Alpha Gal Friendly Air Fryer Cinnamon Rolls
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Learn more →Ingredients
6 servings
For the dough
- ½ cup whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 2 ¼ tsp active dry yeast (1 standard packet)
- 3 tbsp granulated sugar, divided
- 2 cups all-purpose flour, plus more for dusting
- ½ tsp salt
- 2 tbsp unsalted butter, melted
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 large egg
For the filling
- 3 tbsp unsalted butter, softenedChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- ⅓ cup packed light brown sugar
- 1 ½ tsp ground cinnamon
For the glaze
- 2 oz cream cheese, softened
- ½ cup powdered sugar, sifted
- 2 tbsp whole milkChef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
- ¼ tsp vanilla extract
Instructions
- 1
Warm the milk in a small saucepan over low heat until it reaches 110°F (43°C) — warm to the touch but not hot. Pour into a large mixing bowl, sprinkle in the yeast and 1 tbsp of the granulated sugar, and stir gently. Let stand for 5–10 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add the melted butter, egg, remaining 2 tbsp granulated sugar, and salt to the yeast mixture and whisk to combine. Add the flour and stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 5–6 minutes, until the dough is smooth, slightly tacky, and springs back slowly when poked.
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