Tangzhong – ½ cup dairy-free milk – 3 tbsp all-purpose flour Dough – ⅔ cup dairy-free milk – 2 ½ cups all-purpose flour – 1 tsp salt – 2 tbsp sugar – 2 ¼ tsp instant yeast – 4 tbsp plant-based butter Filling – 1 tbsp plant-based butter – ½ cup brown sugar – 2 tbsp all-purpose flour – 1 tbsp ground cinnamon – Pinch of salt Icing – 1 cup powdered sugar – 2 tbsp dairy-free milk
To make tangzhong: Start by whisking dairy-free milk and flour together in a small saucepan until there are no lumps. Warm over medium heat, whisking occasionally, until thickened. It takes just 3 minutes and completely transforms the dough!
This results in making the dough able to retain liquid, so the cinnamon rolls will be easier to work with. Plus the baked treats will be softer, moister, fluffier, and best of all – they'll have a longer shelf life!
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