🥛 The Softest Milk Bread Cinnamon Rolls
These cinnamon rolls use a milk bread–style dough (similar to Japanese milk bread) for an ultra-soft, fluffy, pull-apart texture that stays tender for days.
🌸 Why They’re Extra Soft
Milk bread dough often uses a simple tangzhong method — a cooked flour paste that locks in moisture and gives bakery-level softness.
🧂 Ingredients (Makes 9–12 rolls)
✨ Tangzhong (Softness Booster)
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3 tbsp flour
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½ cup milk
🍞 Dough
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3 cups (360g) all-purpose flour
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2¼ tsp (1 packet) active dry yeast
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¼ cup sugar
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1 tsp salt
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¾ cup warm milk
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1 egg
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4 tbsp soft butter
🍥 Cinnamon Filling
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½ cup brown sugar
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1½ tbsp cinnamon
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3 tbsp soft butter
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Pinch of salt
🍦 Cream Cheese Glaze
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4 oz (115g) cream cheese
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2 tbsp butter
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¾–1 cup powdered sugar
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1–2 tbsp milk
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½ tsp vanilla
👩🍳 Instructions
1️⃣ Make the Tangzhong
Whisk flour and milk in a small saucepan over medium heat.
Stir until thick and paste-like (about 2–3 minutes).
Cool completely.
2️⃣ Prepare the Dough
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Activate yeast in warm milk with a pinch of sugar (5–10 min).
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Mix flour, sugar, salt, egg, tangzhong, and yeast mixture.
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Knead 8–10 minutes.
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Add butter gradually and knead until smooth and elastic.
Dough should be soft and slightly tacky but not sticky.
3️⃣ First Rise
Place in a greased bowl. Cover and rise 1–1½ hours until doubled.
4️⃣ Fill & Roll
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Roll dough into a rectangle (about 9×14 inches).
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Spread butter, sprinkle cinnamon sugar evenly.
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Roll tightly from the long side.
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Slice into 9–12 pieces.
5️⃣ Second Rise
Arrange in a greased baking dish.
Cover and let rise 30–45 minutes until puffy.
6️⃣ Bake
Bake at 350°F (175°C) for 22–26 minutes until lightly golden.
Do not overbake — this keeps them ultra-soft.
7️⃣ Glaze
Beat cream cheese, butter, sugar, vanilla, and milk until smooth.
Spread over warm (not hot) rolls.
💡 Pro Tips for Maximum Softness
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Knead fully — windowpane test = thin stretch without tearing.
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Slightly underbake for pillowy centers.
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Cover with foil halfway if browning too fast.
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Store airtight to retain moisture.
🧊 Storage
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Room temp: 2 days
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Fridge: 5 days
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Freezer: up to 2 months
Warm 15–20 seconds before serving for that fresh-baked feel.
If you’d like, I can also share:
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A make-ahead overnight version
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A no-stand-mixer method
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Or a small batch (4 rolls) recipe 🍥