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

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



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


  • – 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


  • – 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



  • 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.


  • 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.


  • 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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