Low Sodium Cinnamon Roll Cruffins

Total time11 hr 55 min

Prep time1 hr 30 min

Cook time25 min

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Ingredients

12 servings

For the dough

3 cups all-purpose flour, plus more for dusting
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 ¼ tsp instant yeast (1 standard packet)
2 tbsp granulated sugar
1 tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¾ cup whole milk, warmed to 110°f (43°c)
1 large egg
2 tbsp unsalted butter, softened

For the butter block (lamination)

1 stick (½ cup) unsalted butter, cold

For the cinnamon filling

½ cup packed light brown sugar
1 ½ tsp ground cinnamon
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp unsalted butter, softened

For the glaze

4 oz cream cheese, softened
1 cup powdered sugar, sifted
3–4 tbsp whole milk
½ tsp vanilla extract

Instructions

1
In the bowl of a stand mixer fitted with the dough hook, combine the flour, instant yeast, granulated sugar, and salt. Add the warmed milk and egg, then mix on low speed until a shaggy dough forms, about 2 minutes. Add the 2 tbsp softened butter and increase to medium speed, kneading until the dough is smooth, slightly tacky, and pulls cleanly from the sides of the bowl, about 6–8 minutes.
2
Shape the dough into a ball, place it in a lightly oiled bowl, and cover tightly with plastic wrap. Refrigerate for at least 8 hours or overnight — the cold, slow rise develops flavor and makes the dough easier to laminate.

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