Cinnamon Rolls Without Eggs
These cinnamon rolls without eggs are rich, fluffy and so delicious! Eggless cinnamon rolls are perfect for those with an egg-free diet.
Servings: 12 cinnamon rolls
Cost: $6
Equipment
- 1 Bosch Mixer (or KitchenAid)
Ingredients
The Dough
- 1¼ cups warm milk (283 grams)
- 2½ teaspoons SAF instant yeast (or active dry yeast) (7 grams)
- ½ cup white sugar (100 grams)
- 1 teaspoon salt (5 grams)
- ½ cup melted salted butter (113 grams)
- 3¾ cups all-purpose flour (486 grams)(wait to add the last ¼ cup)
The Filling
- ½ cup softened salted butter (113 grams)
- 1 cup packed light brown sugar (213 grams)
- 1 tablespoon cinnamon (6 grams)
- ½ cup heavy cream (to be poured over risen rolls)(114 grams)
The Frosting
- ½ cup softened salted butter (113 grams)
- ¼ cup softened cream cheese (56 grams)
- 2 cups powdered sugar (227 grams)
- 1 teaspoon vanilla extract (5 grams)
Instructions
- Add the warm milk, yeast, sugar and salt to the mixer with the dough hook attached. While the mixer is running on low speed slowly pour in the warm (not hot) melted butter.
- Turn the mixer off and add 3 ½ cups of the flour (wait to add the last ¼ cup of flour). Begin mixing again on low. The dough should be soft, but pulling away from the sides of the mixer (forming a ball). Slowly add the last ¼ cup of flour if needed. Once the ingredients are combined knead on low for 5 minutes in a Bosch mixer and 7 minutes in a KitchenAid Mixer.
- Remove the dough from the mixer, knead it into a ball (you can add a very light sprinkle of flour if needed), and set it in a large bowl. Cover the bowl with plastic wrap.
- Allow the dough to rise in a warm place until it doubles in size. This takes about 1 hour, but the time will vary based on how warm your kitchen is.
- While the dough is rising prepare the cinnamon sugar mixture. Add the softened butter, brown sugar, and cinnamon to a medium bowl and mix it until it is well-combined.
- Once the dough has risen, sprinkle your counter with flour. Gently punch it down, remove it from the bowl, and transfer it to the floured surface.
- Use a rolling pin with a bit of flour on it to roll our the dough until it is about a 20×15 inch rectangle (it doesn't need to be precise). It should be about ¼ inch thick.
- Use a silicone spatula to spread the cinnamon, sugar and butter mixture evenly over the whole rectangle. Starting from one of the longer sides, tightly roll the dough into a log shape.
- Use unflavored dental floss or a sharp knife to cut the log into 12 equal slices. Place the 12 cinnamon rolls in the 9x13 pan that has parchment paper or cooking spray in it.
- Spray a piece of plastic wrap with cooking spray or brush melted butter on it and cover the cinnamon rolls to keep in the moisture. Allow the cinnamon rolls to rise until nearly doubled about 45 minutes. Again, the time may vary slightly depending on the temperature of the dough and your kitchen.
- Preheat the oven to 350℉. Remove the plastic wrap and pour warm (not hot) heavy cream over the risen rolls.
- Gently place the pan in the oven and bake for 25-30 minutes. The rolls should look golden brown on top.
- While the rolls are cooling prepare the frosting. Add the softened butter, cream cheese and half of the powdered sugar to a large bowl. Use a hand mixer to beat them together. Add the rest of the powdered sugar and vanilla extract. Finish blending it together. If the frosting is too thick, add a teaspoon or two of milk to thin it out.
- Spread the frosting over the cooled rolls and enjoy!
Notes
- Storage: Allow the leftover cinnamon rolls to cool completely, and place them in an airtight container. Stored this way, cinnamon rolls without eggs can be kept at room temperature for up to 2 days. For longer storage, refrigerate the cinnamon rolls in an airtight container for up to a week.
- Reheating: Before enjoying them, gently reheat the rolls in the microwave or oven to restore their warmth and tenderness.