Overnight Milk Bread Cinnamon Rolls - Master recipes

Ingredients

• For the tangzhong: -
• 1/3 cup (43g) bread flour -
• 1/2 cup water -
• 1/2 cup whole milk -
• For the dough: -
• 2/3 cup cold whole milk -
• 1/2 cup (1 stick) unsalted butter, melted -
• 1/3 cup (66g) granulated sugar -
• 1 1/2 teaspoons salt -
• 2 cold large eggs -
• 4 cups (480g) bread flour -
• 4 1/2 teaspoons (14g) instant yeast -
• 1/4 cup powdered milk -
• 1/2 teaspoon nutmeg -
• 2 teaspoons olive oil (for the rising bowl) -
• For the cinnamon filling: -
• 4 tablespoons unsalted butter, softened -
• 3/4 cup dark brown sugar -
• 1 1/2 tablespoons cinnamon -
• Pinch of salt -
• 1 teaspoon vanilla -
• For the glaze: -
• 4 ounces cream cheese, softened -
• 3 tablespoons unsalted butter, softened -
• 2 cups confectioners’ sugar -
• 1/8 teaspoon salt -
• 2 teaspoons vanilla extract -