Introduction
Eggless cinnamon rolls are a delightful treat that showcases the perfect balance of sweetness and spice. Ideal for breakfast or a snack, these rolls are soft, fluffy, and packed with a rich cinnamon filling. Whether you are vegan, have egg allergies, or simply want to try something new, this recipe is designed to impress all taste buds while being entirely egg-free.
Detailed Ingredients with measures
Flour – 4 cups
Sugar – 1/2 cup
Baking powder – 2 tablespoons
Baking soda – 1/2 teaspoon
Salt – 1 teaspoon
Vegetable oil – 1/4 cup
Milk – 1 cup (plant-based milk can also be used)
Apple cider vinegar – 1 tablespoon
Brown sugar – 1/2 cup
Cinnamon powder – 2 tablespoons
Butter – 1/4 cup (melted)
Prep Time
The prep time for making these delicious eggless cinnamon rolls is approximately 30 minutes. This includes time for mixing the ingredients and preparing the dough.
Cook Time, Total Time, Yield
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: This recipe will yield about 12 scrumptious cinnamon rolls, perfect for sharing with family and friends.
Detailed Directions and Instructions
Prepare the Dough
In a large mixing bowl, combine all-purpose flour, sugar, instant yeast, baking powder, cinnamon, and salt. Mix the dry ingredients well. In a separate bowl, whisk together milk, oil, and yogurt until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
Knead the Dough
Transfer the dough onto a lightly floured surface. Knead the dough for about 5-7 minutes until it is smooth and elastic. Place the kneaded dough back into the mixing bowl, cover it with a damp cloth or plastic wrap, and let it rest for about 1 hour or until it has doubled in size.
Prepare the Filling
While the dough is rising, prepare the cinnamon filling. In a bowl, mix together brown sugar, cinnamon, and softened butter until well combined. Set the mixture aside.
Roll the Dough
Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a rectangle, about 1/4 inch thick. Spread the cinnamon filling evenly over the rolled dough, leaving a small border around the edges.
Shape the Rolls
Starting from one edge, carefully roll the dough tightly into a log. Once rolled, slice the log into equal pieces, about 1-2 inches thick. Arrange the slices in a greased baking pan, leaving some space between each roll.
Proof the Rolls
Cover the pan with a damp cloth or plastic wrap and let the rolls proof for about 30-45 minutes, or until they have puffed up.
Bake the Rolls
Preheat the oven to 180°C (350°F). Bake the proofed rolls for 20-25 minutes until they are golden brown. Keep an eye on them to prevent over-baking.
Prepare the Glaze
While the rolls are baking, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract in a bowl until smooth.
Finish the Rolls
Once the rolls are baked, remove them from the oven and let them cool for a few minutes. Drizzle the glaze over the warm rolls before serving.
Notes
Yeast Activation
Ensure the milk is warm but not hot when mixing with the yeast to avoid killing it.
Using Yogurt
If you don’t have yogurt, you can substitute it with the same amount of buttermilk or a non-dairy yogurt.
Cinnamon Roll Variations
Feel free to add nuts or raisins to the filling for added texture and flavor.
Storage
Store any leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Reheating Rolls
Reheat the rolls in the microwave for a few seconds to soften them before serving.
