Milk Bread Cinnamon Rolls

Short Description

Milk Bread Cinnamon Rolls are a delightful fusion of Asian baking techniques and classic American flavors. Utilizing the Tangzhong method, these rolls achieve an unparalleled softness and fluffiness, making them a standout choice for breakfast or dessert.

Why You’ll Love This Recipe

• Exceptional Softness: The Tangzhong technique ensures a tender, pillowy texture that remains fresh longer than traditional methods.
• Rich Flavor Profile: A harmonious blend of buttery dough and spiced cinnamon filling offers a comforting taste experience.
• Versatility: Suitable for various occasions, from casual breakfasts to festive gatherings.
• Make-Ahead Friendly: Prepare in advance and bake fresh when needed, accommodating busy schedules.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Tangzhong

• Bread flour
• Whole milk

Dough

• Whole milk
• Active dry yeast
• Granulated sugar
• Bread flour
• Salt
• Egg
• Unsalted butter

Filling

• Unsalted butter
• Light brown sugar
• Ground cinnamon

Glaze

• Powdered sugar
• Milk
• Vanilla extract
• Salt

Directions

1. Prepare the Tangzhong: In a saucepan, whisk together bread flour and milk. Cook over medium heat, stirring continuously until a thick paste forms. Remove from heat and let it cool to room temperature.
2. Make the Dough:
   • Warm the milk to approximately 100°F (38°C) and dissolve the yeast and a portion of the sugar in it. Let it sit until frothy.
   • In a mixing bowl, combine bread flour, remaining sugar, and salt.
   • Add the cooled Tangzhong, yeast mixture, egg, and softened butter to the dry ingredients.
   • Knead the mixture until a smooth, elastic dough forms.
   • Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size.
3. Prepare the Filling:
   • In a bowl, mix softened butter, brown sugar, and cinnamon until well combined.
4. Assemble the Rolls:
   • Roll out the dough into a rectangle on a floured surface.
   • Spread the cinnamon filling evenly over the dough.
   • Roll the dough tightly into a log and cut into equal-sized pieces.
   • Place the rolls in a greased baking dish, cover, and let them rise until puffy.
5. Bake:
   • Preheat the oven to 350°F (175°C).
   • Bake the rolls for 25-30 minutes or until golden brown.
6. Prepare the Glaze:
   • Whisk together powdered sugar, milk, vanilla extract, and salt until smooth.
   • Drizzle the glaze over the warm rolls before serving.

Servings and Timing

• Servings: 9 rolls
• Preparation Time: 30 minutes
• Cooking Time: 30 minutes
• Total Time: Approximately 3 hours (including rising time)

Variations

• Cream Cheese Frosting: Replace the glaze with a tangy cream cheese frosting for added richness.
• Nutty Addition: Incorporate chopped nuts, such as pecans or walnuts, into the filling for a crunchy texture.
• Fruit Infusion: Add dried fruits like raisins or cranberries to the filling for a sweet-tart flavor.
• Spice Blend: Enhance the filling with additional spices like nutmeg or cardamom for a complex aroma.

Storage/Reheating

• Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Reheating: Warm individual rolls in the microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for 5-10 minutes until heated through.

FAQs

What is the Tangzhong method?

The Tangzhong method involves cooking a portion of the flour and liquid to form a paste, which is then incorporated into the dough. This technique enhances moisture retention, resulting in softer and fluffier bread.

Can I use all-purpose flour instead of bread flour?

While bread flour provides a chewier texture due to its higher protein content, all-purpose flour can be used as a substitute, though the final texture may be slightly less elastic.

How do I know when the dough has risen enough?

The dough should approximately double in size during the rising period. A good test is to gently press your finger into the dough; if the indentation remains, the dough has risen sufficiently.

Can I prepare the rolls ahead of time?

Yes, you can assemble the rolls, cover them, and refrigerate overnight. Allow them to come to room temperature and rise before baking the next day.

Why did my rolls turn out dense?

Dense rolls can result from under-kneading, insufficient rising time, or expired yeast. Ensure proper kneading and allow adequate time for the dough to rise.

Is it necessary to use whole milk?

Whole milk contributes to a richer flavor and tender crumb, but you can use other milk varieties, keeping in mind that the texture and taste may vary slightly.

Can I freeze the baked rolls?

Yes, baked rolls can be frozen. Wrap them individually and store in a freezer-safe container for up to 2 months. Thaw and reheat before serving.

How can I make the rolls more flavorful?

Enhance flavor by adding spices like nutmeg or cardamom to the filling, or by incorporating citrus zest into the dough.

What’s the best way to cut the rolled dough?

Using unflavored dental floss or a sharp serrated knife allows for clean cuts without squashing the dough.

Can I make these rolls vegan?

Yes, substitute dairy milk with plant-based milk, use vegan butter, and replace the egg with a flaxseed or chia seed mixture.

Conclusion

Milk Bread Cinnamon Rolls offer a delightful twist on a classic favorite, combining the softness of Asian milk bread with the comforting flavors of cinnamon and sugar. Whether enjoyed fresh out of the oven or reheated for a quick treat, these rolls are sure to impress and satisfy.

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