Fluffy Milk Bread Cinnamon Rolls
Servings 12
The softest cinnamon rolls made using a method inspired by Japanese Milk Bread. The result is an extra fluffy and tender roll bursting with cinnamon and vanilla icing.
Ingredients
Tangzhong
- 3 tbsp flour
- ¼ cup + 2 tbsp milk
- ¼ cup water
Cinnamon Roll Dough
- 2½ tsp yeast
- ⅔ cup whole milk
- 5 tbsp sugar
- 3 cups + 1 tbsp all-purpose flour
- 4 tbsp melted butter
- 1 large egg
- ½ tsp kosher salt
Filling
- 3 tbsp melted butter
- ½ cup dark brown sugar
- 2 tbsp ground cinnamon
Frosting
- 2 tbsp melted butter
- 1½ cups powdered sugar
- 3 tbsp milk
- splash vanilla extract
- pinch of kosher salt
Instructions
Cinnamon Roll Dough
- Make the tangzhong. Mix the flour, water, and milk together in a small saucepan until smooth and lump free. Turn the heat on medium-low, stirring constantly until the mixture becomes a thick paste and is around 150℉ (65℃)*. Transfer the tangzhong into a separate bowl, cover with plastic wrap, and let it cool completely to room temperature.
- To start on the dough, first activate the yeast. Warm the milk using the microwave in a small cup or bowl for 15-20 seconds, or until just warm to the touch (around 110° F). Then stir in 1 tbsp of sugar until dissolved. Sprinkle the yeast on top and gently stir it in. The yeast will be ready once bubbly and foamy (around 5-10 minutes).
- In the meantime, combine the flour, remaining 4 tbsp of sugar, and salt in the bowl of a mixer fitted with the hook attachment.
- Turn the mixer on to medium-low speed and pour in the milk, followed by the melted butter, egg, and lastly the Tangzhong. Turn up to medium speed until a dough starts coming together. It will be a sticky dough at first.
- After that, continue kneading the dough in the mixer for around 6-7 minutes, or until it is smooth and pulls cleanly from the sides of the bowl. Add more flour, 1 tbsp at a time if needed. The dough should be tacky but not unmanageably sticky. It should pull cleanly away from the sides of the bowl, but may stick at the bottom.
- Grease a large bowl that you'll proof the dough in. Transfer the dough to the dough, cover, and let rise for 1-2 hours, or until doubled in size. Note that if you are using instant yeast or are working in a very warm environment, the rise time will be closer to 1 hour.
Filling & Baking
- Once the dough is puffy and doubled in size, punch it down and transfer it to a flat surface that’s been lightly dusted with flour.
- Roll the dough into a 14x16 inch rectangle–it doesn’t need to be perfect.
- Brush the melted butter onto the dough rectangle. Mix the brown sugar and cinnamon together in a small bowl and then sprinkle on top of the butter in an even layer.
- Starting with the long side facing you, begin tightly rolling the dough away from you, so that you form a 16" long tube. Pinch the ends to seal it off. Cut into 12 equal sized pieces (tip: use unflavored floss to cut the dough).
- Place the rolls into a greased or parchment-lined baking dish of your choice, making sure to space them 1 inch apart so they have room to grow. I used two separate small casserole pans. Cover and let rise again for another 30 minutes.
- In the meantime, preheat the oven to 350℉. Bake the rolls for 25-30 minutes, or until they are a light golden brown.
Icing
- To make the icing, whisk all of the ingredients together until you have a smooth, slightly runny icing. Add additional milk as needed to achieve your preferred consistency.
- Spoon the icing over warm cinnamon rolls and enjoy!
Notes
*Make sure that you do not overcook the tangzhong as to not dry it out. If you do not have an instant read or cooking thermometer, judge the readiness using texture. The mixture should be smooth and paste-like, with all of the flour having absorbed into the water.
Serving: 1roll
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