Low Histamine Soft Cinnamon Rolls

Total time2 hr 35 min

Prep time40 min

Cook time25 min

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Ingredients

12 servings

For the dough

1 cup whole milk
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2 ¼ tsp active dry yeast (1 standard packet)
Ingredient note
Low histamine diets often flag yeast because of its association with fermentation, but baker's yeast is a fresh cultured leavening that does not carry the pre-formed histamine of aged or fermented foods, and the small amount used to raise dough adds little. It is likely fine here. If you prefer to always avoid active dry yeast, please tap it and change its rating to Red.
3 tbsp granulated sugar, divided
4 tbsp unsalted butter, melted and slightly cooled
1 tsp fine salt
3 ¼ cups all-purpose flour, plus more for dusting

For the filling

3 tbsp unsalted butter, softened
¾ cup packed light brown sugar
2 tsp ground cinnamon
Ingredient note
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.

For the glaze

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

Instructions

1
Warm the 1 cup of milk in a small saucepan over low heat until it reaches 110°F (43°C) — warm to the touch but not hot. Pour into the bowl of a stand mixer, sprinkle in the yeast and 1 tbsp of the granulated sugar, and let stand for 5–10 minutes until foamy and fragrant.
2
Add the melted butter, remaining 2 tbsp granulated sugar, and salt to the yeast mixture. Add the flour and mix on low speed with the dough hook until a shaggy dough forms, about 1 minute, then increase to medium speed and knead for 7–8 minutes until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.

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