Name: Milk Bread Cinnamon Rolls
Prep time: 2 h 30 min
Cook time: 15 min
Total time: PT-493520H24M23S
Ingredients: ½ cup milk; 3 Tbsp bread flour; ⅔ cup milk; 2 ½ cups bread flour; 1 tsp salt; 2 Tbsp granulated sugar; 2 tsp instant yeast; 4 Tbsp butter, softened; 1 Tbsp butter, melted; ⅔ cup brown sugar, packed; 2 Tbsp bread flour; 1 tsp ground cinnamon; ½ tsp ground cloves; ½ tsp ground cardamom; ½ tsp ground ginger; 1 ½ Tbsp butter, melted; 1 ½ Tbsp butter, melted; ½ tsp vanilla extract; 1 ½ cups powdered sugar, sifted; 1 to 2 Tbsp milk

Ingredients

Units Scale

Tangzhong:

1/2 cup milk
3 Tbsp bread flour

Dough:

2/3 cup milk
2 1/2 cups bread flour
1 tsp salt
2 Tbsp granulated sugar
2 tsp instant yeast
4 Tbsp butter, softened

Filling:

1 Tbsp butter, melted
2/3 cup brown sugar, packed
2 Tbsp bread flour
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground cardamom
1/2 tsp ground ginger

Brushing:

1 1/2 Tbsp butter, melted

Icing:

1 1/2 Tbsp butter, melted
1/2 tsp vanilla extract
1 1/2 cups powdered sugar, sifted
1 to 2 Tbsp milk

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Instructions

Make the tangzhong by combining the milk and flour in a small saucepan and whisking to combine. Cook the mixture over medium-high heat, constantly stirring, until it thickens. It should look like a loose paste. When you drag the whisk across the bottom of the pan it will leave a clear trail.
Dump the tangzhong into a mixing bowl. Add the milk, flour, salt, sugar, yeast, and butter. Stir together until combined. Using the dough hook on a stand mixer or your hands, knead the dough for 12 minutes or until it is pliable and smooth. It will be a loose and sticky dough. With your hands, shape the dough into a roundish ball and place it in a greased bowl. Cover and let it rise for 75-ish minutes in a warm place. It won’t double in size but will get puffy.
Make the filling by combining the melted butter, brown sugar, flour, and spices in a medium bowl. Stir together until it is thoroughly mixed.
Line a rimmed baking sheet with parchment paper and set aside.
As tempting as it is, do not punch down the dough. Instead, gently dump it out onto a lightly floured surface and pat it out into a 10 x 12-inch rectangle. It should be ½-inch thick. Measure it.
Now, using your fingers sprinkle on the filling but leave a ½-inch border on one of the 12-inch long sides. Begin rolling on the long side that has filling and continue to roll the dough until you have a yule log. Just kidding, you now have a filled dough log.
Cut the dough into 8 equal-sized pieces by using dental floss or a sharp knife. Lay the rolls down on the prepared baking sheet. And if need be, tuck those tails in underneath. You don’t want the rolls coming unraveled in the oven.
Cover with lightly sprayed plastic wrap and let them rise in a warm place for 35-ish minutes until puffy.
Preheat the oven to 375 F/190 C. Move the rack to the upper third of the oven.
Bake the rolls for 15 minutes or until the temp in the middle of the rolls reaches 190 F/88 C on a thermometer.
Brush the rolls with melted butter after removing them from the oven. Allow the rolls to cool for 10 minutes and try not to devour them.
At this point, you can continue to let them cool, cover them, and serve them later today or tomorrow, or the next day. The icing should go on just before serving.
If you are serving them immediately, make the icing by stirring together the melted butter, vanilla, powdered sugar, and milk until you have a smooth icing. Ice the rolls and serve immediately.