Fish Free Cinnamon Rolls

Total time2 hr 35 min

Prep time40 min

Cook time25 min

4.7

(11)

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Ingredients

12 servings

For the tangzhong

3 tbsp all-purpose flour
½ cup whole milk
Chef's tip
Use 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.

For the dough

2 ¼ tsp active dry yeast (1 standard packet)
½ cup whole milk, warmed to 110°f (43°c)
Chef's tip
Use 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 cup granulated sugar
3 cups all-purpose flour, plus more for dusting
1 tsp fine salt
4 tbsp unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the filling

¾ cup packed light brown sugar
2 tsp ground cinnamon
3 tbsp unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the glaze

1 cup powdered sugar, sifted
2–3 tbsp whole milk
Chef's tip
Use 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.
½ tsp vanilla extract

Instructions

1
Make the tangzhong: whisk together 3 tbsp all-purpose flour and 1/2 cup milk in a small saucepan over medium-low heat, stirring constantly, until the mixture thickens into a smooth, paste-like consistency and pulls away from the sides of the pan, about 2–3 minutes. Remove from heat and let cool to room temperature.
2
In the bowl of a stand mixer (or a large mixing bowl), combine the warmed milk and granulated sugar. Sprinkle the yeast over the top and let stand until foamy and fragrant, about 5–10 minutes. If the yeast does not foam, discard and start again with fresh yeast.

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