TANGZHONG

1. In a small saucepan, combine all the tangzhong ingredients and whisk together until there are no lumps. 
2. Place the saucepan over medium heat, and cook, whisking constantly, until the mixture thickens to a pudding-like consistency (2-3 minutes). Note: Read tip “When the tangzhong mixture is ready, use the ribbon test.”
3. Transfer the tangzhong to a small bowl, cover with plastic wrap, and let the mixture cool to room temperature (about 10-15 minutes). 

MAIN DOUGH

1. In the bowl of a stand mixer with a dough hook attachment or a large bowl if kneading by hand, combine the bread flour, powdered milk, and yeast.
2. Beat in the tangzhong mixture, milk and eggs until barely combined.
3. Mix on low speed until a shaggy dough comes together (2-3 minutes). Then let the dough rest for 20 minutes, covered. 
4. After 20 minutes, add the sugar and salt and mix on medium-low speed. Knead the dough on medium-high speed for about 4-5 minutes. Then add butter until a smooth, but tacky dough forms and until it starts to pull away from the sides of the bowl (about 5 minutes). Note: Read “Why do you add the sugar, salt, and butter last in your main dough recipe?”, “Do not be tempted to add more flour during the kneading process”, and “When the dough is ready, us the ‘windowpane’ test.”
5. Using lightly oiled hands, shape the dough into a taunt ball, and transfer to a lightly greased large bowl. 
6. First rise: Cover the bowl with a warm, damp towel or tightly with plastic wrap. Let the dough rise in a warm place for about 1 hour or until dough has doubled in size. Note: Read tip “Don't skimp on the rising time.” “Create a warm environment for the dough to rise.”

CINNAMON SUGAR FILLING

1. While the dough is rising, make the filling. Whisk together the brown sugar, cornstarch, cinnamon and salt in a small bowl. Mix in the melted butter with a spatula until well incorporated. Cover with plastic wrap and set aside until ready to use.

CINNAMON ROLLS

1. Gently deflate the risen dough. Sprinkle a large work surface with flour, and roll out the dough to form 16X18-inch rectangle.
2. Evenly spread the cinnamon sugar filling over the dough using greased hands or a greased spatula. Note: This process can seem difficult but it gets easier as you spread it. 
3. Starting with long edge nearest you, roll up the dough into a cylinder. Pinch the seam to seal the dough shut and roll cylinder seam side down. Mark gently with a knife to create 12 equal portions (about 2 inches long). Note: Read tip “Cut rolls with unflavored dental floss.”
4. Generously butter a muffin tin all over, and place each roll in each muffin cup, making sure the dough is all tucked into each cup.
5. Second rise: Cover the pan loosely with plastic wrap and allow the rolls to rise until puffy and the rolls are touching one another (about 30-60 minutes). In the last 15 minutes of rising, preheat the oven to 350°F (180°C). 
6. Remove the plastic wrap from over the risen rolls and bake in the preheated oven for 20 to 25 minutes. Note: Read tip “Use an instant-read thermometer to determine whether your cinnamon rolls are thoroughly baked.”

CREAM CHEESE ICING

1. While the rolls are baking, make the icing. Microwave the cream cheese for 15 seconds or until soft. Add the sifted powdered sugar, milk, salt, and orange blossom extract. Whisk together until smooth.
2. Remove the rolls from the oven, and immediately spread the tops of each muffin top with the icing. Serve warm and enjoy!