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From a Pot: Milk Bread Cinnamon Rolls

Milk Bread Cinnamon Rolls
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The softest, fluffiest milk bread cinnamon rolls.

Milk Bread Cinnamon Rolls - Title of the Recipe

Cinnamon rolls are slowly becoming one of my favourite desserts, who am I kidding they are my absolute favourite, especially this one with this kind of fluffy milk bread. They’re so soft, they smell like winter and they stay fresh for days.

There is already a cinnamon roll recipe on my blog for overnight cinnamon rolls but the dough is completely different than this one. They are good and soft and fluffy, but they have nothing compared to this recipe. I promise these are the best homemade cinnamon rolls that you would ever taste. And I know that everyone is saying their cinnamon roll recipe is the best but this one really is (I know that everyone is also saying that but just trust me on this.).

I used tang zhong in a dough so that's what makes it so fluffy. If you have never heard of tang zhong don’t be alarmed, it's nothing scary. Basically, tang zhong is a technique that calls for pre-cooking a portion of the raw flour in a recipe with a liquid.You heat the flour-liquid mixture in a saucepan to approximately 65° (150°F), at which point the starches in the flour will gelatinize, and a paste forms. Adding this paste during mixing results in bread that’s tenderer, more fluffy and lasts longer before staling.See nothing scary, it’s just some flour and water and together they form a magical paste. :)

Anyway, let me know in the comments how the fluffiest, softest, most delicious cinnamon rolls turned out if you made them.

Prep Time

Prep Time:

20 Minutes

Cook Time:

5 Minutes

Bake Time:

25 Minutes

Wait Time:

2 Hours

Total Time:

2 Hours and 50 Minutes

Equipment

  • Wooden roller
  • Scale
  • Baking tray
  • Big mixing bowl
  • Electric mixer
Nutritional values
Nutrition Label of the Recipe. Value: 745 calories
Shopping List
  • Flour: 385.0 g
  • Water: 130.0 ml
  • Sugar: 60.0 g
  • Dry yeast: 7.0 g
  • Egg: 2.0
  • Salt
  • Milk: 100.0 ml
  • Butter: 85.0 g
  • Orange peel
  • Brown sugar: 60.0 g
  • Cinnamon
  • Vanilla extract
  • Philadelphia: 40.0 g
  • Powder sugar: 20.0 g
  • Rum

Ingredients and Instructions

Ingredients

Field to change the scale in the recipe. The meaning of the number depends on the type of recipe and can mean the number of servings or the number of products obtained from the recipe.(Milk Bread Cinnamon Rolls)

Scale

Tang Zhong

  • Flour: 25 g

  • Water: 130 ml

Dough

  • Flour: 360 g

  • Sugar: 60 g

  • Dry yeast: 7 g

  • Egg: 1

  • Salt: 1 tsp

  • Milk: 100 ml

  • Butter: 25 g

  • Orange peel: 0.5 tsp

Egg wash:

  • Egg: 1

Cinnamon filling

  • Butter: 60 g

  • Brown sugar: 60 g

  • Cinnamon: 1 tbsp

  • Vanilla extract: 1 tsp

Spiced cream cheese topping

  • Philadelphia: 40 g

  • Powder sugar: 20 g

  • Vanilla extract: 0.5 tsp

  • Cinnamon: 0.5 tsp

  • Rum: 1 tsp

  • Nutmeg

Instructions

Tang Zhong

Ingredients

Flour: 25 g

Water: 130 ml

  1. Slowly heat the flour and water in a sauce pan while stirring constantly to obtain a thick paste. This will take up to about 5 minutes.
  2. Wait for the paste to cool to room temperature before use.

Dough

Ingredients

Flour: 360 g

Sugar: 60 g

Dry yeast: 7 g

Egg: 1

Salt: 1 tsp

Milk: 100 ml

Butter: 25 g

Orange peel: 0.5 tsp

  1. Put flour, salt, sugar and dry yeast in a large bowl. Mix to combine. Add an egg, lukewarm milk, room temperature butter, orange peel and Tang zhong paste. Knead all the ingredients well to get a smooth, elastic dough.
  2. The dough must remain sticky so be careful not to add too much flour.
  3. Place the dough in a bowl lightly coated with oil and leave to rise in a warm place for about 45 minutes to one hour. I let it rise in the oven at 30 degrees Celsius (86 F). The dough is ready when it triples in size.
  4. Roll out the dough. Punch it down to release the air, then place it on a floured surface or on a big floured kitchen towel. Roll it out with a lightly floured rolling pin. Roll it into a rectangular shape, about 30 x 45 cm.

Cinnamon filling

Ingredients

Butter: 60 g

Brown sugar: 60 g

Cinnamon: 1 tbsp

Vanilla extract: 1 tsp

  1. In a saucepan melt the butter and add sugar, cinnamon and vanilla extract. Mix with a wooden spoon to combine
  2. Spread the filling evenly on the dough and roll the dough into a tight roll.

Baking, rising and cutting the dough

  1. Cut the roll with a sharp knife or string into even-sized slices (about 5 cm).
  2. Grease the bottom and sides of a baking tray or line it with parchment paper. Then place the cut cinnamon rolls inside. Place the cut site up.
  3. Cover the cinnamon rolls with a kitchen towel and let them rise for another hour before baking.
  4. Before baking the cinnamon rolls, brush them with egg wash if you wish to have this shinee look. Simply crack an egg in a small cup, whisk it with a fork and then brush the egg wash over the cinnamon rolls with a brush or a spoon.
  5. Preheat the oven to 180 degrees Celsius (350 F) and bake for about 25 minutes or until golden brown.

Spiced cream cheese topping

Ingredients

Philadelphia: 40 g

Powder sugar: 20 g

Vanilla extract: 0.5 tsp

Cinnamon: 0.5 tsp

Rum: 1 tsp

Nutmeg

  1. Add all the ingredients to a medium-sized bowl and mix with a mixer until smooth and creamy (about 2 to 3 minutes). Add more or less sugar based on your taste. I only added a pinch of nutmeg but you can add more.

Gallery:

Milk Bread Cinnamon Rolls - Milk bread cinnamon rolls in a white baking trayMilk Bread Cinnamon Rolls - Milk bread cinnamon rolls in a white baking trayMilk Bread Cinnamon Rolls - Milk bread cinnamon rolls in a white baking trayMilk Bread Cinnamon Rolls - Milk bread cinnamon rolls in a white baking trayMilk Bread Cinnamon Rolls - alt

Notes:

  • Orange peel
  • I add some orange peel to the dough for a more christmassy taste. You can skip it or you can use lemon peel instead.
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