Milk Bread Cinnamon Rolls

Ingredients

• 1.25 cup whole milk (divided; use some for the tangzhong and the remainder in the dough)
• 4.5 cup bread flour (divided; some is used for the tangzhong)
• 0.5 cup granulated sugar (for the dough)
• 2.25 tsp instant yeast
• 1 tsp vanilla powder (vanilla extract may be substituted, though vanilla powder provides a stronger bakery-style flavor)
• 1.5 tsp fine sea salt
• 2 large eggs (at room temperature)
• 0.5 cup unsalted European-style butter (softened; divided between the dough and filling)
• 1 cup light brown sugar (for the filling)
• 2 tbsp ground cinnamon (for the filling)
• 4 oz cream cheese (softened, for the glaze)
• 1 cup powdered sugar (for the glaze)
• 1 tsp vanilla extract (for the glaze)
• 2 tbsp whole milk (for thinning the glaze, as needed)

Steps

1. 1

   Make the tangzhong: whisk about 3 tablespoons of the measured bread flour with about 1/2 cup of the measured milk in a small saucepan until smooth. Cook over medium-low heat, whisking constantly, until the mixture thickens to a smooth paste and a whisk leaves visible lines, about 2–3 minutes. Remove from the heat and cool until warm, not hot.

2. 2

   In the bowl of a stand mixer fitted with the dough hook, combine the remaining bread flour, sugar, instant yeast, vanilla powder, and salt. Add the remaining milk, eggs, and cooled tangzhong.

3. 3

   Mix on low speed until a shaggy dough forms, then knead on medium speed for 5–7 minutes. Add the softened butter gradually, allowing each portion to incorporate before adding more. Continue kneading until the dough is smooth, elastic, and slightly tacky; it should stretch thinly without tearing easily.

4. 4

   Shape the dough into a ball and place it in a lightly greased bowl. Cover and let it rise in a warm, draft-free place until doubled in size, about 60–90 minutes.

5. 5

   While the dough rises, prepare the filling by combining the softened butter, brown sugar, and cinnamon into a spreadable paste. Line or lightly grease a 9-by-13-inch baking pan.

6. 6

   Turn the risen dough onto a lightly floured work surface and gently press out the gas. Roll it into an even rectangle, approximately 18 by 12 inches, with the long edge facing you.

7. 7

   Spread the cinnamon-butter mixture evenly over the dough, leaving a narrow clean strip along the far edge so the seam will seal.

8. 8

   Roll the dough tightly from the long edge into a log. Use a sharp knife or unflavored dental floss to divide the log into 12 equal pieces, taking care not to compress the spirals.

9. 9

   Arrange the rolls cut-side up in the prepared pan, leaving a little space between them. Cover and let them proof until puffy and nearly doubled, about 30–45 minutes. Meanwhile, preheat the oven to 350°F (175°C).

10. 10

    Bake the rolls for 22–28 minutes, until the tops are lightly golden and the centers are cooked through. The internal temperature of the center rolls should be approximately 190°F (88°C). Avoid overbaking so the milk bread remains soft.

11. 11

    While the rolls bake, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract and beat until creamy, adding the milk a little at a time until the glaze reaches a spreadable consistency.

12. 12

    Let the baked rolls cool in the pan for 10–15 minutes. Spread the glaze over the warm rolls and serve.

Notes

The supplied Instagram description and transcript did not include the author's actual quantities or full method; this recipe is a low-confidence reconstruction from the dish description and the named techniques. For best texture, do not add excessive flour during kneading or overbake the rolls. Store covered at room temperature for up to 2 days or refrigerate the glazed rolls for up to 5 days; rewarm gently before serving.

Nutrition per serving

• dessert
• breakfast
• baked
• cinnamon rolls
• milk bread
• tangzhong
• vegetarian
• holiday baking