05 April 2021: Light Cinnamon Rolls – Eggless

Our granddaughter has an egg allergy which has prompted a lot of researching into egg-free baking and cooking. My experience with egg substitutions in “regular” recipes has not proven to be very successful. Oftentimes the bake is dry and heavy. So when I spotted this recipe, Light Cinnamon Rolls – Eggless from Munaty Cooking and saw the rave reviews it was, well exciting! My own memories of my Great-Grandmother Wyant’s baking (Apple Kuchen) were of light and buttery dough laced with cinnamon. Even though egg-free baking can be a technical challenge, I wanted to try to replicate some of those tastes from my memories.

These absolutely live up to the hype of producing a “astonishing, light, soft, fluffy and heavenly cinnamon rolls.” Bonus points for the lowered calories – 187 – which make this Noomer happy to have an occasional treat. Treat yourself – exploring Muna Kenny’s blog and website for more creative and delightful recipe ideas. Also be sure to read the original post, linked in the title below, for some helpful information about ingredients, substitutions, and freezing instructions (as if there were any of these left!).

Munaty Cooking’s Light Cinnamon Rolls – Eggless

Ingredients

FOR THE DOUGH

  • 3/4 cup warm milk mixed with 1 1/2 tablespoon lemon juice (set aside for 5 minutes)
  • 1/4 cup vegetable oil (I’ve used coconut oil and avocado oil with success)
  • 1 tablespoon melted unsalted butter
  • 2 teaspoon dry active yeast
  • 1/4 cup sugar
  • 2 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

FOR THE FILLING

  • 1/2 cup unpacked brown sugar
  • 1 tablespoon cinnamon powder
  • 3 tablespoon softened butter

FOR THE GLAZE

  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon milk

Method

TO MAKE THE DOUGH

  • In a small bowl, mix the milk with sugar and yeast. Cover and set aside for 10 minutes.
  • Sift flour, baking soda, baking powder, and salt. Keep aside.
  • Add the butter and oil to the flour and mix using a paddle attachment if using a stand mixer, or beat it using a stand mixer, or use your hand instead. (I did mix by hand as my mixer was in need of repair)
  • Add the milk mixture to the flour gradually and knead until you get a smooth dough, will take 7 – 10 minutes of kneading with hands.
  • Cover the dough and keep in warm place to rise, for 1 or 1 and half hour.

MAKING THE FILLING

  • Mix all ingredients together and keep aside in cool place.

MAKING THE GLAZE

  • Mix all ingredients together and keep aside in cool place.

MAKING THE CINNAMON ROLLS

  • Roll dough into a rectangle 24″ by 18″ or 18″x18″ to make bigger rolls. (I did 18×18)
  • Spread the filling by sprinkling it over the rolled-out dough, it’s faster. Or use a spatula and spread it evenly. With heat, and while baking, the filling will spread within the rolls!
  • Roll it up from the longest side, roll tight but not too tight. Pinch the seam tightly.
  • Cut the roll into 16 slices and place on a baking sheet. For bigger rolls cut 9. Use a 9×9 inch baking pan. Place parchment paper at the pan’s bottom. Place the rolls in the baking pan, keeping a small gap between each roll.
  • Cover the rolls and let them rise for 40 minutes.
  • Preheat oven to 180C/360F. Bake 15 to 18 minutes or until it’s golden.

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