Joshua Weissman Cinnamon Rolls: Authentic Recipe Guide

Joshua Weissman's cinnamon rolls recipe yields exceptionally fluffy, buttery rolls with a perfect balance of cinnamon and sweetness. The key differentiators are the tangzhong method for the dough, high-quality European-style butter, and a specific folding technique that creates dozens of delicate layers.

When searching for joshua weissman cinnamon rolls, home bakers want more than just a basic recipe—they seek the exact techniques that make his viral version stand out. Unlike traditional cinnamon roll recipes, Weissman's approach incorporates professional bakery methods adapted for home kitchens, resulting in rolls that stay moist for days while maintaining structural integrity.

Why Joshua Weissman's Cinnamon Rolls Stand Out

The popularity of joshua weissman's cinnamon roll recipe stems from its scientific approach to perfecting texture. By implementing the tangzhong technique (a cooked flour-water paste), the dough retains moisture exceptionally well. This Japanese method, rarely used in American cinnamon roll recipes, prevents the common problem of dry, crumbly rolls the day after baking.

Complete Ingredient List

Accurate measurements are crucial for Joshua Weissman cinnamon rolls success. Unlike many recipes that use volume measurements, Weissman emphasizes weight measurements for precision:

Ingredient	Weight Measurement	Volume Equivalent
All-purpose flour	500g	4 cups
Whole milk	250g	1 cup
Unsalted butter	150g	⅔ cup
Granulated sugar	85g	½ cup
Active dry yeast	7g	2¼ tsp

Step-by-Step Preparation Process

The authentic Joshua Weissman cinnamon rolls technique involves several critical stages that differ from conventional methods:

1. Tangzhong preparation: Combine 30g flour with 150g milk, cook to 65°C (149°F) until thickened
2. Dough development: Mix tangzhong with remaining ingredients, knead until windowpane stage
3. First fermentation: Refrigerate dough for 24 hours for optimal flavor development
4. Filling application: Use softened European butter (82% fat content) for the cinnamon-sugar mixture
5. Rolling technique: Roll dough into a 12x18 inch rectangle, creating uniform thickness
6. Cutting method: Use unflavored dental floss for clean slices without squishing
7. Final proof: Allow rolls to rise until nearly doubled (2-3 hours at room temperature)
8. Baking parameters: 375°F (190°C) for 22-25 minutes until internal temperature reaches 190°F (88°C)

Professional Baking Tips for Perfect Results

Achieving Joshua Weissman cinnamon rolls texture requires attention to detail at every stage:

• Butter temperature matters: European-style butter should be at exactly 68°F (20°C) when making the filling—too cold won't spread properly, too warm creates greasy rolls
• Dough thickness is critical: Roll to precisely ¼ inch thickness; thicker dough won't create enough layers, thinner dough tears easily
• Proofing environment: Maintain 75-80°F (24-27°C) with 75% humidity for optimal rise without over-fermenting
• Icing application: Wait exactly 10 minutes after baking before applying icing to prevent melting into the rolls

Common Mistakes to Avoid

Many attempts at Joshua Weissman cinnamon rolls fail due to these preventable errors:

• Skipping the 24-hour cold fermentation, which develops complex flavors
• Using American butter (80% fat) instead of European-style (82%+ fat content)
• Over-flouring the work surface during rolling, drying out the dough
• Cutting rolls with a knife instead of dental floss, compressing the layers
• Underbaking to keep rolls "gooey"—properly baked rolls should reach 190°F internally

Variations and Adaptations

While staying true to the original Joshua Weissman cinnamon rolls recipe, these thoughtful modifications maintain structural integrity:

• Maple-bacon variation: Add 60g crumbled bacon to filling, replace 30g sugar with maple sugar
• Apple-cinnamon twist: Incorporate 100g finely diced apples into filling, reduce sugar by 15g
• Vegan adaptation: Use plant-based butter with 82% fat content, replace milk with oat milk, and use aquafaba in icing
• Gluten-free version: Substitute with King Arthur Gluten-Free Measure for Measure flour, add 5g xanthan gum

Storage and Reheating Instructions

The extended freshness of Joshua Weissman cinnamon rolls is one of their signature features. Proper storage maintains quality:

• Room temperature: Store in airtight container for up to 3 days (unfrosted)
• Refrigeration: Keeps for 5 days; bring to room temperature before reheating
• Freezing: Wrap individual rolls in plastic, then foil; freeze up to 3 months
• Reheating: Microwave unfrosted roll for 15 seconds, then finish in 350°F oven for 3 minutes for optimal texture

What makes Joshua Weissman's cinnamon rolls different from traditional recipes?

Joshua Weissman's cinnamon rolls incorporate the tangzhong method (a cooked flour-water paste) which dramatically improves moisture retention. They also use European-style butter with higher fat content, a 24-hour cold fermentation for flavor development, and precise temperature controls throughout the process that create superior texture and shelf stability.

Can I make Joshua Weissman cinnamon rolls without a scale?

While possible, volume measurements significantly reduce success rates. Weissman's recipe depends on precise ratios that volume measurements can't reliably provide due to flour packing variations. For best results with joshua weissman cinnamon rolls measurements, use a kitchen scale—this is why his recipe specifies weights rather than cups.

Why do my Joshua Weissman cinnamon rolls collapse after baking?

Collapse typically occurs from underbaking or improper proofing. The rolls must reach an internal temperature of 190°F (88°C) to set properly. Additionally, over-proofing (rising too long) weakens the gluten structure. For reliable joshua weissman cinnamon rolls results, use a thermometer and follow the specified proofing times exactly.

How can I prevent the filling from leaking out during baking?

Filling leakage usually happens when butter is too soft or the dough isn't sealed properly. For optimal joshua weissman cinnamon rolls filling retention, ensure European butter is at exactly 68°F (20°C) when spreading, leave a ½ inch border along one long edge when rolling, and pinch the seam firmly before cutting. Chilling the rolled log for 15 minutes before slicing also helps maintain integrity.