Milk Bread Cinnamon Rolls

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Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

subheading: For the tangzhong:

¼ cup all-purpose flour

½ cup milk

subheading: For the dough:

2 ¼ teaspoons (1 packet) active dry yeast

½ cup warm milk (about 110°F)

2 ⅓ cups bread flour

¼ cup plus 2 tablespoons granulated sugar

½ teaspoon salt

1 egg

2 tablespoons butter, melted

subheading: For the egg wash (optional):

1 egg, beaten

subheading: For the filling:

½ cup packed brown sugar

1 tablespoon ground cinnamon, adjust to taste

¼ teaspoon five-spice powder, adjust to taste

¼ cup (½ stick) butter, softened

1 teaspoon miso

subheading: For the frosting:

3 ounces cream cheese, softened

¼ cup (½ stick) butter, softened

1 teaspoon vanilla extract

¼ teaspoon miso or salt

A pinch of nutmeg or allspice (optional)

1 cup plus 1 tablespoons confectioners' sugar, adjust to taste

Directions at thekitchn.com

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