Overnight Milk Bread Cinnamon Rolls Recipe

Ingredients (27)

• For the tangzhong
• 1/2 cup water
• 1/3 cup (43g) bread flour
• 1/2 cup whole milk
• For the dough
• 2/3 cup cold whole milk
• 1/2 cup (1 stick) unsalted butter, melted
• 1/3 cup (66g) granulated sugar
• 1 1/2 teaspoons salt
• 2 cold large eggs
• 4 cups (480g) bread flour
• 4 1/2 teaspoons (14g) instant yeast
• 1/4 cup powdered milk
• 1/2 teaspoon nutmeg
• 2 teaspoons olive oil (for the rising bowl)
• For the cinnamon filling
• 4 tablespoons unsalted butter, softened
• 3/4 cup dark brown sugar
• 1 1/2 tablespoons cinnamon
• Pinch of salt
• 1 teaspoon vanilla
• For the glaze
• 4 ounces cream cheese, softened
• 3 tablespoons unsalted butter, softened
• 2 cups confectioners’ sugar
• 1/8 teaspoon salt
• 2 teaspoons vanilla extract