Recipe - Hokkaido Milk Bread Cinnamon Rolls – Soft, Fluffy, and Irresistible

What happens when you combine the pillowy softness of Hokkaido milk bread with the indulgent flavor of classic cinnamon rolls? Pure magic. Hokkaido milk bread cinnamon rolls are the ultimate treat—light and fluffy with a sweet cinnamon filling and a decadent glaze. These rolls stay moist and tender for days, making them a perfect addition to your breakfast table, dessert spread, or weekend baking routine.

In this post, we’ll explore how the tangzhong method, the secret behind Hokkaido milk bread, takes cinnamon rolls to the next level. Plus, we’ll guide you through a foolproof recipe to create these mouthwatering treats at home.

What Makes These Cinnamon Rolls Special?

• Tangzhong Technique: Keeps the dough soft and fresh longer than traditional recipes.

• Rich Flavor: The dough’s buttery, milky flavor perfectly complements the cinnamon-sugar filling.

• Easy to Make Ahead: These rolls can be prepped the night before and baked fresh in the morning.

Hokkaido Milk Bread Cinnamon Rolls Recipe

IngredientsFor the Tangzhong Paste:

• 3 tbsp (25g) bread flour

• 1/2 cup (120ml) whole milk

• 1/4 cup (60ml) water

For the Dough:

• 3 cups (375g) bread flour

• 1/4 cup (50g) sugar

• 1 tsp salt

• 2 tsp instant yeast

• 1/2 cup (120ml) warm milk

• 1 large egg

• 3 tbsp (45g) unsalted butter, softened

For the Cinnamon Filling:

• 1/3 cup (75g) brown sugar

• 2 tbsp (15g) ground cinnamon

• 3 tbsp (45g) unsalted butter, softened

For the Glaze:

• 1 cup (120g) powdered sugar

• 2–3 tbsp (30–45ml) milk or cream

• 1/2 tsp vanilla extract

Instructions

1. Make the Tangzhong:

   • In a small saucepan, whisk together bread flour, milk, and water over medium heat. Cook until the mixture thickens to a paste (1–2 minutes). Let cool to room temperature.

2. Prepare the Dough:

   • In a large bowl, mix bread flour, sugar, salt, and yeast. Add the tangzhong, warm milk, egg, and softened butter. Knead until a smooth, elastic dough forms (10 minutes by hand or 5 minutes in a stand mixer).

3. First Rise:

   • Place the dough in a greased bowl, cover, and let it rise until doubled in size (1–2 hours).

4. Make the Cinnamon Filling:

   • Combine brown sugar and cinnamon in a small bowl. Set aside.

5. Shape the Rolls:

   • Roll out the dough into a rectangle (about 12x16 inches). Spread softened butter over the dough, leaving a small border. Sprinkle the cinnamon-sugar mixture evenly over the butter.

   • Roll the dough tightly into a log and cut into 12 equal pieces. Arrange the rolls in a greased or parchment-lined baking pan.

6. Second Rise:

   • Cover the pan and let the rolls rise again until puffy (30–40 minutes).

7. Bake:

   • Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until golden brown.

8. Make the Glaze:

   • Whisk powdered sugar, milk, and vanilla until smooth. Adjust the consistency with more milk or sugar as needed.

9. Finish and Serve:

   • Drizzle the glaze over the warm rolls and serve. They’re best enjoyed fresh but can be stored in an airtight container for up to 3 days.

Pro Tips for Perfect Cinnamon Rolls

• Use room-temperature butter for easy spreading.

• Don’t skip the second rise; it ensures the rolls are light and fluffy.

• For a richer glaze, substitute cream cheese for some of the milk.

Why You’ll Love These Rolls

These Hokkaido milk bread cinnamon rolls are the epitome of indulgence. Their soft texture, warm cinnamon filling, and luscious glaze make them perfect for any occasion. Whether you’re baking for family, friends, or just yourself, this recipe is a guaranteed crowd-pleaser.

Transform your baking routine with these Hokkaido milk bread cinnamon rolls! Once you taste their fluffy texture and gooey filling, you’ll never go back to traditional cinnamon rolls. Let us know in the comments how your rolls turned out or share your own tips for perfecting this recipe. Happy baking!