Milk Bread Cinnamon Rolls

Steps

1. 1

   Line a metal 9 x 13-inch baking pan with parchment paper, leaving enough overhang to help lift out the rolls.

2. 2

   Make the tangzhong. In a small saucepan, whisk together the water and 1/4 cup bread flour. Cook over medium heat, whisking constantly, for 4–5 minutes, until it becomes a paste-like slurry. Scrape it into a bowl and let it cool until slightly warm, not hot, because excessive heat can kill the yeast.

   Start 5-minute timer
3. 3

   In the bowl of a stand mixer, combine the remaining bread flour, granulated sugar, instant yeast, and fine sea salt.

4. 4

   Add the room-temperature heavy cream, whole milk, egg, vanilla bean paste, and cooled tangzhong to the flour mixture. Fit the mixer with a dough hook and knead on low speed for 2 minutes, until a rough dough ball forms.

   Start 2-minute timer
5. 5

   With the mixer on low speed, add the 8 tablespoons of cool-room-temperature salted butter 1 tablespoon at a time. Allow each addition to fully incorporate before adding the next.

6. 6

   Continue kneading on low speed for another 10–12 minutes, until the dough is smooth, elastic, and cohesive.

   Start 12-minute timer
7. 7

   Remove the dough from the bowl. Pull the sides down toward the bottom center to form a smooth round ball, then place it seam-side down in the mixing bowl. Cover with plastic wrap and let it rest for 30 minutes.

   Start 30-minute timer
8. 8

   While the dough rests, combine the 12 tablespoons of softened salted butter, packed brown sugar, ground cinnamon, and optional vanilla powder in a bowl. Mix until evenly blended, then set the filling aside.

9. 9

   On a lightly floured surface, roll the dough into a 15 x 21-inch rectangle. Dollop the cinnamon-sugar filling over the dough and spread it evenly to the edges with an offset spatula, leaving a 1-inch strip along the top edge clean.

10. 10

    Using a pizza cutter, cut the rectangle into twelve strips, each about 1 3/4 inches wide. Roll each strip away from you to form a spiral, keeping the roll snug but not compressed.

11. 11

    Transfer the rolled pieces to the prepared baking pan. Cover the pan with plastic wrap and place it somewhere warm until the rolls have doubled in size, about 1–2 hours. During the rise, preheat the oven to 325°F (160 °C) (162°C (325 °F)).

    Start 2-hour timer
12. 12

    Bake the risen rolls for 30–35 minutes, until the tops are lightly golden brown and the centers are fully baked.

    Start 35-minute timer
13. 13

    While the rolls bake, make the frosting. In a stand mixer, beat the cold cream cheese and room-temperature unsalted butter until combined.

14. 14

    Add the powdered sugar and beat on low speed until the frosting is light and fluffy. Mix in the vanilla bean paste and heavy cream until smooth.

15. 15

    Transfer the baked pan to a wire rack and cool for 15 minutes. Spread the cream cheese frosting over the warm rolls, then let them sit for another 15 minutes so the frosting can seep into the rolls. Serve warm.

    Start 15-minute timer