Easy Eggless Cinnamon Rolls
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5.0
3 reviews
Excellent
Easy Eggless Cinnamon Rolls
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These easy, eggless cinnamon rolls are delicious and require only one rise! Just follow the instructions, and you'll be rewarded with tender, fluffy rolls just like traditional cinnamon rolls, all in half the time. Serve them with a hot cup of coffee.
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Ingredients
- 344 g (2-¾ cups) bread flour or all-purpose flour
- 4 teaspoons instant or rapid-rise yeast
- 2-½ teaspoons baking powder
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- 7 tablespoons unsalted butter , melted, divided
- 1-¼ cups whole milk, heated to 110°F degrees , divided
- 1 tablespoon vanilla extract
For the Filling:
- 1 cup light brown sugar
- 4 teaspoons ground cinnamon
- ⅛ teaspoon kosher salt
- 2 tablespoons unsalted butter , melted
For the Icing:
- 4 ounces cream cheese
- 1 stick (8 tablespoons) unsalted butter , melted
- 1 teaspoon vanilla extract
- 113 g powdered sugar , sifted
- ⅛ teaspoon kosher salt
- 1 teaspoon powdered milk such as Nido Brand , optional
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Instructions
For the filling:
- In a small bowl, combine the light brown sugar, cinnamon, and salt. Stir in the melted butter until it resembles wet sand; set it aside.
For the dough:
- Adjust the oven rack to the middle position. Line a 9x9-inch square or round baking dish with parchment paper or lightly grease it; set it aside. In a liquid measuring cup, add ¼ cup of milk and microwave until it reaches 110°F (about 15 to 20 seconds). Stir in the yeast and 1 teaspoon of sugar and let it rest until the mixture becomes bubbly about 5 minutes.
- In a large bowl, whisk together the flour, baking powder, and remaining 3 tablespoons plus 2 teaspoons of sugar. Stir in 3 tablespoons of cooled melted butter, the yeast mixture, salt, and the remaining 1 cup of warm milk (110°F) until the dough forms; it will be sticky. Transfer the dough to a well-floured counter and knead until a smooth ball forms, about 2 minutes.
- Roll the dough into a 12 by 9-inch rectangle. Spread 2 tablespoons of softened butter evenly over the dough, leaving a ½-inch border on the far edge. Sprinkle the brown sugar and cinnamon mixture evenly over the butter and lightly press the sugar mixture into the dough. Using a bench scraper, loosen the dough from the counter. Starting with the edge closest to you, roll the dough up tightly into a log and lightly pinch the seam to seal it.
- Roll the dough seam side down and cut the log into 9 equal pieces. Stand rolls on end and gently reform ends that were pinched during cutting. Arrange cut-side up in the prepared square baking pan. Brush the tops with the remaining 2 tablespoons of butter. Cover loosely with plastic wrap and let the cinnamon buns rise in a warm place for 30 minutes or until they have doubled in size.
To assemble:
- Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 23-25 minutes, or until they are deep golden brown and the filling is melted. When the buns are done, loosen the edges with a paring knife and let them cool for 5 minutes. Using a potholder, invert a large plate over the pan, flip the plate, and pan upside down; remove the pan and parchment paper. Then, reinvert the cinnamon rolls onto a wire rack set inside a parchment-lined baking sheet and let them cool for five minutes.
For the Icing:
- Place the cream cheese, butter, vanilla, powdered milk, and a small pinch of kosher salt in the bowl of a stand mixer fitted with the paddle attachment. Beat the mixture until smooth and well combined. Add the powdered sugar and dry whole milk (if using). Beat the mixture until it is thoroughly combined and smooth. Pour icing evenly over the tops of the cinnamon rolls spreading with an offset spatula. Serve
- Camila's Tip: It is important to ensure the dough is rolled to the same thickness for its entire length to prevent an uneven roll. Lightly dust the work surface or rolling pin if the dough sticks.
Equipments used:
Notes
- How to Store & Re-Heat
- Buns can be stored at room temperature in an airtight container for up to 2 days or up to 1 week in the refrigerator. To reheat, microwave for 5 to 10 seconds until warm. Avoid overheating to prevent drying out or melting the frosting.
- Buns can be stored at room temperature in an airtight container for up to 2 days or up to 1 week in the refrigerator. To reheat, microwave for 5 to 10 seconds until warm. Avoid overheating to prevent drying out or melting the frosting.
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Overall Rating
5.0
3 reviews
Excellent
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