These cinnamon rolls are adapted from a traditional Japanese milk bread formula to create a roll that is a little fluffier and chewier, dare I say almost spongey in texture, compared with a traditional roll texture. These are made using theTangzhong methodto enhance the bread's texture and moisture retention. More hydration equals a softer, fluffier bread. These stay soft for days!
Dough is made over a three day ferment process, is wrapped in the same butter, brown sugar and cinnamon as my classic rolls, and topped with Vanilla Bean or Salted Caramel Glaze. These will be a delightful departure in texture from what you're used to and you won't regret it.
