Fluffy Japanese Milk Bread Cinnamon Rolls with Cream Cheese Icing
By Noah Bennett
These Fluffy Japanese Milk Bread Cinnamon Rolls are a delightful twist on a classic favorite, featuring a light and airy texture that feels indulgent without being heavy. The unique milk bread base provides a tender, bouncy crumb while the cinnamon filling adds a warm sweetness. Perfect for cozy breakfasts or brunches, these rolls are topped with a smooth cream cheese icing that balances the flavors beautifully. They are sure to impress friends and family alike without requiring complex techniques.
Ingredients
- •3.5 cups bread flour (preferably high-protein)
- •2.25 teaspoons instant yeast (1 packet)
- •0.25 cup granulated sugar
- •1 teaspoon salt
- •0.75 cup whole milk (warm (about 110°F / 43°C))
- •0.25 cup heavy cream (room temperature)
- •4 tablespoons unsalted butter (softened)
- •1 large egg (room temperature)
- •4 tablespoons unsalted butter (melted)
- •0.5 cup brown sugar (packed)
- •2 tablespoons ground cinnamon
- •4 ounces cream cheese (softened)
- •2 tablespoons unsalted butter (softened)
- •1 cup powdered sugar (sifted)
- •1 teaspoon vanilla extract
- •1 tablespoons milk (to thin (use dairy-free milk if needed))
Instructions
- 1
In a small bowl, mix the warm whole milk with the granulated sugar and instant yeast. Let it sit for 5-7 minutes until foamy.
- 2
In a large mixing bowl, combine the bread flour and salt. Add the foamy yeast mixture, heavy cream, softened butter, and egg. Mix on low speed or stir until combined.
- 3
Knead the mixture on medium speed for about 8-10 minutes until the dough is smooth and elastic.
- 4
Shape the dough into a ball and place it in a greased bowl. Cover and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
- 5
While the dough rises, combine the melted butter, brown sugar, and cinnamon in a small bowl.
- 6
Once the dough has risen, punch it down gently and roll it into a rectangle about 12 x 16 inches.
- 7
Brush the cinnamon filling evenly over the dough, leaving a border along one edge. Roll the dough tightly into a log.
- 8
Slice the log into 12 even rolls and place them in a greased 9x13 inch baking pan, leaving space between each.
- 9
Cover loosely and let the rolls rise for another 30-45 minutes until puffy.
- 10
Preheat the oven to 350°F (175°C) and bake the rolls for 25-30 minutes until golden brown.
- 11
While the rolls bake, beat together the softened cream cheese, butter, powdered sugar, vanilla, and milk until smooth.
- 12
Remove the rolls from the oven, let cool for 10 minutes, and then spread the cream cheese icing over the warm rolls.
