Low Fiber 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
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)
3 tbsp granulated sugar, divided
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4 tbsp unsalted butter, melted and slightly cooled
Ingredient note
Butter has no fiber. Counting all uses, this recipe has about 1 4/5 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
3 ¼ cups all-purpose flour, plus more for dusting

For the filling

3 tbsp unsalted butter, softened
Ingredient note
Butter has no fiber. Counting all uses, this recipe has about 1 4/5 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.
¾ cup packed light brown sugar
2 tsp ground cinnamon

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 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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