Milk Bread Coffee Cinnamon Rolls

Sweet start! Mondays should always look like this πŸ˜‰ Perfect pillowy soft milk bread dough {tangzhong} with coffee cream cheese frosting : )

I love baking — my home smells amazing + sharing sweet treats tend to make people smile!! These cinnamon rolls are so fluffy fantastic. If you love coffee & sweets as much as I do, this recipe is a must try asap!

Helpful Tip: to avoid a sticky mess or too much flour , you can roll any dough between two sheets of parchment paper. Hope you have an awesome & safe day πŸ˜„πŸ’›πŸ€˜#ooeygooeygoodness #cinnamonrolls

Recipe by Moments of Sugar

makes 12 rolls in a 9Γ—13 pan

for the tangzhong:
1/4 c (35g) all purpose or bread flour
3/4 c (175g) water

for milk bread dough:
3 1/2 c (450g) all purpose or bread flour
1/2 tsp salt
1/3 c (70g) granulated sugar
2 tsp instant yeast
1 large egg, room temperature
1/2 c + 1 tbs whole milk, room temperature
tangzhong from above
4 tbs unsalted butter, cubed, room temperature

for filling:
1 c light or dark brown sugar
2 1/2 tb ground cinnamon
6 tb butter, room temperature

for coffee cream cheese frosting:
4 oz (half a package) full fat cream cheese, room temperature
1/2 c (1 stick) unsalted butter, room temperature
3 c powdered sugar
1 tsp pure vanilla extract
1/4 tsp salt
3 tb strong brewed coffee (i just use an instant coffee!), cooled completely


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