Overnight Milk Bread Cinnamon Rolls (Print Version)
# Ingredients:
01 -
1/3 cup bread flour (for tangzhong).
02 -
½ cup water.
03 -
1½ cups whole milk, divided.
04 -
12 tablespoons unsalted butter, divided.
05 -
1/3 cup granulated sugar.
06 -
1½ teaspoons salt.
07 -
2 large eggs.
08 -
4 cups bread flour.
09 -
4½ teaspoons instant yeast.
10 -
¼ cup powdered milk.
11 -
½ teaspoon nutmeg.
12 -
¾ cup dark brown sugar.
13 -
1½ tablespoons cinnamon.
14 -
4 ounces cream cheese.
15 -
2 cups confectioners' sugar.
16 -
2 teaspoons vanilla.
# Instructions:
01 -
Cook flour, water and milk until thickened like pudding, 4-5 minutes.
02 -
Mix tangzhong with wet ingredients, then add dry ingredients. Knead until smooth.
03 -
Refrigerate dough 8-12 hours overnight.
04 -
Roll dough, spread with cinnamon filling, roll up and cut into 12 pieces.
05 -
Let rolls rise 30-35 minutes until puffy.
06 -
Bake at 350°F for 28-32 minutes. Cool slightly and top with cream cheese frosting.
# Notes:
01 -
Uses tangzhong method for softness.
02 -
Prepare dough day before.
03 -
Use floss for clean cuts.