Milk Bread Cinnamon Rolls

• servings: 12 servings
• active time: 2 hours
• total time: 2 hours 30 minutes

Ingredients

2/3 cup water

1/4 cup bread flour

Dough

3 2/3 cups bread flour (*See notes below for measuring*)

1/3 cup granulated sugar

2 teaspoons instant yeast

3/4 teaspoon fine sea salt

1/3 cup heavy cream (room temperature)

1/3 cup whole milk (room temperature)

1 large whole egg (room temperature)

1 teaspoon vanilla bean paste

Tangzhong from above

8 tablespoons salted European butter (cool room temperature)

Filling

12 tablespoons salted European butter (cool room temperature)

3/4 cup light brown sugar (packed)

2 tablespoons ground cinnamon

2 teaspoons vanilla powder (optional)

Frosting

6 tablespoons unsalted butter (room temperature)

5 ounces cream cheese (cold)

1 cup powdered sugar

1/2 teaspoon vanilla bean paste

1 tablespoon heavy cream

Directions

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

First, make the tangzhong: In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside to cool. You want it slightly warm, NOT hot. Otherwise, it will kill the yeast.

In a stand mixing bowl, mix the flour, sugar, yeast, and salt until combined. Add the cream, milk, egg, vanilla, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.

On low speed, knead in the butter 1 tablespoon at a time, letting it fully incorporate before adding more. Continue kneading for another 10-12 minutes until the dough looks smooth and elastic.

Remove the dough from the bowl and pull the sides down into the bottom center to create a smooth round ball. Place it seam-side down into the mixing bowl. Cover with plastic wrap and set aside for 30 minutes.

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

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

Use a pizza cutter to cut twelve, 1 3/4-inch strips. Roll each strip away from you, then carefully transfer them to the baking pan. Cover the top with plastic wrap and set it in a warm place to rise until doubled, about 1-2 hours. Meanwhile, preheat the oven to 325 F/162 C.

Bake the cinnamon rolls for 30-35 minutes, or until the tops are lightly golden brown.

While the rolls are baking, make the cream cheese frosting. In a stand mixing bowl, combine the cream cheese and butter until combined. Then mix in the powdered sugar. Keep beating on low speed until the frosting is light and fluffy, then mix in the vanilla bean paste and heavy cream.

Let the pan cool on a wire cooling rack for 15 minutes, then spread the cream cheese frosting on top. Let sit another 15 minutes for the frosting to seep into the rolls. Serve warm and enjoy!

Store leftovers in an airtight container at room temperature for 4-5 days. Reheat them in the oven or microwave until warm before serving!

Notes

I would double the filling next time

Nutrition

• Calories: 529 kcal
• Total Fat: 29 g
• Saturated Fat: 18 g
• Unsaturated Fat: 9 g
• Trans Fat: 1 g
• Cholesterol: 93 mg
• Sodium: 261 mg
• Total Carbohydrate: 61 g
• Dietary Fiber: 2 g
• Total Sugars: 29 g
• Protein: 8 g