Uploaded June 2026 | Updated September 2026, 3 weeks ago

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Craving the ultimate fluffy, soft cinnamon rolls but don't want to deal with a complex preferment? This is the recipe for you!

In this video, we are making 6 large, incredibly soft cinnamon rolls using an enriched dough that is packed with flavor. While we skip the preferment like poolish to keep this recipe relatively quick and simple, we do use a 24-hour Tangzhong method to achieve that perfect, signature "mochi-mochi" texture.

We also introduce a secret ingredient—tapioca starch—and use high-quality Indonesian cinnamon (known locally as kayu manis or "sweet wood") to make the ultimate sweet, aromatic filling.

#mochidonuts #cinnamonrolls #tangzhong #yudane


Ingredients W(g)
for Baking Dish 27x18x5 cm3
Total Flour 300
Hydration 224.1

Tangzhong
Bread Flour 45
Boiling water 90

Final dough
All of Tangzhong
Whole Milk 45
Egg 50
1/2 tsp vanilla esssence 2
Sugar 30
Salt 5
Tapioca Starch 90
Bread Flour 165
Instant Yeast 3
Butter 25

Filling
Butter 45
Brown Sugar 70
1 tsp cinnamon 3

Drizzling
Whole Milk 60
Total Dough 728

Hydration Calculation
Boiling Water of Tangzhong 45 g 90 g
Whole Milk 0.87*(45+60) 91.35 g
Whole Egg 0.78*50 39 g
Butter 0.15*25 3.75 g
Total Hydration 224.1 g