Tangzhong:

• Add the flour and water into a medium saute pan over medium heat. Stir to combine.
• Continue to stir with a spatula until it forms a thick paste (about 5 minutes)
• Refrigerate the mixture for at least 4 hours (up to overnight). An hour before use, take the paste out of the fridge to bring it to room temperature

Milk Bread Dough

Blooming the yeast:

• Add carrots into the blender with milk until the carrots are fully blended (there may be a few small pieces this is ok)
• Heat the carrot milk in the microwave until 105 degrees
• To bloom the yeast, add together warm milk, 1 tablespoon of sugar, and the yeast into a small bowl. The milk should be about 105 degrees fahrenheit. Let the mixture sit for 5 minutes until it is slightly sweet smelling bubbly.
  

Making the dough

• In the base of a stand mixer fitted with a dough hook, add the bread flour, milk powder, salt, and remaining sugar. Run the mixer on low and add in the bloomed yeast, egg, and tangzhong. Mix for about 2-3 minutes on low until the dough begins to form.
• After 2-3 minutes add in the softened butter and continue to mix on low for about 1 minute. After the butter is incorporated, increase the mixer speed to medium high and mix for 8 minutes. At this point the dough should form a ball that is not too sticky, if it is not forming a ball, add in a few more tablespoons of bread flour.
• Once the dough is smooth and formed into a ball, place it into a greased mixing bowl. Cover the bowl with a towel and proof it for about 1 hour or until it has doubled in size (the time this takes will depend on the temperature of where you are letting the dough proof)
  

Shaping:

• Grease 2 9x13 inch pans and line with parchment paper. Set aside
• After the dough has doubled in size. Flour the counter or a large surface and roll it into a rectangle (about ¼ inch thick)
  
• Make the filling by mixing softened butter, cinnamon, and sugar. After the filling is mixed, spread it over the dough leaving a ½ border along the edges
  
• After adding the filling, roll the dog into a log rolling the longer side inwards until a tight log forms.
• Once the roll is formed used unflavored floss or a knife to cut the dough into 12 pieces (We cut off the ends and then cut 12 even pieces)
• Place 6 rolls into each greased 9×13 inch pan. Cover the pan with a towel and let them proof for about 35-40 minutes or until they have almost doubled in size.
• Note: We chose to make 2 trays of 6 (vs placing all 12 into one pan so they cooked more evenly), but they can be made with all 12 in 1 they will bake up higher and need to cook for slightly longer.
  
• Preheat the oven to 350˚F
• After they have proofed, bake the cinnamon rolls for 25-30 minutes (if all 12 are in the pan they will need slightly longer if just 6 are in the pan) or until they are golden on the edges but baked in the center. Cool for 10 minutes before frosting.

Frosting:

• Add the cream cheese, heavy cream, and brown butter into a bowl and mix with a spoon until smooth. (note the butter should have been browned previously and cooled before making the glaze). Add the extracts, powdered sugar, and salt into the bowl and mix until smooth. Frost each cinnamon rolls with about a tablespoon of the icing and serve.