Begin by preparing the tangzhong, the simple mixture that helps give milk bread its signature soft texture.

In a small saucepan, whisk together 3 tablespoons of bread flour and ½ cup of whole milk until no lumps remain.

Place the saucepan over medium-low heat and stir continuously for approximately 2 to 3 minutes. The mixture will gradually thicken into a smooth paste.

Remove it from the heat and transfer it to a small bowl. Allow it to cool until lukewarm before using it in the dough.

Don’t skip this step. The cooked flour absorbs moisture and helps the finished cinnamon rolls stay tender and fluffy.

Step 2: Prepare the Dough

In a large mixing bowl, combine the bread flour, granulated sugar, instant yeast, and salt.

Add the lukewarm milk, egg, cooled tangzhong, and vanilla extract if using. Mix until a rough dough forms.

Knead the dough using a stand mixer fitted with a dough hook for approximately 5 minutes, or knead by hand for about 8 to 10 minutes.

Add the softened butter gradually, kneading until it is fully incorporated.

Continue kneading until the dough becomes smooth, elastic, and slightly tacky. If it feels excessively sticky, add a little flour, one tablespoon at a time, but avoid adding too much because that can make the rolls dense.

Shape the dough into a ball and place it in a lightly greased bowl. Cover and let it rise in a warm place for approximately 60 to 90 minutes, or until doubled in size.

Step 3: Make the Cinnamon Sugar Filling

While the dough rises, prepare the filling.

In a medium bowl, combine the softened butter, brown sugar, ground cinnamon, flour, and salt.

Mix until a thick, spreadable paste forms.

The small amount of flour helps hold the filling together during baking and can reduce the amount of cinnamon sugar that escapes from the rolls.

Set the filling aside at room temperature until the dough is ready.

Step 4: Roll and Shape the Cinnamon Rolls

Once the dough has doubled in size, gently press it down to release excess air.

Transfer it to a lightly floured work surface and roll it into a rectangle approximately 16 by 12 inches.

Spread the cinnamon filling evenly over the dough, leaving a small border along one long edge.

Starting from the opposite long edge, roll the dough into a snug log. Avoid rolling it so tightly that the filling gets squeezed out.

Pinch the seam closed and place the log seam-side down.

Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls.

Arrange the rolls in a greased 9-by-13-inch baking dish, leaving a little space between them to expand.

Cover loosely and let them rise again for approximately 30 to 45 minutes, or until visibly puffy.

Step 5: Bake Until Golden and Fluffy

Preheat your oven to 350°F.

Place the baking dish on the center rack and bake the cinnamon rolls for approximately 22 to 28 minutes.

The tops should be lightly golden, and the centers should be cooked through. If the tops brown too quickly, loosely cover the dish with aluminum foil during the final few minutes.

Avoid overbaking. Milk bread dough is especially delicious when it remains soft and moist rather than dry.

Remove the rolls from the oven and allow them to cool for about 10 minutes while you prepare the frosting.

Step 6: Make the Cream Cheese Frosting

In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.

Add the powdered sugar and vanilla extract. Beat until the frosting becomes fluffy.

Add 1 tablespoon of milk and mix. If you prefer a thinner consistency, add a little more milk until the frosting reaches your desired texture.

Spread the frosting over the cinnamon rolls while they are still warm but not piping hot.

The frosting will soften and settle into the cinnamon swirls, creating a rich, creamy finish.

Serve warm for the best texture and flavor.