Hokkaido Milk Bread Cinnamon Rolls

Name: Hokkaido Milk Bread Cinnamon Rolls
Prep time: PT3H 10M
Cook time: 25 min
Total time: 215 min
Cuisine: Asian
Ingredients: {'group': 'Tangzhong', 'item': '30g flour'}; {'group': 'Tangzhong', 'item': '120ml water'}; {'group': 'Tangzhong', 'item': '120ml milk'}; {'group': 'Dough', 'item': '120ml milk'}; {'group': 'Dough', 'item': '7g active dry yeast'}; {'group': 'Dough', 'item': '400g flour'}; {'group': 'Dough', 'item': '50g sugar'}; {'group': 'Dough', 'item': '1 tsp salt'}; {'group': 'Dough', 'item': '2 eggs'}; {'group': 'Dough', 'item': '1 egg yolk'}; {'group': 'Dough', 'item': '85g unsalted butter'}; {'group': 'Filling', 'item': '85g unsalted butter, softened'}; {'group': 'Filling', 'item': '100g dark brown sugar'}; {'group': 'Filling', 'item': '2 tbsp ground cinnamon'}; {'group': 'Glaze', 'item': '125g cream cheese, softened'}; {'group': 'Glaze', 'item': '125g powdered sugar'}; {'group': 'Glaze', 'item': '1 tsp pure vanilla extract'}

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Indulge in the soft, fluffy goodness of Hokkaido Milk Bread Cinnamon Rolls. Made with simple ingredients, these delicious rolls are perfect for breakfast or a sweet treat.

389 kcal /serving 25 mins Serves 12 Medium Asian

Ingredients

Metric Imperial

{'group': 'Tangzhong', 'item': '30g flour'}
{'group': 'Tangzhong', 'item': '120ml water'}
{'group': 'Tangzhong', 'item': '120ml milk'}
{'group': 'Dough', 'item': '120ml milk'}
{'group': 'Dough', 'item': '7g active dry yeast'}
{'group': 'Dough', 'item': '400g flour'}
{'group': 'Dough', 'item': '50g sugar'}
{'group': 'Dough', 'item': '1 tsp salt'}
{'group': 'Dough', 'item': '2 eggs'}
{'group': 'Dough', 'item': '1 egg yolk'}
{'group': 'Dough', 'item': '85g unsalted butter'}
{'group': 'Filling', 'item': '85g unsalted butter, softened'}
{'group': 'Filling', 'item': '100g dark brown sugar'}
{'group': 'Filling', 'item': '2 tbsp ground cinnamon'}
{'group': 'Glaze', 'item': '125g cream cheese, softened'}
{'group': 'Glaze', 'item': '125g powdered sugar'}
{'group': 'Glaze', 'item': '1 tsp pure vanilla extract'}

Preparation

In a small saucepan, whisk together 30g flour, 120ml water, and 120ml milk until smooth.
Heat over medium, stirring until thickened into a paste.
Cool.
In a small bowl, mix 120ml milk with 7g yeast, cover, and let sit for 10 mins until foamy.

Cooking

In a stand mixer, combine 400g flour, 50g sugar, and 1 tsp salt.
Add yeast mixture, cooled tangzhong, 2 eggs, and 1 egg yolk.
Mix on medium-low for 3-5 mins until smooth.
Gradually add 85g butter, mixing until incorporated.
Shape dough into a ball, place in a greased bowl, cover, and let rise for 1-2 hrs until doubled.
Roll dough into a 33cm (13-inch) rectangle.
Spread with 85g softened butter, sprinkle with 100g brown sugar and 2 tbsp cinnamon.
Roll into a log, cut into 12 pieces, and place in a greased 23x33cm (9x13-inch (33cm (13-inch))) dish.
Cover and let rise for 35-45 mins.
Preheat oven to 190°C (375°F (190°C)).
Bake for 25 mins until golden.

Plating & Serving

Mix 125g cream cheese, 125g powdered sugar, and 1 tsp vanilla until smooth.
Spread over warm rolls before serving.

Notes

Ensure the tangzhong is fully cooled before adding to the dough. Rolls can be stored in an airtight container for up to 3 days.

Suggested Sides

Nutrition per Serving

389 Calories

6.5g Protein 6% DV

53.1g Carbs 18% DV

17.1g Fat 22% DV

1.8g Fiber 5% DV

24.1g Sugars

252mg Sodium 17% DV

82mg Cholesterol 23% DV

Health Labels

Low Potassium Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free Kosher

* Daily Values based on a 2,000 calorie diet.

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