EGGLESS CINNAMON ROLLS

Few things can rival the comforting aroma of freshly baked eggless cinnamon rolls wafting through the kitchen. These soft, pillowy spirals of dough, infused with the warm spiciness of cinnamon and finished with a luscious glaze, have a way of bringing people together. Whether you’re savoring one with your morning coffee, serving them at a festive gathering, or indulging in a late-night treat, cinnamon rolls have a universal appeal that transcends cultures and generations.

There’s something about a good old cinnamon roll that gets me really nostalgic about winters and the holiday season. You can eat a cinnamon roll anytime you want- be it breakfast or for a Christmas movie marathon snack. It’s one of the most popular baked sweet bread and now I know why because I absolutely cannot stop binge eating!

Despite their gourmet appeal, making cinnamon rolls at home is a surprisingly approachable endeavor. At their core, they’re a testament to the transformative power of basic ingredients: flour, sugar, butter, yeast, and, of course, cinnamon. The process does require time and patience, particularly for the dough to rise, but the reward is well worth it. There’s something deeply satisfying about rolling out the dough, spreading the filling, and cutting the spirals yourself. And let’s not forget the joy of pulling a tray of golden-brown rolls out of the oven and drizzling them with glaze while they’re still warm.

WHAT YOU’LL LOVE ABOUT IT

• Timeless comfort food

• Crowd-pleaser

• Eggless

• Versatile recipe

INGREDIENTS USED IN MAKING EGGLESS CINNAMON ROLLS

• MILK

Milk is a vital ingredient in cinnamon rolls as it provides the necessary moisture for a tender and soft dough. Its proteins also contribute to the structure, while the natural sugars in milk add a subtle sweetness that enhances the overall flavor. Warm milk is often used to activate the yeast, ensuring a good rise and fluffy texture in the final product.

• BUTTER

Butter adds richness and enhances the flavor profile of the rolls. It makes the dough tender and contributes to its soft, melt-in-the-mouth texture. In addition, melted butter is brushed over the dough before adding the cinnamon-sugar filling, creating a luscious, gooey layer that caramelizes beautifully during baking.

• YEAST

Yeast is the leavening agent responsible for the rise and fluffiness of the cinnamon rolls. When combined with warm milk and sugar, it activates and produces carbon dioxide, which causes the dough to expand. Using fresh, active, or instant yeast ensures the rolls are light, airy, and have a perfect texture.

• ALL PURPOSE FLOUR

Flour forms the backbone of the dough. All-purpose flour is most commonly used for its balanced protein content, which provides enough gluten for structure without making the rolls too dense. For those seeking a chewier texture, bread flour can be a good alternative. Properly measured flour ensures the dough is soft and pliable, not dry or overly sticky.

• SUGAR

Castor sugar serves multiple purposes in cinnamon rolls. In the dough, it provides sweetness and feeds the yeast, aiding in the fermentation process. In the filling, brown sugar combines with cinnamon and butter to create a rich, gooey layer that caramelizes when baked, giving the rolls their signature flavor.

• SALT

Salt is a crucial ingredient that balances the sweetness and enhances the overall flavor of the cinnamon rolls. It also strengthens the gluten structure in the dough, contributing to its elasticity and rise. A small amount of salt goes a long way in bringing out the flavors of the other ingredients, making every bite more delicious.

EQUIPMENTS USED IN MAKING EGGLESS CINNAMON ROLLS

The kind of equipment you use can hugely impact the final product. So, make sure to always use the best of the equipment that is available.

Measuring Cups and Measuring Spoons. are an integral part of any baker’s kitchen and it’s very important to measure ingredients with precision.

I used a whisk and a wooden spoon to combine all the ingredients. This equipment are basics and you can find them at any shop near you. They come in handy in so many recipes.

Alternatively, you can also use a stand mixer to knead the dough for ease and fast results.

Finally, I baked 100% cinnamon rolls in my Borosil 60L oven.

OTHER RELATED RECIPES FROM THE BLOG

• HEALTHY BANANA BREAD

• INSTANT BREAD RECIPE-WITHOUT YEAST

• TYPES OF BREAD FROM AROUND THE WORLD

TIPS TO MAKE EGGLESS CINNAMON ROLLS

1. Always check the expiration date on your yeast package. If your yeast doesn’t foam after combining it with warm milk and sugar, it’s likely inactive, and you’ll need a fresh batch.

2. Knead the dough until it is smooth, soft, and slightly tacky. This ensures a good gluten structure, which is essential for fluffy rolls.

3. Check for Windowpane Test: Stretch a small piece of dough between your fingers. If it stretches thin without tearing and light passes through, the gluten is well-developed.

4. Be liberal with your cinnamon-sugar filling to achieve that gooey, flavorful center. Make sure the butter is evenly spread before sprinkling the sugar mixture.

5. Keep an eye on the rolls while baking. Overbaking can make them dry. They should be lightly golden on top and soft to the touch.

6. Spread your glaze or frosting over the rolls while they are still warm for a melty, glossy finish that seeps into the spirals.

7. If not consuming immediately, store the rolls in an airtight container to keep them soft. They can also be reheated gently in the microwave for a fresh-out-of-the-oven experience.

EGGLESS CINNAMON ROLLS

 

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Cinnamon rolls

Ingredients

• 2+ ¼ cup flour
• ½ tsp salt
• 2 tbsp sugar
• 1 tsp yeast
• 1 cup milk
• ¼ cup (55g) melted butter
• Filling-
• ½ cup (113g) butter
• ¾ cup brown sugar
• 1 tbsp cinnamon

Instructions

1. Process-
2. In a bowl, add flour, salt, sugar and yeast. Mix the dry ingredients using a wooden spoon or whisk.
3. ⁠Now add lukewarm milk and melted butter in it. Mix everything together to form a dough.
4. ⁠Knead it on a clean, floured surface or in a stand mixer for 10-12 minutes.
5. ⁠To check if the dough is ready to proof, take small piece of dough and gently stretch it between your fingers. If the dough can be stretched thin enough and light passes through it, it means the dough is ready and it has passed the windowpane test.
6. ⁠Once the dough is ready, transfer it in a bowl greased with oil. Cover the bowl with a cloth and let it proof for 1 hour or till doubled in volume.
7. ⁠For the filling- Combine softened butter, brown sugar and cinnamon powder. Set this aside.
8. ⁠Knock down the dough after the first proofing.
9. ⁠Roll out the dough into a rectangular shape with ½ inch thickness. Evenly spread the cinnamon filling all over the rolled out dough.
10. ⁠Using a pizza cutter or knife, slice the dough into 1-inch-wide strips across its breadth. Take each strip and roll it tightly to form a cinnamon roll. Repeat this process with the remaining strips. The recipe will yield approximately 9-10 cinnamon rolls.
11. Place each roll into your baking dish. Make sure to not overcrowd the dish and place each roll next to the other, without leaving space.
12. ⁠Cover the baking dish and proof the rolls again for another 30 minutes.
13. ⁠Once proofed, brush milk on top of the rolls and bake these at 175 degree celsius for about 35 minutes.

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If you like my eggless chocolate almond cheesecake recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!