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You are here: Home / All Recipes / Eggless Cinnamon Rolls

Eggless Cinnamon Rolls

February 5, 2022 By bakesalotlady

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If you don’t like Cinnamon Rolls, we can’t be friends. I mean seriously, can you even resist the smell of freshly baked Cinnamon Rolls? I know I can’t, infact no one in our home can! It’s like the best kind of smell after may be the smell of freshly baked Brownies. No wait. I guess.. I love both of them equally!! I always love my Cinnamon rolls with a generous amount of cream cheese frosting. It is the best thing EVER!

It’s a labour of love, but it is so worth it and I know you won’t regret trying these.

What is wheat gluten?

Wheat gluten essentially acts like a binder, holding food together and adding a “stretchy” quality to the cinnamon. It is crucial to achieve the best texture for any bread based dish. Regular maida does not have enough gluten to give a perfect stretchy quality.

However, you CAN USE regular maida. The texture of the cinnamon rolls will just not be “as stretchy.” Earlier as a beginner baker when I had no idea about wheat gluten, I used to use only maida and the taste was just as good.

You can buy it on Amazon: click here

Clicked by @bakesalotlady
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Eggless Cinnamon Rolls

Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 6 large cinnamon rolls
Calories 463kcal
Author bakesalotlady

Ingredients

Cinnamon Rolls

  • 280 gram bread flour (Or mix 260 g maida + 20 g wheat gluten)
  • 5 gram Active dry yeast
  • 1 teaspoon Castor Sugar
  • 1/4 teaspoon salt
  • 180 millilitre milk (Lukewarm)
  • 30 gram unsalted butter (soft and spreadable)
  • 30 millilitre sweetened condensed milk
  • a few tablespoons water if dough is too dry

Filling:

  • 50 gram unsalted butter (soft and spreadable)
  • 120 gram brown sugar
  • 1 tablespoon ground cinnamon

Cream cheese glaze

  • 100 gram cream cheese (soft and spreadable)
  • 40 gram granulated sugar
Grams – Cups

Instructions

Cinnamon Rolls

  • In a large bowl, add about half of the lukewarm milk, sugar and yeast and just mix it with a spoon and keep aside for 5 minutes.
  • Once you see bubbles on top of the mixture or if it’s foamy, it means your yeast is active.
  • Sift the flour along with the vital wheat gluten (if using) and salt into this bowl. Add the milk little by little and keep kneading.
  • Once the milk is combined/absorbed add the condensed milk and butter and continue to knead the dough. You will see that the dough might be a little greasy but that is okay, it will become smoother as you knead.
  • After kneading for about 8-10 minutes, the dough will be smooth, and it will spring back almost when you poke it gently with a finger. You can also use a standing mixer to knead the dough if you do not want to knead it by hand.
  • Apply a little oil to a clean bowl and transfer this dough into it, add a little oil to the surface of the dough so that it doesn’t form a skin.
  • Cover the bowl in plastic wrap and keep it in a warm, dust free surface of your house to rise for about 1-2 hours OR till it is doubled in size.
  • Once doubled in size, before rolling it out make sure your butter is in a spreadable consistency and prepare the filling. (recipe below)
  • Dust a little flour on your work surface and gently roll out your risen dough to a rectangle about 12 inches in length and about 8 inches in breadth. Even if you don't want to measure the size it is fine, just keep the thickness of the dough around 3-4 centimeters max.
  • Once you finish rolling out to the required size, gently spread the filling on the dough leaving about 1cm gap on the edges.
  • Gently start rolling your dough into a log. Take your time, do not rush. Once you finish rolling, pinch the outer end to seal it.
  • Cut into desired sized rolls. And place them on a baking pan leaving a little space between them, then cover it with a clean towel and once again leave it in a warm – dry place for about 30-45 mins or until almost doubled in size.
  • Preheat your oven to 175°C and when your cinnamon rolls are puffed up, with a pastry brush, brush the top of the rolls with a little milk. Bake your Cinnamon Rolls for about 30 minutes or until they are beautifully golden brown.
  • When your Cinnamon rolls are out of the oven, quickly blend the cream cheese and sugar using a whisk, and pour over the rolls while it is still warm. ENJOY!!!

Filling:

  • In a small bowl add the soft cream cheese, sugar and cinnamon. Using a whisk, whisk until it blends together and becomes a smooth spreadable paste.

Notes

*Nutrition values are calculated automatically

Nutrition

Sodium: 178mg | Calcium: 105mg | Vitamin C: 1mg | Vitamin A: 624IU | Sugar: 31g | Fiber: 2g | Potassium: 171mg | Cholesterol: 52mg | Calories: 463kcal | Trans Fat: 1g | Monounsaturated Fat: 5g | Polyunsaturated Fat: 1g | Saturated Fat: 11g | Fat: 19g | Protein: 8g | Carbohydrates: 66g | Iron: 1mg
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Filed Under: All Recipes, Bake, Bread/Quick Breads, Breakfast, Sweet

Reader Interactions

Comments

  1. Anshu Agarwal says

    August 7, 2017 at 8:58 pm

    I love cinnamon rolls…these are looking too good…so scrumptious..can we make it without egg..

    Reply
    • bakesalotlady says

      August 14, 2017 at 6:06 pm

      Hi Anshu! yes Cinnamon rolls are my Favourite too! and I have found that the egg makes these rolls incredibly rich and tender. Although you can try replacing it with 1/4 cup heavy cream per egg. I have tried it, it just will be a little less rich.

      Reply
      • Anshu Agarwal says

        August 15, 2017 at 3:07 am

        Ok…thank you so much for the help..will try it soon☺

Trackbacks

  1. Pumpkin Cinnamon Rolls – Bakesalotlady – baker's paradise says:
    October 2, 2017 at 7:32 pm

    […] of pumpkin and of course, the cinnamon flavour! The method is pretty similar to making a regular cinnamon roll so it’s not that tough to follow. I however have used all AP flour instead of whole wheat […]

    Reply

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