Pescatarian Soft Cinnamon Rolls
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Learn more →Ingredients
12 servings
For the dough
- 1 cup whole milk
- 2 ¼ tsp active dry yeast (1 standard packet)
- 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
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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