Need help with soft dinner/cinnamon rolls
I've been trying to make soft dinner rolls and cinnamon rolls for the past few months but have been having issues with getting the desired texture.
Right out of the oven they are soft and pillowy and how I imagine most people would like their rolls but once it cools the bread tends to become slightly dense and chewy or at least it loses the softness it had when it came right out of the oven. My recent attempt at cinnamon rolls also had the same result and this time I noticed that the rolls actually lost volume overnight (maybe 75% of the volume it was right out of the oven). I was wondering if there is something in my dough that is causing this or something I am doing that may be causing it. Could I be adding too much butter or maybe I underproofed the rolls? I'll try and take pictures in future post to give you guys a better idea of what I am talking about.
Dough (Cinnamon Rolls)
- Flour - 100% | 500g
- Milk – 80% | 400g (total) – 190g TZ + 210 Dough (scalded)
- Butter – 25% | 125g
- Sugar – 15 % | 75g
- Yeast – 1.6% | 8g (~2.5tsp)
- Salt – 1.8% | 9g
- Tangzhong - 7.5% flour (1:5 flour:milk) | 38g flour + 190g milk
What I did
- made the tangzhong and scalded the milk and let them both cool
- added the yeast (Active Dry) to the milk to bloom then added the tangzhong and milk to the flour
- mixed until rough dough formed then let autolyse for ~30min
- added in the salt, sugar mixed then added the butter in 3 batches
- mixed until the dough was no longer sticky and pulled away completely from mixer
- let it rise for 2.5 hours folding twice every thirty minutes for the first hour
- flattened out the dough using little flour, spread brown butter over it and then the filling (cinnamon sugar)
- rolled the dough into the log and then cut with dental floss then placed in a great baking pan
- let proof for ~1 hour
- baked at 350F for ~20-25 minutes