Milk Bread Cinnamon Rolls (Print Version)
# Ingredients:
→ Tangzhong
01 -
1/2 cup whole milk
02 -
1/3 cup bread flour
03 -
1/2 cup water
→ Dough
04 -
2 teaspoons olive oil
05 -
2 cold large eggs
06 -
1/3 cup granulated sugar
07 -
4 cups bread flour
08 -
1/4 cup powdered milk
09 -
4 1/2 teaspoons instant yeast
10 -
2/3 cup cold whole milk
11 -
1/2 cup unsalted butter, melted
12 -
1/2 teaspoon nutmeg
13 -
1 1/2 teaspoons salt
→ Cinnamon Filling
14 -
3/4 cup dark brown sugar
15 -
1 teaspoon vanilla
16 -
Pinch salt
17 -
1 1/2 tablespoons cinnamon
18 -
4 tablespoons unsalted butter, softened
→ Cream Cheese Glaze
19 -
2 teaspoons vanilla extract
20 -
1/8 teaspoon salt
21 -
4 ounces cream cheese, softened
22 -
2 cups confectioners' sugar
23 -
3 tablespoons unsalted butter, softened
# Instructions:
01 -
Heat up milk, water, and flour in a small pot. Whisk on low until the mix thickens into a pudding-like texture, which takes about 4-5 minutes.
02 -
Combine tangzhong with sugar, butter, salt, and milk. Toss in the eggs, then slowly work in the flour. Let it sit for 10 minutes.
03 -
Run the dough hook for around 8-10 minutes until the dough feels stretchy and smooth.
04 -
Pop the dough into an oiled bowl, cover it tightly, and leave it in the fridge to chill for 8-12 hours.
05 -
Flatten the dough into a rectangle, spread the cinnamon mix all over, roll it up, and slice into 12 sections.
06 -
Let the slices sit and puff up for roughly 30-35 minutes.
07 -
Bake for 28-32 minutes at 350°F, or until they're golden and have an internal temp of 190-205°F.
08 -
Stir everything for the glaze together and smear it on the rolls while they're warm.
# Notes:
01 -
Needs to rest in the fridge overnight
02 -
Uses tangzhong for a fluffier result
03 -
Tastes best when warm