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
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!