Eggless cinnamon rolls recipe is a quite easy one and gives you amazingly soft and buttery rolls. Glazed with a simple vanilla icing, it makes a perfect tea time treat. I had a recipe made a long time back, but never made a video for it. So it is high time, I made one. During the month of January, I made these rolls for a live session in FB and was waiting for a perfect time to post it.
Eggless cinnamon rolls recipe – The Egg Substitute used
When I say eggless recipe, it means that I have converted it from an egg based recipe. To substitute eggs, I used butter milk, which works so finely for breads. 1/4 cup of buttermilk is used instead of one egg. You can either use home made buttermilk or mix together yogurt/curd with water to make buttermilk or use store bought buttermilk. Use whichever you have at hand and the results are going to be the same. To make homemade buttermilk, add a tsp of vinegar to room temperature milk and let it sit aside for 5 minutes. The milk will curdle and the consistency will become slightly thicker and this gives soft rolls.
When you make cinnamon rolls, it is better to remove it from the tray after 5-10 minutes. The more the buns sit in the hot tray, the steam is going to create condensation which will in turn make the buns soggy. So either serve it hot out of the tray, or transfer to wire rack and cool them completely before storing. This way, the buns remain fresh without going soggy at the bottom.
Type of Yeast to be used
When making breads or rolls, the first query I get is the type of yeast I use. I prefer to use instant yeast, as it is quite easy even for a beginner. You mix it directly with the dry ingredients and you are good to go. If using dry yeast, which resembles tiny pearls, then you need to prove it before you add it. Use some part of the liquid from the recipe to prove it and then add. If you are a beginner, go for instant yeast / active dry yeast to get good results. I will add the link of the instant yeast I use in my recipes. Click on the link to know more.
Proving the dough
When you make bread dough, the proving is as much important as the recipe. If you live in a hot place, it takes less time to double in volume and your climate is cold, it takes more time. So keep a watch on the volume of the dough and when it is double, move on to the next step. Don’t over prove the dough, because the gluten will loose its strength and your rolls won’t rise or expand.
I also have made a variety of cinnamon rolls in different shapes and from different countries. Will list them out below. If you love international recipes, then these would make a good read. You can also make these for your family and surprise them. Click on the picture to view the recipe.
Twisted Cinnamon Coconut Wreath
Swedish Cinnamon Buns
German Cinnamon Buns
Whole Wheat Sourdough Cinnamon Rolls
Eggless Cinnamon Rolls
Ingredients
- 455 gm All-purpose Flour / Maida
- 90 gm Granulated Sugar
- 1 tsp Salt
- 2 tsp Instant Yeast
- 150 ml Milk
- 10 ml Vinegar
- 50 gm Butter
- For The Filling:
- 100 gm Brown Sugar
- 1.5 tbs Cinnamon
- For The Fondant Glaze:
- 1 cup Icing Sugar
- Butter
- 1 tsp Vanilla Essence
- 3-6 tbs Milk
Instructions
- In a bowl mix together all the ingredients for the dough and mix with a spoon.
- Transfer it to the counter and knead the dough for 15 minutes until soft, elastic and silky. If using stand mixer, knead it on speed 2 for 7 minutes.
- Transfer to a well-oiled bowl, cover with a wrap and allow it to double in volume.
- Now remove the dough, punch it down and roll it into a rectangle of 12″ * 14″.
- Now mix cinnamon and sugar.
- Sprinkle it evenly on the rolled out rectangle.
- Beginning from the longest side roll the rectangle into a tight roll.
- Slice it up into 12 equal portions.
- Grease a 9″ *13″ tray and arrange the rolls evenly.
- Cover and allow it to sit for 20-40 minutes.
- Preheat oven to 200C.
- Bake the rolls for 20-25 minutes or until golden brown.
- Remove from oven and place on counter.
- Mix together sugar, butter, vanilla and milk to pouring consistency.
- Drizzle the glaze on the baked rolls evenly with the help of a spoon.
- Serve it warm.
Looks yummy.pl share the rol which is made by buttermilk . Thanks
Very nice recipe and explanation of cinnamon rolls. Can we use wheat flour instead of maida?
Thank you. Yes, you can use whole wheat flour, but you also need to add vital wheat gluten to get the same kind of texture. Otherwise the rolls might be dense and heavy.
Can you put rolled unbaked cinnamon rolls into the fridge overnight and bake the next morning and if so how long before do I take it out of the fridge we live w in the tropics
It would be better if you bake immediately. Otherwise you can freeze the rolled cinnamon rolls. In fridge, it might over prove. If freezing, take it out, let it come back to room temperature. Then bake.