Milk Bread Cinnamon Rolls
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
granulated sugar
100 g
ground cinnamon
15 g
Cream Cheese Glaze
cream cheese (softened)
115 g
unsalted butter (softened)
30 g
powdered sugar
120 g
vanilla extract
5 ml
whole milk
30 ml
Instructions
Activate the yeast
Warm the milk and dissolve the yeast with a pinch of sugar.
Mix the dough
Combine melted butter, egg, remaining sugar, salt and flour with the yeast mixture to form a soft dough.
First rise
Cover the dough and let it rise until doubled in size.
Prepare the filling
Mix softened butter with sugar and cinnamon until smooth.
Roll out the dough
Roll the risen dough into a 40×30 cm rectangle.
Spread the filling
Evenly spread the cinnamon-sugar butter over the dough.
Roll and cut
Roll the dough into a tight log and slice into 12 equal rolls.
Second rise
Place rolls in a baking dish and let them rise again until puffy.
Bake the rolls
Bake at 180°C until golden brown.
Make the glaze
Beat cream cheese, butter, powdered sugar, vanilla and milk until smooth.
Glaze and serve
Spread the glaze over the warm rolls and serve immediately.
Original recipe
Storage
Store in an airtight container. Glaze after reheating for best texture.
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