Overnight Milk Bread Cinnamon Rolls

These Milk Bread Cinnamon Rolls are so divine that words like soft, fluffy, soft, and tender won’t do justice to their wonderful experience. They are indeed divine.

It is soft and dreamy, thanks to the Japanese tangzhong method for cooking milk and flour together. It’s almost as good as brioche, I admit.

Easy Overnight Oats

These delicate, tender rolls are topped with cinnamon, sugar, and butter. I drizzled them with buttery vanilla cream- cheese icing to give them a finishing touch. These rolls can be made once, and they will soon become part of your weekend routine.

This recipe calls for two days of dividing the dough. The dough should be made on the first day. Let it rest in the refrigerator overnight. In the morning, form the dough and let it rise for an additional hour. You’ll soon have a cinnamon-scented, buttery roll.

What is Tangzhong?

These rolls have a light texture due to the Japanese technique of mixing flour and a slurry of liquid (milk, water, or water) into the dough. This is called Tangzhong. This technique is used in Hokkaido milkbread, but it is also used in many other baking recipes, including this cinnamon roll recipe, Garlic Parmesan Pull Apart Rolls.

This technique pre-gelatinizes starches in flour. The dough absorbs more liquid than traditional bread dough. This also means that the dough has a longer shelf-life.

Your rolls will still be soft two to three days later, but it is unlikely that they will last long enough to be tested.

What is the Overnight Rise?

You will make the dough on day 1. Mix it and let it rest in the fridge for up to 12 hours. You’ll form the rolls the next morning and let it rise again before baking.

The dough will develop more flavor if it is left to rise overnight. You can also fill the dough and bake them in the morning, and then have them ready for breakfast an hour later. It is also easier to work with the dough when it is cold.

Filling and cutting tricks

These are some tips to make rolling, filling and cutting rolls easy:

It is easy to roll the dough because it is so flexible. Begin by forming a rectangle from the dough on top of a piece of floured parchment paper. Use a rolling pin to shape the rectangle.
The cinnamon filling is similar to a thick frosting. It can be spread on top of the dough without leaving behind any crumbs of cinnamon and sugar.
You can shape your cinnamon rolls easily because the parchment paper is flat so you can roll it into a cylindrical shape. As you roll the dough, lift the edges closest to you.
The pressure of a knife on the rolls can cause them to lose shape. It can be difficult to cut the rolls with a knife. To cut the rolls, you can use string or dental floss instead of a knife. After marking the sections with a paring blade, slide a thin strip of string or unflavored floss under each section. Grab the ends of the string and pull it in opposite directions to cut through the roll. It’s easy and fun!

How to store Cinnamon Rolls

After cooling, cinnamon rolls can be stored in an airtight container.

Wrap them in aluminum foil, plastic wrap or foil. Place a large piece of foil or wrap on top of the rolls. Make sure to seal the package. You can wrap cinnamon rolls as directed and store them for up to two days at room temperature, or up to five days in the fridge. After that, they will dry quickly from the cold.

To Freeze: You can freeze them frozen frosted or unfrosted wrapped with aluminum foil, as described above, for up to two months. Frosting that is not frozen should be kept in a separate container and brought to room temperature.

Place frozen rolls on a baking sheet. Cover loosely with foil to reheat. Place frozen rolls on a baking sheet and bake at 300°F for 10-15 minutes or until they are warm through.