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

→ Cinnamon Filling

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

→ Cream Cheese Glaze

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

# Instructions:

01 - Whisk together milk, water, and flour in a pan on low heat. Over 4-5 minutes, cook until creamy and thick like pudding.
02 - Stir milk, butter, sugar, salt, and the tangzhong together. Crack in eggs, then slowly mix in the flour. Let it rest for 10 minutes.
03 - With a dough hook attachment, knead for 8-10 minutes until soft but stretchy.
04 - Pop the dough into a greased bowl, cover it, and refrigerate overnight (8-12 hours).
05 - Flatten your dough into a rectangular shape, layer on cinnamon filling, roll it up, and slice into 12 even pieces.
06 - Leave rolls in a warm spot to rise for 30-35 minutes until puffed up.
07 - Bake them at 350°F for 28-32 minutes until golden-colored, with an inside temperature of 190-205°F.
08 - Blend the glaze ingredients until smooth, then drizzle over the warm rolls.

# Notes:

01 - Bread dough chills overnight
02 - Fluffy rolls made with tangzhong
03 - At its best when served warm

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