Milk Bread Cinnamon Rolls

Cinnamon rolls are a near-perfect food, with only one flaw – they’re best when super fresh and deteriorate quickly. These cinnamon rolls use a milk bread dough (with the tangzhong method) to keep them soft and moist for days. They’re fluffy, soft, and perfectly sweet, with a vanilla bean cream cheese frosting to take them over the top. Makes 9 medium rolls.

Ingredients:

For the tangzhong:

• 75 grams milk
• 15 grams all purpose flour

For the dough:

• all of the tangzhong, slightly cooled
• 100 grams milk
• 250 grams all purpose flour
• 1 and 1/2 teaspoons instant yeast
• 40 grams unsalted butter, softened
• 50 grams granulated sugar
• 1/2 teaspoon salt

For the filling:

• 45 grams unsalted butter, softened
• 60 grams dark brown sugar
• 1 to 1 1/2 teaspoons ground cinnamon, to taste
• 1/4 teaspoon salt
• 60 grams (about 1/4 cup) heavy cream, for pouring over the rolls before baking, optional

For the frosting:

• 100 grams cream cheese, room temperature
• 35 grams unsalted butter, room temperature
• 30 grams powdered sugar
• 1/2 teaspoon vanilla bean paste

Instructions:

1. Make the tangzhong: In a small saucepan over low heat, cook the flour and milk, stirring constantly, until a thickened white paste forms. Remove from heat to cool. (This can also be done in the microwave – mix the flour and milk in a small bowl and microwave on high for 10 second increments, mixing in between, until thickened.)
2. Make the dough: Place the cooled tangzhong in the bowl of a stand mixer, along with the rest of the dough ingredients (If you’re using active dry yeast, start by mixing the yeast and milk and letting sit for 10 minutes to activate). Knead on low-medium speed for 10 minutes, or until a smooth and slightly sticky dough forms. If kneading by hand, this will take about 15 minutes.
3. Let the dough rise, covered, for 1-1.5 hours or until doubled. While the dough rises, combine the filling ingredients in a small bowl to form a soft spreadable paste.
4. Shape the buns: Roll the dough out on a lightly floured surface, into a rectangle about 16×12 inches (40×30 cm). Spread the cinnamon sugar butter mixture evenly all across the dough. Roll the dough up along the long side to form a log.
5. Cut into 9 equal sized rolls (use a serrated knife for perfect slices!) and place into a lined 8×8 inch (20×20 cm) square metal pan.
6. Let the buns rise, covered, for 30-45 minutes, or until they have puffed up significantly and bounce back slowly when poked. About 10 minutes before the buns have fully risen, set oven to 350 Fahrenheit (180 Celsius). Pour the heavy cream, if using, over the rolls before baking.
7. Bake for 20-25 minutes, or until the rolls are lightly golden. (You can test doneness with a toothpick inserted into the center roll – it should come out free of dough.)
8. While the buns are baking, make the frosting by combining the cream cheese, butter, powdered sugar and vanilla and whisking together until combined. (For a sweeter frosting, add more powdered sugar, to taste.)
9. Let the cinnamon buns cool and spread with the frosting.
10. Enjoy! Frosted buns should be stored, covered, in the fridge and reheated gently. Unfrosted buns can be kept in an airtight container at room temperature for 3 days. Freeze, individually wrapped, for longer storage.

Notes:

• Prep ahead: To save time, you can make the filling, dough, and cream cheese frosting the day before you want to bake your cinnamon rolls. Bring the filling and the frosting to room temperature and continue with the recipe as usual.
• Double Batch: This recipe can easily be doubled for 18 cinnamon rolls, and baked in a 9 x 13 inch pan.