Vent: I tried the tangzhong trick on my cinnamon rolls and now my regulars won't take the old ones

Iris Harris · 2026-10-09T00:30:02.876472+00:00

Made my usual Saturday batch at the shop in Akron and did the cooked flour thing on half of them just to see, and the texture difference was honestly not close. Now people are asking for "the soft ones" by name and I'm stuck doing an extra 40 minutes of prep every Friday night. Anybody found a way to get that same crumb without babysitting a saucepan?

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Vent: I tried the tangzhong trick on my cinnamon rolls and now my regulars won't take the old ones | Bakers - Hub Chatter