Milk Bread Cinnamon Rolls (Print Version)

# Ingredients:

→ Tangzhong

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

→ Dough

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

→ Cinnamon Filling

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

→ Cream Cheese Glaze

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

# Instructions:

01 - Whisk together the flour, milk, and water in a small pan on medium-low heat until it thickens like pudding, which takes around 4–5 minutes.
02 - Combine tangzhong with milk, butter, salt, and sugar. Mix in the eggs, then slowly add the flour. Let it rest for about 10 minutes.
03 - Knead with a dough hook for 8 to 10 minutes until the dough feels smooth and stretchy.
04 - Set dough in a bowl brushed with oil, cover it, and chill for 8 to 12 hours in the fridge.
05 - Roll out the dough into a rectangle, smear the cinnamon filling over it, roll it up, and slice into 12.
06 - Let your rolls sit and puff up for half an hour to 35 minutes.
07 - Bake at 350°F for about 28–32 minutes, or until golden on top and 190–205°F inside.
08 - Blend all the glaze ingredients together and spread over the warm rolls.

# Notes:

01 - Needs to chill overnight in the fridge
02 - Tangzhong method makes it extra soft
03 - Best eaten when fresh out of the oven

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