Milk Bread cinnamon Rolls (Print Version)

# Ingredients:

→ Tangzhong

01 - 1/2 cup whole milk
02 - 1/3 cup bread flour
03 - 1/2 cup water

→ Dough

04 - 2 cold large eggs
05 - 4 1/2 teaspoons instant yeast
06 - 4 cups bread flour
07 - 1/3 cup granulated sugar
08 - 1/2 cup unsalted butter, melted
09 - 2 teaspoons olive oil
10 - 2/3 cup cold whole milk
11 - 1/4 cup powdered milk
12 - 1 1/2 teaspoons salt
13 - 1/2 teaspoon nutmeg

→ Cinnamon Filling

14 - 3/4 cup dark brown sugar
15 - 1 teaspoon vanilla
16 - 4 tablespoons unsalted butter, softened
17 - 1 1/2 tablespoons cinnamon
18 - Pinch salt

→ Cream Cheese Glaze

19 - 2 teaspoons vanilla extract
20 - 4 ounces cream cheese, softened
21 - 1/8 teaspoon salt
22 - 3 tablespoons unsalted butter, softened
23 - 2 cups confectioners' sugar

# Instructions:

01 - Combine milk, water, and flour in a small pot. Heat gently while whisking for about 4-5 minutes until it thickens up like pudding.
02 - Stir the tangzhong into butter, milk, sugar, and salt. Add eggs, then slowly mix in the flour. Leave it to rest for 10 minutes.
03 - Using a stand mixer with a dough hook, knead the dough for about 8-10 minutes till it’s stretchy and soft.
04 - Transfer the dough into a greased bowl, cover it, and chill in the fridge for 8-12 hours until it doubles.
05 - Flatten the dough into a rectangle, cover it with the cinnamon filling, roll it tightly, and slice into 12 equal rolls.
06 - Let the dough rolls sit and puff up for around 30-35 minutes.
07 - Pop the rolls into a 350°F oven for 28-32 minutes, until golden brown and the inside reaches 190-205°F.
08 - Beat together all the ingredients for the cream cheese glaze and spread it all over the warm rolls.

# Notes:

01 - Needs time to chill in the fridge overnight
02 - Uses a tangzhong technique to keep it soft
03 - Tastes great when served warm

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