As the seasons change into autumn and winter, all we want is to be cozy inside with a warm cup of tea, a blanket, and a delicious homebaked treat. Imagine yourself all cozied up with a milk bread cinnamon roll!
Milk bread cinnamon rolls are a soft and delicious twist on the classic fall pastry. Soft and sweet milk bread is rolled together with a rich brown sugar and cinnamon filling, then baked until golden and topped with cream cheese icing.
Milk bread dough, which uses yeast and does not require the tangzhong method, replaces the typical cinnamon roll dough in this Asian American easy recipe.
A homestyle cinnamon roll is hard to beat when it comes to comfort, sweetness, and of course deliciousness. We think our Asian American style of cinnamon rolls satisfies all of our cravings!
You can eat them for breakfast or as a dessert – they’re that good!
We’ll teach you how to make this delicious treat at home in just a few steps.
Our baking recipe is straightforward and beginner-friendly. First we’ll make the dough, then assemble the rolls with cinnamon spread, and bake it in the oven until golden brown. Serve warm with homemade cream cheese icing!
If you’ve got a sweet tooth, come check out more of our dessert recipes and brunch recipes!
Keep reading for the recipe!
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You may be wondering what sets milk bread cinnamon rolls apart from traditional cinnamon rolls. The answer lies in the dough’s ingredients.
Milk bread dough is soft and fluffy because it uses uses simple ingredients like milk, milk powder, yeast, bread flour and salt. It’s a versatile dough that can be used in many applications, including cinnamon rolls!
Milk bread dough is simple to make and has a pleasant slightly sweet taste that’s different from other breads. And while it is indeed soft, its structure is sturdy enough to hold up heavier toppings like cinnamon spread and roasted nuts.
Compared to classic cinnamon rolls, milk bread cinnamon rolls are softer and more tender. They taste milky and pleasantly sweet.
The crumb is fine and soft due to the high milk content in the dough. The crust is thin and crisp, and underneath is a bouncy, moist, and soft crumb. When cut, they fall apart into delicious, cinnamon-y layers.
And while a large classic cinnamon roll would be super heavy and filling, a large milk bread cinnamon roll will leave you satisfied but not too full. Although it is still an indulgent treat!
No tangzhong needed – Tangzhong is a method of cooking some flour in liquid prior to making the dough. Tangzhong enhances that feathery light milk bread texture.
To make these easy milk bread cinnamon rolls, we don’t use the tangzhong method, because the technique can take up extra time as well as intimidate beginners.
Instead, we use a combination of milk, powdered milk, and heavy cream. This forms a high-fat liquid that is easy for the dough to absorb and creates that pillowy milk bread texture we love so much.
Easy to make – You don’t need any fancy equipment or hard to find ingredients to make these delicious rolls. And while there is rising time involved, you don’t have to begin the recipe the night before (like many tangzhong recipes.)
It’s shareable – Our recipe yields 6 large milk bread cinnamon rolls. That means one for you, one for me, and four to share with friends and family!
And of course, you can divide the dough into smaller portions, or multiply the recipe, so that there is more to share! This would also make for a great giftable treat for any upcoming holiday parties or events you might have!
Delicious results! The delightful taste and texture of these cinnamon rolls will make you want to get a cup of tea and a blanket and cozy up on the couch for a homemade cinnamon roll brunch. It’s the perfect indulgence on a cold, rainy day.
Once cooled completely, store the rolls in an airtight container. You can keep them on the counter for a 2-3 days, or place them in the refrigerator for a week. They can be frozen for up to one month.
To reheat, we recommend microwaving them for 30 seconds or heating them up in the oven at 350°F for a few minutes. To help them regain moisture, place a small heatproof bowl of water next to them while they heat up.
Note: For accuracy, I am providing weight measurements for the dough’s dry ingredients. However, it is perfectly okay to use cup measurements. Make sure to not pack the ingredients into the measuring cups, and use a knife to level them.
Note 1: Check out The Kitchn’s blog posts on the window pane test and the poke test.
Note 2: It is important to remove the rolls from the oven once the crust is light brown all over and a toothpick test runs clean. At this point, the outer crust is done baking but the center is ever so slightly under. Once they are taken out of the oven, the rolls will continue to slightly bake in the baking pan, which will finish off the center. The center will be soft but fully cooked. You will know that you overbaked it if the outer crust is deep brown/burned and the center is hard and well done.
Lumpy icing alert! You may notice in the photo that my icing turned out lumpy. Honestly I was impatient and did not wait for the ingredients to warm up completely to room temp.
A lumpy icing does not effect the taste but it is less aesthetic — not such a good thing considering I’m taking photos of everything. In the moment, the perfectionist in me really wanted to remake the icing, but I didn’t have enough ingredients or time! I moved forward and finished the shoot. Update: I reshot this recipe a year later and now the icing is smooth in the new cinnamon roll images!
Note 3: Icing Troubleshooting. To ensure a smooth icing, sift the powdered sugar and make sure all ingredients are room temp to prevent lumps from forming. If the icing turns out lumpy, you can correct this by (1) straining the icing to catch the lumps or (2) microwaving it for a few seconds.
A delicious cinnamon roll lovingly made with milk bread, cinnamon filling, and cream cheese icing. Use our beginner-friendly recipe to make a cozy treat to share with family and friends!
Need to satisfy your sweet tooth even more? We have many more dessert recipes for you to try!
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https://www.epicurious.com/expert-advice/tangzhong-makes-milk-bread-better
https://en.wikipedia.org/wiki/Tangzhong
https://food52.com/hotline/17315-fix-for-lumpy-frosting
https://www.ehow.co.uk/how_8267570_lumps-out-icing.html
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