vanilla bean milk rolls

staying in an era that is vanilla bean.

Hello friends. How has October been treating you? This morning was the first of this month that I woke up feeling like myself. I had been stuck in this gross, tired mood for weeks (and I blame…everything).

Maybe these rolls healed me, which I enjoyed making while watching Felicity and drinking a brown sugar oat milk cold brew.

Healing vibes, truly.

My mom loved Felicity so it’s fun to watch now and finally see what all the hype was about. I totally get it.

It’s been a long moment since I’ve made sweet rolls, and oh how I’ve missed them. I love a classic cinnamon roll, it is my favorite of all the variations that exist out there (are you Team Cream Cheese Frosting or Team Vanilla Glaze?).

Sometimes I do, however, crave a roll that highlights a flavor other than cinnamon.

So, vanilla bean is here to play. Maybe you need a little break from all the fall spices? Or do you consider vanilla bean a fall flavor? Vanilla bean works all year round, so I’d say yes (to be honest though, vanilla bean reminds me of the New Year).

Soft and plush, these rolls are made using the tangzhong method, a quick step that involves cooking flour and milk until pasty, leading to a dough that is so tender and supple after baking. The major added bonus is that the rolls stay soft for days after baking, so you don’t have to worry about them becoming stale or hard.

The “milk” portion of this recipe comes from the vanilla milk powder dusting at the very end of the rolls. Milk powder and vanilla bean sugar are combined to create this airy, light and sweet layer of flavor.

These rolls are so comforting on their own, however, definitely consider pairing these with a cup of hot cocoa or warm vanilla steamed milk.