Cinnamon Rolls
Fluffy Japanese milk bread cinnamon rolls with gooey cinnamon filling and vanilla cream cheese frosting.
Soft, fluffy cinnamon rolls made with a tangzhong milk-bread dough, filled with a rich cinnamon-sugar-butter mixture and finished with a silky vanilla cream cheese frosting.
Equipment
Ingredients
Tangzhong
plain flour
40 g
whole milk
200 ml
Dough
plain flour
680 g
granulated sugar
60 g
salt
1 tsp
instant yeast
16 g
egg (large)
2 piece
whole milk (warm)
240 ml
tangzhong
1 batch
unsalted butter (softened)
50 g
Filling
soft light brown sugar
400 g
unsalted butter (melted)
180 g
ground cinnamon
3 tbsp
Frosting
unsalted butter (softened)
150 g
icing sugar
150 g
vanilla extract
2 tsp
full fat cream cheese
300 g
whole milk (hot)
100 ml
Extras
double cream
100 ml
Instructions
Make the tangzhong
Heat flour and milk together until thick.
Cool the tangzhong
Chill the tangzhong in the fridge.
Mix the dough
Combine all dough ingredients except butter and knead.
First rise
Let dough rise until doubled in size.
Optional overnight chill
Refrigerate dough overnight for extra flavour and easier handling.
Make the filling
Mix brown sugar, melted butter and cinnamon.
Roll out the dough
Roll dough into a rectangle 6-12 mm thick.
Spread the filling
Spread filling evenly over dough.
Cut strips
Cut dough into 9 equal strips.
Form the rolls
Roll each strip tightly into a cinnamon roll.
Second rise
Let rolls rise until slightly puffy.
Preheat the oven
Preheat oven to 180°C.
Add cream
Pour double cream over the rolls.
Bake the rolls
Bake until light golden brown.
Make the frosting
Beat butter, icing sugar and vanilla, then add cream cheese and hot milk.
Frost the rolls
Spread frosting over warm rolls and let it melt in.
Original recipe
Storage
Store in an airtight container. Frost after thawing if freezing.
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