To give these plush cinnamon buns a dairy-free update, we used oatmilk in the dough, the icing, and the tangzhong, a technique that makes these rolls particularly soft.
Cinnamon buns are the ultimate breakfast treat. They can rouse grumpy teenagers from bed, and make people who say they don’t eat breakfast cave in once they smell them. To give these buns a dairy-free update, we swapped out dairy milk for Planet Oat Extra Creamy Oatmilk in the dough, the ooey-gooey icing, and—most important of all—the tangzhong. This Asian yeast bread technique hydrates the dough for particularly plush cinnamon rolls.
If you want to get a head start on the recipe, the icing can be stored at room temperature, tightly covered, until you’re ready to use it, for 2-4 days. You can also store the baked cinnamon rolls wrapped well at room temperature for a couple of days or freeze for up to a month. In both cases, be sure to ice the buns just before serving. —. Combine both the oatmilk and flour in a small saucepan, whisk together until no lumps remain.
To assemble the cinnamon rolls, transfer the dough to a lightly floured work surface and roll into a 12” x 20” rectangle that’s about 1/2” thick. Sprinkle the filling evenly over the dough, covering all but a 1/2” strip along the longer side. Starting with the longer, filling-covered side, roll the dough into a tight log.
Place the cinnamon rolls onto the prepared baking sheet . Tuck the tail ends of the rolls underneath each one so that they’re held in place as they rise.
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