There's nothing quite like the aroma of freshly baked cinnamon rolls wafting through your kitchen. Today, I'm sharing a recipe for Milk Bread Cinnamon Rolls that will have your taste buds dancing with joy. Soft, fluffy, and swirled with a sweet cinnamon filling, these rolls are a treat for any occasion. To top it off, we've included a delightful Cream Cheese Glaze that adds a hint creaminess to each bite.
These cinnamon rolls are so soft and moist, you will never make them any other way again. Go ahead and try these and then let me know what you think.
This recipe uses a technique called tangzhong. I learned this technique from my good friend Alyssa from Better Basics Milling. Once I saw how soft and moist it made my breads I became obsessed.
Tangzhong is a clever technique in bread-making that involves creating a paste from a mixture of flour and water, then adding it to the bread dough. This paste, when incorporated into the dough, works like magic to enhance the texture of the bread. It does so by trapping and retaining moisture, resulting in exceptionally soft, fluffy, and moist bread. The starches in the tangzhong also gelatinize during baking, helping the bread maintain its moisture even as it cools. So, in essence, tangzhong is the secret ingredient that gives your bread a wonderfully tender crumb and a longer shelf life, making it a beloved technique among home bakers and professionals alike.
Ingredients
For the Tangzhong:
- ¾ cup water
- ¼ cup bread flour
For the Bread Dough:
- 1 cup warmed milk (100-105°F or 38°C)
- 1 tablespoon active dry yeast or instant yeast
- 4 cups bread flour
-3 tablespoons sugar
- 1 teaspoon salt
- 1 large egg, room temperature
- 4 tablespoons unsalted butter, room temperature
For the Filling:
- ⅔ cup dark brown sugar, packed
- 1 ½ tablespoons ground cinnamon
- ¼ cup unsalted butter, room temperature
For the Icing:
- 1/4 cup cream cheese, room temperature
- 1/4 cup unsalted butter room temperature
- 2 cups powdered sugar
- 3-4 tablespoons milk
Instructions
For the Tangzhong:
1. In a small saucepan, combine the water and bread flour, mixing until no lumps remain.
2. Heat over medium heat, stirring constantly until the mixture thickens into a paste (about 2 minutes).
3. Remove from heat, transfer to a bowl, and cover with plastic wrap, ensuring the wrap touches the tangzhong to prevent a film from forming. Refrigerate until it reaches room temperature.
For the Milk Bread Dough:
1. Bloom the yeast by mixing warm milk, sugar, and yeast in a bowl. Let it rise for 5-10 minutes.
2. In a stand mixer with a dough attachment, combine bread flour, and salt. Add the yeast mixture, tangzhong, and egg while mixing on low.
3. Add the room temperature butter and knead until smooth (about 7-8 minutes).
4. Shape the dough into a ball, place it in a greased bowl, cover with plastic wrap, and proof in a warm place until doubled in size (about 1-1 ½ hours).
Assembling the Cinnamon Rolls:
1. Roll out the proofed dough into a large rectangle.
2. Spread softened butter over the dough and sprinkle with a mixture of brown sugar and cinnamon.
3. Roll the dough tightly and cut into 1-inch sections.
4. Place the rolls in a greased baking pan and let them proof for 30-45 minutes.
5. Preheat the oven to 350°F and bake the rolls for 25-30 minutes, until slightly golden.
For the Cream Cheese Glaze:
1. In a saucepan, melt cream cheese and butter over medium-low heat.
2. Add powdered sugar, and milk, whisking until smooth.
3. Drizzle the glaze over warm cinnamon rolls.
Enjoy your homemade Milk Bread Cinnamon Rolls!
Note: Make sure to follow temperature guidelines for yeast activation, use room temperature ingredients, and adjust flour as needed for dough consistency. These rolls are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
---
