Breads & Bakingcambreabakes4.9
Milk Bread Cinnamon Rolls
Made from scratch with bread flour and instant yeast, they have pillowy-soft dough, a gooey cinnamon sugar filling, and rich cream cheese frosting. Perfect for breakfast, these soft and fluffy rolls stay moist for days, if they last that long! Plus, there’s an overnight option for easy prep.
👥 12 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 2h🔥 Cook: 30 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- saucepan
- bowl
- whisk
- mixing bowl
- spatula
- oven
- microwave
📝 Preparation Steps
1
Before you start, line a metal 9x13 baking pan with parchment paper.
2
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.
3
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.
4
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.
5
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.
6
While the dough rests, combine the butter, brown sugar, cinnamon, and vanilla powder for the filling. Set aside.
ground cinnamon2 tablespoonsvanilla powder (optional)2 teaspoons
7
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.
ground cinnamon2 tablespoons
8
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.
9
Bake the cinnamon rolls for ⏱️ 30-35 minutes, or until the tops are lightly golden brown.
ground cinnamon2 tablespoons
10
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.
cream cheese (cold)5 ouncespowdered sugar1 cupvanilla bean paste1 teaspoonteaspoon vanilla bean paste1/2cup heavy cream (room temperature)1/3heavy cream1 tablespoon
11
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!
cream cheese (cold)5 ounces
12
Store leftovers in an airtight container at room temperature for 4-5 days. Reheat them in the oven or microwave until warm before serving!
Nutrition Facts
calories
529 kcal
fat Content
29 g
serving Size
1 serving
fiber Content
2 g
sugar Content
29 g
sodium Content
261 mg
protein Content
8 g
trans Fat Content
1 g
cholesterol Content
93 mg
carbohydrate Content
61 g
saturated Fat Content
18 g
unsaturated Fat Content
9 g
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