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Milk Bread Cinnamon Rolls

Milk bread cinnamon rolls use a tangzhong dough for soft, fluffy centers, then bake with a buttery cinnamon-sugar filling and cream cheese frosting. The rolls rise until puffy and nearly doubled before baking until golden brown.
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Prep Time 9 minutes
Cook Time 33 minutes
rising and resting 2 hours 32 minutes
Total Time 3 hours 14 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 4 cups all-purpose flour divided (1/3 cup for tangzhong and 3 2/3 cups for dough)
  • 1.17 cups whole milk divided (2/3 cup for tangzhong and 1/2 cup for dough)
  • 2.25 teaspoons instant yeast
  • 0.25 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 egg large, at room temperature
  • 0.75 cup unsalted butter plus 1 tablespoon; softened and divided (4 tablespoons for dough, 6 tablespoons for filling, 2 tablespoons for frosting, and 1 tablespoon for the pan)
For the filling
  • 0.75 cup light brown sugar packed
  • 1 tablespoon ground cinnamon
For the frosting
  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Equipment

  • 1 small saucepan
  • 1 stand mixer with dough hook
  • 1 9x13-inch baking dish

Method
 

Make the tangzhong
  1. Whisk 1/3 cup flour and 2/3 cup milk in a small saucepan until smooth, then cook over medium-low heat, whisking constantly, for 2 to 3 minutes, until thick enough to leave whisk tracks.
  2. Scrape the tangzhong into a large mixing bowl and cool until lukewarm, about 15 minutes.
Make and proof the dough
  1. Warm the remaining 1/2 cup milk to 100°F to 110°F.
  2. Stir the warm milk into the tangzhong with the remaining 3 2/3 cups flour, yeast, sugar, salt, and egg until a shaggy dough forms.
  3. Knead with a stand mixer fitted with a dough hook on medium-low for 8 to 10 minutes, adding 4 tablespoons butter a piece at a time; or knead by hand for 12 to 15 minutes, working in the butter gradually, until the dough is smooth and elastic.
  4. Cover the bowl and let the dough rise at room temperature for 60 to 90 minutes, until doubled in size.
Fill and bake the rolls
  1. Butter a 9x13-inch baking dish with 1 tablespoon butter, then roll the dough on parchment into an 18x12-inch rectangle.
  2. Spread 6 tablespoons butter over the dough, leaving a 1/2-inch border along one long edge.
  3. Mix the brown sugar and cinnamon, then sprinkle evenly over the butter.
  4. Starting at the long edge opposite the bare border, roll the dough into a log and pinch the seam closed.
  5. Cut the log into 12 equal rolls and arrange them cut side up in the baking dish.
  6. Cover and let rise for 45 to 60 minutes, until puffy and nearly doubled; preheat the oven to 350°F during the final 20 minutes.
  7. Bake for 25 to 30 minutes, until golden brown and the centers register about 190°F.
Make the frosting
  1. While the rolls bake, beat the cream cheese and remaining 2 tablespoons butter until smooth.
  2. Beat in the powdered sugar and vanilla until creamy.
Frost the rolls
  1. Let the rolls rest in the pan for 10 minutes, then spread the frosting over the warm rolls.

Notes

For the softest dough, let the tangzhong cool until lukewarm before adding the yeast. Store covered in the refrigerator for up to 3 days; freeze unfrosted rolls for up to 3 months and thaw before frosting. A dairy-free swap can use plant-based milk, butter, and cream cheese.