The Softest Milk Bread Cinnamon Rolls

Ingredients

• 0.66 cup water (for tangzhong)
• 0.25 cup bread flour (for tangzhong)
• 3.66 cup bread flour (measured using spoon-level method or scale)
• 0.33 cup granulated sugar
• 2 tsp instant yeast
• 0.75 tsp fine sea salt
• 0.33 cup heavy cream (room temperature)
• 0.33 cup whole milk (room temperature)
• 1 whole egg (large, room temperature)
• 1 tsp vanilla bean paste
• 8 tbsp salted European butter (cool room temperature; for dough)
• 12 tbsp salted European butter (cool room temperature; for filling)
• 0.75 cup light brown sugar (packed)
• 2 tbsp ground cinnamon
• 2 tsp vanilla powder (optional)
• 6 tbsp unsalted butter (room temperature; for frosting)
• 5 oz cream cheese (cold)
• 1 cup powdered sugar
• 0.5 tsp vanilla bean paste (for frosting)
• 1 tbsp heavy cream (for frosting)

Steps

1. 1

   Before you start, line a metal 9x13 baking pan with parchment paper.

2. 2

   First, make the tangzhong: In a small saucepan, whisk together the water and 1/4 cup bread flour.

3. 3

   Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry.

4. 4

   Scrape the tangzhong into a bowl and set it aside to cool. You want it slightly warm, NOT hot, to avoid killing the yeast.

5. 5

   In a stand mixing bowl, mix the 3 2/3 cups bread flour, sugar, yeast, and salt until combined.

6. 6

   Add the heavy cream, milk, egg, vanilla, and the prepared tangzhong to the bowl.

7. 7

   Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.

8. 8

   On low speed, knead in the 8 tablespoons of salted European butter 1 tablespoon at a time, letting it fully incorporate before adding more.

9. 9

   Continue kneading for another 10-12 minutes until the dough looks smooth and elastic.

10. 10

    Remove the dough from the bowl and pull the sides down into the bottom center to create a smooth round ball.

11. 11

    Place it seam-side down into the mixing bowl. Cover with plastic wrap and set aside for 30 minutes.

12. 12

    While the dough rests, combine the 12 tablespoons butter, brown sugar, cinnamon, and vanilla powder for the filling. Set aside.

13. 13

    On a lightly floured surface, roll the dough into a 15x21-inch rectangle.

14. 14

    Dollop the cinnamon sugar mixture across the surface, then spread it to the edges with an offset spatula, leaving a 1-inch border at the top clean.

15. 15

    Use a pizza cutter to cut twelve, 1 3/4-inch strips.

16. 16

    Roll each strip away from you, then carefully transfer them to the prepared baking pan.

17. 17

    Cover the top with plastic wrap and set it in a warm place to rise until doubled, about 1-2 hours.

18. 18

    Meanwhile, preheat the oven to 325°F (162°C).

19. 19

    Bake the cinnamon rolls for 30-35 minutes, or until the tops are lightly golden brown and the internal temperature reaches 185°F.

20. 20

    While the rolls are baking, make the cream cheese frosting: In a stand mixing bowl, combine the cream cheese and unsalted butter until combined.

21. 21

    Mix in the powdered sugar and beat on low speed until the frosting is light and fluffy.

22. 22

    Mix in the vanilla bean paste and heavy cream.

23. 23

    Let the pan cool on a wire cooling rack for 15 minutes, then spread the cream cheese frosting on top.

24. 24

    Let sit another 15 minutes for the frosting to seep into the rolls. Serve warm.

Notes

Overnight rise: Once rolled, cover the baking pan with plastic wrap and chill in the fridge overnight. The next morning, allow them to rise until doubled at room temperature before baking. Don’t refrigerate longer than 24 hours. Store leftovers at room temperature for 4-5 days and reheat before serving. Use an instant-read thermometer to pull them at 185°F for the perfect gooey texture.

Nutrition per serving

• breakfast
• dessert
• cinnamon rolls
• milk bread
• baked
• bakery-style
• sweet
• brunch