Low Fiber Soft and Gooey Cinnamon Rolls

Total time3 hr 10 min

Prep time45 min

Cook time25 min

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Ingredients

12 servings

For the dough

¾ cup whole milk
Ingredient note
Plain whole milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
2 ¼ tsp active dry yeast (1 standard packet)
¼ cup granulated sugar
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
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2 large eggs, room temperature
⅓ cup unsalted butter, melted and slightly cooled
Ingredient note
Butter has no fiber. Counting all uses, this recipe has about 2 1/3 teaspoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.
1 tsp fine salt
4 cups all-purpose flour, plus more for dusting

For the filling

¾ cup packed light brown sugar
2 tbsp ground cinnamon
¼ cup unsalted butter, softened
Ingredient note
Butter has no fiber. Counting all uses, this recipe has about 2 1/3 teaspoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.

For the glaze

4 oz cream cheese, softened
Ingredient note
Plain cream cheese has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid cream cheese, please tap it and change its rating to Red.
1 cup powdered sugar, sifted
3 tbsp whole milk
Ingredient note
Plain whole milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
½ tsp vanilla extract

Instructions

1
Warm the milk in a small saucepan over low heat until it reaches 105–110°F (40–43°C) on an instant-read thermometer. Pour into the bowl of a stand mixer, sprinkle the yeast and 1 tsp of the granulated sugar over the surface, and let stand until foamy, about 5–10 minutes.
2
Add the remaining granulated sugar, eggs, melted butter, and salt to the yeast mixture. Fit the stand mixer with the dough hook and mix on low speed until combined, about 1 minute.

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