Milk Bread Cinnamon Rolls with Cream Cheese Icing

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Meet the ultimate cinnamon rolls! In this recipe, we’ve combined the softness of milk bread with the deliciousness of cinnamon rolls. Using a special milk bread technique, these cinnamon rolls stay soft and pillowy for days. The secret ingredient? A tangzhong paste made with flour and milk. Trust us, once you make them this way, you’ll never go back!

Milk Bread Cinnamon Rolls with Cream Cheese Icing

Course Breakfast
Prep Time 3 hours
Cook Time 30 minutes
Servings 12

Ingredients

**Tangzhong:**

  • – 3/4 cup water
  • – 1/3 cup bread flour

**Dough:**

  • – 1 cup milk
  • – 4 tablespoons milk powder
  • – 2 packs active dry yeast 0.5 oz total
  • – 5 cups bread flour
  • – 1/2 cup granulated sugar
  • – 2 teaspoons salt
  • – 2 large eggs
  • – 1 stick softened butter

**Filling:**

  • – 1 stick softened butter
  • – 2 tablespoons cinnamon
  • – 1 cup granulated sugar
  • – 1 teaspoon vanilla or 1 tablespoon vanilla bean paste

**Cream Cheese Glaze:**

  • – 4 tablespoons softened butter
  • – 4 ounces softened cream cheese
  • – 2 tablespoons heavy cream
  • – 1 tablespoon vanilla bean paste or 1 teaspoon vanilla extract
  • – 1/4 teaspoon almond extract optional
  • – 1 cup powdered sugar sifted
  • – 1/4 teaspoon salt

Instructions

Tangzhong:

  • Mix the flour and water in a medium saucepan over medium heat.
  • Stir continuously until it forms a thick paste (about 5 minutes).
  • Refrigerate for at least 4 hours (up to overnight). Bring to room temperature an hour before use.

Milk Bread Dough

  • Combine warm milk (about 105°F), 1 tablespoon of sugar, and the yeast in a small bowl.
  • Let sit for 5 minutes until bubbly and slightly sweet-smelling.
  • In a stand mixer with a dough hook, add bread flour, milk powder, salt, and remaining sugar.
  • On low speed, add the bloomed yeast, eggs, and tangzhong. Mix for 2-3 minutes.
  • Add softened butter and mix on low for another minute. Increase speed to medium-high and mix for 8 minutes until the dough forms a smooth ball. If too sticky, add more flour a tablespoon at a time.
  • Place dough in a greased bowl, cover with a towel, and let rise for about 1 hour or until doubled in size.

Shaping:

  • Roll the dough on a floured surface into a rectangle about 1/4 inch thick.
  • Mix softened butter, cinnamon, and sugar for the filling, and spread over the dough, leaving a 1/2 inch border.
  • Roll the dough tightly into a log. Cut into 12 pieces using unflavored floss or a knife.
  • Place rolls in a greased 9×13 inch pan, cover, and let rise for 35-40 minutes until doubled in size.
  • Preheat oven to 350°F.
  • Bake rolls for 25-30 minutes until golden on the edges and cooked through. If all 12 rolls are in one pan, they may need a bit longer.

Frosting:

  • Mix cream cheese, heavy cream, and butter until smooth.
  • Add extracts, powdered sugar, and salt, mixing until smooth.
  • Frost each cinnamon roll with about a tablespoon of icing. Serve and enjoy!

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