Low Sodium Easy Cinnamon Roll Bake

Total time1 hr

Prep time20 min

Cook time30 min

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Ingredients

8 servings

For the dough

3 cups all-purpose flour
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 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)
¼ cup unsalted butter, melted
1 large egg

For the cinnamon butter

½ cup unsalted butter
¾ cup packed light brown sugar
2 tsp ground cinnamon
¼ tsp ground nutmeg

For the glaze

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

Instructions

1
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray and set aside.
2
In a large mixing bowl, whisk together the flour, instant yeast, granulated sugar, and salt. Add the warmed milk, melted butter, and egg, then stir with a rubber spatula until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 4–5 minutes until smooth and slightly tacky but not sticky. Return the dough to the bowl, cover with a clean kitchen towel, and let rest for 10 minutes.

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