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Milk Bread Cinnamon Rolls with Cream Cheese Frosting Recipe

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4.4 from 15 reviews

Delight in these soft and fluffy Milk Bread Cinnamon Rolls made with a unique tangzhong method to achieve a tender, melt-in-your-mouth texture. Filled with a sweet cinnamon-butter mixture and topped with a luscious cream cheese frosting, these homemade rolls are perfect for breakfast or a special treat.

Ingredients

Dough and Tangzhong

  • 2/3 cup water
  • 1/4 cup bread flour (for tangzhong)
  • 3 2/3 cups bread flour (for dough, see notes on 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 (prepared as below)
  • 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)

Cream Cheese 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

Instructions

  1. Prepare Tangzhong: In a small saucepan, whisk together 2/3 cup water and 1/4 cup bread flour over medium heat. Continuously whisk for 4-5 minutes until it thickens into a paste-like slurry. Remove from heat and transfer to a bowl to cool until slightly warm but not hot to avoid killing the yeast.
  2. Mix Dry Ingredients: In a stand mixer bowl, combine 3 2/3 cups bread flour, 1/3 cup granulated sugar, 2 teaspoons instant yeast, and 3/4 teaspoon sea salt until evenly mixed.
  3. Add Wet Ingredients and Tangzhong: To the dry ingredients, add 1/3 cup heavy cream, 1/3 cup whole milk, 1 large egg, 1 teaspoon vanilla bean paste, and the cooled tangzhong. Knead on low speed with the dough hook attachment for about 2 minutes until a rough dough forms.
  4. Incorporate Butter: Add 8 tablespoons salted European butter one tablespoon at a time on low speed, ensuring each tablespoon is fully incorporated before adding the next. Continue kneading for about 10-12 minutes until the dough is smooth and elastic.
  5. First Rise: Remove dough from the bowl and shape into a smooth ball by pulling the sides down to the bottom center. Place seam-side down in the mixing bowl, cover with plastic wrap, and let rest for 30 minutes at room temperature.
  6. Prepare Cinnamon Filling: While the dough rests, mix 12 tablespoons salted European butter, 3/4 cup packed light brown sugar, 2 tablespoons ground cinnamon, and 2 teaspoons vanilla powder (optional) until well combined.
  7. Shape Rolls: On a lightly floured surface, roll the dough into a 15×21-inch rectangle. Evenly dollop the cinnamon sugar mixture and spread it to the edges with an offset spatula, leaving a 1-inch border at the top clean.
  8. Cut and Roll: Using a pizza cutter, slice the dough into twelve 1 3/4-inch strips. Roll each strip away from you tightly, then place each roll into a parchment-lined 9×13 metal baking pan. Cover with plastic wrap and place in a warm area to rise until doubled, about 1-2 hours. Meanwhile, preheat the oven to 325°F (162°C).
  9. Bake: Bake the cinnamon rolls for 30-35 minutes until the tops are lightly golden brown.
  10. Make Cream Cheese Frosting: In a stand mixer, beat 6 tablespoons unsalted butter and 5 ounces cold cream cheese until combined. Gradually mix in 1 cup powdered sugar, beating on low speed until light and fluffy. Finally, add 1/2 teaspoon vanilla bean paste and 1 tablespoon heavy cream and mix until smooth.
  11. Cool and Frost: Let the baked rolls cool in the pan on a wire rack for 15 minutes, then spread the cream cheese frosting evenly over the top. Allow the frosting to set and seep into the rolls for another 15 minutes before serving warm.
  12. Storage: Store any leftovers in an airtight container at room temperature for 4-5 days. Reheat in the oven or microwave until warm before serving.

Notes

  • Use the spoon and level method for measuring bread flour to ensure accuracy.
  • Tangzhong paste must be warm, not hot, when adding to the dough to prevent killing the yeast.
  • For best results, allow the rolls to rise in a warm, draft-free environment.
  • European salted butter provides a richer flavor; adjust salt in dough accordingly if using unsalted butter.
  • Vanilla powder in the filling is optional but enhances flavor depth.
  • These cinnamon rolls can be frozen before the second rise or after baking for longer storage.

Find it online: https://marthatasty.com/milk-bread-cinnamon-rolls-with-cream-cheese-frosting-recipe/