The Best Kind of Bun: Milk Bread Cinnamon Buns

Tender, pull-apart buns that just melt in your mouth. These buns are glazed with a dreamy cream cheese frosting--just perfect.

These cinnamon buns are so, so good. The cream cheese frosting on top adds the perfect touch to this tender and soft bun. The yeasted dough used to make these rolls are similar to my hokkaido milk bread recipe, yielding a suppeeer soft crumb.

Fast Facts!

• Contains flour(gluten)

• Contains milk and eggs

• Beginner baking level

• Soft and moist

Milk Bread Cinnamon Rolls Recipe:

-makes 9 buns-

30 min prep time

25-30 min cook time

1 hr 30 min rise/proof time OR overnight plus 30 min proof time

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TangZhong

• 94g milk

• 19g bread flour

Bread dough

• 131g bread flour

• 75g cake flour

• Pinch salt

• 37g sugar

• 1 tspn plus 1/4 tspn yeast

• 22g milk

• 34g cream

• 34g egg

• 18g butter

Filling

• 70g butter

• 85g brown sugar

• 1 1/2 tspn cinnamon

• Pinch allspice

• Pinch salt

Frosting

• 75g powdered sugar

• 30g cream cheese

• 1-2 tablespoons milk

For the tangzhong, combine the flour and the milk in a large microwave-safe bowl and microwave for 60-90 seconds, or until thick and gloopy.

1. For the bread: Add milk and heavy cream to the tangzhong in the same bowl to cool it down. Whisk. Add eggs. Whisk.

2. In a stand mixer bowl, add both flours, sugar, and salt. Add in the tangzhong mixture.

3. One med-low speed, knead the dough for 5-8 min, or until relatively combined and starting to smooth out.

4. Add the butter, and continue to knead for another 10-12 min, or until it passes the windowpane test, and is smooth in appearance. The dough should be tacky, but no sticky. If it is, add a tablespoon more flour at a time.

5. Let rise at room temp for one hour OR overnight in the fridge.

6. Make filling: Combine softened butter, sugar, and spices in a bowl.

7. Punch out and roll the dough on a lightly floured surface. Roll into a 12 inch by 14 inch rectangle, 12 inch side lengthwise. Spread filling, leaving a one inch border.

8. Roll dough tightly. Cut ends. Cut the log into 9 equal pieces. Place them in a greased 8 by 8 inch square tin.

9. Let proof for 30-45 min, or until puffy looking

10. Bake at 350F for 30 min.

11. Let cool on wire wrack.

12. Make glaze: combine all ingredients in a bowl until smooth.

13. Glaze the buns.

14. Enjoy!