Milk Bread Cinnamon Rolls
Turning milk bread into cinnamon roll is actually the best thing ever. It is so so soft, fluffy and gooey from the cream cheese frosting. No joke this is actually the fluffiest cinnamon rolls I ever had.
Ingredients
Cream cheese frosting
Tangzhong
Directions
- 1
In a sauce pan, add in the bread flour and water to make the tangzhong. Mix on low medium heat until a thick paste forms. pour the paste into a small bowl and let it cool. Set aside
- 2
In the stand mixer bowl, throw everything in there. Let it mix for about 10-12 min in the stand mixer on medium speed.
- 3
You will know the dough is done when it lightly springs back and isn’t as sticky anymore. It should be smooth.
- 4
Put the dough in a gently greased bowl and let it rise in warm environment for 1 hour!
- 5
After the hour, roll out your dough into a large rectangle. About 10x15 inch.
- 6
Spread the room temp butter onto the rolls and then sprinkle the brown sugar & cinnamon. I also added 1 tsp of espresso powder for more flavor:P
- 7
Working from the short end of the dough roll tightly into a log. Cut each dough into 12 pieces.
- 8
Grease a 9x13 inch pan and put your 12 rolls in there. Let it rise for 20 more min again, covered.
- 9
Preheat oven to 350f. Bake for about 22-25 min until top is golden brown!
- 10
While its baking, make the frosting. In a bowl, add in the room temp butter and cream cheese, vanilla, and heavy cream. Use a hand mixer to whip it up. Then sift in the powdered sugar and mix again. It should be a nice smooth frosting consistency !
