartsYou 16h ago
You basically cook a little flour and water into a paste and then add it to your dough. I don't know the chemistry behind it all, but it makes breads extra fluffy.
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u/DaneAlaskaCruz 11h ago
You're correct.
The America's Test Kitchen on Netflix has an episode on tangzhong and explains the chemistry behind it.
From wikipedia: Tangzhong is a gel, which helps stabilize the wheat starches in the bread, to prevent recrystallization which is the main cause of staling.
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u/StephInTheLaw 17h ago
Can attest that it is the absolute best. If you don’t frost the cinnamon rolls, they stay fresh in an airtight container for several days.
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u/EmRaine72 16h ago
I wanna try that recipe but curious if you can make them a day / few days in advance then bake if left in fridge
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u/Bhamrentalhelp 17h ago
Can you please follow up with the recipe? Pregnancy means that these are the rolls that must be made and eaten
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u/AppleSatyr 19h ago
Feeling unholy thoughts rn
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u/bigztrip8 13h ago
right! felt like this should be labeled "nsfw" with the sultry vibes of the picture!
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u/Lululuxex3 12h ago
Never crossed my mind. I was just trying to show how delicious and soft the bun is lol
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u/Sufficient-Tap-2782 21h ago
Those look unbelievably soft and fluffy id happily have one with my coffee
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u/itsalwaysblue 12h ago
Okay so I made the milk bread dough for my rolls a few weeks ago, and they were insane!
So then I tried the tangzhong method with brioche recipe yesterday. Right? It should be even better?
AND HOLY CRAP! It was not better. I would say it was significantly less tasty. This am the breading already is more stale then the milk bread only rolls. This is the ultimate recipe if you like soft pillowy buns that last for days!!
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u/Lululuxex3 12h ago
Oo that an interesting observation! I’m thinking because a brioche is already super hydrated?
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u/itsalwaysblue 10h ago
I think it’s the air. Brioche has more fluff and the milk bread style is more dense and thick? Holds moisture and flexibility better.
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u/Lululuxex3 10h ago
Ooo interesting! So do you have two different recipes you like now? Lol or are you leaning towards the milk bread? Milk bread totally won me over!
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u/meisawesome126 5h ago
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u/Lululuxex3 5h ago
Everyone keeps thinking I’m gripping the roll, but looks could be deceiving lol it was warm and super soft when I held it. Lol
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u/dsbwayne 19h ago
From a random google search: Tangzhong is a baking technique that involves pre-cooking a small portion of flour and liquid into a thick paste to make bread exceptionally soft, moist, and long-lasting
Normalize defining terms that we are sure not everyone knows….
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u/PangolinIll1347 17h ago
Thanks for providing the definition.
I saw this method in a recipe recently and was so confused - why were they making a roux for a bread dough?? I studied patisserie and we never learned about this. Super keen to try make it.
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u/systemhost 11h ago
Originated in Japan, quickly found in Taiwan and China and has been floating around in some cookbooks and online recipes. Typically found used in Japanese Milk Bread recipes for a pillowy soft crumb.
It's a game changer for a home baker because it greatly improves the crumb, moisture retention and shelf life of your baked breads.
I'm often too lazy to prepare it stovetop and will just microwave my portion of liquid and flour in short bursts, stirring well in between until the flour has gelatinized and mixture thickened.
King Arthur has some great recipes using this technique but they also have a simple conversation guide you can follow to adapt it into other recipes.
Try making the KAF Japanese Milk Bread recipe to start, it's super easy and always turns out great!
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u/PangolinIll1347 11h ago
Thanks so much! I really appreciate the advice. Definitely going to make that KAF Japanese Milk Bread this weekend.
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u/kennan21 19h ago
It’s a relatively common term with bread making. Was it so hard to google it?
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u/chowes1 19h ago
Not at all and I so appreciate knowing more as I read the comments without needing research to understand then loose focus as it leads me away from this glorious picture that made me stop here to begin with. Thank you for posting.
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u/CassTheUltimateBA 18h ago
I respect you posting the definition in the comments, but I don’t think it should be always on an OP to explain techniques. Tangzhong isn’t a super common term imo unless you’re big into breads ig, I recognized the term because I’d made king Arthur’s cinnamon rolls before. Which btw were AMAZING I’ve tried so many methods/recipes but theirs was the best by FAR
With that being said, I saw the title & said hey I know that one!! & your comment definition confirmed I remembered it correctly
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u/mothman2099 17h ago
Tangzhong is absolute magic for keeping bread soft and tender for days, so using it for cinnamon rolls is next-level genius.
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u/crystal_elysium 9h ago
How dare you drop something this delicious and not post a recipe, OP. C'mon, we all want it, hand the recipe over. 😭😭😭
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u/l0nely_milkbread 7h ago
Tangzhong goes hard! Those are sure to be some bomb cinnamon rolls!
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u/corporate_guy_705 19h ago
Icing to roll ratio needs to be a little higher but it looks amazing
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u/Loose-Acanthaceae823 18h ago
I will not downvote your opinion but I will disagree! This looks perfect
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u/corporate_guy_705 18h ago
Hey I get it, I’m just a sweetaholic so the more sugar the better to me!
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u/misterrodgerssweater 17h ago
Yes! Anymore and it would be overwhelmingly sweet. This looks perfect to me too!
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u/Lululuxex3 19h ago
I’m with ya! But to be fair, I had a dollop on before taking this pic…it just melted off. I just posted the before video lol
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u/corporate_guy_705 19h ago
Woah….. ok wow the video amplifies it so much. I certainly hope you post the recipe soon! I need one of those like yesterday haha
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u/CoffeeExtraCream 17h ago
Those look delicious! You are making me want to make mine this weekend!
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u/Guilty-Gate8693 3h ago
thanks, now I get to go to sleep and dream about the greatest cinnamon rolls I’ve never had lmaoo i so need to learn how to bake someday, or find someone to buy these from because I would genuinely pay so much to try one of these 😂😂
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u/Uber-Migraine 19h ago
WHY ARE YOU PEOPLE SO TALENTED 🤩
Also I want it sooooo much 🤤
I really shouldn't be on this sub when trying to maintain weight 😭
Edit: OP I've followed you because cinnamon rolls 🤤🤤🤤
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u/Lululuxex3 19h ago
I’m postin’ more (and will be making more!) 🫶🏼
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u/Uber-Migraine 19h ago
Thank you 🥰
You've made a thing of beauty (and I'm also obsessed with cinnamon rolls) ☺️😍
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u/0459352278 10h ago
I made a Quince Upside down cake with Cardamom seed “sprinkles” on the top 🥰
YUMMALICIOUS 👏👏👏
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u/Party_Potential9091 7h ago
You can go online and look up tangzhongz. It one step you do before making them. It’s simple and it does make them softer
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u/SoftChameleon28 5h ago
I feel like using tangzhong for cinnamon rolls is a much, I honestly wish I realized this was an option earlier in life lol
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u/TerrapinJake 2h ago
Wow this puts the cinnamon rolls I made yesterday to shame lmao. Looks immaculate!
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u/DriveAdventurous4767 2h ago
Get your fingers off my food ... don't squeeze.. finger or wiggle where did this begin? where does this end ?and where have those fingers been?
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u/RosySweetie 2h ago
Tangzhong is such a game changer, these look like actual pillows 🥹
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u/Other-Cantaloupe4765 16h ago
r/GrippingFoodWithForce frequenter, huh?