Eggless Cinnamon Rolls
These whole wheat eggless cinnamon rolls are absolutely amazing! Though they don’t contain eggs, they turned out so much better than I was hoping for. I didn’t mean to think negatively about how they would turn out.
Unfortunately, isn’t that usually our first train of thought? *FYI – the maple syrup glaze just takes them to a whole other level*
Also, be sure to check out this delicious blueberry cinnamon roll recipe if you’d like. This cinnamon roll is truly so yummy. It’s a single serve recipe, but there’s more than enough to share if you want to. But I’m sure you’ll want it all to yourself, honestly…
It’s All About Experimenting
Since I first started creating recipes; it’s been an enjoyable experience so far. It’s quite a challenge when deciding on what kind of recipe you want to create, but it’s worth it in the end.
What it all really boils down to is enjoying the process and experimenting. At times you may feel like giving up when a certain recipe doesn’t work out the way you hoped. But like I tell myself ‘this is your passion and what about those times when the recipe does work out?’
Keep On Aspiring
If you’re aspire to be a food blogger or anything else at all – don’t let that dream die. Don’t give up on a dream just because it seems very unattainable.
Oftentimes (myself included) we tend to underestimate what God can help us accomplish in our lives.
Back to the Cinnamon Rolls..
I am not bragging when I tell you that these eggless cinnamon rolls are absolute fire! The texture is lightly chewy yet so moist with a hearty texture.
I attribute this to not just using whole wheat flour, but by also using regular all-purpose flour as well. The two flours balance each other well in this recipe.
*These cinnamon rolls can also be made vegan by using dairy-free milk and/or butter*
Eggless Cinnamon Rolls Ingredients:
- Instant Yeast: You need to use this in order to make these cinnamon rolls. But don’t despair – they still don’t take long to make at all.
- Lukewarm Milk (dairy-free if vegan): Or if you want to use regular milk, go right ahead. My go-to favorite unsweetened milk to use in most of my recipes is Malk almond milk, by the way.
- Water: The water has to be lukewarm (and the milk) so that the yeast isn’t made ineffective.
- A Little Butter: Just a small amount is needed, I promise.
- Cinnamon: This one’s a given!
- Sugar: I used cane sugar, but even coconut sugar should work well in these cinnamon rolls.
- Whole Wheat and All-Purpose Flour: These two flours together contribute to the light and slightly chewy texture of the cinnamon rolls.
- Salt: A little goes a long way.
- Powdered Sugar, Pure Maple Syrup, and A Touch of Milk: These three ingredients are all you need for the glaze.
Well, I’m hoping that you’re drooling over those whole wheat cinnamon rolls already. I can’t wait to hear how you like them. Reach out if you have any questions or comments. Thank you.
Eggless Cinnamon Rolls
- 1/2 cup lukewarm milk
- 1 1/2 cups lukewarm water
- 1 1/2 tbsp melted butter
- A packet (2 1/4 tsp) instant yeast
- 1/2 tsp salt
- 3/4 cup whole wheat flour
- 2 1/4 cups all-purpose flour
- 3 tbsp coconut sugar or 2 tablespoons regular sugar
- 1 tbsp coconut sugar
- 1/2 tsp cinnamon
- 1/2 tbsp melted butter
- Glaze ingredients: 1/4 cup + 2 tbsp powdered sugar, 1 tsp pure maple syrup, and 2 1/4 teaspoons dairy-free or regular milk.
- In a large bowl combine the lukewarm water + milk, yeast, and the 3 tbsp of sugar. Let it sit for five minutes.
- After the five minutes, add in the salt and both flours. Combine until dough forms (add in just a bit more flour if needed).
- Knead the dough for 10 minutes (or I’m sure you can use a bread machine).
- Let dough sit for 10 minutes.
- After the 10 minutes, pat or form the dough into a large rectangular shape.
- Brush the 1/2 tablespoon of melted butter evenly over the dough and sprinkle the cinnamon mixture (1 tbsp sugar + 1/2 tsp cinnamon) evenly over it.*Brush a little more melted butter over the cinnamon/sugar if desired*
- Cut the dough horizontally into 8 long strips for larger cinnamon rolls or cut them in half for smaller cinnamon rolls.
- Roll each dough strip up tightly and place on a parchment-lined baking sheet. Let sit for 20 minutes.
- Bake at 350 degrees for 20-23 minutes until browned to your liking.
- For the glaze, just combine all ingredients in a small bowl until very smooth.
- While cinnamon rolls are still warm, drizzle desired amount of the glaze over them.