Ingredients:

  • 45g all-purpose flour
  • 120ml whole milk
  • 580g bread flour
  • 50g cane sugar
  • 7g instant yeast
  • 1 tsp sea salt
  • 180ml warm milk
  • 1 large egg
  • 85g unsalted butter, softened
  • 150g light brown sugar
  • 3 tbsp ground cinnamon
  • 55g unsalted butter, very soft
  • 1/4 tsp ground nutmeg
  • 115g low-fat cream cheese, softened
  • 30g butter, softened
  • 90g powdered sugar
  • 1 tsp pure vanilla bean paste
  • 2 tbsp milk

Instructions:

  1. Prepare the Tangzhong starter by whisking 45g all-purpose flour and 120ml milk in a saucepan over medium heat until a thick paste forms. Cool to lukewarm.
  2. In a stand mixer, combine the starter, bread flour, cane sugar, yeast, salt, warm milk, and egg. Knead with a dough hook until smooth.
  3. Incorporate 85g of softened butter gradually while kneading until the dough is elastic and clears the sides of the bowl.
  4. Place dough in a greased bowl, cover, and let rise in a warm spot for 2 hours or overnight in the refrigerator.
  5. Mix brown sugar, cinnamon, and nutmeg. Roll out the dough into a large rectangle, spread with 55g soft butter, and sprinkle the cinnamon-sugar mixture evenly.
  6. Roll the dough tightly and cut into 12 even pieces using dental floss. Place in a 9x13 inch baking dish for a final 45-minute proof.
  7. Bake at 350°F (175°C) for 25 minutes until golden brown.
  8. Whisk cream cheese, 30g butter, powdered sugar, vanilla, and milk until smooth. Spread over warm rolls.