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Fluffy Japanese Milk Bread Cinnamon Rolls Easy Homemade Recipe with Cream Cheese Icing

Japanese milk bread cinnamon rolls - featured image
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These cinnamon rolls use Japanese milk bread dough for a soft, fluffy texture combined with a warm cinnamon sugar filling and tangy cream cheese icing, perfect for a light yet indulgent treat.

Ingredients

Scale
  • 3 1/2 cups (440g) bread flour
  • 2 1/4 teaspoons (1 packet) instant yeast
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 3/4 cup (180ml) whole milk, warm (about 110°F / 43°C)
  • 1/4 cup (60ml) heavy cream, room temperature
  • 4 tablespoons (56g) unsalted butter, softened
  • 1 large egg, room temperature
  • 4 tablespoons (56g) unsalted butter, melted (for filling)
  • 1/2 cup (100g) brown sugar, packed
  • 2 tablespoons ground cinnamon
  • Pinch of nutmeg or cardamom (optional)
  • 4 ounces (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened (for icing)
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (or dairy-free milk) to thin icing

Instructions

  1. Activate the yeast by mixing warm whole milk (110°F / 43°C) with granulated sugar and instant yeast in a small bowl. Let sit 5-7 minutes until foamy.
  2. In a large bowl or stand mixer, combine bread flour and salt. Add yeast mixture, heavy cream, softened butter, and egg. Mix on low with dough hook or stir until combined, then knead 8-10 minutes until smooth and elastic.
  3. Shape dough into a ball, place in greased bowl, cover with plastic wrap or towel, and let rise in warm spot for 1 to 1.5 hours until doubled in size.
  4. Prepare filling by mixing melted butter, brown sugar, cinnamon, and optional spices in a small bowl.
  5. Punch down risen dough and roll out on floured surface into a 12 x 16 inch rectangle. Brush cinnamon filling evenly over dough, leaving a small border.
  6. Roll dough tightly from long edge into a log. Slice into 12 even rolls about 1 1/2 inches thick using a sharp knife or dental floss.
  7. Arrange rolls in greased 9×13 inch baking pan with space between. Cover and let rise 30-45 minutes until puffy.
  8. Preheat oven to 350°F (175°C). Bake rolls 25-30 minutes until golden brown and springy to touch.
  9. While baking, beat cream cheese, softened butter, powdered sugar, vanilla, and 1 tablespoon milk until smooth. Add more milk if needed for desired consistency.
  10. Cool rolls 10 minutes after baking, then spread cream cheese icing generously over warm rolls and serve.

Notes

Use bread flour for best texture; all-purpose flour can be substituted but rolls will be less fluffy. Keep butter softened, not melted. Use dental floss to slice rolls to avoid squishing. Tent with foil if rolls brown too quickly. Dough can be refrigerated overnight after first rise. For dairy-free, substitute plant-based milk, vegan butter, and dairy-free cream cheese.

Nutrition

Keywords: Japanese milk bread, cinnamon rolls, cream cheese icing, fluffy cinnamon rolls, homemade cinnamon rolls, soft bread, easy cinnamon rolls

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