Fish Free Easy Cinnamon Rolls

Total time45 min

Prep time20 min

Cook time25 min

4.7

(29)

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Ingredients

9 servings

For the dough

2 ¼ cups all-purpose flour, plus more for dusting
1 tbsp baking powder
1 tbsp granulated sugar
½ tsp salt
¾ 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.
¼ cup unsalted butter, melted
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

½ cup packed light brown sugar
1 ½ 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

4 oz cream cheese, softened
1 cup powdered sugar, sifted
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
Preheat the oven to 375°F (190°C). Lightly grease a 9x9-inch baking pan with butter or nonstick spray.
2
In a large mixing bowl, whisk together the flour, baking powder, granulated sugar, and salt. Add the milk and melted butter and stir with a fork until a shaggy dough forms, then turn it out onto a lightly floured surface and knead 4–5 times until it just comes together into a smooth, slightly tacky ball — do not overwork it.

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