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Milk Bread Cinnamon Rolls
Ingredients
- Tangzhong
- ▢ ¾ cup (180 g) water
- ▢ ¼ cup (34 g) bread flour
- Bread Dough
- ▢ 1 cup (250 g) warmed milk, 100-105°F or 38°C
- ▢ 2 teaspoon (8 g) sugar
- ▢ 1 tablespoon (12 g) active dry yeast, or instant yeast
- ▢ 4 cup (543 g) bread flour
- ▢ ⅓ cup (67 g) sugar
- ▢ 1 teaspoon (5 g) salt
- ▢ 1 large egg room temperature
- ▢ 4 tablespoon (57 g) unsalted butter, room temperature
- Filling
- ▢ ⅔ cup (135 g) dark brown sugar, packed
- ▢ 1 ½ tablespoon ground cinnamon
- ▢ ¼ cup unsalted butter room temperature
- Chai Icing
- ▢ 4 ½ tablespoon (85 g) cream cheese, room temperature
- ▢ 2 tablespoon (30 g) unsalted butter
- ▢ ¼ teaspoon ground cinnamon
- ▢ ⅛ teaspoon ground ginger
- ▢ ⅛ teaspoon ground cardamom
- ▢ ⅛ teaspoon ground all-spice
- ▢ 2 cups (240 g) powdered sugar
- ▢ 3-4 tablespoon (45-60 g) milk
Chrome Extension
