Milk Bread Cinnamon Rolls Recipe: Ultra-Fluffy Asian-Inspired Pastries with Cream Cheese Glaze
These pillowy milk bread cinnamon rolls combine the soft, featherlight texture of Japanese milk bread with classic cinnamon roll flavors. Featuring a tangzhong starter for exceptional tenderness and a rich cream cheese glaze, these rolls stay moist for days while offering the perfect balance of sweetness and spice.
Prep Time:
30 minutes
Cook Time:
1 hour
Calories:
Approximately 380 kcal per roll
ingredients
For the Tangzhong (Flour Paste):
3 tbsp water
3 tbsp whole milk
2 tbsp bread flour
For the Dough:
2¾ cups bread flour
¼ cup granulated sugar
1 tsp salt
1 tbsp instant yeast
½ cup whole milk, warm (110°F)
1 large egg
3 tbsp unsalted butter, softened
For the Filling:
¼ cup unsalted butter, softened
½ cup brown sugar
2 tbsp ground cinnamon
½ tsp vanilla extract
For the Cream Cheese Glaze:
4 oz cream cheese, softened
¼ cup unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla extract
2 tbsp whole milk
Directions——————
1. Make the Tangzhong:
Whisk ingredients in a small saucepan over medium heat until thickened to a paste (about 3 minutes). Cool to room temperature.
2. Prepare the Dough:
In a stand mixer bowl, combine flour, sugar, salt, and yeast.
Add warm milk, egg, and tangzhong. Mix with dough hook for 3 minutes.
Add softened butter and knead 8-10 minutes until smooth and elastic.
3. First Rise:
Place dough in a greased bowl, cover, and let rise until doubled (about 1 hour).
4. Shape the Rolls:
Roll dough into a 12×16-inch rectangle.
Spread softened butter over surface, then sprinkle evenly with brown sugar, cinnamon, and vanilla.
Tightly roll from the long edge and cut into 9 equal pieces.
5. Second Rise:
Arrange rolls in a greased 9-inch square pan. Cover and rise 30-45 minutes until puffy.
6. Bake:
Preheat oven to 350°F (175°C).
Bake 20-25 minutes until golden brown.
7. Glaze & Serve:
Beat all glaze ingredients until smooth. Drizzle over warm rolls.
Frequently Asked Questions
1. Can I make these ahead?
Yes! Refrigerate shaped rolls overnight for a slow second rise. Bake in the morning.
2. Why use tangzhong?
This cooked flour paste retains moisture, creating an ultra-soft texture that lasts days.
3. Can I use all-purpose flour?
Bread flour works best, but AP flour can be used with 1 tbsp vital wheat gluten per cup.
4. How do I store leftovers?
Keep covered at room temperature for 2 days or freeze unglazed rolls for 1 month.
5. Why are my rolls dense?
Under-kneading or over-flouring the surface when rolling can cause density.
Tools You'll Need
Stand mixer with dough hook
9-inch square baking pan
Small saucepan
Rolling pin
Kitchen scale (recommended)
Parchment paper
Tips
Use a dental floss trick for clean cuts when portioning rolls
Brush rolls with melted butter after baking for extra softness
Add orange zest to the filling for a citrus twist
For pull-apart texture, place rolls closer together in the pan
Warm milk to 110°F – too hot kills yeast, too cold slows rising
Allergy Information
Contains: Gluten, dairy, eggs
Dairy-free: Use plant-based butter, milk, and cream cheese
Egg-free: Substitute with ¼ cup applesauce
Gluten-free: Use 1:1 GF flour blend with xanthan gum
Conclusion
These milk bread cinnamon rolls redefine breakfast luxury with their cloud-like texture and irresistible aroma. The tangzhong method ensures they stay fresh longer than traditional rolls, making them perfect for weekend brunches or holiday mornings. We’d love to see your golden swirls—tag your creations with #MilkBreadMagic and share your favorite variations! Happy baking!
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