If you are a Milo lover like me, you will LOVE my ooey gooey Milo rolls! They’re fluffy, not-too-sweet, and have Milo in both the filling and frosting. They were a hit with my friends and family, and will be a hit with yours, too!
Looking for more roll recipes? Try my delicious ube coconut rolls!
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❤️ Why You’ll Love This Recipe
- The rolls are so fluffy and light! The dough is enriched with milk, butter, and eggs to yield flavorful, pillowy buns. And before baking, a brown sugar Milo cream mixture is poured on top. This makes them even more tender with a sticky, rich, gooey sauce on the bottom!
- The rolls are not too sweet. Despite them being loaded with chocolate, they are just the right amount of sweet. Plus, the cream cheese frosting is on the tarter side, making it the perfect balance.
Interested in a matcha version? Try my brown sugar matcha boba buns!
Ingredients
To make brioche Milo rolls, you’ll need the following ingredients:
For the brioche dough:
- Adding cornstarch with the all-purpose flour will help yield soft, cakier rolls!
- The active dry yeast will be mixed with sugar and warm whole milk before incorporating it into the recipe. If using instant dry yeast, you can skip the dissolving step and add it straight into your dry ingredients.
- Eggs and unsalted butter will enrich the brioche, making it very tender and flavorful.
For the filling and heavy cream mixture:
- For the Milo roll filling, you’ll mix together brown sugar (light or dark), unsalted butter, Dutch cocoa powder, and Milo powder.
- Right before baking, you’ll pour a mixture of heavy cream, brown sugar (light or dark), and Milo on top of the rolls. This will make them richer in flavor and add a sticky syrup that will coat the bottom of the pan.
For the topping:
- This is a basic cream cheese frosting comprising of full-fat cream cheese, powdered sugar, Dutch cocoa powder, and Milo powder.
For the full list of ingredients and measurements, see the recipe card below.
💡 Baking Tip
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
How to Make Fluffy Milo Rolls
Step 1: In a bowl, whisk together warmed milk, yeast, and sugar. Let sit for 5-10 minutes, or until mixture is foamy.
Step 2: In a stand mixer fitted with hook attachment, mix flour, cornstarch, salt, yeast mixture, and eggs on medium speed until dough forms. Add a tablespoon of softened butter every 30 seconds, then mix for about 8 minutes, or until dough passes the windowpane test: take a small piece of dough and gently stretch it. If it is kneaded enough, it should be translucent and you can see light passing through.
Step 3: Lightly cover dough and let rise in warm place until doubled in size, about 1.5-2 hours (or overnight in the fridge!). Mix all of the Milo filling ingredients in a bowl until combined.
Step 4: Roll dough out into a 18″x12″ rectangle. Evenly spread filling, top with mini chocolate chips, and cut out twelve 1.5-inch strips. Gently roll into coils, placing each one into a 9″x13″ baking pan.
Step 5: Lightly cover and let rise in warm place until doubled in size, about 1-1.5 hours. Stir together ingredients for the Milo heavy cream mixture, then pour over rolls. Bake at 350°F/177°C for 25-35 minutes, or until rolls no longer doughy in the middle. During the last few minutes of baking, make the frosting.
Step 6: Spread Milo cream cheese frosting all over warm rolls. Serve and enjoy them warm!
For full instructions, see the recipe card below.
🌀 More Roll Recipes
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Thank you so much! -Bianca ❤️
📖 Recipe & Video
Milo Rolls
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Equipment
- small bowl for heavy cream mixture
- 2 medium bowl for yeast mixture and filling
- large bowl for proofing dough
- Stand mixer hook attachment for dough, paddle attachment for filling and frosting
- plastic wrap or kitchen towel
- 9"x13" baking pan see notes
Ingredients
Brioche Roll Dough:
- 1 cup (244 g) whole milk warmed
- ⅓ cup (66.67 g) granulated sugar
- 2 ¼ teaspoons (7 g) active dry yeast
- 2 (100 g) eggs large
- 4 ¼ cups (531.25 g) all-purpose flour
- 4 tablespoons (32 g) cornstarch
- 1 ¼ teaspoons (7.5 g) fine sea salt or table salt
- ½ cup (113.5 g) unsalted butter softened
Milo Filling:
- ½ cup (113.5 g) unsalted butter melted
- ½ cup (110 g) brown sugar packed; light or dark
- 4 tablespoons (32 g) Milo
- 2 tablespoons (10) Dutch cocoa powder
- ½ tablespoon (4 g) ground cinnamon optional! skip if you just want a straight Milo flavor!
- 1 cup (180 g) mini chocolate chips
Heavy Cream Mixture:
- ⅓ cup (79.33 g) heavy cream warmed
- 2 tablespoons (16 g) Milo
- ½ tablespoon (6 g) brown sugar packed; light or dark
Milo Cream Cheese Frosting:
- 8 ounces (226.8 g) cream cheese softened
- ⅓-1 cup (40 cup) powdered sugar adjust to taste
- 4 tablespoons (32 g) Milo
- 2 tablespoons (10) Dutch cocoa powder
Instructions
For the enriched dough:
- In a medium bowl, whisk together 1 cup (244 g) whole milk (warmed), ⅓ cup (66.67 g) granulated sugar, and 2 ¼ teaspoons (7 g) active dry yeast. Let sit for 5-10 minutes, or until yeast is activated and mixture is frothy.
- In a stand mixer fitted with hook attachment, add 2 (100 g) eggs, 4 ¼ cups (531.25 g) all-purpose flour, 4 tablespoons (32 g) cornstarch, 1 ¼ teaspoons (7.5 g) fine sea salt, and yeast mixture. Mix on medium low speed until dough forms.
- While mixing on medium low speed, add ½ cup (113.5 g) unsalted butter a tablespoon at a time, every 30 seconds. Continue mixing for 8-10 minutes, or until dough passes the windowpane test.To do the windowpane test, take a small piece of dough and gently stretch it. If it is kneaded enough, it should be translucent enough to see light passing through.
- Transfer dough to a large bowl, lightly cover with plastic wrap, and let rise in warm place until doubled in size, about 1.5-2 hours (or overnight in the fridge!).
For assembly:
- In a medium bowl, mix together ½ cup (113.5 g) unsalted butter, ½ cup (110 g) brown sugar, 4 tablespoons (32 g) Milo, 2 tablespoons (10) Dutch cocoa powder, and ½ tablespoon (4 g) ground cinnamon (optional) until combined.
- On a lightly floured surface, roll out dough into a 18"x-12" rectangle. Evenly spread Milo filling. Scatter 1 cup (180 g) mini chocolate chips all over, then cut twelve 1 ½-inch strips.
- Gently roll each strip into a tight roll, placing each one in a 9"x13" baking pan. Lightly cover with plastic wrap and let rise in a warm place until doubled in size, about 1-1.5 hours. In the last 5-10 minutes, preheat oven to 350°F/177°C.
Bake Milo rolls:
- In a small bowl, mix ⅓ cup (79.33 g) heavy cream, ½ tablespoon (6 g) brown sugar, and 2 tablespoons (16 g) Milo until combined. Pour all over rolls.
- Bake for 25-35 minutes, or until rolls are no longer doughy in the middle. In the last few minutes of baking, make the frosting: in your stand mixer fitted with paddle attachment, mix softened 8 ounces (226.8 g) cream cheese, ⅓-1 cup (40 cup) powdered sugar (adjust to taste), 4 tablespoons (32 g) Milo, and 2 tablespoons (10) Dutch cocoa powder until fully combined.
- Let Milo rolls cool for about 5 minutes, then spread on cream cheese frosting. Enjoy!
Notes
- For this recipe, I cut 12 equal pieces and arranged them 3×4 in a 9 inch by 13 inch pan. I’ve also used the same recipe to cut 9 equal pieces and arranged them 3×3 in a 9-inch square pan!
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- Refrigeration instructions: Store cooled Milo buns in an airtight container in the fridge for up to 3 days. Reheat in the microwave.
- Freezing instructions: Store cooled Milo buns (with or without frosting) in an airtight container in the freezer for up to 3 months. Reheat in the microwave.
