Cinnamon Roll Milk Bread

Step 1

In a microwave safe measuring cup, heat the milk to 100°F / 38°C. Whisk in the yeast and the sugar. Set aside until the mixture begins to foam. (~5 minutes)

Step 2

In the meantime, make the tangzhong. Add the 24g of flour and 100g milk to a microwave safe bowl. Whisk the two together, then microwave it for 30 seconds.

Step 3

Mix the mixture again, and microwave for another 30 seconds. The mixture should resemble a thick paste. If not, keep microwaving in 10 second intervals until it does.

Step 4

Once the yeast mixture starts to foam add all of the ingredients, including the tangzhong, into the bowl of a stand mixer fitted with the dough hook attachment.

Step 5

Knead on medium speed for 10-20 minutes, until the dough is no longer sticking to the sides and bottom of the bowl and passes the windowpane test.

Step 6

At this point you can either continue making the recipe in one day, or leave it overnight. If you're making the loaf in one day, shape the dough into a ball in the bowl, cover the bowl with a towel and leave it to rise in a warm environment until doubled in size (~1 hr.) If you're leaving the dough overnight, shape the dough into a ball in the bowl then cover the bowl tightly with plastic wrap and leave it in the fridge overnight.

Step 7

Once you're ready to start shaping the rolls, make the cinnamon filling. In a small mixing bowl, melt the butter. Mix in the brown sugar, cinnamon, and cocoa (if using) until combined.

Step 8

Butter a 9x5" loaf pan and line it with parchment paper to form a hammock to lift the bread out of the pan later on.

Step 9

Once the dough has doubled in size (or after taking it out of the fridge after rising overnight), punch it down to remove excess air. Transfer the dough to a clean and lightly floured surface, then roll it out to a 14″ x 16″ (35 x 40 cm) rectangle.

Step 10

Spread the cinnamon filling over the dough.

Step 11

Start rolling up the dough into a log from the shorter (14") side. Use floss or a very sharp knife to slice the log into 24 small cinnamon rolls.

Step 12

Layer the cinnamon rolls into the loaf pan. I started out with placing some rolls standing up facing the sides of the pan, then placed some face up in the middle of the pan. After that, randomly but evenly distribute the rest of the rolls in the pan.

Step 13

Lightly cover the pan with a towel, and let the loaf rise in a warm environment until doubled in size (~30 minutes).

Step 14

Preheat the oven to 350°F / 175°C.

Step 15

I recomend placing the loaf pan on a flat baking sheet to catch any potential sugar spills in the oven. Bake the loaf for 35-40 minutes. Use a thermometer to check when the rolls are done cooking (190°F / 88°C.)

Step 16

Allow the cinnamon roll loaf to sit in the hot loaf pan for at least 10-20 minutes before transferring it out.

Step 17

In a small mixing bowl, whisk together the powdered sugar, milk, and salt until smooth.

Step 18

Pour the glaze over the warm loaf, then slice, serve, and enjoy!