Ingredients
Scale
- ½ cup milk
- 2 tablespoons all-purpose flour
- 3 cups all-purpose flour
- 2 tablespoons brown sugar
- ¼ teaspoon salt
- 1 teaspoon instant yeast
- â…” cup milk, warmed (not hot)
- 1 large egg
- ¼ cup unsalted butter, melted
- ¾ cup brown sugar
- 1 ½ tablespoons ground cinnamon
- 6 tablespoons unsalted butter, softened
- 2 tablespoons unsalted butter, softened
- ¼ cup block cream cheese, softened
- 1 tablespoon milk
- ½ cup confectioners' sugar
- ¼ teaspoon vanilla extract
Instructions
- Whisk milk and flour for tangzhong in a saucepan until smooth, then cook until thick.
- Combine flour, brown sugar, salt, yeast, warm milk, egg, melted butter, and tangzhong in a mixer, knead until smooth.
- Let the dough rise in a covered bowl until doubled, about 1 hour.
- Mix brown sugar and cinnamon for filling, set aside.
- Roll out the dough into a rectangle, spread softened butter, and sprinkle the cinnamon-sugar mixture.
- Roll the dough tightly, slice into 12 rolls, and place in muffin tin.
- Let the rolls rise again, about 20-30 minutes.
- Preheat oven to 350°F (175°C) and bake for 20-25 minutes until golden brown.
- Mix glaze ingredients until smooth and drizzle over cooled muffins.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure fresh yeast for a good rise.
Allow ample rising time for fluffier muffins.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 230
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg