Breads (Yeast) - Buns/Rolls

Cinnamon Rolls (Yudane Method)

August 03, 2018 | Recipe by Bake with Paws

My step daughter has returned for her summer holidays; whenever she is here I try to bake things for her that she will enjoy. She was so delighted when she came across the Pumpkin Cinnamon Rolls in my baking book, “Low Sugar Bakes and Cakes,” and told me that cinnamon rolls are her favourite. 

Recently, I have been baking lots of bread using the ‘Yudane’ method and so I thought it would be interesting to try making the cinnamon rolls using this method as well. Yes, the result was indeed very pleasing – the bread itself came out very moist and soft, yet was not too sweet. It complemented the cinnamon mixture and cream cheese frosting very well!  

Both Yudane and Tangzhong uses a method of scalding a small portion of the dough either by cooking or scalding.  Cooking the flour causes the starch to gelatinize. This make the texture of bread soft and fluffy.  Please click here to see the differences between  Yudane vs Tangzhong Method. 

I have other Yudane Method recipes that you may like to try too.   Yudane Method Bread recipes.

It is advisable to read the following notes before starting baking.


For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

Some have experienced the dough breaking during the second proofing.  If that happens it is due to over kneading.  Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.  This happen especially to Yudane dough method.   I noticed that it is harder to achieve a very thin window pane  with Yudane method dough. 

The right flour plays a very important role in bread making.  Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%.  All purpose flour content less protein around 9 - 11%.  To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  Sources from here and here.

The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. First Proofing:
    • Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
    • If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
    • If it bounces back just a little, then the dough is ready to be punched down and shaping.
  2. Second Proofing:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Cinnamon Rolls (Yudane Method)


For Yudane:
100g bread flour  (I used Japan High Gluten Flour)
90g boiling water

For Bread:
330g bread flour  (I used Japan High Gluten Flour)
2 tsp instant yeast
1 3/4 tbsp (18g) brown sugar
1 3/4 tsp salt
17g butter
245 fresh milk or full cream milk (start with 210g of milk and reserve 35g/2 tbsp to add in 
slowly if the dough too dry)

For Filling:
2 tsp cinnamon powder
30g brown sugar (please add more if you prefer sweeter)
30g butter, soft 
80g raisins

Baking pan (12 ½ “ X 7 ¾” or 32cm X 20cm) 

For Low Sugar Cream Cheese Frosting:

150g cream cheese, room temperature
50g butter, room temperature
55g icing sugar
1/8 tsp salt
¼ tsp vanilla extract

Sea salt (optional)


For Yudane:
  1. Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.  
  2. Cling film and place in the fridge for at least 4 hours or overnight.  
  3. Take out from the fridge 30 minutes before using to return to room temperature.
For Bread:
  1. Line the baking pan with parchment paper.
  2. Put all ingredients (except butter) and including yudane dough (tear into pieces) into the bowl of a stand mixer. Mix with paddle attachment for 2 minutes or until all incorporated.  Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue kneading for another 10 - 13 minutes or until the dough comes together, become elastic, smooth and reaches window pane stage.  I noticed that it is harder to achieve a very thin window pane  with Yudane method dough. It could be due to the gelatinization of its starch.  It is fine if your window pane is not very thin as long as you have kneaded the dough long enough. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
  3. Let the dough rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
  4. Combine cinnamon powder and brown sugar in a small bowl. Set aside.
  5. When doubled in size, punch down dough. Roll out on a floured surface into a rectangle (21” X 10.5”). Spread melted butter all over dough. Sprinkle cinnamon and sugar mixture over buttered dough then sprinkle some sea salt. Starting with the widest end, roll the dough into a log like swiss roll. Pinch to seal seams. Trim both ends with a string floss or thread.  Divide dough into 12 equal sections and cut the dough with a string floss or thread. Place the rolls in a prepared baking pan.
  6. Let it rise until nearly doubled, about 45 minutes. 
  7. Preheat oven at 190C (top & bottom heat) 170C (fan-forced)  for 10 - 15 minutes.
  8. Bake at preheated oven for 20 to 25 minutes.
  9. Remove rolls from oven and immediately pipe the cream cheese frosting over warm rolls.
For Cream Cheese Frosting:
  1. Cut the butter and cream cheese into cubes. Set aside.
  2. In a bowl of electric mixer, beat cream cheese, butter, powdered sugar, salt and vanilla extract until smooth with the paddle attachment. 
  3. Transfer the frosting into a piping bag fitted with Wilton 8 round tip.
Note:  The balance of the cream cheese frosting can be stored in the freezer for up to couple of months.  


  1. Hi,
    for step 2, when u said put all ingredients into the stand mixer’s bowl, it means to add Yudane dough in as well? Thks

    1. Hi Cindy,

      Thank you for dropping by. Yes, add Yudane together with all the ingredients.

      Cheers & happy baking :)

  2. Hi, can you share your opinion based on your experiences on the different method of bread making, comparing Yudane,Tanzhong, Straight-dough Method etc.
    Thank you so much

  3. Hi there,

    Thank you for your question.

    Yudane method is quite similar to Tangzhong (water-roux) method. Both methods are scalding method.

    For the Yudane method, boiling water is used to scald the flour instead of cooking over the fire. The ratio of the flour and water is almost 1 to 1. The scalded dough may only be used 4 hours later (at least) or overnight in the fridge.

    For Tangzhong method, the flour cook in water with the ratio of the flour and water is around 1:5. Can be used once cool down or overnight in the fridge.

    All the three method (Yudane, Tangzhong and straight) will yield very soft bread when once out from oven or first several hours. But, the straight dough method bread will become dry and slightly hard on the 2nd day. Bread made from Yudane method will stay fresh for several days. I tried eating the bread on the 3rd day and still soft and moist. I tried Tangzhong method before and the bread will not stay as soft as Yudane method. Maybe because I used the wrong recipe and I have not tried other recipe yet.

    I personally like Yudane method the most as I never one time failed in my baking so far using this method. However, this is just only my own opinion and experience. Maybe other people found Tangzhong method is better than Yudane.

    Please try both methods and stick to the one that you think work for you.

    Cheers and happy baking :)

  4. Hi there!
    Awesome blog and IG!
    I have my own rolls recipe so I want to try yudane on it. Do I have to count yudane's water as part of the total liquids in my recipe?
    Thanks a lot.

    1. Hi, thanks for visiting and reading this recipe. Yes, water from yudane dough is part of the total liquids.

      Cheers :)


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