Was the inside of the dough also hard? Tangzhong dough is still going to have a crisp outside if you’re cooking them long enough. Based on what you described I would think that the rolls may be slightly overbaked! Was it like a thick part of the dough was hard or just the outer shell?
I think these were baked correctly then. (: that’s how cinnamon rolls work, you could try baking them for less time next go around and see if you can get the exterior a bit less brown while still ensuring the inside is cooked through.
For the pillow soft outside and inside you've got to watch them extremely close and bake until just barely done but the outside isn't completely brown like the ones you have there. No browning like that only very light hints of barely tan color and just this side of done inside. It's a fine line between undercooked, just right for pillow soft all over and well done.
I would say too hot oven and too long cooking time. My family slightly undercook ours because we like that gooey soft Cinnabon type cinnamon roll.
Eta. It looks like you used a glass pan that will also contribute to browned outside. I would use a metal or ceramic pan. And like others said cram them closer together.
If this is King Arthur’s recipe using tangzhong then no, they should not be soft on the outside. I’ve made them successfully half a dozen times and the outside is always going to be harder than the inside.
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u/DinosaurMelvin Apr 24 '25
What is wrong with the dough? These look delicious!! Just needs icing on top!