Milk Bread Cinnamon Rolls
The softest, fluffiest cinnamon rolls made with a milk bread dough
Ultra-soft, pillowy cinnamon rolls made with a Japanese-style milk bread dough and finished with a tangy cream cheese glaze.
Equipment
Ingredients
Dough
whole milk (warm)
240 ml
active dry yeast
7 g
granulated sugar
50 g
unsalted butter (melted)
85 g
large egg (room temperature)
1 piece
all-purpose flour
500 g
salt
5 g
Filling
unsalted butter (softened)
85 g
brown sugar (packed)
150 g
ground cinnamon
15 g
Cream Cheese Glaze
cream cheese (room temperature)
115 g
unsalted butter (softened)
30 g
powdered sugar
120 g
vanilla extract
5 ml
whole milk
15 ml
Instructions
Activate the yeast
Warm milk with sugar and sprinkle yeast on top; let it foam.
Mix the dough
Combine melted butter, egg, and the yeast mixture, then gradually add flour and salt.
Knead the dough
Knead on a lightly floured surface until smooth and elastic, about 8 minutes.
First rise
Place dough in a greased bowl, cover, and let rise until doubled, about 1 hour.
Prepare the filling
Mix softened butter with brown sugar and cinnamon until smooth.
Roll out the dough
Roll dough into a 12×18-inch (30×45 cm) rectangle on a lightly floured surface.
Spread the filling
Evenly spread the cinnamon-sugar mixture over the dough, leaving a 1 cm border.
Roll into log
Roll the dough tightly from the long edge to form a log, then pinch seam to seal.
Cut the rolls
Slice the log into 12 equal pieces using dental floss or a sharp knife.
Second rise
Place rolls in a greased 9×13-inch (23×33 cm) baking dish, cover, and let rise 30 minutes.
Bake the rolls
Bake at 175°C until golden brown, about 25–30 minutes.
Make the glaze
Beat cream cheese and butter until fluffy, then add powdered sugar, vanilla, and milk.
Glaze the rolls
Spread cream cheese glaze over warm rolls and serve immediately.
Storage
Store unglazed rolls airtight; glaze just before serving. Freeze baked rolls up to 1 month.
Notes
• For extra fluffy rolls, do not skip the second rise
• Dental floss gives the cleanest cuts without crushing the spiral
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