Recipes > Milk Bread Cinnamon Rolls Find A Store Milk Bread Cinnamon Rolls These soft and fluffy cinnamon rolls are perfect for breakfast or any indulgent occasion. With its signature pillowy texture, the tangzhong makes the cinnamon rolls tender, while the gooey cinnamon-sugar filling adds sweetness in every bite. See full video tutorial below. Yield 12 rolls Print Recipe Pin Recipe 0 Reviews IngredientsTangzhong9 tablespoons (135g) whole milk1/4 cup (32g) bread flourDough1 cup (240g) whole milk5 tablespoons (60g) granulated sugar, divided1 (0.25oz) package (7g) or 2 1/4 teaspoons Active Dry Yeast3 3/4 to 4 cups (476 to 508g) bread flour, divided1 tablespoon (9g) kosher salt (see note 1)1 large (50g) egg, room temperature5 tablespoons (70g) unsalted butter, room temperatureFilling1/2 cup (113g) unsalted butter, room temperature2/3 cup (145g) firmly packed light brown sugar1 tablespoon (6g) ground cinnamon1/4 cup (60g) heavy whipping cream (for pouring over rolls before baking)Cream Cheese Icing4 ounces (113g) cream cheese, softened1/4 cup (57g) unsalted butter, room temperature1 teaspoon (4g) vanilla extract1 cup (120g) confectioners' sugar2 tablespoons (30g) whole milk InstructionsMake Tangzhong: In a small saucepan, whisk together milk and flour. Cook over medium-low heat, whisking constantly, until thickened, whisk leaves lines on bottom of pan, and an instant-read thermometer registers 150°F (66°C). (Mixture will look like mashed potatoes.) Transfer to a small bowl, and let cool until an instant-read thermometer registers 130°F (54°C) or until room temperature. Makes about ½ cup. Make the dough: In a small saucepan, heat milk over medium heat until scalding. (An instant-read thermometer should register 180°F/82°C.) Let cool until an instant-read thermometer registers 110°F (43°C) to 115°F (46°C).In a small bowl, whisk together warm milk, 1 teaspoon (4 grams) granulated sugar, and yeast. Let stand until foamy, 5 to 10 minutes.In the bowl of a stand mixer, whisk together 2 cups (254 grams) flour, salt, and remaining 4 tablespoons plus 2 teaspoons (56 grams) granulated sugar by hand. Add warm yeast mixture, Tangzhong, and egg; using the paddle attachment, beat at low speed until well combined. With mixer on low speed, gradually add 1¾ cups (222 grams) flour, beating just until a shaggy dough comes together and stopping to scrape bottom and sides of bowl.Switch to the dough hook attachment. Beat at low speed until dough is tacky, elastic, and slightly smooth, about 8 minutes; add up to remaining ¼ cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Add 5 tablespoons (70 gams) butter, 1 tablespoon (14 grams) at a time, beating until combined after each addition (about 5 minutes total). Scrape bottom and sides of bowl and dough hook. Beat until dough is completely smooth and passes the windowpane test, about 12 minutes. (See Note 2.) Turn out dough onto a clean surface, and shape into a smooth round.First rise: Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.Make filling: In a small bowl, stir together brown sugar, cinnamon, and remaining ½ cup (113 grams) butter. Prepare pan: Spray a 13×9-inch baking pan with baking spray with flour. If desired, line pan with parchment paper, letting excess extend over long sides of pan. Shape the rolls: Turn out dough onto a lightly floured surface, and roll into a 18×12-inch rectangle, with one long side facing you. Spread brown sugar mixture on dough in an even layer, leaving a ¼-inch border on one long side. Starting with long side opposite border, roll dough up into a log, pinching seams to seal. Trim ends and cut log into 12 (1½-inch-thick) slices. (Baker’s tip: use dental floss for a smooth and easy cut.) Final rise: Place slices, cut side down, in prepared pan. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed, 45 minutes to 1 hour. Preheat oven to 350°F (180°C). Pour cream evenly all over rolls. Bake rolls: Bake until golden brown and an instant-read thermometer inserted in center registers at least 190°F (88°C), 30 to 35 minutes. Let cool in pan for 10 to 15 minutes. Using excess parchment as handles, remove from pan. Make Cream Cheese Icing: In a medium bowl, fold together cream cheese and butter with a rubber spatula until smooth. Stir in vanilla. Add confectioners’ sugar, and fold until combined. Add milk, and stir until icing is smooth and spreadable. Use immediately, or cover and refrigerate until ready to use. Let soften before using if refrigerated longer than overnight.Spread icing on rolls, and serve warm or at room temperature. Refrigerate in an airtight container for up to 3 days. Notes Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe. To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again. Recipe by Bake From Scratch. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast