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

→ Cinnamon Filling

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

→ Cream Cheese Glaze

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

# Instructions:

01 - In a small pot over low heat, whisk milk, water, and flour until thick like pudding. It'll take about 4-5 minutes.
02 - Mix milk, butter, salt, and sugar with the tangzhong mixture. Stir in eggs, and slowly add in the flour blend. Let it sit for 10 minutes.
03 - Knead with the dough hook attachment for 8-10 minutes. The dough should be stretchy and smooth.
04 - Put the dough into an oiled bowl, cover it up, and let it chill in the fridge for 8-12 hours.
05 - Flatten dough into a large rectangle, layer on the filling, roll tightly, and slice into a dozen pieces.
06 - Leave rolls to sit for 30-35 minutes until they've puffed up.
07 - Place rolls in a 350°F oven and bake for 28-32 minutes. They should turn golden, with an internal temperature of 190°F to 205°F.
08 - Combine the softened cream cheese glaze ingredients and spread on warm rolls.

# Notes:

01 - Needs to chill overnight in the fridge
02 - Uses a tangzhong base for extra soft bread
03 - Tastes best warm

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