Overnight Milk Bread Cinnamon Rolls (Print Version)
# Ingredients:
→ Tangzhong
01 -
1/3 cup bread flour
02 -
1/2 cup water
03 -
1/2 cup whole milk
→ Dough
04 -
2/3 cup cold whole milk
05 -
1/2 cup unsalted butter, melted
06 -
1/3 cup granulated sugar
07 -
1 1/2 teaspoons salt
08 -
2 cold large eggs
09 -
4 cups bread flour
10 -
4 1/2 teaspoons instant yeast
11 -
1/4 cup powdered milk
12 -
1/2 teaspoon nutmeg
13 -
2 teaspoons olive oil
→ Cinnamon Filling
14 -
4 tablespoons unsalted butter, softened
15 -
3/4 cup dark brown sugar
16 -
1 1/2 tablespoons cinnamon
17 -
1 teaspoon vanilla
18 -
Pinch salt
→ Cream Cheese Glaze
19 -
4 ounces cream cheese, softened
20 -
3 tablespoons unsalted butter, softened
21 -
2 cups confectioners' sugar
22 -
1/8 teaspoon salt
23 -
2 teaspoons vanilla extract
# Instructions:
01 -
Cook flour, water, and milk in a saucepan over medium-low heat, whisking until thickened to pudding consistency, 4-5 minutes.
02 -
Mix tangzhong with milk, butter, sugar, and salt. Add eggs, then gradually incorporate flour mixture. Rest 10 minutes.
03 -
Using dough hook, knead for 8-10 minutes until smooth and elastic.
04 -
Place dough in oiled bowl, cover, and refrigerate overnight (8-12 hours).
05 -
Roll dough into rectangle, spread with cinnamon filling, roll up, and cut into 12 pieces.
06 -
Let rolls rise 30-35 minutes until puffy.
07 -
Bake at 350°F for 28-32 minutes until browned and internal temperature reaches 190-205°F.
08 -
Mix cream cheese glaze ingredients and spread over warm rolls.
# Notes:
01 -
Requires overnight refrigeration
02 -
Uses tangzhong method for softer texture
03 -
Best served warm