Milk Bread Cinnamon Rolls

Introduction to Milk Bread Cinnamon Rolls

Milk Bread Cinnamon Rolls are a bakery-style masterpiece inspired by the techniques of traditional shokupan milk bread. Designed for those who appreciate a chewier, more bread-like texture while still maintaining softness, these rolls are crafted with high-protein bread flour and a 20% Yudane for enhanced hydration and a tender crumb. Unlike lighter, pastry-like cinnamon rolls (The Blonde Recipe), this recipe emphasizes structure and chewiness, creating a hearty, satisfying roll that holds its shape beautifully.

The unique process of incorporating fats last ensures the dough develops optimal gluten, resulting in a smooth and elastic texture that passes the windowpane test. Hydration is achieved entirely with milk, adding richness and a subtle creaminess to the dough. With layers of buttery cinnamon-sugar filling and a soft, pillowy rise, these cinnamon rolls are a blend of classic milk bread tradition and indulgent comfort food.

Perfect for experienced bakers and those eager to learn professional techniques, this recipe offers a balanced sweetness, a fluffy yet substantial texture, and bakery-quality results in your own kitchen.

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Carter's Milk Bread Cinnamon Rolls

Yield: 12

Author: Carter

Prep time: 3 HourCook time: 26 MinInactive time: 3 HourTotal time: 6 H & 26 M

Ingredients

• Yudane
• 120g bread flour (1 cup)
• 120ml boiling water (1/2 cup)
• Dough
• 480g bread flour (4 cups)
• 342ml whole milk, lukewarm (1 1/2 cups)
• 7g active dry yeast (2 1/2 tsp) or 1 Tbsp instant yeast
• 100g sugar (1/2 cup)
• 12g salt (2 tsp)
• 2 egg yolks, room temperature
• 70g unsalted butter, softened (5 Tbsp)
• Filling
• 200g brown sugar (1 cup)
• 14g muscovado sugar, optional (1 Tbsp)
• 23g Saigon cinnamon (3 Tbsp)
• 85g unsalted butter, softened (6 Tbsp)
• Optional Topping
• 1 whole egg
• 15g milk or water (1 Tbsp)
• OR
• Room temperature heavy cream

Instructions

1. Prepare the Yudane: In a small bowl, combine 120g bread flour with 120ml boiling water. Stir for 1-2 minutes until a thick, homogeneous paste forms. Cover with plastic wrap and refrigerate. (Best if made 3-4 hours ahead)
2. Prepare the Dough: In the bowl of a stand mixer, combine the bread flour, lukewarm milk, and yeast. Mix on low speed until a rough dough forms. Cover and let rest for 30 minutes.
3. Incorporate Ingredients: Add the Yudane, sugar, and salt to the dough. Knead on low speed for 7 minutes.
4. Add Fat and Egg Yolks: Add the softened butter and egg yolks. Continue kneading on low speed for 10 minutes until the dough is smooth and elastic. The dough should pass the windowpane test, indicating sufficient gluten development.
5. First Rise: Transfer the dough to a lightly oiled bowl. Cover and let it rise in a warm place for about 1-2 hours, or until doubled in size.
6. Shape the Rolls: Gently punch down the dough to degas. On a lightly floured or oiled surface, roll the dough into a large rectangle, approximately 20” x 12”, and about 1/4” thick.
7. Add the Filling: Spread the softened butter over the dough, leaving a small border. Mix the brown sugar, muscovado sugar (if using), and cinnamon together, then sprinkle evenly over the butter.
8. Roll and Cut: Starting from the long side of the rectangle, roll the dough into a tight log. Cut into 1 1/2” slices and arrange in a greased 9x13 pan.
9. Second Rise: Cover and let the rolls rise until nearly doubled in size, about 45-60 minutes.
10. Bake: Preheat the oven to 350°F (175°C). Just before baking, brush the rolls with an egg wash (whisk together 1 whole egg and 1 Tbsp of milk or water) or room temperature heavy cream for a golden, shiny finish. Bake for 23-26 minutes, or until the internal temperature reaches 190-200°F (88-93°C).
11. Finish: Allow to cool slightly before adding your glaze or topping of choice. Serve warm and enjoy!

Notes

All of Carter’s Recipes are developed accurately and professionally using metric measurements, which are highly recommended for precision and consistency.

If you choose to use US measurement conversions, please note this may introduce inaccuracies due to rounding. Always scoop and level ingredients carefully.

• The Yudane should resemble a moist, cohesive dough ball. It acts as a “pre-dough” to enhance texture and softness.
• Be cautious not to overproof. Rise times may vary based on your kitchen environment.
• Using room temperature ingredients ensures better dough consistency.
• This dough is designed to pass the windowpane test, indicating optimal gluten development.
• Overnight Rolls: To prepare the rolls overnight, follow the recipe through Step 5 (refrigerate first rise, and shape next day, or vice versa. Refrigerate in a container or pan wrapped airtight). Cover tightly with plastic wrap and refrigerate overnight. In the morning, allow the dough to warm 15 minutes to shape OR allow the rolls to come to room temperature and proof until nearly doubled in size (this may take 1-2 hours, depending on your environment) before baking as directed. If you refrigerated the bulk rise before shaping, you will proceed with the second rise as normal after shaping.