Milk Bread Cinnamon Rolls with Cream Cheese Icing

Tangzhong:

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

Milk Bread Dough

1. Combine warm milk (about 105°F), 1 tablespoon of sugar, and the yeast in a small bowl.
2. Let sit for 5 minutes until bubbly and slightly sweet-smelling.
3. In a stand mixer with a dough hook, add bread flour, milk powder, salt, and remaining sugar.
4. On low speed, add the bloomed yeast, eggs, and tangzhong. Mix for 2-3 minutes.
5. 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.
6. Place dough in a greased bowl, cover with a towel, and let rise for about 1 hour or until doubled in size.

Shaping:

1. Roll the dough on a floured surface into a rectangle about 1/4 inch thick.
2. Mix softened butter, cinnamon, and sugar for the filling, and spread over the dough, leaving a 1/2 inch border.
3. Roll the dough tightly into a log. Cut into 12 pieces using unflavored floss or a knife.
4. Place rolls in a greased 9×13 inch pan, cover, and let rise for 35-40 minutes until doubled in size.
5. Preheat oven to 350°F.
6. 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:

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