Milk Bread Cinnamon Buns (No Mixer)

This milk bread cinnamon roll recipe was created for maximum softness, depth of flavor, and professional-level texture using a Japanese-style yudane method and a slow, cold fermentation process. The formula is designed for bakers who enjoy hands-on methods and understand that skill, judgment, and experience are part of the process. It is not a “no-fail” or beginner recipe—it was developed to perform at a professional standard, with flexibility for home and bakery use. This version differs entirely from my other popular milk bread cinnamon rolls, both in formulation and process. Every detail—from the cold ingredients to the overnight fermentation—was chosen to achieve a refined, high-end texture and flavor.