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Fluffy Japanese Milk Bread Cinnamon Rolls with Cream Cheese Icing

Name: Fluffy Japanese Milk Bread Cinnamon Rolls with Cream Cheese Icing
Yield: 4 servings
Ingredients: 3.5 cups bread flour (preferably high-protein); 2.25 teaspoons instant yeast (1 packet); 0.25 cup granulated sugar; 1 teaspoon salt; 0.75 cup whole milk (warm (about 110°F / 43°C)); 0.25 cup heavy cream (room temperature); 4 tablespoons unsalted butter (softened); 1 large egg (room temperature); 4 tablespoons unsalted butter (melted); 0.5 cup brown sugar (packed); 2 tablespoons ground cinnamon; 4 ounces cream cheese (softened); 2 tablespoons unsalted butter (softened); 1 cup powdered sugar (sifted); 1 teaspoon vanilla extract; 1 tablespoons milk (to thin (use dairy-free milk if needed))

By Noah BennettAug 19, 2026

These Fluffy Japanese Milk Bread Cinnamon Rolls are a delightful twist on a classic favorite, featuring a light and airy texture that feels indulgent without being heavy. The unique milk bread base provides a tender, bouncy crumb while the cinnamon filling adds a warm sweetness. Perfect for cozy breakfasts or brunches, these rolls are topped with a smooth cream cheese icing that balances the flavors beautifully. They are sure to impress friends and family alike without requiring complex techniques.

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4 servings

Ingredients

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Servings

•3.5 cups bread flour (preferably high-protein)
•2.25 teaspoons instant yeast (1 packet)
•0.25 cup granulated sugar
•1 teaspoon salt
•0.75 cup whole milk (warm (about 110°F / 43°C))
•0.25 cup heavy cream (room temperature)
•4 tablespoons unsalted butter (softened)
•1 large egg (room temperature)
•4 tablespoons unsalted butter (melted)
•0.5 cup brown sugar (packed)
•2 tablespoons ground cinnamon
•4 ounces cream cheese (softened)
•2 tablespoons unsalted butter (softened)
•1 cup powdered sugar (sifted)
•1 teaspoon vanilla extract
•1 tablespoons milk (to thin (use dairy-free milk if needed))

Instructions

1
In a small bowl, mix the warm whole milk with the granulated sugar and instant yeast. Let it sit for 5-7 minutes until foamy.
2
In a large mixing bowl, combine the bread flour and salt. Add the foamy yeast mixture, heavy cream, softened butter, and egg. Mix on low speed or stir until combined.
3
Knead the mixture on medium speed for about 8-10 minutes until the dough is smooth and elastic.
4
Shape the dough into a ball and place it in a greased bowl. Cover and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
5
While the dough rises, combine the melted butter, brown sugar, and cinnamon in a small bowl.
6
Once the dough has risen, punch it down gently and roll it into a rectangle about 12 x 16 inches.
7
Brush the cinnamon filling evenly over the dough, leaving a border along one edge. Roll the dough tightly into a log.
8
Slice the log into 12 even rolls and place them in a greased 9x13 inch baking pan, leaving space between each.
9
Cover loosely and let the rolls rise for another 30-45 minutes until puffy.
10
Preheat the oven to 350°F (175°C) and bake the rolls for 25-30 minutes until golden brown.
11
While the rolls bake, beat together the softened cream cheese, butter, powdered sugar, vanilla, and milk until smooth.
12
Remove the rolls from the oven, let cool for 10 minutes, and then spread the cream cheese icing over the warm rolls.