Milk Bread Cinnamon Rolls

Ingredients

• 0.667 cup Water (For the tangzhong)
• 0.25 cup Bread flour (For the tangzhong)
• 3.667 cups Bread flour (Fluff the flour, spoon it into measuring cups, and level it; do not scoop directly from the bag.)
• 0.333 cup Granulated sugar (For the dough)
• 2 tsp Instant yeast (For the dough)
• 0.75 tsp Fine sea salt (For the dough)
• 0.333 cup Heavy cream (Room temperature; for the dough)
• 0.333 cup Whole milk (Room temperature; for the dough)
• 1 Large egg (Room temperature)
• 1 tsp Vanilla bean paste (For the dough)
• Tangzhong (Use the cooled tangzhong made from the water and 1/4 cup bread flour above; estimated finished weight 188 g.)
• 8 tbsp Salted European butter (Cool room temperature; knead into the dough 1 tablespoon at a time)
• 12 tbsp Salted European butter (Cool room temperature; for the filling)
• 0.75 cup Light brown sugar (Packed; for the filling)
• 2 tbsp Ground cinnamon (For the filling)
• 2 tsp Vanilla powder (Optional; for the filling)
• 6 tbsp Unsalted butter (Room temperature; for the frosting)
• 5 oz Cream cheese (Cold; for the frosting)
• 1 cup Powdered sugar (For the frosting)
• 0.5 tsp Vanilla bean paste (For the frosting)
• 1 tbsp Heavy cream (For the frosting)

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.

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.

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.

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.

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 (162°C).

12. 12

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

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.

Notes

For an overnight version, cover the shaped rolls and refrigerate overnight, no longer than 24 hours. The next morning, let them rise at room temperature until doubled and puffy, then bake as directed. Store leftovers in an airtight container at room temperature for 4–5 days and reheat in the oven or microwave. Use a pizza wheel rather than dental floss or a serrated knife for evenly shaped rolls.

Nutrition per serving

• breakfast
• dessert
• baked
• cinnamon rolls
• yeasted dough
• cream cheese frosting
• overnight option
• vegetarian